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Mourmans R, Fleischeuer B, Dibbets P, Houben K, Nederkoorn C. Choice-induced tasting. Evaluating the effect of choice on children's acceptance of an unfamiliar vegetable. Appetite 2023; 191:107049. [PMID: 37739068 DOI: 10.1016/j.appet.2023.107049] [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: 06/09/2023] [Revised: 09/11/2023] [Accepted: 09/19/2023] [Indexed: 09/24/2023]
Abstract
Children's vegetable intake is in general below recommendations. It is known that self-selection of vegetables out of multiple options can increase intake in children. However, it is not clear if this effect is driven by a pre-existing preference for the selected food, or purely by having a choice. Allowing children to choose could create a positive bias and endorse feelings of autonomy, which could increase acceptance of the food and promote intake. The aim of the present pre-registered study was to investigate the effect of choice in promoting the acceptance of an unfamiliar vegetable during a blind-choice task. Children aged 4-5 years old (n = 161) were randomly assigned to the choice or no-choice condition. Each child was presented with three closed cups, containing a vegetable. The children were unaware that the cups contained the same vegetable, a piece of raw celeriac. In the choice condition, the children were able to choose a cup themselves whereas in the no-choice condition, the experimenter made the decision. We hypothesized that children in the choice condition would show more acceptance of the vegetable compared to children in the no-choice condition and that higher levels of picky eating would lead to less vegetable acceptance. The results demonstrated that choice indeed significantly increased vegetable acceptance (4.7 ± 1.7 versus 4.0 ± 1.9 on a 6-point scale), irrespective of pickiness in eating. In addition, picky children showed less acceptance of the vegetable compared to non-picky children. The results of this study imply that choice is an important factor in promoting unfamiliar vegetable intake in young children. Including children in the decision process may be a practical strategy for educators and caregivers to increase children's vegetable intake.
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Affiliation(s)
- Rosalie Mourmans
- Department of Clinical Psychological Science, Faculty of Psychology and Neuroscience, Maastricht University, Maastricht, the Netherlands.
| | - Britt Fleischeuer
- Department of Clinical Psychological Science, Faculty of Psychology and Neuroscience, Maastricht University, Maastricht, the Netherlands
| | - Pauline Dibbets
- Department of Clinical Psychological Science, Faculty of Psychology and Neuroscience, Maastricht University, Maastricht, the Netherlands
| | - Katrijn Houben
- Department of Clinical Psychological Science, Faculty of Psychology and Neuroscience, Maastricht University, Maastricht, the Netherlands
| | - Chantal Nederkoorn
- Department of Clinical Psychological Science, Faculty of Psychology and Neuroscience, Maastricht University, Maastricht, the Netherlands
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2
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Tonini P, Odina PM, Durany XG. Predicting food waste in households with children: socio-economic and food-related behavior factors. Front Nutr 2023; 10:1249310. [PMID: 37876618 PMCID: PMC10591224 DOI: 10.3389/fnut.2023.1249310] [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: 06/28/2023] [Accepted: 09/08/2023] [Indexed: 10/26/2023] Open
Abstract
Introduction The consumption phase accounts for approximately half of the food waste generated within the food system. Numerous studies have identified families with children as the primary contributors to food waste. The aims of this paper is to enhance the comprehension of food waste behaviors in households with children by characterizing it and studying how socioeconomic characteristics and food-related behaviors can predict it. Methods A survey was conducted among 806 families with children, categorized by the child's age and family structure. The study utilized descriptive statistics to summarize the food waste behaviors and binary regression to evaluate the predictive abilities of 12 variable related to the socio-economic characteristic, purchase, and preparation behaviors and diet quality factors. Results Perishable food items, such as fruits, vegetables, cereal-based product, and dairy products, were the primary items wasted in households with children. Two patterns of food waste were identified: inadequate food management leading to small amounts of waste in families with young and middle-aged children, and over-purchasing perishable items leading to waste in other households with children. Household type and purchasing habits were significant predictors, while the purchaser's age and buying channel showed lower predictive capacity. Discussion Policies to reduce food waste should prioritize raising awareness among children, promoting good practices at the household level, and creating favorable conditions during purchases. Strategies include enlisting children's participation in meal planning and food preparation as well as limiting the promotion of ultra-processed products and incentivizing the sale of bulk products at supermarket.
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Affiliation(s)
- Pietro Tonini
- Sostenipra Research Group (2017 SGR 1683), Unitat de excelencia Maria de Maetzu MDM CEX2019-000940-M, Institut de Ciència i Tecnologia Ambientals (ICTA-UAB), Universitat Autònoma de Barcelona, Barcelona, Spain
| | - Pere Muñoz Odina
- Sostenipra Research Group (2017 SGR 1683), Unitat de excelencia Maria de Maetzu MDM CEX2019-000940-M, Institut de Ciència i Tecnologia Ambientals (ICTA-UAB), Universitat Autònoma de Barcelona, Barcelona, Spain
- Department of Chemical, Biological and Environmental Engineering, School of Engineering, Universitat Autònoma de Barcelona (UAB), Barcelona, Spain
| | - Xavier Gabarrell Durany
- Sostenipra Research Group (2017 SGR 1683), Unitat de excelencia Maria de Maetzu MDM CEX2019-000940-M, Institut de Ciència i Tecnologia Ambientals (ICTA-UAB), Universitat Autònoma de Barcelona, Barcelona, Spain
- Department of Chemical, Biological and Environmental Engineering, School of Engineering, Universitat Autònoma de Barcelona (UAB), Barcelona, Spain
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Kansal M, Ananda J, Mitsis A, Karunasena GG, Pearson D. Food waste in households: Children as quiet powerhouses. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104524] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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4
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Rigal N, Courcoux P, Cardinal M, Huc ML, Beraud A. Plate waste increases with the number of foods proposed: An exploratory experimental study in adolescents' school canteens. Appetite 2022; 178:106005. [PMID: 35537658 DOI: 10.1016/j.appet.2022.106005] [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: 10/11/2021] [Revised: 03/03/2022] [Accepted: 03/12/2022] [Indexed: 11/02/2022]
Abstract
The objective of this exploratory study was to examine whether the number of foods offered has an impact on plate waste and meal satisfaction in adolescents' school canteens. The plate waste of 247 French students was estimated during two school lunches, the only variation being the number of starters offered (3 versus 6). Plate waste was assessed by the weight of food left on the tray. Students had to complete a short questionnaire regarding their general satisfaction with the meal. The results indicated that limiting the number of starters provided from 6 to 3 choices led to a decrease of Plate waste (-28.1 g) (p < .0001), and a modest increase in Meal satisfaction (p = .02). They suggest that limiting the number of food choices in school canteens reduces plate waste, while not diminishing satisfaction with the meal.
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Affiliation(s)
| | - Philippe Courcoux
- Oniris Nantes, Géraudière Site: Oniris, Site de la Geraudiere, France
| | | | | | - Anne Beraud
- Club Expert en Nutrition et en Alimentation, France
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5
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Velázquez AL, Galler M, Vidal L, Varela P, Ares G. Co-creation of a healthy dairy product with and for children. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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6
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Poquet D, Ginon E, Sénécal C, Chabanet C, Marette S, Issanchou S, Monnery-Patris S. Effect of a pleasure-oriented intervention on the nutritional quality of midafternoon snacks and on the relationship between food liking and perceived healthiness within mother-child dyads. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103947] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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7
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8
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Hollands GJ, Carter P, Anwer S, King SE, Jebb SA, Ogilvie D, Shemilt I, Higgins JPT, Marteau TM. Altering the availability or proximity of food, alcohol, and tobacco products to change their selection and consumption. Cochrane Database Syst Rev 2019; 9:CD012573. [PMID: 31482606 PMCID: PMC6953356 DOI: 10.1002/14651858.cd012573.pub3] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
BACKGROUND Overconsumption of food, alcohol, and tobacco products increases the risk of non-communicable diseases. Interventions to change characteristics of physical micro-environments where people may select or consume these products - including shops, restaurants, workplaces, and schools - are of considerable public health policy and research interest. This review addresses two types of intervention within such environments: altering the availability (the range and/or amount of options) of these products, or their proximity (the distance at which they are positioned) to potential consumers. OBJECTIVES 1. To assess the impact on selection and consumption of altering the availability or proximity of (a) food (including non-alcoholic beverages), (b) alcohol, and (c) tobacco products.2. To assess the extent to which the impact of these interventions is modified by characteristics of: i. studies, ii. interventions, and iii. SEARCH METHODS We searched CENTRAL, MEDLINE, Embase, PsycINFO, and seven other published or grey literature databases, as well as trial registries and key websites, up to 23 July 2018, followed by citation searches. SELECTION CRITERIA We included randomised controlled trials with between-participants (parallel group) or within-participants (cross-over) designs. Eligible studies compared effects of exposure to at least two different levels of availability of a product or its proximity, and included a measure of selection or consumption of the manipulated product. DATA COLLECTION AND ANALYSIS We used a novel semi-automated screening workflow and applied standard Cochrane methods to select eligible studies, collect data, and assess risk of bias. In separate analyses for availability interventions and proximity interventions, we combined results using random-effects meta-analysis and meta-regression models to estimate summary effect sizes (as standardised mean differences (SMDs)) and to investigate associations between summary effect sizes and selected study, intervention, or participant characteristics. We rated the certainty of evidence for each outcome using GRADE. MAIN RESULTS We included 24 studies, with the majority (20/24) giving concerns about risk of bias. All of the included studies investigated food products; none investigated alcohol or tobacco. The majority were conducted in laboratory settings (14/24), with adult participants (17/24), and used between-participants designs (19/24). All studies were conducted in high-income countries, predominantly in the USA (14/24).Six studies investigated availability interventions, of which two changed the absolute number of different options available, and four altered the relative proportion of less-healthy (to healthier) options. Most studies (4/6) manipulated snack foods or drinks. For selection outcomes, meta-analysis of three comparisons from three studies (n = 154) found that exposure to fewer options resulted in a large reduction in selection of the targeted food(s): SMD -1.13 (95% confidence interval (CI) -1.90 to -0.37) (low certainty evidence). For consumption outcomes, meta-analysis of three comparisons from two studies (n = 150) found that exposure to fewer options resulted in a moderate reduction in consumption of those foods, but with considerable uncertainty: SMD -0.55 (95% CI -1.27 to 0.18) (low certainty evidence).Eighteen studies investigated proximity interventions. Most (14/18) changed the distance at which a snack food or drink was placed from the participants, whilst four studies changed the order of meal components encountered along a line. For selection outcomes, only one study with one comparison (n = 41) was identified, which found that food placed farther away resulted in a moderate reduction in its selection: SMD -0.65 (95% CI -1.29 to -0.01) (very low certainty evidence). For consumption outcomes, meta-analysis of 15 comparisons from 12 studies (n = 1098) found that exposure to food placed farther away resulted in a moderate reduction in its consumption: SMD -0.60 (95% CI -0.84 to -0.36) (low certainty evidence). Meta-regression analyses indicated that this effect was greater: the farther away the product was placed; when only the targeted product(s) was available; when participants were of low deprivation status; and when the study was at high risk of bias. AUTHORS' CONCLUSIONS The current evidence suggests that changing the number of available food options or altering the positioning of foods could contribute to meaningful changes in behaviour, justifying policy actions to promote such changes within food environments. However, the certainty of this evidence as assessed by GRADE is low or very low. To enable more certain and generalisable conclusions about these potentially important effects, further research is warranted in real-world settings, intervening across a wider range of foods - as well as alcohol and tobacco products - and over sustained time periods.
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Affiliation(s)
- Gareth J Hollands
- University of CambridgeBehaviour and Health Research UnitForvie SiteRobinson WayCambridgeUKCB2 0SR
| | - Patrice Carter
- University College LondonCentre for Outcomes Research and Effectiveness1‐19 Torrington PlaceLondonUKWC1E 7HB
| | - Sumayya Anwer
- University of BristolPopulation Health Sciences, Bristol Medical SchoolCanynge Hall, 39 Whatley RoadBristolUKBS8 2PS
| | - Sarah E King
- University of CambridgeBehaviour and Health Research UnitForvie SiteRobinson WayCambridgeUKCB2 0SR
| | - Susan A Jebb
- University of OxfordNuffield Department of Primary Care Health SciencesRadcliffe Observatory QuarterWoodstock RoadOxfordOxfordshireUKOX2 6GG
| | - David Ogilvie
- University of CambridgeMRC Epidemiology UnitBox 285Cambridge Biomedical CampusCambridgeUKCB2 0QQ
| | - Ian Shemilt
- University College LondonEPPI‐Centre10 Woburn SquareLondonUKWC1H 0NR
| | - Julian P T Higgins
- University of BristolPopulation Health Sciences, Bristol Medical SchoolCanynge Hall, 39 Whatley RoadBristolUKBS8 2PS
| | - Theresa M Marteau
- University of CambridgeBehaviour and Health Research UnitForvie SiteRobinson WayCambridgeUKCB2 0SR
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9
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Hollands GJ, Carter P, Anwer S, King SE, Jebb SA, Ogilvie D, Shemilt I, Higgins JPT, Marteau TM. Altering the availability or proximity of food, alcohol, and tobacco products to change their selection and consumption. Cochrane Database Syst Rev 2019; 8:CD012573. [PMID: 31452193 PMCID: PMC6710643 DOI: 10.1002/14651858.cd012573.pub2] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
BACKGROUND Overconsumption of food, alcohol, and tobacco products increases the risk of non-communicable diseases. Interventions to change characteristics of physical micro-environments where people may select or consume these products - including shops, restaurants, workplaces, and schools - are of considerable public health policy and research interest. This review addresses two types of intervention within such environments: altering the availability (the range and/or amount of options) of these products, or their proximity (the distance at which they are positioned) to potential consumers. OBJECTIVES 1. To assess the impact on selection and consumption of altering the availability or proximity of (a) food (including non-alcoholic beverages), (b) alcohol, and (c) tobacco products.2. To assess the extent to which the impact of these interventions is modified by characteristics of: i. studies, ii. interventions, and iii. SEARCH METHODS We searched CENTRAL, MEDLINE, Embase, PsycINFO, and seven other published or grey literature databases, as well as trial registries and key websites, up to 23 July 2018, followed by citation searches. SELECTION CRITERIA We included randomised controlled trials with between-participants (parallel group) or within-participants (cross-over) designs. Eligible studies compared effects of exposure to at least two different levels of availability of a product or its proximity, and included a measure of selection or consumption of the manipulated product. DATA COLLECTION AND ANALYSIS We used a novel semi-automated screening workflow and applied standard Cochrane methods to select eligible studies, collect data, and assess risk of bias. In separate analyses for availability interventions and proximity interventions, we combined results using random-effects meta-analysis and meta-regression models to estimate summary effect sizes (as standardised mean differences (SMDs)) and to investigate associations between summary effect sizes and selected study, intervention, or participant characteristics. We rated the certainty of evidence for each outcome using GRADE. MAIN RESULTS We included 24 studies, with the majority (20/24) giving concerns about risk of bias. All of the included studies investigated food products; none investigated alcohol or tobacco. The majority were conducted in laboratory settings (14/24), with adult participants (17/24), and used between-participants designs (19/24). All studies were conducted in high-income countries, predominantly in the USA (14/24).Six studies investigated availability interventions, of which two changed the absolute number of different options available, and four altered the relative proportion of less-healthy (to healthier) options. Most studies (4/6) manipulated snack foods or drinks. For selection outcomes, meta-analysis of three comparisons from three studies (n = 154) found that exposure to fewer options resulted in a large reduction in selection of the targeted food(s): SMD -1.13 (95% confidence interval (CI) -1.90 to -0.37) (low certainty evidence). For consumption outcomes, meta-analysis of three comparisons from two studies (n = 150) found that exposure to fewer options resulted in a moderate reduction in consumption of those foods, but with considerable uncertainty: SMD -0.55 (95% CI -1.27 to 0.18) (low certainty evidence).Eighteen studies investigated proximity interventions. Most (14/18) changed the distance at which a snack food or drink was placed from the participants, whilst four studies changed the order of meal components encountered along a line. For selection outcomes, only one study with one comparison (n = 41) was identified, which found that food placed farther away resulted in a moderate reduction in its selection: SMD -0.65 (95% CI -1.29 to -0.01) (very low certainty evidence). For consumption outcomes, meta-analysis of 15 comparisons from 12 studies (n = 1098) found that exposure to food placed farther away resulted in a moderate reduction in its consumption: SMD -0.60 (95% CI -0.84 to -0.36) (low certainty evidence). Meta-regression analyses indicated that this effect was greater: the farther away the product was placed; when only the targeted product(s) was available; when participants were of low deprivation status; and when the study was at high risk of bias. AUTHORS' CONCLUSIONS The current evidence suggests that changing the number of available food options or altering the positioning of foods could contribute to meaningful changes in behaviour, justifying policy actions to promote such changes within food environments. However, the certainty of this evidence as assessed by GRADE is low or very low. To enable more certain and generalisable conclusions about these potentially important effects, further research is warranted in real-world settings, intervening across a wider range of foods - as well as alcohol and tobacco products - and over sustained time periods.
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Affiliation(s)
- Gareth J Hollands
- University of CambridgeBehaviour and Health Research UnitForvie SiteRobinson WayCambridgeUKCB2 0SR
| | - Patrice Carter
- University College LondonCentre for Outcomes Research and Effectiveness1‐19 Torrington PlaceLondonUKWC1E 7HB
| | - Sumayya Anwer
- University of BristolPopulation Health Sciences, Bristol Medical SchoolCanynge Hall, 39 Whatley RoadBristolUKBS8 2PS
| | - Sarah E King
- University of CambridgeBehaviour and Health Research UnitForvie SiteRobinson WayCambridgeUKCB2 0SR
| | - Susan A Jebb
- University of OxfordNuffield Department of Primary Care Health SciencesRadcliffe Observatory QuarterWoodstock RoadOxfordUKOX2 6GG
| | - David Ogilvie
- University of CambridgeMRC Epidemiology UnitBox 285Cambridge Biomedical CampusCambridgeUKCB2 0QQ
| | - Ian Shemilt
- University College LondonEPPI‐Centre10 Woburn SquareLondonUKWC1H 0NR
| | - Julian P T Higgins
- University of BristolPopulation Health Sciences, Bristol Medical SchoolCanynge Hall, 39 Whatley RoadBristolUKBS8 2PS
| | - Theresa M Marteau
- University of CambridgeBehaviour and Health Research UnitForvie SiteRobinson WayCambridgeUKCB2 0SR
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Vadiveloo M, Principato L, Morwitz V, Mattei J. Sensory variety in shape and color influences fruit and vegetable intake, liking, and purchase intentions in some subsets of adults: a randomized pilot experiment. Food Qual Prefer 2018; 71:301-310. [PMID: 31105386 DOI: 10.1016/j.foodqual.2018.08.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
Dietary variety increases food intake, but it is unclear if sensory differences elicit increases in eating-related behaviors. Using a 4×3 between-subject pilot experiment, we examined if increasing sensory variety (control, color, shape, both color and shape) and priming individuals to notice differences or similarities in the foods (positive, neutral, negative) influenced ad libitum proximal intake, liking, and willingness to purchase pears and peppers among 164 Greater Boston adults >18y/o. MANOVA was used to examine associations between sensory variety (independent variable) and six dependent measures. We tested for interactions between sensory variety condition and individual-level factors that may influence food intake. There was no main effect of sensory variety condition for any dependent measure. However, interactions between sensory variety condition and age, overweight status, and prime were detected. Adults with overweight (vs. adults of normal weight) ate more pear with color variety (7.2 vs. 4.4 oz, p=0.01). Pear intake was also higher among adults with overweight in the color variety (7.2 oz) vs. combination variety (4.4 oz) condition. Adults ≥36y/o ate more peppers (3.5 oz) in the color variety condition versus other conditions (2.1-2.2 oz, p=0.04). Participants primed to notice differences were more willing to purchase pears in the color variety (5.0 ± 0.5) versus control (3.7 ± 0.5) condition. Color variety may modestly increase proximal intake, liking, and purchase intentions for fruits and vegetables in some subsets of adults. Our preliminary findings encourage more research to determine if color variety can be used to improve diet quality of targeted populations.
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Affiliation(s)
- Maya Vadiveloo
- Harvard T.H. Chan School of Public Health, Department of Nutrition, 665 Huntington Ave, Bldg 2, Boston, MA 02115, USA
| | - Ludovica Principato
- Rome Tre University, Department of Business Studies, Via Silvio D'Amico, 77, 00145 Rome, Italy
| | - Vicki Morwitz
- New York University, Stern School of Business, 40 West 4th Street, Room 807, New York, NY 10012, USA
| | - Josiemer Mattei
- Harvard T.H. Chan School of Public Health, Department of Nutrition, 665 Huntington Ave, Bldg 2, Boston, MA 02115, USA
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Parizel O, Labouré H, Marsset-Baglieri A, Fromentin G, Sulmont-Rossé C. Providing choice and/or variety during a meal: Impact on vegetable liking and intake. Appetite 2016; 108:391-398. [PMID: 27784633 DOI: 10.1016/j.appet.2016.10.027] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2016] [Revised: 10/14/2016] [Accepted: 10/21/2016] [Indexed: 11/15/2022]
Abstract
Out-of-home catering services frequently offer consumers the opportunity to choose their foods from among different proposals and/or provide consumers with a variety of food. The aim of the present study was to assess the impact of choice and/or variety on food liking and food intake. Fifty-nine normal-weight adults were recruited under the condition that they equally liked three vegetable recipes (green beans with butter, zucchinis with olive oil, spinach with cream). Volunteers participated in four sessions at lunch time. In the no-choice/no-variety condition, volunteers were served one dish randomly selected from among the three. In the no-choice/variety condition, volunteers were served all three dishes. In the choice/no-variety condition, participants chose one dish from among the three dishes. In the choice/variety condition, volunteers chose as many dishes as they desired from among the three dishes. Results showed that providing choice increased vegetable liking and vegetable intake, while offering a variety of vegetables only increased their liking. No synergy effect between choice and variety was observed on vegetable liking and vegetable intake (i.e. the effect in the choice/variety condition was not significantly higher than the effects in no-choice/variety and the choice/no-variety conditions).
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Affiliation(s)
- Odile Parizel
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, F-21000 Dijon, France; UMR Physiologie de la Nutrition et du Comportement Alimentaire, AgroParisTech, INRA, Université Paris-Saclay, F-75005 Paris, France
| | - Hélène Labouré
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, F-21000 Dijon, France; AgroSup Dijon, F-21000 Dijon, France
| | - Agnès Marsset-Baglieri
- UMR Physiologie de la Nutrition et du Comportement Alimentaire, AgroParisTech, INRA, Université Paris-Saclay, F-75005 Paris, France
| | - Gilles Fromentin
- UMR Physiologie de la Nutrition et du Comportement Alimentaire, AgroParisTech, INRA, Université Paris-Saclay, F-75005 Paris, France
| | - Claire Sulmont-Rossé
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, F-21000 Dijon, France.
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12
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The structure of a food product assortment modulates the effect of providing choice on food intake. Appetite 2016; 104:44-51. [DOI: 10.1016/j.appet.2015.11.018] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2015] [Revised: 11/07/2015] [Accepted: 11/13/2015] [Indexed: 11/22/2022]
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13
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Laureati M, Cattaneo C, Bergamaschi V, Proserpio C, Pagliarini E. School children preferences for fish formulations: The impact of child and parental food neophobia. J SENS STUD 2016. [DOI: 10.1111/joss.12224] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- M. Laureati
- Department of Food, Environmental and Nutritional Science; University of Milan; Milan Italy
| | - C. Cattaneo
- Department of Food, Environmental and Nutritional Science; University of Milan; Milan Italy
| | - V. Bergamaschi
- Department of Food, Environmental and Nutritional Science; University of Milan; Milan Italy
| | - C. Proserpio
- Department of Food, Environmental and Nutritional Science; University of Milan; Milan Italy
| | - E. Pagliarini
- Department of Food, Environmental and Nutritional Science; University of Milan; Milan Italy
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Privitera GJ, Phillips TE, Zuraikat FM, Paque R. Emolabeling increases healthy food choices among grade school children in a structured grocery aisle setting. Appetite 2015; 92:173-7. [DOI: 10.1016/j.appet.2015.05.024] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2015] [Revised: 05/05/2015] [Accepted: 05/16/2015] [Indexed: 10/23/2022]
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Alm S, Olsen SO, Honkanen P. The role of family communication and parents' feeding practices in children's food preferences. Appetite 2015; 89:112-21. [DOI: 10.1016/j.appet.2015.02.002] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2014] [Revised: 01/09/2015] [Accepted: 02/02/2015] [Indexed: 11/30/2022]
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