1
|
Ricklefs-Johnson K, Pikosky MA. Perspective: The Benefits of Including Flavored Milk in Healthy Dietary Patterns. Adv Nutr 2023; 14:959-972. [PMID: 37290718 PMCID: PMC10509414 DOI: 10.1016/j.advnut.2023.06.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 05/25/2023] [Accepted: 06/05/2023] [Indexed: 06/10/2023] Open
Abstract
The Dietary Guidelines for Americans recommend two-and-a-half cup equivalents of low-fat and fat-free dairy foods per day for children 4-8 y and 3 cup equivalents per day for adolescents aged 9-18 and adults. Currently, the Dietary Guidelines for Americans recognizes 4 nutrients as being of public concern because of suboptimal levels in the diet. These include calcium, dietary fiber, potassium, and vitamin D. In the American diet, dairy foods are leading contributors of calcium, vitamin D, and potassium. Milk, because of its unique nutrient package that provides shortfall nutrients to the diets of children and adolescents, remains an underpinning of dietary recommendations and is included with school meals. Despite this, milk consumption is declining, and >80% of Americans do not meet recommendations for dairy. Data indicate that children and adolescents who consume flavored milk are more likely to consume more dairy and adhere to healthier overall dietary patterns. Flavored milk, however, receives more scrutiny than plain milk because of its contribution of added sugar and calories to the diet and concerns over childhood obesity. Therefore, the purpose of this narrative review is to describe trends in beverage consumption in children and adolescents aged 5-18 y and highlight the science that has examined the impact of including flavored milk in overall healthy dietary patterns within this population.
Collapse
|
2
|
Chen B, Wang X, Zhang Y, Zhang W, Pang X, Zhang S, Lu J, Lv J. Determination and Risk Assessment of Flavor Components in Flavored Milk. Foods 2023; 12:foods12112151. [PMID: 37297397 DOI: 10.3390/foods12112151] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/12/2023] [Accepted: 05/16/2023] [Indexed: 06/12/2023] Open
Abstract
This study aimed to determine chemical composition and assess exposure in flavored milk among Chinese residents, based on risk assessment methodologies of acceptable daily intake (ADI) and toxicological concern threshold (TTC). Esters (32.17%), alcohols (11.19%), olefins (9.09%), aldehydes (8.39%), and ketones (7.34%) comprised the majority of the flavoring samples. Methyl palmitate (90.91%), ethyl butyrate (81.82%), and dipentene (81.82%) had the highest detection rates in flavor samples. This study screened fifteen flavor components of concern and discovered that 2,3,5-trimethylpyrazine, furfural, benzaldehyde, and benzenemethanol were detected in 100% of flavored milk samples. Benzenemethanol was found in the highest concentration (14,995.44 μg kg-1). The risk assessment results revealed that there was no risk for Chinese residents in consuming flavored milk, and the maximum per capita daily consumption of 2,3,5-trimethylpyrazine, furfural, and benzenemethanol were 226.208 g, 140.610 g, and 120.036 g, respectively. This study could provide guidelines for amounts of flavor additive ingredients in milk.
Collapse
Affiliation(s)
- Baorong Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiaodan Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yumeng Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Wenyuan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiaoyang Pang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Shuwen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jing Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center for Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jiaping Lv
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| |
Collapse
|
3
|
Sound pleasantness influences the perception of both emotional and non-emotional foods. Food Res Int 2022; 162:111909. [DOI: 10.1016/j.foodres.2022.111909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 07/30/2022] [Accepted: 09/06/2022] [Indexed: 11/21/2022]
|
4
|
Mastinu M, Melis M, Yousaf NY, Barbarossa IT, Tepper BJ. Emotional responses to taste and smell stimuli: Self-reports, physiological measures, and a potential role for individual and genetic factors. J Food Sci 2022; 88:65-90. [PMID: 36169921 DOI: 10.1111/1750-3841.16300] [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: 03/17/2022] [Revised: 06/24/2022] [Accepted: 07/26/2022] [Indexed: 11/30/2022]
Abstract
Taste and olfaction elicit conscious feelings by direct connection with the neural circuits of emotions that affects physiological responses in the body (e.g., heart rate and skin conductance). While sensory attributes are strong determinants of food liking, other factors such as emotional reactions to foods may be better predictors of consumer choices even for products that are equally-liked. Thus, important insights can be gained for understanding the full spectrum of emotional reactions to foods that inform the activities of product developers and marketers, eating psychologist and nutritionists, and policy makers. Today, self-reported questionnaires and physiological measures are the most common tools applied to study variations in emotional perception. The present review discusses these methodological approaches, underlining their different strengths and weaknesses. We also discuss a small, emerging literature suggesting that individual differences and genetic variations in taste and smell perception, like the genetic ability to perceive the bitter compound PROP, may also play a role in emotional reactions to aromas and foods.
Collapse
Affiliation(s)
- Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy.,Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy
| | - Neeta Y Yousaf
- Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | | | - Beverly J Tepper
- Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| |
Collapse
|
5
|
Galler M, Grendstad ÅR, Ares G, Varela P. Capturing food-elicited emotions: Facial decoding of children’s implicit and explicit responses to tasted samples. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
6
|
Schouteten JJ, Verwaeren J, Rini L, Almli VL. Comparing a product-specific versus a general emoji list to measure consumers’ emotional associations with chocolate and predict food choice. Food Res Int 2022; 157:111299. [DOI: 10.1016/j.foodres.2022.111299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 03/29/2022] [Accepted: 04/22/2022] [Indexed: 11/16/2022]
|
7
|
Barriers to consumption of plant-based beverages: A comparison of product users and non-users on emotional, conceptual, situational, conative and psychographic variables. Food Res Int 2021; 144:110363. [PMID: 34053556 DOI: 10.1016/j.foodres.2021.110363] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 03/15/2021] [Accepted: 04/04/2021] [Indexed: 12/21/2022]
Abstract
Production and consumption practices that reduce the environmental burden of eating and drinking and promote global sustainability are of paramount interest. Against this background, we present a quantitative study of US adults' perceptions of selected non-alcoholic beverages including pairs of regular and plant-based alternatives (iced coffee/iced coffee with almond milk, fruit smoothie/fruit smoothie with soy milk and cow's milk/oat milk). Particular focus was directed to comparing product perceptions of consumers who never consumed these plant-based alternatives with those who did (n = 249 and n = 274), as a means for contextualising the barriers that hinder uptake among non-users. The data were collected via an online survey with a multi-response empirical strategy where the beverages were characterised using a large set of emotional, conceptual, situational, and attitudinal/behavioural variables. Fitting expectations, negative associations were dominant in the group of consumers who never consumed the plant-based beverage variants. However, these associations were product dependent and decreased in the order: oat milk, fruit smoothie with soy milk and iced coffee with almond milk. This pointed to a likely interplay of sensory properties, situational appropriateness and household routines. Food neophobia negatively influenced perceptions of less familiar products, including but not limited to plant-based beverages. While the research was limited to a small number of beverages and plant-based alternatives, it identified the important role that in-depth and product-specific investigations have in helping to uncover and overcome barriers to sustainable eating and drinking solutions.
Collapse
|
8
|
Rocha C, Ribeiro JC, Costa Lima R, Prista C, Raymundo A, Vaz Patto MC, Cunha LM. Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104083] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
9
|
Jalilzadeh‐Afshari A, Fadaei V. Characterization of flavored milk containing bitter orange peel extract and Gaz-angubin. Food Sci Nutr 2021; 9:164-171. [PMID: 33473280 PMCID: PMC7802528 DOI: 10.1002/fsn3.1975] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/21/2020] [Accepted: 10/13/2020] [Indexed: 11/16/2022] Open
Abstract
In this study, the effects of adding Gaz-angubin at three different levels (5%, 10%, and 15% w/v) and bitter orange peel extract with three different concentrations (0.025%, 0.050%, and 0.075% w/v) on selected characteristics of the flavored milk were investigated during 10-day storage at 4°C. The results showed that increasing the level of Gaz-angubin and bitter orange peel extract increased viscosity, antioxidant activity, and total polyphenol content, decreased total microbial count, and improved the sensory characteristics of the flavored milk (p < .05). Generally, the flavored milk sample containing 15% Gaz-angubin and 0.075% bitter orange peel extract was selected as the best treatment.
Collapse
Affiliation(s)
| | - Vajiheh Fadaei
- Department of Food Science & TechnologyShahr‐e‐Qods BranchIslamic Azad UniversityTehranIran
| |
Collapse
|
10
|
Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children's Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits. Foods 2020; 10:foods10010021. [PMID: 33374690 PMCID: PMC7822426 DOI: 10.3390/foods10010021] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 12/09/2020] [Accepted: 12/18/2020] [Indexed: 12/26/2022] Open
Abstract
Food neophobia influences food choice in school-aged children. However, little is known about how children with different degrees of food neophobia perceive food and to what extent different sensory attributes drive their liking. This paper explores liking and sensory perception of fibre-rich biscuits in school-aged children (n = 509, age 9–12 years) with different degrees of food neophobia and from five different European countries (Finland, Italy, Spain, Sweden and United Kingdom). Children tasted and rated their liking of eight commercial biscuits and performed a Check-All-That-Apply task to describe the samples and further completed a Food Neophobia Scale. Children with a higher degree of neophobia displayed a lower liking for all tasted biscuits (p < 0.001). Cross-cultural differences in liking also appeared (p < 0.001). A negative correlation was found between degree of neophobia and the number of CATA-terms used to describe the samples (r = −0.116, p = 0.009). Penalty analysis showed that degree of food neophobia also affected drivers of biscuit liking, where particularly appearance terms were drivers of disliking for neophobic children. Cross-cultural differences in drivers of liking and disliking were particularly salient for texture attributes. Further research should explore if optimizing appearance attributes could be a way to increase liking of fibre-rich foods in neophobic children.
Collapse
|
11
|
Sipple LR, Barbano DM, Drake M. Invited review: Maintaining and growing fluid milk consumption by children in school lunch programs in the United States. J Dairy Sci 2020; 103:7639-7654. [PMID: 32819617 DOI: 10.3168/jds.2020-18216] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Accepted: 04/13/2020] [Indexed: 01/18/2023]
Abstract
Fluid milk consumption among children has declined for decades. Adequate consumption of milk and dairy products, especially during childhood, has beneficial health outcomes for growth, development, and reduced risk of osteoporosis, hypertension, obesity, and cancer during adulthood. Satisfaction with milk flavor, perceived health benefits derived from milk, and habit are primary drivers of lifelong milk consumption. Child preferences and attitudes for milk may differ from those of adults, and as such, understanding and fulfilling the needs of children is crucial to reverse the decline in milk consumption. School meal programs make fluid milk accessible to millions of children each day; however, regulations and school lunch procurement systems in the United States sometimes make it difficult to provide novel or value-added milk products in these programs. Total consumption of all milk types in US schools declined by 14.2% from 2008 to 2017, and the percentage of children participating in the school lunch program has also declined. This decline has also been driven by declining average daily participation in the school meal program and may also reflect children's dissatisfaction with the sensory characteristics and the form of milk offered in schools. The change in form of milk offered in schools to lower fat and lower added sugar content in the United States has been driven by government-mandated school lunch calorie and fat requirements. This review describes the current milk consumption trends among children; the structure and basic requirements of the school lunch program in total and for milk; and the intrinsic, extrinsic, and environmental factors that influence child perception, preference, and consumption of fluid milk in the US school system.
Collapse
Affiliation(s)
- Lauren R Sipple
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - David M Barbano
- Department of Food Science, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY 14853
| | - MaryAnne Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
| |
Collapse
|
12
|
Consumption Context Effects on Fine Wine Consumer Segments' Liking and Emotions. Foods 2020; 9:foods9121798. [PMID: 33287331 PMCID: PMC7761687 DOI: 10.3390/foods9121798] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 11/28/2020] [Accepted: 11/29/2020] [Indexed: 11/17/2022] Open
Abstract
Wine consumer lifestyle segmentation has been widely studied; however, most studies have solely utilised online surveys. This work investigated the impact of context on wine consumer segments’ liking and emotions while consuming wines in different environments. Two studies were conducted with regular wine consumers segmented based on their fine wine behaviour using the Fine Wine Instrument. Study 1 (n = 122) investigated the effects of wine variety and product information, and Study 2 (n = 346) the effects of wine quality and consumption context, on hedonic and emotional responses of the segments. Within both studies, three segments were identified and named: Wine Enthusiasts, Aspirants and No Frills. The Wine Enthusiast segment generally liked the wines more and perceived more intense positive emotions when consuming wine compared to the No Frills segment, with the Aspirant’s likes and emotion intensities ranging in between. Wine Enthusiasts were more discriminative of their preferred wines and reported stronger positive emotions when tasting higher quality (Study 1) and more complex (Study 2) wines. The consistent results across the two studies showed for the first time that consumer segments, based on lifestyle segmentation, differ in their hedonic and emotional responses towards wine when actually tasting wines, demonstrating that the Fine Wine Instrument has practical implications and can identify wine consumers displaying different wine consumption behaviours.
Collapse
|
13
|
Galler M, Næs T, L. Almli V, Varela P. How children approach a CATA test influences the outcome. Insights on ticking styles from two case studies with 6–9-year old children. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.104009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
14
|
Sick J, Spinelli S, Dinnella C, Monteleone E. Children’s selection of emojis to express food-elicited emotions in varied eating contexts. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103953] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
15
|
Estay K, Pan S, Zhong F, Capitaine C, Guinard JX. A cross-cultural analysis of children's vegetable preferences. Appetite 2019; 142:104346. [DOI: 10.1016/j.appet.2019.104346] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2018] [Revised: 06/19/2019] [Accepted: 07/02/2019] [Indexed: 01/04/2023]
|
16
|
Sick J, Højer R, Olsen A. Children's Self-Reported Reasons for Accepting and Rejecting Foods. Nutrients 2019; 11:nu11102455. [PMID: 31615110 PMCID: PMC6836127 DOI: 10.3390/nu11102455] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 09/26/2019] [Accepted: 10/03/2019] [Indexed: 11/16/2022] Open
Abstract
Children's eating behavior does not necessarily align with dietary recommendations, and there is a need for better understanding the factors underlying their food choices. The aim of this study was to investigate children's self-reported reasons for accepting and rejecting foods. A questionnaire was developed with reasons based on prior research and in-depth interviews. A set of various food stimuli covering different types was evaluated by 106 girls and 99 boys aged 10-13 years by checking all reasons that apply (CATA) for either accepting or rejecting them. Results showed gender differences among reasons for both food acceptance and rejection, but also in liking and willingness to re-taste the stimuli. The most common reason for food acceptance was good taste in boys and curiosity in girls; for food rejection they were bad taste, bad smell and dislike of appearance in boys and bad taste, bad smell, dislike of appearance and texture in girls. Overall, boys liked the food stimuli more than girls and were more willing to re-taste them. Future research should focus more on the role of sensory properties in both acceptance and rejection, and the potential of children's curiosity as a driver in tasting foods should be further explored.
Collapse
Affiliation(s)
- Julia Sick
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Via Donizetti 6, 50144 Florence, Italy.
- Department of Food Science, Faculty of Science, Section for Design and Consumer Behaviour, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Rikke Højer
- Department of Food Science, Faculty of Science, Section for Design and Consumer Behaviour, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
- University College Absalon, Center for Nutrition & Rehabilitation, Nutrition & Health, Slagelsevej 72, 4180 Sorø, Denmark.
| | - Annemarie Olsen
- Department of Food Science, Faculty of Science, Section for Design and Consumer Behaviour, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| |
Collapse
|
17
|
Kubicová Ľ, Predanocyová K, Kádeková Z. The importance of milk and dairy products consumption as a part of rational nutrition. POTRAVINARSTVO 2019. [DOI: 10.5219/1050] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The paper is focused on the issue of consumption of milk and dairy products as an important part of the rational nutrition of the population of the Slovak Republic. The aim of the paper is to highlight the development of consumption of drinking milk and selected dairy products, including cheese and acid-based products, in the last 20 years in the conditions of the Slovak Republic. Furthermore, the paper focuses on comparing current consumption of milk and dairy products with recommended intakes resulting from the rationalization of diet. Based on the results, it can be stated that the consumption of milk and dairy products is insufficient at the level of 70% of the recommended consumption intakes of the selected food group. In connection with this, it is important to note that the consumption of drinking milk is low. The results obtained by processing the secondary data were supplemented with the primary data obtained from the questionnaire survey. Based on the results, we have conclude that most consumers are trying to maintain a healthy lifestyle and rational diet, which is just the consumption of milk and dairy products. Consumers especially prefer drinking milk, cheese and yoghurt, whose consumption is still low, which the respondents attribute to the high prices of the monitored products as compared to their income. On the other hand, the results showed the main factors determining the consumption of milk and dairy products, among which we can include quality, composition, price, durability and nutrition data. Based on the results obtained by processing secondary data and primary research, we suggest informing and educating consumers about the positive health effects and highlighting the recommended benefits to a greater extent.
Collapse
|
18
|
Development, validity and reliability of a questionnaire to measure children’s psychosocial factors related to healthy meal preparation. J Public Health (Oxf) 2019. [DOI: 10.1007/s10389-019-01060-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
|
19
|
Harwood WS, Drake M. Understanding implicit and explicit consumer desires for protein bars, powders, and beverages. J SENS STUD 2019. [DOI: 10.1111/joss.12493] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Will S. Harwood
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research CenterNorth Carolina State University Raleigh North Carolina
| | - MaryAnne Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research CenterNorth Carolina State University Raleigh North Carolina
| |
Collapse
|
20
|
Schouteten JJ, Verwaeren J, Gellynck X, Almli VL. Comparing a standardized to a product-specific emoji list for evaluating food products by children. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.09.007] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
21
|
Alhabdan YA, Albeshr AG, Yenugadhati N, Jradi H. Prevalence of dental caries and associated factors among primary school children: a population-based cross-sectional study in Riyadh, Saudi Arabia. Environ Health Prev Med 2018; 23:60. [PMID: 30497366 PMCID: PMC6267843 DOI: 10.1186/s12199-018-0750-z] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2018] [Accepted: 10/30/2018] [Indexed: 01/27/2023] Open
Abstract
Background Dental caries is a preventable childhood disease, but public health efforts are hampered due to limited information on associated factors in vulnerable populations. Our study was aimed at estimating the prevalence of dental caries and identifying key associated factors in four major risk domains, including socioeconomic factors, child oral health behavior and practices, child feeding practices, and dietary habits among primary school children in Saudi Arabia. Methods A cross-sectional study design was used to recruit 578 male Saudi primary school children, aged 6–8 years, from 12 primary schools in five different regions of Riyadh. Children were clinically screened to detect carious lesions in primary teeth according to World Health Organization’s criteria. Structured self-administered questionnaire was used to collect information on social and individual factors from the parents. The odds ratios and 95% confidence intervals of associated factors for dental caries were computed using logistic regression models; key factors were identified by systematic selection process that accounted for multicollinearity and bias correction. Results Dental caries was prevalent among children (83%, 95% confidence interval 79.7–86.0%). Individual factors, including irregular brushing, late adoption of brushing habit, consulting dentist for symptomatic treatment, lack of breast feeding, sleeping with a bottle in mouth, habit of snacking between meals, low consumption of fruits, and frequent consumption of soft drinks and flavored milk, were predominantly associated with dental caries in children, instead of socioeconomic factors (p < 0.05, adjusted R-square 80%). Conclusion Dental caries were prevalent in school children, and individual factors were predominantly associated with the disease. Electronic supplementary material The online version of this article (10.1186/s12199-018-0750-z) contains supplementary material, which is available to authorized users.
Collapse
Affiliation(s)
- Yazeed Abdullah Alhabdan
- King Abdullah International Medical Research Center (KAIMRC), Riyadh, Saudi Arabia.,Department of Epidemiology and Biostatistics, College of Public Health and Health Informatics, King Saud bin Abdulaziz University for Health Sciences, Mail Code 2350, P.O. Box 22490, Riyadh, 11426, Saudi Arabia.,King Abdulaziz Medical City for National Guard, Ministry of National Guard, Riyadh, Saudi Arabia
| | - Abdulhameed Ghassan Albeshr
- King Abdullah International Medical Research Center (KAIMRC), Riyadh, Saudi Arabia.,Department of Epidemiology and Biostatistics, College of Public Health and Health Informatics, King Saud bin Abdulaziz University for Health Sciences, Mail Code 2350, P.O. Box 22490, Riyadh, 11426, Saudi Arabia.,King Abdulaziz Medical City for National Guard, Ministry of National Guard, Riyadh, Saudi Arabia
| | - Nagarajkumar Yenugadhati
- King Abdullah International Medical Research Center (KAIMRC), Riyadh, Saudi Arabia. .,Department of Epidemiology and Biostatistics, College of Public Health and Health Informatics, King Saud bin Abdulaziz University for Health Sciences, Mail Code 2350, P.O. Box 22490, Riyadh, 11426, Saudi Arabia.
| | - Hoda Jradi
- King Abdullah International Medical Research Center (KAIMRC), Riyadh, Saudi Arabia.,Department of Epidemiology and Biostatistics, College of Public Health and Health Informatics, King Saud bin Abdulaziz University for Health Sciences, Mail Code 2350, P.O. Box 22490, Riyadh, 11426, Saudi Arabia
| |
Collapse
|
22
|
Lagerkvist CJ, Okello JJ, Adekambi S, Kwikiriza N, Abidin PE, Carey EE. Goal-setting and volitional behavioural change: Results from a school meals intervention with vitamin-A biofortified sweetpotato in Nigeria. Appetite 2018; 129:113-124. [PMID: 30008392 PMCID: PMC6102414 DOI: 10.1016/j.appet.2018.06.038] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Revised: 04/27/2018] [Accepted: 06/29/2018] [Indexed: 11/11/2022]
Abstract
Malnutrition, particularly vitamin A deficiency, is a major public health problem in many developing countries. This study investigated whether priming or self-generation of goals, or whether attention to instrumental or experiential goals together with use of a reminder condition or not, promotes dietary behaviour intentions and change. A set of 556 randomly selected children aged 7-12 in Osun state, Nigeria, participated in an four-week intervention and field experiment in which a meal based on orange-fleshed sweetpotato, rich in pro-vitamin A, was introduced on five occasions as a complement to the existing school meal. Baseline intentions, anticipated feelings and repeated measures of post-consumption and experience were assessed. The analyses included a generalised linear mixed model for consumption and a linear mixed model for feelings and experience. The results confirmed that attention to instrumental goals undermines goal pursuit, while a focus on experiential goals increases the persistence of pursuit. Priming of experiential goals should be recommended, especially because this approach evokes positive feelings after eating. There was no evidence of an effect from repeated pairing of goals with the school meal, but use of planning by stating intentions increased the amount eaten. These results have implications for how school meals programmes should be designed to better align personal motivation with behavioural change in relation to dietary health.
Collapse
Affiliation(s)
- C J Lagerkvist
- Swedish University of Agricultural Sciences, Box 7013, 75007, Uppsala, Sweden.
| | - J J Okello
- International Potato Center, P.O. 29053, Kampala, Uganda
| | - S Adekambi
- International Potato Center, P.O. Box 3785, Fumesua, Kumasi, Ghana
| | - N Kwikiriza
- International Potato Center, P.O. 29053, Kampala, Uganda
| | - P E Abidin
- International Potato Center, P.O. Box 3785, Fumesua, Kumasi, Ghana
| | - E E Carey
- International Potato Center, P.O. Box 3785, Fumesua, Kumasi, Ghana
| |
Collapse
|
23
|
Verwaeren J, Gellynck X, Lagast S, Schouteten JJ. Predicting children's food choice using check-all-that-apply questions. J SENS STUD 2018. [DOI: 10.1111/joss.12471] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Jan Verwaeren
- Department of Data Analysis and Mathematical Modeling; Ghent University; Gent Belgium
| | - Xavier Gellynck
- Department of Agricultural Economics; Ghent University; Gent Belgium
| | - Sofie Lagast
- Department of Agricultural Economics; Ghent University; Gent Belgium
| | | |
Collapse
|
24
|
Jaeger SR, Swaney-Stueve M, Chheang SL, Hunter DC, Pineau B, Ares G. An assessment of the CATA-variant of the EsSense Profile®. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.04.005] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
25
|
|
26
|
|
27
|
Exploring Drivers of Liking of Low-Phenylalanine Products in Subjects with Phenyilketonuria Using Check-All-That-Apply Method. Nutrients 2018; 10:nu10091179. [PMID: 30154357 PMCID: PMC6165379 DOI: 10.3390/nu10091179] [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: 08/03/2018] [Revised: 08/23/2018] [Accepted: 08/24/2018] [Indexed: 01/30/2023] Open
Abstract
The aim of the present study was to apply the Check-all-that-apply (CATA) method in an ambulatory context involving subjects with phenylketonuria (PKU) to obtain a sensory description and to find the drivers of liking of low-phenylalanine products (Glycomacropeptide vs. L-amino acids formulas). 86 subjects with PKU (age range: 8–55 years) evaluated 8 samples: 4 L-amino acid formulas and 4 Glycomacropeptide (GMP) formulas, flavored with neutral, chocolate, strawberry and tomato aromas. Participants were asked to indicate which sensory attributes characterized each formulations and to score the overall liking. Significant differences were found regarding liking scores (F = 65.29; p < 0.001). GMP samples flavored with chocolate and strawberry, described as sweets, with a mild and natural taste and odor, were the most appreciated. Overall, GMP formulas obtained higher liking scores compared to L-amino acid formulas. Tomato flavored samples, described as bitter, salty, with artificial color, with strong taste and odor, obtained the lowest scores. In conclusion, CATA questionnaire seems to be a suitable method also in ambulatory context since this approach suggested that different foods and beverages with GMP could be developed to improve dietary treatment compliance of subjects with PKU from school age onwards.
Collapse
|
28
|
Román S, Sánchez-Siles LM. Parents’ choice criteria for infant food brands: A scale development and validation. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.10.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
29
|
Lagast S, De Steur H, Schouteten JJ, Gellynck X. A comparison of two low-calorie sweeteners and sugar in dark chocolate on sensory attributes and emotional conceptualisations. Int J Food Sci Nutr 2017; 69:344-357. [PMID: 28805091 DOI: 10.1080/09637486.2017.1362689] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Reducing sugar consumption is an important aspect in the prevention of and fight against obesity. A broader understanding of consumers' perceptions of low-calorie sweeteners is needed. This study examined two low-calorie sweeteners, tagatose and stevia, in comparison to sugar in dark chocolate. A total of 219 consumers participated in this study and rated overall liking and sensory attributes. Participants also listed their emotional conceptualisations upon consumption and were assessed on emotional eating behaviour and health and taste attitudes. The chocolate with tagatose was perceived as more similar to the chocolate with sugar than with stevia on overall liking, texture, bitterness, duration of aftertaste and intensity of aftertaste. Furthermore, chocolate with sugar and chocolate with tagatose both elicited positive emotional conceptualisations whereas chocolate with stevia elicited negative emotional conceptualisations. In conclusion, dark chocolate with tagatose did not significantly differ from sugar in overall liking, most sensory attributes and emotional conceptualisation.
Collapse
Affiliation(s)
- Sofie Lagast
- a SensoLab, Department of Agricultural Economics , Ghent University , Ghent , Belgium
| | - Hans De Steur
- a SensoLab, Department of Agricultural Economics , Ghent University , Ghent , Belgium
| | - Joachim J Schouteten
- a SensoLab, Department of Agricultural Economics , Ghent University , Ghent , Belgium
| | - Xavier Gellynck
- a SensoLab, Department of Agricultural Economics , Ghent University , Ghent , Belgium
| |
Collapse
|
30
|
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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
31
|
Gallo KE, Swaney-Stueve M, Chambers DH. Comparing visual food images versus actual food when measuring emotional response of children. J SENS STUD 2017. [DOI: 10.1111/joss.12267] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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
| |
Collapse
|
32
|
Laureati M, Cattaneo C, Lavelli V, Bergamaschi V, Riso P, Pagliarini E. Application of the check-all-that-apply method (CATA) to get insights on children's drivers of liking of fiber-enriched apple purees. J SENS STUD 2017. [DOI: 10.1111/joss.12253] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Monica Laureati
- Department of Food, Environmental and Nutritional Sciences (DeFENS); University of Milan; Milan Italy
| | - Camilla Cattaneo
- Department of Food, Environmental and Nutritional Sciences (DeFENS); University of Milan; Milan Italy
| | - Vera Lavelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS); University of Milan; Milan Italy
| | - Valentina Bergamaschi
- Department of Food, Environmental and Nutritional Sciences (DeFENS); University of Milan; Milan Italy
| | - Patrizia Riso
- Department of Food, Environmental and Nutritional Sciences (DeFENS); University of Milan; Milan Italy
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS); University of Milan; Milan Italy
| |
Collapse
|
33
|
Arrúa A, Vidal L, Antúnez L, Machín L, Martínez J, Curutchet MR, Giménez A, Ares G. Influence of Label Design on Children's Perception of 2 Snack Foods. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2017; 49:211-217.e1. [PMID: 27998695 DOI: 10.1016/j.jneb.2016.10.021] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2016] [Revised: 10/31/2016] [Accepted: 10/31/2016] [Indexed: 06/06/2023]
Abstract
OBJECTIVE To evaluate the influence of label design on children's perception of 2 popular snack foods across 3 income levels. DESIGN Labels of 2 snack products (yogurt and sponge cake) were designed using a fractional factorial design with 3 2-level variables: cartoon character, nutrition claims, and front-of-package nutritional information. PARTICIPANTS A total of 221 children (aged 9-13 years) from Montevideo, Uruguay, with different income levels, participated in the study. MAIN OUTCOME MEASURES Children's attitude toward and liking of 2 food products. RESULTS Low-income children showed a more positive attitude toward the products than did middle- and high-income children. The inclusion of a cartoon character in sponge cake labels significantly affected hedonic expectations regardless of income. Middle- and high-income children tended to use the term funny more frequently and the term boring less frequently to describe labels that included the cartoon character, compared with those that did not. CONCLUSIONS AND IMPLICATIONS Results showed that the inclusion of cartoon characters on food labels is associated with fun. Low-income children seem more susceptible to the marketing strategies of food companies than do middle- and high-income children.
Collapse
Affiliation(s)
- Alejandra Arrúa
- Centro de Investigación Básica en Psicología, Facultad de Psicología, Universidad de la República, Montevideo, Uruguay
| | - Leticia Vidal
- Sensometrics and Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, Canelones, Uruguay
| | - Lucía Antúnez
- Sensometrics and Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, Canelones, Uruguay
| | - Leandro Machín
- Centro de Investigación Básica en Psicología, Facultad de Psicología, Universidad de la República, Montevideo, Uruguay
| | | | | | - Ana Giménez
- Centro de Investigación Básica en Psicología, Facultad de Psicología, Universidad de la República, Montevideo, Uruguay; Sensometrics and Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, Canelones, Uruguay
| | - Gastón Ares
- Centro de Investigación Básica en Psicología, Facultad de Psicología, Universidad de la República, Montevideo, Uruguay; Sensometrics and Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, Canelones, Uruguay.
| |
Collapse
|
34
|
Jaeger SR, Vidal L, Kam K, Ares G. Can emoji be used as a direct method to measure emotional associations to food names? Preliminary investigations with consumers in USA and China. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.09.005] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
35
|
Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel. Food Res Int 2017; 93:33-42. [DOI: 10.1016/j.foodres.2016.12.015] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2016] [Revised: 12/23/2016] [Accepted: 12/23/2016] [Indexed: 11/18/2022]
|
36
|
Developmental Readiness, Caregiver and Child Feeding Behaviors, and Sensory Science as a Framework for Feeding Young Children. ACTA ACUST UNITED AC 2017. [DOI: 10.1097/nt.0000000000000200] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
37
|
Schouteten JJ, De Steur H, Lagast S, De Pelsmaeker S, Gellynck X. Emotional and sensory profiling by children and teenagers: A case study of the check-all-that-apply method on biscuits. J SENS STUD 2017. [DOI: 10.1111/joss.12249] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Joachim J. Schouteten
- Department of Agricultural Economics, UGent SensoLab; Ghent University; Coupure links 653 9000 Gent Belgium
| | - Hans De Steur
- Department of Agricultural Economics, UGent SensoLab; Ghent University; Coupure links 653 9000 Gent Belgium
| | - Sofie Lagast
- Department of Agricultural Economics, UGent SensoLab; Ghent University; Coupure links 653 9000 Gent Belgium
| | - Sara De Pelsmaeker
- Department of Agricultural Economics, UGent SensoLab; Ghent University; Coupure links 653 9000 Gent Belgium
| | - Xavier Gellynck
- Department of Agricultural Economics, UGent SensoLab; Ghent University; Coupure links 653 9000 Gent Belgium
| |
Collapse
|
38
|
Abstract
Flavour plays a crucial role in food and is the most important aspect of milk.
Collapse
|
39
|
Schouteten JJ, De Steur H, Sas B, De Bourdeaudhuij I, Gellynck X. The effect of the research setting on the emotional and sensory profiling under blind, expected, and informed conditions: A study on premium and private label yogurt products. J Dairy Sci 2016; 100:169-186. [PMID: 27837971 DOI: 10.3168/jds.2016-11495] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2016] [Accepted: 09/20/2016] [Indexed: 11/19/2022]
Abstract
Although sensory and emotional evaluation of food products mostly occurs in a controlled laboratory environment, it is often criticized as it may not reflect a realistic situation for consumers. Moreover, products are mainly blind evaluated by participants, whereas external factors such as brand are often considered as key drivers of food choice. This study aims to examine the role of research setting (central location test versus home-use test) and brand information on the overall acceptance, and sensory and emotional profiling of 5 strawberry-flavored yogurts. Thereby, private label and premium brands are compared under 3 conditions: blind, expected, and informed (brand information). A total of 99 adult subjects participated in 3 sessions over 3 consecutive weeks. Results showed that overall liking for 2 yogurt samples was higher in the laboratory environment under the informed evaluation condition, whereas no effect of research setting was found under the blind and expected conditions. Although emotional profiles of the products differed depending on the research setting, this was less the case for the sensory profiles. Furthermore, brand information clearly affected the sensory perception of certain attributes but had less influence on overall liking and emotional profiling. These results indicate that both scientists and food companies should consider the effect of the chosen methodology on ecological validity when conducting sensory research with consumers because the laboratory context could lead to a more positive evaluation compared with a home-use test.
Collapse
Affiliation(s)
- Joachim J Schouteten
- SensoLab, Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
| | - Hans De Steur
- SensoLab, Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium
| | - Benedikt Sas
- Department of Food Safety and Food Quality, Ghent University, Coupure links 653, Gent 9000, Belgium
| | - Ilse De Bourdeaudhuij
- Department of Movement and Sport Sciences, Ghent University, Watersportlaan 2, Gent 9000, Belgium
| | - Xavier Gellynck
- SensoLab, Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium
| |
Collapse
|
40
|
Schouteten JJ, De Steur H, De Pelsmaeker S, Lagast S, De Bourdeaudhuij I, Gellynck X. Impact of Health Labels on Flavor Perception and Emotional Profiling: A Consumer Study on Cheese. Nutrients 2015; 7:10251-68. [PMID: 26690211 PMCID: PMC4690085 DOI: 10.3390/nu7125533] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2015] [Revised: 10/23/2015] [Accepted: 11/30/2015] [Indexed: 11/23/2022] Open
Abstract
The global increase of cardiovascular diseases is linked to the shift towards unbalanced diets with increasing salt and fat intake. This has led to a growing consumers' interest in more balanced food products, which explains the growing number of health-related claims on food products (e.g., "low in salt" or "light"). Based on a within-subjects design, consumers (n = 129) evaluated the same cheese product with different labels. Participants rated liking, saltiness and fat flavor intensity before and after consuming four labeled cheeses. Even though the cheese products were identical, inclusion of health labels influenced consumer perceptions. Cheese with a "light" label had a lower overall expected and perceived liking compared to regular cheese. Although cheese with a "salt reduced" label had a lower expected liking compared to regular cheese, no lower liking was found when consumers actually consumed the labeled cheese. All labels also influenced the perceived intensities of the attributes related to these labels, e.g., for example salt intensity for reduced salt label. While emotional profiles of the labeled cheeses differed before tasting, little differences were found when actual tasting these cheeses. In conclusion, this study shows that health-related labels might influence the perceived flavor and emotional profiles of cheese products.
Collapse
Affiliation(s)
- Joachim J Schouteten
- Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
| | - Hans De Steur
- Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
| | - Sara De Pelsmaeker
- Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
| | - Sofie Lagast
- Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
| | - Ilse De Bourdeaudhuij
- Department of Movement and Sport Sciences, Ghent University, Watersportlaan 2, Gent 9000, Belgium.
| | - Xavier Gellynck
- Department of Agricultural Economics, Ghent University, Coupure links 653, Gent 9000, Belgium.
| |
Collapse
|
41
|
Research challenges and methods to study food preferences in school-aged children: A review of the last 15years. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.07.010] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
42
|
Schouteten JJ, De Steur H, De Pelsmaeker S, Lagast S, De Bourdeaudhuij I, Gellynck X. An integrated method for the emotional conceptualization and sensory characterization of food products: The EmoSensory ® Wheel. Food Res Int 2015; 78:96-107. [DOI: 10.1016/j.foodres.2015.11.001] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2015] [Revised: 10/23/2015] [Accepted: 11/01/2015] [Indexed: 10/22/2022]
|
43
|
Fayet-Moore F. Effect of flavored milk vs plain milk on total milk intake and nutrient provision in children. Nutr Rev 2015; 74:1-17. [DOI: 10.1093/nutrit/nuv031] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
|
44
|
Henry C, Whiting SJ, Phillips T, Finch SL, Zello GA, Vatanparast H. Impact of the removal of chocolate milk from school milk programs for children in Saskatoon, Canada. Appl Physiol Nutr Metab 2015; 40:245-50. [DOI: 10.1139/apnm-2014-0242] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Studies in the United States report inclusion of flavoured milk in the diets of children and youth improves nutrient intakes. No research has investigated the contribution of flavoured milk to overall milk intake or the milk preferences of Canadian children. The objective of the study was to measure milk consumption (plain milk and flavoured milk) by children in an elementary school environment and investigate factors contributing to milk choice. A mixed-method research design was applied across 6 schools for 12 weeks. Milk waste was measured in grades 1–8 for 12 weeks. Weeks 1–4 (phase 1) and 9–12 (phase 3) provided both plain milk and flavoured milk as chocolate milk while weeks 5–8 (phase 2) provided plain milk only. Beverage Frequency Questionnaires were used in each phase (in grades 5–8 only) to assess usual beverage consumption. Statistical nutrient modelling was conducted to determine the effects of removing chocolate milk during phase 2 as a milk choice. Later, focus groups were conducted with students in grades 5–8 to determine what influences them to choose/not choose to drink milk. Total milk intake decreased by 12.3% when chocolate milk was removed from the schools (26.6% ± 5.2% to 14.31% ± 1.6%, p < 0.001). Milk choice was influenced by environmental factors as well as taste, cost, convenience, and variety. Total milk intake was associated with location (p = 0.035) and cost (p < 0.001), with rural students and/or those students receiving free milk drinking the greatest amount of milk. Nutrient modelling revealed chocolate milk is more cost-efficient and convenient at providing nutrients than alternative food/drink combinations.
Collapse
Affiliation(s)
- Carol Henry
- College of Pharmacy and Nutrition, University of Saskatchewan, 110 Science Place, Thorvaldson Building, Saskatoon SK S7N 5C9, Canada
| | - Susan J. Whiting
- College of Pharmacy and Nutrition, University of Saskatchewan, 110 Science Place, Thorvaldson Building, Saskatoon SK S7N 5C9, Canada
| | - Theodosia Phillips
- College of Pharmacy and Nutrition, University of Saskatchewan, 110 Science Place, Thorvaldson Building, Saskatoon SK S7N 5C9, Canada
| | - Sarah L. Finch
- College of Pharmacy and Nutrition, University of Saskatchewan, 110 Science Place, Thorvaldson Building, Saskatoon SK S7N 5C9, Canada
| | - Gordon A. Zello
- College of Pharmacy and Nutrition, University of Saskatchewan, 110 Science Place, Thorvaldson Building, Saskatoon SK S7N 5C9, Canada
| | - Hassan Vatanparast
- College of Pharmacy and Nutrition, University of Saskatchewan, 110 Science Place, Thorvaldson Building, Saskatoon SK S7N 5C9, Canada
| |
Collapse
|
45
|
Gulseven O, Wohlgenant M. Demand for functional and nutritional enhancements in specialty milk products. Appetite 2014; 81:284-94. [DOI: 10.1016/j.appet.2014.06.105] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2014] [Revised: 06/21/2014] [Accepted: 06/26/2014] [Indexed: 10/25/2022]
|