Parental work status and children's dietary consumption: Australian evidence

This study investigated associations between parents' work status and the dietary consumption patterns of Australian children, and whether such associations vary by parental education and usage of nonparental childcare. Data from the longitudinal study of Australian children at two waves from ages 2–3 years (n = 4601) to 4–5 years (n = 4381) were analysed. Logistic regression models were used to calculate odds ratios of children consuming (≥1 times/day) fruit and vegetables (FV), high fat foods (HFF), high sugar drinks (HSD), as well as evaluating the incidence of breakfast consumption. This was analysed against the employment status of parents including full‐time, part‐time and unemployed. Children of part‐time employed mothers were more likely to consume breakfast, and less likely to consume HSD compared with children of full‐time employed mothers. Children of part‐time employed fathers were less likely to consume FV and breakfast, and more likely to consume HSD compared with children of full‐time employed fathers. Children of nonemployed mothers were more likely to consume HFF, whilst those of nonemployed fathers were more likely to consume HSD and less likely to consume breakfast compared with other children. Amongst less‐educated parents, children of unemployed and part‐time employed parents were more likely to consume HFF and HSD and less likely to consume FV and breakfast compared with children of full‐time employed parents. Amongst highly educated parents, children of unemployed and part‐time employed mothers were less likely to consume HSD compared with children of full‐time employed mothers. Children of part‐time employed mothers who used family day care, day care centres and grandparent care were less likely to consume HSD and more likely to consume breakfast compared with children of full‐time employed mothers. Children of part‐time employed fathers and unemployed parents who used day care centres and grandparent care were less likely to consume FV and more likely to consume HFF compared with children of full‐time employed parents. Future studies should pursue a better understanding of the mechanisms for the adverse effects of parental work status on dietary consumption to develop and enhance specific interventions targeting these groups.     

Does buffet choice architecture affect intake? The effect of relocating butter at a breakfast buffet on food intake

The aim of this study was to investigate if a changed default reduces the intake of butter among students at a breakfast buffet. Students were divided into two groups and served themselves from a breakfast buffet. The control group was offered a buffet where the butter was easily accessible, whereas the intervention group was offered a buffet where a request had to be made for butter. Single packed portions of butter taken from each part of the buffet, the number of students, and the number of habitual users in each group were recorded. At the regular buffet, 67 of 115 students were habitual butter users and 81 packs of butter were taken. At the buffet with the changed default, 16 of the 56 students were habitual butter users. Seventeen packs of butter were taken from the buffet. Slightly displacing butter at a breakfast buffet and forcing students to ask for that option significantly reduced uptake.     

Willingness to Pay for Non‐biotech Foods in the U.S. and U.K.

This study uses closed‐ended and payment card formats to elicit willingness to pay for breakfast cereals made from non‐biotech ingredients. U.S. consumers were willing to pay a 10%∼12% premium to avoid biotech breakfast cereals, whereas U.K. consumers were willing to pay a 19%∼35% premium. Risk perceptions about agrobiotechnology proved to be an important factor shaping willingness to pay a premium for non‐biotech breakfast cereals. If consumers perceived risks to human health or environments from the use of biotechnology in crop/food production, or affiliated biotech foods unfavorably with morality or multinational corporations, they were more likely to pay a premium. Conversely, if consumers associated agrobiotechnology with various benefits (i.e., reduction in chemical use in crop production, mitigation of world food shortages, and improved nutritional content), they were less likely to pay a premium.     

Food consumption,lifestyle patterns,and body mass index of a group of white South African students

There is worldwide concern that higher education students are increasingly engaging in unhealthy eating and lifestyle practices. A total of 488 white students participated in a study aimed at investigating the current food consumption and related lifestyle patterns of students at a South African residential university. The respondents’ self‐reported weight and height was used to calculate their body mass index (BMI). Closed and open‐ended questions measured aspects of the respondents’ usual eating patterns and lifestyles. The meal patterns and composition confirmed Western‐orientated food practices, as the majority consumed three meals a day, with in‐between meal snacking, and a different meal pattern over weekends. Respondents’ food intake was further characterized by a low intake of fruit, vegetables, and dairy products and frequent consumption of foods high in fat, sugar, and sodium. Although the majority (66.8%) of the study group were classified as normal weight according to their BMI, when comparing males and females, more males than females were overweight and obese. Only 54% of the males had a normal weight compared to 82% of the females. There was, however, no statistically significant difference (p = 0.149) between how males and females in the different BMI groups felt about their weight. The study also explored the relationships between the respondents’ BMI, gender, food consumption patterns, and type of residence. The features of the food consumption patterns were depicted according to whether breakfast was eaten or not; snacking activity between meals; the consumption of ready‐prepared convenience meals, fast foods; home‐cooked meals; and eating out. There were no statistical significant differences between the BMI categories of males and females regarding their habit to eat breakfast or not; and to snack between meals either during the morning, in the afternoon or after supper. Similarly, no statistical significant differences were noted when relating the BMI categories of the gender groups to the frequency of consumption of ready‐prepared, convenience type meals, fast foods, and home‐cooked meals. However, a statistical significant difference (p‐value 0.006) was found between BMI categories per gender and general frequency of eating out. No statistical differences was noted between BMI categories, gender and place of residence irrespective of the type, whether the student lived with parents, independently in a flat or apartment, or a house with friends or a room, or in a university residence.     

Magazine Readership Patterns

A nationwide life style survey served as the basis for exploring women's magazine exposure behavior. Seven magazine exposure patterns were identified using factor analysis and interpreted on the basis of the common content of the magazines representing each pattern. Comparison of the findings of this study with prior studies suggested that media patterns are relatively stable over time.     

Consumers’ perception of reduced calorie meals: How low is “Low-Calorie”?

ABSTRACT

With consumers becoming increasingly health conscious, the demand for reduced calorie food has significantly increased over the years. However, the definition of low-calorie food remains unclear. Therefore, the purpose of this study was to investigate consumers’ perception of reduced calorie meals, from the perspective of the maximum calorie level that consumers would consider as “low-calorie.” Survey data were collected using MTurk. In addition to respondents’ perception of the calorie count of low-calorie food when eating out and eating at home, respondents’ attitude toward low-calorie food, behaviors about consuming low-calorie food and exercise frequency, and demographic information were also assessed in the survey. The results demonstrate that consumers’ calorie perception of low-calorie food served in restaurants is consistent among different types of restaurants. Moreover, consumers believe that a low-calorie meal served in restaurants should be under 367 calories for breakfast, 500 calories for lunch, and 677 calories for dinner. Lastly, consumers perceive home-cooked meals to be lower in calories than restaurant food. This study is the first attempt to explore consumers’ definition of a low-calorie meal served in restaurants. The findings will provide guidance to restaurant operators in designing menus, and help policymakers better understand the ongoing need to develop a sound and comprehensive definition for the term “low-calorie.”     

An Evaluation of Government and Industry Proposed Restrictions on Television Advertising of Breakfast Cereals to Children

In the United States, both industry and the federal government have worked to establish voluntary guidelines for how firms market food to children and to establish a threshold for the nutritional quality of foods marketed to children. The authors evaluate three US guidelines that deal with television advertising of breakfast cereals, which is both heavily advertised and a common meal item for children. They find that the majority of cereals advertised primarily to children from 2006 to 2008 do not meet any of the current and proposed self-regulatory nutrition guidelines, and that this is generally due to excessive sugar content. Further, children and adolescents are exposed to more advertising for products that do not meet the nutritional guidelines. We evaluate the extent to which each of the guidelines impacts advertising of cereals that are most viewed by children and purchased by households with children. The results provide insight for policy makers concerned with limiting the extent to which children see television advertising and ultimately consume unhealthy breakfast cereals.     

UK food shopping in the 1950s: the social context of customer loyalty

Food shopping – although often dismissed as dreary necessity – has always served a range of latent functions. In the 1950s, food storage limitations and tight budgets gave rise to weekly – often daily – shopping patterns that also allowed shoppers to meet certain social needs. Going to food shops, and the way that customer service was organized, produced significant interactional opportunities which were valued by participants. Exchanging news with other customers may have reinforced shopping patterns but shopkeepers, and knowledgeable assistants, were also useful intermediaries for product and usage information. Functional specialization in food commodities bestowed the aura of expertise, and direct accountability for the quality of what was sold provided a more personal style of retailing than is currently typical. Much depended on the perception of relationships. The 1950s were an important transitional period in the UK. Rationing gave way to wider choice and availability, while the market position of corner shops was increasingly eclipsed by town centre supermarkets. This article explores the social context of food shopping, and its relationship to the specific issue of customer loyalty.     

The (un)importance of the closure of village shops to rural migration patterns

This study investigates the importance of local service provision for the survival of rural areas. EU Rural Development Policy includes support to village shops as a means to sustain population. Shop closing is assumed to negatively affect migration to and from the area served. We analyse quantitative data on all Swedish village shops and the migration patterns in their market areas before and after shop closure. No significant effect of shop closure on either in- or out-migration can be established, regardless of whether larger or smaller market areas are employed or whether migrants with more urban shopping habits (i.e. commuters and families with children) are excluded. Complementary interviews in three villages where the last shop has closed verify the results.     

The influence of retailer reputation on store patronage

Retailer reputation is an important factor that influences consumer's store patronage. A survey was conducted among 356 grocery store shoppers to study the effects of retailer reputation on their store choice patterns. A Structural Equation Modeling approach was used. Results show that retailer reputation has an effect on purchase frequency, travel time and expenditure levels only when its influence was moderated by demographic variables. This suggests that the mode of influence on the dependent variables is more complex than the literature suggests. Retailers must think of their reputation within specific target markets, as the payoff in terms of shopping expenditure differs per target group. We discuss implications for retailing research and practice.     

Benchmarking Breakfast Cereals

Direct side-by-side comparison of eight popular cold breakfast cereals were evaluated using magnitude estimation and a repeated measures experimental design. A competitive set of cereals typically targeted at 18 to 24 year old females was used to evaluate quality perceptions based on blind ratings of dry cereals, cereals with milk, cereals with brand and package information and cereals with nutritional label information. Results indicate that the panel judges can discriminate on each design measure using magnitiude estimation procedures. High levels of differentiation were exhibited in response to cereals with milk and cereals with brand/package information, and considerably less discrimination power was shown using information based on dry cereal and nutritional label information evaluations.     

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.     

Poverty status and expenditure patterns: comparison between elderly and non-elderly households

The purpose of this study was to find out if significant differences exist in patterns of expenditures between elderly and non-elderly consumers, taking poverty status into account. Cluster analysis was used to identify expenditure patterns. Four different expenditure patterns were found. Elderly middle-income and affluent households were more likely to belong to service-using cluster than non-elderly poor households. Nonelderly households were more likely to belong to shelter-dominated cluster than elderly households. Poor households were more likely to belong to homebound cluster, while non-poor households were more likely to belong to car-centred cluster.     

Behavioral Factors Affecting Students’ Intentions to Enroll in Business Ethics Courses: A Comparison of the Theory of Planned Behavior and Social Cognitive Theory Using Self-Identity as a Moderator

The current study used both Ajzen’s theory of planned behavior (TPB) and Bandura’s social cognitive theory (SCT) to examine the intentions of business undergraduate students toward taking elective ethics courses and investigated the role of self-identity in this process. The study was prospective in design; data on predictors and intentions were obtained during the first collection of data, whereas the actual behavior was assessed 10 days later. Our results indicated that the TPB was a better predictor of behavioral intentions than was SCT. As expected, self-identity served as a moderator in the relationship between perceived behavioral control and behavioral intentions posited by the TPB and in the relationship between outcome expectancy and behavioral intentions posited by SCT. Self-identity was a crucial factor in predicting actual behavior within both theoretical frameworks.     

The Value to Consumers of Health Labeling Statements on Breakfast Foods and Cereals

Food manufacturers have an incentive to include nutrient content claims, health claims, or other types of labeling statements on foods if they believe that consumers will be willing to pay more for products with specific attributes. We estimated semi-log hedonic price regressions for five breakfast bar and cereal product categories using Nielsen Scantrack scanner data for 2004 and found that labeling statements for these foods are often associated with substantially higher prices, reflecting higher implicit value to consumers. The largest effects were associated with “carb-conscious” carbohydrate labeling (reflecting the time period of the data), followed by fat and sugar content labeling statements.     

Fruit: comparisons of consumption,attitudes, knowledge and preferences of primary school children in England and Germany

Primary school children's fruit consumption and attitudes, knowledge and preferences regarding fruit were investigated using interview techniques in schools in England (Nottinghamshire) and Germany (north east), and analysed on the bases of culture, sex and social class. Children from both countries had strong positive attitudes towards increasing fruit consumption and differed little in their ability to correctly identify five fruits (including tropical fruits). Fruit preferences also showed many similarities, with more than 95% of children from both Germany and England choosing apples as fruits they liked, followed closely by strawberries, oranges, pears, grapes and bananas. Fruit consumption by German children was, however, higher than English children both at breakfast and in school breaks. Strategies for increasing fruit consumption in English children are discussed in relation to the findings obtained.     

Ethnography for marketers: A guide to consumer immersion

Fuat F?rat has for a long time maintained a radical, outside and critical voice within marketing and consumption theory. He was one of the editors of the landmark book Radical and Philosophical Theory in Marketing, published in 1987, which sought to develop alternative modes of theorizing and conceptualizing both marketing practice and the consuming subject. The continuation of that wider project eventually lead to the foundation of Consumption Markets &; Culture, the journal for which Fuat served as Editor-in-Chief for its initial 10 years of existence. Fuat also co-authored the book Consuming People (1998) in collaboration with Nikhilesh Dholakia. By that stage, in particular following his seminal article on the re-enchantment of consumption, written with Alladi Venkatesh, Fuat had helped to pioneer the study of postmodernism within consumer culture. In this interview, Fuat F?rat discusses his research projects including consumption patterns, postmodernity, theatre, new literacy and also presents more general observations.     

宁夏农业学校学生膳食营养状况调查与分析

为了解宁夏农业学校学生膳食营养状况,为制订切实可行的干预措施提供科学依据,采用自制问卷调查的方式,通过24小时膳食回顾法与食物频率法相结合的调查方法,了解学生日常饮食的具体情况。根据中国居民膳食营养指南,分析学生膳食营养情况,运用BMI值评估学生的体质状况。结果显示,与中国居民平衡膳食宝塔的推荐量相比,宁夏农业学校学生的膳食结构中蔬菜、水果、肉类、奶类摄入量过少,膳食的能量不足;三餐比例中早餐能量摄入过少;三大产能营养素功能比例基本适宜;学生体质状况良好。宁夏农业学校学生的饮食行为存在很多问题,需及时给予适当的膳食行为干预,以提高学生的营养健康水平。     

Consumers' awareness,acceptance and attitudes towards functional foods in Turkey

The aim of the present study was to investigate consumers' awareness, acceptance and attitudes towards functional foods in Turkey. Eight hundred and eight people participated in this study: aged between 20 and 80 years, 38.5% were male and 61.5% were female. Participants were given a questionnaire and were asked to fill it in by themselves to minimize the influence of the interviewer. Results indicated that socio‐demographic characteristics such as age, education level and income level are important indicators of consumers' awareness and consumption of functional food. The results show that the female respondents were 2.987 times more aware of functional food than the male respondents. Similarly, the likelihood of respondents having awareness of functional food was 1.431 times greater among those who had a higher educational level than among those with a lower educational level. Consumers who used vitamin supplements were 1.228 times more aware of functional food than other consumers. The results show that older respondents were 3.395 times more aware of functional food than younger respondents. Respondents with a history of familial diseases were more likely than others to have consumed margarine with plant sterol, fruit juices fortified with vitamin C, and breakfast cereals fortified with vitamins and minerals. Those with a diet‐related problem were more likely to have consumed cholesterol‐lowering products than those without a problem. As a conclusion, this study has shown that socio‐demographic characteristics such as age, education and income levels, and prices are important indicators that influence consumers' awareness and consumption of functional food. These results suggest that this type of knowledge could affect consumers' interest in functional foods, and therefore educational strategies might be necessary to encourage the consumption of functional foods.     

Firm export dynamics and the geography of trade

Two recent trends in international economics have been an increased focus on the geography of trade (e.g. what factors determine where a country exports) and the emergence of new theoretical and empirical work examining exporting activity at the firm-level. However, data limitations have prevented much progress in combining these two areas, because very few countries provide firm-level data breaking down firm exports by their destination. This paper uses a unique survey of Irish exporting firms with information on over fifty destinations for a five-year period to fill some of the gaps in this empirical literature. In particular we investigate how well the predications of a model of exporting with firm heterogeneity fits with the patterns of this detailed data source. Amongst our findings are that firm productivity differences are a factor in explaining the number of export markets a firm has but the prediction of a hierarchy of markets could only be weakly upheld by the data. Firm involvement in individual export markets is found to be much more dynamic than export status. Entry and exit to markets is shown to be a quantifiably important component of overall export flows, with this factor becoming more important for less popular markets. The paper also shows how the patterns of entry and exit into export markets combine to determine the overall firm-level distribution of number of markets entered.