scholarly journals P3 Community Opportunity in New Jersey: The Role of Food Choice, Farm Viability, and Local Economy in a Sustainable Food Future

2020 ◽  
Vol 52 (7) ◽  
pp. S16-S17
Author(s):  
Lauren B. Errickson ◽  
Ethan D. Schoolman ◽  
Virginia Quick ◽  
Anthony Capece ◽  
Graham E. Bastian ◽  
...  
Keyword(s):  
New Jersey ◽  
Food Choice ◽  
Local Economy ◽  
Sustainable Food

scholarly journals Certification Labels in Shaping Perception of Food Quality—Insights from Polish and Belgian Urban Consumers

2021 ◽  
Vol 13 (2) ◽  
pp. 702
Author(s):  
Joanna Kaczorowska ◽  
Aleksandra Prandota ◽  
Krystyna Rejman ◽  
Ewa Halicka ◽  
Agnieszka Tul-Krzyszczuk
Keyword(s):  
Food Quality ◽  
Food Choice ◽  
Demographic Characteristics ◽  
Household Structure ◽  
Sustainable Food ◽  
Research Material ◽  
Qualitative Focus Groups ◽  
Sustainable Product ◽  
Sustainability Challenges

Food quality is considered to be one of the most important determinants of food choice. Given the variety of food products and the overflow of information in the market, certification labels are intended to encourage consumers to select healthier and more sustainable product options. This study focuses on how urban consumers from Poland and Belgium perceive food quality and whether certification labels shape their views on it. Research material was collected using quantitative (Paper and Pencil Interviews (PAPI)) and qualitative (focus groups (FGs)) methods. The survey was conducted among people visiting sustainable food fairs, on a sample of 701 adults in the cities of Warsaw, Brussels and Ghent. This study confirms that consumers are interested in food quality when choosing food, but their perception varies depending on the place of residence and other socio-demographic characteristics (age, income, education, household structure). Certificates were important for consumers if their message clearly signals exceptional quality and is consistent with awareness of sustainability challenges. Consumers from Belgium (a country with a long-established market economy) reveal deeper knowledge and a more favourable approach to certification labels than Poles. The role of labelling in shaping consumers’ perceptions of food quality depends on their awareness, experience and understanding of sustainability issues. This, in turn, is determined by the cultural environment of consumers, which in the case of our study was the country of residence.

The Role of Entrepreneurship in Local Economic Growth: Example of Gaziantep

2012 ◽  
Author(s):  
Mehmet Vahit Eren ◽  
Erdinç Tutar ◽  
Filiz Tutar ◽  
Çisil Erkan
Keyword(s):  
Swot Analysis ◽  
Vital Role ◽  
Local Economy ◽  
Government Policies ◽  
Optimum Level ◽  
Economic Sectors ◽  
Local Economies ◽  
The Status ◽  
Financial Growth

In order to avoid social inequality of opportunity and improvement of local economies have become government policies in Turkey, as it is in other countries around the world. Incentives, regional development agencies, techno parks and also local entrepreneurs play crucial role in the improvement process of local economies. The increasing rivalry and globalization concept necessitate entrepreneurs to take more risks, to reach innovations to seize opportunities in optimum level. Entrepreneurship is a motor vessel in financial growth and in development, and entrepreneurship is also the source of innovation and creativity. In this regard, the more entrepreneurship develops in a country, the higher level of welfare possesses the chance to advance. The purpose of this report, in which it has been aimed to reveal vital role of entrepreneurship in the progress of local economies, is emphasizing the status of entrepreneurship that transformed Gaziantep’s socio-economic level of development into its present position. Thus with this aim a SWOT analysis, in terms of Gaziantep’s economic entrepreneurship has been carried out. Positive contributions of Gaziantep’s immensely developed industry, facilitation of local innovative entrepreneurs’ involvement in various local economic sectors and in accordance channeling immigration into deployment in local economy have been observed in this study. Significantly it has been observed that plenitude of “opportunist entrepreneurship” or in other words “the entrepreneurs with strategic growth plans” in this region contributed local economy positively.

scholarly journals Perceptual salience influences food choices independently of health and taste preferences

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Jane Dai ◽  
Jeremy Cone ◽  
Jeff Moher
Keyword(s):  
Cognitive Load ◽  
Healthy Eating ◽  
Food Choice ◽  
Time Pressure ◽  
Taste Preference ◽  
Food Choices ◽  
Health Issues ◽  
Perceptual Salience ◽  
Choice Tests

Abstract Background Making decisions about food is a critical part of everyday life and a principal concern for a number of public health issues. Yet, the mechanisms involved in how people decide what to eat are not yet fully understood. Here, we examined the role of visual attention in healthy eating intentions and choices. We conducted two-alternative forced choice tests of competing food stimuli that paired healthy and unhealthy foods that varied in taste preference. We manipulated their perceptual salience such that, in some cases, one food item was more perceptually salient than the other. In addition, we manipulated the cognitive load and time pressure to test the generalizability of the salience effect. Results Manipulating salience had a powerful effect on choice in all situations; even when an unhealthy but tastier food was presented as an alternative, healthy food options were selected more often when they were perceptually salient. Moreover, in a second experiment, food choices on one trial impacted food choices on subsequent trials; when a participant chose the healthy option, they were more likely to choose a healthy option again on the next trial. Furthermore, robust effects of salience on food choice were observed across situations of high cognitive load and time pressure. Conclusions These results have implications both for understanding the mechanisms of food-related decision-making and for implementing interventions that might make it easier for people to make healthy eating choices.

scholarly journals Perseverative Cognition and Snack Choice: An Online Pilot Investigation

2021 ◽  
Vol 11 (3) ◽  
pp. 33
Author(s):  
Timothy M. Eschle ◽  
Dane McCarrick
Keyword(s):  
Food Choice ◽  
Food Choices ◽  
Risk Behaviours ◽  
Mediating Role ◽  
Perseverative Cognition ◽  
Pilot Investigation ◽  
Perseverative Thinking ◽  
Snack Consumption ◽  
Unhealthy Snacks

Perseverative cognition (PC), consisting of worry and rumination, has been consistently linked to a variety of poorer health outcomes, namely via the worsening of stress-induced health risk behaviours. However, research into PC and unhealthy food choice, a key health behaviour, still remains relatively unexplored. In the current pilot investigation, 284 participants were recruited to take part in an online food choice paradigm before completing the Perseverative Thinking Questionnaire (PTQ) and the Brief State Rumination Inventory (BSRI). As a reduced availability of unhealthy snacks has been shown to improve snack choice, participants were randomly allocated to either an even condition (a 3:3 ratio of ≤99 kcal and ≥199 kcal snacks) or an uneven condition (a 4:2 ratio in favour of ≤99 kcal snacks). It was hypothesized that higher levels of PC may predict greater instances of poorer snack choices across, or even within, this paradigm. Despite an increase availability of lower calorie snacks leading to a healthier snack choice, both state and trait PC measures did not significantly influence snack choice irrespective of this varying availability. Although, marginal trends were found for higher state PC and higher calorie crisp selections. The current pilot therefore adds to the growing literature advocating for the use of behavioural economic tactics to engender healthier food choices, yet further work is needed to unpick the mediating role of PC (and its components) in snack consumption paradigms.

Industrial Policy and Local Economic Transformation: Evidence From the U.S. Rust Belt

2021 ◽  
pp. 089124242110228
Author(s):  
Ben Armstrong
Keyword(s):  
Industrial Policy ◽  
Local Governments ◽  
State Level ◽  
Economic Transformation ◽  
Local Economy ◽  
Rust Belt ◽  
Industrial Policies ◽  
Cast Doubt ◽  
State And Local

State and local governments frequently invest in policies aimed at stimulating the growth of new industries, but studies of industrial policy and related economic development initiatives cast doubt on their effectiveness. This article examines the role of state-level industrial policies in contributing to the different economic trajectories of two U.S. metro areas—Pittsburgh, Pennsylvania, and Cleveland, Ohio—as they adapted to the decline of their legacy industries. Comparative case studies show that industrial policies in Pittsburgh, which empowered research universities as local economic leaders, contributed to the transformation of the local economy. In Cleveland, by contrast, state industrial policies invested in making incremental improvements, particularly in legacy sectors. The article concludes that by empowering new local economic actors—such as universities—industrial policies can foment political change that enables structural economic change to follow.

scholarly journals Oral Sensitivity to Flowability and Food Neophobia Drive Food Preferences and Choice

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1024
Author(s):  
Sharon Puleo ◽  
Paolo Masi ◽  
Silvana Cavella ◽  
Rossella Di Monaco
Keyword(s):  
Food Choice ◽  
Food Preferences ◽  
Food Neophobia ◽  
Individual Level ◽  
Choice Preference ◽  
Food Liking ◽  
Texture Sensitivity ◽  
The Individual ◽  
Oral Sensitivity

The study aimed to investigate the role of sensitivity to flowability on food liking and choice, the relationship between sensitivity to flowability and food neophobia, and its role in food liking. Five chocolate creams were prepared with different levels of flowability, and rheological measurements were performed to characterise them. One hundred seventy-six subjects filled in the Food Neophobia Scale and a food choice questionnaire (FCq). The FCq was developed to evaluate preferences within a pair of food items similar in flavour but different in texture. Secondly, the subjects evaluated their liking for creams (labelled affective magnitude (LAM) scale) and the flowability intensity (generalised labelled magnitude (gLM) scale). The subjects were clustered into three groups of sensitivity and two groups of choice preference. The effect of individual flowability sensitivity on food choice was investigated. Finally, the subjects were clustered into two groups according to their food neophobia level. The sensitivity to flowability significantly affected the liking of chocolate creams and the solid food choice. The liking of chocolate creams was also affected by the individual level of neophobia (p = 0.01), which, in turn, was not correlated to flowability sensitivity. These results confirm that texture sensitivity and food neophobia affect what a person likes and drives what a person chooses to eat.

scholarly journals The effect of within-meal protein content and taste on subsequent food choice and satiety

2011 ◽  
Vol 106 (5) ◽  
pp. 779-788 ◽  
Author(s):  
Sanne Griffioen-Roose ◽  
Monica Mars ◽  
Graham Finlayson ◽  
John E. Blundell ◽  
Cees de Graaf
Keyword(s):  
Protein Content ◽  
Food Choice ◽  
Food Preference ◽  
Food Reward ◽  
Meal Protein ◽  
Sensory Qualities ◽  
Ad Libitum ◽  
Underlying Processes ◽  
Insight Into

It is posed that protein intake is tightly regulated by the human body. The role of sensory qualities in the satiating effects of protein, however, requires further clarification. Our objective was to determine the effect of within-meal protein content and taste on subsequent food choice and satiety. We used a cross-over design whereby sixty healthy, unrestrained subjects (twenty-three males and thirty-seven females) with a mean age of 20·8 (sd 2·1) years and a mean BMI of 21·5 (sd 1·6) kg/m2 were offered one of four isoenergetic preloads (rice meal) for lunch: two low in protein (about 7 % energy derived from protein) and two high in protein (about 25 % energy from protein). Both had a sweet and savoury version. At 30 min after preload consumption, subjects were offered an ad libitum buffet, consisting of food products differing in protein content (low/high) and taste (sweet/savoury). In addition, the computerised Leeds Food Preference Questionnaire (LFPQ) was run to assess several components of food reward. The results showed no effect of protein content of the preloads on subsequent food choice. There was an effect of taste; after eating the savoury preloads, choice and intake of sweet products were higher than of savoury products. No such preference was seen after the sweet preloads. No differences in satiety were observed. To conclude, within one eating episode, within-meal protein content in these quantities seems not to have an effect on subsequent food choice. This appears to be mostly determined by taste, whereby savoury taste exerts the strongest modulating effect. The results of the LFPQ provided insight into underlying processes.

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