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Experimental And Quasi Experimental Designs For Research

This article presents an introduction to the Health Belief Model (HBM). The HBM states that the perception of a personal health behavior threat is influenced by at least three factors: general health values, interest and concern about health; specific beliefs about vulnerability to a particular health threat; and beliefs about the consequences of the health problem. Once an individual perceives a threat to his health and is simultaneously cued to action, if his perceived benefits outweighs his perceived costs, then the individual is most likely to undertake the recommended preventive health action. Key words: health promotion, health belief model, perceived susceptibility, perceived severity, perceived benefits, perceived barriers, cues to action, self-efficacy. Content available only in Romanian.

Health Belief Model

In his seminal book, Shewhart (1931) makes no demand on the distribution of the characteristic to be plotted on a control chart. How then can we explain the idea that normality is, if not required, at least highly desirable? I believe that it has come about through the many statistical studies of control-chart behavior. If one is to study how a control chart behaves, it is necessary to relate it to some distribution. The obvious choice is the normal distribution because of its ubiquity as a satisfactory model. This is bolstered by the existence of the Central Limit Theorem.

Sampling: Design and Analysis

Food waste contributes to excess consumption of freshwater and fossil fuels which, along with methane and CO(2) emissions from decomposing food, impacts global climate change. Here, we calculate the energy content of nationwide food waste from the difference between the US food supply and the food consumed by the population. The latter was estimated using a validated mathematical model of metabolism relating body weight to the amount of food eaten. We found that US per capita food waste has progressively increased by approximately 50% since 1974 reaching more than 1400 kcal per person per day or 150 trillion kcal per year. Food waste now accounts for more than one quarter of the total freshwater consumption and approximately 300 million barrels of oil per year.

https://journals.plos.org/plosone/article/file?id=10.1371/journal.pone.0007940&type=printable

The Progressive Increase of Food Waste in America and Its Environmental Impact

This review compares and contrasts postharvest food losses (PHLs) and waste in developed countries (especially the USA and the UK) with those in less developed countries (LDCs), especially the case of cereals in sub-Saharan Africa. Reducing food losses offers an important way of increasing food availability without requiring additional production resources, and in LDCs it can contribute to rural
development and poverty reduction by improving agribusiness livelihoods. The critical factors governing PHLs and food waste are mostly after the farm gate in developed countries but before the farm gate in LDCs. In the foreseeable future (e.g. up to 2030), the main drivers for reducing PHLs differ: in the developed world, they include consumer education campaigns, carefully targeted taxation and private and public sector partnerships sharing the responsibility for loss reduction. The LDCs’ drivers include more widespread education of farmers in the causes of PHLs; better infrastructure to connect smallholders to markets; more effective value chains that provide sufficient financial incentives at the producer level; opportunities to adopt collective marketing and better technologies supported by access to microcredit; and the public and private sectors sharing the investment costs and
risks in market-orientated interventions.

https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0021859610000936

Postharvest losses and waste in developed and less developed countries: opportunities to improve resource use

Using scanner data, we estimated demand for nine nonalcoholic beverages under habit formation. We found strong evidence for habit formation. Although demand for sugar-sweetened beverages by low-income households is less elastic to own-price changes compared with high-income households, there is evidence that high-income households consider beverages to be more substitutable than low-income households do. A half-cent per ounce tax on store-purchased sugar-sweetened beverages will result in a moderate reduction in consumption of sugar-sweetened beverages for both income strata. Because of habit formation, long-run national tax revenue from a sugar-sweetened beverage tax is about 15 to 20% lower than short-run revenue.

Habit Formation and Demand for Sugar-Sweetened Beverages

https://www.cdc.gov/nceh/ehs/EHSNet/Docs/JFP_Certified_Kitchen_MGRs.pdf

Certified kitchen managers: do they improve restaurant inspection outcomes?

The Food Availability (per capita) Data System developed by USDA’s Economic Research Service tracks annual food and nutrient availability for many commodities. The Food Availability data series in this system overstates actual consumption, so ERS has included an additional series, the Loss-Adjusted Food Availability data, to adjust the Food Availability data for nonedible food parts and food losses, including losses from farm to retail, at retail, and at the consumer level. In this report, we propose new consumer-level loss estimates for “cooking loss and uneaten food” of the edible share to replace those currently used in the Loss-Adjusted Food Availability data and propose their adoption for the entire data span (1970 to the most recent year in the series). The proposed loss percentages are calculated by subtracting food consumption estimates from food purchase or availability estimates for each food. These calculations are adjusted with information from an expert panel experienced in analyzing food consumption data. In general, the proposed food loss estimates for individual foods indicate substantial differences from the currently used estimates. Although some estimates indicate smaller loss percentages than the currently used estimates, many are larger. Overall, if the proposed loss estimates are used in the ERS loss-adjusted series, the average American would consume 17.3 pounds less each year, or 41.9 fewer calories per day, than suggested by the currently used loss estimates.

Shawn Karns

Papers

Habit Formation and Demand for Sugar-Sweetened Beverages

Certified kitchen managers: do they improve restaurant inspection outcomes?

Consumer-Level Food Loss Estimates and Their Use in the ERS Loss-Adjusted Food Availability Data

Consumer home refrigeration practices: results of a web-based survey.

Consumer knowledge and use of open dates: results of a WEB-based survey.