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Consumer Awareness Of And Perceptions Toward Nutritional Content And Labeling Of Red Meats Poultry And Finfish
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Book Synopsis Consumer Awareness of and Perceptions Toward Nutritional Content and Labeling of Red Meats, Poultry and Finfish by : Mario Alberto Piedra
Download or read book Consumer Awareness of and Perceptions Toward Nutritional Content and Labeling of Red Meats, Poultry and Finfish written by Mario Alberto Piedra and published by . This book was released on 1994 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Consumer Perceptions Toward Nutritional Content and Labeling of Red Meats, Poultry and Finfish by : Alvin R. Schupp
Download or read book Consumer Perceptions Toward Nutritional Content and Labeling of Red Meats, Poultry and Finfish written by Alvin R. Schupp and published by . This book was released on 1995 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book D.A.E. Research Report written by and published by . This book was released on 1963 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Meat and Poultry Products written by and published by . This book was released on 1981 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Nutrition Labeling of Meat and Poultry Products by :
Download or read book Nutrition Labeling of Meat and Poultry Products written by and published by . This book was released on 1992 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Summarizes the principal methodology and findings of a study conducted by Research Triangle Institute. The objective of the study was to obtain information on consumer attitudes, viewpoints, and perceptions of nutrition information on food products and to assess the implications for potential nutrition information policies. The following six questions represent the main topical areas addressed by the study: what is the relative importance of nutrition content and information; how frequently do consumers look at nutrition labels while grocery shopping; why do consumers read nutrition labels; what inferences do consumers draw from the presence or absence of labels; how do consumers feel about nutrition information being provided at different stages of preparation; do consumers use/understand uniform descriptors?
Book Synopsis Nutrition Labels and Meat by : American Meat Institute
Download or read book Nutrition Labels and Meat written by American Meat Institute and published by . This book was released on 1992 with total page 39 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Louisiana Agricultural Experiment Station. Department of Agricultural Economics and Agribusiness Publisher : ISBN 13 : Total Pages :650 pages Book Rating :4.E/5 ( download)
Book Synopsis D.A.E. Mimeographed Circular by : Louisiana Agricultural Experiment Station. Department of Agricultural Economics and Agribusiness
Download or read book D.A.E. Mimeographed Circular written by Louisiana Agricultural Experiment Station. Department of Agricultural Economics and Agribusiness and published by . This book was released on 1994 with total page 650 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :United States. Food and Drug Administration. Bureau of Foods. Division of Consumer Studies Publisher : ISBN 13 : Total Pages :228 pages Book Rating :4.:/5 ( download)
Book Synopsis FDA Consumer Nutrition Knowledge Study by : United States. Food and Drug Administration. Bureau of Foods. Division of Consumer Studies
Download or read book FDA Consumer Nutrition Knowledge Study written by United States. Food and Drug Administration. Bureau of Foods. Division of Consumer Studies and published by . This book was released on 1976 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Consumer Perception of Beef, Pork, Lamb, Chicken, and Fish by : Kaitlyn Elizabeth Grimshaw
Download or read book Consumer Perception of Beef, Pork, Lamb, Chicken, and Fish written by Kaitlyn Elizabeth Grimshaw and published by . This book was released on 2013 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the greatest challenges to developing successful marketing strategies in the food sector is gaining a better understanding of the diversity of consumer needs (Onwezen et al., 2012). It is important to understand consumer perceptions of beef, pork, lamb, chicken, and fish regarding consumption levels, price, nutrition, animal handling, and animal welfare to help the industry educate and market to consumers, as well as understand perceived misconceptions. Moral and ethical beliefs, consisting of concerns for animal welfare, are reported as main reasons to avoid meat (Hoek et al., 2004). Consumers view high animal welfare standards at the production stage as an indicator that the resulting food is safe, healthy and of high quality (Verbeke et al., 2010). To gain a better understanding of consumer perceptions, an online survey was developed utilizing Qualtrics Q University Survey software (Qualtrics Labs, Inc., Provo, UT, United States). A total of 1,602 surveys were completed. Data was analyzed utilizing PROC Mixed procedure of SAS (v9.3, SAS Institute, Cary, NC). Data was also analyzed using PROC Factor to determine factor analysis and Principal Component Analysis (PCA). Three consumer groups were determined: protein eaters, fish-only eaters, and vegetable-only eaters. Econometric analysis was also conducted using the Multinomial Logit (MNL) Model with STATA Statistics/Data Analysis (v12, StataCorp, College Station, TX). This model was designed to explain choice of protein eaters, fish-only, and vegetarian consumers. Varying levels of significance (P > z ≤ 0.01, 0.05, and 0.1) were used. Three groups were identified: protein eaters, fish-only, and vegetable protein-only. Consumer groups from both statistical analyses were evaluated for perceptions of beef, pork, lamb, chicken, and fish healthfulness, animal handling and animal welfare. The data indicated that females were less likely to consume animal protein by 4.4% while consumers with a history of family disease were more likely to consume animal protein by 3.3%. As income level increased, likelihood of consuming protein decreased for income levels of $30,000-$59,000 (9.9%), $60,000-$99,000 (9.4%), and $100,000-$199,000 (5.9%), respectively. Thirty-six percent of consumers indicated animal welfare was somewhat important, while another 22% and 11% responded that it was very important and extremely important, respectively. When asked how often they purchased natural/organic, grass-fed, and free-range/cage-free products, 50%, 60%, and 63%, respectively, indicated they purchased these products less than once every 2-3 months. Although consumers were emotionally invested in animal welfare, those emotions did not necessarily reflect purchasing habits. The electronic version of this dissertation is accessible from http://hdl.handle.net/1969.1/151396
Author :United States. Food Safety and Inspection Service. Standards and Labeling Division Publisher : ISBN 13 : Total Pages :366 pages Book Rating :4.:/5 (31 download)
Book Synopsis Standards and Labeling Policy Book by : United States. Food Safety and Inspection Service. Standards and Labeling Division
Download or read book Standards and Labeling Policy Book written by United States. Food Safety and Inspection Service. Standards and Labeling Division and published by . This book was released on 1991 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Handbook of Meat, Poultry and Seafood Quality by : Leo M. L. Nollet
Download or read book Handbook of Meat, Poultry and Seafood Quality written by Leo M. L. Nollet and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 739 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
Book Synopsis Food Standards and Labeling Policy Book by : U. S. Department of Agriculture
Download or read book Food Standards and Labeling Policy Book written by U. S. Department of Agriculture and published by . This book was released on 2017-08-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Policy Book is assembled in dictionary form and may be used in conjunction with the Meat and Poultry Inspection Regulations and the Meat and Poultry Inspection Manual, Directives and Notices. It is a composite of policy and day-to-day labeling decision, many of which do not appear in the above publications. They are subject to change and therefore a periodic updating of this book will take place. Note: Red Meat -- Required percentages of meat required for red meat products are shown on the basis of fresh uncooked weight unless otherwise indicated. For purposes of this Policy Book, whenever the terms beef, pork, lamb, mutton, or veal are used they indicate the use of skeletal muscle tissue from the named species (9 CFR 301.2). Note: Poultry-- Required percentages for poultry products are based on a cooked deboned basis unless otherwise stated. When the standards indicate "poultry", the skin and fat are not to exceed natural proportions per (9 CFR 381.117(d)).
Book Synopsis Influence of Colour-coded Nutrition Labels on Perceived Healthfulness by : Marta Gismano
Download or read book Influence of Colour-coded Nutrition Labels on Perceived Healthfulness written by Marta Gismano and published by . This book was released on 2015 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Background: In order to tackle rising obesity rate and health related diseases, in June 2013 the UK government introduced voluntary traffic light labels to help consumers make healthier food choices. The colour-coded system tells people at a glance if the product they are thinking about buying has a high (red), medium (amber) or low (green) content of fat, salt and sugar. After the label intervention, some Mediterranean European countries have objected that colours may influence consumers choices, harming exports of red-labelled products such as cheese, olive oil and salami. Purpose: The purpose of this thesis is to explore whether and how the colours employed in the traffic light label -specifically, red and green- might influence consumer perceptions on product s healthfulness. This paper will investigate whether green labels convey healthfulness perception no matter the actual nutrient content and whether red labels can dissuade consumers willingness to buy. Method: A quantitative approach was used to gather primary data by means of an online questionnaire. The survey was spread via social media and personal contacts. First, frequencies counts were presented for each question, then chi square test, cross- tabulation, factorial analysis and cluster analysis were applied. Findings: The research showed that consumers were not induced to choose poor nutrition food in the green label condition, whereas a preference for food with more green lights was observed in the traffic light label condition. The majority of health conscious consumers did not choose relatively poor nutrition foods in the green label condition. Moreover, consumers were confused about the meaning of red traffic light and most of health conscious consumers misinterpreted it as try not to eat this product . Keywords: Food labelling, colour, colour perception, health knowledge, nutrition policy.
Book Synopsis Nutrition Labeling by : Committee on the Nutrition Components of Food Labeling
Download or read book Nutrition Labeling written by Committee on the Nutrition Components of Food Labeling and published by . This book was released on 1990-01-15 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: This book offers a thorough examination of current nutrition labeling practices and the need to make labeling policy consistent with recent dietary recommendations from the U.S. Surgeon General and the National Research Council. Several recommend ations are presented including: expanding nutrition labeling to many foods that do not currently provide this information; making federal labeling requirements uniform; updating the nutrient content and format of food labels; redefining "serving size"; managing the proliferation of descriptors such as "lite," "no cholesterol," and "fiber rich"; and facilitating reform through legislation and regulation.
Book Synopsis Poultry Labeling by : Eleni L. Parsons
Download or read book Poultry Labeling written by Eleni L. Parsons and published by . This book was released on 2019 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt: The purpose of this study was to determine the knowledge, perceptions, and preferences of adolescents in regard to the labeling of poultry products. The theory of planned behavior (TPB) and Elaboration Likelihood Model (ELM) were used to display the relationship of perceptions, attitude, and behavior intentions. Quantitative data was collected in a descriptive research design. The population included youth, aged 14 -- 18 years, involved in the Arkansas 4-H State O'Rama competition (N = 400). The sample (n = 80) ensured a 90% confidence interval of the population. Data was collected by administering paper surveys that addressed four product labels including no added hormones, non-GMO project verified, USDA organic, and no antibiotics ever. The sample consisted primarily of white (81.7%; n = 67), females (64.6%; n = 53), who lived on a farm (59.8%; n = 49). There was a correlation between responses of understanding and trust (r = .247). Although perceived understanding was rated 70% for each of the labels, actual knowledge was determined to be 45%. Analysis of preference resulted in an ideal combination of $1.89 + USDA organic + no hormones added + non-GMO and produced a utility score of .537. Although label claims played a role in participant's choices, price remained the most important aspect of the choices. The gap found between actual knowledge and perceived understanding of participants shows room for improvement in food literacy education. Along with confidence as a consumer, knowledge in food literacy will increase trust in products, brands, and labels even when labels were present on the products, participants chose the product with the lowest price. These adolescents placed a high priority on taste, price, and nutritional benefit. Suggestions for further research include using this instrument to conduct research with different demographics, labels, or products.
Download or read book 1993 IFT Annual Meeting written by and published by . This book was released on 1993 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Flavorful Facts on Meat and Poultry Labels by :
Download or read book Flavorful Facts on Meat and Poultry Labels written by and published by . This book was released on 1997 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents the full-text, online version of the consumer publication "Flavorful Facts on Meat and Poultry Labels," published by the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) in February 1997. Notes that the FSIS is located in Washington, D.C. Provides information about flavoring ingredients listed under the general categories of natural flavoring, flavors, and spices. Explains that it is important to know the content of flavoring because of health and religious reasons. Includes information about monosodium glutamate (MSG) and hydrolyzed animal or vegetable protein. Posts contact information for the Meat and Poultry Hotline via a toll-free telephone number. Links to the home pages of the USDA and the FSIS.
