Exploring (non‐)meat eating and “translated cuisines” out of home: Evidence from three English cities

Meat production and consumption are major contributors to global greenhouse gas emissions and other aspects of environmental degradation. It is the aim of this paper to explore red meat in the configuration of main meals eaten out in England across types and styles of cuisine, and to consider the implications for transition towards less resource intensive ways of eating in the future. We show that the odds ratio of eating a dish without red meat is significantly lower in North American/European and Near/Middle Eastern cuisines compared with East Asian (with no difference between South and East Asian), that women are more likely than men to eat fish and poultry (with no gender differences in vegetarian dishes), that Prestonians are the least likely to select a vegetarian dish, compared with people in London and Bristol, and that the odds of a vegetarian dish compared with red meat is higher amongst managerial workers compared with the routine manual workers (with no other statistically significant class differences). We suggest the term “translated cuisine” to refer cuisines that travel and become incorporated into the palate of the new food culture, and discuss how this could play a role in transitions towards less meat‐centred patterns of food consumption in the future.     

Pilot intervention with adolescents to increase knowledge and consumption of folate‐rich foods based on the Health Belief Model

Folate is important in the prevention of birth defects and in the maintenance of general health. Even after mandatory fortification, many people are still not consuming the recommended dietary allowance (RDA) of 400 mcg folate/day. Consuming a diet rich in naturally high‐folate foods, as opposed to supplementation, may offer additional health benefits and promote an overall healthy diet. The purpose of this pilot study was to test the hypothesis that a learner‐centred educational intervention based on the Health Belief Model (HBM) will successfully increase knowledge and consumption of folate‐rich foods, while increasing positive beliefs about folate and health in adolescents. A two‐group parallel control trial was conducted in two schools in Nebraska. Pre‐ and post‐study questionnaires included a folate‐based food frequency questionnaire, a HBM questionnaire and a folate knowledge test. Participants in the intervention group completed a post‐study evaluation. The intervention consisted of three 30‐min lessons followed by participant creation of podcasts. One podcast was viewed each week for 8 weeks following the lessons. Data were analysed using t‐tests to measure simple effects within the intervention and control groups, and analysis of variance to measure within‐subject effects between the groups. Folate consumption decreased in both the intervention and control groups, but these differences were not significant (P > 0.05). Significant increases (P = 0.000) in folate knowledge occurred in the intervention group. This difference remained significant (P = 0.001) when compared to the control group. Average HBM rankings significantly decreased (P < 0.05) towards ‘strongly agree’ (Likert scale of 1–6) in the intervention group (P < 0.05) for all constructs except cues to action. However, when compared to the control group, these differences were only significant for self‐efficacy and perceived susceptibility. Creating and viewing podcasts may be helpful for the retention of knowledge over time, but did not appear to be an effective cue to action for increased folate‐rich foods in this pilot study.     

Company and meal choices considered by Nordic adolescents

This article examines the meal choices considered by Nordic adolescents in two social situations: for themselves and for the family. In addition, the frequency of family meals is compared between the countries studied. The survey data (n = 1539) were collected during 2006–2007 from 9th grade students (aged 14–17 years) in Finland, Sweden, Denmark and Norway. Analysis was based on both quantitative variables and open‐ended data. Family meals were found to be less common among Finnish respondents than in the remaining data. In all countries but Denmark, the number of parents in the family had an effect on the frequency of family meals. Meals echoing or fully meeting the structural definition of a ‘proper meal’ were most common when describing meals for the family. The difference between the two social situations was most apparent for those who mentioned ‘Fast food dishes’ for themselves. Gender differences in open‐ended questions were smallest in Denmark and most apparent in Norway. Future studies should focus not only on how many of adolescents eat in what is termed an unhealthy way but also on how they themselves perceive and conceptualize eating, and what kinds of justifications they give to their everyday choices in different social contexts.     

Older people and convenience in meal preparation: a European study on understanding their perception towards vegetable soup preparation

A sample of 768 seniors over 65 years, living in eight European countries, was interviewed to investigate perceptions, preferences and attitudes towards convenience in preparation of vegetable soups. In each country, a range of seven vegetables soups varying in preparation levels required before consumption was identified. The first part of the interview (in‐depth interview) was carried out by using the Repertory Grid Method, an effective method to describe perceptions of foods using consumers' own language. Overall, vegetable‐related foods with convenience in preparation were perceived in similar ways across the countries. Older adults tended to describe ready vegetable soups mainly making associations related to preparation, rather than on their own preferences and evaluations. Conversely, fresh vegetables requiring all preparation or considerable preparation (cut fresh vegetables) were mainly associated with attributes such as taste, freshness, health benefits and familiarity with the product. The second session of the interview was based in part on the Theory of Planned Behaviour. A component measuring the extent to which it is felt necessary to eat convenience foods (perceived need) was assessed as well. Generally speaking, older people did not seem to view positively the consumption of convenience foods. Additionally, they did not feel the need to consume these products nor do they have the intention to consume them in the forthcoming month. Pleasure associated with performance of the behaviour was the most important determinant of intention to eat convenience foods in Germany, Denmark and Sweden. Perceived need was the most important factor in determining the intention to eat convenience foods in the UK, Poland and Portugal. Perceived control and subjective norms were the most important factors influencing the intention to eat convenience foods in Italy. The encouragement of consuming ‘ready‐meals’ might represent an opportunity to have healthier food choices and to reduce the risk a monotonous diet for older people who cannot or do not know how to cook, combined with a low interest in food‐related activities such as cooking.     

中式菜单英译现状与英译方法

中国饮食文化源远流长,中华菜肴享誉海外。因此,中式菜名的英译便显得至关重要。然而,目前的翻译现状并不令人满意,而是大量充斥着直译、乱译等弊病,严重阻碍了中国饮食文化传播的推广。有鉴于此,应在翻译时合理采用音译法、直译注释结合法、意译法等方式,以便更好地传达菜肴的品质和内涵。     

Using Behavioural Economics For Rather than Against Consumers – A Practitioner’s Perspective

Behavioural economics can be a powerful tool in achieving consumer policy goals, by nudging people to make healthy, sustainable and cost-conscious choices. It can also, however, be used against consumers’ interests by misleading and deceiving them by exploiting their biases.     

Knowledge and attitudes of adolescents regarding home economics in Tromsø, Norway

The purpose of this study was to investigate the knowledge and attitudes of adolescents in Tromsø relating to nutrition; whether pupil behaviour and attitudes regarding nutrition had changed in the tenth grade compared with the eighth grade; and whether this was linked to pupils’ home economics lessons in grade 9. In total, 606 adolescents (321 boys and 285 girls) were studied on two different occasions – 2002 and 2005. A food frequency questionnaire focusing on 16 different food and beverage groups was used. It investigated knowledge and attitudes, the amounts of food items consumed and the socio‐economic situation of the participants and their families. The study produced interesting findings. The boys had surprisingly low knowledge of fruit and vegetables that did not change in a positive direction, between the eighth and tenth grades. The change among the girls was very small and therefore this study concludes that the teaching of home economics had no significant influence on the pupils’ knowledge of and attitudes towards eating fruit and vegetables. The study of home economics does not appear to enhance adolescents’ skills and attitudes to the extent expected from the curriculum. But there are gender differences at both grades. Changes in the home economics course are necessary to improve children's and adolescents’ knowledge and attitudes. Increased focus on the scope and variety of teaching methods will be a key to improvement. Future research is required to understand the potential of the home economics curricula to change adolescents’ knowledge about and attitudes to home economics in Norway.     

The habit of eating rice in four countries: Japan,China, Spain and France

To determine differences in rice-eating habits in Japan, China (Shandong), Spain (Catalonia) and France (Alsace), the frequency of eating rice, the volume eaten per meal and the varieties of rice dishes were compared. A total of 486 housewives were surveyed: 125 Japanese, 99 Chinese, 141 Spanish and 121 French. Rice was eaten, on average, 12·1 and 8·2 times a week in Japan and China respectively, but only 0·9 times a week in Spain and France. In Japan, China and Spain, more than 50 g (raw rice) per meal was normally eaten. French subjects ate almost the same amount in only 30% of the total time for eating. In all four countries, rice cooked at home was predominant. In Japan, plain rice was an everyday dish, whereas ‘sushi’ was eaten only once every 2 weeks. Chinese everyday rice dishes were plain rice and rice porridge. In Spain, ‘paella’ and ‘boiled rice with tomato sauce’ were popular. Rice was used both as a main ingredient and as a supplementary ingredient in Spain. In France, boiled rice and ‘Creole-style rice’ were eaten as a supplement to main dishes. In these two countries, most rice dishes were seasoned with salt and flavoured with butter or olive oil. Interesting differences in the manner of eating rice and the culinary characteristics of each country are described in this study.     

Assessing the Performance of ‘Inflation Targeting Lite’ Countries

This paper deals with what is referred to in the literature as the ‘Inflation Targeting Lite’ (ITL) countries. These are a category of emerging countries, whose main characteristics are that they are least developed and small economies that pursue IT. They use inflation targeting to define their monetary policy framework, but for a number of reasons they are not in a position to put top priority to IT in relation to other objectives. This paper deals with a set of ITL countries for which consistent data could be gathered, and for which a date for setting inflation targeting could be discerned. The object of the paper is to study the impact of IT on actual inflation and inflation expectations. We utilise intervention analysis to time series on inflation for a number of ITL countries, which have actually implemented IT. In doing so our main concern is to assess whether, due to the IT intervention, there has been a significant change in the trend corresponding to these series and the extent to which inflation rates have actually been ‘locked‐in’ at low levels after the implementation of IT. Two major results emerge. The first is that ITL countries have been successful in ‘locking‐in’ inflation rates. The second is that non‐IT countries have also been successful in terms of the ‘lock‐in’ effect. Our overall conclusion, then, is that other factors in addition to IT underpin the apparent success of the control of inflation.     

Children as consumers – snacking behaviour in primary school children

Eighty‐four primary school children (the majority aged 7–8 years), from four schools, two in England and two in Scotland, were surveyed to identify snacking behaviour and the influences on perception and choice of snack foods. A questionnaire plus short interview with activity tasks was adopted, covering general snacking habits and a look at six specific groups of snacks comprising three of ‘unhealthy’ image and three with intermediate or fully ‘healthy’ image. The results showed that, for this age group, there was an overall preference for sweets, crisps and chocolate and less liking for fruit and cereal‐containing snacks. Attitudes to sensory properties showed that ‘taste’ was the main reason for snack choices, usually in spite of a ‘healthy’ image belief for the snacks. Choice was also dependent on parental influence and availability. Gender and relative socio‐economic level differences were minimal, but regional variations showed higher snacking frequency for the Scottish group, which also had fewer children preferring fruit. Meal patterns had little effect on snacking, but inclusion of a prepared meal at lunchtime may have reduced snacking frequency.     

Capturing the voice of older consumers in relation to financial products and services

The purpose of this pilot study was to focus on the suitability of selected financial products for older people. Bank accounts and equity release products were selected for this study by an expert advisory panel. New marketing initiatives are being used to promote bank accounts, including forms of insurance, for the ‘50+’ market. Also, older people are now expected to provide for their retirement and it is anticipated that equity release will be one product which may be used to fund and maintain consumer lifestyles. In the first phase of the study, a questionnaire was distributed to 152 people aged over 50 years in Scotland. Eighty‐three were completed, a response rate of 55%. The results informed the development of questions for the second phase which were discussed with 46 participants via the World Café in June 2008, enabling a deeper insight into their opinions. The research found that consumers had lost trust in financial product and service providers because of the perceived excessive profits of banks and lack of customer service. Further, many products and services were prohibited for or incurred extra costs to those aged over 60 or 65 years, leaving limited choices, and equity release products were seen as a last resort for those in financial difficulty. Although the profitability of banks has changed dramatically since the completion of data collection, the issues identified by older consumers in Scotland will be of international interest. The demographic changes resulting in an increasing proportion of elderly people in the population are reflected throughout the UK and many Organisation for Economic Co‐operation and Development countries. Similar financial products and services, which were the focus of this study, are promoted internationally, offering opportunities to replicate the research methods.     

Hear what I appreciate: activation of consumption motives for healthier food choices across different value segments

Abstract

This study represents ‘nudging’ interventions aiming to promote healthier food choices by altering the environment where choices are made, without price incentives. The study focuses on the activation of a consumer’s different consumption motives immediately prior to making food choices, thereby drawing a direct goal-priming approach that is postulated to stimulate congruent behaviours. The twofold purpose of this experimental research is to (1) evaluate the usefulness of direct goal priming when aiming at healthier food choices and (2) to identify the boundary conditions that either favour or inhibit the emergence of motivational priming effects. This purpose contributes to the literature on consumer health behaviour in two ways. First, it reveals new motivational origins for health-goal priming effects. Second, it gleans unprecedented empirical evidence for the moderating capacity of consumers’ values. Direct priming of a health goal proved to be effective in steering consumers towards healthier food options. Surprisingly, however, responsibility and status primes also led to an increase in choices of healthy food products. Moreover, a moderation analysis showed that the consumer’s values (achievement, conservation, and universalism) play an important role in how goal priming works. Thus, the success of priming greatly depends on the underlying values of the consumers.     

Educating young consumers – a food choice model

It has been acknowledged that it is only by obtaining a more detailed understanding of food choice that people’s diets can be improved. In Northern Ireland, research into food choice has been limited yet the Province has the second highest rate of heart disease in the world, indicating the need for change. This study investigated the food choices of 9‐ to 17‐year‐olds in Northern Ireland and the influential factors. A range of research techniques were employed incorporating both qualitative and quantitative methods, namely observations, focus groups, picture associations, dietary case studies and questionnaires. The research indicated that the dietary patterns adopted by this group are characterized by a high consumption of fat, yet the reduction of fat tends to dominate the overall strategy for the prevention of obesity and lowering the risk of coronary heart disease. In addition, a high consumption of sugar products was evidenced along with a distinct dislike for healthier alternatives such as fruit and vegetables. The ‘skipping’ of meals, especially breakfast and a high prevalence of snacking was also apparent. However, these eating habits were found to be affected by various factors such as age and gender, emphasizing the complex nature of food choice. The findings from this research enabled the development of a model relating to the food choices of 9‐ to 17‐year‐olds in Northern Ireland, highlighting the influential factors and subsequent health implications.     

La théorie économique dominante: une représentation fausse et immorale de la société

This paper argues that the dominant mainstream neo‐classical economic theory propounds a world‐view which is based not simply on half‐truths, but on straight lies. This is particularly significant since the influence of the economic world‐view reaches into every realm of social thought. Although overtly grounded in utilitarianism, the basis of neo‐classical thought has undergone two shifts of meaning which have converted the original self‐evident utilitarian presuppositions into an ideology. The first of these alters the utilitarian proposition that ‘we seek satisfaction’ into the statement that ‘we only seek satisfaction’. It follows that human action is motivated by nothing other than selfishness and greed, and that altruism therefore cannot exist: anything that looks like altruism is therefore nothing other than egoism in disguise, and there is no place for ethical reasoning in individual choice. The second shift alters the premise that our goal is ‘maximum satisfaction’ to the assertion that what we seek is ‘maximum monetary gain’. This shift is already present in the writings of Jeremy Bentham, and forms the basis of much subsequent work in economics. In particular, it has facilitated the emergence of what one might term ‘economic imperialism’, i.e. the use of economic theory to analyse social issues – family size, racial discrimination, marriage, education choices, among others. In all of these cases monetary gain is the paramount criterion. For business ethics the most obvious example here is the absolutisation of profit as the sole criterion of business achievements, and of salary as the sole criterion of work choice and worker satisfaction. Both of these premises are then used to demonstrate that it is free competition which will ensure maximum social welfare. This conclusion is both relativistic and reductionistic. In the first place, the necessary conditions for perfect competition can never exist. Nor can ‘optimum social welfare’ be translated into ‘optimum welfare for all’ in an economic world‐view which sees wealth and poverty as the ‘just deserts’ of hard work and laziness respectively. The dominant economic theory is thus explicitly immoral in that it enshrines the absolute sovereignity of the individual and the law of the jungle as social norms. The qualitative measure of human happiness is desire, the quantitative measure is money. From an ethical perspective we must reject the falsity of this world‐view.     

Relationship between types of food choice motives and well‐being among young and middle‐aged Chinese adults

Food choice plays a vital role in people’s lives and well‐being, and this topic has received more research attention in recent years. The aims of the present research were to identify subgroups of participants who shared similar profiles of multiple motives for food choices, and examine differences across motive types on the well‐being of young and middle‐aged Chinese adults. Participants were 627 Chinese adults aged 18–58 years who completed questionnaire measures. The results of Latent Profile Analysis showed that based on the configurations among different motives for food choice, there were five profiles of food choice motives, corresponding to five types of Chinese adult consumers: unconcerned, mood oriented, weight control oriented, food enthusiast and health oriented. The food enthusiast consumers were more likely to include young adults with high‐income level and educational level, while the unconcerned consumers had a larger share of middle‐aged adults with low income. Results of ANOVA suggested that the types of food choice motives significantly predicted individuals’ well‐being. Specifically, the food enthusiast group had the highest level of well‐being, while the unconcerned group had the lowest level of well‐being. The other three groups had moderate levels of well‐being. The current study is the first to explore the potential influence of food choice motives on well‐being using a person‐centred approach, and the results have practical implications for public health authorities in developing effective interventions, for food companies in tailoring marketing campaigns and for individuals in optimizing food choices.     

Promoting healthy eating to children: a text message (SMS) feedback approach

The paper presents the design and results of a goal‐setting and feedback intervention aimed at increasing consumption of fruits and vegetables. The intervention involved 256 Danish adolescents (aged 12), and consisted of a nutrition education programme and an SMS‐based diary and feedback procedure that involved setting and modifying consumption goals. Effects were measured by comparing consumption goals and consumption data from the SMS diaries as well as from pre‐ and post‐intervention surveys. In addition to assessing the effects of the intervention on the consumption of fruits and vegetables, an objective of the study was to evaluate the intervention process in terms of attrition and goal accommodation behaviours. Based on the pre‐intervention survey, the sample was split into two groups consisting of pupils with low vs. high intake of fruits and vegetables. The diary and feedback design resulted in low attrition for both groups of pupils. Contrary to expectations, however, pupils with a high vs. low pre‐intervention intake were not less likely to reduce their intake goals during the intervention. For the pupils with low pre‐intervention intake, the intervention resulted in small but significant increases in consumption frequencies, whereas the partial effect of the SMS routines was only marginally positive. Unexpectedly, the pupils with a high pre‐intervention intake reduced their consumption of fruits and vegetables during the intervention.     

Japanese cuisine in Poland: attitudes and behaviour among Polish consumers

In Poland, in recent years, the number of Japanese cuisine restaurants is still increasing. The aim of this article was to estimate the popularity of Japanese cuisine in Poland and to examine attitudes of Polish consumers towards it. The reasons why this cuisine is chosen by consumers are also studied. The scope of this work includes two anonymous questionnaires. The first study was conducted in Warsaw among 527 random respondents to estimate the level of familiarity with Japanese dishes. The second one was conducted among 115 consumers of a particular Japanese restaurant in Warsaw. Research of the target group was aimed at the characteristics of Japanese dishes consumers. On the basis of the results, it was found that random respondents have relatively little knowledge of Japanese dishes. However, a large percentage of them declared interest in Japanese culture and traditions and was inclined to taste the dishes of this region. Japanese restaurants are mainly popular among young people who follow current culinary trends and fashions and also care about their diet. High prices limit the customer group to well‐off people. Polish consumers visiting Japanese restaurants are usually persons between 31 and 40 years old, with higher education, live in the big cities, as well as with very good or good financial situation. Regular restaurant goers eat out quite often: once a week (38%) or at least once a month (27%). The restaurant studied is mainly visited by people familiar with Japanese cuisine. Sushi is the most popular of the dishes offered.     

Promoting Vegetarianism through Moralization and Knowledge Calibration

This research extends the theories of moralization and knowledge calibration to vegetarianism. In two studies involving interviews with vegetarians, and meat-eaters; we investigated consumer attitudes toward vegetarianism. Our text analysis results revealed that emotionally calibrated consumers are ‘moral vegetarians’ who find meat repulsive, and make ethical food choices. In contrast, cognitively calibrated consumers are ‘health vegetarians’ who scan the nutrition information, avoid meat due to health restrictions, and embrace vegetarianism for healthy life. Finally, we provided insights into how faux meat companies can promote their products and transform consumer behavior toward vegetarianism by advertising ethical and environmentally friendly foods, and healthy and anti-obesity foods to moral and health vegetarians, respectively.