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Zhang S, Su L, Hu Y, Wu H, Liang F, Zhang W, He X, Wu C. Unperceived, the impact of information gap design plateware on food waste. Appetite 2024; 199:107388. [PMID: 38697220 DOI: 10.1016/j.appet.2024.107388] [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: 12/21/2023] [Revised: 04/29/2024] [Accepted: 04/29/2024] [Indexed: 05/04/2024]
Abstract
Curiosity is a powerful motivator of behaviour. Although there have been some studies pertaining to the application of curiosity in the realm of food, research examining the potential to influence consumer food waste behaviour through the induction of curiosity is lacking. This study conducted two onsite dining experiments to explore the role and mechanism of curiosity in reducing food waste in a real dining environment by utilising an information gap design in tableware to induce participants' curiosity. Experiment 1 investigated the differences in food waste between participants using bowls with an information gap design and those using bowls with no information gap (blank bowls). Experiment 2 further controlled for other variables that could potentially influence the outcomes between bowls with and without information gaps; the latter displayed complete text externally. The results of both experiments consistently demonstrated a significant reduction in participants' food waste when utilising utensils with an information gap design. Moreover, we conducted an exploratory analysis combining these two experiments to examine the mediating mechanisms involved. Furthermore, the exploratory analysis suggested the mediating mechanism of curiosity elicited by the information gap design, ultimately leading to a decrease in food waste. This study presents a potential avenue for a simple and innovative approach for mitigating food waste.
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Affiliation(s)
- Siyue Zhang
- Key Laboratory of Brain, Cognition and Education Sciences (South China Normal University), Ministry of Education, China; School of Psychology, South China Normal University, 510631, Guangzhou, China; Center for Studies of Psychological Application, South China Normal University, 510631, Guangzhou, China; Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, 510631, Guangzhou, China
| | - Lexin Su
- Key Laboratory of Brain, Cognition and Education Sciences (South China Normal University), Ministry of Education, China; School of Psychology, South China Normal University, 510631, Guangzhou, China; Center for Studies of Psychological Application, South China Normal University, 510631, Guangzhou, China; Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, 510631, Guangzhou, China
| | - Yuanxin Hu
- Key Laboratory of Brain, Cognition and Education Sciences (South China Normal University), Ministry of Education, China; School of Psychology, South China Normal University, 510631, Guangzhou, China; Center for Studies of Psychological Application, South China Normal University, 510631, Guangzhou, China; Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, 510631, Guangzhou, China
| | - Hairu Wu
- Key Laboratory of Brain, Cognition and Education Sciences (South China Normal University), Ministry of Education, China; School of Psychology, South China Normal University, 510631, Guangzhou, China; Center for Studies of Psychological Application, South China Normal University, 510631, Guangzhou, China; Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, 510631, Guangzhou, China
| | - Fuqun Liang
- Key Laboratory of Brain, Cognition and Education Sciences (South China Normal University), Ministry of Education, China; School of Psychology, South China Normal University, 510631, Guangzhou, China; Center for Studies of Psychological Application, South China Normal University, 510631, Guangzhou, China; Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, 510631, Guangzhou, China
| | - Wei Zhang
- Key Laboratory of Brain, Cognition and Education Sciences (South China Normal University), Ministry of Education, China; School of Psychology, South China Normal University, 510631, Guangzhou, China; Center for Studies of Psychological Application, South China Normal University, 510631, Guangzhou, China; Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, 510631, Guangzhou, China
| | - Xianyou He
- Key Laboratory of Brain, Cognition and Education Sciences (South China Normal University), Ministry of Education, China; School of Psychology, South China Normal University, 510631, Guangzhou, China; Center for Studies of Psychological Application, South China Normal University, 510631, Guangzhou, China; Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, 510631, Guangzhou, China.
| | - Chenjing Wu
- Key Laboratory of Brain, Cognition and Education Sciences (South China Normal University), Ministry of Education, China; School of Psychology, South China Normal University, 510631, Guangzhou, China; Center for Studies of Psychological Application, South China Normal University, 510631, Guangzhou, China; Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, 510631, Guangzhou, China.
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Imagine this: Visualising a recent meal as bigger reduces subsequent snack intake. Appetite 2023; 181:106411. [PMID: 36463986 DOI: 10.1016/j.appet.2022.106411] [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: 05/06/2022] [Revised: 11/24/2022] [Accepted: 11/30/2022] [Indexed: 12/02/2022]
Abstract
Remembering a recent meal reduces subsequent intake of palatable snacks (i.e. the meal-recall effect), however, little is known about the factors which can potentiate this effect. The present experiment investigated whether a stronger meal-recall effect would be observed if recent consumption would be recalled in greater detail, than if it was recalled briefly. Moreover, it was investigated whether imagining a meal as bigger and more satiating than in reality could potentiate the meal-recall effect, and lead to lower intake. It was also explored whether mental visualisation tasks of a recent meal would affect the remembered portion size. Participants (N = 151) ate lunch at the laboratory, and then returned 3 h later to perform the imagination tasks and to participate in a bogus taste test (during which intake was covertly measured). Participants in the two main imagination task groups recalled the lunch meal and then either recalled the consumption episode in great detail or imagined the meal was larger and more filling than in reality. The results showed that imagining a recent meal as larger significantly reduced the quantity of biscuits eaten. However, contrary to the hypotheses, recalling a consumption episode in detail did not decrease snack intake. It was also shown that imagining a recent meal as larger than in reality did not lead participants to overestimate the true size of the meal. In fact, portion size estimations were significantly underestimated in that group. There were no significant estimation differences in any of the other groups. The results of this study suggest that the meal-recall effect can be an effective strategy to reduce food intake and may be amenable to strategic manipulation to enhance efficacy, but seems prone to disruption.
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Borkoles E, Krastins D, van der Pols JC, Sims P, Polman R. Short-Term Effect of Additional Daily Dietary Fibre Intake on Appetite, Satiety, Gastrointestinal Comfort, Acceptability, and Feasibility. Nutrients 2022; 14:4214. [PMID: 36235865 PMCID: PMC9572413 DOI: 10.3390/nu14194214] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 09/26/2022] [Accepted: 10/08/2022] [Indexed: 11/21/2022] Open
Abstract
Background: There is evidence that high-fibre diets have significant health benefits, although the effect of increasing fibre on individuals' appetite, satiety, and gastrointestinal comfort is not well established, nor is its acceptability and feasibility. Methods: This mixed-methods feasibility randomised control trial included 38 participants allocated to one of three conditions: FibreMAX (two daily servings of 25 g of BARLEYmax®), FibreGRAD (two daily servings with the amount of fibre gradually increased), and Control (two daily servings totalling 25 g of placebo product). Participants completed a food diary at baseline. The Hunger and Fullness Questionnaire and questions regarding gastrointestinal response were completed at baseline and at the end of each week. Participants completed the acceptability of intervention measure and engaged in a semi-structured interview, following trial completion. Results: The qualitative data suggested that increased fibre influenced appetite and fullness perceptions. Baseline fibre consumption and the method of increased fibre increase did not influence our findings. The qualitative results also indicated that the fibre intake was perceived as beneficial to well-being; it influenced feelings of hunger and caused some minor acute gastrointestinal symptoms that dissipated after a short adaption period. Conclusion: This study suggests that increasing fibre intake through BARLEYmax® is a safe intervention that is acceptable to participants.
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Affiliation(s)
- Erika Borkoles
- School of Medicine & Dentistry (Public Health), Griffith University, Gold Coast 4222, Australia
| | - Digby Krastins
- School of Exercise & Nutrition Sciences, Queensland University of Technology, Brisbane 4059, Australia
| | - Jolieke C. van der Pols
- School of Exercise & Nutrition Sciences, Queensland University of Technology, Brisbane 4059, Australia
- Centre for Agriculture and the Bioeconomy, Queensland University of Technology, Brisbane 4059, Australia
| | - Paul Sims
- The Healthy Grain Pty, South Yarra, Victoria 3141, Australia
| | - Remco Polman
- School of Exercise & Nutrition Sciences, Queensland University of Technology, Brisbane 4059, Australia
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Satiety of Edible Insect-Based Food Products as a Component of Body Weight Control. Nutrients 2022; 14:nu14102147. [PMID: 35631288 PMCID: PMC9144672 DOI: 10.3390/nu14102147] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 05/07/2022] [Accepted: 05/19/2022] [Indexed: 11/26/2022] Open
Abstract
Among the many aspects determining the nutritional potential of insect-based foods, research into the satiating potential of foods is an important starting point in the design of new functional foods, including those based on edible insects. The aim of this study was to assess the satiating value of products with the addition of freeze-dried insect flour. The test material included wheat pancakes in which corresponding proportions of wheat flour were substituted with 10% Mw, 0% Mw, and 30% Mw of flour from freeze-dried Tenebrio molitor, 10% Bw, 20% Bw, and 30% Bw of flour from Alphitobius diaperinus, and 10% Cr, 20% Cr, and 30% Cr of flour from Acheta domesticus. The study included the characterisation of physico-chemical properties and their effect on the satiating potential of the analysed pancakes. A total of 71 healthy volunteers (n = 39 women, n = 32 men) with no food phobias were qualified for the study. Each subject rated the level of hunger and satiety before and after ingestion at 30 min intervals over the subsequent 180 min on two separate graphical scales. The rating was done on an unstructured 100 mm visual analogue scale (VAS). A portion intended for testing had a value of 240 kcal. The highest average satiety values were noted for the pancakes with an addition of 30% Alphitobius diaperinus (Bw) and with the addition of 20% and 30% addition of Acheta domesticus flour (Cr). The Tenebrio molitor-based products were the least satiating. However, the largest addition of 30% of an insect flour for each variant considerably increased the satiating potential as compared to the control sample. Satiety was influenced the most by the protein content in the test wheat pancakes. The results support the idea of a possible usage of insect-based food products in the composition of obesity treatment diets, carbohydrate-limiting diets, and as alternative sources of protein.
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Ungersboeck M, Tang X, Neeff V, Steele D, Grimm P, Fenech M. Personalised Nutritional Recommendations Based on Individual Post-Prandial Glycaemic Responses Improve Glycaemic Metrics and PROMs in Patients with Type 2 Diabetes: A Real-World Assessment. Nutrients 2022; 14:nu14102123. [PMID: 35631264 PMCID: PMC9145975 DOI: 10.3390/nu14102123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 05/11/2022] [Accepted: 05/16/2022] [Indexed: 02/01/2023] Open
Abstract
The recommended first-line therapy in type 2 diabetes (T2D) is lifestyle modification. In many patients, such interventions fail, and disease progresses inexorably to medication requirement. A potential reason for the failure of standard nutritional interventions is the use of generic dietary advice, with no personalisation to account for differences in the effect of food on blood glucose between different individuals. Another is the lack of instant feedback on the impact of dietary modification on glycaemic control, which supports sustained behaviour change. The use of continuous glucose monitoring (CGM) may help address both these shortcomings. We conducted an observational study to explore how personalised nutritional information impacts glycaemic control and patient-reported outcome measures (PROMs) of well-being. Free-living people with T2D eating their normal diet were provided with personalised nutritional recommendations by state-registered nutritionists based on the CGM-enabled analysis of individual post-prandial glycaemic responses (PPGRs). Participants demonstrated considerable inter-individual differences in PPGRs, reductions in post-prandial incremental area under the curve (iAUC) and daytime AUC, and improvements in energy levels, ability to concentrate, and other PROMs. These results suggest a role for personalised nutritional recommendations based on individual-level understanding of PPGRs in the non-pharmaceutical management of T2D.
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Nguyen QC, Liland KH, Tomic O, Tarrega A, Varela P, Næs T. SO-PLS as an alternative approach for handling multi-dimensionality in modelling different aspects of consumer expectations. Food Res Int 2020; 133:109189. [DOI: 10.1016/j.foodres.2020.109189] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2019] [Revised: 02/25/2020] [Accepted: 03/17/2020] [Indexed: 11/25/2022]
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Duerlund M, Andersen BV, Alexi N, Peng M, Byrne DV. Subjective Sensations related to Food as Determinants of Snack Choice. Foods 2020; 9:E336. [PMID: 32178388 PMCID: PMC7143542 DOI: 10.3390/foods9030336] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Accepted: 03/10/2020] [Indexed: 12/21/2022] Open
Abstract
Comprehending the complexity and determinants of food choices can help understand facets of the growing obesity epidemic. Focusing on consumers' subjective sensations as determinants of food choices can provide essential insights into eating behaviors. We explored subjective sensations linked to appetite, desire, wellbeing and energy. This study aims to 1) quantify subjective temporal sensations, and 2) study the effects of these sensations on snack choice. Two-hundred and fifty-three participants (mean age 20.5) evaluated subjective sensations using a visual analogue scale. The choice of one of six snacks was offered to the participants; choices were recorded as implicit choice measures. The results demonstrated that especially sensory specific desire sensations (Salty, Fatty, Sweet desire) affected, either positively or negatively, snack choice. Furthermore, wellbeing sensations (Overall, Mental, Physical wellbeing) also showed significant effects for snack choice. Health-conscious females chose healthy snacks, and males chose unhealthy snacks. Importantly, this research indicates the relevance of subjective sensations in consumer studies that focus on diverse determinants of food choice. Sensory specific desires and wellbeing sensations were notably shown to be important determinants of snack choice. The contribution of different sensations to food choice is imperative, and helps us to understand aspects of snacking behavior. This could have broader implications concerning public health issues and obesity.
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Affiliation(s)
- Mette Duerlund
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Agro Food Park 48, DK 8200 Aarhus N, Denmark; (B.V.A.); (N.A.); (D.V.B.)
| | - Barbara Vad Andersen
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Agro Food Park 48, DK 8200 Aarhus N, Denmark; (B.V.A.); (N.A.); (D.V.B.)
| | - Niki Alexi
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Agro Food Park 48, DK 8200 Aarhus N, Denmark; (B.V.A.); (N.A.); (D.V.B.)
| | - Mei Peng
- Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin 9054, New Zealand;
| | - Derek Victor Byrne
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Agro Food Park 48, DK 8200 Aarhus N, Denmark; (B.V.A.); (N.A.); (D.V.B.)
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Nguyen QC, Næs T, Almøy T, Varela P. Portion size selection as related to product and consumer characteristics studied by PLS path modelling. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2018.11.020] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Duerlund M, Andersen BV, Grønbeck MS, Byrne DV. Consumer reflections on post-ingestive sensations. A qualitative approach by means of focus group interviews. Appetite 2019; 142:104350. [DOI: 10.1016/j.appet.2019.104350] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2018] [Revised: 07/01/2019] [Accepted: 07/03/2019] [Indexed: 01/22/2023]
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Duerlund M, Vad Andersen B, Victor Byrne D. Dynamic Changes in Post-Ingestive Sensations after Consumption of a Breakfast Meal High in Protein or Carbohydrate. Foods 2019; 8:E413. [PMID: 31540054 PMCID: PMC6769841 DOI: 10.3390/foods8090413] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 09/08/2019] [Accepted: 09/09/2019] [Indexed: 01/18/2023] Open
Abstract
The obesity epidemic urges exploration of several parameters that play an important role in our eating behaviours. Post-ingestive sensations can provide a more comprehensive picture of the eating experience than mere satiety measurements. This study aimed to (1) quantify the dynamics of different post-ingestive sensations after food intake and (2) study the effect of protein and carbohydrate on hedonic and post-ingestive responses. Forty-eight participants (mean age 20.4) were served a breakfast meal high in protein (HighPRO) or high in carbohydrate (HighCHO) on two separate days using a randomised controlled crossover design. Post-ingestive sensations were measured every 30 min, for 3 h post intake using visual analogue scale (VAS). Results showed a significant main effect of time for all post-ingestive sensations. HighCHO induced higher hedonic responses compared to HighPRO, as well as higher ratings for post-ingestive sensations such as Satisfaction, Food joy, Overall wellbeing and Fullness. HighPRO, on the other hand, induced higher ratings for Sweet desire post intake. The development of sensations after a meal might be important for consumers' following food choices and for extra calorie intake. More detailed knowledge in this area could elucidate aspects of overeating and obesity.
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Affiliation(s)
- Mette Duerlund
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark.
| | - Barbara Vad Andersen
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark.
| | - Derek Victor Byrne
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark.
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Skotnicka M, Ocieczek A, Małgorzewicz S. Satiety value of groats in healthy women as affected by selected physicochemical parameters. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1485028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Magdalena Skotnicka
- Department of Food Commodity Science, Medical University of Gdansk, Gdańsk, Poland
| | - Aneta Ocieczek
- Department of Commodity Science and Quality Management, Gdynia Maritime University, Gdańsk, Poland
| | - Sylwia Małgorzewicz
- Department of Clinical Nutrition, Medical University of Gdansk, Gdańsk, Poland
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Wade AT, Davis CR, Dyer KA, Hodgson JM, Woodman RJ, Keage HAD, Murphy KJ. Including pork in the Mediterranean diet for an Australian population: Protocol for a randomised controlled trial assessing cardiovascular risk and cognitive function. Nutr J 2017; 16:84. [PMID: 29273039 PMCID: PMC5741907 DOI: 10.1186/s12937-017-0306-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Accepted: 11/29/2017] [Indexed: 02/08/2023] Open
Abstract
BACKGROUND The Mediterranean diet is characterised by the high consumption of extra virgin olive oil, fruits, vegetables, grains, legumes and nuts; moderate consumption of fish, poultry, eggs and dairy; and low consumption of red meat and sweets. Cross sectional, longitudinal and intervention studies indicate that a Mediterranean diet may be effective for the prevention of cardiovascular disease and dementia. However, previous research suggests that an Australian population may find red meat restrictions difficult, which could affect long term sustainability of the diet. METHODS This paper outlines the protocol for a randomised controlled trial that will assess the cardiovascular and cognitive benefits of a Mediterranean diet modified to include 2-3 weekly serves of fresh, lean pork. A 24-week cross-over design trial will compare a modified Mediterranean diet with a low-fat control diet in at-risk men and women. Participants will follow each of the two diets for 8 weeks, with an 8-week washout period separating interventions. Home measured systolic blood pressure will be the primary outcome measure. Secondary outcomes will include body mass index, body composition, fasting blood lipids, C-reactive protein, fasting plasma glucose, fasting serum insulin, erythrocyte fatty acids, cognitive function, psychological health and well-being, and dementia risk. DISCUSSION To our knowledge this research is the first to investigate whether an alternate source of protein can be included in the Mediterranean diet to increase sustainability and feasibility for a non-Mediterranean population. Findings will be significant for the prevention of cardiovascular disease and age-related decline, and may inform individuals, clinicians and public health policy. TRIAL REGISTRATION ACTRN12616001046493 . Registered 5 August 2016.
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Affiliation(s)
- Alexandra T. Wade
- Alliance for Research in Exercise, Nutrition and Activity, School of Health Sciences, University of South Australia, GPO Box 2471, Adelaide, South Australia 5001 Australia
| | - Courtney R. Davis
- Alliance for Research in Exercise, Nutrition and Activity, School of Health Sciences, University of South Australia, GPO Box 2471, Adelaide, South Australia 5001 Australia
| | - Kathryn A. Dyer
- Alliance for Research in Exercise, Nutrition and Activity, School of Health Sciences, University of South Australia, GPO Box 2471, Adelaide, South Australia 5001 Australia
| | - Jonathan M. Hodgson
- School of Medicine and Pharmacology, Faculty of Medicine, Dentistry and Health Sciences, University of Western Australia, 35 Stirling Highway, Perth, WA 6000 Australia
- School of Medical and Health Sciences, Edith Cowan University, Perth, WA Australia
| | - Richard J. Woodman
- Flinders Centre for Epidemiology and Biostatistics, Flinders University, GPO Box 2100, Adelaide, South Australia 5001 Australia
| | - Hannah A. D. Keage
- Cognitive Ageing and Impairment Neurosciences, School of Psychology, Social Work and Social Policy, University of South Australian, GPO Box 2471, Adelaide, SA 5001 Australia
| | - Karen J. Murphy
- Alliance for Research in Exercise, Nutrition and Activity, School of Health Sciences, University of South Australia, GPO Box 2471, Adelaide, South Australia 5001 Australia
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