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Past studies have shown wide variation in the obesity rates of Asian American ethnic subgroups. However, whether weight-related behaviors that occur during acculturation are associated with obesity disparities among Asian American ethnic subgroups is unknown. This study examines the differences in body mass index (BMI) across Asian American ethnic subgroups and assesses how acculturation and weight-related behaviors influence these differences. The linear regression models employed in this study use data pools from 2011 to 2014 released by the California Health Interview Survey (CHIS). The sample comprises 3,248 foreign-born Asian Americans aged 18–59 years. Asian Americans who spoke fluent English had significantly lower BMIs than those who spoke poor English, but English fluency did not explain body size disparities among Asian American ethnic subgroups. Filipino Americans had the highest average BMI (25.89 kg/m²) and obesity rate (53.12%), and they were particularly prone to engage in unhealthy weight-related behaviors, such as consuming fast food, drinking soda, and engaging in sedentary lifestyles. However, weight-related behaviors did not explain their high risk of obesity compared to other Asian American ethnic subgroups. The results underscore the potential for misinterpretation when pan-ethnic labels, such as Asian American, collapse the unique experiences of different immigrant origin groups. Future research may investigate whether other factors that affect the acculturation process, such as attitudes, self-identity, beliefs, or experiences with racism and discrimination, explain obesity disparities among Asian American ethnic subgroups.

Briefly outlines main objectives of the Ministry of Agriculture, Fisheries and Food (MAFF) research programme Food Acceptability and Choice. Looks at the project portfolio and lists recent, current and future research topics by author. Concludes by listing relevant literature from the MAFF programme.

Reports on a three‐phase Ministry of Agriculture, Fisheries and Food‐funded study which aimed to identify beliefs and attitudes that may act as barriers to increased fruit and vegetable consumption and to identify strategies which could be used to encourage increased consumption through public health messages.

Supply chain partnering (SCP) in internationally operating companies is still not adequately addressed in the literature. The purpose of this paper is to examine the factors towards effective SCP across two organizations of different origins (Company A and Company B).

The central issue is to investigate how information flow, organizational linkage, supply chain infrastructure, and resource sharing exhibit themselves in the SCP through a case study method.

The interviews reveal that Company B tends to be a reluctant player and is far more skeptical about the benefits afforded through such a relationship. It can also be concluded that Company B is less interested in the benefits gained and is more likely to highlight the risks associated with heightened dependence on a smaller number of suppliers. On the one hand, it can be stated that Company B thinks about the gains afforded by partnering supply chains but is more easily swayed by traditional purchasing metrics related to cost or initial purchase prices. On another level, Company A seems to fully participate in SCP efforts and sees the benefit from such a relationship.

The interviews are necessary for developing basis understanding on how companies implement SCP, especially to examine the factors that contribute to its successful. The study suggests that larger number of sample need be used.

From the case study, it is believed that firms appear to confirm a positive and significant relationship between the degree of resource sharing and organizational linkage, if they see that scalable partnering efforts as hypothesized are workable.

The case study highlights is the important role of the partnering to support supply chain process and to deliver high‐quality service. This is important because the profitability and survival of the chains depend on how well partnering concept been implemented.

The purpose of this paper is to explore the barriers to, and implications of, salt reduction initiatives within the UK food manufacturing industry.

In total, 13 technical and new product development (NPD) managers were purposefully sampled from businesses supplying foods within the chilled convenience food sector. Data were generated using semi-structured interviews incorporating the critical incident technique. Thematic and comparative analyses identified similarities and differences in the challenges facing different product categories within the sector.

Barriers to further salt reduction included: manufacturing limitations; NPD constraints; food safety, quality and shelf-life trade-offs; and organoleptic acceptance. No single barrier dominated industry concerns and many barriers were interlinked. Overarching issues of competitive inequality between signatories and non-participants to voluntary salt reduction agreements, and the experience of product reformulation having reached its limits were prevalent.

This research provides a food industry perspective on the identified barriers faced by UK food processors and manufacturers in advancing salt reduction within the chilled convenience sector.

The need for production of more health‐promoting and affordable drinks prompted the idea of incorporating probiotic bacterial isolates into ginger‐based beverages. The purpose of this paper is to evaluate the viability of two probiotic bacterial isolates (Lactobacillus plantarum and Lactobacillus bulgaricus) in ginger and ginger with garlic beverages and to determine in vitro inhibition of Escherichia coli NCIB 85 and Staphylococcus aureus NCIB 8586 (common food‐borne pathogens) by the probiotic beverages.

Inoculation of sterilized ginger‐based beverages with isolated Lactobacillus strains was carried out and subsequently stored at ambient temperature (27 ± 1°C) and refrigeration temperature (4 ± 1°C) for four weeks. Lactic acid bacteria count of each probioticated sample was determined at intervals using standard method. In vitro inhibition of the food‐borne pathogens by the probiotic beverages was determined with broth culture method.

Results revealed the log count of Lactobacillus plantarum in the ginger beverage to be from 9.11 to 8.09 and 7.82 cfu/ml at ambient and refrigeration temperatures, respectively, at the fourth week of storage. Log count of Lactobacillus bulgaricus also ranged from 7.68 to 2.25 cfu/ml after four weeks of storage at ambient temperature while it remained at 5.57 cfu/ml after three weeks of storage at refrigeration temperature. L. bulgaricus however, failed to survive beyond three weeks in refrigerated storage. Similar trend of viability was exhibited in ginger with garlic beverage. Probiotic ginger, and ginger with garlic beverages inhibited the growth of E. coli and S. aureus to varying degrees during the period of storage.

Ginger‐based beverages could therefore be used as carriers of probiotic bacteria and thus serve as health drinks for consumers of different socio‐economic strata.

The aim is to explore the impact of new menu labels on consumers' actual meal purchases with a field experiment undertaken in a local restaurant.

The author used a field experiment in a natural eating environment at a restaurant to investigate the effect of restaurant menu labelling on consumers' meal choices and opinions on the use of nutritional labels on menus. The experiment included control and treatment conditions in which we offered customers unlabelled and labelled menus, respectively. After individuals' dining experience, the data on meal choices and attitudes to menu labelling was collected via a brief questionnaire. The author then performed inferential statistical analysis to test differences between the control and treatment conditions and logistic regression analysis to explore further what predicts the probability of labels being influential on meal choice.

The study finds that the information provided to the consumers on restaurant menus matters. The more useful the information is perceived by consumers, the more likely the labels will influence their choices. Calorie content and the walking minutes to burn those calories on labels were considered the most useful aspect of the menu labels.

The study contributes to a better understanding of the impact of menu labelling on actual meal purchases, as well as the best way to communicate calorie and nutrient information to consumers. The author also shares her experience designing a field experiment with a restaurateur for future research.

In 1980, 8 per cent of women in the UK were classified as obese (body mass index over 30). By 1998, the prevalence of obesity had increased to 21 per cent and there is no sign that this upward trend is moderating. Many women retrospectively attribute the onset of their obesity to pregnancy, yet research in this area has yielded conflicting evidence. Unlike the USA, the UK does not have clinical guidelines for gestational weight gain. Health professionals such as GPs, midwives and obstetricians have a responsibility to monitor normal pregnancy, yet typically in the UK, women are weighed only once i.e. at the antenatal booking appointment, which is primarily undertaken for the interpretation of screening tests. This paper will review recent evidence relating gestational weight gain and maternal outcomes such as the burden of postpartum obesity and the risk of caesarean section. In addition, some practical advice is given for heath professionals to use when monitoring the weight gain of pregnant women in their care.

Discusses the factors shaping Scottish children’s perceptions of vegetables as a means of explaining their low vegetable consumption. Examines the impact that sensory factors, the child’s family and eating experiences, and environmental factors (i.e. socio‐economic factors/income, culture, eating patterns and advertising) have on children’s vegetable consumption. Additionally, makes suggestions for strategies to overcome some of these factors which affect children’s low consumption of vegetables.

This study aimed to determine the factors affecting consumers’ perceptions and intention to purchase home meal kit services (HMK), a convenient home-cooked meal option, considering the moderating effects of monetary restriction, through the lens of the theory of planned behaviour (TPB).

This cross-sectional study used an online, self-administered survey to collect data from 374 US adults. Results were tested for variable associations via multiple linear regression and moderation analyses.

HMK adoption intention was positively associated with attitude and subjective norms but negatively associated with perceived behavioural control. Consumers’ HMK attitude demonstrated a significant positive relationship with food safety concerns and perceived time constraints. Income and financial constraints were significant moderators of the associations between TPB determinants and HMK intention. The findings emphasised the possibility of using HMK as a foodservice option for time-challenged consumers with food safety concerns.

This study addressed the limited research on HMK, a competitive meal option that foodservice businesses could implement to boost revenue. The study establishes the contribution in understanding the motivators and barriers that potentially affect consumers’ HMK behaviour through the lens of TPB. The results expand the scope of the TPB application in food-related research, providing a deeper understanding of antecedents and other factors on consumers’ HMK behavioural attitudes. Understanding this information will enable practitioners to develop strategies that meet consumers’ concerns when embracing this service to promote HMK.