Factors That Influence Snacking Behaviors of Adolescents From Urban Communities: A Qualitative Study

Sweet taste preference on snack choice, added sugars intake, and diet quality- a pilot study

Humans seek to eat what is palatable, especially when snacking. Theoretically, a person who enjoys sweet taste more may choose snacks with higher sugar and calories, leading to lower overall diet quality, yet individual eating behavior traits may interfere with this relationship. We investigated the influences of sweet taste preference (assessed using a forced-choice paired-comparison method) and eating behaviors (i.e., uncontrolled eating, emotional eating, and cognitive restraint using the Three-Factor Eating Questionnaire-R18) on diet quality and added sugars intake (validated short Healthy Eating Index survey) in 65 adults (23.0 ± 5.5 years). Participants were divided into sweet dislike, moderate sweet liker, and extreme sweet liker groups by preferred sucrose concentration tertiles. Most participants selected a low-calorie, high-sweetness snack, and neither sweet preference nor eating behavior traits were associated with snack choice. Compared to extreme sweet likers, sweet dislikers and moderate sweet likers had a lower added sugars intake, F(2, 62) = 7.32, p = 0.001, and better diet quality, F(2, 62) = 4.06, p = 0.02. Preferred sucrose concentration correlated only with higher added sugars intake (r = 0.49, p < 0.001) and lower diet quality (r = -0.27, p = 0.03) but not with the intake of other food groups. Higher sweet preference increased the odds of consuming medium (OR = 2.18, 95% CI = 0.32, 6.08) and high (OR = 3.17, 95% CI = 1.85, 7.86) amounts of added sugars. Adding other covariates did not improve the statistical model. Interestingly, only sweet preference, but not added sugars intake and eating behaviors, was associated with diet quality. Thus, our data suggest that sweet preference may have a stronger influence on added sugars intake and diet quality compared to eating behaviors, although these findings should be replicated in other populations and with a larger sample size. Future studies may also assess liking for other sensory qualities (e.g., fat liking) to understand the contributions of taste preference to nutrient intake and diet quality.

Factors shaping adolescent snack choices in urban Bangladeshi schools: a mixed methods study

Research on adolescents' snack choices in school food environments has predominantly focused on high-income countries, leaving gaps in low- and middle-income contexts. This study addresses these gaps by examining snack choices and their individual, social and environmental influencing factors among adolescents in 20 urban high schools in Bangladesh using a mixed-methods approach guided by a conceptual model informed social cognitive theory (SCT) and an ecological perspective. Quantitative data were collected through surveys with 975 adolescents (ages 11-17), while qualitative data included focus group discussions with 60 adolescents. Adolescents frequently purchased energy-dense, non-nutritious snacks during school breaks, spending 10-20 Bangladeshi Taka (0.1-0.2 USD) daily. Individual factors such as taste were not widely prioritised in the quantitative survey but emerged as a central influence in the qualitative FGDs, often overriding health or hygiene considerations. While health considerations were frequently reported across both data sources, adolescents typically defined healthy food in terms of safety from contamination and chemical adulteration, rather than nutritional content. Many viewed home-cooked meals as compensating for less healthy snacks. Social peer influences were perceived as secondary in the survey data, yet qualitative findings revealed that peers exerted a significant influence through shared routines, group preferences, and subtle conformity. Environmental factors, including cost, availability, and hygiene, were cited less frequently in the survey but featured prominently in the FGDs. Adolescents often selected snacks based on affordability, accessibility, and perceived cleanliness, highlighting the influence of the school food environment on their choices. Interventions should generate demand for nutritious snacks, address food safety concerns, challenge compensatory health beliefs, and consider adolescents' psycho-emotional stressors. Policies must reshape school food environments to ensure safe, affordable, and nutritious snacks.

Reason's Triumph over Passion? Chinese Adults' Attention to Information on Ultra-Processed Foods' Fat and Sodium Contents in Nutrition Facts Tables

BACKGROUND

It is common for consumers to purchase ultra-processed foods that are perceived to have health risks, and this phenomenon is rarely explained in the existing literature from the perspective of consumers' responses to the intuitive marketing of flavor labels and the packaging.

METHODS

This study aimed to fill this knowledge gap and investigated the attention of 920 participants aged 18~59 across China toward fat and sodium content information for six ultra-processed foods (pastry foods, quick-frozen foods, dessert foods, puffed foods, beverages, and sauces) presented in nutrition facts tables based on the theoretical analysis framework for purchasing decisions on ultra-processed foods by using the binary logit model.

RESULTS

It was found that the respondent' s attention to fat and sodium content information was positively influenced by health risk perception levels and levels of knowledge about fat and sodium but negatively influenced by the interaction term between flavor labels (or the packaging) that stimulated the purchase desire and health risk perception levels (or levels of knowledge about fat and sodium).

CONCLUSIONS

The stimulation of purchase desire by flavor labels and the packaging weakened the consumer' s increased attention to fat and sodium content information being enhanced by the health risk perception level and the level of knowledge about fat and sodium, especially the probability of attention to such information for dessert foods, puffed foods, quick-frozen foods, and sauces, which dropped the most. Additionally, the attention of females, youth, low-income individuals, those with below-college education, and non-overweight and obese individuals to such information dropped more, and the decrease was the largest for dessert foods, puffed foods, quick-frozen foods, and sauces.

Early childhood eating behaviors associated with risk of overweight and its socio-ecological determinants in Korean preschool children

BACKGROUND/OBJECTIVES

This study aimed to identify preschool children's eating behaviors associated with early childhood obesity and its multi-level, socio-ecological determinants.

SUBJECTS/METHODS

In a cross-sectional study of 364 mothers of preschool children aged 3-5 years, these children's healthy eating behaviors were assessed using a validated preschool nutrition quotient (NQ-P) questionnaire. The children's overweight or obesity statuses were determined based on body mass index percentiles from the 2017 Korean National Growth Chart. The associations between the NQ-P score and risk of overweight or obesity were examined using multivariable logistic regression. The associations of individual, maternal, physical, and media environmental factors with the NQ-P score were also examined using multivariable linear regression.

RESULTS

Preschool children with greater NQ-P scores were at a significantly lower risk of overweight or obesity (P < 0.01). The NQ-P score had a significantly positive association with maternal body mass index and an inverse association with household income (all P < 0.05). Maternal parenting and feeding practices exhibited associations with the NQ-P score. Positive associations were observed with "warm," "structured," and "autonomy-supportive" parenting as well as monitoring feeding practices (all P < 0.05). In addition, the NQ-P score had a significantly positive association with the childcare center's anti-obesogenic environment, such as the provision of nutritional and physical-activity support and vicinity of the built food environment to the home, including access to good-quality food, fruits and vegetables, and low-fat foods (all P < 0.05). Regarding media environments, the NQ-P score demonstrated more significant associations with viewing and eating and/or cooking content displayed on online video platforms (all P < 0.05) than with that on television.

CONCLUSIONS

Our findings confirm the significance of healthy eating behaviors in early-childhood-obesity prevention and underscore the importance of multilevel maternal, physical, and media environmental interventions that effectively guide eating behaviors in preschool children.

A qualitative study among youth in Malaysia: What drives the purchase of roasted chicken products by young people seeking a better quality of life?

This study was aimed to assess internal and external factors related to youths' consumption behavior towards roasted chicken products. Qualitative interview was conducted with 30 selected respondents aged 15-20, 21-25 and 26 to 30 from a university and two high schools at Serdang, Selangor. An audio recorder was used to gather qualitative data over two months. A thematic content analysis was applied to identify the needed information, comprising of transcription, coding and theme development. Results disclosed that respondents in this study implied physiological attributes (delicious, tastiness, crispy texture, good flavour, brown colour, smoky aroma, own eating preference), personality attributes (availability, good hygiene, health concern), reference groups (friends, family members) and culture (family lifestyle, early life feeding behaviour) as significant factors that drive their purchase of roasted chicken products. This study's results also disclosed that the most prioritized factors were brown colour, health concern, friends and family lifestyle. The results of this study further identify physiological and personality attributes as internal factors, and reference groups and culture as external factors. Hence, this study concluded that internal factors (physiological, personality) and external factors (reference groups, culture) as essential factors in influencing youths' purchase of roasted chicken products. Thus, this study's outcome is beneficial for the vendors to boost their sales as well as promoting better ways of selecting foods to reduce the risk of non-communicable diseases amongst the youth in Malaysia.