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Guo X, Wang C, Wan X. Influence of a robotic companion on women's food choices: Evidence from an imaginary task. Appl Psychol Health Well Being 2024. [PMID: 39177023 DOI: 10.1111/aphw.12588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Accepted: 07/31/2024] [Indexed: 08/24/2024]
Abstract
Previous research has demonstrated the influence of commensal dining between humans on food choices, whereas we conducted two studies to examine how the presence of a robot might influence people's choices between meat-heavy and vegetable-forward meals in imaginary scenarios. In Study 1, participants were instructed to choose three desirable dishes from a set of two meat and two vegetable dishes while they imagined eating alone, with a human, or with a robot. Although the meat dishes were rated as more palatable and pleasant, the female participants chose fewer meat-heavy meals when eating alone or with a robot than when eating with a human, whereas no such effect was observed for the male participants. We also replicated these patterns in Study 2, as the female participants chose fewer meat-heavy meals when eating with a robot and a human than when eating with two humans. Collectively, these findings provide empirical evidence regarding how the presence of a certain robot can influence female consumers' food choices in imaginary scenarios, which has direct implications for the practice of promoting sustainable food choices.
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Affiliation(s)
- Xiyu Guo
- Department of Psychological and Cognitive Sciences, Tsinghua University, Beijing, China
| | - Chujun Wang
- Department of Psychological and Cognitive Sciences, Tsinghua University, Beijing, China
| | - Xiaoang Wan
- Department of Psychological and Cognitive Sciences, Tsinghua University, Beijing, China
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2
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Bernardi E, Visioli F. Fostering wellbeing and healthy lifestyles through conviviality and commensality: Underappreciated benefits of the Mediterranean Diet. Nutr Res 2024; 126:46-57. [PMID: 38613923 DOI: 10.1016/j.nutres.2024.03.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 03/16/2024] [Accepted: 03/18/2024] [Indexed: 04/15/2024]
Abstract
Among the often-neglected features of healthy diets, such as the Mediterranean diet, is the preparation and sharing of food, which is (or was) done in a social environment governed by social rules rather than by time constraints. The act of eating is a daily human practice that is not limited to meeting nutritional and energy needs but also involves a constructed social dimension of sharing meals that is part of the process of human civilization and food cultures around the world. In this narrative review, we outline the importance of conviviality in steering part of the health effects of healthful diets, with special reference to the Mediterranean diet. Based on the available evidence, we suggest that public health initiatives (such as nudging to promote conviviality) to improve people's eating and living styles, reduce loneliness, and promote the sharing of meals could improve health. Interventions aimed at directly increasing/improving people's social relationships, networking, and conviviality can-directly and indirectly-improve both psychological well-being and general health.
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Affiliation(s)
- Elisabetta Bernardi
- Department of Biosciences, Biotechnologies and Environment, University of Bari "Aldo Moro" - Bari, Italy
| | - Francesco Visioli
- Department of Molecular Medicine, University of Padova, Italy; IMDEA-Food, Madrid, Spain.
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Nomura S, Eguchi A, Maruyama-Sakurai K, Higashino R, Yoneoka D, Kawashima T, Tanoue Y, Kawamura Y, Kumar RS, Fujita T, Miyata H. Characterizing Healthy Dietary Practices in Japan: Insights from a 2024 Nationwide Survey and Cluster Analysis. Nutrients 2024; 16:1412. [PMID: 38794650 PMCID: PMC11124242 DOI: 10.3390/nu16101412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2024] [Revised: 04/24/2024] [Accepted: 05/03/2024] [Indexed: 05/26/2024] Open
Abstract
The increasing burden of lifestyle-related diseases highlights the need to address unhealthy dietary habits. This study aims to explore the latest dietary patterns in Japan following the COVID-19 pandemic, focusing on trends in health-promoting food choices. A web-based survey was conducted among 27,154 Japanese adults, selected via quota sampling to mirror national demographics. The study evaluated dietary diversity, measured through the Dietary Variety Score (Outcome 1), and the prioritization of nutritional and health considerations in food selection, assessed via a Likert scale (Outcome 2). Uniform Manifold Approximation and Projection (UMAP) and Ordering Points To Identify the Clustering Structure (OPTICS) algorithms were used to delineate patterns in health-centric food selections. OPTICS clustering revealed four distinct clusters for each outcome. Cluster 3, with a diverse diet, comprised older, predominantly female individuals with higher well-being and lower social isolation compared to Cluster 4, which lacked distinct dietary patterns. Cluster 3 also engaged more in snacking, treat foods, home cooking, and frozen meals. Similarly, a divide emerged between those prioritizing dietary considerations (Cluster C) and those indifferent to such aspects (Cluster D). The findings underscore the need for holistic post-COVID-19 public health initiatives addressing socioeconomic and cultural barriers to healthier dietary practices.
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Affiliation(s)
- Shuhei Nomura
- Department of Health Policy and Management, School of Medicine, Keio University, 35 Shinanomachi, Shinjuku-ku, Tokyo 160-8582, Japan; (A.E.); (K.M.-S.); (R.H.); (T.K.); (Y.K.); (R.S.K.); (T.F.); (H.M.)
- Data for Social Transformation, 1-11-2 Osaki, Shinagawa-ku, Tokyo 141-0032, Japan
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-0033, Japan
| | - Akifumi Eguchi
- Department of Health Policy and Management, School of Medicine, Keio University, 35 Shinanomachi, Shinjuku-ku, Tokyo 160-8582, Japan; (A.E.); (K.M.-S.); (R.H.); (T.K.); (Y.K.); (R.S.K.); (T.F.); (H.M.)
- Data for Social Transformation, 1-11-2 Osaki, Shinagawa-ku, Tokyo 141-0032, Japan
- Center for Preventive Medical Sciences, Chiba University, 1-33, Yayoicho, Inage-ku, Chiba 263-8522, Japan
| | - Keiko Maruyama-Sakurai
- Department of Health Policy and Management, School of Medicine, Keio University, 35 Shinanomachi, Shinjuku-ku, Tokyo 160-8582, Japan; (A.E.); (K.M.-S.); (R.H.); (T.K.); (Y.K.); (R.S.K.); (T.F.); (H.M.)
- Data for Social Transformation, 1-11-2 Osaki, Shinagawa-ku, Tokyo 141-0032, Japan
- Tokyo Foundation for Policy Research, 3-2-1 Roppongi, Minato-ku, Tokyo 106-6234, Japan
| | - Ruka Higashino
- Department of Health Policy and Management, School of Medicine, Keio University, 35 Shinanomachi, Shinjuku-ku, Tokyo 160-8582, Japan; (A.E.); (K.M.-S.); (R.H.); (T.K.); (Y.K.); (R.S.K.); (T.F.); (H.M.)
- Data for Social Transformation, 1-11-2 Osaki, Shinagawa-ku, Tokyo 141-0032, Japan
| | - Daisuke Yoneoka
- Center for Surveillance, Immunization, and Epidemiologic Research, National Institute of Infectious Disease, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-0052, Japan;
| | - Takayuki Kawashima
- Department of Health Policy and Management, School of Medicine, Keio University, 35 Shinanomachi, Shinjuku-ku, Tokyo 160-8582, Japan; (A.E.); (K.M.-S.); (R.H.); (T.K.); (Y.K.); (R.S.K.); (T.F.); (H.M.)
- Data for Social Transformation, 1-11-2 Osaki, Shinagawa-ku, Tokyo 141-0032, Japan
- Department of Mathematical and Computing Science, Tokyo Institute of Technology, 2-12-1 Ookayama, Meguro-ku, Tokyo 152-8552, Japan
| | - Yuta Tanoue
- Faculty of Marine Technology, Tokyo University of Marine Science and Technology, 2-1-6, Etchujima, Koto-ku, Tokyo 135-8533, Japan;
| | - Yumi Kawamura
- Department of Health Policy and Management, School of Medicine, Keio University, 35 Shinanomachi, Shinjuku-ku, Tokyo 160-8582, Japan; (A.E.); (K.M.-S.); (R.H.); (T.K.); (Y.K.); (R.S.K.); (T.F.); (H.M.)
| | - Rauniyar Santosh Kumar
- Department of Health Policy and Management, School of Medicine, Keio University, 35 Shinanomachi, Shinjuku-ku, Tokyo 160-8582, Japan; (A.E.); (K.M.-S.); (R.H.); (T.K.); (Y.K.); (R.S.K.); (T.F.); (H.M.)
- Ocean Policy Research Institute, Sasakawa Peace Foundation, 1-15-16 Toranomon, Minato-ku, Tokyo 105-8524, Japan
| | - Takanori Fujita
- Department of Health Policy and Management, School of Medicine, Keio University, 35 Shinanomachi, Shinjuku-ku, Tokyo 160-8582, Japan; (A.E.); (K.M.-S.); (R.H.); (T.K.); (Y.K.); (R.S.K.); (T.F.); (H.M.)
- Data for Social Transformation, 1-11-2 Osaki, Shinagawa-ku, Tokyo 141-0032, Japan
- Tokyo Foundation for Policy Research, 3-2-1 Roppongi, Minato-ku, Tokyo 106-6234, Japan
| | - Hiroaki Miyata
- Department of Health Policy and Management, School of Medicine, Keio University, 35 Shinanomachi, Shinjuku-ku, Tokyo 160-8582, Japan; (A.E.); (K.M.-S.); (R.H.); (T.K.); (Y.K.); (R.S.K.); (T.F.); (H.M.)
- Data for Social Transformation, 1-11-2 Osaki, Shinagawa-ku, Tokyo 141-0032, Japan
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Rodrigues MB, de Paula Matos J, Oliveira Santana M, Martins APB, Claro RM, Horta PM. Exposure and power of TV food advertising during the COVID-19 pandemic in Brazil: a content analysis. BMC Public Health 2024; 24:618. [PMID: 38408942 PMCID: PMC10898037 DOI: 10.1186/s12889-024-17870-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Accepted: 01/24/2024] [Indexed: 02/28/2024] Open
Abstract
BACKGROUND With the COVID-19 pandemic and the restrictions imposed to contain the spread of SARS-CoV-2, the Brazilian population has increased the time spent at home and watching television (TV). Since food advertising exposure is a key driver of food choices, this study described the content of food advertisements (ads) on Brazilian TV during the COVID-19 pandemic. METHODS This is an exploratory study. A total of 684 h of TV programming comprised of three free-to-air channels and two pay-per-view channels was recorded from 06 a.m. to 12 a.m. for eight non-consecutive days in June 2020. A content analysis of all the food-related ads was carried out. The data collection process followed INFORMAS Protocol for TV food advertising monitoring. RESULTS The sample was composed of 7,083 ads, 752 (10.6%) of which were food-related and 487 (6.9%) were promoting ultra-processed foods. The content analysis indicated seven thematic categories, all of them with reference to the COVID-19 pandemic: brand and product differentials (79.8%); visual and sound effects (70.2%); thematic campaigns (56.0%); digitization (22.9%); convenience (16.5%); economic benefits (11.9%); and commensality and social interaction (6.1%). Ads content varied according to the day of the week, the time of the day, the length of the ad, and the channel type. CONCLUSIONS The thematic of food advertising on Brazilian TV during the COVID-19 pandemic is aligned with the country's health crisis context and varied during the programming.
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Affiliation(s)
- Michele Bittencourt Rodrigues
- Department of Nutrition, Federal University of Minas Gerais (UFMG), Av. Alfredo Balena 190, 30130-100, Belo Horizonte, Minas Gerais, Brazil
| | - Juliana de Paula Matos
- Department of Nutrition, Federal University of Minas Gerais (UFMG), Av. Alfredo Balena 190, 30130-100, Belo Horizonte, Minas Gerais, Brazil
| | - Marina Oliveira Santana
- Department of Nutrition, Federal University of Minas Gerais (UFMG), Av. Alfredo Balena 190, 30130-100, Belo Horizonte, Minas Gerais, Brazil
| | - Ana Paula Bortoletto Martins
- Department of Nutrition, School of Public Health, University of São Paulo (USP), Av. Dr. Arnaldo, 715 - Cerqueira César, 01246-904, São Paulo, São Paulo, Brazil
- Center for Epidemiological Research in Nutrition and Health, Department of Nutrition, School of Public Health, University of São Paulo (USP), Av. Dr. Arnaldo, 715 - Cerqueira César, 01246-904, São Paulo, São Paulo, Brazil
| | - Rafael Moreira Claro
- Department of Nutrition, Federal University of Minas Gerais (UFMG), Av. Alfredo Balena 190, 30130-100, Belo Horizonte, Minas Gerais, Brazil
- Department of Nutrition, School of Public Health, University of São Paulo (USP), Av. Dr. Arnaldo, 715 - Cerqueira César, 01246-904, São Paulo, São Paulo, Brazil
| | - Paula Martins Horta
- Department of Nutrition, Federal University of Minas Gerais (UFMG), Av. Alfredo Balena 190, 30130-100, Belo Horizonte, Minas Gerais, Brazil.
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Antoniassi SG, Machado CO, Santos DSD, Santos LD, Höfelmann DA. [Screen time, quality of the adolescent diet, and profile of the school environment]. CIENCIA & SAUDE COLETIVA 2024; 29:e00022023. [PMID: 38198315 DOI: 10.1590/1413-81232024291.00022023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Accepted: 04/25/2023] [Indexed: 01/12/2024] Open
Abstract
Adolescents from 30 state schools in Curitiba, State of Paraná, reported total screen time, namely television, video games and laptops. Diet quality was assessed by the frequency of food consumption. The income of the school environment was taken from the Census. The built environment for physical activity was investigated by systematic observation of the school surroundings. Multilevel Poisson Regression was used to estimate associations with the exposure variables. Among 1,200 adolescents, 50.9% being male, and 74.4% were found to be exposed to excessive screen time. Excessive TV screen time (56.5%) was associated with poor diet quality. Excessive video game time (22.0%) was lower among females (PR 0.25; 95%CI 0.18;0.36), associated with poor diet quality, lower school environment income, and the worst classification of the built environment for physical activity. Excessive use of portable screens (53.2%) tended to increase with the income of the school environment. Excessive use of TV and laptops was widespread among adolescents, with different demographic and contextual variables associated according to the type of device used.
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Affiliation(s)
- Sarina Giongo Antoniassi
- Programa de Pós-Graduação em Alimentação e Nutrição, Universidade Federal do Paraná. R. Pref. Lothário Meissner 632, Jardim Botânico. 80210-170 Curitiba PR Brasil.
| | | | | | - Lais Dos Santos
- Programa de Pós-Graduação em Saúde Coletiva, Universidade Federal do Paraná. Curitiba PR Brasil
| | - Doroteia Aparecida Höfelmann
- Programa de Pós-Graduação em Alimentação e Nutrição, Universidade Federal do Paraná. R. Pref. Lothário Meissner 632, Jardim Botânico. 80210-170 Curitiba PR Brasil.
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6
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Tran DMT, Cross CL, Navalta JW. A Randomized Controlled Trial, Non-Nutrition Based mHealth Program: The Potential Impact on Dietary Intake in College Students. Clin Nurs Res 2024; 33:34-39. [PMID: 37649306 DOI: 10.1177/10547738231197864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
The aims of this study were to (1) explore this sample's pre- and post-intervention dietary intake, specifically the macro- and micronutrients, and their eating habits related to location of consumption and use of electronic devices, and (2) compare this sample's nutritional measures to the current Dietary Guidelines 2020 to 2025. Twenty-eight participants were included in the secondary data analysis. Participants reported a total of 822 items consumed during this study. Most items were consumed at home (n = 629, 76.5%). We found significant differences in the intake of energy, protein, total fat, carbohydrates, total vegetables, total grains, and total meat in different locations. For most of these measures, consumption at home and/or restaurants resulted in a greater magnitude of consumption than at other locations (e.g., car, daycare). Participants reported consuming most of their energy and nutrients while either using electronic devices alone (n = 365, 44.4%) or using no devices (n = 346, 42.1%). Significant differences were found among three measures including energy, total fat, and total fiber. The majority of the macronutrients (total fiber, fruits, vegetables, meat, and dairy) consumed by our sample were under the threshold recommended in the 2020 to 2025 Dietary Guidelines.
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7
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Wang C, Wan X. Alone but together: Cloud-based commensality benefits physical and mental health. Appl Psychol Health Well Being 2023; 15:1490-1506. [PMID: 37070152 DOI: 10.1111/aphw.12448] [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: 09/16/2022] [Accepted: 04/05/2023] [Indexed: 04/19/2023]
Abstract
Cloud-based commensality refers to an eating scenario in which people are eating and videoconferencing with remote co-diners. We report two experiments designed to investigate whether cloud-based commensality can exert a positive effect on individuals' physical and mental health. In Experiment 1, the participants were asked to rate their expectations concerning their feelings when eating in the context of cloud-based commensality or solitary eating and to make food choices in each eating scenario. In Experiment 2, romantic couples were recruited to have meals in different eating scenarios in the laboratory and were asked to rate their emotions and close relationships. The results of the two experiments revealed that when engaging in cloud-based commensality, participants reduced their intake of meat dishes but did not increase their choices of meat dishes compared to solitary eating. Moreover, the results suggest that cloud-based commensality can alleviate negative feelings and promote positive emotions during periods of quarantine or non-quarantine and enhance close relationships for romantic couples. These findings demonstrate that cloud-based commensality is beneficial for individuals' physical and mental health and provide practical implications for utilizing social eating to promote healthy eating.
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Affiliation(s)
- Chujun Wang
- Department of Psychology, Tsinghua University, Beijing, China
| | - Xiaoang Wan
- Department of Psychology, Tsinghua University, Beijing, China
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8
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Renner B, Buyken AE, Gedrich K, Lorkowski S, Watzl B, Linseisen J, Daniel H. Perspective: A Conceptual Framework for Adaptive Personalized Nutrition Advice Systems (APNASs). Adv Nutr 2023; 14:983-994. [PMID: 37419418 PMCID: PMC10509404 DOI: 10.1016/j.advnut.2023.06.009] [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: 10/01/2022] [Revised: 05/06/2023] [Accepted: 06/26/2023] [Indexed: 07/09/2023] Open
Abstract
Nearly all approaches to personalized nutrition (PN) use information such as the gene variants of individuals to deliver advice that is more beneficial than a generic "1-size-fits-all" recommendation. Despite great enthusiasm and the increased availability of commercial services, thus far, scientific studies have only revealed small to negligible effects on the efficacy and effectiveness of personalized dietary recommendations, even when using genetic or other individual information. In addition, from a public health perspective, scholars are critical of PN because it primarily targets socially privileged groups rather than the general population, thereby potentially widening health inequality. Therefore, in this perspective, we propose to extend current PN approaches by creating adaptive personalized nutrition advice systems (APNASs) that are tailored to the type and timing of personalized advice for individual needs, capacities, and receptivity in real-life food environments. These systems encompass a broadening of current PN goals (i.e., what should be achieved) to incorporate "individual goal preferences" beyond currently advocated biomedical targets (e.g., making sustainable food choices). Moreover, they cover the "personalization processes of behavior change" by providing in situ, "just-in-time" information in real-life environments (how and when to change), which accounts for individual capacities and constraints (e.g., economic resources). Finally, they are concerned with a "participatory dialog between individuals and experts" (e.g., actual or virtual dieticians, nutritionists, and advisors) when setting goals and deriving measures of adaption. Within this framework, emerging digital nutrition ecosystems enable continuous, real-time monitoring, advice, and support in food environments from exposure to consumption. We present this vision of a novel PN framework along with scenarios and arguments that describe its potential to efficiently address individual and population needs and target groups that would benefit most from its implementation.
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Affiliation(s)
- Britta Renner
- Department of Psychology and Centre for the Advanced Study of Collective Behavior, Psychological Assessment and Health Psychology, University of Konstanz, Konstanz, Germany.
| | - Anette E Buyken
- Public Health Nutrition, Paderborn University, Paderborn, Germany
| | - Kurt Gedrich
- ZIEL-Institute for Food and Health, Technical University of Munich, Freising, Germany
| | - Stefan Lorkowski
- Institute of Nutritional Sciences Friedrich Schiller University Jena, Jena, Germany, and Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD) Halle-Jena-Leipzig, Germany
| | - Bernhard Watzl
- Ex. Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut, Karlsruhe, Germany
| | - Jakob Linseisen
- University Hospital Augsburg, University of Augsburg, Augsburg, Germany; Institute for Medical Information Processing, Biometry, and Epidemiology, Ludwig-Maximilians-Universität München, Munich, Germany
| | - Hannelore Daniel
- Ex. School of Life Sciences, Technical University of Munich, Freising, Germany
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Sanskriti S, Guglani I, Joshi S, Anjankar A. The Spectrum of Motivations Behind Watching Mukbang Videos and Its Health Effects on Its Viewers: A Review. Cureus 2023; 15:e44392. [PMID: 37786568 PMCID: PMC10541680 DOI: 10.7759/cureus.44392] [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: 07/26/2023] [Accepted: 08/30/2023] [Indexed: 10/04/2023] Open
Abstract
Mukbang are videos in which individuals record themselves while eating a specific kind of food (typically food that is low in nutrition) and chit-chatting with the audience through virtual comments about their everyday lives. Since the beginning of this decade, mukbang videos have been gaining popularity all over the world, thanks to the growing popularity of online social media platforms, in particular YouTube. Since a limited number of studies have been carried out to investigate the motivations and effects of watching mukbang on its audience, the purpose of this review article is to analyze the existing body of research on mukbang and to shed light on myriads of the motivation behind watching mukbang videos and its health effects on its viewers. With the help of this review article, we want to bring attention to the importance of conducting high-quality research in this field so that medical professionals are aware of the motivations behind watching these videos and the conditions that may be associated with it. The motivations behind watching mukbang videos cannot be completely categorized into being positive or negative, since it depends on its usage by the viewers. Watching mukbang is significantly more prevalent among young adults. Mukbang offers digital commensality, entertainment, a para-social effect, escapism from real-life issues, and the opportunity for sexual use. On the other hand, excessive use of mukbang has been linked to a wide variety of health problems, including obesity and eating disorders. Since a limited amount of research has been conducted on mukbang, there is a pressing need to place emphasis on the phenomenon of mukbang, and clinicians should be made aware of mukbang in order to facilitate the diagnosis of conditions that are linked to it.
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Affiliation(s)
- Sanskriti Sanskriti
- Department of Medicine, Jawaharlal Nehru Medical College, Datta Meghe Institute of Higher Education and Research, Wardha, IND
| | - Ishita Guglani
- Department of Medicine, Jawaharlal Nehru Medical College, Datta Meghe Institute of Higher Education and Research, Wardha, IND
| | - Shiv Joshi
- Department of Community Medicine, Jawaharlal Nehru Medical College, Datta Meghe Institute of Higher Education and Research, Wardha, IND
| | - Ashish Anjankar
- Department of Biochemistry, Jawaharlal Nehru Medical College, Datta Meghe Institute of Higher Education and Research, Wardha, IND
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Long JW, Masters B, Sajjadi P, Simons C, Masterson TD. The development of an immersive mixed-reality application to improve the ecological validity of eating and sensory behavior research. Front Nutr 2023; 10:1170311. [PMID: 37538924 PMCID: PMC10395832 DOI: 10.3389/fnut.2023.1170311] [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: 02/20/2023] [Accepted: 07/07/2023] [Indexed: 08/05/2023] Open
Abstract
Introduction The modern eating environment has been implicated as a driving force of the obesity epidemic. Mixed reality applications may improve traditional methodological assessments of eating behavior by improving the ecological validity of the laboratory setting. Methods Research experts evaluated the utility and ecological validity of a mixed reality application that allowed immersion within virtual environments through utilizing the passthrough cameras of the head mounted display to view and interact with real foods. An initial evaluation was conducted that involved three virtual environments: a traditional laboratory booth, a non-textured restaurant, and a full-textured restaurant. The feedback from the initial evaluation was used to create a new virtual restaurant environment and a subsequent evaluation was conducted. Results Nearly all research experts suggested adding social cues such as people and background noise to create a more authentic and ecologically valid experience. The experts scored the new virtual restaurant environment to be more acceptable than eating or conducting research in a sensory booth but scored lower when compared to conducting research in a real-world restaurant setting. Discussion The results of this evaluation suggest that mixed reality applications may be a new methodology to assess environmental influences of eating behavior and may be a promising direction for eating behavior and sensory science research.
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Affiliation(s)
- John W. Long
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, United States
| | - Bart Masters
- The Center for Immersive Experiences, The Pennsylvania State University, University Park, PA, United States
| | - Pejman Sajjadi
- Department of Software Engineering and Game Development, Kennesaw State University, Marietta, GA, United States
| | - Christopher Simons
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States
| | - Travis D. Masterson
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, United States
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Effects of eating together online on autonomic nervous system functions: a randomized, open-label, controlled preliminary study among healthy volunteers. Biopsychosoc Med 2023; 17:10. [PMID: 36895016 PMCID: PMC9998259 DOI: 10.1186/s13030-023-00263-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Accepted: 02/01/2023] [Indexed: 03/11/2023] Open
Abstract
BACKGROUND Eating alone has been significantly associated with psychological distress. However, there is no research that evaluates the effects or relation of eating together online to autonomic nervous system functions. METHODS This is a randomized, open-label, controlled, pilot study conducted among healthy volunteers. Participants were randomized into either an eating together online group or an eating-alone group. The effect of eating together on autonomic nervous functions was evaluated and compared with that of the control (eating alone). The primary endpoint was the change in the standard deviation of the normal-to-normal interval (SDNN) scores among heart rate variabilities (HRV) before and after eating. Physiological synchrony was investigated based on changes in the SDNN scores. RESULTS A total of 31 women and 25 men (mean age, 36.6 [SD = 9.9] years) were included in the study. In the comparison between the aforementioned groups, two-way analysis of variance revealed interactions between time and group on SDNN scores. SDNN scores in the eating together online group increased in the first and second halves of eating time (F[1,216], P < 0.001 and F[1,216], P = 0.022). Moreover, high correlations were observed in the changes in each pair before and during the first half of eating time as well as before and during the second half of eating time (r = 0.642, P = 0.013 and r = 0.579, P = 0.030). These were statistically significantly higher than those in the eating-alone group (P = 0.005 and P = 0.040). CONCLUSIONS The experience of eating together online increased HRV during eating. Variations in pairs were correlated and may have induced physiological synchrony. TRIAL REGISTRATION The University Hospital Medical Information Network Clinical Trials Registry, UMIN000045161. Registered September 1, 2021. https://center6.umin.ac.jp/cgi-open-bin/icdr/ctr_view.cgi?recptno=R000051592 .
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Weber P, Ludwig T, Michel LK. The role of technology use in food practices during the COVID-19 pandemic. Int J Gastron Food Sci 2023; 31:100687. [PMID: 36844903 PMCID: PMC9938531 DOI: 10.1016/j.ijgfs.2023.100687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 01/18/2023] [Accepted: 02/17/2023] [Indexed: 02/22/2023]
Abstract
Over the last three years, COVID-19, with its lockdowns, social restrictions, and work from home structures, had a significant influence on our daily lives. The resulting changes in technology practices are likely to be explored in the years ahead. We will contribute to this exploration by looking specifically at the impact of COVID-19 on everyday food practices and the role of involved technology. To explore food practices and technology use, we conducted a qualitative interview study with 16 interviewees and delved into the underlying influencing factors behind them. Thereby we can better understand potential behavioral changes and technology usage by people to design not only for future pandemics and exceptional situations but to also for non-pandemic times.
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Affiliation(s)
- Philip Weber
- Cyber-Physical Systems, University of Siegen, Kohlbettstraße 15, 57072, Siegen, Germany
| | - Thomas Ludwig
- Cyber-Physical Systems, University of Siegen, Kohlbettstraße 15, 57072, Siegen, Germany
| | - Lea Katharina Michel
- Cyber-Physical Systems, University of Siegen, Kohlbettstraße 15, 57072, Siegen, Germany
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13
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Spence C. Robots in gastronomy: Psychological and financial considerations. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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Manafi Anari F, Eghtesadi S. The Relationship Between Watching Mukbang (Eating Show), Eating Behaviors, and Anthropometric Parameters in Iranian Female Students. J Res Health Sci 2023; 23:e00574. [PMID: 37571945 PMCID: PMC10422146 DOI: 10.34172/jrhs.2023.109] [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: 11/28/2022] [Revised: 03/06/2023] [Accepted: 03/22/2023] [Indexed: 08/13/2023] Open
Abstract
BACKGROUND With the increasing watching of programs such as Mukbang, the study of eating behaviors and anthropometric parameters and their relationship with Mukbang should be considered to prevent chronic diseases and eating disorders. This study investigated the relationship between watching Mukbang with eating behaviors and anthropometric parameters in female students at Islamic Azad University, Science and Research Branch, Tehran, Iran. STUDY DESIGN A cross-sectional study. METHODS In this study, 114 female students aged 18 to 31 years were selected using simple random sampling. General information, watching Mukbang status, and the Dutch Eating Behavior Questionnaire (DEBQ) were administered to the participants online. RESULTS The prevalence of Mukbang watching in female students of the present study was 60.5%. Furthermore, there was no significant relationship between the frequency of Mukbang watching and emotional or restrained eating behavior (P > 0.05), while there was a significant relationship between external eating behavior and the frequency of watching Mukbang (P=0.0001). It was found that with increasing watching time, external eating also increased. According to the results of logistic regression analysis, the external eating chance was 27% lower in students who watch Mukbang rarely than those who have never watched such a show. However, this chance was 0.31 and 9.58 times higher in students who occasionally and always watch Mukbang, respectively. CONCLUSION There is a significant relationship between external eating behaviors and watching Mukbang.
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Affiliation(s)
- Fatemeh Manafi Anari
- Department of Nutrition, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Shahryar Eghtesadi
- Department of Nutrition, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Digitally enhancing tasting experiences. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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16
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von Ash T, Huynh R, Deng C, White MA. Associations between mukbang viewing and disordered eating behaviors. Int J Eat Disord 2023. [PMID: 36807921 DOI: 10.1002/eat.23915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 01/10/2023] [Accepted: 01/30/2023] [Indexed: 02/20/2023]
Abstract
OBJECTIVE Mukbang videos are a popular cultural phenomenon that often feature a host consuming large amounts of food to entertain an audience. We aim to examine the relationship between mukbang viewing characteristics and eating disorders symptoms. METHODS Eating disorder symptoms were evaluated using the eating disorders examination-questionnaire. Frequency of mukbang viewing, average watch time per occasion, tendency to eat while watching mukbang, and problematic mukbang viewing (using the Mukbang Addiction Scale) were assessed. We used multivariable regressions to estimate associations between mukbang viewing characteristics and eating disorder symptoms, adjusting for gender, race/ethnicity, age, education, and BMI. We used social media to recruit adults who watched mukbang at least once during the past year (n = 264). RESULTS A total of 34% of participants reported watching mukbang daily or almost daily, with mean watch time per viewing session being 29.94 min (SD = 1.00). Eating disorder symptoms, especially binge eating and purging, were associated with greater problematic mukbang viewing and a tendency to not consume food while viewing mukbang. Participants with greater body dissatisfaction watched mukbang more frequently and were more likely to eat while watching mukbang, yet they scored lower on the Mukbang Addiction Scale and watched fewer average minutes of mukbang per viewing occasion. DISCUSSION In a world increasingly penetrated by online media, our findings linking mukbang viewing and disordered eating may inform clinical diagnoses and treatments of eating disorders. Future studies establishing directionality of the relationship between mukbang viewing behaviors and eating disorder pathology are warranted. PUBLIC SIGNIFICANCE Mukbang videos often feature a host consuming large amounts of food. Using a questionnaire assessing mukbang viewing behaviors and disordered eating pathology, we found associations between certain viewing habits and disordered eating symptoms. Given the health consequences of eating disorders and potentially problematic consequences of certain online media, this study can inform clinical understanding of individuals with disordered eating who engage in certain online media, like mukbang.
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Affiliation(s)
- Tayla von Ash
- Department of Behavioral & Social Sciences, Brown School of Public Health, Providence, Rhode Island, USA.,Center for Health Promotion & Health Equity, Brown School of Public Health, Providence, Rhode Island, USA
| | | | - Carrie Deng
- Brown University, Providence, Rhode Island, USA
| | - Marney A White
- Department of Social and Behavioral Sciences, Yale School of Public Health, New Haven, Connecticut, USA.,Department of Psychiatry, Yale School of Medicine, New Haven, Connecticut, USA
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Pereira-Castro MR, Pinto AG, Caixeta TR, Monteiro RA, Bermúdez XPD, Mendonça AVM. Digital Forms of Commensality in the 21st Century: A Scoping Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:16734. [PMID: 36554616 PMCID: PMC9779162 DOI: 10.3390/ijerph192416734] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 11/12/2022] [Accepted: 11/25/2022] [Indexed: 06/17/2023]
Abstract
The social act of eating together has been influenced and mediated by technologies in recent decades. This phenomenon has been investigated in different academic fields, but the topic is still in an incipient dimension, and there is a lack of consensus regarding terminology and definitions. The study aimed to characterize the main scientific findings regarding digital forms of commensality in the 21st century and to identify possible relationships between these practices and public health. A scoping review was conducted to identify papers published in different languages between 2001 and 2021. A total of 104 publications that combined commensality and technology in all contexts were included. Most studies were qualitative; from the Design and Technology field; used social media and video platforms or prototypes/augmented reality gadgets; and used different terms to refer to digital forms of commensality, allowing the analysis of the construction of field definitions over time. The intersections with health were observed from impacts on family/community engagement, culinary skills development, and mental health and eating habits. These practices also structured specific social interactions, such as virtual food communities and commensality, during the COVID-19 pandemic. This paper indicates the consistent growth of these practices and recommends the development of future research for theoretically and longitudinally deeper evaluations of the impacts of these new ways of eating together, especially regarding their effects on human health.
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Affiliation(s)
- Maína Ribeiro Pereira-Castro
- Graduate Program in Collective Health, University of Brasília, Brasília 70910-900, Brazil
- Study Group in Communication, Culture, Technology, and Food—COMTELA, School of Education and Health Sciences, University Center of Brasília, Brasília 70790-075, Brazil
| | - Adriano Gomes Pinto
- Study Group in Communication, Culture, Technology, and Food—COMTELA, School of Education and Health Sciences, University Center of Brasília, Brasília 70790-075, Brazil
| | - Tamila Raposo Caixeta
- Residency Program in Public Health Policy Management, Fiocruz School of Government, Fiocruz, Brasília 70904-130, Brazil
| | - Renata Alves Monteiro
- Department of Nutrition, School of Health Sciences, University of Brasília, Brasília 70910-900, Brazil
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Rahat M, Mojgani J, Lethbridge G, Al-Bya H, Patterson B, Goldman Bergmann C, Van Ameringen M. Problematic video-streaming: a short review. Curr Opin Behav Sci 2022. [DOI: 10.1016/j.cobeha.2022.101232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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19
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Gastrophysics for pets: Tackling the growing problem of overweight/obese dogs. Appl Anim Behav Sci 2022. [DOI: 10.1016/j.applanim.2022.105765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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20
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Willems EMG, Vermeulen J, van Haastregt JCM, Zijlstra GAR. Technologies to improve the participation of stroke patients in their home environment. Disabil Rehabil 2022; 44:7116-7126. [PMID: 34607474 DOI: 10.1080/09638288.2021.1983041] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
PURPOSE To identify possible technological solutions that can contribute to stroke patients' participation at home. METHODS In this qualitative case study, data on factors that negatively influenced participation at home were collected via semi-structured interviews with stroke patients (n = 6). Additionally, data on possible technologies to improve this participation were collected via a group interview with experts (n = 4). The domains "cognition, mobility, self-care, and getting along" (International Classification of Functioning, Disability and Health) guided the data collection and interpretation; open, axial and selective coding was part of the analysis. RESULTS Patients reported 21 factors negatively influencing participation at home, including psychological, cognitive, and physical factors. Experts suggested technological solutions regarding these factors to increase participation of stroke patients; digital assistants, apps, and virtual reality were frequently mentioned. To facilitate the use of these technologies, experts indicated the importance of involving patients in their design. They also suggested that rehabilitation specialists and family members could support the uptake and use of technologies. CONCLUSIONS Various technologies were identified by experts as having the potential to improve the participation of stroke patients in their homes. Future research may study the influence of these technologies on the actual participation of stroke patients at home.Implications for rehabilitationThe identified technological solutions can support rehabilitation specialists in guiding stroke patients towards technologies that can support a patient's participation at home.Rehabilitation specialists can be champions in introducing, recommending and promoting technologies to stroke patients and their families, as well as in training them to use technologies.Virtual reality as a technology can be part of rehabilitation, not only to train stroke patients in daily life activities but also to increase empathy and understanding in caregivers and carers on stroke impairments.Rehabilitation specialists can recommend technologies integrated in daily life and presented as general consumer goods; stroke patients are more likely to adopt these kind of technologies.
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Affiliation(s)
- Esther M G Willems
- Faculty of Health, Medicine and Life Sciences, Maastricht University, Maastricht, The Netherlands
| | | | - Jolanda C M van Haastregt
- Care and Public Health Research Institute, Department of Health Services Research, Maastricht University, Maastricht, The Netherlands
| | - G A Rixt Zijlstra
- Care and Public Health Research Institute, Department of Health Services Research, Maastricht University, Maastricht, The Netherlands
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21
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Niewiadomski R, Bruijnes M, Huisman G, Gallagher CP, Mancini M. Social robots as eating companions. FRONTIERS IN COMPUTER SCIENCE 2022. [DOI: 10.3389/fcomp.2022.909844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Previous research shows that eating together (i.e., commensality) impacts food choice, time spent eating, and enjoyment. Conversely, eating alone is considered a possible cause of unhappiness. In this paper, we conceptually explore how interactive technology might allow for the creation of artificial commensal companions: embodied agents providing company to humans during meals (e.g., a person living in isolation due to health reasons). We operationalize this with the design of our commensal companion: a system based on the MyKeepon robot, paired with a Kinect sensor, able to track the human commensal's activity (i.e., food picking and intake) and able to perform predefined nonverbal behavior in response. In this preliminary study with 10 participants, we investigate whether this autonomous social robot-based system can positively establish an interaction that humans perceive and whether it can influence their food choices. In this study, the participants are asked to taste some chocolates with and without the presence of an artificial commensal companion. The participants are made to believe that the study targets the food experience, whilst the presence of a robot is accidental. Next, we analyze their food choices and feedback regarding the role and social presence of the artificial commensal during the task performance. We conclude the paper by discussing the lessons we learned about the first interactions we observed between a human and a social robot in a commensality setting and by proposing future steps and more complex applications for this novel kind of technology.
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22
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Wang JY, Kubota S, Inoue T. Effects of Meal Similarity on Interpersonal Synchronization in Three-Party Remote Dining. FRONTIERS IN COMPUTER SCIENCE 2022. [DOI: 10.3389/fcomp.2022.838229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In recent years, online commensality, such as remote dining, has become a way to connect people in different places. In remote dining, people have drinks, snacks, or meals while chatting with each other via video calls and seek connectedness and belonging. However, many people feel that there is a gap between real-life and digital co-eating and that interaction in current remote dining fails to satisfy the need for companionship. Unlike real-life co-eating, in remote dining, one's meal may not be similar to that of a partner's because people usually prepare their own food separately. In this study, we focused on the effects of meal similarity on interpersonal synchronization and subjective feelings. We conducted a laboratory-based remote dining experiment and video analysis to investigate whether eating similar meals in remote conditions has any effect on eating behavior and to explore the relationship between meal similarity, interpersonal synchronization, and subjective feelings. The results showed that participants ate at a faster pace and conducted eating actions more frequently. They were more synchronized with their partners, and the feeling of togetherness was stronger. Thus, we suggest that preparing similar meals or ordering the same dishes can enhance the remote dining experience.
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Abstract
The values associated with food are framed and constructed by market-based systems that assign attributes to different foods across the marketplace. The aim of the paper was to conceptualize the range of non-financial aspects associated with food in the literature examined and a typology was introduced to position a new set of non-financial food values, the alter-values, which support the creation of a more holistic approach to visualize and reimagine a more sustainable, resilient food system that readdresses and respects such values. The four alter-values of interest, intrinsic, production-related, supply chain related, and emotio-cultural values, were discussed in the context of changing food environments, and a visualization of the typology was presented to explain them. By focusing especially on intrinsic and emotio-cultural values, an adaptation of the current food environment beyond pecuniary-based emphasis was possible. Such an approach helps to challenge the structure of the conventional food system towards a more citizen-driven sustainable model, altering priorities, with a drive towards embedding values and going beyond perceiving food only in terms of exchange value, to considering food as a vital aspect of life.
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Walker-Clarke A, Walasek L, Meyer C. Psychosocial factors influencing the eating behaviours of older adults: A systematic review. Ageing Res Rev 2022; 77:101597. [PMID: 35219902 DOI: 10.1016/j.arr.2022.101597] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 01/25/2022] [Accepted: 02/21/2022] [Indexed: 11/16/2022]
Abstract
Our understanding of how eating behaviours change in later life have been dominated by the studies of physiological and biological influences on malnutrition. Insights from these studies were consequently used to develop interventions, which are predominantly aimed at rectifying nutritional deficiencies, as opposed to interventions that may enable older adults to eat well and enjoy their food-related life well into older age. The objective of the present review is to summarise the existing knowledge base on psychosocial influences on eating behaviours in later life. Following comprehensive searches, review, and appraisal, 53 articles were included (22 qualitative and 31 quantitative) to provide a greater understanding of the mechanisms underpinning the psychosocial factors influencing eating behaviours. Our analysis identified eight underpinning psychosocial factors that influences eating behaviours in later life; (1) health awareness & attitudes, (2) food decision making, (3) perceived dietary control, (4) mental health & mood, (5) food emotions & enjoyment, (6) eating arrangements, (7) social facilitation, and (8) social support. The importance and lasting influence of early food experiences were also identified as contributing to eating behaviours in later life. The review concludes with the call for further investigation into specific psychosocial factors that influence eating behaviour, calls for improvements in methodologies, and a summary of psychosocial barriers and enablers to eating well in later life.
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Affiliation(s)
- Aimee Walker-Clarke
- Applied Psychology Group, Warwick Manufacturing Group (WMG), University of Warwick, Coventry CV4 7AL, United Kingdom.
| | - Lukasz Walasek
- Behavioural Science, Department of Psychology, University of Warwick, Coventry CV4 7AL, United Kingdom.
| | - Caroline Meyer
- Vice-Provost and Chair of the Faculty of Science, Engineering and Medicine, University of Warwick, Coventry CV4 7AL, United Kingdom.
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Higgs S, Bouguettaya A, Ruddock H. Awareness of Social Influences on Eating Is Dependent on Familiarity With Imagined Dining Partners and Type of Eating Occasion. Front Psychol 2022; 13:841422. [PMID: 35558688 PMCID: PMC9087192 DOI: 10.3389/fpsyg.2022.841422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Accepted: 03/07/2022] [Indexed: 11/24/2022] Open
Abstract
When eating with strangers, people tend to eat less than they would when eating alone (social inhibition of eating), whereas they tend to eat more with family and friends (social facilitation of eating). To assess awareness of the social inhibition and facilitation of eating we conducted two online studies (Study 1:N = 481; Study 2:N = 485). In Study 1, participants imagined a dining scenario and indicated whether they would eat the same, more, or less when eating with someone who was more or less familiar to them (friend; family member; acquaintance; stranger) compared with when eating alone. Results from Study 1 indicated that participants imagined eating special meals with friends/family and so, in Study 2, another group of participants made the same predictions as for Study 1, but they did so for special and regular meals. In Study 1, a significant majority of participants said that they would "eat less" with a stranger/acquaintance. A similar proportion of participants said that they would "eat the same" or "eat more" when with a friend/family member and significantly fewer participants said that they would "eat less" with a friend/family member. In Study 2, the majority of participants said that they would "eat less" with a stranger across both special and regular meals. For meals with an acquaintance, the majority of participants reported that they would "eat the same" during regular meals, while for special meals, equal numbers said that they would "eat the same" as would "eat less." The majority of participants indicated that they would "eat more" during a special meal with a friend/family member. However, for regular meals with a friend/family member, a significant majority of participants said that they would "eat the same." Hence, participants acknowledge the social inhibition of intake and the social facilitation of eating at special meals, but they are either unwilling or unable to acknowledge that they would eat more with a friend/family member at a regular meal compared with eating alone. Raising awareness that eating with friends/family is associated with greater intake at regular meals may be helpful for individuals who are trying to manage their intake.
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Affiliation(s)
- Suzanne Higgs
- School of Psychology, University of Birmingham, Birmingham, United Kingdom
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Gotow N, Nagai Y, Taguchi T, Kino Y, Ogino H, Kobayakawa T. Nostalgia evocation through seasonality-conscious purchasing behavior revealed by online survey using vegetable names. Sci Rep 2022; 12:5568. [PMID: 35368034 PMCID: PMC8976854 DOI: 10.1038/s41598-022-09485-2] [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: 10/04/2021] [Accepted: 03/21/2022] [Indexed: 01/04/2023] Open
Abstract
Food can be a valuable mediator of nostalgia. Japanese food culture places a great emphasis on seasons, and thus there may be a relationship between nostalgic foods and seasonality. In this study, we hypothesized that participants who emphasized seasonality at the time of vegetable purchase (seasonality-oriented; hereafter, SO) would be more likely to feel vegetable-evoked nostalgia than those who did not (non-seasonality-oriented; hereafter, non-SO). To test this hypothesis, we administered an online survey to older Japanese adults regarding 103 representative vegetables considered to be seasonal foods. After participants selected vegetables that they had eaten, they then selected those that evoked nostalgia (hereafter, nostalgic vegetables). For each nostalgic vegetable, they evaluated the degree of nostalgia and state if a past event (autobiographical memory) was recalled. If an autobiographical memory was recalled for a certain nostalgic vegetable, nostalgia for that memory was evaluated. Comparing between SO and non-SO participants, SO participants had significantly higher numbers of nostalgic vegetables with associated autobiographical memories, as well as nostalgia for those vegetables and autobiographical memories. The results supported our hypothesis, suggesting that seasonality-conscious purchasing behavior evokes nostalgia.
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Power of presence: Effects of physical or digital commensality on consumer perception and acceptance of meals. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Bulsing PJ, Salmon SJ. Social Modeling of Virtual Healthy Food Intake. FRONTIERS IN COMPUTER SCIENCE 2022. [DOI: 10.3389/fcomp.2022.832996] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
People tend to adapt the amount of their food intake to that of others around them. This so-called social modeling of eating has been extensively studied over the past decades. The current study complements these experiments and aims to investigate social modeling of healthy food intake using a video paradigm in which a virtual model consumed either a small or a large portion of apple. In addition, it was tested whether modeling effects of a virtual female confederate were equally strong in male and female participants. Thirty participants (13 female, 17 male) completed the low norm condition in which a virtual model consumed 30 g of apple. Another 30 participants (17 female, 13 male) were allocated to the high norm condition in which a virtual model consumed 100 g of apple. Participants completed an irrelevant task, after which their own intake of apple was measured. Average intake in the low norm condition was 3 g, average intake in the high norm condition was 26 g (p < 0.001). In conclusion, participants adapted their intake to that of the virtual model. This effect was found irrespective of gender; female and male participants equally adapted their intake to that of a female virtual model. Stimulating food intake via a virtual model in people who have difficulty to meet dietary requirements or inhibiting food intake in people who tend to consume too much would be interesting new steps in the development of healthcare applications.
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Nicolau i Torra N, Lemke M, Huisman G. Solo Dining at Home in the Company of ICT Devices. FRONTIERS IN COMPUTER SCIENCE 2022. [DOI: 10.3389/fcomp.2022.818650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The consumption of a solo meal is often subject to negative associations. Studies indicate that solo diners use information and communication technology (ICT) devices such as smartphones, to mitigate negative experiences such as boredom and loneliness, especially when dining in a public context. However, we know less about the motivation to use such devices and consequent meal experiences in a private context. For this exploratory qualitative study, we asked participants to fill out a cultural probe kit to capture their dining experience and use of ICT devices over a period of seven days. Once completed, the content was discussed with participants during a semi-structured interview. Data was analyzed using thematic analysis in a deductive and inductive form leading to four themes: (1) The experience of eating with others; (2) The use of electronic devices while eating; (3) The meaning of food; and (4) Relaxing features and influences. Participants indicated that eating alone can be a pleasurable experience that people enjoy and perceive as relaxing. ICT devices were named to play an essential part in the dining experience. The entertainment that devices provide can mitigate feelings of loneliness and uncomfortable silence when eating by oneself. We reflect on the findings and point out potential design avenues for future studies.
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Youssef J, Mora M, Maiz E, Spence C. Sensory exploration of vegetables combined with a cookery class increases willingness to choose/eat plant-based food and drink. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Bascuñan-Wiley N, DeSoucey M, Fine GA. Convivial Quarantines: Cultivating Co-presence at a Distance. QUALITATIVE SOCIOLOGY 2022; 45:371-392. [PMID: 35915819 PMCID: PMC9330930 DOI: 10.1007/s11133-022-09512-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/23/2022] [Indexed: 05/16/2023]
Abstract
Sociology's focus on sociality and co-presence has long oriented studies of commensality-the social dimension of eating together. This literature commonly prioritizes face-to-face interactions and takes physical proximity for granted. The onset of the COVID-19 pandemic in March 2020 largely halted in-person gatherings and altered everyday foodways. Consequently, many people turned to digital commensality, cooking and eating together through video-call technology such as Zoom and FaceTime. We explore the implications of these new foodways and ask: has digital commensality helped cultivate co-presence amidst pandemic-induced physical separation? If so, how? To address these questions, we analyze two forms of qualitative data collected by the first author: interviews with individuals who cooked and ate together at a distance since March 2020 and digital ethnography during different groups' online food events (e.g., happy hours, dinners, holiday gatherings, and birthday celebrations). Digital commensality helps foster a sense of co-presence and social connectedness at a distance. Specifically, participants use three temporally oriented strategies to create or maintain co-presence: they draw on pre-pandemic pasts and reinvent culinary traditions to meet new circumstances; they creatively adapt novel digital foodways through online dining; and they actively imagine post-pandemic futures where physically proximate commensality is again possible.
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Affiliation(s)
- Nicholas Bascuñan-Wiley
- Department of Sociology, Northwestern University, 1810 Chicago Avenue, IL 60208 Evanston, USA
| | - Michaela DeSoucey
- Department of Sociology & Anthropology, North Carolina State University, Campus Box 8107, 1911 Building, NC 27695 Raleigh, USA
| | - Gary Alan Fine
- Department of Sociology, Northwestern University, 1810 Chicago Avenue, IL 60208 Evanston, USA
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Velasco C, Obrist M, Huisman G, Nijholt A, Spence C, Motoki K, Narumi T. Editorial: Perspectives on Multisensory Human-Food Interaction. FRONTIERS IN COMPUTER SCIENCE 2021. [DOI: 10.3389/fcomp.2021.811311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Velasco C, Wang QJ, Obrist M, Nijholt A. A Reflection on the State of Multisensory Human–Food Interaction Research. FRONTIERS IN COMPUTER SCIENCE 2021. [DOI: 10.3389/fcomp.2021.694691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
We present a perspective article on the state of multisensory human–food interaction (MHFI) research and lay out some reflections for research and development in this area of inquiry, based on a revision of the different spaces that we have co-created with researchers in this space. We begin by conceptualizing and defining MHFI, before moving onto presenting some of its major themes, as well as possible ways in which such themes can guide future research in the area. This article provides key definitions and foundations for the area of MHFI, as well as a first point of contact for those interested in it.
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Wang C, Peng Y, Qiu L, Wan X. Cloud-Based Commensality: Enjoy the Company of Co-diners Without Social Facilitation of Eating. Front Psychol 2021; 12:758966. [PMID: 34867658 PMCID: PMC8636049 DOI: 10.3389/fpsyg.2021.758966] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Accepted: 10/11/2021] [Indexed: 11/26/2022] Open
Abstract
Previous research has associated frequently enforced solo dining with negative consequences on psychological well-being, but the problem of having to eat alone may be solved by seeking mealtime companions in the digital space by watching an eating broadcast (i.e., Mukbang) or videoconferencing with others (i.e., cloud-based commensality). We conducted the present study to compare the consequences of Mukbang-based, cloud-based, and in-person commensality. Ninety-five healthy Chinese young adults were instructed to rate images of eating scenarios and foods. The results revealed that they expected loneliness to be reduced by Mukbang-based or in-person commensality, but they were also aware of the risks of enhancing food intake and/or being shifted toward less healthy food choices in these two scenarios. By contrast, the participants expected cloud-based commensality to provide the benefits of reducing loneliness without the health-compromising risks of increasing food intake or unhealthy eating. Collectively, these findings suggest the beliefs of the participants that cloud-based commensality can provide an "alone but together" context to balance the need for social interactions with the strategic avoidance of a social context facilitating unhealthy eating. The findings also provide some novel insights into how the application of technologies for eating behavior can be used to integrate social factors and food pleasure, and shed light on the promising future of cloud-based commensality as a combination of the strengths of solitary and commensal eating.
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Affiliation(s)
| | | | | | - Xiaoang Wan
- Department of Psychology, Tsinghua University, Beijing, China
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Abstract
AbstractRecent literature has speculated that some individuals spend lots of time watching mukbang (i.e., combination of the South Korean words ‘eating’ [‘meokneun’] and ‘broadcast’ [‘bangsong’] that refers to eating broadcasts where a person eats a large portion of food on camera whilst interacting with viewers) and compensate different needs using this activity. However, compensating unattained offline needs using a specific online activity could lead to the addictive use of that activity. The present study investigated problematic mukbang watching by developing and validating the Mukbang Addiction Scale (MAS). An online survey was administered to 236 university students (Mage = 20.50 years; 62% female) who had watched mukbang at least once. Construct validity, criterion validity, and reliability analyses indicated that the MAS had good psychometric properties. Exploratory and confirmatory factor analyses confirmed the unidimensional structure of the scale. The Cronbach’s alpha (α = .95) and composite reliability (CR = .92) suggested that the MAS had excellent internal consistency. Latent class analyses (LCA) revealed two primary profiles, one with high endorsement and one with low endorsement of the items assessed. Item response theory (IRT) findings also indicated a good model fit. IRT findings provisionally supported a cut-off scale raw score of 22 (out of 30). Assessment and clinical-related implications of the findings are illustrated in accordance with other excessive behaviours.
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Kircaburun K, Harris A, Calado F, Griffiths MD. The Psychology of Mukbang Watching: A Scoping Review of the Academic and Non-academic Literature. Int J Ment Health Addict 2021. [DOI: 10.1007/s11469-019-00211-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
Abstract
AbstractInternet technology has facilitated the use of a wide variety of different activities and applications in online contexts. Despite a large amount of research regarding these activities including online social networking, online gaming, online shopping, online sex, and online gambling, very little is known regarding online eating shows called ‘mukbang’ (i.e. a portmanteau of the South Korean words for ‘eating’ [‘meokneun’] and ‘broadcast’ [‘bangsong’] that refers to online broadcasts where individuals eat food and interact with the viewers). The present study carried out a scoping review of the academic and non-academic literature (i.e. peer-reviewed publications, academic theses, and the print media) in order to examine the psychological characteristics of mukbang viewers and consequences of mukbang watching. A total of 11 academic outputs from different disciplinary fields (mainly peer-reviewed papers) and 20 articles from national UK newspapers were identified following an extensive literature search. Results from the scoping review indicated that viewers use mukbang watching for social reasons, sexual reasons, entertainment, eating reasons, and/or as an escapist compensatory strategy. Furthermore, mukbang watching appears to have both beneficial consequences (e.g., diminishing feelings of loneliness and social isolation, constructing a virtual social community,) and non-beneficial consequences (e.g., altering food preferences, eating habits, and table manners, promoting disordered eating, potential excess, and ‘addiction’). Implications of the study and directions for future research are also discussed.
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Biggs S, Haapala I. Intergenerational Commensality: A Critical Discussion on Non-Familial Age Groups Eating Together. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18157905. [PMID: 34360195 PMCID: PMC8345784 DOI: 10.3390/ijerph18157905] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 07/21/2021] [Accepted: 07/22/2021] [Indexed: 11/29/2022]
Abstract
Connecting intergenerational relationships and commensality has been a neglected area in research and conceptual development within both food and life-course studies. This has been especially true of relations beyond the family. Here, public and private settings are explored in order to examine the relationship between eating together and generationally intelligent empathy. This is to help the discovery of spaces where different generations can interact positively around food and mealtimes. Contemporary social and public health challenges include: to adapt to increased longevity and to build solidarity between generations; to repair the relations between generations arising from institutional segregation; and to increase experiences of generational connection and social inclusion. As age-based cohorts are led to see themselves as separate from each other, we must find ways of building and negotiating new complementary roles for different parts of the life-course. Commensality, eating together at the same table provides an important cultural location and opportunity around which complementary understandings between generations may be built. A new framework is proposed to help identify and critically examine the variables underpinning non-familial intergenerational commensal spaces.
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Affiliation(s)
- Simon Biggs
- School of Social and Political Sciences, The University of Melbourne, University Park, Parkville, VIC 3010, Australia;
- Correspondence:
| | - Irja Haapala
- School of Social and Political Sciences, The University of Melbourne, University Park, Parkville, VIC 3010, Australia;
- School of Applied Educational Science and Teacher Education, The University of Eastern Finland, 70100 Joensuu, Finland
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Spence C, Youssef J, Levitan CA. Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic. Front Psychol 2021; 12:683569. [PMID: 34367003 PMCID: PMC8336565 DOI: 10.3389/fpsyg.2021.683569] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2021] [Accepted: 05/25/2021] [Indexed: 01/24/2023] Open
Abstract
In many parts of the world, restaurants have been forced to close in unprecedented numbers during the various Covid-19 pandemic lockdowns that have paralyzed the hospitality industry globally. This highly-challenging operating environment has led to a rapid expansion in the number of high-end restaurants offering take-away food, or home-delivery meal kits, simply in order to survive. While the market for the home delivery of food was already expanding rapidly prior to the emergence of the Covid pandemic, the explosive recent growth seen in this sector has thrown up some intriguing issues and challenges. For instance, concerns have been raised over where many of the meals that are being delivered are being prepared, given the rise of so-called "dark kitchens." Furthermore, figuring out which elements of the high-end, fine-dining experience, and of the increasingly-popular multisensory experiential dining, can be captured by those diners who may be eating and drinking in the comfort of their own homes represents an intriguing challenge for the emerging field of gastrophysics research; one that the chefs, restaurateurs, restaurant groups, and even the food delivery companies concerned are only just beginning to get to grips with. By analyzing a number of the high-end fine-dining home food delivery options that have been offered (in the UK and in the US) in this narrative review, we highlight a number of promising directions for those wanting to optimize the at-home multisensory dining experience, wherever in the world they might be.
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Affiliation(s)
- Charles Spence
- Department of Experimental Psychology, Oxford University, Oxford, United Kingdom
| | | | - Carmel A. Levitan
- Department of Cognitive Science, Occidental College, Los Angeles, CA, United States
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What Is Commensality? A Critical Discussion of an Expanding Research Field. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18126235. [PMID: 34207626 PMCID: PMC8295993 DOI: 10.3390/ijerph18126235] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 05/28/2021] [Accepted: 06/05/2021] [Indexed: 11/17/2022]
Abstract
Commensality (the act of eating together) is studied in a range of disciplines and often considered important for social communion, order, health and well-being, while simultaneously being understood as in decline (especially the family meal). However, such claims are also contested in various ways. In this paper, we discuss the expanding field of commensality research and critically reflect on the debates surrounding its social functions, including its role in public health. We illuminate the deep social and cultural significance of commensality, through time and space, and conclude that whether or not commensality is the preferred social form of eating for any given individual, it is difficult to escape its sociocultural desirability and idealization. As a cross-cultural phenomenon in both past, present, and future, we suggest that commensality deserves further research. This includes commensality as a research topic in itself and as an entry point to unveil different dimensions of social relations between people, as well as interactions between humans and material objects.
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Andersen T, Byrne DV, Wang QJ. How Digital Food Affects Our Analog Lives: The Impact of Food Photography on Healthy Eating Behavior. Front Psychol 2021; 12:634261. [PMID: 33889111 PMCID: PMC8056120 DOI: 10.3389/fpsyg.2021.634261] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Accepted: 03/05/2021] [Indexed: 01/13/2023] Open
Abstract
Obesity continues to be a global issue. In recent years, researchers have started to question the role of our novel yet ubiquitous use of digital media in the development of obesity. With the recent COVID-19 outbreak affecting almost all aspects of society, many people have moved their social eating activities into the digital space, making the question as relevant as ever. The bombardment of appetizing food images and photography – colloquially referred to as “food porn” – has become a significant aspect of the digital food experience. This review presents an overview of whether and how the (1) viewing, (2) creating, and (3) online sharing of digital food photography can influence consumer eating behavior. Moreover, this review provides an outlook of future research opportunities, both to close the gaps in our scientific understanding of the physiological and psychological interaction between digital food photography and actual eating behavior, and, from a practical viewpoint, to optimize our digital food media habits to support an obesity-preventive lifestyle. We do not want to rest on the idea that food imagery’s current prevalence is a core negative influence per se. Instead, we offer the view that active participation in food photography, in conjunction with a selective use of food-related digital media, might contribute to healthy body weight management and enhanced meal pleasure.
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Affiliation(s)
- Tjark Andersen
- Food Quality Perception and Society, Department of Food Science, Faculty of Technical Sciences, Aarhus University, Aarhus, Denmark.,Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing, China
| | - Derek Victor Byrne
- Food Quality Perception and Society, Department of Food Science, Faculty of Technical Sciences, Aarhus University, Aarhus, Denmark.,Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing, China
| | - Qian Janice Wang
- Food Quality Perception and Society, Department of Food Science, Faculty of Technical Sciences, Aarhus University, Aarhus, Denmark.,Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing, China
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Spence C, Youssef J. Aging and the (Chemical) Senses: Implications for Food Behaviour Amongst Elderly Consumers. Foods 2021; 10:foods10010168. [PMID: 33467624 PMCID: PMC7830801 DOI: 10.3390/foods10010168] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 01/08/2021] [Accepted: 01/10/2021] [Indexed: 02/06/2023] Open
Abstract
The growing aging population are increasingly suffering from the negative health consequences of the age-related decline in their senses, especially their chemical senses. Unfortunately, however, unlike for the higher senses of vision and hearing, there is currently nothing that can be done to bring back the chemical senses once they are lost (or have started their inevitable decline). The evidence suggests that such chemosensory changes can result in a range of maladaptive food behaviours, including the addition of more salt and sugar to food and drink in order to experience the same taste intensity while, at the same time, reducing their overall consumption because food has lost its savour. Here, though, it is also important to stress the importance of the more social aspects of eating and drinking, given the evidence suggesting that a growing number of older individuals are consuming more of their meals alone than ever before. Various solutions have been put forward in order to try to enhance the food experience amongst the elderly, including everything from optimising the product-intrinsic food inputs provided to the remaining functional senses through to a variety of digital interventions. Ultimately, however, the aim has to be to encourage healthier patterns of food consumption amongst this rapidly-growing section of the population by optimising the sensory, nutritional, social, and emotional aspects of eating and drinking. An experimental dinner with the residents of one such home where nostalgic-flavoured healthy ice-creams were served is described.
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Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, Anna Watts Building, Oxford OX2 6GG, UK
- Correspondence:
| | - Jozef Youssef
- Kitchen Theory, Unit 9A Alston Works, London EN5 4EL, UK;
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Cenni I, Vásquez C. Reflection: Airbnb's food-related “online experiences”: a recipe for connection and escape. FOOD AND FOODWAYS 2020. [DOI: 10.1080/07409710.2020.1862547] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Irene Cenni
- Department of Translation, Interpreting and Communication, Ghent University, Ghent, Belgium
| | - Camilla Vásquez
- Department of World Languages, University of South Florida, Tampa, Florida, USA
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Taylor AJ, Beauchamp JD, Briand L, Heer M, Hummel T, Margot C, McGrane S, Pieters S, Pittia P, Spence C. Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts? Compr Rev Food Sci Food Saf 2020; 19:3439-3475. [PMID: 33337044 DOI: 10.1111/1541-4337.12633] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 08/21/2020] [Accepted: 08/24/2020] [Indexed: 12/11/2022]
Abstract
The intention to send a crewed mission to Mars involves a huge amount of planning to ensure a safe and successful mission. Providing adequate amounts of food for the crew is a major task, but 20 years of feeding astronauts on the International Space Station (ISS) have resulted in a good knowledge base. A crucial observation from the ISS is that astronauts typically consume only 80% of their daily calorie requirements when in space. This is despite daily exercise regimes that keep energy usage at very similar levels to those found on Earth. This calorie deficit seems to have little effect on astronauts who spend up to 12 months on the ISS, but given that a mission to Mars would take 30 to 36 months to complete, there is concern that a calorie deficit over this period may lead to adverse effects in crew members. The key question is why astronauts undereat when they have a supply of food designed to fully deliver their nutritional needs. This review focuses on evidence from astronauts that foods taste different in space, compared to on Earth. The underlying hypothesis is that conditions in space may change the perceived flavor of the food, and this flavor change may, in turn, lead to underconsumption by astronauts. The key areas investigated in this review for their potential impact on food intake are the effects of food shelf life, physiological changes, noise, air and water quality on the perception of food flavor, as well as the link between food flavor and food intake.
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Affiliation(s)
| | - Jonathan D Beauchamp
- Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, Dijon, France
| | - Martina Heer
- International University of Applied Sciences, Bad Honnef, Germany
| | - Thomas Hummel
- Department of Otorhinolaryngology, Technische Universität Dresden, Dresden, Germany
| | | | - Scott McGrane
- Waltham Petcare Science Institute, Waltham on the Wolds, UK
| | - Serge Pieters
- Haute Ecole Léonard de Vinci, Institut Paul Lambin, Brussels, Belgium
| | - Paola Pittia
- Faculty of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, Teramo, Italy
| | - Charles Spence
- Department of Experimental Psychology, University of Oxford, Oxford, UK
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Shibuya K, Miyamoto M, Santa R, Homma C, Hosono S, Sato N. The effect of an image of watchful eyes on the evaluation of the appearance of food. PeerJ 2020; 8:e9804. [PMID: 32923183 PMCID: PMC7457924 DOI: 10.7717/peerj.9804] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Accepted: 08/03/2020] [Indexed: 11/20/2022] Open
Abstract
It is known that an eye-like image promotes generosity. It is also known that the evaluation of the visual deliciousness of food is improved in the presence of an emotionally positive stimulus. The purpose of the present study was to examine whether the presence of open eyes (OPEN) causes generous behavior altering the evaluation of the visual deliciousness of food, and how the images of open and closed eyes (CLOSED) affect human emotions. Seventeen women participated in the present study. A picture of food was presented on a computer screen, and the participants predicted and evaluated its visual deliciousness. An image of OPEN or that of CLOSED was presented simultaneously with a picture of food. There was a significant difference between the OPEN and CLOSED conditions, as demonstrated by the scores on a nine-point Likert scale for visual deliciousness; the ratings in the OPEN condition were significantly higher than those in the CLOSED condition (p = 0.004). There was no significant difference in the image of watchful eyes for the perceived relaxation state; the ratings in the OPEN condition were not significantly higher than those in the CLOSED condition (p = 0.716). The results of the present study revealed that the evaluation of the visual deliciousness of food based on its appearance was likely due to the presence of an image of open watchful eyes, increasing the perceived visual deliciousness of the food without any changes in the participants’ emotions.
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Affiliation(s)
- Kenichi Shibuya
- Department of Health and Nutrition, Niigata University of Health and Welfare, Niigata, Japan
| | - Mana Miyamoto
- Department of Health and Nutrition, Niigata University of Health and Welfare, Niigata, Japan
| | - Risa Santa
- Department of Health and Nutrition, Niigata University of Health and Welfare, Niigata, Japan
| | - Chihiro Homma
- Department of Health and Nutrition, Niigata University of Health and Welfare, Niigata, Japan
| | - Sumire Hosono
- Department of Health and Nutrition, Niigata University of Health and Welfare, Niigata, Japan
| | - Naoto Sato
- Department of Health and Nutrition, Niigata University of Health and Welfare, Niigata, Japan
- Department of Health and Nutrition, Yamagata Prefectural Yonezawa University of Nutrition Sciences, Yonezawa, Yamagata, Japan
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Problematic Mukbang Watching and Its Relationship to Disordered Eating and Internet Addiction: A Pilot Study Among Emerging Adult Mukbang Watchers. Int J Ment Health Addict 2020. [DOI: 10.1007/s11469-020-00309-w] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
AbstractInternet technology has facilitated the use of a wide variety of different activities and applications in online contexts. One such activity is watching mukbang (i.e., watching videos of “eating broadcasts” where someone eats a large amount of food while interacting with viewers). In the present study, the relationship of problematic mukbang watching with disordered eating and internet addiction was examined. Participants were 140 emerging adults who watched mukbang at least once in the past 30 days (66% female; Mage = 21.66, SD = 1.88, range = 19–29 years). Structural equation modeling indicated that problematic mukbang watching was positively associated with both disordered eating and internet addiction. The present study is the first to explore the predictive role of problematic mukbang watching on adverse consequences, and suggests that mukbang watching may be problematic for a minority of emerging adults and that problematic mukbang watching warrants further examination of its impact on mental health and wellbeing.
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