scholarly journals Role of Food Neophobia and Allergen Content in Food Choices for a Polish Cohort of Young Women

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2622 ◽  
Author(s):  
Guzek ◽  
Pęska ◽  
Głąbska
Keyword(s):  
Young Women ◽  
Choice Experiment ◽  
Food Product ◽  
Food Products ◽  
Food Choices ◽  
Food Allergies ◽  
Food Neophobia ◽  
Product Choices ◽  
Allergen Content ◽  
High Level

Young women are vulnerable to a number of factors which influence their food choices, including beliefs about food products, or information about nutritional value, while information, that product is free from specific component generates consumer perceptions of its healthfulness. Among the factors which may influence such perception, there is food neophobia (FN). The aim of this study was to determine the influence of FN and information about allergens on the food product choices in the Polish cohort of young women, in the choice experiment when given a model restaurant menu. The web-based choice experiment, in a group of 600 women, aged 18–30 years, with no food allergies diagnosed, was conducted using a mock Italian-style restaurant menu. For 2 starters, 2 soups, 3 main courses and 3 desserts that were included, the allergen content, neophobic potential and perceived lack of healthiness, for a Polish population, were defined. Each respondent randomly received the version containing only a description of dishes, or a description accompanied by the allergens listed. The FN was assessed using the Food Neophobia Scale (FNS). The type of menu (with or without allergens listed) did not influence the choices of dishes. The highest FN level was observed for the women being inhabitants of villages (median of 32). The respondents characterized by a high level of FN less commonly chose dishes characterized by neophobic potential as a starter (Carpaccio), main course (Risotto ai frutti di mare) and dessert (Zabaglione). At the same time, the highest FN level was observed for respondents who chose dishes with no neophobic potential (median of 34.5). However, for allergen content and perceived lack of healthiness, no association with FN was observed, so it may be stated that for neophobic respondents, only neophobic potential is a factor limiting the choice of dishes. It may be concluded that food neophobia in young women may limit the consumption of dishes with unknown food products, and the influence is observed independently of other features of a dish, such as allergen content or perceived healthiness. The problem may appear especially for inhabitants of villages, who are characterized by the highest level of FN.

scholarly journals Are Nutritional Patterns among Polish Hashimoto Thyroiditis Patients Differentiated Internally and Related to Ailments and Other Diseases?

Nutrients ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 3675
Author(s):  
Paulina Ihnatowicz ◽  
Paweł Wątor ◽  
Jerzy Gębski ◽  
Joanna Frąckiewicz ◽  
Małgorzata Ewa Drywień
Keyword(s):  
Dietary Patterns ◽  
Food Product ◽  
Female Gender ◽  
Hashimoto Thyroiditis ◽  
Food Allergies ◽  
Nutritional Deficiencies ◽  
Nutritional Knowledge ◽  
Hashimoto’S Disease ◽  
Product Choices ◽  
Hashimoto's Disease

There is not any diet recommended for Hashimoto’s disease, despite that those patients are often undernourished. Because of the high heterogeneity of Hashimoto’s patients, insight into dietary patterns might shed some light on the patient-tailored dietary approach, thus improving their treatment and helping to identify patients with the highest probability of particular nutritional deficiencies. The aim of this study was to identify Hashimoto’s patients’ dietary patterns and their characterization based on both socio-demographic variables and dietary self-assessment. We collected data online from patients with Hashimoto’s disease. The questionnaire formula used in the study was developed based on a validated food frequency questionnaire KomPAN®. K-means pattern analyses were used to characterize patients into patterns based on the frequency of particular types of foods consumption and socio-demographic factors. Four patterns were identified. We labeled them as ‘Convenient’, ‘Non-meat’, ‘Pro-healthy’, and ‘Carnivores’ with participants proportions at approximately one-fourth per each pattern. The patients were mainly of the female gender (94.08%), with a female: male ratio of 15.9. Hashimoto’s patients differed in their food product choices, food choice motives, dieting experience, nutritional knowledge, smoking habits, food allergies and intolerances, and lipid disorders, and thus represent different eating patterns. However, these patterns were not determined by comorbidities or the majority of ailments.

scholarly journals Taste and Health Information on Fast Food Menus to Encourage Young Adults to Choose Healthy Food Products: An Experimental Study

2020 ◽  
Vol 17 (19) ◽  
pp. 7139
Author(s):  
Frans Folkvord ◽  
Maud van der Zanden ◽  
Sara Pabian
Keyword(s):  
Young Adults ◽  
Health Information ◽  
Fast Food ◽  
Food Product ◽  
Food Products ◽  
Food Choices ◽  
Healthy Food ◽  
Moderating Factors ◽  
High Prevalence ◽  
Prevalence Of Obesity

Currently, a great number of people have an unhealthy dietary intake, leading to chronic diseases. Despite the high prevalence of obesity and people being overweight, only a few strategies to promote healthier food products have been proven effective. Therefore, the objective of this study was to test the effect of the presence of health information and its integration into a fast food menu context on young adults’ healthy food choices. An experimental between-subjects design consisting of three conditions—subtle, explicit, and no health information—was conducted among 142 participants aged 18 to 24 (Mage: 21.49, SD = 1.77). The results showed that when health information about healthy products was provided, the level of integration of the information into the menu context had an effect. More specifically, participants exposed to explicit health information about healthy products provided on the fast food menu were more likely to choose a healthy food product compared to participants exposed to subtle integrated health information. No interaction effect for moderating factors was found. In line with the healthy food promotion model, the findings suggest that the provision of explicit health information on healthy products stimulates healthy food choices in a fast food environment.

A combined Nutri-Score and ‘Eco-Score’ approach for more nutritious and more environmentally friendly food choices? Evidence from a Belgian consumer experiment.

2021 ◽  
Author(s):  
Michiel De Bauw ◽  
Christophe Matthys ◽  
Veerle Poppe ◽  
Liesbet Vranken
Keyword(s):  
Environmental Impact ◽  
Nutritional Quality ◽  
Environmentally Friendly ◽  
Food Product ◽  
Food Products ◽  
Food Choices ◽  
Specific Recommendation ◽  
Dietary Recommendations ◽  
Visual Distraction ◽  
The One

The application of Nutri-Score on food products is ubiquitous throughout Europe and studies demonstrating its potential to stimulate healthier food choices are accumulating. At the same time, there remains a strong need to evenly harmonize and activate the communication of environmental impacts on food products, in synergy with the Nutri-Score. This brings up the question of whether the potential of Nutri-Score could be expanded to a similar ‘Eco-Score’ and equivalently encourage more environmentally friendly food choices. The present study investigated the effect of a combined NutriScore and Eco-Score on the nutritional quality and environmental impact of consumers’ food choices. This effect was compared to, on the one hand, dietary recommendations (both general and specific) and on the other hand, more detailed impact tables. Since visual distraction often plays a role in informative persuasion, the treatments were evaluated subject to different levels of distraction. A randomized control trial was conducted with a representative sample of 805 Belgian consumers in a mock-up E-grocery environment. Respondents were randomly allocated to treatments in which they were asked to hypothetically buy ingredients to prepare one meal. An average nutritional quality index (NQI) and environmental impact index (EII) of the selected baskets were calculated to evaluate outcomes. We find that a joint Nutri-Score and Eco-Score label improves the NQI but not the EII. The general- and specific recommendation as well as the detailed information also improved the NQI. However, the specific recommendation was the only treatment that also improved the EII. We find mild indications that the effectiveness of Nutri-Score is affected by the nearby presence of food product images. This study provided some first evidence and support for the use of dual Nutri-Score – Eco-Score label to induce transitions towards healthier and more sustainable diets. We also find that recommendations outside the classic Front-Of-Package label framework are also a promising way to realize such transition. However, the effect in real E-groceries and on longer terms remains to be explored.

scholarly journals Tasty or Sustainable? The Effect of Product Sensory Experience on a Sustainable New Food Product: An Application of Discrete Choice Experiments on Chianina Tinned Beef

2018 ◽  
Vol 10 (8) ◽  
pp. 2795 ◽  
Author(s):  
Biancamaria Torquati ◽  
Tiziano Tempesta ◽  
Daniel Vecchiato ◽  
Sonia Venanzi
Keyword(s):  
Willingness To Pay ◽  
Discrete Choice Experiment ◽  
Discrete Choice ◽  
Choice Experiment ◽  
Food Product ◽  
Food Products ◽  
Rural Landscape ◽  
The Other ◽  
Discrete Choice Experiments ◽  
Organic Breeding

This study aims to contribute to the existing literature by verifying whether the degree of liking of a new food product influences people’s preferences and willingness to pay from a discrete choice experiment when dealing with sustainable food products. To this purpose, we considered the case study of the introduction into the Italian market of a new food product: tinned Chianina meat. Among the attributes considered for this new product, two in particular were related to sustainability: organic breeding and the preservation of a traditional rural landscape. Half of the respondents underwent a sensory test before taking part in the hypothetical market (discrete choice experiment), while the remaining were administered the tests in reverse order. Tasting the product before the discrete choice experiment did not produce different willingness to pay (WTP) parameters as estimated by a taste factor interaction. However, separating the respondents into those who liked or disliked the product in the tasting condition revealed differences in willingness to pay results. The preferences are different for more than 50% of the attributes considered, and the magnitude of this difference is quite relevant. The WTP for one well known and certified sustainability related attribute—organic breeding—was not affected by the liking, while, for the other—the preservation of a traditional rural landscape—the effect of liking decreases the WTP. As a consequence, we suggest that tasting and liking studies should be routinely coupled with discrete choice studies when analyzing the introduction of new food products, especially when considering sustainable attributes in the experimental design. In the case of organic products where the expectations about taste are higher, neglecting to consider their sensory perception, along with the other discrete choice experiment attributes, could seriously undermine their long lasting success on the market.

scholarly journals Food Neophobia and Consumer Choices within Vietnamese Menu in a Polish Cohort Study

2021 ◽  
Vol 18 (6) ◽  
pp. 2925
Author(s):  
Dominika Guzek ◽  
Duy Nguyen ◽  
Dominika Głąbska
Keyword(s):  
Public Health Policy ◽  
Choice Experiment ◽  
Food Choices ◽  
Soy Sauce ◽  
Computer Assisted ◽  
Fish Sauce ◽  
Polish Population ◽  
Web Based ◽  
Food Neophobia ◽  
Factors Influencing

One of the factors influencing consumer food choices is food neophobia (FN), described as a reluctance to try novel or unknown food products. The aim of the study was to determine the influence of FN on food choices in young Polish respondents through a web-based choice experiment with Vietnamese restaurant menu. The choice experiment was conducted using a Computer-Assisted Web Interview (CAWI) method in a sample of 601 young adults, while using a developed Vietnamese restaurant menu. For the dishes, neophobic potential for a Polish population was defined, based on content of ingredients not typical for Polish diet. The FN was assessed using the Food Neophobia Scale (FNS) by Pliner and Hobden. The neophobic potential was the determinant of choice of dishes (p < 0.05). The participants characterized by a high FN level less commonly than others chosen dishes characterized by neophobic potential as: starter (Nem quõn—non-fried spring rolls with shrimps) (p = 0.0003), soup (Mién gà—soup with cellophane noodles and nam huong mushrooms) (p < 0.0001), main course (Phở xào bò—rice noodles with soy sauce and fish sauce) (p < 0.0001) and dessert (Chè thập cãm—dessert of golden gram, black eye beans, Azuki beans and tapioca) than other options (p = 0.0007). It was stated that FN in young respondents may reduce the frequency of choosing dishes containing unfamiliar ingredients and, as a result, it may cause lower diversity of consumed dishes. Taking into account that not properly balanced diets resulting from rejecting some types of products are becoming a growing problem, the FN should be taken into account in the general public health policy.

scholarly journals URGENSI PERLINDUNGAN HUKUM TERHADAP PRODUK UMKM DI DESA KLARI

2021 ◽  
Vol 3 (2) ◽  
pp. 40-56
Author(s):  
Zarisnov Arafat
Keyword(s):  
Legal Protection ◽  
Food Product ◽  
Food Products ◽  
Industrial Sector ◽  
Participatory Rural Appraisal ◽  
Life Problems ◽  
Public Consumption ◽  
Trademark Registration ◽  
High Level ◽  
Rural Appraisal

Tingginya nilai upah minimum regional Kabupaten Karawang memicu banyaknya keinginan angkatan kerja untuk bekerja di sektor industri sebagai pekerja perusahaan yang berdomisili di Kabupaten Karawang. Desa Klari sebagai salah satu desa yang terletak di Kabupaten Karawang turut mengalami laju pertumbuhan penduduk yang begitu pesat didominasi dengan para pendatang dari luar Karawang yang berkeinginan bekerja di sektor tersebut. Hal itu dianggap sebagai peluang usaha terutama di bidang kuliner bagi beberapa pihak, karena tingginya tingkat konsumsi masyarakat di Karawang, sehingga mendorong banyaknya produk makanan yang diproduksi melalui UMKM. Namun pada kenyataannya banyak wirausahawan (UMKM) yang belum mengetahui bentuk perlindungan hukum terhadap merk produk makanannya yang mana memunculkan polemik untuk menjaga orisinalitas produk mereka sebab mulai banyaknya produk makanan tiruan, sehingga harus diberikan pemahaman kepada mereka. Metode pengabdian yang digunakan adalah Participatory Rural Appraisal (APR) dengan cara bersama-sama menganalisis masalah kehidupan untuk meningkatkan pengetahuan masyarakat sehingga mammpu membuat rencana dan melakukan tindakan nyata. Diharapkan dengan pemberian pemahaman atas pentingnya pendaftaran merk dagang tersebut, dapat menjaga orisinalitas produk ketika terjadi persaingan usaha dengan produk yang sama Kata Kunci : Perlindungan Hukum, Merk Dagang, Masyarakat. The high value of regional minimum wages in Karawang Regency has triggered the desire of the workforce to work in the industrial sector as company workers domiciled in Karawang Regency. Klari Village as one of the villages located in Karawang Regency has also experienced a rapid population growth rate dominated by migrants from outside Karawang who wish to work in this sector. This is considered as a business opportunity, especially in the food sector, for several parties, due to the high level of public consumption in Karawang, thus encouraging the number of food products produced through a.k.a UMKM. But in fact, many entrepreneurs do not yet know the form of legal protection for their food product brands, which raises a polemic to maintain the originality of their products because there are many counterfeit food products, so they must be given an understanding. The service method used is Participatory Rural Appraisal (APR) by jointly analyzing life problems to increase community knowledge so that they can make plans and take real action. It is hoped that by providing an understanding of the importance of trademark registration, it can maintain product originality when there is business competition with the same product. Keywords: Legal Protection, Trademark, Society

The effects of food product types and affective states on consumers’ decision making

2014 ◽  
Vol 116 (10) ◽  
pp. 1550-1560 ◽  
Author(s):  
Hung-Chou Lin
Keyword(s):  
Design Methodology ◽  
Positive Emotions ◽  
Mood State ◽  
Food Product ◽  
Food Products ◽  
Marketing Strategies ◽  
Affective States ◽  
Content Type ◽  
Product Choices ◽  
Practical Implications

Purpose – The purpose of this paper is to explore the effects of food product types and affective states and on consumers’ variety seeking (VS) tendency. Design/methodology/approach – Two experiments are conducted in this paper to examine the influence of different food product types and the VS-mood state relationship. Findings – The results are consistent with the author's hypotheses and indicate that happy people incorporate more VS when healthful and unfamiliar food products are offered, while sad people incorporate more VS when hedonic and familiar food products are offered. Practical implications – Marketers of leading brands selling hedonic food products could cultivate positive emotions in their target consumers in order to prevent them from switching brands. Conversely, marketers of follower brands may find it appropriate to induce negative moods in their consumers to encourage brand switching. For those marketers who sell less hedonic, healthier food products, marketing strategies should be contrary to those for hedonic food products. In addition, marketers may conduct strategies to prevent consumers from feeling sad in the case of products with a low market profile and which are unfamiliar to their consumers. They could cultivate happy moods in consumers to encourage them to make more varied food product choices. Originality/value – Prior research has focussed mainly on hedonic and familiar products when explaining VS behavior, but the present research has demonstrated the need to discuss different product types, such as healthful and unfamiliar products, in order to obtain a broader understanding of affective states on VS.

Use and influence of nutrition labelling: an emerging market experience

2016 ◽  
Vol 46 (3) ◽  
pp. 441-456 ◽  
Author(s):  
Ketki Gupta ◽  
Khushdeep Dharni
Keyword(s):  
Emerging Market ◽  
Food Product ◽  
Food Products ◽  
Food Choices ◽  
Individual Characteristics ◽  
Survey Method ◽  
Content Type ◽  
Nutrition Labelling ◽  
The Individual ◽  
Label Use

Purpose An attempt was made to explore the use of nutrition labelling in the Indian context. The purpose of this paper is to study the determinants of healthier food choices, as well as the role of label use in this context. Design/methodology/approach Data were collected from 150 respondents using the survey method and field experiment. The respondents were enquired about various aspects of label use and were asked to make a choice, from two products in three food product categories, on the basis of real information. Multivariate probit models were built for product choice situations. Findings Moderate to low use of nutrition labelling was found. Significant differences in label use were found on the basis of gender (Sugar (p = 0.011), Additives (p = 0.014), Proteins (p = 0.03)) and education (Additives (p = 0.002), Colouring agents (p = 0.003), Transfats (p < 0.001)). Higher label use was leading (p = 0.031) to more likelihood of choosing healthier potato chips. Women reported higher label use (p = 0.004) but were choosing relatively unhealthier health supplement (p = 0.003). Effect of price was not unidirectional in terms of making healthier food choices. It was observed that label use is not solely responsible for aiding the choice of healthier food products. Individual characteristics were playing important role in choice of food products. Practical implications Findings indicate that merely provision of label information is not adequate for the choice of better food options. Provision of labelling information in simple format and equipping the consumers to make effective use of the same carry importance. Originality/value The paper is original and makes an attempt to study the effect of label use, along with the individual characteristics, on healthier food choices. Given the availability of few studies in the domain from the emerging markets, the paper adds to the existing body of knowledge.

Gender aspects of aggressive behaviour in adolescence

2020 ◽  
pp. 45-49
Author(s):  
Dmitriy Ivashinenko ◽  
Elena Burdelova ◽  
Lyubov Ivashinenko
Keyword(s):  
Young People ◽  
Young Women ◽  
Physical Aggression ◽  
Aggressive Behaviour ◽  
Preventive Measures ◽  
Young Men ◽  
Target Audience ◽  
Preventive Work ◽  
Gender Aspects ◽  
High Level

This article presents the results of a study the purpose of which was research of the factors and patterns of aggression in adolescence. Its results are required to find personas, who need preventive work, and features of the system of preventive measures, depending on the structure of the target audience. In 2016 there were 721 respondents who took part in the study, and 1437 in 2019. The method used in this study is the Buss-Durkee test modified by G. V. Rezapkina (BDHI). Results of the study clearly demonstrate that amongst young people there is a high-level spread of severe irritation, especially among young women. Also, the predominance of such components of aggression as negativity and irritation was noted. According to the results, young women more often get irritated than young men, and on the scale of “negativism”, there is no significant differences. Physical aggression was discovered to be more characteristic for young men.

Allergenomics and analysis of causes of unintentional incorpo‑ ration of substances capable of causing IgE‑mediated food allergy into meat products

2020 ◽  
Vol 5 (3) ◽  
pp. 4-11
Author(s):  
E. V. Kryuchenko ◽  
Yu. A. Kuzlyakina ◽  
V. S. Zamula ◽  
I. M. Chernukha
Keyword(s):  
Food Allergy ◽  
Risk Analysis ◽  
Meat Products ◽  
Food Product ◽  
Food Products ◽  
Legal Regulation ◽  
Comprehensive Assessment ◽  
Ige Mediated

The article discusses the definition and mechanism of IgE‑mediated food allergy, provides an overview of the legal regulation of the production and labeling of allergen-containing food products. In order to prevent the inadvertent appearance of allergens in products during their production, an allergenomics procedure is required — a comprehensive assessment of the allergic potential of a food product: allergenicity of product ingredients, risk analysis, and the procedure for managing allergens in the production.

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