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The existing literature on fatness has critically discussed meanings and morals associated with body weight and explored people’s experiences of weight loss attempts. However, little attention has been paid to the practices of dieting – how it is ‘done’. Based on an interview study involving 31 participants, who shared their self-tracking experience of using the MyFitnessPal calorie counting app, we focus on the practices of ‘doing’ calories. First, we discuss the practices of temporality of logging food, showing that the use of MyFitnessPal not only has to be fitted into daily routines but can also transform them. Then, we look at the practices of precision or users’ various ways of turning the ‘messiness’ of food into precise numbers. Lastly, we explore users’ practices of adjustments – their attitudes to adherence to their daily calorie goal and ways of dealing with going above it. Based on our findings we suggest calorie counting is not a straightforward data collection, but one that involves constant practical strategies and negotiations, and can both influence and be influenced by other everyday practices.

The purpose of this paper is to explore consumer attitudes towards the potential implementation of compulsory nutritional labelling on commercial restaurant menus in the UK.

The research was approached from the perspective of the consumer with the intention of gaining an insight into personal attitudes towards nutritional labelling on commercial restaurant menus and three focus groups were conducted consisting of participants with distinctly differing approaches to eating outside the home.

The research suggests that, while some consumers might welcome the introduction of nutritional labelling, it is context‐dependent and without an appropriate education the information provided may not be understood anyway. The issue of responsibility for public health is unresolved, although some effort could be made to provide greater nutritional balance in menus.

Following this research with a quantitative investigation, the ideas presented could be verified with the opinions of a larger sample. For example, a study into the reactions to nutritionally labelled menus in various restaurant environments.

Consumers would react differently if this information were to be presented in a fine‐dining restaurant rather than in a popular catering or fast food scenario. The obstacles faced by restaurants to provide not only nutritional information, but also attractive, nutritious food are significant.

Prior to the research there were few, if any, studies into the effects of food labelling on consumer choice behaviour in the context of hospitality management.

Recent public health initiatives have promoted accumulating 10,000 steps per day. Little previous research has evaluated the using pedometer in sustaining the physical activity level during worksite intervention. Hence, this study aims to the step changes of pedometer in a multicomponent worksite intervention.

This trial enrolled 43 participants recruited from brochures at outpatient clinic. Throughout the 12-week multidisciplinary lifestyle program, participant required to wear a pedometer and reported daily step count at baseline, 1st, 3rd, 5th, 7th, 9th and 12th week. The primary outcome measure was the step goal over the 12th week of intervention.

All subjects regardless men and women prior enter into the intervention recorded less than 5,000 of average steps count per day which is sedentary. At the 12th week of intervention, there were only 9.3 per cent subjects are sedentary. Majority of subjects (55.8 per cent) had achieved at least somewhat active, followed by low active (23.3 per cent). There were only 11.6 per cent subjects are classified as highly active at the end of the intervention. The result indicated the changes of average steps per day from baseline to 2nd (p < 0.01), 4th (p < 0.01), 6th (p < 0.01), 8th (p < 0.01), 10th (p < 0.01) and 12th (p < 0.01) week were significant. Likewise, the changes of average steps per day from previous time were significant at 4th (p < 0.01) week and 10th (p < 0.001) week.

This study did not associate the improvement health parameter and step counter as the core stone of this study intervention were extensive individual dietary regime and reinforcement of ZUMBA participation among participants through motivational interviewing counseling. Third, there was no control group in this study, where no pedometer and goal setting were provided to the control group in the previous reported effectiveness study (Jian Pei et al., 2017).

The step goal during a multicomponent worksite intervention in primary health-care setting has not been clearly defined. Besides, there are no clear data of generally daily step among primary health-care employees.

This study investigated whether consumers have reasonable estimates of the calorie content of Americans' top 10 favorite foods, explored the effects of calorie disclosure on United States consumers' future consumption frequency of these food items, and examined the effects of health consciousness, food calorie knowledge, and attitudes toward menu labels on intention to use menu labels.

An online survey was developed, pilot tested, and distributed through Amazon Mechanical Turk (AMT). The overall model fit and hypotheses were tested using structural equation modeling (SEM).

The results from 1,005 completed surveys showed that the accuracy of calorie estimations varied across food items. Most consumers could not estimate the calories of steak, hamburgers, chocolate chip cookies, and vanilla ice cream within the acceptable range. Disclosure of calorie information did affect future consumption frequency of the food items. The SEM results showed that health consciousness, food calorie knowledge, and attitudes toward menu labels positively affected consumers' future intention to use menu labels.

This study points to a need to educate consumers about food calories and suggests plausible ways to encourage consumers' intention to use of menu labels.

This study aims to pilot test a new multi-component worksite intervention for weight loss in a primary healthcare setting.

This randomized trial involved 88 participants (43, 45; intervention, control group). The intervention group enrolled in a 12-week lifestyle program that involved modification of dietary intake by community Registered Dietitian (RDs) and increasing high-intensity interval training (HITT) with motivational interviewing (MI) to support changes. The control group received traditional counselling and weekly aerobic exercise from Medical Officer and physiotherapist. The primary outcome measure was the changes in body weight. Secondary measures were changes in blood pressure, fasting blood glucose, fasting blood lipid and dietary changes. Assessments were repeated at a three-month interval.

There was a significant reduction in body weight and waist circumference within groups. Intervention group demonstrated a significant improvement in all cardiometabolic risk factors. This study showed that primary healthcare setting can be successful locations in promoting short-term health benefits. RDs were more successful and HITT appeared to be a favorable workout with MI in achieving drastic weight loss.

The short-term worksite intervention and not recording of body composition were the major drawbacks in this study.

The efficacy of multi-component worksite intervention (Diet–HITT–MI) in primary healthcare setting has not been clearly defined.

Eating and drinking temporarily suppress the desire to eat and/or the desire to drink. These satiating effects are learned responses to complex patterns of stimulation from available foods and drinks and the external and internal environments. Considers the possible roles of physiological actions of ingested foods and beverages in the signals from the body which contribute to the sense of repletion, the dulling of hunger and the quenching of thirst.

There are two-fold objectives to this research. First is to analyse the importance of technology readiness (TR) for the users in using sports and fitness wearable devices in India. And second is to explore if gymnasium (gym) users are much more technologically ready as compared to non-gym users to use sports and fitness wearable devices.

The study uses technology readiness and acceptance model (TRAM) to examine the users' intention to use sports and fitness wearable devices. Data from a survey of 907 respondents from India were collected and partial least squares (PLS)-structural equation modelling (SEM) technique was used to empirically examine it.

The outcomes reveal that innovativeness and optimism have a positive influence on perceived ease of use (PEOU) and perceived usefulness (PU), and insecurity and discomfort have a negative influence on PEOU and PU. Both PEOU and PU act as important determinants in the user's intention to use sports and fitness wearable devices. The multi-group analysis (MGA) suggests that gym users tend to exhibit more positive intention towards using sports and fitness wearable devices and show higher probability of using the wearable devices relative to non-gym users.

There are hardly any studies on intention to use sports and fitness wearable devices in India. The current research tries to understand the intention behind the gym users and non-gym users to use sports and fitness wearable devices. The outcomes of the research will help the marketers to align their promotional campaign based on the new segmentation variable “gym-user/non-gym user”. The research also highlights the importance of TR in the use of sports and fitness wearable devices in India.

What's in a name? What we're doing is Estimating Energy. And every school‐boy knows at least two things about energy: that it is conserved, and that it is interconvertible. The first law of thermo‐dynamics, as enunciated by Flanders and Swann, sets this out very plainly: ‘Heat is Work and Work is Heat’.

Nutritional disorders and unhealthy nutrition, which are recognised as the causes of many widespread health problems (overweight, obesity, diabetes, cardiovascular disease, cancer, etc.) have emerged as a significant problem that requires resolution. The purpose of this study is to influence dietary preferences and to reduce current health issues by using gamification as a social marketing tool. To this end, the decision-making processes affecting food choices in individuals based on calorific content were evaluated and the effectiveness of gamification in encouraging consumers to make lower-calorie choices was examined.

An experimental design was used to determine the effect of gamification on the dietary preferences of consumers. An independent factorial design (between groups) in which multiple variables were tested with different subjects was used to test the factors that were thought to affect the food choices made by the participants from gamified and non-gamified menus.

In Study 1, menus (gamified vs non-gamified) and nutritional consciousness (low vs high) had a significant main effect on the total calorie count of the selected foods. In Study 2, menus (gamified with prices vs non-gamified with prices) had a significant main effect on the total calorie count of the selected foods, while nutritional consciousness (low vs high) did not. A significant interaction was observed between menus and nutritional consciousness.

Gamification can be used as an important publicity tool for promoting public health using different influential factors such as price.

This study shows that people can change their food preferences positively through gamification. It shows further how people tend to evaluate the price of their food rather than the calorie count when making dietary preferences. Gamification can, therefore, be considered a promising social marketing tool for improving public health.

Personalized price promotion (PPP) is a marketing instrument that addresses the limitations of untargeted promotions by tailoring the offers to individual customers based on their purchase histories. Current evidence on PPP is limited to its immediate effects on buying behaviors at grocery stores and food companies' economic benefits. Moreover, little is known about the role of consumer characteristics in determining how effectively this promotional tool works. Hence, we aim to assess the effectiveness of PPP in promoting healthy fast food and which consumer-specific factors affect its performance.

The authors conduct a laboratory experiment to examine the effects of personalized and non-personalized coupons for lower-calorie fast food menus on food and calorie selection. The coupon personalization is based on participants' menu choices, calorie needs and deal proneness. The authors additionally investigate how post-intervention changes are influenced by consumers' estimation of their selected calories, and their attitudes toward nutrition.

Recipients of personalized incentives are more likely than participants in the control group to redeem the offered coupons, select more healthy items and reduce their selected calories. Such changes are less likely among participants underestimating the calorie content of their menu choices and perceiving higher barriers to healthy eating. Personalized coupons perform better even among subjects receiving lower discounting levels than the control treatment.

As the first to evaluate the effectiveness of PPP in encouraging healthy food choices, this study highlights the potential of this cutting-edge price intervention and provides valuable implications for future research.