I Eat Healthier Than You: Differences in Healthy and Unhealthy Food Choices for Oneself and for Others

The Effect of Unhealthy Food Packaging Information Boundaries on Consumer Purchasing Intentions

Existing studies have examined unhealthy food packaging information, mainly focusing on aspects such as the content, color, and text, whilst paying less attention to the boundaries of information. This paper investigates unhealthy foods through three experiments, revealing that the presence (vs. absence) of packaging information boundaries on unhealthy foods has a negative impact on consumers' purchasing intentions (p = 0.040) (Experiment 1). The feeling of constraint mediates this effect (β = -0.078, CI: [-0.1911, -0.0111]) (Experiment 2). Additionally, consumers with an independent self-construal exhibit reduced purchasing intentions when unhealthy food packaging information boundaries are present (vs. absent) (p < 0.001), whereas those with an interdependent self-construal show increased purchasing intentions under the same conditions (p = 0.024) (Experiment 3). This paper reveals the psychological mechanism and boundary conditions of unhealthy food packaging information boundaries affecting consumers' purchasing intention and provides practical inspiration for government policy-making related to unhealthy food packaging.

Perspective: A Conceptual Framework for Adaptive Personalized Nutrition Advice Systems (APNASs)

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.

Systematic review of the portion size norm of discretionary foods

CONTEXT

Portion size norm is described as the perception of how much of a given food people choose to eat. Reducing the portion size norm of foods that are high in saturated fat, added sugar, and added salt toward smaller sizes might be a potential strategy to promote appropriate portion size selections. However, an overview of existing portion size norms for discretionary foods has yet to be established.

OBJECTIVE

The aim of this systematic review was to examine the portion size norm of discretionary foods and assess the methodologies used to investigate the norm.

DATA SOURCES

The literature search was conducted in 6 databases following the PRISMA guidelines (from inception to January 2022).

DATA EXTRACTION

Forty studies were eligible and grouped into 3 categories by portion size norm measures: normal (n = 26), appropriate (n = 8), and preferred portion sizes (n = 3). Study quality was assessed using the Joanna Briggs Institute Critical Appraisal Tools.

DATA ANALYSIS

A wide range of portion sizes were considered normal for each food type, with means/medians varying from 2- to 4-fold among studies. Studies differed considerably in design, with variables including the setting, food type, food presentation, the manner in which portion-size-related questions were formulated, and the range and number of displayed serving size options. The quality of reviewed studies was mixed (25 studies had low or moderate risk of bias, 15 had high risk of bias), and the method of assessing portion size was not validated in 15 of 33 quantitative studies.

CONCLUSION

The assessment of portion size in future studies should be conducted using tools that are validated for the population of interest so that more definitive conclusions can be drawn regarding portion size norms for discretionary foods.

SYSTEMATIC REVIEW REGISTRATION

PROSPERO registration number CRD42021249911.

Negative Affect and Maladaptive Eating Behavior as a Regulation Strategy in Normal-Weight Individuals: A Narrative Review

Emotions have a powerful influence on eating behavior, and eating behavior can have a powerful effect on emotions. The objective of the present narrative review was to evaluate the relationship between negative affect and maladaptive eating behavior as a regulation strategy in normal-weight individuals. A search of the literature within PubMed®, MEDLINE® and PsycINFO was conducted using a combination of the following terms: “affect”, “negative affect”, “affect regulation” and “maladaptive eating behavior”. A total of 106 papers were identified for full text review and were included in the final set of literature. The manuscript presents an overview of the literature on negative affect and maladaptive eating behavior. It offers a brief overview of restrained, uncontrolled and emotional eating in normal-weight individuals and looks at maladaptive eating behavior used to regulate their affect. Based on the previous research findings, we argue that using more adaptive strategies for emotion regulation (cognitive reappraisal) might result in downregulating integral negative affect to food and in improving eating behavior.

Intervenciones nutricionales en la mejora de la cultura alimenticia y sostenibilidad en hondureños de primer año universitario

Objetivo Evaluar el efecto de intervenciones educativas en la mejora de hábitos alimenticos y adherencia a una dieta saludable y sostenible (dieta mediterránea) en universitarios hondureños en época de COVID-19. La emancipación del hogar ocasiona que los estudiantes universitarios se enfrenten a un nuevo entorno para la planificación de su alimentación durante la transición a su vida universitaria. Métodos Se realizó un estudio observacional de cohorte descriptivo transversal entre febrero y junio 2020. Los datos presentados se derivan de encuestas de conductas alimenticias y adherencia a la dieta mediterránea (DM) antes y después de intervenciones educativas nutricionales. Resultados El grupo con intervenciones mejoró sus conductas alimenticias pasando de poco saludables (media: 14,4) a moderadamente saludables (media: 17,3); de igual forma sucedió en la adherencia a la DM, pasando de baja adherencia (media: 7,6) a adherencia media (media: 8,3). En el grupo control no cambió su adherencia, manteniéndose en baja adherencia; tampoco cambiaron sus hábitos alimenticios, manteniéndose en hábitos poco saludables (p=0,068). Conclusiones Existe evidencia de que el patrón dietético mediterráneo puede ser una opción para reducir los problemas de salud, especialmente, en la época de pandemia, por lo cual esta investigación expuso que un patrón alimenticio mediterráneo puede coexistir en un ambiente latinoamericano una vez que se conocen sus beneficios.

Boosting healthy food choices by meal colour variety: results from two experiments and a just-in-time Ecological Momentary Intervention

BACKGROUND

Dietary guidelines typically specify rather complex goals and indicators for healthy food choices, such as nutrient and energy content patterns. However, translating these complex goals into practice in real life is often a major obstacle for many people. The present studies propose an intervention strategy for boosting healthy food choices by prompting consumers at a meaningful moment with a simple behavioural trigger, that is to eat a colourful lunch. Effectivity and feasibility of this intervention strategy were tested in two laboratory experiments and one real-life, smartphone-based Ecological Momentary Intervention.

METHODS

In Studies 1 and 2, 83 / 42 participants self-served four meals (colourful, typical, healthy, and low-calorie) / three meals (colourful, typical, and varied) from a Fake Food Buffet. In Study 3, 80 participants recorded images of 1,210 lunch meals over a period of 3 weeks using mobile visual food recording. In the second week, participants additionally received a daily smartphone prompt to eat a colourful lunch. In all studies, participants were asked to rate the prompts' feasibility.

RESULTS

Prompting participants to eat a colourful meal increased the proportion of healthy foods consumed compared to typical meals in all three studies. In Studies 1 and 2, colourful meals contained more fruit and vegetables, while in Study 3 the prompt increased vegetable consumption. Furthermore, participants evaluated colourful meals to be the tastiest (Study 1) and most pleasant, and reported that the prompt was easy to follow and act upon.

CONCLUSIONS

Results suggest that prompting individuals to eat colourful meals is a promising strategy to facilitate healthy food choices in daily life.

TRIAL REGISTRATION

German Clinical Trials Register, DRKS00017552 (Study 3; retrospectively registered on 24th June 2019).

Mixed deep learning and natural language processing method for fake-food image recognition and standardization to help automated dietary assessment

OBJECTIVE

The present study tested the combination of an established and a validated food-choice research method (the 'fake food buffet') with a new food-matching technology to automate the data collection and analysis.

DESIGN

The methodology combines fake-food image recognition using deep learning and food matching and standardization based on natural language processing. The former is specific because it uses a single deep learning network to perform both the segmentation and the classification at the pixel level of the image. To assess its performance, measures based on the standard pixel accuracy and Intersection over Union were applied. Food matching firstly describes each of the recognized food items in the image and then matches the food items with their compositional data, considering both their food names and their descriptors.

RESULTS

The final accuracy of the deep learning model trained on fake-food images acquired by 124 study participants and providing fifty-five food classes was 92·18 %, while the food matching was performed with a classification accuracy of 93 %.

CONCLUSIONS

The present findings are a step towards automating dietary assessment and food-choice research. The methodology outperforms other approaches in pixel accuracy, and since it is the first automatic solution for recognizing the images of fake foods, the results could be used as a baseline for possible future studies. As the approach enables a semi-automatic description of recognized food items (e.g. with respect to FoodEx2), these can be linked to any food composition database that applies the same classification and description system.

Self-Other Differences in Perceiving Why People Eat What They Eat

People often view themselves more favorably than others, displaying unrealistic optimism. In the present study, we investigated whether people perceive their reasons for eating as better than those of others. Furthermore, we investigated which mechanisms of inaccuracy might underlie a possible bias when perceiving why people eat what they eat. In Study 1, 117 participants rated the social desirability of eating motives. In Study 2, 772 participants provided information on their own and others’ motives for eating behavior. In Study 1, particularly desirable motives were eating because of hunger, health reasons, and liking. Particularly undesirable motives were eating to make a good impression, to comply with social norms, and to regulate negative affect. Study 2 revealed that for socially desirable motives, participants perceived their own motives to be stronger; for undesirable motives, the opposite pattern emerged, with others being attributed stronger motives. Moreover, the perception of others’ emotional and social motives varied with participants’ own healthy eating behavior. Since the perception of eating motives of others should be independent of one’s own behavior, this pattern of results indicates a relative inaccuracy in the perception of others’ eating motives. In conclusion, there is evidence for unrealistic optimism in eating motives. For social and emotional motives, this self-favoring view seems to be driven by a relatively inaccurate perception of others.

Innovative Techniques for Evaluating Behavioral Nutrition Interventions

Assessing outcomes and the impact from behavioral nutrition interventions has remained challenging because of the lack of methods available beyond traditional nutrition assessment tools and techniques. With the current high global obesity and related chronic disease rates, novel methods to evaluate the impact of behavioral nutrition-based interventions are much needed. The objective of this narrative review is to describe and review the current status of knowledge as it relates to 4 different innovative methods or tools to assess behavioral nutrition interventions. Methods reviewed include 1) the assessment of stress and stress responsiveness to enhance the evaluation of nutrition interventions, 2) eye-tracking technology in nutritional interventions, 3) smartphone biosensors to assess nutrition and health-related outcomes, and 4) skin carotenoid measurements to assess fruit and vegetable intake. Specifically, the novel use of functional magnetic resonance imaging, by characterizing the brain's responsiveness to an intervention, can help researchers develop programs with greater efficacy. Similarly, if eye-tracking technology can enable researchers to get a better sense as to how participants view materials, the materials may be better tailored to create an optimal impact. The latter 2 techniques reviewed, smartphone biosensors and methods to detect skin carotenoids, can provide the research community with portable, effective, nonbiased ways to assess dietary intake and quality and more in the field. The information gained from using these types of methodologies can improve the efficacy and assessment of behavior-based nutrition interventions.

The Environment Makes a Difference: The Impact of Explicit and Implicit Attitudes as Precursors in Different Food Choice Tasks

Studies show that implicit and explicit attitudes influence food choice. However, precursors of food choice often are investigated using tasks offering a very limited number of options despite the comparably complex environment surrounding real life food choice. In the present study, we investigated how the assortment impacts the relationship between implicit and explicit attitudes and food choice (confectionery and fruit), assuming that a more complex choice architecture is more taxing on cognitive resources. Specifically, a binary and a multiple option choice task based on the same stimulus set (fake food items) were presented to ninety-seven participants. Path modeling revealed that both explicit and implicit attitudes were associated with relative food choice (confectionery vs. fruit) in both tasks. In the binary option choice task, both explicit and implicit attitudes were significant precursors of food choice, with explicit attitudes having a greater impact. Conversely, in the multiple option choice task, the additive impact of explicit and implicit attitudes was qualified by an interaction indicating that, even if explicit and implicit attitudes toward confectionery were inconsistent, more confectionery was chosen than fruit if either was positive. This compensatory 'one is sufficient'-effect indicates that the structure of the choice environment modulates the relationship between attitudes and choice. The study highlights that environmental constraints, such as the number of choice options, are an important boundary condition that need to be included when investigating the relationship between psychological precursors and behavior.