Suchergebnisse

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.

Future sustainable food systems should more efficiently use natural resources and reduce food waste. Upcycled food - foods elevated in value through ingredients otherwise wasted or previously thought inedible - constitutes a new approach contributing to this much needed transition. Successful market launches of such foods requires favourable consumer perception of these products, knowing the factors determining acceptance, and an adequate communicational framing of the new concept. However, consumer perception of upcycled food is yet under-researched, in particular across food categories and countries, and the concept of frugality has not been explored in this context. In a consumer survey assessing the factors of influence on attitude towards upcycled food and with a sample across five Northern and Southern European countries, we show that stressing the aspect of traditional frugality and to appeal to frugal orientation appears a favourable communication frame for upcycled food. Product categories that match with the region are perceived as more favourable. Environmental concern determines attitude while food neophobia acts as a barrier. Our results lead us to recommend that marketing for upcycled food should focus on the environmentally concerned consumer segment and use a framing that communicates the frugality benefit and frugal resource use. Findings further provide insights into the psychology of consumer acceptance and attitudes. These can be used in communicating the nature of upcycled foods to the public and to food consumers.

The literature highlights the importance of insect consumption for nutritional health habits. The increasingly clear legislation, the developed studies demonstrating their nutritional value, and the prospect of overcoming some barriers that have prevented consumers from consuming insects are among the reasons supporting the advantages of consuming insects. The leading determinants of consumption are culture and individual and social beliefs, accessibility to a particular nutritional resource, and individual behavior. The barriers to neophobia were analyzed by evaluating factors of influence and their respective relationship and meaning through quantitative research to measure the significance of the results. To develop a conceptual model that aims to change eating behavior and recognize structural aspects that can be barriers in the process of changing eating behavior, a methodological framework was developed. The methodological framework aimed to identify the characteristics that can be associated with the profile of opinion leaders, and it included a questionnaire which was applied to 213 young people. Moreover, the structural equation model was the statistical technique used. Given the projected population growth and increasing life expectancy, nutrition is a challenge in terms of health, but also in economic, social, and environmental respects. Aiming for sustainability, it is crucial to identify nutritional alternatives within the circular economy.

The literature highlights the importance of insect consumption for nutritional health habits. The increasingly clear legislation, the developed studies demonstrating their nutritional value, and the prospect of overcoming some barriers that have prevented consumers from consuming insects are among the reasons supporting the advantages of consuming insects. The leading determinants of consumption are culture and individual and social beliefs, accessibility to a particular nutritional resource, and individual behavior. The barriers to neophobia were analyzed by evaluating factors of influence and their respective relationship and meaning through quantitative research to measure the significance of the results. To develop a conceptual model that aims to change eating behavior and recognize structural aspects that can be barriers in the process of changing eating behavior, a methodological framework was developed. The methodological framework aimed to identify the characteristics that can be associated with the profile of opinion leaders, and it included a questionnaire which was applied to 213 young people. Moreover, the structural equation model was the statistical technique used. Given the projected population growth and increasing life expectancy, nutrition is a challenge in terms of health, but also in economic, social, and environmental respects. Aiming for sustainability, it is crucial to identify nutritional alternatives within the circular economy. ; info:eu-repo/semantics/publishedVersion

AbstractUsing insects as an alternative protein source is increasingly becoming part of the future food security equation. Westerners tend to be squeamish or phobic about insects; thus, before we can manage this kind of change in the human diet, we need to start by introducing this new protein source into the animal diet. This article investigates the French consumer acceptability of farmed trout fed insect meal instead of fish meal. From an online survey of 327 consumers, the present work set out to identify the determinants of acceptability and determine how information on the benefits of insect meal for fishery resources can change the acceptability. Our statistical analysis highlights three key factors shaping the acceptability of these novel insect‐fed products, namely, being informed, gender and food neophobia. Providing information on the negative effects of overfishing and on insect meal as a viable alternative to fishmeal in aquafeed can improve the acceptability of insects as fish feed. In all, 76% of informed participants would be ready to eat insect‐fed fish against only 64% of uninformed participants. Males appeared readier to eat insect‐fed fish, and the 'Reluctants' class, which represented 8% of our sample, was composed of 78% females. The 'Fans', which represented 41% of our sample, were more likely to be males and individuals with a lower than average food neophobia score.

"The Food and Beverage Industry: Safety, Packaging and Management opens with an exploration of the role of behavioural aspects linked to neophobia and neophilia towards new products and technologies used in the food sector, including faster and more efficient production techniques, new processing technologies, as well as new food packaging materials and technologies. The author depicts some applications of nanotechnology in the food supply chain, the corresponding risks involved, and how the consumer perceives them. In the closing study, 117 alcoholic and non-alcoholic beverages available to consumers in the city of Campinas-SP, Brazil, were evaluated in relation to the use of additives considering the information declared on their labels"--

Future sustainable food systems should more efficiently use natural resources and reduce food waste. Upcycled food – foods elevated in value through ingredients otherwise wasted or previously thought inedible – constitutes a new approach contributing to this much needed transition. Successful market launches of such foods requires favourable consumer perception of these products, knowing the factors determining acceptance, and an adequate communicational framing of the new concept. However, consumer perception of upcycled food is yet under-researched, in particular across food categories and countries, and the concept of frugality has not been explored in this context. In a consumer survey assessing the factors of influence on attitude towards upcycled food and with a sample across five Northern and Southern European countries, we show that stressing the aspect of traditional frugality and to appeal to frugal orientation appears a favourable communication frame for upcycled food. Product categories that match with the region are perceived as more favourable. Environmental concern determines attitude while food neophobia acts as a barrier. Our results lead us to recommend that marketing for upcycled food should focus on the environmentally concerned consumer segment and use a framing that communicates the frugality benefit and frugal resource use. Findings further provide insights into the psychology of consumer acceptance and attitudes. These can be used in communicating the nature of upcycled foods to the public and to food consumers.

Functional beverages have gained increasing market share over the last decade. As the Asia Pacific region is one of the largest and most important markets for functional foods, it is critical when developing and promoting new products that food manufacturers/marketers have a good understanding of the Asia Pacific market, including the legislative requirements and consumers&rsquo ; perceptions of functional beverages. A literature review was undertaken to elucidate legislation criteria and consumers&rsquo ; perceptions of functional beverages in Asia Pacific countries. Topics reviewed included the origin and definitions of functional foods and beverages ; the legislative criteria for functional foods and beverages in four representative countries&mdash ; Australia, New Zealand, China, and Japan ; and consumers&rsquo ; perceptions of functional beverages. There was no concrete definition of &ldquo ; functional food&rdquo ; or &ldquo ; functional beverage&rdquo ; region-wide and correspondingly, the legislative terms and regulatory frameworks for functional foods and beverages varied from country to country and showed divergence due to cultural differences. The systematic review of consumer perceptions of functional beverages showed that product acceptance and purchase intention for different functional beverages was heterogeneous among consumers in the Asian Pacific Region, with many factors playing a role including product attributes (e.g., functional attributes, sensory attributes, and product form) and consumer perceptions (e.g., health motivation, trust in food industry, and food neophobia). The findings from this review will help guide product development and inform marketing strategies for functional beverages targeting the Asia Pacific region by providing information on legislation and consumers&rsquo ; perceptions.

In Western societies, the unfamiliarity with insect-based food is a hindrance for consumption and market development. This may depend on neophobia and reactions of disgust, individual characteristics and socio-cultural background, and risk-perceptions for health and production technologies. In addition, in many European countries, the sale of insects for human consumption is still illegal, although European Union (EU) and the European Food Safety Authority (EFSA) are developing regulatory frameworks and environmental and quality standards. This research aims to advance the knowledge on entomophagy, providing insights to improve consumer acceptance in Italy. This is done by carrying out the characterization of a sample of consumers according to their willingness to taste several types of insect-based food and taking into account the connections among the consumers' features. Thus, the dominance-based rough set approach is applied using the data collected from 310 Italian consumers. This approach provided 206 certain decision rules characterizing the consumers into five groups, showing the consumers' features determining their specific classification. Although many Italian consumers are willing to accept only insects in the form of feed stuffs or supplements, this choice is a first step towards entomophagy. Conversely, young Italian people are a niche market, but they can play a role in changing trends.

'Findings from many interdisciplinary studies have revealed the important roles of nutrition in improving people's physical mental and social health. Among other factors, personality influences the type of food consumed and consequently is predictive of health-related state. The aim of this review is to appraise the available scientific evidence regarding the effect of personality on eating habits, and whether personality traits are associated with behaviors that are conductive to a healthy lifestyle in general. A total of 2237 relevant articles were identified through a literature search, 21 of which were included in this review. Articles involving studies in only children, animal studies, studies on eating disorders, studies with specific types of diets that were clearly unrelated to health issues and studies conducted for marketing purposes were excluded. A variety studies have indicated that personality traits affect both the eating habits and types of diets chosen by individuals, including the preference for healthy or unhealthy foods. The analysis of personality traits indicated that conscientiousness is associated with healthy eating and maintaining health-promoting habits in general. Openness is positively associated with variety in food consumption and negatively associated with "food neophobia". Agreeableness is associated with low meat consumption. Extraversion is associated primarily with the consumption of sweet and salty foods, meat and soft drinks. Finally, neurotic and emotionally unstable people appear to have emotional dietary patterns, which are associated with unhealthy eating habits, such as relatively low fruit and vegetable consumption, and high sugar and saturated fat consumption. However, contradictory results have been found among studies. Interpretation of these results should be weighed against the different cultural environments in which the studies were taken place, and the extremely high heterogeneity among the instruments used to measure personality and eating habits. Future research should clarify whether personality influences eating habits in specific populations, such as individuals with eating disorders.

Received: 16 October 2023 / Accepted: 20 February 2024 / Published: 5 March 2024

The effects of population increase and food production on the environment have prompted various international organizations to focus on the future potential for more environmentally friendly and alternative protein products. One of those alternatives might be edible insects. Entomophagy, the practice of eating insects by humans, is common in some places but has traditionally been shunned in others, such as European countries. The last decade has seen a growing interest from the public and private sectors to the research in the sphere of edible insects, as well as significant steps forward from the legislative perspective. In the EU, edible insects are considered novel foods, therefore a specific request and procedure must be followed to place them in the market; in fact, until now, four requests regarding insects as a novel food have been approved. Insects could also be used as feed for livestock, helping to increase food production without burdening the environment (indirect entomophagy). Market perspectives for the middle of this decade indicate that most of the demand will be from the feed sector (as pet food or livestock feed production). Undoubtedly, this sector is gaining momentum and its potential relies not only in food, but also in feed in the context of a circular economy.

The effects of population increase and food production on the environment have prompted various international organizations to focus on the future potential for more environmentally friendly and alternative protein products. One of those alternatives might be edible insects. Entomophagy, the practice of eating insects by humans, is common in some places but has traditionally been shunned in others, such as European countries. The last decade has seen a growing interest from the public and private sectors to the research in the sphere of edible insects, as well as significant steps forward from the legislative perspective. In the EU, edible insects are considered novel foods, therefore a specific request and procedure must be followed to place them in the market; in fact, until now, four requests regarding insects as a novel food have been approved. Insects could also be used as feed for livestock, helping to increase food production without burdening the environment (indirect entomophagy). Market perspectives for the middle of this decade indicate that most of the demand will be from the feed sector (as pet food or livestock feed production). Undoubtedly, this sector is gaining momentum and its potential relies not only in food, but also in feed in the context of a circular economy.

Using animals in food and food production systems is one of many drivers of novel zoonoses. Moving toward less dependence on animal proteins is a possible avenue for reducing pandemic risk, but we think that Wiebers & Feigin's proposed change to food policy (phasing out animal meat production) is unrealistic in its political achievability and its current capacity to feed the world in a cost-effective and sustainable manner. We suggest that improvements in communication strategies, precipitated by developments in computational cognitive neuroscience, can lead the way to a safer future and are feasible now.

Eating habits develop during the first years of a child's life, children learn what, when, and how much to eat through direct experience with food and by observing the eating habits of others. The aim of this study is to get a clear picture of the Eating program Healthy, starting from the planning, implementation, supervision, and evaluation as a case study of nutrition education; to get information about the advantages, disadvantages and effects of implementing a healthy eating program for children. This research was conducted through a case study with qualitative data analysed using Miles and Huberman techniques. Sample of children in Ananda Islāmic School Kindergarten. The results showed the Healthy Eating program could be implemented well, the diet was quite varied and could be considered a healthy and nutritious food. The visible impact is the emotion of pleasure experienced by children, children become fond of eating vegetables, and make children disciplined and responsible. Inadequate results were found due to the limitations of an adequate kitchen for cooking healthy food, such as cooking activities still carried out by the cook himself at the Foundation's house which is located not far from the school place; use of melamine and plastic cutlery for food; the spoon and fork used already uses aluminium material but still does not match its size; does not involve nutritionists. Keywords: Early Childhood, Eating Healthy Program References: Bandura, A. (1977). Social learning theory. Englewood Cliffs: Prentice-Hall. Bandura, Albert. (2004). Health promotion by social cognitive means. Health Education and Behavior, 31(2), 143–164. https://doi.org/10.1177/1090198104263660 Battjes-Fries, M. C. E., Haveman-Nies, A., Renes, R. J., Meester, H. J., & Van'T Veer, P. (2015). Effect of the Dutch school-based education programme "Taste Lessons" on behavioural determinants of taste acceptance and healthy eating: A quasi-experimental study. Public Health Nutrition, 18(12), 2231–2241. https://doi.org/10.1017/S1368980014003012 Birch, L., Savage, J. S., & Ventura, A. (2007). Influences on the Development of Children's Eating Behaviours: From Infancy to Adolescence. Canadian Journal of Dietetic Practice and Research : A Publication of Dietitians of Canada = Revue Canadienne de La Pratique et de La Recherche En Dietetique : Une Publication Des Dietetistes Du Canada, 68(1), s1– s56. Retrieved from http://www.ncbi.nlm.nih.gov/pubmed/19430591%0Ahttp://www.pubmedcentral.nih.gov/a rticlerender.fcgi?artid=PMC2678872 Coulthard, H., Williamson, I., Palfreyman, Z., & Lyttle, S. (2018). Evaluation of a pilot sensory play intervention to increase fruit acceptance in preschool children. Appetite, 120, 609–615. https://doi.org/10.1016/j.appet.2017.10.011 Coulthard, Helen, & Sealy, A. (2017). Play with your food! Sensory play is associated with tasting of fruits and vegetables in preschool children. Appetite, 113, 84–90. https://doi.org/10.1016/j.appet.2017.02.003 Crain, W. C. (2005). Theories of development: Concepts and applications. Upper Saddle River: Pearson Prentice Hall. Dazeley, P., Houston-Price, C., & Hill, C. (2012). Should healthy eating programmes incorporate interaction with foods in different sensory modalities? A review of the evidence. British Journal of Nutrition, 108(5), 769–777. https://doi.org/10.1017/S0007114511007343 Derscheid, L. E., Umoren, J., Kim, S. Y., Henry, B. W., & Zittel, L. L. (2010). Early childhood teachers' and staff members' perceptions of nutrition and physical activity practices for preschoolers. Journal of Research in Childhood Education, 24(3), 248–265. https://doi.org/10.1080/02568543.2010.487405 Eliassen, E. K. (2011). The impact of teachers and families on young children's eating behaviors. YC Young Children, 66(2), 84–89. Elliott, E., Isaacs, M., & Chugani, C. (2010). Promoting Self-Efficacy in Early Career Teachers: A Principal's Guide for Differentiated Mentoring and Supervision. Florida Journal of Educational Administration & Policy, 4(1), 131–146. Emm, S., Harris, J., Halterman, J., Chvilicek, S., & Bishop, C. (2019). Increasing Fruit and Vegetable Intake with Reservation and Off-reservation Kindergarten Students in Nevada. Journal of Agriculture, Food Systems, and Community Development, 9, 1–10. https://doi.org/10.5304/jafscd.2019.09b.014 Flynn, M. A. T. (2015). Empowering people to be healthier: Public health nutrition through the Ottawa Charter. Proceedings of the Nutrition Society, 74(3), 303–312. https://doi.org/10.1017/S002966511400161X Franciscato, S. J., Janson, G., Machado, R., Lauris, J. R. P., de Andrade, S. M. J., & Fisberg, M. (2019). Impact of the nutrition education Program Nutriamigos® on levels of awareness on healthy eating habits in school-aged children. Journal of Human Growth and Development, 29(3), 390–402. https://doi.org/10.7322/jhgd.v29.9538 Froehlich Chow, A., & Humbert, M. L. (2014). Perceptions of early childhood educators: Factors influencing the promotion of physical activity opportunities in Canadian rural care centers. Child Indicators Research, 7(1), 57–73. https://doi.org/10.1007/s12187-013-9202-x Graham, H., Feenstra, G., Evans, A. M., & Zidenberg-Cherr, S. (2002). Healthy Eating Habits in Children. California Agriculture, 58(4), 200–205. Gucciardi, E., Nagel, R., Szwiega, S., Chow, B. Y. Y., Barker, C., Nezon, J., . Butler, A. (2019). Evaluation of a Sensory-Based Food Education Program on Fruit and V egetable Consumption among Kindergarten Children. Journal of Child Nutrition & Management, 43(1). Holley, C. E., Farrow, C., & Haycraft, E. (2017). A Systematic Review of Methods for Increasing Vegetable Consumption in Early Childhood. Current Nutrition Reports, 6(2), 157–170. https://doi.org/10.1007/s13668-017-0202-1 Hoppu, U., Prinz, M., Ojansivu, P., Laaksonen, O., & Sandell, M. A. (2015). Impact of sensory- based food education in kindergarten on willingness to eat vegetables and berries. Food and Nutrition Research, 59, 1–8. https://doi.org/10.3402/fnr.v59.28795 Jarpe-Ratner, E., Folkens, S., Sharma, S., Daro, D., & Edens, N. K. (2016). An Experiential Cooking and Nutrition Education Program Increases Cooking Self-Efficacy and Vegetable Consumption in Children in Grades 3–8. Journal of Nutrition Education and Behavior, 48(10), 697-705.e1. https://doi.org/10.1016/j.jneb.2016.07.021 Jones, A. M., & Zidenberg-Cherr, S. (2015). Exploring Nutrition Education Resources and Barriers, and Nutrition Knowledge in Teachers in California. Journal of Nutrition Education and Behavior, 47(2), 162–169. https://doi.org/10.1016/j.jneb.2014.06.011 Jung, T., Huang, J., Eagan, L., & Oldenburg, D. (2019). Influence of school-based nutrition education program on healthy eating literacy and healthy food choice among primary school children. International Journal of Health Promotion and Education, 57(2), 67–81. https://doi.org/10.1080/14635240.2018.1552177 Lwin, M. O., Malik, S., Ridwan, H., & Sum Au, C. S. (2017). Media exposure and parental mediation on fast-food consumption among children in metropolitan and suburban Indonesian. Asia Pacific Journal of Clinical Nutrition, 26(5), 899–905. https://doi.org/10.6133/apjcn.122016.04 Mc Kenna, & L, M. (2010). Policy Options to Support Healthy Eating in Schools. Canadian Journal of Public Health, 101(2), S14–S18. https://doi.org/10.1007/BF03405619 Menkes, R. PERATURAN MENTERI KESEHATAN REPUBLIK INDONESIA NOMOR 41 TAHUN 2014. , Menteri Kesehatan Republik Indonesia § (2014). Mitsopoulou, A. V., Magriplis, E., Dimakopoulos, I., Karageorgou, D., Bakogianni, I., Micha, R., . Zampelas, A. (2019). Association of meal and snack patterns with micronutrient intakes among Greek children and adolescents: data from the Hellenic National Nutrition and Health Survey. Journal of Human Nutrition and Dietetics, 32(4), 455–467. https://doi.org/10.1111/jhn.12639 Moffitt, A. (2019). Early Childhood Educators and the Development of Family Literacy Programs: A Qualitative Case Study. ProQuest Dissertations and Theses, 96. Retrieved from http://proxy.mul.missouri.edu/login?url=https://search.proquest.com/docview/2242479347 ?accountid=14576%0Ahttps://library.missouri.edu/findit?genre=dissertations+%26+theses &title=Early+Childhood+Educators+and+the+Development+of+Family+Literacy+Progra ms%3A+ Mustonen, S., & Tuorila, H. (2010). Sensory education decreases food neophobia score and encourages trying unfamiliar foods in 8-12-year-old children. Food Quality and Preference, 21(4), 353–360. https://doi.org/10.1016/j.foodqual.2009.09.001 Myszkowska-Ryciak, J., & Harton, A. (2019). Eating healthy, growing healthy: Outcome evaluation of the nutrition education program optimizing the nutritional value of preschool menus, Poland. Nutrients, 11(10), 1–17. https://doi.org/10.3390/nu11102438 Nekitsing, C., Hetherington, M. M., & Blundell-Birtill, P. (2018). Developing Healthy Food Preferences in Preschool Children Through Taste Exposure, Sensory Learning, and Nutrition Education. Current Obesity Reports, 7(1), 60–67. https://doi.org/10.1007/s13679- 018-0297-8 Noura, M. S. pd. (2018). Child nutrition programs in kindergarten schools implemented by the governmental sector and global nutrition consulting companies: A systematic review. Current Research in Nutrition and Food Science, 6(3), 656–663. https://doi.org/10.12944/CRNFSJ.6.3.07 Oh, S. M., Yu, Y. L., Choi, H. I., & Kim, K. W. (2012). Implementation and Evaluation of Nutrition Education Programs Focusing on Increasing Vegetables, Fruits and Dairy Foods Consumption for Preschool Children. Korean Journal of Community Nutrition, 17(5), 517. https://doi.org/10.5720/kjcn.2012.17.5.517 Osera, T., Tsutie, S., & Kobayashi, M. (2016). Using Soybean Products in School Lunch for Health Education may improve Children's Attitude and Guardians' Knowledge in Kindergarten. Journal of Child and Adolescent Behaviour, 04(05). https://doi.org/10.4172/2375-4494.1000310 Park, B. K., & Cho, M. S. (2016). Taste education reduces food neophobia and increases willingness to try novel foods in school children. Nutrition Research and Practice, 10(2), 221–228. https://doi.org/10.4162/nrp.2016.10.2.221 Pendidikan, K., & Kebudayaan, D. A. N. Menteri Pendidikan Dan Kebudayaan Republik Indonesia Nomor 137 Tahun 2013 Tentang Standar Nasional Pendidikan Anak Usia Dini. , (2015). Prima, E., Yuliantina, I., Nurfadillah, Handayani, I., Riana, & Ganesa, R. eni. (2017). Layanan Kesehatan,Gizi dan Perawatan. Jakarta: Direktorat Pembinaan Pendidikan Anak Usia Dini Direktorat Jenderal Pendidikan Anak Usia Dini dan Pendidikan Masyarakat Kementerian Pendidikan dan Kebudayaan. Resor, J., Hegde, A. V., & Stage, V. C. (2020). Pre-service early childhood educators' perceived barriers and supports to nutrition education. Journal of Early Childhood Teacher Education, 00(00), 1–17. https://doi.org/10.1080/10901027.2020.1740841 Rizqie Aulianaca5804p200-169314. (2011). Gizi Seimbang Dan Makanan Sehat Untuk Anak Usia Dini. Journal of Nutrition and Food Research, 2(1), 1–12. Retrieved from http://staff.uny.ac.id/sites/default/files/pengabdian/rizqie-auliana-dra-mkes/gizi-seimbang- dan-makanan-sehat-untuk-anak-usia-dini.pdf Sandell, M., Mikkelsen, B. E., Lyytikäinen, A., Ojansivu, P., Hoppu, U., Hillgrén, A., & Lagström, H. (2016). Future for food education of children. Futures, 83, 15–23. https://doi.org/10.1016/j.futures.2016.04.006 Schanzenbach, D. W., & Thorn, B. (2019). Food Support Programs and Their Impacts on Young Children. Health Affairs, (march). Retrieved from https://www.healthaffairs.org/briefs Schmitt, S. A., Bryant, L. M., Korucu, I., Kirkham, L., Katare, B., & Benjamin, T. (2019). The effects of a nutrition education curriculum on improving young children's fruit and vegetable preferences and nutrition and health knowledge. Public Health Nutrition, 22(1), 28–34. https://doi.org/10.1017/S1368980018002586 Sekiyama, M., Roosita, K., & Ohtsuka, R. (2012). Snack foods consumption contributes to poor nutrition of rural children in West Java, Indonesia. Asia Pacific Journal of Clinical Nutrition, 21(4), 558–567. https://doi.org/10.6133/apjcn.2012.21.4.11 Sepp, H., & Ho, K. (2016). Food as a tool for learning in everyday activities at preschool exploratory study from Sweden. Food & Nurtition Research, 1, 1–7. Shor, R., & Friedman, A. (2009). Integration of nutrition-related components by early childhood education professionals into their individual work with children at risk. Early Child Development and Care, 179(4), 477–486. https://doi.org/10.1080/03004430701269218 Taylor, C. M., & Emmett, P. M. (2019). Picky eating in children: Causes and consequences. Proceedings of the Nutrition Society, 78(2), 161–169. https://doi.org/10.1017/S0029665118002586 Taylor, C. M., Steer, C. D., Hays, N. P., & Emmett, P. M. (2019). Growth and body composition in children who are picky eaters: a longitudinal view. European Journal of Clinical Nutrition, 73(6), 869–878. https://doi.org/10.1038/s41430-018-0250-7 Unusan, N. (2007). Effects of a food and nutrition course on the self-reported knowledge and behavior of preschool teacher candidates. Early Childhood Education Journal, 34(5), 323– 327. https://doi.org/10.1007/s10643-006-0116-9 Usfar, A. A., Iswarawanti, D. N., Davelyna, D., & Dillon, D. (2010). Food and Personal Hygiene Perceptions and Practices among Caregivers Whose Children Have Diarrhea: A Qualitative Study of Urban Mothers in Tangerang, Indonesia. Journal of Nutrition Education and Behavior, 42(1), 33–40. https://doi.org/10.1016/j.jneb.2009.03.003 Witt, K. E., & Dunn, C. (2012). Increasing Fruit and V egetable Consumption among Preschoolers: Evaluation of Color Me Healthy. Journal of Nutrition Education and Behavior, 44(2), 107–113. https://doi.org/10.1016/j.jneb.2011.01.002

The consumption of store brands is increasing in the European Union. In Spain it represents 12.4% of the total food shopping. In order to understand this phenomenon better a consumer study was undertaken using 610 consumers from all over Catalonia. The consumers filled in a questionnaire made up of 32 questions based on a simplified model of the Theory of Reasoned Action of Fishbein and Ajzen. The components included in the model were Past Behaviour (2 questions), Attitudes (5 questions), Beliefs (9 questions) and their Evaluations, simplified Neophobia/Neophilia scale (4 questions) and the importance of the special offers. The salient beliefs were obtained from two previous focus groups: one group of professionals and one group of consumers. The results obtained showed a good internal consistency (Cronbach alpha coefficient) in all the multi-item components of the model except for the beliefs. A non-unitary structure of beliefs was detected, although it does not represent a serious problem since consumers do not necessarily have to show consistent beliefs. Most consumers believe that store brands are reliable, different from the brands of the manufacturer and are good value for money. Their quality perception depends on the store, and in general, when the price is the same, the brand of the manufacturer is chosen in accordance with its higher quality image. In several components of the model a clear consumer segmentation was observed depending on the sex of the consumer. In general, women showed a more positive attitude towards store brands than men. Beliefs were bad predictors of attitude, probably due to their non-unitary structure. The most important component in the model predicting behavioural intention was attitude, special offers also being a significant factor. Based on the results obtained, it seems that consumers have clear beliefs about store brands, but probably at the supermarket they will behave in ways that do not necessarily correspond with their beliefs. ; Peer Reviewed ; Postprint (published version)