ABSTRACT
This study examined the awareness, understanding, attitudes, and purchase intention regarding food labeling on bakery products in the context of health consciousness. The purpose of the study was to provide basic data for bakery product labeling, which has been insufficient to date, and to develop measures to expand the labeling system. The results of the study showed that higher subjective understanding and better attitude towards bakery food labeling can positively increase the purchase intention. We believe that the bakery industry needs to promote food labeling proactively, while also developing products addressing health concerns. This study is also valuable to academia because it provides insights into the relationship between the consumer's understanding of and attitudes towards nutritional information and purchase intention. In addition, it is beneficial to the bakery industry because it establishes marketing strategies that increase the purchase intent among both consumers with high health consciousness and those who infrequently purchase baked goods.
Subject(s)
Consciousness , Food Labeling , Intention , Marketing , Product LabelingABSTRACT
PURPOSE: The purpose of this study was to investigate the stress, dietary habits, dietary behaviors, and health-related behavior of nurses. METHOD: The subjects of this study were 161 nurses studying at a cyber university. The general characteristics, stress, dietary habits, dietary behaviors, and health-related behavior of the subjects were surveyed using a self-administered questionnaire in October, 2010. The subjects were divided into two groups according to the working pattern: shift workers (n = 110) and non-shift workers (n = 51). RESULTS: In the general characteristics, there were significant differences in marriage, monthly income, employment type, and job satisfaction between the two groups. Total stress score did not differ significantly between the two groups. In dietary habits, significant differences in meal regularity, skipping meals, skipping reasons, having regular mealtimes, frequency of snack and the snack time between shift workers and non-shift workers (p<0.05). Total score of dietary behaviors in shift workers was significantly lower than that in non-shift workers (p<0.05). Score of shift workers in taking three meals per day regularly was significantly lower than that of non-shift workers. In health-related behavior, a significant difference in sleeping time was observed between shift workers and non-shift workers. Dietary behavior showed negative correlation with shift work (r = 0.176) and positive correlation with health consciousness (r = 0.210) and perceived health status (r = 0.198) in subjects after adjustment for age, marriage, monthly income, and employment type (p < 0.05). Multiple regression analysis revealed that shift work, health consciousness, and perceived health status affected dietary behavior in subjects. CONCLUSION: These results indicate that shift working nurses had poor dietary habits and dietary behaviors, and these dietary behaviors are affected by their shift work, health consciousness, and perceive health status.
Subject(s)
Consciousness , Employment , Feeding Behavior , Job Satisfaction , Marriage , Meals , Surveys and Questionnaires , SnacksABSTRACT
Ante las necesidades de salud de nuestros pueblos, el limitado acceso a los servicios privados y la crisis que presenciamos en la prestación de servicios de salud por parte del Estado, es urgente buscar políticas alternativas para las prácticas de salud. A este respecto en este trabajo analizamos críticamente los fundamentos de una propuesta de educación en salud, orientada al desarrollo de la conciencia salubrista, que consideramos debe ser el aspecto central de una nueva política de salud. La propuesta se enmarca en los esfuerzos actuales de salud preventiva y de empoderamiento personal y comunitario en cuestiones de salud. Se concibe la conciencia salubrista como una competencia humana general que hace posible el desarrollo de autonomía, personal y comunitaria, es decir, de las personas cuidar de sí mismas en asuntos de salud...
In the context of the health needs of our countries, the limited access to private health services and the crisis that we whiteness in the State as a health services provider, it is urgent to search for an alternative policy for health practices. In this respect we analyze in this paper the foundations and main component of a proposal of health education oriented towards the development of health consciousness, which we considered must be the central aspect of a new health policy. The proposal is framed within the actual international efforts for health prevention and personal and communitarian empowerment in heath issues. We conceived health consciousness as a human general capacity or competence that makes possible for individual persons and communities to develop health autonomy, which is the capacity to take care of themselves in relation to health issues...
Subject(s)
Professional Autonomy , Professional Competence , ConscienceABSTRACT
Objective To investigate the relationship of diet habits and health consciousness with essential hypertension in the rural residents of different economic levels in Hebei Province. Methods Cases aged 35-year old and over from Jizhou,Hebei province were selected by means of random stratified sampling in different economic levels. Results The crude prevalence rates were 44.93% in lower economic level and 36.55% in higher economic level. There were significant differences in prevalence rates of hypertension between the different economic levels(?2=31.846,P
ABSTRACT
This study was performed to investigate the stress level and health-related behaviors of nurses and to provide basic information for developing educational programs in the health care field. The subjects of this study were 197 nurses and 94 nursing assistants working at hospitals in the Kyung-nam area. A survey was conducted using a self-administered questionnaire in November, 2002. The results were as follows : The average age and work experience of the subjects were 26.9 and 5.6 years, respectively. The number of respondents in the shift and non-shift operations was equally distributed. The mean height and weight were 161.2 cm and 52.7 kg, respectively. Even though the average body mass index (BMI) and obesity index were normal in the subjects, 9.2% of the subjects were overweight/obese, while 28.9% of the subjects were under weight, according to the obesity index. The mean score of stress was 27.5 +/- 4.6 out of 50 points. Most of the subjects were highly stressed about the amount of their work, problems regarding their future, and relationships with their superiors. With regard to changes in food intake due to stress, 44.1% showed an increased intake, while 32.3% showed a reduced intake. The degree of health consciousness of the married nurses, those over 36 years of age, and those with over 10 years of nursing experience was significantly higher than that of the unmarried nurses, those under 35 years of age, and those with under 10 years of nursing experience (p < 0.01). Fifty-one point three percent of the subjects thought their health status was unhealthy. Fifty-seven percent of the subjects had tried weight control. Their main reason for trying weight control was to have a slender figure (62.3%), and their methods of weight control were moderation in intake (45.6%), exercise and dieting (36.9%). TV/radio (49.5%) and newspaper/magazines (47.1%) were the primary sources of nutritional and health information for the subjects, and professional (25.1%) and the internet (13.4%) were ranked relatively highly. The food components of most concern to the subjects during meal time were (in order of importance) fats (51.9%), calories (40.2%) and salt (35.1%). The subjects considered 'taking a rest' (73.5%) as the most important factor in maintaining an optimal health status, followed by self-relaxation (56.4%), moderation in diet (39.5), bathing or using a sauna (25.7%) and exercising (22.7%).