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This study aimed to compare the change in consumer behaviour in the face of high inflation with respect to food security in the Turkish population by developing a 3-factor The Impact of Food Inflation on Consumer Behaviour (IFI-ConB) scale. Item generation and expert evaluation, item purification by preliminary application, and final administration were conducted. The moderate to severe food insecure individuals exhibited a higher inflation impact score on food consumption patterns, food shopping behaviours, and food purchasing motives factors compared to secure to mild insecure individuals. A positive correlation was found between the inflation impact score by IFI-ConB and the price motive for food choice. The primary food choice motive was health among the secure to mild insecure individuals, while for the moderate to severe food insecure individuals, it was price. The findings indicate that food insecure individuals are more affected by high food inflation compared to food secure individuals. [ABSTRACT FROM AUTHOR]

Carob pulp flour has antidiabetic and antioxidant activities, is naturally sweet, and is rich in fibers. It is obtained from carob pod pulp from the evergreen tree Ceratonia siliqua L., which is grown in Mediterranean areas and is known for locust bean gum production. Despite its valuable effects on health, such as the modulation of the glycemic index, this ingredient has a tremendous impact on technological and hedonic features, mainly on color, flavor, and texture. In this paper, the qualitative features and consumers' acceptance of a carob-based gluten-free bakery product where rice flour was substituted at 40% with carob pulp flour were studied. A panel group of experts described the bread as dark, quite dense, sweet, aromatic, and with a limited bubble dispersion. On the other hand, the sensory assessment and the willingness to pay of consumers were assessed in two groups (a fully informed one about heathy attributes of the food and a blind one). The results indicated a moderate appreciation of the overall quality of the product (average score between 4 and 5 points on a 9-point Likert scale). The information about the food's healthy properties and the ability to maintain a low glycemic index did not enhance the consumers' perception of the product, while previous knowledge and involvement in the product consumption were perceived to have primary importance regarding the final consumers' choice. Finally, an accelerated shelf-life test was run on the packaged snack to evaluate the general quality and stability. The protective packaging helped in limiting bread decay and maintaining the textural characteristics. [ABSTRACT FROM AUTHOR]

The Dietary Guidelines for Americans (DGA) recommend twice-weekly consumption of seafood for health benefits, yet many U.S. consumers have historically fallen short of this target. The economic and societal impacts of the COVID-19 pandemic brought concern about further declines in seafood intake. This study evaluated the influence of COVID-19 on seafood intake among U.S. residents, toward understanding potential public health implications. A nationally representative cross-sectional survey of 1200 U.S. residents conducted in June 2021 evaluated the frequency and types of seafood consumed, and purchase methods used, before and during the early stages of the COVID-19 pandemic. The results (weighted data) indicate most U.S. consumers (90%) eat seafood, yet only 19% meet the seafood DGA. The likelihood of meeting the DGA was higher among consumers who were Asian, Black, or Hispanic; older; unmarried; of higher income; familiar with the DGA; choosing seafood for health reasons; and living in Atlantic or Gulf coast states. During COVID-19, some increased seafood intake for health reasons (45%), while others reduced intake due to factors such as cost (29%), limited availability (16%), and challenges with preparation (11%). Fresh salmon (68%), frozen shrimp (59%), and cooked oysters (41%) were most frequently purchased by consumers of these foods. More consumers indicated purchasing wild salmon (62%), shrimp (44%), and oysters (51%) than farm-raised products, though many were unsure. Fewer consumers included seafood in online grocery orders (36%) than meal kit orders (61%) when using these services. Though many consumers continued to eat seafood despite decreased restaurant patronage, most did not reach the intake level needed to maximize health benefits. Educational and marketing efforts promoting the health benefits of seafood and the convenience of procurement via online purchase methods may encourage intake across demographic groups to benefit public health outcomes in the U.S. [ABSTRACT FROM AUTHOR]

In the transition to more environmentally sustainable food systems, the production and consumption of resource-intensive animal-based dairy foods (ABD) remains a talking point. Given the power of consumer choice in transforming food systems, understanding consumer priorities surrounding ABD consumption and their plant-based counterparts is fundamental. Using data from 3271 unique survey respondents, the objectives of this study were to examine the consumption frequencies of ABD and plant-based milk (PBM) in Australia over time (2019–2022) and determine the psychosocial and sociodemographic factors associated with distinct consumer segments. Multivariate analysis identified sociodemographic and food choice factors associated with three consumer segments: 'exclusive PBM consumers', 'exclusive ABD consumers', and 'mixed consumers' (consumers of both product types). Despite the growing availability of plant-based milk alternatives, exclusive PBM consumption remains relatively uncommon compared to mixed plant and animal dairy consumption. 'Exclusive ABD consumers' had a higher probability of being older and less likely to prioritise health and nutrition than 'mixed consumers'. 'Exclusive PBM consumers' were more likely to prioritise food tolerance and restrictions and less likely to prioritise product taste than 'exclusive ABD consumers'. We report sociodemographic and motivational factors influencing animal-based dairy and plant-based milk choices. The outcomes are of interest to sustainable food systems development stakeholders, with potential applications in the public health and commercial food promotion sectors. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate household food security (access) level and the dietary diversity of households in the Nsukka Local Government Area in South‐eastern Nigeria. From 20 local communities of Nsukka, 390 women were randomly sampled from the women's group and asked to complete a survey that determined the Household Food Insecurity Access Scale scores and the Household Dietary Diversity Scores (HDDS). The descriptive results indicated a high level of food insecurity with 82.6% households reporting various degrees of food insecurity. Over half of the sampled population experienced insufficient food quality. They either ate unwanted food (65.9%), limited variety (63.1%), or unpreferred food (64.6%). Some households experienced insufficient food intake by going a whole day without food (38.2%), go to sleep hungry (45.1%), or have no food of any kind (49%). The analysis of variance showed no significant difference (p = 0.428) in the food security level of households headed by males as compared with those headed by females. Approximately 53.6% of households fell at or below the average HDDS; males headed 48% of these households, while females headed 64%. The chi‐square test indicated factors associated with household food security including age, education, work status and income, whereas the gender of the household head, household size and marital status were not significantly associated. Public–private partnerships, nutrition orientation and food intervention programs could improve food security in this area. Key messages: This study found a high level of household food insecurity in Nsukka Local Government Area (NLGA) at 82.6%, with 60.3% of households being severely food insecure and 13.3% and 9% mildly and moderately food insecure, respectively, resulting in anxiety for most households.The majority ate limited variety, unwanted and unpreferred food, with more households consuming starchy foods than protein‐rich foods. About 53.6% households fell at or below average dietary diversity.There was no difference in household food security based on the gender of the household head.Food security was associated with education, age, income and work status.Rural households within NLGA require food intervention programs to alleviate food insecurity. [ABSTRACT FROM AUTHOR]

Purpose: As humans are influenced by their environment, this study explores how different construal levels of ambient scent temperature affect consumers' food choices. Design/methodology/approach: This study employed a series of experimental methods from three studies, totalling five experiments. The experiments involved both laboratory and field settings, as well as neuroscientific techniques, thus generating empirical evidence. Findings: Three studies were conducted to investigate how construal levels of both ambient scent temperature and tasks influenced food choice. Study 1 found that the construal level of ambient scent temperature significantly affected the type of food consumed. Study 2 included the task's construal level as another factor to examine whether it interacted with the ambient scent temperature construal level. Both factors were significant, but only when perceived by the participants simultaneously. If the task's construal level was manipulated before exposure to the ambient scent temperature, the latter did not have a significant effect. Study 3 employed a neuroscientific method to explore the mechanism behind the match between ambient scent temperature and food choices based on construal levels. The congruence of ambient scent temperature and food choice based on construal level enhanced positive emotions. Research limitations/implications: The sample size, although in line with other neuroscientific studies, was not sufficiently large for robust generalizability. This limitation can encourage future research to increase the number of participants and thus enhance the accountability of the findings. Another limitation is the participants' cultural background. Practical implications: This study's practical implications are twofold. First, odour intensity was perceived to be the strongest in hot samples (Kähkönen et al., 1995), and we confirmed how ambient scent temperature can influence one's food choice. Thus, food business operators can use warm ambient scent temperatures to promote hedonic food or snacks. Second, participants' positive emotions were enhanced by the congruence of ambient scent temperature and food choice. Social implications: The association between ambient scent temperature and food choice has been extensively researched. However, this study provides an empirical explanation for the application of CLT. Accordingly, we performed a series of laboratory and field experiments using behavioural and neuroscientific approaches. The results confirmed that the construal level of ambient scent temperature significantly affected food choice. Moreover, the FAA revealed that one's positive emotions would be prompted if there was congruence in the construal levels of ambient scent temperature and food choice. Originality/value: This study has theoretical and managerial value because people's poor understanding of food selection is affected by ambient scent temperature. Moreover, its novelty lies in the application of a neuroscientific approach to one experiment. [ABSTRACT FROM AUTHOR]

Summary: Episodic future thinking (EFT) strengthens self‐regulation abilities by increasing the perceived value of long‐term reinforcements and reducing impulsive choice in delay discounting tasks. As such, EFT interventions have the potential to improve dietary and eating‐related decision‐making in individuals with obesity or binge eating symptoms, conditions associated with elevated delay discounting. Here, we meta‐analyzed evidence from 12 studies that assessed whether EFT interventions improve delay discounting and real‐world food choice compared to control interventions. Included studies involved 951 adults with overweight or obesity (body mass index [BMI] ≥25). There were no studies involving participants with binge eating disorder. EFT intervention pooled effects were significant, improving delay discounting with a medium effect, g = 0.55, p < 0.0001, and subsequent food choice outcomes with a small effect, g = 0.31, p < 0.01. Notably, our review is the first to analyze mechanisms of effect in this population, demonstrating that improvements were greater when temporal horizons of EFT episodes were aligned with delay discounting tasks and more distant horizons predicted far‐transfer to subsequent dietary and eating‐related choices. Our findings thus show that EFT is an effective intervention for individuals with higher weight at risk of adverse health consequences. [ABSTRACT FROM AUTHOR]

Abstract In the context of the expanding local food market, grasping the evolutionary trajectory of consumer purchasing behavior is crucial for understanding market dynamics. This study adopts a cross-generational perspective to delve into and elucidate the similarities and differences in local food consumption behaviors between Gen Z and Gen Y. Through the analysis of online survey data from 251 individuals of Gen Z and 319 of Gen Y and utilizing the Theory of Planned Behavior as a theoretical framework, and the study identifies eight key variables. The findings reveal that while Gen Z and Gen Y exhibit a range of common characteristics in their choice of local food,including attention to word of mouth, health consciousness, subjective norms, perceived behavioral control, and attitude.there is a significant divergence in their motivating factors for purchasing. Specifically, convenience is the primary driver for Gen Z when selecting local food; conversely, price is the decisive factor in the decision-making process of Gen Y. By unveiling these significant differences and similarities, the research offers significant understanding beneficial to the food sector, particularly in formulating market strategies targeted at different generations.

Obesity is considered an important risk factor for the onset of asthma, playing a key role in enhancing the disease’s severity. However, there is increasing evidence linking not only obesity but also overweight with a higher risk of asthma. Although the correlation between obesity and asthma has already been reported, several aspects are still not fully elucidated, mainly about the inflammatory processes underlying both diseases. It is well known that Western-type calorically rich diets and overfeeding can act as triggers of chronic metabolic inflammation, but few studies have examined associations between ultra-processed foods (UPFs) intake, despite its positive correlation with obesity, and biomarkers of inflammation. In addition to their nutrient composition, UPF may have chemical additives and contaminants from packaging, whose effects on health and food addiction are still under research. In this review, we provide an overview of the current data that identify the associations between the obese asthma phenotype and UPF consumption, highlighting the potential central role played by the intestinal microbiota.

Abstract Computing the food component (nutrient) amount in 100 kilocalories, 100 grams or 100 milliliters, the reference amount customarily consumed (RACC), or 50 grams of food demonstrates the food component amount of some foods unsuitably. So, selecting some foods based on them may elevate the hazards of some chronic diseases. Computing the food component amount and assessing suitable levels of food components and the nutritional quality according to the Codex Alimentarius Commission (CAC), the United States Food and Drug Administration (FDA), and the suggested procedure were implemented on 8,596 food cases, 29 food components, and 25 food categories. Selecting some foods under the FDA and CAC to reach sufficient intakes of positive food components surpassed energy demands. Selecting some foods under the CAC did not satisfy the demands of positive food components. Some foods that satisfied the demands of positive food components were not suitable food selections under the CAC. Selecting some foods under the FDA or CAC surpassed the demands of negative food components (including cholesterol, energy, fat, saturated fat, and sodium). Some foods that did not surpass the demands of negative food components were not suitable food selections under the CAC or FDA. Due to the vulnerabilities of selecting foods on the basis of the reference amounts of food, fast foods under the CAC and FDA in serving size (the serving size or serving is obtained from the RACC), spices and herbs under the CAC in 100 grams or 100 milliliters, and vegetables and vegetable products under the CAC in 100 kilocalories obtained the highest average scores for nutritional quality based on positive food components (including vitamins, protein, dietary fiber, and minerals, excluding sodium) among food categories for children aged four years and older and adults. Graphical Abstract

Abstract Background There is evidence that most people are aware of the importance of healthy eating and have a broad understanding regarding types of food that enhance or detract from health. However, greater health literacy does not always result in healthier eating. Andreasen’s Social Marketing Model and Community-Based Social Marketing both posit that, in order to change health behaviours, it is crucial to understand reasons for current behaviours and perceived barriers and benefits to improved behaviours. Limited research has been conducted, however, that explores these issues with general populations. This study aimed to help address this gap in the evidence using a qualitative methodology. Methods Three group discussions were conducted with a total of 23 participants: (1) young women aged 18–24 with no children; (2) women aged 35–45 with primary school aged children; and (3) men aged 35–50 living with a partner and with pre- or primary school aged children. The discussions took place in a regional centre of Victoria, Australia. Transcriptions were thematically analysed using an inductive descriptive approach and with reference to a recent integrated framework of food choice that identified five key interrelated determinants: food– internal factors; food– external factors; personal-state factors; cognitive factors; and sociocultural factors. Results We found that food choice was complex, with all five determinants evident from the discussions. However, the “Social environment” sub-category of “Food-external factors”, which included family, work, and social structures, and expectations (or perceived expectations) of family members, colleagues, friends, and others, was particularly prominent. Knowledge that one should practice healthy eating, which falls under the “Cognitive factor” category, while seen as an aspiration by most participants, was often viewed as unrealistic, trumped by the need and/or desire for convenience, a combination of Food-external factor: Social environment and Personal-state factor: Psychological components. Conclusions We found that decisions regarding what, when, and how much to eat are seen as heavily influenced by factors outside the control of the individual. It appears, therefore, that a key to improving people’s eating behaviours is to make it easy to eat more healthfully, or at least not much harder than eating poorly.

In the context of the expanding local food market, grasping the evolutionary trajectory of consumer purchasing behavior is crucial for understanding market dynamics. This study adopts a cross-generational perspective to delve into and elucidate the similarities and differences in local food consumption behaviors between Gen Z and Gen Y. Through the analysis of online survey data from 251 individuals of Gen Z and 319 of Gen Y and utilizing the Theory of Planned Behavior as a theoretical framework, and the study identifies eight key variables. The findings reveal that while Gen Z and Gen Y exhibit a range of common characteristics in their choice of local food,including attention to word of mouth, health consciousness, subjective norms, perceived behavioral control, and attitude.there is a significant divergence in their motivating factors for purchasing. Specifically, convenience is the primary driver for Gen Z when selecting local food; conversely, price is the decisive factor in the decision-making process of Gen Y. By unveiling these significant differences and similarities, the research offers significant understanding beneficial to the food sector, particularly in formulating market strategies targeted at different generations. [ABSTRACT FROM AUTHOR]

AbstractWe sought to gain a more holistic understanding of young adults’ knowledge and perceptions around sustainable diets using a mixed methods online survey of 500 young adults (18–25 yrs.). Variables measured included food choice motivators (6-point importance scale), knowledge (ranking of efficacy of sustainable dietary behaviours), and several open-ended questions (responses assessed using inductive coding). Results show that environmental and health dimensions of sustainability are most salient for young adults. Decreasing food waste and consuming local and seasonal produce were rated as the most important behaviours for promoting a sustainable diet, while reducing consumption of sugary drinks, and reducing dairy consumption were rated as the least important. Cost was cited as the most important barrier to engaging in a sustainable diet. Young adults’ knowledge around sustainable diets is mixed, but sustainability is an important motivator in their dietary choices. Results inform education and communication strategies that seek to mobilise young adults to make sustainable dietary decisions. [ABSTRACT FROM AUTHOR]

The increase in overweight and obesity in Indonesia, along with its negative impact on individual health, such as the risk of chronic diseases and reduced life expectancy, cannot be separated from unhealthy food choices. Unhealthy food choices can negatively impact health, including increasing the risk of overweight and obesity. The aim of this study is to investigate potential differences in the impact of positive message framing on healthy eating behavior. The sample of this study involved student participants aged 18-24 years. This study used an experimental design. In this study, participants were divided into experimental and control groups. The experimental group was given positive framing messages, while the control group did not receive any framing messages. Participants conducted a shopping simulation in a virtual supermarket using virtual reality devices. After that, the participants' food choices and shopping scores were analyzed. The results of this study show a significant difference in food choices between participants given positive health cues framing and those who were not. This means that participants in the experimental group who received positive framing messages had healthier food choices than the control group. The use of positive framing strategies, such as through posters, can be effective in promoting healthy eating behavior. The implications of this study provide insights to the community that positive framing messages can be an influential way to encourage healthy eating behavior among the public. [ABSTRACT FROM AUTHOR]

Food Recommender Systems (RecSys) are innovative knowledge systems that inform consumers of food choices according to criteria, including nutritional content, health concerns, production method, carbon footprint or other social and ethical considerations. They raise important questions at the intersection of technology accuracy and today evolving consumers' knowledge seeking behaviours, which implies to unpack the epistemic value of food RecSys. This study investigates the drivers of the perceived value of food RSs consumption by proposing a model that establishes via PLS-SEM (n = 253) a positive relationship between the Yuka company's food RecSys' epistemic value and its perceived value. The model demonstrates that Yuka RecSys' epistemic value relies on the disciplinary drivers of compatibility, self-confidence, and consumer innovativeness, and the problematising drivers of memory and learning, which come from using the application. The perceived value of food RecSys is found to relate to RecSys epistemic value beyond the functional accuracy aspects of recommendation algorithms. Results highlight the importance of developing a refined understanding of epistemic value considering the consumption of RecSys. RecSys' developers, retailers, food manufacturers and policy makers must work on better mapping and adjusting information through consumers socialised RecSys' usage to shape the design of the next generation RecSys. [ABSTRACT FROM AUTHOR]

Background Food insecurity and obesity are increasing both globally and in the UK. In this review we systematically assess the lived experiences of people with obesity who are food insecure and often turn to food banks. Methods We systematically searched electronic databases from January 2007 until October 2022. Data from eligible studies were extracted and the studies assessed for quality. Thematic analysis and narrative synthesis approach was used to analyse the extracted data. Results Six themes were identified among 25 included studies, including: the financial cost of food; psychological aspects related to food insecurity; geographical access and the food environment; food practices in the home; experience of food assistance; and parental-child relationships. The cost of healthy food and psychological factors were identified as key driving factors of the relationship between food insecurity and obesity. Psychological factors such as depression, low self-esteem and stress played an important part in the lived experience of people with obesity and food insecurity. Conclusion The food environment provides context in which food decisions are made, therefore, systems change is necessary to ensure families can afford the food that enables a healthy diet. For clinicians, identification, and attention to the impact of food insecurity on people with obesity are important. [ABSTRACT FROM AUTHOR]

Purpose: The aim of this research is to check how the external factors, for example the pandemic or high inflation rate, influence the behavior of food consumers. Design/methodology/approach: The main method was the survey questionnaire conducted among 2000 consumers in Poland on a representative sample. Findings: The external factor such as the pandemic influenced the change of consumer behavior when it comes to the food choice. Usually consumers considered less characteristics of food, but the main food choice criteria remained almost the same, such as: best before date, price, ingredients and the country of origin. Research limitations/implications: The results are limited to the Polish market, however can be continued and expanded for other external factors and other markets. Practical implications: The results of this study show how the participants of the food market should be prepared for various crisis. Originality/value: This paper shows how the external conditions of various sources can influence and change the food market and consumers behavior. It is addressed to researchers and professionals operating in food market, food choice, consumers behavior. [ABSTRACT FROM AUTHOR]

Diet-related diseases impact populations across the globe. While intertemporal preferences—a fundamental preference for the distribution of benefits across time—have been used to explain low-quality food choices, the recent literature proposes another cause: inattention to the future implications (or opportunity costs) of the options faced. Food choices tend to become habitual to conserve cognitive resources, rather than carefully modeling future health impacts. Both low discount rates for future benefits and attention to future health impacts predict healthier decisions. While intertemporal preferences are stable, attention may provide an opportunity to intervene in the decision process to promote healthier decisions. In this study, we test the impact of a simple message that highlights health during food choice on the healthiness of the foods chosen and on health consideration and intertemporal preferences. Our results show that actively considering health outcomes and lower discount rates lead to healthier food choices. We find that messaging increases the consideration of health outcomes during food choice but does not affect intertemporal preferences, suggesting that simple prompts may be an effective way to promote decisions balancing short- and long-term benefits by drawing attention to the overlooked opportunity costs of choices. [ABSTRACT FROM AUTHOR]

Background: There is evidence that most people are aware of the importance of healthy eating and have a broad understanding regarding types of food that enhance or detract from health. However, greater health literacy does not always result in healthier eating. Andreasen's Social Marketing Model and Community-Based Social Marketing both posit that, in order to change health behaviours, it is crucial to understand reasons for current behaviours and perceived barriers and benefits to improved behaviours. Limited research has been conducted, however, that explores these issues with general populations. This study aimed to help address this gap in the evidence using a qualitative methodology. Methods: Three group discussions were conducted with a total of 23 participants: (1) young women aged 18–24 with no children; (2) women aged 35–45 with primary school aged children; and (3) men aged 35–50 living with a partner and with pre- or primary school aged children. The discussions took place in a regional centre of Victoria, Australia. Transcriptions were thematically analysed using an inductive descriptive approach and with reference to a recent integrated framework of food choice that identified five key interrelated determinants: food– internal factors; food– external factors; personal-state factors; cognitive factors; and sociocultural factors. Results: We found that food choice was complex, with all five determinants evident from the discussions. However, the "Social environment" sub-category of "Food-external factors", which included family, work, and social structures, and expectations (or perceived expectations) of family members, colleagues, friends, and others, was particularly prominent. Knowledge that one should practice healthy eating, which falls under the "Cognitive factor" category, while seen as an aspiration by most participants, was often viewed as unrealistic, trumped by the need and/or desire for convenience, a combination of Food-external factor: Social environment and Personal-state factor: Psychological components. Conclusions: We found that decisions regarding what, when, and how much to eat are seen as heavily influenced by factors outside the control of the individual. It appears, therefore, that a key to improving people's eating behaviours is to make it easy to eat more healthfully, or at least not much harder than eating poorly. [ABSTRACT FROM AUTHOR]

Computing the food component (nutrient) amount in 100 kilocalories, 100 grams or 100 milliliters, the reference amount customarily consumed (RACC), or 50 grams of food demonstrates the food component amount of some foods unsuitably. So, selecting some foods based on them may elevate the hazards of some chronic diseases. Computing the food component amount and assessing suitable levels of food components and the nutritional quality according to the Codex Alimentarius Commission (CAC), the United States Food and Drug Administration (FDA), and the suggested procedure were implemented on 8,596 food cases, 29 food components, and 25 food categories. Selecting some foods under the FDA and CAC to reach sufficient intakes of positive food components surpassed energy demands. Selecting some foods under the CAC did not satisfy the demands of positive food components. Some foods that satisfied the demands of positive food components were not suitable food selections under the CAC. Selecting some foods under the FDA or CAC surpassed the demands of negative food components (including cholesterol, energy, fat, saturated fat, and sodium). Some foods that did not surpass the demands of negative food components were not suitable food selections under the CAC or FDA. Due to the vulnerabilities of selecting foods on the basis of the reference amounts of food, fast foods under the CAC and FDA in serving size (the serving size or serving is obtained from the RACC), spices and herbs under the CAC in 100 grams or 100 milliliters, and vegetables and vegetable products under the CAC in 100 kilocalories obtained the highest average scores for nutritional quality based on positive food components (including vitamins, protein, dietary fiber, and minerals, excluding sodium) among food categories for children aged four years and older and adults. [ABSTRACT FROM AUTHOR]

Impulsivity is known to influence food choices. We explored possible differences in its expression between individuals with or without an eco-sustainable diet and its relationship with cognitions and behaviours about eco-sustainable foods. Participants were categorised as having or not having an eco-sustainable diet. Impulsivity traits and cognitions and behaviours about sustainable food products were measured. Among the 332 participants, 92.78% showed an eco-sustainable diet, whereas only 7.22% had an eco-sustainable diet. No difference between groups emerged about impulsive traits, whereas significant differences emerged in cognitions and behaviours about sustainable foods, with the only exceptions of subjective norms and past behaviour. Impulsive traits were linked to cognitions and behaviours differently within groups. Impulsivity traits may be related to actions towards eco-sustainable foods, with the perception of their availability playing a crucial role. Increasing contextual opportunities may be fundamental for having eco-sustainable consumers [ABSTRACT FROM AUTHOR]

Understanding sustainable food choices is key to shifting consumer behavior toward sustainable food consumption. This study aimed to determine the validity and reliability of the Sustainable Food Choice Questionnaire (SUS-FCQ) in 602 Turkish adults. The linguistic equivalence of the SUS-FCQ was provided using the standard translation–back translation method, content validity, and pilot testing. Then, the convergent, discriminant, and construct (exploratory factor analysis (EFA) and confirmatory factor analysis (CFA)) validity and reliability (test–retest and internal consistency) were evaluated. Cronbach's alpha coefficient was found to be excellent (0.961) and the intraclass correlation coefficient was found to be moderate (0.689) using the test–retest method. As a result of the EFA, two-factor structures were found, and the factor loadings of the items were 0.651 and 0.878. These factors explained 79.17% of the total variance, and discriminant and convergent validity was provided for both factors. The results of this study suggest that the adapted SUS-FCQ is valid and reliable for determining sustainable food choice motives in the Turkish population. Therefore, the SUS-FCQ can be a useful instrument to encourage people to shift toward and adhere to sustainable food consumption. [ABSTRACT FROM AUTHOR]

Making healthy dietary choices is essential for keeping weight within a normal range. Yet many people struggle with dietary self- control despite good intentions. What distinguishes neural processing in those who succeed or fail to implement healthy eating goals? Does this vary by weight status? To examine these questions, we utilized an analytical framework of gradients that characterize systematic spatial patterns of large- scale neural activity, which have the advantage of considering the entire suite of processes subserving self- control and potential regulatory tactics at the whole- brain level. Using an established laboratory food task capturing brain responses in natural and regulatory conditions (N = 123), we demonstrate that regulatory changes of dietary brain states in the gradient space predict individual differences in dietary success. Better regulators required smaller shifts in brain states to achieve larger goal- consistent changes in dietary behaviors, pointing toward efficient network organization. This pattern was most pronounced in individuals with lower weight status (low- BMI, body mass index) but absent in high- BMI individuals. Consistent with prior work, regulatory goals increased activity in frontoparietal brain circuits. However, this shift in brain states alone did not predict variance in dietary success. Instead, regulatory success emerged from combined changes along multiple gradients, showcasing the interplay of different large- scale brain networks subserving dietary control and possible regulatory strategies. Our results provide insights into how the brain might solve the problem of dietary control: Dietary success may be easier for people who adopt modes of large- scale brain activation that do not require significant reconfigurations across contexts and goals. [ABSTRACT FROM AUTHOR]

Background: Restriction of food intake is a central pathological feature of anorexia nervosa (AN). Maladaptive eating behavior and, specifically, limited intake of calorie-dense foods are resistant to change and contribute to poor long-term outcomes. This study is a preliminary examination of whether change in food choices during inpatient treatment is related to longer-term clinical course. Methods: Individuals with AN completed a computerized Food Choice Task at the beginning and end of inpatient treatment to determine changes in high-fat and self-controlled food choices. Linear regression and longitudinal analyses tested whether change in task behavior predicted short-term outcome (body mass index [BMI] at discharge) and longer-term outcome (BMI and eating disorder psychopathology). Results: Among 88 patients with AN, BMI improved significantly with hospital treatment (p < 0.001), but Food Choice Task outcomes did not change significantly. Change in high-fat and self-controlled choices was not associated with BMI at discharge (r = 0.13, p = 0.22 and r = 0.10, p = 0.39, respectively). An increase in the proportion of high-fat foods selected (β = 0.91, p = 0.02) and a decrease in the use of self-control (β = −1.50, p = 0.001) predicted less decline in BMI over 3 years after discharge. Conclusions: Short-term treatment is associated with improvement in BMI but with no significant change, on average, in choices made in a task known to predict actual eating. However, the degree to which individuals increased high-fat choices during treatment and decreased the use of self-control over food choice were associated with reduced weight loss over the following 3 years, underscoring the need to focus on changing eating behavior in treatment of AN. [ABSTRACT FROM AUTHOR]

Sports foods are designed for athletes, yet their availability, type, and sales have increased over the past decade, likely driven by non-athlete use. This could lead to detrimental health outcomes via over/misuse or unwanted side effects. The aim of this study was to describe sports food consumption patterns and associated drivers, consumption reasons, perception of risks, and side effects experienced amongst non-athletes in Australia. In 2022, n = 307 non-athlete Australian adults (18–65 years) completed an online cross-sectional survey including closed-ended (consumption patterns, factors, and exercise participation) and open-ended questions (reasons for consumption, risk perception, and side effects experienced). Descriptive statistics (frequency and percent) described the sample. Ordinal logistic regression was used for univariate associations and a multivariate model was used to determine relationships between sports food consumption proxy and significant univariate associations. The themes were analysed via inductive thematic analysis using NVivo 14. Females consumed sports foods most frequently, 65% of participants consumed three or more sports foods, and participants with higher sports food consumption/frequency were less likely to perceive risks or experience side effects. The main reason for consumption was protein intake, digestion/stomach issues were the main perceived risks, and the main side effect was bloating. Despite understanding the risks and side effects, non-athlete consumers continue to use numerous sports foods, which appear to be influenced by sociodemographic factors and packaging labels. Tighter regulation of packaging-label information would ensure safer and more informed consumption. [ABSTRACT FROM AUTHOR]

Previous observational research showed that one of the most common strategies used to lose weight is to avoid or restrict the consumption of specific food items. However, the question of how people behave and implement strategies in actual decision-making situations involving food choices for weight loss purposes remains inconclusive. This experimental study using a food buffet aimed to examine people's different dietary strategies and motives for selecting foods for an entire day for weight loss purposes compared with a normal-day (ND) food selection. A total of 111 participants (55 % women) had to choose foods for both a ND and a weight loss day (WLD) (within-study design). Kilocalories and nutrients were calculated based on the weights of the foods selected, and food choice motives were assessed using a questionnaire. The results showed that for weight loss purposes, the participants selected more vegetables (both sexes) and unsweetened beverages (only men) while reducing their choices of high-fat and high-energy products (both sexes). Participants' food choices in both conditions (ND and WLD) differed from the official nutrition recommendations. They chose less carbohydrates and fibres and more fat and sugar than recommended. Health, kilocalories and nutrient content (carbohydrates, sugar, fat and protein) were more important food choice motives for weight loss purposes than for a ND food selection, while taste became less important. In conclusion, the participants appeared to be well capable of implementing several appropriate dietary strategies. Further research is needed to explore strategies to help them maintain these dietary changes over the long term. [ABSTRACT FROM AUTHOR]

A reduction in meat consumption is urgently needed to address multiple harms related to the environment, animal welfare, and human health. Social norm interventions have been found to be feasible and effective at shifting consumer behaviour, however, evidence related to meat reduction behaviour is limited - especially in naturalistic settings. Two social norm interventions were conducted at university food outlets in Aotearoa New Zealand and in the UK, to assess the effect of social norm messages on meat and meatless food purchases. Both interventions consisted of a week-long intervention phase during which descriptive dynamic social norm messages referring to reduced meat intake were displayed in the food outlets (study one and two) and via social media (study two). Meat and meatless food purchases during the interventions were compared to pre- and post-intervention weeks. Surveys were also conducted with a sub-group of customers to assess demographics, dietary habits, and awareness of the social norm message. In both studies, there was no significant effect of the social norm interventions on meat or meatless food purchases, and awareness of the norms message across both studies was low. These findings indicate that social norm interventions alone may be ineffective in encouraging meat reduction. Implications for interventions to reduce meat intake to support pro-environmental food choices are discussed. [ABSTRACT FROM AUTHOR]

Issues Addressed Methods Results Conclusion So What? Research suggests visual nudging techniques can subtly encourage healthier consumption. Two experiments explored the effect of four visual primes for nudging drink choices from a vending machine display.Participants (17–25 years) were randomly assigned to view vending machine advertising posters containing pictorial nudges of water, soft drink, general health (runner), or a text‐only control, for nudging vending machine choices. Participants then selected an item from a vending machine display containing drinks only (Experiment 1; n = 164), or both drinks and snack foods (Experiment 2, n = 684).In both experiments, nudging condition predicted beverage choice. Specifically, the water image nudged healthier beverage choices in both experiments. However, there was no effect on food choice in Experiment 2. Furthermore, in both experiments, liking and habitual consumption of chosen items were also significant predictors of choice, but condition predicted beverage choice over and above these.A water prime may be an effective means of encouraging healthier beverage choices in a vending machine environment.Findings have the potential to inform strategies for encouraging healthier beverage choices from vending machine environments. [ABSTRACT FROM AUTHOR]

This study investigates the ramifications of removing petroleum subsidies on students' dietary behaviors and nutritional well-being. School of Applied Sciences Department of Federal Polytechnic Ede, Osun State. Its objectives encompass assessing the impact of subsidy elimination on transportation costs, scrutinizing shifts in food consumption patterns in response to increases in price fluctuations, evaluating students' nutritional status pre- and post-subsidy removal, and identifying factors influencing dietary choices and food security within this context. Data from 200 respondents were collected through meticulously crafted self-administered questionnaires. The analysis involved descriptive statistics and chi-square analysis. The findings divulge significant insights. Notably, a considerable portion of respondents (33.7%) fell within the 21-26 age bracket, with a majority (73.2%) residing off-campus. A substantial segment (33.2%) spent less than N500 daily on food. Over half of the respondents (50.7%) were malnourished, as evidenced by a BMI below 18. However, a sizable proportion (34.6%) maintained a normal BMI (18-24.5), while smaller percentages were categorized as overnourished (7.3%) or obese (4.9%). Therefore, this study provides compelling evidence of the profound effects of petroleum subsidy removal on students' food habits and nutritional status. It emphasizes the imperative of proactive measures, such as nutritional education programs, to address the challenges and promote dietary health and well-being in educational settings. [ABSTRACT FROM AUTHOR]

Objective: To understand the rewards university students associate with two key decisions shaping food choices. Participants: Thirty-eight university students. Methods: In this exploratory research, we conducted focus groups to identify the rewards students associated with choosing to eat at the campus dining hall and their specific food choices within that venue. We also obtained feedback on reward nomenclatures identified via a content analysis of health and business literature. Results: Students primarily chose the dining hall due to its convenience, foods offered, and the social aspects of the venue. Rewards associated with food choice included freshness, customization, variety, local foods, healthy foods, convenience, and portion size. Nomenclatures were relevant and meaningful. Conclusions: These students associate food choice decisions with rewards. Universities should consider whether dining halls and menu items link healthy foods to the rewards prioritized by students. Reward nomenclatures may be useful for researchers investigating the drivers of food choice. [ABSTRACT FROM AUTHOR]

Objective: Atypical anorexia nervosa (AN) has been increasingly identified in the community and in clinical settings. Initial studies indicate that psychological symptoms are similar or more severe among patients with atypical AN, as compared with AN. This study examined whether eating behavior differed among patients with AN (n = 98), patients with atypical AN (n = 18), and healthy controls (HC, n = 75). Method: Adults and adolescents chose what to eat from a standardized, laboratory‐based multi‐item meal. Total intake, macronutrient composition, diet variety, and energy density were compared between groups. Results: Both AN and atypical AN severely restricted caloric intake as compared with HC (431 ± 396 kcal and 340 ± 338 kcal vs. 879 ± 350 kcal, F2,188 = 35.4, p <.001). Individuals with AN and atypical AN did not differ in the mean intake of total calories or percentage of calories from fat (15.2 ± 25.2% vs. 11.5 ± 16.9%). Discussion: This study demonstrates that individuals with atypical AN are at least as restrictive in their food intake as individuals with AN, and the restriction of dietary fat is particularly notable. Examination of eating behavior in a larger sample would be useful to replicate these findings. The current study highlights the need to understand maladaptive eating behavior in atypical AN in order to develop appropriate treatment recommendations. Public Significance: Atypical anorexia nervosa is emerging as a prevalent eating disorder in community and clinical populations. The findings that patients with atypical anorexia nervosa limit calorie and fat intake in a pattern similar to that of patients with anorexia nervosa highlights the need for research to identify appropriate treatment strategies for normalization of eating patterns. [ABSTRACT FROM AUTHOR]

Food education has become an umbrella term covering various understandings of our relationship with food, originating from diverse research contexts. There is often the need to form a "holistic" understanding of what food education is and what it does. In this article, we explore a holistic approach to food education and how an informal learning environment can promote and contribute toward a holistic approach to food education. We conducted our study at four youth centers in Finland. The data were collected from seven focus groups of young people who took part in group discussions and whom we observed. We analyzed our data using content analysis. The young people developed food-related skills when discussing different food choices, planning meals, preparing food, and eating together. They evaluated their skills and talked about the kinds of food they made and why. They displayed "holistic thinking:" they created common meanings for food and considered issues related to the food system and environment. Our results indicate that informal settings comprise an important dimension of a holistic approach to food education. To improve food education in the future, we need not only a holistic approach, but also a more thorough understanding of its meanings and dimensions. [ABSTRACT FROM AUTHOR]

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This research aims to examine the influence of food choices, shopping routines, food handling, and waste prevention behavior on food waste behavior in the city of Bandung. The population in the study were people who live in the city of Bandung and have thrown away food waste 3 times in the last month. The number of samples in this research was 50 respondents using convenience sampling techniques. The type of data used in this research is primary data collected using a survey approach via questionnaires distributed online with the time horizon used in this research being cross-sectional. This research uses analytical tools in the form of validity and reliability tests of instruments, classical assumption tests, hypothesis tests using multiple linear regression tests, and simultaneous tests. This research was assisted by statistical software program of social science (SPSS) version 26. Of the five proposed research hypotheses, all hypotheses are supported by empirical data. These findings indicate that food choices have a negative and significant effect on food waste behavior, shopping routines have a negative and significant effect on food waste behavior, food handling has a negative and significant effect on food waste behavior, and waste prevention behavior has a negative and significant effect on food waste behavior. This assessment also found that there is a simultaneous influence between food choices, shopping routines, food handling, and waste prevention behavior on food waste behavior. [ABSTRACT FROM AUTHOR]

The frequency of fast food consumption among higher education students is high, causing worrying implications for public health. This study aims to relate the factors that influence the choice for fast food with social factors, nutritional status, and fast food consumption in a sample of higher education students in Portugal. An online questionnaire was developed and disseminated by social networks among students during the first half of 2023. Two hundred and thirty-seven students participated, mainly female (65.4%), who were attending public higher education institutions (59.1%), with a median of age of 20.0 (19.0; 22.0) years, and about 20% of the sample had overweight. Approximately 80% consumed fast food, and almost 40% consumed it more than once or twice a week. Predominantly (78.0%), they chose hamburger meals, spending EUR 8.0 per meal. The factors that most influenced the choice of fast food were ease or convenience of preparation (59.9%), price (48.5%), and flavor (28.3%). There were also differences between sexes and between those attending public and private higher education institutions regarding whether they usually consume fast food or not. The body mass index was positively associated with age (r: 0.142; p = 0.029) and with fast food spending (r: 0.146; p = 0.024). The results have implications for public health and clinical nutrition, and can support more effective strategies to improve food choices in higher education students. [ABSTRACT FROM AUTHOR]

Background: Young females are at a higher risk of developing unhealthy eating behaviors. This study investigated the relationship between appetitive traits and eating behaviors among female university students. Methods: The study participants were 520 female university students from a public university in Eastern China. Appetitive traits were assessed using the Chinese version of the Adult Eating Behavior Questionnaire (C-AEBQ). Data on eating behaviors, including food intake frequency, meal regularity, and dieting behavior, were collected using self-administered questionnaires. The body mass index (BMI) was calculated using self-reported data. Pearson's and Spearman's correlations were used to correlate appetitive traits with BMI and eating behaviors. Latent profile analysis (LPA) was used to identify different appetitive patterns, and logistic regression was used to analyze the relationship between different appetitive patterns and eating behaviors. Results: Two food-approach traits (food enjoyment and emotional over-eating) were positively correlated with BMI, while two food-avoidance traits (slowness in eating and satiety responsiveness) showed negative correlations. Food responsiveness was linked to a higher intake of delivered food, spicy food, and sugar-sweetened beverages, whereas satiety responsiveness was correlated with more frequent meal skipping. The LPA identified four appetitive patterns: food approachers, food approachers with emotional under-eating, food avoiders, and food avoiders with emotional over-eating. Food avoiders had significantly lower BMI than the other groups. Compared to food approachers, food avoiders skipped breakfast more frequently, and food avoiders with emotional over-eating skipped both breakfast and lunch more often. After adjusting for BMI, appetitive patterns showed no significant relationship with dieting behavior. Conclusion: Among female university students, appetitive patterns correlated with eating behaviors, and students with food-avoidance patterns had a higher risk of meal irregularity. These findings emphasize the importance of implementing trait- and pattern-specific approaches to promote healthy eating behaviors among female university students.

Research has shown that hungry individuals are more impulsive, impatient, and prone to make indulgent food choices compared to their satiated counterparts. However, the literature is still mixed, with some studies showing such results while others fail to demonstrate hunger effects on consumers’ choice behavior. The current cross-sectional study (N = 461) sought to address these inconsistencies by examining whether the link between hunger and people’s propensity to make indulgent (vs. virtuous) food choices is moderated by their healthy eating concerns. Our findings revealed a weak but significant association between participants’ self-reported hunger levels and their likelihood of making indulgent rather than virtuous food choices (e.g., preferring a chocolate cake instead of a fruit salad). Importantly, this effect was moderated by their healthy eating concerns, such that the link between hunger and choice likelihood of indulgent food options only emerged among participants who scored lower, but not higher, in healthy eating concerns. We also replicated these results in a robustness check that focused on the extent to which participants indicated having a healthy lifestyle (e.g., exercising regularly), with a similar moderating influence of this factor. Together, these findings shed light on the importance of considering certain boundary conditions for establishing a link between hunger and consumers’ food choices, thus adding nuance to the growing body of hunger-related literature. The results emphasize the importance of ensuring the availability of healthier snack options in environments wherein foods and beverages can be consumed, particularly at times when consumers tend to be hungry, to promote healthier eating habits.

This cross-sectional study investigated the relationship between the use of food barcode scanner app (FBSA) and orthorexia, diet and emotions. A total of 1610 women from the general population were included in this study, 388 of whom were FBSA users. Participants completed questionnaires assessing socio-demographic and health characteristics, food barcode scanner use (Food Barcode Scanner App Questionnaire), orthorexia (Teruel Orthorexia Scale), food choice motivations (Food Choice Questionnaire), health anxiety (Health Anxiety Questionnaire), and emotional competence (Profile of Emotional Competence). The results showed no difference in socio-demographic characteristics between FBSA users and FBSA non-users. However, FBSA users scored higher on healthy orthorexia and health anxiety than non-users. FBSA users' food choice motivations were also more focused on natural food content, health, weight control and ethical concerns than non-users. Although no difference was found between FBSA users and non-users for orthorexia nervosa, orthorexia nervosa and pathological FBSA use scores were positively correlated. Moreover, health anxiety scores were positively correlated with FBSAQ “pathological use” subscale. While FBSA use may promote the adoption of a healthy diet, vigilance is required for individuals with orthorexic symptoms and health concerns. These two dimensions could be risk factors for problematic FBSA use.

Abstract The aim of this study was to investigate household food security (access) level and the dietary diversity of households in the Nsukka Local Government Area in South‐eastern Nigeria. From 20 local communities of Nsukka, 390 women were randomly sampled from the women's group and asked to complete a survey that determined the Household Food Insecurity Access Scale scores and the Household Dietary Diversity Scores (HDDS). The descriptive results indicated a high level of food insecurity with 82.6% households reporting various degrees of food insecurity. Over half of the sampled population experienced insufficient food quality. They either ate unwanted food (65.9%), limited variety (63.1%), or unpreferred food (64.6%). Some households experienced insufficient food intake by going a whole day without food (38.2%), go to sleep hungry (45.1%), or have no food of any kind (49%). The analysis of variance showed no significant difference (p = 0.428) in the food security level of households headed by males as compared with those headed by females. Approximately 53.6% of households fell at or below the average HDDS; males headed 48% of these households, while females headed 64%. The chi‐square test indicated factors associated with household food security including age, education, work status and income, whereas the gender of the household head, household size and marital status were not significantly associated. Public–private partnerships, nutrition orientation and food intervention programs could improve food security in this area.

Abstract At times of severe social disruption, be that war, conflict, pandemic, or economic downturn, both the availability and consumption of healthy dietary patterns can be adversely affected with any effects often outlasting the initial social disruption. For instance, when the COVID‐19 pandemic hit and lockdown restrictions followed, households were reported to consume unhealthy diets. In some cases, this seemed to be a response to the situation and a coping mechanism. In contrast, in other cases, it was a consequence of limited food availability or access, with some communities finding that fresh foods became difficult to source due to the disruption in global supply chains. The example presented by the impact of conflict in Ukraine, which has also disrupted global food supply chains, at a macrolevel, food systems and at a microlevel, individual and community shows that food choices may respond to different global events in similar ways. Therefore, in this review, a range of events/disruptions are considered, beyond pandemics and wars, including climate disasters (e.g., fire, famine, and floods) that have been shown to impact food supply and consequently, food security. The importance of this can be seen as inadequate and nutritionally poor diets have a concomitant effect on health, which extends beyond the initial period of societal stress and disruption of food supply chains. Hence, the impact of such disruptions on consumer behavior which includes food choice needs to be corroborated. Therefore, this review aims to discuss the impact of such disruptions on consumer behavior and food choices. Additionally, this review provides some practical strategies that can be used to ensure the availability of healthy diets.

Abstract Background Using rewards may be an effective method to positively influence children’s eating behaviour but evidence to date is limited, particularly in older children. The cashless canteen systems in schools provides a unique opportunity to implement a food-based reward scheme but intervention development work and feasibility testing is needed. The overall aim of the E4T feasibility study was to examine the feasibility and acceptability of implementing a rewards scheme based on the food purchasing behaviour of pupils in cashless canteens in secondary schools. Methods A non-randomised, controlled, parallel-group cluster feasibility study conducted in four secondary schools (two intervention and two control) serving areas of the highest social deprivation in Northern Ireland. During the 4-month trial, pupils earned points for foods purchased at the school canteen, with better nutritional choices having a higher value. Pupils could exchange the points they earned for rewards (e.g. stationery, vouchers, sports equipment) via the E4T website. Qualitative and quantitative data was collected from year 9 and 10 pupils (boys and girls aged 12–14 years), teachers and canteen staff to address the feasibility questions. Results Two intervention (one urban, one rural) and one control (urban) school completed the study. Seventy-one percent of 12–14-year-old pupils consented to take part; 1% of parents opted their child out of the study. Questionnaire completion rates were high (6 and 11% of questionnaires were partially completed at baseline and follow-up respectively). Collecting data on food consumed in the canteen was challenging logistically. Focus groups with pupils indicated that the overall concept of E4T was well received and there was a high degree of satisfaction with the rewards available. Pupils and teachers made several suggestions for improvements. Conclusions E4T was successfully implemented as a result of collaboration between schools, school canteens and cashless canteen providers working with a multidisciplinary research team. It was acceptable to pupils, teachers and canteen staff. The findings suggest a few areas for refining implementation and evaluation processes that would need to be considered in the design of a larger trial, particularly resources required to streamline implementation and ways to optimise pupil engagement. Trial registration Under review with https://www.clinicaltrials.gov (retrospective registration—reg number and weblink to be added).

AbstractThe investigation aims to explore the food choice behavior of tourists concerning traditional Kashmiri food. The Extended Theory of Planned Behaviour (ETPB) has been applied that explains human behavior from the perspective of the attitude-behavior-experience relationship. An instrument was developed based on previous literature and was tested for a pilot study to check its validity and reliability. A descriptive research design and a positivist approach were applied to the present investigation. A sample of 387 valid questionnaires was analyzed for the present study. The purposive sampling technique was used to collect the data from tourists consuming traditional Kashmiri traditional food. Collected data was analyzed through SPSS-20 and Smart-PLS 4.0 software. The investigation results revealed that the Extended Theory of Planned Behaviour provided feasible explanations for tourists’ traditional food consumption behavior. Except for the Esthetic Experience, all other variables (i.e. Attitude, Curiosity, Education, Perceived Behavioural Control, Perceived Usefulness, and Subjective norms) have a significant positive relation with Behavioural Intention, and Behavioural Intention has a significant positive association with Actual Behaviour. Given the lack of research examining tourist food consumption, this study provided evidence that one of the effective ways to understand tourists’ traditional food buying behavior is from the perspectives of both attitude-behavior relationships and experience.

The coronavirus has wreaked havoc on the global economy before the eyes of the entire world. Due to evolving consumer needs and expectations during the pandemic, the supply and demand for various goods and services varied from the pre-COVID-19 period. This article aims to understand the changes in purchasing and food choices, focusing particularly on meat and meat products, made by consumers and households in response to the crisis caused by the COVID-19 pandemic. The study also indicates the impact directions of these changes and assesses the magnitude of the contribution of various determinants that influenced them. The literature review from 2020 to 2023 was conducted using Scopus and the Web of Science scientific databases. The study identified sociodemographic and individual factors as the main determinants influencing consumers’ purchasing or eating behavior. Positive shifts (e.g., implementing strategies to better manage food at home through activities like creating shopping lists, the average increase in consumer spending during store visits, and decrease in visit frequencies) or negative changes (e.g., shortages of food products in stores due to consumer panic buying, unusually high demand resulting from stockpiling, purchasing fewer fresh products, increased consumption of unhealthy foods and snacking, among other factors) during isolation were influenced by various individual factors (e.g., motivation, mental state) or sociodemographic factors (e.g., gender, age, income level, education). While individual factors had a greater impact on changes in consumer behavior in the early stages of the COVID-19 pandemic, socio-demographic factors became more important as the pandemic progressed. [ABSTRACT FROM AUTHOR]

Maternal nutrition is impacted by personal and environmental factors including dietary intake, knowledge, food availability, and affordability. This cross-sectional analysis aimed to evaluate nutrition-related knowledge, attitudes, practices, and associations with hemoglobin concentration among lactating mothers in the Bukavu region, Democratic Republic of the Congo. In 444 lactating mothers, nutrition-related knowledge and practice were assessed by questionnaires and translated into knowledge and practice scores ranging from 0 to 1, attitudes and drivers of food choice were assessed, the Dietary Diversity Score (DDS) was assessed with 24 h dietary recalls in a potential range from 0 to 10, and hemoglobin (Hb) was measured in mothers and their infants. Anemia prevalence was 28.2% among mothers and 74.3% among infants aged 3–8 months. Nutritional knowledge and practice were limited (the median total knowledge score was 0.39, median DDS was 3.0). While there were slight positive correlations between knowledge and maternal Hb, DDS did not significantly correlate with either knowledge or Hb. Although half of the mothers stated a perception about their own susceptibility to anemia or vitamin A deficiency (56.4%, 47.4%), less than half of those could justify their estimation (40.9%, 44.2%). Taste (68.1%), appearance (42.5%), availability (29.0%), and health effects (25.6%) were important drivers of food choice. In conclusion, interventions on the different influencing factors including nutrition education strategies are needed. [ABSTRACT FROM AUTHOR]

Black pregnant women in Chicago are disproportionately affected by maternal morbidity and mortality and are more likely to reside in neighborhoods that experience greater economic hardships and food apartheid than any other race/ethnicity. Addressing social determinants of health such as structural inequities, economic environment, and food apartheid issues may provide insights into eliminating Black maternal morbidity and mortality disparities. This study explores food choice determinants and dietary perspectives of young, urban, Black pregnant women. Two audio-recorded focus groups were conducted in Chicago, IL between March 2019 and June 2019 to discuss pregnancy experiences and factors affecting maternal nutrition. Thematic analysis was used to identify the codes, themes, and subthemes of the data. Data analysis was guided by the Social Ecological Model (SEM) as a theoretical framework. Eleven, young, Black women were recruited. Three major themes were discussed across the SEM levels that influenced food choice including food access, stress and family influences on eating, and the need for nutritional education during pregnancy. These choices were primarily rooted in the detrimental effects of food apartheid experienced within the participants' neighborhoods. Therefore, acknowledging, understanding, and addressing food apartheid and its impact on Black maternal health disparities is needed in clinical practice, research, and policy change. [ABSTRACT FROM AUTHOR]

Summary: While consumers are increasingly used to purchasing online, virtual reality (VR) is well acknowledged to enhance consumer experience via immersive and interaction systems. In our research, we recruited 160 participants (80 per experiment) to compare their consumer experiences of choosing Fast‐Moving Consumer Goods (FMCGs) in a virtual store (via VR) and on an online webpage. Specifically, each participant was asked to choose four FMCGs (foods in Experiment 1 and non‐foods in Experiment 2) for the next 4 weeks, and they filled out the Positive and Negative Affect Scale before and after completing choice tasks. Results of the anova showed that there was a significant decrease in negative affect scores following both food and non‐food choices (Mbefore = 1.3 vs. Mafter = 1.2). Positive affect ratings were significantly higher for food choices in VR than online (MVR = 2.5 vs. Monline = 2.1), with no significant difference for non‐food choices. This highlights the impact of VR on food choice and its potential to transform human–food interactions. The study reveals that VR can narrow the gap between consumers' expectations and actual perceptions by creating an immersive and interactive shopping experience, thus significantly influencing consumer behaviour. [ABSTRACT FROM AUTHOR]