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• Neuromarketing – New Prospects of Consumer Behaviour Research

  51-57

  Zsolt Polereczki

  Views:

  247

  Neuromarketing opens up a new field of the examination of consumer behaviour for the marketing researchers. The utilization of the results of neuroscience came up at the beginning of the ’90s but it came true at the end of the decade. The term “neuromarketing” appeared in 2002 for the first time, it became widespread and these tools were used in different kinds of market research problems. Nowadays there are research results in decision making, brand preferences, packaging and branding as well. The article aims to look through one of the fields of neuroeconomics, neuromarketing. Neuromarketing means the utilization of the instrumental methods of neuroscience to study market research problems. In basic researches the term “neuromarketing” is usually avoided because it suggests practical utilization. In basic researches the terms neuroeconomics and consumer neuroscience are more frequently used. In a wider sense it means the application of the results of neurology to solve marketing problems.

• Nutritional Significance of Eggs as a Basic and Functional Food

  7-22

  László Szőllősi

  Szilvia Molnár

  Györgyi Molnár

  Péter Horn

  Zoltán Sütő

  Views:

  697

  The image of table eggs and egg consumption habits were negatively influenced by the American National Cholesterol Education Program based on the misperception that dietary cholesterol affects serum cholesterol levels in blood. Research in recent years, which is less well-known and widespread in the public awareness, has refuted this theory. Eggs are miracle foods containing 40 proteins and 18 amino acids, and rich in vitamins and minerals, with the same biological value as breast milk. Moreover, eggs have functional properties which can make it one of the possible tools for improving public health because it reduces the risk of a large number of diseases, and helps brain function and foetal development, and strengthens the immune system. Nevertheless, the Hungarian egg consumption and production were down in recent years. Stopping and reversing this trend are needed as quickly as possible. The aim of this study is to summarize the latest research results on eggs and its nutritional significance, which is able to provide a basis for adequate information to consumers and updating the knowledge of related disciplines.

  JEL codes: I10, M30, Q13