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Chen J, Fan Y, Zhang M, Wu S, Li H. The neural model of front-of-package label processing. Nutr Rev 2024; 82:374-388. [PMID: 37604108 DOI: 10.1093/nutrit/nuad060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/23/2023] Open
Abstract
Front-of-package (FOP) labels have been adopted in many countries to battle the obesity pandemic and its serious health consequences by providing clearer and easier-to-understand nutrition and health information. The effectiveness of FOP labels has been generally confirmed, with some contextual and individual factors modifying their effectiveness. Existing theories (eg, the dual-process theory) and shifting priorities for self-control, provide some explanations for the FOP label effect. However, the cognitive and neural mechanisms underlying the processing of FOP labels remain unknown. Here, a new model, namely, the neural model of FOP label processing, has been proposed to fill this gap by providing an integrated account of FOP label processing while simultaneously considering multiple important situational and individual factors in the same framework. This neural model is built on the core eating network (ie, the ventral reward pathway and the dorsal control pathway) for food cue processing and actual food consumption. The new model explains how FOP labels may facilitate attention, influence the core eating network, and thus alter food choices. It also demonstrates how motivation may modify FOP label processing in 2 ways: affecting attention (the indirect way) and changing the process of evaluating the food (the direct way). It further explains how some contextual and individual factors (eg, ego depletion, time pressure, and health knowledge) influence the process. Thus, the neural model integrates evidence from behavioral, eye-tracking, and neuroimaging studies into a single, integrated account, deepening understanding of the cognitive and neural mechanisms of FOP label processing. This model might facilitate consensus on the most successful FOP label. Moreover, it could provide insights for consumers, food industries, and policy makers and encourage healthy eating behaviors.
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Affiliation(s)
- Jing Chen
- School of Psychology, Beijing Sport University, Beijing 100084, China
| | - Yixuan Fan
- School of Psychology, Beijing Sport University, Beijing 100084, China
| | - Manlu Zhang
- School of Psychology, Beijing Sport University, Beijing 100084, China
| | - Shuhuan Wu
- School of Psychology, Beijing Sport University, Beijing 100084, China
| | - Huiyan Li
- School of Psychology, Beijing Sport University, Beijing 100084, China
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2
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Zhang Y, Duan Y, Long T, Wu Y, Huang J, Zhang Y, Li M. The specially designed nudging tableware promotes healthy food choices: Evidence from a randomized crossover trial in normal-weight young adults. Physiol Behav 2024; 273:114412. [PMID: 37981095 DOI: 10.1016/j.physbeh.2023.114412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2023] [Revised: 10/13/2023] [Accepted: 11/16/2023] [Indexed: 11/21/2023]
Abstract
PURPOSE To evaluate the effects of the specially designed nudging tableware, including a plate and bowl, on individual food choices in normal-weight young adults and preliminarily explore its mechanisms. We hypothesized that the toolset could increase the choice of vegetables and decrease that of rice. METHODS A randomized, single-blind, two-period crossover trial was carried out among 40 normal-weight university students in China. All subjects completed two buffets separated by an interval of one week, wearing the eye tracker. Vegetable choice, evaluated through the proportion of vegetables, was the primary outcome, and the weight of vegetables and rice were the secondary outcomes. The mechanisms of the decision-making process were preliminarily explored through eye tracking. RESULTS The usage of the nudging tableware significantly increased the proportion of vegetables and decreased the amount of rice taken (P<0.05), while insignificantly increased the weight of vegetables (P = 0.079). Eye tracking shows that the nudging plate significantly prolonged the food-choosing process and fixation duration on vegetables (P<0.05), and the latter was positively correlated to the increased quantity of vegetables while using the nudging plate (r = 0.493, P<0.01). CONCLUSION The specially designed nudging tableware might be an effective and practical tool to promote the choice of less rice and more vegetables. Mechanisms behind this change might include automatic and unconscious processes with the inconspicuously smaller capacity of the bowl and larger portion size of the vegetable segment, and increased attention triggered by the vegetable patterns and larger green underpainting.
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Affiliation(s)
- Yiyun Zhang
- Peking University Health Science Center, 38 Xueyuan Road, Haidian District, Beijing 100191, China; School of Nursing, Peking University, Peking University Health Science Center, 38 Huayuan Road, Haidian District, Beijing 100191, China; A Joanna Briggs Institute Affiliated Group, Peking University Health Science Centre for Evidence-Based Nursing, Beijing, China
| | - Yachen Duan
- Peking University Health Science Center, 38 Xueyuan Road, Haidian District, Beijing 100191, China; School of Nursing, Peking University, Peking University Health Science Center, 38 Huayuan Road, Haidian District, Beijing 100191, China; A Joanna Briggs Institute Affiliated Group, Peking University Health Science Centre for Evidence-Based Nursing, Beijing, China
| | - Tianxue Long
- Peking University Health Science Center, 38 Xueyuan Road, Haidian District, Beijing 100191, China; School of Nursing, Peking University, Peking University Health Science Center, 38 Huayuan Road, Haidian District, Beijing 100191, China; A Joanna Briggs Institute Affiliated Group, Peking University Health Science Centre for Evidence-Based Nursing, Beijing, China
| | - Yi Wu
- Peking University Health Science Center, 38 Xueyuan Road, Haidian District, Beijing 100191, China; School of Nursing, Peking University, Peking University Health Science Center, 38 Huayuan Road, Haidian District, Beijing 100191, China; A Joanna Briggs Institute Affiliated Group, Peking University Health Science Centre for Evidence-Based Nursing, Beijing, China
| | - Jing Huang
- Peking University Health Science Center, 38 Xueyuan Road, Haidian District, Beijing 100191, China; School of Nursing, Peking University, Peking University Health Science Center, 38 Huayuan Road, Haidian District, Beijing 100191, China; A Joanna Briggs Institute Affiliated Group, Peking University Health Science Centre for Evidence-Based Nursing, Beijing, China
| | - Yating Zhang
- Peking University Health Science Center, 38 Xueyuan Road, Haidian District, Beijing 100191, China; School of Nursing, Peking University, Peking University Health Science Center, 38 Huayuan Road, Haidian District, Beijing 100191, China; A Joanna Briggs Institute Affiliated Group, Peking University Health Science Centre for Evidence-Based Nursing, Beijing, China
| | - Mingzi Li
- Peking University Health Science Center, 38 Xueyuan Road, Haidian District, Beijing 100191, China; School of Nursing, Peking University, Peking University Health Science Center, 38 Huayuan Road, Haidian District, Beijing 100191, China; A Joanna Briggs Institute Affiliated Group, Peking University Health Science Centre for Evidence-Based Nursing, Beijing, China.
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Moraes JMM, Sproesser G, Alvarenga MDS. Food healthiness judgements among Brazilian and German lay adults. NUTR BULL 2023; 48:482-499. [PMID: 37712882 DOI: 10.1111/nbu.12638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 08/24/2023] [Accepted: 08/29/2023] [Indexed: 09/16/2023]
Abstract
This study investigated which foods are most saliently judged as healthy and unhealthy in Brazil and Germany and the reasons for these judgements. Dietary guidelines in the two countries differ in that those in Brazil are based on a food processing classification rather than nutrient profiling, whereas dietary guidelines in Germany do not include the processing level of food. In an online study with 355 lay adults (Brazil n = 205, Germany n = 150), we explored which foods are listed as healthy and unhealthy using a free-listing method. The main reasons for these healthiness judgements were then identified with a one or two-word phrase and compared between countries. Saliency analysis was conducted to identify the 15 most salient healthy and unhealthy foods in each country. Principles of content analysis were used to assess the reasons why these 15 items were listed as most salient by the participants. Results showed that both Brazilians and Germans listed mostly natural or minimally processed food (e.g. fruits, vegetables, grains, fish and milk) as healthy, whereas types of convenience and fast food, sweets and other ultra-processed foods (e.g. chocolate, soda, French fries, pizza and hamburger) were the most salient unhealthy items listed in both countries. Differences in culturally relevant items listed in each country are discussed. Further, in both countries, despite differences in their dietary guidelines, food healthiness judgements for the most salient items listed relied heavily on the nutritional content of food, reinforced the 'good/healthy' and 'bad/unhealthy' dichotomy, and were centred on benefits or harms to the body (e.g. prevention or cause of diseases and weight control). The similarity of food healthiness judgements between the two countries, together with their agreement with conventional health claims and dietary guidelines, suggest that lay Brazilian and German adults are knowledgeable about the general concepts of 'healthy' and 'unhealthy' food. Finally, these findings suggest that rather than just providing more nutritional information, policymakers and health professionals need to take into account the multiple psychosocial and environmental determinants of eating in these countries.
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Affiliation(s)
- Jessica Maria Muniz Moraes
- Postgraduate Program in Nutrition in Public Health, School of Public Health, University of São Paulo, São Paulo, Brazil
| | - Gudrun Sproesser
- Institute of Psychology, Johannes Kepler University Linz, Linz, Austria
- Department of Psychology, University of Konstanz, Konstanz, Germany
| | - Marle Dos Santos Alvarenga
- Postgraduate Program in Nutrition in Public Health, School of Public Health, University of São Paulo, São Paulo, Brazil
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Shah SS, Noman O, Jaiswal N. Unveiling the Gut Microbiome: How Junk Food Impacts the Gut. Cureus 2023; 15:e49179. [PMID: 38130525 PMCID: PMC10734656 DOI: 10.7759/cureus.49179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Accepted: 11/21/2023] [Indexed: 12/23/2023] Open
Abstract
The human gut microbiome, a complex community of microorganisms, profoundly influences human health and disease. Bacteroidetes and Firmicutes make up the majority of the normal human gut microbiota. These microorganisms wield considerable influence over our physiological functions, impacting both our well-being and our susceptibility to disease. The surge of interest in the gut microbiome over the past decade has been remarkable. Once overlooked, the gastrointestinal tract's microbiota has gained recognition for its significance in maintaining optimal health. The food industry has capitalized on this, flooding the market with "probiotic" and "fermented" products. This article aims to provide a critical review of the current literature on the gut microbiome and its significance in human health, with a particular focus on the impact of dietary choices, especially junk food, on the composition and function of the gut microbiota. Microbes possess the remarkable ability to unlock nutrients from otherwise indigestible substances. The gut microbiome of individuals who consume healthy foods and those who prefer junk food varies significantly. Healthy diets promote a diverse and beneficial gut microbiome, while junk food consumption often leads to a less diverse microbiome with negative consequences for health.
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Affiliation(s)
- Sania S Shah
- Microbiology, Datta Meghe Medical College, Datta Meghe Institute of Higher Education and Research (DU), Wardha, IND
| | - Obaid Noman
- Pathology, Datta Meghe Medical College, Datta Meghe Institute of Higher Education and Research (DU), Wardha, IND
| | - Neha Jaiswal
- Pathology, Datta Meghe Medical College, Datta Meghe Institute of Higher Education and Research (DU), Wardha, IND
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Meijer GW, Lähteenmäki L, Stancu V. Impact of health claims: what has been achieved and what is the future? Crit Rev Food Sci Nutr 2023; 63:11561-11569. [PMID: 35776078 DOI: 10.1080/10408398.2022.2094339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Using health claims on foods in the European Union and the United States for more than two decades did not have a noticeable positive impact on public health and neither on the innovation or sales of such food products. The objective was to assess the reasons for this limited impact using a narrative review approach. Consumers assess the value of health claims on foods case-by-case in a way that can be explored with the opportunity, ability, and motivation framework. Perceived relevance of a health claim seems to be an important motivational factor in consumer responses. Thus, targeted marketing of foods with health claims should be applied specifically to those consumers for which the claimed benefit is relevant. Language for the health claim should be used that is reflective for the scientific substantiation as well as credible and clearly understood by the target consumer. The food should be a credible carrier for the claimed benefit, and not be compromised on taste and other sensory properties. Finally, consumers should be made more aware of what health claims are, and what they are not, in relation to healthy eating. With these adaptations the use and impact of health claims may become more effective.
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Affiliation(s)
- Gert W Meijer
- Corporate Regulatory & Scientific Affairs, Société des Produits Nestlé S.A., Vevey, Switzerland
- Faculty of Life and Health Sciences, School of Biomedical Sciences, University of Ulster, Ulster, UK
| | - Liisa Lähteenmäki
- MAPP Centre, Department of Management, Aarhus University, Aarhus, Denmark
| | - Violeta Stancu
- MAPP Centre, Department of Management, Aarhus University, Aarhus, Denmark
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6
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Moraes JMM, Moraes CHDC, Alvarenga MDS, Sproesser G. Effect of nutrient, processing and hedonic claims on food-related perceptions: An experimental online study in Brazil and Germany. Appetite 2023; 190:107033. [PMID: 37678587 DOI: 10.1016/j.appet.2023.107033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 08/21/2023] [Accepted: 09/04/2023] [Indexed: 09/09/2023]
Abstract
Prior studies on perceived healthiness of foods have often compared nutrient and hedonic claims, neglecting comparisons to a control condition. The effect of food claims focusing on the food processing level has received considerably less research attention, although food processing has been included in dietary guidelines in Brazil. Thus, the present study aimed to explore the effect of a control and processing claim, additionally to the effects of a nutrient. and hedonic claim, on perceptions related to a food item typically considered "less healthy" (chocolate cake). We further compared these effects between Brazil and Germany, a country where food processing is currently not included in dietary guidelines. A total of 634 lay adults were recruited in a cross-sectional online study and randomised to see the photo of a piece of cake with one of the four different claim conditions and to report their health-related perceptions of the cake. The main analyses included two-way ANCOVAs (4 claims x 2 countries) for each dependent variable controlled for gender, age and level of hunger; followed by post hoc tests. Overall, results revealed that in both countries, the claims highlighting nutrients or processing aspects rendered the perceptions of the cake healthier compared to the control claim. These effects were more pronounced among Brazilian than among German participants. Food-related perceptions mostly did not differ between the hedonic and control claim and did not differ at all between the nutrient and processing claims. In conclusion, it is noteworthy that, even for an inherently considered "less healthy food item" (chocolate cake) nutrient and processing claims increase healthiness perceptions. While our findings may imply that in both countries lay people are highly susceptible to nutrient claims, food processing aspects seem to be similarly relevant.
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Affiliation(s)
- Jessica Maria Muniz Moraes
- Postgraduate Program in Nutrition in Public Health, School of Public Health, University of São Paulo, Brazil.
| | | | - Marle Dos Santos Alvarenga
- Postgraduate Program in Nutrition in Public Health, School of Public Health, University of São Paulo, Brazil
| | - Gudrun Sproesser
- Institute of Psychology, Johannes Kepler University Linz, Linz, Austria; Department of Psychology, University of Konstanz, Konstanz, Germany
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7
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Klink U, Härtling V, Schüz B. Perspectives on Healthy Eating of Adult Populations in High-Income Countries: A Qualitative Evidence Synthesis. Int J Behav Med 2023:10.1007/s12529-023-10214-w. [PMID: 37670167 DOI: 10.1007/s12529-023-10214-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/04/2023] [Indexed: 09/07/2023]
Abstract
BACKGROUND Understanding how individuals currently perceive healthy eating is essential for developing food policies and dietary recommendations that improve the health and well-being of populations. The purpose of this qualitative evidence synthesis was to systematically outline the views and understandings of healthy eating, focusing on how foods are classified as healthy and unhealthy and what meanings are attached to food and eating by the general adult population in high-income countries. METHODS A systematic search of four electronic databases was conducted and yielded 24 relevant primary qualitative studies of generally healthy, community-dwelling adults. RESULTS Thematic synthesis of the included studies identified three analytic themes: constructions of healthy and unhealthy eating, considerations on dietary recommendations, and meanings attached to food and eating. Study participants generally understood what constitutes a healthy and unhealthy diet which was in line with dietary recommendations, but those of lower socioeconomic status exhibited gaps in nutrition knowledge. Participants expressed diverse opinions on dietary recommendations, including skepticism and a lack of trust. Food and eating were associated with various meanings, including pleasure, stress relief, and feelings of guilt. Moral, health, and sociocultural considerations also played a role in dietary behaviors. CONCLUSIONS The findings suggest that improving population diet requires considering how dietary recommendations are phrased and communicated to ensure that healthy eating is associated with pleasure and immediate well-being. This review provides valuable insights for developing consumer-oriented, practicable, and acceptable food policies and dietary recommendations that effectively improve population health and well-being.
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Affiliation(s)
- Urte Klink
- Department of Prevention and Health Promotion, Institute for Public Health and Nursing Research, University of Bremen, Bremen, 28359, Germany.
| | - Victoria Härtling
- Department of Prevention and Health Promotion, Institute for Public Health and Nursing Research, University of Bremen, Bremen, 28359, Germany
| | - Benjamin Schüz
- Department of Prevention and Health Promotion, Institute for Public Health and Nursing Research, University of Bremen, Bremen, 28359, Germany
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8
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Pointke M, Ohlau M, Risius A, Pawelzik E. Plant-Based Only: Investigating Consumers' Sensory Perception, Motivation, and Knowledge of Different Plant-Based Alternative Products on the Market. Foods 2022; 11:foods11152339. [PMID: 35954105 PMCID: PMC9368216 DOI: 10.3390/foods11152339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/31/2022] [Accepted: 08/03/2022] [Indexed: 11/30/2022] Open
Abstract
Consumer acceptance and product development of sustainable, healthy, and tasty plant-based alternative products (PBAPs) are closely interlinked. However, information on consumer perceptions of the sensory profile of plant-based meat, cheese, and milk remains scarce. The study aimed to investigate German consumers’ (1) sensory evaluation of PBAPs and (2) consumers´ motivations and knowledge underlying the purchase of such products. This was analyzed in relation to different dietary styles of consumers (omnivore, flexitarian, vegetarian, vegan). A sample of 159 adults completed two tasks: first, a sensory test in which participants tasted and rated three different PBAPs in two consecutive sessions, and second, a questionnaire on consumption behavior, motivation, and knowledge. Results show few differences between nutrition styles in sensory evaluation of individual product attributes. However, overall liking was rated significantly higher by vegans than by omnivores. All dietary styles reported animal welfare and environmental aspects as the main motivations for consuming PBAPs. Most participants acknowledged that meat and cheese alternatives are highly processed foods and not a fad but are not automatically healthier or more environmentally friendly than their animal-based counterparts. Future research should focus on emerging product segments such as plant-based cheeses to better understand how consumers evaluate PBAPs.
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Affiliation(s)
- Marcel Pointke
- Division of Quality of Plant Products, Department of Crop Sciences, University of Goettingen, 37075 Goettingen, Germany
- Correspondence:
| | - Marlene Ohlau
- Marketing for Food and Agricultural Products, Department of Agricultural Economics and Rural Development, University of Goettingen, 37073 Goettingen, Germany
| | - Antje Risius
- Marketing for Food and Agricultural Products, Department of Agricultural Economics and Rural Development, University of Goettingen, 37073 Goettingen, Germany
| | - Elke Pawelzik
- Division of Quality of Plant Products, Department of Crop Sciences, University of Goettingen, 37075 Goettingen, Germany
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9
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Hartmann C, Furtwaengler P, Siegrist M. Consumers’ evaluation of the environmental friendliness, healthiness and naturalness of meat, meat substitutes, and other protein-rich foods. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104486] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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10
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Foroni F, Esmaeilikia M, Rumiati RI. What makes a food healthy? Sex differences in what is associated to healthiness evaluations. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104438] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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11
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Is classical music sweeter than jazz? Crossmodal influences of background music and taste/flavour on healthy and indulgent food preferences. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104380] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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12
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Jia SS, Liu Q, Allman-Farinelli M, Partridge SR, Pratten A, Yates L, Stevens M, McGill B. The Use of Portion Control Plates to Promote Healthy Eating and Diet-Related Outcomes: A Scoping Review. Nutrients 2022; 14:nu14040892. [PMID: 35215542 PMCID: PMC8874720 DOI: 10.3390/nu14040892] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/16/2022] [Accepted: 02/18/2022] [Indexed: 01/17/2023] Open
Abstract
The role of portion control plates in achieving healthy diets is unclear. The aim of this scoping review was to systematically map findings from peer reviewed and grey literature to provide evidence for the use of portion control plates to promote healthy eating and nutrition-related knowledge in children and adults. A secondary aim was to review the design characteristics of portion control plates. The search was conducted in four databases, including Medline, CINAHL, Embase, and PsycInfo, and grey literature sources following the PRISMA scoping review guidelines. A total of 22 articles comprising 23 intervention studies and 8 from grey literature were included. It was found that the various two-dimensional and three-dimensional portion control plates examined were effective tools for better portion size selection in healthy children and adults. Most portion control plates dedicated half the plate to vegetables, a quarter to protein, and a quarter to carbohydrates. The use of portion control plates in nutrition interventions appears to promote weight loss among those with overweight and obesity and/or type 2 diabetes. However, portion control plates were mostly used as part of multicomponent interventions and the effectiveness of the portion control plate as a stand-alone educational resource or portion control tool alone was uncertain. Further interventional research is indicated to investigate portion plates as tools to improve dietary behaviours and food consumption at the population level.
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Affiliation(s)
- Si Si Jia
- Engagement and Co-Design Research Hub, School of Health Sciences, Faculty of Medicine and Health, The University of Sydney, Sydney 2006, Australia;
- Correspondence: ; Tel.: +61-2-8627-1697
| | - Qingzhou Liu
- Charles Perkins Centre, School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney 2006, Australia;
| | - Margaret Allman-Farinelli
- Charles Perkins Centre, Sydney Nursing School, Faculty of Medicine and Health, The University of Sydney, Sydney 2006, Australia;
| | - Stephanie R. Partridge
- Engagement and Co-Design Research Hub, School of Health Sciences, Faculty of Medicine and Health, The University of Sydney, Sydney 2006, Australia;
- Charles Perkins Centre, Sydney Nursing School, Faculty of Medicine and Health, The University of Sydney, Sydney 2006, Australia;
- Prevention Research Collaboration, Sydney School of Public Health, Faculty of Medicine and Health, The University of Sydney, Sydney 2006, Australia;
| | - Amy Pratten
- New South Wales Ministry of Health, Centre for Population Health, St Leonards, Sydney 2065, Australia; (A.P.); (L.Y.); (M.S.)
| | - Lisa Yates
- New South Wales Ministry of Health, Centre for Population Health, St Leonards, Sydney 2065, Australia; (A.P.); (L.Y.); (M.S.)
| | - Matthew Stevens
- New South Wales Ministry of Health, Centre for Population Health, St Leonards, Sydney 2065, Australia; (A.P.); (L.Y.); (M.S.)
| | - Bronwyn McGill
- Prevention Research Collaboration, Sydney School of Public Health, Faculty of Medicine and Health, The University of Sydney, Sydney 2006, Australia;
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Richetin J, Caputo V, Demartini E, Conner M, Perugini M. Organic food labels bias food healthiness perceptions: Estimating healthiness equivalence using a Discrete Choice Experiment. Appetite 2022; 172:105970. [PMID: 35150793 DOI: 10.1016/j.appet.2022.105970] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 02/07/2022] [Accepted: 02/08/2022] [Indexed: 11/17/2022]
Abstract
Individuals perceive organic food as being healthier and containing fewer calories than conventional foods. We provide an alternative way to investigate this organic halo effect using a mirrored method to Choice Experiments applied to healthiness judgments. In an experimental study (N = 415), we examined whether healthiness judgments toward a 200g cookie box are impacted by the organic label, nutrition information (fat and sugar levels), and price and determined the relative importance of these attributes. In particular, we assessed whether food with an organic label could contain more fat or sugar and yet be judged to be of equivalent healthiness to food without this label. We hoped to estimate the magnitude of any such effect. Moreover, we explored whether these effects were obtained when including a widely used system for labeling food healthiness, the Traffic Light System. Although participants' healthiness choices were mainly driven by the reported fat and sugar content, the organic label also influenced healthiness judgments. Participants showed an organic halo effect leading them to consider the organic cookie as healthy as a conventional one despite containing more fat and sugar. Specifically, they considered the organic cookie as equivalent in healthiness to a conventional one, although containing 14% more of the daily reference intake for sugar and 30% more for fat. These effects did not change when including the Traffic Light System. This effect of the organic label could have implications for fat and sugar intake and consequent impacts on health outcomes.
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Affiliation(s)
| | - Vincenzina Caputo
- Department of Agricultural, Food, and Resource Economics, Michigan State University, Italy
| | - Eugenio Demartini
- Department of Veterinary Science for Health, Animal Production and Food Safety, University of Milano, Italy
| | - Mark Conner
- Faculty of Medicine and Health, School of Psychology, University of Leeds, Italy
| | - Marco Perugini
- Department of Psychology, University of Milano-Bicocca, Italy
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14
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Techawachirakul M, Pathak A, Anne Calvert G. That sounds healthy! Audio and visual frequency differences in brand sound logos modify the perception of food healthfulness. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104544] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Damen FW, Luning PA, Fogliano V, Steenbekkers BL. Mothers choose a snack for their 2–3-year-old children based on different health perceptions. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104328] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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16
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Michel F, Sanchez-Siles LM, Siegrist M. Predicting how consumers perceive the naturalness of snacks: The usefulness of a simple index. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104295] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Plant-Based Meat Alternatives: Motivational Adoption Barriers and Solutions. SUSTAINABILITY 2021. [DOI: 10.3390/su132313271] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Meat consumption is increasingly being seen as unsustainable. However, plant-based meat alternatives (PBMA) are not widely accepted yet. PBMA aim to imitate the experience of eating meat by mimicking animal meat in its sensory characteristics such as taste, texture, or aesthetic appearance. This narrative review explores the motivational barriers to adopting PBMA while focusing on food neophobia, social norms and rituals, as well as conflicting eating goals that prevent consumers from switching to a plant-based diet. Based on the key characteristics of these motivational barriers, which are informed by research findings in consumer psychology and marketing, solutions are discussed that can help counter the barriers.
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Bemfeito CM, Vilas Boas EVDB, de Angelis-Pereira MC, Souza NDO, Carneiro JDDS. Application of the nutrient profile model in the development of food bars with functional potential. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:4313-4322. [PMID: 34538914 PMCID: PMC8405748 DOI: 10.1007/s13197-020-04909-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/08/2020] [Accepted: 11/13/2020] [Indexed: 06/13/2023]
Abstract
In the present study, the nutrient profile model is used to develop functionally potential food bars prepared with pumpkin pulp flour (PuPF) and pequi peel flour (PePF). The control (0% PuPF, 0% PePF), and treatments T1 (0% PuPF, 2.5% PePF), T2 (5% PuPF, 2.5% PePF), T3 (10% PuPF, 2.5% PePF), and T4 (17.5% PuPF, 2.5% PePF) were defined using the nutrient profile model and subsequently evaluated for antioxidant activity, sensory acceptance, and nutrient profile. All treatments were nutritionally balanced but T3 and T4 were the best, containing, respectively, 35.11 and 59.85 μg g-1 of carotenoids, 230.60 and 261.14 mg gallic acid equivalents 100 g-1 of phenolics, and high antioxidant activity, as determined using ABTS (28.60 and 34.86 μM Trolox g-1), FRAP (67.13 and 80.09 μM ferrous sulfate g-1), and β-carotene/linoleic acid system (79.08 and 84.83% protection) methods. The nutrient profile model minimized time and resource expenditures throughout the development process.
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Affiliation(s)
- Carla Martino Bemfeito
- Department of Food Science, Federal University of Lavras, PO Box 3037, Lavras, MG 37200-900 Brazil
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I Believe It Is Healthy-Impact of Extrinsic Product Attributes in Demonstrating Healthiness of Functional Food Products. Nutrients 2021; 13:nu13103518. [PMID: 34684519 PMCID: PMC8570330 DOI: 10.3390/nu13103518] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 09/29/2021] [Accepted: 10/01/2021] [Indexed: 11/21/2022] Open
Abstract
Due to the high proportion of impulse purchases and the short time devoted to purchase decisions, packaging and other extrinsic attributes are becoming increasingly important in demonstrating the health benefits of a functional food item to consumers as plausibly as possible. Our research aims at identifying the role of extrinsic features (claims related to ingredients and health claims, organic or domestic origin, as well as the shape and color of packaging), gathered in the course of in-depth literature analysis, in the case of a functional smoothie. Our online consumer questionnaire was completed by 633 respondents, and the answers were assessed by choice based conjoint analysis. Our results show that each examined attribute plays a role in the assessment of health effects. The color blue has the biggest impact on making the consumer believe in the health benefits of the product. This is followed by the indication of organic origin, then the statement emphasizing the natural quality of the ingredients. The assessment of the specific extrinsic attributes is affected by consumers’ general health interest level, their involvement with food items, and their various demographic features.
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Szymczak H, Keller L, Debbeler LJ, Kollmann J, Lages NC, Sproesser G, Gollwitzer PM, Schupp HT, Renner B. “I’m eating healthy now”: The relationship between perceived behavior change and diet. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104142] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Initial Development and Evaluation of the Food Processing Knowledge (FoodProK) Score: A Functional Test of Nutrition Knowledge Based on Level of Processing. J Acad Nutr Diet 2021; 121:1542-1550. [PMID: 33612435 DOI: 10.1016/j.jand.2021.01.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 01/13/2021] [Accepted: 01/19/2021] [Indexed: 11/22/2022]
Abstract
BACKGROUND Existing nutrition knowledge measures tend to be lengthy or tailored for specific contexts, making them unsuitable for population-based surveys. Given the growing emphasis within country-specific dietary guidelines on reducing consumption of highly processed foods, consumers' ability to understand and apply principles related to level of food processing could serve as a proxy measure of general nutrition knowledge. OBJECTIVE To examine the content validity of the Food Processing Knowledge (FoodProK) score based on subject matter expert consultation with Registered dietitian nutritionists (RDNs). METHODS RDNs in Canada (n = 64) completed an online survey, including the FoodProK, in January 2020. Participants rated the "healthiness" of 12 food products from four categories (fruit, meat, dairy, and grains) on a scale from 1 to 10. FoodProK scores were assigned based on concordance of ratings within each food category, with rankings according to the NOVA classification system, with less processed foods representing higher healthiness. For each category, one-way repeated-measures analysis of variance models tested whether the three product ratings were significantly different from one another. Descriptive statistics compared ratings and FoodProK scores across categories. Open-ended feedback was solicited to assess face validity of the score. RESULTS RDNs' FoodProK scores were strongly associated with level of food processing. Almost one in three RDNs received perfect FoodProK scores, and the mean score was 7.0 of 8.0 possible points. Within each category, the three foods received significantly different healthiness ratings, in the same order as the NOVA system (P < 0.001 for all contrasts). Open-ended responses showed that RDNs did not perceive meaningful differences between the processed meat products, suggesting the need to change one of the products in the meat category. Overall, 80% of RDNs reported level of processing as an important indicator of the healthiness of foods. CONCLUSIONS Level of food processing represents a promising framework for assessing general nutrition knowledge in population-based surveys.
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Barco Leme AC, Fisberg RM, Baranowski T, Nicklas T, Callender CS, Kasam A, Tucunduva Philippi S, Thompson D. Perceptions About Health, Nutrition Knowledge, and MyPlate Food Categorization Among US Adolescents: A Qualitative Study. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2021; 53:110-119. [PMID: 33358516 DOI: 10.1016/j.jneb.2020.11.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 11/14/2020] [Accepted: 11/17/2020] [Indexed: 06/12/2023]
Abstract
OBJECTIVE To understand how adolescents define related nutrition terms and use food groups to classify commonly consumed foods into the MyPlate food groups. DESIGN Qualitative study with telephone interviews. SETTING Houston metropolitan area in Texas. PARTICIPANTS A convenience sample of 21 adolescents from a volunteer database of the research center. MAIN OUTCOMES MEASURES Sociodemographic questions were asked before semiquantitative structured interviews. The interview focused on understanding how adolescents defined health, other nutrition terms, and food groups, and how to use the MyPlate icon in categorizing commonly consumed foods into groups. ANALYSIS Hybrid thematic approach with inductive and deductive analyses. RESULTS Adolescents defined being healthy in terms of wellness-type behaviors (eg, diet, physical activity, and sleep). They perceived clear differences between terms such as healthy vs unhealthy food but struggled to define others (eg, energy-dense foods and processed foods). Mixed dishes, hard candies, chocolate chip cookies, and potato chips were the most difficult foods for the adolescents to classify into the MyPlate food groups, whereas apple, lettuce, and milk were easily classified. CONCLUSIONS AND IMPLICATIONS Food guidance systems, public health policies, and behavioral nutrition programs targeting adolescents might use health and nutrition terms and prescriptive food categories more clearly understood by adolescents.
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Affiliation(s)
- Ana Carolina Barco Leme
- Department of Nutrition, School of Public Health, University of São Paulo, Pinheiros, São Paulo, Brazil; Department of Family Relations and Applied Nutrition, University of Guelph, Guelph, Ontario, Canada; Excellence Nutrition and Feeding Difficulties Center, PENSI Institute, São Paulo, Brazil.
| | - Regina Mara Fisberg
- Department of Nutrition, School of Public Health, University of São Paulo, Pinheiros, São Paulo, Brazil
| | - Tom Baranowski
- Department of Pediatrics, US Department of Agriculture/Agricultural Research Service, Children's Nutrition Research Center, Baylor College of Medicine, Houston, TX
| | - Theresa Nicklas
- Department of Pediatrics, US Department of Agriculture/Agricultural Research Service, Children's Nutrition Research Center, Baylor College of Medicine, Houston, TX
| | - Chishinga S Callender
- Department of Pediatrics, US Department of Agriculture/Agricultural Research Service, Children's Nutrition Research Center, Baylor College of Medicine, Houston, TX
| | - Annie Kasam
- Department of Pediatrics, US Department of Agriculture/Agricultural Research Service, Children's Nutrition Research Center, Baylor College of Medicine, Houston, TX
| | - Sonia Tucunduva Philippi
- Department of Nutrition, School of Public Health, University of São Paulo, Pinheiros, São Paulo, Brazil
| | - Debbe Thompson
- Department of Pediatrics, US Department of Agriculture/Agricultural Research Service, Children's Nutrition Research Center, Baylor College of Medicine, Houston, TX
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Xu C, Demir-Kaymaz Y, Hartmann C, Menozzi M, Siegrist M. The comparability of consumers’ behavior in virtual reality and real life: A validation study of virtual reality based on a ranking task. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104071] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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de Moraes Prata Gaspar MC, Garcia AM, Larrea-Killinger C. How would you define healthy food? Social representations of Brazilian, French and Spanish dietitians and young laywomen. Appetite 2020; 153:104728. [DOI: 10.1016/j.appet.2020.104728] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 04/28/2020] [Accepted: 04/30/2020] [Indexed: 11/25/2022]
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Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal? Foods 2020; 9:foods9091257. [PMID: 32911661 PMCID: PMC7554869 DOI: 10.3390/foods9091257] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 08/16/2020] [Accepted: 09/02/2020] [Indexed: 01/24/2023] Open
Abstract
A ready-to-eat meal is a prepared meal within a container or package that requires little preparation or heating before consumption. Despite ready-to-eat meals being widely consumed, to date, little information is available on the consumers’ perceptions of such products in comparison to a homemade meal. Thus, three groups of eighty participants took part in the present study; each group evaluated five ready-to-eat meals (Pasta, Meatballs, Salad, Beans, and a Sandwich) using one of the following conditions: (i) observation of the packaging, (ii) observation of the meal on a plate (photographs), and (iii) tasting the ready-to-eat product with the packaging being presented alongside the meal. Consumers were asked about their liking, satiety, and healthiness perception. The results showed that both the ready-to-eat pack and sensory quality of the product highly impact liking and healthiness perceptions. Being a ready-to-eat meal in a pack has a negative impact on liking expectations of the meal; however, the sensory quality can either counteract these effects or increase them. Expected satiety of meals depends on the type of meal and varies slightly according to the evaluation condition.
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The heuristics that guide healthiness perception of ultra-processed foods: a qualitative exploration. Public Health Nutr 2020; 23:2932-2940. [DOI: 10.1017/s1368980020003158] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
AbstractObjective:To explore the conceptualisation of healthy food by citizens and how they judge the healthiness of ultra-processed foods.Design:Four focus groups were conducted using a semi-structured discussion guide. Focus group discussions were held about the concept of healthy food, what characterise a healthy product and healthiness perception of ultra-processed products. Transcripts of the focus groups were analysed following an inductive coding approach.Setting:Uruguay, one of the Latin American countries with the highest prevalence of overweight and obesity.Participants:Fifty-two adult Uruguayan participants, diverse in terms of gender, age, educational level and socio-economic status.Results:In agreement with previous studies on lay perceptions of healthy eating, the conceptualisation of healthy food was mainly focused on food characteristics. Although participants regarded lack of processing as a cue for healthiness, they did not categorise all ultra-processed products as unhealthy. Albeit some product categories were automatically regarded as unhealthy, participants considered that other categories could include healthy and unhealthy products. In such cases, they explicitly referred to several simplified cognitive strategies to judge whether an ultra-processed product is healthy or not. Results showed that participants tended to rely on simple cues, such as label design, nutrient claims, brand, price and country of origin as indicators of product healthiness.Conclusions:Healthiness perception of ultra-processed products seems to be largely influenced by heuristics, which stresses the need to implement policies that make the potential negative effects of ultra-processed products salient.
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Hamm JD, Dotel J, Tamura S, Shechter A, Herzog M, Brunstrom JM, Albu J, Pi-Sunyer FX, Laferrère B, Kissileff HR. Reliability and responsiveness of virtual portion size creation tasks: Influences of context, foods, and a bariatric surgical procedure. Physiol Behav 2020; 223:113001. [PMID: 32522683 PMCID: PMC7370306 DOI: 10.1016/j.physbeh.2020.113001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 05/22/2020] [Accepted: 06/02/2020] [Indexed: 12/01/2022]
Abstract
Food portion size influences energy intake and sustained high-energy intake often leads to obesity. Virtual portion creation tasks (VPCTs), in which a participant creates portions of food on a computer screen, predict intake in healthy individuals. The objective of this study was to determine whether portions created in VPCTs are stable over time (test-retest reliability) and responsive to factors known to influence food intake, such as eating contexts and food types, and to determine if virtual portions can predict weight loss. Patients with obesity scheduled for bariatric surgery (n = 29), and individuals with a normal BMI (18.5-24.9 kg/m2, controls, n = 29), were instructed to create virtual portions of eight snack foods, which varied in energy density (low and high) and taste (sweet and salty). Portions were created in response to the following eating situations, or "contexts": What they would a) eat to stay healthy (healthy), b) typically eat (typical), c) eat to feel comfortably satisfied (satisfied), d) consider the most that they could tolerate eating (maximum), and e) eat if nothing was limiting them (desired). Tasks were completed before, and 3 months after, surgery in patients, and at two visits, 3 months apart, in controls. Body weight (kg) was recorded at both visits. Virtual portions differed significantly across groups, visits, eating contexts, energy densities (low vs. high), and tastes (sweet vs. salty). Portions created by controls did not change over time, while portions created by patients decreased significantly after surgery, for all contexts except healthy. For patients, desired and healthy portions predicted 3-month weight loss. VPCTs are replicable, responsive to foods and eating contexts, and predict surgical weight loss. These tasks could be useful for individual assessment of expectations of amounts that are eaten in health and disease and for prediction of weight loss.
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Affiliation(s)
- Jeon D Hamm
- Institute of Human Nutrition, Vagelos College of Physicians & Surgeons, Columbia University, 630 W 168th Street #1512, New York 10032, NY, United States; Diabetes, Obesity, and Metabolism Institute, Icahn School of Medicine at Mount Sinai, One Gustave L. Levy Place, New York 10029, NY, United States; Division of Endocrinology, Department of Medicine, Mount Sinai - Morningside Hospital, 1111 Amsterdam Avenue, New York 10025, NY, United States.
| | - Jany Dotel
- Diabetes, Obesity, and Metabolism Institute, Icahn School of Medicine at Mount Sinai, One Gustave L. Levy Place, New York 10029, NY, United States; Division of Endocrinology, Department of Medicine, Mount Sinai - Morningside Hospital, 1111 Amsterdam Avenue, New York 10025, NY, United States
| | - Shoran Tamura
- New York Obesity Nutrition Research Center, Division of Endocrinology, Department of Medicine, Columbia University Irving Medical Center, 1150 St. Nicholas Avenue #121, New York 10032, NY, United States
| | - Ari Shechter
- Institute of Human Nutrition, Vagelos College of Physicians & Surgeons, Columbia University, 630 W 168th Street #1512, New York 10032, NY, United States; Center for Behavioral Cardiovascular Health, Columbia University, 622 W 168th Street, New York, 10032, NY, United States
| | - Musya Herzog
- Teachers College, Columbia University, 525 W 120th Street, New York 10027, NY, United States
| | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, 12a Priory Road, Bristol BS8 1TU, UK
| | - Jeanine Albu
- Diabetes, Obesity, and Metabolism Institute, Icahn School of Medicine at Mount Sinai, One Gustave L. Levy Place, New York 10029, NY, United States; Division of Endocrinology, Department of Medicine, Mount Sinai - Morningside Hospital, 1111 Amsterdam Avenue, New York 10025, NY, United States
| | - F Xavier Pi-Sunyer
- New York Obesity Nutrition Research Center, Division of Endocrinology, Department of Medicine, Columbia University Irving Medical Center, 1150 St. Nicholas Avenue #121, New York 10032, NY, United States
| | - Blandine Laferrère
- New York Obesity Nutrition Research Center, Division of Endocrinology, Department of Medicine, Columbia University Irving Medical Center, 1150 St. Nicholas Avenue #121, New York 10032, NY, United States
| | - Harry R Kissileff
- Diabetes, Obesity, and Metabolism Institute, Icahn School of Medicine at Mount Sinai, One Gustave L. Levy Place, New York 10029, NY, United States; Division of Endocrinology, Department of Medicine, Mount Sinai - Morningside Hospital, 1111 Amsterdam Avenue, New York 10025, NY, United States.
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The Multiple Food Test: Development and validation of a new tool to measure food choice and applied nutrition knowledge. Appetite 2020; 150:104647. [DOI: 10.1016/j.appet.2020.104647] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 02/15/2020] [Accepted: 02/26/2020] [Indexed: 11/22/2022]
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Factors that Influence the Perceived Healthiness of Food-Review. Nutrients 2020; 12:nu12061881. [PMID: 32599717 PMCID: PMC7353191 DOI: 10.3390/nu12061881] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 06/18/2020] [Accepted: 06/22/2020] [Indexed: 11/17/2022] Open
Abstract
The interest of consumers is the consumption of healthy food, whereas the interest of food manufacturers is that consumers recognize the produced “healthier” food items on the shelves, so they can satisfy their demands. This way, identifying the factors that influence the perceived healthiness of food products is a mutual interest. What causes consumers to consider one product more beneficial to health than another? In recent years, numerous studies have been published on the topic of the influence of several health-related factors on consumer perception. This analysis collected and categorized the research results related to this question. This review collects 59 articles with the help of the search engines Science Direct, Wiley Online Library, MDPI and Emerald Insight between 1 January 2014 and 31 March 2019. Our paper yielded six separate categories that influence consumers in their perception of the healthiness of food items: the communicated information—like FoP labels and health claims, the product category, the shape and colour of the product packaging, the ingredients of the product, the organic origin of the product, and the taste and other sensory features of the product.
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Abstract
PURPOSE OF REVIEW Guiding consumers toward more healthful food choices may help address the high prevalence of poor dietary quality and diet-related diseases. The use of front-of-package labels (FOPL) on food items is expanding to provide focused nutritional information or representations, often based upon nutrient profiling systems. RECENT FINDINGS FOPL provide a source of nutrition and health information that is readily understood by consumers, including those with limited literacy. There is evidence that FOPL can shift consumer behavior toward more nutritious and healthful choices. However, assessments of the effectiveness of FOPL have been restricted in scope and rely largely on simulation models rather than real-world environments. FOPL are a direct source of nutritional guidance at the point-of-purchase and provide an opportunity to convey critical information on ingredients that are associated with health promotion and/or increased risk of non-communicable diseases. However, limited evidence regarding the most effective forms of FOPL to achieve behavior change and challenges from the food industry impedes the establishment of standardized nutrient profiles and algorithms. Future opportunities for FOPL include the potential for integrating nutritional profiles with non-nutrient factors affecting health such as food processing and environmental sustainability.
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Visitors' Motives for Attending a Healthy Food Exhibition. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17082703. [PMID: 32326398 PMCID: PMC7215487 DOI: 10.3390/ijerph17082703] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/22/2020] [Revised: 04/12/2020] [Accepted: 04/13/2020] [Indexed: 12/22/2022]
Abstract
Environmental issues (i.e., food safety and environmental pollution) have increased concerns about individuals' health as well as global environment. These concerns drive awareness for the influences of healthy foods, and eventually lead them to visit healthy food exhibitions. This research aims to understand the attendees' motives for participating in a healthy food exhibition. Specific objectives are to identify crucial visitors' motives influencing satisfaction with the healthy food exhibition and to verify whether visitors' satisfaction with the exhibition enhances their memory for the experience in the exhibition. The survey was conducted by targeting visitors who participated in the Busan International Food Expo, and the data collected from 363 attendees were analyzed using the SPSS and AMOS statistical programs. The analysis results revealed that three dimensions of healthy food exhibition motives, namely perceived healthiness, perceived hedonism and perceived food safety, increase visitors' satisfaction with the healthy food exhibition, and that satisfaction with the healthy food exhibition further had a positive impact on the visitors' memory for the exhibition experience.
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Lockyer S, Cade J, Darmon N, Flynn M, Gatenby S, Govindji A, Quick B, Raats M, Rayner M, Sokolović M, Spiro A, Sritharan N, Stanner S, Buttriss JL. Proceedings of a roundtable event ‘Is communicating the concept of nutrient density important?’. NUTR BULL 2020. [DOI: 10.1111/nbu.12421] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
| | - J. Cade
- University of Leeds Leeds UK
| | - N. Darmon
- French National Institute for Agricultural Research (INRA) Paris France
| | - M. Flynn
- Food Safety Authority of Ireland Dublin Ireland
| | | | | | | | - M. Raats
- University of Surrey Guildford UK
| | | | - M. Sokolović
- European Food Information Council (EUFIC) Brussels Belgium
| | - A. Spiro
- British Nutrition Foundation London UK
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Rempe HM, Sproesser G, Hannink A, Skurk T, Brandl B, Hauner H, Renner B, Volkert D, Sieber CC, Freiberger E, Kiesswetter E. The Relationship Between Healthy Eating Motivation and Protein Intake in Community-Dwelling Older Adults With Varying Functional Status. Nutrients 2020; 12:nu12030662. [PMID: 32121298 PMCID: PMC7146591 DOI: 10.3390/nu12030662] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 02/24/2020] [Accepted: 02/26/2020] [Indexed: 11/19/2022] Open
Abstract
In older adults, the relationship between healthy eating motivation (HEM) and protein intake as key component of a healthy diet is poorly understood. Therefore, we investigate the association of HEM with (1) total protein intake and (2) intake of different protein sources in older adults with varying functional status. In this cross-sectional study including 250 adults (≥70 years), we assessed HEM with “The Eating Motivation Survey” and protein intake by 7-day food records. In addition, gender, age, Body Mass Index (BMI), energy intake and functional status were considered. Regression analyses revealed that HEM was neither related to total (β = −0.02; p = 0.723) nor to relative protein intake (β = 0.04; p = 0.370). Notwithstanding this, participants with stronger HEM showed lower intake of protein from meat and meat products (β = −0.14; p = 0.018), higher intake of overall plant-based protein (β = 0.11; p = 0.032), protein from fruit and vegetables (β = 0.20; p = 0.002) and from pulses, nuts an seeds (β = 0.16; p = 0.016). Our findings suggest HEM as a valuable indicator for intake of distinct protein sources. However, since HEM is not related to total protein intake, the importance of sufficient protein consumption should be emphasized by promoting healthy eating, regardless of self-perceived HEM.
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Affiliation(s)
- Hanna M. Rempe
- Institute for Biomedicine of Aging, Friedrich-Alexander-University of Erlangen-Nürnberg, Kobergerstraße 60, 90408 Nürnberg, Germany; (A.H.); (D.V.); (C.C.S.); (E.F.); (E.K.)
- Correspondence: ; Tel.: +49 911 5302-96163
| | - Gudrun Sproesser
- Psychological Assessment and Health Psychology, University of Konstanz, Box 47, 78457 Konstanz, Germany; (G.S.); (B.R.)
| | - Anne Hannink
- Institute for Biomedicine of Aging, Friedrich-Alexander-University of Erlangen-Nürnberg, Kobergerstraße 60, 90408 Nürnberg, Germany; (A.H.); (D.V.); (C.C.S.); (E.F.); (E.K.)
| | - Thomas Skurk
- Else-Kröner-Fresenius-Center for Nutritional Medicine, Technical University of Munich, Gregor-Mendel-Straße, 85354 Freising-Weihenstephan, Germany; (T.S.); (H.H.)
- ZIEL Institute for Food and Health, Core Facility Human Studies, Technical University of Munich, Gregor-Mendel-Str. 2, 85354 Freising, Germany;
| | - Beate Brandl
- ZIEL Institute for Food and Health, Core Facility Human Studies, Technical University of Munich, Gregor-Mendel-Str. 2, 85354 Freising, Germany;
| | - Hans Hauner
- Else-Kröner-Fresenius-Center for Nutritional Medicine, Technical University of Munich, Gregor-Mendel-Straße, 85354 Freising-Weihenstephan, Germany; (T.S.); (H.H.)
- Klinikum Rechts der Isar, Institute of Nutritional Medicine, Technical University of Munich, Georg-Brauchle-Ring 62, 80992 Munich, Germany
| | - Britta Renner
- Psychological Assessment and Health Psychology, University of Konstanz, Box 47, 78457 Konstanz, Germany; (G.S.); (B.R.)
| | - Dorothee Volkert
- Institute for Biomedicine of Aging, Friedrich-Alexander-University of Erlangen-Nürnberg, Kobergerstraße 60, 90408 Nürnberg, Germany; (A.H.); (D.V.); (C.C.S.); (E.F.); (E.K.)
| | - Cornel C. Sieber
- Institute for Biomedicine of Aging, Friedrich-Alexander-University of Erlangen-Nürnberg, Kobergerstraße 60, 90408 Nürnberg, Germany; (A.H.); (D.V.); (C.C.S.); (E.F.); (E.K.)
- Department of Medicine, Kantonsspital Winterthur, Brauerstraße 15, 8400 Winterthur, Switzerland
| | - Ellen Freiberger
- Institute for Biomedicine of Aging, Friedrich-Alexander-University of Erlangen-Nürnberg, Kobergerstraße 60, 90408 Nürnberg, Germany; (A.H.); (D.V.); (C.C.S.); (E.F.); (E.K.)
| | - Eva Kiesswetter
- Institute for Biomedicine of Aging, Friedrich-Alexander-University of Erlangen-Nürnberg, Kobergerstraße 60, 90408 Nürnberg, Germany; (A.H.); (D.V.); (C.C.S.); (E.F.); (E.K.)
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The Food Naturalness Index (FNI): An integrative tool to measure the degree of food naturalness. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.015] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Healthy choice label does not substantially improve consumers’ ability to select healthier cereals: results of an online experiment. Br J Nutr 2019; 121:1313-1320. [DOI: 10.1017/s0007114519000448] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
AbstractThe results of numerous studies suggest that front-of-package (FOP) labels enhance consumers’ ability to assess the healthiness of food products. However, most of the studies lack ecological validity. We selected fourteen breakfast cereals stocked by a major Swiss retailer. The participants from an Internet panel (n 780), with a somewhat higher educational level than that of the Swiss population, were randomly assigned to one of four conditions: control (picture of the FOP presented), table (plus the nutrition table with information on the energy and the main nutrients per 100 g), label (plus the healthy choice label for the healthier product) and combined (plus both the nutrition table and the healthy choice label). The participants were asked to select the healthier cereals from all possible ninety-one pair comparisons. The nutrient profile score was used as a ‘gold standard’. For the thirty-three cereal pairs, one of the cereals had a label and the other had none, the median accuracy was only marginally lower in the control condition (91 %) compared with the table (94 %), the label (94 %) and the combined conditions (97 %). Similar results were observed when the incorrect decisions were weighted by the difference in the nutrient profile scores of the two cereals (for all ninety-one product pairs). These findings suggest that a healthy choice label has a limited effect on helping consumers select healthier cereals. In the control condition, the median of the correct choices was about 78 %. Consumers’ perception of the healthiness of foods could be improved.
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Kano M, Tani Y, Ochi M, Sudo N, Fujiwara T. Association Between Caregiver's Perception of "Good" Dietary Habits and Food Group Intake Among Preschool Children in Tokyo, Japan. Front Pediatr 2019; 7:554. [PMID: 32039115 PMCID: PMC6987261 DOI: 10.3389/fped.2019.00554] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Accepted: 12/19/2019] [Indexed: 11/13/2022] Open
Abstract
Given that parents are mainly responsible for a preschooler's dietary management, they need to understand a child's diet. However, few studies have examined the association between parental perception of a preschool child's "good" dietary habits and actual food intake. We conducted a cross-sectional study investigating whether a child's food intake would differ depending on the caregiver's perception of their child's dietary habits among 4-year-old nursery school children at Adachi City, Tokyo, Japan. Children's dietary data were collected using the brief-type self-administered diet history questionnaire for children Aged 3-6 Years (BDHQ3y), while caregivers' perceptions of their child's dietary habits (good, normal, and poor) were inquired (N = 136). The percentage of caregivers who perceived their child's dietary habit as good, normal, and poor was 41.2, 40.4, and 18.4%, respectively. Multiple linear regression analysis revealed that children whose caregivers perceived their diet as poor showed lower intakes of vegetables [β = -48.7, 95% confidence interval (CI): -86.1 to -11.2], beans (β = -13.2, 95% CI: -26.1 to -0.3), and fish and shellfish (β = -9.2, 95% CI: -17.5 to -1.0) and higher intakes of fat and oil (β = 1.7, 95% CI: 0.4 to 3.1), confectionaries (β = 11.9, 95% CI: 3.6 to 20.3), and soft drinks (β = 31.2, 95% CI: 3.5 to 59.0) compared to children whose caregivers perceived their diet as good (all measures are in g/1,000 kcal per day). No significant difference was observed in other food groups, such as dairy products, an important source of protein and calcium for children. The current study may therefore guide future nutritional education programs for parents of preschool children.
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Affiliation(s)
- Mayuko Kano
- The Graduate School of Humanities and Sciences, Ochanomizu University, Tokyo, Japan
| | - Yukako Tani
- Department of Global Health Promotion, Tokyo Medical and Dental University, Tokyo, Japan
| | - Manami Ochi
- Department of Health and Welfare Services, National Institute of Public Health, Saitama, Japan
| | - Noriko Sudo
- Natural Science Division, Faculty of Core Research, Ochanomizu University, Tokyo, Japan
| | - Takeo Fujiwara
- Department of Global Health Promotion, Tokyo Medical and Dental University, Tokyo, Japan
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Velema E, Vyth EL, Steenhuis IHM. 'I've worked so hard, I deserve a snack in the worksite cafeteria': A focus group study. Appetite 2018; 133:297-304. [PMID: 30502440 DOI: 10.1016/j.appet.2018.11.027] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Revised: 10/19/2018] [Accepted: 11/27/2018] [Indexed: 11/28/2022]
Abstract
This study obtained insight in motivation regarding food choices of Dutch employees, especially when visiting the worksite cafeteria. We also aimed to know why employees visit the worksite cafeteria. These insights are useful for intervention development to encourage healthier purchases in worksite cafeterias. We conducted seven focus groups among 45 employees of seven Dutch companies. The topics were 1) drivers and motives for food selection; 2) motives for visiting the worksite cafeteria; 3) motives for food selection in the worksite cafeteria; 4) perceptions of healthiness of products in the worksite cafeteria and 5) solutions brought up by the employees to encourage healthier eating. Thematic analyses were conducted with MAXQDA software. Qualitative analyses revealed that this group of Dutch employees mentioned 'healthiness', 'price' and 'taste' as most important drivers food selection. These employees generally visit the worksite cafeteria to have a break from their work setting. Healthiness played a less important role in visiting or making food choices in the worksite cafeteria. Reasons for buying unhealthy food items were being tempted and the feeling to 'deserve' it. In order to choose healthier foods employees suggested a bigger offer of healthy food options, providing knowledge, changing prices and prominent placing of healthy foods. This focus group study shows that drivers for food selection can differ from motives for visiting the worksite cafeteria and when choosing food there. Health is important for food choice in general, but less important in the worksite cafeteria. The results of this study could be used in the development of strategies that aim to change people's food choice behavior.
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Affiliation(s)
- Elizabeth Velema
- Department of Health Sciences, Faculty of Science, Vrije Universiteit Amsterdam, Amsterdam Public Health Research Institute, the Netherlands.
| | - Ellis L Vyth
- Department of Health Sciences, Faculty of Science, Vrije Universiteit Amsterdam, Amsterdam Public Health Research Institute, the Netherlands.
| | - Ingrid H M Steenhuis
- Department of Health Sciences, Faculty of Science, Vrije Universiteit Amsterdam, Amsterdam Public Health Research Institute, the Netherlands.
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Verhulst A, Normand JM, Lombart C, Sugimoto M, Moreau G. Influence of Being Embodied in an Obese Virtual Body on Shopping Behavior and Products Perception in VR. Front Robot AI 2018; 5:113. [PMID: 33500992 PMCID: PMC7806053 DOI: 10.3389/frobt.2018.00113] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2018] [Accepted: 09/10/2018] [Indexed: 01/12/2023] Open
Abstract
Research in Virtual Reality (VR) showed that embodiment can influence participants' perceptions and behavior when embodied in a different yet plausible virtual body. In this paper, we study the changes an obese virtual body has on products perception (e.g., taste, etc.) and purchase behavior (e.g., number purchased) in an immersive virtual retail store. Participants (of a normal BMI on average) were embodied in a normal (N) or an obese (OB) virtual body and were asked to buy and evaluate food products in the immersive virtual store. Based on stereotypes that are classically associated with obese people, we expected that the group embodied in obese avatars would show a more unhealthy diet, (i.e., buy more food products and also buy more products with high energy intake, or saturated fat) and would rate unhealthy food as being tastier and healthier than participants embodied in “normal weight” avatars. Our participants also rated the perception of their virtual body: the OB group perceived their virtual body as significantly heavier and older. They also rated their sense of embodiment and presence within the immersive virtual store. These measures did not show any significant difference between groups. Finally, we asked them to rate different food products in terms of tastiness, healthiness, sustainability and price. The only difference we noticed is that participants embodied in an obese avatar (OB group) rated the coke as being significantly tastier and the apple as being significantly healthier. Nevertheless, while we hypothesized that participants embodied in a virtual body with obesity would show differences in their shopping patterns (e.g., more “unhealthy” products bought) there were no significant differences between the groups. Stereotype activation failed for our participants embodied in obese avatars, who did not exhibit a shopping behavior following the (negative) stereotypes related to obese people. conversely, while the opposite hypothesis (participants embodied in obese avatars would buy significantly more healthy products in order to “transform” their virtual bodies) could have been made, it was not the case either. We discuss these results and propose hypotheses as to why the behavior of the manipulated group differed from the one we expected. Indeed, unlike previous research, our participants were embodied in virtual avatars which differed greatly from their real bodies. Obese avatars should not only modify users' visual characteristics such as hair or skin color, etc. We hypothesize that an obese virtual body may require some other non-visual stimulus, e.g., the sensation of the extra weight or the change in body size. This main difference could then explain why we did not notice any important modification on participants' behavior and perceptions of food products. We also hypothesize that the absence of stereotype activation and thus of statistical difference between our N and OB groups might be due to higher-level cognitive processes involved while purchasing food products. Indeed our participants might have rejected their virtual bodies when performing the shopping task, while the embodiment and presence ratings did not show significant differences, and purchased products based on their real (non-obese) bodies. This could mean that stereotype activation is more complex that previously thought.
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Affiliation(s)
- Adrien Verhulst
- CRENAU, AAU UMR CNRS 1563, Computer Science and Mathematics Department, École Centrale de Nantes, Nantes, France
| | - Jean-Marie Normand
- CRENAU, AAU UMR CNRS 1563, Computer Science and Mathematics Department, École Centrale de Nantes, Nantes, France.,Hybrid, Inria, Rennes, France
| | - Cindy Lombart
- In Situ Lab, Marketing Department, Audencia Business School, Nantes, France
| | - Maki Sugimoto
- Interactive Media Lab, Department of Information and Computer Science, Faculty of Science and Technology, Keio University, Kanagawa, Japan
| | - Guillaume Moreau
- CRENAU, AAU UMR CNRS 1563, Computer Science and Mathematics Department, École Centrale de Nantes, Nantes, France.,Hybrid, Inria, Rennes, France
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Kim H, Kim Y, Choi HM, Ham S. Relationships among behavioral beliefs, past behaviors, attitudes and behavioral intentions toward healthy menu selection. Nutr Res Pract 2018; 12:348-354. [PMID: 30090173 PMCID: PMC6078860 DOI: 10.4162/nrp.2018.12.4.348] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2018] [Revised: 07/16/2018] [Accepted: 07/17/2018] [Indexed: 11/25/2022] Open
Abstract
BACKGROUND/OBJECTIVES Obesity is a serious concern worldwide, for which the restaurant industry holds partial responsibility. This study was conducted to estimate restaurant consumers' intention to select healthy menu items and to examine the relationships among behavioral beliefs, past behaviors, attitudes and behavioral intentions, which are known to be major determinants of consumer behaviors. SUBJECTS/METHODS An online, self-administered survey was distributed for data collection. The study sample consisted of customers who reported having visited casual dining restaurants in the last three months at the time of the survey. Structural equation modeling was used to verify the fit of the proposed research model. RESULTS Structural equation modeling revealed that the proposed model supports the sequential, mediated (indirect) relationships among behavioral beliefs, past behaviors, attitudes and behavioral intentions toward healthy menu selection. CONCLUSION This study contributes to the available literature regarding obesity by adding past behaviors, one of the most influential variables involved in prediction of future behaviors of consumers, to the TPB model, enabling a better understanding of restaurant consumers' rational decision process regarding healthy menu choices. The results of this study provide practical implications for restaurant practitioners and government agencies regarding ways to promote healthy menus.
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Affiliation(s)
- Heewon Kim
- Department of Food and Nutrition, Institute of Symbiotic Life-TECH, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, Korea
| | - Youngshin Kim
- Department of Food and Nutrition, Institute of Symbiotic Life-TECH, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, Korea
| | - Hyung-Min Choi
- International Center for Hospitality Research and Development, Dedman School of Hospitality, Florida State University, 288 Champions Way UCB 4117 Tallahassee, FL 32306, USA
| | - Sunny Ham
- Department of Food and Nutrition, Institute of Symbiotic Life-TECH, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, Korea
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Steinhauser J, Hamm U. Consumer and product-specific characteristics influencing the effect of nutrition, health and risk reduction claims on preferences and purchase behavior - A systematic review. Appetite 2018; 127:303-323. [PMID: 29772293 DOI: 10.1016/j.appet.2018.05.012] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 04/09/2018] [Accepted: 05/09/2018] [Indexed: 11/25/2022]
Abstract
The research on nutrition, health, and risk reduction claims (NHR claims) shows a lack of consensus as to whether these claims have a positive or negative effect on consumer's preferences and purchase behavior. This issue has been highlighted by many authors. Therefore, a comprehensive literature review was performed to find reasons for contradictory results. First, a theoretical framework was developed which divided the determinants of the effects of NHR claims on consumers' preferences and purchase behavior into consumer and product-specific characteristics. Additionally, a categorization for the different NHR claim types was constructed to make the studies comparable. Afterwards, the scientific literature from the 1980s until May 2017 was scanned and 66 articles were found to be relevant. Consumer-specific characteristics such as nutrition knowledge, health motivation, familiarity, and socio-demographic characteristics were found to influence the NHR claim effect. Important product-specific characteristics were the perceived healthiness of the food product, the interaction between the product and the nutrient in the NHR claim, and the interaction between the claimed benefit and the NHR claim type. The consumer's nutrition knowledge and the product's perceived healthiness were deemed to be the most promising determinants for further investigation.
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Affiliation(s)
- Johann Steinhauser
- Department of Agricultural and Food Marketing, Faculty of Organic Agricultural Sciences, University of Kassel, Steinstr. 29, 37213, Witzenhausen, Germany.
| | - Ulrich Hamm
- Department of Agricultural and Food Marketing, Faculty of Organic Agricultural Sciences, University of Kassel, Steinstr. 29, 37213, Witzenhausen, Germany.
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Mixed deep learning and natural language processing method for fake-food image recognition and standardization to help automated dietary assessment. Public Health Nutr 2018; 22:1193-1202. [PMID: 29623869 PMCID: PMC6536832 DOI: 10.1017/s1368980018000708] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
OBJECTIVE The present study tested the combination of an established and a validated food-choice research method (the 'fake food buffet') with a new food-matching technology to automate the data collection and analysis. DESIGN The methodology combines fake-food image recognition using deep learning and food matching and standardization based on natural language processing. The former is specific because it uses a single deep learning network to perform both the segmentation and the classification at the pixel level of the image. To assess its performance, measures based on the standard pixel accuracy and Intersection over Union were applied. Food matching firstly describes each of the recognized food items in the image and then matches the food items with their compositional data, considering both their food names and their descriptors. RESULTS The final accuracy of the deep learning model trained on fake-food images acquired by 124 study participants and providing fifty-five food classes was 92·18 %, while the food matching was performed with a classification accuracy of 93 %. CONCLUSIONS The present findings are a step towards automating dietary assessment and food-choice research. The methodology outperforms other approaches in pixel accuracy, and since it is the first automatic solution for recognizing the images of fake foods, the results could be used as a baseline for possible future studies. As the approach enables a semi-automatic description of recognized food items (e.g. with respect to FoodEx2), these can be linked to any food composition database that applies the same classification and description system.
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43
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Yarar N, Orth UR. Consumer lay theories on healthy nutrition: A Q methodology application in Germany. Appetite 2018; 120:145-157. [DOI: 10.1016/j.appet.2017.08.026] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Revised: 08/16/2017] [Accepted: 08/23/2017] [Indexed: 10/19/2022]
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44
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Thurecht RL, Pelly FE, Cooper SL. Dietitians' perceptions of the healthiness of packaged food. Appetite 2018; 120:302-309. [DOI: 10.1016/j.appet.2017.08.036] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 08/06/2017] [Accepted: 08/29/2017] [Indexed: 11/27/2022]
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45
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Ung CY, Menozzi M, Hartmann C, Siegrist M. Innovations in consumer research: The virtual food buffet. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.07.007] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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46
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Sandvik P, Nydahl M, Kihlberg I, Marklinder I. Consumers' health-related perceptions of bread - Implications for labeling and health communication. Appetite 2017; 121:285-293. [PMID: 29154885 DOI: 10.1016/j.appet.2017.11.092] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2017] [Revised: 09/27/2017] [Accepted: 11/10/2017] [Indexed: 01/01/2023]
Abstract
There is a wide variety of commercial bread types and the present study identifies potential pitfalls in consumer evaluations of bread from a health perspective. The aim is to describe consumers' health-related perceptions of bread by exploring which health-related quality attributes consumers associate with bread and whether there are differences with regard to age, gender and education level. A postal and web-based sequential mixed-mode survey (n = 1134, 62% responded online and 38% by paper) with open-ended questions and an elicitation task with pictures of commercial breads were used. Responses were content analyzed and inductively categorized. Three fourths (n = 844) knew of breads they considered healthy; these were most commonly described using terms such as "coarse," "whole grain," "fiber rich," "sourdough," "crisp," "less sugar," "dark," "rye," "seeds," "a commercial brand," "homemade" and "kernels." The breads were perceived as healthy mainly because they "contain fiber," are "good for the stomach," have good "satiation" and beneficial "glycemic properties." The frequency of several elicited attributes and health effects differed as a function of age group (18-44 vs. 45-80 years), gender and education level group (up to secondary education vs. university). Difficulties identifying healthy bread were perceived as a barrier for consumption especially among consumers with a lower education level. Several of the health effects important to consumers cannot be communicated on food packages and consumers must therefore use their own cues to identify these properties. This may lead to consumers being misled especially if a bread is labeled e.g., as a sourdough bread or a rye bread, despite a low content.
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Affiliation(s)
- Pernilla Sandvik
- Department of Food, Nutrition and Dietetics, Uppsala University, Box 560, SE-75122 Uppsala, Sweden.
| | - Margaretha Nydahl
- Department of Food, Nutrition and Dietetics, Uppsala University, Box 560, SE-75122 Uppsala, Sweden
| | - Iwona Kihlberg
- Department of Food, Nutrition and Dietetics, Uppsala University, Box 560, SE-75122 Uppsala, Sweden
| | - Ingela Marklinder
- Department of Food, Nutrition and Dietetics, Uppsala University, Box 560, SE-75122 Uppsala, Sweden
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47
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Sanjari SS, Jahn S, Boztug Y. Dual-process theory and consumer response to front-of-package nutrition label formats. Nutr Rev 2017; 75:871-882. [DOI: 10.1093/nutrit/nux043] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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48
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Veltkamp M, Anschutz DJ, Kremers SP, Holland RW. Comparison of food recommendations varying in sustainability: Impact on dietary intake and motivation to follow recommendations. J Health Psychol 2017; 25:373-386. [PMID: 28810484 DOI: 10.1177/1359105317718056] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Food recommendations increasingly focus on sustainability in addition to nutritional value. By providing participants with standard versus sustainable (plant-based) dietary recommendations for 3 weeks, the present research tested the impact of recommendations on dietary compliance. Furthermore, predictors of food intake were tested across food categories. Participants in the sustainable diet condition complied less with recommendations as compared to those in the standard diet condition and were less motivated to continue complying after the intervention. Taste was the main predictor of intake across food categories. Together, this stresses the importance of considering factors stimulating consumers' compliance when formulating food recommendations.
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Affiliation(s)
| | | | | | - Rob W Holland
- Radboud University, The Netherlands.,University of Amsterdam, The Netherlands
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49
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What Is Nutritious Snack Food? A Comparison of Expert and Layperson Assessments. Nutrients 2017; 9:nu9080874. [PMID: 28805747 PMCID: PMC5579667 DOI: 10.3390/nu9080874] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Revised: 08/04/2017] [Accepted: 08/09/2017] [Indexed: 11/30/2022] Open
Abstract
The term “nutritious” is being increasingly used by product manufacturers but the term is not currently regulated as a nutrition claim. It is unclear how lay consumers and experts define and interpret the term or how they evaluate the “nutritiousness” of various foods. To address this evidence gap, a mixed methods design was applied and both nutrition experts (n = 206) and lay participants (n = 269) provided definitions of the term “nutritious” and evaluated the “nutritiousness” of 20 different snack foods in a cross-sectional survey. Definitions were analysed using Leximancer and snack evaluations were compared both between groups and with nutrient profile scores (UK Ofcom and Australian Health Star Rating). Expert and lay definitions differed considerably, with experts using terms such as nutrient-density, macro- and micronutrients, kilojoules/Calories, while lay consumers used descriptions such as fuel, fresh, natural, body needs, and functioning. Snack evaluations were highly correlated between groups (Rs > 0.89, p < 0.001) and between nutrient profile scores (Rs > 0.75, p < 0.001). However, mean perceptions significantly differed for 18 out of 20 foods with the largest difference for yoghurts (p < 0.05). There are discrepancies between expert and lay perceptions of snack foods and the definition of the term “nutritious”. The results highlight the need for an agreed definition and the potential regulation of the term “nutritious” in food marketing.
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50
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Rollo ME, Bucher T, Smith SP, Collins CE. ServAR: An augmented reality tool to guide the serving of food. Int J Behav Nutr Phys Act 2017; 14:65. [PMID: 28499433 PMCID: PMC5429537 DOI: 10.1186/s12966-017-0516-9] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2016] [Accepted: 04/22/2017] [Indexed: 02/04/2023] Open
Abstract
Background Accurate estimation of food portion size is a difficult task. Visual cues are important mediators of portion size and therefore technology-based aids may assist consumers when serving and estimating food portions. The current study evaluated the usability and impact on estimation error of standard food servings of a novel augmented reality food serving aid, ServAR. Methods Participants were randomised into one of three groups: 1) no information/aid (control); 2) verbal information on standard serving sizes; or 3) ServAR, an aid which overlayed virtual food servings over a plate using a tablet computer. Participants were asked to estimate the standard serving sizes of nine foods (broccoli, carrots, cauliflower, green beans, kidney beans, potato, pasta, rice, and sweetcorn) using validated food replicas. Wilcoxon signed-rank tests compared median served weights of each food to reference standard serving size weights. Percentage error was used to compare the estimation of serving size accuracy between the three groups. All participants also performed a usability test using the ServAR tool to guide the serving of one randomly selected food. Results Ninety adults (78.9% female; a mean (95%CI) age 25.8 (24.9–26.7) years; BMI 24.2 (23.2–25.2) kg/m2) completed the study. The median servings were significantly different to the reference portions for five foods in the ServAR group, compared to eight foods in the information only group and seven foods for the control group. The cumulative proportion of total estimations per group within ±10%, ±25% and ±50% of the reference portion was greater for those using ServAR (30.7, 65.2 and 90.7%; respectively), compared to the information only group (19.6, 47.4 and 77.4%) and control group (10.0, 33.7 and 68.9%). Participants generally found the ServAR tool easy to use and agreed that it showed potential to support optimal portion size selection. However, some refinements to the ServAR tool are required to improve the user experience. Conclusions Use of the augmented reality tool improved accuracy and consistency of estimating standard serve sizes compared to the information only and control conditions. ServAR demonstrates potential as a practical tool to guide the serving of food. Further evaluation across a broad range of foods, portion sizes and settings is warranted.
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Affiliation(s)
- Megan E Rollo
- School of Health Sciences, Priority Research Centre for Physical Activity & Nutrition, ATC Building, University of Newcastle, Callaghan, NSW, 2308, Australia.
| | - Tamara Bucher
- School of Health Sciences, Priority Research Centre for Physical Activity & Nutrition, ATC Building, University of Newcastle, Callaghan, NSW, 2308, Australia.,Institute for Environmental Decisions, ETH Zurich, Zurich, Switzerland
| | - Shamus P Smith
- School of Electrical Engineering and Computing, University of Newcastle, Callaghan, Australia
| | - Clare E Collins
- School of Health Sciences, Priority Research Centre for Physical Activity & Nutrition, ATC Building, University of Newcastle, Callaghan, NSW, 2308, Australia
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