An endophytic fungus reduces herbivory in its recently colonised grass host: a food-choice experiment on common voles, weeping alkaligrass and Epichloë typhina

Plant Ecology ◽  
2012 ◽  
Vol 213 (6) ◽  
pp. 1049-1053 ◽  
Author(s):  
Marcin Czarnoleski ◽  
Katarzyna Pawlik ◽  
Paweł Olejniczak ◽  
Jan Kozłowski ◽  
Marlena Lembicz
Keyword(s):  
Food Choice ◽  
Endophytic Fungus ◽  
Choice Experiment ◽  
Epichloë Typhina ◽  
Common Voles

scholarly journals Traffic lights and food choice: A choice experiment examining the relationship between nutritional food labels and price

Food Policy ◽  
2010 ◽  
Vol 35 (3) ◽  
pp. 211-220 ◽  
Author(s):  
Kelvin Balcombe ◽  
Iain Fraser ◽  
Salvatore Di Falco
Keyword(s):  
Food Choice ◽  
Choice Experiment ◽  
Food Labels ◽  
Traffic Lights ◽  
The Relationship

scholarly journals Healthy snacks in hospitals: Testing the potential effects of changes in availability

2021 ◽  
pp. 026010602199692
Author(s):  
Julia L Allan ◽  
Shannon Duthie ◽  
Maureen Heddle ◽  
Fiona McKenzie ◽  
Susan Webb ◽  
...  
Keyword(s):  
Food Choice ◽  
Choice Experiment ◽  
Online Experiment ◽  
Food Retail ◽  
Snack Products ◽  
Unhealthy Snack

Background: Hospitals offer snacks for sale to patients, staff and visitors. Aim: As food choice is heavily influenced by the options available, the present study (a) audited snack availability and purchase in NHS hospital sites across a large UK city; and (b) tested the potential effects of changes to this availability in an online choice experiment. Methods: In Study 1 (audit), single-serve snacks ( n=376) available in 76 hospital food retail units were audited. Purchasing data were obtained from six food retail units over four weeks (27,989 sales). In Study 2 (online experiment), participants ( n=159) chose snacks from pictured ranges containing 25% (minority), 50% (equivalent) or 75% (majority) healthy options. Results: Available single-serve snacks varied markedly in calorie (18–641 kcals), fat (0–39 g), sugar (0.1–76 g) and salt (0–2.9 g). Only 30% of available snacks were healthy options and only 25% of the most commonly purchased snacks were healthy options. In Study 2, snack choice was significantly associated with the availability of healthy options in the choice array (X2 (2)= 59.71, p<.01). More participants made healthy choices when product ranges contained 75% healthy options compared to 50% (p<.01) and 50% healthy options compared with 25% (p<.01). Conclusions: Healthy snacks are readily available in NHS sites but there is a greater relative variety of unhealthy snack products. Many consumers continue to purchase unhealthy items. Further increasing the availability and variety of healthy options may support consumers to make healthier choices.

scholarly journals The Role of Trust in Explaining Food Choice: Combining Choice Experiment and Attribute Best–Worst Scaling

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 45
Author(s):  
Ching-Hua Yeh ◽  
Monika Hartmann ◽  
Nina Langen
Keyword(s):  
Latent Class Analysis ◽  
Food Choice ◽  
Logit Model ◽  
Choice Experiment ◽  
Latent Class ◽  
Class Analysis ◽  
Class Membership ◽  
Credence Attributes ◽  
Best Worst Scaling

This paper presents empirical findings from a combination of two elicitation techniques—discrete choice experiment (DCE) and best–worst scaling (BWS)—to provide information about the role of consumers’ trust in food choice decisions in the case of credence attributes. The analysis was based on a sample of 459 Taiwanese consumers and focuses on red sweet peppers. DCE data were examined using latent class analysis to investigate the importance and the utility different consumer segments attach to the production method, country of origin, and chemical residue testing. The relevance of attitudinal and trust-based items was identified by BWS using a hierarchical Bayesian mixed logit model and was aggregated to five latent components by means of principal component analysis. Applying a multinomial logit model, participants’ latent class membership (obtained from DCE data) was regressed on the identified attitudinal and trust components, as well as demographic information. Results of the DCE latent class analysis for the product attributes show that four segments may be distinguished. Linking the DCE with the attitudinal dimensions reveals that consumers’ attitude and trust significantly explain class membership and therefore, consumers’ preferences for different credence attributes. Based on our results, we derive recommendations for industry and policy.

scholarly journals Environmental Labelling and Consumption Changes: A Food Choice Experiment

2019 ◽  
Vol 73 (3) ◽  
pp. 871-897 ◽  
Author(s):  
Laurent Muller ◽  
Anne Lacroix ◽  
Bernard Ruffieux
Keyword(s):  
Food Choice ◽  
Choice Experiment ◽  
Environmental Labelling

Out of Sample Validity of Random Response Share Approach: Food Choice Experiment

2021 ◽  
Vol 55 (5) ◽  
pp. 125-141
Author(s):  
Dong-Hyun Moon ◽  
◽  
Glynn T. Tonsor
Keyword(s):  
Food Choice ◽  
Choice Experiment ◽  
Random Response ◽  
Out Of Sample

The impact of the nutri-score on food choice: A choice experiment in a Dutch supermarket

Appetite ◽  
2022 ◽  
Vol 168 ◽  
pp. 105664
Author(s):  
Karolien van den Akker ◽  
Dimona Bartelet ◽  
Lotte Brouwer ◽  
Syrah Luijpers ◽  
Tobias Nap ◽  
...  
Keyword(s):  
Food Choice ◽  
Choice Experiment ◽  
The Impact

Novel Cyclic Peptide, Epichlicin, from the Endophytic Fungus,Epichloe typhina

2007 ◽  
Vol 71 (6) ◽  
pp. 1470-1475 ◽  
Author(s):  
Yoshiya SETO ◽  
Kosaku TAKAHASHI ◽  
Hideyuki MATSUURA ◽  
Yasunori KOGAMI ◽  
Hiroshi YADA ◽  
...  
Keyword(s):  
Endophytic Fungus ◽  
Cyclic Peptide ◽  
Epichloë Typhina
Sign in / Sign up

Export Citation Format

Share Document