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Portel CDS, da Silva WP, Tavares Filho ER, Pagani MM, Pimentel TC, Mársico ET, de Freitas MQ, Cruz AGD, Esmerino EA. Are healthiness and pleasure dimensions perceived similarly by people with food addiction in Brazil? A case study using holistic sensory methodologies. Food Res Int 2023; 173:113206. [PMID: 37803534 DOI: 10.1016/j.foodres.2023.113206] [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: 03/12/2023] [Revised: 06/28/2023] [Accepted: 06/29/2023] [Indexed: 10/08/2023]
Abstract
The relationship between the consumption of hyper-palatable ultra-processed foods and the process of addiction gains notoriety due to its relationship with obesity. Food addiction is a complex phenomenon intrinsically related to the individual's behavioral, emotional, and subjective aspects. Therefore, using classical approaches to sensory science may be insufficient to understand better the individual's sensory experience with hyper-palatable foods. In this context, sensory and consumer science techniques with holistic approaches have been aimed at accessing more subjective consumer perceptions. This study used the Yale Food Addiction Scale (YFAS 2.0) to investigate the prevalence of food addiction and the Structured Projective Mapping (S-MP) and Sorting techniques to verify how individuals with and without food addiction perceive and understand different types of food. The prevalence of food addiction was 21.77% (n = 59 out of 271) and was associated with a higher BMI but not with sociodemographic aspects. Projective Mapping (RV = 0.937) and Sorting (RV = 0.934) indicated that perception in relation to attributes such as health and pleasure was similar for all investigated foods in individuals with or without food addiction. The presence of addictive eating behavior does not seem to be related to the way individuals perceive foods from different categories, for example, minimally or highly processed and hyper-palatable foods.
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Affiliation(s)
- Carolina de Souto Portel
- Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Rio de Janeiro, Brazil
| | - Wanessa Pires da Silva
- Department of Food Technology, Federal Fluminense University, Faculty of Veterinary, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Elson Rogério Tavares Filho
- Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Rio de Janeiro, Brazil
| | - Mônica Marques Pagani
- Department of Food Technology, Federal Rural University of Rio de Janeiro, Faculty of Food Engineering, 23897-001 Seropédica, Rio de Janeiro, Brazil
| | - Tatiana Colombo Pimentel
- Department of Food Technology, Federal Institute of Education, Science and Technology of Paraná, 87703-536 Paranavaí, Brazil
| | - Eliane Teixeira Mársico
- Department of Food Technology, Federal Fluminense University, Faculty of Veterinary, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Mônica Queiroz de Freitas
- Department of Food Technology, Federal Fluminense University, Faculty of Veterinary, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Adriano Gomes da Cruz
- Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Rio de Janeiro, Brazil
| | - Erick Almeida Esmerino
- Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Rio de Janeiro, Brazil; Department of Food Technology, Federal Fluminense University, Faculty of Veterinary, 24230-340 Niterói, Rio de Janeiro, Brazil.
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Understanding the consumption of plant-based meat alternatives and the role of health-related aspects. A study of the Italian market. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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3
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Losoya-Sifuentes C, Pinto-Jimenez K, Cruz M, Rodriguez-Jasso RM, Ruiz HA, Loredo-Treviño A, López-Badillo CM, Belmares R. Determination of Nutritional and Antioxidant Properties of Maya Nut Flour (Brosimum alicastrum) for Development of Functional Foods. Foods 2023; 12:foods12071398. [PMID: 37048219 PMCID: PMC10093398 DOI: 10.3390/foods12071398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 03/17/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
Maya nut (Brosimum alicastrum) is a novel food with high nutritional value. This research aimed to evaluate the nutritional and antioxidant properties of Maya nut flour (MNF) made from seeds dried by different methods (sun-dried and using hot air at 45 °C and 60 °C) to explore its incorporation into cookies and evaluate its nutritional and functional properties. The naturally sun-dried flour (NF) had the highest content of ash (3.64 ± 0.11 g/100 g), protein (6.35 ± 0.44 g/100 g), crude fiber (6.75 ± 0.29 g/100 g), and functional properties (water and oil absorption). The color of the flour was affected by the different drying methods. While the drying methods influenced the total polyphenolic content (TPC) and antioxidant activity (AA) of MNF, they did not affect the morphology of the native starch or generated important molecular-structural changes. The substitution of 60% of wheat flour with NF in the cookie’s formula increased the protein and fiber content, whereas 20% substitution increased its AA. MNF is a source of protein, dietary fiber, micronutrients, and functional compounds that can enrich cookie formulations.
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Affiliation(s)
- Carolina Losoya-Sifuentes
- Functional Foods & Nutrition Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, Saltillo 25280, CP, Mexico
| | - Karen Pinto-Jimenez
- Department of Food Science and Technology, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Colonia Buenavista, Saltillo 25315, CP, Mexico
| | - Mario Cruz
- Department of Food Science and Technology, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Colonia Buenavista, Saltillo 25315, CP, Mexico
- Correspondence: (M.C.); (R.B.)
| | - Rosa M. Rodriguez-Jasso
- Functional Foods & Nutrition Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, Saltillo 25280, CP, Mexico
| | - Hector A. Ruiz
- Functional Foods & Nutrition Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, Saltillo 25280, CP, Mexico
| | - Araceli Loredo-Treviño
- Functional Foods & Nutrition Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, Saltillo 25280, CP, Mexico
| | - Claudia Magdalena López-Badillo
- Functional Foods & Nutrition Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, Saltillo 25280, CP, Mexico
| | - Ruth Belmares
- Functional Foods & Nutrition Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, Saltillo 25280, CP, Mexico
- Correspondence: (M.C.); (R.B.)
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Valenčič E, Beckett E, Collins CE, Koroušić Seljak B, Bucher T. SnackTrack-An App-Based Tool to Assess the Influence of Digital and Physical Environments on Snack Choice. Nutrients 2023; 15:nu15020349. [PMID: 36678219 PMCID: PMC9862135 DOI: 10.3390/nu15020349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 01/02/2023] [Accepted: 01/03/2023] [Indexed: 01/13/2023] Open
Abstract
As food choices are usually processed subconsciously, both situational and food environment cues influence choice. This study developed and tested a mobile app to investigate the association between physical and digital environments on snack choices. SnackTrack was designed and used to collect data on the snack choices of 188 users in real-life settings during an 8-week feasibility trial. The app asks users to take a photo of the food they are planning to consume and to provide additional information regarding the physical environment and context in which this food was eaten. The app also displayed various user interface designs (i.e., different background images) to investigate the potential effects of images on snack choice. Preliminary results suggest that the time of snack obtainment did not have a significant effect on the healthfulness of the snacks chosen. Conversely, it was found that unhealthy background images appeared to encourage healthier snack choices. In conclusion, despite consumers having the knowledge to make healthy choices, environmental cues can alter food choices. SnackTrack, a novel tool to investigate the influence of physical and digital environments on consumers' food choices, provides possibilities for exploring what encourages (un)healthy eating behaviours.
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Affiliation(s)
- Eva Valenčič
- School of Health Sciences, College of Health, Medicine and Wellbeing, University of Newcastle, Callaghan, Newcastle, NSW 2308, Australia
- Food and Nutrition Program, Hunter Medical Research Institute, New Lambton Heights, Newcastle, NSW 2305, Australia
- Computer Systems Department, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
- Jožef Stefan International Postgraduate School, 1000 Ljubljana, Slovenia
- Correspondence:
| | - Emma Beckett
- Food and Nutrition Program, Hunter Medical Research Institute, New Lambton Heights, Newcastle, NSW 2305, Australia
- School of Environmental and Life Sciences, College of Engineering, Science and Environment, University of Newcastle, Callaghan, Newcastle, NSW 2308, Australia
| | - Clare E. Collins
- School of Health Sciences, College of Health, Medicine and Wellbeing, University of Newcastle, Callaghan, Newcastle, NSW 2308, Australia
- Food and Nutrition Program, Hunter Medical Research Institute, New Lambton Heights, Newcastle, NSW 2305, Australia
| | - Barbara Koroušić Seljak
- Computer Systems Department, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
- Jožef Stefan International Postgraduate School, 1000 Ljubljana, Slovenia
| | - Tamara Bucher
- Food and Nutrition Program, Hunter Medical Research Institute, New Lambton Heights, Newcastle, NSW 2305, Australia
- School of Environmental and Life Sciences, College of Engineering, Science and Environment, University of Newcastle, Callaghan, Newcastle, NSW 2308, Australia
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Klerks M, Román S, Verkerk R, Sanchez-Siles L. Are cereal bars significantly healthier and more natural than chocolate bars? A preliminary assessment in the German market. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.104940] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
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Plant-Based Meat Alternatives: Motivational Adoption Barriers and Solutions. SUSTAINABILITY 2021. [DOI: 10.3390/su132313271] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Meat consumption is increasingly being seen as unsustainable. However, plant-based meat alternatives (PBMA) are not widely accepted yet. PBMA aim to imitate the experience of eating meat by mimicking animal meat in its sensory characteristics such as taste, texture, or aesthetic appearance. This narrative review explores the motivational barriers to adopting PBMA while focusing on food neophobia, social norms and rituals, as well as conflicting eating goals that prevent consumers from switching to a plant-based diet. Based on the key characteristics of these motivational barriers, which are informed by research findings in consumer psychology and marketing, solutions are discussed that can help counter the barriers.
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Stelick A, Sogari G, Rodolfi M, Dando R, Paciulli M. Impact of sustainability and nutritional messaging on Italian consumers' purchase intent of cereal bars made with brewery spent grains. J Food Sci 2021; 86:531-539. [PMID: 33462803 DOI: 10.1111/1750-3841.15601] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 12/06/2020] [Accepted: 12/08/2020] [Indexed: 12/14/2022]
Abstract
This work focuses on the reuse of brewery spent grains (BSGs), the most abundant by-product of the beer industry, today mainly used as animal feed. BSGs are rich in fibers and proteins as well as phenolic compounds, all of which are beneficial for human nutrition. Cereal bars containing 12% BSG were formulated and characterized instrumentally. Moreover, 159 panelists representative of young Italian consumers evaluated the bars in a central location test, along with a commercial cereal bar. Products were first evaluated blind, and then in an informed condition where additional product-specific nutritional and sustainability information was revealed, thus the purchase intent was determined. While the control product outperformed the BSG bar in most of the hedonic and sensory measures, the BSG sample was perceived as "natural/made with natural ingredients" by a significantly higher number of panelists (49%) compared to the control (30%). Additionally, even in the lower performing formulation, a significant positive effect on purchase intent was observed when providing either nutrition (fiber content) or sustainability (use of upcycled ingredients) information. The acceptable price range for the BSG and the commercial bar was very similar, whereas the optimal pricing point for the BSG was lower than the control. For the BSG product, sustainability information had significantly higher impact on purchase intent than nutrition-based information. Results highlight the importance of understanding consumer attitudes toward upcycling and the use of byproducts as ingredients in new food formulations. PRACTICAL APPLICATION: Results show how providing information on product nutrition and sustainability can increase purchase intent in the context of a cereal bar containing upcycled ingredients. The findings of this study can help food and consumer researchers to develop acceptable products that include BSG as an ingredient, potentially replacing other cereals in the recipe. The use of this brewery by-product could add value to the beer supply chain and to the final product as well, being also aligned with the current market trend of sustainability and functional health benefits.
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Affiliation(s)
- Alina Stelick
- Department of Food Science, Cornell University, Ithaca, NY, 14850, U.S.A
| | - Giovanni Sogari
- Department of Food and Drug, University of Parma, Parma, 43124, Italy
| | | | - Robin Dando
- Department of Food Science, Cornell University, Ithaca, NY, 14850, U.S.A
| | - Maria Paciulli
- Department of Food and Drug, University of Parma, Parma, 43124, Italy
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A qualitative study about college students' attitudes, knowledge and perceptions regarding sugar intake. Appetite 2020; 159:105059. [PMID: 33271200 DOI: 10.1016/j.appet.2020.105059] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 09/16/2020] [Accepted: 11/25/2020] [Indexed: 01/04/2023]
Abstract
Excessive sugar intake has been associated with multiple health conditions (e.g., higher risk for non-communicable diseases). Hence, health organizations have issued guidelines defining the maximum daily intake of free or added sugars. However, data from several countries suggests that these guidelines are rarely met, particularly by young adults. For example, almost half of Portuguese adolescents and young adults exceed the recommended sugar intake. In this work, we aim to further explore college students' attitudes, knowledge, and perceptions about sugar intake, as well as about sugar intake guidelines. A thematic analysis on data from five focus groups (N = 40) indicated that participants reported difficulty in the comprehension of added/free sugars definition and sugar intake recommendations. Overall, attitudes toward sugar were ambivalent. Sugar was simultaneously perceived as pleasurable and needed, but also as addictive and harmful. Although aware of the potential negative health outcomes associated with excessive sugar intake, most participants did not perceive being at risk due to their youth, exercise habits, or type of diet. The few concerns expressed were mostly associated with the negative impact of high sugar intake on body image (e.g., weight gain). The main barriers to reducing sugar intake identified were environmental (e.g., time restrictions, food available at the university). Still, participants could identify several individual strategies to effectively regulate sugar intake. By identifying knowledge gaps and sources of bias related to sugar consumption, our findings are useful to inform future interventions aiming to address the problem of high sugar intake among university students.
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What makes a beverage healthy? A qualitative study of young adults’ conceptualisation of sugar-containing beverage healthfulness. Appetite 2020; 150:104675. [DOI: 10.1016/j.appet.2020.104675] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 03/09/2020] [Accepted: 03/11/2020] [Indexed: 12/29/2022]
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de Vlieger N, van Rossum J, Riley N, Miller A, Collins C, Bucher T. Nutrition Education in the Australian New South Wales Primary School Curriculum: Knowledge and Attitudes of Students and Parents. CHILDREN-BASEL 2020; 7:children7040024. [PMID: 32230736 PMCID: PMC7231028 DOI: 10.3390/children7040024] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 03/06/2020] [Accepted: 03/24/2020] [Indexed: 12/20/2022]
Abstract
In NSW, Australia, the views of primary-school aged children and their parents in regard to the importance of nutrition education at school are unclear. The aim of the current study was to explore children’s knowledge of nutrition and eating habits and to identify gaps that future school nutrition education programs could target. Students aged 9 to 12 years and their parents (n = 21 dyads) were invited to participate in semi-structured interviews, complete a nutrition knowledge questionnaire, and perform a “healthy-unhealthy” food sorting task in a University food laboratory. Among the children, nutrition knowledge scores concerning “serves & portions” of common foods were lowest, identifying a gap in knowledge related to portion size. All children categorized fruits, vegetables, cola, and water correctly as “healthy” or “unhealthy” in the sorting task, but not for the sausage and muesli bar, suggesting that further support categorising processed foods may be needed. The interviews indicated that parents do actively try to teach their children about nutrition, although they reported feeling uncertain about their own level of nutrition knowledge. Children and parents indicated that there is very little nutrition education in school and more is needed. This research could be used to inform future curriculum components related to nutrition education for primary school children.
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Affiliation(s)
- Nienke de Vlieger
- School of Health Sciences, Faculty of Health and Medicine, The University of Newcastle, Callaghan 2308, NSW, Australia; (N.d.V.); (C.C.)
- Priority Research Centre in Physical Activity and Nutrition, The University of Newcastle, Callaghan 2308, NSW, Australia
| | - Jolien van Rossum
- School of Health Sciences, Faculty of Health and Medicine, The University of Newcastle, Callaghan 2308, NSW, Australia; (N.d.V.); (C.C.)
- Priority Research Centre in Physical Activity and Nutrition, The University of Newcastle, Callaghan 2308, NSW, Australia
| | - Nicholas Riley
- Priority Research Centre in Physical Activity and Nutrition, The University of Newcastle, Callaghan 2308, NSW, Australia
- School of Education, Faculty of Education and Arts, The University of Newcastle, Callaghan 2308, NSW, Australia
| | - Andrew Miller
- School of Education, Faculty of Education and Arts, The University of Newcastle, Callaghan 2308, NSW, Australia
- Teachers and Teaching Research Centre, School of Education, Faculty of Education and Arts, The University of Newcastle, Callaghan 2308, NSW, Australia
| | - Clare Collins
- School of Health Sciences, Faculty of Health and Medicine, The University of Newcastle, Callaghan 2308, NSW, Australia; (N.d.V.); (C.C.)
- Priority Research Centre in Physical Activity and Nutrition, The University of Newcastle, Callaghan 2308, NSW, Australia
| | - Tamara Bucher
- Priority Research Centre in Physical Activity and Nutrition, The University of Newcastle, Callaghan 2308, NSW, Australia
- School of Environmental and Life Sciences (SELS), The University of Newcastle, Ourimbah 2258, NSW, Australia
- Correspondence:
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Rusmevichientong P, Jaynes J, Kazemi S. Which snack factors and nutritional ingredients influence college students' snack choices? Evidence from discrete choice experiments. JOURNAL OF AMERICAN COLLEGE HEALTH : J OF ACH 2020; 68:192-199. [PMID: 30614765 DOI: 10.1080/07448481.2018.1538149] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 08/15/2018] [Accepted: 10/11/2018] [Indexed: 06/09/2023]
Abstract
Objective: The study examined which snack factors and nutritional ingredients influence college students' snack choices using a discrete choice experiment (DCE). Participants: In November 2016, a total of 1,624 undergraduate students participated in the study. Methods: Two DCEs were constructed using a unique approach of block fractional factorial designs. The first DCE examined four three-level snack factors: healthiness, taste, convenience, and price. The second DCE focused on six two-level nutritional ingredients: sugar, salt, calories, fat, all natural, and fiber. Results: Students preferred quick and cheap snacks, but higher prices on healthy snacks did not affect their decision significantly. Healthiness and sugar had the highest relative importance of snack factors and nutritional ingredients, respectively. High-sugar snacks were less favored if students considered themselves educated in nutrition. Conclusion: Thus, potential ways to improve the snack choices for college students are to offer healthier snacks on college campuses and to promote nutrition education.
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Affiliation(s)
| | - Jessica Jaynes
- Department of Mathematics, California State University Fullerton, Fullerton, CA, USA
| | - Sanam Kazemi
- Department of Public Health, California State University Fullerton, Fullerton, CA, USA
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López-Martínez A, Azuara-Pugliese V, Sánchez-Macias A, Sosa-Mendoza G, Dibildox-Alvarado E, Grajales-Lagunes A. High protein and low-fat chips (snack) made out of a legume mixture. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1617353] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Araceli López-Martínez
- Coordinación Académica Región Altiplano Oeste de la Universidad Autónoma de San Luis Potosí, Salinas de Hidalgo, S.L.P, México
| | - Virginia Azuara-Pugliese
- Coordinación Académica Región Altiplano Oeste de la Universidad Autónoma de San Luis Potosí, Salinas de Hidalgo, S.L.P, México
| | - Armando Sánchez-Macias
- Coordinación Académica Región Altiplano Oeste de la Universidad Autónoma de San Luis Potosí, Salinas de Hidalgo, S.L.P, México
| | - Gloria Sosa-Mendoza
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México
| | - Elena Dibildox-Alvarado
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México
| | - Alicia Grajales-Lagunes
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México
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Woglom C, Gray V, Hill M, Wang L. Significant Relationships Exist between Perceived and Objective Diet Quality in Young Adults. J Acad Nutr Diet 2019; 120:103-110. [PMID: 31473155 DOI: 10.1016/j.jand.2019.06.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 05/17/2019] [Accepted: 06/04/2019] [Indexed: 11/15/2022]
Abstract
BACKGROUND There is a disproportionate burden of low diet quality among young adults compared with other adult subpopulations that is not understood. Perceived and objective diet qualities are studied to understand possible barriers to change. OBJECTIVE To explore the association between perceived diet quality and objective diet quality in young adults in the United States. DESIGN This cross-sectional study used data from the 2013-2014 National Health and Nutrition Examination Survey to calculate total Healthy Eating Index-2010 (HEI-2010) score and component scores and study their relationships with perceived diet quality scores. PARTICIPANTS/SETTING The sample consisted of 1,261 young adults, aged 18 to 30, with 24-hour recall data. MAIN OUTCOME MEASURES Perceived and objective diet quality were evaluated. STATISTICAL ANALYSES PERFORMED Multiple regression analysis was used to test the ability to predict total HEI-2010 scores from perceived diet quality scores. Ordered logit was used to test whether HEI-2010 component scores predicted the odds of having higher perceived diet quality. RESULTS Excellent (b=8.442, P<0.001), very good (b=9.733, P<0.001), and good (b=5.527, P<0.001) perceived diet quality were significant predictors of total HEI-2010 score, compared with the referent category of poor perceived diet quality. The full regression model predicted 17.0% of the variance in total HEI-2010 score. Whole fruit (odds ratio [OR]=1.098, P=.017), whole grains (OR=1.046, P=.023), and empty calories (OR=1.054, P<0.001) were each significantly associated with the odds of having a higher rating of perceived diet quality (fair, good, very good, excellent) instead of a poor rating of diet quality; the difference in odds was low across categories. CONCLUSIONS There are significant relationships between perceived and objective diet quality, but other variables play a substantial role in explaining these two types of diet quality.
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Mixed deep learning and natural language processing method for fake-food image recognition and standardization to help automated dietary assessment. Public Health Nutr 2018; 22:1193-1202. [PMID: 29623869 PMCID: PMC6536832 DOI: 10.1017/s1368980018000708] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
OBJECTIVE The present study tested the combination of an established and a validated food-choice research method (the 'fake food buffet') with a new food-matching technology to automate the data collection and analysis. DESIGN The methodology combines fake-food image recognition using deep learning and food matching and standardization based on natural language processing. The former is specific because it uses a single deep learning network to perform both the segmentation and the classification at the pixel level of the image. To assess its performance, measures based on the standard pixel accuracy and Intersection over Union were applied. Food matching firstly describes each of the recognized food items in the image and then matches the food items with their compositional data, considering both their food names and their descriptors. RESULTS The final accuracy of the deep learning model trained on fake-food images acquired by 124 study participants and providing fifty-five food classes was 92·18 %, while the food matching was performed with a classification accuracy of 93 %. CONCLUSIONS The present findings are a step towards automating dietary assessment and food-choice research. The methodology outperforms other approaches in pixel accuracy, and since it is the first automatic solution for recognizing the images of fake foods, the results could be used as a baseline for possible future studies. As the approach enables a semi-automatic description of recognized food items (e.g. with respect to FoodEx2), these can be linked to any food composition database that applies the same classification and description system.
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Pinto VRA, Freitas TBDO, Dantas MIDS, Della Lucia SM, Melo LF, Minim VPR, Bressan J. Influence of package and health-related claims on perception and sensory acceptability of snack bars. Food Res Int 2017; 101:103-113. [PMID: 28941673 DOI: 10.1016/j.foodres.2017.08.062] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Revised: 08/25/2017] [Accepted: 08/28/2017] [Indexed: 01/29/2023]
Abstract
Concerns for health can lead to healthier food choices, especially if the consumer is well informed. This study aimed to evaluate the importance of package and health-related claims on Brazilian consumers' acceptance of snack bars. In order to evaluate package attributes, in focus groups discussions, 19 consumers chose the most important factors that influence their purchase decisions. Next, 102 consumers evaluated six commercial brands of snack bars in a three-session acceptance test: the first with no information about the product, the second containing the product package and the third with information on health-related claims associated with consumption of the bar. In general, package attributes, price and flavor were the most important factors that influence the purchase of snack bars. Health claims positively influenced consumer acceptance, but information concerning the absence of gluten and lactose did not significantly alter sensory acceptance. The presence of omega-3s, sugars, preservatives, flavorings and colorings have the potential to improve acceptability, because they were able to raise the acceptance of the seed bar, removing it from the rejection region. Protein and nut bars are not well known to the general public and the lower mean acceptance of the seed and protein bars demonstrated the need for sensorial improvement.
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Affiliation(s)
- Vinícius Rodrigues Arruda Pinto
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil
| | - Tamara Beatriz de Oliveira Freitas
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil
| | - Maria Inês de Souza Dantas
- Departamento de Nutrição e Saúde (DNS), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil
| | - Suzana Maria Della Lucia
- Departamento de Engenharia de Alimentos, Universidade Federal do Espírito Santo (UFES), Alto Universitário, s/n, CEP 29500-000 Alegre, ES, Brazil
| | - Laura Fernandes Melo
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil
| | - Valéria Paula Rodrigues Minim
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil
| | - Josefina Bressan
- Departamento de Nutrição e Saúde (DNS), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil.
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What Is Nutritious Snack Food? A Comparison of Expert and Layperson Assessments. Nutrients 2017; 9:nu9080874. [PMID: 28805747 PMCID: PMC5579667 DOI: 10.3390/nu9080874] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Revised: 08/04/2017] [Accepted: 08/09/2017] [Indexed: 11/30/2022] Open
Abstract
The term “nutritious” is being increasingly used by product manufacturers but the term is not currently regulated as a nutrition claim. It is unclear how lay consumers and experts define and interpret the term or how they evaluate the “nutritiousness” of various foods. To address this evidence gap, a mixed methods design was applied and both nutrition experts (n = 206) and lay participants (n = 269) provided definitions of the term “nutritious” and evaluated the “nutritiousness” of 20 different snack foods in a cross-sectional survey. Definitions were analysed using Leximancer and snack evaluations were compared both between groups and with nutrient profile scores (UK Ofcom and Australian Health Star Rating). Expert and lay definitions differed considerably, with experts using terms such as nutrient-density, macro- and micronutrients, kilojoules/Calories, while lay consumers used descriptions such as fuel, fresh, natural, body needs, and functioning. Snack evaluations were highly correlated between groups (Rs > 0.89, p < 0.001) and between nutrient profile scores (Rs > 0.75, p < 0.001). However, mean perceptions significantly differed for 18 out of 20 foods with the largest difference for yoghurts (p < 0.05). There are discrepancies between expert and lay perceptions of snack foods and the definition of the term “nutritious”. The results highlight the need for an agreed definition and the potential regulation of the term “nutritious” in food marketing.
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