Do consumers act in a sustainable way using their refrigerator? The influence of consumer real life behaviour on the energy consumption of cooling appliances

Over recent decades, energy savings and resource conservation have become increasingly important issues for debate, and this includes the residential sector. Since the introduction of the European Energy Label, the energy consumption of appliances has decreased drastically. Additionally, a number of guidelines have been published to assist the consumer in adopting more energy‐saving behaviours. Refrigerators and freezers in particular are covered by these recommendations because they are large energy consumers in domestic households. In order to understand the influence of consumers' real life circumstances and their behaviour in relation to the energy consumption of refrigerators, a web‐based survey was carried out. A total of 1011 participants in four European countries completed a questionnaire to allow the researchers to gain information about refrigerator characteristics and consumer behaviour in relation to refrigerator use. As well as demographic and socio‐economic characteristics of the participants, data were collected on refrigerator configuration and specification, ambient conditions (ambient temperature, position near any heat sources), and consumer behaviours such as shopping frequency, loading of the refrigerator, door opening and food consumption. The study has shown that recommendations on energy efficient usage are not always observed. A major finding of the present study is that for 25% of refrigerators, correct operation is not ensured as these appliances are operated outside the temperature ranges specified according to their climatic classes. This suggests a lack of consumer information on this topic. Consequently, guidelines and recommendations will have to be revised and their dissemination to be improved in order to ensure the sustainable and safe use of domestic refrigerators.     

Usage and understanding of food labels among Lebanese shoppers

Food labelling is a population‐based approach to health education that enables consumers to make better choices by providing information at the point of purchase. This study aimed to assess the food label usage and understanding and factors affecting them among Lebanese supermarket shoppers. A cross‐sectional study was conducted among 748 supermarket shoppers in Lebanon between December 2013 and February 2014 using a pre‐coded structured questionnaire. About 29.3 of the shoppers check the food labels every time they buy a food product and 15.7% never do it. Shoppers who do not read food labels identified the long time needed in reading them as top reason (34.9%), while 9.8% answered that they do not understand them. About 55.4%of the surveyed shoppers read the food labels at the supermarkets. About 44.4% of participants agreed that reading food labels is very important, while 30.3% read the food labels depending on the purchased product. Then 19.4% of participants complained that food labels contain too much information and 13.8% claimed that food labels are difficult to understand. About 60.3% think that food labels have helped people in changing their eating habits, while health and nutrition claims affected the product selection among 59.8% of participants. The food label knowledge score average was 63.1%. Older, obese shoppers having kids, suffering from chronic illness or allergies, following a specific diet and residing in big cities scored significantly (p < .05) higher. The low knowledge score necessitates the nutrition education on how to read and use the food labels. Groceries would be the perfect place to reach out mass consumers.     

Sodium content in foods: Brazilian consumers’ opinions,subjective knowledge and purchase intent

This study attempted to gain insights on Brazilian consumers’ subjective knowledge of sodium content in processed and homemade foods and their purchase intent for products with reduced‐sodium content. A questionnaire was distributed to 409 consumers selected by convenience quota sampling. We found that Brazilian consumers were concerned about the amount of salt (sodium chloride) in the products they consumed, regardless of educational levels, income, age, lifestyles, or health conditions. However, they still considered their consumption to be above WHO‐recommended limits and had little subjective knowledge about the term ‘sodium’. While processed products were considered the main contributors of high‐sodium intake, participants were not concerned about addition of salt at the table and salt in homemade food. The majority of respondents rarely read the sodium content on food labels; however, men and older individuals were more likely to read label information on sodium content. Products with reduced sodium were found to have market appeal, which justifies investments in research to develop these products. Therefore, in addition to the efforts to reduce sodium in the processed‐food industry, it is necessary to promote awareness about the importance of food labelling, especially sodium content, and the need to reduce salt in homemade food and additions during meals.     

Nutrition knowledge and lunchtime eating habits of secondary school children in Lothian

A total of 103 secondary school children attending five schools managed by Lothian Regional Council were surveyed to establish nutrition knowledge, attitudes and beliefs about healthy eating and their patterns of food consumption at lunchtime on schooldays. The results indicate that nutrition knowledge was surprisingly good and the children surveyed were proficient at identifying foods that were high in fibre and low in sugar, salt and fat. When questioned about their liking for foods, however, many identified foods that were characteristically high in fat, sugar and salt, and low in fibre. Examination of the dietary diaries kept at lunchtime confirmed that consumption of these types of foods was typically high, with very low consumption of fruit and vegetables being reported and high intakes of carbonated drinks, confectionery and chocolate. This conflict between nutrition knowledge and food choice patterns is discussed in the light of the probable future effects on health and the implications for health educators.     

轴流风机通风对控制仓温的探索

利用夏季夜间低温空气,采用轴流风机通风排除储粮仓房吊顶积热,从而控制仓温,延缓储粮品质变化,确保粮食安全度夏。     

Are Emerging Markets Catching Up With the Developed Markets in Terms of Consumption?

ABSTRACT

The study tests the consumption convergence hypothesis between developed and emerging markets over a 30-year period (1980–2009) with eight consumption variables: consumer expenditure on food, consumer expenditure on household goods and services, average consumption of calories per day, average consumption of protein per day, and possession of four durables: dishwasher, microwave oven, refrigerator, and washing machine. Socioeconomic influence on consumption convergence is also tested with income, energy consumption, life expectancy, and trade. The regression results indicate that the emerging markets are catching up in terms of consumption but the rate is very slow. Consumption of durables shows slightly faster convergence than other variables. All four socioeconomic variables exert some degree of influence on consumption convergence, with income showing the greatest effect. Knowledge about convergence should be useful to managers for demand estimation and forecasting and for market penetration, segmentation, and positioning strategy.     

Involving consumers in peer‐facilitated home‐based food hygiene training

A community‐based food hygiene initiative was piloted in the Toxteth–Granby area of Liverpool between December 2001 and March 2002. The project aimed to increase awareness and behaviour, related to poor food purchase, storage and handling practices, by actively involving members of the local community in home‐based peer‐facilitated training. Facilitators (23) were actively recruited from within the Toxteth–Granby community, and undertook a 4‐day induction and training programme, which included successful completion of the CIEH Basic Food Hygiene course. Facilitators subsequently recruited and visited nearly 1000 households (992) within the Toxteth–Granby electoral ward, undertook an observation sheet, a detailed questionnaire, and spent approximately 1 hour delivering food hygiene training. Facilitators returned to all households within an 8‐week period, and completed further observation sheets and questionnaires, for use in a comparative analysis. Facilitators and householders received incentives for their involvement in the project. Analysis of the data collected showed that general awareness of a range of food hygiene issues was high (such as hand washing before handling food), and most participants (73.8%) were able to recognise the main symptoms of food borne disease. As a result of the home‐based hygiene training there were significant changes in knowledge, attitudes, and food handling practices, including the use of refrigerators, purchase of chilled and frozen foods, washing or peeling of fruits and vegetables, and the cooking of meat‐based products. The project demonstrates that it is possible for communities to improve their food hygiene awareness and food handling behaviours through home‐based peer‐facilitated training programmes, with minimal input from professionals.     

Thoughts,attitudes and profile of Brazilian consumers regarding food irradiation

This study aimed to examine the neophobia, knowledge, thoughts, and opinions related to food irradiation among consumers living in a small city in Brazil through the application of a behavioral and sociodemographic questionnaire. It was found that the 271 respondents had little knowledge about the process of food irradiation and had low intent to purchase irradiated food; several consumers associated irradiated food with radioactivity and cancer. Individuals with better knowledge about irradiation and those who are young, single, did not live with children, and had higher levels of education and higher monthly family incomes were more likely to buy irradiated foods than others. These results describe the profile of potential consumers of irradiated foods and the knowledge, thoughts and opinions of the residents of a small city relative to food irradiation. This data could assist industries that irradiate foods to adopt strategies that ensure greater acceptance of their products.     

六六六、滴滴涕标准溶液稳定性分析与气相色谱条件的优化

对气相色谱检测六六六、滴滴涕的进样口的温度进行了优化,并分析了六六六、滴滴涕标准工作液的稳定性。选取5个不同的进样口温度（165℃、185℃、205℃、225℃、250℃）,对3种不同浓度的标准溶液进行测定,比较分析测定结果．选择最优的进样口温度;并对六六六、滴滴涕标准工作液进行冰箱保存稳定性试验（保存时间分别为1个月、2个月、3个月）和全年不同气温下的气相色谱测试过程稳定性试验G拄样时间分别为0h、6h、12h）。结果表明,在5个进样口温度中,六六六、滴滴涕测定的最佳进样口温度为165℃;只要保存得当,六六六、滴滴涕标准工作液在冰箱内可稳定保存3个月以上;环境温度对于气相色谱测试过程六六六、滴滴涕标准工作液的稳定性具有明显影响。     

The impact of lifestyles and food knowledge on the food patterns of German children

The German youth is relatively well informed about healthy eating, but does not act in accordance with this knowledge. It is also known from empirical studies that there is an association between lifestyles, food knowledge and the eating patterns of older teenagers. However, is there a similar correlation in regard to younger children? This article shows results of a study addressing this issue by empirically investigating leisure time activities, food intake and food knowledge. The study conducted with 907 children, on average 12 years old, out of an urban region in northwest Germany using a written questionnaire, implies that food patterns and food knowledge have to be improved because they are – on average – only marginally acceptable. On this level, they are not in line with a healthy future. For the first time in Germany, food patterns and food knowledge of seventh grade pupils were analysed in relation to their lifestyles. The study revealed four lifestyles. One family‐oriented lifestyle and three non‐family oriented lifestyles: outdoor and sociable youth, culture‐oriented youth, and multimedia kids. The family‐oriented lifestyle influences the children's food patterns in a positive way; the three found non‐family‐oriented lifestyles lead to less preferable food patterns. The results imply that there is a phase of unhealthy food patterns at the beginning of the second life decade, which seems to be linked to the detachment from the parents and the gained independency, expressed by the first self‐chosen lifestyles. As lifestyles have such a vital influence on healthy eating, and family is no longer the place where children get their everyday competencies, school has to enable pupils to make healthier food and lifestyle choices.     

Consumers' perceptions and awareness of safe food preparation practices at homes in Trinidad,West Indies

The objectives were to evaluate consumer perception and awareness of safe food preparation practices at homes. A questionnaire was self‐administered to 124 consumers who were primarily responsible for preparation of foods and owned a refrigerator at home. Data were analysed by frequencies and chi‐square. Most (97.6%) consumers considered safe food practices as ‘very important’. Few (8.9%) related Hazard Analysis and Critical Control Point to safe food preparation practices. Microbiological hazard was ranked as a most serious threat to food safety (80.5%). Salmonella was most well known (79.8%). Diarrhoea (23.7%) was a common symptom of food‐borne illness. More than 50% would ‘always’ check for expiry dates on labels, seals and would never purchase swollen cans. Only 48.4% consumers used separate cutting boards for meats and vegetables ‘always’. Some (6.5%) felt it was appropriate to give unfit food to someone else. The study identified critical points in safe food preparation practices for effective public health education.     

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.     

Food costs for the current and recommended diet of German infants,children and adolescents

Abstract Higher food costs of a recommended diet may be a barrier to the improvement of unhealthy dietary habits. For the assessment of food costs for children, age-specific dietary intakes as well as average food prices must be known. This study is based on the measured food intake from a total of 1668 3-day weighed diet records of children aged from 5 months to 18 years and on recommended dietary intakes for these age groups. Based on the food costs related to the energy intake (Deutschmarks per megajoule; DM per MJ), the recommended diet using common food products does not incur higher costs than the current diet in all age groups. For infants, a diet using commercial infant food conforming to the restrictive German pesticide regulations incurs 50–150% higher food costs than the use of home-made meals. For children and adolescents, the nutritionally inferior quality of the current diet can be improved by a price-balanced interchange of foods, mainly by favouring plant foods instead of meat and confectionery.     

Genetically modified foods: Consumer awareness,opinions and attitudes in selected EU countries

The dynamic development of biotechnology in recent years has raised serious public concerns about the possible risks arising from genetically modified organisms (GMOs). The aim of this study was to investigate consumer opinions regarding genetically modified (GM) foods. The research also aimed at verifying the differences in the attitudes of respondents from two, relatively culturally diverse research sites. To obtain empirical data a face‐to‐face survey was conducted in 2015. It covered a total of 976 randomly selected individuals. The study was performed in the capital of the United Kingdom—London and the Polish capital—Warsaw. The results of the study show that almost half of the respondents were familiar with the GMO concept. According to the respondents, the greatest benefits arising from the genetic modification are: enhanced shelf‐life of food and crops' resistance to extreme climatic conditions. The main disadvantages were: unpredictable consequences of deoxyribonucleic acid (DNA) modification, production of species‐specific toxins and food allergenicity. Over two thirds of people surveyed support the idea of the obligatory labeling of GM foods. The information presented on food packaging should primarily include potential contraindications to the consumption, indication that food was produced using transgenic sources and a warning about potential allergenicity. An almost equal number of respondents showed intention for purchasing GM food products, an intention to act otherwise, or was not decided. As many as 27.7% of survey participants showed negative attitudes toward GM foods, whereas only 19.8% predominantly positive. It is worth noticing that, with only one exception, no statistically significant differences were observed between the opinions of Polish and British respondents.     

Groundnut consumption frequency in Ghana

Groundnut (peanut) is an important food and oil crop in Ghana, but little is known about the factors influencing consumption. The study surveyed market participants; investigated the frequency and forms of groundnut consumed; and evaluated the factors influencing consumers’ decisions to eat groundnuts in Ghana. About 80% of respondents consume groundnut and/or its products at least once a week and 32.0% consume it three times a week. Logistic models showed that age, education and the form in which groundnuts are consumed influence the frequency of groundnut consumption. Total revenue and the form in which groundnut is eaten influence farmers consumption decision whereas groundnut consumption by poultry farmers is influenced by knowledge of the health effects of groundnuts on birds and the form in which groundnut is eaten by the poultry producers. Processors’ frequency of consumption is influenced by the form in which groundnut is consumed and their knowledge of reasons for sorting. The results are important for market segmentation for demand projection along the marketing chain.     

Parents’ knowledge,behaviour and concerns of food chemical hazards: Korean mothers sending their preschool‐aged children to child care centres

Although incidences of foodborne illness caused by chemical hazards are increasing, the studies on public awareness of food chemical hazards are limited. This study was conducted to assess mothers’ knowledge, behaviour and concerns on diverse food chemical hazards. A total of 960 mothers sending their preschool‐aged children to child care centres in Gwanak‐Gu, Seoul, Korea were surveyed, and 633 (65.9%) returned the questionnaires. After excluding inappropriate questionnaires, 364 (37.9%) were analysed. The majority of the mothers were able to identify food categories containing acrylamide (83.2%) and trans fat (80.2%), while slightly over half of the mothers named food categories containing allergen (56.3%) or pesticide residues (57.1%). Less than two thirds of mothers were knowledgeable of human exposure pathway to environmental contaminants (59.3%), acrylamide (55.2%) or heavy metals (65.9%). A significant number of mothers showed familiarity on health risk from dietary exposure to environmental contaminants (82.4%), trans fat (91.5%) or heavy metals (96.7%) (P < 0.05). The data on safe food behaviour towards environmental contaminants (81.8%), acrylamide (98.0%), heavy metals (96.7%) and trans fat (90.6%) showed high levels of right behaviours. About 47.2% and 22.8% of mothers read label of food additives and ingredient statement on allergen when purchasing processed foods, respectively. Mothers seemed to be concerned about food chemical hazards. Among the sociodemographic characteristics, only age significantly differentiated mothers’ concerns on chemical hazards in foods (P < 0.05). This study suggests that mothers needed to be educated on food chemical hazards regardless of their education levels, occupation status or the number of child.     

The influence of guanxi on physical distribution service quality availability in e-commerce sourcing fashion garments from China

The purpose was to investigate the influence of guanxi (personal relationships) on availability within physical distribution service quality (PDSQ) for sourcing high street fashion garments from China via e-commerce. The research reviewed articles on guanxi and although it is still widely considered important its contribution and nature appears to be changing as Chinese business practises and sourcing policy have matured over time. Qualitative research was used in two Chinese based case study companies with detailed access through semi structured face-to-face and telephone interviews. The findings suggest that personal relationships through guanxi can facilitate e-commerce availability of fashion product, particularly where there is limited lead time in the sourcing activity, although its form and application in each case study company and their respective supply network was not as widespread as had been previously reported. The form of guanxi was observed as personal relationships but some aspects of co-operative relationships were also found. Since the paper is based on a phenomenological ontology the findings are largely exploratory. Future research should focus on understanding physical distribution service quality and personal relationships in other sectors. Guanxi by definition is an unstructured array of socially-based relationships without a simplistic rationale or logic. By understanding how guanxi is applied in a supply chain management context will aid those practitioners involved in an e-commerce Chinese business practise.     

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.     

Consumer laundry practices in Germany

Sustainability is a guiding principle for a responsible, future‐oriented 21st century lifestyle and this already begins in private households with the daily household tasks. Approximately 25% of an average household's electricity consumption is required to do the laundry and dishwashing – 5% alone is for washing clothes with a corresponding energy consumption of 6 billion kilowatt hours. In addition, 600 000 tonnes of detergent and 330 million cubic metres of water are used for textile care in Germany. These figures provide the rationale for the scientific study of current practices of using washing machines and for a resulting estimate of the latent energy‐saving potential in German households. In the context of the in‐home study presented here, 236 private households throughout Germany were studied with respect to their washing practices and existing knowledge about topics on the sustainable, energy‐saving use of their washing machines. Overall, across all households 2867 wash cycles were individually recorded and subsequently analysed over a 4‐week period. The results of this study show that washing machines tend to be underloaded, and therefore maximum loading of the machines could lead to a reduction of wash cycles per household. With respect to detergent dosage, it was determined that the consumer does not adjust the dosage to the textile type, load size, soil level and/or water hardness, and this can lead to under‐ or overdosing depending on prevailing conditions. Finally, the selection of the wash temperature showed a 90°C/95°C programme was only chosen in 2.3% of all recorded wash cycles, however, every fourth cycle was completed at 60°C. Therefore, adjusting the load size and detergent dosage as well as selecting the right wash temperature are key themes to be taken into account in future consumer communication about energy‐saving households.