Search results

This study aims to determine the effects of nutrition knowledge on the use of nutrition facts labels in emerging adults by defining the nutrition education status.

For this cross-sectional study, 919 young adults, aged 18–24 years, were recruited. Participants trained by dietetic professional at least 2 h per week during the period of at least one education period were considered as having nutrition education. Food label use, specific circumstances and different food products were recorded. The participants were also asked about their attitudes regarding food label use with a questionnaire including 15 products.

Nutrition facts label is mainly used when buying a product for the first time, a product of an unknown brand or comparing different companies’ similar products, regardless of nutrition education status. Participants with nutrition education had a higher nutrition facts label use and they use the score for specific food products including breakfast cereal (p = 0.003), snacks (p < 0.001), beverages (p = 0.004), ready to eat soups (p = 0.004) and diet products for special occasions (p < 0.001). Mean total score of attitudes regarding food label use for participants who had nutrition education was found as 58.9 ± 6.1 and who did not have nutrition education was found as 51.7 ± 9.2 (p < 0.01).

Nutrition education, which is related to the nutrition facts label use, would be especially useful in helping people for the selection of healthier foods. As habits acquired from childhood will last for a lifetime, more effective nutrition education programs and nutrition label reading education programs should be designed. The findings need to be considered for promoting nutrition facts label use by developing nutrition education.

Recent evidence suggests that especially processed foods may lead to undesirable metabolic effects in gut microbiota. The emulsifiers and artificial sweeteners that are added to processed foods may play a role in the progression of the diseases through the modulation of microbiota in mice. In this context, the purpose of this paper is to evaluate the effects of emulsifiers and artificial sweeteners.

This paper presents a narrative review of the effects of emulsifiers and artificial sweeteners which are mainly in consumed in the Western diet, to the gut microbiota by mainly focusing on the experimental studies.

Although in vivo studies and animal model studies showed various adverse effects of sweeteners and emulsifiers to microbiota, studies should be conducted in humans to investigate the effects of these food additives to human microbiota by making dietary interventions in the context of ethical rules.

In future, studies will allow us to draw more definitive conclusion whether human population consuming sweeteners and emulsifiers are at risk.

Hospitality companies increasingly sell their unsold, or so-called rescued meals, on food waste reduction applications (e.g. Too Good To Go [TGTG]). The purpose of this research is to explore the influence of product construal and benefit appeals on consumer evaluations.

Study 1 (N = 277 participants) is an online experiment with a 2 × 3 between subject design analyzed using ANOVA and planned contrast analysis. Study 2 is a 2 × 2 field experiment (N = 147 sold rescued food boxes) using chi-square tests for the main analysis.

This study finds that an abstract product description (e.g. a magic box with an opaque content) matched with an environmental benefit appeal renders significantly higher consumer evaluations in comparison to when the same product is paired with financial benefits. In contrast, a concrete product presentation featuring financial benefits as opposed to environmental benefits increases consumer purchase intentions and willingness to pay.

We empirically show how the interaction and congruency between product construal and benefit appeals affect evaluations in a last-minute purchase context.

To the best of the authors’ knowledge, this is the first study to look at the interactive effect between product construal and benefit appeals in a food waste and technology context.