Association Between the Nutritional Quality of Food Purchases and Household Food at Home Expenditures in Mexico.

BACKGROUND: Poor-quality diets are a major risk factor for noncommunicable diseases. Few studies in Mexico have tested whether higher expenditures are needed to purchase high-quality food. OBJECTIVE: The objective of the study was to assess how dietary quality of food purchases was associated with household food at home expenditures. DESIGN: This study was a secondary analysis of cross-sectional data from the National Household Income and Expenditure Survey (EncuestaNacional de Ingresos y Gastos de los Hogares [ENIGH] 2018). PARTICIPANTS/SETTING: The study included 74 469 households with information on food and beverage purchases in Mexico in 2018. MAIN OUTCOME MEASURES: Quarterly household food at home expenditures by adult equivalent (AE) for all food groups that were scored with the Global Dietary Quality Score (GDQS) for food purchases expressed in dollars/quarterly/AE. STATISTICAL ANALYSES PERFORMED: Adjusted generalized linear models were used to evaluate the association between GDQS for food purchases (expressed in tertiles: low, mid, and high) and quarterly food expenditures. The analyses were performed at the national level by place of residence and income quintile. RESULTS: At the national level, the difference in food expenditures between the high- and the low-GDQS groups was +$13.85/AE. By place of residence, the difference between the high- and the low-GDQS groups was +$17.31/AE in urban and +$5.12/AE in rural areas. For income quintile 1 (lowest), there was a statistical difference of -$4.79/AE and +$43.25 for quintile 5 (highest). CONCLUSIONS: Quality of food purchases can be associated with higher or lower expenditures depending on the specific food purchased. High GDQS is associated with lower expenditures among the lowest-income households as they purchase less expensive options compared with high-income households.

Potential of Brewer's Spent Grain as a Nutritional Ingredient in Bakery Products.

Barley (Hordeum vulgare) is widely used in the production of beer and distilled beverages, generating a nutrient-rich by-product known as brewer's spent grain (BSG). This study investigates the potential of brewer's spent grain flour (BSGF) as a functional ingredient to enhance the nutritional profile of bakery products, specifically chocolate cakes, while contributing to waste reduction in the food industry. The effects of partially substituting wheat flour with BSGF at 40% and 60% levels were assessed. BSGF was found to be rich in protein (15.5 ± 0.14 g/100 g), zinc (7.92 ± 0.44 mg/100 g), and dietary fiber (52.12 g/100 g). Cakes with 60% BSGF substitution showed increased fiber content (69.8 g/100 g) and zinc content (27.04 g/100 g). Organoleptic evaluation indicated that the tenderness of all three cakes did not show statistical differences. However, among the cakes with BSGF, the 40% substitution level was better accepted by consumers, particularly in terms of flavor. These findings suggest that incorporating BSGF into bakery products can improve nutritional value while offering a sustainable approach to food production by valorizing industry by-products.

[Attitude of mothers towards the demand for ultra-processed foods by children from 8 to 12 years of age in Basavilbaso, Entre Ríos, Argentina] / Actitud de las madres frente a la demanda de alimentos ultraprocesados por parte de niños de 8 a 12 años en Basavilbaso, Entre Ríos, Argentina.

Introduction: Mothers are the main mediators in the process of selecting and buying food for their children. Objective: Describe the purchasing attitude of mothers in response to the demand for ultra-processed foods by children between 8 and 12 years of age. For this, it was proposed: i) Characterize the ultra-processed foods that children request according to their mothers, ii) ii) Identify the factors considered when purchasing the foods requested by their children, iii) Evaluate their perception of the influence of advertising in their children's demand for food, and iv) Describe their attitude towards the behavior of children during purchases of ultra-processed foods. Methods: Non-experimental, cross-sectional, and descriptive quantitative study. An online survey was designed that allowed reaching the participation of 126 mothers of 153 children. Data were analyzed using univariate descriptive analysis techniques. Results: Sweet and salty cookies, desserts and ice creams, and sugary drinks were the products most requested by children. Mothers mainly considered price and nutritional quality when purchasing these foods. In addition, 83.3% of mothers stated that food advertising influences their children's demands. At the insistence of the children, more than 50% of the mothers occasionally agreed to purchase, although 73.8% had no difficulties refusing the requests. Conclusion: The purchasing attitude of mothers mediates between the demands of their children and their own decisions, establishing limits regarding certain foods requested.

Introducción: Las madres son las principales mediadoras en el proceso de selección y compra de alimentos para sus hijos. Objetivos: Describir la actitud de compra de madres frente a la demanda de alimentos ultraprocesados por parte de niños de entre 8 y 12 años. Para ello, se propuso: i) Caracterizar los alimentos ultraprocesados que los niños solicitan según las madres, ii) ii) Identificar los factores considerados al momento de adquirir los alimentos solicitados por los hijos, iii) Evaluar su percepción sobre la influencia de la publicidad alimentaria en la demanda de alimentos de sus hijos, y iv) Describir su actitud frente al comportamiento de los niños durante las compras de alimentos ultraprocesados. Metodología: Estudio cuantitativo no experimental, transversal y descriptivo. Se diseñó una encuesta en línea que permitió alcanzar la participación de 126 madres de 153 niños. Los datos se analizaron mediante técnicas de análisis descriptivo univariable. Resultados: Las galletitas dulces y saladas, postres y helados, y bebidas azucaradas fueron los productos más solicitados por los niños. Las madres consideraron principalmente el precio y la calidad nutricional al adquirir estos alimentos. Además, el 83,3% de las madres afirmaron que la publicidad alimentaria influye en la demanda de sus hijos. Ante la insistencia de los niños, más del 50% de las madres ocasionalmente accedían a la compra, aunque el 73,8% no presentaba dificultades para negarse a los pedidos. Conclusión: La actitud de compra de las madres media entre las demandas de sus hijos y sus propias decisiones, estableciendo límites respecto a ciertos alimentos solicitados.

Nurse educators' satisfaction with online Objective Structured Clinical Examination scoring system.

OBJECTIVE: the paper-based OSCE (Pa-OSCE) scoring system has several drawbacks, including significant paper waste and being time-consuming. This study aims to assess examiner satisfaction with the On-OSCE scoring management system, identify and weigh the potential benefits of the innovation, and promote its use. METHODS: using a cross-sectional study design, we developed satisfaction inventory consisting of four domains: time-saving, user-friendliness, prospective application, and objectivity. This inventory was used to compare satisfaction scores between two examiner groups (a total of 67 subjects). RESULTS: the 20-item satisfaction inventory demonstrated high validity and reliability (0.98 and 0.97, respectively). The average scoring time was significantly shorter in the online scoring management system group (p<0.001). Both the total satisfaction score and the scores for each domain were significantly higher in the online scoring management system group compared to the paper-based scoring management system group (p<0.001). CONCLUSIONS: a high proportion of the examiners provided positive feedback on the online scoring management system. The online scoring management system saves the time to score, and is more objective, easier to use, and is recommended for implementation. Online scoring management systems can be implemented in nursing education institutions globally to improve scoring efficiency. Additionally, the 20-item satisfaction inventory can serve as a benchmarking tool to assess educators worldwide.

(1) Valid and reliable 20-item questions on the nursing scoring system. (2) A high proportion of the examiners (lecturers) provided positive feedback on the online OSCE. (3) Nursing education institutions may adopt the On-OSCE scoring system to improve scoring. (4) The utilization of On-OSCE can save time, objective, and simplify the scoring process. (5) The On-OSCE scoring system is highly recommended for worldwide implementation.

Change in liking following reduction in sweetness level of carbonated beverages: a randomized controlled parallel trial.

Despite recommendations to reduce sweet-tasting foods and beverage consumption, there is limited understanding of our ability to adapt to a less sweet diet and the optimal method for doing so. Thus, we conducted two parallel, double-blind, randomized controlled trials in the USA and Mexico to investigate whether different methods of reducing sweetness could change sweetness preferences. Over 6 months, habitual consumers of full-sugar sweetened (FSS-CSD) or low-calorie sweetened carbonated soft drinks (LCS-CSD) consumed a full sweetness CSD (Control), CSD with gradually decreasing sweetness levels (StepR), and a reduced sweetness test CSD (DirR). The StepR and DirR methods were similarly effective in helping the USA FSS-CSD cohort maintain their preference for reduced-sweetness CSD, without affecting sweetness intensity perception. However, neither method significantly impacted the sweetness intensity perception or preference of the USA LCS-CSD cohort, and the FSS-CSD and LCS-CSD cohorts in Mexico. Nevertheless, participants from both sweetness reduction groups in all cohorts were more willing to purchase reduced sweetness CSD compared to Control, underscoring the potential for consumer acceptance of less sweet beverages regardless of adaptation strategies.This trial was registered at www.clinicaltrials.gov as NCT04609657 and NCT05010408.

Oral processing of bakery products: An overview of current status and future outlook.

Food oral processing (FOP) is an emerging research topic that allows a better comprehension of the relation between intrinsic food factors (physicochemical and sensory properties), and human physiology and eating behaviours. FOP can then help in the design of novel and healthier food to meet both quality requirements and consumer needs. In this context, this review presents the current state of knowledge and new insights for future research concerning FOP of bakery products. The application of FOP in bakery science is new, with different protocols and related evaluation being applied, as detailed in this review. The current knowledge shows that bread structure and texture, influenced by formulation and process conditions, as well as the crust and shortenings present, impact bread breakdown and bolus formation, sensory perception, and food physiological effects such as glycaemic response, satiation, and satiety. For a better comprehension of oral processing, cross-modal perception between sensory attributes is used to understand consumer perception and this is carried out using both in vivo, and in vitro methods. This review highlighted the great potential of FOP to assist researchers and producers to face the current challenges relating to i - salt, fat and sugar reduction in bakery products to fulfil current food nutrition policies, ii - the design of healthier bakery products, and iii - the development of bakery products for consumers with special dietary requirements and ageing needs. In conclusion, FOP shows great potential to assist in the development of novel and healthier foods to meet actual food nutrition policies and consumer needs and should be more explored in bakery science and production.

The impact of plant-based product denomination on consumer expectations and sensory perception: A study with vegan chocolate dessert.

In recent years, there has been a growing demand for plant-based products from omnivorous consumers seeking a healthier and more sustainable diet, but sensory issues can still impact the consumption experience. Since food denomination and labeling can play a crucial role in consumer expectation and perception, investigating these interactions is essential. Thus, this study investigated the influence of plant-based product denominations on consumer expectations and sensory perceptions. Using descriptive and affective sensory analysis methods, the response of 300 untrained consumers to three variations of product denomination for the same sample of vegan chocolate dessert was evaluated: Vegan Chocolate Mousse (VCM), Chocolate Mousse (CM), and Creamy Coconut Dessert with Cacao (CCDC). The results indicated that the attributes expected by consumers for each denomination did not always correspond to the actual perceptions, particularly in terms of taste and aroma. The attributes highlighted in the consumption expectation varied among the sales denominations, although the perceived attributes did not significantly differ between the names. Furthermore, the addition of the term "vegan" in the name contributed to a greater correspondence between expectation and consumption reality, although the acceptance score did not significantly differ between the denominations. It was also noted that the term "mousse" did not adequately reflect the texture of the products, prompting consumers to suggest replacing the term with "cream." The study reinforces the importance of transparent and informative labeling strategies to promote the acceptance of plant-based foods, thereby encouraging increased consumption frequency of plant-based analogs by non-restricted diet consumers, resulting in a better consumption experience.

Physical, textural, and sensory characteristics of gluten-free cupcakes developed with native and modified by hydrothermal treatment green plantain flours.

Gluten-free diets are characterized by lower nutritional quality. The use of green plantain flour in gluten-free formulations appears as an alternative to overcome this deficiency, considering that green plantains have a relevant content of bioactive compounds, dietary fiber, including resistant starch. The objective of this work was to evaluate the effect of the addition of native and modified by hydrothermal treatment green plantain whole flours in the form of gluten-free cupcakes. The density, yield, and microstructure of the dough, specific volume (SV), height, crumb analysis, color, texture, and sensory acceptability of the cupcakes were evaluated. Partial replacement (40%) of rice flour by native and modified flours produced darker, redder cupcakes, less yellowish and with less color intensity. Sensory analysis revealed higher acceptance for cupcakes with native and modified flours, compared to the control, for appearance, flavor, texture, aroma, and overall acceptance. The native flour was the most viable option, as the cupcake produced with it showed the best values for hardness and chewiness, without changing elasticity and SV, in addition to superior sensory acceptance than the control and similar to cupcakes with other modified flours. PRACTICAL APPLICATION: Pursuing to meet the market demand for gluten-free products, with the cake being one of the most requested products in this market, and taking in account that green banana, from different cultivars, has gained interest for the production of flours. The production of flour and bakery products is of great interest to the food industry, not only because of its flavor and properties but also due to the economic and sustainable viability of producing whole green plantain flour with the potential for application, promoting diversification and innovation in the gluten-free functional products market.

Consumer food environments change over a 5-year period.

OBJECTIVE: Evaluate the 5-year changes in the consumers' food environment in the area of a health promotion service in Brazilian primary health care. Our hypothesis is that the consumers' food environment in the areas with primary healthcare services has changes that may favour healthy eating habits over time. DESIGN: Longitudinal study. SETTING: The territory around the primary healthcare services in Belo Horizonte, Minas Gerais, Brazil. PARTICIPANTS: All food stores and open-air food markets that sell fruits and vegetables around the primary healthcare services in 2013 (n 272) and in 2018 (n 265). RESULTS: Fruit diversity increased by 13·4 % (P < 0·001) and vegetables variety and quality by 16·1 % (P = 0·003) and 12·5 % (P < 0·001), respectively. Corn snacks showed an increase in availability (13·5 %; P = 0·002). The increase in advertising was observed for fruits and vegetables (34·6 %; P < 0·001) and ultra-processed foods (47·6 %; P < 0·001). Supermarkets showed an increase in the Healthy Food Store Index (three points; P < 0·001), while fruits and vegetables stores showed a decrease of one point in the index (P < 0·001). CONCLUSIONS: The unequal changes in the consumers' food environment according to the food stores types demonstrate the importance of food supply policies that promote a healthy environment and favour the maintenance of traditional healthy food retailers.

"Warning: ultra-processed": an online experiment examining the impact of ultra-processed warning labels on consumers' product perceptions and behavioral intentions.

BACKGROUND: Nutrient content and degree of processing are complementary but distinct concepts, and a growing body of evidence shows that ultra-processed foods (UPFs) can have detrimental health effects independently from nutrient content. 10 + countries currently mandate front-of-package labels (FOPL) to inform consumers when products are high in added sugars, saturated fat, and/or sodium. Public health advocates have been calling for the addition of ultra-processed warning labels to these FOPLs, but the extent to which consumers would understand and be influenced by such labels remains unknown. We examined whether the addition of ultra-processed warning labels to existing nutrient warning labels could influence consumers' product perceptions and purchase intentions. METHODS: In 2023, a sample of adults in Brazil (n = 1,004) answered an open-ended question about the meaning of the term "ultra-processed," followed by an online experiment where they saw four ultra-processed products carrying warning labels. Participants were randomly assigned to view either only nutrient warning labels or nutrient plus ultra-processed warning labels. Participants then answered questions about their intentions to purchase the products, product perceptions, and perceived label effectiveness. RESULTS: Most participants (69%) exhibited a moderate understanding of the term "ultra-processed" prior to the experiment. The addition of an ultra-processed warning label led to a higher share of participants who correctly identified the products as UPFs compared to nutrient warning labels alone (Cohen's d = 0.16, p = 0.02). However, the addition of the ultra-processed warning label did not significantly influence purchase intentions, product healthfulness perceptions, or perceived label effectiveness compared to nutrient warning labels alone (all p > 0.05). In exploratory analyses, demographic characteristics and prior understanding of the concept of UPF did not moderate the effect of ultra-processed warning labels. CONCLUSIONS: Ultra-processed warning labels may help consumers better identify UPFs, although they do not seem to influence behavioral intentions and product perceptions beyond the influence already exerted by nutrient warning labels. Future research should examine how ultra-processed warning labels would work for products that do and do not require nutrient warnings, as well as examine the benefits of labeling approaches that signal the health effects of UPFs. TRIAL REGISTRATION: ClinicalTrials.gov, NCT05842460. Prospectively registered March 15th, 2023.

Cooking readiness in stressful times: Navigating food choices for a healthier future.

Food choice is a complex function of preferences and combines a myriad of food-related factors, such as biological, economic, physical, social, and psychological determinants. People's food choices directly affect their health and can have both positive and negative outcomes. For instance, the pandemic may have presented an opportunity to cook more at home, eventually resulting in dietary benefits, health improvements, and reduced stress. Conversely, adverse behavioral, psychological, and physical outcomes, such as overeating, have also been associated with stressful situations. Therefore, the aim of this study is twofold: first, to propose "cooking readiness" as a higher-order construct, in which 'food literacy' and 'cooking skills' correspond to the capability, 'cooking attitudes' reflect the motivation, and the variable 'COVID-19 restrictions' represent the opportunity for consumers to cook and consume healthier food at home. Furthermore, as the pandemic scenario was imposed and caused changes in mental health and emotional mood, the second objective is to explore the relationship between cooking readiness and stress levels in consumers' choices for nutritionally recommended (or non-recommended) food. Cross-country data (Brazil, Denmark) from 1074 consumers was analyzed using structural equation modeling. This study confirms cooking readiness as a higher-order construct, integrating food literacy, cooking skills, and cooking attitudes with pandemic-induced opportunities. Cooking readiness is crucial in promoting healthier eating habits, particularly in Brazil. The stronger tradition of healthier eating in Denmark may mitigate the impact of cooking readiness on reducing non-recommended food consumption. The varying effects of stress on food choices between the two countries underscore the need for tailored public health strategies that consider cultural differences and existing dietary habits. Promoting cooking skills and food literacy, particularly in times of crisis, can be instrumental in supporting healthier food choices and improving public health.

Decreases in purchases of energy, sodium, sugar, and saturated fat 3 years after implementation of the Chilean food labeling and marketing law: An interrupted time series analysis.

BACKGROUND: In 2016, Chile implemented a multiphase set of policies that mandated warning labels, restricted food marketing to children, and banned school sales of foods and beverages high in nutrients of concern ("high-in" foods). Chile's law, particularly the warning label component, set the precedent for a rapid global proliferation of similar policies. While our initial evaluation showed policy-linked decreases in purchases of high-in, a longer-term evaluation is needed, particularly as later phases of Chile's law included stricter nutrient thresholds and introduced a daytime ban on advertising of high-in foods for all audiences. The objective is to evaluate changes in purchases of energy, sugar, sodium, and saturated fat purchased after Phase 2 implementation of the Chilean policies. METHODS AND FINDINGS: This interrupted time series study used longitudinal data on monthly food and beverage purchases from 2,844 Chilean households (138,391 household-months) from July 1, 2013 until June 25, 2019. Nutrition facts panel data from food and beverage packages were linked at the product level and reviewed by nutritionists. Products were considered "high-in" if they contained added sugar, sodium, or saturated fat and exceeded nutrient or calorie thresholds. Using correlated random-effects models and an interrupted time series design, we estimated the nutrient content of food and beverage purchases associated with Phase 1 and Phase 2 compared to a counterfactual scenario based on trends during a 36-month pre-policy timeframe. Compared to the counterfactual, we observed significant decreases in high-in purchases of foods and beverages during Phase 2, including a relative 36.8% reduction in sugar (-30.4 calories/capita/day, 95% CI -34.5, -26.3), a 23.0% relative reduction in energy (-51.6 calories/capita/day, 95% CI -60.7, -42.6), a 21.9% relative reduction in sodium (-85.8 mg/capita/day, 95% CI -105.0, -66.7), and a 15.7% relative reduction in saturated fat (-6.4 calories/capita/day, 95% CI -8.4, -4.3), while purchases of not-high-in foods and drinks increased. Reductions in sugar and energy purchases were driven by beverage purchases, whereas reductions in sodium and saturated fat were driven by foods. Compared to the counterfactual, changes in both high-in purchases and not high-in purchases observed in Phase 2 tended to be larger than changes observed in Phase 1. The pattern of changes in purchases was similar for households of lower versus higher socioeconomic status. A limitation of this study is that some results were sensitive to the use of shorter pre-policy time frames. CONCLUSIONS: Compared to a counterfactual based on a 36-month pre-policy timeframe, Chilean policies on food labeling, marketing, and school food sales led to declines in nutrients of concern during Phase 2 of implementation, particularly from foods and drinks high in nutrients of concern. These declines were sustained or even increased over phases of policy implementation.

The role of culture in the representation of probiotic foods.

Functional foods, and specifically probiotics, are important products present in retail worldwide. Probiotics comprise "live microorganisms that, when administered in adequate amounts, can confer a health benefit on the host". This study aimed to investigate the effect of culture on probiotic foods social representation. A total of 818 consumers from seven countries (Argentina, Brazil, Honduras, Mauritius, Mexico, Peru, and Slovenia) participated in the study. A free word association task was performed with the inductor term "probiotic food," followed by lemmatization, categorization, and prototypical analysis of the social representation. The results indicated that the term health was common in all countries studied, as well as other positive aspects such as benefits, well-being, and functional foods. This study helped to shed light and better understand the role of culture in the social representation of probiotics.

Temporal dominance of Sensations: Do different concepts of "dominance" affect the results?

The purpose of this study was to understand the role of "dominance" definitions in the results of TDS applied to consumers. This study compared two temporal dominance of sensations (TDS) approaches - TDS-I - that attracts the most attention and TDS-II - most intense/strongest sensation - in the context of evaluating artisanal Minas cheeses from the Serra da Canastra and chocolate with different cocoa concentrations samples. TDS curves were constructed and a trajectory-based principal component analysis (PCA) was performed dominance rates at ten equally spaced time points. Additionally, difference curves, multiple factor analysis (MFA) and regression vector coefficient (RV coefficient) were performed to compare the two approaches. The findings showed that the two approaches produced similar results, suggesting that consumers interpret the terms dominant and intense in a similar way during TDS evaluations, the results were even closer at the chocolate study than at the cheese study. However, in both approaches were observed low dominance rates and differences between the sensation perception time, mainly in the evaluation of cheese flavor. This variability may be attributed to the complexity of the cheese's flavor and the varied interpretations of dominance among evaluators. Despite these differences, the approaches showed similar characterizations across the same samples, demonstrating high reproducibility and a strong ability to differentiate between samples. This study demonstrates that the choice between the terms dominant (which captures more attention) or intense (stronger) to guide consumers in performing the sensory test does not significantly influence the results. Consequently, it is possible to adopt greater freedom and flexibility in the terminology used to instruct participants in conducting the test.

Is the Term "Food Consistency" Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization.

The post-pandemic context has changed the modes for collecting data in sensory and consumer science. The objectives of this research were to analyze consumers' associations of food consistency and to study two virtual modes of the Free Word Association test (FWA). This test was administered to 209 consumers (180 women, 29 men, 18-45 years old) asynchronously (i.e. self-administered) and synchronously (i.e. face to face interviews). The Cognitive Salience Index (CSI) was calculated, and the structure of the social representation was analyzed. Correspondence analysis showed that food consistency was a mixture of concepts related to structure, hardness and several aspects of auditory (e.g., Crunchy, Crispy), tactile (e.g. Smooth, Spreadable) and oral texture (e.g., Creamy, Gummy). Slightly consistent food was associated with something soft, liquid or semisolid, and very consistent food to something hard and resistant. Consistent food was more related to "very" than to "slightly consistent." The CSI depended on the stimulus presented (p < 0.05). Regarding the social representation structure, the central core had the highest CSI for all stimuli (CSI ≥ 0.13, p < 0.05). Consumers defined "very consistent, consistent and slightly consistent food" by naming more foods in the synchronous mode than in the asynchronous one. In the asynchronous mode, consumers took more time to complete the test. The virtual FWA test (asynchronous or synchronous) showed some differences in the associations of term consistency, due to the lack of spontaneity in the first minute. It is important to adjust the methodologies to standardize the times in both modes.

Single-Person Households: Insights from a Household Survey of Fruit and Vegetable Purchases.

Despite the efforts made to promote consumption, some countries are not increasing their fruit and vegetable intake, while household structures are undergoing relevant changes. Fruit and vegetable consumption is necessary but not sufficient for a healthy diet. Previous research has linked adequate fruit and vegetable consumption to a lower risk of cardiovascular diseases, type 2 diabetes, and some mental health conditions. Furthermore, millions of deaths are reported annually worldwide due to diets low in fruit and vegetables, highlighting their critical public health importance. This study aims to separately analyze the purchases of fruit and vegetables in single-person households. We used three waves of the Family Budget Survey, Encuesta de Presupuestos Familiares, in Chile, which is nationally representative of urban areas and includes over 10,000 households in each wave. We employed descriptive statistics to examine the characteristics of the head of household and the food shopper as well as the structure, composition, and overall characteristics of households. Additionally, we performed separate analyses for fruit and vegetable purchases, using these variables to determine the marginal effect on the probability of purchasing fruit or vegetables through probit models. Results show that, from 2011-2012 to 2021-2022, the share of households not purchasing fruit and vegetables increased from 5.0% to 8.4% and that, in single-person households, it rose from 11.2% to 19.1%. Male-headed, single-person households with low education and income were more likely not to purchase fruit, and these households also have decreasing vegetable purchases. Additionally, household income significantly impacts fruit purchases but does not significantly affect vegetable purchases. Our findings highlight the importance of considering single-person households as a target population segment for future public policies to promote fruit and vegetable consumption.

Consumers' familiarity level shapes motives and contexts for preparing and consuming dishes.

Consumers' familiarity with foods influences their expectations and experiences upon consumption. Familiarity has mostly been assessed using perceived familiarity when studying single foods. However, foods are often combined to create dishes, complex compositions eaten at various mealtimes. Hence, this paper aimed to study if and how the level of consumers' dish familiarity shapes their motives and preferred contexts for home cooking and consuming three dishes: one traditional dish, one adopted ethnic dish, and one mainly unavailable and unknown ethnic dish. First, we describe the operationalization of familiarity into the qualitative "consumer's dish familiarity index" (CDFI) used to determine participants' familiarity level to the dishes. CDFI includes four indicators (perceived availability, consumer's knowledge, preparation, and consumption). In-depth interviews (n = 27) were conducted with Dutch and Chilean women, as the countries have contrasting levels of immigration and globalization, which are expected to shape their inhabitants' familiarity level with ethnic dishes. Most experienced consumers (high familiarity) mentioned more dishes and individual-related motives to prepare and consume a traditional or an adopted ethnic dish. Social- and individual-related motives were salient when a dish was unknown and/or not previously consumed. Consumers' familiarity level also guided their preferred social context and location when consuming the dishes. A dish barely available will likely be first consumed in a restaurant to try a new dish that is perceived as appetizing to eat. Results showed that convenience, wanting to eat comfort foods, and showing affection to others are important motivators to facilitate the adoption of dishes to be home cooked. PRACTICAL APPLICATION: This paper provides a novel approach to assess consumer familiarity to dishes. The qualitative consumer's dish familiarity index (CDFI) can be used in future investigations to assess and classify consumers into different dish familiarity levels by using four indicators. The outcomes of this study suggest consumers' familiarity level could serve as a reference for designing and/or improving (ethnic) foods and creating marketing campaigns to introduce them into (foreign) countries.

Consumers' beef purchasing behavior across countries.

In 2022, the value of United States (US) beef and beef product exports was $11.7 billion, and the US was the world's largest beef producer and second-largest beef exporter by volume. Therefore, we conducted surveys to evaluate beef purchasing behavior among consumers in important and emerging US beef export markets, including Japan, the United Kingdom (UK), Germany, and Mexico. Results reveal differences in consumers' beef purchasing behavior across countries. Most Mexican consumers purchase beef two-to-three times a week, while consumers in other countries typically purchase it once a week. Using ordered probit models, we examined the factors associated with beef purchase frequency in each country. Japanese consumers who consider price to be an important factor when purchasing beef are less likely to purchase it frequently. German consumers, for whom brands are important when buying beef, are more likely to buy it frequently. British consumers, who consider hormone-free production to be important when purchasing beef, are less likely to buy it frequently. Mexican consumers, who consider grass-fed production to be an important factor when purchasing beef, are less likely to buy it frequently. Across all countries, individuals who purchase beef at supermarkets and from butchers are more likely to purchase it more often. Results also indicate that various consumer demographics are associated with beef purchase frequency across countries. The findings provide valuable insights for stakeholders regarding international consumer beef purchasing behavior.

Tempo de espera no atendimento e internação: satisfação dos usuários e a perspectiva do planejamento e avaliação em saúde / Waiting time for service and hospitalization: user satisfaction and the perspective of planning and health evaluation / Tiempo de espera de servicio y hospitalización: satisfacción del usuario y la perspectiva de la planificación y evaluación en salud

Introdução:A relevância da participação e controle social, promulgados pela Constituição Federal de 1988, garante o exercício da cidadania ao permitir que a população participe ativamente na formulação das políticas públicas de saúde. Neste contexto, surgiram as ouvidorias públicas, com o objetivo de permitir a escuta direta da população, dando protagonismo à sociedade civil.Objetivo:Elaborar um planejamento estratégico e avaliação sobre o tempo de espera por atendimento e internação em um hospital universitário. Metodologia:Trata-se de um estudo ecológico, realizado em junho de 2023 num hospital de ensino no Nordeste do Brasil. Os dados foram obtidos de relatórios da avaliação de usuários atendidos no ambulatório e internação, nos anos de 2016, 2017, 2019 e 2022.Resultados:A partir da análise dos dados foi identificado que há discrepâncias nos índices de satisfação entre os anos estudados. A ausência de detalhes nos relatórios, causa vieses nas pesquisas de satisfação, uma vez que a cada ano é variável o número de usuários pesquisados e o questionário utilizado sofre mudanças nas perguntas, sem justificativa para as alterações. O tempo de espera pelo atendimento e internação foi avaliado e considerado o que obteve piores índices de satisfação.Conclusão:Os resultados deste estudo mostraram que a pesquisa de satisfação com o usuário é uma importante ferramenta de avaliação para a gestão, contudo, há necessidade de um método mais seguro para a execução da avaliação de satisfação. Otempo de espera tem sido uma variávelquefrequentementenão tem atendido de forma satisfatória, sendo necessário identificar e corrigir as causas desse desconforto. Espera-se que este estudo possa contribuir para o fortalecimento da ouvidoria e da pesquisa de satisfação como ferramentas de gestão (AU).

Introduction:The relevance of participation and social control, promulgated by the Federal Constitution of 1988, ensures the exercise of citizenship by allowing the population to participate actively in the formulation of public health policies.In this context, public ombudsmen arise, in order to allow direct listening of the population, giving prominence to civil society.Objective:The study aims to Elaborate a strategic planning and evaluation of the waiting time for care and hospitalization in a university hospital. Methodology:This is an ecological study, carried out in June 2023 in a teaching hospital in Northeast Brazil. Data were obtained from evaluation reports of users treated at the outpatient clinic and hospitalization, in the years 2016, 2017, 2019 and 2022.Results:From the data analysis it was identified that there are discrepancies in the satisfaction rates between the years studied. The absence of methodology described in the reports causes bias in the satisfaction surveys, since each year the number of users surveyed is variable and the questionnaire used undergoes changes in the questions, without justification for the changes. The waiting time for care/hospitalization was considered the one that had the worst satisfaction rates.Conclusion:The results of this study showed that the user satisfaction survey is an important assessment tool for management, however, there is a need for a safer method for carrying out the satisfaction assessment. The waiting time has been a variable that has often not been attended satisfactorily, and it is necessary to identify and correct the causes of this discomfort. It is hoped that this study can contribute to strengthening the ombudsman and the satisfaction survey as management tools (AU).

Introducción:La relevancia de la participación y control social, promulgados por la Constitución Federal de 1988, garantiza el ejercicio de la ciudadanía al permitir que la población participe activamente en la formulación de las políticas públicas de salud.En este contexto, surgen las defensorías públicas, con el objetivo de permitir la escucha directa de la población, dando protagonismo a la sociedad civil.Objetivo:Elaborar una planificación estratégica y evaluación del tiempo de espera para atención y hospitalización en un hospital universitario.Metodología:Se trata de un estudio ecológico, realizado en junio de 2023 en un hospital universitario del Norestede Brasil. Los datos se obtuvieron de informes de evaluación de usuarios atendidos en el ambulatorio y hospitalización, en los años 2016, 2017, 2019 y 2022.Resultados:A partir del análisis de los datos fue identificado que hay discrepancias en los índices de satisfacción entre los años estudiados. La ausencia de metodología descrita en los informes, causa sesgos en las encuestas de satisfacción, una vez que cada año es variable el número de usuarios investigados yel cuestionario utilizado sufre cambios en las preguntas, sin justificación para las alteraciones. El tiempo de espera por la atención/internación fue considerado el que tuvo los peores índices de satisfacción.Conclusión:Los resultados de este estudio mostraron que la encuesta de satisfacción del usuario es una herramienta de evaluación importante para la gestión, sin embargo, existe la necesidad de un método más seguro para llevar a cabo la evaluación de la satisfacción. El tiempo de espera ha sido una variable que muchas veces no ha sido atendida satisfactoriamente, siendo necesario identificar y corregir las causas de este malestar. Se espera que este estudio pueda contribuir a fortalecer la Defensoría del Pueblo y la encuesta de satisfacción como herramientas de gestión (AU).

Using the Theory of Perceived Value to Determine the Willingness to Consume Foods from a Healthy Brand: The Role of Health Consciousness.

Eating low amounts of healthy foods leads to high rates of diet-related diseases. How can we control and reduce the increase in these diseases? One of the recommendations is to improve nutritional competence, which means greater health consciousness. The objective of the present study is to determine the influence of health consciousness on the dimensions of perceived value and their impact on the willingness to consume foods from a healthy brand. Through a non-experimental, cross-sectional, and explanatory study, the responses of 518 participants (men and women) who confirmed being consumers of the healthy brands of food were analyzed. The study included adults aged from 18 to 58 years recruited using non-probability sampling. Data was collected using a self-report form and statistically analyzed using Smart PLS. The findings support that health awareness positively and significantly influences perceived quality value, perceived financial value, perceived social value, and perceived emotional value; contrary to this, it was detected that the perceived financial value does not influence the willingness to consume foods from healthy brands. This study contributes significantly to health science by showing how the theory of perceived value predicts the intention to consume healthy brands, with health consciousness intervening in this prediction. Therefore, it is concluded that the study population that consumes healthy foods has experienced the positive impact of perceived value and reports that the factors that comprise it influence their intention to consume healthy foods.