The authors propose a restructuring of the “food as health” paradigm to “food as well-being.” This requires shifting from an emphasis on restraint and restrictions to a more positive, holistic understanding of the role of food in overall well-being. The authors propose the concept of food well-being (FWB), defined as a positive psychological, physical, emotional, and social relationship with food at both individual and societal levels. The authors define and explain the five primary domains of FWB: food socialization, food literacy, food marketing, food availability, and food policy. The FWB framework employs a richer definition of food and highlights the need for research that bridges other disciplines and paradigms outside and within marketing. Further research should develop and refine the understanding of each domain with the ultimate goal of moving the field toward this embodiment of food as well-being.

Front-of-Package labels (FoPLs) are efficient tools for increasing consumers’ awareness of foods’ nutritional quality and encouraging healthier choices. A label’s design is likely to influence its effectiveness; however, few studies have compared the ability of different FoPLs to facilitate a consumer understanding of foods’ nutritional quality, especially across sociocultural contexts. This study aimed to assess consumers’ ability to understand five FoPLs [Health Star Rating system (HSR), Multiple Traffic Lights (MTL), Nutri-Score, Reference Intakes (RIs), and Warning symbol] in 12 different countries. In 2018, approximately 1000 participants per country were recruited and asked to rank three sets of label-free products (one set of three pizzas, one set of three cakes, and one set of three breakfast cereals) according to their nutritional quality, via an online survey. Participants were subsequently randomised to one of five FoPL conditions and were again asked to rank the same sets of products, this time with a FoPL displayed on pack. Changes in a participants’ ability to correctly rank products across the two tasks were assessed by FoPL using ordinal logistic regression. In all 12 countries and for all three food categories, the Nutri-Score performed best, followed by the MTL, HSR, Warning symbol, and RIs.

There has been occasional debate amongst aesthetic theorists about whether or not the consumption of wine can be considered an aesthetic process. This paper examines this debate empirically, using data from an exploratory study into wine consumption practices to elucidate the arguments. The findings of the study suggest that consumers perceive some key similarities between the consumption of wine and the appreciation of art forms. These similarities include: the pleasure provided by each; the interrelated role of sensory, emotional and cognitive responses; the focus on evaluative processes, particularly in relation to the concentration and training which they require; and the issues of personal taste. It can also perhaps be argued that both wine and art forms prompt a common perception of beauty.

Regular participation in resistance training is important for older people to maintain their health and independence, yet participation rates are low. The study aimed to identify motivators and barriers to older people participating in resistance training. A systematic review was conducted including quantitative, qualitative, and mixed-method studies. Searches generated 15,920 citations from six databases, with 14 studies (n = 1,937 participants) included. In total, 92 motivators and 24 barriers were identified. Motivators specific to participating in resistance training included preventing deterioration (disability), reducing risk of falls, building (toning) muscles, feeling more alert, and better concentration. Looking too muscular and thinking participation increased the risk of having a heart attack, stroke, or death, despite the minimal likelihood of these occurring, were barriers. The analysis indicates that increasing participation in resistance training among older people should focus on the specific benefits valued by older people and the dissemination of accurate information to counter misperceptions.

Purpose: The aim of this study was to investigate the relationship between wine drinkers' product involvement and their engagement with wine quality. It examined particularly how they conceptualise quality, how they evaluate it, and the dimensions of quality they focus on.Design/methodology/approach: The study used focus groups (including wine tasting as a stimulus) and individual interviews to elicit data. Wine drinkers across Australia were informants for the study.Findings: There appears to be a relationship between involvement level and how wine quality is perceived. Higher‐involvement drinkers seemed more inclined to conceptualise wine quality as objective whereas lower‐involvement consumers tended to see it as subjective. Lower‐involvement informants often focused more on sensory dimensions of wine quality (like flavour or smoothness), while high‐involvement drinkers used more cognitive dimensions such as interest or complexity. Further, there appears to be evidence for a group of medium‐involvement consumers, with some distinct characteristics.Research limitations/implications: The research suggests that consumers' understanding of wine quality is substantially dependent on their involvement level. This finding is tentative as the study used only qualitative methods in a single Anglophone country. Nevertheless, there are suggestions that the approach which consumers use to evaluate quality varies depending on involvement level and that consumption behaviour is substantially different. These issues warrant further investigation.Originality/value: The paper synthesises two aspects of marketing research; the understanding of quality and the concept of involvement.