Do we all perceive food-related wellbeing in the same way? Results from an exploratory cross-cultural study

The De-structuration of Eating Models in East Asia: An Empirical Synthesis

The de-structuration of eating models refers to a multitude of contemporary dietary changes, such as meal skipping and eating out, that diverge from 'proper' eating models in given societies. This phenomenon has been studied primarily in Western societies and diagnosed as a more modest change than previously assumed by alarming social discourse. However, this view must be relativised from non-Western perspectives. De-structuration involves the weakening of dietary normative systems and the increased food anxiety, the typical symptoms of reflexive modernity. This concept is theoretically based on the paradigm of 'plural' modernities, but it has been scarcely tested empirically in non-Western regions. Web-based questionnaire surveys were conducted from 2021 to 2024 in four East Asian societies that have experienced compressed modernisation. The two studies in Japan (n = 973) and Taiwan (n = 920) have already been reported elsewhere. In this article, discussion on this Japan-Taiwan comparison is further extended with new datasets in South Korea (n = 1,039) and China (n = 1,035), providing an empirical synthesis of eating models and their de-structuration in four East Asian societies. In contrast to Western societies, de-structuration in East Asia has been more intense than a modest change. Similarly, in Taiwan and South Korea, the degree of change has been so large that de-structuration has extended to dietary norms. In Japan, the norm-practice discrepancy has been intensified by the country's gendered dietary norms. Finally, in China, there has been a time lag between dietary changes and the drastic socioeconomic reforms since the 1980s, manifesting an embryonic form of de-structuration. These phenomena are diverse aspects of compressed food modernity, and our article contributes by providing empirical support for plural views of food modernisation.

Evaluation of the trade-off between variety, processing, and low-GI claim in ready-to-eat rice

An increasing number of consumers demand healthier, more convenient, and sustainable food products, including rice, a staple worldwide. Food manufacturers have responded to this trend by considering food's intrinsic and extrinsic aspects. This study evaluated the importance of variety, processing, and claims on willingness to try ready-to-eat rice (RTE-rice). It also analyses the influence of consumer attitudes on the importance of attributes and willingness to try. The results showed that processing significantly influenced willingness to try RTE-rice, revealing consumers' greater preference for whole grain than milled rice with added bran. Claims had the least relevant importance. However, low glycaemic index had a positive impact, indicating its potential to influence consumer purchasing attitudes and promote healthier rice consumption. Additionally, three groups were created based on attitudinal factors. Naturalness-oriented and convenience-oriented groups were more likely to try RTE-rice. However, the reasons that motivate them may be different; this latter could be the ease of the service offered, while for the group focused on naturalness, they may have perceived through the ingredients and claimed that the product, despite being convenient, can bring benefits, thus perceiving them as natural.

The eating model in contemporary Taiwan: Destructuration or a new insight into compressed food modernity in Asia

In contemporary societies with diverse but often conflicting values attached to eating, it is important to scrutinise what eating well means to a given population. While such attempts have been pioneered, mostly in Western countries, Asia has been rarely explored. Moreover, food scholars in Western countries have called for in-depth analysis of the impacts of food modernisation on our everyday eating models, but empirical data about Asia and its implications for the plurality of food modernisation have been limited. To narrow this knowledge gap, we replicated Ueda's previous survey in Japan by utilising the same web-based questionnaire in a study of the Taiwanese population (n = 920, aged 20-69) to elucidate their eating model across all dimensions; that is, not only meal content but also the temporal, spatial, social, qualitative and affective facets. It was found that, similarly to other parts of the world, the Taiwanese have experienced the so-called 'destructuration' of their eating model, including two out of five habitually skipping meals; one out of four eating out 14 times or more in a week; and three out of five eating alone for breakfast. The destructuration also extended to their dietary norms, which marked a sharp contrast with other countries, such as Japan and France, where many eaters experience dilemmas due to high ideals and reality. We argue that this interesting phenomenon is due to the 'compressed' food modernity that Taiwan experienced. This study is the first attempt to provide comprehensive data about the eating model in Taiwan. Further empirical studies, particularly in other Asian regions, are expected to advance our thinking about a complex relationship between food modernity and well-being.

How Visual Aesthetics and Calorie Density Predict Food Image Popularity on Instagram: A Computer Vision Analysis

Social media have become an important source where people are exposed to visual representations of foods. This study aims to understand what content factors contribute to the popularity of food images on Instagram. We collected 53,894 images from 90 popular food influencer accounts on Instagram over two years. Applying computer vision methods, we investigated the effects of visual aesthetics and calorie density of foods on audience engagement (i.e. likes, comments) as well as if the effects of visual aesthetics varied by calorie density. Our results showed that both visual aesthetics and calorie density were important predictors of image popularity. The use of arousing, warm colors such as red, orange, and yellow, feature complexity, and repetition predicted higher likes, whereas brightness, colorfulness, and compositional complexity acted reversely. A similar pattern was observed for comments. The calorie density of foods in images positively predicted likes and comments. Also, the effects of visual aesthetics varied by calorie content and were more pronounced for low-calorie images. Health practitioners who plan to harness the power of social media to encourage certain dietary behaviors should take visual aesthetics into account when designing persuasive messages and campaigns.

Quality of Life and the Role of Food and Eating as Described by Community-Dwelling Older Adults

While food and eating are important determinants of health, there is limited information on how they affect quality of life (QOL). This study aimed to understand (1) the factors that impact QOL, (2) the effect of food and eating on QOL, from the perspective of community-dwelling older adults. Twenty-five older adults completed semi-structured interviews. The constant comparative method was used to assign codes to participant's responses and organize them into categories, which were used to form a conceptual framework. Five main themes emerged showing factors affecting QOL: health and vitality; independence; mental and emotional well-being; socialization and support; and activities. Four themes were identified demonstrating how food and eating affect QOL: food access and choice; food preparation; health and vitality; and food enjoyment. Relationships between themes suggest food and eating have a broad effect on factors impacting QOL. To develop and tailor community interventions to improve older adults' QOL, measurement tools should include these effects.

Development, sensitivity and reliability of a French version of the Leeds Food Preference Questionnaire (LFPQ-fr) for the evaluation of food preferences and reward

BACKGROUND

. There is a growing global interest in the evaluation of food reward, necessitating the adaptation of culturally appropriate instruments for use in empirical studies. This work presents the development and validation of a culturally adapted French version of the Leeds Food Preference Questionnaire (LFPQ-fr).

METHODS

. The LFPQ-fr was developed and validated in healthy-weight adults using the following systematic approach: i) selection and validation of appropriate food pictures; ii) linguistic translation of liking and wanting constructs in the target population (n=430; 81% female; 42.2 ± 12.7 years); iii) validation of the sensitivity and reliability of the task performed in a fasted state and in response to a standardized test meal (n=50; 50% female; 30.0 ± 8.4 years).

RESULTS

. During the first and second phases, the nutritional and perceptual validation of culturally appropriate food pictures and pertinent reward constructs, respectively, was demonstrated in a healthy-weight French sample. Findings from the third phase indicated that all food reward components were sensitive to the test meal and showed moderate to high agreement in both fasted (Lin's CCC =.72-.94) and fed (Lin's CCC = .53-.80) appetitive states between visit 1 (V1) and visit (V2). Except for explicit liking fat bias, all primary outcomes were statistically consistent in fasted and fed states between V1 and V2. Changes in fat and taste biases in response to a standardized meal for all primary outcomes were also consistent between V1 and V2 except for explicit liking fat bias (Lin's CCC = .49- .72).

CONCLUSION

. The LFPQ-fr developed and tested in this study is a reproducible and reliable method to assess food reward in both the fasted and fed states in a healthy-weight French population.

Cross-Cultural Differences in the Perception of Lamb between New Zealand and Chinese Consumers in New Zealand

This study investigated differences between general New Zealand consumers and ethnic Chinese consumers living in New Zealand regarding the importance of lamb attributes at the point of purchase and opinions of New Zealand lamb. A central location test survey was undertaken with 156 New Zealand consumers living in Dunedin, New Zealand, and 159 Chinese consumers living in Auckland, New Zealand. In terms of importance at the point of purchase, Chinese consumers rated a number of attributes as more important than New Zealand consumers by a difference of >1.0 on a 9-point Likert scale for importance: animal origin, feeding, age, presence of hormones/residues, traceability, food safety, place of purchase, brand/quality label, and label information (p < 0.05). New Zealand consumers rated the price of other meats and animal welfare as more important than Chinese consumers (p < 0.05); however, the differences in scores were <1.0. In terms of opinions, Chinese consumers also considered New Zealand lamb to be better value for money, more additive-free, and more likely to make people feel good (p < 0.05), by scores >1.0 on a 7-point Likert scale for agreement. New Zealand consumers considered New Zealand lamb more traditional and boring (p < 0.05); however, the differences in scores were <1.0.

Psychological Processes Underlying an Omnivorous, Vegetarian, or Vegan Diet: Gender Role Self-Concept, Human Supremacy Beliefs, and Moral Disengagement from Meat

Most people consume meat regularly but simultaneously claim to be animal lovers, which should lead to a state of cognitive dissonance and cause distress. Against this backdrop, it is important to understand why some people decide to stop consuming meat or completely eschew animal products, while others do not. Research has shown gender and self-regulatory mechanisms as important factors, but the underlying psychological processes require further examination. In total, 3259 vegans, vegetarians, and omnivores completed an online questionnaire about their diet, gender role self-concept, moral disengagement from meat consumption, and human supremacy beliefs. The results showed that male vegans described themselves as more feminine but no less masculine than male omnivores, while no such differences were found in women. Furthermore, omnivores reported the highest moral disengagement from meat consumption, followed by vegetarians and vegans. The same was true of human supremacy beliefs. Moreover, the results showed that not only is diet itself related to differences in human supremacy beliefs but also the motives for this diet, with health and environmental motives being associated with stronger human supremacy beliefs than animal-related motives. These findings present practical implications for animal rights activists, marketing, and the health and education sectors.

In the Labyrinth of Dietary Patterns and Well-Being—When Eating Healthy Is Not Enough to Be Well

This paper aims to identify the relation between food consumption and well-being, and the level of well-being depending on a diet followed. Moreover, we analyze whether people driven by single motives, such as the health, pleasure or social dimension of food declare the lower or higher level of well-being than those motivated by a larger number of factors. The survey was conducted online (CAWI, n = 1067). The following scales were used: Satisfaction With Life Scale (SWLS), Satisfaction with Food-related Life Scale (SWFL), Health Taste Attitude Scales (HTAS) and Social Dimension of Food Meaning. The data analysis was carried out with the application of one-way analysis of variance (ANOVA), partial eta squared, a t-Student’s test, the Hochberg test, the Games-Howell test, and Pearson’s correlation. Levels of Subjective Well-Being (SWB) and Food Well-Being (FWB) are strongly correlated with consumers’ dietary pattern. The frequency of consumption of organic food and following vegan, low salt, and low sugar diets leads to higher levels of SWB, while FWB is additionally affected by the regular consumption of low-fat products and foods that improve one’s mood. The level of well-being is linked with the motivation to follow specific diets and attentiveness related to dietary patterns. People paying attention to the health aspects, pleasure and social dimension of food meaning show higher level of FWB than people focusing exclusively on health aspects.

What is eating well? Capability approach and empirical exploration with the population in Japan

'Eating well' or 'food-related well-being' have attracted scientific attention since the 1990s in the public health, psychology, sociology and, to a lesser degree, economics fields. A large number of empirical studies have been conducted on the content, determinants and measurements of eating well. However, what is missing is a theoretical framework that delineates the structure of well-being and highlights both the problem of one's mental 'adaptation' to straitened circumstances and the importance of one's agency and democratic practices. In this regard, Amartya Sen's capability approach shows promise. The objective of this study was to apply the capability approach to understanding what eating well means to the population in Japan and to articulate its theoretical implications. The perspective of Japanese participants was elicited by conducting a web-based questionnaire survey (n = 973). The seven categories of eating well that were identified in Japan included two objectives (health and pleasure) and five strategies (regularity, required intake, moderation, balance and quality) to achieve them. Through additional analysis of their 'actual' eating practices, it was elucidated that their satisfaction was relatively high despite their actual failure to achieve such eating well, which implies the critical importance of plural (both subjective and objective) perspectives for ethically evaluating the level of eating well.

Caring for patients with eating deficiencies in palliative care-Registered nurses' experiences: A qualitative study

AIMS AND OBJECTIVES

The aim was to explore RNs' experiences of caring for patients with eating deficiencies in palliative care.

BACKGROUND

Food and mealtimes are fundamental aspects for wellbeing and social interactions. The worldwide trajectory of ageing populations may result in increased need for palliative care. Everyday life with chronic life limiting illness and eating deficiencies is challenging for patients and families. RNs are key care providers at end-of-life.

DESIGN

A qualitative study with an inductive approach was used.

METHODS

Nineteen experienced RNs in palliative care were interviewed through telephone; interviews were audio recorded and transcribed verbatim. Inductive qualitative content analysis was performed, and the COREQ checklist was used to guide proceedings.

RESULTS

The overarching theme, Supporting persons with eating deficiencies in-between palliative care and end-of-life care, is represented by three sub-themes: Easy to stick with doing, Just being, without doing, is hard and Letting go. Near end-of-life, eating symbolized social belonging and quality of life for RNs, whereas for patients and families, eating symbolized life. RNs tried practical solutions, however, not always according to patients' and families' preferences.

CONCLUSIONS

RNs were well prepared to tackle physical inconveniences and provide support, however, less prepared to encounter existential, psychological and social issues in relation to eating deficiencies. Although RNs stated that human beings stop eating when they are about to die, letting nature run its' course and facilitating patients' transition to end-of-life care was challenging.

RELEVANCE TO CLINICAL PRACTICE

Food and mealtimes represent fundamental aspects of human life and denote central parts in RNs clinical practice in palliative care. The findings can inspire development of a comprehensive palliative care approach to support patients and families. Structured reflection in relation to clinical practice may support and encourage RNs, caring for patients with eating deficiencies, in mastering both doing and being.

Experiences of food and mealtime from the perspective of patients with chronic life-limiting disease: A mixed-method systematic review

AIM

To describe and synthesise experiences of food and mealtimes from the perspective of patients with chronic life-limiting disease.

DESIGN

A mixed-method systematic review.

DATA SOURCES

The databases Academic Search Complete, CINAHL, Nursing and Allied Health Database, PsycINFO, PubMed, Soc Index and Web of Science Core Collection were searched (January 2000 to March 2019).

REVIEW METHODS

Out of 3151 identified articles, 24 were included for appraisal and synthesis, using a data based convergent design.

RESULTS

Four themes were derived: 'understanding hampered eating-perhaps it is best to let nature run its course'; 'food and meals evoke distress-reducing joy, testing interim ways'; 'struggling with food and meals-eating to please others and to postpone death'; and 'food and meals as caring and love-flanked by social disconnecting'.

CONCLUSION

For patients with chronic life-limiting disease, food entailed potential to remain healthy, improve well-being and prolong life. Meanwhile, eating difficulties were experienced as fundamentally affecting social life and interactions; consequently, joy around food and meals was lost.

The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat

This study assessed if Chinese consumer attitudes towards a range of lamb attributes (such as origin, food safety, appearance, taste, price), and their opinions of New Zealand lamb (9- and 7-point Likert scales, respectively), had changed since the outbreak COVID-19. The same survey was carried out in Shanghai and Beijing pre (December 2018) and post COVID-19 (November 2020), ~9 months after China's initial outbreak, with 500 and 523 consumers, respectively. From December 2018 to November 2020, there was an increase in the proportion of Chinese consumers purchasing red meat online or from a butcher, and cooking their lamb well-done. In contrast, there were minimal differences in Chinese consumer ratings between December 2018 and November 2020 for different lamb attributes and opinions of New Zealand lamb. Cluster analysis revealed that many consumers (140 in December 2018/376 in November 2020) used only a small portion of the high end of the scale when rating lamb attributes, resulting in little differences between the attributes. This study suggests COVID-19 has enhanced some food safety related behaviors but had little effect on Chinese opinions and preferences for New Zealand lamb attributes. It also highlights that survey design should be carefully considered when collecting responses from Chinese consumers.

Fortifying wellbeing: How Chinese consumers and doctors navigate the role of functional foods

China's rapidly developing economy has seen an increase in medical problems commonly associated with affluent lifestyles such as increases in metabolic diseases and digestive issues. One response to this problem is an increase in the amount of functional foods currently available, which may take a Western food form, or be more closely associated with traditional Chinese medicine (TCM). This research seeks to understand how functional food and wellbeing intersect in order to better understand how consumers perceive the complex construct of wellbeing, and their agency in its creation. Interviews and Focus Group Interviews were undertaken in Shanghai, China; with consumers who self-identified as having health concerns, and with Doctors trained in Western Medicine and in TCM. Using an iterative process, the primary objective was to holistically examine how consumers navigate the role of functional foods in relation to their wellbeing. Our findings reveal three broad intersecting themes: (1) self-managed therapy using functional foods; (2) building trust with knowledge sharing; and (3) the importance of functional food heuristics. Functional food was not simply considered to be food with an added benefit, but also a cultural symbol of agency over one's wellness. These findings are discussed and implications for both policy makers and marketers are deliberated.

Do Dietary Supplements Improve Perceived Health Well-Being? Evidence from Korea

This study analyzes the self-reported intake of dietary supplements (DS) and their effects on perceived health well-being from a survey with 1210 adult respondents in Korea. To account for selectivity bias from observable confounders, we use a propensity score matching (PSM) model. Our findings show that demographics, health concerns, family history of disease, frequency of hospital visits, and regular exercise are positively associated with intake of DS among consumers. Results from PSM show that the intake of DS leads to significant improvements in perceived health well-being among DS takers relative to DS non-takers regardless of gender, urban residence, having self-reported diseases or not. The paper concludes with implications for policies that promote intake of DS in Korea.

Perception of beef quality for Spanish and Brazilian consumers

Understanding the priorities of beef consumers is important for planning strategies to attract and maintain each customer. Using self-administered interviews with Spanish and Brazilian adults who regularly consume beef, we analyzed their purchasing behaviors in relation to their perceptions and priorities regarding beef quality that guide their choices. The current study identifies the influences of information (labeling and marketing) requirements, concerns about humane production systems, and the intrinsic characteristics of beef. To evaluate the data extracted from the interviews, the questions were grouped into four main factors. While extrinsic factors are the highest valued in both Spain and Brazil, those such as beef freshness and tenderness present inverse concerns between the two countries based on cultural dissimilarities. The data also reveals a clear symmetry among consumers who increasingly seek specific pre-purchase information and products with guaranteed superior quality. Despite other characteristics that differentiate developed and developing countries, the perceptions of quality among consumers in Spain and Brazil are decidedly similar.

Sensory Characteristics Contributing to Pleasantness of Oat Product Concepts by Finnish and Chinese Consumers

Oats are increasingly popular among consumers and the food industry. While data exist on sensory characteristics of oats as such, previous studies focusing on the pleasantness of oats, and especially investigations of a wide range of oat products by European and Asian consumers, are scarce. An online questionnaire was organized in Finland (n = 381; 83.7% Finnish) focusing on the liking and familiarity of oat products, followed by sensory tests in Finland (n = 65 and n = 73) and China (n = 103) using the Check-All-That-Apply method and hedonic ratings. A questionnaire revealed that the Finnish consumers rated the pleasantness and familiarity of several oat product categories, such as breads and porridges, higher compared to participants of other ethnicities. Sensory tests showed both similarities, e.g., porridges were described as “natural”, “healthy” and “oat-like”, and differences between countries, e.g., sweet biscuits, were described as “crispy” and “hard” by Finnish consumers and “strange” and “musty” by Chinese consumers. Sweet products were unanimously preferred. The ethnicity had an important role affecting the rating of pleasantness and familiarity of oat product categories, whereas food neophobia and health interest status also had an influence. The proved healthiness of oats was a crucial factor affecting the choices of consumers and their acceptance in both countries.

Functional Needs, Emotions, and Perceptions of Coffee Consumers and Non-Consumers

Coffee is one of the most consumed beverages worldwide. Over the last decades coffee has become a specialty product. Drinking a coffee beverage entails several mixed factors, such as pleasure, experience, lifestyle, and social status. It can also provide an emotional pick-up, both mentally and physically. Only a few studies have explored the motives and emotions of coffee consumption and not consumption. There is limited understanding of consumers’ emotional approach towards coffee, and what influences a positive and negative inclination towards coffee consumption. This research fills the current research gaps by addressing three main questions: (i) What are the emotions and habits of coffee consumption? (ii) What are the motives of coffee consumption and non-consumption? and (iii) How relevant is the coffee health impact perception of consuming or not consuming coffee? The research activities include 467 face-to-face interviews with consumers. Interviews are performed in two different countries, Italy and Portugal. Data elaboration includes a principal component analysis carried out to identify latent factors on motives and emotions of consumption in both national groups, and to explore the relationship between the main emotions and consumers’ habits and socio-economic characteristics. Results support that consumers have positive emotions from coffee consumption. Perceived emotions are energy, satisfaction, and pleasure. Non-consumption is mainly driven by taste and fear of coffee’s health impacts. There are limited differences in the countries analysed. Socio-economic characteristics limitedly influence perceived emotions and consumption motives. To conclude, consumers are increasingly interested in new coffee products. Understanding the functional and emotional factors of coffee consumption contributes to supporting new coffee product development and commercialisation.

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with “tradition”, and pea bread was associated with “fruit and vegetable”.

Community Supported Agriculture as a Driver of Food-Related Well-Being

Background: There is a growing amount of research interest to understand the role of food in well-being. The demand for community supported agriculture (CSA), bringing people spatially, economically, and socially closer to food, is continuously expanding. CSAs play an important role in both sustainable agriculture practices and influencing consumers’ food-related practices, but yet have received little attention in well-being research. Methods: This study explores food-related well-being among CSA members by using an exploratory, qualitative research design and a thematic analysis of semi-structured interviews. Results: The findings stress the relevance of psychological, social, and spiritual aspects of food-related well-being beyond the nutritional characteristics of food in CSA. Conclusion: The role of sustainable agriculture in contributing to food-related well-being becomes particularly evident based on consumers’ experiences. These results are important in convincing people that their food-related experiences belong to their perceived well-being as well as stimulating people to elevate their multidimensional expectations in relation to food.

The Potential Influence of Organic Food Consumption and Intention-Behavior Gap on Consumers' Subjective Wellbeing

This paper applied a self-administered survey to investigate the impact of organic food behavior and the intention-behavior gap in organic food consumption (OIBG) on consumers’ subjective wellbeing including physical, emotional, social and intellectual dimensions. The survey was carried out with 385 consumers. Furthermore, the study conducted a food test to explore the different impacts of organic and conventional food samples on the mental and physical conditions of consumers’ wellbeing applying a psychological questionnaire. The food test took place in a sensory lab with a panel of 63 untrained German consumers. The research findings demonstrated a positive impact of the organic food consumption on consumers’ subjective wellbeing, while no negative impact of OIBG has been perceived. Moreover, during the food test, consumers distinguished no differences between the impact of organic and conventional stimuli on their mental and physical status. Understanding how consumers perceive the impact of organic food consumption on their wellbeing is one important aspect. However, in the interest of narrowing the OIBG, it is more important to understand how consumers perceive the impact of this gap on their daily-life wellbeing.

Post-Ingestive Sensations Driving Post-Ingestive Food Pleasure: A Cross-Cultural Consumer Study Comparing Denmark and China

Culture is one of the main factors that influence food assessment. This cross-cultural research aimed to compare Chinese and Danish consumers in their post-ingestive drivers of Post-Ingestive Food Pleasure (PIFP). We define PIFP as a “subjective conscious sensation of pleasure and joy experienced after eating”. We conducted two in-country consumer studies in Denmark (n = 48) and in China (n = 53), measuring post-ingestive sensations and PIFP using visual analogue scale, for three hours following consumption of a breakfast meal. Key results revealed perceived Satisfaction, Mental, Overall and Physical wellbeing to be highly influential on PIFP in both countries. Moreover, Danish consumers perceived appetite-related sensations such as Satiety, Hunger, Desire-to-eat and In-need-of-food to be influential on PIFP, which was not the case in China. In China, more vitality-related sensations such as Energized, Relaxation and Concentration were found to be drivers of PIFP. These results suggest similarities but also distinct subtleties in the cultural constructs of PIFP in Denmark and in China. Focusing on Food Pleasure as a post-ingestive measure provides valuable output, deeper insights into what drives Food Pleasure, and, importantly, takes us beyond the processes only active during the actual eating event.

Subjective Sensations related to Food as Determinants of Snack Choice

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.

Dynamic Changes in Post-Ingestive Sensations after Consumption of a Breakfast Meal High in Protein or Carbohydrate

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.

The Effect of Cold Treatment of Parboiled Rice with Lowered Glycaemic Potency on Consumer Liking and Acceptability

A significant reduction in rice starch digestibility and subsequent postprandial blood glucose responses following extended cold treatment (at 4 °C for 24 h) have been demonstrated in both in vitro and in vivo studies, respectively. The impact of cold treatment was more significant for parboiled rice compared to other rice varieties. This study aimed to investigate consumer liking of sensory characteristics that may influence consumer acceptability of three available rice products in the Auckland region (medium grain white, medium grain brown and parboiled rice, which were either freshly boiled or cold-treated and reheated). The consumer liking of sensory characteristics (colour, taste, flavour, and texture) of each rice sample were accessed using visual analogue scales (VAS) in a randomized single blind setting. In the second stage, the participants evaluated their acceptability on VAS after the nutritional value and the characteristics of the rice samples were revealed. Sixty-four rice consumers reported higher likings of sensory characteristics of cold-treated parboiled rice and medium grain brown rice. The effect of cold treatment on the liking of sensory characteristics was more significant for parboiled rice (p < 0.05). Participants who are between 36 and 55 years old and consume rice domestically more than 10 times per month preferred cold-treated brown rice (73.8% of the participants' population (67.4%, 80.2%)) and parboiled rice (74.3% of the participants' population (67.9%, 80.7%)) (p < 0.001). As a result, cold-treated reheated parboiled rice received higher likings and acceptability and could be recommended and accepted as a healthier replacement of the daily staple meal.

Evaluation of a novel approach to preventing railway suicides: the community stations project

Purpose

The purpose of this paper is to describe an evaluation of the Community Stations Project. The Community Stations Project was designed to address railway suicides in two ways: by improving the station environment in a manner that might improve community members’ feelings of wellbeing; and raising community members’ awareness of poor mental health and likelihood of reaching out to at-risk individuals. It involved four types of interventions (arts and culture, music, food and coffee, and “special events”) delivered at four stations in Victoria.

Design/methodology/approach

A short anonymous survey was administered to community members on iPads at the four participating railway stations during the implementation of the interventions (between October and December 2016). The survey included questions about respondents’ demographics, their awareness of the intervention(s), their views of the station, their attitudes towards people with poor mental health and their emotional wellbeing.

Findings

A total of 1,309 people took part in the survey. Of these, 48 per cent of community members surveyed reporting noticing an intervention at their station. Noticing the events was associated with positive views of the station, improved understanding of poor mental health, and a greater likelihood of reaching out to someone who might be at risk of poor mental health. Awareness of intervention events was not associated with respondents’ own emotional wellbeing.

Practical implications

Continuing to focus efforts on mental health awareness activities may further strengthen the impact of the Community Stations Project interventions and ultimately prevent suicides at railway stations.

Originality/value

This paper evaluates a novel approach to improving wellbeing and understanding of poor mental health in the train station environment.

Physico-chemical and sensory properties of marmalades made from mixtures of fruits and under-exploited Andean tubers

BACKGROUND

This work studies the added value to the Andean tuber crops through the production of jams. The objective were: (1) to study the sensory and instrumental characteristics of dietetic marmalades made with fruits and Andean tubers; (2) to research consumer's acceptability and emotional responses; (3) to assess the relationship between sensory and instrumental variables and (4) to determine sensory, instrumental and emotional variables that influence the acceptability.

RESULTS

Pearson's correlations showed that spreadability was the variable better predicted by sensory and instrumental ones. The analysis of variance showed that sourness increased with the increase of strawberry and the decrease of apple contents (P < 0.05). The acceptability increased when the strawberry proportion was higher. The sweetness-sourness balance drove the hedonic response and some emotions changed from one feeling to its corresponding opposite when the strawberry proportion reached 50 or 60. According to a partial least square 2 and a principal components analysis of sensory/acceptability/emotion data, 'typical', 'autochthonous', 'urban' and 'present' resulted in positive emotions which favored the consumer liking.

CONCLUSION

Formulating marmalades with mixtures of fruits and Andean tubers will allow giving value-added to these crops. The elaboration of products using innovative raw materials will be an incentive for farmers to cultivate them. © 2017 Society of Chemical Industry.

What are the cultural effects on consumers' perceptions? A case study covering coalho cheese in the Brazilian northeast and southeast area using word association

The aim of this study was to investigate the effects of regional diversity aspects related to consumers' perceptions of coalho cheese, with Brazilian Northeast and Southeast consumers (n=400, divided equally in each area) using Word Association (WA) task. Different perceptions were detected for both Northeast and Southeast consumers, and among 17 categories elicited for describing coalho cheese, only 7 categories (positive feeling, social aspects, sensory characteristic, dairy product technology, negative feeling, and lack of quality standard) presented significant differences in the frequency of mention according to chi-square per cell approach. The application of the discriminant technique Partial Least Square Discriminant Analysis (PLS-DA) indicated that the categories "Social", "Accompaniment", "Manufacturing method" were the main responsible for differentiating consumers' perceptions of both areas. Overall, the main dimensions involved in the consumers' perceptions of coalho cheese from different Brazilian regions were identified, thus obtaining comprehensive insights that can be used as a guideline for coalho cheese producers to develop marketing strategies considering the intra-cultural differences.

Longitudinal multigroup invariance analysis of the satisfaction with food-related life scale in university students

This study examined longitudinal measurement invariance in the Satisfaction with Food-related Life (SWFL) scale using follow-up data from university students. We examined this measure of the SWFL in different groups of students, separated by various characteristics. Through non-probabilistic longitudinal sampling, 114 university students (65.8% female, mean age: 22.5) completed the SWFL questionnaire three times, over intervals of approximately one year. Confirmatory factor analysis was used to examine longitudinal measurement invariance. Two types of analysis were conducted: first, a longitudinal invariance by time, and second, a multigroup longitudinal invariance by sex, age, socio-economic status and place of residence during the study period. Results showed that the 3-item version of the SWFL exhibited strong longitudinal invariance (equal factor loadings and equal indicator intercepts). Longitudinal multigroup invariance analysis also showed that the 3-item version of the SWFL displays strong invariance by socio-economic status and place of residence during the study period over time. Nevertheless, it was only possible to demonstrate equivalence of the longitudinal factor structure among students of both sexes, and among those older and younger than 22 years. Generally, these findings suggest that the SWFL scale has satisfactory psychometric properties for longitudinal measurement invariance in university students with similar characteristics as the students that participated in this research. It is also possible to suggest that satisfaction with food-related life is associated with sex and age.