Giving the hostel mess a miss: investigating students’ attitude and behaviour towards mess and skipping mess meals, using the theory of planned behaviour by Pravin Dange, Chanakya Kumar

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Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers by Heloisa Pestana M. da Silva, Miriam Mabel Selani, Erick Saldaña, Eriksen K. Miyasaki, Priscilla Siqueira Melo, Iliani Patinho, Maria Aliciane Fontenele Domingues

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Understanding consumer beliefs and choices related to food safety: a qualitative study in urban Ethiopia by Stella Nordhagen, Smret Hagos, Genet Gebremedhin, James Lee

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Dietary Salt-Related Knowledge, Attitudes and Behaviors in Healthy and Hypertensive Turkish Adults from Food Choice Perspective by Burcu Aksoy Canyolu, Beste Özben Sadıç

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Insect-Based Foods: A Preliminary Qualitative Study Exploring Factors Affecting Acceptance and New Product Development Ideas through Focus Groups by Leocardia Ranga, Francesco Noci, Maria Dermiki

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Social learning in bonobos: Learning of individual food preferences and copying despite better knowledge by Gladez Shorland, Emilie Genty, Klaus Zuberbühler

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Health Concerns as the Fundamental Dietary Choices for Potential Stunting Preventions: a Qualitative Study by Inne Soesanti, Taufiqurrahman Taufiqurrahman, Ani Intiyati, Sri Hidayati

Subjects: “…food choice…”
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The Role of Different Emotional States of Customers on Food Preferences by Mahmood Ghanbari, Kambiz Heidarzadeh Hanzaee, Behnaz Khodayari, Maryam Khalili Araghi

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Determining food choice motivations in Turkish adults: sustainable and healthy eating behavior, ecological footprint awareness, and food insecurity perspective by Serap İncedal Irgat, Hande Bakırhan, Yunus Emre Bakırhan, Zehra İncedal Sonkaya

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Harnessing Virtual Reality to Influence Attitudes Toward Beef Consumption: The Role of Empathy in Dietary Interventions by Chia-I Hou, Jiun-Hao Wang, Kun-Sun Shiao, Che Cheng

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Associations of Sociodemographic Characteristics with Food Choice Motives’ Importance Among Mexican Adults: A Cross-Sectional Analysis by Miguel Amaury Salas-García, María Fernanda Bernal-Orozco, Andrés Díaz-López, Alejandra Betancourt-Núñez, Pablo Alejandro Nava-Amante, Barbara Vizmanos

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From personal benefits to green motives: consumer segments for targeted sustainability transitions in workplace canteens by Ragnhild Eg, Antje Gonera, Ida Synnøve Grini, Mads Erling Pedersen, Paula Varela

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Digital nudging at the university canteen: an online study with American young adults by Giulia Andreani, Rungsaran Wongprawmas, Beatrice Biasini, Alice Rosi, Cinzia Franchini, Irina Dolgopolova, Cristina Mora, Davide Menozzi, Francesca Scazzina, Miguel I. Gómez, Jutta Roosen, Giovanni Sogari

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Nutritional Traffic Light Knowledge and Food Choices: A Cross-Sectional Study at Purchase Point by Nasrin Nasimi, Maryam Mohammad Hosseini, Fatemeh Mohammadi Nasrabadi, Cain CT Clark, Shiva Faghih

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Norwegian consumers’ willingness to try cultured meat by Sarah Wangui Muiruri, Kyrre Rickertsen

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Longitudinal analysis of lifestyle risk factors, nutrition status and drivers of food choice among urban migrants in Ulaanbaatar, Mongolia, and Almaty, Kazakhstan: a formative stud... by Sabri Bromage, Shamil Tazhibayev, Xin Zhou, Chang Liu, Enkhtsetseg Tserenkhuu, Oksana Dolmatova, Munkhbat Khishignemekh, Leyla Musurepova, Wusigale, Soninkhishig Tsolmon, Enkhjargal Tsendjav, Davaasambuu Enkhmaa, Rajesh Kumar Rai, Bayarmaa Enkhbat, Bilige Menghe, Davaasambuu Ganmaa

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Value construction through sequential sampling explains serial dependencies in decision making by Ariel Zylberberg, Akram Bakkour, Daphna Shohamy, Michael N Shadlen

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Perceived barriers and enablers for consuming a diverse diet in women residing in resource-poor communities in Cape Town, South Africa: a qualitative study by Samukelisiwe S Madlala, Jillian Hill, Ernesta Kunneke, Mieke Faber

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Food choice motivations and perceptions of healthy eating: a cross-sectional study among consumers in the UAE by Leila Cheikh Ismail, Tareq M. Osaili, Reyad Shaker Obaid, Mona Hashim, Marya Ahmed, Fatma Al-Fayadh, Aisha Farah, Hanin Sad, Humood Alghanem, Maysm N. Mohamad, Sheima T. Saleh, Rameez Al Daour, Emad Masuadi, Lily Stojanovska, Habiba I. Ali, Ayesha S. Al Dhaheri

Subjects: “…Healthy food choices…”
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Which factors influence the transition towards a healthy and sustainable food environment in Dutch hospitals? A qualitative view from stakeholders by Joline J. Wierda, Femke van Nassau, Sanne K. Djojosoeparto, Maartje P. Poelman

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