That SOEs are inefficient is still a consensus in most economic literature. However, in recent studies, more and more arguments are made in favor of the efficiency of SOEs, yet existing empirical studies are mostly ba...That SOEs are inefficient is still a consensus in most economic literature. However, in recent studies, more and more arguments are made in favor of the efficiency of SOEs, yet existing empirical studies are mostly based on production industry data as samples. On the basis of adopting distribution samples and conducting a cross-sector comparison between the production industry and the distribution sector, this paper offers a multi-perspective empirical assessment on the efficiency of SOEs. Through the analysis of major JTnancial indicators and adopting the Data Envelopment Analysis-Malmquist index for total factor productivity comparison, we find that SOEs generally do not have any disadvantage in efficiency and their superior efficiency is particularly pronounced in the distribution sector as compared with production industry. Moreover, the high share and high efficiency of state capital in the wholesale sector needs particular attention. This paper employs case studies to reveal the positive correlation between the assets-heavy operation of state-owned wholesale firms and their profitability. The implications are as follows： policymakers must deliberate prudently before deciding to withdraw or increase state capital in various sectors; in the wholesale sector where state capital is more efficient, the functions of state capital can be bolstered by increasing its presence in the sector,＂ the notion that state capital must be withdrawn from competitive sectors cannot be adopted likely, nor should the benefits of asset-light operation be exaggerated.展开更多
Excess sodium intake is associated with high blood pressure and cardiovascular diseases. This study examined food services in Costa Rica as a major source of sodium. The research included six cafeterias, six fast food...Excess sodium intake is associated with high blood pressure and cardiovascular diseases. This study examined food services in Costa Rica as a major source of sodium. The research included six cafeterias, six fast food establishments, 13 restaurants, and 15 diners using non-probabilistic convenience sampling. Interviews were conducted with workers to assess knowledge, attitudes, and practices regarding salt reduction. The findings were analyzed to determine effective intervention strategies. Participants showed regular knowledge about salt/sodium. While they recognized the link with high blood pressure, understanding of other health problems was limited. Positive attitudes were observed toward healthy cooking and reducing sodium in pre-prepared food, especially in restaurants. Over 70% expressed a desire to reduce salt in food services, with more than 80% indicating a need for staff training, particularly in cafeterias lacking knowledge of low-salt preparations. High-sodium ingredients were prevalent, with saltshakers and sauces readily available. However, some individuals were reluctant to reduce salt/sodium intake, citing concerns about taste, food variety, and customer complaints. Obstacles to reducing salt/sodium levels included limited accessibility and the cost of low-sodium ingredients. The data collection tools and methodologies used in this study can serve as a foundation for future investigations and strategies to reduce salt consumption in food services. The study recommends government support for transforming the gastronomic sector and implementing regulations and knowledge enhancement. Collaboration with the productive sector is crucial for creating healthy environments. This research presents valuable evidence regarding the utilization of salt and sodium in the gastronomic sector, thereby assisting in the decision-making process for public health initiatives and the prevention of non-communicable chronic diseases. It highlights the significance of tackling sodium reduction in food services to encourage the adoption of healthy culinary practices and enhance the overall health of the population.展开更多
文摘That SOEs are inefficient is still a consensus in most economic literature. However, in recent studies, more and more arguments are made in favor of the efficiency of SOEs, yet existing empirical studies are mostly based on production industry data as samples. On the basis of adopting distribution samples and conducting a cross-sector comparison between the production industry and the distribution sector, this paper offers a multi-perspective empirical assessment on the efficiency of SOEs. Through the analysis of major JTnancial indicators and adopting the Data Envelopment Analysis-Malmquist index for total factor productivity comparison, we find that SOEs generally do not have any disadvantage in efficiency and their superior efficiency is particularly pronounced in the distribution sector as compared with production industry. Moreover, the high share and high efficiency of state capital in the wholesale sector needs particular attention. This paper employs case studies to reveal the positive correlation between the assets-heavy operation of state-owned wholesale firms and their profitability. The implications are as follows： policymakers must deliberate prudently before deciding to withdraw or increase state capital in various sectors; in the wholesale sector where state capital is more efficient, the functions of state capital can be bolstered by increasing its presence in the sector,＂ the notion that state capital must be withdrawn from competitive sectors cannot be adopted likely, nor should the benefits of asset-light operation be exaggerated.
文摘Excess sodium intake is associated with high blood pressure and cardiovascular diseases. This study examined food services in Costa Rica as a major source of sodium. The research included six cafeterias, six fast food establishments, 13 restaurants, and 15 diners using non-probabilistic convenience sampling. Interviews were conducted with workers to assess knowledge, attitudes, and practices regarding salt reduction. The findings were analyzed to determine effective intervention strategies. Participants showed regular knowledge about salt/sodium. While they recognized the link with high blood pressure, understanding of other health problems was limited. Positive attitudes were observed toward healthy cooking and reducing sodium in pre-prepared food, especially in restaurants. Over 70% expressed a desire to reduce salt in food services, with more than 80% indicating a need for staff training, particularly in cafeterias lacking knowledge of low-salt preparations. High-sodium ingredients were prevalent, with saltshakers and sauces readily available. However, some individuals were reluctant to reduce salt/sodium intake, citing concerns about taste, food variety, and customer complaints. Obstacles to reducing salt/sodium levels included limited accessibility and the cost of low-sodium ingredients. The data collection tools and methodologies used in this study can serve as a foundation for future investigations and strategies to reduce salt consumption in food services. The study recommends government support for transforming the gastronomic sector and implementing regulations and knowledge enhancement. Collaboration with the productive sector is crucial for creating healthy environments. This research presents valuable evidence regarding the utilization of salt and sodium in the gastronomic sector, thereby assisting in the decision-making process for public health initiatives and the prevention of non-communicable chronic diseases. It highlights the significance of tackling sodium reduction in food services to encourage the adoption of healthy culinary practices and enhance the overall health of the population.
