Does dietary knowledge affect household food waste in the developing economy of China?

Min, Shi; Wang, Xiaobing; Yu, Xiaohua

doi:10.1016/j.foodpol.2020.101896

Cited by 57 publications

(52 citation statements)

References 62 publications

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“…Higher levels of dietary knowledge reduce preference for Nile perch at a 10% significance level. Estimates of dietary knowledge according to Shimokawa [34] and Min et al [35] gave higher scores, implying a higher level of dietary knowledge. Nile perch being a predatory fish and hence at the top of the food/energy pyramid would have significantly less nutritive value than its prey, including Lake Victoria sardine and Nile tilapia.…”

Section: Socio-economic Factors Influencing Fish Consumption In Kiberamentioning

confidence: 91%

Socio-Economic Drivers of Fish Species Consumption Preferences in Kenya’s Urban Informal Food System

2021

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In an effort to contribute to resilient food and nutritional security in urban slums, a food system approach was applied to understand the key socio-economic factors driving fish species consumption in Kibera, the largest informal settlement in Africa located in Nairobi, Kenya. Data were collected from 385 randomly selected households using a structured questionnaire. A multivariate probit model was applied to estimate the relationship between the variables in order to determine the socio-economic drivers of preferences for different fish species. The results indicated that Lake Victoria sardine (Rastrineobola argentea) had the highest preference (73%) among the respondents, followed by Nile tilapia (Oreochromis niloticus) (70%) and Nile perch (Lates niloticus) (23%), respectively, with other fish species at 12%, including African catfish, marbled lungfish, common carp, fulu and tuna (Clarias gariepinus, Protopterus aethiopicus, Cyprinus carpio, Haplochromine cichlids and Thunnus sp., respectively). Large household size showed an increase in preference for the Lake Victoria sardine, while higher income influenced preference for Nile tilapia and Nile perch positively, implying that when more income is available, Nile tilapia is the preferred fish over other fish species. Increased fish prices positively influenced preference for Nile tilapia, which is explained by the willingness to pay extra for quality and origin, for instance, to avoid the cheaply cultivated Chinese fish. In the case of the Lake Victoria sardine, lower prices positively affected the preferences. Religious and cultural practices and beliefs influenced preference for species and consumption of fish. Residents who migrated from western Kenya had a higher preference for the Lake Victoria sardine, while residents born and raised in Kibera had a higher preference for Nile tilapia. Neighbourhood effects reduced the preference for consuming Nile perch. These findings provide insights into future market opportunities for specific target groups. For instance, given that small-sized fish like the Lake Victoria sardine is highly demanded, in order to increase resiliency in food and nutrition security, small-sized cheap Nile tilapia will have a large potential in the future, with ever higher demand specifically from the residents born and raised in Kibera.

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Section: Socio-economic Factors Influencing Fish Consumption In Kiberamentioning

confidence: 91%

Socio-Economic Drivers of Fish Species Consumption Preferences in Kenya’s Urban Informal Food System

2021

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“…The core explanatory variable is the respondents’ dietary knowledge. We measure the respondents’ dietary knowledge based on their attitudes toward 12 diet-related statements, and this approach has been widely used to measure the levels of dietary knowledge in the literature [ 31 , 42 , 43 ]. The 12 diet-related statements are listed in Table A1 in the Appendix A .…”

Section: Data Variables and Modelmentioning

confidence: 99%

The Impact of Dietary Knowledge on Health: Evidence from the China Health and Nutrition Survey

Sun

Dong

Ding

2021

IJERPH

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Promoting a healthy diet through education is part of the Healthy China 2030 action plan. However, studies examining how dietary knowledge affects public health in China are sparse. This study employs multiple waves of the China Health and Nutrition Survey (CHNS) data to examine the impacts of dietary knowledge on Chinese adults’ health, with a particular emphasis on how the impacts of dietary knowledge vary across different demographic groups. Moreover, we contribute to the literature by incorporating the spouse’s dietary knowledge into the analysis framework to inspect the relationship between a spouse’s dietary knowledge and an individual’s health. Our results indicate that dietary knowledge significantly improves an individual’s health status. However, there is no evidence that an individual’s health is influenced by his/her spouse’s dietary knowledge. Moreover, we find that individuals with a lower level of education and rural residents benefit more from increasing dietary knowledge. Policy implications of this study are also discussed.

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“…Therefore, the sampling technique in getting the data was using expert sampling. The reasons for using expert sampling are to have a better way of constructing the views of individuals that are experts in a definite area [23]. Therefore, the total number of participants is 80 people, consisting of 40 males and 40 females.…”

Section: Participantsmentioning

confidence: 99%

“…Besides, to be seen from calorie intake from both males and females, more than 70% of workers have excess calories when working at home. Based on age classification such as young adult (18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35) and middle age (36-55) [30], there are 95% of young adult males dan 56% middleage male has calories excess.…”

Section: Physics Workloadmentioning

confidence: 99%

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Work from home study: mental workload, gender, and calorie needs

Didin¹,

Maharani²,

Mardiono³

2021

j. sist. manaj. ind.

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Coronavirus disease (COVID-19) pandemic has changed how to work, learn, socialize, and many business sectors applied for the Work from Home (WFH) rule. This research aims to measure workers' mental and physical workload while working from home use Rating Scale Mental Effort and the physical workload was using calorie needs. The calculation for calories needs using physical condition of participant and food consumption in a day with Lifesum Application. Participants consisted of 40 males and 40 females. The result shows that the value of mental workloads on males and females with no different significance. But the average amount of female's work and mental workload effort is higher by 9.98 than men. More than 60% of male and female workers working from home belong to the category of heavy work seen from their calorie needs. According to the number of calories remaining, more than 70% of male and female workers have an excess amount of calories that is not suitable for worker health. This study suggested that employees need to improve the work system online to reach a healthy working system both mentally and physically. The relevant company can use the suggestion of this paper result in providing workload to employees during WFH.

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Does dietary knowledge affect household food waste in the developing economy of China?

Cited by 57 publications

References 62 publications

Socio-Economic Drivers of Fish Species Consumption Preferences in Kenya’s Urban Informal Food System

Socio-Economic Drivers of Fish Species Consumption Preferences in Kenya’s Urban Informal Food System

The Impact of Dietary Knowledge on Health: Evidence from the China Health and Nutrition Survey

Work from home study: mental workload, gender, and calorie needs

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