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College students enrolled in university dining plans are exposed daily to a food environment characterized by foods high in energy, fats, and added sugars, and low in nutrient density. Their decisions about what to eat are currently made in an environment where no nutrition labeling is required. To fill the gap in current literature regarding whether or not(More)
In 1992, a mental-models-based survey in Pittsburgh, Pennsylvania, revealed that educated laypeople often conflated global climate change and stratospheric ozone depletion, and appeared relatively unaware of the role of anthropogenic carbon dioxide emissions in global warming. This study compares those survey results with 2009 data from a sample of(More)
BACKGROUND The food industry uses market segmentation to target products toward specific groups of consumers with similar attitudinal, demographic, or lifestyle characteristics. Our aims were to identify distinguishable segments within the US overweight population to be targeted with messages and media aimed at moving Americans toward more healthy weights.(More)
PURPOSE To identify different segments of U.S. consumers based on food choices, exercise patterns, and desire for restaurant calorie labeling. DESIGN Using a stratified (by region) random sample of the U.S. population, trained interviewers collected data for this cross-sectional study through telephone surveys. SETTING Center for Rural Studies U.S.(More)
OBJECTIVE Functional foods (FF)--foods containing nutritional supplements in addition to natural nutrients--have an increasing presence in the marketplace. Expanding on previous research, the authors investigated college students' acceptance of FF. PARTICIPANTS In September--March 2004, 811 undergraduates in Canada, the United States, and France(More)
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