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Article
Publication date: 7 August 2018

Hatice Aydin, Zeliha Eser and Sezer Korkmaz

The purpose of this paper is to examine the arousal of negative consumer emotions as a consequence of fast food consumption among individuals with restrained food…

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Abstract

Purpose

The purpose of this paper is to examine the arousal of negative consumer emotions as a consequence of fast food consumption among individuals with restrained food consumption. Furthermore, a moderating effect of socio-cultural pressure to buffer these relationships is positioned for the first time.

Design/methodology/approach

The field study is completed with data collected through an online survey among 353 customers by employing a random sampling technique. The collected data are analyzed through confirmatory factor analysis procedures.

Findings

The hypotheses related to the effects of fast food consumption on body image guilt and shame, body image guilt on planning diet and shame, moderator role of socio-cultural, in terms of shame, are accepted.

Research limitations/implications

A key limitation is data collected from individuals with restrained food consumption in Turkey which limits the generalizability of results to other countries and contexts.

Practical implications

The results call for paying attention to socio-cultural pressures that enhance shame.

Originality/value

The primary contribution of this paper lies in the fact that fast food consumption is scantly related to the arousal of negative consumer emotions. Furthermore, moderating effects of social pressures and Turkish context are also unique to this study.

Details

British Food Journal, vol. 120 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 31 December 2006

S. D. Ravana, S. Abdul Rahman and H. Y. Chan

Encouraging socio‐economic development in developing countries has resulted in many changes in the lifestyle of communities. Changes in dietary patterns are one of the…

Abstract

Encouraging socio‐economic development in developing countries has resulted in many changes in the lifestyle of communities. Changes in dietary patterns are one of the main outcomes from the rapid socio‐economics advancement, for example excessive intake of fat, high‐protein diet (animal protein), salt and preservatives. Chronic diseases such as diabetes, coronary artery disease, hypertension and cancer are mostly related to diet. With the community becoming more nutrition and health conscious, one of the challenges faced is to make sure that the information and knowledge on diet and healthy lifestyle gets across to the community. This paper presents a model of web‐based diet system (WebDIET) that attempts to make diet information and menu plans that are customised to local preference more accessible via the use of Internet. The system is to be used by dieticians who serve as administrators and the public who are the end users. The dietary standard adapted in developing the system is Recommended Dietary Allowances (RDA) for Malaysia. The Malaysian Dietary Guidelines was also referred as it emphasises on Malaysian diet. The system consists of six modules namely Authentication Module, Menu Plan Module, Diabetic Menu Plan Module, Food Selection Module, Disease Info Module and Feedback Module. Diabetic menu plan module models the reasoning process employed by dieticians in suggesting menu plans. The planning task is solved using an artificial intelligence technique through the case‐based reasoning (CBR) approach. CBR, generally describes, the process of solving the current problem based on the proposed solution of similar problems in the past. Nearest Neighbour Algorithm was used to compute the similarities in weighted average. Tools used for the development of the system are Microsoft Visual Interdev, Microsoft FrontPage 2000, while HTML, VBScript and JavaScript are the scripting languages used to develop the system.

Details

International Journal of Web Information Systems, vol. 2 no. 3/4
Type: Research Article
ISSN: 1744-0084

Keywords

Article
Publication date: 19 October 2018

Sadia Chishty, Monika and Nimali Singh

The purpose of the study was to assess the impact of nutrition and health counselling on quality of life (QoL) among celiac children (CC) aged 7-12 years, which was…

Abstract

Purpose

The purpose of the study was to assess the impact of nutrition and health counselling on quality of life (QoL) among celiac children (CC) aged 7-12 years, which was reported by the parent. So far, no study has emphasized on impact of nutritional counselling on QoL in CC. The QoL in the present study was reported by parents of celiac and non-celiac (NC) subjects.

Design/methodology/approach

This is an interventional study. Follow-up celiac cases aged 7-12 years (n = 50) were compared with NC cases (n = 25). A 24-item instrument was standardized for reliability and validity and was used to assess the QoL of children on a 100-score scale. The scale used four dimensions and explored physical, emotional, social and family outlook. The impact of health counselling using posters, leaflets and a booklet prepared on simplification of disease, gluten-free diet and its treatment was determined.

Findings

Total QoL scores were better in NC children (7-9 years), whereas celiac pre-adolescents (CP; 10-12 years) showed higher QoL scores than NC pre-adolescents. NC QoL scores were significantly higher than CC in emotional and mental domain (p < 0.02) and family outlook (p < 0.01). In CP, physical well-being (p < 0.01) and social well-being (p < 0.04) were significantly higher, whereas family outlook was significantly lower (p < 0.01). After repetitive counselling sessions, the CC had higher scores than their NC siblings. Postintervention QoL scores in CC (7-9 years) and pre-adolescents improved from 77.5 to 80.95 and from 80.16 to 83.75, respectively, and a significant positive shift was seen in family outlook (p < 0.05).

Originality/value

This study presents a comparative analysis on impact of nutrition counselling on QoL in Indian CC and their comparison with NC siblings matched for age.

Details

Nutrition & Food Science, vol. 49 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 23 June 2022

Happyness Amani Kisighii, Jofrey Raymond and Musa Chacha

The lack of food-based dietary guidelines for managing cancer among hospitalized patients has led to an increasing economic burden on the government and families in low…

Abstract

Purpose

The lack of food-based dietary guidelines for managing cancer among hospitalized patients has led to an increasing economic burden on the government and families in low- and middle-economy countries. There have been increasing medical costs due to delayed recovery, readmission and mortality. The purpose of this study is to contribute in reducing these effects by developing context-specific food-based dietary guidelines to assist health-care professionals and caregivers in planning diets for cancer patients.

Design/methodology/approach

For seven days, the dietary intakes of 100 cancer patients in the hospital were recorded using weighed food records. Data on the costs of commonly consumed foods during hospitalization were obtained from hospital requisition books as well as nearby markets and shops. The information gathered was used to create optimal food-based dietary guidelines for cancer patients.

Findings

Most patients did not meet the recommended food group and micronutrient intake according to their weighed food records. Sugar intake from processed foods was (51 ± 19.8 g), (13% ± 2%), and calories (2585 ± 544 g) exceeded recommendations. Optimized models generated three menus that met the World Cancer Research Fund 2018 cancer prevention recommendation at a minimum cost of 2,700 Tanzanian Shillings (TSH), 3500TSH, and 4550TSH per day. The optimal dietary pattern includes nutrient-dense foods from all food groups in recommended portions and within calorie limits.

Originality/value

Findings show that optimal dietary guidelines that are context-specific for managing cancer in hospitalized patients can be formulated using culturally acceptable food ingredients at minimum cost.

Details

Nutrition & Food Science, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 18 June 2020

Sabika Allehdan, Asma Basha and Reema Tayyem

Gestational diabetes mellitus (GDM) is one of the most common complications of pregnancy. GDM is defined as glucose intolerance of variable severity with onset or first…

Abstract

Purpose

Gestational diabetes mellitus (GDM) is one of the most common complications of pregnancy. GDM is defined as glucose intolerance of variable severity with onset or first recognition during pregnancy. The purpose of this paper is to produce information on prevalence, screening and diagnosis, pathophysiology and dietary, medical and lifestyle management of GDM.

Design/methodology/approach

This literature review aimed to document and record the results of the most updated studies published dealing with dietary, medical and lifestyle factors in managing GDM.

Findings

The prevalence of GDM differs worldwide based on population characteristics, race/ethnicity and diagnostic criteria. The pathophysiology of GDM is multifactorial and it is likely that genetic and environmental factors are associated with the occurrence of GDM. Medical nutritional therapy remains the mainstay of GDM management and aerobic and resistance physical activities are helpful adjunctive therapy when euglycemia is not attained by the medical nutritional therapy alone. When diet and exercise fail to achieve glycemic control, pharmacological agents such as insulin therapy and oral hypoglycemic medications are prescribed. Plasma glucose measurement is an essential part of glycemic control during pregnancy, as well as glycemic control can be evaluated using indicators of glycemic control such as hemoglobin A1c (HbA1c), glycated albumin and fructosamine.

Originality/value

This review is a comprehensive review that illustrates the effect of healthy diet, medical therapy and lifestyle change on improving GDM condition.

Details

Nutrition & Food Science , vol. 51 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 21 January 2022

Mireille Serhan, Batoul Toutounji and Carole Serhan

The purpose of this paper is to explore the existing literature on the relationship between different service attributes and patient satisfaction at outpatient nutrition…

Abstract

Purpose

The purpose of this paper is to explore the existing literature on the relationship between different service attributes and patient satisfaction at outpatient nutrition clinics to propose and test a culture-specific conceptual model interlinking the drivers of patient satisfaction.

Design/methodology/approach

Over a 7-week period in Fall 2019 (November 2–December 19), 600 patients from a Lebanese-Middle Eastern hospital (396 females and 204 males) completed an anonymous-designed survey with closed questions (n = 30). Statements were considered to represent specific attributes of nutrition services. In order to measure the existence and degree of significant relationships between different research variables, Pearson correlation coefficients and Fisher's Z test were employed to analyze the collected data, before and while joining the clinic, during and after the appointment. Means of scores and frequencies were calculated.

Findings

The results show that the nutrition service attributes with reference to “after the appointment” may improve the patients' satisfaction level more than attributes with reference to “while joining the clinic” and “during the appointment”. Most patients were satisfied with their overall outpatient clinic experience. The patient experience is a direct result of positive interactions with the entire services offered.

Practical implications

The conceptual model sets the foundations for testing and for further research to develop. Moreover, the findings of this study are important for assessing the quality of nutrition service attributes and for reporting on the ability of this service to meet the needs and preferences of patients in the health care sector.

Originality/value

This study attempts to fill the gap in knowledge on nutrition service quality as indicators for overall patient satisfaction, while opening clear research avenues for further studies to follow. It is the basis for the development of clinical practice guidelines and other quality enhancement tools.

Details

EuroMed Journal of Business, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1450-2194

Keywords

Content available
Article
Publication date: 1 December 2001

Kai Ling Ang and Schubert Foo

306

Abstract

Details

Nutrition & Food Science, vol. 31 no. 6
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 1 February 1979

Paul Fieldhouse

The importance of nutrition in the aetiology and treatment of disease has long been recognised. However, in general, medical education and practice has not kept abreast of…

Abstract

The importance of nutrition in the aetiology and treatment of disease has long been recognised. However, in general, medical education and practice has not kept abreast of the tremendous advances in nutritional knowledge. Authorities in many countries have commented on the inadequate recognition, support and attention given to the subject of nutrition in medical schools. The need for nutrition education to students and to practising doctors has been repeatedly emphasised in the USA, where steps have been taken to implement suitable programmes. In the United Kingdom scant attention has been directed toward an evaluation of the current situation and little has been achieved in promoting nutrition education within the medical profession.

Details

Nutrition & Food Science, vol. 79 no. 2
Type: Research Article
ISSN: 0034-6659

Case study
Publication date: 19 June 2018

Stuti Saxena

Marketing management.

Abstract

Subject area

Marketing management.

Study level/applicability

Undergraduate/Postgraduate.

Case overview

The present case is a disguised one and is meant to enable students to critically analyse the operations and functioning of a fitness centre located in a city. Despite a runaway success, “Fit in” was facing problems of time-management and members’ management. Thus, catering to the members was becoming unwieldy, especially with respect to providing the personalized experience to the members, which was their forte. Thus, Mukesh and Naina faced the challenge of motivating their existing members and getting fresh referrals. Should they cut some of their services? Should they make some changes in manpower management? Or, should they change the operating strategy for their business?

Expected learning outcomes

Expected learning outcomes are as follows: how to ensure customer loyalty in service organization settings and how to enhance motivation among the service customers.

Supplementary materials

Teaching Notes are available for educators only. Please contact your library to gain login details or email support@emeraldinsight.com to request teaching notes.

Subject code

CSS: 3: Entrepreneurship.

Details

Emerald Emerging Markets Case Studies, vol. 8 no. 2
Type: Case Study
ISSN: 2045-0621

Keywords

Article
Publication date: 1 March 1978

Alison Paul BSc and D.A.T. Southgate PhD

Alison Paul BSc (Nutrition) and D. A. T. Southgate PhD discuss the limitations and use of food composition tables. This is the second of two articles to mark the…

Abstract

Alison Paul BSc (Nutrition) and D. A. T. Southgate PhD discuss the limitations and use of food composition tables. This is the second of two articles to mark the publication of the fourth revised edition of McCance and Widdowson's The Composition of Food.

Details

Nutrition & Food Science, vol. 78 no. 3
Type: Research Article
ISSN: 0034-6659

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