Browsing by Subject "Conventional"

Now showing 1 - 2 of 2
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    Open Access
    Can fruit be more sustainable? A study on consumer preferences towards the use of natural preservatives in chierries.
    (Bologna University Press, 2024-06-20) Lami, Olda; Mesias, Francisco Javier; Martín, Alberto; Hernández, Alejandro; Escribano, Miguel; Martínez-Carrasco Pleite, Federico; Economía Aplicada
    Consumer awareness on how food is produced, the effects of food consumption on health and the environment is growing, and with it the importance of sustainability and sustainable production. In this context, fruits are one of the healthiest and most demanded food products, but also, they are highly perishable, requiring the use of chemical preservatives to extend their shelf life. The latter is inconsistent with consumer demands for healthy and sustainable food products and paves the path for the development of natural harmless preservatives. Therefore, it was deemed necessary to study consumers’ preferences towards different factors determining a sustainable approach in fruit production and distribution, such as the use of natural preservatives, the local/regional origin, or the organic production. Results reveal a growing interest in society for the use of natural versus artificial preservatives, linked to the increasing awareness of their benefits for health and the environment. However, there are also barriers that prevent these novel products from becoming more extended, such as the existence of a price premium which may turn many consumers away.
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    Open Access
    The effect of a life skill-based learning model on improving students' basic ability to survive in water for 60 minutes through swimming
    (Universidad de Murcia, Servicio de Publicaciones, 2024) Wahyudi, Usman; Nurhasan, Nurhasan; Indahwati, Nanik
    The purpose of this study was to analyze the effect of a life-skills-based learning model on improving students' basic swimming skills to survive 60 minutes in water. This study used a pre-experimental method with a single-group pre-test-post-test study design. A total of 80 male and female students, aged 19-21 years, body mass index 19-24 kg/m2, normal blood pressure (110/70 – 120/80 mmHg), normal resting heart rate (60-80 bpm), did not have a history of chronic disease and then were divided into two groups. The intervention was carried out by providing a life skill-based swimming learning program with a training time of 60 minutes/for each meeting, and a frequency of 1x/week for 16 weeks. Data collection to measure the essential ability to swim to survive in water for 60 minutes was carried out before and after giving a life skill-based swimming learning program for 16 weeks using a test of surviving in water for 60 minutes with a score range between 3 to 60. The data analysis technique used an Independent