The issue of the relationship between consumers' emotions and their Impulse Buying is an important aspect of the lifestyle in the present age. Therefore, a good understanding and awareness of the conditions of this issue is effective in improving the customer's desire to buy, especially in today's competitive and complex market. In addition, despite numerous internal studies in the field of Impulse Buying, the effects of Food Neophobia and Human Crowding have been less studied. Accordingly, this study was conducted to investigate the emotions on consumer behavior in the Impulse Buying of street food by considering the moderating effects of Food Neophobia and Human Crowding. In terms of applied purpose, the present study is descriptive-survey and correlational based on its nature and method. Using available sampling, 384 questionnaires were collected with acceptable reliability. Data analysis was performed using hierarchical regression. The results showed that Human Crowding and Food Neophobia as moderators did not moderate Impulse Buying. After the results are presented, street business vendors are suggested to stimulate people's emotions through sensory marketing so that they can encourage the consumer to buy immediately .

The present study was designed and implemented in the field of Food consumer’ s behavior and marketing. The main purpose of this study is to provide sufficient evidence for new pattern of food neophobia, food involvement and food life style as predictors of customer satisfaction and loyalty in chain store of Tehran city. In terms of methodology, the research was survey and applied type and based on descriptive-survey methods. Required data was gathered using, food related lifestyle standard questionnaires, food-related personality traits including food neophobia scale, Food involvement scale and researcher-made measures for customer satisfaction and loyalty. The content of factors was confirmed through the expert’ s opinions and the validity of test construct by using factor analysis. Also to determine the measures reliability, Cronbach alpha coefficient was calculated and confirmed. The research findings showed that the proposed variables are suitable predictors of customer satisfaction and loyalty. In such a way that it can be admitted that food-related lifestyle and food-related personality traits significantly explain customer satisfaction and loyalty pattern. Research Limitations: The new and complex approach used to understand the effective factors of food customer’ s satisfaction and loyalty despite the presence of numerous chain store’ s customers with the various incentives and tastes could be mentioned as the limitations of the present research. Managerial Implications and Valve: The results of this study provided a deep understanding about the customer’ s motivation and behavior by testing the cognitive drivers of food customer’ s satisfaction and loyalty and their behavioral aspects. Considering the intense competition in the food industry, it has a practical applications for marketing managers and food retailers for makeing the right decisions.

Background: Chronic low-grade inflammation caused by obesity disrupts the balance of adipokines. The Dietary Approaches to Stop Hypertension (DASH) diet includes anti-inflammatory foods that have positive effects on body composition and adipose tissue. This study aims to compare the effects of the DASH diet with a low-calorie diet on serum levels of Spexin, leptin, and adiponectin in overweight and obese adults.Methods: This randomized controlled clinical trial enrolled 120 overweight and obese adults who were randomly assigned to one of three groups: 1) a DASH diet with reduced calories, 2) a restricted calorie diet, and 3) an isocaloric diet (control group). The intervention period lasted 12 weeks, during which serum levels of adipokines, Spexin, leptin, and adiponectin were measured at the beginning and end of the study.Findings: After the intervention, serum levels of adiponectin significantly increased and leptin significantly decreased in the DASH group. In the low-calorie group, only the effect on adiponectin was significant. The reduction in these variables was greater in the DASH group than in the low-calorie group. The difference between the three groups was significant for leptin and adiponectin, but no significant changes were observed in Spexin levels.Conclusion: The DASH diet with reduced calories was found to improve serum levels of Spexin, leptin, and adiponectin, and reduce the risk of cardiovascular factors compared to the low-calorie diet.

Food allergy can be defined as adverse, immunomediated reactions to foods that occur in certain individuals.Food allergy is being increasingly recognized as a public health problem over the last few decades. It has been estimated that up to 10% of children and less than 2% of adults suffer from some type of food allergy. The situation varies in different countries depending on dietary eating pattern. Usually food allergens are proteins or glycoproteins with a molecular weight ranging from 10-70 kDa. Depending on the route of sensitization, food allergy is the result of either genuine reactivity to comestibles through the gastrointestinal tract (class I food allergens) or secondary sensitization to cross-reactive food allergens as a consequence of the initial reactivity to homologous pollen-related allergens (class II food allergens). An allergenic reaction occurs after an initial sensitization to a food allergen where IgE antibodies are produced. Subsequent exposures to the allergen may result in activation/degranulation of mast cells and basophiles (due to cross linking of IgE antibodies by allergens) and release biological mediators (such as histamine) that manifest in observable reaction such as hives, rashes, and anaphylactic shock. Diagnosis of food allergies could be based on in vitro or/and in vivo tests such as clinical history, physical examination, Prick test, elimination of suspected foods from the patient’s diet and different types of food challenge tests. The elimination of food allergens from the diet, pharmacological treatment, immunothrapy and supplementary treatments are the most common treatments. In recent years, the use of recombinant food allergens recruiting genetic engineering, allows highly sensitive detection of sensitization profiles.

Non-communicable diseases (NCD) are the major cause of death worldwide. High intake of salt, sugar and fat are known as main risk factors for NCD. To address the issue some projects have been implemented in the country. This study aimed to seek for the initiatives targeting salt, sugar, and fat reduction in industrial foods and the status of implementation of food labeling. Meanwhile, we searched for studies which evaluated the above mentioned projects. Methods: We conducted an extensive review in domestic sources namely reports of national plans, protocols, dissertations, and progress reports of ongoing and terminated projects as well as rules and standards of Iran Food and Drug Administration (IFDA) and Institute of Standards and Industrial Research of Iran (ISIRI). Findings: There were several main projects in the country regarding reduction of dietary risk factors in industrial foods. Traffic light food labeling scheme and restrictions on imports of palm oil or food containing it, with support from food producers and revision of food standards were main interventions which were implemented by IFDA and ISIRI, respectively. In another project implemented by National Nutrition & Food Technology Research Institute (NNFTRI) the previously mentioned projects were evaluated. Results of other related projects are presented, as well. Conclusion: Some important steps have taken to reduce the rate of NCDs in the country. However, to achieve the goal of 25% reduction in NCDs by 2025, having a Surveillance, Monitoring and Evaluation (SME) plan is highly suggested to supports policymakers to take decision timely and correctly towards the enhancement of the effectiveness of the program.

Radiation, as a means of food preservation, was first discussed in 1905. In this method, food is exposed to a certain doze of ionizing ray with the purpose of destroying or deactivating microorganisms and insects, delaying the procedure of ripening of fruits and vegetables, preventing glandular and root vegetables from new shooting, and in general, increasing the period of preservation under certain conditions.