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The utilization of oilseeds in food formulations is prevalent due to their health benefits and nutritional value. These protein-rich oilseeds serve as an affordable and essential source of nutrients and bioactive compounds, fulfilling human protein requirements. As such, this study sought to investigate the impact of partially replacing wheat flour with oilseeds in different proportions on the nutritional and quality characteristics of biscuits.

Oilseeds, including terebinth, sesame and flaxseed, were partially substituted with wheat flour in amounts of 0, 5, 10, 15, 20 and 25%. The effects of this substitution on the storage stability, nutritional content and physical properties of the resulting biscuits were examined.

The L* (from 69.75 to 54.06) and b* (from 28.59 to 21.60) color values of biscuits decreased with the supplement of oilseeds. The oilseeds addition increased the protein, fat, energy, and ash values of biscuits. At the highest level of added terebinth, sesame and flaxseed, respectively, the amounts measured were 5984.62 mgGAE/kg, 1553.85 mgGAE/kg and 2169.23 mgGAE/kg, which were higher than the control biscuits (715.39 mgGAE/kg). The incorporation of oilseeds resulted in a substantial decrease in pH and peroxide values, while the moisture content was increased throughout the 6-month storage period. The use of terebinth in biscuits led to better oxidative stability than sesame and flaxseed-containing samples. The biscuit samples with terebinth had a longer induction time. The lowest induction time of biscuits with 25% flaxseed was chosen, approximately 3.5 h.

Oilseed flours, which are rich in lipids, have been shown to enhance the quality of biscuits. However, further studies could aim to reduce the amount of shortening used to improve their quality even further. Reducing the shortening could keep the lipid content at an acceptable amount, especially considering consumers' current expectations for low-fat foods.

Plant-based bioactive are generally known as secondary metabolites and have promising therapeutic attributes, especially antioxidative properties.

Thanks to this composition, some of these seeds have proven effective in controlling and preventing metabolic diseases (hypertension, hypercholesterolemia, diabetes, coronary heart disease and several types of cancer) as well as providing interesting properties to foods.

As result, oilseeds can be successfully used as functional and sustainable food ingredients to improve the functional, nutritional and storage stability of biscuits.

The primary purpose is to examine the factors that affect the use of nutritional facts, nutrient content claims and health claims on food label use in the United Kingdom.

The paper reports the results of a survey of over 300 face‐to‐face interviews with shoppers of Asda, Morrisons and Sainsbury – three of the major supermarkets in the UK.

Product class involvement factors, individual characteristics, health‐related factors (nutritional knowledge, health locus of control, perceived need of dietary change), situational, attitudinal and behavioral factors were found to be significant factors affecting the use of nutritional information and nutritional and health claims on food labeling. While the use of nutritional information and health claims increases with the stated importance of “nutrition” and “family preferences”, it is less likely among shoppers for whom “taste” is an important driver of food purchasing behaviour. There is also evidence of mistrust in health claims, as indicated by the negative relationship between the consideration of such claims and the stated importance of “quality” and perceived need to “change dietary quality” – the more discerning shoppers are the least likely to consider health claims.

The study provides evidence that a wider range of product class involvement factors is necessary to predict the use of nutritional information and nutritional and health claims on food labeling. It also offers a conceptualization of health‐related factors to include health locus of control as a predictor of the acquisition of nutrition and health information.

The purpose of this research is to investigate the relative importance to consumers of different health benefits of food.

This study uses conjoint analysis to investigate the relative importance of five health benefits to consumers in their intention to buy a food.

The results suggest that the single most important health benefit influencing purchase intentions is high nutritional value. If two health benefits are to be promoted, for the total sample the most effective combination would be high nutritional value and the potential to reduce cancer, followed by high nutritional value and proven to reduce the risk of heart disease. However, for those respondents with less than a college education, the most effective combination would be high nutritional value and the potential to reduce arthritis.

The sample size is small – 238 respondents.

The results can be used to help food marketers offer and promote health benefits of their products.

More effective marketing of health benefits of foods should increase consumption of healthy foods, which will enhance consumer welfare.

Conjoint analysis has not previously been used in studies of this topic. The advantage of conjoint analysis over other analytical techniques is that it incorporates realistic trade‐offs when measuring consumer preferences.

The purpose of this paper is to examine how nutritional concerns, luxurious tastes, and the value of time affect time allocation decisions for food preparation.

A time allocation model is developed and tested with Tobit and Heckman's sample selection models using the 2003‐2007 American Time Use Survey data.

Individuals concerned more with nutrition or price than luxury devote more time to preparing food‐cooked‐at‐home. High family income and long hours worked increase time allocated to food‐away‐from‐home, indicating that a preference for luxury and the opportunity cost of time outweigh nutritional concerns. High education reduces time spent preparing food‐cooked‐at‐home, yet increases both participation in this activity and time spent obtaining food‐away‐from‐home, suggesting that a preference for luxury and the opportunity cost of time dominate nutritional preference. Time allocation decisions on food preparation vary greatly by race and ethnicity.

The results of this study confirm that the time allocation decisions regarding food preparation are largely affected by an individual's luxury preference, nutritional consciousness, and the value of time, all of which are influenced by education. The findings from this study indicate factors that influence consumers' time allocation decisions regarding food choice and their current food preparation behavior, and thus provide useful insights to nutritionists, dietitians, health practitioners, and policy makers for finding better ways to improve nutritional education, food choices and dietary habits that promote healthier diets and eating habits.

Over the last few decades, consumers’ concerns for healthier lifestyles and the environment have become the driving forces for forming food-buying intentions. The purpose of this paper is to investigate the impact of product attributes regarding nutrition and health benefits of products, the environmental impact of production and social responsibility of producers on consumers’ food and wine choices.

The empirical analysis is based on an online survey conducted in the USA, the UK and Germany, and incorporates a discrete choice experiment with visual shelf simulations.

Price and nutrition information are much more influential on consumers’ food choices than information about social responsibility of producers or the ecological impact of production. Product attributes emphasizing the ecological impact of production and social responsibility of food producers are specifically valued by consumers with high levels of environmental consciousness and by those concerned about goods production. Consumers who are health conscious regarding their lifestyle and diets derive high utility values from the nutritional information of the product.

The study contributes to an understanding of how to promote healthier food and wine choices and social and environmental responsibility of food and wine producers in various markets.

The study offers a comparison of product attributes concerning ecological, social, nutrition and health benefits of the product; as well the investigation of congruent interrelationships between the consumers’ values and related product attributes in three culturally distinct consumer groups.

This study was aimed at assessing the anthropometry and the nutritional status of a sample of the elderly in Turkey. It was designed as a cross‐sectional study using the mini nutritional assessment (MNA) scores to assess the nutritional status of the elderly living alone, with their family, and in nursing homes.

The work was planned and carried out so as to assess nutritional status and MNA of 429 elderly people, aged 65 years and over living with their family (n  =  246), in nursing homes (n  =  127) or alone (n  =  56). Body weight, height, mid upper arm and calf circumference of elderly people was measured and they were asked personal questions. The list of questions included if the person pursues an independent life, the number of meals and food groups they consumed, the answers of which were scored and then assessed. With regard to MNA scale, a score of <17 is regarded as an indication of malnutrition, 17–23.5 indicates a sign for malnutrition risk and 24 and higher signifies normal level. The data were analysed with SPSS 10.0 for Windows. Means, standard deviations and cross tabulation tables were used as descriptive statistics. Pearson's correlation coefficients were determined in correlation analysis.

A statistical analysis of the scores shows that 5.4 per cent of the elderly people living alone, 2.4 per cent of those living in nursing homes and 0.4 per cent living with families could be regarded as malnourished. It was also found that elderly people living in nursing homes have more risk for malnutrition. MNA scores, based on measurements such as body weight, BMI (body mass index) and mid upper arm indicated a significant correlation with the malnutrition.

MNA appears to be a practical and reliable method to assess the nutritional status of elderly people and more importance should be attached to those living alone or in nursing homes to prevent their nutritional problems.

Assesses the nutritional status of the elderly living alone, with their family or in nursing homes in Turkey.

Edible flowers have traditionally been consumed for their nutritional and medicinal properties. Aponogeton distachyos is an aquatic flowering plant native to the Western Cape of South Africa (SA) that used to be a wild plant gathered during the winter months, but it is now considered to be underutilised and endangered. This study aims at gaining insights from different stakeholders into the activities across the plant value chain and their impact on the consumption of Aponogeton distachyos.

The study methodology involved the identification of different stakeholders in the plant value chain and conducting qualitative in-depth interviews during the data collection. Twelve study participants were selected via purposive sampling and interviewed using semi-structured interviews (face-to-face, telephone and online).

Nostalgic connection of the flower with local culture and heritage and its unique taste and flavour are key consumption drivers. Promotional and educational efforts by food advocates and at public events help raise consumer awareness, which is generally lacking. Limited geographic and seasonal availability, perishability, price and quality issues emerged, together with low awareness, as main barriers to more frequent and geographically spread consumption.

Although wild edible flowers have been consumed for centuries, there has been little attention to their nutritional value and journey to their final consumers. The present study identifies important challenges emanating at different stages of the food value chain to consumption of one particular neglected and underutilised plant, with certain implications for people's dietary quality, environmental sustainability and biodiversity of natural resources beyond Aponogeton distachyos and SA.

(1)Aponogeton distachyos is a neglected and underutilised aquatic flowering plant native to the Western Cape of South Africa (SA). (2)The plant offers benefits related to people's dietary quality, environmental sustainability and biodiversity of natural resources. (3)Flower's nostalgic connection with local culture and heritage emerge as a key consumption driver. (4)Its unique taste and flavour highly appeal to consumers. (5)Low awareness, limited availability, price and quality are main consumption barriers. (6)There is largely unexploited public policy potential for supporting dietary diversity through growing edible flowers.

Dining out is integral to the American lifestyle. Diners want to make informed choices. The purpose of this research is to measure consumers' need for, and attitudes toward, nutritional information (NI) on menus in full‐service restaurants.

Data were collected from 502 participants at a full‐service restaurant on a university campus, through a survey questionnaire. Correlations, ANOVA, and descriptive statistics were utilized for data analysis.

Some market segments would dine out more often in restaurants if NI was made available. Segments concerned about NI are females, those aged 35 to 65, and those belonging to the higher income and college‐educated strata. Consumers eating healthy food at home are more likely to use NI in restaurants, as are those who dine out as a necessity. NI that consumers are most concerned about concerns fat, saturated fat, and trans‐fat.

The current study is limited by a one‐location cross‐sectional design. Future studies should be longitudinal and be conducted in multiple locations.

A deeper understanding of consumers' concern could permit restaurateurs to use NI on menus to their competitive advantage, by effectively deploying a market segmentation strategy.

This research adds new knowledge to the present body of hospitality literature. This paper will assist managers by providing insights into the specifics of the target markets of who needs NI, and the context in which they will use NI on menus.

Numeracy skills hinder a consumer’s ability to meet nutrition and calorie consumption guidelines. This study extends the literature on nutritional labelling by investigating how a calorie counter, which displays the total amount of calories consumers add to a shopping basket, aids them in making food choices. This study aims to ascertain whether the calorie counter affects food choices and also how individual and situational factors moderate this effect.

To test the developed hypotheses, the authors designed an online shopping experiment and administered it to a national panel of British consumers. This included a sub-sample from the general population who did not report any food-related health conditions (n = 480) and a separate sub-sample from the same population who had reported a food-related health condition or lived with someone who had one (n = 250).

The results of this study show that the calorie counter leads to a large and statistically significant reduction in calories purchased when compared to the no nutritional information condition and a small (but statistically insignificant) reduction in the number of calories chosen by consumers when compared to the nutritional information only condition. The main effect is moderated by individual factors such as whether or not the person has a health condition and shopping situations which involve time pressure.

Although the main effect of the calorie counter was not statistically significant when compared to the nutrition information only condition, the effect was in the correct direction and was statistically significant for consumers who had a food-related health condition. The conceptualisation and findings of this study are not only largely consistent with Moorman’s (1990) nutrition information utilisation process but also suggest that situational factors should be considered when understanding nutrition information processing.

The findings from this study provide the first evidence to suggest that aggregating calorie information through a calorie counter can be a useful way to overcome consumer numeracy biases, particularly for those with existing health conditions and who are most motivated to use nutritional information. Based on the descriptive statistics, the main effect was comparable to the UK’s sugar tax in its impact and the authors estimate this would lead to a reduction in calories consumed of about 5,000 per year, even for consumers who did not report a health condition. Further testing is required with different formats, but these results are encouraging and are worthy of further research.

To the best of the authors’ knowledge, this is the first study to investigate how consumers react to aggregated nutritional information for a basket of products, mimicking a real shopping situation. Such information has the potential to become more relevant and useful to consumers in the context of their overall diets. As technology advances rapidly, there is a need to explore alternative ways of presenting nutritional information, so it connects more easily with consumers. These results point very much to a more targeted and personally relevant approach to information provision, in contrast to existing mass communications approaches.

The Mediterranean diet is one of the healthiest eating patterns and relies much on the regular consumption of fish, which is a source of unsaturated fatty acids, protein, vitamins and minerals. The purpose of this study was to describe and compare the macronutrients and micronutrients profile of 24 commercial fish species available in the Portuguese market.

A comparative study was undertaken based on nutritional datasheets provided by laboratories and based on the database of the Portuguese National Health Institute Doutor Ricardo Jorge.

The results obtained showed that while most of the fish species are low-fat, gilthead and salmon are considered high in fat, with salmon presenting significant amounts of unsaturated fatty acids. The blue shark shows the highest amounts of protein, whereas codfish shows significantly high levels of salt content. Sardine is much richer in terms of vitamins than the other species. With respect to minerals, there is a lot of variation among species. It is worth noticing the skate, with high amounts of sodium, calcium and phosphorous. Statistical analysis evidenced some relations between the properties evaluated, and it was possible to establish two distinct groups of fish through cluster analysis.

The species evaluated revealed a highly important nutritional value that should be an incentive to their regular consumption. Moreover, a lack of nutritional information about some micronutrients was found in several fish species, which should be studied in future studies.

This paper fulfils an identified need to compare nutritional composition of fish available in Portugal.