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The purpose of this study was to assess the knowledge of head and neck cancers (HNCs), their risk factors, signs and symptoms among the general public of Karachi, Pakistan.

Initially, 503 individuals were approached for data collection, out of which 404 fit the inclusion criteria (response rate = 80.03%). Nonprobability convenience sampling was utilized to select participants who fell under the age group of 15–60 years, barring the fields of Bachelor of Medicine and Bachelors of Surgery (MBBS) and Bachelors of Dentistry (BDS). Knowledge was evaluated by a 9-item questionnaire, the scores of which yielded the following interpretations: No (0), low (1–3), moderate (4–6) and high (7–9) knowledge.

Of the 404 participants who completed the questionnaire, 357 (88.4%) participants claimed to be aware of HNC. The HNC knowledge scores had a statistical relevance with socioeconomic status (p = <0.01) and level of education (p = 0.02). Most participants recognized a “lump or swelling in the throat” (87.1%) as the most common symptom, followed by “bleeding in mouth or throat” (84.7%). Surprisingly, 75.25% of participants thought HNCs were inclusive of brain cancer.

Overall, knowledge of HNCs among the general public of Karachi surpasses the knowledge in other regions around the world. Our study demonstrated that people indulge in unhealthy habits despite having sufficient knowledge and this warrants prompt interventions and counseling of the people.

This research aimed to find out both direct and mediating relationships between the fear of COVID-19 (FC) and the usage of digital financial services (UDFS) via mediator financial anxiety (FA). It also attempted to ascertain the moderated effect of education of small and medium-sized enterprise (SME) owners (ESO), i.e. business degree holders (BDH) vs nonbusiness degree holders (NBDH), in the relationship between FC and the UDFS.

This research employed a simple random sampling technique. In total, 387 complete responses were collected from Pakistani SMEs. The complete analysis was performed using Statistical Package for the Social Sciences (SPSS) 23, AMOS 24, Process Marco 4.1, and Interaction 1.7.

According to the findings, FC leads to UDFS and FA mediates this relationship. Additionally, the findings show that the ESO between FC and UDFS was moderated. However, conditional analysis shows that BDH-SME owners strengthened the moderated relationship between FC and UDFS compared to NBDH-SME owners, who did not show any relationship.

Policymakers might use the study's findings to promote business education, which has been recognized as essential for making sound financial decisions. Finally, because the study is cross-sectional, the authors are unable to draw definitive generalizations.

The key novelty of this research work lies in the inclusion of FA as a mediator and the education of SME owners as a moderator in understanding the relationship between FC and the UDFS. This study illuminated the positive aspects of the COVID-19 epidemic based on the theory of emotional finance, risk avoidance theory and theories of emotion.

Following the standard practice of using nutrition claims to denote food functionality, this study empirically explores Chinese consumers’ willingness-to-pay for functional processed meat products by using three nutrition claims (namely “increased calcium,” “containing omega-3”, and “reduced salt”) made on pork sausages. It also aims to outline the typical characteristics of Chinese consumer segments based on preferences.

A choice-based choice experiment is utilized to investigate Chinese consumers’ valuation on attributes of interest regarding functional sausage products. First-hand data was collected in the two cities of Xi'an and Beijing.

There are market potentials for domestic and/or imported functional processed meat products among Chinese consumers. Nutrition claims made on pork sausages are appealing to Chinese consumers, and therefore, monetarily rewarded by them. Being imported from a more developed country of origin could both positively and negatively impact consumers’ WTP for nutrition claims made on pork sausages. Furthermore, specific functional modification strategies should be taken into account when addressing different segments of the Chinese market. In addition, regional impacts between Xi'an and Beijing are implied in terms of consumers’ valuation for functional pork sausages.

Limitations in the current study are mainly two folds. First, the WTP estimation magnitudes are subject to a hypothetical bias by using a stated preference approach. Second, this study only focuses on pork sausages to explore consumers’ perceptions and selects three nutrition claims among many other relevant options.

Implications are provided for meat marketers and for Chinese official food policymakers, such that promoting meat products with a nutrition claim is an attractive marketing strategy for foreign food manufacturers in China, and more reformulated meat products with better nutritional compositions should be allowed in the Chinese market.

To the best of the author’s knowledge, this research is the first to fill in the literature blank on investigating the consumers’ valuation for functional meat in the emerging market of China. Because when taking Chinese consumers as a target market and evaluating their perceptions of food quality-related labeling and certifications, the existing literature is mainly limited to topics of product safety, organic/green products, and geographical origins. However, nutrition claims, as marketable credence attributes that associate closely to the main characteristics of the functional food products, have been explored to a much lesser extent among Chinese consumers.

In response to increasing public health concerns about processed meat consumption, many innovations in meat technology focus on health-oriented product reformulations. Processed meat is not a homogeneous food category. The purpose of this paper is to explore consumer perception of the “healthier” reformulation of different processed meat products using two approaches: salt and fat reduction; and enrichment with healthy ingredients.

Seven focus group interviews were carried out with 40 Irish regular meat consumers (30 female, ten male) who were solely or jointly responsible for food shopping. Two rounds of card sorting procedures were employed to reveal perceptions on reformulation of 20 different processed meat products. Thematic analysis was used for analysing transcripts.

Health and flavour concerns and product popularity were the main factors influencing participants’ perceptions. Some participants were unsure or had misconceptions about the healthiness of certain meat products. Participants suggested reducing salt and fat content in processed meat products they perceived as the least healthy ones (theme 1) and improving the healthiness of products which were favoured by children (theme 2) and those meat products which people consumed regularly as a source of protein (theme 3). Participants were not in favour of any reformulation of speciality-type products (theme 4).

Consumer insights identified in this study can inform future approaches to making processed meats healthier.

The paper seeks to document attitudes and patterns of behavior in Pakistan's criminal justice system over the past 30 years.

A conceptual discussion and approach are taken following extensive interviews, conducted in 1992‐1993, with members of the police, judges, civil service bureaucrats, torture victims, psychiatrists, political detainees, criminal lawyers and others.

The patterns of behavior are longstanding and deeply rooted despite periodical changes in political leadership. Cynicism about law enforcement is widespread throughout the country and much crime goes unreported as a result. There is a lack of faith and support for police officials and legal safeguards for criminal suspects are often ignored.

The conditions in Pakistan's criminal justice system are explained theoretically with reference to the concept of hegemony in Pakistan's prevailing political culture.