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This paper aims to investigate global pressure fluctuations in compressible transitional flows in a low-pressure turbine cascade because of variations in the free-stream turbulence and its interaction with the boundary layers.

Transition process resolving numerical simulations are performed with different types of inflow turbulence. The unsteady three-dimensional fully compressible Navier–Stokes equations are solved using a sixth-order compact difference and a tenth-order filtering method. First, simulations of both K-regime and bypass transitions are conducted for a flat plate boundary layer to validate the use of the filter in computing different transition routes. Second, computations of the cascade flows are conducted. Cases of no free-stream turbulence, isotropic free-stream turbulence of 5 per cent and wakes from an upstream cylinder are compared. For wakes, variations in wake trajectory depending on the cylinder blade relative position are also taken into account.

The different transition routes are successfully reproduced by the present method even with strong filtering. When feedback phenomena occur near the trailing edge, high-frequency oscillations dominate in the flow field. Low-frequency oscillations become dominant when the blade boundary layer becomes turbulent. Thus, the effects of the free-stream turbulence and its interaction with the boundary layer appear as changes in the global pressure fluctuation.

The free-stream turbulence qualitatively affects global pressure fluctuations, which become a medium to convey boundary-layer information away from the cascade.

Functional foods have been marketed as promoting health and reducing the risk of disease. While the market of functional foods is increasing across the globe, little is known about how actual and subjective health status are related to functional food choices and existing research evidence is inconsistent. Therefore, the purpose of this paper is to systematically explore the relationship between functional food choices and perception related dimensions vs medical dimensions.

The study used data collected from a large-scale mail survey in Japan (N = 8,368) and a representative Internet survey in Lithuania (N = 900). It used structural equation modeling (SEM) to test the proposed conceptual model.

The general results indicated that functional foods could be used to maintain one’s subjective health status – the frequency of using functional food products was positively related to consumers’ subjective health status (p = 0.04). However, if consumers were experiencing health-related issues (self-reported disease symptoms or current medical treatment), there was no systematic relationship between such experience and the usage of functional food products.

To the best of the authors’ knowledge, this study is among the first to systematically analyze the relationship between subjective health status, self-reported disease symptoms, current medical treatment and the frequency of using different functional food product groups. The findings indicated that it is important to simultaneously consider different underlying factors, such as specific to functional food targeted disease symptoms and specific food product groups, which contributed to a more thorough understanding of functional food consumption.