从华商会、APEC会议看宴会的卫生控制

卫生安全的食品是宴会要遵守的第一准则。华商会、APEC会议采用定点生产、定点供应的方法,通过专业人员现场坐镇、快速检测的措施,确保了饮食的安全,为大型宴会食品的卫生控制提供了典范。因此,宴会食品的卫生控制不仅要靠饭店的工作人员,还要联合卫生防疫部门、种植业和养殖业管理部门及政府,加强“从农田到餐桌”全过程的安全控制。     

论富硒绿色食品产业链的互动构建

依托稀缺资源和自然环境，建立垂直式产业链互动模式，确立产业互动理念和目标，突出产业互动重点，加强产业基地建设，着力构建富硒绿色食品互动产业链，是恩施土家族苗族自治州产业创新发展的重大课题。     

A Heckman Sample Selection Approach to the Demand for Organic Food Products: An Exploratory Study Using Penang Data

Heckman's sample selection analysis is used on survey data in Penang, Malaysia, to examine sociodemographical and attitudinal factors affecting purchase decisions and expenditures on organic food products (OFP). Results of the marginal effects indicate that Chinese, affluent, and those who do not consider price to be a major factor have higher probabilities to spend and expend more on OFP. While Malays, females, and those with concerns about chemical additives and who consume monthly health supplements are likelier purchasers, those who perceive a lack of availability in the market are less prone to procure OFP. Last, individuals between 31–56 years and with more children spend in larger amounts compared to others.     

Animal foods and climate change: shadowing eating practices

Animal farming exceeds all forms of transport in terms of global greenhouse gas (GHG) emissions. Despite the implications of the seriousness of addressing animal farming in relation to mitigating the effects of GHG emissions, to date, the relationship between consumer behaviour and climate change has tended to neglect the role of animal foods. This paper reports on a pilot study in which six UK households were ‘shadowed’ to facilitate the investigation of the relationship between animal food practices and environmental practices, as they emerge in day‐to‐day life. Results indicate that most participants make no connection between the two issues at present, in terms of awareness or practice. However, animal foods do have an ambiguous and complex status in most participants' food practices; for instance, being viewed as problematic for reasons of health or animal welfare. This finding suggests that further research is needed into the potential for raising awareness of the link between animal‐based foods and climate change. This might have a role to play in shifting food practices towards more plant‐based, less GHG intensive, foods.     

试析营养强化食品对人体的保健作用

文章通过列举加碘盐、强化面粉、强化大米等营养强化食品,阐述了营养强化食品在促进人体生长发育,预防和减少营养缺乏病,满足特殊人群的需要等方面的保健作用,并强调了对食品进行营养强化的基本要求以及选用营养保健食品的注意事项。     

Understanding customers’ healthy food choices at casual dining restaurants: Using the Value–Attitude–Behavior model

This study examined how individual health values influence interest in healthy foods, positive outcome expectations, hedonic expectations, and behavior intentions. A total of 1188 valid questionnaires were collected from customers who had consumed healthy menu items at casual dining restaurants. The results indicated that health value was the key element that inspired customer interest in healthy eating and aroused hedonic and positive outcome expectations, which in turn enhanced intentions to purchase healthy food items. Restaurant managers are advised to establish creative marketing strategies to motivate customer interest in healthy menu items and emphasize benefits of their healthy food items. Future studies can extend the scope of research by examining differences in geographical areas or demographic profiles.     

黑龙江省绿色食品企业生产结构分析

黑龙江省绿色食品产业经过15年的建设,稳居全国绿色食品产业的前列。绿色食品产业的发展将进一步促进黑龙江省农民收入的增加和社会经济的全面发展。绿色食品产业的发展在企业结构上表现出了明显的非均衡发展特征和制约产业进一步成长的因素。因此,政府积极的政策支持,稳定的基地建设,外引内联和集团发展的方向,科技创新和品牌经营的发展战略是黑龙江省绿色食品企业发展的必然选择。     

Understanding postorganic fresh fruit and vegetable consumers at participatory farmers’ markets in Ireland: reflexivity,trust and social movements

This paper examines how trusting relations between consumers and vendors of organic fresh fruits and vegetables (FFVs) in a particular type of farmers’ market (FM) in Ireland are established and maintained, and what the implications of this are. First, the food system is outlined, and then its attendant problems. These problems have led to various solutions, two of which are organic food and FMs. Then, the growth in these two areas is outlined, as is the accompanying growth in the academic literature on these two areas, some of which overlaps. Various pressures, including in particular the increasing distance food travels and disconnected stallholders and products at the FM, are suggested. In light of this, a need to apply an understanding of the reflexive consumer, trust and social movements is suggested. It is found that the consumers interviewed act reflexively by choosing to go to these FMs. They prioritize the trusting relationships built up through repeated personal contact at these FMs over and above organic certification. Along with and as part of this, they prioritize local, fresh, seasonal ‘chemical‐free’ FFVs over and above imported certified organic produce. Various aspects of collective identity formation, including modes of behaviour, objects and stories, and language, are involved in this process. These elements, to some extent, act as a buffer against the pressures of distance and disconnection. Along with this, the essential meaning of the word organic is, in this particular context, reconstructed to include various socio‐environmental values missing from some certified organic produce. The word postorganic is suggested. The main methodologies used are semistructured in‐depth interviews and participant observation.     

If we label it, will they care? The effect of GM-ingredient labelling on consumer responses

More than 60% of foods in North American supermarkets contain GM ingredients. While North American consumers seem less concerned about GM foods than Europeans and Japanese, many consumer activists argue that consumers have a “right to know” if what they eat has GM ingredients. Will informative labelling of GM foods lead to major shifts in buying patterns? An experimental study found minimal effects of GM labelling overall but significant differential reactions to GM-labelled products across consumers with differing levels of consumer activism, perceived benefits of genetic engineering, and interest in novel foods with consumer benefits.     

Relationship between the curriculum system and the understanding of nutritional terms in elementary school children

To clarify the relation between the curriculum system and the understanding of nutrition terms, 944 students aged 8–12 years living in Japan, the USA and the UK, were asked about the recognition, medium for recognition, and understanding of nutrition terms. The effect of nutrition education from an early stage in elementary schools in the UK and the USA was confirmed. These results suggest the possibility of beginning nutrition education earlier in the elementary school in Japan. American students had paid attention to food labels. These results showed that a learning and teaching strategy founded on comprehensively based subjects in the USA had influenced good behaviour for dietary life. On the other hand, there was not a relationship between an understanding of nutrition terms and a developmental stage. Many students in three countries were influenced by television commercials to buy candy or soda. We think that it is important to develop a curriculum that includes practical learning and ensures hours of teaching for the purpose of acquirement of nutritional knowledge. It is also necessary to encourage critical thinking skills to evaluate television commercial messages through school lessons.