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The purpose of this paper is to analyse the nutritional content of recipes prepared in popular children’s television (TV) cooking shows.

A cross-sectional analysis of 150 recipes focusing on calorie, total fat and carbohydrates, saturated fatty acids, fibre, sugar, protein and salt content was performed. Main course recipes were evaluated against the UK Food Standards Agency (FSA), and the proportions of energy derived from each nutrient were evaluated against the World Health Organization (WHO) recommendations.

While a significant proportion met the FSA and WHO recommendations for energy and salt, 58 per cent were above the FSA recommendation for total fat (χ²=5.598, p=0.01), 56 per cent failed to meet the recommendations for saturated fatty acids (χ²=4.551, p=0.03) and 60 per cent exceeded the FSA protein recommendations (χ²=12.602, p<0.001). Only 17 and 21 per cent of the recipes met the minimum recommendations for carbohydrates (χ²=30.429, p<0.001) and fibre (χ²=16.909, p<0.001), respectively. Only 37 per cent had adequate portion of fruits and vegetables. The nutritional content varied depending on the composition of the recipes; vegetarian recipes were more likely to meet the recommendations than poultry, meat or fish recipes.

Foods displayed by children’s popular TV cooking show fall short of the standards for healthy eating, thus warranting further research on how these shows affect eating behaviour.

This study is the first to consider children’s TV cooking shows as a platform of exposure to unhealthy foods.

Explore what popular food influencers among Flemish emerging adults portray in their Instagram recipe posts in terms of (1) references to food literacy, (2) nutritional value, (3) rational and emotional appeals and (4) the relation between the nutritional value and rational/emotional appeals.

A content and nutritional analysis of Instagram recipe posts from seven food influencers (N = 166).

Findings reveal that food influencers rarely embed references to food literacy in their recipe posts, especially regarding meal planning, food selection, meal consumption and evaluating food-related information. Only in 28.9% of the posts information was given on how to prepare a recipe. Second, 220 recipes were included in the 166 recipe posts, of which the majority (65%) were main course meals that met at least six of the 11 nutrient criteria for a healthy main meal (67.2%). Finally, food influencers promote their recipe posts as positive narratives, focusing on the tastiness (66%) and convenience (40.9%) of meals.

This is the first study to evaluate what food influencers post nutritionally in their Instagram recipes, as well as how they promote these recipes. Health promotors should note the influential role of food influencers and seek ways to collaborate to provide information on how food literacy cues can be embedded in influencers' communications and provide insights into how influencers' recipes can be optimised.

This scoping review aims to explore how “food media”, “food messages” and “food content” are referred to in scholarly writing to enhance a shared understanding and comparability.

Following the PRISMA, ScR-guidelines, four scientific databases were screened on published manuscripts in academic journals, books and doctoral theses mentioning food media, content and messages within the prevalent meaning as in human communication.

Of the 376 included manuscripts, only a small minority (n = 7) provided a conclusive definition of at least one of the three earlier-mentioned concepts; 40 others elucidated some aspects of food media, messages or content; however, they emphasized different and, sometimes even, contrasting aspects. In addition, the review explores in which disciplines the manuscripts mentioning food media, messages or content occur, which methodologies are used and what target groups and media are most common.

Based on this aggregated information, a definition of food media, messages and content is proposed, aiming to enhance the comparability of diverse academic sources. This contribution invites scholars to critically reflect on the included media and content types when comparing studies on food media, messages or content.

In the second part of this report the action of nitrogen peroxide on flour is discussed at some length in an account of a series of researches that have been carried out by DR. MONIER‐WILLIAMS. His conclusions may be briefly stated as follows. The maximum bleaching effect is obtained when each kilogram of flour is treated with from 30 to 100 cubic centimetres of nitrogen peroxide. The bleaching effect becomes more pronounced after keeping for several days. The amount of nitrous acid or nitrites that are present in bleached flour corresponds to about 30 per cent. of the total nitrogen absorbed, the proportion of nitrites present remaining nearly constant after the lapse of several days in the more slightly bleached samples. After the lapse of a short time it is still possible to extract about 60 per cent. of the nitrogen absorbed by the flour by means of cold water, but after several days the nitrogen that can be extracted by this means decreases. This may perhaps be attributed to the “absorption” of nitrous acid by the glutenin and gliadin. In highly bleached flour (300 cubic centimetres of nitrogen peroxide per kilogram of flour) a considerable increase in the amounts of soluble proteins and soluble carbohydrates takes place. In highly bleached flour, after some time, about 6 or 7 per cent. of the nitrogen introduced as nitrogen by the nitrogen peroxide is absorbed by the oil, which acquires the characteristics of an oxidised oil. No evidence is forthcoming as to the formation of diazo compounds nor the production of free nitrogen. Bleaching was found to exercise an inhibitory action on the salivary digestion of flour.

We explore the acceptance of new contingent work relationships in the United States to reveal an emergent entrepreneurial ideology. Our argument is that these new work relationships represent a new social order not situated in the conglomerates and labor unions of the past, but on a confluence of neo-liberalism and individual action situated in the discourse of entrepreneurialism, employability, and free agency. This new employment relationship, which arose during the economic and social disruptions in the 1970s, defines who belongs inside an organization (and can take part in its benefits) and who must properly remain outside to fend for themselves. More generally, the fusing of entrepreneurship with neo-liberalism has altered not only how we work and where we work but also what we believe is appropriate work and what rewards should accompany it.

SO much controversy has raged around the subject of newsrooms in the past two years, that librarians are, as a rule, utterly tired of it, and the appearance of still another article upon the subject is not calculated to tone down the general spirit of vexation. It requires no little courage to appear in the arena in this year of Grace, openly championing those departments of our institutions which were originally intended to convey the news of the day in the broadest manner.

Political skill has emerged as a concept of interest within the information systems literature to explain individual performance outcomes. The purpose of this paper is to adapt political skill to technology-mediated contexts. Specifically, the authors seek to understand political skill's role in shaping microtask workers' opportunity recognition when utilizing online communities in microtask work environments.

The authors tested their research model using a survey of 348 Amazon Mechanical Turk (MTurk) workers who participate in microtask-related online communities. MTurk is a large, popular microtasking platform used by thousands of microtask workers daily, with several online communities supporting microtask workers.

Technology-based political skill plays a critical role in shaping the resources microtasking workers rely upon from online communities, including opportunity recognition and knowledge sharing. The ability to develop opportunity recognition positively impacts a microtask worker's ability to leverage online communities for microtask worker performance. Tenure in the community acts as a moderator within the model.

The present study makes several contributions. First, the authors adapt political skill to an online community to account for how microtask workers understand a community's socio-technical environment. Second, the authors demonstrate the antecedent role of political skill for opportunity recognition and knowledge sharing. Third, the authors provide empirical validation of the link between online communities and microtask worker performance.

This paper aims to analyze the political background of the Hawthorne criticisms, positing that the political atmosphere of the 1940s, influenced by the decline of the new deal liberalism and the rise of the conservative coalition, stimulated scholars to challenge the Hawthorne studies.

Primary sources used in the guise of archival commentaries, journal articles and other published works (books and book chapters). Secondary sources are offered to provide additional insight and context.

The findings show that politics unnecessarily discredited Mayo. As a result, contemporary scholars failed to recognize Mayo’s work as an important part of the basis for modern management theory.

The purpose of the research is to look into the political context of the Hawthorne studies to understand how management practice and research is impacted by ongoing political issues.

To date, no work has fully accounted for or understood the political climate of the time in considering the criticisms of the Hawthorne studies. By more fully understanding the political context, scholars can reevaluate the weight they place on the then criticisms of the Hawthorne studies.

The purpose of this paper is to examine to what extent classical models of firms' internationalization process can explain behavior among totally new types of firms. More specifically, we confront the traditional so‐called Uppsala model of internationalization with data and experiences from such firms in order to analyze and discuss some basic elements in the model.

Case studies of newly established and fast growing Internet‐related firms – rather dissimilar to the firms on which the Uppsala model was originally based – are examined.

The paper finds that, first, incremental behavior does not seem to be of major concern for our Internet‐related firms, at least not in comparison with factors related to first‐mover‐advantage or following‐the‐herd behavior. Second, stakeholders other than those included in the Uppsala model seemed to have a profound influence on the studied firms, forcing them to go abroad much faster than the model would predict. Third, related to the former point, the existence of an explicit and active internationalization strategy was observed among the firms, not fully in line with the reactive and adaptive firm behavior in the Uppsala model.

The results indicate that the internationalization behavior of new types of firms like Internet‐related firms might deviate considerably from what the Uppsala model predicts. However, as this behavior was far from successful in the studied cases, the results also indicate that the managerial implications of the Uppsala model are maybe more relevant than were originally intended.