Kai Victor Hansen, Christina Tølbøl Frøiland and Ingelin Testad
The Porcelain for All project was an initiative by Figgjo AS, a porcelain factory in Norway, which needed more research on different coloured porcelains. The paper aims to discuss…
Abstract
Purpose
The Porcelain for All project was an initiative by Figgjo AS, a porcelain factory in Norway, which needed more research on different coloured porcelains. The paper aims to discuss this issue.
Design/methodology/approach
The study aimed to gain new knowledge about how different décor and dinner plate colours can positively influence dementia sufferer food intake and appetite. The intervention period lasted three weeks. Four days were randomly picked during that period. Each plate was photographed before and after the resident had eaten, researchers conducted observations during mealtimes. Two CurroCus® group interviews were used to collect additional empirical data. In total, 12 dementia sufferers (five females) between 65 and 85 years were observed during dinnertime.
Findings
Plates with a white well, yellow lip and red rim seemed to be preferred regarding food intake. Three main categories were noted from the observations and group interviews: mealtime dignity, porcelain design and appetite.
Research limitations/implications
Future research could incorporate well-being in people with dementia regarding food weight, testing different meal room environments, user involvement, food presentation and should include more nursing homes and residents.
Practical implications
This study only encompasses a small sample (12 residents), all diagnosed with dementia.
Social implications
Outcomes may help to prevent undernutrition among elderly people.
Originality/value
Combined coloured porcelain, food intake and residents with dementia is scarcely investigated.
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Gun Mikaela Roos, Kai Victor Hansen and Aase Vorre Skuland
The purpose of this paper is to provide an insight into considerations underlying consumers’ perceptions of Norwegian food and to examine what the concept of belonging can add to…
Abstract
Purpose
The purpose of this paper is to provide an insight into considerations underlying consumers’ perceptions of Norwegian food and to examine what the concept of belonging can add to the understanding of national food.
Design/methodology/approach
Two-stage qualitative research design, where data were first collected by in-store interviews with 100 customers in 30 different food retail stores (supermarkets, low discount and specialty stores) in three areas in Norway (East, West and Mid). This was followed by four focus groups with consumers (n=34) in two areas (East and West).
Findings
The consumers perceived Norwegian food as having two main dimensions: foods grown and produced in Norway and dishes belonging to traditional cuisine. These two dimensions could coexist and foods that embodied both aspects were higher on a scale of national identity. Perceptions of Norwegian food reflected context, food category and consumer group. The findings support the use of the concept of belonging. Emotional belonging was mainly expressed by the consumers when talking about traditional dishes and Norwegian cuisine, whereas politics of belonging had to do with supporting domestic agriculture and especially produce that has been traditionally grown in Norway.
Research limitations/implications
The findings may have implications for product differentiation and marketing.
Originality/value
This study adds the concept of belonging to the existing literature on consumers, food and place.
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With the growing older population, the increasing interest in the elderly’s eating habits and the meal situation go hand in hand and are challenges in many countries, including…
Abstract
Purpose
With the growing older population, the increasing interest in the elderly’s eating habits and the meal situation go hand in hand and are challenges in many countries, including Norway. The purpose of this paper is to investigate, part of an ongoing project in Norway, address four categories of elderly people: healthy elderly (HE), old people with home care, elderly living in institutions, and critical ill elderly.
Design/methodology/approach
The aim of this study was to investigate related articles concerning food and the elderly in the four identified categories, defining six different meal experience categories to disclose possible gaps in the research in terms of core product, room, personal service, company, atmosphere, and management control systems (MCS). Database searches, conducted through JSTOR and Web of Science, started with words in combination with “elderly and meal experiences” and were narrowed down to the most relevant papers with words from the six meal experience categories. Ultimately, 21 of 51 downloaded papers from international journals were reviewed.
Findings
A comparison of the four elderly groups was made across the six different meal experience categories, which disclosed several gaps. Among the 21 papers, five focused on HE, 12 on older people living with home care, 16 on elderly living in institutions, and one on critical ill elderly. The specific under-researched gaps include room, company, atmosphere, and MCS.
Research limitations/implications
Future research will need to investigate these groups more thoroughly, and the research should concentrate on the HE and critical ill in connection with the six meal experience aspects.
Originality/value
The combination of meal experience aspects towards different elderly categories is an original perspective on the aim of the literature review.
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Hanne Andreassen, Olga Gjerald and Kai Victor MyrnesHansen
Societies are experiencing a rapidly ageing population, which puts pressure on health services and institutions for the elderly. Ageing baby boomers have unique characteristics…
Abstract
Purpose
Societies are experiencing a rapidly ageing population, which puts pressure on health services and institutions for the elderly. Ageing baby boomers have unique characteristics compared to previous generations, yet very little is known about these consumers' expectations of institutional food. The importance and issues with institutional food are well-recognized, and new approaches to improving institutional food offerings are warranted. The purpose of this study was to identify various segments of ageing consumers based on individual characteristics (entitlement, subjective food knowledge, disconfirmation sensitivity and age) and investigate differences in expectations between the groups.
Design/methodology/approach
Data were collected using a cross-sectional survey (n = 300) of ageing consumers (50–80 years old). A two-step cluster analysis was used to identify meaningful clusters.
Findings
A four-cluster solution was reached, with clusters (1) “Uninvolved oldies”, (2) “Humble old foodies”, (3) “Entitled youngsters” and (4) “Food experts”. This study found significant differences in expectations of institutional food between the clusters.
Practical implications
Recommendations for public policy implications for each segment are provided. This study contributes to preparing healthcare services and institutions to meet the institutional food expectations of various types of ageing consumers.
Originality/value
This paper measures ageing consumers' normative expectations of institutional food and concludes that expectations of food quality, freedom of choice, servicescape and sustainability differ by segments of ageing consumers.
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This paper provides an overview of transition strategy, focusing specifically on the Chinese business world, where the common practice is for founders to pass their companies on…
Abstract
This paper provides an overview of transition strategy, focusing specifically on the Chinese business world, where the common practice is for founders to pass their companies on to their children, the younger generation. This paper describes how Chinese businesses are invariably adopting the western‐style management practice of instituting the various offices of chairman, chief executive officer, president, etc. primarily because the children of those founding fathers have been mostly sent to the USA, the UK and Canada to receive higher education. This paper concludes that these second‐generation operating managers have essentially transformed their business environments with great success, modernizing the Asian business community as a whole and competing effectively with the western world.
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Wanda J. Smith, Manisha Singal and William B. Lamb
The primary goal of this study is to conduct an empirical comparison of corporate social orientation (CSO) values held by US and Japanese students. The study also aims to test the…
Abstract
Purpose
The primary goal of this study is to conduct an empirical comparison of corporate social orientation (CSO) values held by US and Japanese students. The study also aims to test the stability of CSO with an exploratory assessment of the impact of international exposure on these values.
Design/methodology/approach
A total of 806 respondents were surveyed in the USA and Japan regarding their expectations of business organizations, their demographic attributes, and their level of international exposure. The survey results were compared using descriptive statistics, MANOVA and ANOVA.
Findings
The results support the assertion that CSO varies across individualistic and collectivistic cultures. Statistically significant differences were found between US and Japanese respondents in the relative ratings allocated to the four dimensions of CSO (economic, legal, ethical, and discretionary expectations). Results also indicate that CSO is a fairly stable set of values. International exposure was not found to have a statistically significant impact on CSO ratings.
Research limitations/implications
This study offers support for the variability of CSO across students in different cultures. It also suggests that further studies are needed to fully assess the impact of people's experiences on their CSO. Based on the differences identified, managers in these settings can expect to have their performance evaluated differently by customers, investors, regulators, and other groups.
Originality/value
This study presents the first comparison of CSOs between the USA and Japan. The study also presents a preliminary test of the relationship between people's international exposure and CSO.