An experimental investigation of the effect of TV cooking show consumption on children's food choice behaviour

For several decades, television consumption has been crucial in the complex web of factors underlying the obesity epidemic. It has been suggested that if television cooking shows would endorse healthy eating styles, they may have positive effects on consumers’ eating habits. This study empirically investigated the consequences of exposing children (N = 85, aged 9–12 years) to an existing television cooking show episode endorsing the consumption of fruits and vegetables compared with exposure to a non‐food‐related science show. The measures included pre‐test and post‐test attitudes toward health/nutrition and fruits/vegetables, as well as state preferences for a list of healthy and unhealthy foods. At the end of the study, children were separately given the choice between a popular cookie and a piece of fruit as a reward; this was used as a behavioural measure. The results of a logistic regression on the behavioural choice measure showed that the mere exposure to one episode of the television cooking show significantly increased the odds that the children would choose a piece of fruit over a cookie. Repeated‐measures analyses showed that watching this single episode also decreased children's state appetite for unhealthy foods. State appetites for healthy foods and attitudes toward health/nutrition or fruits/vegetables did not change after watching the television cooking show episode. In sum, existing television cooking shows that endorse healthy eating positively influence children's food consumption in the short term and may have the potential to be used as platforms for nutrition education.     

Food appearances in children's television programmes in Sweden

Studying other television content than advertisements is necessary to better understand the association between TV viewing and dietary habits. The aim of this study was to examine the nature and extent of verbal and visual appearance of food and beverage in children's programmes in Swedish public service television. The study object was the most popular children's TV programme in Sweden, broadcast by commercial‐free public service television channel and watched almost daily by 45% of children under the age of 10 years. The analysed material consisted of 25 h, broadcast at 21 occasions over almost a 5‐month period of the most popular TV viewing season. All appearances and type of food and beverages were coded as well as the context in which the foods were discussed or appeared. Chi‐square tests were performed to analyse if the occurrence of fruits and vegetables and high‐calorie and low‐nutrient (HCLN) foods respectively were associated with the context where food appeared. Mann‐Whitney test was used to compare the representation of the two food groups in terms of degree of propensity to be consumed. Of the 287 programme sections, food or beverage appeared in 78%. Of the food appearances (n = 773), HCLN foods constituted 19%, and fruits and vegetables 39%. More than half of the HCLN food appearances are with children, while only one third of the fruits and vegetables are shown with children. HCLN foods were more often shown being consumed or actively handled, than fruits and vegetables. Food and beverages appear frequently in children's programmes in Swedish public service television. HCLN foods seem to be represented as more attractive, by to a greater extent appearing consumed or actively handled in comparison with other foods. These foods were also frequently shown together with children while fruits and vegetables more frequently appeared with adults than children.     

On automated e‐business negotiations: Goal,policy, strategy,and plans of decision and action

In recent years, there has been increasing interest in automated e‐business negotiations. The automation of negotiation requires a decision model to capture the negotiation knowledge of policymakers and negotiation experts so that the decision‐making process can be carried out automatically. Current research on automated e‐business negotiations has focused on defining low‐level tactics (or negotiation rules) so that automated negotiation systems can carry out automated negotiation processes. These low‐level tactics are usually defined from a technical perspective, not from a business perspective. There is a gap between high‐level business negotiation goals and low‐level tactics. In this article, we distinguish the concepts of negotiation context, negotiation goals, negotiation strategy, and negotiation tactics and introduce a formal decision model to show the relations among these concepts. We show how high‐level negotiation goals can be formally mapped to low‐level tactics that can be used to affect the behavior of a negotiation system during the negotiation process. In business, a business organization faces different negotiation situations (or contexts) and determines different sets of goals for different negotiation contexts. In our decision model, a business policymaker sets negotiation goals from different perspectives, which are called goal dimensions. A negotiation policy is a functional mapping from a negotiation context to some quantitative measures (or goal values) for the goal dimensions to express how competitive the policymaker wants to reach that set of goals. A negotiation expert who has the experience and expertise to conduct negotiations would define the negotiation strategies needed for reaching the negotiation goals. Formally, a negotiation strategy is a functional mapping from a set of goal values to a set of decision‐action rules that implement negotiation tactics. The selected decision‐action rules can then be used to control the execution of an automated negotiation system, which conducts a negotiation on behalf of a business organization.     

Goal Orientation,Deep Learning,and Sustainable Feedback in Higher Business Education

Relations between and changeability of goal orientation and learning behavior have been studied in several domains and contexts. To alter the adopted goal orientation into a mastery orientation and increase a concomitant deep learning in international business students, a sustainable feedback intervention study was carried out. Sustainable feedback implies acknowledgment of students’ need to be actively involved in their own feedback process. First, relations between and changeability of the concepts found in previous research were validated. Second, the effects of the sustainable feedback intervention were analyzed. Although sustainable feedback helped mastery-oriented learners maintain deep learning, it did not directly influence their goal orientations.     

消费者果蔬类农产品购买渠道选择行为研究——基于乌鲁木齐市消费者的调查

通过对消费者果蔬类农产品购买地点的选择及购买频率、购买渠道的选择和关注因素以及消费者个人特征与购买地点选择的调查研究发现,超市将逐渐成为果蔬类农产品零售的一个重要的营销渠道。超市应克服在果蔬类农产品经营方面存在的困难,合理规划超市选址与布点,有效划分与安排超市果蔬类农产品的经营区域,控制果蔬类农产品的销售价格,保持果蔬类农产品的新鲜度,加强果蔬类农产品品牌建设,以提升超市果蔬类农产品的竞争力。     

Healthy and tasty school snacks: suggestions from Brazilian children consumers

Children do not choose what to eat based on health issues alone, and the high availability of non‐nutritious food in the environment can be a barrier to the consumption of healthy foods. Brazilian children are consuming processed, savoury, rich in fat, sodium and refined carbohydrates rather than more nutrient‐dense foods. Foods offered in public school meals and those sold in private school canteens in Brazil are subject to regulation, but not the snacks brought from home. This study identified the suggestions of public and private school students about the characteristics that a snack should present in order to be considered both healthy and palatable. A qualitative exploratory study using focus groups was conducted with 128 primary school students aged 7–10 years old. Interviews were transcribed and content analysis was conducted, generating three categories: (1) foods actually consumed during snack breaks; (2) examples of foods considered healthy and/or tasty for consumption during snack breaks; and (3) desired characteristics of a healthy and tasty snack. Foods of high energy density and low nutritional value were mentioned as the most consumed snacks, usually brought from home or purchased within/near the schools. Consumption of meals offered by the National School Meal Program was reported by only one‐third of the public school students. Fruits, natural juices and vegetables were considered healthy foods; sweet‐tasting preparations containing fruits were considered tasty; while fruits and natural fruit juices were considered both healthy and tasty. Sweet‐tasting preparations containing fruits were mentioned as examples of snacks with the desired healthy/tasty characteristics. The disparity between what was actually consumed and what was reported as ideal leads us to question the availability in retail stores of healthy yet palatable foods that meet this population's desires.     

I'll Have Fries with That: Increasing Choice Complexity Promotes Indulgent Food Choices

Three studies showed that the way that options are presented in a choice set—as combinations of intersecting attributes or in a more sequential “a la carte” choice format—affects the degree to which consumers adhere to their goals in the consumption setting. Specifically, using the context of food consumption and healthy eating, results showed that consumers were more likely to make double indulgent choices, the choice of both an indulgent entrée and an indulgent side item, when choosing from a menu consisting of predetermined “combination meals” than when selecting among the same entrée and side options in an a la carte fashion. Studies 2 and 3 implicated a goal distraction mechanism in driving the effect; the combination format, with its cross‐cutting of product choices into various combinations, reduces the salience of goal‐related constructs on implicit measures. In showing that different product presentation formats can affect the degree to which consumers make goal‐consistent choices, the current work adds to work on the effects of environmental influences on goal progress and goal achievement. Implications for encouraging goal‐consistent behavior in the context of healthy eating as well as other important consumer goal contexts are discussed.     

Who will make an indulgent food choice after having fulfilled their healthy eating goal?

This research considers how subjective nutrition knowledge and calorie consciousness moderate the effects of eating goals on indulgent vs. healthy consumers and their on subsequent choices. A two between‐subjects design (an eating goal invoked by a main course: healthy vs. indulgent) was conducted, where the choice of salad dressing (healthy or indulgent) was a dependent variable. Two individual traits (subjective nutrition knowledge and calorie consciousness) were considered as moderators between eating goals and food choices. The results indicated that individuals with high levels of subjective knowledge about nutrition or with a high level of consciousness about calories were more likely to choose a healthy option when their indulgent goal had been invoked. However, they were more likely to make indulgent choices when their healthy goal had been fulfilled by the main course. In contrast, for those with low levels of subjective nutrition knowledge or with a low level of consciousness about calories, food choices were not influenced by the eating goal which had been invoked. The findings could help practitioners in the food industry to develop different food combinations with which to satisfy their customers through understanding personality traits.     

Dietary Restraint and Consumer Consumption Intentions for Low‐Calorie Snacks

Much is still unknown regarding the reasons that drive consumer consumption intentions for low‐calorie snacks. This research investigates the impact of individuals with low vs. high dietary restraint inferences of low‐calorie snacks on their subsequent consumption intentions. We conducted a between‐subjects experiment in which we asked participants to indicate their consumption intentions and their hedonic and utilitarian value perceptions for more (almonds) vs. less (goldfish crackers) healthy 99‐calorie snacks. In addition, we measured participants' level of dietary restraint. Results suggest that consumers with high vs. low dietary restraint levels do prefer low‐calorie snacks for different reasons. Hedonic value perceptions explain consumers with low dietary restraint preference for the less healthy snack, while utilitarian value perceptions explain consumers with high dietary restraint preference for the healthier snack. We conclude with a discussion on the managerial and policy implications of our findings.     

A monitoring and feedback service as a way to reduce the greenhouse gas emissions of consumption

This paper explores and assesses the acceptability of an Internet‐based greenhouse gas emission monitoring and feedback service and its possibilities for motivating households to voluntary change their consumption behaviour towards a more climate‐friendly direction. We studied consumers' experiences and assessments of the acceptability of such a service and its potential to promote the desired behaviour in a Finnish Climate Bonus research project wherein a demonstration version of the service was developed and tested. In total, 35 pre‐selected consumers tried out and evaluated the service in day‐to‐day life for a period of 4 weeks. Online questionnaires, focus groups and an online discussion forum were used to collect their feedback. The results indicated that the service was well received among the participating consumers. Above all, the consumers regarded the service interesting and useful because it offered concrete feedback on the emissions caused by their own household consumption. All in all, the study indicated that a well‐designed, easy‐to‐use and consumer‐empowering monitoring and feedback service might be a potential tool to motivate people to reduce their consumption‐based emissions voluntarily.     

Consumer preference among fluid milks: low‐fat vs. high‐fat milk consumption in the United States

The present study uses data from the Continuing Survey of Food Intakes by Individuals 1994–1996, 1998 in order to analyse milk consumption by type, specifically high‐fat milk vs. low‐fat milk. Whereas trend analysis displays an overall increase in low‐fat milk consumption over the last few decades in the United States, a number of individuals still consume high‐fat milk varieties, and overall dietary intakes have yet to achieve recommended levels. In light of recent research regarding fat intakes, it is important to understand what factors might cause consumers to purchase high‐fat options given the number of low‐fat options available in the market. Through the use of Logistic regression, key socio‐economic and demographic variables are analysed in order to determine their impacts on the probability of consuming low‐fat milk vs. high‐fat milk. The results indicate that a number of factors do influence probability of low‐fat milk consumption as compared with high‐fat milk consumption. Most notably, probability of low‐fat milk consumption appears to be positively related to age, education level, and income level. African Americans and other minorities had a lower probability of consuming low‐fat milk when compared with White people in the sample population. Also, those respondents designated as low income or living in the South were less likely to consume low‐fat milk.     

Young UK adults and the 5 A DAY campaign: perceived benefits and barriers of eating more fruits and vegetables

Although consuming adequate amounts of fruits and vegetables reduces the risk of developing chronic diseases, it is widely recognized that young adults' intakes are currently well below the Department of Health's recommended five portions a day, with men consuming even less than women. One approach in the UK has been to introduce health campaigns such as the 5 A DAY programme; however, little is currently known about how well their messages are understood amongst young adults. This study examined current knowledge of the 5 A DAY message in young adults, as well as the perceived benefits and remaining barriers towards consuming more fruits and vegetables. In total, four focus groups were conducted using male (n = 22) and female (n = 18) students at the University of Reading. Content analysis revealed that while participants were aware of the 5 A DAY recommendation, there was widespread confusion regarding the detail. In addition, men were less accepting of the message than women, reporting greater disbelief and a lack of motivation to increase intake. Finally, a range of barriers was reported by participants of both genders, despite the perceived beneficial effects for health and appearance. The results illustrate a considerable gap between awareness and knowledge of the 5 A DAY message, and underscore the challenge that changing behaviour in young adults represents. As well as stepping up education‐ and skill‐based health campaigns, more targeted gender specific interventions will be needed to achieve sustained increases in fruit and vegetable intake.     

The influence of health involvement and satisfaction on healthy food choices among people over 60 years

With increased longevity in Europe, diet quality in later life is increasingly important. The aim of this study was to understand views on the consumption of fruit, raw and cooked vegetables held by a sample (n = 258) of people over 60 years randomly recruited in Italy. Data were gathered by self‐completed questionnaires and the results analysed to assess the causal relationship between selected variables predicting the consumption of fruit and vegetables. Generally, respondents had good health involvement (i.e. health had personal relevance and importance was attached to health issues) and they claimed knowledge of the relationship between health and consumption of fruit and vegetables. Their expressed feelings of satisfaction (i.e. positive feelings towards and from consumption) were the most important predictor of consumption for fruit, raw and cooked vegetables. Despite high levels of interest in healthy eating, health involvement was not found to motivate healthy consumption behaviour. This may have important implications for the way that health promotion campaigns are conceptualized and designed.     

Exploring the nutrition and lifestyle knowledge,attitudes and behaviour of student home economics teachers: baseline findings from a 4‐year longitudinal study

It is widely acknowledged that obesity linked with reduced exercise contributes to health problems, and that, conversely, individuals who embark on weight reducing diets may become deficient in key nutrients. It is often advocated that these problems, which can be grouped together as poor dietary practice, be tackled through education. This study attempts to examine the relationship between nutrition education and lifestyle behaviours in a select group of third level students. The Irish Home Economics curriculum aims to teach secondary school pupils about nutrition and lifestyle practices conducive to health. However, the attitudes and lifestyle practices of those teaching this subject have never been examined in Ireland. The purpose of the present 4‐year longitudinal study, whose first year findings are presented here, is to investigate the nutrition and lifestyle knowledge, attitudes and behaviours of a cohort of Irish student home economics teachers over the 4 years of their Bachelor of Education (Home Economics) degree course. The study was designed to explore possible changes in knowledge, attitudes and practices over the course of their professional education. Nutritional knowledge was measured using a 220‐question adapted version of the test devised by Parmenter and Wardle. Attitudes were measured using a questionnaire adapted from the Pan‐EU Survey on Consumer Attitudes to Physical Activity, Body‐weight and Health. Food, alcohol consumption and exercise were measured using a 7‐day reported dietary/exercise diary. Nutrient intake data were determined using dietary analysis. Weight, height and waist circumference were measured and body mass index (BMI) calculated. When starting college, student home economics teachers have broadly similar anthropometric, dietary and lifestyle characteristics to those of their contemporaries. Mean BMI was identical [24.4 kg/m² (SD 4.3)] to that reported in the North/South Ireland Food Consumption Survey (NSIFCS) for those aged 18–35 years, although energy intakes were significantly higher in the cohort of student teachers (P = 0.000). Thirty‐eight per cent were overweight or obese vs. 33.6% in the NSIFCS. Only 17% (n = 6) of students achieved an intake of 300 µg/day of folate as recommended by the Food Safety Authority of Ireland and only one the recommended intake of non‐starch polysaccharides (18 g/day). One in three students in this study smoke (16 of 48) and alcohol consumption was high. Only one student was very active. Students scored a mean of 55% (SD 8%) on the knowledge test, with similar scores attained for specific aspects of nutritional knowledge (i.e. food groups, constituents of foods, current dietary advice, nutrients, lifestyle practices). However, knowledge of nutrition definitions was weaker with a mean score of 31% (SD 8.6%). Students had a positive attitude towards food choice, the link between food and health and control over their own diet. Similar attitudes towards exercise, smoking and alcohol consumption were displayed despite students perceiving themselves as not having a balanced diet, having insufficient exercise and having regretted something done as a result of consuming alcohol. They appear to display optimistic bias in relation to health risks. These findings provide baseline data for the longitudinal study and indicate that those choosing to pursue a career as a home economics teacher in Ireland have similar nutritional and lifestyle characteristics to those of their contemporaries.     

Loosening the belt: on the effects of goal‐conflict situations on regular savings

This paper examines the effect of implementation intentions on consumers' success in pursuing conflicting saving–spending goals. Surveys of participants in a community‐based savings programme were conducted to test whether the forming of implementation intentions in specific action plans facilitate the pursuit of the focal savings goal. The intervention had no effect in facilitating the savings goal, suggesting that goal conflict undermines goal commitment above and beyond the influence of commitment mechanisms. Inquiring into the reasons for not saving within the implementation intention group, we found that conflict with spending goals emerged as a partial mediator explaining subjects' failure to enact their savings intentions. Implications for community‐based savings programmes are also discussed.     

Comparison of fruit and vegetable consumption among Native and non‐Native American populations in rural communities

Fruit and vegetable consumption of Native Americans was compared with that of non‐Native Americans and determinants of fruit and vegetable intake for both populations were found based upon the Theory of Planned Behavior. A one‐time survey was conducted as part of a larger research project funded by the South Dakota Department of Health. The survey was administered in local grocery stores and supermarkets in six South Dakota communities, including two located on Native American reservations. Of the 1000 distributed surveys, 499 were returned with 230 being usable, resulting in a response rate of 49.9%. Wilcoxon signed‐rank test and two regression models were tested using SAS 9.2 software. Dependent variables were fruit and vegetable intake. Attitudes towards health, fruit and vegetable consumption, perceived difficulty, subjective norm and intention were also measured. Community size, family income, employment status and participation in food assistance programmes [Supplemental Nutrition Assistance Program or Women, Infants, and Children (SNAP or WIC)] were socio‐demographic control variables. Overall, Native American participants consumed more fruit and vegetables at home and had a more positive attitude towards healthy diets than non‐Native American participants. SNAP or WIC participation, family health, exercise, intention to live healthier than parents, buying healthy food, and fruit and vegetable consumption when eating out were positively associated with fruit and vegetable consumption among Native Americans, while participation in the SNAP or WIC programme had a negative influence on consumption among non‐Native American participants. Family health, exercise, buying healthy food, fruit and vegetable when eating out, and intention to buy healthy food were positively associated with fruit and vegetable consumption among the non‐Native American population. Theory of Planned Behavior variables (e.g. attitude towards healthy food) significantly contributed to the model explaining fruit and vegetable consumption. The fact that SNAP and WIC participation had an opposite influence on the two populations warrants further research.     

湖南省果蔬产品物流发展现状及对策研究

果蔬产品物流是农产品物流的一个分支。湖南果蔬产品物流经过多年建设,虽已具有了一定的产业规模,但仍存在着一系列的瓶颈因素。因此构建现代果蔬产品物流,使果蔬产品在流通过程中增值,提高农业生产的整体效益具有重要的现实意义。     

Young adults’ consideration of their food choices a propos consequences for their future health

Many researchers have devoted much time and effort to explain the undesirable health outcomes associated with an excessive intake of certain types of fast foods. Particularly vulnerable, are young adults who move out of their parents' homes to live on their own, and then begin to rely on the multitude of so‐called “food away from home” options which are convenient, available and even desirable in their social circles. This study investigated young adults' consideration of the consequences of their consumption of food eaten away from home due to concern about unacceptable habitual behaviour that might negatively affect their future households. The survey involved 395 young adults up to 25 years of age who completed a structured questionnaire which relied on an established Consideration of Future Consequences scale. Data analysis involved exploratory factor analysis, t‐tests and Anova. Findings revealed some concern about the immediate consequences of respondents' fast food consumption, but concern about the future consequences seemed rather distant in their minds. Although significant differences were confirmed within gender and among population groups with regard to immediate concern about their fast food consumption, the means were nevertheless low throughout indicating that much needs to be done to sensitize young people about every day food consumption that might have dire consequences for their future health.     

Rural families food intake behaviour in relation to livelihood diversification,income differences and family size

The livelihood diversification significantly contributes to the family income having effect on food varieties' consumption in rural families of different sizes. This study investigated the food intake differences among rural families considering different income levels and family sizes. Moreover, barriers faced by the rural families to increase the consumption of food varieties were also analysed. A total of 200 rural families were selected through multistage purposive and random sampling techniques in the Punjab province of Pakistan and were directly interviewed and categorized first into low and high livelihood diversified families. The food groups were derived by assigning individual food to conventional food group taxonomies, and two‐way ANOVA (4 (income groups) × 3 (family size groups) was separately conducted for low and high livelihood diversified families. The income instability, prices of food items, market distance and storage were perceived as barriers for increasing food consumption. The high livelihood diversified families significantly and regularly consumed more food items than low diversified families. The rural households both in low and high livelihood diversified family categories having low income and high family size consumed less expensive food items. The regular consumption of fruits, bakery products, and livestock and dairy items was greatly associated with high income and small family size. One of the most remarkable findings of the multivariate multiple regression model was the households belonging to the lowest income group were significantly lowering the consumption of livestock and dairy food items as the family size increased from small to large family size. The interaction effect was highly associated with per capita income because the consumption of food items increased with the rise in income irrespective of the family size. However, family size groups showed different patterns of food intakes with different income levels. Government agencies should assist rural households to diversify their income portfolios for better nutrition.     

The Impact of Food‐Related Values on Food Purchase Behavior and the Mediating Role of Attitudes: A Swiss Study

Personal values and attitudes can help to explain food choice. This study confirmed a hierarchical organization of the value–attitude–behavior chain: Food‐related values influence attitudes, and these, in turn, impact behavior. Contrary to previous findings, values are only partially mediated by attitudes: Some food‐related values are fully mediated, whereas others are partially mediated, and still others have exclusively direct effects on purchase behavior. Questionnaire data from a roughly representative sample of 851 adults living in Switzerland was complemented with actual food purchase behavior measured by a loyalty card of a Swiss retailer over the period of one year. Four theoretically derived structural equation models were compared across eight different food product categories (organic, fair trade, low‐budget, fresh convenience, ready‐to‐eat, light, functional foods, fruits and vegetables). The results question central assumptions of the theory of planned behavior and emphasize the role of food‐related values in food consumption. Implications for marketing and future product developments of food companies are discussed.