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Voor het eerst rapporteren alle supermarkten, behalve Plus, over de verkoop van producten in de Schijf van Vijf. Behalve Albert Heijn en Plus, hebben alle in Superlijst onderzochte supermarkten doelen gesteld om het aandeel Schijf van Vijf in hun verkoop te vergroten, wat een positieve ontwikkeling is richting een gezondere supermarkt. Deze ambities zijn echter nog niet terug te zien in de ontwikkeling van hun assortimenten, aanbiedingen en winkelinrichting, waarin ongezonde producten onverminderd de boventoon blijven voeren. Dat is schrijnend, omdat supermarkten in het Nationaal Preventieakkoord (2018) hebben beloofd maatregelen te nemen die consumenten helpen gezondere keuzes te maken, waaronder een jaarlijkse consumptiegroei van producten uit de Schijf van Vijf. In de ranglijst van 2024 loopt Ekoplaza voorop, gevolgd door middenmoters Lidl en Dirk. Jumbo, Aldi, Albert Heijn en Plus blijven achter.

Background: Traditional food marketing, mostly involving advertisement of nutrient poor and energy dense foods, has the effect of enhancing attitudes, preferences, and increasing intake of marketed foods in adolescents, with detrimental consequences for health. While the use of social media applications in adolescents has proliferated, little is known about the content of food promotions within these applications. The aim of this study was to investigate adolescents’ exposure to and evaluation of social media food promotions (SMFPs). Methods: Australian adolescents aged 13–16 years joined one-on-one Zoom meetings with the researcher on the device they normally used for social media. Participants shared their screen and visited up to three of their favourite social media platforms for 10 min each, during which the researcher pointed out examples of SMFPs to participants. Next, participants answered questions about their awareness and appreciation of SMFPs. Screenshots of SMFPs were de-identified and analysed. Results: The study included 35 adolescents aged 14.4 (± 1.2) years (boys: n = 18; girls: n = 17). Instagram, Snapchat and YouTube were the most favoured social media platforms. During a total of 1000 min of viewing time, 1801 unbranded (n = 1221) and branded (n = 580) SMFPs were identified. Participants viewed a median rate (IQR) of 12.0 (6.3–20) SMFPs per 10 min, with a median rate of 6.0 (3–11) non-core SMFPs per 10 min. A majority of SMFPs (62%) were embedded into celebrity influencer or entertaining content (e.g., vlogs, cooking videos, streamed TV content). In total, 60% of the participants said they had sometimes, rarely or never noticed the SMFPs pointed out by the researcher themselves. Participants largely remembered non-core foods or brands (77%). Almost half (49%) of participants liked SMFPs, while only 6% disliked them. Conclusions: This study contributes to a relatively unexplored research area. The outcomes show adolescents’ SMFP exposure mostly co

Visual packaging cues might assist consumers making sustainable choices. In a qualitative study potential packaging cues were explored (study 1). Those cues mostly related to sustainability were tested in a quantitative follow up study (study 2). Study 1: Consumers (n = 30, 39.4 ± 17.1 yrs.) were divided in four focus group discussions in which participants completed a free association task and sorting task with 10 milk package designs which differed in colour, material and shape. Next, participants followed a semi structured focus group discussion in which they could elaborate on their answers. Results revealed 7 major themes: 1) nature of material, 2) expected visible harm to environment, 3) possibility to reuse and recycle packaging, 4) unnecessary packaging, 5) appearance of packaging (colour & feel), 6) incongruency of packaging with content, and 7) consumer and industry responsibility. Colour and material generated the most discussion around sustainability and were subsequently investigated in study 2. Study 2: Consumers (n = 104, 26 ± 9.1 yrs.) were invited to an online survey during which they were presented with 4 pack designs which were manipulated in colour (i.e., white, vs cardboard brown) and materials (i.e., smooth vs rough). Cardboard brown and rough pack designs were perceived as significantly more sustainable than white pack designs (F(1,103) = 42.72, p < 0.001) and smooth pack designs (F(1,103) = 97.68, p < 0.001). No interaction was observed between material and colour in the impact of perceived sustainability. Consumers’ perception of sustainability is mostly driven by their belief whether a packaging is recyclable and/or reusable. Visible carboard texture in combination with a carboard look increases consumers’ perception of sustainability.

Internally regulated eating style, the eating style that is driven by internal bodily sensations of hunger and satiation, is a concept that has received increasing attention in the literature and health practice over the last decades. The various attempts that have been made so far to conceptualize internally regulated eating have taken place independently of one another and each sheds light on only parts of the total picture of what defines internally regulated eating. This has resulted in a literature that is rather fragmented. More importantly, it is not yet clear which are the characteristics that comprise this eating style. In this paper, we identify and describe the full spectrum of these characteristics, namely, sensitivity to internal hunger and satiation signals, self-efficacy in using internal hunger and satiation signals, self-trusting attitude for the regulation of eating, relaxed relationship with food, and tendency to savor the food while eating. With this research, we introduce a common language to the field and we present a new theoretical framework that does justice not just to the full breadth of characteristics that are necessary for the internally regulated eating style but also to the associations between them and the potential mechanisms by which they contribute to this eating style.

RIVM rapport:De overheid stimuleert dat basisscholen kinderen helpen om gezond te leven. Een gezonde schoollunch en meer bewegen onder schooltijd kunnen hierbij helpen. Uit onderzoek blijkt dat hier draagvlak voor is onder ouders, kinderen en scholen. Ook is het haalbaar, mits al deze partijen worden betrokken bij de organisatie. Ouders zijn bereid om mee te betalen (1,75 euro per kind per dag), maar daarmee zijn de kosten (2,40 euro per kind per dag voor de zelfsmeerlunch en 4,50 euro voor de schoollunch met beweegactiviteiten) niet gedekt. Ondersteuning is dus nodig om minder draagkrachtige gezinnen financieel te steunen. Bij een zelfsmeerlunch maken kinderen zelf op school een gezonde lunch klaar. Ze eten dan meer fruit, groente en bruinbrood en drinken meer melk en water. Voor een zelfsmeerlunch is minimaal 30 minuten tijd nodig. Een cateraar kan de benodigdheden inkopen en leveren. De school kan dit ook zelf doen, maar dat vraagt om een goede coördinatie. Extra beweegmomenten zijn mogelijk door tijdens de lessen korte momenten daarvoor in te lassen. Pedagogisch medewerkers, zoals van de naschoolse opvang, en buurtsportcoaches van gemeenten, kunnen helpen bij sport- en spelactiviteiten. Door beweegactiviteiten en de zelfsmeerlunch hebben kinderen een gezonder gewicht. Het percentage kinderen van 4 tot 18 jaar met overgewicht zou kunnen dalen van 13,5 procent naar 10,2 procent in 2040, en met obesitas van 2,8 procent naar 2,3 procent. In de toekomst kan de daling eraan bijdragen dat minder volwassenen overgewicht, obesitas en diabetes hebben. Dan moeten de kinderen het veranderde gedrag wel blijven volhouden als ze volwassen zijn. Om kinderen hierbij te helpen kunnen schoollunches en beweegactiviteiten worden aangevuld met activiteiten op de middelbare school en in de wijk. Aanleiding voor deze verkenning zijn eerdere succesvolle projecten met gezonde schoollunches en meer bewegen in het basisonderwijs., The government encourages primary schools to help children live healthier. A healthy school lunch and more physical exercise during school time can help in this regard. Research shows that there is support for this among parents, children, and schools. It is also feasible as long as these parties are involved in the organisation. Parents are willing to help pay for the costs ( 1.75 per child per day), but that will not cover all the costs ( 2.40 per child per day for the self-made lunch and 4.50 for the school lunch with exercise activities). Support is therefore needed to provide financial support for less wealthy families in this regard. For a self-prepared lunch, children themselves make a healthy lunch at school. This requires at least 30 minutes to do so. A caterer can purchase and deliver the required goods. The school can also do this itself, but that requires good coordination. Additional physical exercise activities can be organised by scheduling brief exercise intervals during the classes. Educational co-workers, such as those from the after-school care services, as well as neighbourhood sport coaches can help when it comes to sport and play activities. By making their own lunches, children end up eating more fruit, vegetables and whole-wheat bread as well as drinking more milk and water. This study was carried out in response to previous successful projects with healthy school lunches and more physical exercise in primary schools.

Een verkenning naar draagvlak, haalbaarheid, betaalbaarheid en impact De overheid stimuleert dat basisscholen kinderen helpen om gezond te leven. Een gezonde schoollunch en meer bewegen onder schooltijd kunnen hierbij helpen. Uit onderzoek blijkt dat hier draagvlak voor is onder ouders, kinderen en scholen. Ook is het haalbaar, mits al deze partijen worden betrokken bij de organisatie. Ouders zijn bereid om mee te betalen (1,75 euro per kind per dag), maar daarmee zijn de kosten (2,40 euro per kind per dag voor de zelfsmeerlunch en 4,50 euro voor de schoollunch met beweegactiviteiten) niet gedekt. Ondersteuning is dus nodig om minder draagkrachtige gezinnen financieel te steunen. Bij een zelfsmeerlunch maken kinderen zelf op school een gezonde lunch klaar. Ze eten dan meer fruit, groente en bruinbrood en drinken meer melk en water. Voor een zelfsmeerlunch is minimaal 30 minuten tijd nodig. Een cateraar kan de benodigdheden inkopen en leveren. De school kan dit ook zelf doen, maar dat vraagt om een goede coördinatie. Extra beweegmomenten zijn mogelijk door tijdens de lessen korte momenten daarvoor in te lassen. Pedagogisch medewerkers, zoals van de naschoolse opvang, en buurtsportcoaches van gemeenten, kunnen helpen bij sport- en spelactiviteiten. Door beweegactiviteiten en de zelfsmeerlunch hebben kinderen een gezonder gewicht. Het percentage kinderen van 4 tot 18 jaar met overgewicht zou kunnen dalen van 13,5 procent naar 10,2 procent in 2040, en met obesitas van 2,8 procent naar 2,3 procent. In de toekomst kan de daling eraan bijdragen dat minder volwassenen overgewicht, obesitas en diabetes hebben. Dan moeten de kinderen het veranderde gedrag wel blijven volhouden als ze volwassen zijn. Om kinderen hierbij te helpen kunnen schoollunches en beweegactiviteiten worden aangevuld met activiteiten op de middelbare school en in de wijk. Aanleiding voor deze verkenning zijn eerdere succesvolle projecten met gezonde schoollunches en meer bewegen in het basisonderwijs.

The mechanisms that modulate the kinetics of muscle relaxation are critically important for muscle function. A prime example of the impact of impaired relaxation kinetics is nemaline myopathy caused by mutations in KBTBD13 (NEM6). In addition to weakness, NEM6 patients have slow muscle relaxation, compromising contractility and daily life activities. The role of KBTBD13 in muscle is unknown, and the pathomechanism underlying NEM6 is undetermined. A combination of transcranial magnetic stimulation-induced muscle relaxation, muscle fiber- and sarcomere-contractility assays, low-angle x-ray diffraction, and superresolution microscopy revealed that the impaired muscle-relaxation kinetics in NEM6 patients are caused by structural changes in the thin filament, a sarcomeric microstructure. Using homology modeling and binding and contractility assays with recombinant KBTBD13, Kbtbd13-knockout and Kbtbd13(R408c)-knockin mouse models, and a GFP-labeled Kbtbd13-transgenic zebrafish model, we discovered that KBTBD13 binds to actin - a major constituent of the thin filament - and that mutations in KBTBD13 cause structural changes impairing muscle-relaxation kinetics. We propose that this actin-based impaired relaxation is central to NEM6 pathology., Funding agencies:Dutch Foundation for Scientific Research VIDI 016.126.319Princess Beatrix Muscle Foundation W.OR17-08H2020-MSCA-RISE-2014 645648Advanced Photon Source DE-AC02-06CH11357Foundation Building Strength for Nemaline MyopathyNational Health and Medical Research Council (NHMRC) of Australia APP1121651 United States Department of Health & Human ServicesNational Institutes of Health (NIH) - USANIH Eunice Kennedy Shriver National Institute of Child Health & Human Development (NICHD) NIH R01 HD075802 Muscular Dystrophy Association MDA602235 NIH National Institute of Arthritis & Musculoskeletal & Skin Diseases (NIAMS) NIH R01 AR053897 United States Department of Health & Human Services National Institutes of Health (NIH) - USA HL133359 United States Department of Energy (DOE) DE-AC02-06CH11357 NIH National Institute of General Medical Sciences (NIGMS)9 P41 GM103622 1S10OD018090-01

In this paper, we describe the systematic development and validation of the Multidimensional Internally Regulated Eating Scale (MIRES), a new self-report instrument that quantifies the individual-difference characteristics that together shape the inclination towards eating in response to internal bodily sensations of hunger and satiation (i.e., internally regulated eating style). MIRES is a 21-item scale consisting of seven subscales, which have high internal consistency and adequate to high two-week temporal stability. The MIRES model, as tested in community samples from the UK and US, had a very good fit to the data both at the level of individual subscales, but also as a higher-order formative model. High and significant correlations with measures of intuitive eating and eating competence lent support to the convergent validity of MIRES, while its incremental validity in relation to these measures was also upheld. MIRES as a formative construct, as well as all individual subscales, correlated negatively with eating disorder symptomatology and weight-related measures (e.g., BMI, weight cycling) and positively with adaptive behavioral and psychological outcomes (e.g., proactive coping, body appreciation, life satisfaction), supporting the criterion validity of the scale. This endeavor has resulted in a reliable and valid instrument to be used for the thorough assessment of the features that synthesize the profile of those who tend to regulate their eating internally.

RIVM rapport:In 2018 is in Nederland een landelijk onderzoek gestart naar dragerschap van antibioticaresistente bacteriën onder verpleeghuisbewoners. Als geheel staat de verpleeghuissector er goed voor. Door dit onderzoek is er een completer beeld van antibioticaresistentie in Nederland. Voor dit onderzoek zijn 4420 bewoners in 159 verpleeghuizen onderzocht. Er is naar twee soorten resistente darmbacteriën onderzoek gedaan (ESBL en CPE). Er werd geen CPE aangetroffen. Dat is gunstig, want er zijn nauwelijks antibiotica die infecties met deze bacterie kunnen behandelen. Het aandeel bewoners van verpleeghuizen dat een ESBL-bacterie bij zich droeg komt gemiddeld genomen overeen met het percentage in de Nederlandse bevolking. ESBL's zijn enzymen die veelgebruikte antibiotica zoals penicillines kunnen afbreken waardoor de antibiotica niet meer werken. Bij een derde van de deelnemende verpleeghuizen, kwamen meer ESBL-bacteriën onder bewoners voor dan gemiddeld in Nederland. Bij hen is extra onderzoek gedaan om te bepalen of er sprake was van verspreiding onder de bewoners. Ook kregen ze advies over maatregelen om ervoor te zorgen dat de bacteriën zich niet verder verspreiden. Het onderzoek is onderdeel van de landelijke aanpak van antibioticaresistentie door de Nederlandse overheid. Het doel is om verdere resistentie te voorkomen en de gevolgen ervan zo veel mogelijk te beperken. Tot dit onderzoek werd uitgevoerd was er nog weinig zicht op de situatie in verpleeghuizen. De landelijke aanpak is opgezet omdat bacteriën wereldwijd steeds vaker ongevoelig worden voor antibiotica. Het RIVM coördineerde de studie, die is uitgevoerd door Regionale Zorgnetwerken Antibioticaresistentie (RZN), medisch microbiologische laboratoria, en verpleeghuizen. De RZN zijn opgezet om antibioticaresistentie regionaal te voorkomen en te bestrijden., In 2018, the Dutch Ministry of Health, Welfare and Sport commissioned a nationwide study investigating the presence of antibiotic resistant bacteria among nursing home residents. As a whole, the study revealed that nursing home sector is in good shape. Nonetheless, attention to proper infection prevention and hygiene measures is still needed. This study has improved our understanding of antibiotic resistance in the Netherlands. For the study, 4420 residents of 159 nursing homes were examined, looking for two types of resistant gut bacteria: ESBL and CPE. No CPE was found. This is positive, as there are hardly any antibiotic treatment options for infections caused by this bacterium. The fraction of nursing home residents with ESBL bacteria did not differ from the average percentage of ESBL carriers in the Dutch population. ESBLs are enzymes that can break down commonly used antibiotics such as penicillins, resulting in the antibiotics no longer being effective. In a third of the participating nursing homes, ESBL bacteria occurred more often among residents than on average amongst the general population of the Netherlands. In these nursing homes, extra investigations were carried out to see if the bacteria had spread among the residents. They were also given advice on infection prevention control measures to prevent further spread. The study is part of the Dutch national approach for tackling antibiotic resistance. The aim is to prevent further resistance and to reduce its consequences as much as possible. The situation in nursing homes was rather unclear prior to starting this study. The national approach was set up because bacteria throughout the world are becoming insensitive to antibiotics increasingly often. RIVM, the National Institute for Public Health and the Environment, coordinated the study and carried out the study together with the Regional Care Networks for Antibiotic Resistance (RZN), medical microbiology laboratories and nursing homes. The RZNs have be

Background Lunch is an important part of a healthy diet, which is essential for the development, growth and academic performance of school-aged children. Currently there is an increasing number of Dutch primary schoolchildren who are transitioning from eating lunch at home to school. There is limited knowledge about the current quality of the lunches consumed by primary schoolchildren in the Netherlands and whether there are any differences between lunches consumed at home or at school. To investigate differences in content and quality of lunches consumed by Dutch primary schoolchildren at home and at school. Methods Cross-sectional study among 363 Dutch primary schoolchildren aged 4–12 years based on the first two years of the 2012–2016 Dutch National Food Consumption Survey. Demographic characteristics were obtained through a questionnaire. Diet was assessed with two non-consecutive 24-h dietary recalls. Quality of lunches was assessed on their nutritional quality whether they fitted the nutritional guidelines. ‘Nonparametric tests were used to examine the content and quality of the lunches between place of consumption and parental educational position. Results The most consumed lunch products among primary schoolchildren were bread, dairy products and sugar-sweetened beverages. Fruit and vegetable consumption was very low. Consumption of milk and other dairy products was higher among children who eat lunch at home than children who eat lunch at school (p < 0.01). Consumption of sugar-sweetened beverages was higher among children who eat lunch at school than children who eat lunch at home (p < 0.01), and at school a higher proportion of the drinks did not fit within the Dutch dietary recommendations (p < 0.01). Conclusions The current content of the lunches consumed by Dutch primary schoolchildren leaves room for improvement, especially regarding fruit and vegetables. The statistically significantly higher consumption of sugar-sweetened beverages and lower consump

This piece assesses whether nudging techniques can be argued to be a less restrictive but equally effective way to regulate diets in EU law. It has been argued that nudging techniques, due to their freedom-preserving nature, might influence the proportionality test in such a way that authorities need to give preference to nudging techniques over content-related or information regulation. We will illustrate on the example of EU food law how behavioural sciences have first altered the EU food law’s goal from the mere provision of safety to also steering behaviour towards healthier diets. In line with this development, the regulatory toolbox advanced beyond the traditional dichotomy of content-related vs. information-related regulation, eventually adding nudging as a third way to regulate. Drawing on previous works of legal scholars we will then present the hypothesis that nudging techniques, according to their choice preserving nature, may be less restrictive but equally effective when contrasted to information-related over content-related regulation. With reference to recent CJEU case law that such a claim needs to be backed up by scientific evidence, we will evaluate several nudging studies in the area of food that test the effectiveness of this approach. We will illustrate that, while nudging indeed has a choice-preserving nature and therefore might be less restrictive, it may also be classified under certain circumstances equally effective to information-related regulation. From the evidence presented the proportionality principle may in some cases require EU policy makers to primarily use nudges instead of information-related regulation.

Even though whole grain foods have various health benefits, consumers have been found not to eat enough of them. Nudging interventions are built on the premise that food purchases and consumption are strongly influenced by the environment in which decisions are made. Little research has been conducted to examine the influence of a small and inexpensive nudging intervention on bread choices in a real-life supermarket context. An in-store experiment was conducted in two six-week periods in two supermarkets to investigate theeffects of accessibility on consumers’ purchase of healthier whole grain and other types of bread. In the high accessibility condition, healthier bread was placed in a more convenient location for the shopper on the left side of the shelves where it was encountered first. In the low accessibility condition, it was placed on the right side. There were consistent significant differences in sales between supermarkets, types of bread, day of the week, but not between low and high accessibility. Additional research is needed to better understand theeffects of convenience and accessibility on bread choices.

OBJECTIVE: People eat more unhealthy foods when served more (portion size effect) and when the food is served in larger units (unit size effect). The present study aimed to examine whether these effects can be used for the good: to increase vegetable consumption among children. DESIGN: A 2×2 between-subjects experiment was conducted at two schools. Pupils were presented in class with cucumber that varied both in unit size (one piece v. pre-sliced) and portion size (one-third v. two-thirds of a cucumber). Children ate ad libitum during the morning break and filled in a survey. SETTING: Primary schools in the centre of the Netherlands. SUBJECTS: Primary-school pupils (n 255) aged 8-13 years. RESULTS: Children ate 54 % more cucumber when served a large compared with a smaller portion (difference of 49 g; P

Background: Sufficient protein intake among hospitalized patients may contribute to faster recovery and a decrease in healthcare costs. Nevertheless, hospitalized patients are often found to consume too little protein. This field study explored the success of a small, inexpensive intervention adapted from the marketing literature, to encourage protein consumption among hospitalized patients. Methods: The study was performed at a hospital where patients order food by calling to the meal service. The intervention consisted of a verbal prompt: “Would you like some [target product] with that?”, which was presented to patients by trained telephone operators, after patients finished ordering their lunch. Target products were two foods rich in protein; fruit quark and yoghurt drink. For half of the patients, the verbal prompt was preceded by verbal praise on their lunch order, which was aimed to increase compliance with the verbal prompt. Results: Three hundred and fifteen hospitalized patients, aged 18–87 years took part in the study. Verbal prompts significantly increased ordering of the target products nearly sevenfold (from ordering by 6.5 % of patients to 45.2 % of patients). Protein content of ordered lunch and all food orders of the day combined showed a trend, with orders of patients receiving only a verbal prompt or a verbal prompt and verbal praise containing a larger amount of protein than lunch orders of patients in the control condition. At an individual level, protein content of ordered food increased significantly, reaching the 25–30 g of protein per main meal recommended by dieticians of the hospital. Verbal praise did not increase compliance with the verbal prompt. Patients consumed most or all of the target product and verbal prompts were not perceived to be obtrusive. Conclusions: Although changing eating patterns is challenging, this study shows that simple interventions such as verbal prompts may be useful tools for health professionals to stimulate he

Background: Many children do not eat enough whole grains, which may have negative health consequences. Intervention research is increasingly focusing on nudging as a way to influence food choices by affecting unconscious behavioural processes. The aim of this field study was to examine whether the shape of bread rolls is able to shift children’s bread choices from white to whole wheat during breakfast to increase whole grain intake. Methods: In a between-subjects experiment conducted at twelve primary schools in the Netherlands, with school as the unit of condition assignment, children were exposed to an assortment of white and whole wheat bread rolls, both varying in shape (regular versus fun). Children were free to choose the type and number of bread rolls and toppings to eat during breakfast. Consumption of bread rolls was measured at class level via the number of bread rolls before and after breakfast. In addition, children (N = 1113) responded to a survey including questions about the breakfast. Results: Results of the field experiment showed that about 76% of bread consumption consisted of white bread rolls. Consumption of white bread rolls did not differ according to shape (all P-values > 0.18). However, presenting fun-shaped whole wheat bread rolls almost doubled consumption of whole wheat bread (P = 0.001), particularly when the simultaneously presented white bread rolls had a regular shape (interaction P = 0.02). Survey results suggest that slight increases in perceived pleasure and taste are associated with these effects. Conclusions: Overall, presenting whole wheat bread in fun shapes may be helpful in increasing consumption of whole wheat bread in children. Future research could examine how improving the visual appeal of healthy foods may lead to sustained behaviour changes. Keywords: Nudge, Nudging, Whole grain, Whole-wheat bread, Children’s food preferences, Bread shape, Visual appeal

In the context of increasing prevalence of overweight and obesity in societies worldwide, enhancing the satiating capacity of foods may help people control their energy intake and weight. This requires an integrated approach between various food related disciplines. By structuring this approach around the new product development process, this paper aims to present the contours of such an integrative approach by going through the current state of the art around satiety enhancing foods. It portrays actual food choice as the end result of a complex interaction between internal satiety signals, other food benefits and environmental cues. Three interrelated routes to satiating enhancement are (1) change food composition to develop stronger physiological satiation and satiety signals, (2) anticipate and build on smart external stimuli at moment of purchase and consumption, and (3) improve palatability and acceptance of satiety enhanced foods. Key research challenges in achieving those routes in the field of nutrition, food technology, consumer, marketing and communication are outlined

Background: The essence of nudging is to adapt the environment in which consumers make decisions to help them make better choices, without forcing certain outcomes upon them. To determine how consumers can effectively be guided to select healthier snacks, we examine the effect of manipulating the assortment structure and shelf layout of an impulse display including both healthy and unhealthy snacks near the checkout counter of a canteen. Methods: Both a lab and field study applied a two-factor experimental design manipulating snack offerings both in an on-screen choice environment and a natural environment (hospital staff restaurant). Shelf arrangement (i.e. accessibility) was altered by putting healthy snacks at higher shelves versus lower shelves. Assortment structure (i.e. availability) was altered by offering an assortment that either included 25% or 75% healthy snacks. Participants in the lab study (n = 158) made a choice from a shelf display. A brief survey following snack selection asked participants to evaluate the assortment and their choice. The field experiment took place in a hospital canteen. Daily sales data were collected for a period of four weeks. On completion of the field study, employees (n = 92) filled out a questionnaire about all four displays and rated their attractiveness, healthiness and perceived freedom of choice. Results: The lab study showed a higher probability of healthy snack choice when 75% of the assortment consisted of healthy snacks compared to conditions with 25% healthy snack assortments, even though choices were not rated less satisfying or more restrictive. Regarding shelf display location of healthy snacks, no significant differences were observed. There was also no significant shelf arrangement by assortment structure interactive effect. The field study replicated these findings, in that this assortment structure led to higher sales of healthy snacks. Sales of unhealthy and total snacks were not impacted by manipulations (n

Approximately 2.5 billion people are at risk from dengue. Climate change could drive the epidemic potential of this disease through temperature impacts on both the virus and the mosquito vector. We describe the past and present global distribution of transmission and estimate possible changes to dengue distribution arising from climate change.

Background: Past research has shown that promotional messages such as food advertising influence food consumption. However, what has gone largely unexplored is the effect of exercise advertising on food intake. This study experimentally tested the effects of exposure to exercise commercials on food intake at a lunch meal as compared to the effects of control commercials. Methods: Prior to eating lunch, 125 participants (71 women, 54 men) watched 8 commercials, either all related to exercise or fitness (n = 67) or neutral products (i.e. car insurance) (n = 58). The meal consisted of a pasta dish with tomato sauce, salad and chocolate pudding. The post-lunch questionnaire included questions about body mass index, exercise habits, motivation and dietary restraint. Results: Participants exposed to exercise commercials reduced their caloric intake by 21.7% relative to the control condition. Additionally, watching exercise messages increased the perceived healthiness and liking of the meal. Although exercise habits and intentions did not moderate the effect of commercial condition on food intake, we also found that this intake reduction was driven by participants with higher body mass index levels. Conclusions: These results imply that exercise messages may serve as a reminder of the link between food and physical activity and affect food consumption. It also highlights the need for increased awareness that these messages have powerful influences not only on exercise behavior, but also on closely related behaviors such as eating

Objective In light of the emerging obesity pandemic, front-of-pack calories labels may be an important tool to assist consumers in making informed healthier food choices. However, there is little prior research to guide key decisions on whether caloric content should be expressed in absolute terms or relative to recommended daily intake, whether it should be expressed in per serving or per 100 g and whether the information should be further brought alive for consumers in terms of what the extra calorie intake implies in relation to activity levels. The present study aimed at providing more insight into consumers¿ appreciation of front-of-pack labelling of caloric content of food products and their specific preferences for alternative execution formats for such information in Europe. Design For this purpose, eight executions of front-of-pack calorie flags were designed and their appeal and information value were extensively discussed with consumers through qualitative research in four different countries (Germany, The Netherlands, France and the UK). Results The results show that calories are well-understood and that participants were generally positive about front-of-pack flags, particularly when flags are uniform across products. The most liked flags are the simpler flags depicting only the number of calories per serving or per 100 g, while more complex flags including references to daily needs or exercise and the flag including a phrase referring to balanced lifestyle were least preferred. Some relevant differences between countries were observed. Although participants seem to be familiar with the notion of calories, they do not seem to fully understand how to apply them. Conclusion From the results, managerial implications for the design and implementation of front-of-pack calorie labelling as well as important directions for future research are discussed.

New products that deliver added consumer value contribute significantly to the success of companies. In the numerous studies of new product performance over the years, consensus has developed that understanding consumer needs is of paramount strategic value, especially in the early stages of the product development process. During these early stages, the product has not yet been specified and the aim is to search for novel product ideas from a marketing and technological perspective. Despite their importance, several studies indicate that consumer research methodologies are underutilised in the early stages of new product development. The aim of this thesis is to analyse key issues and develop and illustrate appropriate consumer research methodology at early stages of the new product development process, as this is one of the most distinguishing characteristics of successful product development projects.Consumer research can be confirmative in its focus of testing new product concepts before launch and in this way prevents unjustified investments. Consumer research can also be proactive in that it aims to identify new product ideas that deliver against consumer needs that are not yet fulfilled by products currently in the market. Successful new product development requires a balance between both types of consumer research. The research in this thesis focuses on the optimal application of both types of consumer research in the early stages of the development process, in particular in providing guidance in generating and validating new product concepts. In the first chapter, the importance of new product development is presented and key factors of success and failure are discussed. Specially, the need for consumer research in the early stages is considered and criteria for effective strategic consumer research are outlined.In chapter 2, ten frequently used methods and techniques to uncover unmet consumer needs and wants are critically reviewed. Each of the following e

Simulators are currently build as simple system 'look-a-likes' and a structured or experimentally validated approach to their use and implementation as part of a comprehensive training system is lacking. This is one reason why their use in training has not always been as successful as expected. Training time in an aircraft can be reduced to a certain extent, but most often at the cost of increasing total time due to imperfect transfer ratios. The other reason for limited success is that objective and validated indices for performance are rarely available which complicates both the definition of measurable training objectives and the empirical identification of task characteristics critical for skill development. Without objective indices, the issue of 'fidelity' versus 'validity' remains unresolved., This article is from 'Piloted Simulation Effectiveness Held in Brussels, Belgium on 14-17 October 1991 (L'Efficacite de la Simulation Pilotee),' AD-A253 007, p10-1 thru 10-8.