Article
Food Science & Technology
Caterina Contini, Klaus Grunert, Rikke Nyland Christensen, Fabio Boncinelli, Gabriele Scozzafava, Leonardo Casini
Summary: Our study is a part of the ongoing scientific and political debate on how to educate consumers about the health benefits of foods and steer them towards healthier eating habits. Specifically, we examined how consumers' attitude towards functional foods influences their choices when presented with health claims and the perception of naturalness. Using a hybrid choice model, we analyzed data from Italian and Danish consumers and found valuable insights for policymakers and food manufacturers looking to promote nutraceutical-rich products.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Food Science & Technology
Xiaoqin Feng, Khemiga Khemacheevakul, Susana De Leon Siller, John Wolodko, Wendy Wismer
Summary: The study reveals that labeling and information play a crucial role in increasing acceptance of novel food technologies. However, the technology of 3D printing (3DP) of foods is not well known among consumers, suggesting the need for tailored information to improve consumers' acceptance and perception of this technology.
Article
Multidisciplinary Sciences
Neda Milevska-Kostova, Borislav Karanfilski, Jacky Knowles, Karen Codling, John H. Lazarus
Summary: Evidence from the 1950s showed Macedonia's iodine deficiency problem. The introduction of mandatory universal salt iodisation led to an increase in iodine intake and a decline in goitre prevalence, resulting in iodine-deficiency-free status in 2003. Assessments in 2007 and 2016 showed adequate iodine intake among school age children. A study on salt consumption and processed food intake revealed that the estimated iodine intake from household salt and selected foods was nearly 300% of the Estimated Average Requirement.
Article
Nutrition & Dietetics
Juliana Rotunno Junges, Natalia Rohenkohl do Canto, Marcia Dutra de Barcellos
Summary: Research shows that there is a segment of consumers who hold positive attitudes towards insect-based foods, especially those who lack neophobia. They perceive these products as modern, with high nutritional value, safe, and beneficial to the environment, although taste and appearance are also important factors influencing their acceptance.
FRONTIERS IN NUTRITION
(2021)
Article
Food Science & Technology
Davide Giacalone, Mathias P. Clausen, Sara R. Jaeger
Summary: Plant-based meat and dairy alternatives are a growing trend in improving the sustainability of global food systems. However, these products still face challenges in replicating the sensory qualities of traditional meat and dairy. It is important to consider both sensory and non-sensory factors, as well as individual differences, in order to develop targeted approaches for different consumer groups.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Meteorology & Atmospheric Sciences
Fengquan Li, Zhuling Sun, Rubin Jiang, Guoying Tang, Mingyuan Liu, Xiao Li, Hongbo Zhang, Shanfeng Yuan, Ye Tian, Xiushu Qie
Summary: The analysis of a rocket-triggered lightning flash revealed multiple instances of current polarity reversal, such as negative to positive to negative transitions. The flash occurred in a transition zone between convective and stratiform regions, providing a unique observational opportunity.
JOURNAL OF GEOPHYSICAL RESEARCH-ATMOSPHERES
(2021)
Review
Psychology, Developmental
Maria Wiertsema, Charlotte Vrijen, Rozemarijn van der Ploeg, Miranda Sentse, Tina Kretschmer
Summary: This study conducted a systematic meta-analysis on the relationship between bullying perpetration and social status. The findings showed that bullies are more popular but also more likely to be rejected and have lower social preference. These associations are not influenced by gender, age, or type of bullying.
JOURNAL OF ADOLESCENCE
(2023)
Article
Psychology, Multidisciplinary
Wei Song, Taiyang Zhao, Ershuai Huang, Wei Liu
Summary: Ritualistic consumption integrates ritual elements into product design and usage, offering new and interesting experiences and a sense of control. Both positive and negative emotions can promote ritualistic consumption tendencies, but their underlying psychological mechanisms are different. Positive emotions arouse consumers' desire for interesting experiences, while negative emotions stimulate their need for control, both leading to a preference for ritualistic consumption. Our research provides theoretical contributions and practical inspiration for emotional marketing.
FRONTIERS IN PSYCHOLOGY
(2022)
Article
Chemistry, Physical
Hengbo Song, Yiwei Zhang, Li Sun, Mingming Tian, Gongjie Li, Dongmei Ban, Mengmei Pan, Xiaoying Liu, Lin Li, Ziyi Yuan, Zhaoxia Kou, Ya Zhai
Summary: Positive to negative transition of magnetoresistance (MR) at room temperature was achieved by vacuum annealing Fe3O4 (128 nm) / Si (with natural SiO2) heterostructures at 780°C. The sign of MR is determined by the contribution of two Fe3O4 layers, one at the Fe3O4/SiO2 interface and the other far away from the interface. The SiO2 layer on top of the substrate plays a crucial role in the magnetotransport properties of Fe3O4 heterostructures. Vacuum annealing the Fe3O4 film on Si substrate with a proper thickness of natural SiO2 layer at 780°C can lead to a well-property and negative spin polarization of Fe3O4 film.
JOURNAL OF ALLOYS AND COMPOUNDS
(2023)
Article
Psychology, Multidisciplinary
Annica Winkelmair, Petra Jansen
Summary: The study aimed to investigate the impact of different mindfulness interventions on affective evaluations of vegetarian foods. Results showed that both compassion-based mental training, adapted MBSR course, and stress-reduction program had a positive effect on explicit affective attitudes towards vegetarian foods. Additionally, social and personal norms, as well as a vegetarian/vegan diet, were significant predictors for goal intention in the self-regulated behavioral change stage model.
FRONTIERS IN PSYCHOLOGY
(2023)
Article
Electrochemistry
Yulong Liu, Lin Ma, J. R. Dahn
Summary: This study demonstrates the design and construction of symmetric cells to gain insights into full Li-ion cell degradation. Results show that using coin cells, the capacity retention and impedance growth of electrodes lie between +/+ and -/- configurations.
JOURNAL OF THE ELECTROCHEMICAL SOCIETY
(2021)
Article
Food Science & Technology
Marleen C. Onwezen, Muriel C. D. Verain, Hans Dagevos
Summary: The study explored trends in consumer acceptance of alternative proteins over time, revealing an increase in intention to consume seaweed, legumes, and cultured meat. However, self-reported consumption remained stable, indicating an intention-behavior gap. Positive emotions were found to be the most relevant driver of intention, with intentions being the most relevant driver of actual consumption, emphasizing the importance of positive emotions such as joy, contentment, and pride in promoting consumption of alternative proteins.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
Davide Menozzi, Giovanni Sogari, Cristina Simeone, Mikolaj Czajkowski, Wojciech Zawadzki, Pascale Bazoche, Sterenn Lucas, Cristina Mora, Margrethe Aanesen
Summary: This study provides empirical evidence on the drivers affecting Norwegian salmon consumption in three European countries using the Theory of Planned Behaviour (TPB). It highlights the effects of positive and negative information about the sustainability of salmon farming on consumers' perceptions and behavior. The study confirms the role of attitudes in affecting consumers' intentions and shows that negative information has a stronger impact on attitudes and intentions compared to positive information.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Psychology, Biological
Dario Krpan, Jonathan E. Booth, Andreea Damien
Summary: This study aims to synthesize people's psychological reactions to robots and identify the factors that shape these reactions. Through qualitative and quantitative analysis, the researchers found that psychological responses towards representations of robots can be categorized into three dimensions: positive, negative, and competence. They also examined the individual difference predictors of these dimensions.
NATURE HUMAN BEHAVIOUR
(2023)
Article
Optics
Zheng Huang, Qiang Liu, Ming Ronnier Luo, Michael R. Pointer, Yiren Liu, Yu Wang, Xinwei Wu
Summary: Recent studies have identified differences in neutral loci for white lighting with correlated colour temperatures above 4000K. The Duv value could be considered as an effective indicator for color preference judgement under certain practical conditions.
Article
Behavioral Sciences
Hugues Piloquet, Benoit Berge, Pascal Maigret, Veronique Hospital
Summary: This study aimed to explore the effects of environmental factors on eating behavior and food intake in toddlers. The results showed that food fussiness was more common in older children, children conceived with medical assistance, children exposed to distractions during meals, rewarded by parents to finish meals, free to eat at will, and those who ate only occasionally with the whole family. Unsatisfactory dietary diversification was not significantly associated with any variable.
Article
Behavioral Sciences
Victoria Norton, Julie A. Lovegrove, Marcus Tindall, Julia Rodriguez Garcia, Stella Lignou
Summary: The UK's aging population requires promotion of balanced nutrition, with a particular focus on increasing dietary fiber intake. Surveys involving older adults showed their willingness to learn about dietary fiber and the need for accessible information. Educational materials proved effective in engaging older adults and were perceived as useful. A holistic approach, involving support from various sources, can aid in improving dietary fiber consumption and overall health outcomes among older adults.
Article
Behavioral Sciences
Gary J. Farkas, Paige M. Cunningham, Alicia M. Sneij, John E. Hayes, Mark S. Nash, Arthur S. Berg, David R. Gater, Barbara J. Rolls
Summary: Overeating associated with neurogenic obesity after spinal cord injury (SCI) may be related to how persons with SCI experience satiation, their eating frequency, and the context in which they eat their meals. Those with SCI rely less on physiological satiation cues for meal termination and instead rely more on hedonic cues. There are differences in meal contexts and eating frequency between SCI individuals and controls, with SCI individuals consuming fewer meals but having a higher overall eating frequency due to increased snacking. These factors likely contribute to overeating associated with neurogenic obesity after SCI.
Article
Behavioral Sciences
Shana Adise, Kerri N. Boutelle, Panteha Hayati Rezvan, Eric Kan, Kyung E. Rhee, Michael I. Goran, Elizabeth R. Sowell
Summary: This study investigated the relationship between executive functions and cognition during adolescence, and the intake of fat and sugar two years later. The study found that higher impulsivity and reward-seeking behaviors were related to greater fat and sugar intake in males, while higher negative urgency and BMI were related to greater intake in both sexes. These findings suggest that individuals with certain traits may be more at risk for weight gain due to overconsumption of unhealthy foods.
Article
Behavioral Sciences
Claire Margerison, Gozde Aydin, Christel Larsson, Alison Booth, Anthony Worsley, Janandani Nanayakkara
Summary: The COVID-19 pandemic and associated lockdowns resulted in changes in food accessibility and availability, leading to shifts in food habits and behaviors among people worldwide. A study conducted in Australia examined the self-reported changes in food habits and behaviors of adults during the COVID-19 restrictions in 2020. The majority of respondents reported developing positive food habits, such as trying new recipes, cooking from scratch, and reducing take-away meals. The study also found that family involvement in food preparation and eating together increased during the restrictions. However, there were negative experiences, including difficulties in purchasing certain foods and limited access to food outlets.
Article
Behavioral Sciences
Betsy Cogan, Jamie A. Cooper
Summary: This study aimed to assess the effect of dietary sweetness on appetite in adults with and without obesity. The results showed that the response of ghrelin to unsweetened rinses was energy-specific for all adults, while rinses containing sucralose led to greater cephalic phase cholecystokinin release in adults with a BMI between 18.5 and 24.9 kg/m(2).
Article
Behavioral Sciences
Rebecca Gregson, Jared Piazza, Heather Shaw
Summary: Recent scholarship has identified a group of individuals who self-identify as anti-vegan, and they have distinct dietarian identities and ideological profiles. Anti-vegans show higher levels of commitment to their dietary patterns compared to omnivores, and they also score higher on various ideological measures.
Review
Behavioral Sciences
Gibson Weydmann, Patricia Maidana Miguel, Nour Hakim, Laurette Dube, Patricia Pelufo Silveira, Lisiane Bizarro
Summary: This study systematically reviewed the association between obesity and overweight with reinforcement learning performance. It was found that obesity might be associated with impairments in utilizing aversive outcomes to change behavior, but further research is needed to confirm this association.
Article
Behavioral Sciences
Laura Kudlek, Rebecca A. Jones, Carly Hughes, Robbie Duschinsky, Andrew Hill, Rebecca Richards, Megan Thompson, Ann Vincent, Simon J. Griffin, Amy L. Ahern
Summary: This study explored how participants of an ACT-based weight management intervention (WMI) experience emotional eating and highlighted the importance of self-awareness and alternative coping strategies in improving emotional eating. It also emphasized the need for ongoing and personalized interventions to support individuals with external locus of control and complex emotional eating experiences.
Article
Behavioral Sciences
Stefanie C. Landwehr, Monika Hartmann
Summary: This study examines the influence of peers on children's snack purchasing decisions, finding that the presence of peers strongly impacts children's brand awareness and price perception, highlighting the crucial role of social influence in shaping children's decision-making processes.
Article
Behavioral Sciences
Rao Yuan, Shaosheng Jin, Wenchao Wu
Summary: This study examines the interactive effects of information and consumer trust on consumer preferences for organic food. The results show that consumers are willing to pay a higher price for organic food, especially those with higher levels of trust. The introduction of information significantly increases consumers' willingness to pay, with a greater increase observed among high-trust consumers.
Article
Behavioral Sciences
Oda Bjorklund, Lars Wichstrom, Clare Llewellyn, Silje Steinsbekk
Summary: This study tests the psychometric properties of the Adult Eating Behavior Questionnaire (AEBQ) in a sample of 14-year-olds and examines its construct validity using the parent-reported Children's Eating Behavior Questionnaire (CEBQ). The results show that a 7-factor solution of the AEBQ without the Hunger scale is a better fitting model, and there are small-to-moderate correlations between the AEBQ and CEBQ scales.
Article
Behavioral Sciences
Alice M. Cox, Rachael W. Taylor, Jillian J. Haszard, Kathryn L. Beck, Pamela R. von Hurst, Cathryn A. Conlon, Lisa A. Te Morenga, Lisa Daniels, Jenny Mcarthur, Rebecca Paul, Neve H. McLean, Emily A. Jones, Ioanna Katiforis, Kimberley J. Brown, Madeline Gash, Madeleine Rowan, Elizabeth A. Fleming, Rosario Jupiterwala, Bailey R. Bruckner, Anne-Louise M. Heath
Summary: Although concerns are often raised about the potential impact of baby food pouch use and Baby-Led Weaning (BLW) on infant health, there is limited research in this area. This study found that frequent pouch use was associated with increased food fussiness and more selective eating, while BLW was associated with higher energy intake and a range of eating behaviors.
Article
Behavioral Sciences
Briana L. Kennedy, Andrew M. Camara, Dominic M. D. Tran
Summary: This study investigated the relationship between obesity, overconsumption, and oversensitivity to rewards, and how it affects attentional biases towards food-related stimuli. The results showed that individuals with higher BMI had lower attentional priority for food and food logos, while increased consumption of HFHS foods and dieting predicted increased attentional priority for food and food logo images.
Article
Behavioral Sciences
Irene Campos-Sanchez, Rocio Munoz-Sanchez, Eva-Maria Navarrete-Munoz, Maria Sofia Molina-Inigo, Miriam Hurtado-Pomares, Paula Fernandez-Pires, Alicia Sanchez-Perez, Daniel Prieto-Botella, Iris Juarez-Leal, Paula Peral-Gomez, Cristina Espinosa-Sempere, Desiree Valera-Gran
Summary: This study aimed to investigate the association between sensory reactivity and feeding problems in young children. The results showed that taste/smell sensitivity was significantly associated with difficulties in texture transition/introduction, limited variety of foods, and both feeding problems. Additionally, children with total sensory reactivity or auditory filtering sensory reactivity had a higher prevalence of consuming a limited variety of foods. These findings highlight the importance of considering sensory reactivity as a potential predictor of feeding problems.