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Simple Summary: The egg is an inexpensive and well-balanced food source of quality nutrients. While most eggs consumed nowadays are chicken eggs, the eggs of quail are more and more often available. At the same time, consumer demands for quality and diversity of food are growing as living standards improve. Moreover, increased interest is also observed in the use of products that may help to improve the quality and sustainability of poultry production and reduce environmental pollution. Among the products with alternative sources of protein for poultry, including quail, are insects and compounds containing bioactive phytochemicals. As there is a great variety in quail breeds and lines and in insect meal products and bioactive phytochemicals, the effects of resveratrol and defatted black soldier fly (Hermetia illucens) larvae meal inclusion in the diets of Manchurian Golden quail have been studied. This study aimed to examine the effects of supplementing a basal diet with resveratrol and black soldier fly (Hermetiaillucens) larvae meal on Manchurian Golden quail egg production and quality as well as consumer attitudes towards the quail eggs and their acceptability. Quail were allotted three treatments for a laying period of 3 months. The dietary treatment groups were those of a basal diet, a basal diet with 250 mg/kg resveratrol pliusACE, and a diet supplemented with 10% black soldier fly larvae meal (BSF). The BSF larvae meal supplement increased the live weight of the quail, but the differences in the mean egg production and egg external parameters between the experimental groups were insignificant. The egg yolk from the quail fed with resveratrol and BSF supplementation demonstrated lower (p < 0.001 and p < 0.01) pH compared with the quail fed a basal diet. Egg yolk colour showed lower (p < 0.05) lightness and lower (p < 0.01) yellowness and colour saturation in the group of quail fed with resveratrol supplement compared with BSF supplement. Resveratrol inclusion in the basal diet resulted in increased (p < 0.001) protein content in the yolk. BSF inclusion in the diet showed the effect by increasing (p < 0.001) dry matter in albumen. The total monounsaturated fatty acids, polyunsaturated fatty acids, and cholesterol content were not affected by the dietary treatment. The inclusion of BSF larvae meal in the diet increased the proportion of total saturated fatty acids and lowered the proportion of total trans fatty acids in yolk lipids and demonstrated less favourable ratios of fatty acids and nutritional indices, except for the peroxidisability index, and showed higher oxidative status (p < 0.05), flavour score, and overall egg acceptance compared with the quail fed on a basal diet. [ABSTRACT FROM AUTHOR]

Abstract Background Irritable bowel syndrome (IBS) is a common gastrointestinal disorder in which the intake of food is known to exacerbate symptoms. Experiencing food related symptoms can lead to avoidance of food, and cause anxiety related to food intake. We aimed to explore perceptions of the healthiness of food, food avoidance, and food-related worry and anxiety among individuals with and without IBS. Methods This study was based on a survey conducted in January-February 2017. In total, 2000 participants aged 20–65 were invited by postal letter randomly obtained through the Swedish state personal address register. The questionnaire included aspects of socioeconomic position, different disorders including IBS and food intolerances, food avoidance, and food-related worry or anxiety. Results In total, 538 participants were included in this study, of whom 8.4% (n = 45) reported having IBS. There were few differences regarding the perceived healthiness of foods between individuals with and without IBS. Participants with IBS avoided gluten (OR 3.45, p = 0.002), lactose (OR 5.0, p

Abstract Objective To explore how professionally qualified, working Indian mothers conceptualize healthy foods in general, perceive processed infant and baby foods available commercially and what feeding practices they actually follow with their children at home. Design Five focus groups with 8–12 participants were conducted around the participants’ conceptualization of healthy food, their perceptions about commercially available processed baby and infant foods and their actual feeding practices that they routinely follow with their children. Discussion transcripts were analyzed using an inductive coding approach. Setting India. Participants Fifty-one professionally qualified, working women with at least one child under 5 years of age. Results Participants agreed that fresh food is healthiest. They also had favorable opinions about processed infant and baby foods with regards to healthfulness, hygiene and safety. Healthy foods were largely conceptualized in relation to nutrient claims, ingredients and discernible health outcomes. They use cues, such as health claims, brand, price, package design and others to determine healthfulness of the product. Perception was heavily influenced by these extrinsic cues rather than by participants’ own nutrition knowledge. Despite having the knowledge, most participants admitted to using these foods on account of factors such as their own inability to lactate, social pressure, lack of time and convenience. Conclusions Most educated and well off people continue to use these products. While they rue the lack of stringent regulatory measures in India, they feel there is an urgent need to address this huge policy gap by way of legislation and regulation.

This study evaluated the healthiness of meat products (n = 62) and their plant-based (PB) counterparts (n = 62) available in the UK market. Back-of-pack (BoP) and front-of-pack (FoP) nutrition label information, nutrition and health claims, and nutrient profiling model scores were compared. BoP labels revealed that meat products had higher protein, fat, and saturated fat content (p = 0.029), whilst PB alternatives were higher in dietary fibre and carbohydrates (p < 0.001). Red colour coding (FoP) for fat and saturated fat ('high') was more prominent in meat products (23 and 35%, respectively), and the red meat category had the most products with high fat and saturated fat content. Only 15% of meat products made nutrition claims compared to 40% of PB alternatives, and none included health claims. Most red meat PB alternatives made a nutrition claim, all related to the protein content (34%). The nutrient profiling model indicated that 74% of the PB alternatives were 'healthy' compared to 60% of the meat products. No association was found between the product type (meat/PB) and healthiness, except for the red meat products, which showed a significant negative association (p = 0.005), suggesting that these products corresponded to less healthy options. Therefore, PB alternatives can be considered as healthier substitutes for meat products. [ABSTRACT FROM AUTHOR]

Background: Irritable bowel syndrome (IBS) is a common gastrointestinal disorder in which the intake of food is known to exacerbate symptoms. Experiencing food related symptoms can lead to avoidance of food, and cause anxiety related to food intake. We aimed to explore perceptions of the healthiness of food, food avoidance, and food-related worry and anxiety among individuals with and without IBS. Methods: This study was based on a survey conducted in January-February 2017. In total, 2000 participants aged 20–65 were invited by postal letter randomly obtained through the Swedish state personal address register. The questionnaire included aspects of socioeconomic position, different disorders including IBS and food intolerances, food avoidance, and food-related worry or anxiety. Results: In total, 538 participants were included in this study, of whom 8.4% (n = 45) reported having IBS. There were few differences regarding the perceived healthiness of foods between individuals with and without IBS. Participants with IBS avoided gluten (OR 3.45, p = 0.002), lactose (OR 5.0, p < 0.001) and alcohol (OR 2.0, p = 0.042) more frequently than individuals without IBS, and avoidance was driven by abdominal pain. Participants with IBS also reported feeling more worried and having anxiety about diet than those without IBS (p = 0.032 and p = 0.002, respectively). Conclusion: This study indicates that individuals with IBS perceive most foods as equally healthy as individuals without IBS. Having IBS increases the odds of avoiding gluten, lactose, and alcohol. Worry and anxiety related to diet were more common among individuals with IBS, and these aspects need to be considered both in clinical practice and in future research. [ABSTRACT FROM AUTHOR]

Objective: To explore how professionally qualified, working Indian mothers conceptualize healthy foods in general, perceive processed infant and baby foods available commercially and what feeding practices they actually follow with their children at home. Design: Five focus groups with 8–12 participants were conducted around the participants' conceptualization of healthy food, their perceptions about commercially available processed baby and infant foods and their actual feeding practices that they routinely follow with their children. Discussion transcripts were analyzed using an inductive coding approach. Setting: India. Participants: Fifty-one professionally qualified, working women with at least one child under 5 years of age. Results: Participants agreed that fresh food is healthiest. They also had favorable opinions about processed infant and baby foods with regards to healthfulness, hygiene and safety. Healthy foods were largely conceptualized in relation to nutrient claims, ingredients and discernible health outcomes. They use cues, such as health claims, brand, price, package design and others to determine healthfulness of the product. Perception was heavily influenced by these extrinsic cues rather than by participants' own nutrition knowledge. Despite having the knowledge, most participants admitted to using these foods on account of factors such as their own inability to lactate, social pressure, lack of time and convenience. Conclusions: Most educated and well off people continue to use these products. While they rue the lack of stringent regulatory measures in India, they feel there is an urgent need to address this huge policy gap by way of legislation and regulation. [ABSTRACT FROM AUTHOR]

This work examines consumers' perceptions of products containing bee propolis using the theory of planned behavior as a theoretical foundation. As antecedents of attitude, this work employs price fairness, healthiness, eco-friendliness, and ease of use. A survey was issued to participants who had experience using bee propolis products and who were recruited using the Clickworker platform service. In total, 305 valid observations were collected for analysis. This study used a maximum likelihood-based structural equation model to test the research hypotheses and find that price fairness, healthiness, eco-friendliness, and ease of use positively affected attitude. Moreover, the intention to use is positively impacted by attitude, subjective norms, and behavioral control. This research contributes to the literature by demonstrating the explanatory power of the theory of planned behavior with respect to bee propolis products. [ABSTRACT FROM AUTHOR]

This article introduces the RAM 2024 Special Issue on Marketing and Food, designed to report on and stimulate new scientific advancements in the field. It discusses the conflicting concerns related to food consumption and the emerging practices of consumers and industry players. The Special Issue explores how consumers react to new technologies used in post-purchase situations through the representation of experiences via social media (David et al., 2024). Food is at the heart of today's sustainability issues, and this Special Issue shows that the environmental impact of food consumption is influenced by the provisioning systems geographically available for consumers (Mourre et al., 2024) and by the perceived and objective accessibility of local food at the moment of choice (in supermarkets or restaurants; Garcia et al., 2024). Consumers' reactions to retailers' sustainable initiatives to manage and prevent food waste are shown to be ambivalent (Hanan et al., 2024), revealing a complex relationship. Finally, the Special Issue explores consumers' reconnection with food consumption through mindful eating, allowing a greater focus on internal sensations and fostering awareness of both personal motivations and the environmental impact of consumption (Dupont Le Priol and Schmitt, 2024). Avenues for future research and implications for practice and policy are discussed. [ABSTRACT FROM AUTHOR]

Recently, many restaurateurs in the food and beverage industry started using vague and abstract names to label their dishes. However, the influence of the concreteness of food names on consumers' evaluations of food remains unclear. Therefore, the present study investigated people's perceptions of food names with different levels of concreteness and their evaluations of food deliciousness and healthiness through two experiments. Experiment 1 investigated the likelihood of names with different levels of concreteness being perceived as foods or dishes through subjective guessing tasks. In line with the hypothesis of mental imagery consistency, the results revealed that individuals were more inclined to perceive high-concreteness names as actual food or dishes than low-concrete names. Experiment 2 further explored the impact of food names with different levels of concreteness on consumers' perceptions and evaluations of food in terms of the direct sensory (deliciousness) and indirect inference (healthiness) dimension. The results showed that in terms of deliciousness, consistent with the feelings-as-information theory, high-concreteness food names were rated significantly higher than low-concreteness ones. In terms of healthiness, consistent with the incongruence theory, low-concreteness food names were rated significantly higher than high-concreteness ones. These results indicated that high-concreteness names were more likely to be perceived as foods or dishes. Moreover, they also had advantages in the direct sensory dimension (deliciousness) but were perceived as less healthy in the indirect inference dimension (healthiness). The present findings provide new evidence for studies related to food naming and the evaluation of deliciousness and healthiness and offer suggestions and strategies for the food and beverage industry in naming foods and dishes. [ABSTRACT FROM AUTHOR]

Food computing, a newly emerging topic, is closely linked to human life through computational methodologies. Meal recommendation, a food-related study about human health, aims to provide users a meal with courses constrained from specific categories (e.g., appetizers, main dishes) that can be enjoyed as a service. Historical interaction data, important user information, is often used by existing models to learn user preferences. However, if a user's preferences favor less healthy meals, the model will follow that preference and make similar recommendations, potentially negatively impacting the user's long-term health. This emphasizes the necessity for health-oriented and responsible meal recommendation systems. In this article, we propose a healthiness-aware and category-wise meal recommendation model called CateRec, which boosts healthiness exposure by using nutritional standards as knowledge to guide the model training. Two fundamental questions are raised and answered: (1) How can the healthiness of meals be evaluated? Two well-known nutritional standards from the World Health Organization and the United Kingdom Food Standards Agency are used to calculate the healthiness score of the meal. (2) How can the model training be guided in a health-oriented manner? We construct category-wise personalization partial rankings and category-wise healthiness partial rankings, and theoretically analyze that they meet the necessary properties and assumptions required to be trained by the maximum posterior estimator under Bayesian probability. The data analysis confirms the existence of user preferences leaning towards less healthy meals in two public datasets. A comprehensive experiment demonstrates that our CateRec effectively boosts healthiness exposure in terms of mean healthiness score and ranking exposure while being comparable to the state-of-the-art model in terms of recommendation accuracy. [ABSTRACT FROM AUTHOR]

Consumers are increasingly demanding and concerned about their health, with gluten-free products, reduced lactose and added dietary fiber being a market trend. Therefore, the present work aimed to evaluate the influence of orange albedo flour on the quality characteristics of cheese breads with reduced lactose content. A completely randomized design was used, with treatments arranged in a factorial scheme with 5 concentrations of orange albedo flour (0%, 3.5%, 7.0%, 10.5% and 14.0%) replacing tapioca starch. Analyzes of specific volume, expansion coefficient, apparent density, crust thickness, pH, crumb color and acceptance test were carried out. The results were evaluated using analysis of variance (ANOVA), mean test (Scott-Knott - 5% significance) and external preference map. The results obtained showed that the replacement of starch with orange albedo flour caused changes in some quality parameters of cheese breads with reduced lactose content, obtaining lighter products in relation to cheese breads without substitution, with cheese breads made with replacement of up to 7.0% of orange albedo flour obtaining values for coefficient of expansion, specific volume, crust thickness, apparent density and acceptability similar to those without replacement, and can be considered a source of fiber. Therefore, it is concluded that it is viable to replace starch with up to 7.0% of orange albedo flour in cheese breads with reduced lactose content. [ABSTRACT FROM AUTHOR]

The floricultural assiduity of India is huge and diversified. Other diligence similar to herbal assiduity, drugs, scents, spices, cosmetics, skincare, and medicinal diligence is dependent on the floricultural diligence directly or laterally. That is why it's important to check the quality of the flowers before they're applied to other diligence to maintain thickness in the quality of the flowers and to meet client satisfaction. still, delicate floricultural products are veritably perishable and vulnerable to the external terrain. therefore, exposing them to the external terrain for a long time for quality checking can reduce their overall life. Statistics show that the postharvest processing loss for fresh-cut flowers can be as high as 31.88, of which the grading loss makes up 21.74. So, it's important to make a system for quality checking and health classification of flowers through image scanning grounded on their appearance. So that, only healthy, fresh, non-infected flowers can be named, and dead, infected flowers can be barred from the process. Because of this force will be reduced for homemade checking and effectiveness will be bettered. [ABSTRACT FROM AUTHOR]

Abstract Emerging markets comprise different healthy food products, such as functional foods including grains, fruits, and vegetables; foods for people with dietary restrictions; foods with clean labels, plant-based and organic ingredients, as well as ingredient options to replace sodium, sugars, fats, as well as alternatives to synthetic nitrite. The variety of ingredients with potential applications in these products raises relevant safety issues due to the lack of studies about possible biological contaminants, and nutritional, chemical, microbiological and allergen concerns. Besides, certain ingredients may present the potential for allergenicity, intolerance, or other immunological reactions, such as celiac disease. Derivatives of alternative plant-based proteins are examples of these risks and should be assessed for their allergenic potential and specific microbial load. Food safety refers to risk management, based on control measures established throughout the production chain, not limited to quality tests on the final product. This review addresses the main categories of food recognized as healthy by consumers, from a food safety point of view, pointing out the potential risks and management alternatives available for this new market of clean label products.

This study investigated consumers' perceptions of adding bee pollen to bread. An attitude questionnaire composed of 48 statements related to "general health," "light products," "natural products," "salty products," "food as a reward," "pleasure," and "food neophobia" was answered by the participants, who indicated their level of agreement with each statement according to a 5-point Likert scale, ranging from (1) "totally disagree" to (5) "totally agree." A check-all-that-apply (CATA) questionnaire was also employed to characterize 12 visual stimuli. The creation of stimuli was carried out using a factorial design, resulting in 12 images of bread. Three clusters of consumers were identified, each associating positive attributes with stimuli containing bee pollen, regardless of the health claim, while negative attributes were associated with stimuli without added pollen. The main positive drivers of liking were "I would buy," "attractive," "pleasant color," "healthy," "light," and "natural." On the other hand, the negative drivers of liking were "unattractive," "I don't like it," "I wouldn't buy," "hard," and "unpleasant color." This study provides valuable information for developing healthier bread using natural ingredients with bioactive compounds, such as bee pollen.

Meal kits have become increasingly popular as a convenient solution for consumers seeking to prepare high-quality meals at home, falling under the ready-to-cook category. The rising number of subscriptions and the growing presence of companies offering meal kit services illustrate the popularity of this industry. The aims of this study include (a) identifying consumer perceptions of the health and sustainability aspects of meal kit services; (b) exploring how these perceptions influence consumer satisfaction; (c) examining the influence of consumer satisfaction on the intention to repurchase meal kits and recommend them to others; and (d) investigating potential significant differences among meal kit users with dietary, health, and environmental concerns. This exploration encompasses the effects of meal kits' attributes on each group's perceived value, satisfaction, and behavioral intentions. The partial least squares technique was utilized to test the research model using SmartPLS 4. Results of the current study support findings of past research suggesting that consumer perceptions of sustainability and healthiness positively influence their satisfaction and consequently their behavioral intentions. The findings of this study also offer practical implications for meal kit companies. Since consumer satisfaction is significantly influenced by both perceived healthiness and sustainability, companies should re-consider their branding strategies by focusing more on environmentally friendly advertising that makes connections between their attributes. [ABSTRACT FROM AUTHOR]

This study aimed to assess the level of microbial contamination in raw cow milk samples collected from farms in rural and urban regions of Raisen and Bhopal districts, Madhya Pradesh, India. Recent data are gathered to investigate the microbial quality of the milk samples directly, rather than relying on reported findings from other sources. The results reveal that both rural and urban milk samples exhibit significantly higher bacterial colony counts compared to acceptable limits for total viable count. The average total viable count for urban samples is 8.699 log CFU mL−1, with a standard deviation of 0.821 log CFU mL−1, using a sample size of 1 mL. Moreover, urban samples show a higher initial incubation count (8.728 ± 0.431 log CFU mL‐1), indicating potential unsanitary milk handling practices in urban areas. In contrast, rural milk samples demonstrate significantly lower bacterial counts (8.0778 ± 0.079 log CFU mL−1) and exhibit superior laboratory sanitization measures. Enteric bacteria such as Escherichia coli, Enterobacter species, Klebsiella species, and Shigella are found in both urban and rural milk samples after isolation. However, strains of bacterial culture specific to Pseudomonas and Salmonella species are exclusively detected in urban samples, suggesting a higher contamination level in urban areas compared to rural regions. These findings highlight the urgent need for improved milk production and handling practices in both rural and urban areas, particularly in urban settings where the contamination levels are found to be significantly higher. The results of this study contribute to the understanding of microbial quality in raw cow milk and emphasize the importance of implementing appropriate interventions to ensure the safety and quality of milk consumed by the population. [ABSTRACT FROM AUTHOR]

The plant-based meat analogue (PBMA) market in Australia is growing, as it is globally, based on the potential of the products’ healthiness and sustainability. The potential of current commercially available PBMAs in Australia is assessed based on healthiness and sustainability followed by a comparison of the plant proteins which have demonstrated desirable functionality with those used in commercially available PBMAs. Robust evidence supports the sustainability claims of PBMAs over meat products. Regarding healthiness, on a macro scale, there is nutritional equivalence; however, on a micro scale, most commercial PBMAs lack essential minerals and vitamins (such as iron and vitamin B12). There is a low diversity of plant proteins used in commercial PBMAs, which is a poor representation of the numerous plant proteins within the scientific literature. This review highlights the likely reasons limiting the diversity of plant proteins used in commercially available PBMAs in Australia and provides insights into how these products can fulfil their potential regarding their sustainability and healthiness.

This study evaluated the healthiness of meat products (n = 62) and their plant-based (PB) counterparts (n = 62) available in the UK market. Back-of-pack (BoP) and front-of-pack (FoP) nutrition label information, nutrition and health claims, and nutrient profiling model scores were compared. BoP labels revealed that meat products had higher protein, fat, and saturated fat content (p = 0.029), whilst PB alternatives were higher in dietary fibre and carbohydrates (p < 0.001). Red colour coding (FoP) for fat and saturated fat (‘high’) was more prominent in meat products (23 and 35%, respectively), and the red meat category had the most products with high fat and saturated fat content. Only 15% of meat products made nutrition claims compared to 40% of PB alternatives, and none included health claims. Most red meat PB alternatives made a nutrition claim, all related to the protein content (34%). The nutrient profiling model indicated that 74% of the PB alternatives were ‘healthy’ compared to 60% of the meat products. No association was found between the product type (meat/PB) and healthiness, except for the red meat products, which showed a significant negative association (p = 0.005), suggesting that these products corresponded to less healthy options. Therefore, PB alternatives can be considered as healthier substitutes for meat products.

This work examines consumers’ perceptions of products containing bee propolis using the theory of planned behavior as a theoretical foundation. As antecedents of attitude, this work employs price fairness, healthiness, eco-friendliness, and ease of use. A survey was issued to participants who had experience using bee propolis products and who were recruited using the Clickworker platform service. In total, 305 valid observations were collected for analysis. This study used a maximum likelihood-based structural equation model to test the research hypotheses and find that price fairness, healthiness, eco-friendliness, and ease of use positively affected attitude. Moreover, the intention to use is positively impacted by attitude, subjective norms, and behavioral control. This research contributes to the literature by demonstrating the explanatory power of the theory of planned behavior with respect to bee propolis products.

This study investigated consumers' perceptions of adding bee pollen to bread. An attitude questionnaire composed of 48 statements related to "general health," "light products," "natural products," "salty products," "food as a reward," "pleasure," and "food neophobia" was answered by the participants, who indicated their level of agreement with each statement according to a 5-point Likert scale, ranging from (1) "totally disagree" to (5) "totally agree." A check-all-that-apply (CATA) questionnaire was also employed to characterize 12 visual stimuli. The creation of stimuli was carried out using a factorial design, resulting in 12 images of bread. Three clusters of consumers were identified, each associating positive attributes with stimuli containing bee pollen, regardless of the health claim, while negative attributes were associated with stimuli without added pollen. The main positive drivers of liking were "I would buy," "attractive," "pleasant color," "healthy," "light," and "natural." On the other hand, the negative drivers of liking were "unattractive," "I don't like it," "I wouldn't buy," "hard," and "unpleasant color." This study provides valuable information for developing healthier bread using natural ingredients with bioactive compounds, such as bee pollen. [ABSTRACT FROM AUTHOR]

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This research aimed to evaluate the effect of interdisciplinary educational interventions on children's attitudes, knowledge, preferences, and perceptions about different nutrition labels. Four hundred and ten elementary school children, aged between seven and ten years, participated in the research. The children completed questionnaires on attitudes, knowledge, and preferences about nutrition labeling and on perceived healthiness of a food product considering different types of nutrition labels (Pre-Intervention). They then participated in educational interventions as a strategy to address nutrition labeling of foods (Intervention). Finally, the Pre-Intervention questionnaires were reapplied (Post-Intervention). The intervention improved children's attitudes and knowledge about nutrition labeling. It also showed that this public has a greater preference for labels printed on the front of the food package. The label in the form of a warning was considered the most favorable for comparing the healthiness of the food product among children, while the table was the least preferred. It is concluded that interdisciplinary educational interventions are effective in improving children's attitudes, knowledge, preferences, and perceptions about different nutrition labels on a food product. The front label model is the most suitable for food packaging aimed at children. [ABSTRACT FROM AUTHOR]

Previous research has repeatedly suggested that small (vs. large) companies have a higher appeal to consumers, yet the underlying mechanisms explaining why such an effect occurs remain understudied. Through four experiments, we show that company size cues affect consumer preferences; products originating from small companies are perceived to be healthier than those from large companies, with a downstream positive effect on willingness to buy. Specifically, small (vs. large) company size cues increase the perception of product safety, in turn increasing the perception of product healthiness. This effect is more pronounced for individuals who are more sensitive to safety signals, scoring high on sensitivity to pathogen disgust. Our findings provide managerially relevant insights and show that additional safety‐related signals have the potential to counteract this seemingly inherent disadvantage for large companies. [ABSTRACT FROM AUTHOR]

Gamification features to motivate individuals to exercise have become a trend in the fitness sector that is gaining popularity. It is based on the idea that adding fun and competitive components to workout routines will inspire people to achieve their fitness objectives and maintain a healthy lifestyle. This research study attempts to analyze the literature that explores this concept of gamification in detail, and create a picture of how its implementation has changed fitness and healthy habits. This research incorporated the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) approach as its research methodology. Search strategy used a set of inclusion-exclusion criteria that helped us examine through hundreds of articles identified in the Web of Science and SCOPUS databases. After exclusive and inclusion criteria, 48 articles were selected to be reviewed in detail. Results have indicated that gamification strategy is a supporting factor to overcome the difficulties of executing exercises. Also, to improve the willingness towards fitness regimens.

Recently, many restaurateurs in the food and beverage industry started using vague and abstract names to label their dishes. However, the influence of the concreteness of food names on consumers’ evaluations of food remains unclear. Therefore, the present study investigated people’s perceptions of food names with different levels of concreteness and their evaluations of food deliciousness and healthiness through two experiments. Experiment 1 investigated the likelihood of names with different levels of concreteness being perceived as foods or dishes through subjective guessing tasks. In line with the hypothesis of mental imagery consistency, the results revealed that individuals were more inclined to perceive high-concreteness names as actual food or dishes than low-concrete names. Experiment 2 further explored the impact of food names with different levels of concreteness on consumers’ perceptions and evaluations of food in terms of the direct sensory (deliciousness) and indirect inference (healthiness) dimension. The results showed that in terms of deliciousness, consistent with the feelings-as-information theory, high-concreteness food names were rated significantly higher than low-concreteness ones. In terms of healthiness, consistent with the incongruence theory, low-concreteness food names were rated significantly higher than high-concreteness ones. These results indicated that high-concreteness names were more likely to be perceived as foods or dishes. Moreover, they also had advantages in the direct sensory dimension (deliciousness) but were perceived as less healthy in the indirect inference dimension (healthiness). The present findings provide new evidence for studies related to food naming and the evaluation of deliciousness and healthiness and offer suggestions and strategies for the food and beverage industry in naming foods and dishes.

The marketplace includes many attractive high-calorie indulgent food offerings. Despite their appeal, consumers may often be prompted to consider lower-calorie-package offerings instead (e.g., 100-calorie packs). The question thus arises: What predicts consumers' preferences between different kinds of lower-calorie offerings? The authors conceptualize two different routes to lower-calorie versions of indulgent foods: a lower-caloric-density version (e.g., baked potato chips) or a smaller-portion-size version (e.g., a smaller bag of potato chips). The authors examine how such versions are differentially preferred and why, focusing on the key role of dietary restraint. The authors show that as dietary restraint increases, the preference for a lower-calorie version created via lower caloric density (vs. a smaller portion size) increases. Differential weights placed on health and fullness goals help explain differing preferences across dietary restraint (as the lower-caloric-density version is perceived as healthier and more filling, albeit less tasty, than the smaller-portion-size version). This framework offers theoretical implications for understanding two routes to cutting calories, practical implications for food marketers, and methodological implications for studying food choices. [ABSTRACT FROM AUTHOR]

Nowadays, retailers try to optimize the shopping experience for consumers by offering personalized services. Recommending food options, i.e. providing consumers suggestions on what products to buy, is one of such services. Food recommender systems for grocery shopping are typically preference-based, using consumers' shopping history to determine what products they would like. These systems can predict well what a consumer would potentially like to buy, however, they do not stimulate consumers to buy healthier or more sustainable food options. In response to increasing global concerns about public health and sustainability, this paper aims to integrate healthiness and sustainability levels of food options in recommender systems to encourage consumers to buy better food options. To assess the impact of integrating healthiness and sustainability information of food choices in predicting an item to buy, we employ three food recommendation models: a Baseline popularity-based model, Restricted Boltzmann Machine (RBM), and Variational Bayesian Context-Aware Representation (VBCAR) based on (1) preferences, (2) preferences and health, (3) preferences and sustainability, and (4) all combined attributes. Models were trained and tested using two different datasets: Instacart and a Dutch supermarket dataset. The experimental results indicate improved performance for VBCAR compared to Baseline and RBM. Models that emphasize healthiness and/or sustainability of food choices do not significantly alter model performance compared to preference-based models. The results of the health and sustainability-based recommender systems demonstrate the potential of recommender systems to assist people in finding healthier and more sustainable products that are also suited to their preferences.

Consumers and meat processors are receptive to blended/hybrid meat products, defined as products with partial meat replacement by plant-based ingredients. Blended meat products are a novel way to reduce meat consumption, however, a novel product's market success is determined by consumer expectations and acceptance. Therefore, this qualitative study investigated consumer expectations and opinions of blended meat products in different formats (beef burger, BB and chicken nugget, CN), with a range of blended ingredients, and nutrition claims. Twenty eight meat-eating consumers from Asian (N = 16) and non-Asian (N = 12) countries participated in the product mapping sessions. Both Asian and non-Asian consumers were willing to consume blended meat products for their health and environmental sustainability benefits, but commented that acceptable taste was required. Taste was the most important attribute driving Asian consumers’ acceptance of new food products; it was less important for non-Asian consumers. Both groups liked the concept of blended BBs with added vegetables. Non-Asians favored blended with legumes and questioned the sustainability and high degree of processing associated with plant protein alternatives. The high nutritional value and health benefits of micro-algae was accepted by Asians and non-Asians, but it was not considered a desirable ingredient due to concerns about its expected undesirable taste. Most of the nutrition claims related to high protein and low fat in blended BBs were considered healthy and desirable for both groups. Blended BBs with “No GMO” and “No MSG” were classified as healthy and desirable by Asian groups while for non-Asians they were considered undesirable and not healthy. Labeling with “High in dietary fiber” led to consumers expecting an undesirable product texture in both groups. Blended CNs were especially undesirable for the non-Asians, as they were generally regarded as not healthy and undesirable as a snack. For Asian consumers, blended CNs had better healthiness than conventional CN, but were less desirable. Blended CN with “High in dietary fiber” claim was most liked followed by blended CN with “No trans-fat”. Therefore, blended BBs show great opportunities for further product development for both non-Asian and Asian consumers. Findings from this preliminary study provide meat manufacturers and product developers with insight into how consumers from different cultures perceive BBs and CNs.

Ryegrass is one such cereal that has been underutilized in human nutrition despite its high nutritional and functional value due to the presence of phytochemicals and dietary fibers. Exploiting ryegrass for human consumption is an exciting option, especially for countries that do not produce wheat, as it is easily adaptable and overgrows, making it economically viable. This study evaluated the nutritional content of γ-aminobutyric acid and bioactive compounds (total soluble phenolic compounds) and the physicochemical and technological properties of partially substituting maize flour (MF) with sprouted whole ryegrass flour (SR) in developing extrusion-cooked breakfast cereals. A completely randomized design with substitutions ranging from 0 to 20% of MF with SR was employed as the experimental strategy (p < 0.05). Partial incorporation of SR increased the content of γ-aminobutyric acid and total soluble phenolic compounds. Using sprouted grains can adversely affect the technological quality of extruded foods, mainly due to the activation of the amylolytic enzymes. Still, ryegrass, with its high dietary fiber and low lipid content, mitigates these negative effects. Consequently, breakfast cereals containing 4 and 8% SR exhibited better physicochemical properties when compared to SR12, SR16, SR20, and USR10, presenting reduced hardness and increased crispness, and were similar to SR0. These results are promising for ryegrass and suggest that combining the age-old sprouting process with extrusion can enhance the nutritional quality and bioactive compound content of cereal-based breakfast products while maintaining some technological parameters, especially crispiness, expansion index, water solubility index, and firmness, which are considered satisfactory. [ABSTRACT FROM AUTHOR]

In the last 10 years Brazil has institutionalized a set of public policies and actions for food security and nutrition. In this sense commercial establishments and municipal fairs markets gained prominence since these places give access to food "in natura" with lower prices than the products offered in supermarkets and represent the local and cultural history of the cities where each and such markets are included. This paper uses the methodology State of the art to argue the importance of local markets and the conditions of its operation and for that it takes as a research corpus the whole academic production made along in the period 2003-2015 which is available on CAPES. This research found and listed a total of 45 scientific papers divided into 5 main areas of knowledge. The interests of such scientific works range from the analysis of the nutritional and hygienic conditions of the products sold in the markets to the architectural and heritage significance of these spaces. [ABSTRACT FROM AUTHOR]

Packaged foods have significantly expanded their market presence, with the utilization of vice–virtue bundles gaining momentum, particularly in the realm of vice-packaged foods. Consequently, understanding how consumers respond to vice-packaged food with vice–virtue bundles (i.e., vice-packaged food combined with virtue ingredients) becomes crucial. This research investigates this issue through four experiments employing a one-way between-subjects design, incorporating distinct stimuli and measures, and involving samples from diverse sources. In Experiment 1 (n = 172), Experiment 2 (n = 169), and the follow-up experiment (n = 153), variance analysis, chi-square test, and mediating analysis demonstrate that consumers are more inclined to purchase vice-packaged food with vice–virtue bundles owing to the perception of it being healthier than vice packaged food with vice–virtue bundles. Furthermore, Experiment 3 (n = 249) employs moderated mediation analysis, uncovering that both the heightened purchase intention for vice-packaged food with vice–virtue bundles and the mediating effect of perceived healthiness are attenuated among consumers with prevention (vs. promotion) focus. Beyond contributing to theories on packaged food consumption, vice–virtue bundles, and regulatory focus theory, these findings hold practical implications for packaged food marketing, promoting rational food choices, and enhancing healthier diets. [ABSTRACT FROM AUTHOR]

Introduction: This research topic explores the current state of access to quality primary healthcare in the United Arab Emirates (UAE). It examines the challenges that limit access to quality primary healthcare, such as inadequate infrastructure, limited resources, and a lack of public awareness. It proposes strategies to improve access to quality primary healthcare in the UAE, such as increasing public awareness campaigns, improving infrastructure and resources, and introducing new policies and regulations. It also recommends creating cutting-edge healthcare delivery strategies, such as telemedicine and mobile health technologies. The absence of evidence-based research that concentrates on the efficacy of certain interventions is a problem in the UAE when it comes to developing and improving access to high-quality primary healthcare. Methods: The study employs a qualitative approach to enhance access to quality primary healthcare in the UAE. It employs a descriptive survey for secondary data collection, incorporating and various sources such as reports and online documents. Results: The Health Authority Abu Dhabi has undertaken a research study to evaluate the relationship between regulatory approaches and adherence to regulatory requirements, which will improve healthcare quality. Conclusion: Research on primary healthcare accessibility in the UAE highlights areas for improvement like addressing service gaps and refining care methods. Current shortcomings involve infrastructure and financial constraints, requiring more investment and collaboration. It emphasizes approaches like raising awareness and providing incentives. Involving stakeholders helps ensure access to high-quality healthcare by evidence-based policy recommendations. [ABSTRACT FROM AUTHOR]

Gamification features to motivate individuals to exercise have become a trend in the fitness sector that is gaining popularity. It is based on the idea that adding fun and competitive components to workout routines will inspire people to achieve their fitness objectives and maintain a healthy lifestyle. This research study attempts to analyze the literature that explores this concept of gamification in detail, and create a picture of how its implementation has changed fitness and healthy habits. This research incorporated the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) approach as its research methodology. Search strategy used a set of inclusion-exclusion criteria that helped us examine through hundreds of articles identified in the Web of Science and SCOPUS databases. After exclusive and inclusion criteria, 48 articles were selected to be reviewed in detail. Results have indicated that gamification strategy is a supporting factor to overcome the difficulties of executing exercises. Also, to improve the willingness towards fitness regimens. [ABSTRACT FROM AUTHOR]

Traditional food products (TFPs) represent a defining part of one's culture, identity, and heritage with crucial economic, cultural, and environmental benefits in society. Younger generations have a positive idea of TFPs, even if this does not lead to actual purchase, possibly due to the fact that they are often perceived to not meet safety criteria. This study focuses on product communication (CP) and packaging referring to the territory (PT) and to sustainability (SP) in order to verify if these have a direct or mediated impact on perceived product safety (PPS). A structural equation model was conducted on a sample of 1079 young Italian cheese consumers. The results allowed us to confirm the hypothesized impact of CP on PPS through the mediation of PT and, particularly, SP. SP has a crucial communicative role in the model, demonstrating the ability to enhance the perception of the safety of TFPs. This research adds to the knowledge in the field of TFPs, focusing on communication and sustainable packaging as crucial factors conveying healthiness, nutritiousness, and perceived safety, consequently leading to a greater diffusion of the products themselves in the market. [ABSTRACT FROM AUTHOR]

The legal definition of healthiness and illness is important philosophical issues that have been introduced as a psychic qualities witch does not belong to body and only exists for the sole. But in current definitions of health and illness, focuses are on the body and its function. Medical science mainly tries to cure body diseases. Medical problems such as incurable diseases and the prolongation of the treatment process in some apparently well-known diseases create the suspicion that the explanation of health and disease needs to be changed. This article studied the health and illness in philosophies based on the authenticity of existence, especially transcendental wisdom, with a descriptive-analytical and library method. The result was that it is better to explain health and illness as a way of existence or manifestation of beings. Considering the priority and comprehensiveness of the soul means sole is the agent of health and disease control. Therefore sole should be paid attention to improve cure. The use of common drugs are only for sole-improvement. Among the consequences of this change is the introduction of treatment for incurable diseases. In the treatment of curable diseases, it is expected to shorten the treatment process and reduce treatment costs.

This study analyzed solid preparations (freeze-dried) for yoghurt (SPY) to infer about the balance between healthiness and desirable sensory characteristics associated with the addition of sugar in this potential food matrix. Effect of the factors (mango pulp and sucrose contents) on the technological properties of seven formulations was investigated at three levels (4, 8, and 12%) under experimental design matrix. Ash, lipids, proteins, and energy value increased (p

Introduction: The consumption of gluten-free foods has continued to increase in recent years. Given their higher intake among individuals both with and without a medically diagnosed gluten allergy or sensitivity, it is important to understand how the nutritional quality of these foods compares against non-gluten-free foods. As such, we aimed to compare the nutritional quality of gluten-free and non-gluten-free pre-packaged foods sold in Hong Kong. Methods: Data from 18,292 pre-packaged food and beverage items in the 2019 FoodSwitch Hong Kong database were used. These products were categorized as (1) "declared gluten-free"; (2) "gluten-free by ingredient or naturally gluten-free"; and (3) "non-gluten-free" according to information presented on the package. One-way ANOVA was used to compare the differences in the Australian Health Star Rating (HSR), energy, protein, fibre, total fat, saturated fat, trans-fat, carbohydrates, sugars, and sodium content between products in different gluten categories, overall and by major food category (e.g., bread and bakery products) and region of origin (e.g., America, Europe). Results: Products declared gluten-free (mean ± SD: 2.9 ± 1.3; n = 7%) had statistically significantly higher HSR than those gluten-free by ingredient or naturally gluten-free (2.7 ± 1.4; n = 51.9%) and non-gluten-free (2.2 ± 1.4; n = 41.2%) (all pairwise comparisons p < 0.001). Overall, non-gluten-free products have higher energy, protein, saturated fat, trans-fat, free sugar and sodium, and less fibre compared with products in the other two gluten categories. Similar differences were observed across major food groups and by region of origin. Conclusions: Non-gluten-free products sold in Hong Kong were generally less healthy than gluten-free products (regardless of the presence of gluten-free declaration). Consumers should be better educated on how to identify gluten-free foods, given that many gluten-free foods do not declare this information on the label. [ABSTRACT FROM AUTHOR]

Nguyen, K.A.T.; Nguelifack, B.M.; Nguyen, T.A.T., and Jolly, C.M., 2023. African ocean health production function: Policy implications. Journal of Coastal Research, 39(3), 519–530. Charlotte (North Carolina), ISSN 0749-0208. The study used a two-stage production function, rank regression in the first stage, and probit and ordinary least squares regression in the second stage, to evaluate the effect of socio-economic, environmental, physical, and demographic factors on ocean health. The rank regression analysis coefficients were evaluated using a "t" test. Biodiversity, Tourism, Recreation, Fish Production, Livelihoods, and Sense of Place were all significant at p-value <.01, while carbon storage was significant at p-value <0.05. Artisanal Fisheries were significant at p-value <0.1. The variable Biodiversity had the highest elasticity (.43). A 1.0% increase in biodiversity is likely to increase the Ocean Health Index (OHI) score by 0.43%, while 1.0% increases in sense of place and coastal livelihoods will increase the OHI by 0.14% and 0.13%, respectively. The relative influence result suggests that the most important variables are Tourism and Recreation (27.6%), Natural Products (20.6%), Food Production (14.1%), Carbon Storage (11.0%), and Coastal Protection (4.8%). The probit model showed that human development index influenced ocean health. Development policies may consider the inclusion of changes in Tourism and Recreation, Fish Provision, and Carbon Storage to improve African ocean health. [ABSTRACT FROM AUTHOR]