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Nishida Y, Eguchi S, Sakurai M, Matsubara K, Tanaka Y, Wada Y. Shape variety of food can boost its visual appeal. Appetite 2024; 200:107567. [PMID: 38901767 DOI: 10.1016/j.appet.2024.107567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 06/15/2024] [Accepted: 06/17/2024] [Indexed: 06/22/2024]
Abstract
We investigated whether food shape and its variety within a group affect visual appeal using a four-shaped fast-food chicken product known as Chicken McNuggets®. In Experiment 1, participants rated the visual appeal of each nugget shape both individually and when presented in groups of variously shaped nuggets. The results revealed that the rounder nugget was less visually appealing than those of other shapes. Additionally, assortments featuring various shapes were rated as more appealing than those of a single shape. In Experiment 2, the visual appeal of individual nuggets presented in groups and alone was assessed using a visual analog scale. The visual appeal of one specific nugget (target nugget) was higher when presented in a group than alone. Furthermore, a target nugget presented in a group with various shapes was more visually appealing than when presented in a group with the same shape, regardless of the shape of the target nugget. These results suggest that a food product with low visual appeal can be perceived as more appealing when it is presented alongside various food shapes. Indeed, the variety of food shapes presented in a group affected the perceived appeal both of the group and of the individual food item. These findings offer novel insights into the impact of food's visual variation on its appeal.
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Affiliation(s)
- Yuki Nishida
- BKC Research Organization of Social Sciences, Ritsumeikan University, 1-1-1 Noji-higashi, Kusatsu, Shiga, 525-8577, Japan
| | - Sarasa Eguchi
- College of Gastronomy Management, Ritsumeikan University, 1-1-1 Noji-higashi, Kusatsu, Shiga, 525-8577, Japan
| | - Miho Sakurai
- Graduate School of Gastronomy Management, Ritsumeikan University, 1-1-1 Noji-higashi, Kusatsu, Shiga, 525-8577, Japan
| | - Kazuya Matsubara
- College of Gastronomy Management, Ritsumeikan University, 1-1-1 Noji-higashi, Kusatsu, Shiga, 525-8577, Japan
| | - Yui Tanaka
- McDonald's Company (Japan), Ltd., 6-5-1 Nishishinjuku, Shinjuku-ku, Tokyo, 163-1339, Japan
| | - Yuji Wada
- College of Gastronomy Management, Ritsumeikan University, 1-1-1 Noji-higashi, Kusatsu, Shiga, 525-8577, Japan; Graduate School of Gastronomy Management, Ritsumeikan University, 1-1-1 Noji-higashi, Kusatsu, Shiga, 525-8577, Japan.
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2
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Pan S, Ren X, Vos S, Brombacher A. NutriColoring: designing a doodling toolkit to support daily self-reported dietary assessment among office workers. Front Psychol 2023; 14:1265218. [PMID: 38130964 PMCID: PMC10734690 DOI: 10.3389/fpsyg.2023.1265218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Accepted: 11/16/2023] [Indexed: 12/23/2023] Open
Abstract
This study was motivated by a desire to help working-age individuals gain a better understanding of their daily nutritional intakes with a new self-reported dietary assessment method because an unhealthy eating behavior increases the risks of developing chronic diseases. In this study, we present the design and evaluation of NutriColoring, a food diary that leverages doodling on sketches to report and reflect on everyday diet in the working context. Through a 2-week field study involving 18 participants, the usefulness of NutriColoring in facilitating dietary assessment was tested by making comparisons with the typical bullet diary method. Our quantitative results showed that NutriColoring provided users with improved dietary assessment experience and intrinsic motivations, with significantly low task frustration and high enjoyment. Because of the freedom and playfulness in reporting intakes at work, the interview findings showed a high acceptance of employing NutriColoring at work. This article is concluded with a set of implications for the design and development of a Doodling toolkit to support healthy eating behaviors among office workers.
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Affiliation(s)
- Sibo Pan
- Department of Industrial Design, Eindhoven University of Technology, Eindhoven, Netherlands
| | - Xipei Ren
- School of Design and Arts, Beijing Institute of Technology, Beijing, China
| | - Steven Vos
- Department of Industrial Design, Eindhoven University of Technology, Eindhoven, Netherlands
- School of Sport Studies, Fontys University of Applied Sciences, Eindhoven, Netherlands
| | - Aarnout Brombacher
- Department of Industrial Design, Eindhoven University of Technology, Eindhoven, Netherlands
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Neumann NJ, Eichner G, Fasshauer M. Flavour, emulsifiers and colour are the most frequent markers to detect food ultra-processing in a UK food market analysis. Public Health Nutr 2023; 26:3303-3310. [PMID: 37855120 PMCID: PMC10755427 DOI: 10.1017/s1368980023002185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 07/17/2023] [Accepted: 10/09/2023] [Indexed: 10/20/2023]
Abstract
OBJECTIVE To elucidate which markers of ultra-processing (MUP) and their combinations are best suited to detect ultra-processed food (UPF). DESIGN The study was based on the 206 food and 32 beverage items of the Oxford WebQ which encompass all major foods consumed in the UK. For each Oxford WebQ question, ingredient lists of up to ten matching different commercial products (n 2146) were researched online using data from the two market leaders of groceries in the UK sorted by relevance (Tesco) and by top sellers (Sainsbury's), respectively. According to the NOVA classification, sixty-five MUP were defined, and if the ingredient list of a food product was positive for at least one MUP, it was regarded as UPF. The percentage of UPF items containing specific MUP was calculated. In addition, all combinations of two to six different MUP were assessed concerning the percentage of identified UPF items. SETTING Cross-sectional analysis. PARTICIPANTS None. RESULTS A total of 990 products contained at least one MUP and were, therefore, regarded as UPF. The most frequent MUP were flavour (578 items, 58·4 % of all UPF), emulsifiers (353 items, 35·7 % of all UPF) and colour (262 items, 26·5 % of all UPF). Combined, these three MUP detected 79·2 % of all UPF products. Detection rate increased to 88·4 % of all UPF if ingredient lists were analysed concerning three additional MUP, that is, fibre, dextrose and firming agent. CONCLUSIONS Almost 90 % of all UPF items can be detected by six MUP.
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Affiliation(s)
- Nathalie Judith Neumann
- Institute of Nutritional Science, Justus-Liebig University of Giessen, Goethestr. 55, Giessen, Hessen35390, Germany
| | - Gerrit Eichner
- Mathematical Institute, Justus-Liebig University of Giessen, Giessen, Germany
| | - Mathias Fasshauer
- Institute of Nutritional Science, Justus-Liebig University of Giessen, Goethestr. 55, Giessen, Hessen35390, Germany
- Center for Sustainable Food Systems, Justus-Liebig University of Giessen, Giessen, Germany
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Zhang T, Spence C. Orthonasal olfactory influences on consumer food behaviour. Appetite 2023; 190:107023. [PMID: 37673129 DOI: 10.1016/j.appet.2023.107023] [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: 06/15/2023] [Revised: 08/13/2023] [Accepted: 08/31/2023] [Indexed: 09/08/2023]
Abstract
It is often suggested in the popular press that food chains deliberately introduce enticing product aromas into (and in the immediate vicinity of) their premises in order to attract customers. However, despite the widespread use of odours in the field of sensory marketing, laboratory research suggests that their effectiveness in modulating people's food behaviours depends on a range of contextual factors. Given the evidence that has been published to date, only under a subset of conditions is there likely to be a measurable effect of the presence of ambient odours on people's food attitudes and choices. This narrative historical review summarizes the various ways in which food odours appear to bias people's food preferences (appetite) and food choices (food consumption and purchase). Emphasis is placed on those experimental studies that have been designed to investigate how the characteristics of the olfactory stimuli (e.g., the congruency between the olfactory cues and the foods, intensity and duration of exposure to odours, and taste properties of odours) modulate the effects of olfactory cues on food behaviour. The review also explores the moderating roles of individual differences, such as dietary restraint, Body Mass Index (BMI), genetic and cultural differences in odour sensitivity and perception. Ultimately, following a review of empirical studies on food-related olfaction, current approaches in scent marketing are discussed and a research agenda is proposed to help encourage further studies on the effective application of scents in promoting healthy foods.
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Affiliation(s)
- Tianyi Zhang
- Crossmodal Research Laboratory, University of Oxford, UK.
| | - Charles Spence
- Crossmodal Research Laboratory, University of Oxford, UK
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Rosa PJ, Madeira A, Oliveira J, Palrão T. How much is a chef's touch worth? Affective, emotional and behavioural responses to food images: A multimodal study. PLoS One 2023; 18:e0293204. [PMID: 37883424 PMCID: PMC10602275 DOI: 10.1371/journal.pone.0293204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Accepted: 10/07/2023] [Indexed: 10/28/2023] Open
Abstract
BACKGROUND Food aesthetics influences affective dimensions (valence and arousal) and subsequent emotional and behavioural responses in images presented in more traditional form, almost rustic in some cases, to the signature dishes of haute cuisine. However, the visual impact of images of haute cuisine dishes on consumers' affective and emotional responses compared to traditional dishes is still understudied. METHODS We recorded electrodermal activity, ocular movements and self-report affect of 35 volunteers while they performed a picture viewing paradigm using images of haute cuisine food, traditional food, and non-food. Additionally, the moderating role of age was examined. RESULTS Our results showed that subjects had higher feelings of pleasure and arousal toward images of food (haute cuisine and traditional dishes) compared to non-food images. However, no difference in self-report affect, physiological and behavioural responses was found between haute cuisine and traditional dishes. Interestingly, a moderating effect of age was revealed, reporting that younger participants had greater feelings of pleasure and shorter eye-to-screen distance towards traditional food than haute cuisine. CONCLUSIONS As a whole, our findings suggest that food aesthetics could at least partially affect consumers' affective and emotional responses. Interestingly, physiological responses to food pictures seemed to be relatively independent of approach/avoidance motivational states, supporting the assumption that traditional visual restaurant menus with attractive images might be insufficient for eliciting intense positive emotions. This study also contributes to advancing the understanding of the role that age plays in emotional impact when images of haute cuisine dishes are presented to consumers.
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Affiliation(s)
- Pedro J. Rosa
- HEI‐Lab: Digital Human‐Environment Interaction Labs, Lusófona University, Lisbon, Portugal
- Instituto Superior Manuel Teixeira Gomes (ISMAT), Portimão, Portugal
| | - Arlindo Madeira
- Higher School of Administration Sciences (ESCAD), IPLUSO, Lisbon, Portugal
- Centre for Tourism Research, Development and Innovation (CiTUR), Polytechnic of Leiria, Leiria, Portugal
| | - Jorge Oliveira
- HEI‐Lab: Digital Human‐Environment Interaction Labs, Lusófona University, Lisbon, Portugal
| | - Teresa Palrão
- Instituto Superior de Lisboa e Vale do Tejo/ISCE, Odivelas, Portugal
- Estoril Higher Institute for Tourism and Hotel Studies (CiTUR), Estoril, Portugal
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6
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Spence C. On the manipulation, and meaning(s), of color in food: A historical perspective. J Food Sci 2023; 88:5-20. [PMID: 36579463 DOI: 10.1111/1750-3841.16439] [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: 07/26/2022] [Revised: 12/06/2022] [Accepted: 12/07/2022] [Indexed: 12/30/2022]
Abstract
While there has long been public concern over the use of artificial/synthetic food colors, it should be remembered that food and drink products (e.g., red wine) have been purposefully colored for millennia. This narrative historical review highlights a number of reasons that food and drink have been colored, including to capture the shopper's visual attention through to signaling the likely taste/flavor. Over the course of the last century, there has, on occasion, also been interest in the playful, or sometimes even deliberately discombobulating, use of food coloring by modernist chefs and others. The coloring (or absence of color) of food and drink can, though, sometimes also take on more of a symbolic meaning, and, in a few cases, specific food colors may acquire a signature, or branded (i.e., semantic) association. That said, with food color being associated with so many different potential "meanings," it is an open question as to which meaning the consumer will associate with any given instance of color in food, and what role context may play in their decision. Laboratory-based sensory science research may not necessarily successfully capture the full range of meanings that may be associated with food color in the mind of the consumer. Nevertheless, it seems likely that food color will continue to play an important role in dictating consumer behavior in the years to come, even though the visual appearance of food is increasingly being mediated via technological means, including virtual and augmented reality.
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Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, Oxford, UK
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Spence C, Motoki K, Petit O. Factors influencing the visual deliciousness / eye-appeal of food. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104672] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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8
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What makes foods and flavours fit? Consumer perception of (un)usual product combinations. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Mazachowsky TR, McKenzie K, Busseri MA, Mahy CEV. "These pretzels are making me thirsty" so I'll have water tomorrow: A partial replication and extension of adults' induced-state episodic foresight. PLoS One 2021; 16:e0259424. [PMID: 34788318 PMCID: PMC8598010 DOI: 10.1371/journal.pone.0259424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Accepted: 10/18/2021] [Indexed: 11/23/2022] Open
Abstract
The ability to consider the future under the influence of an induced current state is known as induced-state episodic foresight. One study to date has examined adults’ induced episodic foresight and found that adults’ (like children’s) preferences for the future are related to their current state such that they predicted wanting water (vs. pretzels) in the future when experiencing a current state of thirst [1]. We attempted to replicate these findings in adults. In Study 1, adults (N = 198) in a laboratory selected pretzels for tomorrow at the same rate (around 20%) in an experimental condition (thirst induced) and a control condition (thirst not induced). In a lecture, 32% of adults preferred pretzels for tomorrow without thirst induction (Study 2, N = 63). Partially replicating Kramer et al. [1], we found that a minority of adults preferred pretzels (vs. water) when experiencing a current state of thirst. However, in contrast to their findings, our results showed that when thirst was not induced, a minority of adults also preferred pretzels for tomorrow. Thus, adults’ future preference was similar regardless of thirst induction. We also tested thirst as a mechanism for adults’ preference for the future and found that across conditions adults’ thirst predicted their choice of water (vs. pretzels) for the future. In sum, our results partially replicated Kramer et al. [1] by showing the current state, regardless of thirst induction, predicts adults’ choices for the future.
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Affiliation(s)
| | | | | | - Caitlin E. V. Mahy
- Department of Psychology, Brock University, St. Catharines, Canada
- * E-mail:
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10
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Cifci H, Gok I, Atsiz O, Cifci I. Insights into the Art of Plating in Gastronomy: A Content Analysis of Master Chefs’ Perspectives. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1929634] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Hatice Cifci
- Department of Gastronomy, Institute of Social Sciences, Okan University, Istanbul, Turkey
| | - Ilkay Gok
- Faculty of Applied Sciences Department of Gastronomy, Okan University, Istanbul, Turkey
| | - Ozan Atsiz
- Tourism Management, Yozgat Bozok University, Azizli, Yozgat, Turkey
| | - Ibrahim Cifci
- Department of Tourism Management, Faculty of Economics, Istanbul University, Istanbul, Turkey
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König LM, Koller JE, Villinger K, Wahl DR, Ziesemer K, Schupp HT, Renner B. Investigating the Relationship between Perceived Meal Colour Variety and Food Intake across Meal Types in a Smartphone-Based Ecological Momentary Assessment. Nutrients 2021; 13:nu13030755. [PMID: 33652759 PMCID: PMC7996926 DOI: 10.3390/nu13030755] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 02/17/2021] [Accepted: 02/23/2021] [Indexed: 12/26/2022] Open
Abstract
Although most people are aware of the health benefits of consuming sufficient amounts of fruit and vegetables, many do not adhere to current dietary recommendations. Recent studies have suggested meal colour variety as an intuitive cue for healthy and enjoyable lunch meal choices. The present study extends this research by testing the “colourful = healthy” association across meal types. Using smartphone-based Ecological Momentary Assessment, 110 participants recorded 2818 eating occasions over a period of eight days. For each eating occasion, a picture, a short written description of the meal, the meal type (breakfast, lunch, afternoon tea, dinner, snack) and the perceived meal colour variety were recorded. Foods were classified into seven food groups based on the pictures and descriptions. Data were analysed using multilevel modelling. For all meal types except afternoon tea which did not include vegetables, perceived that meal colour variety was positively related to vegetable consumption (bs ≥ 0.001, ts ≥ 3.27, ps ≤ 0.002, quasi-R2s ≥ 0.06). Moreover, perceived meal colour variety was negatively associated with sweets consumption for breakfast, dinner and snacks (bs ≤ −0.001, ts ≤ −2.82, ps ≤ 0.006, quasi-R2s ≥ 0.01). The “colourful = healthy” association can be generalized across meal types and thus may be a promising strategy to promote a healthier diet.
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Affiliation(s)
- Laura M. König
- Department of Psychology, University of Konstanz, P.O. Box 47, 78457 Konstanz, Germany; (J.E.K.); (K.V.); (D.R.W.); (K.Z.); (H.T.S.); (B.R.)
- Faculty of Life Sciences: Food, Nutrition and Health, Campus Kulmbach, University of Bayreuth, 95326 Kulmbach, Germany
- Correspondence: ; Tel.: +49-7531-88-5317
| | - Julia E. Koller
- Department of Psychology, University of Konstanz, P.O. Box 47, 78457 Konstanz, Germany; (J.E.K.); (K.V.); (D.R.W.); (K.Z.); (H.T.S.); (B.R.)
| | - Karoline Villinger
- Department of Psychology, University of Konstanz, P.O. Box 47, 78457 Konstanz, Germany; (J.E.K.); (K.V.); (D.R.W.); (K.Z.); (H.T.S.); (B.R.)
| | - Deborah R. Wahl
- Department of Psychology, University of Konstanz, P.O. Box 47, 78457 Konstanz, Germany; (J.E.K.); (K.V.); (D.R.W.); (K.Z.); (H.T.S.); (B.R.)
| | - Katrin Ziesemer
- Department of Psychology, University of Konstanz, P.O. Box 47, 78457 Konstanz, Germany; (J.E.K.); (K.V.); (D.R.W.); (K.Z.); (H.T.S.); (B.R.)
| | - Harald T. Schupp
- Department of Psychology, University of Konstanz, P.O. Box 47, 78457 Konstanz, Germany; (J.E.K.); (K.V.); (D.R.W.); (K.Z.); (H.T.S.); (B.R.)
- Centre for the Advanced Study of Collective Behaviour, University of Konstanz, 78464 Konstanz, Germany
| | - Britta Renner
- Department of Psychology, University of Konstanz, P.O. Box 47, 78457 Konstanz, Germany; (J.E.K.); (K.V.); (D.R.W.); (K.Z.); (H.T.S.); (B.R.)
- Centre for the Advanced Study of Collective Behaviour, University of Konstanz, 78464 Konstanz, Germany
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12
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Wendin K, Biörklund-Helgesson M, Andersson-Stefanovic K, Lareke A, Böök O, Skjöldebrand C. Liking, preference and practical implications of protein and energy enriched in-between-meals designed for elderly people. Food Nutr Res 2021; 65:5635. [PMID: 33776617 PMCID: PMC7955517 DOI: 10.29219/fnr.v65.5635] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 01/10/2021] [Accepted: 01/15/2021] [Indexed: 12/18/2022] Open
Abstract
Background An adequate dietary intake, especially of protein and energy, is important for maintaining health among elderly people, especially those in care homes. One strategy to ensure nutritional intake is to customise attractive products through enrichment to match the needs of elderly people in care homes. Objective To evaluate liking and practical aspects of protein and energy enriched in-between meals designed for elderly people in care homes through the use of quantitative and qualitative assessments. Design A broad range of energy and protein enriched in-between meals, including both savoury and sweet products, were included. The products were evaluated by a consumer test and a focus group discussion with elderly respondents. The products were also evaluated by a second focus group discussion with care staff. Results The most liked products were ice cream and cheesecake. All products achieved high scores for appearance, taste/flavour and texture. No product included in the study was extremely disliked. However, the least liked product was tomato soup, which scored above the middle of the scale except for texture. It was clear from the focus group discussions that a colourful appearance, small portion size and texture were of primary importance. The temperature had an impact on liking and swallowability. Discussion Most products were perceived by the elderly participants as appealing and tasting good, and possible to include in a daily diet. It was clear that the colours of the foods were of primary importance. In line with other studies, it was found that highly liked in-between meals were frozen, cold and sweet. These products were also easy to swallow. Conclusions It is possible to produce highly liked energy and protein enriched in-between meal products designed for elderly people. The temperature had a great impact on the liking of texture, taste and flavour. In-between meals should preferably be colourful and have a small portion size.
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Affiliation(s)
- Karin Wendin
- Department of Food and Meal Science, Kristianstad University, Kristianstad, Sweden.,Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
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Jeesan SA, Seo HS. Color-Induced Aroma Illusion: Color Cues Can Modulate Consumer Perception, Acceptance, and Emotional Responses toward Cooked Rice. Foods 2020; 9:foods9121845. [PMID: 33322375 PMCID: PMC7764609 DOI: 10.3390/foods9121845] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 12/06/2020] [Accepted: 12/09/2020] [Indexed: 11/18/2022] Open
Abstract
Since rice is often cooked in many countries with different types of ingredients or seasonings, the surface colors of traditional rice meal items vary across cultural backgrounds. This study aimed to determine whether consumer perception, acceptance, willingness to eat, and emotional responses toward cooked rice samples could differ with their surface color cues. Milled rice was cooked with one of three food colorants: yellow, orange, and green, with milled (white) and un-milled (brown) rice cooked without colorants used as respective test and filler samples. Using a check-all-that-apply method, 98 rice consumers checked all aroma attributes they perceived by sniffing each of the four cooked-rice samples (white, yellow, orange, and green). They also rated the four samples with respect to attribute intensity, liking, emotional responses, and willingness to eat. The results showed that participants associated colored rice with specific ingredient-related aroma attributes (e.g., green color elicited sweet peas or spinach aromas). Color cues also affected ratings of attribute intensity, liking, willingness to eat, and emotional responses to cooked rice samples. In conclusion, this study provides empirical evidence that in the context of cooked rice consumption, color cues can elicit associated aromas and modulate consumer perception, acceptance, and evoked emotions to cooked rice.
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Ribeiro MN, Carvalho IA, Sousa MMM, Coelho LM, Rezende DC, Pinheiro ACM. Visual expectation of craft beers in different glass shapes. J SENS STUD 2020. [DOI: 10.1111/joss.12618] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Michele N. Ribeiro
- Department of Food Science Universidade Federal de Lavras, Campus Universitário Lavras Brazil
| | - Iago A. Carvalho
- Institute of Computing Universidade Estadual de Campinas Campinas Brazil
| | - Maísa M. M. Sousa
- Department of Food Science Universidade Federal de Lavras, Campus Universitário Lavras Brazil
| | - Laura M. Coelho
- Department of Food Science Universidade Federal de Lavras, Campus Universitário Lavras Brazil
| | - Daniel C. Rezende
- Department of Administration and Economics Universidade Federal de Lavras, Campus Universitário Lavras Brazil
| | - Ana C. M. Pinheiro
- Department of Food Science Universidade Federal de Lavras, Campus Universitário Lavras Brazil
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15
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Hansen KV. Loneliness among Elderly People: Can Food and Meals Change this Situation? JOURNAL OF POPULATION AGEING 2020. [DOI: 10.1007/s12062-020-09298-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AbstractIn a relationship, it is natural that one person lives longer than the other, leading to many challenges, including the possibility of loneliness. This article focuses on how food and meals can help reduce loneliness among the elderly. There are many reasons for loneliness or emptiness, including being a widow or a widower, illness, and poverty. As the number of elderly people is greatly increasing in all welfare states, meals are an important function that should be maintained throughout life. This study used CurroCus® group interviews, or fast focus groups. Nine CurroCus® groups were conducted, lasting for 37–56 min (average = 45 min). Altogether, 76 persons participated, ranging in age from 60 to 87 years; participants were predominantly female (> 80%). The collected empirical data were recorded, transcribed, and entered into NVivo 11.0. Interviews were analysed using a grounded theory approach. The main findings of this article fall into two main categories: togetherness and life action. Based on the interpretation of respondents’ answers, elderly people make both conscious and unconscious choices that help reduce loneliness. They also gather around food and meals to experience more togetherness. In future research, loneliness strategies carried out unknowingly should be investigated more closely. In addition, elderly participants should self-report on meal activities throughout the day.
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Sadeghi Z, Shariatifar N, Khaniki GJ, Nabizadeh R, Khaneghah AM. Determination and Evaluation of Natural and Synthetic Dyes in Traditional Rock Candies (Nabat) Distributed in Tehran. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401315666190717122120] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
The color of food products is one of the most important factors proposed by
the consumer. Therefore, incorporation of coloring agents into food dates back to ancient times.
Nowadays, various types of synthetic dyes are produced and widely used as part of formulations of
food products to increase customer’s interest As the safety of this material is questionable, many of
them are banned, or the level of their use is limited by the authorities. Among them, saffron is the only
food color permitted for use in Nabat as a traditional rock candy which is mostly consumed in
Iran. Therefore, the current investigation was aimed to determine the levels of artificial colors in
traditional hard candy (Nabat) manufactured by organized and unorganized sectors distributed in
Tehran.
Methods:
In this regard, 137 samples, (68 samples from unorganized sector and 69 samples from the
organized sector), were collected in summer 2016. Analysis of samples was done according to the
Iranian national standard through thin layer chromatography method. Also, the High-performance
thin layer chromatography was used for reanalyzing five samples.
Results:
Findings showed that 64.7% of unorganized rock candy contained artificial food colors that
26.53% of these dyes are banned. About 5.8% of samples from the organized sector contained synthetic
dyes that 25% of them are forbidden. The most commonly used color in both groups was defined
as quinoline yellow.
Conclusion:
The high percentage of synthetic food color usage in unorganized sectors urges the necessity
to control them, especially the incorporation of synthetic food dyes in Nabat. Therefore, the
training providers and consumers and the monitoring of the production, have encouraged the manufacturers
to develop and deploy health professionals and health license.
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Affiliation(s)
- Zahra Sadeghi
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Nabi Shariatifar
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Gholamreza J. Khaniki
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Ramin Nabizadeh
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Amin M. Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Caixa Postal: 6121.CEP: 13083-862, Campinas, São Paulo, Brazil
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17
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Qi Y, Zhao H, Wang C, Wan X. Transfer of repeated exposure cost via color–flavor associations. J SENS STUD 2020. [DOI: 10.1111/joss.12578] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Yuxuan Qi
- Department of PsychologyTsinghua University Beijing China
| | - Hui Zhao
- Department of PsychologyTsinghua University Beijing China
| | - Chujun Wang
- Department of PsychologyTsinghua University Beijing China
| | - Xiaoang Wan
- Department of PsychologyTsinghua University Beijing China
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18
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Knowles D, Brown K, Aldrovandi S. Exploring the roles of physical effort and visual salience within the proximity effect. Appetite 2020; 145:104489. [DOI: 10.1016/j.appet.2019.104489] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 10/10/2019] [Accepted: 10/10/2019] [Indexed: 12/30/2022]
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19
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Naseer S, Afzal M, Nisa A, Hussain S, Ahmad M, Parveen S, Anjum F, Riaz M. Extraction of brown dye from Eucalyptusbark and its applications in food storage. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2019.1569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- S. Naseer
- Department of Chemistry, Lahore Garrison University, DHA Phase VI, Lahore, Pakistan
| | - M.S. Afzal
- Department of Life Sciences, School of Science, University of Management and Technology, Lahore 54770, Pakistan
| | - A. Nisa
- Pakistan Council of Scientific and Industrial Research Laboratories Complex, Ferozepur Road, Lahore 54600, Pakistan
| | - S. Hussain
- Department of Chemistry, Lahore Garrison University, DHA Phase VI, Lahore, Pakistan
| | - M.A. Ahmad
- Department of Chemistry, Lahore Garrison University, DHA Phase VI, Lahore, Pakistan
| | - S. Parveen
- Department of Chemistry, Lahore Garrison University, DHA Phase VI, Lahore, Pakistan
| | - F. Anjum
- Department of Chemistry, Govt College University Faisalabad, Pakistan
| | - M. Riaz
- Department of Chemistry, University of Sargodha, Sargodha 40100, Pakistan
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20
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Zhang W, Chen Z, Huang J, Wan X. The influence of placing orientation on searching for food in a virtual restaurant. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.103728] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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21
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Haasova S, Florack A. Sugar labeling: How numerical information of sugar content influences healthiness and tastiness expectations. PLoS One 2019; 14:e0223510. [PMID: 31682613 PMCID: PMC6827896 DOI: 10.1371/journal.pone.0223510] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Accepted: 09/23/2019] [Indexed: 01/12/2023] Open
Abstract
Overconsumption of highly sugary foods contributes to increases in obesity and diabetes in our population, and initiatives are issued worldwide to reduce sugar content in food products. However, it is unclear how the presentation of reduced sugar content on food packages affects taste expectations of consumers. Based on the learned knowledge about negative health effects of sugar and the common belief that unhealthy food tastes better than healthy food, consumers might conclude that lower sugar levels are associated with higher healthiness and lower tastiness. Addressing this concern, we examined how quantitative information about sugar content without any verbal description influences consumers’ health and taste expectations of dairy desserts. We asked participants to indicate the expected healthiness and tastiness of randomly sampled dairy desserts, while varying systematically the quantitative sugar information provided in a label presented with the desserts (numerical sugar level in grams per 100 grams of product: low vs. original vs. high). We assumed that quantitative sugar content is not equally associated with healthiness and tastiness of products and that numerical information about sugar content informs health more than taste expectations. Therefore, we predicted that consumers expect higher healthiness, but not to the same degree lower tastiness for products with reduced sugar contented compared to products with higher sugar content. The results of the present study are in line with this hypothesis. We found that consumers expected desserts with less sugar to be healthier than desserts with higher levels of sugar. The experimentally varied sugar levels did not affect the tastiness expectations. Notably, consumers did not follow the unhealthy = tasty intuition and did not devaluate the tastiness of desserts because of heightened healthiness expectations. Our findings suggest that sole numerical information about sugar content—an important nutritional value—is more diagnostic in the construction of healthiness rather than tastiness expectations of food products.
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Affiliation(s)
- Simona Haasova
- Department of Psychology, University of Vienna, Vienna, Austria
- * E-mail:
| | - Arnd Florack
- Department of Psychology, University of Vienna, Vienna, Austria
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22
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23
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König LM, Renner B. Boosting healthy food choices by meal colour variety: results from two experiments and a just-in-time Ecological Momentary Intervention. BMC Public Health 2019; 19:975. [PMID: 31331299 PMCID: PMC6647103 DOI: 10.1186/s12889-019-7306-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Accepted: 07/10/2019] [Indexed: 01/24/2023] Open
Abstract
Background Dietary guidelines typically specify rather complex goals and indicators for healthy food choices, such as nutrient and energy content patterns. However, translating these complex goals into practice in real life is often a major obstacle for many people. The present studies propose an intervention strategy for boosting healthy food choices by prompting consumers at a meaningful moment with a simple behavioural trigger, that is to eat a colourful lunch. Effectivity and feasibility of this intervention strategy were tested in two laboratory experiments and one real-life, smartphone-based Ecological Momentary Intervention. Methods In Studies 1 and 2, 83 / 42 participants self-served four meals (colourful, typical, healthy, and low-calorie) / three meals (colourful, typical, and varied) from a Fake Food Buffet. In Study 3, 80 participants recorded images of 1,210 lunch meals over a period of 3 weeks using mobile visual food recording. In the second week, participants additionally received a daily smartphone prompt to eat a colourful lunch. In all studies, participants were asked to rate the prompts’ feasibility. Results Prompting participants to eat a colourful meal increased the proportion of healthy foods consumed compared to typical meals in all three studies. In Studies 1 and 2, colourful meals contained more fruit and vegetables, while in Study 3 the prompt increased vegetable consumption. Furthermore, participants evaluated colourful meals to be the tastiest (Study 1) and most pleasant, and reported that the prompt was easy to follow and act upon. Conclusions Results suggest that prompting individuals to eat colourful meals is a promising strategy to facilitate healthy food choices in daily life. Trial registration German Clinical Trials Register, DRKS00017552 (Study 3; retrospectively registered on 24th June 2019). Electronic supplementary material The online version of this article (10.1186/s12889-019-7306-z) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Laura M König
- Department of Psychology, University of Konstanz, P.O. Box 47, 78457, Konstanz, Germany.
| | - Britta Renner
- Department of Psychology, University of Konstanz, P.O. Box 47, 78457, Konstanz, Germany
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25
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Toet A, Kaneko D, de Kruijf I, Ushiama S, van Schaik MG, Brouwer AM, Kallen V, van Erp JBF. CROCUFID: A Cross-Cultural Food Image Database for Research on Food Elicited Affective Responses. Front Psychol 2019; 10:58. [PMID: 30740078 PMCID: PMC6355693 DOI: 10.3389/fpsyg.2019.00058] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Accepted: 01/09/2019] [Indexed: 11/13/2022] Open
Abstract
We present CROCUFID: a CROss-CUltural Food Image Database that currently contains 840 images, including 479 food images with detailed metadata and 165 images of non-food items. The database includes images of sweet, savory, natural, and processed food from Western and Asian cuisines. To create sufficient variability in valence and arousal we included images of food with different degrees of appetitiveness (fresh, unfamiliar, molded or rotten, spoiled, and partly consumed). We used a standardized photographing protocol, resulting in high resolution images depicting all food items on a standard background (a white plate), seen from a fixed viewing (45°) angle. CROCUFID is freely available under the CC-By Attribution 4.0 International license and hosted on the OSF repository. The advantages of the CROCUFID database over other databases are its (1) free availability, (2) full coverage of the valence - arousal space, (3) use of standardized recording methods, (4) inclusion of multiple cuisines and unfamiliar foods, (5) availability of normative and demographic data, (6) high image quality and (7) capability to support future (e.g., virtual and augmented reality) applications. Individuals from the United Kingdom (N = 266), North-America (N = 275), and Japan (N = 264) provided normative ratings of valence, arousal, perceived healthiness, and desire-to-eat using visual analog scales (VAS). In addition, for each image we computed 17 characteristics that are known to influence affective observer responses (e.g., texture, regularity, complexity, and colorfulness). Significant differences between groups and significant correlations between image characteristics and normative ratings were in accordance with previous research, indicating the validity of CROCUFID. We expect that CROCUFID will facilitate comparability across studies and advance experimental research on the determinants of food-elicited emotions. We plan to extend CROCUFID in the future with images of food from a wide range of different cuisines and with non-food images (for applications in for instance neuro-physiological studies). We invite researchers from all parts of the world to contribute to this effort by creating similar image sets that can be linked to this collection, so that CROCUFID will grow into a truly multicultural food database.
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Affiliation(s)
- Alexander Toet
- Perceptual and Cognitive Systems, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
| | - Daisuke Kaneko
- Kikkoman Europe R&D Laboratory B.V., Wageningen, Netherlands
- Microbiology & Systems Biology, Netherlands Organisation for Applied Scientific Research (TNO), Zeist, Netherlands
| | - Inge de Kruijf
- Perceptual and Cognitive Systems, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
| | - Shota Ushiama
- Kikkoman Europe R&D Laboratory B.V., Wageningen, Netherlands
- Department of Research & Development Division, Kikkoman Corporation, Noda, Japan
| | - Martin G. van Schaik
- Perceptual and Cognitive Systems, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
| | - Anne-Marie Brouwer
- Perceptual and Cognitive Systems, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
| | - Victor Kallen
- Microbiology & Systems Biology, Netherlands Organisation for Applied Scientific Research (TNO), Zeist, Netherlands
| | - Jan B. F. van Erp
- Perceptual and Cognitive Systems, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
- Research Group Human Media Interaction, University of Twente, Enschede, Netherlands
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26
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Carstairs SA, Caton SJ, Blundell-Birtill P, Rolls BJ, Hetherington MM, Cecil JE. Can Reduced Intake Associated with Downsizing a High Energy Dense Meal Item be Offset by Increased Vegetable Variety in 3⁻5-year-old Children? Nutrients 2018; 10:E1879. [PMID: 30513873 PMCID: PMC6315468 DOI: 10.3390/nu10121879] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2018] [Revised: 11/15/2018] [Accepted: 11/23/2018] [Indexed: 12/16/2022] Open
Abstract
Large portions of energy dense foods promote overconsumption but offering small portions might lead to compensatory intake of other foods. Offering a variety of vegetables could help promote vegetable intake and offset the effect of reducing the portion size (PS) of a high energy dense (HED) food. Therefore, we tested the effect on intake of reducing the PS of a HED unit lunch item while varying the variety of the accompanying low energy dense (LED) vegetables. In a within-subjects design, 43 3⁻5-year-old pre-schoolers were served a lunch meal in their nursery on 8 occasions. Children were served a standard (100%) or downsized (60%) portion of a HED sandwich with a side of LED vegetables offered as a single (carrot, cherry tomato, cucumber) or variety (all 3 types) item. Reducing the PS of a HED sandwich reduced sandwich (g) (p < 0.001) and total meal intake (kcal) consumption (p = 0.001) without an increased intake of other foods in the meal (LED vegetables (p = 0.169); dessert (p = 0.835)). Offering a variety of vegetables, compared with a single vegetable, increased vegetable intake (g) (p = 0.003) across PS conditions. Downsizing and variety were effective strategies individually for altering pre-schoolers' intakes of HED and LED meal items, however, using variety to offset HED downsizing was not supported in the present study.
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Affiliation(s)
- Sharon A Carstairs
- Population and Behavioral Sciences, School of Medicine, University of St Andrews, St Andrews KY16 9TF, UK.
| | - Samantha J Caton
- School of Health and Related Research (ScHARR), University of Sheffield, Sheffield S1 4DA, UK.
| | | | - Barbara J Rolls
- Department of Nutritional Sciences, College of Health and Human Development, Pennsylvania State University, University Park, PA 16802, USA.
| | | | - Joanne E Cecil
- Population and Behavioral Sciences, School of Medicine, University of St Andrews, St Andrews KY16 9TF, UK.
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27
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Hung Y, Verbeke W. Sensory attributes shaping consumers’ willingness-to-pay for newly developed processed meat products with natural compounds and a reduced level of nitrite. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.02.017] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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28
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Spence C. Complexity on the Menu and in the Meal. Foods 2018; 7:foods7100158. [PMID: 30261689 PMCID: PMC6209977 DOI: 10.3390/foods7100158] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Revised: 09/24/2018] [Accepted: 09/25/2018] [Indexed: 12/26/2022] Open
Abstract
Complexity is generally perceived to be a desirable attribute as far as the design/delivery of food and beverage experiences is concerned. However, that said, there are many different kinds of complexity, or at least people use the term when talking about quite different things, and not all of them are relevant to the design of food and drink experiences nor are they all necessarily perceptible within the tasting experience (either in the moment or over time). Consequently, the consumer often needs to infer the complexity of a tasting experience that is unlikely to be perceptible (in its entirety) in the moment. This paper outlines a number of different routes by which the chef, mixologist, and/or blender can both design and signal the complexity in the tasting experience.
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Affiliation(s)
- Charles Spence
- Department of Experimental Psychology, New Radcliffe House, University of Oxford, Oxford OX2 6BW, UK.
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29
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30
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On the multiple effects of packaging colour on consumer behaviour and product experience in the ‘food and beverage’ and ‘home and personal care’ categories. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.03.008] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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31
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Vadiveloo M, Principato L, Morwitz V, Mattei J. Sensory variety in shape and color influences fruit and vegetable intake, liking, and purchase intentions in some subsets of adults: a randomized pilot experiment. Food Qual Prefer 2018; 71:301-310. [PMID: 31105386 DOI: 10.1016/j.foodqual.2018.08.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
Dietary variety increases food intake, but it is unclear if sensory differences elicit increases in eating-related behaviors. Using a 4×3 between-subject pilot experiment, we examined if increasing sensory variety (control, color, shape, both color and shape) and priming individuals to notice differences or similarities in the foods (positive, neutral, negative) influenced ad libitum proximal intake, liking, and willingness to purchase pears and peppers among 164 Greater Boston adults >18y/o. MANOVA was used to examine associations between sensory variety (independent variable) and six dependent measures. We tested for interactions between sensory variety condition and individual-level factors that may influence food intake. There was no main effect of sensory variety condition for any dependent measure. However, interactions between sensory variety condition and age, overweight status, and prime were detected. Adults with overweight (vs. adults of normal weight) ate more pear with color variety (7.2 vs. 4.4 oz, p=0.01). Pear intake was also higher among adults with overweight in the color variety (7.2 oz) vs. combination variety (4.4 oz) condition. Adults ≥36y/o ate more peppers (3.5 oz) in the color variety condition versus other conditions (2.1-2.2 oz, p=0.04). Participants primed to notice differences were more willing to purchase pears in the color variety (5.0 ± 0.5) versus control (3.7 ± 0.5) condition. Color variety may modestly increase proximal intake, liking, and purchase intentions for fruits and vegetables in some subsets of adults. Our preliminary findings encourage more research to determine if color variety can be used to improve diet quality of targeted populations.
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Affiliation(s)
- Maya Vadiveloo
- Harvard T.H. Chan School of Public Health, Department of Nutrition, 665 Huntington Ave, Bldg 2, Boston, MA 02115, USA
| | - Ludovica Principato
- Rome Tre University, Department of Business Studies, Via Silvio D'Amico, 77, 00145 Rome, Italy
| | - Vicki Morwitz
- New York University, Stern School of Business, 40 West 4th Street, Room 807, New York, NY 10012, USA
| | - Josiemer Mattei
- Harvard T.H. Chan School of Public Health, Department of Nutrition, 665 Huntington Ave, Bldg 2, Boston, MA 02115, USA
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32
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Zhao H, An J, Spence C, Wan X. Influence of the color and size of the plate on the subjective ratings of, taste expectations concerning, and willingness-to-pay for, Asian noodles. J SENS STUD 2018. [DOI: 10.1111/joss.12443] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hui Zhao
- Department of Psychology, School of Social Sciences; Tsinghua University; Beijing China
| | - Jun An
- Department of Psychology, School of Social Sciences; Tsinghua University; Beijing China
| | - Charles Spence
- Crossmodal Research Laboratory, Department of Experimental Psychology; University of Oxford; Oxford United Kingdom
| | - Xiaoang Wan
- Department of Psychology, School of Social Sciences; Tsinghua University; Beijing China
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Akyol A, Ayaz A, Inan-Eroglu E, Cetin C, Samur G. Impact of three different plate colours on short-term satiety and energy intake: a randomized controlled trial. Nutr J 2018; 17:46. [PMID: 29679981 PMCID: PMC5911375 DOI: 10.1186/s12937-018-0350-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Accepted: 04/03/2018] [Indexed: 12/30/2022] Open
Abstract
Background Plate colour was previously shown to alter the amount of food consumption due to its environmental effect on food intake. However, different studies have indicated that the effect of plate colour cannot be generalized. In light of this finding, the main objective of this study was to determine whether food consumption during an open buffet meal was different when using same-sized white, red or black plates. Methods This study was a crossover study conducted with 54 female participants aged 18–30 years with normal BMIs. On experimental days, participants ate a standard breakfast and were then randomly assigned to eat ad libitum lunch (pasta with tomato sauce and soft drinks) using white, red or black plates. Visual analogue scale (VAS) scores on satiety outcomes were measured for all meals. Energy and macronutrient intake during lunch was recorded. Results The results showed that plate colour exerted a significant effect on food intake during the test days (p = 0.021). The average total energy intake with red (1102.16 ± 47.12 kcal, p = 0.05) and black plates (1113.19 ± 47.12 kcal, p = 0.034) was significantly increased when compared to that with white plates (945.72 ± 47.12 kcal). There were no differences between red and black plates (p = 0.985). Overall, mean VAS scores did not indicate a significant difference between the groups. Conclusions Plate colour may be a crucial determinant of energy intake.
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Affiliation(s)
- Asli Akyol
- Department of Nutrition and Dietetics, Hacettepe University, Sihhiye, 06100, Ankara, Turkey.
| | - Aylin Ayaz
- Department of Nutrition and Dietetics, Hacettepe University, Sihhiye, 06100, Ankara, Turkey
| | - Elif Inan-Eroglu
- Department of Nutrition and Dietetics, Hacettepe University, Sihhiye, 06100, Ankara, Turkey
| | - Cansu Cetin
- Department of Nutrition and Dietetics, Hacettepe University, Sihhiye, 06100, Ankara, Turkey
| | - Gulhan Samur
- Department of Nutrition and Dietetics, Hacettepe University, Sihhiye, 06100, Ankara, Turkey
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34
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König LM, Renner B. Colourful = healthy? Exploring meal colour variety and its relation to food consumption. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.10.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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35
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Simmonds G, Spence C. Thinking inside the box: How seeing products on, or through, the packaging influences consumer perceptions and purchase behaviour. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.11.010] [Citation(s) in RCA: 80] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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36
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Endo H, Ino S, Fujisaki W. Texture-dependent effects of pseudo-chewing sound on perceived food texture and evoked feelings in response to nursing care foods. Appetite 2017; 116:493-501. [PMID: 28572067 DOI: 10.1016/j.appet.2017.05.051] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2017] [Revised: 05/09/2017] [Accepted: 05/27/2017] [Indexed: 11/30/2022]
Abstract
Because chewing sounds influence perceived food textures, unpleasant textures of texture-modified diets might be improved by chewing sound modulation. Additionally, since inhomogeneous food properties increase perceived sensory intensity, the effects of chewing sound modulation might depend on inhomogeneity. This study examined the influences of texture inhomogeneity on the effects of chewing sound modulation. Three kinds of nursing care foods in two food process types (minced-/puréed-like foods for inhomogeneous/homogeneous texture respectively) were used as sample foods. A pseudo-chewing sound presentation system, using electromyogram signals, was used to modulate chewing sounds. Thirty healthy elderly participants participated in the experiment. In two conditions with and without the pseudo-chewing sound, participants rated the taste, texture, and evoked feelings in response to sample foods. The results showed that inhomogeneity strongly influenced the perception of food texture. Regarding the effects of the pseudo-chewing sound, taste was less influenced, the perceived food texture tended to change in the minced-like foods, and evoked feelings changed in both food process types. Though there were some food-dependent differences in the effects of the pseudo-chewing sound, the presentation of the pseudo-chewing sounds was more effective in foods with an inhomogeneous texture. In addition, it was shown that the pseudo-chewing sound might have positively influenced feelings.
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Affiliation(s)
- Hiroshi Endo
- Human Informatics Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Japan.
| | - Shuichi Ino
- Human Informatics Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Japan
| | - Waka Fujisaki
- Human Informatics Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Japan
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37
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The Sequential Binge, a New Therapeutic Approach for Binge Eating: A Pilot Study. PLoS One 2016; 11:e0165696. [PMID: 27832121 PMCID: PMC5104394 DOI: 10.1371/journal.pone.0165696] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2015] [Accepted: 10/17/2016] [Indexed: 12/14/2022] Open
Abstract
Background and Objectives A sizeable proportion of patients experiencing binge eating do not respond to cognitive behavioral therapy (CBT). We present the sequential binge (SB), a new behavioral intervention that complements CBT, and preliminary results of its effects. SB breaks up the binge into repeated identical sequences of eating separated by incremental pauses. This pattern of ingestion aims at facilitating boredom toward the ingested foods and at turning cognitive control away from binge food restriction. SB is hypothesized to reduce food intake during the binge and the number of daily binges. Methods Prospective pilot study. Fifteen binging patients with previous unsuccessful intensive CBT were given SB as an adjunct to their treatment and were followed up for 16 weeks from admission. All patients were reassessed 47 weeks on average after discharge. Results SB was associated with a 44% relative reduction in the planned food intake (p<0.001), a longer consecutive binge refractory period compared to regular binges (median: 48 hours versus 4 hours, p = 0.002) and an average relative reduction by 26% of binge number the day after each SB (p = 0.004). 47% of patients reached binge abstinence for four consecutive weeks 16 weeks after the first SB. Conclusion This case series shows promising evidence for the use of SB in patients with refractory binge eating. Further evaluation in a prospective randomized controlled trial would be justified.
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Kraus AA, Piqueras-Fiszman B. Sandwich or sweets? An assessment of two novel implicit association tasks to capture dynamic motivational tendencies and stable evaluations towards foods. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.11.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Wan X, Woods AT, Salgado-Montejo A, Velasco C, Spence C. Assessing the expectations associated with pharmaceutical pill colour and shape. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.06.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Reutner L, Genschow O, Wänke M. The adaptive eater: Perceived healthiness moderates the effect of the color red on consumption. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.04.016] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Yi SS. Effects of exercise on brain functions in diabetic animal models. World J Diabetes 2015; 6:583-597. [PMID: 25987956 PMCID: PMC4434079 DOI: 10.4239/wjd.v6.i4.583] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/31/2014] [Revised: 01/16/2015] [Accepted: 02/09/2015] [Indexed: 02/05/2023] Open
Abstract
Human life span has dramatically increased over several decades, and the quality of life has been considered to be equally important. However, diabetes mellitus (DM) characterized by problems related to insulin secretion and recognition has become a serious health problem in recent years that threatens human health by causing decline in brain functions and finally leading to neurodegenerative diseases. Exercise is recognized as an effective therapy for DM without medication administration. Exercise studies using experimental animals are a suitable option to overcome this drawback, and animal studies have improved continuously according to the needs of the experimenters. Since brain health is the most significant factor in human life, it is very important to assess brain functions according to the different exercise conditions using experimental animal models. Generally, there are two types of DM; insulin-dependent type 1 DM and an insulin-independent type 2 DM (T2DM); however, the author will mostly discuss brain functions in T2DM animal models in this review. Additionally, many physiopathologic alterations are caused in the brain by DM such as increased adiposity, inflammation, hormonal dysregulation, uncontrolled hyperphagia, insulin and leptin resistance, and dysregulation of neurotransmitters and declined neurogenesis in the hippocampus and we describe how exercise corrects these alterations in animal models. The results of changes in the brain environment differ according to voluntary, involuntary running exercises and resistance exercise, and gender in the animal studies. These factors have been mentioned in this review, and this review will be a good reference for studying how exercise can be used with therapy for treating DM.
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Zhou X, Wan X, Mu B, Du D, Spence C. Crossmodal associations and subjective ratings of Asian noodles and the impact of the receptacle. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2014.11.013] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2014.09.013] [Citation(s) in RCA: 429] [Impact Index Per Article: 47.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Wan X, Woods AT, Seoul KH, Butcher N, Spence C. When the shape of the glass influences the flavour associated with a coloured beverage: Evidence from consumers in three countries. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2014.07.004] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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