Peanut exposure during pregnancy,breastfeeding and complementary feeding: perceptions of practices in four countries

Food allergy is an increasing problem worldwide. Allergy to peanuts is a particular concern, given that this is rarely outgrown and may be associated with life‐threatening anaphylaxis. However, it is unclear what factors are responsible for a perceived increase in prevalence rates. One matter on which scientists agree, however, is that exposure to peanuts early in life is significant – although whether early exposure protects or sensitizes to allergy is unclear. There is no significant research that currently records differences in early life exposure either within or between populations. This exploratory study makes a first step in this direction using focus groups conducted in four countries with disparate ‘peanut experiences’ to characterize early exposure in these. The ultimate aim is to help in the development of a survey instrument to attain nationally representative samples of consumers and hence to use the results from this to compare with allergy prevalence data collected in other parts of the European Union‐funded ‘EuroPrevall’ project. The results in this study not only reveal considerable similarities across countries (e.g. in terms of lack of knowledge of guidelines; lack of changes in feeding behaviour during/after pregnancy, feelings that diet variety in children is important) but also one or two interesting and potentially important differences, such as increased consumption in Bulgarian (and some Spanish) breastfeeding mothers because of the ability of peanuts to facilitate lactation. Study limitations and future study intentions are also discussed.     

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.     

Factors that influence the consumption of food outside the home in Brazil

The food sector has taken on an unprecedented dynamism in recent years. The processing and distribution of food, although heavily influenced by tradition, have seen intensive innovations, leading to changes in the way individuals consume. One of these changes is the consistent growth of the habit of eating outside the home. Consuming food outside the home involves a number of practices such as eating at commercial establishments that specialize in food (restaurants, fast food restaurants and snack bars) and those that offer food as a part of their services (hotels, in‐flight meals), and non‐commercial alternatives such as the homes of family and friends. In order to describe the eating habits of consumers in the town of Lavras in Minas Gerais State, Brazil, especially when it comes to eating outside the home, a quantitative study was conducted, with 413 questionnaires being distributed by convenience sampling. Among the main results are: (a) a search for variety as a motivator for eating outside the home; (b) convenience as an important element on many occasions of consumption; (c) more intensive consumption and more favourable attitudes towards eating out on the part of younger people, people with higher incomes, no children and a higher degree of schooling; (d) importance of paying for food by the kilo. When compared with a study conducted in England, important similarities were identified in socio‐demographic influences, although the cultural factors are notable when it comes to dishes and the types of eating establishment. The growing habit of eating out has therefore become a worldwide phenomenon, but with cultural and regional differences that have led to different rhythms in terms of change and the way food is supplied. The recovery of embedded cultural habits, with increased value being given to slow food, traditional dishes and tradition itself, appears to co‐exist with a productivity model of food courts, pasteurization and accessible prices. The occasion for consumption, which may be understood as the dichotomies of ‘weekday versus weekend’ or ‘convenience versus leisure’, is an important element that influences consumer behaviours. The undertaking of a cross‐cultural comparative study can be seen as an important step in this field of research.     

Secondary school tuck shop options and student choices: A cross‐sectional survey

Obesity in children is rapidly becoming a major public health problem in Hong Kong; the prevalence of overweight in children increased from 16.2% to 22.2% between 1998 and 2008. Healthy eating programs and policies exist, but only for primary schools, and students’ eating habits change when they are exposed to the new environment in secondary schools. Therefore, this study examined the relationship between available food in secondary school tuck shops and students’ purchasing preferences. A cross‐sectional survey was conducted from mid‐March to mid‐April 2016 across six secondary schools, using a questionnaire to measure students’ healthy eating knowledge and eating habits and a checklist to explore food options in each school's tuck shop. Linear regression was used to explore the relationship between eating knowledge and eating habits and logistic regression to explore the relationship between available foods at the tuck shops and the children's purchasing preferences. A total of 374 junior secondary students participated in the survey. A weak, positive correlation was found between healthy eating knowledge and healthy eating habits. No association was found between available food at tuck shops and children's purchasing preferences. The results reveal a definite knowledge‐attitude gap where healthy eating is concerned. Despite there being no significant association between the food offerings in tuck shops and students’ measured purchasing preferences (p > .05), 81% of the students stated that they would choose healthy food if offered, illustrating the urgent need to assess the variety and nutritional quality of foods available in secondary school tuck shops.     

Conjoint analysis of consumer preferences for roasted peanut products in Haiti

This study evaluated Haitian consumers’ preferences for three attributes of roasted peanuts: form (dry‐roasted vs. honey‐roasted), country of origin (Haiti vs. USA) and price (lowest vs. most common vs. highest). A sample of 199 respondents from three locations near Port‐au‐Prince revealed that price was overwhelmingly the most important attribute, although three well‐differentiated consumer segments were identified: the largest (44% of the sample) based strictly on price; a second (29%) distinguished by preference for honey‐roasted peanuts of Haitian origin; and a third (27%) preferring dry‐roasted peanuts imported from the USA. Segment membership was predicted by gender, education, household size, survey location and whether or not respondents were themselves the purchasers of the peanuts and peanut butter they consumed. Market simulation of a proposed, new domestic product (honey‐roasted peanuts from Haiti) revealed that a price near that of the currently imported product would maximize domestic revenues at about 15% above the current base.     

A comparative study of eating‐out behaviour between Japan and Korea by fuzzy regression

The Japanese and Korean dietary styles are the most similar in the world. The dietary changes of two Asian countries, which are concomitant with their economic growth, have also followed a similar course. Exteriorization is progressing in eating habits, which is connected with a change of lifestyle and food consciousness. The environment surrounding consumers is changing, and consumption behaviour is gradually changing too. Generally, human action depends on a subjective judgement and involves uncertainty. The purpose of this paper is to analyse the consumer's eating‐out behaviour from 1976 to 1998 by fuzzy regression, which is able to deal with a vague and uncertain phenomenon, and to show the effect of this method between the two countries. As a result, the fuzzy parameters showed fairly similar trends both in Japan and Korea. The relative price and habit‐formation effect influenced the expenditure of eating‐out directly, whereas income had an indirect influence on eating‐out expenditure. Moreover, Korean consumer behaviour had become much more vague and complicated than that in Japan.     

Farmers' Market consumers: a Scottish perspective

Farmers' Markets in Scotland have gradually developed since 1999 as an alternative retail outlet for consumers. Throughout the UK, shoppers have become increasingly concerned about the quality and safety of their food and as a result seek healthier, locally grown organic and non‐organic produce. Thus, the growth of Farmers' Markets is directly related to consumer demand for fresh foods, direct from source, with the high quality of products being a primary reason for shopping. Farmers' Markets are not only seen as a place to buy ‘good food’ but also as a means to express consumer values associated with food choices. Scottish Government efforts to revitalize rural economies through local enterprise initiatives is evidenced by funding the initial establishment of the Scottish Association of Farmers' Market (SAFM), formed in 2000 by market organizers to further their development. The benefits of fresh local produce for Scottish consumers, the revival of a sense of community and the concept of ‘new consumption spaces’ tied to locality means the rural economy benefits from the increase in activity and profits through direct sales. This research investigates consumption habits at farmers' markets through the use of attitudinal theories along with food behaviours and motivations for purchasing. The results demonstrate that a positive attitude is important but the influence of others and barriers are not. Consumers are particularly motivated towards resource conservation and there are distinct differences in attitude between urban and rural shoppers. This research provides a unique insight into the attitudes that influence and motivate Farmers' Market consumers in Scotland.     

Reduced‐fat foods: the shopper’s viewpoint

The inclusion of reduced‐fat foods in the daily diet affords consumers the potential to reduce overall dietary fat. Nevertheless, despite an increased range of these food products throughout the market, there has remained a lack of widespread consumer acceptance. The aim of the study was therefore to understand why consumers choose or reject reduced‐fat foods. Ninety consumers were interviewed by means of a qualitative approach within food retail outlets in the United Kingdom. Thematic content analysis indicated that uptake or rejection of these products is influenced by health concerns, ‘goodness of fit’ with individual dietary health strategies, the preferences of different household members, perceived sensory properties and scepticism towards these products. The results imply a need to explore and innovate ‘natural’ fat substitutes and to improve the sensory quality of reduced‐fat products. Further research is required to determine how these foods are used within the household and incorporated within the overall diet. Policy must seek to restore consumer trust in reduced‐fat food products and the food supply generally.     

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.     

Global Social Preferences and the Demand for Socially Responsible Products: Empirical Evidence from a Pilot Study on Fair Trade Consumers

We analyse behaviour and motivations of a sample of about 1,000 consumers purchasing ‘fair trade (FT) goods’, i.e. food and artisan goods which include socially responsible (SR) characteristics and a price premium for primary product producers with respect to equivalent non‐FT products. By estimating a simultaneous two‐equation treatment effect model we find that FT products have less than unit of income elasticity and their demand is negatively (positively) correlated with geographical distance from the nearest shop (age and awareness of SR criteria). Awareness of SR criteria depends, in turn, on a series of factors (consumption habits, membership of volunteer associations) which, indirectly (via increased awareness), significantly affect consumption. We also measure consumers’ willingness to pay in excess for the SR features of FT products with a contingent evaluation approach and find that it is positively correlated with awareness of SR criteria.     

Comparative study of properties and acceptability of Haitian and US honey‐roasted peanuts

A honey‐roasted peanut product, flavoured with ginger and anise, was recently developed in Haiti in an effort to increase the consumption of locally grown peanuts. The objective of this study was to compare quality and consumer acceptability of the Haiti product with a traditional US‐manufactured brand. Haitian panellists (199) evaluated colour, appearance (dry/oily), crunchiness, peanut flavour and sweetness of the products using five‐point just‐about‐right scales. Colour (Minolta chromameter), hardness (TA.XT2i texture analyser fitted with a TA42 knife blade) and moisture (Denver IR‐30 moisture analyser), lipid (ethyl ether extraction) and sugar (Dionex DX‐500 high pressure liquid chromatography system) contents of the products were also determined. The Haiti product was significantly (P < 0.05) darker brown, harder and contained more (P < 0.05) sucrose and glucose but less (P < 0.05) lipid and fructose than the US product. Panellists indicated that crunchiness, peanut flavour and sweetness of both products were just right. The US product had acceptable appearance but was rated too light (hue angle = 69.6 ± 0.70, L‐value = 58.2 ± 0.47) in colour, whereas the Haiti product appeared too dry and dark (hue angle = 62.6 ± 2.79, L‐value = 44.6 ± 2.22). The Haiti peanuts were not deskinned, and their testae may have decreased the acceptability of the product's appearance and colour. The Haiti product was significantly (P < 0.05) just right to the female panellists and to the 21‐year plus panellists from all income groups. Deskinning of the peanuts and increased oil addition during roasting may improve the acceptability of the Haiti product, especially to 14–20 year olds. Decrease in sugar content may also make the Haiti product more appealing to this age group and to male Haitians.     

Food-Borne Zoonoses and the Consumer

Abstract

The aim was to analyze the role of fear and panic caused by a zoonosis in the development of eating habits and rituals. The news media, being the source of information for the consumers about infectious agents having a high morbidity and mortality, can cause fear and panic about foodstuffs of animal origin. In this way, they play an important role during changes in eating habits, many of which become rituals. Rituals affect consumers' behavior and perceived needs regardless of socio-economic class, thus they increase consumption. Hence, the mass news media for selling profit-making information or promoting one kind of food against another, or the products of one country against those of another could use fear and panic caused by zoonoses.     

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.     

Consumers’ perceptions of GM‐free labelled foods: A sensory experiment

As of today, the views of European consumers and policy makers on GM foods are still divided. While only few GM labelled foods (‘does contain’) have entered the market, GM‐free labelling (‘does not contain’) is increasingly introduced in many EU member states. This study aims to examine whether GM‐free labelling affects consumers’ sensory profiling, emotional conceptualizations and overall liking. Based on a within‐subjects experimental design, 126 Belgian subjects evaluated GM‐free and nonlabelled samples of three food products: yogurt, traditional biscuit (‘speculoos’) and crisps. The results show that overall liking did not differ significantly according to label (no vs. GM‐free), regardless of participants’ knowledge of, or attitude towards GMOs. Furthermore, regarding the impact of GM‐free labelling on consumers’ subjective taste perceptions and emotional profiling, few significant differences were reported for crisps and traditional biscuit. Regarding the latter, less positive and more negative emotional terms have been assigned to the GM‐free labelled sample. The findings of this study should be viewed in the context of the stringent EU mandatory GM food labelling policy, which led to an increase of GM‐free rather than GM labels. Future research is needed to further underpin these findings and examine differently framed labels in various settings.     

Independent decision making of adolescents regarding food choice

The adolescence period is the stage in the life cycle in which individuals begin to develop independent decision making related to their social environment including their dietary intake. The period is fundamental in the development of longer term eating habits that may be reflected in adulthood. This study aimed to investigate the decision‐making process of adolescents and their dietary behaviour in the achievement of a balanced diet and to determine the underlying factors that may affect these choices. To meet this aim, a three phase data collection was utilized. In phase 1, a baseline questionnaire (n = 239) measured factors affecting dietary behaviour and the barriers in the achievement of a balanced diet. Phase two employed and measured respondents’ (n = 235) independent decision making by rating nineteen menu choices which reflected all options of dietary guidelines. This was analyzed through conjoint analysis. In phase three a subsample (n = 55) from the first two phases completed a food map which determined underlying reasons for food decisions and choice behaviour. Results revealed that when adolescents are given free choice they tend to follow an unbalanced diet with some diets raising concerns for their current and future health. Fifty‐seven percent of respondents displayed serious concerns in their dietary choice of which 18% were identified as requiring immediate intervention. The most noticeable factors affecting dietary choice were the desire to eat foods high in fat and carbohydrates and low in fruit and vegetable consumption. Food‐mapping indicated prior knowledge and attitudes had no effect on the choices made but that that behaviour of parents in the preparation of meals at home and peers in the selection of snack choices had the most influence on the unbalanced diet.     

Exploring the influence of family on adolescents’ seafood consumption choices

Seafood in the adolescent diet has many benefits, yet a number of adolescents do not consume the recommended levels. Despite this the consumption of seafood by younger consumers has received scant attention in the extant literature. Previous studies on adolescents’ food‐related behaviour tend to focus on general choice mechanisms or perceptions of food and mainly relate to fruit and vegetable intake. The present study seeks to address this gap through investigating the impact of family upon the consumption of seafood by younger consumers through exploring adolescents’ attitudes and behaviour in regard to eating seafood. Utilizing an exploratory qualitative methodology, seven focus groups of adolescents aged 13–19 years were conducted at two schools in South West England. Discussions covered a range of issues related to adolescent seafood consumption. The use of thematic content analysis found that the family, and parents in particular, exert high levels of influence over adolescents’ consumption of seafood both at home and when dining out. The parent who does the shopping and cooking has the greatest role. Sibling preferences and dietary choices also influence whether seafood is served in the home. Of value to researchers and management are the insights gleaned into the influences on adolescents’ attitudes towards and behaviour in regard to eating seafood. In particular, encouraging seafood consumption will rely upon interventions aimed at both parents and children and need to take into account adolescents’ diet and lifestyle preferences, while also acknowledging the influence of peers and the school food environment.     

Fast‐food addiction and anti‐consumption behaviour: The moderating role of consumer social responsibility

This study aims to understand the drivers of fast‐food addiction and the role of consumer social responsibility (CSR) on the relationship between fast‐food addiction and anti‐consumption. Due to growing health concerns, an increasing number of consumers have been avoiding the consumption of fast food. Based on a sample of 539 respondents, all pertaining to generation Y in Pakistan, this study tests a model including addiction and anti‐consumption behaviour. Empirical results provide strong evidence that individual and sociocultural factors together with advertising practices influence consumers’ fast‐food addiction. Results also reveal that CSR moderates the relationship between fast‐food addiction and anti‐consumption behaviour. Interestingly, the present study pioneers the discussion on how addiction can drive anti‐consumption. The findings can help public policy makers and managers to understand consumers’ anti‐consumption tendencies and help promote healthier consumption habits.     

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

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