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This study aimed to investigate changes in food consumption during the COVID-19 lockdown period in a sample of female college students in China. The study employed a dual processing approach that simultaneously investigates the effects of students' beliefs about the importance of healthy eating and the effect of emotional eating due to anxiety induced by the pandemic.

Data were collected from 645 female college students in China using a self-administered questionnaire. Structural equation modeling was used for the data analysis.

Beliefs about the importance of healthy eating have a greater impact on changes in food consumption than anxiety. Emotional eating was positively associated with changes in vegetable consumption. The findings reveal that a shift from “food as health” to “food as well-being” in the role of food in the food-related life of Chinese consumers is underway. “Food as health” remains important in food-related decision-making in China during the pandemic. Concurrently, a well-being centered or a more holistic perspective, including the psychological and emotional aspects of food, should be included in food-related research and health promotion in China.

This study contributes to the literature on reactions to the COVID-19 pandemic by simultaneously investigating both the cognitive impact of beliefs regarding the importance of healthy eating and the affective impact of anxiety on changes in food consumption due to COVID-19.

This study aims to increase knowledge of the ability of nutrition labels to guide consumer choices in real-life environments.

Food consumption and plate waste data were collected from two self-service restaurants (SSR) with different customer groups over six observation days: three control and three intervention (with nutrition labelling) periods. Study Group 1 consisted of vocational school students, mostly late adolescents (N = 1,710), and Group 2 consisted of spa hotel customers, mostly elderly (N = 1,807). In the experimental restaurants, the same food was served to the buffets during the control and intervention periods.

The nutrition label in the lunch buffet guides customers to eat fewer main foods and salads and to select healthier choices. Increased consumption of taste enhancers (salt and ketchup) was observed in the study restaurants after nutritional labelling. Nutrition labelling was associated with a reduction in plate waste among the elderly, whereas the opposite was observed among adolescents.

The results provide public policymakers and marketers with a better understanding of the effects of nutrition labelling on consumer behaviour. Future studies should further evaluate the effects of nutrition labelling on the overall quality of customer diets and the complex environmental, social, and psychological factors affecting food choices and plate waste accumulation in various study groups.

This study aims to assess Brazilian adult consumers’ behavior, aged 18–70, when purchasing ready-to-eat food during the first months of the Coronavirus disease 2019 (COVID-19) pandemic.

Participants answered an online questionnaire about behaviors related to the purchase of ready-to-eat food from food services: changes in usage frequency during the pandemic, reasons for altering purchase habits, types of food and beverages bought before and during the pandemic and the frequency of on-site (consumption in food services) and off-site (delivery, take-away and drive-through) service utilization at lunch and dinner.

Out of 970 individuals who participated in the study, during the pandemic, 38% of participants reduced their food service usage, whereas 18% stopped using it. The main reasons given by participants who reduced and stopped food service usage were cooking at home (52% and 59%, respectively) and feeling afraid of contracting COVID-19 (26% and 22%, respectively). The reduction was more frequent among divorced/widowed/single individuals (p = 0.001) and in total social distancing, that is, all day long (p = 0.03). A significant reduction in on-site consumption frequency occurred for lunch and dinner (p < 0.001), whereas an increase in the off-site consumption frequency service for lunch (p = 0.016) and a reduction for dinner (p = 0.01) occurred compared to pre-COVID-19. However, 48% of participants used these services at least once a week in both periods. Most consumed foods and drinks before and during the pandemic were pasta/pizza (74% and 64%, respectively), snack/burgers (66% and 59%, respectively), soft drinks (41% and 37%, respectively) and alcoholic beverages (37% and 25%, respectively).

Knowledge about food choices away from home during the pandemic is scarce. High consumption of food away from home has been associated with a greater risk of developing chronic non-communicable diseases, such as obesity, diabetes and others. Eating behavior is influenced by the cultural, social, economic and personal characteristics of each individual. Understanding the main changes related to the consumption of ready-to-eat food and what the affected consumers profile in a time of unprecedented crisis, it is important to provide scientific knowledge that allows one to anticipate the implications for the future of individuals’ health and food systems and, consequently, to develop public policy or awareness and promotion actions of public health that encourage adopting healthier and balanced eating habits.

Occupant feedback is crucial for healthy, comfortable and productive offices. Existing facility management (FM) systems are limited in effective use of occupant feedback, as they fail to collect the vital contextual information (e.g. related building element, space) associated with the feedback. The purpose of this study is to formalise the contextual information requirements for structured collection of occupant feedback for rapid diagnosis and resolution of problems and integrating occupant feedback with building information modelling (BIM) for making use of its visualisation and analysis capabilities, and eventually for effective use of occupant feedback in FM operations.

A mixed-methods approach was conducted in four steps: (1) identifying occupant feedback types (e.g. echo in meeting room) in office buildings, (2) examining the current practice in collecting and processing occupant feedback via use cases, (3) determining the contextual information requirements via expert interviews and (4) validation of the information requirements via a BIM-integrated prototype.

The findings present the contextual information requirements for 107 occupant feedback types grouped under thermal comfort, indoor air quality, acoustic comfort, visual comfort, building design and facility services.

Feedback-specific contextual information items enable structured data collection and help to avoid missing data and minimise the time lost in manual data entry and recursive interaction with the occupants during FM operations.

The contextual information requirements determined are expected to enhance occupant satisfaction and FM performance in office buildings by better use of the occupant feedback and integration into BIM-enabled FM and can be extended to other building types in future studies by using the proposed methodology.

This study aims to focus on studies that qualitatively explore prison food experience. The goal is to elaborate a framework to better understand how prison food shapes the worldwide carceral experience.

This systematic literature review was based on the Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) statement. It consists of four phases: identifying the studies, screening the studies, evaluating the eligibility of screened studies and inclusion of studies. After the four phases, ten studies (nine qualitative studies and one with mixed methods) were included in the review.

There is a consensus among the researchers in the reviewed literature that prison food shapes the carceral experience. More specifically, four themes that encompass the experience of people with prison food emerged from the reviewed literature: food appreciation (taste of the prison food and perceived nutritional value), food logistics (preparation, distribution and consumption), food variety (institutional menu and commissary store) and food relationships (symbol of caring or power or punishment).

The literature reviewed demonstrated that when incarcerated individuals have a negative view of prison food, the carceral experience is negatively impacted. This systematic review identified four dimensions that encompass the food experience within the prison environment, providing a framework for navigating this subject.

The study aims to identify the evoked “sense of place” that the campus community attributes to a watershed area in a Malaysian higher institution, aiming to enhance their participation in watershed conservation. Central to this objective is the incorporation of the concept of a watershed as a place, serving as the conceptual framework for analysis.

This case study explores an urban lake at Universiti Malaya, Malaysia’s oldest higher institution. It uses diverse qualitative data, including document analysis, semi-structured interviews, vox-pop interviews and a co-production workshop, to generate place-based narratives reflecting the meanings and values that staff and students associate with the watershed. Thematic analysis is then applied for further examination.

The data patterns reveal shared sense of place responses on: campus as a historic place, student, staff and campus identity, in-place learning experiences and interweaving of community well-being and watershed health. Recommendations advocate translating these narratives into campus sustainability communication through empirical findings and continuous co-production of knowledge and strategies with the campus community.

The research findings play a critical role in influencing sustainable campus planning and community inclusion by integrating place-based frameworks into sustainable development and watershed management. The study recommends the process of identifying place-based narratives with implications for the development of sustainability communication in a campus environment.

This paper contributes both conceptually and empirically to the sustainable management of a campus watershed area through place-based thinking. It outlines a process for enhancing campus sustainability communication strategies.

It is believed that the effectiveness of public service announcements (PSAs) in persuading recipients to engage in the advocated behavior may be influenced by the content of PSAs, the recipient and the context in which the recipient is exposed to the PSA. The purpose of this study is to illustrate the persuasive process of PSAs with respect to these three aspects. Specifically, how the normative appeals used in PSA, affective priming and self-construals of recipients influence the recipients' behavioral intention is investigated.

Between-subject experiments were conducted to collect data. The proposed hypotheses were verified by analysis of variance (ANOVA) and Process macro.

Results show that participants with sad emotional experiences exhibit significantly higher behavioral intention after exposure to PSA compared to those with joy primed. However, the difference in behavioral intention between participants with guilt and neutral emotional experiences was insignificant. Concerning normative appeals, descriptive norms are more persuasive than injunctive norms. In addition, participants' self-construals moderate the relationship between normative appeals and behavioral intention.

First, this study selected a group of college students as participants and used “Empty Your Plate” campaign as stimulus. Future research should test this mechanism with different samples. Second, this study only tested the effect of print advertising. Future research may examine whether these findings still work with advertisement in different formats. Moreover, future research should investigate the impact of priming guilt that is related to the PSA themes on PSAs' persuasive outcomes. Finally, this study only explored the moderating role of self-construals. Other personal traits were not investigated in current study need to be further explored.

The findings of this study provide a more comprehensive understanding of the factors that influence the effectiveness of PSA and have practical implications for PSA practitioners. Firstly, descriptive norms can be used more frequently to improve the effectiveness of PSAs. Secondly, negative emotion exerts a positive influence on persuasive outcomes, so PSA practitioners can arrange media planning more rationally. Furthermore, they can adapt their normative appeals to the self-construal characteristics of their primary audiences to achieve their communication goals more effectively. This study reveals the effectiveness mechanism of PSA in the Chinese context, and thus meets practical needs.

This research will help improve the effectiveness of PSAs to protect the public interest and alleviate social problems by optimizing media planning strategies and increasing the willingness of viewers to change their behavior.

This study enriches theory in PSAs about persuading individuals to engage in prosocial behaviors and provides evidence from China that is rarely seen. In addition, this study contributes to optimizing PSA practice by restoring the actual PSA delivery context in the experimental situation.

The purpose of this study was to develop and validate a scale to assess the influence of Higher Educational Facilities for the growth of education in higher education institutions.

The first step in the process of scale development is to generate an item pool containing as many items as possible which captures the construct of interest. A total of 111 items were constructed for the initial try-out of the scale measuring the construct of higher educational facilities. This rating scale was based on the Likert-type was designed, where each item had to be rated on a five-point scale. The scale consisted of a few items involving the dimensions of infrastructure, quality assessment and quality assurance regard to the vision actualization.

Higher Educational Facilities Scale (HEFS) was developed by the investigator and designed in the format of a 5-point rating scale of the Likert type. There are different phases identified for the scale construction. In the first phase, items are created and the content’s validity is determined. The scale is constructed in the second phase. Pre-testing the questions, administering the survey, reducing the number of items and determining how many factors the scale captures are all steps in the scale construction process. The number of dimensions, reliability and validity are all verified in the third phase, scale evaluation. In developing the scale, the content and face validity was ascertained. The reliability of the scale and its three subscales were established. This scale has potential value for policymakers to assess the perception held by the religious faculty members working in higher education institutions.

The research is part of the doctoral thesis by Dr Deepa Thomas under the supervision of Dr Fr. Joseph C. C. and the co-supervision of Dr Kennedy Andrew Thomas. The purpose of the scale is to assess the higher educational facilities of in institutions of higher Education. Quality, excellence and service are the vision and purpose of higher education institutions to provide ample opportunities and good facilities for their beneficiaries, thus creating tremendous changes in the Indian education scenario.

In view of the increasing trend in food policies targeting the promotion of consumer interest in locally produced foods and growing developments in willingness-to-pay (WTP) methodologies, the authors investigate consumer preference for packaged traditional drink asaana.

The study used a simple random sample of 336 consumers to draw on perception index and contingent valuation methods to evaluate consumers' perceptions of the attributes of packaged asaana – a traditional maize-based beverage produced in Ghana (also known as Ghana Coca-Cola). A tobit regression model was employed to analyze consumers’ WTP for the product.

Analyzing the factors that influence consumers' WTP for packaged asaana using the tobit regression model, the study established the existence of positive health and nutrition, economic benefits and purchasing decision-making perceptions for asaana. While the results further showed that consumers are willing to pay a premium for well-packaged asaana, demographics such as age, income level, labeling, price of the product and savings were found to exert significant influence on consumers’ WTP for packaged asaana. Salient recommendations for food processors and relevant government agencies and food policy implications are identified.

Comprehending WTP provides valuable understanding regarding consumer qualms, actions and WTP for more secure traditional drinks and an examination of how the different factors that influence WTP for local beverages help boost local beverage production and guarantee employment.

Analyzing WTP data for traditional drinks reveals important implications for production, marketing and public health policies. Certification systems for traditional beverages may be beneficial, and the findings can be used to create public awareness campaigns about the safety of local drinks.

Assessing the WTP among Ghanaian consumers for traditional drinks, specifically asaana, is a ground-breaking study. The contingent evaluation (CE) and tobit regression approaches utilized in this research are strong, and the results obtained can guide decisions related to traditional drink production, marketing and the development of public health policies.

The primary intent of this study was to assess the influence of novelty-seeking on the satisfaction of consumers. The investigation concentrated on Malaysian consumers who have experience using online food delivery (OFD) applications.

To perform the research, non-probability and convenience sampling methods were enforced to gather the required data. An online questionnaire in the form of a Google Survey was conducted in Kuala Lumpur, Malaysia. Upon completion of the survey, the results were analyzed using SPSS software. Both the Service Quality (SERVQUAL) model and expectation disconfirmation theory (EDT) were exploited to shed light on the impact of consumer satisfaction.

Analysis of responses from the 250 participants unveiled that novelty-seeking positively influences consumer satisfaction. The finding depicted that reliability and responsiveness have the most positive impact on consumer satisfaction whereas tangibility has no effect on the satisfaction of consumers by using OFD applications.

This study had three main limitations: first, the limitations on access to the participants during the pandemic; second, combining quantitative and qualitative methods to obtain more accurate results; third, the study was limited to the context of Kuala Lumpur, Malaysia.

The conclusions brought to the fore that OFD marketers should provide appropriate service quality while concentrating on novelty and well-designed apps to surge consumer satisfaction.

OFD apps have facilitated customers' access to various meals and helped food vendors survive in the competitive marketplace. A new aspect, novelty-seeking, is added to the SERVQUAL dimensions (i.e. empathy, tangibility, reliability, assurance and responsiveness) identified in the literature review.