From the SAIN,LIM system to the SENS algorithm: a review of a French approach of nutrient profiling

Autor: Marion Tharrey, Nicole Darmon, Matthieu Maillot, Véronique Azaïs-Braesco

Publikováno v: Proceedings of the Nutrition Society 3 (76), 237-246. (2017)
The Proceedings of the Nutrition Society
The Proceedings of the Nutrition Society, 2017, pp.1-10 (First view). ⟨10.1017/S0029665117000817⟩
The Proceedings of the Nutrition Society, 2017, 76 (3), pp.237-246. ⟨10.1017/S0029665117000817⟩
The Proceedings of the Nutrition Society, 2017, 76 (3), pp.1-10 (First view). ⟨10.1017/S0029665117000817⟩

Proceedings of The Nutrition Society Summer Meeting 2016 held at University College, Dublin on 11–14 July 2016 Conference on ‘New technology in nutrition research and practice’ Nutrient profiling as a tool to respond to public health needs Uses

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::232c53975343b228d9fb67b50eb6d03f
https://doi.org/10.1017/s0029665117000817

Helping consumers with a front-of-pack label: Numbers or colors?

Autor: Laurent Muller, Bernard Ruffieux, Paolo Crosetto

Publikováno v: Journal of Economic Psychology
Journal of Economic Psychology, 2016, 55 (August), pp.30-50. ⟨10.1016/j.joep.2016.03.006⟩

This paper contributes to the debate on front-of-pack nutritional labels. Because of their dissimilar formats, Guideline Daily Amount (GDA) and Traffic Light (TL) may trigger different responses among consumers. While GDA is comprehensive and cogniti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d731e20c2ec5d0784f91e5e6c6ecf22
https://doi.org/10.1016/j.joep.2016.03.006

ATRIBUTOS RELEVANTES DA QUALIDADE NO SERVIÇO E SUA INFLUÊNCIA NO COMPORTAMENTO PÓS-COMPRA. O CASO DAS HAMBURGUERIAS NA ESPANHA

Autor: Clemente-Ricolfe, José Serafín

Publikováno v: Innovar, Volume: 26, Issue: 62, Pages: 69-78, Published: DEC 2016

Resumen El producto, los aspectos físicos, los empleados y la rapidez son las cuatro dimensiones que agrupan los atributos considerados en la evaluación de la calidad en el servicio de las hamburgueserías. Mediante un análisis de ecuaciones estru

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______618::8750a2dee7e715e8c519273246775ec4
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-50512016000400069&lng=en&tlng=en

Value of parsimonious nutritional information in a framed field experiment

Autor: Jisung Jo, Laurent Muller, Bernard Ruffieux, Jayson L. Lusk

Publikováno v: Food Policy
Food Policy, 2016, 63 (August), pp.124-133. ⟨10.1016/j.foodpol.2016.07.006⟩

This study investigates consumers’ beliefs about the tastiness and healthiness of 173 food items in a framed field experiment designed to mirror a grocery shopping environment. Using data collected from 129 food shoppers in Grenoble, France, demand

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8969ea9d7b000e6ba41e28e7cb22ac3f
https://hal.archives-ouvertes.fr/hal-01458424

When using nutritional labels, less is better

Autor: Prevost, Marie, Hot, Pascal, Baciu, Monica, Ruffieux, Bernard, Meary, David, Crosetto, Paolo, Muller, Laurent

Publikováno v: ICPS 2015-International Convention of Psychological Science
ICPS 2015-International Convention of Psychological Science, Mar 2015, Amsterdam, Netherlands. pp.1, 2015
ICPS 2015-International Convention of Psychological Science, Amsterdam, NLD, 2015-03-12-2015-03-14

International audience; New colorful nutrional labels are now used in some countries to help people better evaluate how healthy are food products. But little is known about how we understand and manipulate colored information to evaluate food product

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ef37d4800bf7caed26743f093dfaaea3
https://hal.archives-ouvertes.fr/hal-01190188/document