Russian consumers’ motives for food choice

Multi-attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review

Among descriptive sensory evaluation methods, temporal methods have a wide audience in food science because they make it possible to follow perception as close as possible to the moment when sensations are perceived. The aim of this work was to describe 30 years of research involving temporal methods by mapping the scientific literature using a systematic scoping review. Thus, 363 research articles found from a search in Scopus and Web of Science from 1991 to 2022 were included. The extracted data included information on the implementation of studies referring to the use of temporal methods (details related to subjects, products, descriptors, research design, data analysis, etc.), reasons why they were used and the conclusions they allowed to be drawn. Metadata analysis and critical appraisal were also carried out. A quantitative and qualitative synthesis of the results allowed the identification of trends in the way in which the methods were developed, refined, and disseminated. Overall, a large heterogeneity was noted in the way in which the temporal measurements were carried out and the results presented. Some critical research gaps in establishing the validity and reliability of temporal methods have also been identified. They were mostly related to the details of implementation of the methods (e.g., almost no justification for the number of consumers included in the studies, absence of report on panel repeatability) and data analysis (e.g., prevalence of use of exploratory data analysis, only 20% of studies using confirmatory analyses considering the dynamic nature of the data). These results suggest the need for general guidelines on how to implement the method, analyze and interpret data, and report the results. Thus, a template and checklist for reporting data and results were proposed to help increase the quality of future research.

PO2/TransformON, an ontology for data integration on food, feed, bioproducts and biowaste engineering

We are witnessing an acceleration of the global drive to converge consumption and production patterns towards a more circular and sustainable approach to the food system. To address the challenge of reconnecting agriculture, environment, food and health, collections of large datasets must be exploited. However, building high-capacity data-sharing networks means unlocking the information silos that are caused by a multiplicity of local data dictionaries. To solve the data harmonization problem, we proposed an ontology on food, feed, bioproducts, and biowastes engineering for data integration in a circular bioeconomy and nexus-oriented approach. This ontology is based on a core model representing a generic process, the Process and Observation Ontology (PO2), which has been specialized to provide the vocabulary necessary to describe any biomass transformation process and to characterize the food, bioproducts, and wastes derived from these processes. Much of this vocabulary comes from transforming authoritative references such as the European food classification system (FoodEx2), the European Waste Catalogue, and other international nomenclatures into a semantic, world wide web consortium (W3C) format that provides system interoperability and software-driven intelligence. We showed the relevance of this new domain ontology PO2/TransformON through several concrete use cases in the fields of process engineering, bio-based composite making, food ecodesign, and relations with consumer's perception and preferences. Further works will aim to align with other ontologies to create an ontology network for bridging the gap between upstream and downstream processes in the food system.

Psychometric properties of the Persian version of the food choice questionnaire (FCQ) and food choice motives among the study samples

OBJECTIVE

This study aimed to evaluate the psychometric properties of the Persian version of the food choice questionnaire (FCQ) and determine food choice motives among different study subgroups.

DESIGN

This cross-sectional study was conducted using self-administered questionnaires, including socio-demographic information and body weight and height data. In addition, study samples were asked to complete the Persian version of the FCQ.

SETTING

Educational and medical centers under the coverage of the Shahid Beheshti University of Medical Sciences in Tehran.

PARTICIPANTS

Study samples were 871 adults (60.5% female) selected using a convenience sampling method.

RESULTS

Mean±SD age and BMI were 33.4±10.7 years and 24.3±5.2 kg/m2, respectively. More than one-third of the study samples were overweight/obese (35.8%). A 9-structure model including 32 items of the original FCQ showed acceptable fit indices as follows: χ2/df= 3.39, GFI= 0.905, IFI= 0.92, CFI= 0.92, RMSEA(90%CI)=0.052(0.049-0.055). Regarding food choice motives, the three most important motives for food choice ranked by study samples were Sensory appeal, Natural Content, and health, respectively. Study samples ranked ethical concern as the least important food choice motive.

CONCLUSION

These findings support the reliability and validity of the Iranian version of the FCQ. Additionally, results indicate the most important motives for food choice across various socio-demographic and weight status groups which can provide beneficial information for marketing practices in Iran and promote the food choices of Iranians.

“Local Production”: What Do Consumers Think?

Since the mid-1990s, there has been a growing interest among consumers and producers in downscaling to a local level the length of the agri-food chains as a solution for fairer and more sustainable food production systems. From the point of view of consumption, the attribute “local” is assuming an important role in defining food purchasing preferences, both in terms of expectations of product quality and in terms of its perceived relevance in determining the supply chain sustainability. This research aims to define how individuals’ perception of local production influences the definition of “local” among consumers based on a survey submitted to a sample of 500 consumers in North-Western Italy. The paper provides: (i) a semantic map built on keywords adopted by the respondents to describe local production; (ii) a categorization of food consumers divided in clusters on the basis of their eating styles; and (iii) a characterization of consumers clusters according to the preferences and knowledge expressed towards local production. The results show that consumers’ awareness and attitudes towards the concept of the “local” are influenced by the joint effect of their socio-demographic profile and their food consumption style, with some unexpected evidences that would deserve to be deepen with further research. However, given this uncertainty, three main traits seem to characterize the consumers attitude towards the “local”: a positive relation among the dimensions of environment, local development and product quality and the strength of the link between local production and the reduction of the length of the supply chain. Ultimately, territoriality is perceived as an index of higher product quality (seasonal, therefore fresh and genuine).

Digital nudges to stimulate healthy and pro-environmental food choices in E-groceries

In response to the detrimental health- and environmental impacts of European consumers' dietary patterns, Nutri-Scores and Eco-Scores have been introduced on packages as guidance for choices. Whereas the scores are promising to improve food choices from a nutritional point of view, the scant available literature suggests very limited effects on the environmental impact of food choices. Therefore, there remains a need to explore ways to bring about improvements in both areas. As a growing share of consumers buys food groceries online, new opportunities to steer food choices are being created. This article explores the potential of several digital functionalities to further stimulate healthier and pro-environmental food choices amongst consumers. These functionalities included product recommendation agents, product scores, a real-time average impact score of the chosen food basket and a personalised social norm. Those were tested in a two-stage randomized controlled trial with 1000 Belgian household food decision makers in a mock-up E-grocery. Indices reflecting the nutritional quality (NQI) and environmental impact (EII) of the selected food baskets were calculated. The results indicate that at first, displaying a combined Nutri- and Eco-Score at product level led to improved NQI's, but not EII's. However, the scores also led to shifting behaviour in EII's when facilitated with recommendation agents. The display of the average impact scores of the selected basket and of social norms did not lead to additional improvements. Hence, a combined Nutri- and Eco-Score labelling system is recommended, but an enabling environment to consider both scores is important to realise a shift towards more healthy and environmentally friendly food choices. Apart from manifesting healthier and environmentally friendly products with a centralised labelling system, improving their accessibility should be considered at least as important for behavioural changes.

Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries

Cultured meat, as a product of recent advancement in food technology, might become a viable alternative source of protein to traditional meat. As such, cultured meat production is disruptive as it has the potential to change the demand for traditional meats. Moreover, it has been claimed it can be more sustainable regarding the environment and that it is, perhaps, a solution to animal welfare issues. This study aimed at investigating associations between the consumer groups and demographic and psychographic factors as well as identifying distinct consumer groups based on their current willingness to engage with cultured meat. Four European countries were studied: the Netherlands (NL), the United Kingdom (UK), France (FR) and Spain (ES). A sample of 1291 responses from all four countries was collected between February 2017 and March 2019. Cluster analysis was used, resulting in three groups in the NL and UK, and two groups in FR and ES. The results suggest that Dutch consumers are the most willing to engage with cultured meat. Food neophobia and food technology neophobia seem to distinguish the groups the clearest. Moreover, there is some evidence that food cultural differences among the four countries seem to be also influencing consumers’ decision.

Food promotions and the cost of a healthy diet

With approximately two in three UK adults overweight or obese, one in five living in poverty and our emergence from the Covid-19 pandemic with implications for employment and income status there is an urgent need to understand what it costs to eat healthily and the role that promotions can play in helping householders manage food budgets. The literature suggests that, in affluent countries, price promotions appear to increase consumer food purchases and are applied more frequently to less healthy products than their healthy counterparts. This review discusses the cost of a healthy diet, identifies the prevalence of promotions in both the supermarket setting generally and a typical shopping basket specifically, and discusses the barriers to affording a healthy diet. Given the current policy focus on the cost of living and population health emphasising the need for food shopping to represent health and value for money for better public health outcomes, this review contributes to the evidence base for retailers' and policymakers' consideration as policy solutions are sought to reduce population obesity levels, while ensuring the affordability and accessibility of nutritious food. It is important, given the shift in consumer purchasing behaviour to online shopping as a result of self-isolating or reticence to physically access stores in response to the Covid-19 pandemic, that retail food promotions are available irrespective of the chosen mode of shopping (in-store or online).

Evaluation of the Food Choice Motives before and during the COVID-19 Pandemic: A Cross-Sectional Study of 1232 Adults from Croatia

The coronavirus disease 2019 pandemic brought changes to almost every segment of our lives, including dietary habits. We present one among several studies, and the first on the Croatian population, aiming at investigating changes of food choice motives before and during the pandemic. The study was performed in June 2021 as an online-based survey, using a 36-item Food Choice Questionnaire applied for both the periods before and during the pandemic. The final sample consisted of 1232 adults living in Croatia. Sensory appeal was ranked as the number one most important food choice motive before, whereas health was ranked as the number one most important food choice motive during the pandemic. Ethical concern was reported as the least important food choice motive both before and during the pandemic. In women, natural content (p = 0.002), health, convenience, price, weight control, familiarity, and ethical concern (all p < 0.001) became more important during the pandemic, while price (p = 0.009), weight control, familiarity, and ethical concern (all p < 0.001) became more relevant for men. All together, these can be considered favorable changes toward optimal diets and may result in beneficial influences on health and lifestyle. Education strategies and efficiently tackling misinformation are prerequisites for informed food choice, which will ensure long-lasting positive effects of such changes.

Motivation-based segmentation of game meat consumers: A look at the beliefs of food consumers during the COVID-19 crisis in China

Objectives

This research aims to explore the factors motivate consumers to eat game meat during a multi‐state disease outbreak.

Methods

It proposes a segmentation of consumers based on their attitudes toward and reveals the consumers' food beliefs that motivate their actions. Three segments of game meat consumers were identified: identity seekers, health seekers, and taste seekers.

Results

A survey of the potential impact that the COVID‐19 crisis has on these three clusters' future food choices showed that the identity and health seekers are more open to a change in food choices. However, the taste seekers are less likely to be influenced by external factors.

Conclusions

This research indicates that for the policymakers, the key is to take game meat consumers as an effective intervention entry point. It is crucial to facilitate healthy food choices and to promote socially‐ and culturally‐appropriate food beliefs by improving public awareness of the risks of game meat, and invest in organic food.

Research Implications

This research provides new insights into the food beliefs of game meat consumers via motivation‐based segmentation.

This research aims to explore the factors that motivated consumers to eat game meat during a multi‐state disease outbreak that was related to the practice of game consumption.

The sustainability liability revisited: Positive versus negative differentiation of novel products by sustainability attributes

In response to a growing consumer trend towards meat reduction and more plant-based diets, the food industry develops meat-reduced food innovations, such as blended products which replace part of their meat with plant-based ingredients. These products are usually promoted as being more sustainable than existing products. However, it is not clear whether sustainability attributes are used by consumers to positively or negatively differentiate these novel products from existing ones. We investigated these two possibilities in two studies. In Study 1, we tested in an online survey whether positive sustainability attributes of novel food products generally affect purchase intentions in a positive or negative way, mediated by taste expectations. In Study 2, we investigated in a field study in a restaurant the choice of a novel blended meat product versus a classic product. In particular, we tested whether the blended meat product is more likely to share positive attributes with a classic alternative than negative attributes and might therefore lack the power of positive differentiation. The results of Study 1 show a positive differentiation by sustainability when taste attributes are equal compared with a classic product. However, Study 2 demonstrates that the mechanisms of a negative differentiation might attenuate these positive effects, because positive hedonic attributes of the novel blended-meat product more likely apply also to the classic product than the negative attributes.

Looking behind the choice of organic: A cross-country analysis applying Integrated Choice and Latent Variable Models

This cross-country study investigates the relative role of organic labelling in consumers' purchase decisions for apples and the extent to which behavioral constructs, derived from an extension of the Theory of Planned Behavior, influence consumers' choices. We apply an Integrated Choice and Latent Variable Model, combining a discrete choice experiment with structural equation modelling. Empirical validation draws on data from an online survey conducted in three European countries (N_Germany=404; N_Norway=407; N_UK=401). In all countries, price is by far the most important attribute in consumers' purchase decision of apples, followed by country-of-origin and production method. The results show considerable consistency across the investigated countries regarding the importance of behavioral constructs - attitudes, subjective norms, perceived behavioral control, trust, and personal moral norms - in explaining consumers' intentions to buy, and purchase choices for, organic apples, confirming the derived theoretical framework.

Role of Sensory Appeal, Nutritional Quality, Safety, and Health Determinants on Convenience Food Choice in an Academic Environment

The present research aims to investigate the extent to which sensory appeal, nutritional quality, safety, and health determinants influence purchase intention, consumption, and satisfaction of consumers towards convenience food. The non-probability purposive sampling approach was adopted for the recruitment of consumers. A pre-tested questionnaire was used to collect data from 501 consumers. Descriptive statistics, confirmatory factor analysis, and structural equation modeling were adopted to analyze the data. Factor loading, Cronbach’s alpha, composite reliability, average variance extracted, and correlations estimate of constructs revealed good internal consistency and reliability of scale items as well as convergent and discriminant validity of the constructs. The path analysis of structural model demonstrated positive relationship between sensory appeal, nutritional quality, safety attributes, healthiness, and purchase intention of convenience food. Further, the path analysis of structural model revealed that purchase intention with consumption as well as consumption with satisfaction were positively associated for convenience food. Sensory appeal was the key determinant influencing purchase intention, consumption, and satisfaction of consumers towards convenience food. The good taste, pleasant appearance, nice smell, and appealing texture within sensory appeal were the most important factors influencing purchase intention, consumption, and satisfaction of consumers towards convenience food. Further, the consumers in emerging economies such as India focus more on sensory appeal in convenience food choice.

Investigating the Role of Psychological, Social, Religious and Ethical Determinants on Consumers' Purchase Intention and Consumption of Convenience Food

Despite impressive market growth, increasing demand and economic importance of convenience food in emerging economies such as India, comprehensive research regarding the role of psychological and social determinants on convenience food choice is lacking. Therefore, this research aims to investigate the influence of convenience orientation, social status, moral attitude, mood, spiritual concern, religious beliefs and ethical values on purchase intention and consumption of convenience food. The non-probability purposive sampling method was adopted for recruitment of participants. A pre-tested questionnaire was used to collect data from 501 consumers. The descriptive statistics, confirmatory factor analysis and structural equation modeling were carried out to analyse the data. The factor loading, Cronbach’s alpha, composite reliability, average variance extracted, and correlations demonstrated good internal consistency and reliability of scale items as well as convergent and discriminant validity of the constructs. The model fit indices revealed that measurement and structural models fitted well with data. The path analysis of the structural model demonstrated that convenience orientation (β = 0.789 ***, t = 32.462), moral attitude (β = 0.594 ***, t = 20.984), mood (β = 0.586 ***, t = 18.683), spiritual concern (β = 0.145 ***, t = 3.23), religious beliefs (β = 0.451 ***, t = 14.787) and ethical values (β = 0.497 ***, t = 16.678) were positively related with purchase intention and consumption of convenience food (*** Significant at p ≤ 0.01). The path analysis of structural model also indicated that social status was not linked with purchase intention and consumption of convenience food. The convenience orientation was the key determinant influencing purchase intention and consumption of convenience food.

Socio-economic Variables Associated with Motivational Barriers of Food Choice among Lactating Women from Central Ethiopia: A Cross-sectional Study

Understanding the drivers of food choice is essential to guide the nutrition interventions and tailor nutrition counseling messages. There is strong evidence from a published study, which demonstrate attention for the need to consider the wide range of drivers during food choice. Due to the large variety of food products on the market, consumers make a multitude of food choice daily. The study aimed to assess major motivational drivers of food choice among randomly selected lactating women aged 15-49 years (423) from Debrebirhan Town using face to face interview. Logistic regression analysis was used to find association b/socio-economic variables and motivational drivers of food choice using SPSS version 20. Candidate variables were selected and transferred using the P- a value of less than 0.25, and AOR was reported. Variables with a P-value less than 0.05 on multiple variable logistic regressions were taken as significant variables. Influences of religion, price, preparation convenience, health value and taste during food choice were responded by above half of women. From logistic regression, 15-25 years' age and self-employed were linked to religious influence in food choice with AOR (95%CI) of 0.09(0.01-0.48) and 4.13(1.4-12.24). Age (15-25 and 26-35 years), education (no, primary and secondary) and being housewife were associated to choosing of foods for their health value with AOR (95%CI) of 0.26(0.12-0.6), 0.37(0.18-0.76), 0.14(0.04-0.42), 0.25(0.13-0.54), 0.33(0.17-0.66) and 2.5(1.23-5). Only family size (2-4 vs.>4 persons) was associated with price concern in food choice with AOR (95%CI) of 0.39(0.21-0.71). Being divorced, husband headed, 7-12 and13-18 month lactation period, 15-25 and 26-35 years' age were related to preparation convenience of foods with AOR (95%CI) of 5.94(1.13-31.33), 0.42(0.18-0.96), 3.26(1.34-7.93), 4.4(1.81-10.72), 0.16(0.05-0.47) and 0.25(0.11-0.59). Self-management approaches by nutrition education and promotion to change eating behaviors of women, increasing supply and price regulation toward healthy foods are recommended.

Novel Food-Based Product Communication: A Neurophysiological Study

The steady increase in the global food demand requires alternative sources. Food sources from invertebrates could be a viable alternative. Despite a growing interest in terrestrial invertebrates as novel food, Western consumers have to cope with fears and taboos. This research aims to investigate possible communication strategies of novel food through labels. To understand the complexity underlying food choice and novel food attitude, two studies were carried out. In Study 1, the main drivers in the food decision-making process were identified. Based on these results, in Study 2, two different food labels for crackers made with earthworm flour were designed. Applying a neurophysiological approach, we measured participants' neuropsychophysiological activation and behavioural response while watching food labels. A video on nutritional and ecological issues was shown to consumers to reduce aversion towards earthworms as food. The results in Study 1 indicate health and sensory dimensions as the major drivers in food choice. The data of Study 2 supported the effectiveness of the statement about nutritional qualities of the products on male participants, who tend to have a more positive reaction than female participants toward the novel product made with earthworm flour when the label's claim focuses on nutritional advantages. Limitations and practical implications are discussed.

Genetic Background of Taste Perception, Taste Preferences, and Its Nutritional Implications: A Systematic Review

Background: The rise in nutrition-related morbidity and mortality requires public health intervention programs targeting nutritional behavior. In addition to socio-economical, socio-cultural, psychological determinants, taste is one of the main factors that influence food choices. Differences in taste perception and sensitivity may be explained by genetic variations, therefore the knowledge of the extent to which genetic factors influence the development of individual taste preferences and eating patterns is important for public policy actions addressing nutritional behaviors. Our aim was to review genetic polymorphisms accounting for variability in taste and food preferences to contribute to an improved understanding of development of taste and food preferences.

Methods: The electronic databases PubMed, Scopus, and Web of Science were searched using MeSH in PubMed and free text terms for articles published between January 1, 2000 and April 13, 2018. The search strategy was conducted following the PRISMA statement. The quality of the included studies was assessed by the validated Q-Genie tool.

Results: Following the PRISMA flowchart, finally 103 articles were included in the review. Among the reviewed studies, 43 were rated to have good quality, 47 were rated to have moderate quality, and 13 were rated to have low quality. The majority of the studies assessed the association of genetic variants with the bitter taste modality, followed by articles analyzing the impact of polymorphisms on sweet and fat preferences. The number of studies investigating the association between umami, salty, and sour taste qualities and genetic polymorphisms was limited.

Conclusions: Our findings suggest that a significant association exists between TAS2R38 variants (rs713598, rs1726866, rs10246939) and bitter and sweet taste preference. Other confirmed results are related to rs1761667 (CD36) and fat taste responsiveness. Otherwise further research is essential to confirm results of studies related to genetic variants and individual taste sensitivity. This knowledge may enhance our understanding of the development of individual taste and related food preferences and food choices that will aid the development of tailored public health strategy to reduce nutrition-related disease and morbidity.

According, against, and above dietary norms: a key to understanding the relationship between personality style and taste preferences

BACKGROUND

Understanding individual food preferences is critical for creating tailored strategies that promote healthy individual eating behaviors. Individual sensory liking appears to be an essential determinant of dietary intake. Taste preferences influence satisfaction and satiety, and may consequently influence weight status and psychological adjustment. The purpose of this study was to identify the association between taste preferences (sweet, salty, sweet & fatty, salty & fatty) and personality features.

METHODS

The Millon Clinical Multiaxial Inventory-III (MCMI-III) was used for the assessment of personality traits and PrefQuest (PQ) was used for measuring recalled food preferences. A total of 137 participants were included in the study. The relationship between compulsive and antisocial features and taste preferences was assessed by hierarchical multiple linear regression, while controlling for age, gender, BMI, marital status, and educational level.

RESULTS

The antisocial personality traits were a negative explanatory variable for sweet & fatty taste preference, R 2 = .15, t(132) =  - 2.40, p = .018, 95% [-.57, -.06] and salty & fatty taste preference, R 2 = .16, t(133) =  - 2.38, p = .019, 95% [-.07, -.01], while controlling for anthropological factors. In addition, men showed a higher preference than women for sweet & fatty food, such as chocolate or desserts, r sp  = .19, p = .021, and for the salty & fatty food, r sp  = .30, p < .001. BMI was not found to moderate the relationship between personality and taste preference. No significant association was found between compulsive personality traits and food preference, as assessed by sensory liking.

CONCLUSIONS

The findings can bring a much better understanding of the relationship between the compulsive or antisocial personality and taste preferences. In addition, it may help build psychotherapeutic and nutritional strategies that promote healthy eating behaviors, tailored to a particular personality style.

Validity of the factorial structure of the Brazilian version scale of the Food Choice Questionnaire

This study examines the dimensional structure and reliability of the 36-item Food Choice Questionnaire (FCQ) in a Brazilian Portuguese version, an instrument used to measure the importance of motives behind food choices. The sample includes 502 adults. Confirmatory factorial analysis (CFA) were used to evaluate the configural (dimensionality) and metric (magnitude of factorial loadings, residual correlations and factorial discriminatory validity) structures of the instrument. Internal consistency evaluation used the Omega coefficient (Ω); temporal reproducibility used the Kappa coefficient with quadratic weighting (κ) in a separate sample of 41 subjects. The final CFA corroborates the 9-factor original structure and shows high factorial loadings (λi > 0.80 in 34 items); two residual correlations (r(i2-i3) = 0.773 and r(i16 i17) = 0.853); and factorial correlations indicating factor discriminant validity (φ < 0.80). Regarding reliability, there is adequate internal consistency (Ω = 0.877 to 0.968), and good test-retest reproducibility indicating temporal stability (κ = 0.768 to 0.917). It can be concluded that the FCQ version has good configural and metric properties, and may be recommended for use in Brazil in its present form.

A multi-faceted approach to characterizing user behavior and experience in a digital mental health intervention

Digital interventions offer great promise for supporting health-related behavior change. However, there is much that we have yet to learn about how people respond to them. In this study, we present a novel mixed-methods approach to analysis of the complex and rich data that digital interventions collect. We perform secondary analysis of IntelliCare, an intervention in which participants are able to try 14 different mental health apps over the course of eight weeks. The goal of our analysis is to characterize users' app use behavior and experiences, and is rooted in theoretical conceptualizations of engagement as both usage and user experience. In the first aim, we employ cluster analysis to identify subgroups of participants that share similarities in terms of the frequency of their usage of particular apps, and then employ other engagement measures to compare the clusters. We identified four clusters with different app usage patterns: Low Usage, High Usage, Daily Feats Users, and Day to Day users. Each cluster was distinguished by its overall frequency of app use, or the main app that participants used. In the second aim, we developed a computer-assisted text analysis and visualization method - message highlighting - to facilitate comparison of the clusters. Last, we performed a qualitative analysis using participant messages to better understand the mechanisms of change and usability of salient apps from the cluster analysis. Our novel approach, integrating text and visual analytics with more traditional qualitative analysis techniques, can be used to generate insights concerning the behavior and experience of users in digital health contexts, for subsequent personalization and to identify areas for improvement of intervention technologies.

Development of a Questionnaire to Assess People’s Food Choices Determinants

Background:

Diet and nutrition are major determinants of public health and are associated with a large number of diseases. Therefore, in order to plan actions to promote global health, it is crucial to understand people’s food choices.

Objective:

The aim of this study was the development and validation of a new instrument, a questionnaire to measure psycho-social motivations associated with food choices and eating practices.

Methods:

A descriptive cross-sectional study was undertaken on a non-probabilistic sample of 382 adult participants. The questionnaires were applied after informed consent only to adults (aged 18 or over) and the data were collected from January to April 2017 among the Portuguese population. The analysis has been conducted to explore the item-item correlation and the reliability of this new instrument.

Results:

The results indicated satisfactory correlations between the items of the different variables, except for Variable D (Social and cultural motivations) that did not show strong and significant correlations for almost any items. Considering all the items in each of the variables studied, Cronbach’s alpha values ranged from 0.32 for the marketing and commercial motivations to 0.64 for the economical and availability motivations. When some items were removed from the variables, the values of Cronbach’s alpha increased and ranged from 0.66 for social and cultural motivations to 0.79 for health motivations.

Conclusion:

This work suggested that this questionnaire could be considered a suitable tool for exploring food choice determinants.

Food choice and food consumption frequency of Cape Verde inhabitants

The knowledge of the food pattern of a population is crucial for establishing nutritional and epidemiological profiles, as well as for controlling the market of foodstuffs and to help in the management of stock of staple foods. This study aims to evaluate food consumption and its association with the underlying motives for consumers' food choices, through the application of a Food Frequency Questionnaire (FFQ) followed by a Food Choice Questionnaire (FCQ). Face to face interviews were conducted with 503 participants, recruited at their homes, workplaces, health centers and other central locations in Cape Verde, only including subjects aged ≥18 years, without a self-reported history of chronic diseases. Food frequency analysis, as well as exploratory factorial analysis (EFA) were used to determine dietary patterns and nonparametric statistical tests for comparisons and associations of variables. The EFA yielded 4 patterns termed as: "Traditional", "Western", "Balanced" and "Energetic". Using an FCQ structure of 9 factors, three different groups were obtained from hierarchical clustering. (Cabral, de Almeida, & Cunha, 2017). The results show that Cape Verdean inhabitants follow global diet trends (towards the so-called "westernization"), however, in a more moderate rate if compared to other developing country populations. Consuming "junk food" is infrequent in Cape Verde, which appears to be due to limited availability and accessibility of this type of food. The rural coastal population remains more attached to traditional foods, consuming local products and traditional dishes, whereas in the urban population, one may notice the "westernization" of consumption. The application of an FFQ in combination with the FCQ provided in-depth information on eating attitudes and behaviors.

Adaptation of the Food Choice Questionnaire: the case of Hungary

PURPOSE

The purpose of this paper is to examine the applicability of the original 36-item Food Choice Questionnaire (FCQ) model developed by Steptoe et al. (1995) in Hungary.

DESIGN/METHODOLOGY/APPROACH

The national representative questionnaire involved 1,050 individuals in Hungary in 2015. Several multivariable statistical techniques were applied for the analysis of the data: confirmatory factor analysis, principal component analysis, and cluster and Log-linear analysis.

FINDINGS

The results indicate that the original nine-factor model is only partially applicable to Hungary. This study successfully managed to distinguish the following factors: health and natural content, mood, preparation convenience, price and purchase convenience, sensory appeal, familiarity, and ethical concern. The FCQ scales proved to be suitable for the description of clusters based on specific food choices and demographic characteristics. By using the factors, the following five clusters were identified: modern food enthusiast, tradition-oriented, optimizer, easy-choice and un-concerned, all of which could be addressed by public health policy with individually tailored messages.

ORIGINALITY/VALUE

The Hungarian testing process of the FCQ model contributes to an examination of its usability and provides the possibility of fitting the model to different cultures.

Mining online activity data to understand food consumption behavior: A case of Asian fish sauce among Japanese consumers

Internet search engines and online recipe repositories have become increasingly popular resources among households for recipes and meal planning. Meanwhile, fish sauce's distinct flavor makes it a popular condiment in Southeast Asian countries. Although fish sauce is used as a condiment for traditional cuisine in Japan, it is not popular for general household use. To understand the consumption behavior regarding fish sauce in Japanese households, we analyzed search trends for the words nampla (Thai fish sauce), nuoc mam (Vietnamese fish sauce), and shottsuru (Japanese fish sauce) using Google's search engine and the Japanese online recipe site Cookpad. The results clearly indicate nampla's rising popularity due to the rapid spread of Thai cuisine and an annually increasing traditional consumption of Japanese fish sauce. These results provide insights into the household demand for fish sauce.

Is Sweet Taste Perception Associated with Sweet Food Liking and Intake?

A range of psychophysical taste measurements are used to characterize an individual’s sweet taste perception and to assess links between taste perception and dietary intake. The aims of this study were to investigate the relationship between four different psychophysical measurements of sweet taste perception, and to explore which measures of sweet taste perception relate to sweet food intake. Forty-four women aged 20–40 years were recruited for the study. Four measures of sweet taste perception (detection and recognition thresholds, and sweet taste intensity and hedonic liking of suprathreshold concentrations) were assessed using glucose as the tastant. Dietary measurements included a four-day weighed food record, a sweet food-food frequency questionnaire and a sweet beverage liking questionnaire. Glucose detection and recognition thresholds showed no correlation with suprathreshold taste measurements or any dietary intake measurement. Importantly, sweet taste intensity correlated negatively with total energy and carbohydrate (starch, total sugar, fructose, glucose) intakes, frequency of sweet food intake and sweet beverage liking. Furthermore, sweet hedonic liking correlated positively with total energy and carbohydrate (total sugar, fructose, glucose) intakes. The present study shows a clear link between sweet taste intensity and hedonic liking with sweet food liking, and total energy, carbohydrate and sugar intake.

Russian and Chinese consumers' acceptability of boar meat patties depending on their sensitivity to androstenone and skatole

The aim of this work was to study the sensitivity of Chinese and Russian female consumers to androstenone and skatole and to identify their preference for pork patties from entire male pigs compared with those from castrated pigs. One-hundred-twenty women in each country were enrolled. The sensitivity of the consumers to both compounds was tested using smell strips and triangular tests. Pairwise tests were performed comparing patties from castrated male pigs with patties from boars with different levels of androstenone and skatole. Approximately 70% of the Russian and 60% of the Chinese consumers were sensitive to skatole and 37% and 32% were sensitive to androstenone, respectively. Nevertheless, a higher percentage of sensitive Russian consumers compared to Chinese consumers disliked the smell of both compounds. In Russia, the consumers' preferences were higher for patties with low levels of both compounds, while no differences were found in China. In both countries, consumers who were sensitive to skatole also preferred patties with low levels of both compounds. Thus, the levels of androstenone and skatole affect boar patty preferences.

Factors related to food involvement in the adult population

ABSTRACT Objective This study aimed to investigate aspects associated with food involvement and to ascertain whether individuals with higher food involvement consume larger amounts of fruits and vegetables. Methods This cross-sectional, analytical study was conducted with 301 adults (19-59 years old) from the Federal District, Brazil. Sample size calculation was based on numbers from the Brazilian Demographic Census and on consumption data for fruits and vegetables obtained from the Surveillance of Risk and Protective Factors for Chronic Diseases by Telephone Interviews survey. Data were collected in October of 2012. The questionnaire comprised 28 questions and included socio-demographic variables, reported fruit and vegetable consumption, and an adapted food involvement scale. Data were analyzed using Statistical Package for the Social Sciences software. Descriptive and comparative analyses were performed to determine population characteristics . Results Women and older individuals displayed a higher degree of food involvement than did men and younger individuals ( p <0.001). Among the factors included in food involvement, the highest influence was attributed to satisfaction in preparing food (cooking), pre-preparation of food, and pleasure in cooking for other people ( p <0.001). Conclusion The results presented here suggest that food involvement can be stimulated through innovative strategies of communication that go beyond the biological arguments and focus on the cultural expression of the elements of socialization, whose relationship with eating is well established.

Food-choice motives of adolescents in Jakarta, Indonesia: the roles of gender and family income

Objective

The aims of the present study were to assess the reliability and validity of the Food Choice Questionnaire (FCQ) and to determine the factors associated with food-choice motives in public junior-high-school students in Jakarta, Indonesia.

Design

Cross-sectional study with self-administered questionnaires. Trained research assistants measured height and weight of the participants on the day of the data collection.

Settings

Fourteen randomly selected public junior-high schools in East Jakarta, Indonesia.

Subjects

Public junior-high-school students (n681) in grades 7 and 8, aged 13–14 years (377 girls and 304 boys).

Results

Three food-choice motives (subscales) were obtained from factor analysis and reliability testing: (i) comfort; (ii) convenience and price; and (iii) health. The subscale with the greatest mean value was health. Family affluence was inversely associated with the convenience and price subscale (β=−0·05,P=0·01) and with the health subscale (β=−0·04;P=0·02). Females were less likely than males to consider health when choosing foods (β=−0·16;P=0·03).

Conclusions

While its factor structure differed from those found in previous studies of adults, the FCQ can provide reliable measures of food-choice motives among these adolescents. Students from less affluent families placed more importance on food’s convenience and price, but more affluent students did not necessarily make healthier choices. Compared with females, males were more likely to choose healthy foods. Future interventions should be tailored based on the socio-economic status of the target group.