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In this chapter, the interplay between the development of the discipline, the development of the field of study, and the emergence of professional fields is examined using the example of mathematics. In connection with the formation of the modern research university, mathematics has emerged as an independent scientific discipline and as an independent field of study. In the process, mathematics attains a high degree of formalization and internal coherence. This is the basis for the penetration of mathematicians into more and more professional fields, even outside science. Real problems or real facts are reduced to aspects that are amenable to mathematical modeling by treating them as quantifiable parameters. As mathematics expands as a field of study, more and more professional sectors become applications of mathematical models. As a consequence, more mathematical fields of study are differentiating themselves, specializing in these application fields. This chapter analyzes this dynamic and its preconditions.

Eating disorders (EDs) remain a major health concern, and their incidence has further increased since the COVID-19 pandemic. Given the equally increasing demands on treatments and service provision and the high levels of relapse post-treatment, it is important that research explore novel and innovative interventions that can further support recovery for individuals with EDs. There is growing evidence that arts interventions are beneficial for recovery from EDs. This study aims to evaluate the feasibility of conducting a stand-up comedy course to support ED recovery.

The study used a qualitative interview study design to evaluate the recovery benefits of participating in stand-up comedy workshops for a pilot group of people in recovery from EDs (n = 10).

The comedy intervention was well-attended and had high acceptability and feasibility. For most individuals, participating in the course had a positive impact, including promoting personal recovery (PR) outcomes across all five elements of the CHIME framework. Unique assets of the course included providing participants with an opportunity to distance themselves from everyday worries of living with an ED; the opportunity to cognitively reframe situations by making them the object of humour; and providing a safe space to (re-)build a positive sense of self.

This is the first study, to the best of the authors’ knowledge, that evaluates stand-up comedy workshops for ED recovery and further demonstrates the potential of arts interventions and the relevance of PR frameworks in this field.

This research aims to elucidate why consumers decide to eat meals that seem to be higher in calories and salt, despite their goal being to consume fewer calories and sodium. Korean participants are to be used for this study. The present research further investigated the impacts of categorization and averaging bias in relation to the health halo phenomenon, specifically focusing on traditional food and textured vegetable protein (soy meat) burgers. Thus, the present research investigated how consumers' intentions contrasted with their consumption goals in food choice circumstances.

We partitioned the survey due to the COVID-19 epidemic. A single, well trained surveyor first surveyed customers at cafés in Seoul and six other Korean cities. We received 102 in-person survey replies. A total of 254 advanced degree or undergraduate students from two universities completed an online questionnaire. There are 356 responses. Two studies were conducted where participants were instructed to evaluate the perceived healthiness, calorie content, and sodium level of different food items. The specifics of each study are elucidated in the main body of the paper.

This study shows that Koreans categorize meals as virtue or vice depending on their perceived healthiness, validating the categorization effect. Furthermore, this research demonstrated that consumers' perceptions of the health benefits of traditional meals and soy meat burgers impact their categorization. Koreans also assessed the average of the vice and virtue and found vice-virtue combination meals healthier than the vice alone. This affects how calories and sodium are perceived. This study also shown that high virtue affects averaging bias more than weak virtue in meals with vice and virtue combo.

This study extended food categorization and averaging bias to non-US consumers and confirmed this contradictory meal choice is universal. Health halo also affects food health perception. The results of this study revealed that Koreans consider traditional food healthier than western junk food. Korean customers incorrectly assume soy meat burgers have fewer calories and sodium than regular burgers. Thus, this study explains Korean consumers' food health misconceptions related to paradoxical consumption.

Within the last two decades, entrepreneurship education has become institutionalized in Germany. It is offered as a stand-alone program or as part of a business degree, combining academic knowledge, practical skills, and personal development to enhance the entrepreneurial success of university graduates. While entrepreneurship education has experienced similar growth worldwide, its emergence in Germany is closely tied to the country’s political and economic developments. The significance of entrepreneurship education for a thriving entrepreneurial ecosystem and contemporary economic policy has been instrumental in advancing its academic recognition. This chapter provides a historical analysis of the academization of entrepreneurship in Germany. It explores the recursive and often idiosyncratic processes involving state and financial institutions, companies, and universities that have created, respecified, and mutually reinforced a subdiscipline and field of study. Academic entrepreneurship knowledge successively not only became relevant for starting a business but also for employment within the entrepreneurial infrastructure and beyond. This chapter follows a chronological order, highlighting three key stages in the academization of entrepreneurship education. First, the academic, financial, and political roots (I) of entrepreneurship up until the 1970s. Second, it explores the transformation (II) of entrepreneurship into a viable policy alternative and the challenges faced in establishing complementary research and education in higher education institutions during the 1980s. Finally, it sketches the institutionalization (III) of entrepreneurship as a central driver of government economic policy, allowing for the late bloom of entrepreneurship education and research at universities around the turn of the millennium.

The global rise in obesity can be closely linked to excessive calorie consumption and misperceptions regarding food intake. Thus, the purpose of this paper is to review the existing literature to have a better understanding how heuristic cues – mental shortcuts used for decision-making – impact calorie underestimation and consequently lead to unhealthy eating habits.

A search was conducted across multiple databases with priority given to studies in developed countries that provided insights into the cognitive processes behind food choices, the application of specific heuristics, and the association with eating behaviours. Articles were also selected based on their methodological quality.

The main findings are that the dichotomous categorization of foods as healthy or unhealthy can result in underestimating the calorie content in those foods perceived as healthy. Although nutrition claims, health claims and campaigns help in the fight against obesity, there is also the risk that consumers’ reliance on heuristic-based decision-making could aggravate the problem because a misinterpretation or misrepresentation could lead to calorie underestimation and overeating.

To establish effective behavioural interventions for obesity prevalence -, it is critical for interventions and policies to understand how consumers perceive calorie content and how they interpret claims on food marketing or packaging. Recognizing and addressing these heuristic-driven biases and understanding the factors influencing food choices are crucial for encouraging healthier eating habits.

To the best of the authors’ knowledge, this paper is the only review to date that consolidates research on the topic, drawing from multiple disciplines.