Examining the business venture success of restaurants: the role of innovation capability as a mediator

This research examines successful entrepreneurial practices of small and medium restaurants in Malaysia, which includes aspects of start-up planning, financial support, networking, family support, and government support. It also investigates the mediating role of innovation capability on successful entrepreneurial practices. Purposive sampling technique was used to collect data from 390 restaurant business owners through a mailed structured questionnaire. Structural equation modeling involving SmartPLS 3.0 and SPSS 20 software were used to analyse the data and to test the hypotheses. It shows that only start-up planning, networking and innovation capacity were supported, whereas financial support, family support and government support were not supported. Results revealed that innovation capability is a significant intervening variable on the relationship between start-up planning and business venture success, as well as the relationship between networking and business venture success. The study provides practical implications to restaurant owners to actively evaluate the existing resources for better decision making

A comparison of perceptions of nuts between the general public, dietitians, general practitioners, and nurses

Background Nut consumption at the population level remains low despite the well-documented benefits of their consumption, including their cardioprotective effects. Studies have suggested that advice from health professionals may be a means to increase nut consumption levels. Understanding how nuts are perceived by the public and health professionals, along with understanding the public’s perceptions of motivators of and deterrents to consuming nuts, may inform the development of initiatives to improve on these low levels of consumption. The aim of this cross-sectional study was to compare perceptions of nuts among three groups of health professionals (dietitians, general practioners, and practice nurses) and the general public in New Zealand (NZ), along with motivators of and deterrents to consuming nuts amongst the general public and their experiences of receiving advice around nut consumption. Methods The NZ electoral roll was used to identify dietitians, general practitioners (GPs), and practice nurses, based on their free-text occupation descriptions, who were then invited to complete a questionnaire with 318, 292, and 149 respondents respectively. 1,600 members of the general public were randomly selected from the roll with 710 respondents. Analyses were performed using chi-squared tests to look at differences in categorical variables and linear regression for differences in other variables between the four survey groups. Results Although there were significant differences between the four groups regarding the perceptions of nuts, in general there was agreement that nuts are healthy, high in protein and fat, are filling, and some nuts are high in selenium. We noted frequent agreement that the general public participants would consume more if nuts: improved health (67%), were more affordable (60%), or improved the nutrient content (59%) and balance of fats (58%) within their diets. Over half the respondents reported they would eat more nuts if they were advised to do so by a dietitian or doctor, despite less than 4% reporting they had received such advice. The most frequently selected deterrents to increasing nut consumption were: cost (67%), potential weight gain (66%), and leading to eating too much fat (63%). Discussion It is concerning that so few among the general public report receiving advice to consume more nuts from health professionals, especially given their apparent responsiveness to such advice. Health professionals could exploit the motivators of nut consumption, while also addressing the deterrents, to promote nut intake. These factors should also be addressed in public health messages to encourage regular nut consumption among the public. Educational initiatives could also be used to improve the nutritional knowledge of GPs and practice nurses with regard to nuts, although even dietitians were unsure of their knowledge in some cases

Bimodal neuromodulation combining sound and tongue stimulation reduces tinnitus symptoms in a large randomized clinical study

Tinnitus is a phantom auditory perception coded in the brain that can be bothersome or debilitating for 10-15% of the population. Currently, there is no clinically recommended drug or device treatment for this major health condition. Animal research has revealed that sound paired with electrical somatosensory stimulation can drive extensive plasticity within the brain for tinnitus treatment. To investigate this bimodal neuromodulation approach in humans, we evaluated a noninvasive device that delivers sound to the ears and electrical stimulation to the tongue in a randomized, double-blinded, exploratory study that enrolled 326 adult subjects with chronic subjective tinnitus. Participants were randomized into three parallel arms with different stimulation settings. Clinical outcomes were evaluated over a 12-week treatment period and a 12-month post-treatment phase. For the primary endpoints, participants achieved a statistically significant reduction in tinnitus symptom severity at the end of treatment based on two commonly used outcome measures, Tinnitus Handicap Inventory (Cohen’s d effect size: 0.87 to 0.92 across arms; p<0.001) and Tinnitus Functional Index (0.77 to 0.87; p<0.001). Therapeutic improvements continued for 12 months post-treatment for specific bimodal stimulation settings. Long-term benefits lasting 12 months have not previously been demonstrated in a large cohort for a tinnitus intervention. The treatment also achieved high compliance and satisfaction rates with no treatment-related serious adverse events. These positive therapeutic and long-term results motivate further clinical trials towards establishing bimodal neuromodulation as the first clinically recommended device treatment for tinnitus

The prevalence of phantom tooth pain/atypical odontalgia

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A prospective nationwide study of factors associated with weight gain prevention in adult women

Introduction Few longitudinal studies have investigated autonomous and controlled forms of eating behaviour regulation and speed of eating in relation to weight outcomes in nationwide samples. Also, with the rising prevalence of obesity and an increased emphasis on weight gain prevention, it is important to understand the effectiveness of women’s weight control strategies. In New Zealand, this is the first longitudinal study of weight control strategies and psychological/behavioural factors that may influence weight gain among adult women. Objectives: To examine: 1. How autonomous and controlled forms of eating behaviour regulation, with specific food and eating habits as hypothesised mediators, were related to three-year weight stability*. 2. The association between baseline speed of eating and subsequent weight change* over three years. 3. Baseline demographic and behavioural associations with three-year speed of eating. 4. The prevalence and effectiveness (in terms of three-year weight change*) of women’s weight control strategies. Methods A sample of 1601 New Zealand women aged 40-50 years, randomly selected from the nationwide electoral rolls, was recruited in 2009 to participate in a prospective study. At baseline, participants completed self-administered questionnaires on weight control methods, eating behaviour regulation, speed of eating and other behavioural measures. Demographic information, height and weight were collected at all time points. Results 1. Following mediation analysis, the impact of autonomous regulation on weight stability was reduced by half (adjusted OR 14.3% was attenuated to 7.4%) and was no longer statistically significant (p=0.199). Controlled regulation was not significantly associated with weight stability (p=0.244) prior to mediation analysis. 2. Baseline speed of eating was not significantly associated with three-year weight change (p=0.319) in the adjusted model. 3. For every 10-unit increase in intuitive eating, the adjusted odds of being in a faster speed of eating category at three years decreased by 22.7% (95% CI, 11.0, 32.8). The odds of being in a faster speed of eating group increased by 10.4% (95% CI, 1.7, 19.7) for every 10-unit increase in socioeconomic status as measured by the New Zealand Socioeconomic Index Score (NZSEI). For every 5-unit increase in baseline mindfulness scores, the odds of being in the ‘fast’ compared to the ‘medium’ speed of eating category decreased by 11.0% (95% CI, 4.9, 16.7). 4. Weight control strategies most commonly used were cutting down on meal/snack size (42%) and on fats/sugars (45%), but were not associated with three-year weight loss. Conclusion Findings suggest that autonomous regulation indirectly contributes to weight stability through different eating habits with no evidence of a direct effect. Faster eating speeds do not appear to contribute to weight gain among middle-aged women. Three-year speed of eating was determined by various baseline demographic and behavioural factors including intuitive eating, mindful eating, smoking status and socioeconomic status (NZSEI score). Women reported weight control strategies that were largely consistent with public health messages, however these strategies were not associated with three-year weight loss. Causal relationships remain to be examined in intervention studies

A prospective nationwide study of factors associated with weight gain prevention in adult women

Introduction Few longitudinal studies have investigated autonomous and controlled forms of eating behaviour regulation and speed of eating in relation to weight outcomes in nationwide samples. Also, with the rising prevalence of obesity and an increased emphasis on weight gain prevention, it is important to understand the effectiveness of women’s weight control strategies. In New Zealand, this is the first longitudinal study of weight control strategies and psychological/behavioural factors that may influence weight gain among adult women. Objectives: To examine: 1. How autonomous and controlled forms of eating behaviour regulation, with specific food and eating habits as hypothesised mediators, were related to three-year weight stability*. 2. The association between baseline speed of eating and subsequent weight change* over three years. 3. Baseline demographic and behavioural associations with three-year speed of eating. 4. The prevalence and effectiveness (in terms of three-year weight change*) of women’s weight control strategies. Methods A sample of 1601 New Zealand women aged 40-50 years, randomly selected from the nationwide electoral rolls, was recruited in 2009 to participate in a prospective study. At baseline, participants completed self-administered questionnaires on weight control methods, eating behaviour regulation, speed of eating and other behavioural measures. Demographic information, height and weight were collected at all time points. Results 1. Following mediation analysis, the impact of autonomous regulation on weight stability was reduced by half (adjusted OR 14.3% was attenuated to 7.4%) and was no longer statistically significant (p=0.199). Controlled regulation was not significantly associated with weight stability (p=0.244) prior to mediation analysis. 2. Baseline speed of eating was not significantly associated with three-year weight change (p=0.319) in the adjusted model. 3. For every 10-unit increase in intuitive eating, the adjusted odds of being in a faster speed of eating category at three years decreased by 22.7% (95% CI, 11.0, 32.8). The odds of being in a faster speed of eating group increased by 10.4% (95% CI, 1.7, 19.7) for every 10-unit increase in socioeconomic status as measured by the New Zealand Socioeconomic Index Score (NZSEI). For every 5-unit increase in baseline mindfulness scores, the odds of being in the ‘fast’ compared to the ‘medium’ speed of eating category decreased by 11.0% (95% CI, 4.9, 16.7). 4. Weight control strategies most commonly used were cutting down on meal/snack size (42%) and on fats/sugars (45%), but were not associated with three-year weight loss. Conclusion Findings suggest that autonomous regulation indirectly contributes to weight stability through different eating habits with no evidence of a direct effect. Faster eating speeds do not appear to contribute to weight gain among middle-aged women. Three-year speed of eating was determined by various baseline demographic and behavioural factors including intuitive eating, mindful eating, smoking status and socioeconomic status (NZSEI score). Women reported weight control strategies that were largely consistent with public health messages, however these strategies were not associated with three-year weight loss. Causal relationships remain to be examined in intervention studies

Associations between Hypertension, Treatment, and Cognitive Function in the Irish Longitudinal Study on Ageing

Epidemiological studies have produced conflicting results regarding the associations between the use of different hypertensive drugs and cognition. Data from the Irish Longitudinal Study on Ageing (TILDA), a nationwide prospective longitudinal study of adults aged 50 or more years, was used to explore the associations between hypertensive status, categories of antihypertensive and cognitive function controlling for age, education, and other demographic and lifestyle factors. The study sample included 8173 participants. ANCOVAs and multivariate regressions were used to assess the cross-sectional and longitudinal associations between cognitive function and hypertension status and the different categories of hypertensive medication. Hypertension was not associated with decline in global cognitive and executive functions and were fully explained by age and education. Different hypertensive medications were not associated with cognitive function. Consistent with previous studies, changes in cognition can largely be explained by age and education. The use of antihypertensive medications is neither harmful nor protective for cognition

Effects of Social Media Advertising on Consumers' Online Purchase Intentions.

Purpose: The purpose of this study is to determine the effects of social media advertising on consumers’ online purchase intention. Social media advertising has a significant part of the development of brand in the consumer recognition, and ultimately affect the purchase intention and marketers to emphasize these strategies. Design/methodology/approach: The purposive sampling is most suitable to this study because the online purchasers are in a better position to provide information required for this study. The entire process of data collection was carried out from January 2018 to March 2018. Findings: A total of 219 questionnaires were collected from the respondents and were usable for further analysis. The outcome of the research indicates that interactivity, information, trust vividness and brand image are the effects of social media advertising on consumers’ online purchase intention. Research limitations/implications: The questionnaire should be designed in an open way to allow respondents to express more in-depth opinions and opinions on the current situation. In order to make the results more reliable and accurate, it is recommended that future research distribute and collect data from whole Malaysia. Practical implications: The results of this study will be an outstanding contribution of future parties, especially enterprises, communities and research. This study will explain the impact of social media advertising on customers' buying intentions. This will help people in the marketing industry recognize that social media advertising, advertisement likes and credibility can help them increase sales of products and potentially gain brand loyalty from consumers. Originality/value: This is the first interpretation of purchase intention among online consumers in Malaysia

Examining the Business Venture Success of Restaurants: The Role of Innovation Capability as a Mediator

s research examines successful entrepreneurial practices of small and medium restaurants in Malaysia, which includes aspects of start-up planning, financial support, networking, family support, and government support. It also investigates the mediating role of innovation capability on successful entrepreneurial practices. Purposive sampling technique was used to collect data from 390 restaurant business owners through a mailed structured questionnaire. Structural equation modeling involving SmartPLS 3.0 and SPSS 20 software were used to analyse the data and to test the hypotheses. It shows that only start-up planning, networking and innovation capacity were supported, whereas financial support, family support and government support were not supported. Results revealed that innovation capability is a significant intervening variable on the relationship between start-up planning and business venture success, as well as the relationship between networking and business venture success. The study provides practical implications to restaurant owners to actively evaluate the existing resources for better decision making