AIM:This paper aims to develop a data-based semi-quantitative food frequency questionnaire (SQFFQ) covering both urban and rural areas in the Chaoshan region of Guangdong Province, China, for the investigation of rela...AIM:This paper aims to develop a data-based semi-quantitative food frequency questionnaire (SQFFQ) covering both urban and rural areas in the Chaoshan region of Guangdong Province, China, for the investigation of relationships between food intake and lifestyle-related diseases among middle-aged Chinese. METHODS: We recruited 417 subjects from the general population and performed an assessment of the diet, using a 3-d weighed dietary record survey. We employed contribution analysis (CA) and multiple regression analysis (MRA) to select food items covering up to a 90% contribution and a 0.90 R2, respectively. The total number of food items consumed was 523 (443 in the urban and 417 in the rural population) and the intake of 29 nutrients was calculated according to the actual consumption by foods/ recipes. RESULTS: The CA selected 233,194, and 183 foods/recipes for the combined, the urban and the rural areas, respectively, and then 196,157, and 160 were chosen by the MRA. Finally, 125 foods/recipes were selected for the final questionnaire. The frequencies were classified into eight categories and standard portion sizes were also calculated. CONCLUSION: For adoption of the area-specific SQFFQ, validity and reproducibility tests are now planned tc determine how the combined SQFFQ performs in actual assessment of disease risk and benefit.展开更多
One fifth of the population report adverse reactions to food. Reasons for these symptoms are heterogeneous, varying from food allergy, food intolerance, irritable bowel syndrome to somatoform or other mental disorders...One fifth of the population report adverse reactions to food. Reasons for these symptoms are heterogeneous, varying from food allergy, food intolerance, irritable bowel syndrome to somatoform or other mental disorders. Literature reveals a large discrepancy between truly diagnosed food allergy and reports of food allergy symptoms by care seekers. In most studies currently available the characterization of patient groups is incomplete, because they did not distinguish between immunologic reactions and other kinds of food reactions. In analysing these adverse reactions, a thorough physical and psychological diagnostic approach is important. In our qualitative review, we present those diagnostic measures that are evidenced-based as well as clinically useful, and discuss the various psychological dimensions of adverse reactions to food. It is important to acknowledge the complex interplay between body and mind： Adults and children suffering from food allergy show impaired quality of life and a higher level of stress and anxiety. Pavlovian conditioning of adverse reactions plays an important role in maintaining symptoms. The role of personality, mood, or anxiety in food reactions is debatable. Somatoform disorders ought to be identified early to avoid lengthy and fiustrating investigations. A future task will be to improve diagnostic algorithms, to describe psychological aspects in clearly characterised patient subgroups, and to develop strategies for an optimized management of the various types of adverse reactions to food.展开更多
The purpose of this paper is to consider and analyze the profile of modem consumer （careful to consequences of its purchasing decisions in terms of social, ethical and environmental aspects）, in order to identify th...The purpose of this paper is to consider and analyze the profile of modem consumer （careful to consequences of its purchasing decisions in terms of social, ethical and environmental aspects）, in order to identify the role of corporate social responsibility （CSR） for consumer through a study on critical, ethical and responsible purchase of food products. The problem is investigated empirically through a choice experiment method, which is a stated preference method based on a household survey, and through the analysis of the survey on consumer perception. In the food industry, the choice of goods and services requires the consumer decisions that seem to be increasingly dependent on factors not attributable only to the quality/price relationship, instead, they also involve issues directly related to ethics, environment and protection of labor. Today, companies do not limit themselves to undertake CSR, but often they choose to bring the stakeholders aware of such conduct, in an attempt to improve corporate reputation and business results. Therefore, it is to outline a synergy between companies＇ businesses and consumer＇s choice. The findings are based on data from an Italian region, and as such are not directly extendable elsewhere, although they may result to be of interest to other industrialized areas. The paper offers a comprehensive view of relationship between consumers and theme of social responsibility, and how they interface with firms （especially agri-food big companies） and their products; role that CSR plays in relation to the impact it can have on the consumption of food products from buyers; importance that the consumer gives to CSR when purchasing a food product and consumers＇ receptiveness towards sustainable strategies; knowledge degree of particular food categories; consumer willingness to purchase ethically oriented companies＇ products.展开更多
基金Supported by the Science and Technology Project Foundation of Guangdong Province, No. 2003C33706Grant-in-Aid for Scientific Research on Priority Areas (C) from the Ministry of Education, Science, Sports, Culture and Technology, Japan
文摘AIM:This paper aims to develop a data-based semi-quantitative food frequency questionnaire (SQFFQ) covering both urban and rural areas in the Chaoshan region of Guangdong Province, China, for the investigation of relationships between food intake and lifestyle-related diseases among middle-aged Chinese. METHODS: We recruited 417 subjects from the general population and performed an assessment of the diet, using a 3-d weighed dietary record survey. We employed contribution analysis (CA) and multiple regression analysis (MRA) to select food items covering up to a 90% contribution and a 0.90 R2, respectively. The total number of food items consumed was 523 (443 in the urban and 417 in the rural population) and the intake of 29 nutrients was calculated according to the actual consumption by foods/ recipes. RESULTS: The CA selected 233,194, and 183 foods/recipes for the combined, the urban and the rural areas, respectively, and then 196,157, and 160 were chosen by the MRA. Finally, 125 foods/recipes were selected for the final questionnaire. The frequencies were classified into eight categories and standard portion sizes were also calculated. CONCLUSION: For adoption of the area-specific SQFFQ, validity and reproducibility tests are now planned tc determine how the combined SQFFQ performs in actual assessment of disease risk and benefit.
文摘One fifth of the population report adverse reactions to food. Reasons for these symptoms are heterogeneous, varying from food allergy, food intolerance, irritable bowel syndrome to somatoform or other mental disorders. Literature reveals a large discrepancy between truly diagnosed food allergy and reports of food allergy symptoms by care seekers. In most studies currently available the characterization of patient groups is incomplete, because they did not distinguish between immunologic reactions and other kinds of food reactions. In analysing these adverse reactions, a thorough physical and psychological diagnostic approach is important. In our qualitative review, we present those diagnostic measures that are evidenced-based as well as clinically useful, and discuss the various psychological dimensions of adverse reactions to food. It is important to acknowledge the complex interplay between body and mind： Adults and children suffering from food allergy show impaired quality of life and a higher level of stress and anxiety. Pavlovian conditioning of adverse reactions plays an important role in maintaining symptoms. The role of personality, mood, or anxiety in food reactions is debatable. Somatoform disorders ought to be identified early to avoid lengthy and fiustrating investigations. A future task will be to improve diagnostic algorithms, to describe psychological aspects in clearly characterised patient subgroups, and to develop strategies for an optimized management of the various types of adverse reactions to food.
文摘The purpose of this paper is to consider and analyze the profile of modem consumer （careful to consequences of its purchasing decisions in terms of social, ethical and environmental aspects）, in order to identify the role of corporate social responsibility （CSR） for consumer through a study on critical, ethical and responsible purchase of food products. The problem is investigated empirically through a choice experiment method, which is a stated preference method based on a household survey, and through the analysis of the survey on consumer perception. In the food industry, the choice of goods and services requires the consumer decisions that seem to be increasingly dependent on factors not attributable only to the quality/price relationship, instead, they also involve issues directly related to ethics, environment and protection of labor. Today, companies do not limit themselves to undertake CSR, but often they choose to bring the stakeholders aware of such conduct, in an attempt to improve corporate reputation and business results. Therefore, it is to outline a synergy between companies＇ businesses and consumer＇s choice. The findings are based on data from an Italian region, and as such are not directly extendable elsewhere, although they may result to be of interest to other industrialized areas. The paper offers a comprehensive view of relationship between consumers and theme of social responsibility, and how they interface with firms （especially agri-food big companies） and their products; role that CSR plays in relation to the impact it can have on the consumption of food products from buyers; importance that the consumer gives to CSR when purchasing a food product and consumers＇ receptiveness towards sustainable strategies; knowledge degree of particular food categories; consumer willingness to purchase ethically oriented companies＇ products.
