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The aim of the research is to reveal the most important influencing factors that lead to consumers’ acceptance of personalised nutrition based on genetic testing. A nationwide representative questionnaire-based consumer survey was carried out involving 500 people in Hungary in 2014. The results show that consumers are divided over the new technology. Only 27.0% of the respondents have a positive attitude toward the new possibility, and they would be glad to use this new service in order to stay healthy. The rate of those who would have a genetic test because they want to follow a diet tailored to their needs is very low (16.0%). Our result suggested that the most important factors in consumer preference on personalised nutrition are positive health message and perceived risk/benefits, gender, and educational level. The most important factors regarding the attitude toward genetic testing are easy usage, benefits, the agreement among experts, and educational level.

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Abstract

The main reason of osteoporosis, one of the most frequently occurring civilization disease nowadays, is the calcium-defficient and phosphorus-surplus nutrition, respectively. One of the possible preventions is to complete the foods with predominance of phosphorus with Ca at least till Ca:P ratio of 1:1. To complete foods with Ca today primarilly organic Casalts (e.g. Ca-malate, -lactate, -citrate) are used, their absoption has clinically been approved. These Ca-enrichers are food additives and have E-numbers. The raw material of a Ca-enricher has been developed by us is the Ca-rich whey of fermented fresh cheese being indigenous in the Carpathian basin, and which is further enriched in Ca (first of all in Ca-malate) during the technology. This product being under EU-patentization, contains the main adjuvants (milk protein, lactose, oligosaccharide, micro elements) promoting the Ca-absorption and incorporation in bones. It is an additive-food, its bioavailability has clinically been proved. Its further advantage is that owing to its colloidchemical stucture it can be instantized. In our experiments separately 20–20 mg from calcium-malate (CaM), fresh cheese whey powder enriched in Ca (QC), its instant version (QCi), instant coffee (DE), mixture of 50–50% instant coffee and instant fresh cheese whey powder enriched in Ca (DEQCi) were measured into the bottom of a mixing batch vessel and 180 mg distilled water into the upper part of it (in the reference one 20 + 180 mg distilled water). Attaining the heat balance the two parts of the cell have been mixed and the isotherm solution curves have been plotted at 20ºC. Our main results are: (i) There is no significant difference between the heat amounts liberated in CaM, QC and QCi plus water solutions. The average value of enthalpies is −28 J/g. (ii) There are one maximum peak at CaM and two peaks at QC during solution. The CaM, and the first maximum peaks of QC are in the range of 700–800 s after mixing, and the second peak is within 2000–4000 s. The total solution at both samples is over 6000 s. (iii) At instant sample (QCi) there is one maximum at 100 s and the solution is completed at about 700 s. (iv) The slope of DE and DEQCi curves are the same.

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Within a survey made of Hungarian awareness of, attitudes towards, and preferences for food labels and pricing, this study focused on consumers’ reactions to quality and country of origin labels. Data were collected with a standard questionnaire, face-to-face interviews (1000 participants) in the respondents’ home. It became obvious that consumers were looking for information about quality (rating its importance at 4.04) on packages, but information about origin (3.94) and production (3.89) was also important to them. The capability of respondents to spontaneously recall country of origin and quality labels was very limited: 35.5% of all respondents could not name any such labels. The best known label was “Hungarian Product” (30.5%), which was recognized by up to 90% of the respondents after they were shown it. Many consumers were ready to pay premium for products bearing this label (31.7%). According to our results, information about quality is important to consumers, but they do not look for it deliberately, and only a few consumers ascribe a higher value to products with labels bearing this information. There is a pressing need to increase consumers’ confidence for trademarks through dissemination of reliable information.

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The research aims to examine the health conscious consumer behaviour on the market of functional foods. In the survey two focus groups with 8 participants from two Hungarian cities were involved. People, whose health behaviour has changed positively in the past few years, were chosen to take part in the focus groups. The respondents connected the concept of health consciousness to the conscious way of life, nutrition and active physical exercises as well. Most of them are interested in the possibilities of healthy nutrition, they consider themselves capable of controlling their state of health, but only few of them take particular steps. The difference is caused by the lack of time and financial background, but the low level of motivations also plays a significant role. The consumers accept the presence of functional foods, which is interpreted as a long run innovation trend. They have limited information about functional ingredients; they do not know nutritional benefits and most of them are mistrustful of this product category. The organisations that are mainly responsible for information are not authentic for the consumers, but the authentic ones do not reach their stimulus threshold. Beliefs, attitudes, subjective norms do not exert enough influence on the consumers and perceived behavioural control does not reach that critical level at which these factors can motivate them to take particular steps.

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Due to the shift in consumer behaviour, the proportion of well informed, conscious consumers has been growing steadily, and functional foods with their capacity to protect health have been gaining more and more ground. To achieve market success in the field of functional foods, producers should be able to communicate information effectively concerning health issues and their newly developed product should indeed meet consumer expectations. The aim of our study was to identify and define the components of the dimensions of consumer attitudes in Hungary together with the barriers and motivators of health behaviour. Our research also examined how these factors influence consumer willingness to consume functional foods. Our surveys were carried out in focus groups of health-conscious (n=8) and not health-conscious (n=8) consumers. Our findings confirmed the adequacy of the international dual model, regarding the attitudes of Hungarian consumers towards functional food. Moreover, we also explored the most popular health food categories and sources of information on nutrition.

Open access
Acta Alimentaria
Authors:
V. Szente
,
O. Szigeti
,
Zs. Polereczki
,
Á. Varga
, and
Z. Szakály

In Hungary, organic food market has both demand and supply oriented aspects: several times not necessary products are distributed, while the selection and volume of certain products are not satisfactory. Thus, our aim was to develop a coordinated benchmark strategy to increase the trade of organic products. To get more details on the Hungarian organic milk market, we conducted professional deep interviews and simultaneously applied the “mystery shopping” method. Nowadays, the market of organic milk and dairy products is slowly increasing in Hungary, however, there is no available statistical data. In the selection there are mostly Hungarian originated products, but some yoghurt, milk, and butter assortments are imported. Partial responsibility belongs to small sale shops’ habit of risk-avoidance. Without a proper selection of products, stores are unable to satisfy consumers’ needs; thus they focus on pushing certain products to increase demand. According to our results, ‘low price category’, ‘local/regional product’, and ‘prestige product’ strategies with attached in-store marketing elements are able to reverse the effects of an unfavourable marketing process.

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Abstract

Purpose

Intensive exercise significantly lowers the pH of muscle and blood; beta-alanine supplementation can increase carnosine levels, the absence of which leads to an early acidosis and fatigue. The aim of our work is to investigate the effect of a single dose of beta-alanine supplementation on well-trained rowing athletes.

Materials/Methods

The spiroergometric parameters of the participants (n = 28) were examined a total of four times (T1,T2,T3,T4). After measurement (T3), participants received a beta-alanine supplementation at a dose of 50 mg/kg−1 body weight. We compared the results of the four measurements as well as the blood lactate values obtained from the fingertip before and after the tests.

Results

The different load physiological parameters and the lactate values measured after the tests did not show any significant difference. The mean lactate value prior to test (T4) was 1.8 (mmol*L−1), which is significantly higher than the mean-value of the two previous studies: T1 = 1.6 (mmol*L−1); (P = 0.00), T3 = 1.55 (mmol*L−1); (P = 0.04).

Conclusions

The higher lactate value measured before test (T4) was probably due to the longer time to return to the baseline values after the series load. In conclusion, a single dose of beta-alanine supplementation has no effect on performance. In order to elicit the ergogenic effect of beta-alanine, the use of short, intermittent diet therapy intervention is not recommended.

Open access