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As Severe Acute Respiratory Syndrome Coronavirus-2 (SARS-CoV-2) evolved into a global pandemic, assessments of coronavirus disease 19 (COVID-19) patients have presented health conditions including, in many cases, a mild to severe loss of smell and tasting abilities among patients. Initial work has shown short and likely longer term negative effects on the human senses, with some indications of effects on consumer preferences; however, as of yet, very little is known about the impacts on eating behaviours and consequent longer term effects on appetite. The aim of this Special Issue anthology was, for the first time, to bring together researchers with key insights into how COVID-19 has impacted appetite and eating behaviours from the fundamental to the applicable, as assessed by human sensory perception. Thus, research is included that explores various themes, from the basic effects on the senses, to changes in consumer preferences, all the way to how and why COVID-19 has changed consumer behaviours in relation to food and eating in the longer term. Overall, we wished to document and bring together key research in the sensory and consumer space with respect to COVID-19, with the overall aim to highlight and ensure this research has a lasting impact regarding future understandings of measures developed to help and treat people affected during the ongoing pandemic.

Research & information: general --- Biology, life sciences --- lockdown --- COVID-19 --- coronavirus --- food choice --- food purchase --- food waste --- impulse buying --- food consumption --- mental health --- emotional eating --- sensory function --- chemosensory dysfunction --- perception --- appetite --- well-being --- pleasure --- recovery --- interview --- sensory perception --- eating behaviour --- self-reports --- food prices --- Eurozone --- Holt-Winters model --- green food --- purchase intention --- TPB --- E-TPB --- Chinese consumer --- consumer preference --- COVID-19 lockdown --- food preferences --- risk preference --- risk perceptions --- food purchasing behavior --- food consumption behavior --- sustainable behavior --- dietary behavior --- beverage consumption --- coffee --- tea --- online food delivery service --- COVID-19 pandemic --- technology acceptance --- trust --- enjoyment --- social influence --- young population --- food perception --- risk perception --- food safety --- Belgium --- consumer behaviour --- food service sector --- safety measures --- transparency --- olfactory distortions --- parosmia --- trigger foods --- disgust --- valence --- lockdown --- COVID-19 --- coronavirus --- food choice --- food purchase --- food waste --- impulse buying --- food consumption --- mental health --- emotional eating --- sensory function --- chemosensory dysfunction --- perception --- appetite --- well-being --- pleasure --- recovery --- interview --- sensory perception --- eating behaviour --- self-reports --- food prices --- Eurozone --- Holt-Winters model --- green food --- purchase intention --- TPB --- E-TPB --- Chinese consumer --- consumer preference --- COVID-19 lockdown --- food preferences --- risk preference --- risk perceptions --- food purchasing behavior --- food consumption behavior --- sustainable behavior --- dietary behavior --- beverage consumption --- coffee --- tea --- online food delivery service --- COVID-19 pandemic --- technology acceptance --- trust --- enjoyment --- social influence --- young population --- food perception --- risk perception --- food safety --- Belgium --- consumer behaviour --- food service sector --- safety measures --- transparency --- olfactory distortions --- parosmia --- trigger foods --- disgust --- valence

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Malpractice. --- Patient Advocacy. --- Consumer Satisfaction. --- Professional-Patient Relations. --- 614 --- #GBIB:CBMER --- 13.12 --- Consumer Preference --- Consumer Satisfaction --- Behavior, Consumer --- Behaviors, Consumer --- Consumer Behaviors --- Consumer Preferences --- Preference, Consumer --- Preferences, Consumer --- Satisfaction, Consumer --- Clinical Ombudsman --- Patient Ombudsman --- Patient Ombudsmen --- Patient Representatives --- Advocacy, Patient --- Ombudsman, Clinical --- Ombudsman, Patient --- Ombudsmen, Patient --- Patient Representative --- Representative, Patient --- Representatives, Patient --- Commitment of Mentally Ill --- Patient Rights --- Negligence --- Negligence, Professional --- Liability, Legal --- Medical Errors --- Professional Misconduct --- Openbare gezondheidszorg--(zie ook {351.84}) --- Wettelijke en contractuele aansprakelijkheid ; Geneesheren ; Veeartsen ; Apothekers ; Tandartsen ; Paramedici --- Consumer Behavior. --- Contacting Clients --- Pharmacist-Patient Relations --- Professional Patient Relationship --- Client, Contacting --- Clients, Contacting --- Contacting Client --- Pharmacist Patient Relations --- Pharmacist-Patient Relation --- Professional Patient Relations --- Professional Patient Relationships --- Professional-Patient Relation --- Relation, Pharmacist-Patient --- Relation, Professional-Patient --- Relations, Pharmacist-Patient --- Relations, Professional-Patient --- Relationship, Professional Patient --- Relationships, Professional Patient --- Truth Disclosure --- Teach-Back Communication --- Malpractice --- Patient Advocacy --- Consumer Behavior --- Professional-Patient Relations

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As Severe Acute Respiratory Syndrome Coronavirus-2 (SARS-CoV-2) evolved into a global pandemic, assessments of coronavirus disease 19 (COVID-19) patients have presented health conditions including, in many cases, a mild to severe loss of smell and tasting abilities among patients. Initial work has shown short and likely longer term negative effects on the human senses, with some indications of effects on consumer preferences; however, as of yet, very little is known about the impacts on eating behaviours and consequent longer term effects on appetite. The aim of this Special Issue anthology was, for the first time, to bring together researchers with key insights into how COVID-19 has impacted appetite and eating behaviours from the fundamental to the applicable, as assessed by human sensory perception. Thus, research is included that explores various themes, from the basic effects on the senses, to changes in consumer preferences, all the way to how and why COVID-19 has changed consumer behaviours in relation to food and eating in the longer term. Overall, we wished to document and bring together key research in the sensory and consumer space with respect to COVID-19, with the overall aim to highlight and ensure this research has a lasting impact regarding future understandings of measures developed to help and treat people affected during the ongoing pandemic.

Research & information: general --- Biology, life sciences --- lockdown --- COVID-19 --- coronavirus --- food choice --- food purchase --- food waste --- impulse buying --- food consumption --- mental health --- emotional eating --- sensory function --- chemosensory dysfunction --- perception --- appetite --- well-being --- pleasure --- recovery --- interview --- sensory perception --- eating behaviour --- self-reports --- food prices --- Eurozone --- Holt–Winters model --- green food --- purchase intention --- TPB --- E-TPB --- Chinese consumer --- consumer preference --- COVID-19 lockdown --- food preferences --- risk preference --- risk perceptions --- food purchasing behavior --- food consumption behavior --- sustainable behavior --- dietary behavior --- beverage consumption --- coffee --- tea --- online food delivery service --- COVID-19 pandemic --- technology acceptance --- trust --- enjoyment --- social influence --- young population --- food perception --- risk perception --- food safety --- Belgium --- consumer behaviour --- food service sector --- safety measures --- transparency --- olfactory distortions --- parosmia --- trigger foods --- disgust --- valence --- n/a --- Holt-Winters model

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The concept of cross-cultural perspectives in research in food is important in general and particularly so in relation to human perception in food and health. Food concepts are very different across different jurisdictions. Different markets and cultures have varying perspectives on what is considered a palatable, acceptable, or useful food or food product; in simple terms, one size does not at all in the majority of cases. Specific markets thus need targeted food design, to be successful from a myriad of perspectives. In this Special Issue anthology "Food, Health and Safety in Cross-Cultural Consumer Contexts", we bring together articles that show the wide range of studies from fundamental to market applicability currently in focus in sensory and consumer science in food, health, and safety cross-cultural contexts. From the included perspectives, it is abundantly clear that there is a need for much knowledge related to future food design linked to cross-cultural contexts and that this will continue to be critical to the success of food transfer in global food markets.

fruit chips --- hedonic based projective mapping --- hedonic transfer --- cross-culture --- consumer liking --- cross-cultural --- post-ingestive food pleasure --- food reward --- post-ingestive sensation --- satisfaction --- china --- Denmark --- coffee --- temperature --- risk --- food service industry --- Brazil --- Waterford Blaa --- cross-cultural consumer differences --- sensory attributes --- gender differences --- age differences --- PGI status --- oat products --- consumers --- liking --- Check-All-That-Apply --- China --- Finland --- individual differences --- taste mixtures --- model matrix --- taste primaries --- taste-taste interactions --- basic tastes --- hierarchical clustering --- consumer survey --- food safety --- food hygiene --- food handling --- consumer behavior --- risk perception --- healthy food consumption --- cultural consumer context --- microbiological risk --- health --- optimistic bias --- social trust --- information behavior --- certification mark --- purchase intention --- dairy --- diet --- butter preference --- sensory --- volatiles --- meat substitute --- meathybrid --- consumer preference --- plant-based proteins --- food quality --- Kosovar consumers --- Albanian consumers --- Western Balkan countries --- bootstrapping --- beef --- traceability system --- marketing --- consumer --- safety food --- cross cultural study --- questionnaire --- organic foods consumerism --- food innovation adoption --- food security --- circular economy --- health consciousness --- environmental concern --- n/a

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De hedendaagse geneeskunde houdt voor mensen die ziek worden heel wat mogelijkheden in die vroeger niet bestonden. Deze nieuwe medische mogelijkheden roepen nieuwe vragen op, stellen nieuwe problemen. Is er geen nood aan geëigende opvang en begeleiding ? En wat zou dit dan betekenen? Maar er rijzen ook andere maatschappelijke en ethische vragen. In welke mate kan een dienst Patiëntenbegeleiding hierop een antwoord geven? Over deze vragen en evoluties wordt in dit boek gereflecteerd. J. Peers schetst de hoge verwachtingen die de hedendaagse maatschappij heeft t.a.v. de gezondheidszorg, en de centrale plaats die het ziekenhuis inneemt in dit verwachtingspatroon. M. Keirse beschrijft hoe vanuit een bepaald mensbeeld een organisatiestructuur werd uitgewerkt, die toelaat interventies in de dagelijkse praktijk vorm te geven. P. Sporken gaat in op de vraag of patiënten een morele aanspraak op begeleiding kunnen doen gelden, en of gezondheidswerkers om die reden ethisch verplicht zijn daaraan tegemoet te komen. H. Delooz toont aan hoe 'patiëntenbegeleiding' een beleidselement kan en moet worden, zelfs in hooggespecialiseerde diensten. De volgende bijdragen zijn korte kritische reflecties van een patiënt, een maatschappelijk werker, een pastor, een verpleegkundige en een arts-specialist, op bovenvermelde hoofdstukken.

informed consent --- Hygiene. Public health. Protection --- patiëntenbegeleiding --- ziekenhuisverpleegkunde --- Keirse, Manu --- Therapieën --- Thérapies --- Patients --- Consumer Satisfaction. --- Physician-Patient Relations. --- Ethics, Medical. --- Academic collection --- #gsdb6 --- #GBIB:CBMER --- #GGSB: Pastoraal --- #GGSB: Pastoraal gesprek - begeleiding --- integrerende verpleegkunde --- medische psychologie --- 616.083 )* VERPLEEGKUNDE --- hulpverlening --- patiëntgericht verplegen --- sociale zorg --- ziekenhuis --- 613.47 --- patiëntenbegeleiding (gez) --- 613.48 --- patiëntenbegeleiding (patiëntenvoorlichting) --- 614.253 --- Ziekenhuizen : patientenbegeleiding --- Patiëntenbegeleiding: ziekenhuis --- patiënt-verpleegkundige relatie --- ziektebeleving --- medisch maatschappelijk werk --- Medical Ethics --- Medicine --- Professionalism --- Bioethics --- Consumer Preference --- Consumer Satisfaction --- Behavior, Consumer --- Behaviors, Consumer --- Consumer Behaviors --- Consumer Preferences --- Preference, Consumer --- Preferences, Consumer --- Satisfaction, Consumer --- psychology. --- (zie ook: informed consent) --- 362.11 --- ethics --- Consumer Behavior. --- Doctor Patient Relations --- Physician Patient Relations --- Physician Patient Relationship --- Doctor-Patient Relations --- Doctor Patient Relation --- Doctor-Patient Relation --- Physician Patient Relation --- Physician Patient Relationships --- Physician-Patient Relation --- Relation, Doctor Patient --- Relation, Doctor-Patient --- Relation, Physician Patient --- Relation, Physician-Patient --- Relations, Doctor Patient --- Relations, Doctor-Patient --- Relations, Physician Patient --- Relations, Physician-Patient --- Relationship, Physician Patient --- Relationships, Physician Patient --- Consumer Behavior --- Physician-Patient Relations --- Ethics, Medical --- psychology --- Pastoraal --- Pastoraal gesprek - begeleiding