Post-traumatic and OA-related lesions in the knee at baseline and 2 years after traumatic meniscal injury: Secondary analysis of a randomized controlled trial.

Objective: To assess the presence of early degenerative changes on Magnetic Resonance Imaging (MRI) 24 months after a traumatic meniscal tear and to compare these changes in patients treated with arthroscopic partial meniscectomy or physical therapy plus optional delayed arthroscopic partial meniscectomy.

Design: We included patients aged 18-45 years with a recent onset, traumatic, MRI verified, isolated meniscal tear without radiographic osteoarthritis. Patients were randomized to arthroscopic partial meniscectomy or standardized physical therapy with optional delayed arthroscopic partial meniscectomy.

All insects are equal, but some insects are more equal than others.

Purpose: Lack of acceptance of insects as food is considered a barrier against societal adoption of the potentially valuable contribution of insects to human foods. An underlying barrier may be that insects are lumped together as one group, while consumers typically try specific insects. The purpose of this paper is to investigate the ways in which Dutch consumers, with and without insect tasting experience, are more or less willing to eat different insects.

Exploring Consumer Acceptance of Entomophagy: A Survey and Experiment in Australia and the Netherlands.

Insects are nutritious and suitable for human consumption. In this article an overview of research on consumer acceptance of entomophagy is given. This study furthermore provides insight into which factors are effective to influence consumer acceptance of entomophagy among Dutch and Australian participants.

Consumer behaviour towards vegetables: a study on domestic processing of broccoli and carrots by Dutch households.

Background: Preferences for sensory properties (e.g. taste and texture) are assumed to control cooking behaviour with respect to vegetables.

The twisting force of aged consumers when opening a jar.

Many people experience difficulty when opening a vacuum-sealed jar. Yet solutions to the problem continue to be tool-based rather than exploring the possibility of innovative changes in product packaging. Improvement depends on gaining knowledge of the capabilities of users, and of using that knowledge as a base for product innovation.