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Peskin A, Barth A, Mansoor E, Farias A, Rothenberg WA, Garcia D, Jent J. Impact of parent child interaction therapy on child eating behaviors. Appetite 2024; 200:107544. [PMID: 38850640 DOI: 10.1016/j.appet.2024.107544] [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: 03/23/2024] [Revised: 05/08/2024] [Accepted: 06/04/2024] [Indexed: 06/10/2024]
Abstract
BACKGROUND Picky eating commonly co-occurs with disruptive behaviors in young children. While feeding interventions exist, it remains unknown whether unmodified behavioral parent training (BPT) improves maladaptive child eating. As coercive feeding practices may exacerbate picky eating, BPT could ameliorate associated behaviors by increasing authoritative parenting. METHODS Caregiver-child dyads (N = 194, ages 2-8) received 18 weeks of Parent-Child Interaction Therapy (PCIT). Caregivers completed the Behavioral Pediatrics Feeding Assessment Scale (BPFAS) at pre-, mid-, and post-treatment. The BPFAS overall picky eating frequency and number of problems was examined, as well as the subscale of mealtime misbehaviors, and overall caregiver feeding practices. RESULTS From pre-to post-treatment, reductions occurred in frequency/problems scales across overall BPFAS child behaviors. Mealtime misbehaviors significantly declined at all checkpoints - early skill acquisition may drive this early change, whereas changes in frequency/problem scales occurred after mid-treatment, suggesting later skill acquisition may be driving these changes. On the coercive caregiver feeding subscale, multivariate regression identified a significant race by time interaction (p = .02) - multiracial caregivers improved while others showed no difference. CONCLUSION Standard PCIT, not adapted for feeding concerns, decreased maladaptive child eating behaviors across all caregivers and coercive feeding practices in multiracial caregivers. Authoritative parenting principles may generalize to eating contexts for certain cultural groups. PCIT shows promise as an early upstream intervention potentially changing trajectories without needed feeding content modifications. Assessment of long-term maintenance is warranted. Coupling with nutrition education could optimize impact.
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Affiliation(s)
- Abigail Peskin
- University of Miami Miller School of Medicine, Mailman Center for Child Development, 1601 NW 12th Ave, Miami, FL, 33136, USA.
| | - Alex Barth
- University of California San Diego, USA.
| | - Elana Mansoor
- University of Miami Miller School of Medicine, Mailman Center for Child Development, USA.
| | - Alina Farias
- University of Miami Miller School of Medicine, Mailman Center for Child Development, USA.
| | - W Andrew Rothenberg
- University of Miami Miller School of Medicine, Mailman Center for Child Development, USA.
| | - Dainelys Garcia
- University of Miami Miller School of Medicine, Mailman Center for Child Development, USA.
| | - Jason Jent
- University of Miami Miller School of Medicine, Mailman Center for Child Development, USA.
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Guo X, Wang C, Wan X. Influence of a robotic companion on women's food choices: Evidence from an imaginary task. Appl Psychol Health Well Being 2024. [PMID: 39177023 DOI: 10.1111/aphw.12588] [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: 12/30/2023] [Accepted: 07/31/2024] [Indexed: 08/24/2024]
Abstract
Previous research has demonstrated the influence of commensal dining between humans on food choices, whereas we conducted two studies to examine how the presence of a robot might influence people's choices between meat-heavy and vegetable-forward meals in imaginary scenarios. In Study 1, participants were instructed to choose three desirable dishes from a set of two meat and two vegetable dishes while they imagined eating alone, with a human, or with a robot. Although the meat dishes were rated as more palatable and pleasant, the female participants chose fewer meat-heavy meals when eating alone or with a robot than when eating with a human, whereas no such effect was observed for the male participants. We also replicated these patterns in Study 2, as the female participants chose fewer meat-heavy meals when eating with a robot and a human than when eating with two humans. Collectively, these findings provide empirical evidence regarding how the presence of a certain robot can influence female consumers' food choices in imaginary scenarios, which has direct implications for the practice of promoting sustainable food choices.
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Affiliation(s)
- Xiyu Guo
- Department of Psychological and Cognitive Sciences, Tsinghua University, Beijing, China
| | - Chujun Wang
- Department of Psychological and Cognitive Sciences, Tsinghua University, Beijing, China
| | - Xiaoang Wan
- Department of Psychological and Cognitive Sciences, Tsinghua University, Beijing, China
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Bjørkkjær T, Palojoki P, Beinert C. Harnessing the untapped potential of food education in schools: Nurturing the school subject Food and Health. MATERNAL & CHILD NUTRITION 2024; 20 Suppl 2:e13521. [PMID: 37114411 PMCID: PMC10765364 DOI: 10.1111/mcn.13521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 04/03/2023] [Accepted: 04/04/2023] [Indexed: 04/29/2023]
Abstract
Essential life skills related to food and meals have a potential triple dividend for children and adolescents, that is, short-term, medium-term and possible generational effects with regard to public health, sustainability and well-being of future citizens in local communities. While parents and childhood environments are a basis for learning about food and meals, systematic food education in the setting of primary and lower secondary schools may have a significant role that should be utilized more strongly, reaching and benefitting all pupils from a life course perspective. Through this article, we explore the current state of the art of the mandatory school subject Food and Health (FH) from the Nordic perspective. Our leading questions are: (1) What potential is currently utilized and which future potential does FH education have in primary and secondary schools in terms of food education for essential life skills and competencies, and (2) How can this untapped potential be better harnessed with a goal of facilitating better learning in FH? Drawing on data from Norway as a case study, supported by Swedish and Finnish data, we discuss the status, challenges and potential reformation of food education, focusing on FH. This includes perspectives on the prioritization of the FH subject and the organization of more systematic food education in schools, which might improve FH's status and significance. Combining theory-practice, creating room for discussion and focusing less on cooking-related activities may better facilitate learning in FH. Without proper FH, food education might be nonsystematic, thereby generating unequal outcomes for children and adolescents.
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Affiliation(s)
- Tormod Bjørkkjær
- Department of Nutrition and Public Health, Faculty of Health and Sport SciencesUniversity of AgderKristiansandNorway
- Centre for Lifecourse NutritionUniversity of AgderKristiansandNorway
| | - Päivi Palojoki
- Department of Food and Nutrition, and Sports Science, Faculty of EducationUniversity of GothenburgGothenburgSweden
- Department of Education, Faculty of Educational SciencesUniversity of HelsinkiHelsinkiFinland
| | - Cecilie Beinert
- Department of Nutrition and Public Health, Faculty of Health and Sport SciencesUniversity of AgderKristiansandNorway
- Centre for Lifecourse NutritionUniversity of AgderKristiansandNorway
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Strässner AM, Hartmann C. Gradual behaviour change towards meat reduction: Development and validation of a novel decisional balance scale. Appetite 2023; 186:106537. [PMID: 36933833 DOI: 10.1016/j.appet.2023.106537] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 02/12/2023] [Accepted: 03/08/2023] [Indexed: 03/18/2023]
Abstract
Meat reduction is gaining attention among consumers, marketers, policymakers and scientists. Yet little is known about decision-making processes and behaviour change towards meat reduction. This paper explores the applicability of the decisional balance (DB) framework to the field of meat reduction. A novel DB scale to measure the perceived importance of beliefs about meat reduction at different stages of behaviour change was developed and validated in two studies with German meat eaters. In Study 1 (N = 309), the item inventory was tested using an exploratory factor analysis and then validated in Study 2 (N = 809). The results yielded two higher-order DB factors (pros and cons), which were subdivided into five lower-order factors (perceived benefits of a plant-based diet, downsides of factory farming, health barriers, legitimation barriers and feasibility barriers). The pros and cons were summarised in a DB index. All DB factors and the DB index were tested for internal consistency (Cronbach's alpha ≥.70) and aspects of validity. The typical DB pattern of the pros and cons of behaviour change was confirmed: the cons outweighed the pros for consumers who did not intend to reduce meat consumption, while the pros outweighed the cons for consumers who intended to reduce meat consumption. The new DB scale for meat reduction has proven to be a suitable measure to gain insights into consumers' decision making and could be used to develop targeted meat reduction interventions.
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Affiliation(s)
- Anna-Maria Strässner
- Zurich University of Applied Sciences, School of Management and Law, Institute of Marketing Management, Switzerland.
| | - Christina Hartmann
- ETH Zurich, Department of Environmental Systems Science, Consumer Behaviour, Switzerland.
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da Veiga CP, Moreira MNB, da Veiga CRP, Souza A, Su Z. Consumer Behavior Concerning Meat Consumption: Evidence from Brazil. Foods 2023; 12:foods12010188. [PMID: 36613405 PMCID: PMC9818959 DOI: 10.3390/foods12010188] [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: 11/07/2022] [Revised: 12/06/2022] [Accepted: 12/28/2022] [Indexed: 01/03/2023] Open
Abstract
Recent research has consistently related the production and consumption of meat with environmental degradation, health problems, and damage to animal welfare. However, meat consumption represents a well-established eating behavior among many consumers. After all, meat is a central food in many cultures, and changing eating habits can be very challenging. Nevertheless, there is a group of consumers who have reduced the consumption of meat in their diet. Understanding the facilitators and barriers that influence these behavioral changes in different cultures and contexts can help to promote future collective reductions in meat consumption. This article investigates the main facilitators of and barriers to the reduction of consumption in the largest meat-consuming market in the world to contribute to the advancement of knowledge on meat-reduced diets. In order to achieve this objective, semi-structured interviews were conducted with consumers who reduced their meat consumption. In this context, a content analysis was conducted to identify 22 facilitators and 15 barriers classified according to the COM-B system. This system conceptualizes Behavior, which can be influenced by Capability, Opportunity, and Motivation. The results of this research corroborate previous discoveries or confirm the presence of a set of facilitators of and barriers to the reduction of meat consumption previously suggested in the literature.
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Affiliation(s)
- Claudimar Pereira da Veiga
- Fundação Dom Cabral—FDC, 760 Princesa Diana, Alphaville, Lagoa dos Ingleses, Nova Lima 34018-006, MG, Brazil
- Correspondence: (C.P.d.V.); (Z.S.); Tel.: +55-31-3589-7277 (C.P.d.V.)
| | | | - Cássia Rita Pereira da Veiga
- Department of Health Management, School of Nursing, Federal University of Minas Gerais, 190 Alfredo Balena, Belo Horizonte 30130-100, MG, Brazil
| | - Alceu Souza
- Business School—PPAD, Pontifical Catholic University of Parana, Imaculada Conceição 1155, Curitiba 80215-901, PR, Brazil
| | - Zhaohui Su
- School of Public Health, Institute for Human rights, Southeast University, Nanjing 210009, China
- Correspondence: (C.P.d.V.); (Z.S.); Tel.: +55-31-3589-7277 (C.P.d.V.)
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Abstract
More and more consumers, at least in Western developed countries, are attentive to the sustainability aspects of their food, one of which concerns animal welfare. The conflict of harming an animal for the joy of eating meat causes a moral dilemma, affecting consumers’ reactions to, and choices of, animal-friendly products. This systematic review identified 86 studies from Scopus and Web of Science. The review outlines: (1) What are the personal antecedents among consumers regarding moral conflicts?; (2) In what situation do moral conflicts occur in consumer food choice?; (3) How do consumers emotionally experience the moral dilemma?; (4) How do consumers resolve moral conflicts over animal products? Researchers have studied personal factors and situational factors that arouse consumers’ moral dilemma and how the dilemma is solved, during which emotions and dissonance come into play. When synthesizing these findings into a comprehensive model, we notice that the current research is lacking on how personal factors change and interact with situations, which limits the understanding of the real-life context of consumers’ moral dilemma as well as their choices of animal-friendly products. More in-depth studies are needed to find situational factors that contribute to this complex psychological process.
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Graça J, Godinho CA, Truninger M. Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.046] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Food literacy programmes in secondary schools: a systematic literature review and narrative synthesis of quantitative and qualitative evidence. Public Health Nutr 2019; 22:2891-2913. [PMID: 31290384 DOI: 10.1017/s1368980019001666] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
OBJECTIVE The current review aimed to synthesise the literature on food literacy interventions among adolescents in secondary schools, the attitudes and perceptions of food literacy interventions in secondary schools, and their effects on dietary outcomes. DESIGN The systematic review searched five electronic databases from the earliest record to present. SETTING The studies selected for the review were from sixteen countries: Australia (n 10), Canada (n 1), China (n 1), France (n 1), Greece (n 2), Iran (n 1), South Africa (n 1), South India (n 1), Kenya (n 1), Norway (n 2), Portugal (n 1), Denmark (n 1), Northern Ireland (n 1), USA (n 17), UK (n 1) and Sweden (n 2). PARTICIPANTS Adolescents aged 10-19 years. RESULTS Forty-four studies were eligible for inclusion. Adolescents with greater nutritional knowledge and food skills showed healthier dietary practices. Studies found a mixed association between food literacy and long-term healthy dietary behaviour. Two studies showed an improvement in adolescents' cooking skills and food safety knowledge; six studies showed an improvement in overall food safety knowledge; six studies showed an improvement in overall food and nutritional knowledge; and two studies showed an improvement in short-term healthy dietary behaviour. CONCLUSIONS Food literacy interventions conducted in a secondary-school setting have demonstrated a positive impact on healthy food and nutritional knowledge. However, there appears to be limited evidence supporting food literacy interventions and long-term dietary behaviours in adolescents. More evidence-based research is required to adequately measure all domains of food literacy and more age-specific food literacy interventions.
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Reducing meat consumption: Identifying group-specific inhibitors using latent profile analysis. Appetite 2019; 138:233-241. [DOI: 10.1016/j.appet.2019.04.002] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2019] [Revised: 03/25/2019] [Accepted: 04/01/2019] [Indexed: 11/21/2022]
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Kunst JR, Palacios Haugestad CA. The effects of dissociation on willingness to eat meat are moderated by exposure to unprocessed meat: A cross-cultural demonstration. Appetite 2018; 120:356-366. [DOI: 10.1016/j.appet.2017.09.016] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2017] [Revised: 09/17/2017] [Accepted: 09/18/2017] [Indexed: 01/11/2023]
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Too sweet to eat: Exploring the effects of cuteness on meat consumption. Appetite 2018; 120:181-195. [DOI: 10.1016/j.appet.2017.08.038] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Revised: 07/25/2017] [Accepted: 08/31/2017] [Indexed: 11/22/2022]
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Towards a reduced meat diet: Mindset and motivation of young vegetarians, low, medium and high meat-eaters. Appetite 2017; 113:387-397. [DOI: 10.1016/j.appet.2017.03.007] [Citation(s) in RCA: 124] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2016] [Revised: 03/06/2017] [Accepted: 03/08/2017] [Indexed: 11/20/2022]
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Truman E, Lane D, Elliott C. Defining food literacy: A scoping review. Appetite 2017; 116:365-371. [PMID: 28487244 DOI: 10.1016/j.appet.2017.05.007] [Citation(s) in RCA: 117] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2016] [Revised: 02/04/2017] [Accepted: 05/02/2017] [Indexed: 10/19/2022]
Abstract
The term "food literacy" describes the idea of proficiency in food related skills and knowledge. This prevalent term is broadly applied, although its core elements vary from initiative to initiative. In light of its ubiquitous use-but varying definitions-this article establishes the scope of food literacy research by identifying all articles that define 'food literacy', analysing its key conceptualizations, and reporting outcomes/measures of this concept. METHODS A scoping review was conducted to identify all articles (academic and grey literature) using the term "food literacy". Databases included Medline, Pubmed, Embase, CAB Abstracts, CINAHL, Scopus, JSTOR, and Web of Science, and Google Scholar. Of 1049 abstracts, 67 studies were included. From these, data was extracted on country of origin, study type (methodological approach), primary target population, and the primary outcomes relating to food literacy. RESULTS The majority of definitions of food literacy emphasize the acquisition of critical knowledge (information and understanding) (55%) over functional knowledge (skills, abilities and choices) (8%), although some incorporate both (37%). Thematic analysis of 38 novel definitions of food literacy reveals the prevalence of six themes: skills and behaviours, food/health choices, culture, knowledge, emotions, and food systems. Study outcomes largely focus on knowledge generating measures, with very few focusing on health related outcome measures. CONCLUSIONS Current definitions of food literacy incorporate components of six key themes or domains and attributes of both critical and functional knowledge. Despite this broad definition of the term, most studies aiming to improve food literacy focus on knowledge related outcomes. Few articles address health outcomes, leaving an important gap (and opportunity) for future research in this field.
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Affiliation(s)
- Emily Truman
- Communication, Media and Film, Social Sciences Building, Room 320, 618 Campus Place NW, University of Calgary, Calgary, AB, T2N 1N4, Canada.
| | - Daniel Lane
- Clinical Epidemiology and Health Care Research, Institute for Health Policy, Management, and Evaluation, University of Toronto, 4th Floor, 155 College St, Toronto, ON, M5T 3M6, Canada.
| | - Charlene Elliott
- Communication, Media and Film, Social Sciences Building, Room 320, 618 Campus Place NW, University of Calgary, Calgary, AB, T2N 1N4, Canada.
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Meat and masculinity in the Norwegian Armed Forces. Appetite 2017; 112:69-77. [DOI: 10.1016/j.appet.2016.12.032] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2016] [Revised: 11/10/2016] [Accepted: 12/23/2016] [Indexed: 11/22/2022]
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Correlational study and randomised controlled trial for understanding and changing red meat consumption: The role of eating identities. Soc Sci Med 2017; 175:244-252. [DOI: 10.1016/j.socscimed.2017.01.005] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2016] [Revised: 12/14/2016] [Accepted: 01/04/2017] [Indexed: 01/26/2023]
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Meat eaters by dissociation: How we present, prepare and talk about meat increases willingness to eat meat by reducing empathy and disgust. Appetite 2016; 105:758-74. [DOI: 10.1016/j.appet.2016.07.009] [Citation(s) in RCA: 101] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2016] [Revised: 07/01/2016] [Accepted: 07/06/2016] [Indexed: 01/19/2023]
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Graça J. Towards an integrated approach to food behaviour: Meat consumption and substitution, from context to consumers. PSYCHOLOGY, COMMUNITY & HEALTH 2016. [DOI: 10.5964/pch.v5i2.169] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023] Open
Abstract
Background Human diet is increasingly acknowledged as a critical issue in global health and sustainability challenges. Aim This article draws on meat consumption and substitution to illustrate how two features facilitate an integrated approach to understanding food behaviour: (1) framing such behaviour in a wider historical, sociocultural and environmental context; and (2) acknowledging the role that psychological processes play in consumer willingness and propensity to engage in a given diet. Conclusion To mobilize large-scale changes towards healthier and more sustainable dietary choices, the article concludes with a call for developing conceptual, methodological and delivery tools that: (1) consider the context in which food habits take place; and (2) identify and engage with different groups of consumers.
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