bluuebunny/crossref_metadata_2025_split huggingface dataset:
Expenditure patterns on food and non food items of Khayelitsha households, Western Cape, South Africa
Authors: Maliwichi L.L. , Bourne L. , Mokoena L. 
Published: May 2003

Food insecurity or lack of access to adequate and nutritious food is a major determinant of under‐nutrition. Expenditure patterns accompanied by unemployment, low level of education, inflation and high food prices have a direct negative impact on food availability within households (Moller, 1997). Ghany and Schwenk (1993) found that as household income increases, the proportion of expenditures on food decreases, the proportion of expenditures on clothing, rent, fuel, and light stayed the same and that of sundries increased.The aim of this study was to investigate household expenditure patterns on food and non‐food items in Khayelitsha. A total of 20 households (10 from the formal and 10 from the informal settlements) were randomly selected from those willing to participate in the study. A questionnaire with open ended and closed questions was used to collect data. The questionnaire comprised four sections namely: biographical information, socio‐economic information which used wealth quintiles to assess households’ social economic status, total expenditure information and a food/hunger scale was used to assess households’ food availability.The findings revealed that households from informal settlements spent more money (62.2%) as a proportion of their income on food compared to households from the formal settlement (39%). There was higher unemployment rate (100%) at the informal settlement compared to the formal settlement (40%). Wealth quintiles scales did not reflect the social status of the households as equipment and assets owned by households were only used as fallback position during times of economic hardships.Households used different purchasing strategies; food and non‐food items were mainly purchased from outside the township (60%). Forty percent of the households bought their items from local shops and spazas because they allowed them to buy items whenever little money was available or to take items on credit. All the respondents preferred to buy bread and small items from spazas and local shops. Prices of items in the spazas and local shops were higher compared to prices of items in bigger shops outside the townships.The food/hunger scale and wealth quintiles showed that informal settlement households were more food insecure (as they were all unemployed and about 50% of the households ran out of food always) and had fewer assets compared to the formal settlement households.The implications of these findings underscore the need to improve socio‐economic conditions of low resource households through empowerment programs. These programs can be in the form of training in management/decision making, work related skills/literacy (to help them access formal employment), business management/income generation skills (to help them to be self‐employed), budgeting, and food gardening. This approach can help to increase the resource base and alleviate food insecurity in low resource households.
Participation of working women in decision‐making process as consumer
Authors: Bhatti S. , Srivastava R. 
Published: May 2003

In a world where the role of women in decision‐making is seldom adequately appreciated, they make a remarkable contribution due to their hard work and sense of confidence. It is observed that women are mostly involved in repetitive and monotonous household work irrespective of the fact that they share most of family responsibilities and perform a wide range of duties in and outside home. On the other hand men perform activities, which require skills, but there is sufficient evidence, which show a clear, although slow shift of stereotype sex roles.In early societies, decision‐making was predominantly done by menfolk being the breadwinner of the family. With modernization and education women have been empowered to make the best use of human and non‐human resources in management of the family with respect to efficient use of time and energy. So, a study was undertaken to know how far the working women of Faridkot district participate in the decision‐making process with the following objectives:

to find out the level of participation of working women in the decision‐making process as consumer.
(b) to find out the level of difficulty among working women at different steps of the decision‐making process.

The present investigation pertaining to Faridkot district of Punjab state of India was exploratory in nature. A sample of 100 working women was selected by simple random sampling procedure. The responses were recorded through a well structured and pretested questionnaire including an index developed to measure level of participation and difficulty as realized by working women in the decision‐making process. After collecting the data, it was analysed by employing simple statistical tests like frequency percentagesThe important findings emanated out of the present investigation are as follows:

Most of the respondents were middle aged, educated up to graduation level, having nuclear family, small size of family with monthly income more than Rs.5000.00. It was also observed that majority of the respondents were in the teaching and medical professions.
Working women were found to be involved more in the case of food items (79.0–93.0%) as compared to non‐food items (6.0–46.0%) with an exception of their major participation (78.0%) at the stage of identifying the problem in case of non‐food items.
The study revealed that the time consumed at various steps of consumer decision‐making process is minimum for most of the steps in case of food items but moderate to maximum in case of non‐food items. But for analysing the alternatives the time consumed was moderate to maximum for both the categories.
Findings also revealed that difficulty level was from moderate to high (32.0–98.0%) in most of the steps in case of food items whereas, in case of non‐food items it was from low to high (11.0–78.0%)
Consumer Network Wales
Authors: Kurowska Sheila 
Published: May 2003

The Welsh Consumer Council launched its online interactive consumer network in July 2001 with the aim of linking up individual consumers across the country, stimulating discussion and debate on consumer issues and strengthening the voice of consumers in Wales.By October 2002, the network had recruited 300 members. The Council aims to reach a membership of 1000 by 2004. As well as individual consumers, the network has recruited 34 voluntary and community organisations that are committed to working with the Council to ensure that disadvantaged consumers without home Internet access can participate in the networkAt the heart of the network is a bilingual discussion area within the Council's one‐stop consumer information website where members can post their views, comments and observations on any consumer issue that concerns them. Over the past year, lively discussions have developed on subjects as diverse as IT and electronic communications, customer call centres, recycling, money‐making schemes and energy saving in the home. Early in 2002, the network began to run regular online surveys on topical consumer issues. The first survey asked about members’ experiences of returning goods and their knowledge of consumer rights. The second asked about members’ attitudes to recycling and reducing waste. Both surveys received a high level of response and provided valuable and up to date information on the experiences and views of consumers from all parts of Wales on these important issues.The continuing expansion of the consumer network is central to the Council work in helping to foster a consumer movement in Wales which is informed, responsible, demanding and assertive.
Food deserts – an example of social exclusion?
Authors: Strugnell Chris , Furey Sinead , Farley Heather 
Published: May 2003

The   ‘food   desert’  is   a   fairly   recent   phenomenon   with   emotive and  political  overtones.  It  has  been  described  as  an  area  of social deprivation where people do not have easy access to healthy   and   affordable   food.   Northern   Ireland   has   undergone a retail revolution with the arrival of the UK mainland multiples, the   spatial   restructuring   of   the   retailing   industry   to   edge‐of‐town   sites   and   the   associated   effects   on   town   centre   food stores. The research initiative has been considerable in Britain but deficient in Northern Ireland; hence the urgent need for this studyThis study investigated the food accessibility and ultimate potential existence of food deserts in both rural and urban areas of Northern Ireland using microstudies of four provincial towns. The research methodology was both intensive and extensive using perceptual and experiential evidence of principal shoppers from 1094 Northern Ireland households. The study allowed for the validation of results via a varied range of research tools, e.g. case studies, focus groups, interviews, observations and an extensive questionnaire.Results indicated that certain consumer cohorts (particularly the car‐less and lower income consumers) were excluded from equitable shopping provision. Evidence suggested that urban consumers might exist in somewhat self‐imposed food deserts, exacerbated by the fact that consumers on lower incomes shopped locally and more frequently than their higher income counterparts. Low‐income family units also exhibited lower levels of cooking skills, and therefore tended to purchase convenience foods from higher priced local retail outlets. Shopping basket analyses revealed the price disparities that existed within store types and between towns while consumer focus groups qualified the extent of consumer disadvantage experienced by vulnerable consumer groups. While no town or area was assigned the label ‘food desert’ areas of low provision could be identified with worrying signs that food access was ultimately disparate and inequitable. This situation is likely to worsen as the full effects of the retail revolution are realised. Recommendations suggest incremental changes to effect long‐term change and an interdisciplinary approach is foreseen as the optimal way to address the problem. Control of retail developments is seen as essential in town planning together with the control of retail monopolies in such areas.
Lone parents, food choice and empowerment
Authors: Meadows Mark 
Published: May 2003

An extensive body of evidence exists linking low income, poor diet and poor health (Graham, 1993; Dowler and Calvert, 1995; Parker, 1998). In response to this the UK government has long claimed the reason for such inequalities is not because of income per se, but is underpinned by lack of knowledge and skills and as such has focused much attention on the role of small scale community based educational initiatives. These initiatives however, can only be successful if those whom they are targeted at are motivated to become involved. To achieve change it has to be recognised that change is possible, but perhaps more importantly, that change is needed.Previous research has produced quantifiable evidence as to the quality of diet and it has also produced qualitative support of the difficulties faced by low income groups in attaining diet quality, but in many cases has not necessarily described the perception of diet quality amongst low income groups, and the influences upon such perceptions. If diet is not perceived to be nutritionally inadequate it may be the case that those whom initiatives would hope to influence do not feel the need to become involved.Using a mixed methodology, evidence is provided from a cohort of lone parents that suggests a confusion may exist between what constitutes a balanced diet as opposed to a healthy diet, or indeed a good diet as opposed to a bad diet. Evidence further demonstrates that many of the food choice decisions made by lone parents are linked to evaluations of the quality of parenting they provide. As such, choices are made subject to social norms yet lack of self‐efficacy prevents many lone parents from challenging societal prescriptions. The paper concludes that knowledge alone may not be enough to facilitate an improvement in diet quality for this group and that this may only be achieved if knowledge and empowerment are addressed simultaneously.
Value conflicts in food ethics – causes and possible resolutions
Authors: Schröder M.J.A. , McEachern M.G. 
Published: May 2003

Ethical attitudes in relation to meat purchases were studied among urban and rural consumers in Scotland. All subjects perceived at least some ethical issues in relation to animal production systems, in particular, systems keeping animals in close confinement. Welfare friendly production systems were viewed as adding value to a food, but this value was not necessarily realisable to producers if purchases occurred only when foods were on special offer. Statements made by a particular individual were often contradictory, revealing ambivalence, unresolved value conflicts and a general lack of involvement in the nature of meat production. A number of barriers to the establishment of stable attitudes and behaviours in relation to the ethical treatment of food animals were identified, including a lack of transparency of competing production systems, problems with product availability and a general aversion to confront animal production. Whilst adequate labelling implies that labels are transparent and revealing all the essential features of a food, this is not the case with most farm assurance quality marks. Free‐range chicken may be widely available as a complete carcass, but portions often are not. Attitude‐inconsistent purchasing behaviours were thereby related to a lack of perceived control on the part of the purchaser in certain food choice scenarios.A key finding of the study is that individuals can hold two views on animal welfare. On the one hand, they may think as citizens influencing societal standards, and on the other, as consumers at the point of purchase. As citizens, they support the notion of animals being entitled to a good life, as meat consumers, they avoid the mental connection with the live animal. The paper explores this citizen/consumer relationship and strategies used by consumers to resolve any resultant value conflicts. Lessons for public and commercial policy are highlighted in the context of the Curry Report (2002), which advocates more effective market segmentation where markets are finely attuned to their customers, with the development of higher‐level assurance schemes based on the existing ‘Little Red Tractor’ standard.
Risk management behaviour by the Northern Ireland food consumer
Authors: Nelson Roy 
Published: May 2003

The   main   criteria   that   consumers   use   during   the   decision making process when purchasing food has traditionally been a combination of prices, incomes, taste and social attitudes, with price being seen as the main determinant. However in the past 10 years risk has become a ‘new’ criterion that can affect the consumer's decision whether or not to purchase a particular food item. The effect of the increased awareness of risk has been observed during the numerous food scares in the last decade and in trends for the demand for foods that connote a healthy image.This research, carried out in Northern Ireland, looked at how consumers quantified and managed risk. The research involved 202 primary food consumers and identified the factors that were perceived to be important from both a societal and a personal perspective.Using principal component and cluster analysis societal food risks were seen as either processing or dietary and personal food risks were seen as either extrinsic or intrinsic. Further investigation into the attributes of the personal risk revealed a three‐factor solution described as fear, involvement and newness.Although these factors cannot be used as predictors of the risk associated with a particular food, they help to describe and explain how the risk may be managed. The relationship between two of the factors, involvement and fear, provides a framework for understanding the way consumers manage their perception of the risk, particularly of high‐risk items. Consumer and scientific knowledge of the risk in question, and the degree of control over the risk were seen as important. The conceptualisation of the mechanism by which risks are processed and acted upon provides information regarding risk management and communication strategies that should be employed by educators, food retailers and government policy makers.
Development of a food and health strategy for Cardiff
Authors: Whitear Bruce , Morgan Maria Z. , Fairchild Ruth M. 
Published: May 2003

This keynote address will cover the background to, research involved in and presentation of a Food and Health Strategy for Cardiff.The work involved:

A rapid appraisal of over 20 initiatives, which promote the availability and consumption of safe, healthy and sustainable food within Cardiff.
Recommendations for membership of a food and health strategy working party.
The preparation of a framework document as a starting point for the working party.
The meeting of the working party and key‐stakeholders to produce a final strategy for Cardiff incorporating sustainable development, food quality, safety and hygiene, food availability, education and nutrition.
Ensuring that the Cardiff strategy reflected the broad aims and objectives of already existing pertinent documents, e.g. National Service Framework for Coronary Heart Disease, National Service Framework for Diabetes, Nutrition Strategy for Wales, Cardiff Strategy for a Healthy City, A Community Strategy for Cardiff, Local Sustainability Strategy for Cardiff.

The presentation will consist of key findings in terms of best practice, evaluation of successful initiatives and intercollaborative working.
Social marketing and consumers’ experience of lipophobia
Authors: Askegaard Søren 
Published: May 2003

Modern societies are lipophobic: they express a deep anxiety about fat and fatness. On the other hand, the public discourses about health and well being, though biased towards lipophobia, are far from unanimous. The general question is how consumers experience and negotiate contradictory messages of hedonism and ascetics from commercial and governmental agents? This study more specifically examines the hypothesis that the governmental campaigns and official messages mediated through TV, newspapers and other media are largely failing their target, since they tend to have the biggest impact on people, that do not have a serious weight problem, but who nevertheless perceive themselves to be overweight. This is investigated through an adapted use of the Zaltman Metaphor Elicitation Technique approach with 20 younger female informants as well as a set of interviews with selected medical and political experts and representatives of consumer groups.The results provide a culturally rooted image of consumers’ fat intake and dietary practices as well as an attempt to de‐stigmatise consumers’ body imagery, informing future food policies and the food industry's satisfaction of public and private interests in consumers’ dietary patterns. This ends up in a critique of a certain approach to social marketing in the food domain. Rather than focusing on informational campaigns spreading messages that are already known to most people, more efforts should be put into the basic build‐up of a better general food culture – one that stresses quality over quantity and which is lipo‐conscious rather than lipophobic.
Involving consumers in peer‐facilitated home‐based food hygiene training
Authors: Stevenson L. , Duval M. 
Published: May 2003

A community‐based food hygiene initiative was piloted in the Toxteth–Granby area of Liverpool between December 2001 and March 2002. The project aimed to increase awareness and behaviour, related to poor food purchase, storage and handling practices,     by     actively     involving     members of the local community in home‐based peer‐facilitated training.Facilitators (23) were actively recruited from within the Toxteth–Granby community, and undertook a 4‐day induction and training programme, which included successful completion of the CIEH Basic Food Hygiene course. Facilitators subsequently recruited and visited nearly 1000 households (992) within the Toxteth–Granby electoral ward, undertook an observation sheet, a detailed questionnaire, and spent approximately 1 hour delivering food hygiene training. Facilitators returned to all households within an 8‐week period, and completed further observation sheets and questionnaires, for use in a comparative analysis. Facilitators and householders received incentives for their involvement in the project.Analysis of the data collected showed that general awareness of a range of food hygiene issues was high (such as hand washing before handling food), and most participants (73.8%) were able to recognise the main symptoms of food borne disease. As a result of the home‐based hygiene training there were significant changes in knowledge, attitudes, and food handling practices, including the use of refrigerators, purchase of chilled and frozen foods, washing or peeling of fruits and vegetables, and the cooking of meat‐based products.The project demonstrates that it is possible for communities to improve their food hygiene awareness and food handling behaviours through home‐based peer‐facilitated training programmes, with minimal input from professionals.
Consumers’ attitudes, knowledge, self‐reported and actual hand washing behaviour: a challenge for designers of intervention materials
Authors: Clayton D.A. , Griffith C.J. , Price P. 
Published: May 2003

Cross contamination by microbial pathogens in the kitchen environment may play an important role in many cases of food borne illnesses. Hand washing has been shown to be one of the most important factors in controlling the spread of microorganisms and in preventing the spread of disease. However, educational campaigns such as distribution of information leaflets, workshops, performance feedback and lectures have been, at best, associated with a transient improvement in compliance rates. In addition, the majority of research investigating UK consumers’ food safety behaviour has examined self‐reported as opposed to actual hand washing behaviour.This research utilises psychological theory in an attempt to understand how one might design a more effective hand washing campaign. Social cognition models were utilised to explore the relationship between consumers’ knowledge, attitudes, self‐reported and actual hand washing behaviour. The research was conducted in two stages. Firstly, salient beliefs of 100 consumers towards food safety were obtained using open‐ended questions. Secondly, the food handling practices of 40 consumers were observed and their food safety attitudes and knowledge determined using structured questionnaires.All the participants were knowledgeable about hand washing techniques, intended to wash their hands and generally had positive attitudes towards the importance of washing their hands. However, none of the participants adequately washed their hands on all appropriate occasions. The attitude statement results suggest measures of perceived behavioural control, perceived barriers and perceived risk may provide developers of food safety intervention materials with more useful information compared with measures of consumers’ knowledge or intention. Issues of habit and optimistic bias also need to be given consideration when designing intervention materials to change hand washing behaviour of consumers.