Is Your Food Organic? Examining the Role of Food Aesthetics in Restaurant Marketing

Many restaurants believe that an aesthetically pleasing food presentation can help attract customers and elevate their evaluations. Yet the effectiveness of expressive aesthetics and the psychological processes associated with its use are not well understood in hospitality research. This study adopts a consumer behavior lens to explore how expressive aesthetics affects consumers’ decision making about organic versus conventional food in the restaurant setting. Findings reveal that the expressive aesthetics strategy is effective when marketing conventional, nonorganic food; however, such a strategy decreases consumers’ purchase intentions when the food is described as organic. Furthermore, an investigation of the underlying psychological mechanism indicates that anticipated pleasure and food temptation serially mediate the impacts of expressive aesthetics and food type on purchase intention.

Should Zoo Food Be Chopped for Captive Turacos?

It is common practice for keepers in zoological collections to provide animals in their care with food that is chopped into small pieces. Anecdotally, it has been suggested that chopped food reduces wastage and reduces aggression from group-housed animals. However, there is limited empirical evidence to support these suggestions. To investigate the effects of food condition (chopped or whole food), a study was undertaken on White-cheeked Turacos (Tauraco leucotis) and Fischer’s Turacos (Tauraco fischeri) at two zoological collections in the United Kingdom. This study investigated the effect of food condition on turaco behaviour, the amount of food eaten, and also the amount of time that keepers required to prepare the diet. There was no significant impact on the amount of food eaten as a result of providing whole food. For Fischer’s Turacos, the whole-food condition significantly increased the prevalence of feeding and foraging behaviour, whilst significantly reducing preening. For White-cheeked Turacos, only feeding and foraging was affected by food condition: no other behaviours were significantly affected by chopped or whole food. Keepers on average saved 151 s per meal when preparing whole-food diets. Overall, this study suggests that changing food presentation from chopped to whole has a limited impact on food intake and behaviour. Providing whole-food items may also save valuable keeper time. Future studies should investigate the impact of feeding whole-food items to a wider range of zoo-housed species.

Food for thought: Consumers' responses to superfood presentation in the digital age

<p>The purpose of this study is to understand how consumers respond to visual cues in the digital presentation of superfoods and how this may influence consumption choices and behaviour. By gaining a deeper understanding of responses to visual cues, insights will be generated into superfood and food presentation, allowing the importance of healthy food presentation to be further understood. This understanding is especially important given the concern over health issues such as obesity in the developed world. Ten in-depth semi-structured interviews using photo elicitation (with a total of 40 participant images and four researcher-provided images) were conducted and analysed via theoretical thematic analysis. The study found the superfood movement has been fuelled by the digital space, and accepted and embraced by contemporary consumers with high food involvement. These consumers place importance on the non-materialistic aspects of superfood consumption, emphasising the hedonic experience and symbolic value. Visual cues, such as bright, vibrant colours, white plateware and natural crockery, ingredients, interesting and colourful garnishing and a background story, all influence a food image to be perceived as more attractive. The study suggests that the exposure to countless glamourised digital images may be changing contemporary consumers’ food relationships, perceptions, expectations and how we interact with food. Such findings add to theory by identifying responses to the superfood movement, exploring the context of the digital landscape, and highlighting the relationship between superfoods, digital images and utilitarian, symbolic and hedonic consumption. This study suggests to policy makers the need for more regulation online and to focus on the non-materialistic elements and nutritional elements when encouraging healthy consumption. For brands and influencers in the food industry, more emphasis should be placed on the non-materialistic elements of consumption, while still including utilitarian elements such as food’s nutritional value.</p>

Food for thought: Consumers' responses to superfood presentation in the digital age

<p>The purpose of this study is to understand how consumers respond to visual cues in the digital presentation of superfoods and how this may influence consumption choices and behaviour. By gaining a deeper understanding of responses to visual cues, insights will be generated into superfood and food presentation, allowing the importance of healthy food presentation to be further understood. This understanding is especially important given the concern over health issues such as obesity in the developed world. Ten in-depth semi-structured interviews using photo elicitation (with a total of 40 participant images and four researcher-provided images) were conducted and analysed via theoretical thematic analysis. The study found the superfood movement has been fuelled by the digital space, and accepted and embraced by contemporary consumers with high food involvement. These consumers place importance on the non-materialistic aspects of superfood consumption, emphasising the hedonic experience and symbolic value. Visual cues, such as bright, vibrant colours, white plateware and natural crockery, ingredients, interesting and colourful garnishing and a background story, all influence a food image to be perceived as more attractive. The study suggests that the exposure to countless glamourised digital images may be changing contemporary consumers’ food relationships, perceptions, expectations and how we interact with food. Such findings add to theory by identifying responses to the superfood movement, exploring the context of the digital landscape, and highlighting the relationship between superfoods, digital images and utilitarian, symbolic and hedonic consumption. This study suggests to policy makers the need for more regulation online and to focus on the non-materialistic elements and nutritional elements when encouraging healthy consumption. For brands and influencers in the food industry, more emphasis should be placed on the non-materialistic elements of consumption, while still including utilitarian elements such as food’s nutritional value.</p>

The Correlation Between Patient Satisfaction Regarding Nutrition Service And Hospital Length Of Stay With Food Waste In Covid–19 Patients

Patient satisfaction is one indicator of the success of food delivery in the hospital. In the condition of the Covid-19 patient, there are several symptoms which will affect the length of stay in the hospital so that the patient’s nutrition greatly affects the patient’s improvement. This study aims to determine the relationship between food serving satisfaction and length of stay on leftover food in Covid-19 patients. This study used a quantitative method with observational and cross-sectional research method in the isolation room of RSI Surabaya in July-September. The data were processed using chi square test. The results showed that there was a relationship between the satisfaction of serving food and leftovers (P= 0,000), while the length of stay in Covid-19 patients had no relationship with food waste (P= 0,517). There is a relationship between the satisfaction of the patient’s food presentation and the food waste, this shows that the better the patient’s assessment of the assessment of the food presentation, the are no food waste. Meanwhile, the length of stay of patient in the Covid-19 isolation room did not have a relationship with food waste so that the length of stay did not affect the food waste.

The Usage of IoT and far off Sensor Associations and their Application in Horticulture for the Improvement of Yield Efficiency in India

In the development of mortal civilization, farming assumes a key part. Individuals are taking a stab at giving extra endeavor likewise extraordinary ways to deal with duplicate food presentation as a result of the expanded interest for food. One such activity is the utilization of different advances for horticulture. As IoT sensors are equipped for giving horticultural field data and afterward following up based on crack information, keen cultivating is an arising term. The rising need of sustenance, in respects with total and greatness, has expanded the interest for the farming area to heighten and industrialize. The IoT is a very reassuring family of robotizations having able in giving various answers for rural modernization In this work, the development of a wise ranch structure utilizing the guaranteed winner of progressive automation including Arduino Uno, Web of Things and Remote Sensor Organization is proposed. The element of this paper is the improvement of a framework is utilized to control temperature, moistness, mugginess and furthermore the mediation of creatures through sensors to execute crops in the farming area utilizing the Arduino board in case of any distinction, following ecological conditions utilizing 3G/4G/5G/Wi-Fi modules are considered as major ingredient in achieving the yield of productive crops, and sending the SMS notification and an application notification designed similar towards producer's smart phone making use of 3G/4G/5G/Wi-Fi modules. There are a few examination issues identified with sensors and their organizations due to the meaning of sensor innovation. A portion of the significant sensor network issues for which a few arrangements have been proposed by scientists are energy requirements, restricted handling power, little memory and information security. The work fundamentally centers in investigating the requirement for remote sensors in various fields of agribusiness additionally tells the new progression in the IoT market, need of robotization in horticulture area likewise what all difficulties ranchers are confronting utilizing IoT.

Feeding and eating problems in children and adolescents with autism: A scoping review

Feeding problems, such as picky eating and food avoidance, are common in youth with autism. Other feeding and eating problems (e.g. disordered eating, fear of trying new foods, and insistence on specific food presentation) are also common in this population. This scoping review describes the nature and extent of feeding and eating problems in autistic youth and reports characteristics of autistic youth who experience such issues. Thirty-four studies were included in the current review, with almost all studies (91%) investigating feeding problems. Only 9% of studies examined concern with weight, shape, and/or body image, but several authors noted that disordered eating attitudes and behaviors may occur more frequently in those with autism than their peers without autism. No common individual characteristics (e.g. cognitive functioning and autism symptom severity) were identified for youth who experience feeding or eating problems. Although differentiating “feeding” from “eating” problems is critical for accurate identification and treatment of these issues, the existing literature has failed to do so. We propose that in future research “eating problems” be used when behaviors involve preoccupation with food, eating, or body image, and “feeding problems” be used when such preoccupation is absent. Lay abstract Feeding problems, such as picky eating and food avoidance, are common in youth with autism. Other, broader difficulties with feeding and eating (eating disorder symptoms such as restricting food intake or preoccupation with body shape or weight and insistence on specific food presentation) are also common in autistic individuals. Here, we describe the nature and extent of feeding and eating problems in youth with autism. We found no common characteristics (such as severity of autism symptoms) that best describe autistic youth who experience problems with feeding or eating. Almost all studies we reviewed focused on problems with feeding (selective or picky eating), and only a few studies focused on eating disorder symptoms (concern with weight, shape, and/or body image). However, some researchers reported that eating disorder symptoms may occur more often in autistic individuals compared to their peers without autism. Many studies used the terms “feeding” and “eating” problems interchangeably, but understanding the difference between these problems is important for researchers to be consistent, as well as for proper identification and treatment. We suggest future researchers use “eating problems” when behaviors involve preoccupation with food, eating, or body image, and “feeding problems” when this preoccupation is absent. We highlight the importance of understanding whether feeding or eating problems are separate from autism traits, and the role of caregivers and other adults in the child’s treatment. Considerations for health-care providers to assist with diagnosis and treatment are also provided.

The Relationship between Modification of Food Presentation and Changes in Appetite of Toddler Children at Puskesmas Mojo Surabaya

Background: Modification of food presentation is one way to attract toddlers to increase their appetite with attractive colors or cute shapes to increase the child's appetite. Modification of food presentation can also affect appetite changes in children under five, so it takes a unique and exciting food creation that can be an attraction/pleasure for children under five to increase appetite. Children's stability under five depends a lot on their parents or caregivers because the parents must be the main scourge / main factor in increasing the child's appetite. So, it can be said that the development of children under five is very dependent on how their parents manage their child's food—providing a variety of foods, especially vegetables, which children usually do not like so that they become liked by them. There are many things or ways to attract toddlers to like vegetables, namely by adding side dishes that have been mixed with vegetables and rice that can be cooked and mixed with coloring from the vegetables themselves. Objective: To explore the relationship between food presentation modification and appetite changes for children under five at Puskesmas Mojo Surabaya.Method: Analytical Cross-Sectional Observational Research DesignResult: Most of the modification of food presentation for children under five at Puskesmas Mojo Surabaya received it well. Changes in appetite for children under five at Puskesmas Mojo Surabaya are mostly changes in appetite.Conclusion: There is a relationship between modification of food presentation and appetite changes for children under five at Puskesmas Mojo Surabaya.

Nutrition and food presentation.

This chapter contains questions on the food provided for animals in zoos and aquariums, its nutritional value and presentation, and the anatomy and physiology of digestive systems.