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The purpose of this paper is to identify food and health services desired by baby boomers and to examine their likely antecedents.

A random sample of baby boomers in Victoria, Australia (n=1,108) completed a postal survey and rated the desirability of 13 post retirement food and health services.

The strongest demand was expressed for low cost fruit and vegetables, 24‐hour GP services, environmentally friendly foods, and friendly places to meet friends and exercise, among others. Generally, psychographic variables were key predictors of demand for social (health) services, food services, and vitamin pills and herbal remedies. Demand for food services was associated with universalism values.

The cross‐sectional design prevents causal attributions; however, the findings suggest that baby boomers' demand for services falls into three groups, which are related to their psychographic characteristics.

Consideration of these desired services may facilitate the planning of future health and food services for this broad age group.

There is increasing interest in the domestic preparation of food and with the postulated health benefits of “cooking from scratch”. The purpose of this paper is to examine the demographic and food preparation associations of this term in order to examine its operational value.

A national online survey was conducted during 2012 in Australia among 1,023 domestic food providers, half of whom were men. Questions were asked about cooking from scratch, demographic characteristics, food preparation practices and interest in learning about cooking.

Three quarters of the sample reported they often or always “cooked from scratch” (CFS). More women than men always CFS; fewer 18-29 year olds did so often or always but more of the over 50s always did so; fewer single people CFS than cohabiting people. No statistically significant ethnic, educational background or household income differences were found. High levels of cooking from scratch were associated with interest in learning more about cooking, greater use of most cooking techniques (except microwaves), meat and legume preparation techniques, and the use of broader ranges of herbs, spice, liquids/ sauces, other ingredients and cooking utensils.

In future work a numerical description of the frequency of cooking from scratch should be considered along with a wider range of response options. The data were derived from an online panel from which men were oversampled. Caution is required in comparisons between men and women respondents. The cross-sectional nature of the sample prevents any causal attributions from being drawn from the observed relationships. Further replication of the findings, especially the lack of association with educational background should be conducted.

This is the first study to examine the associations of demographic characteristics and cooking practices with cooking from scratch. The findings suggest that cooking from scratch is common among Australian family food providers and signifies interest in learning about cooking and involvement in a wide range of cooking techniques.

Baby boomers (people born between 1946 and 1964) are approaching retirement and there is concern about their preparation for their future health and wellbeing. Food shopping is likely to play a major role in their future lives. The purpose of this paper is to examine their reasons for choosing to buy food from particular shops and whether demographic characteristics and health status were associated with them.

A questionnaire survey was conducted among a random sample of 1,037 people aged between 40 and 71 years in Victoria, Australia. Respondents were asked to indicate, from a list, their reasons for choosing to shop at particular food outlets. Regression analysis was used to examine the relationships between respondents' demographics and health status and their reasons for shopping at the food stores.

Multivariate analysis showed that the reasons the respondents reported in choosing shops fell into four groups: saving, convenience, quality and healthy foods, and user‐friendly environment. Saving was negatively related to income, age, level of education and also linked with country of birth, religious affiliation, and marital status. Convenience was negatively associated with age and also related to health status and religious affiliation. Quality/healthy food products were positively related to age but negatively associated with body mass index, and also linked to country of birth. User‐friendly environment was negatively associated with income and education and related to gender and religious affiliation.

The paper's results show that stores could provide more information, perhaps as signage, to their recycling and health information facilities, particularly in low socio‐economic status areas. Furthermore, the social status and religious associations confirm the view that shopping reflects broad societal affiliations among baby boomers. Shopping centres can be used to provide support for health and environmental sustainability promotions.

To examine consumers' beliefs about organic foods and their relationship with socio‐demographics and self‐transcendence (universal, benevolence) personal values.

A random questionnaire‐based mail survey of 500 Australian (Victorian) adults (58 per cent response) was used. The questionnaire included items on organic food beliefs, the importance of self‐transcendence values as guiding principles in life, and socio‐demographics. Statistical analyses included cross‐tabulations of organic food beliefs by socio‐demographics and multiple regression analyses of positive organic food beliefs with personal value and socio‐demographic items as the independent variables.

The majority of participants believed organic food to be healthier, tastier and better for the environment than conventional food. However, expense and lack of availability were strong barriers to the purchasing of organic foods. Generally, women were more positive about organic food than men (e.g. women were more likely to agree that organic food has more vitamins/minerals than conventional food). The personal value factor related to nature, environment and equality was the dominant predictor of positive organic food beliefs, followed by sex. These predictors accounted for 11 per cent of the variance.

A survey response bias needs to be taken into account. However, the response rate was adequate for reporting and differences in age and education between participants and the Victorian population were taken into account in data presentation. Future understanding of consumers' use of organic foods will require the inclusion of a fairly extensive set of potential influences.

Communication appeals based on psychographics may be a more effective way to alter consumers' beliefs about organic foods than those based on demographic segmentation.

To the best of one's knowledge, this is the first study to examine the relationship between personal values, socio‐demographics and organic food beliefs in a random population sample. This study is relevant to producers, processors and retailers of organic food and those involved with food and agricultural policy.

Examines the food system and considers the impact of the following societal changes on it: increasing longevity and growing populations; increasing urbanization; globalization of the food market; changes in attitudes and values; decline of the traditional “housekeeping” role. Describes the role of the different actors. Discusses the problems of achieving food policy goals with particular reference to institutions, policy instruments and information.

The purpose of this paper is to design an objective, valid and reliable “Checklist” tool that teachers could use to measure their students’ food skills acquisition.

The design of the Checklist was based on 18 procedural food skills identified by teachers and verified by analysis of skills in recipes that are typically used in food education programmes in secondary schools. The skills were divided into five skill-sets and a recipe covering the skills was selected to test the Checklist. For the test, three hypothetical situations of a person with low, some and expert skills making the recipe were demonstrated in separate videos. Teachers were invited to test the Checklist by viewing the videos, completing the Checklist for each of the three conditions and completing an evaluation.

In total, 40 home economics teachers tested the Checklist and reported that they could use the tool to measure the development and progress of their students’ procedural food skills. Analysis of variance analyses of the data and the non-parametric analyses suggest that the Checklist is a reliable and valid evaluation tool.

Teachers report using various tools to measure their students’ food skills acquisition but these have not been well-documented in the literature. These preliminary findings of an original and quantifiable tool showed that home economics teachers used the Checklist to measure their students’ procedural skills however, as the teachers’ comments suggest, further development and validation of the tool are required.

This paper aims to explore the parental role in children’s food socialization. More specifically, it explores how the legacy of the past (i.e. experiences from the participant’s own childhood) works to inform how parents, in turn, socialize their own children within the context of food, drawing on theories of consumer socialization, intergenerational influence and emotional reflexivity.

To seek further understanding of how temporal elements of intergenerational influence persist (through the lens of emotional reflexivity), the authors collected qualitative and interpretative data from 30 parents from the UK using a combination of existential–phenomenological interviews, photo-elicitation techniques and accompanied grocery shopping trips (observational interviews).

Through intergenerational reflexivity, parents are found to make a conscious effort to either “sustain” or “disregard” particular food practices learnt from the previous generation with their children (abandoning or mimicking the behaviours of their own parents within the context of food socialization). Factors contributing to the disregarding of food behaviours (new influencer, self-learning and resistance to parental power) emerge. A continuum of parents is identified, ranging from the “traditionalist” to “improver” and the “revisionist”.

By adopting a unique approach in exploring the dynamic of intergenerational influence through the lens of emotional reflexivity, this study highlights the importance of the parental role in socializing children about food, and how intergenerational reflexivity helps inform parental food socialization practices. The intergenerational reflexivity of parents is, thus, deemed to be crucial in the socialization process.

The purpose of this paper is to examine a particular aspect of the history of the watchmaking industry during the eighteenth century. Attention is drawn to overlooked ideas and inventions and how years later they may become profitable business opportunities for entrepreneurs. The approach adopted allows examination of the development and commercialisation of a watch escapement mechanism, the rack lever, within the context of the development of other escapements. The rack lever was an escapement which was initially overlooked in the early part of the eighteenth century but which many decades later was reinvented and became a commercial success in the early nineteenth century.

Reference is made to the literature on entrepreneurship and acquisition of knowledge in the eighteenth century and the nature of watchmaking in the same epoch. The literature on entrepreneurship produces a framework for examining the actions that were taken to bring the rack lever escapement to market. The historical context within which the innovations occurred was examined to establish the events and circumstances surrounding the times when commercialisation took place. An account of the commercialisation of the rack lever escapement is presented.

The entrepreneurial opportunity examined in this article relates to a need to satisfy consumers with a reasonably accurate and reliable portable time piece. The historical context within which commercialisation took place was found to be significant. Attention to the escapement mechanism in watches was identified as the key to improving performance, and the focus of the paper is placed upon how this opportunity was satisfied through the means provided by the rack lever escapement. Alertness to the potential of already discovered but undeveloped ideas appears to be an additional feature behind the entrepreneurial activity. The paper shows that innovation can be a discontinuous process. It also indicates the relevance of modern-day knowledge brokers in facilitating the process of new product innovation.

Entrepreneurship and innovation along with research and development are all intrinsically linked in producing goods and services to satisfy customer wants and needs. Together, they represent a cornerstone which helps to establish a business and maintain its continued survival. Importantly, the development of new products is a key contributor to this end and innovation and entrepreneurship play their part in bringing this about. The paper suggests that new ideas can occur which may be deemed unsuitable for commercialisation at one period in time but which can at a future time be considered a temporary solution to meet an unfulfilled need in the market place. It argues for the case for reserving judgement on new ideas that are not commercialised and ensuring that knowledge of them is kept for posterity and made accessible to future generations.

The purpose of this paper is to offer an insider account of the establishment of Hong Kong University (HKU’s) Master of Social Sciences in Criminology.

The paper is biographical in approach, based on the author’s recollections and departmental documentation relating to the establishment of the MSocSc criminology degree.

The author argues that for all the practical complications, a distinctive criminological tradition was forged in the early years that has had a lasting influence. The paper concludes by considering the challenges faced by criminology in contemporary Hong Kong.

The paper provides an account of the origins and development of academic criminology in Hong Kong.

On January 9th Tony Newton, the Under Secretary at the Department of Health and Social Security, launched the government's £600,000 promotional campaign for the introduction of the controversial new plastic National Insurance cards. These plastic cards contain the following ‘visible’ information: name, national insurance number and a check digit. What has been of most concern, is that the card contains a magnetic strip that can store information ‘invisible’ to the card holder. As the dhss has announced it is not the intention to include any type of ‘secret information’ on this strip, the current anxiety expressed by certain organisations and individuals has been seen by many as a fuss about nothing; but is there really cause for concern, and what has all this to do with libraries?