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Frontiers in Veterinary Science, 2023 IntroductionDeveloping a technology for fodder trees and shrubs tailored to farmers’ preferences is best done with their input, perceptions, and interests in mind.ObjectiveThe research aimed to determine farmer preferences for indigenous legumes, fodder ...
Yisehak Kechero Kebede
exaly +5 more sources
Does the Valuation of Nutritional Claims Differ among Consumers? Insights from Spain [PDF]
Nutrients, 2017 The presence in the market of food products with nutritional claims is increasing. The objective of this paper is to assess consumers’ valuation of some nutritional claims (‘high in fiber’ and ‘reduced saturated fat’) in a European country and to test for differences among consumers.
Azucena Gracia
exaly +5 more sources
VALUATION OF THE NUTRITIONAL MATRIX BY PHYTASE AND SOY GUM IN THE DIET FORMULATION FOR BROILER CHICKENS [PDF]
Revista Caatinga, 2020 ABSTRACT The study was carried out with the objective of evaluating whether the valorisation of the nutritional matrix by the addition of the enzyme phytase and soy gum, in isolation or in association in the formulation of broiler chicken diets compromises the performance in the phase of 7 to 42 days of age and can be economically viable. Seven hundred
Antonio Laurentiz +2 more
exaly +6 more sources
Valuation of nutritional and health claims for yoghurts in Spain: A hedonic price approach
Spanish Journal of Agricultural Research, 2018 This article investigates price effects of nutritional claims (NC) and health claims (HC), in addition to other attributes, on yoghurts in the Spanish market.
Petjon Ballco, Tiziana de-Magistris
doaj +6 more sources
Consumer valuation of European nutritional and health claims: Do taste and attention matter? [PDF]
Food Quality and Preference, 2020 Abstract Healthier eating and convenience are two important and often divergent aspects of contemporary diet patterns. With the intention of guiding consumers to make more informed food purchase decisions, policy makers, such as the European Union, emphasize the need to shift dietary patterns toward healthier food by introducing nutritional claims ...
Vincenzina Caputo +2 more
exaly +2 more sources
ON CONSUMERS' VALUATION OF NUTRITION INFORMATION
Bulletin of Economic Research, 2009 ABSTRACTThe European Union (EU) is contemplating regulations requiring mandatory provision of nutritional information on food products. This study analyses consumers' valuation of nutritional information using data collected from a field survey. The results generally suggest that consumers value and are willing to pay about 5.9 percent of the original ...
Andreas Drichoutis +1 more
exaly +3 more sources
From attributes to value: Neural correlates of a front-of-package label on food decision-making - An fMRI study. [PDF]
PLoS ONEDiet-related chronic illnesses, such as obesity and diabetes, pose major global health challenges. To promote healthier choices, policymakers have introduced nudges like front-of-package labels such as the Nutri-Score, which simplify nutritional ...
Negin Javaheri +4 more
doaj +2 more sources
Financial accessibility of school meals: evidence from parental willingness to co-pay in the UK [PDF]
Frontiers in Public HealthBackgroundSchool meals are an established population-level intervention to improve dietary intake and reduce health inequalities, yet expanding access is constrained by affordability barriers.
Bisola Osifowora +7 more
doaj +2 more sources
Métodos de valoración del estado nutricional Methods of valuation of the nutritional condition
Nutrición Hospitalaria, 2010 Este artículo de revisión pretende abordar una descripción detallada de los aspectos más importantes para realizar el diagnóstico nutricional de un individuo sano o enfermo a nivel individual o colectivo; mediante la aplicación de métodos validados, que ...
P. Ravasco, H. Anderson, F. Mardones
doaj +1 more source
Discover FoodKachri (Cucumis callosus Rottl.) is nutrient-dense yet underutilized due to its antinutrients and strong astringent flavor. Four mild processing routes were evaluated: ultrasonication, microwave heating, blanching, and alkali soaking, against raw kachri ...
Jaza Maqbl Alshammari +2 more
doaj +2 more sources