Journal articles on the topic 'Food preferences – Environmental aspects – Australia'
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Sudiartha Athar, Handry, Lady Faerrosa Josman, and Hermanto. "FOREIGN TOURIST’S FOOD PREFERENCES IN LOMBOK: A QUALITATIVE RESEARCH IN CUSTOMER BEHAVIOR." Dinasti International Journal of Digital Business Management 1, no. 3 (April 30, 2020): 444–53. http://dx.doi.org/10.31933/dijdbm.v1i3.254.
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Customer behavior is one of the challenging studies in marketing. Most of all, the customer’s behavior towards a tourism destination’s product such as food or as we often call gastronomy. This study is a qualitative research aimed to know what’s behind the food preferences of foreign tourist from different countries (such as Australia, Finland, Japan, Malaysia, and the UK), what motivates them when choosing a certain food during their holiday. In-depth interview along with keen observation were held to get sufficient information and deep results on the purpose of the study. This study was held in Lombok and ten participants were being interviewed. The results indicate that there are three main aspects that affect the participants in choosing their food when in a tourism destination: a) Exposure effect; b) Intention to looking for new experiences and/or based on past experiences; and c) The food aspects. This study surely answers that providing sufficient information to the international market of our tourism industry is a big must as they surely will search for related information before deciding on what to consume in a certain destinations as well as providing them with good quality culinary and a long life experiences that they can cherish in the future.
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Zhang, Airong, and Emma Jakku. "Australian Consumers’ Preferences for Food Attributes: A Latent Profile Analysis." Foods 10, no. 1 (December 28, 2020): 56. http://dx.doi.org/10.3390/foods10010056.
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Understanding consumer food preferences can provide agribusinesses with a competitive advantage through meeting consumers’ needs. Consumers’ preferences for food attributes have been extensively examined, focusing on specific aspects of attributes with specific food products. It is less clear how consumers evaluate the relative importance of the key food attributes in general. Applying the commonly adopted classification of food attributes into endogenous attributes (i.e., safety and freshness) and exogenous attributes (i.e., genetically modified (GM)-free and organic), the relative importance of these attributes for consumers was investigated. Furthermore, the heterogeneity of preferences was explored to identify distinct subgroups of consumers who may differ in valuing various food attributes. An online survey of 489 city dwellers in Australia revealed that the endogenous attributes were regarded as the most important in an order of safety and freshness. The exogenous attributes were rated as much less important. Three profiles with distinctive preferences for food attributes were identified: Not Fussy (12% of participants), Quality First (49%) and Choosy (39%). The findings suggest that consumers value the importance of various food attributes in a hierarchical order, and there is significant heterogeneity in consumers’ food preference. The implications of these findings are discussed in the context of food policy and agribusiness decision-making.
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TKACH, Victoria, Dmytro KHARENKO, and Alex KAMUSHKOV. "ANALYSIS OF FOOD PREFERENCES OF MODERN UKRAINIANS." Ukrainian Journal of Applied Economics 6, no. 2 (June 30, 2021): 64–71. http://dx.doi.org/10.36887/2415-8453-2021-2-8.
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Introduction. In Ukraine, sociological studies are conducted on the attitude to healthy eating in general, as well as the analysis of its structure and content. However, there is a lack of qualitative research that allows to understand better how healthy food concepts are implemented in everyday life. The article shows how people consider the health benefits when defining a “healthy food”; what is considered healthy / unhealthy food; and whether people really follow the principles of healthy eating in real life. The purpose. The article is based on research aimed at elucidating daily nutritional practices and attitudes to food. Research results demonstrate how healthy nutrition is included in the concept of "healthy food". After considering a conceptual framework for the study, the design and research methods were described. Then the empirical results were presented. Finally, conclusions that characterize the contribution of this study are given. Results. The findings and conclusions are based on empirical studies conducted by the authors in 2020-2021, studying the daily nutritional practices of residents of Odesa. Data were collected through surveys and in-depth interviews. Research shows that people define the healthy food in terms of food composition and ingredients, specific cooking methods and food combinations, specific social context and health benefits. However, in practice, people do not always follow a healthy diet. Conclusions. The study contributes to the study of the problems of health and show how aspects of a healthy diet are reflected in everyday life, as well as what respondents mean under healthy food. In general, the study of nutritional practices provides researchers with more opportunities to analyze healthy food in the context of social life. Our contribution to health research relates to the study of the aspect of healthy eating in the social construction of healthy food. The limitations of our research results are due to the use of the methodology. We studied everyday food practices in the city with its inherent social organization, which limits the scope for generalizing conclusions. Thus, in the future, it is necessary to compare the results obtained with research data related to other social and cultural contexts. Keywords: food preferences, eating habits, healthy food, health issues, nutritional practices, Ukrainians.
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Kelly, Bridget, Katarzyna Bochynska, Kelly Kornman, and Kathy Chapman. "Internet food marketing on popular children’s websites and food product websites in Australia." Public Health Nutrition 11, no. 11 (November 2008): 1180–87. http://dx.doi.org/10.1017/s1368980008001778.
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AbstractObjectiveThe aim of the present study was to describe the nature and extent of food marketing on popular children’s websites and food product websites in Australia.MethodsFood product websites (n119) and popular children’s websites (n196) were selected based on website traffic data and previous research on frequently marketed food brands. Coding instruments were developed to capture food marketing techniques. All references to food on popular children’s websites were also classified as either branded or non-branded and according to food categories.ResultsWebsites contained a range of marketing features. On food product websites these marketing features included branded education (79·0 % of websites), competitions (33·6 %), promotional characters (35·3 %), downloadable items (35·3 %), branded games (28·6 %) and designated children’s sections (21·8 %). Food references on popular children’s websites were strongly skewed towards unhealthy foods (60·8 %v. 39·2 % healthy food references;P< 0·001), with three times more branded food references for unhealthy foods. Branded food references displayed similar marketing features to those identified on food product websites.ConclusionsInternet food marketing uses a range of techniques to ensure that children are immersed in brand-related information and activities for extended periods, thereby increasing brand familiarity and exposure. The relatively unregulated marketing environment and increasing use of the Internet by children point to the potential increase in food marketing via this medium. Further research is required to investigate the impact of Internet food marketing on children’s food preferences and consumption, and regulatory options to protect children.
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Modlinska, Klaudia, and Wojciech Pisula. "Selected Psychological Aspects of Meat Consumption—A Short Review." Nutrients 10, no. 9 (September 14, 2018): 1301. http://dx.doi.org/10.3390/nu10091301.
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Eating meat is deeply entrenched in Western culture. It is often associated with wealth and a highly nutritional diet; and for many people it is also an established habit that is difficult to change. The second half of the 20th century was a period of rapid growth in meat consumption, which resulted in intensified meat production. At the same time, eating meat has recently become subject to criticism for health-related, environmental or humanitarian reasons. This review aims to signal the potential consequences of a change of diet or switching to diets that are rich/poor in certain ingredients on the functioning of the hormonal and nervous system, which translates into changes in mood and behavior. This paper discusses the psychological phenomena which underlie the difficulty of changing one’s food preferences and problems encountered while adding new products to the daily diet. Finally, this study summarizes the limitations of modifying eating habits that have resulted from established attitudes and habits.
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Gjerris, M., C. Gamborg, and H. Röcklinsberg. "Ethical aspects of insect production for food and feed." Journal of Insects as Food and Feed 2, no. 2 (June 10, 2016): 101–10. http://dx.doi.org/10.3920/jiff2015.0097.
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Given a growing global human population and high pressures on resources, interest in insects as a source of protein for human food (entomophagy) and for animal feed is growing. So far, the main issues discussed have been the embedded technical challenges of scaling up the production. The use of insects as a major human food and feed source is thought to present two major challenges: (1) how to turn insects into safe, tasty socially acceptable feed and food; and (2) how to cheaply yet sustainably produce enough insects? Entomophagy, however, as any utilisation of animals and the rest of nature also entails ethical issues – both regarding the impact on human health, the environment and climate change and regarding production methods such as intensification and biotechnology. The aim of the paper is to give a systematic overview of ethical aspects embedded in the notion of utilising insects as protein providers in the Western food and feed production chains. We identify five areas where ethical questions are especially pertinent: environmental impact, human and animal health, human preferences and social acceptability, animal welfare and finally broader animal ethics issues. Especially the latter two are more scantly dealt with in the literature. This part of the review will therefore contain suggestions for ethical issues that should be examined closer.
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Coveney, John. "Food and trust in Australia: building a picture." Public Health Nutrition 11, no. 3 (March 2008): 237–45. http://dx.doi.org/10.1017/s1368980007000250.
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AbstractObjectiveTo explore consumer trust in food, especially people’s experiences that support or diminish trust in the food supply; consumer practices to strengthen trust in food; and views on how trust in the food supply could be increased.SettingAdelaide, South Australia.DesignIn-depth qualitative research interviews and focus groups.SubjectsWomen and men who are primary food providers in families (n= 24).ResultsMedia coverage of food scares and scandals and personal experience of food-borne illness challenged respondents’ trust in the food system. Poor retail food handling practices and questionable marketing ploys by food manufacturers also decreased trust. Buying ‘Made-in-Australia’ produce and following food safety procedures at home were important practices to strengthen food trust. Knowledge of procedures for local food inspection and for national food regulation to keep food safe was scanty. Having a strong regulatory environment governing food safety and quality was considered by respondents to be of prime importance for trust building.DiscussionThe dimensions of trust found in this study are consistent with key theoretical aspects of trust. The need for trust in highly complex environments, in this case the food supply, was evident. Trust was found to be integral to food choice, and negative media reports, the sources of which themselves enjoy various levels of dependability, were found to easily damage trust relationships. The lack of visibility of authoritative monitoring and surveillance, misleading food advertising, and poor retail food handling practices were identified as areas that decreased consumer trust. Respondents also questioned the probity of food labelling, especially health claims and other mechanisms designed to guide food choice. The research highlights the role trust plays in food choice. It also emphasises the importance of a visible authoritative presence in the food system to strengthen trust and provide reassurance to consumers.
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Coughlan, Lisa-Mari, and Melville Saayman. "The importance of different culinary aspects when travelling - the case of international tourists to South Africa." European Journal of Tourism Research 18 (March 1, 2018): 95–119. http://dx.doi.org/10.54055/ejtr.v18i.315.
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Tourists spend a good portion of their travel budget on food and beverages. Culinary preference knowledge should thus be important to numerous stakeholders. Little is, however, known about the determinants of culinary preferences of international tourists. Furthermore, in the context of developing countries, very little has been published about cuisine in tourism. The purpose of this research is to identify the determinants of culinary preferences of international tourists to South Africa. A newly developed questionnaire based on literature was completed by 627 international tourists. Five culinary preference factors were identified from the results of the study, namely social influence, culture and religion, exploration, the culinary experience and environmental sensitivity. Social influence was the most important factor, followed by environmental sensitivity and then the culinary experience. Only two socio-demographic variables were found to influence the culinary preferences of international tourists to South Africa. Implications for each of the findings are put forth. Specific recommendations are also made to national and provincial government, tourism marketers and dining establishments alike, in order to reap the numerous benefits associated with culinary preference knowledge.
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Zawistowski, Jerzy, and Peter Jones. "Regulatory Aspects Related to Plant Sterol and Stanol Supplemented Foods." Journal of AOAC INTERNATIONAL 98, no. 3 (May 1, 2015): 750–56. http://dx.doi.org/10.5740/jaoacint.sgezawistowski.
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Abstract This chapter reviews regulatory frameworks for plant sterol containing functional foods in various jurisdictions including Europe, North America, South America, Asia and, Australia/New Zealand. Included is a discussion on approval of plant sterols as novel food ingredients in some countries, as well as details on the type of health claims permitted in the marketing and sale of foods enriched with plant sterols within each jurisdiction. Based on the abundance of clinical trial data, many countries around the world have now approved the use of claims relating the cholesterol-lowering effect of plant sterols, further attesting to their value as functional food ingredients.
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Wojciechowska-Solis, Julia, and Anetta Barska. "Exploring the Preferences of Consumers’ Organic Products in Aspects of Sustainable Consumption: The Case of the Polish Consumer." Agriculture 11, no. 2 (February 7, 2021): 138. http://dx.doi.org/10.3390/agriculture11020138.
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The dynamically developing trend of sustainable consumption is manifested, among others, by the growing interest in organic products on the part of consumers. The aim of this article was to identify the behavior of Polish consumers in the market of organic products and to establish a link between their environmental awareness and willingness to buy organic products. The authors hypothesized that there is a relationship between consumer awareness of the concept of sustainable consumption and the consumption of organic products. Consumer awareness means making conscious choices based on the knowledge expressed in the attitudes and, sometimes, preferences of the food brand. The research was conducted using a proprietary survey questionnaire. A total of 1067 respondents participated. A statistical analysis was performed by using Statistica 13.1 PL software, which includes descriptive statistics, the discriminant function analysis, and regression analysis. Motives were identified that are of crucial importance to the consumer deciding to purchase organic products. These include: beneficial health effects, contents of nutrients, no additional substances used in food production, taste, and others. A statistical relationship was established between environmental awareness and the tendency to buy organic products. Among the organic products, eggs, fresh fruit and vegetables, honey, cow’s milk and its derivatives, as well as cereal products, are the most preferred by consumers of both genders. The proposed model, which outlines the relationship between environmental awareness and the tendency to buy organic products, includes the following variables: care for the environment and animal welfare, no harmful substances used in food production, low level of processing, short shelf life.
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POPOVIC, TANJA, ØRJAN OLSVIK, PAUL A. BLAKE, and KAYE WACHSMUTH. "Cholera in the Americas: Foodborne Aspects." Journal of Food Protection 56, no. 9 (September 1, 1993): 811–21. http://dx.doi.org/10.4315/0362-028x-56.9.811.
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Over 100 serotypes of Vibrio cholerae exist, but generally the toxigenic strains of the serogroup O1 cause cholera and possess documented epidemic potential. The main symptom of cholera is a profuse diarrhea resulting in dehydration, that if untreated, leads to death. Seven pandemics of this contagious disease have been recorded during the last 200 years. A sick person secrets in his stool billions of organisms daily, and water and food contaminated with such a stool are the primary sources of infection during the epidemics. With the increase of the international food trade, food is often shipped from countries with endemic or epidemic cholera. With one exception, no documented cases of cholera have been reported, as a result of the internationally regulated food trade. However, during the present Latin American epidemic, inadequately cooked seafood has been implicated as a source of cholera. As a result of the epidemic, over 100 cases of cholera have occurred in the United States related to seafood consumed during a visit to Latin America or after its noncommercial transport into the country. Furthermore, V. cholerae persists as a free-living organism in environmental reservoirs in Australia and the U.S. Gulf Coast; there have been 65 domestically acquired cases of cholera in the United States since 1973. Molecular typing methods have enabled us to identify and characterize endemic and epidemic strains, and to document transmission of cholera when food was implicated epidemiologically as a vehicle of transmission.
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Battilani, P., A. Gualla, C. Dall'Asta, C. Pellacani, G. Galaverna, P. Giorni, A. Caglieri, et al. "Phomopsins: an overview of phytopathological and chemical aspects, toxicity, analysis and occurrence." World Mycotoxin Journal 4, no. 4 (January 1, 2011): 345–59. http://dx.doi.org/10.3920/wmj2011.1302.
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Phomopsis leptostromiformis, and its teleomorph Diaporthe toxica, is a lupin pathogen that causes stem blight in young lupins and, as a saprophyte, has been detected on dead lupine material. Under favourable conditions, the fungus produces phomopsins (PHOs), a family of macrocyclic hexapeptide mycotoxins capable of binding tubulin through the tripeptide side chain. The toxic effects appear largely confined to the liver. In particular, the ingestion of PHO contaminated lupin stubble has been linked to lupinosis, a debilitating disease of sheep (the most sensitive animal) characterised by disorientation, blindness, lethargy, and eventually death. The chemical structures of PHO A, B and D have been identified. Analytical methods to determine PHOs are mainly enzyme-linked immunosorbent assays or chromatographic separations, in combination with ultraviolet and mass spectrometric detection. The data about the PHOs occurrence are limited to Australia, restricted to lupin seed. Only one survey has been carried out on lupin seeds and flours from the Swiss market. Not many strategies have been developed to limit lupin seed contamination. Efforts devoted to control lupinosis in Australia focused on the development of cultivars resistant to Phomopsis infection. There are few examples in literature of decontamination or detoxification of PHOs; moreover, they have been shown to be resistant to extensive processing, including cooking. Australia and New Zealand are the only countries that included PHOs in their mycotoxin regulations, with a limit of 5 µg/kg in lupin seeds and derived products. Phomopsins are poorly studied mycotoxins and risk assessment on PHOs has not been done at the European level. The collection of all available scientific data was requested by EFSA in a specific project and partners involved considered it of general interest preparing this review to highlight the limited available information, which indicate that the assessment of potential risk related to PHOs is currently not feasible.
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Kelly, Bridget, Becky Freeman, Lesley King, Kathy Chapman, Louise A. Baur, and Tim Gill. "The normative power of food promotions: Australian children’s attachments to unhealthy food brands." Public Health Nutrition 19, no. 16 (June 13, 2016): 2940–48. http://dx.doi.org/10.1017/s1368980016001452.
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AbstractObjectiveThe formation of food brand associations and attachment is fundamental to brand preferences, which influence purchases and consumption. Food promotions operate through a cascade of links, from brand recognition, to affect, and on to consumption. Frequent exposures to product promotions may establish social norms for products, reinforcing brand affect. These pathways signify potential mechanisms for how children’s exposure to unhealthy food promotions can contribute to poor diets. The present study explored children’s brand associations and attachments for major food brands.DesignA cross-sectional online survey was conducted. Fourteen study brands were used, with each child viewing a set of seven logos. The questionnaire assessed perceptions of food brands and perceptions of users of brands, using semantic differential scales, and perceived brand ‘personalities’, using Likert scales.SettingNew South Wales, Australia, October–November 2014.SubjectsChildren aged 10–16 years (n417).ResultsChildren demonstrated strong positive affect to certain brands, perceiving some unhealthy food brands to have positive attributes, desirable user traits and alignment to their own personality. Brand personality traits of ‘smart’ and ‘sporty’ were viewed as indicators of healthiness. Brands with these traits were ranked lower for popularity.ConclusionsChildren’s brand associations and attachments indicate the potential normative social influences of promotions. While children are aware of brand healthiness as an attribute, this competes with other brand associations, highlighting the challenge of health/nutrition messaging to counter unhealthy food marketing. Restricting children’s exposure to unhealthy food marketing and the persuasive nature of marketing is an important part of efforts to improve children’s diet-related health.
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Abdullah, Johari Bin, Firdaus Abdullah, and Saimi Bin Bujang. "Demystifying Muslim Consumer Religiosity: Does Sustainability Matter in Halal Food Industry?" International Journal of Service Management and Sustainability 7, no. 1 (March 24, 2022): 63. http://dx.doi.org/10.24191/ijsms.v7i1.17780.
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The recent outbreak of COVID-19 has negatively impacted the global Islamic economy, including the Halal food industry. Despite the pandemic, the Halal food industry continues to survive due to the growing and diverse Muslim population. Thus, researchers focus has shifted to the global Muslim consumers, especially their religiosity. Over the past few years, substantialresearch has focused on the effect of religiosity in predicting behaviour. Nevertheless, current conceptualisation and operationalisation have limited understanding of the multidimensional nature of religiosity. As such, this scarcity may not reflect the entire phenomenon. This paper aims to identify the Muslim consumer religiosity factors concerning Halal food products. The findings from this study suggest five factors that contribute to Muslim consumer religiosity, including the socio-environmental aspects that are essential pillars of sustainability. This new finding suggests that future research explore the social and environmental responsiveness concerning Muslim consumers in order for Halal practitioners to develop sustainable strategies that cater to Muslim consumer preferences.
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Worsley, Anthony, Wei Wang, and Stacey Ridley. "Australian adults’ knowledge of Australian agriculture." British Food Journal 117, no. 1 (January 5, 2015): 400–411. http://dx.doi.org/10.1108/bfj-07-2013-0175.
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Purpose – Agriculture is a major generator of wealth and employment in Australia. However, it faces a range of economic and environmental challenges which require substantial community support. The purpose of this paper is to examine Australian adults’ Australian knowledge of, and attitudes towards, Australian agriculture. Design/methodology/approach – Online questionnaire survey of 1,026 adults conducted nationwide during August 2012. Findings – Most respondents had little knowledge of even the basic aspects of the industry but they approved of farmers’ performance of their roles. Latent class analysis showed that there are two groups of consumers with low and lower levels of knowledge. The respondents’ age, rural residence and universalist values were positive predictors of agricultural knowledge. Research limitations/implications – This was a cross-sectional, quota-based survey which examined only some aspects of agriculture. However, the findings suggest that more communication with the general public about the industry is required in order to build on the positive sentiment that exists within the community. Practical implications – More education about agriculture in schools and higher education is indicated. Social implications – The poor state of knowledge of agriculture threatens the social contract upon which agricultural communities depend for survival. Originality/value – The study highlights the poor state of general knowledge about agriculture in Australia. The findings could be used as a baseline against which the efficacy of future education programmes could be assessed.
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Ali, Beshir M., M. G. Andersson, B. H. P. van den Borne, M. Focker, and H. J. van der Fels-Klerx. "Multi-Criteria Decision Analysis in Food Safety Risk Management: The Case of Dioxins in Baltic Fish." Foods 11, no. 7 (April 6, 2022): 1059. http://dx.doi.org/10.3390/foods11071059.
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The Swedish risk management case of Baltic fatty fishes, in which dioxin levels may be too high, is a typical multidimensional food safety decision problem involving public health, economic, environmental and socio-cultural aspects. To effectively address the dioxin food safety problem, the multiple dimensions and conflicting interests of stakeholders have to be considered systematically when evaluating competing risk management options. The objectives of this study were to illustrate the applicability of the Multi-Criteria Decision Analysis (MCDA) method for multidimensional food safety risk management problems, and to evaluate the Swedish dioxin risk management using MCDA. The results show that the MCDA method is indeed a relevant tool for modelling the multifactorial Swedish dioxin problem and for initiating discussions amongst stakeholders to increase the acceptance of chosen strategies. Abolishing the derogation from the European Commission’s maximum limits for the presence of dioxins in Swedish fish is the dominant strategy for risk assessors, whereas the preferences provided by the other stakeholders would suggest a continuation of the derogation without providing consumer information. However, the preferences of female consumers match with the 2011 decision of the Swedish government to ask for a derogation in combination with consumer information. The conclusion drawn from our MCDA analysis is comparable to the government’s decision that—given the gradual reduction in dioxin concentrations in Baltic fish—the decision to continue providing consumer information or not mainly depends on how risk managers balance the preferences of the different stakeholders.
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Konowalik, Kamil, and Marta Kolanowska. "Climatic niche shift and possible future spread of the invasive South African Orchid Disa bracteata in Australia and adjacent areas." PeerJ 6 (December 20, 2018): e6107. http://dx.doi.org/10.7717/peerj.6107.
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Orchids are generally regarded as plants with an insignificant invasive potential and so far only one species has proved to be harmful for native flora. However, previous studies on Epipactis helleborine and Arundina graminifolia indicate that the ecological aspects of range extension in their non-native geographical range are not the same for all species of orchids. Disa bracteata in its native range, South Africa, is categorized as of little concern in terms of conservation whereas in Australia it is naturalized and considered to be an environmental weed. The aim of this research was to determine the ecological preferences enabling the spread of Disa bracteata in Western and South Australia, Victoria and Tasmania and to evaluate the effect of future climate change on its potential range. The ecological niche modeling approach indicates that most of the accessible areas are already occupied by this species but future expansion will continue based on four climate change scenarios (rcp26, rcp45, rcp60, rcp85). Further expansion is predicted especially in eastern Australia and eastern Tasmania. Moreover, there are some unpopulated but suitable habitats in New Zealand, which according to climate change scenarios will become even more suitable in the future. The most striking result of this study is the significant difference between the environmental conditions recorded in the areas which D. bracteata naturally inhabits and invasive sites—that indicates a possible niche shift. In Australia the studied species continues to populate a new niche or exploit habitats that are only moderately represented in South Africa.
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Messina, Gabriele, Roberto Fenucci, Francesco Vencia, Fabrizio Niccolini, Cecilia Quercioli, and Nicola Nante. "Patients’ evaluation of hospital foodservice quality in Italy: what do patients really value?" Public Health Nutrition 16, no. 4 (August 8, 2012): 730–37. http://dx.doi.org/10.1017/s1368980012003333.
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AbstractObjectivePatients often do not eat/drink enough during hospitalization. To enable patients to meet their energy and nutritional requirements, food and catering service quality and staff support are therefore important. We assessed patients’ satisfaction with hospital food and investigated aspects influencing it.DesignWe conducted a cross-sectional study collecting patients’ preferences using a slightly modified version of the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire (ACHFPSQ). Factor analysis was carried out to reduce the number of food-quality and staff-issue variables. Univariate and multivariate ordinal categorical regression models were used to assess the association between food quality, staff issues, patients’ characteristics, hospital recovery aspects and overall foodservice satisfaction (OS).SettingA university hospital in Florence, Italy, in the period November–December 2009.SubjectsHospital patients aged 18+ years (n927).ResultsOf the 1288 questionnaires distributed, 927 were returned completely or partially filled in by patients and 603 were considered eligible for analysis. Four factors (explained variance 64·3 %, Cronbach's alphaαC= 0.856), i.e. food quality (FQ;αC= 0·74), meal service quality (MSQ;αC= 0·73), hunger and quantity (HQ;αC= 0·74) and staff/service issues (SI;αC= 0·65), were extracted from seventeen items. Items investigating staff/service issues were the most positively rated while certain items investigating food quality were the least positively rated. After ordinal multiple regression analysis, OS was only significantly associated with the four factors: FQ, MSQ, HQ and SI (OR = 17·2, 6·16, 3·09 and 1·75, respectively,P< 0·001), and gender (OR = 1·53,P= 0·024).ConclusionsThe most positively scored aspects of foodservice concerned staff/service, whereas food quality was considered less positive. The aspects that most influenced patients’ satisfaction were those related to food quality.
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Bernardes, Christina M., Stuart Ekberg, Stephen Birch, Renata F. I. Meuter, Andrew Claus, Matthew Bryant, Jermaine Isua, et al. "Clinician Perspectives of Communication with Aboriginal and Torres Strait Islanders Managing Pain: Needs and Preferences." International Journal of Environmental Research and Public Health 19, no. 3 (January 29, 2022): 1572. http://dx.doi.org/10.3390/ijerph19031572.
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Poor communication is an important factor contributing to health disparity. This study sought to investigate clinicians’ perspectives about communicating with Aboriginal and Torres Strait Islander patients with pain. This multi-site and mixed-methods study involved clinicians from three pain management services in Queensland, Australia. Clinicians completed a survey and participated in focus groups. Clinicians rated the importance of communication training, their knowledge, ability, and confidence in communicating with Aboriginal and Torres Strait Islander patients using a 5-point Likert scale. Rating scores were combined into low (scores 1–2); moderate (score 3) and high (scores 4–5). Informed by an interpretive description methodology, thematic analysis of focus group data was used to identify the communication needs and training preferences of clinicians. Overall (N = 64), 88% of clinicians rated the importance of communication training when supporting Aboriginal and Torres Strait Islander patients as “high”. In contrast, far fewer clinicians rated as “high” their knowledge (28%), ability (25%) and confidence (28%) in effectively communicating with Aboriginal and Torres Strait Islander patients. Thematic analysis identified three areas of need: knowledge of Aboriginal and Torres Strait Islander cultures, health beliefs, and understanding cross-cultural cues. Communication skills can be learned and training, in the form of a tailored intervention to support quality engagement with Aboriginal and Torres Strait Islander patients, should combine cultural and communication aspects with biomedical knowledge.
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Arvidsson Segerkvist, Katarina, Helena Hansson, Ulf Sonesson, and Stefan Gunnarsson. "Research on Environmental, Economic, and Social Sustainability in Dairy Farming: A Systematic Mapping of Current Literature." Sustainability 12, no. 14 (July 8, 2020): 5502. http://dx.doi.org/10.3390/su12145502.
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Dairy cows are able to convert fibrous materials, such as grass, roughage, and by-products from the food industry, into milk and meat, which justifies their role in food production. However, modern dairy farming is associated with major sustainability challenges, including greenhouse gas emissions. In order to develop sustainable future production, it is important to implement existing knowledge and fill knowledge gaps. The aim of this study was to systematically map the scientific literature on environmental, economic, and social sustainability at farm level in dairy farming. Literature published between January 2000 and March 2020 and with the geographical focus on Europe, North America, and Australia–New Zealand was included. In total, the literature search resulted in 169 hits, but after removing duplicates and papers outside the study scope only 35 papers remained. Of these, only 11 dealt with the three dimensions of sustainability, and several of these only mentioned one or two of the dimensions or set them in relation to that/those actually studied. Overall, the selected literature did not clearly explain how aspects of sustainability are interlinked, so possible negative or positive interactions between different aspects of sustainability dimensions remain unidentified.
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McCaffery, Kirsten, and Les Irwig. "Australian women's needs and preferences for information about human papillomavirus in cervical screening." Journal of Medical Screening 12, no. 3 (September 1, 2005): 134–41. http://dx.doi.org/10.1258/0969141054855238.
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Objective: The role of human papillomavirus (HPV) in cervical cancer and developments in medical technology to prevent cervical cancer has changed information needs for women participating in cervical screening. Design: Qualitative face-to-face interviews were conducted with 19 women diagnosed with HPV infection on their Pap smear following routine cervical screening. Setting: Family planning clinics, general practice and specialist gynaecologist practices in Sydney and the surrounding area, Australia. Main outcome measures: Women's information needs, preferences and experiences of HPV diagnosis. Results: Women wanted further information on different HPV viral types, transmission, implications for sexual partners, prevalence, latency and regression of HPV, their management options and the implications of infection for cancer risk and fertility. Uncertainty about the key aspects of HPV, the style in which the clinician communicated the result and the mode of delivering the result (letter, telephone or consultation) influenced women's psychological response to the diagnosis of HPV. The delivery of results by letter alone was linked to considerable anxiety among the women interviewed. Women's experience of searching the Internet for further information about HPV was reported as difficult, anxiety provoking and contributing to the stigma of the infection because information was often located in the context of other sexually transmitted infections, with multiple sexual partners highlighted as a risk factor for infection. Conclusion: Women participating in cervical screening need high-quality information about HPV and its role in cervical cancer prior to screening rather than afterwards, when they face an abnormal result. The clinician potentially plays an important role in moderating the effects of diagnosis through the manner and mode in which an HPV diagnosis is delivered. Revision of cervical screening policy and practice in light of the changes in the understanding of HPV is recommended.
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Krešić, Greta, Jelka Pleadin, Snježana Zrnčić, Nikolina Liović, Anamarija Buneta, Dina Lončarić, and Elena Dujmić. "Factors affecting consumers´ preferences for products from aquaculture." Croatian journal of food science and technology 12, no. 2 (November 30, 2020): 287–95. http://dx.doi.org/10.17508/cjfst.2020.12.2.17.
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Fish is an essential component of a balanced and healthy diet and the present demand for fish cannot be sustained by capture fisheries. Consequently, aquaculture is currently the fastest growing food production industry in the world, contributing to more than half of the global fish production intended for human consumption. Although the image of aquaculture is not necessarily negative per se, consumers around the world still have a greater preference for wild fish. Therefore, the aim of this review is to critically evaluate some of the factors which may affect consumer preferences: socio-demographic characteristics of consumers, quality and safety perception of products from aquaculture, price of aquaculture products and socio-economic aspects of aquaculture, and concerns about the negative impact of aquaculture on the environment and about the sustainability of the production method. A literature review confirmed that age is the most influential sociodemographic variable. Being younger, female or having higher income and a higher education level can result in greater preference for aquaculture products. The image of farmed fish suffers from a perception of lower quality in terms of taste, health and nutritional value and, in some cases, even from low safety perceptions. On the other hand, farmed fish is believed to have lower prices and greater availability. Additionally, economic benefits are one of the main advantages of aquaculture. Mixed results emerge, however, with regard to the environmental impact of aquaculture, but sustainable production may compensate for possible environmental concerns and drive preference for farmed fish. Depending on how consumers weigh up the advantages and disadvantages of both aquaculture and its products, this will result in a preference for wild or farmed fis
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Krešić, Greta, Jelka Pleadin, Snježana Zrnčić, Nikolina Liović, Anamarija Buneta, Dina Lončarić, and Elena Dujmić. "Factors affecting consumers´ preferences for products from aquaculture." Croatian journal of food science and technology 12, no. 2 (November 30, 2020): 287–95. http://dx.doi.org/10.17508/cjfst.2020.12.2.17.
Full textAbstract:
Fish is an essential component of a balanced and healthy diet and the present demand for fish cannot be sustained by capture fisheries. Consequently, aquaculture is currently the fastest growing food production industry in the world, contributing to more than half of the global fish production intended for human consumption. Although the image of aquaculture is not necessarily negative per se, consumers around the world still have a greater preference for wild fish. Therefore, the aim of this review is to critically evaluate some of the factors which may affect consumer preferences: socio-demographic characteristics of consumers, quality and safety perception of products from aquaculture, price of aquaculture products and socio-economic aspects of aquaculture, and concerns about the negative impact of aquaculture on the environment and about the sustainability of the production method. A literature review confirmed that age is the most influential sociodemographic variable. Being younger, female or having higher income and a higher education level can result in greater preference for aquaculture products. The image of farmed fish suffers from a perception of lower quality in terms of taste, health and nutritional value and, in some cases, even from low safety perceptions. On the other hand, farmed fish is believed to have lower prices and greater availability. Additionally, economic benefits are one of the main advantages of aquaculture. Mixed results emerge, however, with regard to the environmental impact of aquaculture, but sustainable production may compensate for possible environmental concerns and drive preference for farmed fish. Depending on how consumers weigh up the advantages and disadvantages of both aquaculture and its products, this will result in a preference for wild or farmed fis
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Venn, Danielle, Cathy Banwell, and Jane Dixon. "Australia’s evolving food practices: a risky mix of continuity and change." Public Health Nutrition 20, no. 14 (September 22, 2016): 2549–58. http://dx.doi.org/10.1017/s136898001600255x.
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AbstractObjectiveTo investigate trends in five key aspects of Australian food practice which have been implicated in diet-related health risks, specifically energy intake. They are: the replacement of home-prepared foods by commercially prepared foods; consumer reliance on ultra-processed foods; de-structured dining; increased pace of eating; and a decline in commensal eating.DesignData were from repeated cross-sections from the national Household Expenditure and Time Use Surveys. Trends in food practice aspects were examined using indicators of food expenditure across different food groups and time spent eating and cooking, including where, when and with whom eating activities took place.SettingAustralia, 1989–2010.SubjectsNationally representative samples of Australian households.ResultsThe share of the total food budget spent on food away from home rose steadily from 22·8 % in 1989 to 26·5 % in 2010, while spending on ultra-processed foods increased. The basic patterning of meals and the pace of eating changed little, although people spent more time eating alone and at restaurants. Cooking time declined considerably, particularly for women.ConclusionsThese changes have occurred over the same time that obesity and diet-related, non-communicable diseases have increased rapidly in Australia. Some aspects are implicated more than others: particularly the shift from domestic cooking to use of pre-prepared and ultra-processed foods, a reduction in time spent in food preparation and cooking, as well as an upsurge in time and money devoted to eating away from home. These are all likely to operate through the higher energy content of commercially prepared, compared with unprocessed or lightly processed, foods.
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Warren, R., S. Lambert, and H. Razee. "The Dietary Behaviours of Cancer Caregivers: Preliminary Findings on How Becoming a Cancer Caregiver Might Influence Food Choices and Dietary Behaviours in the Carer Compared With Pre-Caring." Journal of Global Oncology 4, Supplement 2 (October 1, 2018): 104s. http://dx.doi.org/10.1200/jgo.18.33000.
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Background: Cancer is often called a “we-disease” as the effects of the diagnosis can go beyond the patient to others, including the caregiver. In Australia, it is estimated that approximately 138,000 new cancer diagnoses will be made in 2018, with the 5 year survival rate currently at 68%. This has shifted the way that cancer care is delivered, with many patients now being cared for at home by a loved one. As a result, cancer caregivers report higher levels of fatigue, stress, mood disturbances and mental illness (depression and anxiety), insomnia and digestive complaints than noncaring counterparts. While it is known that these characteristics can influence diet, very little has been published with relation to cancer caregivers as a stand-alone population. Aim: To explore how being a cancer caregiver might influence dietary behaviors, food choices and eating patterns in the caregiver to see if these have changed/not changed from precaring. Methods: Participants were recruited from a number of avenues, including not-for-profit cancer support services and support groups. Our study is a descriptive qualitative study where participants complete an online questionnaire to determine their Burden of Care score (through Given and Given's Caregiver Reaction Assessment) and current dietary patterns and behaviors. Some of these participants were further interviewed using a semistructured interview to explore their role as a carer, dietary patterns and food choices and this interview data were thematically analyzed. Results: Preliminary results (as part of an ongoing study) from six completed semistructured interviews with cancer caregivers from New South Wales, Australia suggests that the food intake and dietary behaviors of cancer caregivers were influenced by five main aspects: food access and availability, caregiver health, food preferences, the impact of cancer or the patient and caregivers needing more support. This study is ongoing, with an additional 6-8 interviews proposed (or until data saturation is achieved). In the case of some caregivers their dietary behaviors and food choices improved when they became a caregiver (e.g., eating more fruit and vegetables, reducing sugar consumption and an increase in their perception of the importance of healthy eating). Others reported a decline (e.g., increased “grazing” on “junk food”, losing motivation for healthy eating and preparing healthy food and skipping meals). Conclusion: This preliminary data clearly suggests that dietary behaviors and food choices of cancer caregivers do change from precaring. There is however, still a gap in our understanding as to why some carers report improvements and others report a decline. This is an ongoing area of research and is an important aspect of public health given the role cancer caregivers play in Australia.
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Fordyce-Voorham, Sandra P. "Predictors of the perceived importance of food skills of home economics teachers." Health Education 116, no. 3 (April 4, 2016): 259–74. http://dx.doi.org/10.1108/he-01-2015-0003.
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Purpose – The purpose of this paper is to test an hypothesis that teachers’ personal orientations toward food preparation, nutrition and environmental issues would be related to their perceived importance of food skills. Design/methodology/approach – Little research has been conducted on home economics teachers’ views on the importance of the food skills they teach in secondary schools in Australia. Therefore, an online survey was conducted among 261 home economics teachers in Australian secondary schools. The research measured respondents’ ratings of the importance of 70 food skills as well as their teaching preferences and use of resources. Findings – Respondents rated the procedural “hands-on” skills required to prepare a healthy meal as most important. Exploratory factor analysis derived five components (procedures for domestic settings, procedures for vocational settings, cookery methods, food economy, using microwave oven appliances) relating to teachers’ perceived importance of food skills. Teachers’ personal orientations were described as food aesthete, consumer-environmentalist and nutritionist. The findings showed that these were better predictors of the perceived importance of food skills than demographic characteristics. The most important perceived skills related to the basic procedures required by young people to be able to prepare meals for themselves when living independently. Teachers’ personal “orientations” were significantly related to the perceived importance of food skills. Demographic and professional characteristics were poor predictors of these perceptions. Originality/value – The findings provide home economics teachers with an understanding of their selection of particular food skills to teach their students in skill-based healthy eating programmes.
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Smith, Pete, and Peter J. Gregory. "Climate change and sustainable food production." Proceedings of the Nutrition Society 72, no. 1 (November 12, 2012): 21–28. http://dx.doi.org/10.1017/s0029665112002832.
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One of the greatest challenges we face in the twenty-first century is to sustainably feed nine to ten billion people by 2050 while at the same time reducing environmental impact (e.g. greenhouse gas (GHG) emissions, biodiversity loss, land use change and loss of ecosystem services). To this end, food security must be delivered. According to the United Nations definition, ‘food security exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life’. At the same time as delivering food security, we must also reduce the environmental impact of food production. Future climate change will make an impact upon food production. On the other hand, agriculture contributes up to about 30% of the anthropogenic GHG emissions that drive climate change. The aim of this review is to outline some of the likely impacts of climate change on agriculture, the mitigation measures available within agriculture to reduce GHG emissions and outlines the very significant challenge of feeding nine to ten billion people sustainably under a future climate, with reduced emissions of GHG. Each challenge is in itself enormous, requiring solutions that co-deliver on all aspects. We conclude that the status quo is not an option, and tinkering with the current production systems is unlikely to deliver the food and ecosystems services we need in the future; radical changes in production and consumption are likely to be required over the coming decades.
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Verdú, Abel, Rafael Millán, Pedro Saavedra, Conrado Javier Carrascosa Iruzubieta, and Esther Sanjuán. "Does the Consumer Sociodemographic Profile Influence the Perception of Aspects Related and Not Related to Food Safety? A Study in Traditional Spanish Street Markets." International Journal of Environmental Research and Public Health 18, no. 18 (September 17, 2021): 9794. http://dx.doi.org/10.3390/ijerph18189794.
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Street food markets are important for local economic development, but they must also meet visitors’ demands while operating. Since consumers’ trust is based on their perception on different aspects of these markets, the aim of this work was to study which factors most affected their purchase decision criteria. A total of 950 surveys were collected in 21 street markets (Canary Islands, Spain), recording data from the consumers’ estimation on food safety-related items (i.e., hygiene conditions of market installations, products, and food handlers) as well as other categories (i.e., prices and staff professionalism). The gathered data let us determine whether sociodemographic consumers variables like age, gender, or education level influenced their perceptions. The scores showed a strong correlation, the subsequent principal components analysis explained 81% of variability only with the first two components. The level of tolerance toward all items underlies in the first component, which was significantly higher for those aged 60 and older, but no significant correlation was found for gender or level of education. The youngest participants were more demanding about food safety-related aspects, while the middle-aged group was more critical of prices. This was especially true of females, who demanded better quality:price ratios. Knowing these preferences could facilitate the development of more effective marketing strategies, helping make street markets more competitive.
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Sujai, Mahpud. "Mendorong Sistem Jaminan Kesehatan Nasional Baru di Indonesia; Belajar dari Pengalaman Australia." Kajian Ekonomi dan Keuangan 17, no. 3 (November 9, 2015): 237–50. http://dx.doi.org/10.31685/kek.v17i3.16.
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Significant change of Indonesian economy has lead to the need of people more than just basic need such as food and clothes. Others such as health and education have become a must for Indonesian. Anticipating this condition, government will implement new universal coverage health system in 2014 as mandated by law. This paper has objectives to explore several aspects which contribute or influence to the policy formulation and implementation, particularly in designing new health insurance system in Indonesia and learning from Australian experience and best practice. Methodology used in this paper is both primary research such as in depth interview with some health economist, expert form universities, government researcher as well as observation to the organization that manage health system in Australia and secondary research by doing literature review of health insurance system, benchmarking, compare and contrast the health insurance system in Indonesia and Australia and analyze the best and suitable ones for implemented in the future. There are several interesting findings that can be recommended such as Australian health reform and relationship between public and private health system.
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Carins, Julia Elizabeth, Sharyn Rundle-Thiele, and Ryan James Storr. "Appraisal of short and long versions of the Nutrition Environment Measures Survey (NEMS-S and NEMS-R) in Australia." Public Health Nutrition 22, no. 3 (October 30, 2018): 564–70. http://dx.doi.org/10.1017/s1368980018002732.
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AbstractObjectiveResearch has begun to take a more ecological view of eating behaviour, examining multiple levels of influence: personal, social and environmental. The food environment is a major influence on eating behaviour, attracting the attention of researchers who have measured it in a number of ways. The present paper examines the short-form version, in comparison to the long-form version, of the Nutrition Environment Measures Survey (NEMS) – an observational food outlet audit tool.DesignBoth the short-form and long-form were examined to qualitatively appraise the dimensions of the food environment assessed by each measure. Data from 135 food outlets in Australia were then used to compare results obtained using the short-form with the results from the long-form method, to consider the utility of the short-form measure.SettingThe retail food environment in Australia.ParticipantsOne hundred and thirty-five food outlets in Australia.ResultsResults indicate that the short-form predominantly assessed availability of healthful foods (one aspect of the food environment). Several critical dimensions of the food environment known to influence eating behaviour were not assessed. For this data set, the short-form produced scores inconsistent with the longer version of the measure, delivering inflated estimates for stores and deflated estimates for restaurants.ConclusionsScores between the long-form and short-form versions were not comparable in this Australian study. Further development of food environment measures is recommended and must balance instrument brevity with the need to accurately capture important aspects of the food environment known to influence eating behaviour.
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Wallnoefer, Laura Maria, Petra Riefler, and Oliver Meixner. "What Drives the Choice of Local Seasonal Food? Analysis of the Importance of Different Key Motives." Foods 10, no. 11 (November 6, 2021): 2715. http://dx.doi.org/10.3390/foods10112715.
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Local seasonal food choices are environmentally relevant behaviors and a promising opportunity for enhancing sustainable food consumption. Therefore, we need a more integrated understanding of motives driving consumers to opt for food that is produced locally and also in its natural growing season. The aim of this study is to (i) identify which motives for local food choices are also relevant for local seasonal food choices and (ii) investigate whether environmental motives become (more) relevant for these environmentally friendly choices. To assess consumer perceptions of socioeconomic, health, and environmental aspects, a survey in combination with a choice-based conjoint experiment to measure consumer preferences for seasonal (apples) and non-seasonal choices (tomatoes) was conducted. The data were collected by means of an online-panel survey (n = 499) and analyzed using two structural equation models. Results revealed that while the support of the local economy presents the most relevant driver, consumers’ price sensibility is even more relevant as a barrier. What differs is the relevance of authenticity and local identity. While local seasonal food provides environmental benefits to consumers, these benefits have no implications for the relevance of environmental motives. Based on these findings, we derive evidence-based recommendations for policymakers and marketers and propositions for future research regarding additional drivers and barriers for local seasonal food consumption.
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Escobar-López, Sttefanie Yenitza, Angélica Espinoza-Ortega, Ivonne Vizcarra-Bordi, and Humberto Thomé-Ortiz. "The consumer of food products in organic markets of central Mexico." British Food Journal 119, no. 3 (March 6, 2017): 558–74. http://dx.doi.org/10.1108/bfj-07-2016-0321.
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Purpose The purpose of this paper is to identify the characteristics of consumers of organic food, based on their motivations. Design/methodology/approach A questionnaire based on the Food Choice Questionnaire was applied to a 656 consumers. A multivariate factor analysis and cluster analysis was performed to the data. Findings Seven factors were identified: ecological concern; nutritional content; availability of natural products; sensory aspects; certifications, health and confidence; and economic aspects. Resulting clusters were named as: conscious and interested in certification; conscious with no interest in certification; opportunist in transition; unconscious opportunist. There are signs of different consumers. The consumers of these products are characterised by an interaction between hedonic and ethical motivations, where the most important motivation is environmental concern and the least important are the economic aspects. Research limitations/implications The reduced number of alternative markets in Mexico limits the amplitude of the research. Practical implications The work herein reported is pioneer and contributes to reduce the lack of studies on the motivations and characteristics of consumers of organic foods in Mexico. Findings may set a path for new research in other cultural contexts; as well as for more specific work in Mexico as of consumers of industrialised organic products. Social implications Characterising consumers of organic foods will enable the development of these markets. Originality/value Social studies of eating habits have taken place in European countries; and several works have been developed in other areas of the world to determine the way in which consumers build their preferences and food choice patterns. In Mexico, specifically in organic foods, studies have focussed in agrarian economics, but the analysis of motivations for choice has not been addressed. Therefore, it is important to research this issue given the relevance for consumers.
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Rueter, Jana, Susanne Brandstetter, Janina Curbach, Verena Lindacher, Berit Warrelmann, and Julika Loss. "How Older Citizens in Germany Perceive and Handle Their Food Environment—A Qualitative Exploratory Study." International Journal of Environmental Research and Public Health 17, no. 19 (September 23, 2020): 6940. http://dx.doi.org/10.3390/ijerph17196940.
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Apart from individual factors like knowledge or personal motivation, the environment also influences a person’s eating behaviour. Food environments can be described as the collective physical, economic, policy and sociocultural surroundings, opportunities and conditions that influence people’s food choices and nutritional status. In order to explore how older citizens in rural Germany perceive and handle their food environment, we conducted semi-structured face-to-face interviews with 35 older adults (71 ± 7 years), asking about micro-, meso- and macro-level influences on eating habits. Participants reported social factors to be crucial in shaping their diets, such as preferences of family members or social expectations connected to roles (guest, host). On a physical level, structural aspects and resources in their nearby surroundings influenced shopping and eating behaviour (for example access to an own vegetable garden, local shopping facilities and restaurants). Macro-level influences such as the food industry were hardly mentioned. Participants noticed that the environment affects their diets but dealt with undesired influences using strategies of adaptation and behaviour change, rather than challenging the environmental influences. Public health projects should raise the awareness of the multiple environmental influences on eating behaviour and also help people to create healthier food environments.
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Pakulski, Jan, and Bruce Tranter. "Environmentalism and Social Differentiation." Journal of Sociology 40, no. 3 (September 2004): 221–35. http://dx.doi.org/10.1177/1440783304045798.
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This is a tribute to the late Steve Crook who shared with us the excitement of research on environmentalism. As we predicted, environmental activism in Australia remains socially circumscribed, but its scope, and the scope of environmental concerns, have been widening. Differentiation and proliferation of environmental issues combine with social diffusion and routinization. The proportion of people who see the environment as a salient issue continues to be relatively high, in spite of an increasing competition from new issue concerns, including security and illegal migration. The new ‘white’ environmental issues enter the public arena reflecting widespread (though less urgent) concerns about genetic modification of food-crops and cloning of human tissue – all interpreted as ‘interference with nature’. The ‘white’ environmental issues attract the concern of new social categories of ‘conscience environmentalists’ who are more likely to be women, tend to be older, religious, and less attracted by green organizations. They are also less metropolitan in their location, and not as leftist and postmaterial in their value preferences as their ‘green’ and ‘brown’ predecessors. The formation of the ‘white’ environmental issue cluster and constituency opens the way for new ideological reinterpretations of environmental outlook – and for new political alliances.
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Palmieri, Nadia, Alessandro Suardi, Walter Stefanoni, and Luigi Pari. "Opuntia ficus-indica as an Ingredient in New Functional Pasta: Consumer Preferences in Italy." Foods 10, no. 4 (April 8, 2021): 803. http://dx.doi.org/10.3390/foods10040803.
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Opuntia ficus-indica is a source of minerals and vitamins and has recently been used as ingredient to make a new functional variety of pasta. Italy was the first country in the world to produce pasta and is also the second largest producer of Opuntia in the world. According to an Italian sample, this study considers the main factors that could influence consumers when choosing functional pasta (featuring Opuntia) and characterizes distinct hypothetical consumer segments in terms of their food habits, pasta choices, and perceptions toward functional pasta featuring Opuntia. Data were collected using a web-based survey and with 328 respondents. Factor analysis (FA) with orthogonal rotation (varimax) was used to simplify the observed variables and hierarchical cluster analysis was performed with the FA results. Seven clusters were identified and the main results show that the level of education plays an important role in the perception of functional pasta. In fact, the perceptions of well-educated people differed from poorly-educated people. Moreover, the results showed significant respondent interest regarding health benefits and the nutritional and environmental aspects of functional pasta, which should encourage people’s acceptance and consumption of this new functional food. In addition, the respondent preferences reflect a value of experience towards the pasta, i.e., the belief of cooking typical Italian pasta. This means that Opuntia used for the production of functional pasta should maintain the organoleptic and physical properties of durum wheat-based pasta. In addition, respondent preferences for pasta featuring Opuntia could also be driven by its price.
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Kucharczuk, Adam J., and Tracy L. Oliver. "The Perceived Influence of Food and Beverage Posts on Social Media during the COVID-19 Pandemic: An Exploratory Study with U.S. Adolescents and Their Parents." Adolescents 2, no. 3 (September 6, 2022): 400–412. http://dx.doi.org/10.3390/adolescents2030031.
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Additional time spent on social media (SM) due to nationwide lockdowns associated with the COVID-19 pandemic has increased adolescents’ exposure to food and beverage (FB) advertisements, which may increase one’s risk of developing unfavorable health outcomes. This study aimed to explore U.S. adolescents’ and their parents’ perceptions of social media’s influence on adolescents’ food and beverage preferences during the COVID-19 pandemic. Semi-structured focus groups were conducted virtually with seven dyads of sixth grade students and their parents (n = 14). Six themes were identified from the focus groups: (1) perceived increased accessibility to SM usage, (2) factors that increased consumption, (3) perceived increased recall of memorable aspects of FB advertisements, (4) parental observations of adolescents’ less healthy eating behaviors, (5) parental influence over FB purchases, and (6) perceived increased engagement with food trends from SM. Increased SM use influenced adolescents’ preference toward specific FB brands and possibly influenced consumption habits during the pandemic. Parents may be aware of the targeted marketing used on SM and may minimize some of this influence. Additionally, these findings should encourage parents and adolescent healthcare professionals to proactively discuss the marketing tactics FB companies use and continue to educate adolescents on the importance of maintaining healthy eating behaviors.
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Briggs, Laura, and Amelia A. Lake. "Exploring school and home food environments: perceptions of 8–10-year-olds and their parents in Newcastle upon Tyne, UK." Public Health Nutrition 14, no. 12 (August 23, 2011): 2227–35. http://dx.doi.org/10.1017/s1368980011001984.
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AbstractObjectiveTo use an innovative mixed-method approach to analyse and describe 8–10-year-olds’ home and school food environments.DesignA mixed-method approach to collect qualitative and quantitative data was used, in which pupils took photographs over four days to record their food intake and food environment. The photographs were discussed in focus groups. A combination of lunchtime observations and questionnaires completed by parents were used to build up a picture of the children's home and school food environments.SettingA primary school in a suburb of Newcastle upon Tyne, UK.SubjectsTwenty-seven children aged 8–10 years consented to take part in the study. Twenty-four returned cameras, and eighteen parents completed questionnaires.ResultsPhotographs illustrated a range of locations throughout the home where children consumed food. Children's photographs revealed they ate less often with family and more often in front of the television than reported in parental questionnaires. Emergent themes during focus group discussions revealed a strong preference for packed lunches and dissatisfaction with school dinners. In this small sample, children's eating habits and preferences showed few associations with either gender or the deprivation level of the area in which they lived.ConclusionsThe children's home food environments showed a great deal of variation, with parents being key moderators of food availability and consumption. While the school's food provisions met national nutritional standards, the social aspects of having a packed lunch appeared to be a positive aspect of eating at school.
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Cárdenas, A. M., P. Gallardo, L. Moyano, and J. J. Presa. "Autecology, feeding preferences and reproductive biology of Chorthippus (Glyptobothrus) vagans (Eversmann, 1848) (Orthoptera: Gomphocerinae) in Mediterranean ecosystems." Bulletin of Entomological Research 107, no. 1 (November 7, 2016): 21–31. http://dx.doi.org/10.1017/s0007485316000481.
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AbstractChorthippus vagans is a common species of Gomphocerinae (Orthoptera) on the Iberian Peninsula. It is endangered in Central Europe where information about its ecological requirements is available; however, aspects of its biology are almost unknown in Mediterranean ecosystems, where it is widespread and common. The focus of this study was to determine how C. vagans adjusts its biology to environmental features of this ecosystem and to interpret how it may be affected by the ecological changes related to the re-vegetation programme linked to the construction of the Breña dam (SW Spain). The research parameters included the autoecology, feeding response and some aspects of reproduction of this species in the Southern Iberian Peninsula. To determine the local distribution and phenology of C. vagans, monthly samplings were conducted (2007–2010) in 12 sampling plots. For the food selection tests, ten nymphs and ten adults were placed individually in insectaries under controlled conditions. Grasses (Lolium sp.) and shrubs (Cistus sp.) were supplied ad libitum in two types of tests, monospecific and mixed diet. The reproductive biology was analysed by both observations of anatomical structures (integument, bristles, tibial spines, tarsal claws and mandibles) and ovarian dissections of 29 females and in laboratory rearing experiments with 15 pairs of adults. The results indicate that C. vagans shows an extended activity period which peaks at the end of summer. It is a polyphagous grasshopper, although adults show a slight preference for grasses. In addition, it is a univoltine species with spring–summer breeding activity.
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Ragona, M. "Mycotoxins, the unknowns: trends in food availability and consumer perceptions." World Mycotoxin Journal 9, no. 5 (November 2, 2016): 813–30. http://dx.doi.org/10.3920/wmj2016.2054.
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Food consumption habits have been changing rapidly over the last decades, and the impact of these changes on the levels of dietary exposure to mycotoxins could be relevant. In this paper, trends in availability of specific foods that are most affected by mycotoxins were analysed, and comparisons were made among different world regions. The food commodities that have been registering very high availability levels and annual increases over the last 20 years are groundnuts and nuts in Africa and Asia, and maize in Africa, which represent an important part of the diets in those regions. Other foods, which are regularly consumed only by subgroups of populations, show increasing trends in many high- or medium-income regions. Eastern Europe, Northern Europe, Australia & New Zealand, Western Africa and Eastern Asia are the regions experiencing the most dynamic changes in availability for selected foods. As individual food consumption is determined, among others, by personal risk perceptions, a literature review on the level and drivers of awareness and perception of mycotoxin risks was conducted. The scarce evidence found show a very low level of awareness and a generally moderate perception of risks derived from mycotoxin exposure, lower than risk perceptions associated with other foodborne hazards. Among the determinants of perceived risks, the education level emerges as being inversely related to the risk perception. More research is needed on these aspects, in order to better inform risk management and communication strategies related to mycotoxins.
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Vaitkeviciute, Rimante, Lauren E. Ball, and Neil Harris. "The relationship between food literacy and dietary intake in adolescents: a systematic review." Public Health Nutrition 18, no. 4 (May 20, 2014): 649–58. http://dx.doi.org/10.1017/s1368980014000962.
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AbstractObjectiveThe aim of the present systematic review was to investigate the evidence on the association between food literacy and adolescents’ dietary intake.DesignThe review included searches of six databases with no restriction on the year of publication or language.SettingThe studies eligible for review were from five countries/regions: USA (n 6), Europe (n 4), Australia (n 1), Middle East (n 1) and South Africa (n 1).SubjectsAdolescents aged 10 to 19 years.ResultsThirteen studies were eligible for inclusion. None of the studies investigated all aspects of food literacy. Eight studies reported a positive association between food literacy and adolescents’ dietary intake. For example, adolescents with greater food knowledge and frequent food preparation behaviours were shown to have healthier dietary practices. Three studies found a mixed association of food literacy and adolescents’ dietary intake. For example, adolescents who frequently helped to prepare dinner had healthier dietary intake, but food shopping tasks were associated with less healthy food choices. Two studies found no association between measures of food literacy and adolescents’ dietary intake.ConclusionsFood literacy may play a role in shaping adolescents’ dietary intake. More rigorous research methods are required to effectively assess the causality between food literacy and adolescents’ dietary intake in order to confirm the extent of the relationship. Evidence recommends public health practitioners and policy makers consider new public health strategies that focus on increasing understanding of food literacy in adolescence.
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Tsui, Emma K., and Arelis Morillo. "How cooks navigate nutrition, hunger and care in public-sector foodservice settings." Public Health Nutrition 19, no. 5 (July 2, 2015): 946–54. http://dx.doi.org/10.1017/s1368980015002086.
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AbstractObjectiveTo examine the perspectives and practices of cooks responsible for carrying out healthy meal programmes in publicly funded foodservice, in order to better understand what they consider to be ‘good’ food and where nutrition and nutritional standards fit into this conceptualization.DesignA qualitative, exploratory study involving in-depth interviews that were conducted with cooks and their supervisors about their work practices and perspectives on providing healthy food for clients.SettingParticipants were recruited from child-care, after-school, senior-centre and shelter settings that had participated in healthy menu training in New York City, USA.SubjectsEighteen cooks and nine supervisors working in the aforementioned settings.ResultsThe views and practices of both cooks and supervisors about what constitutes ‘good’ food extend beyond a purely nutritional view of goodness to include the importance of addressing hunger and clients’ food preferences, among other factors. Cooks address these by interacting with clients and altering recipes and menus in a range of ways to maximize the likelihood of food consumption and enjoyment. These approaches are often, but not always, compatible with setting-specific nutritional guidelines that may be set at the national, state, local or organizational level.ConclusionsCooks play a key role in translating nutritional guidelines into what is served. In doing so, they engage in skilled labour and forms of care that increase the ability of public-sector foodservice to address food security and other goals, but these aspects of their work are not widely recognized.
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Kornher, Lukas, Martin Schellhorn, and Saskia Vetter. "Disgusting or Innovative-Consumer Willingness to Pay for Insect Based Burger Patties in Germany." Sustainability 11, no. 7 (March 28, 2019): 1878. http://dx.doi.org/10.3390/su11071878.
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Insects represent an excellent source of food due to their density in unsaturated fatty acids, vitamins, and minerals, while their production is associated with lower emissions of greenhouse gases and resource use as compared to other conventional protein sources. In most Western countries, the human consumption of insects is very low and often perceived as culturally inappropriate. In this study, we analyzed the preferences of German consumers for insect-based products to intensify the knowledge about specific consumer segments that are willing to adopt insects into their diet. For this purpose, an online based choice experiment was conducted in 2016, in which respondents chose between an ordinary burger and a burger with a beef burger patty fortified with insect flour. We detect three homogeneous consumer segments in our sample. The largest group of respondents is willing to consume insect-fortified burgers with only a small price discount, while the other respondents had a prohibitively low willingness-to-pay. The readiness of consumers to adopt insects into their diet is strongly related to attitudinal variables, such as preferences for an environmental friendly production method and health aspects. On the other hand, disgust and the aversion towards insects seem to be the main reasons to abstain from eating insects.
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Snowdon, Charles. "Cognitive Components of Vocal Communication: A Case Study." Animals 8, no. 7 (July 23, 2018): 126. http://dx.doi.org/10.3390/ani8070126.
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Communication among nonhuman animals is often presented as rigid and inflexible, reflecting emotional states rather than having any cognitive basis. Using the world’s smallest monkey, the pygmy marmoset (Cebuella pygmaea), with the smallest absolute brain size amongst simian primates as a case study, I review the role of cognition in the development and usage of vocalizations in pygmy marmosets and present new data on the instrumental use of babbling and of food associated vocalizations. Pygmy marmosets have several contact calls that differ in the psychoacoustic properties for sound localization as well as the distance at which they carry through the rainforest. Marmosets use these calls strategically based on distance from neighbors. Marmosets alter spectral and temporal aspects of call structure when exposed to new groups and when newly mated. They display population specific vocal dialects. Young pygmy marmosets engage in extensive babbling behavior rewarded by parents that helps the young develop adult vocal structures, but older monkeys also use babbling instrumentally in conflict situations. Specific food referential calls generally relate to food preferences, but food calls are suppressed in the presence of animate prey. Unmated animals systematically combine a long distance call with food calls as though advertising for mates. Taken together, these examples show that even small brained primates use their vocal signals flexibly and strategically in response to a variety of environmental and social conditions.
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Verdugo Bernal, Catalina Margarita, Otto Fernando Balseca Sampedro, Carlos Renato Chávez Velásquez, Juan Carlos Carrasco Baquero, Juan Hugo Rodríguez Guerra, Rolando Fabián Zabala Vizuete, and Verónica Lema Lema. "Turismo Comunitario Alternativa Para Lograr Emprendimientos Participativos Estudio De Caso: Determinación Comercial De Un Producto Turístico En El Cantón Suscal, Provincia Del Cañar Provincia De Cañar - Ecuador." European Scientific Journal, ESJ 12, no. 23 (August 29, 2016): 112. http://dx.doi.org/10.19044/esj.2016.v12n23p112.
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This research involved during a first phase a market study of the implementation of a tourist package in the Suscal County, province of Cañar, Ecuador, followed by a second phase, a Comprehensive Feasibility Study of the package. Using bibliographic research and a field tour, we described the package’s commercial potential, technical, environmental, social, administrative, legal, economic, financial aspects. The study of tourism potential in the area identified the richness of an intangible cultural heritage, the existence of an ancestral collective memory alive in every community, and natural attractions of level I and II. The market study identified acceptance of the tourism package by 84% of domestic tourists and interest among 67% of foreign tourists, whose service whose preferences are: accommodation, food, cultural experience, transportation and information. Depending on the tourist profile, we will define and plan the technical design of tourism infrastructure and will conduct feasibility studies on legal, environmental and economic-financial aspects that will appear in a second phase of the project. Despite its great potential, tourism in the province of Cañar has not achieved an optimal level, as reflected in the minimal fraction of GDP in cultural tourism, which in 2011 was 0.26% (MCPEC, 2011:22), much lower than the national level. In Suscal County, this activity currently generates no income, but interest is recently being generated, while this study illustrates the potential of cultural tourism.
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ASTRATOVA, Galina, Vladimir KLIMUK, Olga RUSHITSKAYA, Igor IVLIEV, Aleksey RUCHKIN, and Nadegda YURCHENKO. "Institutional Designing of Food Security by Instruments of Matrix Modelling and Value Flows Synchronization." Journal of Environmental Management and Tourism 10, no. 7 (January 28, 2020): 1667. http://dx.doi.org/10.14505//jemt.v10.7(39).23.
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There are some theoretically-methodological aspects of food security institute and functioning of the goods market of agro-industrial complex in article. It is shown that the concept "food security" is considered by modern domestic agroeconomists from different attitudes. At the same time characteristics of the institutional analysis didn't receive worthy reflection. In this regard, authors made a contribution to interpretation of the concept "food security" within the system of institutional knowledge.
There are shown institutional bases of ensuring food security on the basis of the approved techniques of matrix vector modeling and cost flows synchronization. Authors made evaluation of food security institute development and the market of agroindustrial complex of such countries as Belarus, Brazil, Germany, India, China, Russia, Poland and the United States of America on the basis of official statistical data for 2005-2015.
There are provided strengths (production and economic characteristics) of regions in the sphere of agroindustrial complex. There was made a group of regions on progressive and regressive, with allocation of the regions which are at a transitional stage of market development of agroindustrial complex – on the system of the standardized indicators. On the basis of estimative and analytical procedures are offered the directions of institutional designing of food security and functioning of the market of agroindustrial complex.
There is formulated a number of recommendations of increasing the efficiency of Russia food security institute, including: 1) to use the system of vertical or horizontal integration of the entities of agro-industrial complex more active; 2) to modernize the entities of agroindustrial complex taking into account specialized, but not universal requirements of institutional designing; 3) to make active policy of rational import substitution in agroindustrial complex.
The conclusion is drawn that institutional designing of "multispeed" cost flows is substantially determined by researches on development of the standard rates providing overcoming negative market events. Achievement of the set proportions will allow institutional units to receive preferences in the field of the taxation and providing with credit resources for the development. These directions are seems priority to authors and determine the agenda for the subsequent researches
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Pappalardo, Gioacchino, Giuseppe Di Vita, Raffaele Zanchini, Giovanni La Via, and Mario D’Amico. "Do consumers care about antioxidants in wine? The role of naturally resveratrol-enhanced wines in potential health-conscious drinkers’ preferences." British Food Journal 122, no. 8 (December 9, 2019): 2689–705. http://dx.doi.org/10.1108/bfj-06-2019-0453.
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Purpose The initial hypothesis of the exploratory paper lies in the fact that there exists a demand for healthier wines due to the higher presence of natural compound which potentially bring benefits to the consumer’s health. To satisfy this hypothesis, the research questions that paper tried to answer are the following: Do there exist a demand for naturally resveratrol-enhanced wine? What variables do influence the preference of consumers toward a naturally resveratrol-enhanced wine? As a consequence, the purpose of this paper is to explore what variables naturally influence resveratrol-enhanced wine consumption. Design/methodology/approach A structured questionnaire was administered through face-to-face interviews to a sample of 250 regular wine consumers which were randomly selected to achieve balanced socio-demographic characteristics. Subsequently, an econometric analysis was performed to estimate the effects that selected attributes, extrapolated from the literature, have on resveratrol-enriched wine consumption. With this aim, a logistic regression model was developed through the assessment of willingness to consume naturally resveratrol-enhanced wine. Findings The findings of this paper suggest that respondents consider wine as source of beneficial and healthy properties and they are willing to consume enriched-resveratrol wine. The study found a direct correlation between resveratrol and wine extrinsic attributes (organic label, brand) as well as any intrinsic attributes (tannins content). In addition, solely female consumers expressed to consider label information in their preference for resveratrol-enhanced wine. Among socio-demographic factors, only age and gender have an interaction effect on the consumption of these wines. Research limitations/implications Since this study has some limitations due to the limited number of observations and to the specific regional geographical context, the findings should be generalized in theoretical terms with a certain caution. Before to extend the results to all Italian consumers, future research should test the robustness of the findings by assessing the effect of the attributes that the authors have examined in this study in other environmental contexts, e.g. in other wine regions. Practical implications The results have important implications for wine producers, since the adoption of production practices explicitly related to the higher natural content of resveratrol can lead to a value augmentation and enhance business income of companies. Moreover, there exists implication also for wine managers, given the knowledge of factors affecting consumers’ attitudes toward naturally resveratrol-enhanced wines can lead to an increase in wine demand that should allow to reach a focused differentiation strategy in specified market segments. This suggests the need to indicate on the label the content of resveratrol as a distinctive signal of the “additional health information” of a wine. Originality/value While a substantial body of research has analyzed the healthy attributes that affect purchasing process of wine, no other known study has examined the effects of attributes on consumers’ willingness to purchase naturally resveratrol-enhanced wine. The study is the first that explores the consumers’ willingness to buy wine naturally enriched with resveratrol. Previous works took into account only resveratrol-enriched wines. The authors believe that in the eye of consumers there are significant differences between a natural enhancement and a simply technological enrichment, since the concepts and the technological aspects behind the two processes are strongly different. To fill this gap, the authors explored for the first time what variables can influence the preference of a naturally resveratrol-enhanced wine.
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Hornborg, Sara, Alistair J. Hobday, Emily Ogier, Aysha Fleming, Linda Thomas, and Jason R. Hartog. "Challenges and insights from holistic sustainability reporting for shrimp fisheries in different jurisdictions." ICES Journal of Marine Science 77, no. 6 (July 12, 2020): 2022–32. http://dx.doi.org/10.1093/icesjms/fsaa048.
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Abstract Sustainability of fisheries extends beyond environmental aspects. Broad information is today sought for decision-making and by many stakeholders. Here, a framework recently developed to comprehensively report on sustainability issues relevant to fisheries, the Australian Fisheries Healthcheck, was used to compare five crustacean trawl fisheries from Australia and Europe. Indicators covered 51 different aspects of sustainability in 24 sub-categories related to ecological, economic, social and ethical, governance, and external (e.g. climate, contaminants) dimensions. We found that data availability did not vary greatly between fisheries, but the indicator outcomes did. Furthermore, while environmental sustainability has received most attention in assessments to date, the associated indicators had the least publicly available data. Another finding was that eco-certification and high performance on several governance indicators did not necessarily equate to sustainability. For future international comparisons, challenges include identifying comparable and cost-effective metrics for indicators derived from different data collection strategies. Commencing holistic reporting on broader sustainability is important since the data provided (i) are sought by stakeholders; (ii) enable improved availability of empirical data for research on the effectiveness of different governance modes; (iii) can illustrate trade-offs between different dimensions of sustainability, and (iv) build trust in the fishery system as producers of sustainable food.
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Vogt, Miriam Annika, Lisa Marie Joy Geiger, Talia Härtel, Philipp Follert, Rupert Palme, and Sabine Chourbaji. "Evaluation of Potential Sustainable Bedding Substrates Focusing on Preference, Behavior, and Stress Physiology in Rats—A Pilot Study." Animals 11, no. 5 (May 12, 2021): 1375. http://dx.doi.org/10.3390/ani11051375.
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Ensuring optimal housing conditions for laboratory animals is a crucial prerequisite for high-quality and ethically justifiable in vivo science. In addition to guaranteeing animal welfare and promoting scientific validity, environmental sustainability is also increasingly gaining attention in laboratory animal facilities. Consequently, comprehensive management of such aspects is one of the core tasks of any research vivarium. Hygienic monitoring and adhering to standardized experimental protocols have been highlighted in the past; nevertheless, various environmental aspects of housing animals still need to be evaluated in greater depth. In this pilot study, we aimed at assessing the suitability of spelt and corncob as economical and ecologically friendly bedding substrates as compared with commonly used aspen wood chips. Therefore, following a descriptive study design, we examined the preferences of male and female Wistar rats for corncob and spelt under specific conditions. In addition, we evaluated potential effects on behavior, metabolism, and stress physiology. The type of bedding did not seem to influence behavior in the observed parameters but did have time- and sex-dependent effects on blood glucose. Furthermore, housing animals on spelt led to a significant reduction in food consumption, probably compensated for by the intake of spelt, and although it did not influence glucose levels, it may have certainly impacted the nutrient supply. Our descriptive pilot study, therefore, highlights the importance of a thorough condition-associated evaluation of even seemingly marginal environmental factors, when balancing potential cost-benefit advances in sustainability and questions of standardization and reproducibility of experimental protocols.
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Ververs, Mija, and Cecilia Vorfeld. "Guidance materials from 2014 to 2019 on nutritional care for Ebola patients in Ebola Treatment Units: an analysis." Public Health Nutrition 24, no. 1 (August 20, 2020): 139–45. http://dx.doi.org/10.1017/s136898002000261x.
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AbstractObjective:To evaluate the inclusion and exclusion of nutritional content in guidance materials related to nutritional care for hospitalised Ebola Virus Disease (EVD) patients of any age with the aim to provide recommendations for future revised nutritional care guidelines in Ebola Treatment Units (ETU).Design:Qualitative and quantitative analyses of ETU protocols and other guidance materials were conducted. Materials were obtained from practitioners, their organisations and governments active in EVD outbreaks since 2014.Setting:Guinea, Liberia, Sierra Leone and Democratic Republic of Congo.Results:Guidance materials showed a wide variety of topics. Most contained information on different feeding phases during illness, the use of specialised products, what and how to feed children aged 0–23 months, and meal and snack frequency for different age groups. Most materials lacked guidance on how to assess or accommodate patients’ dietary preferences, how to obtain feedback on nutritional care from patients or how to assess whether patients need feeding support. These aspects are particularly relevant to prevent deterioration of the patients’ nutritional status. There was limited guidance on operational aspects of food preparation and provision.Conclusions:Since 2014, numerous materials have been developed by organisations and governments on nutritional support in ETU. Although every EVD outbreak response must be contextualised because of the complexity of EVD and its case management, it is important to resolve technical differences and to provide comprehensive and more practical guidance. The findings of this study may inform future revised guidelines from normative UN organisations and governments of countries affected by EVD.
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Hartini, Sri, and Lesti Hartati. "ANALISIS PREFERENSI MASYARAKAT TERHADAP RESTORAN CEPAT SAJI DI KOTA BOGOR." JIMFE (Jurnal Ilmiah Manajemen Fakultas Ekonomi) 3, no. 1 (June 30, 2017): 16–28. http://dx.doi.org/10.34203/jimfe.v3i1.436.
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ABSTRACTThe objectives of this research are: (1) to identify the most important environmental factors that led to a variety of consumer preferences for fast food restaurants in Bogor; (2) to measure the relative performance of consumer satisfaction attribute in fast food restaurant industry in Bogor by using approach of importance performance analysis; and (3) to identify the pattern of competition among fast food restaurants in Bogor City with the use of SPSS scoring method. Data analysis method used is Fischbein analysis consist of quantitative analysis and qualitative analysis. The results showed that: 1) hygiene factors should be put forward because the concept of fast food restaurants attract more consumers from middle to upper economic level, and of course it is critical to give an assessment of the condition or circumstances in all aspects of the service from fast food restaurants; 2) the level of service provided to the consumer most attributes are in the low priority position matrix with the percentage of 53%, the attribute on the matrix to maintain the achievement is in the second with the percentage of 33%, followed by the main priority attribute is only 9% and the last attribute on the matrix excessive with percentage of 5%. This means there are still many attributes that do not have significant effectiveness to the services provided by each attribute; 3) can be determined the average total scoring of KFC restaurant (20.56, 14%), McD restaurant (18.29, 12%), Pizza Hut restaurant (16.67, 11%), Trio restaurant (15.98,11%), restaurant of Simpang Raya (15.96,11%), Burger Kings restaurant(15.87,10%, Rumah Anai restaurant, (15.18; 10%), and Dominos restaurant (14.83,10%).Keywords: Community Preference, Fast Food Restaurant, and Bogor City