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  • 1
    Electronic Resource
    Electronic Resource
    Schoolchildren's abilities to frame, understand and successfully manipulate food label information: enabling consumer choice through education (2003)
    Oxford, UK and Malden, USA : Blackwell Science Ltd
    International journal of consumer studies 27 (2003), S. 0 
    Details
    ISSN: 1470-6431
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: At a time when the major dialogue in food labelling is directed towards the volume and type of information presented, it is important to understand whether adolescents leaving education have the abilities to comprehend and use the current label as they represent the next generation of consumers.Legislation has been created to protect consumers and to enable them to make informed food choices. Food labels carry a significant volume of mandatory and voluntary information, designed to fulfil a variety of commercial and consumer functions. For these laws to be effective at an individual level, it is important that information is framed correctly, and that people can manipulate the data in an accurate and meaningful manner.In order to optimise food label information consumers require some competence across three different conceptual dimensions: maths, English comprehension, and health and nutrition. Most individuals acquire such skills at school.The pilot research that this paper describes investigates changes in   the   abilities   to   frame,   comprehend   and   manipulate label information, of 19 schoolchildren at one secondary school in Scotland. The main research, to be conducted in 2003, will include over a thousand children from another seven Scottish schools.Statistical analysis indicates that there is a significant improvement in the dimensions of both maths and English comprehension between levels S1 and S5, whilst the health and nutrition dimension does not show such significance.Each dimension has been measured against attitudes towards the use of labels in shopping and cooking to determine if the differences between those who use labels and those who do not are significantThe research also proposes a new method of presenting nutrition information to make it more meaningful to individuals across a wide spectrum of competence by reducing the number of conceptual components required to comprehend it.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1470-6431.2003.30825.x
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  • 2
    Electronic Resource
    Electronic Resource
    The importance of origin as a quality attribute for beef: results from a Scottish consumer survey (2003)
    Oxford, UK : Blackwell Science Ltd
    International journal of consumer studies 27 (2003), S. 0 
    Details
    ISSN: 1470-6431
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: Perception of country of origin and purchasing habits for beef were examined for urban and rural Scottish consumers. Origin was identified as being as important as intrinsic quality cues of colour and leanness, with rural consumers giving more weight to origin than urban ones. Most consumers interpreted ‘Scotch Beef’ and ‘British Meat’ label logos as evidence that the beef animals were ‘born, raised and slaughtered in Scotland or Britain’ respectively. The logos were taken as indicators of quality and safety. Both urban and rural respondents had higher agreement levels with Scotch beef as a safer, higher quality and more expensive commodity than British meat. Rural consumers made more use of butcher shops for purchase, but both groups sought butcher beef for quality reasons and supermarket sources because of convenience.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1470-6431.2003.00288.x
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  • 3
    Electronic Resource
    Electronic Resource
    Children as consumers – snacking behaviour in primary school children (2002)
    Oxford, UK : Blackwell Science Ltd
    International journal of consumer studies 26 (2002), S. 0 
    Details
    ISSN: 1470-6431
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: Eighty-four primary school children (the majority aged 7–8 years), from four schools, two in England and two in Scotland, were surveyed to identify snacking behaviour and the influences on perception and choice of snack foods. A questionnaire plus short interview with activity tasks was adopted, covering general snacking habits and a look at six specific groups of snacks comprising three of ‘unhealthy’ image and three with intermediate or fully ‘healthy’ image. The results showed that, for this age group, there was an overall preference for sweets, crisps and chocolate and less liking for fruit and cereal-containing snacks. Attitudes to sensory properties showed that ‘taste’ was the main reason for snack choices, usually in spite of a ‘healthy’ image belief for the snacks. Choice was also dependent on parental influence and availability. Gender and relative socio-economic level differences were minimal, but regional variations showed higher snacking frequency for the Scottish group, which also had fewer children preferring fruit. Meal patterns had little effect on snacking, but inclusion of a prepared meal at lunchtime may have reduced snacking frequency.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1470-6431.2002.00220.x
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECT OF LIKING, BRAND NAME AND PRICE ON PURCHASE INTENTION FOR BRANDED, OWN LABEL AND ECONOMY LINE CRISP SNACK FOODS (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of liking, brand and price label on purchase intention were studied on crisp snacks in branded, supermarket own label and economy form. Unlabeled assessment segregated the products into differing levels of liking which did not correspond to marketed price and brand location. Level of liking dominated purchase intention under partial label (price or brand alone) and full label (price with brand) conditions. Relative and derived purchase intention measures gave clearer label effects with significance for brand and price. Consumers who professed higher price awareness were more influenced by price, but those professing brand as a main purchase intention reason gave more weight to liking. Results from analysis of purchase intention and degree of liking measures according to private body conscious level were inconclusive.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2001.tb00292.x
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  • 5
    Electronic Resource
    Electronic Resource
    SENSORY PROPERTIES AND CONSUMER PERCEPTION OF ‘HOME-MADE’AND COMMERCIAL DAIRY ICE CREAM (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory properties and consumer perception of 2 ‘home-made’and 4 commercial dairy ice creams were examined. Conventional profiling by a trained panel found that most samples differed significantly in all attributes, but distinction of ‘home-made’from commercial products was limited to few attributes. Principal component analysis separated the ‘home-made’products from the commercial ones mainly on the basis of differences in appearance, aroma, creamy flavors and textural attributes. A consumer group (n=105) recorded preconception of ‘home-made’ice cream acceptance, then received the product samples, in unlabeled condition, for assessment of degree of liking (DOL) and for identification as ‘home-made’or commercial. Internal preference mapping of the DOL ratings showed that consumers were more closely grouped around samples which had higher intensities of certain attributes. Higher ‘denseness’, ‘vanilla’aroma and ‘buttery’flavor, were associated with more liking for commercial products. The ‘home-made’high fat sample, although liked, tended to be grouped with commercial products. More marked textural attributes of ‘ice crystals’and ‘breakage’aided identification of the low-fat ‘home-made’formulation, which was less liked overall. Overall, differences between the ‘home-made’and commercial samples were small but consumer perception of the term ‘home-made’was viewed favorably for dairy ice cream.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2003.tb00386.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECT OF HEALTH CONCERN AND CONSUMPTION PATTERNS ON MEASURES OF SWEETNESS BY HEDONIC AND JUST-ABOUT-RIGHT SCALES (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An established disparity between hedonic scales and just-about-right (JAR) measures, important for product development procedures, was examined for sweetness in lemonade by consumer groups divided on the basis of health concern level and consumption patterns related to sweet foods, regular and diet drinks and ‘healthy eating’. The disparity was demonstrated by all subgroups in that the JAR scale identified a lower sucrose concentration as nearest ‘just right’compared to that identified as ‘most liked’by the hedonic scale. Regression analysis predicted lower optimum sweetness for the JAR than the hedonic scale. For subjects who completed both tests the disparity was significantly different from zero. Trends of differences in response on both scales and for the disparity according to health concern and consumption patterns were demonstrated graphically. Few of these effects were statistically significant, but the differences in disparity level could justify market segmentation of drink products with different sucrose levels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2003.tb00387.x
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  • 7
    Electronic Resource
    Electronic Resource
    CHILDREN'S PERCEPTIONS OF AND PREFERENCES FOR VEGETABLES IN THE WEST OF SCOTLAND: THE ROLE OF DEMOGRAPHIC FACTORS (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 15 (2000), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Forty-four Glaswegian 8-10 year old children participated in this study to measure their perceptions of common vegetables. North Glasgow was selected as the locale because it contains the areas with Scotland's lowest and highest fruit and vegetable intakes. The impact of socioeconomic status upon the children's perceptions and preferences was examined, as were age, gender and frequency of vegetable consumption. The repertory grid method was used to elicit the perceptual data. Personal attributes were scored on a 10-cm linear scale, alongside a scale to measure the children's liking for the vegetables. Generalized Procrustes analysis and Preference Mapping were used to analyze the data. Sensory characteristics (especially texture and appearance) and the context of consumption were found to influence perceptions and preferences of vegetables. Socioeconomic background influenced perceptions, while self-reported consumption was significantly affected by social background, age and gender.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2000.tb00276.x
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  • 8
    Electronic Resource
    Electronic Resource
    SENSORY CHARACTERISTICS AND CONSUMER LIKING FOR CEREAL BAR SNACK FOODS (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 15 (2000), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study examined sensory aspects of cereal bar snacks for their relative importance to consumer perception and degree of like (DOL). Principal components analysis of conventional profiling data showed a distinct location of each bar type in multivariate space, separation being based on textural aspects for the hard crunchy bar and flavor dimensions (cereal, nutty versus chocolate. sweet, fruit) for others. A consumer panel (n=56) examined a subset of the bars according to a balanced incomplete block design. Analysis of variance showed that the chewy, nutty and chocolate bars were liked most (p〈0.01) and this was linked to ideal levels of filling flavor and quantity, chewy and crunchy textures and sweetness. The majority of consumers ranked ‘taste’ as the most important characteristic influencing their purchase intent, followed by textural features, ‘price’ and ‘appearance’ . The ‘healthy image’ aspect was relatively less important. Analysis of the relationship between the sensory measures and DOL, using partial least squares regression, confirmed the above segregation of preference, with sensory aromas and flavors having most influence on consumer liking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2000.tb00274.x
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  • 9
    Electronic Resource
    Electronic Resource
    Statistics for food science - VI: correlation and regression (Part C) (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 194-199 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Illustrates correlation and regression in food and consumer science applications, with worked examples of these methods on data from a consumer survey and from a sensory-versus-instrumental study.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650010330243
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  • 10
    Electronic Resource
    Electronic Resource
    Statistics for food science - VI: correlation and regression (Part A) (2000)
    Bingley : Emerald
    Nutrition & food science 30 (2000), S. 295-300 
    Details
    ISSN: 0034-6659
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Describes methods for examination of the relationship between two variables measured on a set of objects, using correlation coefficients and simple regression analysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/00346650010352870
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