Almonds Nutrition

Almond is known to be the most invaluable and healthiest of all nuts. It holds nutrients like strong fats, vitamins, proteins and minerals. Almonds get the greatest score when we investigate the health profits put forth in offbeat nuts. Almonds Nutrition are ready in both sweet and harsh shape.


For adding essences to a considerable measure of things, oil made out of acrid Almonds Nutrition is utilized. On the other hand, typically we consume sweet Almonds Nutrition. There a considerable number of courses in which folks utilize Almonds Nutrition, for example utilizing it for milk shakes to make it steady or utilizing it for mixed greens dressing.

Almond is known to be truly accommodating for curing chilly and hack, diabetes, heart identified situations, blockage, respiratory scatters and diabetes. It has authenticated to be blatantly advantageous for skin situations, hair fall and teeth identified situations. Notwithstanding that, the oil concentrated out of Almonds Nutrition is utilize to include characters within the nourishment we consume.

Almonds Nutrition are stated to be quite useful when devoured without joining it with else other possibilities. The figure depletes greatest nutrients out of Almonds Nutrition when its consumed on a void stomach. Almonds Nutrition can in addition be consumed in the morning by letting it in water overnight. Said beneath are a portion of the health profits that Almonds Nutrition are packed with.

Almonds Nutrition hold imperative nutrients which demonstrate to be quite useful for the growth of the cerebrum. Junior children may as well be given Almonds Nutrition regular as it assists in the upgrade of their development. Mothers might as well give 2-3 Almonds Nutrition drenched overnight to their children every day.
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The cholesterol level of the form could be administered be depleting Almonds Nutrition normally. Almonds Nutrition encourage to keep up the cholesterol level in the form by raising the HDL (High Density Lipoproteins) and lessen the level of LDL (Low thickness Lipoproteins). The form's grave cholesterol is called LDL.

An individual can decrease the danger of heart situations by consuming Almonds Nutrition customarily. Almonds Nutrition rich in vitamin C act like cancer prevention agent and bring down the danger of heart maladies, which, in turn, assists the form's circulatory strain to role legitimately. Almond accommodates in lessening weight and in the meantime keeps at cove diabetes and malignancy identified situations.

Expenditure of Almonds Nutrition every day can keep you far from all situations identified with health. Almonds Nutrition hold nutrients for example proteins, vitamins, minerals, and so on. which are an essential part of our figure. Subsequently, every thinking individual might as well consume Almonds Nutrition day by day to support a fit and fine form.

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The Value of the Term ‘Organic’ in Messagingas a Driver of Product Acceptance in Older vs. Younger Consumers - Part II

Consumer knowledge and the ‘driving factors’

Not all adult consumers are equallyinformed about functional foods or sensitive to the specific linkages of nutrition and health. Larue et al (2004) reported that many consumers will avoid GM foods, regardlessof the presence of functional health properties. Lack of awareness of the concept of functional foods and their benefits is a barrier to their wide adoption (Armstrong et al, 2005; Gracia and De Magistris, 2008).Armstrong, Farley, Gray and Durkin (2005) state that there is indeeda growth potential for this industry. However, in order to expand the health-enhancing foods market, the industry needs to establish an actionable consumer segmentation and relevant product positioning for the different segments.

Marketing communications regarding functional foods have a strong message to convey both in providing information and for positioning products. Such communication must lay a larger, more central role to overcome two shortcomings regarding information about functional foods. The first shortcoming is that technical information regarding functional foods has been given without thoughtabout what people want to know or what people actually do (Griffiths, 2002). The second is that providing unduly detailed information generates the risk of information overload, which results in consumer indifferenceor loss of confidence regarding their choice of foods. To overcome these, the communication componentshould be responsive to the consumer perspective. This requires precise and strategically crafted communicationsthat signal

the functionality of a food while support the benefits.

The ‘appropriate messaging’ can vary. Previous studies have examined the relative importance of different messaging factors (Bruhn, 2008; Cardello et al, 2007; Leathwood et al, 2007) and found that the most important factor affecting consumption was the perceived riskassociated with the technology of processing foods. Larson and Grunert (2003) reported that the use of different processing methodsis an important determinant of consumers' perceptions of the healthiness of functional foods. There appears to be widespread perception amongst consumers that more natural methods result in foods of higher nutritional quality. Gracia and De Magistris (2008) claim that information on organic foods is crucial to expanding consumer demand and consumption. This divergence of results means thatif consumer perceptions regarding the health benefits of organic foods are to be supported, then more knowledge and organizing principles are needed to augment that which is currently available (Williams, 2002; Gracia and De Magistris, 2008).

The Contribution of this study

Following recent studies (Armstrong et al, 2005; Griffiths, 2002; Taylor& Smith, 2004)that call for examining the segmentation and positioning of functional food products as an important subset of foods as a whole, we segment mindsets regarding functional foods in terms of the nature of the messaging that they permit.

This study makes three specific contributions.

First, the analysis responds to calls ofrecently publicized reports to segment communication messages. We compare the data from two groups (individuals age 60+ ersus individuals age 20-30)concerning features of foodsand beverages– responses from what was in the food to emotional responses, to specifichealth-and-wellness features.

Second, it expands the existing knowledge on organic functional foods, examining the effect of the term '100% organic' as a messaging for quality of functional foods.

Third, the approach creates a new method for studying the mind of the consumer who considers foods. When researchers investigate foods, either they investigate onefood in depth or many foods superficially, asking 1-2 questions about each. This current study comes from a different intellectual heritage, which looksboth in depth and broadly.

The study uses experimental design of ideas, or conjoint analysis, executed with many different products, in a systematized manner that allows for across-food and

within-food comparison of ideas. The underlyingrationale is that by creating a bank of elements or pieces of knowledge about a single product, by varying these elements in a systematic way, and getting responses to combinations, the researcher learns how each of the elements drives the response. In a conjoint study, it is not unusual to work with 20-50 elements across categories of foods. For each category, we mix and match elements to make hundreds of test concepts, test these concepts  among consumers, and identify what specific elements drive the responses. By working with mixtures of communication messages rather than single elements, the esearcher forces the respondent to integrate the information from different sources, and trade off the different messages. It is almost impossible in a conjoint analysis of this type for responses to be politically correct, because the elements are not treated one-at-a time. The mixture strategy prevents the respondent from adopting a implistic, politically correct, biased strategy to answering.

Propositions of this study

The first proposition examines the measure of latent interest of old adults versus young adults in functional foods by the distribution itself as well as by the ‘additive constant’ statistic across foods. The second proposition examines the performance of a specific common term '100% organic' as a persuader of consumption across foods and ages. This paper focuses on three specificanalyses using this database:

1. Age distribution of respondents of differentages as a measure of latent interest in ‘good for you’ foods.
2. The additive constant across 21 foods and across ages as a measure of interest in the food itself when positioned as ‘good for you’.
3. Performance of the term 'organic', a commonly used descriptor to denote quality and ‘good for you’ across foods and ages

The Value of the Term ‘Organic’ in Messagingas a Driver of Product Acceptance in Older vs. Younger Consumers - Part I

We present the highlights of a database dealing with consumer responses to concepts about 29 good-for-you foods and beverages. Consumers evaluated systematically varied  test concepts, with different messages about the features of foods and beverages. The  elements of the concepts ranged from what was in the food, to emotional responses to the food, along with specific health-and-wellness features. We compare the data from two groups (individuals age 60+ versus individuals age 20-30). across these topics. These groups differ, especially in their response to endorsements from professional organizations about ‘good for you’.

Introduction – The notion of wellness management and Food as ‘good for you’

The concept of functional foods, containing specific physiologically active  components, originated in Japan. It was a means of improving the health of the nation  while reducing the drain on the national economy caused by escalating health costs (Farr, 1997). In recent years, functional foods have increasingly become part of our American menu. Derivatives of cranberries, tomatoes, soybeans, oatsand other foods have been connected to specific health benefits, ranging from the prevention of particular cancers (Hovde et al, 2007) to the reduction of blood cholesterol (Leathwood et al, 2007).

There have been several developments inthe field of functional foods. Generic food products have been supplemented with healthful ingredients (e.g. orange juice with calcium and vitamins). In addition, newly branded food products, with explicit health claims, have also been introduced in the market, e.g., yogurt with pro-biotic bacteria that improve digestion, margarines that lower cholesterol or fermented drinks that affect our metabolism. Furthermore, the agro-food industry is developing a second generation of genetically modified (GM) foodsthat can offer functional health benefits to consumers. Finally, consumer concern regarding possible adverse health effects of foods produced using intensive farming methods has led to considerable interest in organically-produced crops, a special type of functional foods.

Market derivatives of functional foods follow an explosion in scientific and technical advances lead by biotechnology that, among other things, have begun to find links between nutrition and healthy living (Kalaitzandonakes, 2000). Bhaskaran and Hardley (2002) state that issues regarding personal and national health are extremely important because of the financial cost and human suffering involved. The American Dietetic Association supports regulation regarding information concerning health properties of foods. Functional foods, as a new phenomenon, need to be further examined with regard to their influence on buyer behavior.

Many adult consumers generally recognize the linkage between nutrition and health. Organic food buyers consider themselves moreresponsible for their own health and are more likely to undertake preventive health actions than the general population. Wholesomeness, absence of chemicals, environment friendliness, and a better taste are often cited primary reasons to buy organic functional foods (Shifferstein& Ophuis, 2002). Often consumers are willing to adjust their diet in order to improve their personal health (Kalaitzandonakes, 2000). One may assume that young healthy people will not be as engaged in healthy foods. On the other hand, Hansen (2005), reported that even adolescents, who may have less health concerns than adults, are increasinglyinvolved with their health and appear to beinterested in functional foods.

Contrary to the foregoing ‘idealistic’ response to nutrition and health, Nutbeam and Harris (1999) studied drivers underlying the choice of food. They reported that the most important drivers were not health and good-for-you claims, but rather the more conventional ones, such as taste, nutrition, cost, convenience and lastly, weight control. These drivers better predicted foods consumption. A study performed by the American Dietetic Association (1998) showed similar nutritional concerns, per se, were of less relevance to most people than were taste and cost.