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Articles 1 - 7 of 7
Full-Text Articles in Life Sciences
Australian Consumer Attitudes To Health Claim - Food Product Compatibility For Functional Foods, P. G. Williams, L. Ridges, M. Batterham, B. Ripper, M. C. Hung
Australian Consumer Attitudes To Health Claim - Food Product Compatibility For Functional Foods, P. G. Williams, L. Ridges, M. Batterham, B. Ripper, M. C. Hung
Dr Marijka Batterham
This study with Australian consumers investigated how appealing different health claims combined with particular food carriers were to Australian consumers, and compared the results of a similar study with Dutch consumers. 149 shoppers considered up to 30 different food concepts, rating how ‘attractive’, ‘believable’, and ‘new and different’ they found each concept and their ‘intention to try’. Each variable was significantly related to intention to try (p<0.001) and together explained 56% of the intention score. Claims and carriers independently had a significant effect on ratings of attractiveness and intention to try but, unlike the Dutch study, the carrier was a more important predictor of intention to purchase than the claim. Implications for regulation of health claims for food are discussed.
Consumers' Salient Beliefs Regarding Dairy Products In The Functional Food Era: A Qualitative Study Using Concepts From The Theory Of Planned Behaviour, Deborah Nolan, Elizabeth Neale, Yasmine Probst, Karen E. Charlton, Linda C. Tapsell
Consumers' Salient Beliefs Regarding Dairy Products In The Functional Food Era: A Qualitative Study Using Concepts From The Theory Of Planned Behaviour, Deborah Nolan, Elizabeth Neale, Yasmine Probst, Karen E. Charlton, Linda C. Tapsell
L. C. Tapsell
Background Inadequate consumption of dairy products without appropriate dietary substitution may have deleterious health consequences. Social research reveals the factors that may impede compliance with dietary recommendations. This is particularly important given the recent introduction of functional dairy products. One of the challenges for public health professionals is to demonstrate the efficacy of nutrition education in improving attitudes toward nutrient rich foods. The aim of this study was to explore the salient beliefs of adult weight loss trial participants regarding both traditional and functional dairy products and to compare these with a control group not exposed to nutrition education Methods …
Australian Mental Health Consumers' Contributions To The Evaluation And Improvement Of Recoveryoriented Service Provision, Sarah L. Marshall, Lindsay G. Oades, Trevor P. Crowe
Australian Mental Health Consumers' Contributions To The Evaluation And Improvement Of Recoveryoriented Service Provision, Sarah L. Marshall, Lindsay G. Oades, Trevor P. Crowe
Trevor Crowe
No abstract provided.
Mental Health Consumers' Perceptions Of Receiving Recovery-Focused Services, Sarah Marshall, Lindsay G. Oades, Trevor P. Crowe
Mental Health Consumers' Perceptions Of Receiving Recovery-Focused Services, Sarah Marshall, Lindsay G. Oades, Trevor P. Crowe
Trevor Crowe
Method: A self-report questionnaire was developed drawing on key aspects of the Collaborative Recovery Model (CRM) (responsibility, collaboration, autonomy, motivation, needs, goals, homework). Ninety-two adult consumers from metropolitan, regional and rural non-government organizations and public mental health services in eastern Australian states completed the questionnaire. Results: Consumers using services provided by CRM trained workers identified significant changes to service delivery in relation to frequency with which they were encouraged to take responsibility for their recovery, degree to which they collaborated with staff and the extent to which they were encouraged to complete homework activities to assist them to achieve their …
Nutrition Knowledge Of Consumers And Health Professionals And The Use Of Menu Calorie Labeling, Kate Louise Perkins
Nutrition Knowledge Of Consumers And Health Professionals And The Use Of Menu Calorie Labeling, Kate Louise Perkins
Theses and Dissertations--Nutrition and Food Systems
The purpose of this study is to assess the need for menu labeling of calories based on the ability of food consumers to identify lower calorie options. By surveying consumers in Kentucky and Ohio and health professionals in Kentucky about their awareness of caloric content, basic nutrition knowledge and ability to choose lower calorie options, we can predict the potential benefit of menu labeling initiatives and the amount of education that will be necessary for consumers to effectively use menu labeling to make informed decisions on calorie intake. Through online surveys, it was determined that consumers were better able to …
Bird Management In Fruit Crops: How We Make Progress, Catherine A. Lindell, Stephani A. Shwiff, Phillip H. Howard
Bird Management In Fruit Crops: How We Make Progress, Catherine A. Lindell, Stephani A. Shwiff, Phillip H. Howard
USDA Wildlife Services: Staff Publications
Fruit producers have identified bird damage as a critical issue that has received limited attention from researchers. A USDA study estimated that birds cost producers in 7 states tens of millions of dollars through fruit loss and management efforts. Despite these costs, research has been uncoordinated and piecemeal, leaving producers with few, well-tested management options. We describe several objectives to strive for in order to achieve the goal of providing producers with region-specific, cost-effective, and environmentally sustainable bird management strategies. These objectives include 1) quantifying economic consequences of bird damage for producers, consumers, and regional economies, and determining costs and …
Do We Provide Meaningful Guidance For Healthy Eating? An Investigation Into Consumers' Interpretation Of Frequency Consumption Terms, Lesley King, Wendy L. Watson, Kathy Chapman, Bridget Kelly, Jimmy Chun Yu Louie, Clare Hughes, Jennifer Crawford, Timothy P. Gill
Do We Provide Meaningful Guidance For Healthy Eating? An Investigation Into Consumers' Interpretation Of Frequency Consumption Terms, Lesley King, Wendy L. Watson, Kathy Chapman, Bridget Kelly, Jimmy Chun Yu Louie, Clare Hughes, Jennifer Crawford, Timothy P. Gill
Faculty of Health and Behavioural Sciences - Papers (Archive)
OBJECTIVE: To investigate consumers' understanding of terms commonly used to provide guidance about frequency and quantity of food consumption. METHODS: A survey of 405 shoppers explored how frequently consumers thought food labeled with the terms "eat often," "eat moderately," "eat occasionally," "a sometimes food," and "an extra food" should be eaten. In a separate phase, 30 grocery buyers responded to open-ended questions about their interpretation of these terms. RESULTS: Responses indicated significant differences in meaning between the terms. However, the specific interpretation of each term varied considerably across respondents. The qualitative research found the terms to be highly subjective, and …