Leading Us Unto Temptation? No Evidence for an Asymmetry in Automatic Associations Between Goals and Temptations

The asymmetry hypothesis of counteractive control theory suggests that—at least for successful self-regulators—exposure to temptations facilitates the accessibility of goal-related cognitive constructs, whereas exposure to goals inhibits the accessibility of temptation-related cognitive constructs. Using a lexical decision task, Fishbach et al., 2003 (Study 3) found that this asymmetry existed even at an automatic level of processing. In this attempted replication, 221 students completed a lexical decision task that included goal-related and temptation-related stimuli words preceded by either a goal-related prime, a temptation-related prime, or an irrelevant prime. Unlike the original study, we found only significant priming effects, where temptation-primes facilitated the recognition of goal-related words and goal-primes likewise facilitated the recognition of temptation-related words. We did not replicate the previously reported asymmetry. Additionally, we found no significant moderation of the hypothesized priming asymmetry by any of the traits of self-regulatory success, construal level, temptation strength, or self-control, again failing to replicate prior findings. The same priming patterns were found among participants who completed the study in-lab and those who completed the study online. This replication study suggests that the cognitive associations between goals and temptations are relatively symmetric and faciliatory, at least during the initial, automatic level of cognitive processing.

Key problems of agro-industrial development in Kazakhstan and ways to solve them

To provide food to the population of Kazakhstan, it is necessary to develop agricultural production based on the introduction of innovative technologies and new knowledge. In order to implement the tasks set, it is necessary to solve the problems in this industry that hinder its development. The purpose of writing the article is to identify the problems of the development of the agro-industrial complex in Kazakhstan and to justify the ways to solve them. We present the actual problems of the development of the country's agro-industrial complex, which must be solved within the framework of the implementation of the National Project for the development of the Agro-industrial Complex of the Republic of Kazakhstan for 2021–2025. The purpose of this project is to provide the country's population with essential foodstuffs, according to the established, scientifically based physiological consumption rate (SBPC). The key problems of the development of the agro-industrial complex of the Republic of Kazakhstan are low technical equipment of the branch with agricultural machinery and technology, inefficient use of natural resources, in particular land, water, the presence of a large number of small non-commodity farms, low level of processing of agricultural products, a lot of intermediaries between the production and sale of grown products, poor implementation of the results of scientific research and development of agricultural scientists, low level of storage, transportation and sale of agricultural products, etc. The article highlights such issues as the unattractiveness of this area for investment, low labor productivity, the need to develop state support mechanisms, the widespread introduction of innovative technologies, etc. The ways of solving the above-mentioned problems of the development of the agro-industrial complex of the Republic of Kazakhstan are substantiated and reasoned.

Changes in Ultra-Processed Food Consumption and Lifestyle Behaviors Following COVID-19 Shelter-in-Place: A Retrospective Study

Ultra-processed food (UPF) consumption poses a potential risk to public health and may be related to shelter-in-place orders. This study utilized the level of food processing as a lens by which to examine the relationships between diet, weight change, and lifestyle changes (including cooking, snacking, and sedentary activity) that occurred during regional shelter-in-place orders. This study used a cross-sectional, retrospective survey (n = 589) to assess baseline demographics, changes in lifestyle behaviors using a Likert scale, and changes in dietary behaviors using a modified food frequency questionnaire from mid-March to May 2020; data were collected in the California Bay Area from August to October 2020. Foods were categorized by level of processing (minimally processed, processed, and ultra-processed) using the NOVA scale. Stepwise multiple linear regression and univariate linear regression models were used to determine the associations between these factors. Increased snacking was positively associated with a change in the percent of the calories derived from UPF and weight gain (β = 1.0, p < 0.001; β = 0.8 kg, p < 0.001) and negatively associated with the share of MPF calories consumed (β = −0.9, p < 0.001). These relationships have public health implications as interventions designed around decreased snacking may positively impact diet and weight management and thereby mitigate negative health outcomes.

Reward Expectation Differentially Modulates Global and Local Spatial Working Memory Accuracy

Although it has been suggested that reward expectation affects the performance of spatial working memory tasks, controversial results have been found in previous experiments. Hence, it is still unclear to what extent reward expectation has an effect on working memory. To clarify this question, a memory-guided saccade task was applied, in which participants were instructed to retain and reconstruct a temporospatial sequence of four locations by moving their eyes in each trial. The global- and local-level spatial working memory accuracies were calculated to determine the reward effect on the global and local level of processing in spatial working memory tasks. Although high reward expectation enhanced the encoding of spatial information, the percentage of trials in which the cued location was correctly fixated decreased with increment of reward expectation. The reconstruction of the global temporospatial sequence was enhanced by reward expectation, whereas the local reconstruction performance was not affected by reward. Furthermore, the improvements in local representations of uncued locations and local sequences were at the cost of the representation of cued locations. The results suggest that the reward effect on spatial working memory is modulated by the level of processing, which supports the flexible resource theory during maintenance.

Development of foreign trade in agricultural products and foodstuffs of Belarus by the degree of processing of goods

The structure of world trade in agricultural products and food is analyzed based on the degree of processing of goods. A comparative assessment of the export and import of agro-food products of Belarus is given in the context of the increasing role of products with a high degree of processing of raw materials. The main commodity positions of the country in export and import are presented, systematized into 3 groups – unprocessed products, goods with partial processing and goods with a high level of processing.

High Levels of Nutrients of Concern in Baby Foods Available in Europe That Contain Sugar-Contributing Ingredients or Are Ultra-Processed

Introducing children to healthy and diverse complementary foods, either prepared at home or produced commercially, helps to establish taste preferences and good eating habits later in life. Assessing the nutrient profile of foods available commercially is key to informing consumers and policy makers. We used commercial data to provide an overview of the energy and nutrient content of 7 categories of foods intended for infants and young children that were launched or re-launched across 27 European countries from March 2017 to March 2021 (n = 3427). We also assessed the presence of sugars as added ingredients, and the foods’ level of processing, using the NOVA classification system. In total, 38.5% of the products contained at least one sugar-contributing ingredient; about 10% of products listed an added sugar, almost ¼ of the products listed a free sugar and finally about 20% of the products listed fruit and vegetable purees and powders as an ingredient. Half of the products had a ‘no added sugars’ positioning statement; among these, almost 35% had free sugars, fruit and vegetable purees and powders as added ingredients. With regard to processing classification, 46.3% of the products were minimally processed, 24.5% were processed and 29.2% ultra-processed. About half of all products had a ‘no artificial ingredient’ positioning statement; however, among these, 31.4% were ultra-processed. Our analysis showed that, within each food category, products with sugars as an added ingredient had a less desirable nutrient profile compared to those that did not have sugar-contributing ingredients. The results for level of processing were similar; in most food categories, ultra-processed foods had higher energy, fat, saturated fat, sugars and sodium content, and lower fibre content, compared to the minimally processed and processed ones.

Two Dimensions of Nutritional Value: Nutri-Score and NOVA

Front-of-pack labels can improve the ability of consumers to identify which foods are healthier, making them a useful public health tool. Nutri-Score is a front-of-pack labelling system adopted by several European countries. This system ranks foods according to their nutritional quality, but does not consider other dimensions such as the degree of food processing. The aim of this study is to compare the nutritional quality (as assessed by Nutri-Score) and the ultra-processing (as assessed by the NOVA classification) of foods in the Open Food Facts database. A simple correspondence analysis was carried out to study the relationship between the two systems. Ultra-processed foods (NOVA 4) were found in all Nutri-Score categories, ranging from 26.08% in nutritional category A, 51.48% in category B, 59.09% in category C, 67.39% in category D to up to 83.69% in nutritional category E. Given the negative effect that the consumption of ultra-processed foods has on different aspects of health, front-of-pack labelling with Nutri-Score should at least be accompanied by complementary labelling indicating the level of processing, such as the NOVA classification.

Directions of Cluster Competitive Development of Priority Branches of AIC Of Kyrgyzstan

The role and significance of the cluster competitive development of the agro-industrial complex are substantiated. The analysis of the development of priority sectors of the agro-industrial complex and the domestic food market is presented. Disproportions and factors of unbalanced development of related branches of the agro-industrial complex are revealed. The reasons for the low level of processing of agricultural products and the weak development of agricultural processing industries in the republic are determined. The factors of non-competitiveness of the agro-industrial complex sectors are determined - the development of small-scale production, the underdevelopment of economic and integration ties between adjacent agro-industrial complex enterprises. Measures are proposed to ensure import substitution of food, the growth of its exports and, on this basis, the competitive development of priority sectors of the agro-industrial complex. The mechanisms for improving economic relations in the agro-industrial complex and the advantages of developing long-term contractual contractual relations have been substantiated. A model for the development of an agricultural cluster has been developed in order to implement the import substitution policy for the consumption of food resources.

Closing the door to false memory: the effects of levels-of-processing and stimulus type on the rejection of perceptually vs. semantically dissimilar distractors

False recognition memory for nonstudied items that share features with targets can be reduced by retrieval monitoring mechanisms. The recall-to-reject process, for example, involves the recollection of information about studied items that disqualifies inconsistent test probes. Monitoring for specific features during retrieval may be enhanced by an encoding orientation that is recapitulated during retrieval. In two experiments, we used concrete words or door scenes as materials and manipulated the level of processing at study and the type of distractors presented at test. We showed that for the verbal material, semantic level of processing at study results in an effective rejection of semantically inconsistent distractors. However, for the pictorial material, the perceptual level of processing leads to an effective rejection of perceptually inconsistent distractors. For targets, the effect of levels of processing was observed for words but not for pictures. The results suggest that retrieval monitoring mechanisms depend on interactions between encoding orientation, study materials, and differentiating features of distractors.

Deconstructing the Supermarket: Systematic Ingredient Disaggregation and the Association between Ingredient Usage and Product Health Indicators for 24,229 Australian Foods and Beverages

Unhealthy diets are underpinned by the over-consumption of packaged products. Data describing the ingredient composition of these products is limited. We sought to define the ingredients used in Australian packaged foods and beverages and assess associations between the number of ingredients and existing health indicators. Statements of ingredients were disaggregated, creating separate fields for each ingredient and sub-ingredient. Ingredients were categorised and the average number of ingredients per product was calculated. Associations between number of ingredients and both the nutrient-based Health Star Rating (HSR) and the NOVA level-of-processing classification were assessed. A total of 24,229 products, listing 233,113 ingredients, were included. Products had between 1 and 62 ingredients (median (Interquartile range (IQR)): 8 (3–14)). We identified 915 unique ingredients, which we organised into 17 major and 138 minor categories. ‘Additives’ were contained in the largest proportion of products (64.6%, (15,652/24,229)). The median number of ingredients per product was significantly lower in products with the optimum 5-star HSR (when compared to all other HSR score groups, p-value < 0.001) and significantly higher in products classified as ultra-processed (when compared to all other NOVA classification groups, p-value < 0.001). There is a strong relationship between the number of ingredients in a product and indicators of nutritional quality and level of processing.