Food Behavior Research Articles

Analisis Pengaruh Sikap, Norma Subjektif, Kontrol Perilaku, dan Kemaslahatan Terhadap Perilaku Mengonsumsi Makanan Halal

This study aims to analyze the influence of attitudes, subjective norms, behavioral control, and maslahah on the intention to consume halal food and their implications for consumer behavior. Currently, the consumption of halal products in Indonesia continues to increase yearly, including in the province of West Sumatra, which has a majority Muslim community. For this reason, it is necessary to conduct research related to the consumption behavior of a consumer because the research results can affect economic growth. The distinguishes this research from previous research is the modification of TPB by adding the Maslahah variable. This study uses Islamic consumption theory, Islamic consumer behavior theory, and the Theory of Planned Behavior. This study uses survey data by distributing questionnaires to 100 respondents. Hypothesis testing uses SEM analysis with Smart PLS 4.0 software. The results of the hypothesis testing show that the attitude variable has no significant effect on intention. In contrast, the variables of subjective norm, behavioral control, and maslahah have a significant effect on consumption intention. The consumption intention variable also has a positive and significant influence on the consumption behavior of halal food among Muslim students in Padang city. Based on the results of the research, the implications of this research are the need for an understanding of religion to form a good attitude in carrying out consumption activities to avoid harm, besides that community cooperation, especially public figures, and scholars provides an example and encourages the community to carry out halal and good consumption.
 Keywords: Consumer Behavior, Islamic Consumption, Halal Food, Maslahah

The influence of perceived value and gender on local food consumption intentions in the northeastern cluster of Thailand

Introduction: Local food, which represents a country’s culture, can be gradually forgotten due to various factors. This study investigated the perceived value of local food and the influence of gender on consumer behaviour regarding the intention to eat local food. Methods: A quantitative survey was conducted using random systematic sampling at a fixed periodic interval. A sample of 2,000 consumers from Thailand’s upper northeastern region was chosen. Structural equation modelling was used to assess the relationships between perceived value, attitude towards eating, and intention to eat. Results: The relevant parameters identified the positive influence of perceived value and attitude towards eating behaviour on the intention to eat local food. The factor loading of attitude towards eating behaviour moderated the effect of the perceived value of local food on the intention to eat local food. Females had less perceived value for their intention to eat local food than males did. Conclusion: The perceived value of local food had the greatest positive impact on attitude towards eating behaviour. Moreover, the difference in gender in the eating behaviour of local food showed that females were more likely to control their food consumption than males were. To increase the intention to eat local food, local food vendors should focus on factors that influence attitudes and use food storytelling to increase consumers’ awareness on the benefits of local food.

Eating for honour: A cultural-ecological analysis of food behaviours among adolescent girls in the southern plains of Nepal.

Access to adequate and nutritious food is important for the current and future health of adolescent girls. Interventions often focus on the individual as responsible for their own health ignoring the complex structural issues that underlie optimal nutrition. In South Asia gender inequalities have been noted as an important determinant of poor nutrition among women and their young children, but analysis of adolescent girls' diets and what influences these are rarely undertaken. Therefore, we sought to analyse the factors affecting what and where girls' eat and what affects their behaviour in the plains of Nepal, using a cultural-ecological approach. We analysed a secondary qualitative dataset of focus group discussions with adolescent girls aged 12-19 years old, young mothers, mothers-in-law, and older female key informants. Eating was heavily influenced by patriarchal norms. Boys had preferential access to food, money, and freedom of movement to appreciate their future role in providing for the family. Food was an investment, and boys were perceived to have more nutritional need than girls. Girls were not perceived to be a good return on investment of food, and eating practices sought to prepare them for life as a subservient daughter-in-law and wife. Obedience and sacrifice were valued in girls, and they were expected to eat less and do more housework than boys. Girls' eating and behaviour was constrained to maintain self and family honour. Interventions should acknowledge cultural influences on eating and engage multiple actors in addressing harmful gender norms which limit eating and prevent girls from reaching their potential.

Household food waste and theory of planned behavior: A systematic review and meta-analysis.

The darker side of food behavior is that millions of tons of food have been shown the doors of garbage. Therefore, food waste behavior needs an eye to look upon. The purpose of this research is to inculcate the concept of systematic literature review along with meta-analysis in order to examine the Theory of Planned Behavior (TPB) with respect to food waste behavior. The methodology includes Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) that is conducted for the identification, screening, and inclusion of studies. In all, twenty-six independent studies with (N = 13373) met the inclusion criteria. For validating the related literature, random-effects meta-analysis has been applied for ascertaining the average correlation among the variables. More specifically, the present study also examines the sub-group analysis effect among TPB variables. The findings reveal that the strongest association was observed between Attitude and Intention followed by Subjective Norm(SN) and Intention(INT), Perceived Behavioral Control(PBC) and Intention, and Intention and Behavior. Furthermore, the subgroup analysis using multi-cultural groups explores the highest composite correlation in the case of other cultural groups that included countries like Canada. The outcomes of the present study seek to serve in the best interest of households, event management stakeholders, and food policy makers.

Impact on Diet Quality and Burden of Care in Sapropterin Dihydrochloride Use in Children with Phenylketonuria: A 6 Month Follow-Up Report.

In phenylketonuria (PKU) changes in dietary patterns and behaviors in sapropterin-responsive populations have not been widely reported. We aimed to assess changes in food quality, mental health and burden of care in a paediatric PKU sapropterin-responsive cohort. In an observational, longitudinal study, patient questionnaires on food frequency, neophobia, anxiety and depression, impact on family and burden of care were applied at baseline, 3 and 6-months post successful sapropterin-responsiveness testing (defined as a 30% reduction in blood phenylalanine levels). 17 children (10.8 ± 4.2 years) completed 6-months follow-up. Patients body mass index (BMI) z-scores remained unchanged after sapropterin initiation. Blood phenylalanine was stable. Natural protein increased (p < 0.001) and protein substitute intake decreased (p = 0.002). There were increases in regular cow's milk (p = 0.001), meat/fish, eggs (p = 0.005), bread (p = 0.01) and pasta (p = 0.011) intakes but special low-protein foods intake decreased. Anxiety (p = 0.016) and depression (p = 0.022) decreased in caregivers. The impact-on-family, familial-social impact (p = 0.002) and personal strain (p = 0.001) lessened. After sapropterin, caregivers spent less time on PKU tasks, the majority ate meals outside the home more regularly and fewer caregivers had to deny food choices to their children. There were significant positive changes in food patterns, behaviors and burden of care in children with PKU and their families after 6-months on sapropterin treatment.

Sustainable Preparation Behavior for Kitchen Staff in Order to Limit Food Waste.

The concepts of culinary sustainability and avoiding the waste of surplus food have become important sustainability trends today. How the handling of surplus food can be integrated into the catering industry is a topic of concern in the industry. Kitchen staff are the vital soul of any restaurant, and we intend to discuss how kitchen staff actually behave and explore factors that influence their behaviors in order to develop an implementation model for food waste prevention. Therefore, this study explored a model of ethical sustainability, professional competence, self-efficacy, sustainable food preparation objectives, and sustainable food promotion and behavior focused on limiting food waste, using structural equation modeling (SEM) to understand the relationship between various constructs. This study used a questionnaire and surveyed employees who had been employed for more than 6 months in Taiwan. From May to August 2022, 500 questionnaires were distributed; 415 valid questionnaires were retrieved, yielding a 90.2% recovery rate. According to the structural equation modeling analysis between the dimensions, ethical sustainability should have a positive influence on professional competence in food waste prevention and self-efficacy. Professional competence in food waste prevention affected self-efficacy and behavioral intentions during food preparation; self-efficacy also significantly affected behavioral intentions towards sustainable food preparation. Similarly, behavioral intention had a positive influence on promoting sustainable behaviors. There is a significant relationship between all constructs in this study. Professional competence in food waste prevention was found to be the mediating factor between ethical sustainability and behavioral intentions toward sustainable food preparation, and self-efficacy was the mediating factor between professional competence in food waste prevention and behavioral intentions toward sustainable food preparation.

Urban households’ food safety knowledge and behaviour: Choice of food markets and cooking practices

Food safety is a public health issue and a shared responsibility of everyone. Traditional food markets can be high-risk locations for the spread of foodborne diseases, especially in developing countries. The focus has been to improve institutional food handlers' food safety knowledge and behaviour. However, the household is the last barrier to preventing the transmission of foodborne diseases. Households' knowledge and proper behaviour towards food safety in the home can improve their protection against foodborne diseases. Using household data from the NOURICITY project on urban households in Ghana, the study sought to answer the primary research questions, including; the main factors that influence urban households' choice of food markets and the effect of household food safety knowledge and wealth status on food safety cooking practices/behaviour. Structural Equation Modelling (SEM) was applied to address these questions. The study results show that convenience (proximity and availability of all products at one location) is the primary consideration for choosing a food market, not food safety. Only 18% of respondents considered food safety one of their topmost priorities in choosing a market. In addition, although households are food safety knowledgeable and have a positive attitude towards food safety, neither food safety knowledge nor attitude has a statistically significant effect on food safety cooking practices/behaviour. However, household wealth status positively affects food safety cooking practices/behaviour. We conclude that households’ food safety cooking behaviour may improve when in addition to appropriate food safety knowledge, households are economically better off.

Caregivers’ Reports of the Complex Impacts of the Pandemic on Family Food and Physical Activity Behaviors by Race, Ethnicity, Urbanicity, and Income

ABSTRACT Background The COVID-19 pandemic affected health and well-being worldwide, but little is known about how the pandemic specifically impacted families with young children. Evidence suggests a relationship between well-being and health behaviors (diet, physical activity) and that preexisting health disparities were exacerbated during the pandemic. Purpose This project sought caregiver perspectives on pandemic impacts, overall and by race, ethnicity, urbanicity, and household income. Methods Caregivers of 4- to 11-year-olds were randomly selected to complete a mixed-mode survey in the winter of 2021–22 to evaluate ongoing community health education and programming. Qualitative content analysis of open-ended survey responses was conducted. Data were analyzed blind to demographic characteristics; later, differences by population were explored. Results Survey analysis (n = 1,429, response rate 27%) identified positive and negative impacts of the pandemic on youth diet and physical activity. Caregivers, unprompted, provided responses about the interconnected impacts on mental and physical health and health behaviors. Pandemic stress was described, including reduced energy, social isolation, and “fear of spread.” Significant differences by key characteristics were found. Discussion These findings reflect patterns that could underlie growing disparities. Translation to Health Education Practice: This work provides context for designing interventions that equitably promote healthy behaviors for young families.

CD36 genetic polymorphism and salivary cues are associated with oleic acid sensitivity and dietary fat intake.

There is a lack of research on the combined effects of genetic variations (specifically CD36 SNPs-rs1761667 and rs1527483), dietary food habits (vegetarian or not), and the salivary environment on obesity and taste sensitivity, especially in the Indian population. The current study aims to better understand the relationship between impaired taste perception, fat consumption, higher BMI and obesity development by examining the combined association between CD36 SNPs, oleic acid (OA) detection threshold, and food habits among Indian participants. Furthermore, the relationship between oral fatty acid (FAs) sensitivity and taste physiology factors linked to inflammation and salivary proteins was considered. Participants with the minor allele (AA/AG) of CD36 (in both rs1527483 and rs1761667) consumed more fat, particularly saturated FAs (p = 0.0351). Salivary lipopolysaccharide, which causes inflammation, was significantly greater in non-vegetarians with a higher BMI (p < 0.05), and it exhibited a negative correlation (r = -0.232 and p < 0.05) with Ki67 gene expression, a marker for taste progenitor cells. A positive correlation (r = 0.474, p = 0.04) between TLR4 mRNA levels and the OA detection threshold was also observed. Participants with BMI > 25 kg/m2 had substantially higher TNF-α and IL-6 receptor mRNA expression levels, but there were no significant differences between the vegetarian and non-vegetarian groups. However, salivary CA-VI, which has a buffering capability on the oral environment, was lower in non-vegetarian adults with BMI >25. Thus, it was shown that non-vegetarians with overweight and obesity in India were in at-risk groups for the CD36 SNP (AA/AG at rs1761667 and rs1527483) and had higher levels of inflammatory markers, which exacerbated alterations in food behaviour and physiological changes, indicating their relevance in the development of obesity.

The Relationship between Knowledge, Attitude, and Behavior of Fiber Food Consumption with Defection Pattern

Nowadays, most people like to choose their food from good taste varieties without considering the nutrition. Generally, The average fiber consumption in Indonesia is 10,5 grams/day. This value is not quite enough for the requirement of fiber. An inadequacy of fiber can cause some diseases, and one of them is defecation disorders. This study examines the correlation between knowledge, attitude, and behavior of consuming fibrous food with defecation. This study utilizes Cross Sectional Method. Take an experiment by Consecutive sampling in a total population of 273 respondents and a sample is as many as 162 respondents. The study subjects are students of the Universitas Kristen Indonesia 2018 Medical Faculty. Data preparation will use IBM SPSS Statistic 22, and the result of the research will be presented analytically. The knowledge of students is not enough for fibrous food. Most have a bad attitude toward fibrous food and still rarely consume it. A Chi-Square test shows no correlation between knowledge of fibrous food and defecation pattern, significant frequency of defecation (p =0,071), and stool consistency (p= 0,746). The correlations between the attitude of fibrous food with defecation patterns are frequency of defecation (p=0.012) and stool consistency (p=0.038). The correlations between behaviors of fibrous food with defecation patterns are frequency of defecation (p=0,012) and stool consistency (p = 0,038).

Social influence and reduction of animal protein consumption among young adults: Insights from a socio-psychological model

Studying the drivers of animal protein consumption (APC), beyond just meat consumption, is of great importance as reducing APC has a high potential to mitigate climate change and other environmental issues. One known determinant of food behavior is the social environment. However, in pro-environmental literature, social contacts' influence on meat consumption is often limited to normative influence (social norms). Moreover, when social influence on other pro-environmental food behavior is examined, only the direct association without possibly underlying mechanisms and mostly short-term behaviors rather than usual dietary patterns are addressed. This study addresses these gaps by examining the pathways of mechanisms behind the influence of perceived APC reduction behavior by close social contacts on behavior - in our case self-reported APC behavior (social influence) among young adults (age 18–35). We propose a conceptual model that integrates traditional social influence theories from communication science and social psychological theories and considers social contacts' behavior an antecedent of TPB and NAM constructs. Cross-sectional survey data, including egocentric network data, were collected in January 2022 through an online citizen panel among 204 young adults. The results of Partial Least Squares – Structural Equation Modeling suggest that social contacts' perceived APC reduction behavior influences multiple psychological constructs beyond social norms (awareness of consequences, perceived behavioral control, social norms, and attitude) simultaneously. All constructs except for social norms are internalized into a personal norm, which then leads to an increased intention to reduce APC and a decreased self-reported APC. Altogether, our study identified mechanisms behind social influence, which can also be applied to other behaviors. Leveraging close social contacts may be a promising pathway for policy and changemakers to stimulate the internalization of psychological constructs related to APC reduction.

‘Tis the season: enhancing the workplace holiday party

PurposeThe annual holiday party is a long-standing tradition in many organizations, yet academic research has largely left the holiday party unexamined. The present study sheds light on this significant social event by exploring what factors help differentiate successful events from less successful ones.Design/methodology/approachFirst, the authors developed a taxonomy of characteristics of good holiday parties using a critical incident technique in which stories of holiday party experiences were analyzed following a mixed-method approach. Second, the authors quantitatively examined the relationships between these characteristics and three outcomes, including perceived organizational support, positive interpersonal interactions, and experienced fun.FindingsThe critical incident analysis revealed 11 key characteristics that distinguish good from bad holiday parties. Primary findings from the quantitative study are that games and activities, music, good food, and notable positive leader behavior are key characteristics of more successful events.Research limitations/implicationsAs the data were obtained using a traditional survey methodology, further research would be valuable that adopts an experience sampling methodology to capture employee experiences, perceptions, and feelings about holiday parties in real-time before, during, and after an event has occurred.Practical implicationsFrom an event planning standpoint, this research provides a framework for designing holiday parties and provides evidence as to which features matter most. From a strategic leadership perspective, this research signals that different features of holiday parties can influence different outcomes.Originality/valueBeyond merely identifying important characteristics, this research provides a framework for further research on holiday parties and identifies theories that can be used in future research to explore the mechanisms that influence how and under what conditions holiday parties impact employees’ experiences at work.

Food Insecurity and Psychological Distress Amongst Parenting Women in Treatment for Opioid Use: Identifying Barriers to Nutritional Equity and Implications for Future Intervention Research.

To describe the prevalence of food insecurity among pregnant and parenting women with opioid use disorder (OUD), its association with psychosocial health, and their experience with the Special Supplemental Nutrition Program for Women Infant Child (WIC) program. This cross-sectional study collected survey data through REDCAP. The study was conducted at a single, urban, opioid treatment program. A total of 91 female participants (≥18years of age and receiving OUD treatment services) were approached about the study and all consented. Measures included: US Household Short Form Food Security Survey, Patient Health Questionnaire 4(PHQ4), Perceived Stress Scale (PSS), and a demographics and food behavior survey. Descriptive analyses (frequency, means) described data and Chi-Square, Fischer's exact, t-tests were used to compare data between food security groups. Participants were on average 34years old, Caucasian (68%), and non-Hispanic (87%). Most reported low (32%) to very low (33%) food security. Pearson correlation analyses indicate a strong positive linear relationship between Food Security Score and PHQ4 Total (P = .0002), PHQ4 Depression (P = .0003), PHQ4 Anxiety (P = .0009), and PSS Total (P < .0001). Only 38% felt the foods available in WIC supported their breastfeeding. Limitations include a single site and recall bias. Significant nutritional inequity in families affected by maternal substance use exists, with potential for adverse maternal and child development related implications.

A survey on consumption behaviour of indigenous food: An experience from Guwahati, India

A survey on consumption behaviour of indigenous food: An experience from Guwahati, India

Commonly Reported Illnesses among the College Students of Birmingham, United Kingdom

Introduction: Career of adolescent college students may be influenced by physical illness. However it has not been observed to characterize the common health problems and beverage intake among these students or had been studied less often so, there might have been information gaps in the knowledge in this aspects. Aim and objectives: The aim of this study was to identify the commonly prevalent health issues among such college going adolescents students in studying the nature of taking beverages and thus to associate if any relation exist(s) between such beverage intake and prevalent illness/disease in these students. Methodology: This observational type of cross-sectional study was conducted among the adolescents college students (of Year 12 &amp; 13) studying at the University of Birmingham School Sixth Form, England, UK.This study was conducted among the students of University of Birmingham School Campus for about 12 months, (from July 2022 to June 2023). All the 115 students enrolled, for the study population from which 90 samples were drawn using simple random sampling. Data were collected by employing face to face interview through a semi-structured questionnaire during my free time in between class intervals, administrating a face to face interview method. Results: The mean age of 90-A level students was 16.74 ± 0.59 years, yielding a male predominance (83%). Most students preferred to drink artificial beverage (61%) other than any natural drink (21%). The top most common morbidity was respiratory illness (36%), the largest number among them 15% of who were suffering from upper respiratory tract illness (URTI). While assessing the commonly occurred morbidity (17%) reported to have common cold. Followed by about 1/3rd of students (33%) had been suffering from neurological diseases, it was the second most common illness and 4% had been suffering from depression and anxiety. when one tenth used to suffer from headache (14%).Using a non-parametric test, it indicated not to yield any association between the food behaviours of beverage intake with any of the prevailing systemic illness among the students. Conclusion: Students suffered mostly from URTI and/or common cold followed by neurological disorders/headache. The finding thus emphasizes the needs of regular health check-up of these college students, at par The Journal of Ad-din Women's Medical College; Vol. 11 (2), July 2023; p 9-14

Experimental and computational models for simulating the oral breakdown of food due to the interaction with molar teeth during the first bite

The first bite involves the structural breakdown of foods due to the interaction with teeth and is a crucial process in oral processing. Although in vitro experiments are useful in predicting the oral response of food, they do not facilitate a mechanistic understanding of the relationship between the intrinsic food mechanical properties and the food behaviour in the oral cavity. Computer simulations, on the other hand, allow for such links to be established, offering a promising design alternative that will reduce the need for time consuming and costly in vivo and in vitro trials. Developing virtual models of ductile fracture in soft materials, such as food, with random and non-predefined crack morphology imposes many challenges. One of the most important is to derive results that do not depend on numerical parameters, such as Finite Element (FE) mesh density, but only physical constants obtained through independent standard mechanical tests, such as fracture strain and/or critical energy release rate. We demonstrate here that this challenge can be overcome if a non-local damage approach is used within the FE framework. We develop a first bite FE modelling methodology that provides mesh independent results which are also in agreement with physical first bite experiments performed on chocolate. The model accounts for key features found in chocolate and a wide range of compliant media, such as rate dependent plasticity and pressure dependent fracture initiation strain. As a result, our computational methodology can prove valuable in studying food structure-function relationships that are essential in product development.

Barriers and facilitators of brown rice consumption among staff at Durban University of Technology, South Africa

South Africa is experiencing an epidemiological and nutrition transition that is characterised by a surge in the prevalence of overweight and obesity, with an increase in the consumption of energy-dense, low nutritive value foods and beverages and a marked decrease in physical activity. Numerous studies have documented the healthful benefits of making the transitional shift from white rice to brown rice. The aim of this study was to explore the barriers and facilitators of brown rice consumption among staff at Durban University of Technology in South Africa. In this exploratory qualitative study, focus group discussions (FGDs) were conducted to gain an understanding of brown rice consumption among staff at the university. The study sample comprised of non-diabetic, permanent and contract staff at the University. Three focus group discussions were conducted until meaning saturation was reached; two were face to face and one online. Data were analysed using the thematic analysis method. Participants perceived healthy foods as safe and nutrient-dense, with consumption leading to positive health outcomes whereas unhealthy foods were perceived as energy-dense, nutrient-poor and hyper-palatable. The main determinants of food choice included peer and family influence, psychological state, education, availability, affordability, state of health and taste. Factors that influenced rice choice included sensory acceptability, availability, affordability, cultural acceptability, and convenience. Major barriers of brown rice consumption included family preferences and influence, sensory acceptability, time-intensive preparation, affordability, knowledge and skills. Two facilitators of brown rice consumption emerged: natural sensory appeal and healthful benefits. The sensory attributes of brown rice have had limited consumer acceptance, compelling the activation of consumer education and visually enticing cues in preparation methods and extended application uses in food products. This study found that the inclusion and acceptance of brown rice into the participants’ diet is limited. A multi-stakeholder approach towards consumer education and practical preparation solutions is likely to positively influence consumer acceptance of brown rice. Innovative and creative food behaviour modifications should be promoted to channel change towards healthier food choices for a positive impact on health and wellness. Key words: Brown rice, focus group discussions, perception, barriers, facilitators, consumption

Fractional derivative modeling for characterizing stress relaxation properties of Hami melon during drying.

The viscoelastic properties of food materials will change significantly while drying is in progress, which greatly influences the food deformation caused by drying. This study aims to predict the viscoelastic mechanical behavior of Hami melon during drying using the fractional derivative model. To characterize the relaxation characteristics, based on the finite difference method, an improved Grünwald-Letnikov fractional stress relaxation model is proposed to derive an approximate discrete numerical solution of the relaxation modulus by applying the time fractional calculus. The Laplace transform method is used to verify the obtained results, and the equivalence of the two methods is proved. In addition, the stress relaxation tests prove that the fractional derivative model has a better prediction effect on the stress relaxation behavior of viscoelastic food than classical Zener model. The significant correlations between the fractional order and the stiffness coefficient and the moisture content is also studied. Which is negative correlation and positive correlation respectively.

Integrating coordination of food purchasing into activity space-based food environment research: Toward a household perspective.

Despite the advances in person-based approaches to studying food environments, most studies using these approaches have relied on individual-centered activity space measures and largely ignored cohabiting household members who play crucial roles in shaping an individual's food access, food behaviors, and diet. This can be problematic for completely capturing food environments relevant to an individual and add uncertainties to explorations of how individuals' food environments relate to their food behaviors. This viewpoint discusses the need for, and implications of, considering household members when measuring food access and disentangling the behavioral pathways connecting the food environment to diet. Ultimately, a conceptual framework and potential questions are proposed to integrate household members into food environment research.

Association Between Food Safety Awareness, Knowledge and Behavior and the Nutrition Status of Under-5 Children

Association Between Food Safety Awareness, Knowledge and Behavior and the Nutrition Status of Under-5 Children