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Pessoa P, Aboim S, Afonso L, Lopes JB, Sá-Pinto X. Tasting to preserve: An educational activity to promote children's positive attitudes towards intraspecific diversity conservation. PLoS One 2024; 19:e0285649. [PMID: 38198443 PMCID: PMC10781109 DOI: 10.1371/journal.pone.0285649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Accepted: 10/17/2023] [Indexed: 01/12/2024] Open
Abstract
On the edge of causing the sixth big mass extinction event, the development of positive attitudes towards the conservation of intraspecific diversity from early ages is essential to overcome the biodiversity crisis we currently face. However, there is no information available on elementary school students' attitudes toward intraspecific diversity conservation nor is there a framework available to perform such analysis. For this study we designed, implemented, and evaluated an educational activity planned for third graders (8 to 13 years old) to explore the intraspecific diversity of vegetables and promote healthy eating habits. Additionally, a framework was developed to evaluate students' attitudes towards intraspecific diversity conservation and applied to semi-structured interviews conducted with students before and after engaging in the educational activity. In this paper we present a reliable framework, developed aligned with the ABC model of attitudes, based on literature, and adapted to elementary school students' responses, to evaluate students' attitudes toward intraspecific diversity. Our results show that, before the educational activity, most students choose a non-biodiverse option, justifying this choice with the affective component of attitudes: mostly emotional factors but also aesthetic and social/cultural factors. After the educational activity, we observed a significant increase in the frequency of students that choose the biodiverse option and that justified it with the cognitive component of attitudes: mainly with biology and health knowledge factors, but also with economic and ethical knowledge factors. Our findings support the positive impact of educational activities that explore vegetable varieties on students' attitudes toward intraspecific diversity conservation. This activity may also be used to foster education for sustainability and address socioscientific issues aligned with diverse sustainable development goals.
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Affiliation(s)
- Patrícia Pessoa
- Research Centre in the Didactics and Technology in the Education of Trainers of University of Aveiro (CIDTFF.UA), Aveiro, Portugal
- University of Trás-os-Montes e Alto Douro (UTAD), Vila Real, Portugal
| | - Sara Aboim
- P. Porto: School of Education and Centre for Research and Innovation in Education (inED), Porto, Portugal
| | - Lisa Afonso
- Center for Psychology, Faculty of Psychology and Educational Sciences of the University of Porto, Porto, Portugal
| | - J. Bernardino Lopes
- Research Centre in the Didactics and Technology in the Education of Trainers of University of Aveiro (CIDTFF.UA), Aveiro, Portugal
- University of Trás-os-Montes e Alto Douro (UTAD), Vila Real, Portugal
| | - Xana Sá-Pinto
- Research Centre in the Didactics and Technology in the Education of Trainers of University of Aveiro (CIDTFF.UA), Aveiro, Portugal
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Vadiveloo MK, Parker HW, Thorndike AN. Participant Characteristics Associated with High Responsiveness to Personalized Healthy Food Incentives: a Secondary Analysis of the Randomized Controlled Crossover Smart Cart Study. J Nutr 2023; 152:2913-2921. [PMID: 36040345 DOI: 10.1093/jn/nxac197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/09/2022] [Accepted: 08/26/2022] [Indexed: 02/02/2023] Open
Abstract
BACKGROUND Personalized dietary behavioral interventions could be enhanced by understanding factors accounting for individual variability in dietary decisions. OBJECTIVE This study was a secondary analysis of the Smart Cart randomized controlled trial to determine whether participant characteristics predicted high responsiveness to personalized grocery incentives for purchasing healthy food. METHODS This secondary analysis of a 9-mo crossover study included 192 regular shoppers (86%) from a Rhode Island supermarket. To analyze whether health, behavioral, and/or sociodemographic characteristics predicted responsiveness to a personalized grocery incentive intervention, participants were divided into 3 categories [high (n = 47), moderate (n = 50), and unresponsive (n = 95)] based on percentage changes in their Grocery Purchase Quality Index scores during the intervention versus control period calculated from sales data. We tested whether participant characteristics, including individual, household, and intervention-related factors, differed across responsiveness groups using ANOVA and whether they predicted the likelihood of being high responsive versus unresponsive or moderate responsive using logistic regression. RESULTS Participants had a mean (SD) age of 56.0 (13.8) y and were 89% female. Education, self-reported BMI, income, diet-related medical condition, food insecurity, cooking adequacy, and value consciousness differed across responsiveness categories (P < 0.1). High versus moderate and unresponsive participants increased their percentage of spending on targeted foods (P < 0.0001) and purchased fewer unique items (P = 0.01). In multinomial adjusted models, the odds of being high versus unresponsive or moderate responsive were lower for participants with a BMI (in kg/m2) <25 versus ≥25 (OR: 0.41; 95% CI: 0.19, 0.90) and higher with a diet-related medical condition present (OR: 3.75; 95% CI: 1.20, 11.8). Other characteristics were not associated with responsiveness. CONCLUSIONS Findings demonstrated that a BMI ≥25 and having a diet-related medical condition within the household predicted high responsiveness to a personalized grocery purchasing intervention, suggesting that personalized dietary interventions may be particularly effective for households with higher health risk. This trial is registered at www.clinicaltrials.gov as NCT03748056.
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Affiliation(s)
- Maya K Vadiveloo
- Department of Nutrition and Food Sciences, College of Health Sciences, University of Rhode Island, Kingston, RI, USA
| | - Haley W Parker
- Department of Nutrition and Food Sciences, College of Health Sciences, University of Rhode Island, Kingston, RI, USA
| | - Anne N Thorndike
- Division of General Internal Medicine, Department of Medicine, Massachusetts General Hospital, Boston, MA, USA.,Harvard Medical School, Boston, MA, USA
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Yu Z, Tamez M, Colon R, Rodriguez J, Hicks-Roof KK, Ford N, Mattei J, Sotres-Alvarez D, Van Horn L, Allison M, Talavera GA, Castañeda SF, Daviglus ML. Association of fruit and vegetable color with incident diabetes and cardiometabolic risk biomarkers in the United States Hispanic/Latino population. Nutr Diabetes 2022; 12:18. [PMID: 35411032 PMCID: PMC9001729 DOI: 10.1038/s41387-022-00197-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 03/13/2022] [Accepted: 03/24/2022] [Indexed: 12/25/2022] Open
Abstract
Background Color groups of fruits and vegetables (FV) are part of a healthy diet, but evidence for an association with cardiometabolic outcomes is inconsistent. Objective To examine the association between intake of FV of different colors with incident diabetes and cardiometabolic risk biomarkers among U.S. Hispanics/Latinos. Subjects/methods We used data from 9206 adults ages 18–74 years who were free of diabetes at baseline (2008–2011) and had follow-up data at visit 2 (2014–2017) in the Hispanic Community Health Study/Study of Latinos (HCHS/SOL), a multicenter, prospective cohort study of self-identified Hispanics/Latinos. Dietary intake was assessed using two 24 h recalls at baseline. FV were categorized into five color groups: green, white, yellow/orange, red/purple, and uncategorized. Diabetes was defined based on laboratory measures and self-reported antihyperglycemic medication. We used survey logistic regression models to evaluate the association between FV color groups and incident diabetes and survey linear regression models to evaluate the association of FV color groups with cardiometabolic risk biomarkers at visit 2. Results During ~6 years of follow-up, 970 incident cases of diabetes were documented. The red/purple FV color group was the least consumed (0.21 servings/day), whereas white FV were the most consumed (0.92 servings/day). For each serving of total FV intake, body mass index (BMI) was lower by 0.24% (p = 0.03) and insulin by 0.69% (p = 0.03). For each serving of red/purple FV intake, HDL was 1.59% higher (p = 0.04). For each serving of white FV intake (with potato), post-OGTT was 0.83% lower (p = 0.04) and triglycerides 1.43% lower (p = 0.04). There was no association between FV intake and incident diabetes. Conclusions Specific FV colors were associated with cardiometabolic benefits though the associations were of relatively small magnitudes. Dietary recommendations could consider varying colors of FV intake, especially white and red/purple color groups, for a healthy diet.
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Affiliation(s)
- Zhiping Yu
- Department of Nutrition and Dietetics, University of North Florida, Jacksonville, FL, USA.
| | - Martha Tamez
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Harvard University, Boston, MA, USA
| | - Raymond Colon
- Department of Nutrition and Dietetics, University of North Florida, Jacksonville, FL, USA
| | - Judith Rodriguez
- Department of Nutrition and Dietetics, University of North Florida, Jacksonville, FL, USA
| | - Kristen K Hicks-Roof
- Department of Nutrition and Dietetics, University of North Florida, Jacksonville, FL, USA
| | - Nikki Ford
- Hass Avocado Board, Avocado Nutrition Center, Mission Viejo, CA, USA
| | - Josiemer Mattei
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Harvard University, Boston, MA, USA
| | - Daniela Sotres-Alvarez
- Department of Biostatistics, Gillings School of Global Public Health, University of North Carolina at Chapel Hill, Chapel Hill, NC, USA
| | - Linda Van Horn
- Department of Preventive Medicine, Feinberg School of Medicine, Northwestern University, Chicago, IL, USA
| | - Matthew Allison
- Department of Family Medicine, School of Medicine, University of California San Diego, San Diego, CA, USA
| | - Gregory A Talavera
- Department of Psychology, San Diego State University, San Diego, CA, USA
| | - Sheila F Castañeda
- Department of Psychology, San Diego State University, San Diego, CA, USA
| | - Martha L Daviglus
- Institute for Minority Health Research, College of Medicine, University of Illinois at Chicago, Chicago, IL, USA
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Lu Z, Lu R, Chen Y, Fu K, Song J, Xie L, Zhai R, Wang Z, Yang C, Xu L. Nondestructive Testing of Pear Based on Fourier Near-Infrared Spectroscopy. Foods 2022; 11:foods11081076. [PMID: 35454663 PMCID: PMC9026391 DOI: 10.3390/foods11081076] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 04/05/2022] [Accepted: 04/06/2022] [Indexed: 01/29/2023] Open
Abstract
Fourier transform near-infrared (FT-NIR) spectroscopy is a nondestructive, rapid, real-time analysis of technical detection methods with an important reference value for producers and consumers. In this study, the feasibility of using FT-NIR spectroscopy for the rapid quantitative analysis and qualitative analysis of ‘Zaosu’ and ‘Dangshansuli’ pears is explored. The quantitative model was established by partial least squares (PLS) regression combined with cross-validation based on the spectral data of 340 pear fresh fruits and synchronized with the reference values determined by conventional assays. Furthermore, NIR spectroscopy combined with cluster analysis was used to identify varieties of ‘Zaosu’ and ‘Dangshansuli’. As a result, the model developed using FT-NIR spectroscopy gave the best results for the prediction models of soluble solid content (SSC) and titratable acidity (TA) of ‘Dangshansuli’ (residual prediction deviation, RPD: 3.272 and 2.239), which were better than those developed for ‘Zaosu’ SSC and TA modeling (RPD: 1.407 and 1.471). The results also showed that the variety identification of ‘Zaosu’ and ‘Dangshansuli’ could be carried out based on FT-NIR spectroscopy, and the discrimination accuracy was 100%. Overall, FT-NIR spectroscopy is a good tool for rapid and nondestructive analysis of the internal quality and variety identification of fresh pears.
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Affiliation(s)
- Zhaohui Lu
- College of Horticulture, Northwest A&F University, Taicheng Road No. 3, Yangling, Xianyang 712100, China; (Z.L.); (R.L.); (Y.C.); (J.S.); (R.Z.); (Z.W.); (L.X.)
| | - Ruitao Lu
- College of Horticulture, Northwest A&F University, Taicheng Road No. 3, Yangling, Xianyang 712100, China; (Z.L.); (R.L.); (Y.C.); (J.S.); (R.Z.); (Z.W.); (L.X.)
| | - Yu Chen
- College of Horticulture, Northwest A&F University, Taicheng Road No. 3, Yangling, Xianyang 712100, China; (Z.L.); (R.L.); (Y.C.); (J.S.); (R.Z.); (Z.W.); (L.X.)
| | - Kai Fu
- College of Lifescience, Northwest A&F University, Taicheng Road No. 3, Yangling, Xianyang 712100, China;
| | - Junxing Song
- College of Horticulture, Northwest A&F University, Taicheng Road No. 3, Yangling, Xianyang 712100, China; (Z.L.); (R.L.); (Y.C.); (J.S.); (R.Z.); (Z.W.); (L.X.)
| | - Linlin Xie
- College of Science, Northwest A&F University, Taicheng Road No. 3, Yangling, Xianyang 712100, China;
| | - Rui Zhai
- College of Horticulture, Northwest A&F University, Taicheng Road No. 3, Yangling, Xianyang 712100, China; (Z.L.); (R.L.); (Y.C.); (J.S.); (R.Z.); (Z.W.); (L.X.)
| | - Zhigang Wang
- College of Horticulture, Northwest A&F University, Taicheng Road No. 3, Yangling, Xianyang 712100, China; (Z.L.); (R.L.); (Y.C.); (J.S.); (R.Z.); (Z.W.); (L.X.)
| | - Chengquan Yang
- College of Horticulture, Northwest A&F University, Taicheng Road No. 3, Yangling, Xianyang 712100, China; (Z.L.); (R.L.); (Y.C.); (J.S.); (R.Z.); (Z.W.); (L.X.)
- Correspondence: ; Tel.: +86-029-87081023
| | - Lingfei Xu
- College of Horticulture, Northwest A&F University, Taicheng Road No. 3, Yangling, Xianyang 712100, China; (Z.L.); (R.L.); (Y.C.); (J.S.); (R.Z.); (Z.W.); (L.X.)
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Comparison of Self-Report Questionnaire and Eye Tracking Method in the Visual Preference Study of a Youth–Beverage Model. Foods 2022; 11:foods11040505. [PMID: 35205984 PMCID: PMC8870819 DOI: 10.3390/foods11040505] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 02/08/2022] [Accepted: 02/08/2022] [Indexed: 02/01/2023] Open
Abstract
This study compares the characteristics of a self-report questionnaire (SRQ) and eye tracking (ET) based on a simple human–beverage visual cognition model. The young participants were mainly defined by their gender and body mass index (BMI). The beverage samples consisted of milk, coffee, cup, and coaster. SRQs allow the participants to clearly express their overall cognition of the samples in the form of vocabulary, while ET captures their hidden thinking process. The analysis, using a random forest (RF) classifier, found that participant parameters (gender and BMI) played a more important role for SRQ, while ET was related to beverage parameters (color and shape). This work reiterates that these two methods have their advantages and complement each other in food sensory analysis.
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Wilkinson LL, Embling R, Raynor H, Brunstrom JM, Higgs S, Lee MD. Multi-component food-items and eating behaviour: What do we know and what do we need to know? Appetite 2021; 168:105718. [PMID: 34587544 DOI: 10.1016/j.appet.2021.105718] [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: 04/06/2021] [Revised: 09/03/2021] [Accepted: 09/24/2021] [Indexed: 11/16/2022]
Abstract
Multi-component food-items are single food products that comprise more than one food class, brought together usually via some form of processing. Importantly, individual components of the food-item remain discernible and sensorially distinguishable from each other (e.g., chocolate chip cookies or 'choc ice'). Despite a sizable research literature on the formulation of such products, there lacks a concomitant research literature on the effect(s) of multi-component food-items (compared to single component food-items) on eating behaviour. Considerable previous research has investigated the effect of multiple separate food items on food intake, portion size selection and palatability. However, studies rarely use test foods that capture the physical or chemical interactions between components that are characteristic of multi-component foods. Nevertheless, previous research and relevant theory allow us to generate hypotheses about how multi-component foods may affect eating behaviour; consideration of food variety and perceived sensory complexity suggest that consumption of multi-component foods are likely to increase perceived palatability of such foods, self-selected portion size and food intake. Moreover, many (but not all) multi-component foods would be considered ultra-processed, which is a driver of food intake in and of itself. One possibility is that food components brought together as part of a multi-component food-item interact to strongly drive eating behaviour. To explore this idea, researchers will need to work across disciplines to address various practical and methodological barriers including the technical preparation of test foods.
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Affiliation(s)
- Laura L Wilkinson
- School of Psychology, Faculty of Medicine, Health and Life Science, Swansea University, UK.
| | - Rochelle Embling
- School of Psychology, Faculty of Medicine, Health and Life Science, Swansea University, UK.
| | - Hollie Raynor
- Department of Nutrition, College of Education, Health and Human Sciences, The University of Tennessee Knoxville, USA.
| | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, UK.
| | | | - Michelle D Lee
- School of Psychology, Faculty of Medicine, Health and Life Science, Swansea University, UK.
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König LM, Koller JE, Villinger K, Wahl DR, Ziesemer K, Schupp HT, Renner B. Investigating the Relationship between Perceived Meal Colour Variety and Food Intake across Meal Types in a Smartphone-Based Ecological Momentary Assessment. Nutrients 2021; 13:nu13030755. [PMID: 33652759 PMCID: PMC7996926 DOI: 10.3390/nu13030755] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 02/17/2021] [Accepted: 02/23/2021] [Indexed: 12/26/2022] Open
Abstract
Although most people are aware of the health benefits of consuming sufficient amounts of fruit and vegetables, many do not adhere to current dietary recommendations. Recent studies have suggested meal colour variety as an intuitive cue for healthy and enjoyable lunch meal choices. The present study extends this research by testing the “colourful = healthy” association across meal types. Using smartphone-based Ecological Momentary Assessment, 110 participants recorded 2818 eating occasions over a period of eight days. For each eating occasion, a picture, a short written description of the meal, the meal type (breakfast, lunch, afternoon tea, dinner, snack) and the perceived meal colour variety were recorded. Foods were classified into seven food groups based on the pictures and descriptions. Data were analysed using multilevel modelling. For all meal types except afternoon tea which did not include vegetables, perceived that meal colour variety was positively related to vegetable consumption (bs ≥ 0.001, ts ≥ 3.27, ps ≤ 0.002, quasi-R2s ≥ 0.06). Moreover, perceived meal colour variety was negatively associated with sweets consumption for breakfast, dinner and snacks (bs ≤ −0.001, ts ≤ −2.82, ps ≤ 0.006, quasi-R2s ≥ 0.01). The “colourful = healthy” association can be generalized across meal types and thus may be a promising strategy to promote a healthier diet.
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Affiliation(s)
- Laura M. König
- Department of Psychology, University of Konstanz, P.O. Box 47, 78457 Konstanz, Germany; (J.E.K.); (K.V.); (D.R.W.); (K.Z.); (H.T.S.); (B.R.)
- Faculty of Life Sciences: Food, Nutrition and Health, Campus Kulmbach, University of Bayreuth, 95326 Kulmbach, Germany
- Correspondence: ; Tel.: +49-7531-88-5317
| | - Julia E. Koller
- Department of Psychology, University of Konstanz, P.O. Box 47, 78457 Konstanz, Germany; (J.E.K.); (K.V.); (D.R.W.); (K.Z.); (H.T.S.); (B.R.)
| | - Karoline Villinger
- Department of Psychology, University of Konstanz, P.O. Box 47, 78457 Konstanz, Germany; (J.E.K.); (K.V.); (D.R.W.); (K.Z.); (H.T.S.); (B.R.)
| | - Deborah R. Wahl
- Department of Psychology, University of Konstanz, P.O. Box 47, 78457 Konstanz, Germany; (J.E.K.); (K.V.); (D.R.W.); (K.Z.); (H.T.S.); (B.R.)
| | - Katrin Ziesemer
- Department of Psychology, University of Konstanz, P.O. Box 47, 78457 Konstanz, Germany; (J.E.K.); (K.V.); (D.R.W.); (K.Z.); (H.T.S.); (B.R.)
| | - Harald T. Schupp
- Department of Psychology, University of Konstanz, P.O. Box 47, 78457 Konstanz, Germany; (J.E.K.); (K.V.); (D.R.W.); (K.Z.); (H.T.S.); (B.R.)
- Centre for the Advanced Study of Collective Behaviour, University of Konstanz, 78464 Konstanz, Germany
| | - Britta Renner
- Department of Psychology, University of Konstanz, P.O. Box 47, 78457 Konstanz, Germany; (J.E.K.); (K.V.); (D.R.W.); (K.Z.); (H.T.S.); (B.R.)
- Centre for the Advanced Study of Collective Behaviour, University of Konstanz, 78464 Konstanz, Germany
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Embling R, Pink AE, Gatzemeier J, Price M, D Lee M, Wilkinson LL. Effect of food variety on intake of a meal: a systematic review and meta-analysis. Am J Clin Nutr 2021; 113:716-741. [PMID: 33515033 PMCID: PMC7948867 DOI: 10.1093/ajcn/nqaa352] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Accepted: 10/28/2020] [Indexed: 01/08/2023] Open
Abstract
BACKGROUND Many studies have shown that food variety-the presence of multiple foods and/or sensory characteristics within and across meals-increases intake. However, studies report mixed findings, and effect size remains unclear. OBJECTIVES A systematic review and meta-analysis were conducted to 1) synthesize data across experimental studies that examined effects of variety on total meal intake, relative to a control condition with comparatively less variety; 2) quantify support for this effect; and 3) assist in the identification of important moderating factors (registration: CRD42019153585). METHODS In November 2019, we searched the following databases for relevant experimental studies, published in English from 1980, with human participants: PubMed, Cochrane Library, Web of Science, ClinicalTrials.gov, PsycINFO, and OpenGrey. This search was updated in September 2020. Means, standard deviations, and sample sizes were extracted from included articles, and Hedges' g was used to calculate effect sizes. Risk of bias was assessed using the Cochrane Collaboration's tool. RESULTS Of 7259 references identified in an initial search, 34 articles consisting of 37 studies contained sufficient information for review, and data from 30 studies (39 comparisons) were included in the meta-analysis. Results from a random-effects model showed a significant small to medium effect of variety on intake (in weight and energy), with greater variety being associated with increased consumption (Hedges' g = 0.405; 95% CI: 0.259, 0.552). However, heterogeneity was considerable across studies (I2 = 84%), and this was unexplained by subgroup analyses based on form of variety, test foods, sensory characteristics, age, sex, and body weight. CONCLUSIONS Our findings support the conclusion that variety is a robust driver of food intake. However, risk of bias was high across studies, and this review highlights methodologic limitations of studies. It is recommended that further attention is given to the development of preregistered, well-powered randomized controlled studies in eating behavior research.
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Affiliation(s)
| | - Aimee E Pink
- Department of Psychology, College of Human and Health Sciences, Swansea University, Swansea, UK,School of Social Sciences, Nanyang Technological University, Singapore, Singapore
| | - Jennifer Gatzemeier
- Department of Psychology, College of Human and Health Sciences, Swansea University, Swansea, UK
| | - Menna Price
- Department of Psychology, College of Human and Health Sciences, Swansea University, Swansea, UK
| | - Michelle D Lee
- Department of Psychology, College of Human and Health Sciences, Swansea University, Swansea, UK
| | - Laura L Wilkinson
- Department of Psychology, College of Human and Health Sciences, Swansea University, Swansea, UK
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9
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The taste of biodiversity: science and sensory education with different varieties of a vegetable to promote acceptance among primary school children. Public Health Nutr 2020; 24:2304-2312. [PMID: 33118896 DOI: 10.1017/s1368980020004371] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
OBJECTIVE To determine the impact of an educational programme for primary schools that explored the biodiversity of tomato, by promoting science and sensory education with three distinct varieties of it, in the acceptance of vegetables. DESIGN A randomised controlled study in which children were exposed to the educational programme (intervention group) or remained in the class, as usual (control group). The educational programme consisted of three sessions where children explained the observed differences between the three varieties of tomato and individual perceptions of their flavours based on sensory-based food education and by planning and implementing experiments to explain those differences. We tested the effects on both children's willingness to try and their liking for tomato, and for lettuce and cabbage to study the carry-over effect, compared with the control group (Mann-Whitney U test; P < 0·05). SETTING The study took place in public primary schools in Porto, Portugal. PARTICIPANTS Children in the third grade (8-13-year-old children) (n 136) were randomly assigned to intervention or control group. RESULTS Children in the intervention group reported significant increases in their willingness to try and liking for tomato compared to the control group (P < 0·05), but not for lettuce and cabbage (P > 0·05). CONCLUSIONS These results highlight the potential for fostering children's acceptance of a vegetable by exploring biodiversity through science education. Further work may clarify the effects of exploring biodiversity on the consumption of vegetables and establish whether the results are stable over time and replicable across contexts and populations.
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Embling R, Pink AE, Lee MD, Price M, Wilkinson LL. Consumer perception of food variety in the UK: an exploratory mixed-methods analysis. BMC Public Health 2020; 20:1449. [PMID: 32972376 PMCID: PMC7517603 DOI: 10.1186/s12889-020-09548-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Accepted: 09/15/2020] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND 'Food variety' is a key term that is frequently used in dietary guidelines around the world. Consuming a variety of foods - be it within a meal, across meals, or as part of the whole diet - is one factor that has been shown to increase food intake. However, little is known about consumer understanding of variety, and this may be a potential barrier to the success of dietary guidelines in today's 'obesogenic' environment. This research sought to explore 1) consumer recognition of different forms of variety, and 2) consumer definitions of variety. METHODS In an online study (N = 240), participants were asked to discuss a range of photographs depicting different forms of variety, and to directly define the term 'food variety'. They were unaware of the research aim. RESULTS Using a mixed methods approach, directed content analysis of these data showed that individuals referenced multiple forms of variety in the presence of food photographs. However, when asked to define variety, participants tended to only discuss variety in the context of the whole diet. CONCLUSIONS These findings emphasise a need to educate consumers about variety to encourage adherence to dietary guidelines and help consumers better manage their own food intake.
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Affiliation(s)
- Rochelle Embling
- Department of Psychology, College of Human and Health Sciences, Swansea University, Swansea, SA2 8PP, UK.
| | - Aimee E Pink
- Department of Psychology, College of Human and Health Sciences, Swansea University, Swansea, SA2 8PP, UK
- School of Social Sciences, Nanyang Technological University, Singapore, 639818, Singapore
| | - Michelle D Lee
- Department of Psychology, College of Human and Health Sciences, Swansea University, Swansea, SA2 8PP, UK
| | - Menna Price
- Department of Psychology, College of Human and Health Sciences, Swansea University, Swansea, SA2 8PP, UK
| | - Laura L Wilkinson
- Department of Psychology, College of Human and Health Sciences, Swansea University, Swansea, SA2 8PP, UK
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11
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Hoppu U, Puputti S, Sandell M. Factors related to sensory properties and consumer acceptance of vegetables. Crit Rev Food Sci Nutr 2020; 61:1751-1761. [PMID: 32441536 DOI: 10.1080/10408398.2020.1767034] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Many consumers perceive the bitter taste or other sensory characteristic of vegetables as unpleasant, posing a challenge to dietary recommendations aiming to increase vegetable consumption. Food experience is multisensory, with complex interactions between the senses and individual differences in sensory perception. This review focuses on the factors affecting sensory properties of vegetables and sensory perception of vegetables among adults. Topical examples of sensory quality and evaluation of vegetable samples are presented. Cultivar and growing conditions are related to the internal sensory quality of vegetables. The effects of different processing methods, such as freezing and cooking, on the sensory properties of vegetables are also reviewed. Flavor modification of vegetables with seasonings may be used to improve palatability and incorporating vegetables to meals may increase the intake of vegetables. Recently, external factors (e.g. visual and odor stimuli) have been tested in multisensory research in the context of vegetable perception and choice. These options to achieve better sensory quality, more palatable meals and pleasant eating context may be used to promote vegetable intake among adults.
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Affiliation(s)
- Ulla Hoppu
- Functional Foods Forum, University of Turku, Turku, Finland
| | - Sari Puputti
- Functional Foods Forum, University of Turku, Turku, Finland
| | - Mari Sandell
- Functional Foods Forum, University of Turku, Turku, Finland.,Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
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