Article 1 : An Examination of College Students’ Produce Consumption and Purchasing Behavior: A Case Study in California.College students spend approximately $58 dollars a week on food expenses inclusive of fast-food restaurants. 40% of college students who spend their money on fast food and sit-down restaurants and 30%, which is $18 dollars when they are on a budget (Walker, Wolf & Schroeter, 2009). On the budget meals that college students frequently purchase are fruits and vegetables. In a day, a college student purchase 2.35 servings of fruits a day, and 1.87 servings of vegetables a day (Walker, Wolf, & Schroeter, 2009). The objective of the study is to find out how much the college students spend on average for food a week and the percentage of the students who eat outside in either fast food or sit-down restaurants (Walker, Wolf, & Schroeter, 2009). . This study also aims to find out what most of the college students in California purchase and the price range that college consumers often purchase. The methods used are both Qualitative and Quantitative type of research for it uses surveys, questionnaires, observations and interviews to be able to gather informations.The document type is a case study and the description of the segment are college students, who are looking for convenience and at the same time, budget friendly foods. The hypothesis and theory of the researchers is the college students in California are likely to buy fruits and vegetables rather than eating outside to reduce expense on food and for the reason that it is much more convenient. B. Article 2 : Effectiveness of Pricing Strategies on French Fries and Fruit purchases among University Students : Results from an On-Campus Restaurant Experiment. According to the study, there are a lot of factors when it comes to purchasing behavior of the consumers, such as consumer preferences on food or taste, health, eating habits, accesibility and pricing of the products. The pricing of the products are one of the key factors that the study mentioned and furthered analyzed for this affects the behavior of the students.The objectives of the study are to determine the reason of the effectiveness and the reason as to why 10%-20% is the increase in the food expense when french fries availed and a decrease of 10% – 20% decrease in the meal expense when fruits are availed in On-Campus restaurant (Tom, Benedicte, Lieven, Ilse & Peter, n.d). Also, to figure out if the gender of the students can influence the buying behavior of their fellow college students. The study also aims to achieve informations as to why the students are affected by the price of a meal. The type of research that the researchers used are both Quantitative, through gathering informations from store, student surveys, control week (price manipulation) on the first week to gather sufficient data. The research also uses a Qualitative research method through interviewing students and observing the effect of price manipulation to the students. The segment of the study are the college students who purchases meals and hypothesis of the study is that the students take into consideration the pricing of the products. However, health is also a primary concern for them.C. Article 3 : Food Consumption and buying patterns of students from a Philippine university fast-food mall.Most of the consumers in university near fast-food restaurants are students who buy snacks or even meals during breaks to keep themselves full or to spend their time while waiting for their next class. According to the study, the frequent consumer from near university fast-food restaurants are females ranging from 16 to 22 years old, who has a purchasing capability of less than 1.79 US dollar to spend for a complete set of meal and goes only to fast-food malls only once a day every weekdays. The study concluded that the factors that college students take into consideration when purchasing meal from fast-food restaurants are the affordability of the meal, the variety of the meal, the serving size of the meal and the taste of the meal. The study’s objective is to figure out the purchasing capability of the college students and the basis of the university students when purchasing a meal. The study uses the Quantitative method of research using surveys. The profile of the segment are Philippine-University students. The hypothesis of the study is that most of the consumers near universities are female in the age of 18-22 years old (Azanza, 2001).D. Article 4 : An Exploratory Study Of Fast Food Restaurant Selection Amongst College Students Through Conjoint Analysis. Among college students, the service-related factors that a Fast-food restaurant provide is considered as one of the most important factor when choosing a fast-food restaurant. Service related factors are the timely service of food, the mood of the staffs and how the staffs treat their consumers when they are in contact with them and while they work. The service of the quality of food, whether it is in good quality and good condition. Next in the Service-related factors is the decoration of the fast-food restaurant, followed by the Food-related factors, the brand name, the price and then the parking space for the students (Farahiyan, Kaptan & Jadhavar, 2015).The goal of the study is to determine the factors that college students look for when choosing a fast-food place to eat. The study also aims to help the globalization of fast-food business in formulating effective marketing strategies and operational actions through taking in the information, specifically the components of the study and using it for improvements. The type of method is Quantitative method for it uses the Conjoint analysis, a survey based on the number of the answers of the respondents based on the value of the respondents on attributes. The segment used in the study are college students, specifically, Indian college students The hypothesis in the study is that Indian Students’ most important factor when choosing a restaurant is the service-related factors (Farahiyan, Kaptan & Jadhavar, 2015). E. Article 5 : Determinants of Customer-Perceived Service Quality in Fast-Food Restaurants and Their Relationship to Customer Satisfaction and Behavioral Intentions. The study showed that there are five dimensions that could possible affect how a consumer perceive the service quality of a company. The five dimensions are employee behaviors, tangibles, reliability, empathy and responsiveness. In the consumer intention, there are two factors that a consumer take into consideration, namely, service quality and costumer satisfaction. However, The researchers does not believe that there is a significant connection between service quality and customer satisfaction and the study provides the reason as to why fast-food restaurants should focus on improving and updating the food and service quality to ensure consumers to repurchase their product (Hong & Prybutok, 2008). The objective of the study is to formulate a model and connect the measurement of the quality of service in fast-food restaurants. Also, to determine the relationships among service quality , food quality in terms of pricing, the behavior of the products or the service and the satisfaction of the consumers of fast-food products and sevice. Data gathered are from the use of the Quantitative method of research, specifically the Service Performance, also known as the SERVPERF instrument.The SERVPERF was used to the college students at a large university, which are the profile of the segment in the study. The study uses purely questionnaire to the college students.F. Article 6 :Effects of calorie labeling and value size pricing on fast food meal choices: Results from an experimental trial Consumers buy meals based on what they can see. There has no change between if a calorie information can be seen but not he price of the product and if the price of the product can be seen but not the calorie information.They based their decisions on what they can see and what information the fast-food restaurant provides.However, there can be a little influence of one factor to another depending on the preference of the consumer. The objective of the study is to provide the information regarding the influence of value size pricing on the choices of meal inside the restaurant.Also, in determining if there is a relationship between the calorie labeling provided by the fast-food restaurant and the pricing of the product. The methods that were used to gather information are Qualitative method of research through experiments in which the participants laced an order from the four provided meals depending on the calorie information of the product placed inside the fast-food restaurant and also, given the price of the meal. There are 594 teenagers and adults who ate in fast-food restaurants regularly. The researchers also make use of the Quantitative method of gathering information through handling out surveys to both staffs and consumers regarding the assessment of the beliefs, attitudes and values in the fast-food industry. The researchers believe that the meal presented by fast-food restaurants that the consumers purchase products based on the nutritional information of the product (Harnack , French, Oakes, Story, Jeffery & Rydell, 2008)..G. Article 7. :Nutrition Labeling and Value Size Pricing at Fast-Food Restaurants: A Consumer Perspective57.9 participants in the study gave importance on the nutritional labeling of the fast-food meal and 62%, which is also two-thirds, believe that there would be a better outcome if there will be a law imposed on providing the nutritional content of the meal. 34% participants believes that it would be better if there are lower prices on smaller serving size. The objective of the study is for the researchers to have an higher impact on the fast-food restaurants who adds a nutritional labeling rather than the pricing of the meal at a fast-food restaurants. The method that the researchers used is both Qualitative such as interviews in 79 fast-food restaurants and Quantitative method such as mini surveys to gather data by providing selected meals that has a different set of calorie labels and prices. The segment that the researchers used are ages 16 and above, specifically 78.5% white, 55% female, mean age 41.2 17.1 ( O’ Doughrtey, Harnack, French, 2006). The hypothesis of the researchers is that the nutritional labeling of a fast-food meal can have a higher impact than the price of the fast-food meal itself. H. Article 8 : Factors Influencing Fast-Food Consumption Among Adolescents in Tehran: A Qualitative Study.There are three factors that influences young adults when looking for a fast-food place to buy their meals. The three factors, namely the social factors, family factors and the personal factors. Social factors is based on the everyday communication and dissemenating informations regarding a certain fast-food restaurant. Family factors, the family experiences and preferences that could potentially affect the personal factors of an individual, which is the third factor. According to the study, the number of factors that young adults take into consideration are more than the factors that restraining factors of the young adults and the preferences of each individual is based on the factors of the individual and the social level that influenced their fast-food consumption. The objectives of the study was to figure out the factors that influence the fast-food consumption among young adults. The study uses a Qualitative method, through interviews and observations in the capital of Iran which is Tehran. The study uses a purposive sampling method and the data collected were further analyzed and concurrently carried out using thermatic content analysis and the MAXQDA 10 software (Majabadi, Solhi, Montazeri, Shojaeizadeh, Nejat, Farahani & Djazayer 2016). The segment that the study used are individuals who are in their adolescence stage, or the young adult stage who are studying in Tehran. The hypothesis of the researchers was that young adults are influenced by the three factors.