Making context matter: unraveling functional foods’ constructions by Tunisian consumers

2021 ◽  
Vol 24 (4) ◽  
pp. 470-496
Author(s):  
Saoussen Lakhdar ◽  
Fatma Smaoui
Keyword(s):  
Functional Food ◽  
Cultural Context ◽  
Functional Foods ◽  
Health Benefit ◽  
Well Being ◽  
Natural Setting ◽  
Mena Region ◽  
Lay Knowledge ◽  
Content Type ◽  
Health Related

Purpose This paper aims to explore the socio-cultural meanings of functional foods for Tunisian consumers and to understand how these meanings shape their preferences and practices in the particular context of a Middle-East and North African (MENA) region. Design/methodology/approach A constructivist perspective based on multi-qualitative methods was designed allowing data collection in a natural setting through focus groups interviews, individual in-depth interviews and projective techniques among Tunisian consumers. Findings Findings show the complexity and importance of conscious and unconscious non-health-related socio-cultural factors in the construction and acceptance of functional foods by the Tunisian consumer. Common sense knowledge, social environment and tradition shape the constructions and practices of functional foods. These factors may act as a shortcut to compensate for unhealthy behaviour and as a social marker to reflect trendiness and identity. Research limitations/implications The findings are specific to the Tunisian setting and may be not transferable to other settings. Practical implications The role of information is central in functional food acceptance. Communication on health effects should consider not only the formal nutritional health benefit but also lay knowledge. Social implications The findings of this research contribute in the government’s understanding of Tunisian’s constructions of health and well-being by suggesting that besides health motives, non-health-related factors such as lay knowledge, social influences and conspicuous consumption play an important role in functional foods choice. Originality/value This paper contributes to extend functional foods literature by exploring the complex interconnected conscious and unconscious socio-cultural constructions behind functional food choice. It contributes also to the understanding of the food consumer behaviour in the specific cultural context of the Arab-Muslim MENA region, an under investigated setting.

Consumers’ perception of amaranth in Mexico

2019 ◽  
Vol 121 (6) ◽  
pp. 1190-1202 ◽  
Author(s):  
Edgar Rojas-Rivas ◽  
Angélica Espinoza-Ortega ◽  
Humberto Thomé-Ortiz ◽  
Sergio Moctezuma-Pérez
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Word Association ◽  
Well Being ◽  
Health Issues ◽  
Healthy Foods ◽  
Traditional Foods ◽  
Content Type ◽  
Socioeconomic Changes ◽  
Gender And Age

Purpose Demographic and socioeconomic changes, and health issues, promote interest in emerging countries for healthy foods, taking traditional foods under the perspective of functional foods. Amaranth has moved from local to a wider consumption as a functional food. The purpose of this paper is to identify consumers’ perception about amaranth and its relation to consumption motives. Design/methodology/approach A questionnaire was applied to 610 respondents, and free word association determined their perception about amaranth through categories. Cluster analysis identified groups of consumers according to their motives for consumption. Global χ2 and correspondence analysis related consumers’ perceptions in the groups were identified. Findings A total of 16 word categories reflected consumers’ perception about amaranth. Most mentioned were: Traditional product, Hedonism and Health and well-being. Three groups showed significant differences regarding motives of consumption. It is concluded that perceptions about amaranth are closely linked to the motives of consumption. Perceptions of health benefits are related to motives for health issues and taste. There is a group that still consumes amaranth perceived as a traditional food. Practical implications As a functional food, these results could be useful to promote amaranth from its perception as healthy. Producers might develop products based on amaranth that meet perceptions considering gender and age in Mexico and other emergent countries. Originality/value This work contributes knowledge to international research that analyses traditional foods as functional foods and consumer perceptions on these. It is a first approach to identify perceptions of Mexican consumers towards amaranth as a traditional and a functional food.

scholarly journals Functional food science: Differences and similarities with food science

2021 ◽  
Vol 11 (9) ◽  
pp. 408
Author(s):  
Danik Martirosyan ◽  
Jessica Von Brugger ◽  
Sarina Bialow
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Health Benefit ◽  
Regulatory System ◽  
Food Product ◽  
Bioactive Compound ◽  
Well Being ◽  
The United States ◽  
Food Science ◽  
Health Claim

Many nations are facing rising healthcare costs. The field of functional food science (FFS) has been introduced to combat this. Functional foods are foods with added bioactive compounds which provide a clinically proven health benefit. However, FFS and food science (FS) are often viewed as one and the same. To progress in development and research in the field of FFS, the two must be viewed as separate. Currently, the FDA has not issued or accepted a formal definition for functional foods. In contrast, the FDA accepts and actively uses FS. This makes it difficult to regulate functional foods and weakens public trust.The FDA currently has a health claim authorization system in place, but it still fails to properly regulate functional foods. Other countries, such as Japan, have regulatory systems set in place specifically for functional foods. This increases public trust as there is a strict process that a product has to go through before it is authorized for consumption. Countries such as Japan could serve as a model for a functional foods regulatory system in the United States. The Functional Food Center (FFC) has proposed a 15 step system similar to Japan’s to authorize functional foods in the U.S. Due to a lack of governmental recognition, there is a large educational gap in secondary schools and higher educational institutions when it comes to FS and FFS. Courses and lessons regarding FS are more available to students than courses and lessons concerning FFS. In addition, the challenges that the field of FFS faces also work to separate the field from FS. Because FFS is concerned with creating functional food products (FFPs) that have a clinically proven health benefit, the scientific research in this field must meet rigorous standards to ensure that the FFP in question truly has substantial evidence for the health claim. It is important to not only acknowledge the distinction between these two fields but to also understand the benefit this will have on the well being of the general population. With FFS as an established field, research can be funded accordingly and new functional foods can be developed that can prevent or lessen the symptoms of disease. Through regular analysis and measurements through specific biomarkers, FFP can work alongside western medicine to combat disease and dysfunction. Finally, it is important that a major area that differs is the emphasis on quantity when it comes to FFS. Specific quantities must be outlined and followed in order for FFP to function as they are intended.Keywords: Functional Food Science, Food Science, Bioactive Compound, Biomarker, Functional Food Product, Foods for Specific Health Use

Personal and organizational resources of family caregivers ' well-being

2014 ◽  
Vol 43 (3) ◽  
pp. 401-418 ◽  
Author(s):  
Susanna Maria Krisor ◽  
Jens Rowold
Keyword(s):  
Family Caregivers ◽  
Family Caregiving ◽  
Self Efficacy ◽  
Well Being ◽  
Work And Family ◽  
Organizational Resources ◽  
Content Type ◽  
Important Resource ◽  
Health Related ◽  
Work Family

Purpose – Previous research on the work-family nexus has tended to concentrate on childcare responsibilities. This neglects consideration of an increasing population of employees who care for dependents such as elders, impaired partners or disabled children. Therefore, the aim of this study is to investigate organizational and personal resources as antecedents of work-family conflict (WFC) and irritation in a sample of employed family caregivers. Design/methodology/approach – Data were collected from 508 employees within one organization who had informal family caregiving responsibilities. Findings – The results indicate that a supportive work-family culture was an important resource for reducing WFC and health-related self-efficacy reduced irritation. In sum, when a company fosters a family-friendly culture that includes working in a constructive and understanding manner with employees who have informal family caregiver responsibilities, it becomes easier for the employees to integrate the demands of work and family demands. Moreover, health-related self-efficacy is an important resource that can improve stress and future researchers should give it greater consideration. Originality/value – This study contributes to existing literature by the identification of personal and organizational resources of informal family caregivers with the aim to reduce their stress experiences.

scholarly journals Integration of Functional and Traditional Food in Emerging Markets: Regulatory and Substantive Aspects of Yerba Mate and Quinoa

2016 ◽  
Vol 10 (1) ◽  
pp. 75-80
Author(s):  
Claudia Elena Gafare ◽  
Mauro Serafini ◽  
Giulia Lorenzoni ◽  
Dario Gregori
Keyword(s):  
Latin American ◽  
Functional Food ◽  
Functional Foods ◽  
Well Being ◽  
Health Improvement ◽  
Traditional Food ◽  
Yerba Mate ◽  
Future Directions ◽  
Latin American Countries

Given the rising cost of healthcare, the increase in life expectancy and the wish for a better quality of life, the request for foods and beverages producing a beneficial effect on health has increased worldwide. “Functional food” is a new concept and may play a key role in diseases’ prevention and management. Although its meaning is currently under definition, its role in global health improvement is growing constantly. This article aims at giving a description of existing legislation on functional food in South America, identifying future directions for health and marketing policies. Furthermore, authors provide a literature revision on two products widely consumed in Latin American countries: Yerba Mate and Quinoa. Thanks to their beneficial health effects in terms of disease prevention and promotion of well-being, they may be considered as functional foods with a potential key role in health care.

Potentiality of probiotic yoghurt as a functional food – a review

2019 ◽  
Vol 49 (2) ◽  
pp. 182-202 ◽  
Author(s):  
S. Sarkar
Keyword(s):  
Functional Properties ◽  
Functional Food ◽  
Functional Foods ◽  
Health Benefits ◽  
Cultural Tradition ◽  
Healthy Foods ◽  
Content Type ◽  
Quality Life ◽  
The World ◽  
Risk Of Disease

PurposeYoghurt is most popular and more acceptable throughout the world because of its general positive image among consumers because of its diverse nutritional and therapeutic properties and can be the most suitable probiotic carrier. Key factors for consumer’s inclination towards functional foods are increased awareness for healthy foods because of health deterioration resulting from busy lifestyles, growing healthcare cost and the aspiration for an improved quality life in later years. Yoghurt is still not consumed in certain parts of the world because of a lack of a cultural tradition of consuming yogurt and further people are not aware of the health benefits associated with yogurt consumption. In this study an attempt has been to project probiotic yoghurt as a functional food in the current era of self-care and complementary medicine.Design/methodology/approachAttempt has been made to review the literature on the biochemical activities of yoghurt cultures and their behavior in association with diverse probiotic cultures. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures in association with probiotics and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, etc.FindingsFunctional properties of yoghurt can be further enhanced with fortification of minerals and vitamins or inclusion of probiotic cultures. Diversity in biochemical behavior yoghurt cultures in association with different probiotic cultures has been reported. Conjugated application of probiotics with yoghurt cultures would result in a product with enhanced functional properties to extend health benefits.Originality/valueInclusion of probiotic cultures in yoghurt is suggested to extend the functional properties of normal yoghurt, thus providing necessary nutrients, improving health and preventing or reducing nutrition-related diseases. Regular intake of probiotic yoghurt is suggested for healthy lifestyles, as it will help in retaining their health and reduce the potentially long-term risk of disease. Food industries can have profit-driven business by projecting the probiotic yoghurt as a functional food.

scholarly journals Consumers’ Requirements for Functional Foods

2019 ◽  
Vol 76 (2) ◽  
pp. 138
Author(s):  
Corina MAXIM ◽  
Anca FĂRCAȘ ◽  
Dan Cristian VODNAR ◽  
Maria TOFANĂ ◽  
Sonia SOCACI
Keyword(s):  
Chronic Disease ◽  
Food Consumption ◽  
Functional Food ◽  
Nutrient Intake ◽  
Scientific Community ◽  
Functional Foods ◽  
Health Benefit ◽  
Rural And Urban ◽  
Rural And Urban Area ◽  
Different Levels

Although there is still no legal definition, functional foods are considered by the scientific community as providing additional benefits beyond the general benefits of nutrient intake and satisfaction of hunger. The bioactive compounds present in these products should provide a scientifically proven health benefit for the prevention, management or treatment of chronic disease. The aim of the present study was to investigate the consumers’ awareness, knowledge and interest for functional food consumption. The study was conducted on 120 respondents that answered a 16-questionaire distributed online. The participants were adults from rural and urban area, with different levels of education. The data collected from the respondents showed that women are more aware and interested in functional foods than the male respondents. Only 15% of the participants said that they do not know the meaning of the term “functional foods”. This study has shown that the knowledge and interest of consumers’ for the functional foods is influenced by factors such as gender, age, education or income level. The prices together with the sensorial and health benefits were among the decisive factors.

scholarly journals Health-related quality management values – comparing manager and co-worker perceptions

2019 ◽  
Vol 11 (4) ◽  
pp. 588-603
Author(s):  
Ingela Bäckström
Keyword(s):  
Quality Management ◽  
Pearson Correlation ◽  
Well Being ◽  
Health Related Quality ◽  
Content Type ◽  
Related Quality ◽  
Health Related ◽  
Worker Perceptions ◽  
Manager Perceptions ◽  
Healthy Work Environments

Purpose The purpose of this paper was to modify an existing survey that measures co-worker perceptions of health-related quality management (QM) values and perceived health and to measure both co-worker and manager perceptions of those values. The purpose was also to test the modified survey and then compare the results from managers and co-workers from two organizations in which the survey has been used to measure baseline data in a lean research project and to help managers understand the areas where improvement is needed. Design/methodology/approach An earlier survey measuring co-worker perception of the dimensions of the health-related QM values “leadership commitment” and “participation of everybody” has been developed with corresponding statements for managers. The results of the survey were analyzed using SPSS (Statistical Package for the Social Sciences), the Cronbach’s alpha coefficient was calculated for each of the dimensions, and the correlations between the dimensions and the health index were investigated using the Pearson correlation. The mean and standard deviation were also calculated. Findings The modified survey is presented in the paper, and the results demonstrate that the managers’ perception of the presence of health-related QM values is higher than that of the co-workers. Seeing the leadership from the co-workers’ standpoint compared with the managers’ perspective provides novel insight for both the researcher and the managers. Originality/value Leaders in organizations must develop greater efficiency to improve operational performance and develop healthy work environments. Practicing QM can benefit performance and is central for inspiring quality and efficiency within organizations, as well as for enhancing co-worker well-being. Earlier research found relationships between co-workers’ perception of their health and the health-related QM values “leadership commitment” and “participation of everybody.” With the survey presented in this paper, it is possible to measure these health-related QM values and provide a comparison between manager and co-worker perceptions.

Dreams and reality: autonomy support for women entrepreneurs in Ethiopia

2019 ◽  
Vol 38 (7) ◽  
pp. 727-742
Author(s):  
Atsede Tesfaye Hailemariam ◽  
Brigitte Kroon ◽  
Marloes van Engen ◽  
Marc van Veldhoven
Keyword(s):  
Women Entrepreneurs ◽  
Cultural Context ◽  
Well Being ◽  
Psychological Needs ◽  
Basic Psychological Needs ◽  
Entrepreneurial Activity ◽  
Content Type ◽  
Social Agents ◽  
Cultural Contexts ◽  
Autonomous Functioning

Purpose Taking a self-determination theory (SDT) perspective, the purpose of this paper is to understand the socio-cultural context on the satisfaction of basic psychological needs for autonomy, competence and relatedness in the entrepreneurial activity of women entrepreneurs in Ethiopia. Design/methodology/approach Semi-structured in-depth interviews were conducted with 19 women entrepreneurs operating business in the formal sector of the economy in Addis Ababa. A thematic analysis approach was used to analyze and interpret the interview transcripts. Findings Women entrepreneurs experience autonomy-supportive and controlling socio-cultural contexts in their gender role, parent–daughter relationship, husband–wife relationship and their religious affiliation. Autonomy-supportive social agents provide women entrepreneurs, the chance to perceive themselves as competent and autonomous to exploit and choose opportunities and run their business in accordance with their personal values and interests. On the other hand, controlling social agents maintain and reinforce the existing male-dominated social and economic order. They constrain women’s entrepreneurial performance by undermining their basic psychological needs satisfaction, which limits their autonomous functioning and well-being in entrepreneurial activity. Practical implications To promote women’s autonomous functioning and well-being in entrepreneurial activity, policy should be aimed at reducing constraints to the satisfaction of psychological needs for autonomy, competence and relatedness in the socio-cultural context. Originality/value The study is the first to apply SDT to explore the influence of autonomy vs controlling socio-cultural contexts on satisfaction vs thwarting needs for autonomy, competence and relatedness in the entrepreneurial activity of women.

Functional Food Center’s vision on functional food definition and science in comparison to FDA’s health claim authorization and Japan’s Foods for Specified Health Uses

2020 ◽  
Vol 10 (11) ◽  
pp. 465
Author(s):  
Rie Sadohara ◽  
Danik Martirosyan
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Well Being ◽  
Vital Role ◽  
Food Science ◽  
Health Claim ◽  
Food Category ◽  
Definition Of

The aging population and skyrocketing medical costs are an urgent problem in some countries, which necessitates the prevention of diseases and postponement of disease progression with non-medical means. Functional foods are those that exhibit beneficial effects on human health and play a vital role in supporting part of normal diets. In order to produce functional foods with safe and effective active compounds, it is necessary to define functional foods and to identify the bioactive compounds, the mode(s) of action, and the proper daily dosage. Furthermore, functional foods should undergo a neutral evaluation by an independent organization to ensure only safe and effective products will be released to the market. Japan’s Foods for Specified Health Uses (FOSHU) approval system will be described in this review as an example in which individual functional foods are evaluated with numerous criteria by a governmental agency. Whilst the Food and Drug Administration (FDA) evaluates and authorizes health claim petitions, a definition of functional foods and a distinct functional food category are lacking in the U.S.. The Functional Food Center (FFC) has been supporting functional food scientists worldwide through research and the publishing of numerous educational materials on functional foods. Thus, the FFC and the Academic Society for Functional Foods and Bioactive Compounds (ASFFBC) can and are willing to help the FDA and other governmental agencies establish the category of functional foods and the field of functional food science, which needs to be highly collaborative and multidisciplinary. This review will also describe the current health claim authorization by the FDA and the FFC’s vision on the definition of functional foods, bioactive compounds, and the establishment of functional food science that will eventually contribute to human health and well-being in the US and across the globe.Keywords: functional food definition, functional foods, FOSHU, bioactive compounds, functional food science, health claim, foods for specified health uses

Are extracurricular activities stress busters to enhance students’ well-being and academic performance? Evidence from a natural experiment

2022 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Hasirumane Venkatesh Mukesh ◽  
Vrinda Acharya ◽  
Rajasekharan Pillai
Keyword(s):  
Academic Performance ◽  
Coping Strategies ◽  
Academic Outcomes ◽  
Well Being ◽  
Academic Stress ◽  
Stress Coping ◽  
Natural Setting ◽  
Content Type ◽  
Study Results ◽  
Practical Implications

PurposeThe stress-coping model is extensively studied in the academic context. Past studies have primarily focused on different coping strategies adopted by students to overcome academic stress. However, an important question, how to equip students to cope with stress, was ignored. Drawing on stress-coping theory and the extracurricular activity (ECA) literature, the current study investigates the intervention of ECA participation on students’ coping, academic performance, and well-being in a natural setting.Design/methodology/approachThe study follows a “cross-sectional post-test only quasi-experimental design” using a natural experimental setting.FindingsThe findings indicate that participation in ECA has a significant influence on academic outcomes. Different types of ECA participation influence well-being, whereas time spent on ECA positively affects academic performance. Further, the findings also indicate that involvement in ECA moderates the relationship between academic stress and coping.Practical implicationsThe study results have practical implications for designing interventional ECA to enhance students’ academic outcomes and well-being.Originality/valueThe study indicates the effectiveness of ECA participation in dealing with academic stress and the development of constructive coping strategies. Hence, the authors advise the academic administrators to integrate ECA in the academic setting.

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