Choice Of Vegetables Research Articles

THE EFFECT OF SELLING PRICE SETTING ON VEGETABLE SALES

The importance of nutrients in vegetables for the human body to meet the needs of minerals and vitamins. Indonesian people can meet their needs for vegetables with a variety of vegetable choices at varying prices. This study aims to determine the method of determining the selling price of vegetables and the effect of price determination on the number of sales of vegetable retailers at the Pulau Baai Market in Bengkulu City. The research method used is a qualitative and quantitative method. The selection of respondents used the census method totaling 28 people. The analysis used in this study is descriptive analysis and simple linear regression. The results of the study showed that vegetable retailers at the Pulau Baai Market in Bengkulu City used the (mark up pricing) method in determining prices, where the average mark up value for cabbage was IDR 3,096 / Kg, tomatoes IDR 2,378 / Kg, carrots IDR 3,453 / Kg, Chinese cabbage IDR 2,685 / Kg, spinach IDR 721 / Kg, and kale IDR 255 / Kg and vegetables whose pricing affects the number of sales are Chinese cabbage and kale. Meanwhile, the determination of selling prices that do not affect the amount of sales are cabbage, tomatoes, carrots and spinach.

The specially designed nudging tableware promotes healthy food choices: Evidence from a randomized crossover trial in normal-weight young adults

PurposeTo evaluate the effects of the specially designed nudging tableware, including a plate and bowl, on individual food choices in normal-weight young adults and preliminarily explore its mechanisms. We hypothesized that the toolset could increase the choice of vegetables and decrease that of rice. MethodsA randomized, single-blind, two-period crossover trial was carried out among 40 normal-weight university students in China. All subjects completed two buffets separated by an interval of one week, wearing the eye tracker. Vegetable choice, evaluated through the proportion of vegetables, was the primary outcome, and the weight of vegetables and rice were the secondary outcomes. The mechanisms of the decision-making process were preliminarily explored through eye tracking. ResultsThe usage of the nudging tableware significantly increased the proportion of vegetables and decreased the amount of rice taken (P<0.05), while insignificantly increased the weight of vegetables (P = 0.079). Eye tracking shows that the nudging plate significantly prolonged the food-choosing process and fixation duration on vegetables (P<0.05), and the latter was positively correlated to the increased quantity of vegetables while using the nudging plate (r = 0.493, P<0.01). ConclusionThe specially designed nudging tableware might be an effective and practical tool to promote the choice of less rice and more vegetables. Mechanisms behind this change might include automatic and unconscious processes with the inconspicuously smaller capacity of the bowl and larger portion size of the vegetable segment, and increased attention triggered by the vegetable patterns and larger green underpainting.

Importance of the origin, organic production and other extrinsic parameters in fruit and vegetable choices.

The aims of the present work were to evaluate consumers' perceptions and purchasing habits in relation to fruit and vegetables and to determine the importance of the production type, price and geographical origin of such products for consumers' purchasing decisions. For this purpose, an online consumer survey was conducted to determine Spanish people's opinions and consumption habits in relation to fruit and vegetables, especially those from organic farming. The survey also included a part to assess the importance that consumers attach to different extrinsic attributes in oranges and avocado pears (with a conjoint analysis), and a section to determine the participants' ethnocentrism. Consumers agree that organic food respects the environment more, contains fewer 'chemicals' and is more natural. Price is the first reason why many people do not buy organic food, followed by them thinking that they do not offer any added value and they are difficult to find. For the Spanish population, country of origin, local production, seasonality and price are much more important attributes for purchasing fruit and vegetables than them being organic. This study reflects a relatively high ethnocentrism level of the surveyed population, especially in older individuals. Given consumer preference for km 0/local and seasonal products, and the importance of these parameters for the environment, promoting the market of such products would help to achieve some Sustainable Development Goals. This study offers a vision of the trends of Spanish consumers in relation to fruit and vegetable preferences, which can help producers and distributors to design new strategies that focus on meeting consumer demands.

Responsiveness to warning sensations and anxiety-related psychological traits modulate individual differences in preference for vegetable foods with varied sensory properties

The innate aversion to warning sensations is an important barrier to the acceptance of vegetable food often characterized by bitter and sour tastes, and astringency. Large individual variations exist in preference for this food category. The present study aimed at exploring differences in demographics, anthropometrics, taste responsiveness, personality traits and attitudes in consumers differing in their preference for vegetable food with varied levels of warning sensations. A panel of Italian consumers (n = 718; 53.6% women, age 18–74 years) self-reported familiarity with, preference for and choice of vegetables with high and low levels of warning sensations. Two clusters were identified: High Warning-Vegetable Consumers (HWVC, n = 464) and Low-Warning Vegetable Consumers (LWVC, n = 254). HWVC showed higher familiarity with and preference for vegetables as a whole and higher choice of vegetables characterized by warning sensations than LWVC. HWVC were more represented by older and normal weight individuals as compared to LWVC. Differences among clusters in liking for and perception of a phenol-enriched plant-based food model specifically developed to induce different levels of bitterness, sourness and astringency were found. HWVC rated bitterness, sourness, and astringency lower and liking higher than LWVC. Scores in anxiety-related psychological traits were lower while attitudes to healthy and high-quality food choice were higher in HWVC than in LWVC. The results of the present study depicted a coherent interplay among several person-related dimensions in modulating preference for vegetable foods. Higher responsiveness to warning sensations, higher level of anxiety-related traits, lower importance assigned to food healthy/quality aspects and younger age all acted as barriers to exposure and acceptance of vegetable food and call for a multidimensional approach to promote the consumption of this food category.

Fruit and vegetable consumption across population segments: evidence from a national household survey

BackgroundThe 2002 World Health Report documented that low fruit and vegetable intake are among the top ten risk factors contributing to attributable mortality and up to three million lives could be saved each year by adequate consumption of F&V across the globe, leading an examination of behavioral preferences of the individual and family social, environmental, and behavioral factors that constitute perceived barriers to fruit and vegetable consumption.ObjectiveThe study examines factors affecting the choice of eating fruits and vegetables by household members and calculates eating frequency probabilities of different population-origin associated with personal attributes and behavior.MethodTurkish Health Survey (THS) 2019 data from the Turkish Statistical Institute (TSI) national representative household panel is applied. Estimating a random-effect bivariate probit model of fruit and vegetable choice, we calculated marginal probabilities of choosing fruits and vegetables, the joint probability of choosing both, and conditional probabilities between choosing to eat either, detecting consumption synergy.ResultsThe role of uncontrolled variables in choosing to eat fruits and vegetable (F&V) differs between the decision of an average family and the decision of individual family members. The attitude is positive for an average family and contrasts with the negative attitude among some family members. Most individual and family attributes inversely affect fruit and vegetable choice across different groups, while a positive relationship exists between the likelihood of fruit and vegetable choice and attributes such as age, marital status, education, weight, having health insurance, income, and time and forms of physical activity.Conclusion and recommendationInstead of a general policy for the implementation of a healthy and balanced nutrition program to improve fruit and vegetable eating frequency, it appears more effective to adopt programs with distinct characteristics that segregate society into different cohorts. We suggest appropriate policies and offer suitable approaches to reach targeted groups.

Matching reality: A basket and expenditure based choice experiment with sensory preferences

This article introduces a basket and expenditure based choice experiment design to elicit consumer preferences for multiple products. This design is utilized to imitate a more realistic shopping scenario for consumers when choosing among many different products simultaneously. This approach allows participants to choose both multiple items, in this case vegetables, and related quantities/expenditures to place in a basket of goods. We provide an application of the experimental design to a vegetable choice experiment. This is done in conjunction with a sensory experiment to provide a contextual component to the experiment and econometric model. This type of experiment lends itself to the use of the Multiple Discrete-Continuous Extreme Value (MDCEV) class of models. More specifically, we use the extended version of the MDCEV model proposed by Palma and Hess (2020) that relaxes the need for a budget while also accounting for substitution and complementarity among products. We find that the proposed design and class of econometric methods present a flexible way to analyze consumer choice when the desire is to elicit preferences for a basket of goods rather than simple discrete alternatives or attributes.

Relevant Attributes Influencing Consumers’ Tomato Acceptance: A Systematic Review and Research Agenda

Abstract During the last two decades several studies were developed to understand the attributes able to affect consumer vegetable choice over the world. Focusing on fresh and processed tomato product, this study proposes a systematic literature review to systematize and critically apprise the current body of knowledge in this research field. In order to discover suggestions useful to enhance market strategies and policies about vegetable intake, the discovered tomato attributes were categorized, according the Search Experience and Credence logic, into: price, product features, packaging, convenience, brand, sensory properties, sustainability, origin, safety and health, production processes. By synthesizing the review findings, a multi-dimensional integrative content framework was conceived with the aim to maps the extant literature with multiple levels of analysis: antecedent, phenomenon and consequences. As part of the review, a future research agenda, theoretical and practical implications were discussed.

Vegetable finger foods - Preferences among older adults with motoric eating difficulties

Older adults, who have developed motoric eating difficulties as in Parkinson's disease have difficulty consuming foods with common tableware. They may be offered alternative servings developed for eating by their fingers. The present study investigated which kind of vegetables and cooking techniques suited this consumer group in order to accomplish a high level of acceptance. Vegetable preferences in Swedish adults older than 65 years (n = 97) were initially measured by a survey tool followed by digital focus groups. The findings were used to develop vegetable finger foods for older adults with motoric eating difficulties. The vegetable preferences among those with motoric eating difficulties did not differ in comparison to a more general older adult population. Among the vegetables, broccoli, carrot, tomato, cauliflower and red bell pepper were highly appreciated. However, for those with major eating difficulties, the choice of vegetables was restricted to fewer textures, which were more easily processed in the mouth. Vegetables served as snacks, traditionally on the plate, or deep-fried were considered most appropriate as finger foods. Finally, attractive meals for older adults unable to eat with common cutlery should also be accompanied with other nutritive finger foods servings.

Correlations between Convenience Cooking Product Use and Vegetable Intake.

Australians’ vegetable intakes are low, and strategies are needed for improvement. Popular convenience cooking products (meal bases and recipe bases, ready-made marinades, and convenience cooking sauces) address common cooking and vegetable consumption barriers (cost, time, and cooking skills). However, relationships between their usage and vegetable intakes have not been established. Therefore, Australian adults were surveyed on convenience cooking product use, vegetable intake and variety, behaviours when barriers to vegetable inclusion arise, and vegetable choice factors. Of 842 participants, 36.7% used meal and recipe bases, 28.1% marinades, and 47.2% cooking sauces, with most following the back-of-pack recipes at least sometimes. A total of 12.5% of participants used products from all three categories. Factors associated with lower vegetable intakes were meal and recipe base and cooking sauce use, using a higher number of product categories, and always following back-of-pack recipes. Factors associated with lower vegetable variety were the use of meal and recipe bases and cooking sauces. Factors in vegetable choice, and behaviours when not including a listed vegetable (due to not having or liking the vegetable, or an inability to eat it) did not vary by usage habits. These results provide insights into current vegetable intakes of those using convenience products, providing a baseline for future changes in the product design and recommendations.

An online study examining children's selection of vegetables at mealtimes: The role of meal contexts, variety and liking

Associative learning predicts that children expect to eat vegetables together with foods high in carbohydrate and protein at mealtimes. However, choosing to eat and consume vegetables may be less likely if they are presented alongside more palatable, competing foods. This study examined food choices of children (N = 180, 8–11 years, 84 female) in a mealtime context. During an online task, children chose one food for a meal, from a choice of vegetables and either a food high in carbohydrate or protein. Preference was assessed with and without a partial meal stimulus, to test the effect of other foods on the plate. Vegetables were selected more often with a meal stimulus, especially when it consisted of carbohydrate and protein foods, meaning that the vegetable option added nutritional variety to the meal. This effect was moderated by the difference in liking between the food options available. Vegetables were selected more if they were better liked than the competing food option, although it was not necessary that vegetables were better liked if they added nutritional variety to the meal. Food fussy children were less likely to select vegetables, but no other effects of child appetitive traits or parental practices were found on children's food choices. Children may be more likely to select vegetables if they add nutritional variety to a meal and are similarly or better liked than competing food options. Future research could test specific meal configurations which promote children's selection and intake of vegetables at mealtimes.

Fertility Booster: Butter Fruit

Infertility is considered to be a global concern that affects many aspects of life for both sexes. The infertility epidemic is fast approaching and its numbers have reached 186 million people worldwide. The negative aspects of an unhealthy diet can be linked to reproductive health in women and adequate nutritional support can improve fertility. Most health expert recommendations and dietary guidelines acknowledge that certain foods or diet plans can actually improve fertility specifically, diet plans involving accumulated fruit and vegetable intake. However, the amount of nutrients varies significantly among fruits and vegetables, and not all fruit and vegetable choices are thought of “nutrient-rich”.Butter Fruit are distinctive, they contain abundant higher amounts of the key nutrients like folate and potassium, that are usually under-consumed in maternal diets and are coupled to spice up fertility and as well as cut back various sorts of diseases and deficiency as they contain essential nutrients and bioactive compounds.The present review article aims at addressing the proof that Butter Fruit could also be a singular nutrition for reinforcing fertility during pre-conception period.

Evaluation of a Farm-to-School Intervention to Improve Locally Grown Vegetable Choices of Low-Income, Primary School Students.

The study objective was to determine impact of a Farm-to-School intervention on low-income, diverse elementary school students' nutrition-related attitudes, self-efficacy, behaviors, and locally grown vegetable choices. Six elementary schools within 1 US school district were equally assigned to 1 of 3 conditions: Local Message, Nutrition Message, or Control. Locally grown vegetables (kale, green beans, zucchini, butternut squash, and beets) were served twice during lunch over 16 weeks. "Local" and "Nutrition" groups also received biweekly nutrition education and a messaging campaign in the cafeteria. Knowledge, attitudes, self-efficacy, and related behaviors were assessed using a validated questionnaire. Vegetable selection was assessed using the food service daily production records. General linear model analysis, analysis of covariance, and t tests were performed. Students in the "Local" group (N=81) had significantly improved nutrition-related attitudes (p=.0001), preferences (p=.001), and overall vegetable behavior score (p=.002), compared to control (N=79). There was no difference in overall locally grown vegetable choices, but local beet choices were higher in the "Local" (p=.005) and "Nutrition" (p=.02) groups compared to control. Messages about local foods in school cafeterias may improve students' attitudes, preferences, and selection of certain locally grown vegetables.

Sweet Corn Research around the World 2015–2020

Modern sweet corn is distinguished from other vegetable corns by the presence of one or more recessive alleles within the maize endosperm starch synthesis pathway. This results in reduced starch content and increased sugar concentration when consumed fresh. Fresh sweet corn originated in the USA and has since been introduced in countries around the World with increasing popularity as a favored vegetable choice. Several reviews have been published recently on endosperm genetics, breeding, and physiology that focus on the basic biology and uses in the US. However, new questions concerning sustainability, environmental care, and climate change, along with the introduction of sweet corn in other countries have produced a variety of new uses and research activities. This review is a summary of the sweet corn research published during the five years preceding 2021.

Evaluation and Comparison of the Antioxidant Activities and Nutritional Composition of Cucurbita maxima and Vigna unguiculata Leaf Extracts

Antioxidant activities and nutritional composition are essential ingredients normally considered in the choice of vegetables for human consumption. Leafy vegetables in particular, are regarded as protective foods in human diet due to their many health benefits. The aim of this research was to carry out the quantitative phytochemical screening, the antioxidant activities of extracts and determine the nutritional content of Cucurbita maxima and Vigna unguiculata leaves. Quantitative phytochemical screening were conducted using standard techniques. 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays were used to determine antioxidant activities of these extracts. Nutritional composition was determined using standard procedures. Quantitative analysis revealed the phytochemicals in C. maxima and V. unguiculata as; saponins (1.03%, and 1.34%), tannins (3.49% and 2.60%), terpenoids (0.0% and 0.47%), flavonoids (2.81% and 4.11%), alkaloids (5.72% and 3.5%), phenols (4.02% and 3.83%) respectively. There was a significant (p=0.05) difference in radical scavenging activity of ethanol leaf extract of V. unguiculata comprared to C. maxima. In FRAP both plants’ extract revealed a good antioxidant reducing power at 100mg/ml (range 0.40 to 0.5 absorbance) at 700nM. Antioxidant activities of extracts is attributed to their flavonoid and phenolic contents. Proximate analysis revealed the nutrients for C. maxima and V. unguiculata as; crude protein (11.58% and 14.83%), crude fat (0.47% and 0.61%), ash (4.11% and 3.72%), crude fiber (6.95 and 4.68%), moisture (1.03% and 1.38%), carbohydrate (75.86% and 74.78%) respectively. This shows that the leaves are a good source of energy to both humans and animals. Also, both vegetables revealed good percentages of proteins which can be used to compliment other sources of protein.

Evaluation of Find Your Fuel: A Point-of-Service Labelling Campaign in a Military Dining Facility.

Nutrition plays a critical role in health and job performance in physically demanding roles. Studies have shown Australian military personnel do not consume diets suited to their roles. A range of foods are provided in military dining facilities; however, personnel still need to make appropriate choices for healthier eating and to optimise performance. This study explored the effect of a labelling scheme based on military-specific nutrition guidance, over a one-month period. Food choices were evaluated in a pre-post design using plate photography (pre n = 190; post n = 159 plates); with satisfaction and behavioural influences assessed through a survey (pre n = 79; post n = 67). The results indicate the scheme had a small effect on food choice—potato and hot vegetable choices increased post-campaign for the dinner meal. On average, choices were heathier at lunch post-campaign, and less healthy at dinner. Satisfaction with the meal experience was higher after the campaign, and no difference was observed in behavioural influences (e.g., self-efficacy and other perceptions). These results are in alignment with other point-of-service labelling studies showing the limited capacity labelling schemes have on guiding consumer choices. Rather than using point-of-service labelling in isolation, additional individual and/or environmental strategies may be needed to more effectively encourage nutritious food choices by personnel.

Influencing Factors of a Sustainable Vegetable Choice. The Romanian Consumers’ Case

The behavior of vegetable consumption in the context of sustainable development has become a point of interest. Determining the barriers and the drivers for developing a sustainable consumption pattern, including food, should be a priority for every nation, as so to be able to design targeted food policies that would contribute to this development. Reducing the pressure on resources by diminishing meat consumption and increasing vegetable consumption is one of the global directions that should be followed. The situation of the current status of vegetable consumption in Romania is, therefore, important. Through an empirical quantitative analysis, the vegetable consumption pattern of Romanian consumers is presented. The results show that the respondents lack proper environmental education and concern, but unconsciously are aware of sustainability criteria such as choosing local and seasonal vegetables, choosing according to the freshness of the vegetables, and wasting little of these purchases. The main barriers determined in developing more sustainable vegetable choices in the case of Romanian consumers are income and time availability restrictions. It is also important to have the ability to identify the local, seasonal, and organic vegetables through specific labels, and to provide the local producers with the ability to sell their products in supermarkets, at fair prices. These would be the main drivers for developing a sustainable vegetable choice. Adding to that, an awareness campaign at the national level regarding the importance of individual choice would contribute to educating towards a sustainable purchasing pattern.

Larger serving size and seasoning’s role in consumer behaviors toward vegetables

A diet rich in vegetables provides many nutrients such as vitamins, minerals, and fiber; as a result, eating vegetables could reduce the risk of chronic diseases. However, very few Americans consume enough vegetables daily, and average intake falls significantly below national recommendations. This study aimed to examine the effectiveness of seasoning and increased portion sizes on vegetable consumption in a US adult population. An observational study was conducted in a commercial cafeteria that provided options of steamed or seasoned green beans, broccoli, cauliflower, and carrots (n = 890). The portion size was 8-oz, double the standard vegetable size (4-oz). Participants returned 527 surveys with information regarding vegetable choice, liking, and demographics. Leftover bowls were collected for waste analysis. According to binomial tests, significantly more people purchased the seasoned vegetables over steamed (p < 0.001); in detail, the same trend was observed with the purchasing data of seasoned green beans, broccoli, and cauliflower (p < 0.001 for each vegetable type). Vegetable likings were high and similar across all vegetables and cooking methods with an average of 7.3 (9 = like extremely). Overall, 8-oz (226.8 g) servings resulted in 16.59 mean g waste and 210.21 mean g of consumption. To conclude, cooking vegetables with herbs and spices was well accepted by the adult population as was a larger portion size.

“I prepared my own carrots”. The effect of participation in an out-of-home cooking session on Dutch 4–6-year-old children’s vegetable consumption

Involvement in vegetable preparation is thought to be an effective strategy to increase children’s vegetable intake, but the evidence from experimental studies is scarce. A between-subject experiment was executed in a restaurant setting to investigate the effect of participation in vegetable preparation on 4–6-year-old children’s vegetable intake. After a baseline evening meal, intervention children (N = 50) participated in a vegetable preparation session together with an enthusiastic chef. Control children (N = 51) participated in small groups in a book-reading activity. Subsequently, they ate an evening meal. Follow-up sessions at one month and three months were included to assess possible longer-term effects. Vegetable intake was the main outcome. Secondary outcomes were vegetable choice and involvement in food-related activities at home. For all four sessions, children’s vegetable intake ranged between 50 and 60 g in both conditions (p > 0.05). Participation in carrot preparation did not increase children’s vegetable intake. Involvement in food-related activities at home remained stable in the intervention group, whereas it decreased slightly in the control group (p = 0.01). A cluster analysis identified four distinct vegetable eating patterns over time, suggesting that there are different segments of children. To conclude, participating once in an out-of-home vegetable preparation session with an enthusiastic chef did not influence children’s intake of a familiar vegetable, but it may support their general involvement in food-related activities at home.

JEDDAH FRESH MARKET

The intention of this project is to design a health coverage and clear environment for selling and buying fruits and vegetables were people can feel comfortable. The project will feature a Fresh Market where visitors can buy souvenirs along with other traditional products. It will also host a various range of activities, a small vegetable garden were children can cultivate, showrooms for introducing agriculture throughout history and showing the agriculture types, old farming pictures and old agriculture tool etc. In addition, it will provide a cooking space for families to enjoy their times as well as interacting with other people. Several related case studies were conducted for better idea of the project. The main zones considered in this project are fruit and vegetable market, potato and onion market, interactive, services, amenities and administrations. Then selected site is located at the east highway, Al-Haramen Street, Jeddah, based on the evaluation criteria of accessibility, surrounding, views, demographic pattern, location, sustainability and utilities. This project seeks to promote Jeddah Fresh Market as the best suitable choice of “fruits and vegetables” market for markets selling and agriculture in Jeddah, and be the first choice for farmers and businessmen in the Kingdom of Saudi Arabia, Gulf countries and the Arab world.

The effect of smileys as motivational incentives on children’s fruit and vegetable choice, consumption and waste: A field experiment in schools in five European countries

To assess whether smiley stamps work as a motivational incentive to promote fruit and vegetable eating among children, we conducted a field experiment in ten primary schools in five European countries using one control and one treatment school per country. The six-week experiment was split into three two-week phases before, during and after the smiley was implemented. During the smiley phase, the children received a smiley stamp for choosing a portion of fruits or vegetables. We find an increase attributed to the smiley stamp on children’s fruit and vegetable choice and consumption, but also waste. Comparing the effects across countries, we observe significant variations in the smiley effect. This study thus demonstrates, in general, that a low-cost, easy-to-implement incentive such as a smiley stamp has the potential to motivate school children to increase their fruit and vegetable consumption; the study simultaneously underscores the high relevance of context for the effects of incentives.