1,720,992 research outputs found
The effect of nudges on healthy food choices of individuals with a low socio-economic position: A systematic literature review
No full textBackground: Individuals with low socioeconomic position (SEP) often make poor food choices, preferring high-density fast foods that provide sufficient energy at a minimal cost over healthy foods, as fruits and vegetables. Increasing evidence reveals that the traditional view of food choice as a perfectly rational and deliberate process does not reflect reality, in which habits and heuristics strongly impact decisions. Scope and approach: Applying PRISMA guidelines, the current systematic review provides an updated evaluation of the effectiveness of nudges (changes in the choice architecture) in promoting healthy/decrease unhealthy food purchases, choices, and intake among socioeconomically disadvantaged individuals. Key findings and conclusion: Forty-one articles, including forty-three empirical studies (as two articles included two empirical studies each) were analyzed. Extending previous results based on studies performed only in real-life food purchasing scenarios this review reveals high effectiveness of nudges among low SEP individuals. Indeed, only 12% of hypothetical and 28% of real-setting studies showed no efficacy. Nevertheless, due to the extreme variability in measurements, these outcomes urge scholars to establish specific and consistent outcome criteria to robustly determine the effectiveness of nudge interventions
Use of Anatomic post and core for reconstructing an endodontically treated tooth: a case report
No full textA clinical case is presented in which a new type of fiber post was used in combination with the proprietary dual-curing resin cement to bond in a wide, nonrounded root canal. The anatomic post was inserted and the relining resin photopolymerized. The anatomic post was then removed and a luting procedure was performed, as for any other translucent post. The clinical procedure was simple, and a superior fit to the root canal walls was achieved, thus reducing the amount of cement needed. The luting procedure described can be proposed as a clinical technique for routine use when the prepared root canal is too wide or not perfectly round
Low-income consumers' perceptions of plant-based meat alternatives: A Central Location Test
No full textSubstantial evidence supports the need to reduce red- and processed meat consumption in developed countries, especially among low-income households. One promising strategy to reduce meat consumption involves encouraging the substitution of conventional meat products with plant-based alternatives—an approach that often faces challenges due to low consumer acceptance. The present study performed a Central Location Test, involving 209 participants who tasted in blind and informed conditions three similar products: conventional meatballs, meatballs replicating meat, and meatballs with visible vegetables and legumes. Results reveal that conventional meat continues to be the preferred option; however, product perceptions undergo a shift once consumers are provided with information, with the direction of change varying depending on the type of product. Findings highlighting the necessity for targeted strategies tailored to diverse segments of low-income consumers
Valutazione in vivo dell’accumulo di placca con la masticazione di diversi tipi di chewing-gum
No full textAnticalculus Efficacy of a Chewing Gum with Polyphosphates in a Twelve-Week Single-Blind Trial
No full textObjective: A twelve-week clinical study was conducted to evaluate the effect of a chewing gum containing pyrophosphate (1%) and tripolyphosphate (1%) on controlling supragingival calculus deposits. Methodology: One-hundred and seventeen subjects enrolled in the study were randomly assigned to either a test gum or no gum group. Each participant received a full oral prophylaxis. Those chewing the test gum agreed to chew four times a day for five minutes each time over twelve weeks. Those assigned to the no gum group agreed not to chew any gum. After twelve weeks, participants were scored for calculus deposits using the modified Volpe-Manhold Calculus Index (VMI), received a second oral prophylaxis and entered the alternate group in this cross-over format. At the end of the twenty-fourth week, all subjects were again scored for calculus deposits and the study was completed. All participants received a supply of a sodium fluoride (0.32%) dentifrice for the study period. Calculus levels were scored by the same examiner for all measurements and recorded on computer. He was blinded to all treatment assignments. Results: One-hundred and eleven participants completed the study. Six participants left the study but none reported problems linked to the pyrophosphates in the chewing gum. The VMI mean score for the test gum group was 2.55 (± 2.50) and the mean score for the no gum group was 4.09 (± 3.18). The difference between the mean scores was highly significant with paired sample t-test (p < 0.0001). Conclusion: The results indicated that a chewing gum containing tripolyphosphate and pyrophosphate reduced calculus formation by 37.6% compared to a no gum treatment
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