scholarly journals Behavioral Interventions for Choice Decision: Convenience and Visibility Interventions Versus Taste Preference

2020 ◽  
pp. 23-48
Author(s):  
Rapeepat Manasoontorn
Keyword(s):  
Behavioral Interventions ◽  
Economic Cost ◽  
Taste Preference ◽  
Behavioral Approach ◽  
Nutrition Information ◽  
Calorie Intake ◽  
Unhealthy Food ◽  
Choice Decision ◽  
The Impact ◽  
High Calorie

Successful behavioral interventions to reduce the consumption of unhealthy food will ease burden of NCDs and its economic cost. In prior research, conventional approach such as nutrition information could not overcome the impact of tasty but unhealthy food. Thus, this study is designed a field experiment at a casual restaurant to assess the effects of taste and behavioral approach, particularly the combination of convenience and visibility enhancements on healthier meal choices. The results of this study show that adding difficulty in ordering high-calorie food along with visibility can reduce calorie intake and compensate for the calorie increase caused by ordering according to taste. However, there are differences in effectiveness of interventions across each type of participant.

scholarly journals The effects of restaurant nutrition menu labelling on college students’ healthy eating behaviours

2016 ◽  
Vol 20 (5) ◽  
pp. 797-804 ◽  
Author(s):  
Mary G Roseman ◽  
Hyun-Woo Joung ◽  
Eun-Kyong (Cindy) Choi ◽  
Hak-Seon Kim
Keyword(s):  
College Students ◽  
Affordable Care Act ◽  
Positive Impact ◽  
Nutrition Knowledge ◽  
Nutrition Information ◽  
Calorie Intake ◽  
Eating Behaviours ◽  
Southwest Usa ◽  
The Impact ◽  
Daily Calorie Intake

AbstractObjectiveAccording to the US Affordable Care Act, restaurant chains are required to provide energy (calorie) and other nutrition information on their menu. The current study examined the impact of menu labelling containing calorie information and recommended daily calorie intake, along with subjective nutrition knowledge, on intention to select lower-calorie foods prior to the implementation of the Affordable Care Act.DesignFull factorial experimental design with participants exposed to four variants of a sample menu in a 2 (presence v. absence of calorie information) ×2 (presence v. absence of recommended daily calorie intake).SettingLarge, public university in the Southwest USA.SubjectsPrimarily undergraduate college students.ResultsMajority of participants were 19–23 years of age (mean 21·8 (sd 3·6) years). Menu information about calorie content and respondents’ subjective nutrition knowledge had a significantly positive impact on students’ intention to select lower-calorie foods (β=0·24, P<0·001 and β=0·33, P<0·001, respectively); however, recommended daily calorie intake information on the menu board did not influence students’ intention to select lower-calorie foods (β=0·10, P=0·105). Gender played a significant role on purchase intent for lower-calorie menu items, with females more affected by the calorie information than males (β=0·37, P<0·001).ConclusionsFindings support the role menu labelling can play in encouraging a healthier lifestyle for college students. College students who are Generation Y desire healthier menu options and accept nutritional labels on restaurant menus as a way to easily and expediently obtain nutrition information.

A Sensory-Motor Approach to Feeding

2011 ◽  
Vol 20 (3) ◽  
pp. 60-64 ◽  
Author(s):  
Lori Overland
Keyword(s):  
Behavioral Interventions ◽  
Behavioral Approach ◽  
Negative Experience ◽  
Behavioral Issues ◽  
Developmental Issues ◽  
Visual Appearance ◽  
Solid Foods ◽  
Sensory Motor ◽  
Behavioral Issue ◽  
The Impact

Speech-language pathologists (SLPs) play an increasingly significant role in the treatment of children with feeding disorders (American Speech-Language-Hearing Association, 2009). Physicians often refer children for feeding therapy secondary to what is seemingly a behavioral issue. This assumed diagnosis usually reflects a child's refusal to eat; a self-limited diet based upon taste, texture, and visual appearance; or difficulty progressing from breast or bottle to pureed or solid foods. However, a child's case history review may reveal gagging, choking, or vomiting incidents with the introduction of pureed or solid foods, in addition to possible medical and developmental issues. Food refusals can develop secondary to these concerns. Additionally, the child's motor skills may not be adequate to handle the food, and the resulting sensory reaction can be described as “fright, fight, flight” (Overland, 2010). Interactions between the sensory and motor systems cannot be ignored (Fisher, Murray, & Bundy, 1991). The use of a purely behavioral approach to treat these children negates the impact of sensory-motor issues on the oral phase of feeding. Though behavioral issues may develop secondary to sensory-motor problems in the mouth, we need to consider the child's refusal as an adaptive, communicative response to a negative experience, rather than as the primary disability to be addressed. Assessment and treatment of the underlying sensory-motor issues should, in many cases, precede behavioral interventions.

Use of Nutrition Information and Understanding of “Percent Daily Value” on Nutrition Facts Tables: Evaluating the Impact of a National Public Education Campaign among Youth and Young Adults in Canada

2019 ◽  
Vol 80 (4) ◽  
pp. 200-204 ◽  
Author(s):  
Brittany Cormier ◽  
Lana Vanderlee ◽  
David Hammond
Keyword(s):  
Population Level ◽  
Correct Recall ◽  
Nutrition Information ◽  
Education Campaign ◽  
Knowledge Based ◽  
Public Education Campaign ◽  
Youth And Young Adults ◽  
Campaign Message ◽  
Health Canada ◽  
The Impact

Purpose: In 2010, Health Canada implemented a national campaign to improve understanding of “percent daily value” (%DV) in Nutrition Facts Tables (NFTs). This study examined sources of nutrition information and knowledge of %DV information communicated in the campaign. Methods: Respondents aged 16–30 years completed the Canada Food Study in 2016 (n = 2665). Measures included sources of nutrition information, NFT use, and %DV knowledge based on the campaign message (“5% DV or less is a little; 15% DV or more is a lot”). A logistic regression examined correlates of providing “correct” responses to %DV questions related to the campaign messaging. Results: Overall, 7.2% (n = 191) respondents correctly indicated that 5% is “a little”, and 4.3% (n = 115) correctly indicated 15% DV was “a lot”. Only 4.0% (n = 107) correctly answered both. Correct recall of %DV amounts was not associated with number of information sources reported, but was greater among those who were female, were younger, and reported greater NFT understanding and serving size information use (P < 0.05 for all). Conclusions: Results show low awareness of messaging from the Nutrition Facts Education Campaign among young Canadians. Such a mass media campaign may be insufficient on its own to enhance population-level understanding of %DV.

Understanding Motivating Operations and the Impact on the Function of Behavior

2020 ◽  
Vol 56 (2) ◽  
pp. 119-122
Author(s):  
Doris Adams Hill ◽  
Theoni Mantzoros ◽  
Jonté C. Taylor
Keyword(s):  
Behavioral Interventions ◽  
Special Educators ◽  
Motivating Operations ◽  
Behavior Intervention Plans ◽  
Education Professionals ◽  
Functional Behavior ◽  
Special Education Professionals ◽  
And Function ◽  
And Behavior ◽  
The Impact

Special educators are often considered the experts in their school when it comes to developing functional behavior assessments (FBA) and behavior intervention plans (BIP), yet rarely are they trained much beyond basic antecedents, behaviors, and consequences (ABC). This column discusses concepts that will expand special education professionals’ knowledge to make better decisions regarding interventions for the students they serve. Specifically, the focus is on motivating operations (MO) and function-based interventions and the implications of these on behavior. Knowledge of the concept of MOs can enhance a teacher’s ability to provide evidence-based interventions and more fully developed behavioral interventions for students in their purview.

scholarly journals Psychological and Behavioral Predictors of Vaccine Efficacy: Considerations for COVID-19

2021 ◽  
pp. 174569162198924
Author(s):  
Annelise A. Madison ◽  
M. Rosie Shrout ◽  
Megan E. Renna ◽  
Janice K. Kiecolt-Glaser
Keyword(s):  
Risk Factors ◽  
Side Effects ◽  
Vaccine Efficacy ◽  
Psychological Factors ◽  
Behavioral Interventions ◽  
Vulnerable Groups ◽  
Behavioral Risk Factors ◽  
Behavioral Risk ◽  
Vaccine Response ◽  
The Impact

Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) vaccine candidates are being evaluated, with the goal of conferring immunity on the highest percentage of people who receive the vaccine as possible. It is noteworthy that vaccine efficacy depends not only on the vaccine but also on characteristics of the vaccinated. Over the past 30 years, a series of studies has documented the impact of psychological factors on the immune system’s vaccine response. Robust evidence has demonstrated that stress, depression, loneliness, and poor health behaviors can impair the immune system’s response to vaccines, and this effect may be greatest in vulnerable groups such as the elderly. Psychological factors are also implicated in the prevalence and severity of vaccine-related side effects. These findings have generalized across many vaccine types and therefore may be relevant to the SARS-CoV-2 vaccine. In this review, we discuss these psychological and behavioral risk factors for poor vaccine responses, their relevance to the COVID-19 pandemic, as well as targeted psychological and behavioral interventions to boost vaccine efficacy and reduce side effects. Recent data suggest these psychological and behavioral risk factors are highly prevalent during the COVID-19 pandemic, but intervention research suggests that psychological and behavioral interventions can increase vaccine efficacy.

Environmentally friendly automated line for recovering aluminium and lithium iron phosphate components of spent lithium-iron phosphate batteries

2021 ◽  
pp. 0734242X2098206
Author(s):  
Haijun Bi ◽  
Huabing Zhu ◽  
Jialin Zhan ◽  
Lei Zu ◽  
Yuxuan Bai ◽  
...  
Keyword(s):  
Production Line ◽  
Lithium Iron Phosphate ◽  
Negative Impact ◽  
Economic Cost ◽  
Iron Phosphate ◽  
Dust Collector ◽  
Gas Treatment ◽  
Pneumatic Separation ◽  
Automated Line ◽  
The Impact

Lithium iron phosphate (LFP) batteries contain metals, toxic electrolytes, organic chemicals and plastics that can lead to serious safety and environmental problems when they are improperly disposed of. The published literature on recovering spent LFP batteries mainly focuses on policy-making and conceptual design. The production line of recovering spent LFP batteries and its detailed operation are rarely reported. A set of automatic line without negative impact to the environment for recycling spent LFP batteries at industrial scale was investigated in this study. It includes crushing, pneumatic separation, sieving, and poison gas treatment processes. The optimum retaining time of materials in the crusher is 3 minutes. The release rate is the highest when the load of the impact crusher is 800 g. An air current separator (ACS) was designed to separate LFP from aluminium (Al) foil and LFP powder mixture. Movement behaviour of LFP powder and Al foil in the ACS were analysed, and the optimized operation parameter (35.46 m/s) of air current speed was obtained through theoretical analysis and experiments. The weight contents of an Al foil powder collector from vibrating screen-3 and LFP powder collector from bag-type dust collector are approximately 38.7% and 52.4%, respectively. The economic cost of full manual dismantling is higher than the recovery production line. This recycling system provides a feasible method for recycling spent LFP batteries.

scholarly journals COVID-19 Perceived Impact and Psychological Variables as Predictors of Unhealthy Food and Alcohol Consumption Trajectories: The Role of Gender and Living with Children as Moderators

2021 ◽  
Vol 18 (9) ◽  
pp. 4542
Author(s):  
Camila Salazar-Fernández ◽  
Daniela Palet ◽  
Paola A. Haeger ◽  
Francisca Román Mella
Keyword(s):  
Mental Health ◽  
Alcohol Consumption ◽  
Depression Symptoms ◽  
Unhealthy Food ◽  
Psychological Variables ◽  
Curve Modeling ◽  
Perceived Impact ◽  
Mental Health Factors ◽  
The Impact ◽  
Over Time

The present study examines the trajectories of unhealthy food and alcohol consumption over time and considers whether perceived impact of COVID-19 and psychological variables are predictors of these trajectories. We ascertained whether these predictors are different in women vs. men and between women living with vs. without children. Data were collected through online surveys administered to 1038 participants from two universities (staff and students) in Chile, across five waves (July to October 2020). Participants provided information about their past-week unhealthy food and alcohol consumption and mental health. Using latent growth curve modeling analysis, we found that higher perceived health and interpersonal COVID-19 impact, younger age and lower depression symptoms were associated with more rapid increases over time in unhealthy food consumption. On the other hand, higher perceived COVID-19 economic impact and older age were associated with more rapid diachronic decreases in alcohol consumption. Gender and living with or without children, for women only, were moderators of these trajectories. This longitudinal study provides strong evidence identifying the multiple repercussions of COVID-19 and mental health factors on unhealthy food and alcohol consumption. These findings highlight the need for interventions aimed at minimizing the impact of the pandemic on unhealthy food and alcohol consumption over time.

scholarly journals El impacto de la estrategia gubernamental en México para reducir el consumo de alimentos de alto contenido calórico / The impact of the Government strategy in Mexico to reduce the consumption of high-calorie foods

2016 ◽  
Vol 5 (9) ◽  
pp. 262
Author(s):  
Patricia Eugenia García Castro ◽  
Maria Laura Gatica Barrientos ◽  
Emma Rosa Cruz Sosa ◽  
Kathia Luis Gatica ◽  
Rubí del Rosario Vargas Hernández ◽  
...  
Keyword(s):  
The Government ◽  
The Impact ◽  
High Calorie

Con el argumento de proteger a la salud, elemento fundamental para el desarrollo económico del país, a partir del ejercicio fiscal 2014 se impuso un nuevo gravamen de 8 % a los alimentos con alto contenido calórico o “chatarra”. El propósito de esta investigación es comprobar si la estrategia gubernamental de implementar la tasa del Impuesto Especial sobre Producción y Servicios (IEPS) a este tipo de alimentos disminuyó su consumo. Para este trabajo se emplearon las técnicas de investigación documental y de campo, basadas en el método inductivo. Finalmente se concluye que aun con dicho incremento no se disminuyó su consumo.

PROPER—PRehabilitatiOn Plus Enhanced Recovery after surgery versus enhanced recovery after surgery in gynecologic oncology: a randomized clinical trial

2021 ◽  
pp. ijgc-2021-003170
Author(s):  
Andre Lopes ◽  
Alayne Magalhães Trindade Domingues Yamada ◽  
Thais de Campos Cardenas ◽  
Jaqueline Nunes de Carvalho ◽  
Emília de Azevedo Oliveira ◽  
...  
Keyword(s):  
Hospital Stay ◽  
Functional Capacity ◽  
Enhanced Recovery ◽  
Enhanced Recovery After Surgery ◽  
Preoperative Care ◽  
Gynecologic Surgery ◽  
Calorie Intake ◽  
Control Group ◽  
Gynecological Surgery ◽  
The Impact

BackgroundPrehabilitation is a process that occurs before surgery and aims to improve patient functional capacity and enhance surgical recovery. This process includes medical, nutritional, physical, and psychological interventions that may reduce the duration of hospital stay and provide postoperative physical benefits.Primary ObjectiveTo evaluate the impact of a prehabilitation program on postoperative recovery time for patients who will undergo gynecological surgery following the Enhanced Recovery After Surgery (ERAS) guidelines.Study HypothesisA multidisciplinary, preoperative prehabilitation program for patients who will undergo gynecological surgery leads to a reduction in the length of hospital stay and improves patient functional capacity.Trial DesignProspective, interventionist, and randomized controlled trial in a 1:1 ratio, open to multidisciplinary team and patients, blinded to surgeons and anesthesiologists. The control group will undergo ERAS standard preoperative care while the intervention group will have ERAS standard preoperative care plus prehabilitation.Major Inclusion CriteriaPatients scheduled to undergo gynecologic surgery performed by laparotomy with a preoperative schedule that allows prehabilitation intervention for 2 to 3 weeks.Primary EndpointTo compare time between surgery and the day the patient is ready for discharge in patients who underwent the prehabilitation process versus those who did not. Readiness for discharge is defined as the ability to take care of one’s-self, to walk alone, and to ingest at least 75% of daily recommended calorie intake.Sample Size194 participantsEstimated Dates for Completing Accrual and Presenting ResultsAt present, 30 patients have been recruited. Accrual should be completed by 2023–24.Trial RegistrationThe study is approved by the IBCC – São Camilo Oncologia ethics committee (reference number 4.256.553) and is registered at clinicaltrials.gov (NCT04596800).

Session 2: Calorie-Cutting Keys

2016 ◽  
pp. 15-26
Author(s):  
Evan M. Forman ◽  
Meghan L. Butryn
Keyword(s):  
Energy Balance ◽  
Food Intake ◽  
Eating Behavior ◽  
Negative Energy ◽  
Negative Energy Balance ◽  
Calorie Intake ◽  
Self Monitoring ◽  
Serving Size ◽  
High Calorie

This chapter (Session 2) discusses the importance of self-monitoring to gain awareness of calorie intake and to recognize patterns in eating behavior. Clients are provided with information on how to self-monitor food intake, including recording type of food, serving size, method of preparation, and time of eating. Strategies for beginning to reduce calories are discussed, such as limiting high-calorie foods in the environment, eating regular meals, and planning meals in advance. The idea of achieving a negative energy balance is introduced, meaning that in order to lose weight, clients must expend a greater amount of energy than they consume in the form of calories.

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