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Okur B, Gokce A. Exploring the spatial mental associations of distinct food types. Appetite 2024; 198:107337. [PMID: 38579980 DOI: 10.1016/j.appet.2024.107337] [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: 01/07/2024] [Revised: 03/08/2024] [Accepted: 04/02/2024] [Indexed: 04/07/2024]
Abstract
Previous research explored the spatial representations of healthy low-calorie and unhealthy high-calorie food items, revealing an association of healthy low-calorie food with left and top sides, and unhealthy/high-calorie food with right and top sides. This association, namely side bias, was limited to these specific categories leaving the representations of healthy high-calorie and unhealthy low-calorie food categories yet to be explored. Present study was designed to examine the spatial representation of four food categories (unhealthy low-calorie, unhealthy high-calorie, healthy low-calorie, healthy high-calorie) using a computerized food placement task. In Experiment 1, participants placed four food items from different categories into eight locations. In Experiment 2, identical task was used with the addition of centrally presented anchor food item to investigate the mental representation of food items in relation to each other. The frequency of placing food items in specific spatial locations were measured. The results of Experiment 1 provided partial support for side bias. However, the use of anchor items in Experiment 2 provided compelling evidence for vertical side bias, demonstrating consistent pattern of placing healthy foods on the upper sides and unhealthy foods on the lower sides. In both experiments, real-life food choices were examined to investigate whether the high-calorie bias would be observed in actual food choice behavior. The results from both experiments indicated strong preference to select high-calorie foods, supporting high-calorie bias. Overall, this study extends the evidence on the spatial representations of distinct food categories.
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Affiliation(s)
- Betül Okur
- Kadir Has University, Department of Psychology, Turkey
| | - Ahu Gokce
- Kadir Has University, Department of Psychology, Turkey.
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Multiple senses influencing healthy food preference. Curr Opin Behav Sci 2022. [DOI: 10.1016/j.cobeha.2022.101223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Spence C, Van Doorn G. Visual communication via the design of food and beverage packaging. Cogn Res Princ Implic 2022; 7:42. [PMID: 35551542 PMCID: PMC9098755 DOI: 10.1186/s41235-022-00391-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Accepted: 04/23/2022] [Indexed: 11/10/2022] Open
Abstract
A rapidly growing body of empirical research has recently started to emerge highlighting the connotative and/or semiotic meanings that consumers typically associate with specific abstract visual design features, such as colours (either when presented individually or in combination), simple shapes/curvilinearity, and the orientation and relative position of those design elements on product packaging. While certain of our affective responses to such basic visual design features appear almost innate, the majority are likely established via the internalization of the statistical regularities of the food and beverage marketplace (i.e. as a result of associative learning), as in the case of round typeface and sweet-tasting products. Researchers continue to document the wide range of crossmodal correspondences that underpin the links between individual visual packaging design features and specific properties of food and drink products (such as their taste, flavour, or healthfulness), and the ways in which marketers are now capitalizing on such understanding to increase sales. This narrative review highlights the further research that is still needed to establish the connotative or symbolic/semiotic meaning(s) of particular combinations of design features (such as coloured stripes in a specific orientation), as opposed to individual cues in national food markets and also, increasingly, cross-culturally in the case of international brands.
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Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, Oxford University, Oxford, OX2 6GG, UK.
| | - George Van Doorn
- School of Science, Psychology and Sport, Churchill Campus, Federation University Australia, Churchill, VIC, 3842, Australia.,Health Innovation and Transformation Centre, Mt Helen Campus, Federation University Australia, Ballarat, VIC, 3350, Australia.,Successful Health for At-Risk Populations (SHARP) Research Group, Mt Helen Campus, Federation University Australia, Ballarat, VIC, 3350, Australia
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Mohatar-Barba M, López-Olivares M, Fernández-Gómez E, Luque-Vara T, Linares-Manrique M, Enrique-Mirón C. Caloric and Lipid Profiles in the Spanish Population of North Africa. Foods 2022; 11:foods11081140. [PMID: 35454726 PMCID: PMC9026444 DOI: 10.3390/foods11081140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 04/08/2022] [Accepted: 04/12/2022] [Indexed: 02/01/2023] Open
Abstract
This study introduces an analysis for determining factors of diet quality among the Spanish adult population in North Africa with the aim of promoting healthier eating habits to prevent the development of diabetes mellitus. It is a diagnostic, non-experimental, cross-sectional and observational study, with a descriptive correlational methodology, with 201 participants from Ceuta and Melilla. The information collection has been carried out through the 24 h diet recall. Various sociodemographic factors influencing the quality of the diet have been analyzed. People from Melilla adopt a carbohydrate-rich diet (p = 0.004), whereas people from Ceuta have a lipid-rich diet (p = 0.002), particularly a high- monounsaturated-fat diet (p = 0.007). Muslims consume more sugar (p = 0.001) compared with Christians. Those working consume less carbohydrates (p = 0.13) than those not working. The latter consuming more fats (p = 0.39), and those with a higher education level show higher consumption of proteins (p = 0.001). The results of this study suggest that diet quality, in general, does not follow healthy recommendations established for the Spanish population, where the sugar consumption-diabetes relationship justifies the need for further research on Muslim population.
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Affiliation(s)
- Miriam Mohatar-Barba
- Department of Nursing, Faculty of Health Sciences, Melilla Campus, University of Granada, Calle Santander s/n, 52001 Melilla, Spain; (M.M.-B.); (E.F.-G.); (T.L.-V.); (M.L.-M.)
| | - María López-Olivares
- Department of Nutrition and Food Science, Faculty of Health Sciences, Melilla Campus, University of Granada, Calle Santander s/n, 52001 Melilla, Spain
- Correspondence:
| | - Elisabet Fernández-Gómez
- Department of Nursing, Faculty of Health Sciences, Melilla Campus, University of Granada, Calle Santander s/n, 52001 Melilla, Spain; (M.M.-B.); (E.F.-G.); (T.L.-V.); (M.L.-M.)
| | - Trinidad Luque-Vara
- Department of Nursing, Faculty of Health Sciences, Melilla Campus, University of Granada, Calle Santander s/n, 52001 Melilla, Spain; (M.M.-B.); (E.F.-G.); (T.L.-V.); (M.L.-M.)
| | - Marta Linares-Manrique
- Department of Nursing, Faculty of Health Sciences, Melilla Campus, University of Granada, Calle Santander s/n, 52001 Melilla, Spain; (M.M.-B.); (E.F.-G.); (T.L.-V.); (M.L.-M.)
| | - Carmen Enrique-Mirón
- HUM-613 Research Group, Department of Inorganic Chemistry, Faculty of Health Sciences, Melilla Campus, University of Granada, Calle Santander s/n, 52001 Melilla, Spain;
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Manippa V, Ferracci S, Pietroni D, Brancucci A. Can the position on the screen of an image influence its judgment? The case of high- and low-calorie foods. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104407] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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