“Consumer Perception of Sustainability Attributes in Organic and Local Food”
Author(s): Annunziata Azzurra*, Mariani Angela.
Background: Although sustainable food consumption is gaining growing importance on the international agenda, research on this subject is still quite fragmented and most studies analyse single aspects of sustainable food consumption with particular reference to environmental sustainability. In addition, the literature highlights the need to take account of the strong heterogeneity of consumers in studying sustainable behaviour. Identifying consumer segments with common profiles, needs and values is essential for developing effective communication strategies to promote sustainability in food consumption.
“Motives Underlying Healthy and Unhealthy Eating Among University Students in Mauritius”
Author(s): Ruvina Seebun, Fawzi M. Mahomoodally, Anwar H. Subratty, Deerajen Ramasawmy.
Panoply of influences operates to shape particular food choices. Thus, probing into the drivers of people’s healthy food choices is primordial to addressing the public health issue of obesity. The aim of the current study was to investigate the factors that influence University students’ choice for healthy and unhealthy foods. For the cross-sectional study, data using a structured questionnaire were collected from a stratified sample of 370 students at the University of Mauritius. Both descriptive and inferential statistical tools namely factor analysis, Pearson correlations and independent sample t-tests were used for data analysis. Choice decisions were affected by various factors. Students who attached significantly more importance to health, weight control and natural content ate more healthily as opposed to those who were influenced by the social & physical factor. Decisions to choose foods varied significantly with respect to gender. Girls considered factors such as health, weight control, convenience and attitude to be more important and ate more healthily as opposed to boys (p < 0.05). Health benefits derived from foods were perceived as the predominant food motive for students believed that their current diets were nutritionally adequate. These results are salient for health professionals and suggest that interventions should be geared to increase awareness about the nutritional inadequacy of diets consumed by University students and should specifically target boys. To the best of one’s knowledge, this is the only explicit research on food motives of University of Mauritius students.
“We all know that National Nutrition Week is being observed from 1st to 7th September. The main objective of this event highlights the importance to learn and spread awareness about the importance of child nutrition. Moreover, this week is surrounded by the notion that is to intensify awareness generation on the importance of nutrition for health,which directly and indirectly puts significant impact on the productivity, development and economic growth, eventually affecting the Nation’s Development”
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National Nutrition Week is observed annually from 1st September to 7th September to make people aware about importance of nutrition, health and wellbeing. This week the world shares tips, researches and learnings about the food and the nutritional value of everything we consume.
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