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Hanson J, Elmore J, Swaney-Stueve M. Food Trying and Liking Related to Grade Level and Meal Participation. Int J Environ Res Public Health 2020; 17:ijerph17165641. [PMID: 32764314 PMCID: PMC7460185 DOI: 10.3390/ijerph17165641] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 07/22/2020] [Accepted: 07/24/2020] [Indexed: 12/17/2022]
Abstract
School-based child nutrition programs provide students with meals and snacks that align with guidelines for a healthy eating pattern. However, participation is not universal, and research on the determinants of food selection is needed to improve school nutrition practices and policies. The purpose of this study was to examine the relationships between grade level (i.e., grade school, middle school, or high school) as well as meal participation category (i.e., only breakfast, only lunch, or both) and food trying and liking in a large urban school district. Outcomes were measured using an online survey completed by students from 2nd through 12th grade (n = 21,540). Breakfast and lunch item liking scores were higher among the grade school and middle school students than among the high school students. Breakfast and lunch liking scores were also higher among those who participated in both breakfast and lunch as opposed to those who only participated in one meal. Food item liking scores were positively correlated with the percentage of students who had tried the particular foods (r = 0.52, p < 0.001), and the number of foods tried was dependent on both grade level and meal participation category (F(4, 21,531) = 10.994, p < 0.001). In this survey of students, both grade level and meal participation category were found to be related to the liking of foods, while foods that were tried more often tended to be liked more. Future studies should consider grade level and meal participation when exploring student preferences. School nutrition programs should also consider these factors when assessing satisfaction.
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Affiliation(s)
- Jennifer Hanson
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS 66506, USA
- Correspondence: ; Tel.: +1-785-532-5508
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Jaeger SR, Swaney-Stueve M, Roigard CM, Jin D, Le Blond M, Ares G. Minimal effect of evoked contexts in product testing with consumers: Case studies using typical consumption situations. Food Res Int 2020; 132:109059. [PMID: 32331632 DOI: 10.1016/j.foodres.2020.109059] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 01/31/2020] [Accepted: 02/02/2020] [Indexed: 11/25/2022]
Abstract
Consumer studies conducted under central location test (CLT) conditions continue to be dominant in product research and context evocation have been suggested as an avenue to partly mitigate the lack of real consumption settings. In this research the influence of evoked context on product acceptability was investigated in eight diverse consumer studies (138-268 participants per study) through the use of between-subjects designs that allowed the comparison of hedonic scores obtained with and without evoked context. In a departure from previous research, consumers mentally evoked their typical consumption contexts for the focal product categories and content analysis of descriptions of these situations showed them to often be idiosyncratic. Results were partly product- and situation-specific, and in this regard replicated past research. The evoked context only significantly modified hedonic scores in two of the eight studies, whereas it increased sample discrimination in three studies. Thus, accumulating evidence now supports the conclusion that evoked context is less rather than more likely to impact hedonic responses. Nonetheless, a benefit of context evocation is to give products a more complete meaning, and this may motivate their continued use in CLT settings. For researchers who wish to continue their use, key considerations in implementation are discussed, including relevance in home-use testing (HUT). By asking consumers to describe a typical eating occasion for the tested products, useful understanding of product use and pairings is gained. Such data can be easily elicited from consumers and obtained independently of context evocation.
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Affiliation(s)
- Sara R Jaeger
- The New Zealand Institute for Plant & Food Research Ltd., 120 Mt Albert Road, Private Bag 92169, Auckland, New Zealand.
| | - Marianne Swaney-Stueve
- Sensory & Consumer Research Center, Kansas State University, 22201 W Innovation Drive, Olathe KS 66061, KS, USA
| | - Christina M Roigard
- The New Zealand Institute for Plant & Food Research Ltd., 120 Mt Albert Road, Private Bag 92169, Auckland, New Zealand
| | - David Jin
- The New Zealand Institute for Plant & Food Research Ltd., 120 Mt Albert Road, Private Bag 92169, Auckland, New Zealand
| | - Marie Le Blond
- The New Zealand Institute for Plant & Food Research Ltd., 120 Mt Albert Road, Private Bag 92169, Auckland, New Zealand
| | - Gastón Ares
- Sensometrics & Consumer Science, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000. Pando, Canelones, Uruguay
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Batziakas KG, Talavera M, Swaney-Stueve M, Rivard CL, Pliakoni ED. Descriptive Analysis and Consumer Acceptability of Locally and Commercially Grown Spinach. J Food Sci 2019; 84:2261-2268. [PMID: 31313301 DOI: 10.1111/1750-3841.14710] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Revised: 05/03/2019] [Accepted: 05/17/2019] [Indexed: 11/28/2022]
Abstract
The consumer demand for locally grown fresh produce is continuously increasing in the United States. The high tunnel systems have been successfully utilized by small acreage growers for local production. Consumers are typically assessing appearance, freshness, flavor and aroma when purchasing produce. A common perception is that locally grown produce tastes better than nonlocal. However, there is not much evidence for supporting this claim. The objective of this study was to identify consumer acceptability and the sensory characteristics/differences of locally grown spinach in open field or in high tunnel and nonlocal commercially grown spinach. Spinach, Spinacia oleracea cv. "Corvair" was grown in open field and in high tunnel at Kansas State Univ. Olathe Horticulture Research and Extension Center (OHREC) in spring 2017 and the commercially grown spinach was purchased at a local retail store. A consumer study (n = 205) was conducted at Kansas State Univ., Olathe campus, and a descriptive sensory analysis was conducted by a highly trained descriptive analysis panel in the Center for Sensory Analysis and Consumer Behavior at Kansas State Univ., Manhattan campus, in spring 2017. The consumer test showed that high tunnel spinach scored significantly higher in overall liking (P < 0.0001), flavor liking (P < 0.0001), and texture liking (P < 0.05) when compared to open field and store purchased spinach. Descriptive analysis showed that locally grown spinach had higher intensity of attributes that indicate premium quality, such as green color and green/spinach flavors. Our results indicate that locally grown spinach was preferred from the consumers for its high organoleptic quality. PRACTICAL APPLICATION: Locally grown spinach demonstrated high intensity in a set of sensory attributes that suggest a product with premium organoleptic quality. Correspondingly to these results, consumers liked spinach produced locally in high tunnels the most. The results of this study can be used for developing marketing strategies that are aiming specifically to the consumer niche that is seeking fresh produce of high organoleptic quality.
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Affiliation(s)
- Konstantinos G Batziakas
- The Dept. of Horticulture & Natural Resources, Kansas State Univ., 22201 West Innovation Drive, Olathe, KS, 66061, USA
| | - Martin Talavera
- The Food, Nutrition, Dietetics and Health, Kansas State Univ., 22201 West Innovation Drive, Olathe, KS, 66061, USA
| | - Marianne Swaney-Stueve
- The Food, Nutrition, Dietetics and Health, Kansas State Univ., 22201 West Innovation Drive, Olathe, KS, 66061, USA
| | - Cary L Rivard
- The Dept. of Horticulture & Natural Resources, Kansas State Univ., 35230 West 135th Street, Olathe, KS, 66061, USA
| | - Eleni D Pliakoni
- The Dept. of Horticulture & Natural Resources, Kansas State Univ., 22201 West Innovation Drive, Olathe, KS, 66061, USA
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Swaney-Stueve M, Talavera M, Jepsen T, Severns B, Wise R, Deubler G. Sensory and Consumer Evaluation of Smoked Pulled Pork Prepared Using Different Smokers and Different Types of Wood. J Food Sci 2019; 84:640-649. [PMID: 30793302 DOI: 10.1111/1750-3841.14469] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2018] [Revised: 12/13/2018] [Accepted: 01/19/2019] [Indexed: 11/26/2022]
Abstract
Smoked and barbecued meats have continued to gain popularity in recent years, however, no consensus exists on the best methods for preparation. Several smoker types and many varieties of wood are used for smoking meat in the restaurant industry and by amateur "pit-masters." In this research, pork was smoked with an outdoor offset smoker and an indoor electric smoker using four wood types: hickory, apple, oak, and mesquite. Descriptive and consumer acceptance tests were conducted to evaluate the different treatments and determine drivers of liking. Pork smoked with the offset smoker using hickory wood had the highest overall acceptance. Appearance characteristics, such as intensity of red color, were the top drivers of liking for the smoked pork product. PRACTICAL APPLICATION: This research demonstrates the drivers of liking for smoked pork products commonly found in American barbecue, specifically Kansas City-style barbecue. The results have application in both retail and restaurant environments and can be used to produce an optimized smoked pork product.
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Affiliation(s)
- Marianne Swaney-Stueve
- The Sensory and Consumer Research Center, Kansas State Univ., 22201 W. Innovation Drive, Olathe, KS, 66061, USA
| | - Martin Talavera
- The Sensory and Consumer Research Center, Kansas State Univ., 22201 W. Innovation Drive, Olathe, KS, 66061, USA
| | - Tegan Jepsen
- The Sensory and Consumer Research Center, Kansas State Univ., 22201 W. Innovation Drive, Olathe, KS, 66061, USA
| | - Bryan Severns
- Kansas State Univ., 22201 W. Innovation Drive, Olathe, KS, 66061, USA
| | - Robert Wise
- Kansas State Univ., 22201 W. Innovation Drive, Olathe, KS, 66061, USA
| | - Grace Deubler
- The Sensory and Consumer Research Center, Kansas State Univ., 22201 W. Innovation Drive, Olathe, KS, 66061, USA
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Gallo KE, Swaney-Stueve M, Chambers DH. A focus group approach to understanding food-related emotions with children using words and emojis. J SENS STUD 2017. [DOI: 10.1111/joss.12264] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Affiliation(s)
- Katherine E. Gallo
- Center for Sensory Analysis and Consumer Behavior; Kansas State University; Manhattan Kansas
| | - Marianne Swaney-Stueve
- Center for Sensory Analysis and Consumer Behavior; Kansas State University; Manhattan Kansas
| | - Delores H. Chambers
- Center for Sensory Analysis and Consumer Behavior; Kansas State University; Manhattan Kansas
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Ares G, de Andrade JC, Antúnez L, Alcaire F, Swaney-Stueve M, Gordon S, Jaeger SR. Hedonic product optimisation: CATA questions as alternatives to JAR scales. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.08.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Di Donfrancesco B, Koppel K, Swaney-Stueve M, Chambers E. Consumer Acceptance of Dry Dog Food Variations. Animals (Basel) 2014; 4:313-30. [PMID: 26480043 PMCID: PMC4494379 DOI: 10.3390/ani4020313] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2014] [Revised: 06/06/2014] [Accepted: 06/06/2014] [Indexed: 11/16/2022] Open
Abstract
Simple Summary The objectives of this study were to compare the acceptance of different dry dog food products by consumers, determine consumer clusters for acceptance, and identify the characteristics of dog food that drive consumer acceptance. Pet owners evaluated dry dog food samples available in the US market. The results indicated that appearance of the sample, especially the color, influenced pet owner’s overall liking more than the aroma of the product. Abstract The objectives of this study were to compare the acceptance of different dry dog food products by consumers, determine consumer clusters for acceptance, and identify the characteristics of dog food that drive consumer acceptance. Eight dry dog food samples available in the US market were evaluated by pet owners. In this study, consumers evaluated overall liking, aroma, and appearance liking of the products. Consumers were also asked to predict their purchase intent, their dog’s liking, and cost of the samples. The results indicated that appearance of the sample, especially the color, influenced pet owner’s overall liking more than the aroma of the product. Overall liking clusters were not related to income, age, gender, or education, indicating that general consumer demographics do not appear to play a main role in individual consumer acceptance of dog food products.
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Affiliation(s)
- Brizio Di Donfrancesco
- The Sensory Analysis Center, Department of Human Nutrition, Ice Hall, Kansas State University, Manhattan, KS 66506, USA.
| | - Kadri Koppel
- The Sensory Analysis Center, Department of Human Nutrition, Ice Hall, Kansas State University, Manhattan, KS 66506, USA.
| | - Marianne Swaney-Stueve
- The Sensory Analysis Center, Department of Human Nutrition, Ice Hall, Kansas State University, Manhattan, KS 66506, USA.
| | - Edgar Chambers
- The Sensory Analysis Center, Department of Human Nutrition, Ice Hall, Kansas State University, Manhattan, KS 66506, USA.
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