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Article

Minatsu Kobayashi, Sayo Uesugi, Reiko Hikosaka and Rieko Aikawa

This paper aims to examine the effects of professional job experience on the lifestyle and dietary habits of participants who have studied food science and nutrition and…

Abstract

Purpose

This paper aims to examine the effects of professional job experience on the lifestyle and dietary habits of participants who have studied food science and nutrition and acquired a dietitian license. The dietary habits of students of departments of food science and nutrition have been reported. However, no study has compared the dietary habits of graduates with and without actual clinical experience.

Design/methodology/approach

In total, 206 participants who graduated from the department of food science and nutrition of a university located in Tokyo between 1975 and 1984 completed a questionnaire on food and nutrient intake and lifestyle habits in 2011.

Findings

Total fat and SFA intake adjusted for energy intake or frequency of snack and fast food intake differed among participants with and without experience as dietitians, indicating that dietitian experience influenced the dietary habits of participants for approximately 30 years after graduation. Nutritional knowledge and skills acquired during attendance at a dietitian school are effective in maintaining favorable behavior for a long time. However, nutritional knowledge and skills were enhanced by later professional experience.

Originality/value

The refining effect of clinical experience appears to contribute to the maintenance of daily dietary habits and health. Professional experience can contribute to the prevention of lifestyle-related diseases not only personally but also for other people in terms of public health nutrition or nutritional education.

Details

Nutrition & Food Science, vol. 45 no. 5
Type: Research Article
ISSN: 0034-6659

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Article

Tianchang Zhai, Wenjin Long and Wei Si

The purpose of this study is to explain the rapid growth of urban residents' sugar consumption in China from the perspective of habit formation.

Abstract

Purpose

The purpose of this study is to explain the rapid growth of urban residents' sugar consumption in China from the perspective of habit formation.

Design/methodology/approach

Using the provincial panel data of Chinese urban households from 1995 to 2012, this study uses the two-step System Generalized Moment Method (GMM) to test the habit formation effect on residents' sugar expenditure in urban China. We also use system GMM and the recursive estimated method to explore the changes of the habit formation coefficients in different years.

Findings

We find a significant habit formation effect on overall residents' sugar expenditure and different types of sugary foods expenditure. The habit formation effect on total residents' sugar expenditure and different types of sugary foods is decreasing over the years. The patterns of the changes of the habit formation effect on different types of sugar foods are slightly different.

Research limitations/implications

Due to data limitations, we are not able to do household-level analysis and to examine the heterogeneity of the habit formation effect.

Originality/value

This is the first study that examines changes in the habit formation effect on residents' sugar expenditure in urban China. Our findings provide a reasonable explanation for the rapid growth of residents' sugar consumption in urban China. The result helps to formulate targeted policies for future interventions to control the growth of sugar consumption.

Details

China Agricultural Economic Review, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1756-137X

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Article

Teija Räihä, Kerttu Tossavainen, Hannele Turunen, Jorma Enkenberg and Pirjo Halonen

The purpose of this study was to examine Finnish seventh‐graders' (13 to 14 years old) nutrition health attitudes, perceptions of skills, reported behaviour and…

Abstract

Purpose

The purpose of this study was to examine Finnish seventh‐graders' (13 to 14 years old) nutrition health attitudes, perceptions of skills, reported behaviour and perceptions of families' and friends' nutrition health‐related behaviour.

Design/methodology/approach

The research data were collected in a baseline situation through a structured questionnaire presented to seventh‐graders (n=188) in four secondary schools, both rural and urban, in Eastern Finland. Two of the schools were experimental and two were control schools. All schools implemented nutrition health education according to the objectives of the national curriculum for basic education. Additionally, the experimental schools were developing their nutrition health education by using an ICT‐based learning environment.

Findings

The results show that seventh‐grade girls had a greater probability to follow healthy eating habits compared to seventh‐grade boys. Parental support had an important role in seventh‐grade adolescents' healthy eating habits and food choices. Additionally, adolescents' own healthy food preparation and choice skills were associated with healthy and versatile eating among seventh‐graders. As expected, no significant differences between the experimental and control schools were found at this baseline situation.

Originality/value

In Finland, strategies and curricula have been developed in schools to encourage children and adolescents to choose a healthy diet and to prepare healthy meals. Having high‐quality school lunches available to all and practical home economics as a school subject are good examples of well‐implemented nutrition health education, which could serve as model for nutrition health promotion worldwide.

Details

Health Education, vol. 106 no. 2
Type: Research Article
ISSN: 0965-4283

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Article

Francesco Bimbo, Alessandro Bonanno and Rosaria Viscecchia

Improving access to healthy foods is currently on the European Union health policy agenda, as a means to mitigate obesity. The purpose of this paper is to analyze the…

Abstract

Purpose

Improving access to healthy foods is currently on the European Union health policy agenda, as a means to mitigate obesity. The purpose of this paper is to analyze the relationship between access to food stores and adult BMI in Italy, accounting also for the synergic role of individuals’ eating habits.

Design/methodology/approach

To study the relationship between access to different food outlets, eating habits, and adult BMI in Italy, the authors combine three years of individual-level data with region-level food stores’ density measures and account for store location endogeneity using a Generalized Method of Moment estimator.

Findings

While large stores and specialty fruit and vegetable stores show a BMI decreasing effect, local/convenience stores show little to no effect on adult BMI. The effect of access on adult BMI varies conditionally on dietary habits, since access to food outlets and healthy eating can have a synergic impact on reducing Italian adults’ BMI.

Originality/value

The authors highlight how, the effectiveness of policies aimed to curb obesity may vary according with the food environment consumers live in as well as on individuals’ eating habits.

Details

British Food Journal, vol. 117 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

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Article

José António C. Santos, Margarida Custódio Santos, Luis Nobre Pereira, Greg Richards and Luis Caiado

Little is known about how tourists’ eating habits change between everyday life and holidays. This study aims to identify market segments based on changes in food

Abstract

Purpose

Little is known about how tourists’ eating habits change between everyday life and holidays. This study aims to identify market segments based on changes in food consumption and experiences of a sun-and-sea destination’s local food. The authors evaluate to what extent tourists consume local food and assess the contribution of local food experiences to the tourists’ overall experience.

Design/methodology/approach

The target population was all tourists visiting the Algarve in the Summer 2018 and included both domestic and international sun-and-sea tourists. A sample of 378 valid questionnaires was collected. Data analysis included descriptive analysis, statistical tests and cluster analysis.

Findings

Cluster analysis identified three segments: non-foodies, selective foodies and local gastronomy foodies. Results indicate that tourists change their eating habits during holidays, eating significantly more seafood and fish and less legumes, meat, fast food and cereals and their derivatives. International and domestic sun-and-sea tourists reported that eating local food contributes significantly to their overall tourism experience.

Practical implications

Sun-and-sea destinations should promote the offer of local dishes, especially those that include locally produced fish and seafood, to improve the tourist experience, differentiate the destination and increase sustainability.

Originality/value

The authors address three identified research gaps: a posteriori segmentation based on tourists’ food consumption behaviour; measurement of changes in eating practices between home and in a sun-and-sea destination; and assessment of the role of food experiences to overall tourism experience of tourists visiting a sun-and-sea destination.

Details

International Journal of Contemporary Hospitality Management, vol. 32 no. 11
Type: Research Article
ISSN: 0959-6119

Keywords

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Article

Fatya Alty Amalia, Adila Sosianika and Dwi Suhartanto

To investigate the determinants of Muslim Millennials’ purchasing behavior of Halal food in a Muslim-majority country under the reflective and reflexive systems.

Abstract

Purpose

To investigate the determinants of Muslim Millennials’ purchasing behavior of Halal food in a Muslim-majority country under the reflective and reflexive systems.

Design/methodology/approach

Through 339 responds collected from the survey, this study uses 319 responds from Muslim Millennial consumers in Indonesia for further analysis. Data analysis is conducted using a partial least square (PLS) to verify the relationships between the variables herein.

Findings

Though purchasing Halal food is familiar to Muslim Millennial consumers in a religious society, this study demonstrated that purchase intention and habit can independently affect their purchasing behavior. In forming the purchase intention, attitude, subjective norms, perceived behavioral control, and religiosity are all necessary determinants on this phenomenon.

Practical implications

This study enlightens the food providers to continuously intervene in the purchase intention of Muslim Millennials as a consumer group as purchasing of Halal food is also a matter of habit for such consumers in the religious community. To strengthen Muslim Millennials’ purchase intention of Halal food, governments should harmonize their actions with the various stakeholders involved in this purchase intention.

Originality/value

This study focuses on the Muslim Millennial consumer group regarding their Halal food purchasing behavior by integrating two behavioral theories (theory of planned behavior and theory of interpersonal behavior) to obtain a more comprehensive explanation of their purchasing behavior.

Details

British Food Journal, vol. 122 no. 4
Type: Research Article
ISSN: 0007-070X

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Article

C.E. Onuorah and J.A. Ayo

This paper examined briefly the background to food taboos and food habits. These food taboos and habits have great impact on the health of the Nigerian community…

Abstract

This paper examined briefly the background to food taboos and food habits. These food taboos and habits have great impact on the health of the Nigerian community. Sometimes, the taboos continue even among the educated members of the society. Most of the foods tabooed in Nigeria work against the least privileged and immunocompromised, i.e. women, pregnant women, children and the elderly. These groups of people are deprived of sometimes the cheapest source of protein. This paper had collected some of these taboos and where possible the reason(s) why the foods are avoided. For some of the foods, the area where the avoidance is rampant is indicated. The list will help agencies and individuals effectively fight these food taboos. Possible solutions were also suggested. Taking or consuming these foods will improve the nutritional status of Nigerians.

Details

Nutrition & Food Science, vol. 33 no. 5
Type: Research Article
ISSN: 0034-6659

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Article

Karim Marini Thomé, Giselle Cappellesso and Guilherme Mata Pinho

This article aims to explore the influence of values concerning food consumption and the effect of physical activity habit moderation on these.

Abstract

Purpose

This article aims to explore the influence of values concerning food consumption and the effect of physical activity habit moderation on these.

Design/methodology/approach

The consumption value theory was used as a base, and a survey with 292 participants was analysed by means of factor analysis and structural equation modelling.

Findings

The findings are presented at three levels. The first is the clustering of food consumption habits in different dimensions: healthy, unhealthy and hybrid. The second is the relationship between values and food consumption. In detail: (1) emotional value is the only significant measurement for the consumption of the three food dimensions; (2) social value is a significant measurement for healthy food consumption; (3) conditional value is significant for the consumption of hybrid and unhealthy foods; (4) epistemic value has significance in the consumption of hybrid foods; (5) functional value is denied for all dimensions. The third concerns the relationship between value perceptions and food consumption moderated by physical activity in: (1) social value of healthy foods; (2) functional value of hybrid foods; and (3) emotional and epistemic values of unhealthy foods.

Originality/value

This paper adds to the literature on consumption values and raises new insights into value and habits regarding food consumption, such as physical activity involved in the consumption context.

Details

British Food Journal, vol. 123 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

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Article

Abdelmonem S. Hassan and Sara N. Al‐Dosari

The objective of this study is to assess breakfast habits and foods mostly consumed as snacks during the school day among fourth grade Qatari schoolchildren.

Abstract

Purpose

The objective of this study is to assess breakfast habits and foods mostly consumed as snacks during the school day among fourth grade Qatari schoolchildren.

Design/methodology/approach

A cross‐sectional survey on a random sample of fourth grade students was carried out using a questionnaire on food frequency, food habits and types of foods consumed in breakfast and during the school day. The study included 259 students, 124 (47.9 per cent) girls and 135 (52.1 per cent) boys aged 9‐10 years.

Findings

Results of the study revealed that 91.1 per cent of the boys and 89.5 per cent of the girls ate breakfast daily. Bread and breakfast cereals consumption at breakfast was significantly higher (p = 0.04) among girls (86.3 per cent) compared with boys (76.3 per cent). Cheese and eggs were consumed by 90.7 per cent of the children at breakfast. Sweets and chocolates consumption was significantly higher (p < 0.001) among girls (56.5 per cent) than boys (28.2 per cent). Consumption of bakery items was significantly higher (p = 0.035) among boys (45.9 per cent) compared with girls (33.1 per cent). About 80 per cent of the children consumed potato chips. More boys (80.7 per cent) than girls (48.4 per cent) bought their snacks from school (p < 0.001).

Originality/value

The paper reports some dietary habits among schoolchildren in Qatar that has not been reported before. The paper highlights some positive dietary habits that should be encouraged, e.g. eating breakfast daily, and some negative dietary habits that need to be addressed in nutrition education programs targeting schoolchildren in Qatar, e.g. high consumption of potato chips and low consumption of milk as snacks.

Details

Nutrition & Food Science, vol. 38 no. 3
Type: Research Article
ISSN: 0034-6659

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Article

Mauro Lombardo, Giovanni Aulisa, Elvira Padua, Giuseppe Annino, Ferdinando Iellamo, Antonio Pratesi, Massimiliano Caprio and Alfonso Bellia

The purpose of this paper is to examine gender differences in food habits and food choices, including decisions in healthy eating, to personalize diet therapies to be as…

Abstract

Purpose

The purpose of this paper is to examine gender differences in food habits and food choices, including decisions in healthy eating, to personalize diet therapies to be as effective possible for long-term weight loss.

Design/methodology/approach

In this cross-sectional study, eating behaviours were assessed using a questionnaire composed of 12 questions concerning food habits, 17 concerning food taste, and four about healthy eating. There were 2,021 (1,276 women) Caucasian adults enrolled in the study.

Findings

Statistically significant differences in women compared to men occurred for the following questionnaire entries reading eating habits: whole grain food (10.0 per cent higher in women; p < 0.001); cereals such as barley (8.3 per cent higher in women, p < 0.001); cooked vegetables (6.6 per cent higher in women, p < 0.001); eggs (5.0 per cent lower in women, p = 0.03); meat (9.3 per cent lower in women, p < 0.001); and processed meat (7.1 per cent lower in women, p < 0.001). Women consume more water, sugar-sweetened beverages and alcoholic drinks than males, and liked salty foods more than sweet foods. Men ate faster, ate more during the night and slept worse than women. Men ate meals out more often and tended to be hungrier later in the day. Women missed more meals and ate more times during the day and were also more likely to eat uncontrollably.

Research limitations/implications

The authors observed strong evidence of profound gender-specific differences between men and women in terms of dietary habits, the taste of food and in the relationship with meals.

Practical implications

The findings suggest a need for the creation of gender-specific programs for promoting a healthy lifestyle.

Social implications

A need for the creation of gender-related programs for promoting healthy lifestyle has been demonstrated.

Originality/value

Reasons for the different eating behaviours among men and women have been found. Western society’s perception of the ideal body weight is much lower for women than for men. In general, social perceptions influence nutritional behaviour to a great extent. Women’s greater nutritional knowledge and sex-specific taste preferences also account for the differences in eating behaviour.

Details

Nutrition & Food Science , vol. 50 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

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