Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Sources of Food Contamination

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...

Assessment of the Gastrointestinal System II: Health Perception Pattern

Assessment of the Gastrointestinal System II: Health Perception Pattern

Assessing the gastrointestinal (GI) system is a complex process that begins with collecting subjective data. This data, collected through patient interviews, provides crucial insights into the patient's health history, perception patterns, and lifestyle habits, all contributing significantly to GI health.
Health Perception Patterns
Health perception patterns offer valuable insights into a patient's lifestyle habits and how they may impact their GI health. These patterns include:

Self-Schemas

Self-Schemas

In general, a schema is a mental construct consisting of a cluster or collection of related concepts (Bartlett, 1932). There are many different types of schemata, and they all have one thing in common: schemata are a method of organizing information that allows the brain to work more efficiently. When a schema is activated, the brain makes immediate assumptions about the person or object being observed.

Stress Prevention and Stress Management Techniques IV

Stress Prevention and Stress Management Techniques IV

Stress often leads to unhealthy habits like smoking, excessive drinking, and overeating, which offer short-term relief but ultimately increase long-term health risks. These behaviors create a cycle that temporarily lowers stress levels but can result in severe long-term health consequences. Breaking these habits is essential to reduce the risk of chronic diseases and improve overall well-being. Three primary changes that support better health include quitting smoking, reducing alcohol intake,...

Types of Toxins

Types of Toxins

Humans continually engage with an environment rich in potentially harmful chemicals. These are introduced to our bodies through inhalation, ingestion, or skin contact. These chemicals exist in various forms, such as air and environmental pollutants, agricultural chemicals, organic solvents, and heavy metals.
Air pollutants, primarily gases, pose significant threats to respiratory health, leading to conditions like hypoxia, lung cancer, and in extreme cases, death.
Environmental pollutants like...

Cancer Prevention

Cancer Prevention

Several factors can increase the risk of cancer in an individual. About 50% of cancer cases can be prevented by adopting a healthy lifestyle, regular exercise, eating healthy, and following a modest cancer prevention diet. Epidemiological studies have consistently shown that populations with vegetable and fruit-rich diets have reduced the incidence of cancer. On the other hand, populations who have a diet rich in animal fat, red meat, junk food, or high calories are predisposed to cancer.
Some...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Transverse dimensions and molar torque patterns of first molars in Chinese adolescents: a 3D digital dental analysis.

BMC oral health·2026

Same author

Compensatory characteristics and influencing factors of the sagittal curvature of the maxillary arch based on three-dimensional fusion imaging.

European journal of orthodontics·2026

Same author

Permeable Liquid Metal-Based Fibrous Patch with Dual-Bond Interconnects for Reliable Sensing and Closed-Loop Wound Care.

ACS nano·2026

Same author

Quantification and visualization of 3D facial aging in individuals of European ancestry.

GeroScience·2026

Same author

FAT4 restrains epithelial-mesenchymal transition and metastasis in cervical cancer and shapes the tumor immune microenvironment.

Journal of translational medicine·2026

Same author

Three-Dimensional Change of Molar Position During Alignment and Leveling With PASS and MBT: A Randomized Controlled Trial.

International journal of dentistry·2026

Search research articles

Related Experiment Video

Updated: May 28, 2026

Assessment of Social Transmission of Food Preferences Behaviors

Assessment of Social Transmission of Food Preferences Behaviors

Published on: January 25, 2018

Hidden Risks of Ultra-Processed Foods: How Health and Environmental Risk Perceptions Drive Sustainable Dietary

Xiaozhong Cui¹, Yun-Chi Tsai², Tianmin Xu¹

¹Department of Accounting, Jiaxing University, Jiaxing 314001, China.

|May 27, 2026

Summary

Consumers

Keywords:

dietary behavior dual-risk perception front-of-pack labeling sustainable diets theory of planned behavior ultra-processed food

More Related Videos

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans

Published on: June 4, 2014

Errors as a Means of Reducing Impulsive Food Choice

Errors as a Means of Reducing Impulsive Food Choice

Published on: June 5, 2016

Related Experiment Videos

Last Updated: May 28, 2026

Assessment of Social Transmission of Food Preferences Behaviors

Assessment of Social Transmission of Food Preferences Behaviors

Published on: January 25, 2018

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans

Published on: June 4, 2014

Errors as a Means of Reducing Impulsive Food Choice

Errors as a Means of Reducing Impulsive Food Choice

Published on: June 5, 2016

Area of Science:

Consumer Behavior
Environmental Science
Public Health

Background:

Ultra-processed foods (UPFs) pose significant health and environmental risks.
Consumer choices are influenced by health perceptions, but environmental impact is less understood.
Eating-out environments complicate UPF reduction efforts.

Purpose of the Study:

To extend the Theory of Planned Behavior (TPB) by examining dual-risk perceptions (health and environmental) on UPF reduction intentions.
To investigate how environmental awareness moderates the link between perceived environmental burden and behavioral intention.
To understand the interplay of attitudes, subjective norms, and perceived behavioral control in reducing UPF consumption.

Main Methods:

Survey data from 362 Taiwanese consumers.
Structural equation modeling (SEM) to analyze the extended TPB model.
Investigated the influence of health and environmental risk perceptions on UPF reduction intentions.

Main Results:

Both health and environmental risk perceptions positively influenced attitudes toward reducing UPF intake.
Attitude, subjective norms, and perceived behavioral control significantly predicted UPF reduction intentions.
Environmental awareness had a diminishing marginal effect, negatively moderating the perception-intention link.

Conclusions:

Internalizing environmental costs complements health motivations in reducing UPF consumption, extending the "green TPB".
Findings support public health policies like front-of-pack warning labels and the NOVA classification system.
Promoting sustainable diets requires addressing both health and environmental concerns in consumer behavior.