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Fogolari N, Oliveira RCD, Bernardo GL, Uggioni PL, Geraldo APG, Proença RPDC, Fernandes AC. Influence of qualitative menu labeling on diners' food choices: A controlled quasi-experiment in self-service buffet restaurants. Appetite 2024; 203:107698. [PMID: 39368782 DOI: 10.1016/j.appet.2024.107698] [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: 12/14/2023] [Revised: 09/01/2024] [Accepted: 09/30/2024] [Indexed: 10/07/2024]
Abstract
Menu labeling is a strategy to promote healthier food choices in restaurants. This study aimed to analyze the influence of a qualitative menu labeling on the healthfulness of diners' food choices in self-service buffet restaurants. A controlled quasi-experiment comparing parallel groups at baseline and intervention periods was conducted in a control restaurant and an intervention restaurant. Qualitative labels provided information on the name and ingredients list of the dish, highlighting the use of organic vegetables. The same food menu was served in both restaurants. Menu labeling was implemented at the intervention restaurant for six dishes each day, three considered healthier and three less healthy. Dishes were weighed at the beginning and at the end of the service to estimate the average portion size (g) of diners, during five consecutive days at baseline and intervention. Diners who had lunch at the intervention restaurant were invited to participate in a survey on the use of menu labels. Of the 153 interviewed diners, 31% reported noticing menu labels. Of these, 57% said menu labeling had influenced their food choices at the restaurant. No changes in portion sizes were observed between baseline and intervention periods within control and intervention restaurants. However, it was found that the provision of qualitative menu labeling sparked the interest of restaurant managers in improving meal quality and modifying recipes to eliminate ultra-processed ingredients. Thus, the implementation of the proposed menu labeling model can promote healthier food choices through the reformulation of culinary recipes. However, it is essential to adopt strategies to enable its direct impact.
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Affiliation(s)
- Natalia Fogolari
- Nutrition Postgraduate Program of the Federal University of Santa Catarina, Campus Universitário Reitor João David Ferreira Lima, Trindade, Florianópolis, Santa Catarina, 88040-970, Brazil; Nutrition in Foodservice Research Centre (NUPPRE) of the Federal University of Santa Catarina, Brazil
| | - Renata Carvalho de Oliveira
- Nutrition in Foodservice Research Centre (NUPPRE) of the Federal University of Santa Catarina, Brazil; Catholic University Centre of Santa Catarina, Joinville, Santa Catarina, Brazil
| | - Greyce Luci Bernardo
- Nutrition Postgraduate Program of the Federal University of Santa Catarina, Campus Universitário Reitor João David Ferreira Lima, Trindade, Florianópolis, Santa Catarina, 88040-970, Brazil; Nutrition in Foodservice Research Centre (NUPPRE) of the Federal University of Santa Catarina, Brazil; Department of Nutrition of the Federal University of Santa Catarina, Campus Universitário Reitor João David Ferreira Lima, Trindade, Florianópolis, Santa Catarina, 88040-970, Brazil
| | - Paula Lazzarin Uggioni
- Nutrition Postgraduate Program of the Federal University of Santa Catarina, Campus Universitário Reitor João David Ferreira Lima, Trindade, Florianópolis, Santa Catarina, 88040-970, Brazil; Nutrition in Foodservice Research Centre (NUPPRE) of the Federal University of Santa Catarina, Brazil; Department of Nutrition of the Federal University of Santa Catarina, Campus Universitário Reitor João David Ferreira Lima, Trindade, Florianópolis, Santa Catarina, 88040-970, Brazil
| | - Ana Paula Gines Geraldo
- Nutrition in Foodservice Research Centre (NUPPRE) of the Federal University of Santa Catarina, Brazil; Department of Nutrition of the Federal University of Santa Catarina, Campus Universitário Reitor João David Ferreira Lima, Trindade, Florianópolis, Santa Catarina, 88040-970, Brazil
| | - Rossana Pacheco da Costa Proença
- Nutrition Postgraduate Program of the Federal University of Santa Catarina, Campus Universitário Reitor João David Ferreira Lima, Trindade, Florianópolis, Santa Catarina, 88040-970, Brazil; Nutrition in Foodservice Research Centre (NUPPRE) of the Federal University of Santa Catarina, Brazil; Department of Nutrition of the Federal University of Santa Catarina, Campus Universitário Reitor João David Ferreira Lima, Trindade, Florianópolis, Santa Catarina, 88040-970, Brazil
| | - Ana Carolina Fernandes
- Nutrition Postgraduate Program of the Federal University of Santa Catarina, Campus Universitário Reitor João David Ferreira Lima, Trindade, Florianópolis, Santa Catarina, 88040-970, Brazil; Nutrition in Foodservice Research Centre (NUPPRE) of the Federal University of Santa Catarina, Brazil; Department of Nutrition of the Federal University of Santa Catarina, Campus Universitário Reitor João David Ferreira Lima, Trindade, Florianópolis, Santa Catarina, 88040-970, Brazil.
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Moraes JMM, Sproesser G, Alvarenga MDS. Food healthiness judgements among Brazilian and German lay adults. NUTR BULL 2023; 48:482-499. [PMID: 37712882 DOI: 10.1111/nbu.12638] [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: 05/19/2023] [Revised: 08/24/2023] [Accepted: 08/29/2023] [Indexed: 09/16/2023]
Abstract
This study investigated which foods are most saliently judged as healthy and unhealthy in Brazil and Germany and the reasons for these judgements. Dietary guidelines in the two countries differ in that those in Brazil are based on a food processing classification rather than nutrient profiling, whereas dietary guidelines in Germany do not include the processing level of food. In an online study with 355 lay adults (Brazil n = 205, Germany n = 150), we explored which foods are listed as healthy and unhealthy using a free-listing method. The main reasons for these healthiness judgements were then identified with a one or two-word phrase and compared between countries. Saliency analysis was conducted to identify the 15 most salient healthy and unhealthy foods in each country. Principles of content analysis were used to assess the reasons why these 15 items were listed as most salient by the participants. Results showed that both Brazilians and Germans listed mostly natural or minimally processed food (e.g. fruits, vegetables, grains, fish and milk) as healthy, whereas types of convenience and fast food, sweets and other ultra-processed foods (e.g. chocolate, soda, French fries, pizza and hamburger) were the most salient unhealthy items listed in both countries. Differences in culturally relevant items listed in each country are discussed. Further, in both countries, despite differences in their dietary guidelines, food healthiness judgements for the most salient items listed relied heavily on the nutritional content of food, reinforced the 'good/healthy' and 'bad/unhealthy' dichotomy, and were centred on benefits or harms to the body (e.g. prevention or cause of diseases and weight control). The similarity of food healthiness judgements between the two countries, together with their agreement with conventional health claims and dietary guidelines, suggest that lay Brazilian and German adults are knowledgeable about the general concepts of 'healthy' and 'unhealthy' food. Finally, these findings suggest that rather than just providing more nutritional information, policymakers and health professionals need to take into account the multiple psychosocial and environmental determinants of eating in these countries.
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Affiliation(s)
- Jessica Maria Muniz Moraes
- Postgraduate Program in Nutrition in Public Health, School of Public Health, University of São Paulo, São Paulo, Brazil
| | - Gudrun Sproesser
- Institute of Psychology, Johannes Kepler University Linz, Linz, Austria
- Department of Psychology, University of Konstanz, Konstanz, Germany
| | - Marle Dos Santos Alvarenga
- Postgraduate Program in Nutrition in Public Health, School of Public Health, University of São Paulo, São Paulo, Brazil
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3
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Fogolari N, Souza AD, Bernardo GL, Uggioni PL, Oliveira RC, Rodrigues VM, Proença RPC, Fernandes AC. Qualitative menu labelling in university restaurants and its influence on food choices: A systematic review and synthesis without meta-analysis. NUTR BULL 2023; 48:160-178. [PMID: 37161615 DOI: 10.1111/nbu.12612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 03/01/2023] [Accepted: 03/06/2023] [Indexed: 05/11/2023]
Abstract
Qualitative menu labelling can be defined as descriptive or non-numerical interpretive labels (e.g. traffic light labelling, healthy food symbols, messages or ingredient lists). Qualitative information seems to have a positive influence on consumers' food choices, particularly in institutional food service establishments, such as in universities. The aim of this systematic review was to assess the influence of different formats of qualitative menu labelling on food choices in university restaurants. This systematic review was guided by the Preferred Reported Items for Systematic Reviews and Meta-Analyses (PRISMA) and Synthesis Without Meta-Analysis (SWiM) and conducted vote counting of studies based on the direction of effect. Studies were retrieved from Cochrane Library, Scopus, MEDLINE, LILACS, SciELO and Web of Science databases and reference lists of selected articles. Experimental and quasi-experimental studies were included. Two independent researchers searched and extracted the data and assessed the methodological quality using the Effective Public Health Practice Project (EPHPP) Quality Assessment Tool for Quantitative Studies. From the initial search (460 records), four papers were selected, plus one paper identified in a previous study and a further six from an update search, totalling 11 included studies, reporting 14 different interventions (n = 499 174). Types of interventions included the use of symbols and the inclusion of traffic light labelling. Outcomes of interest were food choice, expressed as mean, median or percent healthy food choices or purchases. Qualitative menu labels increased healthy food choices and/or purchase behaviour, with 10 of 12 interventions favouring the intervention (83%; 95%CI 55-95%; p = 0.0386). Most of the studies favouring the intervention used healthy food symbols for healthier foods or food components, alone or in association with another intervention and were of moderate and weak quality. These findings may serve as a basis for the implementation of nutrition information policies in university restaurants.
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Affiliation(s)
- Natalia Fogolari
- Department of Nutrition and the Nutrition in Foodservice Research Centre (NUPPRE) of the Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Aretusa D Souza
- Department of Nutrition and the Nutrition in Foodservice Research Centre (NUPPRE) of the Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Greyce L Bernardo
- Department of Nutrition, NUPPRE, and the Nutrition Postgraduate Program of the Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Paula L Uggioni
- Department of Nutrition, NUPPRE, and the Nutrition Postgraduate Program of the Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Renata C Oliveira
- NUPPRE and the Catholic University Centre of Santa Catarina, Joinville, Santa Catarina, Brazil
| | - Vanessa M Rodrigues
- NUPPRE and the Nutrition Postgraduate Program of the Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Rossana P C Proença
- Department of Nutrition, NUPPRE, and the Nutrition Postgraduate Program of the Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Ana C Fernandes
- Department of Nutrition, NUPPRE, and the Nutrition Postgraduate Program of the Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
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Song M, Lee WS, Moon J. Antecedents and consequences of healthiness in café service: Moderating effect of health concern. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.913291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This study aims to examine the antecedents of consequences of healthiness in the café business context. Additionally, this study attests to the moderating effect of one's concern for health (health concern) between healthiness and attitude. To attain a more vivid response, this research selected Starbucks coffeehouse as a case study. Hygiene, healthiness, and nutritional disclosure are the determinants of healthiness in the café business area. The consequences of healthiness are attitude and purchase intention for café products. Health concern is the moderating variable between healthiness and attitude in the context of café businesses. In order to test the association between attributes, a survey was used. Amazon Mechanical Turk was chosen to recruit survey participants. The valid observation for data analysis was 455 participants. For hypothesis testing, a structural equation model was implemented. Regarding the results, health concern is positively influenced by hygiene and organicness, but healthiness is negatively affected by nutritional disclosure. Moreover, it was found that health concern significantly moderates the relationship between healthiness and attitude, and attitude exerts a positive effect on purchase intention.
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Santana IP, Scapin T, Rodrigues VM, Bernardo GL, Uggioni PL, Fernandes AC, Proença RPDC. University Students' Knowledge and Perceptions About Concepts, Recommendations, and Health Effects of Added Sugars. Front Nutr 2022; 9:896895. [PMID: 35757263 PMCID: PMC9218564 DOI: 10.3389/fnut.2022.896895] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Accepted: 05/16/2022] [Indexed: 12/21/2022] Open
Abstract
It is recommended to limit added sugars to below 10% of the daily energy intake, as excessive consumption has been associated with several chronic non-communicable diseases. This exploratory qualitative study used focus groups to investigate the knowledge and perception of Brazilian university students about added sugars concepts, consumption recommendations, and health effects. Focus groups were led by a moderator using a semi-structured discussion guide. The focus groups were recorded, transcribed verbatim, and subjected to thematic analysis. Five focus groups were conducted with a total of 32 participants (50% women, mean age 23 years). Participants could not distinguish added sugars from sugars naturally present in foods and were unaware of the health impacts associated with excessive added sugar consumption, except for the risk of diabetes. Although most participants reported limiting sugar consumption, they had no knowledge of official consumption recommendations. Given that current public policy agendas aim to reduce added sugar intake, there is a need to strengthen strategies for disseminating information on added sugar concepts, recommendations, health effects and how to identify them in the foods products.
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Affiliation(s)
- Isabela Paz Santana
- Nutrition in Foodservice Research Center (NUPPRE), Nutrition Postgraduate Program (PPGN), Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Tailane Scapin
- Nutrition in Foodservice Research Center (NUPPRE), Nutrition Postgraduate Program (PPGN), Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Vanessa Mello Rodrigues
- Nutrition in Foodservice Research Center (NUPPRE), Nutrition Postgraduate Program (PPGN), Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Greyce Luci Bernardo
- Nutrition in Foodservice Research Center (NUPPRE), Nutrition Postgraduate Program (PPGN), Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Paula Lazzarin Uggioni
- Nutrition in Foodservice Research Center (NUPPRE), Nutrition Postgraduate Program (PPGN), Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Ana Carolina Fernandes
- Nutrition in Foodservice Research Center (NUPPRE), Nutrition Postgraduate Program (PPGN), Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Rossana Pacheco da Costa Proença
- Nutrition in Foodservice Research Center (NUPPRE), Nutrition Postgraduate Program (PPGN), Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
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Is this Food Healthy? The Impact of Lay Beliefs and Contextual Cues on Food Healthiness Perception and Consumption. Curr Opin Psychol 2022; 46:101348. [DOI: 10.1016/j.copsyc.2022.101348] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/25/2022] [Accepted: 03/28/2022] [Indexed: 11/18/2022]
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Nutritional labeling modifies meal composition strategies in a computer-based food selection task. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104618] [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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8
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Faith in Fat: A Multisite Examination of University Students' Perceptions of Fat in the Diet. Nutrients 2020; 12:nu12092560. [PMID: 32846997 PMCID: PMC7551440 DOI: 10.3390/nu12092560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/18/2020] [Accepted: 08/20/2020] [Indexed: 11/16/2022] Open
Abstract
Despite recent relaxation of restrictions on dietary fat consumption in dietary guidelines, there remains a collective "fear of fat". This study examined college students' perceptions of health among foods with no fat relative to foods with different types of fats (unsaturated and saturated). Utilizing a multisite approach, this study collected data from college students at six university dining halls throughout the United States. Data were available on 533 students. Participants were 52% male and consisted largely of first-year students (43%). Across three meal types, the no-fat preparation option was chosen 73% of the time, the unsaturated fat option was selected 23% of the time, and the saturated fat option was chosen 4% of the time. Students chose the no-fat option for all meal types 44% of the time. Findings suggest that college students lack knowledge regarding the vital role played by the type and amount of fats within a healthy diet. Nutrition education and food system reforms are needed to help consumers understand that type of fat is more important than total amount of fat. Efforts across various sectors can encourage incorporating, rather than avoiding, fats within healthy dietary patterns.
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Elghannam A, Mesias FJ, Escribano M, Fouad L, Horrillo A, Escribano AJ. Consumers' Perspectives on Alternative Short Food Supply Chains Based on Social Media: A Focus Group Study in Spain. Foods 2019; 9:E22. [PMID: 31878255 PMCID: PMC7022380 DOI: 10.3390/foods9010022] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 12/17/2019] [Accepted: 12/22/2019] [Indexed: 11/18/2022] Open
Abstract
Nowadays, an increasing number of consumers are demanding more information and more direct contact with food producers in order to avoid the various intermediaries in the supply chain, thus improving food traceability and price transfer. This has led to the development of more direct (short) food supply chains (SFSCs). Although consumer preferences to use SFSCs rather than traditional (long) supply chains have been widely researched in the literature, this study brings a new approach with the use of social media sites to build online SFSCs. A focus group approach with a total of 32 participants was used in this study with the main objective to understand consumers' awareness and acceptance of SFSCs. Special attention was given to the use of social media and electronic word of mouth (eWOM) as new approaches to support the creation of such alternative channels.
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Affiliation(s)
- Ahmed Elghannam
- Faculty of Agriculture, University of Extremadura, 06006 Extremadura, Spain;
- Faculty of Agriculture, Damanhour University, 22511 Damanhour, Egypt;
| | - Francisco J. Mesias
- Faculty of Agriculture, University of Extremadura, 06006 Extremadura, Spain;
| | - Miguel Escribano
- Faculty of Veterinary Medicine, University of Extremadura, 10003 Extremadura, Spain;
| | - Lina Fouad
- Faculty of Agriculture, Damanhour University, 22511 Damanhour, Egypt;
| | - Andres Horrillo
- Faculty of Agriculture, University of Extremadura, 06006 Extremadura, Spain;
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Fiese BH, Hammons A, Koester B, Garcia GL, Parker L, Teegarden D. Transdisciplinary Obesity Prevention Research Sciences (TOPRS) Curriculum Increases Knowledge About Complex Causes and Consequences of Obesity for Undergraduate Students. Front Public Health 2019; 7:232. [PMID: 31482083 PMCID: PMC6710450 DOI: 10.3389/fpubh.2019.00232] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Accepted: 08/02/2019] [Indexed: 11/13/2022] Open
Abstract
Most researchers and public health officials would agree that the causes and consequences of obesity are complex and multi-faceted. However, curricula designed to address these complexities are limited and often guided by a single discipline. The purpose of the Transdisciplinary Obesity Prevention Research Sciences (TOPRS) program was to develop a “flip-the-classroom” curriculum on obesity prevention across multiple disciplines such that students would gain an appreciation of the complex origins of obesity. The curriculum is based on the 6 C's model (cell, child, clan, community, country, culture) that proposes a cell-to-society approach to obesity. Twenty video micro-lectures were developed and students were tested on content knowledge pre- and post-viewing. The curriculum was administered at three university sites to 74 undergraduate students across 23 declared majors from 2014–2016. There were significant gains in knowledge about the causes and consequences of obesity. Recommendations are offered to adopt this curriculum in undergraduate and other educational settings.
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Affiliation(s)
- Barbara H Fiese
- Family Resiliency Center, University of Illinois at Urbana-Champaign, Champaign, IL, United States
| | - Amber Hammons
- Child and Family Science, California State University, Fresno, CA, United States
| | - Brenda Koester
- Family Resiliency Center, University of Illinois at Urbana-Champaign, Champaign, IL, United States
| | | | - Loran Parker
- Evaluation and Learning Research Center, Purdue University, West Lafayette, IN, United States
| | - Dorothy Teegarden
- Department of Nutrition Science, Purdue University, West Lafayette, IN, United States
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Mazzonetto AC, Dean M, Fiates GMR. Perceptions about home cooking: an integrative review of qualitative studies. CIENCIA & SAUDE COLETIVA 2019; 25:4559-4571. [PMID: 33175062 DOI: 10.1590/1413-812320202511.01352019] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Accepted: 03/01/2019] [Indexed: 11/22/2022] Open
Abstract
This study aimed to review qualitative studies on perceptions of home cooking. A systematic search was conducted in Scopus and SciELO databases using English and Portuguese terms related to home cooking, without date or language restrictions. Twenty-six articles, published between 2004 and 2017, investigated, whether as a primary objective or as a secondary finding, the perceptions of individuals on home cooking. More than half of the studies were conducted in English-speaking countries. Study participants included women and men, adults and seniors as well as residents of urban and rural areas, Eastern and Western countries, and developing and developed nations. Thematic analysis showed that home cooking has different interpretations and meanings in diverse contexts and revealed differences in how individuals plan and cook their meals at home. Cognitive, practical, affective, and emotional factors are the major motivators to home meal preparation. Having a cooking role model in the family, cooking confidence and skills, and living alone were reported as facilitators of home cooking. A better understanding of the heterogeneity of perceptions and meanings of home cooking can contribute to the development of effective and culturally appropriate interventions for stimulating healthy cooking habits.
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Affiliation(s)
- Ana Cláudia Mazzonetto
- Núcleo de Pesquisa de Nutrição em Produção de Refeições, Universidade Federal de Santa Catarina. R. Eng. Agronômico Andrei Cristian Ferreira s/n, Trindade. 88040-900 Florianópolis SC Brasil.
| | - Moira Dean
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast. Belfast Reino Unido
| | - Giovanna Medeiros Rataichesck Fiates
- Núcleo de Pesquisa de Nutrição em Produção de Refeições, Universidade Federal de Santa Catarina. R. Eng. Agronômico Andrei Cristian Ferreira s/n, Trindade. 88040-900 Florianópolis SC Brasil.
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12
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Clarke C, Best T. Low-carbohydrate, high-fat dieters: Characteristic food choice motivations, health perceptions and behaviours. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.07.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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13
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Fernandes AC, Oliveira RC, Proença RPC, Curioni CC, Rodrigues VM, Fiates GMR. Influence of menu labeling on food choices in real-life settings: a systematic review. Nutr Rev 2017; 74:534-48. [PMID: 27358442 DOI: 10.1093/nutrit/nuw013] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
Abstract
CONTEXT Evidence that menu labeling influences food choices in real-life settings is lacking. Reviews usually focus on calorie counts without addressing broader issues related to healthy eating. OBJECTIVE This systematic review assessed the influence of diverse menu-labeling formats on food choices in real-life settings. DATA SOURCES Several databases were searched: Cochrane Library, Scopus, MEDLINE, Web of Science, Food Science and Technology Abstracts, Biological Abstracts, CAB Abstracts, EconLit, SciELO, and LILACS. STUDY SELECTION Articles reporting experiments, quasi-experiments, and observational studies using control or preintervention groups were selected blindly by two reviewers. DATA EXTRACTION Data was extracted using a standard form. Analyses differentiated between foodservice types. The quality of the 38 included studies was assessed blindly by two reviewers. DATA ANALYSIS The results were mixed, but a partial influence of menu labeling on food choices was more frequent than an overall influence or no influence. Menu labeling was more effective in cafeterias than in restaurants. Qualitative information, such as healthy-food symbols and traffic-light labeling, was most effective in promoting healthy eating. In general, the studies were of moderate quality and did not use control groups. CONCLUSIONS Calorie labeling in menus is not effective to promote healthier food choices. Further research in real-life settings with control groups should test diverse qualitative information in menu labeling.
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Affiliation(s)
- Ana C Fernandes
- A.C. Fernandes, R.C. Oliveira, R.P.C. Proença, V.M. Rodrigues, and G.M.R. Fiates are with the Nutrition Postgraduate Program (Programa de Pós-graduação em Nutrição), Nutrition in Foodservice Research Centre (Núcleo de Pesquisa de Nutrição em Produção de Refeições - NUPPRE), Federal University of Santa Catarina (Universidade Federal de Santa Catarina - UFSC), Florianópolis, Santa Catarina, Brazil. C.C. Curioni is with the Department of Social Nutrition, Institute of Nutrition, University of the State of Rio de Janeiro (Universidade do Estado do Rio de Janeiro - UERJ), Rio de Janeiro, Brazil
| | - Renata C Oliveira
- A.C. Fernandes, R.C. Oliveira, R.P.C. Proença, V.M. Rodrigues, and G.M.R. Fiates are with the Nutrition Postgraduate Program (Programa de Pós-graduação em Nutrição), Nutrition in Foodservice Research Centre (Núcleo de Pesquisa de Nutrição em Produção de Refeições - NUPPRE), Federal University of Santa Catarina (Universidade Federal de Santa Catarina - UFSC), Florianópolis, Santa Catarina, Brazil. C.C. Curioni is with the Department of Social Nutrition, Institute of Nutrition, University of the State of Rio de Janeiro (Universidade do Estado do Rio de Janeiro - UERJ), Rio de Janeiro, Brazil
| | - Rossana P C Proença
- A.C. Fernandes, R.C. Oliveira, R.P.C. Proença, V.M. Rodrigues, and G.M.R. Fiates are with the Nutrition Postgraduate Program (Programa de Pós-graduação em Nutrição), Nutrition in Foodservice Research Centre (Núcleo de Pesquisa de Nutrição em Produção de Refeições - NUPPRE), Federal University of Santa Catarina (Universidade Federal de Santa Catarina - UFSC), Florianópolis, Santa Catarina, Brazil. C.C. Curioni is with the Department of Social Nutrition, Institute of Nutrition, University of the State of Rio de Janeiro (Universidade do Estado do Rio de Janeiro - UERJ), Rio de Janeiro, Brazil.
| | - Cintia C Curioni
- A.C. Fernandes, R.C. Oliveira, R.P.C. Proença, V.M. Rodrigues, and G.M.R. Fiates are with the Nutrition Postgraduate Program (Programa de Pós-graduação em Nutrição), Nutrition in Foodservice Research Centre (Núcleo de Pesquisa de Nutrição em Produção de Refeições - NUPPRE), Federal University of Santa Catarina (Universidade Federal de Santa Catarina - UFSC), Florianópolis, Santa Catarina, Brazil. C.C. Curioni is with the Department of Social Nutrition, Institute of Nutrition, University of the State of Rio de Janeiro (Universidade do Estado do Rio de Janeiro - UERJ), Rio de Janeiro, Brazil
| | - Vanessa M Rodrigues
- A.C. Fernandes, R.C. Oliveira, R.P.C. Proença, V.M. Rodrigues, and G.M.R. Fiates are with the Nutrition Postgraduate Program (Programa de Pós-graduação em Nutrição), Nutrition in Foodservice Research Centre (Núcleo de Pesquisa de Nutrição em Produção de Refeições - NUPPRE), Federal University of Santa Catarina (Universidade Federal de Santa Catarina - UFSC), Florianópolis, Santa Catarina, Brazil. C.C. Curioni is with the Department of Social Nutrition, Institute of Nutrition, University of the State of Rio de Janeiro (Universidade do Estado do Rio de Janeiro - UERJ), Rio de Janeiro, Brazil
| | - Giovanna M R Fiates
- A.C. Fernandes, R.C. Oliveira, R.P.C. Proença, V.M. Rodrigues, and G.M.R. Fiates are with the Nutrition Postgraduate Program (Programa de Pós-graduação em Nutrição), Nutrition in Foodservice Research Centre (Núcleo de Pesquisa de Nutrição em Produção de Refeições - NUPPRE), Federal University of Santa Catarina (Universidade Federal de Santa Catarina - UFSC), Florianópolis, Santa Catarina, Brazil. C.C. Curioni is with the Department of Social Nutrition, Institute of Nutrition, University of the State of Rio de Janeiro (Universidade do Estado do Rio de Janeiro - UERJ), Rio de Janeiro, Brazil
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OLIVEIRA RCD, FERNANDES AC, PROENÇA RPDC, HARTWELL H, RODRIGUES VM, FIATES GMR. Preferences for menu labelling formats of young adults in Brazil and in the United Kingdom. REV NUTR 2017. [DOI: 10.1590/1678-98652017000300005] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
ABSTRACT Objective This pilot study was aimed at exploring preferences of young adults in two different contexts on restaurant menu labelling formats. Methods Five focus groups were conducted with 36 participants, two focus groups with 11 participants in Brazil and three focus groups with 25 in the United Kingdom. Themes originating from the content analysis of the transcriptions were organised around four possible menu labelling formats: 1) numerical information on calories; 2) numerical information on calories and nutrients; 3) traffic light system plus Guideline Daily Amounts; 4) food information with ingredients list plus highlighted symbols. Results In both countries, participants preferred the ingredients list plus symbols format, considered more comprehensive and useful to make an informed food choice. Organic food and vegetarian symbols were the ones considered most important to appear on restaurant menu labels with ingredients list. However, most participants in Brazil and in the United Kingdom rejected the information restricted to calories and calories plus nutrients formats, saying that these would not influence their own choices. Conclusion This is the first multicultural qualitative study exploring preferences of people living in different countries with different eating habits, but where menu labelling is voluntary. Results evidenced similarities in participants’ likes and dislikes for menu labelling formats in these two different contexts. Discussions showed participants in both countries prefer qualitative information than numerical information, suggesting that ingredients list and symbols provide information that people want to see on the menu.
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Xu JL, Riccioli C, Sun DW. Development of an alternative technique for rapid and accurate determination of fish caloric density based on hyperspectral imaging. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.06.007] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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