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The promulgation of the Divestiture Act of 1998 that banned all the commercial activities of the People's Liberation Army (PLA) raises two questions: what does this development say about China's civil-military relations, and what explains the Chinese military's agreement to divest itself of its enterprises? This article contends that neither the symbiotic model nor Huntingtonian objective control explains the outcome. What has happened in China can be characterized as strategic subjective control, a mechanism that has two distinctive features. First, Chinese civil-military relations are unique in that the civilian leaders have promoted military professionalism by retaining the means of subjective civilian control. Second, the kind of subjective mechanism at work in China has evolved from charismatic to institutional subjective control. Both the initial development of the commercial activities of the PLA and the divestiture are best explained in terms of the grand-national strategy and economic reform.

As sodium and sugar intake in South Korea exceed recommended levels, the government and food industry have been attempting to reduce the amount of sodium and sugar in the food products. In line with these efforts, this study sought to examine how the purchase intention for low-sodium/low-sugar products vary based on consumers&rsquo ; previous choices of low-sodium/low-sugar products and other consumer-related factors. For this study, two online survey-based experiments were conducted: one using soy sauce to represent a sodium-based product and the other using yogurt to represent a sugar-based product. The significant variables that influenced the purchase intention for both were the consumers&rsquo ; previous low-sodium/low-sugar product choices and their propensity for food neophobia. Consumers who had previously selected regular products showed a lower intention to purchase low-sodium soy sauce or low-sugar yogurt. In addition, those who had a strong tendency toward food neophobia also had a significantly lower purchase intention for these products. Moreover, the lower the consumer&prime ; s unhealthy = tasty intuition (UTI), the higher the purchase intention for the low-sodium soy sauce, but UTI did not act as a significant variable for the low-sugar yogurt. These results demonstrate that government interventions for low-sodium products and low-sugar products should be differentiated.

Introduction / Mingjiang Li and Dongmin Lee -- Part one: China's soft and hard power in East Asia -- Part two: China and major power strategic interactions -- Part three: China's strategic approach to East Asian regionalism -- Part four: Cross-Taiwan strait relations and strategic impact on China and East Asia -- Part five: China and maritime strategic order in East Asia

As sodium and sugar intake in South Korea exceed recommended levels, the government and food industry have been attempting to reduce the amount of sodium and sugar in the food products. In line with these efforts, this study sought to examine how the purchase intention for low-sodium/low-sugar products vary based on consumers' previous choices of low-sodium/low-sugar products and other consumer-related factors. For this study, two online survey-based experiments were conducted: one using soy sauce to represent a sodium-based product and the other using yogurt to represent a sugar-based product. The significant variables that influenced the purchase intention for both were the consumers' previous low-sodium/low-sugar product choices and their propensity for food neophobia. Consumers who had previously selected regular products showed a lower intention to purchase low-sodium soy sauce or low-sugar yogurt. In addition, those who had a strong tendency toward food neophobia also had a significantly lower purchase intention for these products. Moreover, the lower the consumer′s unhealthy = tasty intuition (UTI), the higher the purchase intention for the low-sodium soy sauce, but UTI did not act as a significant variable for the low-sugar yogurt. These results demonstrate that government interventions for low-sodium products and low-sugar products should be differentiated.