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What are the perceived target groups and occasions for wines and beers labelled with verbal and numerical descriptors of lower alcohol strength? An experimental study.

ABSTRACT: OBJECTIVES:Alcohol consumption is the fifth leading cause of morbidity and mortality globally. The development and promotion of lower strength alcohol products may help reduce alcohol consumption and associated harms. This study assessed what a sample of UK weekly drinkers perceived to be the target groups and occasions for drinking wines and beers labelled with different verbal and numerical descriptors of lower alcohol strength. DESIGN AND PARTICIPANTS:3390 adults (1697 wine and 1693 beer drinkers) were sampled from a nationally representative UK panel, and participated in a between-subjects experiment in which participants were randomised to 1 of 18 groups with one of three levels of verbal descriptor (Low vs. Super Low vs. No verbal descriptor) and six levels of %ABV (five levels varying for wine and beer, and no level given). MEASURES:The study gauged participants' perceptions of the type of person that would find the randomised beverage appealing and the type of occasion on which the beverage is likely to be drunk at. RESULTS:A principal component analysis showed that participants perceived pregnant women, sportspeople and those aged 6-13 years old were the target groups for products labelled with 0%ABV or the verbal descriptors Low or Super Low, whereas men, women, and those aged above 18 were perceived as the target groups for products labelled with higher %ABV. Participants also rated the products labelled with 0%ABV or the verbal descriptors Low or Super Low as targeting consumption on weekday lunches, whereas products labelled with higher %ABV were rated as targeting dinner/evening occasions, including parties, holidays and celebrations. CONCLUSIONS:Lower strength products were seen as targeting non-traditional consumers (pregnant women) and occasions (weekday lunchtimes), suggesting these products may be perceived as extensions to regular strength alcoholic drinks rather than as substitutes for them.

SUBMITTER: Vasiljevic M

PROVIDER: S-EPMC6576127 | biostudies-literature | 2019 Jun

REPOSITORIES: biostudies-literature

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What are the perceived target groups and occasions for wines and beers labelled with verbal and numerical descriptors of lower alcohol strength? An experimental study.

Vasiljevic Milica M Couturier Dominique-Laurent DL Marteau Theresa M TM

BMJ open 20190612 6

<h4>Objectives</h4>Alcohol consumption is the fifth leading cause of morbidity and mortality globally. The development and promotion of lower strength alcohol products may help reduce alcohol consumption and associated harms. This study assessed what a sample of UK weekly drinkers perceived to be the target groups and occasions for drinking wines and beers labelled with different verbal and numerical descriptors of lower alcohol strength.<h4>Design and participants</h4>3390 adults (1697 wine and ...[more]

PMID: 31189670

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Project description:ObjectivesLow alcohol labels are a set of labels that carry descriptors such as 'low' or 'lighter' to denote alcohol content in beverages. There is growing interest from policymakers and producers in lower strength alcohol products. However, there is a lack of evidence on how the general population perceives verbal descriptors of strength. The present research examines consumers' perceptions of strength (% ABV) and appeal of alcohol products using low or high alcohol verbal descriptors.DesignA within-subjects experimental study in which participants rated the strength and appeal of 18 terms denoting low (nine terms), high (eight terms) and regular (one term) strengths for either (1) wine or (2) beer according to drinking preference.MethodsThousand six hundred adults (796 wine and 804 beer drinkers) sampled from a nationally representative UK panel.ResultsLow, Lower, Light, Lighter, and Reduced formed a cluster and were rated as denoting lower strength products than Regular, but higher strength than the cluster with intensifiers consisting of Extra Low, Super Low, Extra Light, and Super Light. Similar clustering in perceived strength was observed amongst the high verbal descriptors. Regular was the most appealing strength descriptor, with the low and high verbal descriptors using intensifiers rated least appealing.ConclusionsThe perceived strength and appeal of alcohol products diminished the more the verbal descriptors implied a deviation from Regular. The implications of these findings are discussed in terms of policy implications for lower strength alcohol labelling and associated public health outcomes. Statement of contribution What is already known about this subject? Current UK and EU legislation limits the number of low strength verbal descriptors and the associated alcohol by volume (ABV) to 1.2% ABV and lower. There is growing interest from policymakers and producers to extend the range of lower strength alcohol products above the current cap of 1.2% ABV set out in national legislation. There is a lack of evidence on how the general population perceives verbal descriptors of alcohol product strength (both low and high). What does this study add? Verbal descriptors of lower strength wine and beer form two clusters and effectively communicate reduced alcohol content. Low, Lower, Light, Lighter, and Reduced were considered lower in strength than Regular (average % ABV). Descriptors using intensifiers (Extra Low, Super Low, Extra Light, and Super Light) were considered lowest in strength. Similar clustering in perceived strength was observed amongst the high verbal descriptors. The appeal of alcohol products reduced the more the verbal descriptors implied a deviation from Regular.

Project description:BackgroundVerbal rating scales (VRS) are widely used in patient-reported outcome (PRO) measures. At our institution, patients complete an online instrument using VRSs with a five-point brief response scale to assess symptoms as part of routine follow-up after ambulatory cancer surgery. We received feedback from patients that the brief VRS descriptors such as "mild" or "somewhat" were vague. We added explicit descriptors to our VRSs, for instance, "Mild: I can generally ignore my pain" for pain severity or "Somewhat: I can do some things okay, but most of my daily activities are harder because of fatigue" for fatigue interference. We then compared responses before and after this change was made.MethodsThe symptoms investigated were pain, fatigue and nausea. Our hypothesis was that the explicit descriptors would reduce overall variance. We therefore compared the coefficient of variation of scores and tested the association between symptoms scores and known predictors thereof. We also compared time to completion between questionnaires with and without the additional descriptors.ResultsA total of 17,500 patients undergoing 21,497 operations were assigned questionnaires in the period before the descriptors were added; allowing for a short transition period, 1,417 patients having 1436 operations were assigned questionnaires with the additional descriptors. Symptom scores were about 10% lower with the additional descriptors but the coefficient of variation was slightly higher. Moreover, the only statistically significant difference between groups for association with a known predictor favored the item without the additional language for nausea severity (p = 0.004). Total completion time was longer when the instrument included the additional descriptors, particularly the first and second time that the questionnaire was completed.ConclusionsAdding descriptors to a VRS of post-operative symptoms did not improve scale properties in patients undergoing ambulatory cancer surgery. We have removed the additional descriptors from our tool. We recommend further comparative psychometric research using data from PROs collected as part of routine clinical care.

Project description:BackgroundThe exponential growth of protein structural and sequence databases is enabling multifaceted approaches to understanding the long sought sequence-structure-function relationship. Advances in computation now make it possible to apply well-established data mining and pattern recognition techniques to these data to learn models that effectively relate structure and function. However, extracting meaningful numerical descriptors of protein sequence and structure is a key issue that requires an efficient and widely available solution.ResultsWe here introduce ProtDCal, a new computational software suite capable of generating tens of thousands of features considering both sequence-based and 3D-structural descriptors. We demonstrate, by means of principle component analysis and Shannon entropy tests, how ProtDCal's sequence-based descriptors provide new and more relevant information not encoded by currently available servers for sequence-based protein feature generation. The wide diversity of the 3D-structure-based features generated by ProtDCal is shown to provide additional complementary information and effectively completes its general protein encoding capability. As demonstration of the utility of ProtDCal's features, prediction models of N-linked glycosylation sites are trained and evaluated. Classification performance compares favourably with that of contemporary predictors of N-linked glycosylation sites, in spite of not using domain-specific features as input information.ConclusionsProtDCal provides a friendly and cross-platform graphical user interface, developed in the Java programming language and is freely available at: http://bioinf.sce.carleton.ca/ProtDCal/ . ProtDCal introduces local and group-based encoding which enhances the diversity of the information captured by the computed features. Furthermore, we have shown that adding structure-based descriptors contributes non-redundant additional information to the features-based characterization of polypeptide systems. This software is intended to provide a useful tool for general-purpose encoding of protein sequences and structures for applications is protein classification, similarity analyses and function prediction.

Dataset Information

What are the perceived target groups and occasions for wines and beers labelled with verbal and numerical descriptors of lower alcohol strength? An experimental study.

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What are the perceived target groups and occasions for wines and beers labelled with verbal and numerical descriptors of lower alcohol strength? An experimental study.

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