The contribution of discretionary salt to total salt intake

The aim of this research was to investigate sodium consumption in a group of people, compare this consumption with dietary reference values and to identify sources of sodium in the diet. Participants were given weighed salt pots which were used for 8 weeks and a fully weighed dietary survey was conducted by each subject. The average daily sodium consumption of each subject was calculated and compared with the reference nutrient intake (RNI). Daily sodium intake was found to vary considerably, ranging from 1213 mg (53 mmol) (76% of the RNI) to 10 569 mg (460 mmol) (661% of the RNI). Average daily sodium consumption was found to be 5175 mg (225 mmol), well above the RNI of 1600 mg (70 mmol). The average contribution from discretionary salt was 15.0%, from processed foods 76.5% and from naturally occurring sodium 8.4%. Males were found to consume more sodium than females and a moderate correlation between age and daily sodium intake was found.     

Egg utilization and consumer acceptability of egg dishes prepared with commercial egg powder in rural Mkhambathini,South Africa

Eggs have a potential to alleviate protein‐energy malnutrition among rural communities. Unfortunately, eggs are perishable and most rural communities in South Africa have very limited access to effective food storage and preservation facilities. Utilization of eggs by rural households could increase if they were available in the form of egg powder, which is convenient and shelf‐stable. However, rural communities in South Africa are not familiar with egg powder and therefore it is not known whether it would be acceptable to them. The aim of the current study was to explore the utilization of eggs by rural households of Mkhambathini, South Africa, and assess the potential for using egg powder in popular egg dishes. A total of 110 household representatives completed a survey questionnaire, 50 participated in focus group discussions and 51 in sensory evaluation of egg dishes (sandwich and relish) prepared with commercial egg powder. The households perceived eggs as an important, nutritious food, but cultural beliefs, ineffective storage facilities, and limited market access restricted their utilization. Results of sensory evaluation showed that the acceptability of the egg powder dishes was similar to that of their fresh egg counterparts. Overall, the study demonstrates that there is a great potential for rural households to replace fresh egg dishes with egg powder dishes.     

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.     

Production and sensory characteristics of flavoured soymilk samples

The sensory quality characteristics of four flavoured soymilk samples including vanilla, banana, coffee and chocolate were evaluated at varying concentrations of the flavour. This was done to establish the most acceptable flavour and desired concentration for commercial production of soymilk and also to facilitate increased consumption of soymilk for improved nutrition. Hot extraction of the milk from blanched soybeans was achieved by blending in hot water and sieving through muslin cloth. Different concentration levels of the flavours being assessed, namely chocolate, coffee, vanilla and banana, were added. Consumer preference for the various samples was assessed using a nine‐point hedonic scale. Addition of flavours was found to improve the sensory characteristics and consumer preference of soymilk. Colour, taste, aroma, mouthfeel and hence overall acceptability of the soymilk samples were improved significantly by the addition of vanilla, banana, coffee and chocolate flavours. The maximum concentrations of the individual flavours for optimal sensory impact were established. Based on the results, the following flavour concentrations are recommended per 100 ml of soymilk: 0.03% vanilla, 0.01% banana, 1.5% coffee and 4% chocolate.     

Consumer acceptance of quick-cooking rice as food for use in a disaster

The consumer acceptability of a Philippine cultivar quick-cooking rice (QCR) as food for use in a disaster was studied. Test feeding in an evacuation centre involved random selection of 50 young adults and adult evacuees, rehydration of QCR and distribution of test rice samples for sensory evaluation test. The sensory evaluation results showed that more than 90% of the evacuee participants found the colour, texture, taste and overall qualities of the rehydrated QCR to be acceptable. Eighty per cent of the participants described the rehydrated rice to be adequately soft and neither undercooked nor overcooked. The test QCR samples were described by the community kitchen personnel of the evacuation centre as easy to prepare, requiring minimum cooking time and exhibiting homogeneity in doneness when cooked.     

The influence of socio‐economic status on salt consumption in Northern Ireland

The long‐established association between high salt consumption and hypertension has led to calls for a reduction in salt intake. There is particular concern for the health status of Northern Irish consumers, who already have among the highest rates of coronary heart disease and stroke in the United Kingdom. With these concerns in mind, it is essential to establish the sources and patterns of salt consumption from discretionary and processed food sources before a reduction can be achieved. This study investigated differences in salt consumption patterns among consumers of varying socio‐economic status. Research consisted of a consumer questionnaire (n = 360) distributed within Northern Ireland. The results of the study revealed high discretionary salt usage and frequent consumption of processed foods among consumers of lower socio‐economic status. General observations from the questionnaire would suggest a need for improved health education for consumers in this group. The objective of health promotion should be to encourage a reduction in table and cooking salt usage and, in particular, in the consumption of highly salted processed foods. Enhanced product labelling is also encouraged to increase consumer awareness of current salt levels in food and of the availability of low‐salt foods. In addition, the results of this study advocate further development activity in the production of product formulations with low‐salt status.     

藤椒油品质评价方法的研究

藤椒油目前是区域特色调味品中最耀眼的新星,已被广大馆派川菜及其他菜系所使用。但是,目前对藤椒油研究报道极少,更没有对藤椒油品质评价方法的系统研究。基于此,采用感官评价和理化检测相结合的方法进行藤椒油品质评价方法的研究,确定作为藤椒油品质评价的关键衡量指标。为藤椒油生产标准化和工业化提供理论依据,对提高藤椒油品质有应用价值。     

Your Good Name: The Relationship Between Perceived Reputational Risk and Acceptability of Negotiation Tactics

Reputation serves important functions in social interactions. As a result, negotiators should be concerned about protecting their reputations. Using an online experiment with 343 respondents, we examined the impact of perceived reputational risk on the acceptability of potentially questionable tactics. Consistent with and extending previous findings, we found that, the more reputational risk negotiators perceive, the less acceptable they find the tactics to be. In addition, in the business negotiation context, females generally viewed questionable tactics as more reputationally risky and consequently less acceptable than did males, especially when they were primed to think of themselves as being powerful. We end our paper with discussions on contributions and implications of the findings.     

Influence of Social Acceptability and Attitudes in Restaurant Beef Consumption

ABSTRACT

The competition for meeting consumer preferences for beef steak in the casual dining restaurant is increasing. In order to better understand these preferences researchers employed Sapp's expanded rational expectations intention model, a depiction of Ajzen and Fishbein's theory of reasoned action, to investigate consumers' intentions to consume beef steak in the casual dining restaurant. The expanded model added the social acceptability construct to Ajzen and Fishbein's rational expectations model. Social acceptability had significant causal path estimates for attitude, intention, and subjective norm. Additionally, researchers looked at possible gender differences in the social acceptability, attitude, and behavioral intention constructs. The path estimate between social acceptability and behavioral intention was significant for females but not for males. The attitude to behavioral intention causal path was the strongest path for both males and females; however, neither gender differed in the amount of weight placed on this causal path. The results of this study may assist the beef and restaurant industry to more effectively compete for market share by meeting consumer preferences for beef steak in the casual dining environment.     

Acceptability and Ethics of Product Placement in Sport Video Games

Product placement in sport video games is an emerging area of marketing and advertising communication, but it also raises controversial ethical issues. In order to investigate these issues from a consumer perspective, this study examines the perceptions of the acceptability of product placement in sport video games (SVGs). Data were gathered from 253 sport video gamers using an online survey. The results indicate that while sport video gamers generally have favorable attitudes toward product placement in sport video games, ethically-charged products such as alcohol, cigarettes, and guns are perceived as less acceptable than other products. Individual differences among sport video gamers are found based on their related attitudes, hours of playing sport video games, and gender. Also, sport video gamers who have favorable attitudes toward product placement, in general, are more likely to intend to purchase a product or brand which may be placed in sport video games.     

The Effects of Individual Difference Factors on the Acceptability of Ethical and Unethical Workplace Behaviors

The purpose of this paper was to determine whether the individual attributes of locus of control, gender, major in college and years of job experience affect the acceptability of certain workplace behaviors. A total of 198 college students of a mid-sized southeastern university formed the sample for this study. Locus of control, gender and years of job experience were found to have some affect on whether an individual considered a certain behavior acceptable or unacceptable.     

Manual dishwashing process – a pre‐assigned behaviour?

Global studies have observed many techniques of manual dishwashing causing different levels of performance and using quite different amounts of water, energy, time and detergent. It is not known, however, if these techniques are pre‐assigned to a person and persist when dishes are washed under different conditions, or are adapted to the specific type of dish‐cleaning process. Here we explored this question in a study with 40 test subjects selected equally from Germany and East European countries by asking them to wash two place settings of dishes with different amounts of soil three times. The results showed that the test subjects did not adapt their washing‐up behaviour to the amount of soil. In general, no significant differences were found in the water, energy and detergent consumption for all test subjects. Only the time used by the German test subjects to wash the fully soiled dishes was significantly longer compared with the dishes with only a quarter the quantity of soil, and no significant difference was observed for all other parts. The only significant difference found between the level of soiling of the dishes was the cleaning result achieved: The less soiled the dishes were, the better the final cleaning result was, and this related to all test subjects. This lends support to the proposition that the consumers did not adapt their washing‐up behaviour to the specific circumstances of the dishwashing job to be done but retained some pre‐assigned behaviour.     

An Exploration of U.S. Consumer Perceptions and Affect: Two Forms of a Soy-Based Food Product

ABSTRACT

This article focuses on a consumer comparison of fresh tofu and frozen tofu, and the investigation of consumer perceptions of and responses to, both products. A literature review of consumer perceptions and attitudes toward soy products was carried out. Consumer perceptions and affect were then qualitatively investigated using separate focus groups composed of “soy-users” and “health conscious” consumers. Extensive taste tests of the product, using five different recipes, comparing and contrasting frozen versus fresh forms of tofu were conducted to obtain sensory evaluations. The results indicate that many consumers are unfamiliar with the product, yet tofu is perceived to be an acceptable food for those inclined to use soy-based products, as well as those who are otherwise healthy eating conscious. In taste tests, it was found that the recipes in which tofu was disguised were preferred. In addition, frozen tofu was generally found not to be perceived as markedly different from the fresh product. Implications of the findings for marketing fresh and frozen forms of tofu are discussed.     

Consumer microwave use of melt-blown material for fat reduction

Consumers, who use their microwave oven to heat bacon, were asked to heat either bacon or sausage on non-woven, melt-blown material and on paper towels in the microwave oven. The consumers were surveyed about their concerns for fat and cholesterol in the diet. The panelists also were asked to evaluate the appearance, greasiness, ease of use and overall acceptability. A survey of the consumers indicated that they were concerned about fat and cholesterol in the diet and purchased items lower in fat. However, 28% of these individuals save and re-use bacon fat. Panelists liked the appearance of bacon heated in the melt-blown pad better than on the paper towels and found it easier to use. Sausage heated in the melt-blown pad was found to be less greasy and more acceptable than that heated on paper towels.     

Perceived Acceptability of Organizational Layoffs and Job Alliances During a Recession: A Mapping of Portuguese People’s Views

The present study aimed to explore and map the views of Portuguese laypersons regarding the acceptability of downsizing and restructuring measures during a recession. Two hundred and seven participants with various levels of training in economics were presented with a number of realistic scenarios depicting various measures, and were asked to indicate the extent to which they considered them to be acceptable. The scenarios were created by varying three factors likely to have an impact on people’s views: the magnitude of a company’s reduction in net sales, the magnitude of planned downsizing, and the way in which downsizing would be implemented, either through layoffs, job alliances or both. Six qualitatively different personal positions were found. Four of these following positions were expected: (1) never acceptable (15 %), (2) mainly depends on the magnitude of downsizing (22 %), (3) mainly acceptable (17 %) and (4) job alliance (8 %). Two unexpected positions were also observed: (5) drastic measures (8 %) and (6) undetermined (29 %).     

The mortuary as a source of injury data: progress towards a mortuary data guideline for fatal injury surveillance

To help bridge the obstacle of inadequate injury fatality data in low and medium income countries (LMICs) a simple cost effective system for mortuary surveillance of fatal injuries is being developed in consultation with the WHO. This will inform, direct and monitor injury prevention (IP) interventions and policies in LMICs. This article uses CDC's 'attributes of a successful surveillance system' to describe the process, the barriers and solutions in development of this mortuary data guideline. The consultative process utilised generated feedback from key stakeholders including forensic pathologists, Ministry of Health officials and injury prevention experts. An International Advisory Group was also convened to guide the guideline development. These assisted the adjustment of the proposed guideline to maximise flexibility, acceptability and stability; whilst minimising resource implications. Representativeness and the securing of government support perhaps remain the most significant challenges. Consultation with the advisory group and the wider stakeholders has been effective in developing a widely acceptable, user-friendly, low resource data form to gather useful data. Further strategies to overcome barriers need to be developed over the course of the pilot study and this should be done in consultation with the advisory group and stakeholders.     

Control of lipid oxidation in cooked ground beef with water and salts*

The effects of exogenous water and salts on lipid oxidation in ground beef were determined. Deionized water, salts, or both, were added to treatment samples. Salts used were sodium chloride, potassium chloride and sodium sulphate, all at 3% concentration. The Thiobarbituric acid (TBA) test was used to assess lipid oxidation. Addition of water at a 10% or 20% level had no effect on rancidity. Sodium chloride and potassium chloride reduced TBA numbers. Adding water to those samples containing potassium chloride and sodium sulphate raised moisture content.     

Consumers Evaluate Frozen and Grilled Ground Beef and Turkey Product

Abstract

Consumers are familiar with evaluating the acceptability of fresh and cooked ground beef in grocery stores and restaurants. Consumer acceptability of either fresh or frozen ground beef or ground beef blended with ground turkey has, however, received little attention. The acceptability of the blended beef turkey product is assumed to be relatively high given its origin from the traditional ground meats. Several different combinations of ground beef and ground turkey were evaluated for sensory color/texture differences in frozen and grilled forms by a 115-member consumer taste panel. Their evaluations of both frozen and grilled samples were influenced by previous experience with the combined product in the home and willingness to purchase the new product prior to evaluation of actual samples.     

高效液相色谱法同时检测染发剂中3种二氨基酚类物质

建立了采用高效液相色谱法同时检测染发剂中3种二氨基酚类物质含量的方法。样品经0．1％甲酸水溶液提取,正己烷净化后,用ZORBAXEclipsePlusC8色谱柱进行分离,流动相为甲醇、乙腈和0．2％庚烷磺酸钠水溶液,梯度洗脱。分离后采用紫外检测器进行检测,外标法定量。在优化实验条件下,3种化合物的线性范围为0．2—10．0mg／L,相关系数均大于0．998。3种二氨基酚类化合物的检出限为0．1mg／L,定量下限为0．2mg／L,加标平均回收率为76．0％-109．8％,相对标准偏差均不高于7．9％。该方法灵敏度高、操作简单高效,适用于染发剂中3种二氨基酚类物质的检测。     

SPE-ICP-MS同时测定高盐食品中15种稀土元素

本研究建立了固相萃取-电感耦合等离子体质谱法测定高盐食品中15种稀土元素。样品经微波消解,赶酸后用0.1 mol/L醋酸铵缓冲溶液调节pH值,通过Inertsep Me-1固相萃取柱,去除氯化钠等盐分,吸附样液中的稀土元素,再经2 mol/L硝酸洗脱后,进入电感耦合等离子体质谱仪测定15种稀土元素。本研究所建立的方法能降低盐分对检测的干扰,定量准确,适用于高盐食品中稀土元素的测定。