Transition: Business Processes





H. I. Katcher et al. (2009)A worksite vegan nutrition program is well-accepted and improves health-related quality of life and work productivityVegetarian and vegan diets are effective in preventing and treating several chronic diseases. However, their acceptability outside a clinical trial setting has not been extensively studied. The aim of this study was to determine the acceptability of a worksite vegan nutrition program and its effects on health-related quality of life and work productivity. Results: the vegan group reported improvements in general health, physical functioning, mental health, vitality, and overall diet satisfaction compared with the control group. The vegan group also reported a decrease in food costs, and increased difficulty finding foods when eating out compared to the control group. The vegan group reported a 40-47% decrease in health-related productivity impairments at work and in regular daily activities. Conclusions: a worksite nutrition program is well-accepted and can be implemented by employers to improve the health, quality of life and work productivity of employees
W. Verbeke and J. Viaene (1999)

Beliefs, attitude and behaviour towards fresh meat consumption in

Belgium: empirical evidence from a consumer survey

Several distinct forces have recently impacted on meat consumption and consumer attitude towards meat in many European

countries. This article focuses on assessing consumer beliefs, attitude and behaviour towards fresh beef, pork and poultry meat. The

methodology deals with quantitative marketing research through a survey with 320 fresh meat consumers in Belgium. Data analysis

includes descriptive pro®le analysis, factor analysis and statistical validation of perceived associations by means of chi-square, F-
and t-statistics. The analysis reveals the importance of safety-related meat attributes in impacting beef and pork consumption since

the BSE-crisis and towards the future. Based on the results, it can be expected that the future of fresh meat consumption will be

determined by the ability of the beef and pork sector to produce, deliver and guarantee products that are intrinsically safe, and

moreover perceived as such by consumers. Speci®cally for pork, leanness is an important issue. Both for pork and poultry, animal

welfare and acceptable production methods emerge as key attention points towards the future. # 1999 Elsevier Science Ltd. All

rights reserved.





G. Genta (2013)How producers diffused healthy food demandDiffusion of healthy food (namely organic food, nutrition and health-related claims products, fat or sugar free products) in food 
H. G. M. Hoefs (2013)Children's consumption choices: An explanatory study on how marketing communications can motivate children to make healthier consumption choicesThe number of children with obesity has drastically increased all over the world. The cause is obvious: people eat too much or consume too many unhealthy foods. This occurs because individuals have identified many barriers that withold them from adopting a healthy diet, with one of them being the media. The research investigates how marketing communications can motivate children to make healthier consumption choices. Children experience four barriers which restrain them from healthy eating (social influences, food preferences, media influeneces, and knowledge). Several strategies to motivate children to make healthier food choices: social control, educational strategies, advertising strategies.