The influence of sodium on liking and consumption of salty food

Excessive sodium (Na) intake has been linked to development of hypertension and related pathologies. In this study, we assessed if the sodium chloride (NaCl) concentration in a prototypical food influences the liking and intake of that food. In study 1, detection and recognition thresholds for NaCl were assessed, and perceived salt intensity and liking for hash browns of varying sodium concentrations (40 mg, 120 mg, 170 mg, and 220 mg Na/100 g) were compared in a lab setting. In study 2, detection and recognition thresholds for NaCl were assessed in a lab setting, and lunches consisting of hash browns, basic salad, and beverages were consumed freely in a dining setting on 4 separate occasions. Intake and liking ratings for hash browns were recorded after the lunch. In both studies, detection and recognition thresholds for NaCl were not associated with perceived saltiness, liking, or intake of hash browns. Liking and perceived salt taste intensity of hash browns were correlated (r = 0.547 P < 0.01), and in study 1 the 220 mg sodium hash brown was most liked (P < 0.05). In study 2, there was no association between Na concentration and liking or consumption of hash browns. In summary, liking of hash browns were influenced by whether testing was in a lab or dining room environment. In a dining room environment, large decreases (>50%) of sodium content of food were achievable with only minor decrease in liking and no effect on consumption of the food.

Conceptualizing social influence in the ubiquitous computing era : technology adoption and use in multiple use contexts

Ubiquitous and mobile computing has increased the level of social connectedness. In an era where technology has permeated into spaces of work, play and socializing, social influence has become an important consideration. The operationalization of the social influence construct in the technology adoption and use literature often assumes singular technology use contexts and purposes. We question whether social influence, as operationalized in IS, is reflective of the utilitarian, hedonic and social environment that many individuals operate in. We propose a framework to consider social influence more inclusively, drawing on differences in referent power and levels of expertise. We outline our research approach within the demographic segment of young working professionals. Research in this area is necessary to improve theoretical explanations of adoptive behavior of these technologies. We hope to contribute by suggesting a richer, more encompassing operationalization of the social influence construct for future IS research.

Conceptualizing user satisfaction in the ubiquitous computing era

In this research-in-progress paper we argue that technology in the ubiquitous computing era offers experiences to users that extend well beyond the functional, practical applications offered in the world of work. In this era a realm of engagement is opening up to the individual that transcends the utilitarian, to encompass hedonic and social existence. Our central argument, therefore, is that user satisfaction is a notion which must extend to encompass rich, holistic human experience involving complex and fleeting interactions, driven by highly personal circumstances. We argue that the expectations, requirements and value perceptions of individuals in this dynamic context may only be anticipated and understood if situational factors (such as location, time, context, history-of-use) and quality of life factors (such as life stage, mobility, health, income, background, education) are taken into account. We identify the fundamental differences in key characteristics of user satisfaction between the traditional and ubiquitous computing environments and provide details about our own research approach, in which we are exploring ubiquitous content provision from the perspective of content providers.

Understanding tourists' cultural experiences : benefits and satisfaction at the Queen Victoria Market, Melbourne

This empirical research of tourists’ cultural experiences aims to advance theory by analysing consumers’ benefits (sought and gained) and inferred satisfaction with the Queen Victoria Market. Produce markets are under-researched cultural attractions, despite their popularity with tourists. The current exploratory study found dimensions of importance to tourists’ cultural experience benefits (sought and gained) included socio-psychological, hedonic benefits and attribute specific, utilitarian benefits. It further found that tourists were most satisfied with the hedonic benefits, and least satisfied with the services, signs and written information. This study concludes that researching both types of benefits (sought and gained) and both types of dimensions (psychologically-based and attribute-based) increases understanding of tourists’ cultural experiences.

Cultural experience tourist motives dimensionality : a cross-cultural study

This empirical research of tourists’ cultural experiences aims to advance theory by developing a measurement model of tourists’ motives towards attending cultural experiences for samples of Western and Asian tourists visiting Melbourne, Australia. Drawing upon Iso-Ahola’s (1989) seeking/avoiding dichotomy theory for tourist motivation dimensions, the hypothesized dimensions primarily included escape and seeking-related dimensions, and some hedonic dimensions because of their relevance to aesthetic products (Hirschman & Holbrook, 1982; Holbrook & Hirschman, 1982), which are the context for this study. Exploratory factor analysis (EFA) and confirmatory factor analysis (CFA) were used to crossvalidate the underlying dimensionality structure of cultural experience motives. A four-factor model was extracted from the EFA consistent with some theoretical formulations and was retained in the CFA. Specific cultural language group differences for the motive dimensions were also hypothesized between Western and Asian tourist samples, and within the Chinese- and Japanese-speaking Asian tourist samples, but not within the different cultural groups of English-speaking Western tourists. These cross-cultural hypotheses were tested for the motive dimension measurement model using invariance testing in CFA. The findings for the motive dimensions differing by cultural group were not as expected. Significant cultural differences between Western and Asian tourists were not found, but a new finding of this study was significant differences between English-speaking tourists in their motives for attending cultural experiences. Marketing implications of these findings are also presented.

The big five traits as predictors of subjective and psychological well-being

Despite considerable research on personality and "hedonic" or subjective well-being, parallel research on "eudaimonic" or psychological well-being is scarce. The current study investigated the relationship between the Big Five traits and subjective and psychological well-being among 211 men and women. Results indicated that the relationship between personality factors and psychological well-being was stronger than the relationship between personality factors and subjective well-being. Extraversion, neuroticism, and conscientiousness correlated similarly with both subjective and psychological well-being, suggesting that these traits represent personality predispositions for general well-being. However, the personality correlates of the dimensions within each broad well-being type varied, suggesting that the relationship between personality and well-being is best modeled in terms of associations between specific traits and well-being dimensions.

Better off dead? Prices realised for Australian paintings sold at auction

Using auction sales data on Australian paintings over the period 1995 and 2003 we investigate the relationship between artists‟ living status and the price of paintings sold at auction. For deceased artists we consider the time since their death and for living artists their conditional life expectancy. Hedonic regression analysis is applied separately to the data on Indigenous and non-Indigenous paintings. Comparing the modelling results across Indigenous and non-Indigenous paintings we see evidence of two different patterns of response to an artist‟s living status. Both yield non-linear impacts but for Indigenous paintings these are quadratic and for non-Indigenous they are quartic. Thus the response to living status in the more recent market for Indigenous paintings is different to the more established market for non-Indigenous paintings. Whilst the responses differ for the two types of paintings, in answer to the question posed and in terms of the price of a painting at auction an artist is better off long dead or close to death.

Consumer acceptability and antioxidant potential of probiotic-yogurt with spices

The study focuses on developing novel probiotic yogurts containing spices with acceptable sensory properties, therapeutic levels of probiotics and with beneficial antioxidant capacity. Eight types of yogurts with added spice oleoresins (cardamom, cinnamon and nutmeg) and probiotics [Lactobacillus acidophilus strain 5(LA5), or Bifidobacterium animalisssp.Lactis (Bb12)] were produced. Two successive consumer sensory taste panels (n = 54) using a nine point hedonic scale were conducted to evaluate the acceptability of the yogurts. Viable counts of probiotics and antioxidant capacity of yogurt samples at 1, 7, 14 and 28 days of storage at 4 °C were monitored. The probiotic-yogurt products containing spices showed good sensory properties, with the best results obtained with cardamom oleoresin (with LA5 or Bb12). The presence of spice oleoresins (cardamom, nutmeg and cinnamon) did not affect the probiotic population (LA5or Bb12) in yogurt during 4 weeks of refrigerated storage. The antioxidant capacity (with LA5or Bb12) over the storage period was also maintained.

The dependent variable in social media use

What is the dependent variable in social media use? From a research perspective, this is a pertinent question to help explain and understand the behaviors that underpin the widespread adoption and use of social media throughout society. From a practical
perspective, the question is relevant for social media technology providers, for businesses that use social media, and community organizations that turn towards social media to reach out to their constituents. We propose the construct 'sense of community' as the dependent variable, which is reflected in four sub-constructs related to the behaviors of social media users. These behaviors are information seeking, hedonic activities, sustaining of strong ties and extending weak ties. Empirical evidence for these constructs comes from a survey of social media use by 18-25 year-olds in Indonesia, a ,country with exceptionally high utilization of social media. We outline practical implications of the  findings and areas for further theoretical development.

Caffeine increases sugar-sweetened beverage consumption in a free-living population: a randomised controlled trial

Excessive sugar-sweetened beverage (SSB) consumption has been associated with overweight and obesity. Caffeine is a common additive to SSB, and through dependence effects, it has the potential to promote the consumption of caffeine-containing foods. The objective of the present study was to assess the influence that caffeine has on the consumption of SSB. Participants (n 99) were blindly assigned to either a caffeinated SSB (C-SSB) or a non-caffeinated SSB (NC-SSB) group. Following randomisation, all participants completed a 9 d flavour-conditioning paradigm. They then completed a 28 d ad libitum intake intervention where they consumed as much or as little of C-SSB or NC-SSB as desired. The amount consumed (ml) was recorded daily, 4 d diet diaries were collected and liking of SSB was assessed at the start and end of the intervention. Participants (n 50) consuming the C-SSB had a daily SSB intake of 419 (sd 298) ml (785 (sd 559) kJ/d) over the 28 d intervention, significantly more than participants (n 49) consuming the NC-SSB (273 (sd 278) ml/d, 512 (sd 521) kJ/d) (P< 0·001). A trained flavour panel (n 30) found no difference in flavour between the C-SSB and NC-SSB (P>0·05). However, participants who consumed the C-SSB liked the SSB more than those who consumed the NC-SSB (6·3 v. 6·0 on a nine-point hedonic scale, P= 0·022). The addition of low concentrations of caffeine to the SSB significantly increases the consumption of the SSB. Regulating caffeine as a food additive may be an effective strategy to decrease the consumption of nutrient-poor high-energy foods and beverages.

Chemosensory science in the context of cancer treatment: implications for patient care

Introduction: This collaborative commentary brings together both clinical and sensory science perspectives in an effort to explain the mechanisms of cancer treatment and the ensuing implications for the sensorium. Strategy: This paper makes the distinction between food hedonics and true chemosensory effects in the cancer context and describes the adverse effects cancer and its treatment have on the eating and drinking experience, including gastronomic, nutritional and emotional implications. Results from a prospective breast cancer cohort study, conducted by an interdisciplinary team of nurses, medical oncologists, dietitians and sensory science researchers shed new light on specific sensory symptomatology associated with chemotherapy treatment and the implications this has for informing reliable pre-treatment patient education. Findings: Two conceptual models are posed as frameworks for better understanding the determinants and consequences of altered eating and drinking experiences during chemotherapy, as well as the link between patient-reported symptoms and chemosensory or hedonic disturbances. Discussion: Application of evidence of cancer treatment and its sensory effects in the patient treatment context continues to be a challenge for cancer clinicians, especially where standardised testing of taste and smell function are not able to be practically administered. Conclusions: Recommendations are made for further research and practice pursuits to underpin improved food enjoyment and dietary quality throughout the cancer trajectory. Clinician education of sensory science is also encouraged.

Inulin and maltodextrin can replace fat in baked savoury legume snacks

A baked yellow split pea cracker was developed with fat replacement (0%, 25%, 50%, 75% and 100%) using inulin, hydroxypropyl methylcellulose and maltodextrin. Effects of fat replacement on physical (water activity, moisture content, colour and hardness), nutritional properties and consumer acceptance (nine-point hedonic rating) of snacks were investigated. Water activity (0.15-0.32) and moisture (1.28-3.16%) readings were consistent, and products were considered shelf stable. High levels of fat replacement (100%) were detrimental to snack colour and hardness. Snacks with 75% fat replacement using inulin and maltodextrin received similar mean overall acceptability scores (6.40 ± 1.36 and 6.26 ± 1.37, respectively) to the control and a similar commercial product. These snacks were eligible to claim that they were a 'good source' of protein (requirement; ≥10 g per serve) and an 'excellent source' of dietary fibre (requirement; ≥7 g per serve) while providing 'reduced' fat content (≤25% than reference food) based on the Australian Food Standards Code.

The value of retail rents with regression models: a case study of Shanghai

Abstract
Purpose– The purpose of this paper is to estimate the determinants of the retail space rent in Shanghai.
Design/methodology/approach – Hedonic model and spatial regression models are used in the paper. The problem of spatial autocorrelation is tested by Moran’s I statistics, and the root mean square error (RMSE) test is performed to find out the best model.
Findings – The significant explaining variables are the age, the area of retail space, the distance to the Jing An CBD centre, the type of the retail and the district of the property. A new classification of district in retail research context is suggested in this paper, and it is proved to be better than the districts set up by government to explain the retail rent variation.
Originality/value – This paper presents the first empirical study about the retail rental market in Shanghai. The research helps retail property investors and retail tenants deepen their understanding of the retail market in Shanghai. Spatial econometrics techniques are first introduced into the empirical retail rent research to produce a more precise estimation.

Ouvindo o silêncio: a construção identitária por meio da prática do mergulho scuba como consumo hedônico

This work aims to explore the context and emotions related to the experience of scuba diving as hedonic consumption, as well as to understand in which conditions the benefit arising from the regular practice of this activity impact the identity construction of the practitioner. Through in-depth interviews, data were collected from scuba divers living in the city of Rio de Janeiro, during the months of January and February of 2008. In order to obtain the expected objectives, the chosen methodology of research was qualitative, with priority of the subject and the subjectivity, using an interpretative approach for the data analysis. The research results confirm some benefits of high-risk sports practice such as flow, self-evolution and communitas. Two additional benefits are presented: the condition of alterity of the ¿underwater world¿, which attributes extraordinany meaning to scuba diving and impacts identity construction, and the scuba ¿buddy¿ practice, that helps to build-up an overall sense of trust to the other. The work is concluded with some managerial recommendations aiming the development of scuba diving industry and related tourism. These above mentioned suggestions include a new industry positioning, integrated marketing communications with specific references to alterity and flow, market segmentation, the creation of gathering spaces and a gradation scale among practitioners.