Academic literature on the topic 'Food choice values'
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Journal articles on the topic "Food choice values"
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Dieterle, J. M. "Autonomy, Values, and Food Choice." Journal of Agricultural and Environmental Ethics 29, no. 3 (March 25, 2016): 349–67. http://dx.doi.org/10.1007/s10806-016-9610-2.
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Drew, Shiny, Christine Blake, Eva Monterrosa, Krystal Rampalli, Abdullah Nurus Salam Khan, Ligia Reyes, Salome Bukachi, et al. "How Schwartz’ Basic Human Values Influence Food Choices in Kenya and Tanzania." Current Developments in Nutrition 6, Supplement_1 (June 2022): 479. http://dx.doi.org/10.1093/cdn/nzac059.007.
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Abstract Objectives To identify and describe how values drive food choice of vulnerable consumers in two East African countries, Kenya and Tanzania. Methods Secondary data analysis was conducted on focus group discussions from studies in Kenya and Tanzania. A codebook was developed based on Schwartz's theory of basic human values. A priori coding was conducted in NVivo 12 followed by a narrative comparative analysis, which included review by original principal investigators. Results Values of conservation (security, conformity, tradition), openness to change (self-directed thought and action, stimulation, indulgence), self-enhancement (achievement, power, face), and self-transcendence (benevolence dependability and caring) were prominent drivers of food choice in both settings. While tradition was an important value in food choice, new social situations and food environments rendered reprioritization, especially pertaining to youth and animal source foods. Openness to change values were readily cited, especially in peri-urban Kenya with many new foods and diverse neighborhoods. Values of independent thought and action were drivers of mothers’ food choices for families. Benevolence security and caring were drivers choices for child feeding and selecting trustworthy food vendors. Many participants described how values existed in tension. For example, changes in livelihood led to a reprioritization of values like stimulation or indulgence over tradition. Conclusions Values were important drivers of food choice in both settings, particularly for meat. Future efforts to promote healthy, sustainable diets will require policy and broad consumer support to succeed. Examining the values that drive food choice in different contexts is necessary especially to minimize unintended consequences, controversy, and perhaps opposition in the implementation of policies and programs. Funding Sources UK Government's Foreign, Commonwealth, and Development Office and the Bill & Melinda Gates Foundation; the views expressed do not necessarily reflect the UK Government's official policies.
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Baker, Susan, Keith E. Thompson, Julia Engelken, and Karen Huntley. "Mapping the values driving organic food choice." European Journal of Marketing 38, no. 8 (August 2004): 995–1012. http://dx.doi.org/10.1108/03090560410539131.
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Syah, Aidha, and Lilik Noor Yuliati. "The Influence of Values and Attitude toward Healthy Food Selection at Student of Bogor Agricultural University." Journal of Consumer Sciences 2, no. 2 (September 1, 2017): 57. http://dx.doi.org/10.29244/jcs.2.2.57-65.
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<p>The food selection is a process that consumers do every day before consuming any food. The food which is selected for consumption will have an effect for our health. This study aimed to analyze the influence of values and attitudes toward healthy food choices. Design research was using cross sectional study with a survey method using a self-report questionnaire and involving 288 students of PPKU IPB selected by cluster random sampling technique. Data were analyzed using SPSS for descriptive, different test of an independent t-test, correlation analysis and multiple regression analysis. The results showed that there are significant differences in values and attitudes between men and women and meanwhile there was no significant difference in the selection of healthy foods between men and women. Values and attitudes of students have a positive relationship to the choice of healthy foods. The results also showed that the attitude had a positive and significant effect on the choice of healthy foods, otherwise values had no significant effect on the choice of healthy foods.</p>
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Honkanen, Pirjo, Bas Verplanken, and Svein Ottar Olsen. "Ethical values and motives driving organic food choice." Journal of Consumer Behaviour 5, no. 5 (2006): 420–30. http://dx.doi.org/10.1002/cb.190.
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Huang, Fei-Yang, Michael P. F. Sutcliffe, and Fabian Grabenhorst. "Preferences for nutrients and sensory food qualities identify biological sources of economic values in monkeys." Proceedings of the National Academy of Sciences 118, no. 26 (June 21, 2021): e2101954118. http://dx.doi.org/10.1073/pnas.2101954118.
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Value is a foundational concept in reinforcement learning and economic choice theory. In these frameworks, individuals choose by assigning values to objects and learn by updating values with experience. These theories have been instrumental for revealing influences of probability, risk, and delay on choices. However, they do not explain how values are shaped by intrinsic properties of the choice objects themselves. Here, we investigated how economic value derives from the biologically critical components of foods: their nutrients and sensory qualities. When monkeys chose nutrient-defined liquids, they consistently preferred fat and sugar to low-nutrient alternatives. Rather than maximizing energy indiscriminately, they seemed to assign subjective values to specific nutrients, flexibly trading them against offered reward amounts. Nutrient–value functions accurately modeled these preferences, predicted choices across contexts, and accounted for individual differences. The monkeys’ preferences shifted their daily nutrient balance away from dietary reference points, contrary to ecological foraging models but resembling human suboptimal eating in free-choice situations. To identify the sensory basis of nutrient values, we developed engineering tools that measured food textures on biological surfaces, mimicking oral conditions. Subjective valuations of two key texture parameters—viscosity and sliding friction—explained the monkeys’ fat preferences, suggesting a texture-sensing mechanism for nutrient values. Extended reinforcement learning and choice models identified candidate neuronal mechanisms for nutrient-sensitive decision-making. These findings indicate that nutrients and food textures constitute critical reward components that shape economic values. Our nutrient-choice paradigm represents a promising tool for studying food–reward mechanisms in primates to better understand human-like eating behavior and obesity.
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Monalisa, Nazratun, Edward Frongillo, Christine Blake, Susan Steck, and Robin DiPietro. "Food-Choice Values of Elementary School Children and Strategies Used to Influence Mothers’ Food Purchasing Decisions." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 720. http://dx.doi.org/10.1093/cdn/nzaa051_017.
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Abstract Objectives This study aimed to understand the values held by elementary school children in constructing food choices and the strategies they used to influence their mothers’ food purchasing decisions. Methods Semi-structured qualitative interviews were conducted with 40 elementary school children (aged 6–11 years) and their mothers living in South Carolina. Food choice information was collected only from children and strategies to influence mothers’ food purchases were collected from both children and mothers. The interviews were audio-recorded, transcribed verbatim, and open-coded. Coding matrices were used to compare children's and mothers’ responses on the children's strategies to influence mothers’ food purchasing decisions. Results Children most valued taste, texture, and flavor of the food items, followed by perceived benefits, happiness, craving, following family and friends, the items’ healthfulness, preparation, and presentation when they made food choice decisions. Children reported 157 strategies that they used to influence mothers’ purchasing decisions. Mothers had concordance with 80 strategies that children mentioned. In mother-child dyads, more concordance was observed between mothers and sons than between mothers and daughters. The most common and successful strategies from both the children's and mothers’ perspectives were reasoned requests, repeated polite requests, and referencing friends. Other strategies included offers to contribute money or service, teaming up with siblings, writing a shopping list, and grabbing desired items. Mothers perceived that children had a lot of influence on their food purchasing decisions. Conclusions Children were aware of the strategies that would get positive reactions from their mothers. Mothers’ acknowledgement of children's influence on their food purchase decisions suggests that children can serve as change agents for improving mothers’ food purchases if children prefer healthy foods. Interventions are needed for mothers to help address children's strategies to influence mothers to purchase unhealthy foods and make healthy foods more appealing to children instead of yielding to children's requests for unhealthy items. Funding Sources SPARC grant and Ogoussan Doctoral Research Award from the University of South Carolina.
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Tey, Yeong S., Poppy Arsil, Mark Brindal, Su Y. Liew, Chi T. Teoh, and Rika Terano. "Personal values underlying ethnic food choice: Means-end evidence for Japanese food." Journal of Ethnic Foods 5, no. 1 (March 2018): 33–39. http://dx.doi.org/10.1016/j.jef.2017.12.003.
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Ueda, Yukiko, S. Kunitake, A. Kiyohara, C. Myojin, M. Fukui, and A. Oshio. "Correlation Between Lunch Choice Behavior and “Values in Food Choice Scale” in Japan." Journal of Nutrition Education and Behavior 48, no. 7 (July 2016): S64. http://dx.doi.org/10.1016/j.jneb.2016.04.172.
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Kim, Chang-O. "Food choice patterns among frail older adults: The associations between social network, food choice values, and diet quality." Appetite 96 (January 2016): 116–21. http://dx.doi.org/10.1016/j.appet.2015.09.015.
Full textDissertations / Theses on the topic "Food choice values"
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Stokes, Laura-Jean Gresham. "Inter-temporal choice for high-value food rewards as a model of food-scheduling behaviour." Thesis, Bangor University, 2017. https://research.bangor.ac.uk/portal/en/theses/intertemporal-choice-for-highvalue-food-rewards-as-a-model-of-foodscheduling-behaviour(8631d3cb-a33b-4ef6-9f13-d9bcc3283c8a).html.
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The increased prevalence of obesity has become a worldwide problem in the last forty years (French, Epstein, Jeffery, Blundell, & Wardle, 2012; WHO, 2016). Obesity is associated with significant physical (WHO, 2016) and mental health problems (Luppino et al., 2010). From an evolutionary perspective, animals' food-seeking strategies promote the overconsumption of high-energy foods in environments where food can be scarce. Possibly, these inherited strategies are unhealthy in contemporary environments in which food is available and its energy costs low, promoting weight gain and obesity. However, this possibility has not been explored experimentally. My thesis is intended to test one such strategy in human subjects: tolerating risk to gain access to food quickly. One method of investigating our inherited food foraging strategies is to examine how we schedule our food intake, specifically intertemporal preferences to obtain food reward. My PhD used a novel task to measure individuals’ intertemporal preferences to food rewards. Participants chose between two reinforcement schedules, offering highly valued food rewards following variable or fixed delays. Overall, I found that preference for variable delay schedules was driven by the previous delivery of immediate rewards. Choice of the variable delay schedule following longer delays was enhanced following exposure to food aromas, perhaps indicating a role for food cues in tolerating prolonged delays to food rewards. By contrast, preferences for variable delay schedules were not straightforwardly related to delay discounting rates. Exploratory analyses showed only inconsistent associations with factors linked to future weight gain – body mass index (BMI), cognitive restraint, and emotional eating. However, preferences for variable delay schedules following immediate food rewards were only subtly enhanced in individuals with higher rather than lower BMIs and higher delay discounting rates. Preferences for variable delay schedules were sometimes reduced in individuals with higher restraint but increased in these individuals following exposure to food cues. This suggests that food cues might override restraint to enhance preferences for quick foods. Collectively, my findings suggest that further nvestigations of intertemporal preferences in food-scheduling behaviours might tell us about the value of quick foods in individuals vulnerable to weight gain.
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Papadopoulos, Airia S. "Do All “Good Mothers” Breastfeed? How African American Mothers’ Values and Experiences of Early Motherhood Influence Their Infant Feeding Choices." Scholar Commons, 2018. https://scholarcommons.usf.edu/etd/7348.
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The food an infant is fed can reflect many things: a source of nutrition, the social and cultural circumstances into which an infant is born, or even a family’s beliefs about the body and breast milk as a source of nutrition. Exclusive breastfeeding, currently the gold standard for infant feeding in the United States (US), is often identified as an expectation in discourses on being a “good mother.” African American mothers in particular are the least likely group in the US to breastfeed in any capacity and many efforts are underway to increase the breastfeeding rates of this population.
This dissertation presents findings of a three-part qualitative study whose purpose was to examine how African American mothers define being a good mother and to learn what factors they experience in early motherhood that may influence their decisions for infant feeding and infant care. Because most research in this area focuses on low income African American mothers, this research has a distinct focus on middle class African American mothers to allow for the consideration of factors besides low socioeconomic status that may contribute to breastfeeding behavior. By defining good motherhood in accordance with middle class African American mothers’ definition, this research argues against the standard that aligns “good motherhood” with breastfeeding and suggests instead that, in some instances, being a good mother means caring and providing for the family at the exclusion of breastfeeding. Included are suggestions for alternative strategies that extend beyond educating and encouraging African American mothers to conform to a standard that can appear to be in conflict with their primary values.
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Poquet, Delphine. "Comment favoriser des choix de goûters favorables à la santé au sein du binôme mère-enfant ? : effet d’une intervention « nutritionnelle » ou d’une intervention « hédonique »." Thesis, Bourgogne Franche-Comté, 2020. http://www.theses.fr/2020UBFCH006.
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En France, le goûter est une habitude fréquente chez les enfants qui se caractérise généralement par la consommation d’aliments gras, sucrés et riches en énergie. Si les comportements alimentaires restent flexibles et peuvent évoluer tout au long de la vie, ils sont déjà fortement établis dès l’enfance. Dans ce contexte, améliorer les habitudes alimentaires en matière de goûter semble primordiale. L’objectif de cette thèse est donc d’évaluer l’efficacité de leviers visant à favoriser des choix de goûters favorables à la santé au sein du binôme mère-enfant. Une première expérimentation a été conduite de façon à évaluer l’impact du système d’étiquetage nutritionnel Nutri-Score sur la qualité nutritionnelle et sur l’appréciation des goûters choisis au sein du binôme mère-enfant. Les résultats soulignent une amélioration de la qualité nutritionnelle des goûters choisis par les participants pour eux-mêmes et pour l’autre membre du binôme à la suite de l’étiquetage des aliments avec le logo Nutri-Score. Cette amélioration s’accompagne toutefois d’une diminution de l’appréciation à l’égard des goûters choisis par les enfants et par les mères. Une deuxième expérimentation a été menée de façon à évaluer l’efficacité d’une intervention hédonique conduite au domicile mobilisant trois dimensions du plaisir alimentaire (sensorielle, interpersonnelle et psychosociale) pour stimuler la consommation d’aliments sains sur la qualité nutritionnelle des goûters choisis au laboratoire au sein du binôme mère-enfant. Cette intervention a également été testée sur différents indicateurs caractérisant la composition nutritionnelle des goûters consommés au domicile par les enfants. Si l’intervention n’a pas permis d’améliorer la qualité nutritionnelle des goûters choisis au laboratoire par les enfants et leur mère, elle a réduit la charge énergétique des goûters consommés au domicile par les enfants. Cette réduction serait due à une diminution des quantités consommées. Les résultats obtenus dans le cadre de ce travail pourraient fournir des pistes de réflexion à destination des autorités publiques chargées de la communication et des recommandations en matière d’alimentation chez les enfantsIn France, the midafternoon snack is a frequent habit among children usually characterized by the consumption of fatty, sweet and high-energy-dense foods. If eating behaviours remain flexible and can evolve throughout the life, they are already strongly established during childhood. In this context, improve food habits in terms of midafternoon snack seem important. The thesis aim was therefore to assess the effectiveness of levers aimed at promoting healthy snack choices within mother-child dyads. A first experiment was conducted in order to assess the impact of a nutritional labelling system, the Nutri-Score, on the nutritional quality and on the liking of the snacks chosen within mother-child dyads. The results showed an improvement in the nutritional quality of midafternoon snacks chosen by the participants for themselves and for the other dyad member after labelling with the Nutri-Score. This improvement is accompanied by a decrease in the liking of the snacks chosen by children and mothers. A second experiment was conducted in order to assess the impact of a pleasure-based intervention conducted at home and mobilizing three dimensions of pleasure from eating (sensory, interpersonal and psychosocial) and on the nutritional quality of midafternoon snacks chosen in the laboratory in mother-child dyads. This intervention was also tested on different variables characterizing the nutritional composition of the midafternoon snack consumed at home by children. If the intervention did not improve the nutritional quality of the snacks chosen by the children and their mother in the laboratory, it reduced the energy content of snacks consumed at home by the children. This reduction would be due to a decrease in the quantities consumed. Results obtained in the context of this work could provide guidance for public authorities responsible for communication and recommendation on child nutrition
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Garcez, de Oliveira Padilha Lívia. "Consumer perceptions and intentions towards sustainable meat consumption and lab-grown meat in Australia." Thesis, 2021. https://hdl.handle.net/2440/134178.
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Animal-sourced products are among the most nutritious food products available to humans. However, the sustainability of food derived from modern livestock production methods are under increased scrutiny. Growing consumer concerns over the impacts of global meat production and consumption have led to growing demand for alternative sources of protein, and the use of production-related credence attributes and related ‘sustainability’ labels on meat products.
To address these issues, this thesis aims to increase understanding of Australian consumers’ views and intentions regarding sustainable meat and meat substitutes. Consumers’ perceptions of six key attributes (health, safety, affordability, eating enjoyment, animal welfare and environmental friendliness) were measured for conventionally produced meat, plant-based protein products, and novel lab-grown meat alternatives. Market opportunities for lab-grown meat were also explored. Australia provided a unique context to conduct this research because both per capita meat consumption and per capita greenhouse gas emissions have been high relative to other countries around the globe.
The main empirical work for this thesis is presented in Chapters 2-4. The empirical study presented in Chapter 2 focuses on understanding what sustainability means to consumers in the context of meat and how consumers relate production-related credence attributes of chicken meat to sustainability. The exploratory research used a multi-method approach (an online survey (n=87), in-person interviews (n=30) and eye-tracking methods (n=28)). Environmental dimensions of sustainability were most important to consumers’ definition of a ‘sustainable food system’, and chicken meat sustainability was most commonly associated with the perceived environmental impact of chicken meat production. Consumers made incorrect inferences about some sustainability labels and frequently associated a higher price with higher sustainability, indicating a belief that ‘doing the right thing’ might cost more. Chapter 3 employed an online survey to investigate 1078 Australian consumers’ perceptions of meat products (chicken and beef) and meat substitutes (plant-based meat alternatives and lab-grown meat). Consumers’ behavioural intentions with respect to lab-grown chicken and beef were also explored using multinomial logistic regression analyses to understand what factors are likely to influence willingness to consume lab-grown meat products. On average, relative to other products, lab-grown meat was perceived negatively on all attributes considered, with the exception of animal welfare. Factors that helped predict willingness to consume lab-grown meat were positive perceptions of eating enjoyment and the healthiness of lab-grown meat; familiarity with lab-grown meat; higher consumption frequency of conventionally raised chicken meat; tertiary education; and younger age.
Chapter 4 utilised the data set from Chapter 3 to provide further insight on the market potential for lab-grown meat in Australia. A latent class cluster analysis revealed six unique clusters, of which three (49% of consumers) showed some willingness to consume lab-grown meat when available on the market. One segment, ‘Prospective LGM eaters’ (12%), appeared ‘very willing’ to consume lab-grown meat. These consumers were more likely to be younger (<35 years); university-educated; live in metropolitan areas; have greater prior awareness of lab-grown meat; stronger beliefs regarding the potential self- and society-related benefits of growing demand for lab-grown meat; and they had higher trust in diverse information sources.Thesis (Ph.D.) -- University of Adelaide, School of Economics and Public Policy, 2021
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Tyack, Nicholas. "The Economic Value of Crop Diversity in the Czech Republic." Master's thesis, 2016. http://www.nusl.cz/ntk/nusl-352630.
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We estimate the willingness-to-pay for conserving crop diversity in the Czech Republic. Discrete choice experiments are used to elicit preferences for the conservation of wine, hop, and fruit tree varieties, while a double-bounded dichotomous choice approach is used to elicit preferences for the conservation of unspecified, "general" crop diversity. The WTP values are derived for both of these contingent products from a sample representative of the general Czech population (n=731) and a sample of respondents living in the South Moravian region that is characterized by agriculture and wine production (n=418). We demonstrate a strong preference for conserving fruit trees over hops and wine varieties, and derive positive mean WTP of the general Czech population (ages 18-69) of 56 Kč ($2.26). Mean WTP for the conservation of general crop diversity is 167 Kč ($6.80). On average, residents of South Moravia have a greater WTP for "general" crop as well as fruit tree conservation. In total, the Czech adult population (ages 18-69) has an aggregate WTP of ~1.25 billion Kč ($50.5 million) for the conservation of general crop diversity, and ~410 million Kč ($16.8 million) for the conservation of fruit trees, revealing the previously unmeasured social welfare benefits of these activities. The estimated benefits...
Books on the topic "Food choice values"
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Ankeny, Rachel A. Food and Ethical Consumption. Edited by Jeffrey M. Pilcher. Oxford University Press, 2012. http://dx.doi.org/10.1093/oxfordhb/9780199729937.013.0026.
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Traditional stories about food consumption would indicate that over the course of history, choosing what to eat and drink has been a relative simple endeavor for most people, who often did not give much thought to their choices or the values underlying them. Today, our choices about what foodstuffs to consume are more than just a simple attempt to fill an empty stomach. This article examines contemporary food ethics, ethical food consumerism, and "ethical food consumption." It argues that contemporary and historic discussions of food ethics differ in terms of connection between identity and ethical food choices, which in turn has reshaped what we know about ethical food choices. The article first discusses vegetarianism and veganism before turning to animal welfare, local consumption, organic foods, food products that are free of genetically modified organisms, food miles and sustainable/green products, boycotts and cause-related marketing, fair trade, and overconsumption and freeganism.
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Lesnik, Julie J. Edible Insects and Human Evolution. University Press of Florida, 2018. http://dx.doi.org/10.5744/florida/9780813056999.001.0001.
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In Edible Insects and Human Evolution, Julie Lesnik investigates insects in the human diet from an evolutionary perspective. In May of 2013, the United Nations Food and Agriculture Organization proposed that insects as food should be strongly considered as a means of addressing the increased food demands of our growing global population. One area of investigation proposed by the FAO included more thoroughly understanding the nutritional value of insects in order to promote them as a healthy food choice. This book not only reviews the available evidence of insect nutritional values, but also explores the roles different nutrients play in human reproduction and development. Over the course of our evolution, our nutritional demands greatly increased, in part due to the evolution of our large brains. Insects are a high-quality food resource that was likely exploited by our ancestors in order to increase dietary quality during these critical times. Utilizing examples from hunter-gatherer populations as well as nonhuman primates, this book reconstructs the role of insects in the hominin diet over the course of human evolution. This low-risk food source would have offered nutrients that were otherwise difficult to obtain, making it especially appealing to females supporting young offspring. Historically, the literature surrounding the diet of our ancestors focused on hunting and meat eating, which has permeated into the current diet fad known as the paleo diet. This book argues that insects were just as important as meat in the past and that today they offer a sustainable alternative to meat.
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Conly, Sarah. Paternalism, Food, and Personal Freedom. Edited by Anne Barnhill, Mark Budolfson, and Tyler Doggett. Oxford University Press, 2018. http://dx.doi.org/10.1093/oxfordhb/9780199372263.013.7.
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This chapter explores the supposed difference between health regulations that are generally accepted (e.g., inspections for salmonella) and ones that are found excessively paternalistic (portion size controls), and it argues that the two are basically the same: in each case government tries to protect people from choices that do not advance their ends. Coercion is not bad when it keeps people from making choices that would promote obesity and heart disease, since most people value health more than they value the availability of large portions of junk food. Paternalists recognize that people also value things other than health, such as social outings involving food and celebrations of culture that feature traditional meals. The chapter argues that eating habits have always evolved, however, and an evolution that reflects healthier options in particular is no more destructive of shared social gatherings or cultural traditions than any other change.
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Diner, Hasia R., and Jonathan Safran Foer. Feasting and Fasting. Edited by Aaron Gross, Jody Myers, and Jordan D. Rosenblum. NYU Press, 2020. http://dx.doi.org/10.18574/nyu/9781479899333.001.0001.
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This book explores how the making of Judaism and the making of Jewish meals have been intertwined throughout history and in contemporary Jewish practices. It is an invitation not only to delve into the topic but to join in the growing number of conversations and events that consider the intersections between Judaism and food. Seventeen original chapters advance the state of both Jewish studies and religious studies scholarship on food in accessible prose. Insights from recent work in growing subfields such as food studies, sex and gender studies, and animal studies permeate the volume. Encompassing historical, ethnographic, critical theoretical, and history of religions methodologies, the volume introduces readers to historic and ongoing Jewish food practices and helps them engage the charged ethical debates about how our food choices reflect competing Jewish values. The book’s three sections respectively include chronologically arranged historical overviews (first section), essays built around particular foods and theoretical questions (second section), and essays addressing ethical issues (third and final section). The first section provides the historical and textual overview that is necessary to ground any discussion of food and Jewish traditions. The second section provides studies of food and culture from a range of time periods, and each chapter addresses not only a particular food but also a theoretical issue of broader interest in the study of religion. The final section focuses on moral and ethical questions generated by and answered through Jewish engagements with food.
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Stalker, Nancy K., ed. Devouring Japan. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190240400.001.0001.
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In recent years, Japan’s cuisine, or washoku, has been eclipsing that of France as the world’s most desirable food. UNESCO recognized washoku as an intangible cultural treasure in 2013, and Tokyo boasts more Michelin-starred restaurants than Paris and New York combined. Together with anime, pop music, fashion, and cute goods, cuisine is part of the “Cool Japan” brand that promotes the country as a new kind of cultural superpower. This book offers insights into many different aspects of Japanese culinary history and practice, from the evolution and characteristics of particular foodstuffs, to their representation in literature and film, to the role of foods in individual, regional, and national identity. It features contributions by both noted Japan specialists and experts in food history. The book poses the question, “What is washoku?” What culinary values are imposed or implied by this term? Which elements of Japanese cuisine are most visible in the global gourmet landscape and why? Chapters from a variety of disciplinary perspectives interrogate how foodways have come to represent aspects of a “unique” Japanese identity and are infused with official and unofficial ideologies. They reveal how Japanese culinary values and choices, past and present, reflect beliefs about gender, class, and race; how they are represented in mass media; and how they are interpreted by state and nonstate actors, at home and abroad. Chapters examine the thoughts, actions, and motives of those who produce, consume, promote, and represent Japanese foods.
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Nesheim, Malden C., Food and Nutrition Board, Institute of Medicine, Committee on Nutrient Relationships in Seafood: Selections to Balance Benefits and Risks, and Ann L. Yaktine. Seafood Choices: Balancing Benefits and Risks. National Academies Press, 2007.
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Nesheim, Malden C., Food and Nutrition Board, Institute of Medicine, Committee on Nutrient Relationships in Seafood: Selections to Balance Benefits and Risks, and Ann L. Yaktine. Seafood Choices: Balancing Benefits and Risks. National Academies Press, 2007.
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Nesheim, Malden C., Food and Nutrition Board, Institute of Medicine, Committee on Nutrient Relationships in Seafood: Selections to Balance Benefits and Risks, and Ann L. Yaktine. Seafood Choices: Balancing Benefits and Risks. National Academies Press, 2007.
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Seafood choices: Balancing benefits and risks. Washington, D.C: National Academies Press, 2007.
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(Editor), Malden C. Nesheim, and Ann L. Yaktine (Editor), eds. Seafood Choices: Balancing Benefits and Risks. National Academies Press, 2007.
Find full textBook chapters on the topic "Food choice values"
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Schröder, Monika J. A. "Theoretical Perspectives on Consumer Behaviour and Food Choice." In Food Quality and Consumer Value, 53–86. Berlin, Heidelberg: Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/978-3-662-07283-7_4.
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Dela Cruz-Talbert, Elise Leimomi. "How We Choose Our Food and How Our Food Chooses Us." In The Value of Hawaii 2, edited by Aiko Yamashiro and Noelani Goodyear-Kaopua, 153–62. Honolulu: University of Hawaii Press, 2017. http://dx.doi.org/10.1515/9780824840259-025.
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Biswas, Dipayan, and Annika Lueth. "How Mental Stimulation Exercises Can Nudge Healthier Food Choices for Children: An Abstract." In Back to the Future: Using Marketing Basics to Provide Customer Value, 505–6. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-66023-3_171.
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Butters, Chris, and Ove Jakobsen. "Value Mapping: Practical Tools for Wellbeing and Sustainable Consumption." In Consumption, Sustainability and Everyday Life, 291–314. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-11069-6_11.
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AbstractThe goal of consumption—and hence of economics—is wellbeing. Whilst useful for some purposes, orthodox tools such as GNP tell us little meaningful about our wellbeing, or that of the planet. Newer frameworks such as Ecological Economics or Quality of Life indices introduce qualitative criteria, embracing a much broader view of costs and benefits. However, they still leave consumers without tools to actually guide and frame decision making. Looking beyond the material, psychological, cultural and other forces underlying consumption, this chapter offers tools to enable those—consumers or policy makers—who have the intent to move towards sustainable choices.However, to do so we need to integrate all three facets of ecology, economy and society within a holistic framework. Basic material needs like food or shelter are quantifiable; qualities such as friendships or liberty are not. Consumption decisions involve both objective and subjective factors, quantities and qualities, facts and values. Can these antinomic categories be integrated in one framework for evaluation and decision making? We must also consider the individual, the collective and the global. This is what “value mapping” offers; a framework to evaluate and compare choices; an integral approach to wellbeing and consumption. It addresses both experts and laypeople, and is visually intuitive as well as easy to apply either in simple versions or in detailed forms not described here. What kinds of consumption can give maximum wellbeing with minimum negative impacts? The Value Maps presented here are practical tools to address this question.
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Balisacan, Arsenio M. "Competition, Antitrust, and Agricultural Development in Asia." In Emerging-Economy State and International Policy Studies, 357–73. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-5542-6_26.
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AbstractCompetition law—also known as antitrust in some jurisdictions—has become part of governments’ policy arsenal to achieve efficient and welfare-improving market outcomes. From only a handful of economies in North America and Europe, the adoption of competition law and policy has spread rapidly to Asian economies since 1990. Like their Western counterparts several decades earlier, most Asian jurisdictions have exempted agriculture, albeit in varying degrees, from the prohibitions of competition law, such as those involving the exercise of market power by farmers’ associations. Public choice considerations suggest that the exemption serves as a countervailing force for the farmers’ comparatively weak position in the balance of political influence for agricultural policy and in bargaining power over the more concentrated wholesale-retail segments of the agri-food value chain. Farm heterogeneity and farm-operation consolidation, induced in part by the economy’s structural transformation, weaken the case for broad exemption.
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Human, Soeranto, Sihono, and Wijaya Murti Indriatama. "Mutation breeding of sorghum to support climate-smart agriculture." In Mutation breeding, genetic diversity and crop adaptation to climate change, 120–26. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781789249095.0012.
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Abstract Global climate change effects in agricultural fields often increase plant stress. For mitigating the negative effects of climate change, climate-smart agricultural policies should be developed, for example through the improvement of crop adaptability, productivity and quality in environments impacted by climate change. Attempts to increase crop genetic variability must be sought to aid in mitigating adverse consequences of climate change. For that purpose, mutation breeding plays an important role since it can increase genetic variation of important crops. By selecting desired mutant genotypes, the plant breeder can advance their germplasm by progressing lines with good adaptability, high productivity and quality under adverse conditions. For Indonesia, significant adverse impacts of climate change have appeared in some agricultural regions, such as prolonged drought problems in the east. To face the worsening conditions brought about by climate change and variability, a crop was sought that would require less agricultural input, being drought tolerant, having good adaptability and with high economic value. The choice fell on sorghum (Sorghum bicolor). In certain areas sorghum is recognized as a source of food, feed and fuel. Mutation breeding of sorghum has been conducted at the Centre for Isotopes and Radiation Application (CIRA) of the National Nuclear Energy Agency of Indonesia (BATAN). Sorghum mutation breeding is relevant to the national programme on food and energy diversification to support food and energy security in the country. The breeding objectives are to improve sorghum genotypes for improved yield and quality, and with tolerance to adverse conditions brought about by climate change, especially prolonged drought. Three sorghum mutant varieties have now been obtained and are being developed further by stakeholders. Sorghum cultivation in Indonesia has made significant impacts on mitigating the effects of climate change and supporting the food and energy diversification programme for maintaining food and energy security in the country. It has also promoted economic growth in rural areas impacted by climate change.
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Bayram, Alper, and Antonino Marvuglia. "A Web-Based Dashboard for Estimating the Economic and Ecological Impacts of Land Use Class Changes for Key Land Patches." In Computational Science and Its Applications – ICCSA 2022 Workshops, 281–93. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-10545-6_20.
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AbstractThe increasing pressure on land coming from the raising needs of a fast-growing population puts public and private landowners and decision makers in front of difficult choices concerning the best use of limited land resources. On one hand, agricultural land and grassland need to be used to support human food requirements. On the other hand, these land uses create trade-offs with other ecosystem functions, assets and services, such as ecological connectivity, biodiversity and natural habitat maintenance. In this paper a prototype web-based dashboard is presented, that aims at allowing a fully-fledged calculation of the economic and environmental trade-offs between different land uses of any land patch (excluding urban areas and infrastructures) and in the Grand Duchy of Luxembourg. An agent-based model (ABM) coupled with life-cycle assessment (LCA) runs on the background of the dashboard. The coupled model allows the simulation of the farm business and the calculation of the revenues made by farmers in every land patch under different farm management scenarios. Crossing the information coming from the model with other tools would also allow to integrate local environmental trade-offs, such as degradation of local habitats or ecological connectivity, and not only global ones defined in a non-spatialized way. The dashboard has a potentially high value to inform policy, strategies, or specific actions (e.g., environmental stewardship programs that integrate economic convenience as a condition) and has the necessary flexibility to integrate new aspects related to territorial analyses as they become available.
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Gray, Allison. "Responding to food crime and the threat of the ‘food police’." In A Handbook of Food Crime, 403–20. Policy Press, 2018. http://dx.doi.org/10.1332/policypress/9781447336013.003.0025.
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The contemporary corporate-industrial food system – the ‘risky food regime’ – produces a particular conceptualisation of food crime. Discursively, this global era of food constructs and maintains a risk discourse which normalises food crime and shifts blame for food harms away from food corporations, to responsibilise consumers for ‘food choice’. This has important consequences for food movements and activism – predominately constructing a false belief that consumers can change food systems through ‘buycotts’ and ‘voting with forks’. While there are many forms of resistance to food crime, food corporations actively counter or co-opt these efforts, largely through values aligned with corporate social responsibility. This is exemplified through specific defense strategies, such as greenwashing and nutriwashing, and broader tactics to accuse anyone intervening in consumers’ food choice as being ‘food police’. However, food corporations significantly mediate consumer choice themselves, and thus, ironically, are simultaneously key ‘food cops’ and key facilitators of food crime.
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Katsui, Kei. "A “Very Complicated” Diet for a Lion." In Hemingway and Italy. University Press of Florida, 2017. http://dx.doi.org/10.5744/florida/9780813054414.003.0017.
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Katsui analyzes one of Hemingway’s fables as crucial for its use of food and drink as a theme to the narrative. To Katsui, food and drink is central to the feeling of “belonging,” of being an insider in the exclusive Venice society. Choice of food and drink reveals the values of a character and indicates the way in which they assimilate into a foreign culture.
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Wallach, Jennifer Jensen. "World War I, the Great Depression, and the Changing Symbolic Value of Black Food Traditions." In Every Nation Has Its Dish, 123–44. University of North Carolina Press, 2019. http://dx.doi.org/10.5149/northcarolina/9781469645216.003.0006.
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This chapter demonstrates that the push for voluntary rationing during World War I rendered foods like beef and wheat, which were once of enormous symbolic significance to black food reformers, as unpatriotic. Black food reformers had to choose between performing a U.S. patriotic food identity that demanded conservation and sacrifice and continuing to shun foods like pork and corn that were associated with the plantation South and thus with the history of slavery. Assimilationist eaters generally chose U.S. patriotism, a choice that inevitably muted some of the earlier antagonism that members of the middle class had shown toward the iconic southern foods they associated with the history of slavery. Ultimately, the economic pressures of the Great Depression worked to mute the machinations of even the most ardent food reformers as the community’s emphasis shifted from what to eat to the even more dire problem of having enough to eat.
Conference papers on the topic "Food choice values"
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Ludviga, Iveta, Diana Ozolina, and Liudmila Afonina. "Consumer Behaviour And Values Driving Organic Food Choice In Latvia: A Means-End Chain Approach." In Contemporary Issues in Business, Management and Education ‘2012. Vilnius, Lithuania: Vilnius Gediminas Technical University Publishing House Technika, 2012. http://dx.doi.org/10.3846/cibme.2012.35.
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Kiforenko, Oksana. "UKRAINE ON THE EUROPEAN AGRICULTURAL PRODUCTS MARKET: THE EXTRA-EU TRADE ISSUES." In 12th International Scientific Conference „Business and Management 2022“. Vilnius Gediminas Technical University, 2022. http://dx.doi.org/10.3846/bm.2022.709.
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Trade plays a vitally important role in the provision of livelihoods for farmers and people employed in the spheres connected with the food supply chain. It also contributes to the insurance of food security across the globe and provides greater choice in goods for consumers. The data under analysis are the food, drinks and tobacco (SITC 0+1) exports amounts of Ukraine to the EU and of the EU to China. The timeframe under research is nine years – from 2011 till 2019 included. The purpose of the research is to analyse whether the agricultural products exports of Ukraine to the EU are correlated with the said exports of the EU to China and if they are, how strong the correlation is. The research is conducted using such statistic tools as the univariate analysis, the normality distribution analysis, the comparative analysis, the Pearson correlation and Spearman correlation coefficients, judging by the data scales and distributions. According to the research results, the agricultural products exports of the EU to China are approximately three times bigger than those of Ukraine to the EU. Judging by the calculated Pearson and Spearman correlation coefficients of the agricultural products exports from Ukraine to the EU and from the EU to China and their p-values, the H0 hypothesis of zero correlation between the said exports can be rejected.
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Jong, Annelise. "Balancing food values: Making sustainable choices in cooking practices." In Nordes 2013: Experiments in Design Research. Nordes, 2013. http://dx.doi.org/10.21606/nordes.2013.013.
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Balasubramaniam, V. M. (Bala). "Non-Thermal Preservation of Fruit Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.
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Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.
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RUZAIĶE, Aija, Sandra MUIŽNIECE-BRASAVA, Zanda KRŪMA, and Kaspars KOVAĻENKO. "NUTRITIONAL VALUE DETERMINATION OF THERMALLY PROCESSED POTATO MAIN COURSE IN RETORT PACKAGING." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.078.
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Consumers are increasingly demanding choices of ready-made foods with excellent organoleptic and health-related properties. There are two main trends in Europe; firstly, consumers are increasingly choosing foods that are comfortable for use, secondly, the number of people who are overweight is increasing, with more consumers paying close attention to the ingredients and nutritional value of products in order to balance the amount of the food they consume per day. The aim of the research was to develop new potato main courses and to determine their nutritional value. The research was carried out at the Faculty of Food Technology of the Latvia University of Agriculture, Institute of Food Safety, Animal Health and Environment "BIOR" and Laboratory of Mineral Nutrition at the Institute of Biology of the University of Latvia. Four different potato main course types with amaranth, quinoa, bulgur and chicken were prepared for the study; plain potatoes were used as the control sample. The content of protein, carbohydrates, lipids, fibre and minerals (N, P, K, Ca, Mg, S, Fe, Mn, Zn, Cu, Mo, B) was determined in all potato main course samples. The addition of amaranth, quinoa and bulgur significantly increased the content of dietary fibre, protein, carbohydrates and lipids (p&amp;lt;0.05), whereas the addition of chicken fillet significantly increased protein and lipid content, but reduced the content of carbohydrates and dietary fibre. The content of various minerals, which are an indispensable part of the diet as they are necessary for the body's life processes and normal development, was significantly increased by the addition of chicken to the potato main course. The highest dietary fibre content was detected in potato main course with amaranth (3.0 g per 100 g product), drawing up to 9.0 g dietary fibre per one serving (300 g). Following the Regulation (EC) No 1924/2006, potatoes with amaranth can be defined as the “source of fibre”.
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Tušek, Ivana, and Miha Marič. "Izzivi pri odločanju glede načina prevoza na delo." In Values, Competencies and Changes in Organizations. University of Maribor Press, 2021. http://dx.doi.org/10.18690/978-961-286-442-2.69.
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Public transport in Slovenia is poorly organized. The connections and timetables are poor, trains are not as fast, and the savings are not significant if the transportation of choice is a personal automobile. However, this mode of transportation more often than not involves a parking problem. Every company does not have enough parking spaces for all of their employees, which is why some people opt to drive to work together or start from home early to secure a free parking space. We will prepare an overview of the possibilities of transport to work in Slovenia, focusing on the route Ljubljana - Kranj. We will address the issues discussed from the point of view of the mode of transport to work - car, train, bus or even on foot, if the workplace is close to home. Our purpose is to determine whether we would save time and money if we were to travel to work by another means of transport, and to identify other factors that influence our decision regarding the mode of transport to work.
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Svetlanská, Tatiana, and Natália Turčeková. "Land use optimization with respect to alternative costs of crop production choices – case of Slovakia." In International Scientific Days 2016. The Agri-Food Value Chain: Challenges for Natural Resources Management and Society. Slovak University of Agriculture in Nitra, Slovakia, 2016. http://dx.doi.org/10.15414/isd2016.s13.08.
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Фаттоев, Фируз, and Гулноза Мирпайзиева. "QUALITY PERCEPTION BY THE CONSUMER WHEN SELECTING FLOUR PRODUCTS CONFECTIONERY." In Status and development trends of standardization and technical regulation in the world. Tashkent state technical university, 2022. http://dx.doi.org/10.51346/tstu-conf.22.1-77-0026.
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Аt the present stage, the confectionery market is quite diverse and extensive. In this article, the value of flour confectionery in food is considered and the criteria of choice at their purchase by a certain segment of consumers are analyzed.
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Pfeiffer, Beate, and Karen Cooper. "Sustainability of fats and oils from farm to fork- an important criterion for ingredient choice in R&D." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/llij5412.
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At Nestle© we believe in the power of food to enhance life for individuals, pets and families, for communities and for the planet. That's why we're committed to advancing regenerative food systems at scale. The challenge for R&D professionals today is to develop products that deliver great taste, good nutritional value and minimize environmental impact, while still being affordable. Ingredients contribute around 70% of Nestle'™s current in-scope greenhouse gas emissions, so improving our sourcing forms a critical part of our overall net zero strategy. Fats and oils play an important role as ingredients in a lot of our food products like mayonnaise, sauces, pizza and bouillon tablets. We therefore focus on sourcing lipids sustainably and responsibly to help achieve our broader company objectives. The journey to improving the environmental impact of ingredients starts with building a good understanding of what we use and where we get it from. We continue to work on generating detailed data on the environmental impact of our key ingredients. Traceability is key to addressing supply chain risks and to prioritizing positive interventions that reduce emissions and deliver benefits for people and the planet. This helps us achieve our objective(1) of 100% assessed deforestation free supply chains for primary ingredients, including deforestation free palm oil by the end of 2022. We would like to share our approach and progress to ensure that deforestation free fats and oils are used in more products globally. Furthermore, our R&D activities also help deliver transformations in our portfolio to launch more products with a lower environmental impact and that contribute to a healthier diet. Activities in this area range from ingredient changes, identification of new ingredients like side-streams or the roll-out of our plant-based portfolio, which offers a tasty, healthy, and more sustainable choice for consumers. Climate change is one of society's greatest challenges. As the number one Food company we have the capacity to lead. But we cannot do this alone, we need academia to drive relevant research, and we need our suppliers, partners, governments and consumers as well as our competitors to drive a system-level change for the better.
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Baier, Hendrik, and Michael Kaisers. "ME-MCTS: Online Generalization by Combining Multiple Value Estimators." In Thirtieth International Joint Conference on Artificial Intelligence {IJCAI-21}. California: International Joint Conferences on Artificial Intelligence Organization, 2021. http://dx.doi.org/10.24963/ijcai.2021/555.
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This paper addresses the challenge of online generalization in tree search. We propose Multiple Estimator Monte Carlo Tree Search (ME-MCTS), with a two-fold contribution: first, we introduce a formalization of online generalization that can represent existing techniques such as "history heuristics", "RAVE", or "OMA" -- contextual action value estimators or abstractors that generalize across specific contexts. Second, we incorporate recent advances in estimator averaging that enable guiding search by combining the online action value estimates of any number of such abstractors or similar types of action value estimators. Unlike previous work, which usually proposed a single abstractor for either the selection or the rollout phase of MCTS simulations, our approach focuses on the combination of multiple estimators and applies them to all move choices in MCTS simulations. As the MCTS tree itself is just another value estimator -- unbiased, but without abstraction -- this blurs the traditional distinction between action choices inside and outside of the MCTS tree. Experiments with three abstractors in four board games show significant improvements of ME-MCTS over MCTS using only a single abstractor, both for MCTS with random rollouts as well as for MCTS with static evaluation functions. While we used deterministic, fully observable games, ME-MCTS naturally extends to more challenging settings.
Reports on the topic "Food choice values"
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Rigby, Dan, Michael Burton, Katherine Payne, Zachary Payne-Thompson, Stuart Wright, and Sarah O’Brien. Impacts of Food Hypersensitivities on Quality of Life in the UK and Willingness to Pay (WTP) to remove those impacts. Food Standards Agency, December 2022. http://dx.doi.org/10.46756/sci.fsa.kij502.
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This project concerns the impacts of food hypersensitivity on people’s quality of life and the monetary value people assign to the removal of those impacts. Food hypersensitivities (FHS) are, in this report, defined as comprising food allergy, coeliac disease and food intolerance. Estimates of the economic value of removal of food hypersensitivity were generated from a stated preference (SP) survey in which people completed a discrete choice experiment (DCE). The DCE comprised of choices between (i) no change in respondents’ food hypersensitivity and (ii) the condition being removed for a specified period, at a cost. The surveys were conducted between July and December 2021 by adults regarding their own food hypersensitivity or by parents/carers regarding their child’s food hypersensitivity. The samples comprised 1426 adults and 716 parents. The average WTP for the removal of an adult’s FHS for a year, pooled across all conditions was £718. For models estimated separately by condition, the WTP values for food allergy, coeliac disease and food intolerance were £1064, £1342 and £540 respectively. In models estimated on DCE data from parents regarding their children’s food hypersensitivity the average WTP, pooled across all conditions, was £2501. The annual WTP values by condition were: £2766 for food allergy; £1628 for coeliac disease; £1689 for food intolerance. Respondents rated their (child’s) health and the impacts of their (child’s) FHS using several established instruments including the Food Allergy Quality of Life Questionnaire (FAQLQ); Food Intolerance Quality of Life Questionnaire (FIQLQ); Coeliac Disease Quality of Life Questionnaire, (CDQ). In the adult allergy and intolerance models we find robust evidence of effects of the perceived severity of FHS on WTP – the higher people’s FAQLQ and FIQLQ scores, the more they are willing to pay to remove their condition. There was no effect of variation in the CDQ score on WTP to remove coeliac disease. In the child WTP results we find condition-severity effects in the coeliac sample: the worse the child’s CDQ score the higher the parents’ WTP to remove the condition. The WTP values are estimates of the combined annual costs associated with (i) the intangible costs including the pain, anxiety, inconvenience and anxiety caused by FHS and (ii) additional incurred costs (time and money) and lost earnings. The values can be incorporated into the FSA Cost of Illness (COI) model, the Burden of Foodborne disease in the UK (Opens in a new window) which is currently used to measure the annual, social, cost of foodborne disease. A Best Worst Scaling (BWS) exercise was conducted to identify the relative importance of the many and diverse impacts which comprise the FAQLQ, FIQLQ and CDQ instruments. The BWS results indicate that people assign very different levels of importance to the impacts comprising the three instruments. This unequal prioritisation contrasts with the equal weighting used in the construction of the FAQLQ, FIQLQ and CDQ measures. Embarrassment and fear related to eating out or social situations feature in the top three impacts for all the conditions. Identifying the effects which most affect quality of life (from the perspective of people living with those conditions) has the potential to inform policy and practice by both regulators and private organisations such as food business operators.
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DiGrande, Laura, Sue Pedrazzani, Elizabeth Kinyara, Melanie Hymes, Shawn Karns, Donna Rhodes, and Alanna Moshfegh. Field Interviewer– Administered Dietary Recalls in Participants’ Homes: A Feasibility Study Using the US Department of Agriculture’s Automated Multiple-Pass Method. RTI Press, May 2021. http://dx.doi.org/10.3768/rtipress.2021.mr.0045.2105.
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Objective: The purpose of this study was to assess the feasibility of administering the Automated Multiple-Pass Method (AMPM), a widely used tool for collecting 24-hour dietary recalls, in participants’ homes by field interviewers. Design: The design included computer-assisted personal interviews led by either a nutritionist (standard) or field interviewer. Portion estimators tested were a set of three-dimensional food models (standard), a two-dimensional food model booklet, or a tablet with digital images rendered via augmented reality. Setting: Residences in central North Carolina. Participants: English-speaking adults. Pregnant women and individuals who were fasting were excluded. Results: Among 133 interviews, most took place in living rooms (52%) or kitchens (22%). Mean interview time was 40 minutes (range 13–90), with no difference by interviewer type or portion estimator, although timing for nutritionist-led interviews declined significantly over the study period. Forty-five percent of participants referenced items from their homes to facilitate recall and portion estimation. Data entry and post-interview coding was evaluated and determined to be consistent with requirements for the National Health and Nutrition Examination Survey. Values for the number of food items consumed, food groups, energy intake (average of 3,011 kcal for men and 2,105 kcal for women), and key nutrients were determined to be plausible and within reasonably expected ranges regardless of interviewer type or portion estimator used. Conclusions: AMPM dietary recall interviews conducted in the home are feasible and may be preferable to clinical administration because of comfort and the opportunity for participants to access home items for recall. AMPMs administered by field interviewers using the food model booklet produced credible nutrition data that was comparable to AMPMs administered by nutritionists. Training field interviewers in dietary recall and conducting home interviews may be sensible choices for nutrition studies when response rates and cost are concerns.