Search results

1 – 4 of 4
Book part
Publication date: 5 October 2017

Christine Michael

The nutritive properties of various dietary components and their effects on health are regularly debated in the scientific literature and popular media. The study of the regular…

Abstract

The nutritive properties of various dietary components and their effects on health are regularly debated in the scientific literature and popular media. The study of the regular consumption of cake in relation to the risk of developing metabolic disorders is however an exciting new development in the field. This chapter suggests that cake consumption is amongst a number of factors that may explain The Ambridge Paradox: the extremely low incidence of metabolic disorders such as obesity and Type 2 diabetes observed in a small Borsetshire village. The chapter identifies 10 dietary and lifestyle habits observed in this population that may be beneficial for cardiovascular health, acting through a variety of mechanisms. Key amongst these may be the synergic properties of several biochemical components of cake, especially the phenolic compounds in varieties with a fruit-based element, such as lemon drizzle. The chapter concludes that the dietary and lifestyle habits of the Ambridge cohort show promise as a model for improving the metabolic health of wider populations. In particular, it suggests that cake consumption may be a promising therapeutic supplement to prevent and even treat metabolic disorders.

Details

Custard, Culverts and Cake
Type: Book
ISBN: 978-1-78743-285-7

Keywords

Abstract

Details

Sustainable Entrepreneurship: How Entrepreneurs Create Value from Sustainable Opportunities
Type: Book
ISBN: 978-1-80043-147-8

Book part
Publication date: 30 January 2002

Y.S. Brenner

Abstract

Details

A Research Annual
Type: Book
ISBN: 978-1-84950-137-8

Book part
Publication date: 27 June 2023

Raunak Pahwa, Sapna Arora and Samandeep Kaur

Purpose: Consumer acceptance is considered the most important factor in functional food success and is given top priority in new product development. This study focussed on…

Abstract

Purpose: Consumer acceptance is considered the most important factor in functional food success and is given top priority in new product development. This study focussed on finding factors that influence consumer perceptions about active food and the pattern of active food consumption. This chapter aims to provide a deeper understanding of taste trading based on a consumer decision-making framework.

Research Methodology: Cross-sectional consumer data were collected by floating G-Doc containing the questionnaire which was supposed to be answered by people according to their behaviours, preferences, knowledge regarding functional foods etc. It contained questions about their income, gender, preference towards functional foods, factors affecting decision-making while purchasing functional foods etc.

Results of the Study: The findings suggest that the consumers' attitude towards functional foods was mainly influenced by the quality and suitability of the product. Purchase intent was found based on age, literacy of population, income and health benefits of active foods. Awareness of functional foods and their price significantly affected the purchase of functional foods. Most people were willing to spend more on functional foods in the future regardless of the taste and provided high quality and product suitability.

Details

Technology, Management and Business
Type: Book
ISBN: 978-1-80455-519-4

Keywords

1 – 4 of 4