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Fernandes AC, Morais C, Franchini B, Pereira B, Pinho O, Cunha LM. Clean-label products: Factors affecting liking and acceptability by Portuguese older adults. Appetite 2024; 197:107307. [PMID: 38518867 DOI: 10.1016/j.appet.2024.107307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 03/04/2024] [Accepted: 03/12/2024] [Indexed: 03/24/2024]
Abstract
Consumers are preferring more "natural" foods, made of "healthier" and "familiar" components - the "clean-label" trend. As the population ages, understanding the older adult consumer segment becomes increasingly important. This study aims to identify the factors influencing the acceptability and liking of clean-label products in older adults living in the community. A convenience sample of 100 older adults was used for this cross-sectional study. Socio-demographic data, health status, independence level, lifestyle characteristics, nutritional status, and food and nutrient intake data were collected. The acceptability and liking for clean-label products comprised two parts: Sensory analysis with overall liking evaluation of three pairs of products, using a 9-point hedonic scale and free comments; Willingness to eat and preference assessment of nine pairs of products using the Food Action scale and a simple preference test. The participants were 80% female with a mean age of 75 years old. The overall liking for clean-label versions of cookies and mayonnaise was lower than for traditional versions. However, participants were more willing to eat the clean-label versions of products, particularly ham and yogurt. Most of the participants would prefer buying the clean-label version of all nine pairs of products, especially for ham, loaf bread, sausages, and yogurt. In sum, older adults living in the community exhibit a lower liking but, a greater willingness to eat and a higher preference for buying clean-label products. Older adults who favor clean-label products have higher levels of education and are reported to have a more adequate diet.
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Affiliation(s)
- Ana Campos Fernandes
- Faculdade de Ciências da Nutrição e da Alimentação da Universidade do Porto, Rua do Campo Alegre, 823, 4150-180, Porto, Portugal; DGAOT, Faculdade de Ciências da Universidade do Porto, Campus de Vairão, Rua da Agrária, 747, 4485-646, Vila do Conde, Portugal
| | - Cecília Morais
- GreenUPorto-Sustainable Agrifood Production Research Centre/Inov4Agro, Campus de Vairão, Rua da Agrária, 747, 4485-646, Vila do Conde, Portugal; Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801, Vila Real, Portugal; RISE-Health Research Network, Faculty of Medicine, University of Porto, Porto, Portugal.
| | - Bela Franchini
- Faculdade de Ciências da Nutrição e da Alimentação da Universidade do Porto, Rua do Campo Alegre, 823, 4150-180, Porto, Portugal; GreenUPorto-Sustainable Agrifood Production Research Centre/Inov4Agro, Campus de Vairão, Rua da Agrária, 747, 4485-646, Vila do Conde, Portugal
| | - Bárbara Pereira
- Faculdade de Ciências da Nutrição e da Alimentação da Universidade do Porto, Rua do Campo Alegre, 823, 4150-180, Porto, Portugal; GreenUPorto-Sustainable Agrifood Production Research Centre/Inov4Agro, Campus de Vairão, Rua da Agrária, 747, 4485-646, Vila do Conde, Portugal
| | - Olívia Pinho
- Faculdade de Ciências da Nutrição e da Alimentação da Universidade do Porto, Rua do Campo Alegre, 823, 4150-180, Porto, Portugal; LAQV/REQUIMTE - Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal
| | - Luís Miguel Cunha
- DGAOT, Faculdade de Ciências da Universidade do Porto, Campus de Vairão, Rua da Agrária, 747, 4485-646, Vila do Conde, Portugal; GreenUPorto-Sustainable Agrifood Production Research Centre/Inov4Agro, Campus de Vairão, Rua da Agrária, 747, 4485-646, Vila do Conde, Portugal.
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Gitungwa H, Gustafson CR, Rose DJ. Comparing the impact of simple and educational point-of-decision messages on nutritional choice outcomes. Appetite 2024; 197:107301. [PMID: 38493871 DOI: 10.1016/j.appet.2024.107301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 01/22/2024] [Accepted: 03/07/2024] [Indexed: 03/19/2024]
Abstract
Emerging evidence suggests that point-of-decision messages may be an effective way to promote healthy food choices. Previous studies show improvements in overall nutritional quality, as well as increases in underconsumed food categories, such as fruits and vegetables, and underconsumed nutrients of public health concern, like dietary fiber. However, there have been multiple approaches used for delivering point-of-decision messages, including very brief messages that remind individuals to consider health during choice, as well as longer messages providing educational information about health benefits. While both approaches have demonstrated positive impacts on outcomes, there is no comparative evidence of the messages' effectiveness. In this study, we examine the impact of four messages on two nutritional attributes of cereals selected in a two-round pre- and post-message breakfast cereal choice exercise with numerous (n = 33) breakfast cereals available. Data were collected via an online survey of adult US residents recruited from the Prolific consumer panel. Three of the messages were simple reminder messages (taste, health, fiber), while there was additionally a longer fiber-focused messaging detailing the health benefits of fiber. Findings show that the simple messages outperformed the longer educational message, though there were some trade-offs between general health and fiber messages. The simple dietary fiber-focused message resulted in significantly higher dietary fiber content in cereals chosen than in any other messaging condition, while the general health message did not result in significantly higher measures of nutritional quality than the simple fiber message. The results of the study suggest that simpler messages may be more effective at increasing the nutritional quality of food choices. Additionally, messages focused on specific nutrients lead to significantly greater increases in the content of those nutrients.
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Affiliation(s)
- Henriette Gitungwa
- Department of Agricultural Economics, University of Nebraska-Lincoln, Lincoln, NE, USA
| | | | - Devin J Rose
- Department of Food Science & Technology, Department of Agronomy & Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USA.
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De Bauw M, Peracaula Moner A, Santa Cruz E, Vranken L. Please don't throw me in the briar patch! Empirical evidence on the role of instructional cues on eco-label usage in fish consumption decisions. Appetite 2024; 197:107291. [PMID: 38485058 DOI: 10.1016/j.appet.2024.107291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 03/01/2024] [Accepted: 03/03/2024] [Indexed: 03/22/2024]
Abstract
While contributing to the conservation of natural fish stocks, the aquaculture sector imposes environmental repercussions. The growing popularity of colour-graded eco-labels in promoting pro-environmental practices in food production underscores the need for scientific insights into consumer responses to such labels, particularly with the imminent prospect of a harmonized European labelling framework. The existing literature, although limited and divergent, advocates for real-life testing with fresh, perishable food products, emphasizing the inadequacy of standalone labels and the necessity for complementary measures. Furthermore, the mechanisms underlying how consumers process multi-coloured Front-of-Pack (FOP) labels remain ambiguous, with uncertainties regarding induced consumption shifts stemming from both deliberate information processing and less deliberate associations. This article presents findings from a randomized control trial conducted in a simulated fishmonger store in Derio, Bizkaia, Spain, involving 200 consumers. Participants selected various sea bass products out of multiple options. This task was subject to a 2 (Enviroscore: with vs without) x 2 (Supporting info on Enviroscore: with vs without) between-subject design, resulting in four treatment groups. A 16% increase in the likelihood of selecting lower-impact products was observed. Notably, this effect was evident only in the absence of supporting information on Enviroscore, and the observed impact could not be attributed to any indirect attention effect. In conclusion, Enviroscore exhibits potential in steering consumer choices toward more environmentally friendly aquaculture fish options, even in physical retail settings. However, these effects may be rooted in unconscious responses rather than deliberate environmental considerations, raising questions about the suitability of envisaged policy orientations encompassing disaggregated environmental, nutritional, animal welfare, and social welfare scores. Generalization of these findings warrants validation through further research encompassing a more comprehensive range of products.
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Affiliation(s)
- Michiel De Bauw
- Division of Bio-economics, Department of Earth and Environmental Sciences, KU Leuven, Leuven, Belgium; Nutrition and Health Unit, Health Information Service, Directorate of Epidemiology and Public Health, Sciensano, Brussels, Belgium.
| | - Aniol Peracaula Moner
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160, Derio, Bizkaia, Spain
| | - Elena Santa Cruz
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160, Derio, Bizkaia, Spain
| | - Liesbet Vranken
- Division of Bio-economics, Department of Earth and Environmental Sciences, KU Leuven, Leuven, Belgium
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Epstein LH, Temple JL, Faith MS, Hostler D, Rizwan A. A psychobioecological model to understand the income-food insecurity-obesity relationship. Appetite 2024; 196:107275. [PMID: 38367912 DOI: 10.1016/j.appet.2024.107275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 02/12/2024] [Accepted: 02/14/2024] [Indexed: 02/19/2024]
Abstract
Food insecurity, defined by unpredictable access to food that may not meet a person's nutritional needs, is associated with higher BMI (kg/m2) and obesity. People with food insecurity often have less access to food, miss meals and go hungry, which can lead to psychological and metabolic changes that favor energy conservation and weight gain. We describe a conceptual model that includes psychological (food reinforcement and delay discounting) and physiological (thermic effect of food and substrate oxidation) factors to understand how resource scarcity associated with food insecurity evolves into the food insecurity-obesity paradox. We present both animal and human translational research to describe how behavioral and metabolic adaptations to resource scarcity based on behavioral ecology theory may occur for people with food insecurity. We conclude with ideas for interventions to prevent or modify the behaviors and underlying physiology that characterize the income-food insecurity-obesity relationship.
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Affiliation(s)
- Leonard H Epstein
- Department of Pediatrics, Jacobs School of Medicine and Biomedical Sciences, University at Buffalo, Buffalo, NY, USA.
| | - Jennifer L Temple
- Department of Exercise and Nutrition Sciences, School of Public Health and Health Professions, University at Buffalo, Buffalo, NY, USA
| | - Myles S Faith
- Department of Counseling, School and Educational Psychology, Graduate School of Education, University at Buffalo, Buffalo, NY, USA
| | - David Hostler
- Department of Exercise and Nutrition Sciences, School of Public Health and Health Professions, University at Buffalo, Buffalo, NY, USA
| | - Ashfique Rizwan
- Department of Pediatrics, Jacobs School of Medicine and Biomedical Sciences, University at Buffalo, Buffalo, NY, USA; Department of Counseling, School and Educational Psychology, Graduate School of Education, University at Buffalo, Buffalo, NY, USA
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Giacone L, Siegrist M, Hartmann C. Food choices for weight loss: what dietary strategies would people use? Br J Nutr 2024; 131:1268-1280. [PMID: 38012836 PMCID: PMC10918523 DOI: 10.1017/s0007114523002726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 10/04/2023] [Accepted: 11/16/2023] [Indexed: 11/29/2023]
Abstract
Previous observational research showed that one of the most common strategies used to lose weight is to avoid or restrict the consumption of specific food items. However, the question of how people behave and implement strategies in actual decision-making situations involving food choices for weight loss purposes remains inconclusive. This experimental study using a food buffet aimed to examine people's different dietary strategies and motives for selecting foods for an entire day for weight loss purposes compared with a normal-day (ND) food selection. A total of 111 participants (55 % women) had to choose foods for both a ND and a weight loss day (WLD) (within-study design). Kilocalories and nutrients were calculated based on the weights of the foods selected, and food choice motives were assessed using a questionnaire. The results showed that for weight loss purposes, the participants selected more vegetables (both sexes) and unsweetened beverages (only men) while reducing their choices of high-fat and high-energy products (both sexes). Participants' food choices in both conditions (ND and WLD) differed from the official nutrition recommendations. They chose less carbohydrates and fibres and more fat and sugar than recommended. Health, kilocalories and nutrient content (carbohydrates, sugar, fat and protein) were more important food choice motives for weight loss purposes than for a ND food selection, while taste became less important. In conclusion, the participants appeared to be well capable of implementing several appropriate dietary strategies. Further research is needed to explore strategies to help them maintain these dietary changes over the long term.
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Affiliation(s)
- Luana Giacone
- ETH Zurich, Department of Health Sciences and Technology, Consumer Behavior, Universitaetstrasse 22, CH-8092 Zurich, Switzerland
| | - Michael Siegrist
- ETH Zurich, Department of Health Sciences and Technology, Consumer Behavior, Universitaetstrasse 22, CH-8092 Zurich, Switzerland
| | - Christina Hartmann
- ETH Zurich, Department of Health Sciences and Technology, Consumer Behavior, Universitaetstrasse 22, CH-8092 Zurich, Switzerland
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McGreen J, Kemps E, Tiggemann M. The effectiveness of Go/No-Go and Stop-Signal training in reducing food consumption and choice: A systematic review and meta-analysis. Appetite 2024; 195:107215. [PMID: 38309625 DOI: 10.1016/j.appet.2024.107215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 12/20/2023] [Accepted: 01/15/2024] [Indexed: 02/05/2024]
Abstract
The Go/No-Go and Stop-Signal tasks have been used to reduce excess food intake via repeated pairing of food cues with response inhibition. A meta analysis of 32 studies was conducted to determine whether, and under which conditions, the Go/No-Go and Stop-Signal training tasks are effective in reducing food consumption or choice. Moderators included task parameters (e.g., number of sessions, stop signal), sample differences (e.g., age, weight), and the measure of food consumption or choice. Overall, there was a small effect for Go/No-Go and Stop-Signal training in reducing food consumption or choice, g = -0.21, CI95 = [-0.31, -0.11], p < .001, with this holding individually only for a single session of the Go/No-Go Task, g = -0.31, CI95 = [-0.45, -0.18], p < .001. Comprehensive investigation of the impact of varying moderators indicated that the effect for Go/No-Go training was robust. Nevertheless, there was significant variation in the specific parameters of the task. Overall, the present meta-analysis extends previous findings by providing comprehensive evidence that the Go/No-Go Task is effective in reducing food consumption and choice, as well as providing optimal parameter recommendations for the task.
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Farrar ST, Papies EK. How consumption and reward features affect desire for food, consumption intentions, and behaviour. Appetite 2024; 194:107184. [PMID: 38158045 DOI: 10.1016/j.appet.2023.107184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 12/01/2023] [Accepted: 12/21/2023] [Indexed: 01/03/2024]
Abstract
Understanding the mechanisms that underlie desire and intentions may assist in the search for strategies to promote the selection and consumption of more sustainable and healthier products. Therefore, we conducted two experiments to examine how cognitive representations influence desire and intentions for various savoury dishes. In Experiment 1, 1000 participants were allocated to one of five conditions, listing either the typical, sensory, context, hedonic, or health features of 20 popular dishes to assess cognitive representations, before rating their present moment desire to consume each dish. Although there was no direct effect of condition on desire, there was a significant mediating effect of condition on desire through the proportion of consumption and reward features listed (i.e., sensory, context, and hedonic words). In Experiment 2, 892 participants were allocated to one of four conditions, listing either the typical, sensory, context, or health features for the same 20 dishes, before rating their intention to consume each dish over the next four weeks. At a 4-week follow-up, participants rated how often they had consumed each dish. Again, there was no direct effect of condition on intentions, although there was a significant mediating effect of condition on intentions through consumption and reward features. This suggests that mentally simulating a previous consumption experience increases intentions to consume the dish in mind. The results also showed a positive indirect effect of consumption and reward features on behaviour through an increase in intentions. Describing healthy and sustainable products in terms of the rewarding consumption experience may increase desire and intentions to consume them, improving the health of both people and the planet.
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Affiliation(s)
- Stephanie T Farrar
- Social and Public Health Sciences Unit, School of Health and Wellbeing, University of Glasgow, 90 Byres Road, Glasgow, G12 8TB, United Kingdom.
| | - Esther K Papies
- Social and Public Health Sciences Unit, School of Health and Wellbeing, University of Glasgow, 90 Byres Road, Glasgow, G12 8TB, United Kingdom
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Vici G, Rosi A, Angelino D, Polzonetti V, Scazzina F, Pellegrini N, Martini D. Salt content of prepacked cereal-based products and their potential contribution to salt intake of the Italian adult population: Results from a simulation study. Nutr Metab Cardiovasc Dis 2024; 34:436-444. [PMID: 37788951 DOI: 10.1016/j.numecd.2023.08.016] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 08/21/2023] [Accepted: 08/22/2023] [Indexed: 10/05/2023]
Abstract
BACKGROUND AND AIMS High sodium intake is one of the main risk factors for noncommunicable diseases, and its consumption should be reduced. This study aimed to simulate changes in the daily salt intake of the Italian adult population based on consumption scenarios of prepacked cereal-based foods sold in Italy. METHODS AND RESULTS Information on food packages was retrieved from 2893 cereal-based products. Potential changes in salt intake were simulated based on food consumption scenarios that consider the daily consumption of cereal-based products suggested in the Italian Dietary Guidelines and their current daily consumption by Italian adults. The highest salt content was retrieved in bread (median, 25th-75th percentile: 1.3, 1.1-1.4 g/100 g) and bread substitutes (1.8, 1.0-2.2 g/100 g). If the suggested daily amounts were consumed, bread would contribute to 44% of the 5 g salt/day target, whereas bread substitutes, breakfast cereals, biscuits and sweet snacks would marginally contribute (1-2%). Compared to bread with median salt content, a -44% and +10% salt intake would be observed if products within the first and the last quartile of salt content were chosen, respectively. However, considering the actual intake of Italian consumers, bread would cover 25% and bread substitutes 7% of the daily salt target. CONCLUSION Food labels have a pivotal role and efforts are required to encourage consumers to use them to make healthy choices. Moreover, these results may contribute to setting sodium benchmarks in cereal-based products and encourage the food industry to reduce the salt content in the products.
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Affiliation(s)
- Giorgia Vici
- School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, 62032, Italy.
| | - Alice Rosi
- Department of Food and Drug, University of Parma, Parma, 43124, Italy.
| | - Donato Angelino
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, 64100, Italy.
| | - Valeria Polzonetti
- School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, 62032, Italy.
| | | | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100, Italy.
| | - Daniela Martini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy.
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Moore SE, Rooney C, Neville CE, McConville R, Kee F, McEvoy CT, Woodside JV, Hanvey J, McKinley MC. The feasibility and acceptability of a rewards system based on food purchasing behaviour in secondary school cashless canteens: the Eat4Treats (E4T) cluster feasibility, non-randomised, controlled intervention study. Pilot Feasibility Stud 2024; 10:4. [PMID: 38195663 PMCID: PMC10775569 DOI: 10.1186/s40814-023-01436-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Accepted: 12/21/2023] [Indexed: 01/11/2024] Open
Abstract
BACKGROUND Using rewards may be an effective method to positively influence children's eating behaviour but evidence to date is limited, particularly in older children. The cashless canteen systems in schools provides a unique opportunity to implement a food-based reward scheme but intervention development work and feasibility testing is needed. The overall aim of the E4T feasibility study was to examine the feasibility and acceptability of implementing a rewards scheme based on the food purchasing behaviour of pupils in cashless canteens in secondary schools. METHODS A non-randomised, controlled, parallel-group cluster feasibility study conducted in four secondary schools (two intervention and two control) serving areas of the highest social deprivation in Northern Ireland. During the 4-month trial, pupils earned points for foods purchased at the school canteen, with better nutritional choices having a higher value. Pupils could exchange the points they earned for rewards (e.g. stationery, vouchers, sports equipment) via the E4T website. Qualitative and quantitative data was collected from year 9 and 10 pupils (boys and girls aged 12-14 years), teachers and canteen staff to address the feasibility questions. RESULTS Two intervention (one urban, one rural) and one control (urban) school completed the study. Seventy-one percent of 12-14-year-old pupils consented to take part; 1% of parents opted their child out of the study. Questionnaire completion rates were high (6 and 11% of questionnaires were partially completed at baseline and follow-up respectively). Collecting data on food consumed in the canteen was challenging logistically. Focus groups with pupils indicated that the overall concept of E4T was well received and there was a high degree of satisfaction with the rewards available. Pupils and teachers made several suggestions for improvements. CONCLUSIONS E4T was successfully implemented as a result of collaboration between schools, school canteens and cashless canteen providers working with a multidisciplinary research team. It was acceptable to pupils, teachers and canteen staff. The findings suggest a few areas for refining implementation and evaluation processes that would need to be considered in the design of a larger trial, particularly resources required to streamline implementation and ways to optimise pupil engagement. TRIAL REGISTRATION Under review with https://www. CLINICALTRIALS gov (retrospective registration-reg number and weblink to be added).
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Affiliation(s)
- Sarah E Moore
- Centre for Public Health, Queen's University Belfast, Institute of Clinical Science A, Grosvenor Road, Belfast, BT12 6BA, UK
| | - Ciara Rooney
- Centre for Public Health, Queen's University Belfast, Institute of Clinical Science A, Grosvenor Road, Belfast, BT12 6BA, UK
| | - Charlotte E Neville
- Centre for Public Health, Queen's University Belfast, Institute of Clinical Science A, Grosvenor Road, Belfast, BT12 6BA, UK
| | - Ryan McConville
- Department of Engineering Mathematics, University of Bristol, Ada Lovelace Building, University Walk, Bristol, BS8 1TW, UK
| | - Frank Kee
- Centre for Public Health, Queen's University Belfast, Institute of Clinical Science A, Grosvenor Road, Belfast, BT12 6BA, UK
| | - Claire T McEvoy
- Centre for Public Health, Queen's University Belfast, Institute of Clinical Science A, Grosvenor Road, Belfast, BT12 6BA, UK
| | - Jayne V Woodside
- Centre for Public Health, Queen's University Belfast, Institute of Clinical Science A, Grosvenor Road, Belfast, BT12 6BA, UK
| | - Judith Hanvey
- Education Authority Northern Ireland, 40 Academy Street, Belfast, BT1 2NQ, UK
| | - Michelle C McKinley
- Centre for Public Health, Queen's University Belfast, Institute of Clinical Science A, Grosvenor Road, Belfast, BT12 6BA, UK.
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10
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Zhang Y, Duan Y, Long T, Wu Y, Huang J, Zhang Y, Li M. The specially designed nudging tableware promotes healthy food choices: Evidence from a randomized crossover trial in normal-weight young adults. Physiol Behav 2024; 273:114412. [PMID: 37981095 DOI: 10.1016/j.physbeh.2023.114412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2023] [Revised: 10/13/2023] [Accepted: 11/16/2023] [Indexed: 11/21/2023]
Abstract
PURPOSE To evaluate the effects of the specially designed nudging tableware, including a plate and bowl, on individual food choices in normal-weight young adults and preliminarily explore its mechanisms. We hypothesized that the toolset could increase the choice of vegetables and decrease that of rice. METHODS A randomized, single-blind, two-period crossover trial was carried out among 40 normal-weight university students in China. All subjects completed two buffets separated by an interval of one week, wearing the eye tracker. Vegetable choice, evaluated through the proportion of vegetables, was the primary outcome, and the weight of vegetables and rice were the secondary outcomes. The mechanisms of the decision-making process were preliminarily explored through eye tracking. RESULTS The usage of the nudging tableware significantly increased the proportion of vegetables and decreased the amount of rice taken (P<0.05), while insignificantly increased the weight of vegetables (P = 0.079). Eye tracking shows that the nudging plate significantly prolonged the food-choosing process and fixation duration on vegetables (P<0.05), and the latter was positively correlated to the increased quantity of vegetables while using the nudging plate (r = 0.493, P<0.01). CONCLUSION The specially designed nudging tableware might be an effective and practical tool to promote the choice of less rice and more vegetables. Mechanisms behind this change might include automatic and unconscious processes with the inconspicuously smaller capacity of the bowl and larger portion size of the vegetable segment, and increased attention triggered by the vegetable patterns and larger green underpainting.
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Affiliation(s)
- Yiyun Zhang
- Peking University Health Science Center, 38 Xueyuan Road, Haidian District, Beijing 100191, China; School of Nursing, Peking University, Peking University Health Science Center, 38 Huayuan Road, Haidian District, Beijing 100191, China; A Joanna Briggs Institute Affiliated Group, Peking University Health Science Centre for Evidence-Based Nursing, Beijing, China
| | - Yachen Duan
- Peking University Health Science Center, 38 Xueyuan Road, Haidian District, Beijing 100191, China; School of Nursing, Peking University, Peking University Health Science Center, 38 Huayuan Road, Haidian District, Beijing 100191, China; A Joanna Briggs Institute Affiliated Group, Peking University Health Science Centre for Evidence-Based Nursing, Beijing, China
| | - Tianxue Long
- Peking University Health Science Center, 38 Xueyuan Road, Haidian District, Beijing 100191, China; School of Nursing, Peking University, Peking University Health Science Center, 38 Huayuan Road, Haidian District, Beijing 100191, China; A Joanna Briggs Institute Affiliated Group, Peking University Health Science Centre for Evidence-Based Nursing, Beijing, China
| | - Yi Wu
- Peking University Health Science Center, 38 Xueyuan Road, Haidian District, Beijing 100191, China; School of Nursing, Peking University, Peking University Health Science Center, 38 Huayuan Road, Haidian District, Beijing 100191, China; A Joanna Briggs Institute Affiliated Group, Peking University Health Science Centre for Evidence-Based Nursing, Beijing, China
| | - Jing Huang
- Peking University Health Science Center, 38 Xueyuan Road, Haidian District, Beijing 100191, China; School of Nursing, Peking University, Peking University Health Science Center, 38 Huayuan Road, Haidian District, Beijing 100191, China; A Joanna Briggs Institute Affiliated Group, Peking University Health Science Centre for Evidence-Based Nursing, Beijing, China
| | - Yating Zhang
- Peking University Health Science Center, 38 Xueyuan Road, Haidian District, Beijing 100191, China; School of Nursing, Peking University, Peking University Health Science Center, 38 Huayuan Road, Haidian District, Beijing 100191, China; A Joanna Briggs Institute Affiliated Group, Peking University Health Science Centre for Evidence-Based Nursing, Beijing, China
| | - Mingzi Li
- Peking University Health Science Center, 38 Xueyuan Road, Haidian District, Beijing 100191, China; School of Nursing, Peking University, Peking University Health Science Center, 38 Huayuan Road, Haidian District, Beijing 100191, China; A Joanna Briggs Institute Affiliated Group, Peking University Health Science Centre for Evidence-Based Nursing, Beijing, China.
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11
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Daly AN, Kearney JM, O'Sullivan EJ. The underlying role of food guilt in adolescent food choice: A potential conceptual model for adolescent food choice negotiations under circumstances of conscious internal conflict. Appetite 2024; 192:107094. [PMID: 37866528 DOI: 10.1016/j.appet.2023.107094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 10/19/2023] [Accepted: 10/20/2023] [Indexed: 10/24/2023]
Abstract
Food choice decisions are challenging to conceptualise, and literature is lacking specific to adolescent food choice decisions. Understanding adolescent nutrition and food choice is becoming increasingly important. This research aims to understand what influences the food choices of Irish adolescents, and the mental negotiations occurring in food-based decisions. Additionally, it aims to develop a holistic conceptual model of food choice, specific to adolescents. A qualitative study was conducted in N = 47 Irish adolescents, via focus group discussions using vignettes to introduce discussion topics around food and eating habits. Data were analysed using reflexive thematic analysis, involving both semantic and latent analysis. Thirteen distinct factors related to adolescent food choices were discussed, forming one main theme and three inter-linking subthemes. The main theme relates to food choice being multi-factorial in nature, needing a balance of priorities through internal negotiations for food choice with the aim of reducing food guilt. This can change depending on the social setting. Social concerns and food guilt appear to play a strong role in adolescent food choice, with adolescents feeling guilty for eating unhealthy food, wasting food, or spending/wasting money on food. A conceptual model for food choice in adolescents was developed, named a "Food Choice Funnel", incorporating a specific "Food Guilt Matrix". While we should encourage healthy eating and a healthy lifestyle, it is important to understand the value placed on the social component to eating among adolescents, since they have increasing social interactions and occasions where choosing health-promoting foods may be more challenging. Healthy eating messages should be designed in a balanced manner to support healthy growth and development, while limiting the potential to induce feelings of guilt among adolescents.
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Affiliation(s)
- Aisling N Daly
- Oxford Brookes Centre for Nutrition and Health, Faculty of Health and Life Sciences, Oxford Brookes University, Oxford, UK.
| | - John M Kearney
- School of Biological, Health, and Sports Sciences, Technological University Dublin, Dublin, Ireland
| | - Elizabeth J O'Sullivan
- School of Biological, Health, and Sports Sciences, Technological University Dublin, Dublin, Ireland
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12
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Kingham A, Kemps E, Prichard I, Tiggemann M. The effect of spatial separation on food and drink choices from an online menu. Eat Behav 2023; 51:101816. [PMID: 37734351 DOI: 10.1016/j.eatbeh.2023.101816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 07/28/2023] [Accepted: 09/12/2023] [Indexed: 09/23/2023]
Abstract
Emerging research suggests that modifying the presentation context of healthy food items can subtly 'nudge' individuals to make healthier choices. The present study aimed to investigate the effect of spatial separation between high and low nutritional value items on food and drink choices from an online fast-food menu. Participants (N = 210 women) were presented with one of three pictorial menus in which high nutritional value food and drink items were presented spatially mixed, grouped, or separate from low nutritional value items. Participants were asked to make one selection from each menu category (a main, drink, and dessert), and then completed a measure of dietary restraint. Overall, there was no main effect of menu condition. However, dietary restraint status moderated the effect of menu condition on healthy choices. In particular, women who scored low (but not those who scored high) on dietary restraint were positively influenced by the experimental manipulation, making approximately 14 % healthier selections when high nutritional value items were presented separately from low nutritional value items. This was principally the case for desserts, and to a lesser extent drinks. The findings have practical implications for the design of online fast-food menus to promote healthier food and drink selections.
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Affiliation(s)
- Amelia Kingham
- Psychology, College of Education, Psychology and Social Work, Flinders University, Adelaide, Australia
| | - Eva Kemps
- Psychology, College of Education, Psychology and Social Work, Flinders University, Adelaide, Australia.
| | - Ivanka Prichard
- Health & Exercise Sciences, College of Nursing and Health Sciences, Flinders University, Adelaide, Australia; Caring Futures Institute, Flinders University, Adelaide, Australia
| | - Marika Tiggemann
- Psychology, College of Education, Psychology and Social Work, Flinders University, Adelaide, Australia
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13
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Pecora G, Sciarra F, Gangitano E, Venneri MA. How Food Choices Impact on Male Fertility. Curr Nutr Rep 2023; 12:864-876. [PMID: 37861951 PMCID: PMC10766669 DOI: 10.1007/s13668-023-00503-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/03/2023] [Indexed: 10/21/2023]
Abstract
PURPOSE OF REVIEW Increasing evidence on the significance of nutrition in reproduction is emerging from both animal and human studies, suggesting an association between nutrition and male fertility. Here, we have highlighted the impact of the various food groups on reproductive hormones and on spermatogenesis, and the effects of classical and latest dietary patterns such as Mediterranean diet, Western diet, intermittent fasting, ketogenic diet, and vegan/vegetarian diet on male fertility. RECENT FINDINGS Nutrients are the precursors of molecules involved in various body's reactions; therefore, their balance is essential to ensure the correct regulation of different systems including the endocrine system. Hormones are strongly influenced by the nutritional status of the individual, and their alteration can lead to dysfunctions or diseases like infertility. In addition, nutrients affect sperm production and spermatogenesis, controlling sexual development, and maintaining secondary sexual characteristics and behaviors. The consumption of fruit, vegetables, fish, processed meats, dairy products, sugars, alcohol, and caffeine importantly impact on male fertility. Among dietary patterns, the Mediterranean diet and the Western diet are most strongly associated with the quality of semen. Nutrients, dietary patterns, and hormonal levels have an impact on male infertility. Therefore, understanding how these factors interact with each other is important for strategies to improve male fertility.
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Affiliation(s)
- Giulia Pecora
- Department of Experimental Medicine, Sapienza University of Rome, Viale Regina Elena 329, 00161, Rome, Italy
| | - Francesca Sciarra
- Department of Experimental Medicine, Sapienza University of Rome, Viale Regina Elena 329, 00161, Rome, Italy
| | - Elena Gangitano
- Department of Experimental Medicine, Sapienza University of Rome, Viale Regina Elena 329, 00161, Rome, Italy
| | - Mary Anna Venneri
- Department of Experimental Medicine, Sapienza University of Rome, Viale Regina Elena 329, 00161, Rome, Italy.
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14
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Kansal S, Raj A, Smita K, Worsley A, Rathi N. How do adolescents classify foods as healthy and unhealthy?: A qualitative inquiry from rural India. J Nutr Sci 2023; 12:e115. [PMID: 38025304 PMCID: PMC10660067 DOI: 10.1017/jns.2023.101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/26/2023] [Accepted: 10/20/2023] [Indexed: 12/01/2023] Open
Abstract
Indian adolescents exhibit obesogenic dietary habits including low intake of fruits and vegetables and increasing consumption of fast food and carbonated beverages. Adolescents' classification of healthy and unhealthy foods is likely to have significant implications for their dietary behaviour, and consequently, their health. However, there is limited evidence about the ways Indian adolescents classify foods as healthy or unhealthy. Hence, this qualitative study was designed to explore how Indian adolescents classify nutritious or non-nutritious food choices. Convenience sampling was used to recruit the study participants from Tikari village in Uttar Pradesh, India. Underpinned by the social constructivist lens, the adolescents were interviewed face-to-face in Hindi. All the interactions were digitally recorded, transcribed verbatim, and translated into English prior to data analysis. Transcribed data were analysed thematically using inductive as well as deductive coding, and subsequently, conceptual themes were extracted. A total of thirty-nine adolescents (twenty boys; nineteen girls) aged 10-19 years participated in this qualitative inquiry. The adolescents classified healthy and unhealthy foods based on the following six themes: (i) Food groups and nutrients; (ii) Health and immunity; (iii) Type of ingredient; (iv) Place and time of food preparation; (v) Packaging; and (vi) Parental influence. These findings can inform school-based food literacy interventions to foster healthy dietary habits and cooking skills among Indian adolescents.
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Affiliation(s)
- Sangeeta Kansal
- Department of Community Medicine, Institute of Medical Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
| | - Aryan Raj
- Department of Psychiatry, Government Medical College and Hospital, Chandigarh 160030, India
| | - Kumari Smita
- Department of Community Medicine, Institute of Medical Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
| | - Anthony Worsley
- School of Exercise and Nutrition Sciences, Deakin University, Geelong, VIC 3220, Australia
| | - Neha Rathi
- Department of Home Science, Mahila Mahavidyalaya, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
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15
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Seth AK, Krishnan A, Nongkynrih B, Bairwa M. Healthier Food Purchase and Its Determinants in an Urban Resettlement Colony of Delhi. Ecol Food Nutr 2023; 62:243-253. [PMID: 37694969 DOI: 10.1080/03670244.2023.2257606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/12/2023]
Abstract
Dietary risk, one of the major risk factors for the increasing burden of non-communicable diseases, is influenced by household food choices and purchases. A community-based cross-sectional study was conducted in 250 randomly selected households of an urban resettlement colony in Delhi to estimate the proportion of households purchasing different healthier food options during the last purchasing occasion and to identify its key determinants. Purchase of healthier options in staple items like wheat flour with fiber (100%), plant-based oils (97.9%), unpolished pulses (96.2%), and toned milk (94.5%) was high. Affordability and health considerations in food purchases were identified as key determinants.
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Affiliation(s)
- Aswani Kumar Seth
- Centre for Community Medicine, All India Institute of Medical Sciences, New Delhi, India
| | - Anand Krishnan
- Centre for Community Medicine, All India Institute of Medical Sciences, New Delhi, India
| | - Baridalyne Nongkynrih
- Centre for Community Medicine, All India Institute of Medical Sciences, New Delhi, India
| | - Mohan Bairwa
- Centre for Community Medicine, All India Institute of Medical Sciences, New Delhi, India
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16
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Ioannidou M, Lesk V, Stewart-Knox B, Francis KB. Feeling morally troubled about meat, dairy, egg, and fish consumption: Dissonance reduction strategies among different dietary groups. Appetite 2023; 190:107024. [PMID: 37673128 DOI: 10.1016/j.appet.2023.107024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 08/23/2023] [Accepted: 09/01/2023] [Indexed: 09/08/2023]
Abstract
A largescale shift towards plant-based diets is considered a critical requirement for tackling ethical, environmental, and global health issues associated with animal food production and consumption. Although previous research has identified psychological strategies that enable meat-eaters to justify and continue meat consumption and feel less morally conflicted about it, research on the psychological strategies that enable consumers to continue dairy, egg, and fish consumption is scarce. We conducted an online survey study using an adjusted version of the Meat-Eating Justification Scale to investigate the use of psychological strategies to cope with cognitive dissonance related to meat, dairy, egg, and fish consumption in omnivores (n = 186), pescatarians (n = 106), vegetarians (n = 143), vegans (n = 203), and flexitarians (n = 63). Results indicated greater use of meat-related dissonance reduction strategies among omnivores as compared to other dietary groups, greater use of fish-related dissonance reduction strategies among fish consumers (omnivores, flexitarians and pescatarians) compared to vegetarians and vegans, and greater use of dairy and egg-related dissonance reduction strategies among dairy and egg consumers (omnivores, flexitarians, pescatarians, and vegetarians) as compared to vegans. This pattern was particularly clear for justifications used to defend animal product consumption, denial of animal suffering, and use of dichotomization when considering meat and fish consumption. These findings highlight the importance of extending the research on dissonance reduction strategies beyond meat consumption and studying the consumption of a range of animal products. This can help in identifying the psychological barriers to adopting a plant-based diet and informing interventions for behaviour change.
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Affiliation(s)
| | - Valerie Lesk
- Department of Psychology, University of Bradford, UK
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17
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Grunert KG, Chimisso C, Lähteenmäki L, Leardini D, Sandell MA, Vainio A, Vranken L. Food-related consumer behaviours in times of crisis: Changes in the wake of the Ukraine war, rising prices and the aftermath of the COVID-19 pandemic. Food Res Int 2023; 173:113451. [PMID: 37803775 DOI: 10.1016/j.foodres.2023.113451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 09/01/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
When the COVID-19 pandemic subsided, the war in Ukraine led to further disruptions in consumers' daily behaviours, with rising prices for food and energy. We conducted a survey study on self-reported changes in food-related consumer behaviour in ten European countries and compared the results to a similar study conducted two years ago. A latent class cluster analysis distinguished five clusters and showed that different types of consumers can be distinguished based on how they react to the crisis as regards their eating habits. 19% of survey participants reported no major changes, and 32% reported changes mostly in terms of more price sensitivity. Among those that reported changes beyond reacting to higher prices, there are indications of more mindful eating and more deliberate choices. The changes already found earlier in response to the COVID-19 pandemic therefore seem to have been strengthened and supplemented by reactions to price increases. The results present a challenge to the food industry in terms of supplying healthy and sustainable food at affordable prices.
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Affiliation(s)
- Klaus G Grunert
- MAPP Centre, Aarhus University, Denmark; School of Marketing and Communication, University of Vaasa, Finland.
| | | | | | | | - Mari A Sandell
- Department of Food and Nutrition, University of Helsinki, Finland
| | - Annukka Vainio
- Helsinki Institute of Sustainability Science, Department of Forest Sciences, University of Helsinki, Finland
| | - Liesbet Vranken
- Department of Earth and Environmental Sciences, KU Leuven, Belgium
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18
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Quagebeur R, Dalile B, Raes J, Van Oudenhove L, Verbeke K, Vrieze E. The role of short-chain fatty acids (SCFAs) in regulating stress responses, eating behavior, and nutritional state in anorexia nervosa: protocol for a randomized controlled trial. J Eat Disord 2023; 11:191. [PMID: 37884972 PMCID: PMC10605799 DOI: 10.1186/s40337-023-00917-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Accepted: 10/19/2023] [Indexed: 10/28/2023] Open
Abstract
OBJECTIVE This protocol proposes investigating the effects of short-chain fatty acids (SCFAs)-namely acetate, propionate, and butyrate-as mediators of microbiota-gut-brain interactions on the acute stress response, eating behavior, and nutritional state in malnourished patients with anorexia nervosa (AN). SCFAs are produced by bacterial fermentation of dietary fiber in the gut and have recently been proposed as crucial mediators of the gut microbiota's effects on the host. Emerging evidence suggests that SCFAs impact human psychobiology through endocrine, neural, and immune pathways and may regulate stress responses and eating behavior. METHOD We will conduct a randomized, triple-blind, placebo-controlled trial in 92 patients with AN. Patients will receive either a placebo or a mixture of SCFAs (acetate propionate, butyrate) using pH-dependent colon-delivery capsules for six weeks. This clinical trial is an add-on to the standard inpatient psychotherapeutic program focusing on nutritional rehabilitation. HYPOTHESES We hypothesize that colonic SCFAs delivery will modulate neuroendocrine, cardiovascular, and subjective responses to an acute laboratory psychosocial stress task. As secondary outcome measures, we will assess alterations in restrictive eating behavior and nutritional status, as reflected by changes in body mass index. Additionally, we will explore changes in microbiota composition, gastrointestinal symptoms, eating disorder psychopathology, and related comorbidities. DISCUSSION The findings of this study would enhance our understanding of how gut microbiota-affiliated metabolites, particularly SCFAs, impact the stress response and eating behavior of individuals with AN. It has the potential to provide essential insights into the complex interplay between the gut, stress system, and eating behavior and facilitate new therapeutic targets for stress-related psychiatric disorders. This protocol is prospectively registered with ClinicalTrials.gov, with trial registration number NCT06064201.
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Affiliation(s)
- Robin Quagebeur
- Mind-Body Research, Department of Neurosciences, KU Leuven, Leuven, Belgium.
- Leuven Brain Institute, KU Leuven, Leuven, Belgium.
| | - Boushra Dalile
- Leuven Brain Institute, KU Leuven, Leuven, Belgium
- Translational Research Center for Gastrointestinal Disorders (TARGID), Department of Chronic Diseases and Metabolism, KU Leuven, Leuven, Belgium
| | - Jeroen Raes
- Laboratory of Molecular Bacteriology, Department of Microbiology and Immunology, Rega Institute, KU Leuven, Leuven, Belgium
- Center for Microbiology, Vlaams Instituut Voor Biotechnologie (VIB), Leuven, Belgium
| | - Lukas Van Oudenhove
- Leuven Brain Institute, KU Leuven, Leuven, Belgium
- Translational Research Center for Gastrointestinal Disorders (TARGID), Department of Chronic Diseases and Metabolism, KU Leuven, Leuven, Belgium
- Cognitive and Affective Neuroscience Lab (CANlab), Department of Psychological and Brain Sciences, Dartmouth College, Hanover, NH, USA
| | - Kristin Verbeke
- Translational Research Center for Gastrointestinal Disorders (TARGID), Department of Chronic Diseases and Metabolism, KU Leuven, Leuven, Belgium
| | - Elske Vrieze
- Mind-Body Research, Department of Neurosciences, KU Leuven, Leuven, Belgium
- Leuven Brain Institute, KU Leuven, Leuven, Belgium
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19
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Chew HSJ, Rajasegaran NN, Chng S. Effectiveness of interactive technology-assisted interventions on promoting healthy food choices: a scoping review and meta-analysis. Br J Nutr 2023; 130:1250-1259. [PMID: 36693631 DOI: 10.1017/s0007114523000193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Making healthy food choices is crucial for health promotion and disease prevention. While there are an increasing number of technology-assisted interventions to promote healthy food choices, the underlying mechanism by which consumption behaviours and weight status change remains unclear. Our scoping review and meta-analysis of seventeen studies represents 3988 individuals with mean ages ranging from 19·2 to 54·2 years and mean BMI ranging from 24·5 kg/m2 to 35·6 kg/m2. Six main outcomes were identified namely weight, total calories, vegetables, fruits, healthy food, and fats and other food groups including sugar-sweetened beverages, saturated fats, snacks, wholegrains, Na, proteins, fibre, cholesterol, dairy products, carbohydrates, and takeout meals. Technology-assisted interventions were effective for weight loss (g = -0·29; 95 % CI -0·54, -0·04; I2 = 65·7 %, t = -2·83, P = 0·03) but not for promoting healthy food choices. This highlights the complexity in creating effective interactive technology-assisted interventions and understanding its mechanisms of influence and change. We also identified that there needs to be greater application of theory to inform the development of technology-assisted interventions in this area as new and improved interventions are being developed.
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Affiliation(s)
- Han Shi Jocelyn Chew
- Alice Lee Centre for Nursing Studies, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore
| | - Nagadarshini Nicole Rajasegaran
- Alice Lee Centre for Nursing Studies, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore
| | - Samuel Chng
- Lee Kuan Yew Centre for Innovative Cities, Singapore University of Technology and Design, Singapore, Singapore
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20
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Daly AN, O'Sullivan EJ, Walton J, Kehoe L, McNulty BA, Flynn A, Kearney JM. Determining the food choice motivations of Irish teens and their association with dietary intakes, using the Food Choice Questionnaire. Appetite 2023; 189:106981. [PMID: 37499761 DOI: 10.1016/j.appet.2023.106981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 07/20/2023] [Accepted: 07/24/2023] [Indexed: 07/29/2023]
Abstract
During adolescence, teens start making their own food choices. While health and nutrition are important, practical and social concerns are also influential. This study aims to determine factors that motivate the food choices of Irish teens (using Food Choice Questionnaire), using data from the National Teens' Food Survey II (N = 428, 50% male, 13-18 years), and to identify how these motivations relate to dietary intakes (4-day semi-weighed food diaries). Data analysis used PCA to determine the food choice motivation subscales, and correlation and comparative statistical tests (t-test, ANOVA). Eight motivating factors were identified for Irish teens: Sensory Appeal, Price & Availability, Health & Natural Content, Familiarity, Ease of Preparation, Mood, Weight Control, and Ethical Concerns. Health and practical aspects to food choice (Price, Availability, Ease of Preparation) are important for teens, but taste (Sensory Appeal) remains a key influence. Food choice motivations vary by sex and by age, BMI status and weight perception, where girls were more motivated by health, weight control, mood and ethical concerns, and older teens were more influenced by mood and ease of preparation. Both those classified as overweight and those who perceived they were overweight were motivated more by weight control and mood for their food choices, whereas those who perceived their weight to be correct placed more importance on health and natural content. Those motivated by weight control had lower energy and higher protein intakes, and those motivated by health and natural content had more health promoting behaviours, with higher physical activity, lower screen time, and higher protein intakes. Understanding the motivations of teens' food choice can help understand why they struggle to meet dietary recommendations, and help to develop more effective health promotion messages by capitalising on the key motivations in the population.
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Affiliation(s)
- Aisling N Daly
- Oxford Brookes Centre for Nutrition and Health, Sinclair Building SNC 3.08, Gipsy Lane, Headington, Oxford, OX3 0BP, USA.
| | - Elizabeth J O'Sullivan
- School of Biological, Health, and Sports Sciences, Technological University Dublin, Dublin, Ireland
| | - Janette Walton
- Department of Biological Sciences, Munster Technological University, Cork, Ireland
| | - Laura Kehoe
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Breige A McNulty
- Institute of Food and Health, School of Agriculture and Food Science, Science Centre - South, University College Dublin, Belfield, Dublin 4, Ireland
| | - Albert Flynn
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - John M Kearney
- School of Biological, Health, and Sports Sciences, Technological University Dublin, Dublin, Ireland
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21
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Varela P, De Rosso S, Ferreira Moura A, Galler M, Philippe K, Pickard A, Rageliene T, Sick J, van Nee R, Almli VL, Ares G, Grønhøj A, Spinelli S, van Kleef E. Bringing down barriers to children's healthy eating: a critical review of opportunities, within a complex food system. Nutr Res Rev 2023:1-21. [PMID: 37746804 DOI: 10.1017/s0954422423000203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/26/2023]
Abstract
This narrative review revises the scientific evidence of recent years on healthy eating in children and adolescents, making sense of promising avenues of action, from a food system perspective. A conceptual framework is provided to better understand how eating habits of children and adolescents are shaped to identify key multisectoral approaches that should be implemented to promote healthier diets. The following influencing factors are discussed: individual factors (physiological and psychological factors, food preferences and food literacy competencies), factors within the personal and socio-cultural food environments, external food environments, and the supply chain. In each section, the main barriers to healthy eating are briefly discussed focussing on how to overcome them. Finally, a discussion with recommendations of actions is provided, anchored in scientific knowledge, and transferable to the general public, industry, and policymakers. We highlight that multidisciplinary approaches are not enough, a systems approach, with a truly holistic view, is needed. Apart from introducing systemic changes, a variety of interventions can be implemented at different levels to foster healthier diets in children through fostering healthier and more sustainable food environments, facilitating pleasurable sensory experiences, increasing their food literacy, and enhancing their agency by empowering them to make better food related decisions. Acknowledging children as unique individuals is required, through interpersonal interactions, as well as their role in their environments. Actions should aim to enable children and adolescents as active participants within sustainable food systems, to support healthier dietary behaviours that can be sustained throughout life, impacting health at a societal level.
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Affiliation(s)
| | - Sofia De Rosso
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
| | | | | | - Kaat Philippe
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
| | | | | | - Julia Sick
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
| | - Roselinde van Nee
- Wageningen University, Marketing & Consumer Behaviour Group, Wageningen, The Netherlands
| | | | - Gastón Ares
- Sensometrics and Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | | | - Sara Spinelli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
| | - Ellen van Kleef
- Wageningen University, Marketing & Consumer Behaviour Group, Wageningen, The Netherlands
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22
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Szabó B, Révész A, Boros G. Additive and dose-dependent mixture effects of Flumite 200 (flufenzin, acaricide) and Quadris (azoxystrobin, fungicide) on the reproduction and survival of Folsomia candida (Collembola). Ecotoxicol Environ Saf 2023; 263:115219. [PMID: 37423197 DOI: 10.1016/j.ecoenv.2023.115219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 06/15/2023] [Accepted: 06/29/2023] [Indexed: 07/11/2023]
Abstract
Chemical plant protection is still a dominant agricultural practice in the world, and usually fields are treated with several pesticides many times per year. This means that not only the single substances affect the environment and the non-target organisms, but their mixtures. Our model organism was Folsomia candida (Collembola). We aimed to gain information on the toxicity of Quadris (azoxystrobin) and Flumite 200 (flufenzine aka. diflovidazine) on survival and reproduction and whether the animals can mitigate the toxicity with soil and/or food avoidance behaviour. Also, we aimed to test the effect of the mixture of these two pesticides. We used the OECD 232 reproduction test, a soil avoidance test, and a food choice test for both single pesticides and their mixture. We prepared the mixtures based on the concentration addition model, so the 50% effective concentrations (EC50) of the single materials were used as one toxic unit with a constant ratio of the two materials in the mixture. In the end, the measured mixture EC and LC (lethal concentration) values were compared to the estimate of the concentration addition model. Both materials were toxic to the Collembola in much higher concentrations than the recommended field concentrations (Flumite 200 EC50: 1.096, LC50: 1.561, Quadris EC50: 65.568, LC50: 386.165 mg kg-1). The springtails did not consistently avoid the polluted soils, this only happened in higher concentrations. The mixtures seemed to have additive effects on the reproduction and we found dose-dependent interaction with the survival (EC50: 1.022 Toxic Unit, 0.560 Flumite 200 and 33.505 Quadris; LC50: 1.509 Toxic Unit, 0.827 Flumite 200 and 49.471 mg kg-1 Quadris). The deviation from the concentration addition model suggests that the curve starts with a synergy. but above EC50 it becomes antagonistic. We conclude that both Quadris and Flumite 200 are safe for springtails until the recommended field concentration is respected. However, if higher concentrations are used the animals cannot avoid Flumite 200 and the toxic effects can fully manifest. Consequently, the dose-dependent deviation from the concentration addition model is a reason for caution as the low concentrations were synergistic for survival. That means the field concentrations can possibly cause synergistic effects. However, to clarify that further tests are necessary.
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Affiliation(s)
- Borbála Szabó
- University of Bremen, UFT, FB02, General and Theoretical Ecology, Leobener Str. 6, 28359 Bremen, Germany.
| | - Anna Révész
- Hungarian University of Agriculture and Life Sciences, Department of Zoology and Ecology, Páter K. u. 1, H-2100 Gödöllő, Hungary
| | - Gergely Boros
- University of Bremen, UFT, FB02, General and Theoretical Ecology, Leobener Str. 6, 28359 Bremen, Germany
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23
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Braga BC, Cash SB, Sarson K, Chang R, Mosca A, Wilson NLW. The gamification of nutrition labels to encourage healthier food selection in online grocery shopping: A randomized controlled trial. Appetite 2023; 188:106610. [PMID: 37269883 DOI: 10.1016/j.appet.2023.106610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 05/05/2023] [Accepted: 05/16/2023] [Indexed: 06/05/2023]
Abstract
Food purchase choices, one of the main determinants of food consumption, is highly influenced by food environments. Given the surge in online grocery shopping because of the COVID-19 pandemic, interventions in digital environments present more than ever an opportunity to improve the nutritional quality of food purchase choices. One such opportunity can be found in gamification. Participants (n = 1228) shopped for 12 items from a shopping list on a simulated online grocery platform. We randomized them into four groups in a 2 × 2 factorial design: presence vs. absence of gamification, and high vs. low budget. Participants in the gamification groups saw foods with 1 (least nutritious) to 5 (most nutritious) crown icons and a scoreboard with a tally of the number of crowns the participant collected. We estimated ordinary least squares and Poisson regression models to test the impact of the gamification and budget on the nutritional quality of the shopping basket. In the absence of gamification and low budget, participants collected 30.78 (95% CI [30.27; 31.29]) crowns. In the gamification and low budget condition, participants increased the nutritional quality of their shopping basket by collecting more crowns (B = 4.15, 95% CI [3.55; 4.75], p < 0.001). The budget amount ($50 vs. $30) did not alter the final shopping basket (B = 0.45, 95% CI [-0.02; 1.18], p = 0.057), nor moderated the gamification effect. Gamification increased the nutritional quality of the final shopping baskets and nine of 12 shopping list items in this hypothetical experiment. Gamifying nutrition labels may be an effective strategy to improve the nutritional quality of food choices in online grocery stores, but further research is needed.
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Affiliation(s)
- Bianca C Braga
- Friedman School of Nutrition Science and Policy, Tufts University, 150 Harrison Avenue, Boston, MA, 02111, USA.
| | - Sean B Cash
- Friedman School of Nutrition Science and Policy, Tufts University, 150 Harrison Avenue, Boston, MA, 02111, USA.
| | - Katrina Sarson
- Friedman School of Nutrition Science and Policy, Tufts University, 150 Harrison Avenue, Boston, MA, 02111, USA.
| | - Remco Chang
- Computer Science, Halligan Hall, Tufts University, 161 College Avenue, Medford, MA, 02155, USA.
| | - Ab Mosca
- Khoury College of Computer Sciences, Northeastern University, 440 Huntington Avenue, 202 West Village H, Boston, MA, 02115, USA.
| | - Norbert L W Wilson
- Divinity School and Sanford School of Public Policy, 304 Gray, 407 Chapel Drive, Duke Box, #90968, Durham, NC, 27708-0968, USA.
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24
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Blake CE, Monterrosa EC, Rampalli KK, Khan ANS, Reyes LI, Drew SD, Dominguez-Salas P, Bukachi SA, Ngutu M, Frongillo EA, Iruhiriye E, Girard AW. Basic human values drive food choice decision-making in different food environments of Kenya and Tanzania. Appetite 2023; 188:106620. [PMID: 37271253 PMCID: PMC10423943 DOI: 10.1016/j.appet.2023.106620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 05/30/2023] [Accepted: 06/01/2023] [Indexed: 06/06/2023]
Abstract
Increased access to a variety of foods in low-and-middle-income countries (LMICs) has led to greater autonomy in food choice decision-making. Autonomy allows individuals to make decisions through negotiation of considerations in ways that are consistent with basic values. The aim of this study was to identify and describe how basic human values drive food choice in two diverse populations with transitioning food environments living in the neighboring East African countries of Kenya and Tanzania. Secondary data analysis was carried out on focus group discussions conducted with men and women in Kenya (n = 28) and Tanzania (n = 28) as part of prior studies on food choice. A priori coding based on Schwartz's theory of basic human values was conducted, followed by a narrative comparative analysis, which included review by original principal investigators. Values of conservation (security, conformity, tradition), openness to change (self-directed thought and action, stimulation, indulgence), self-enhancement (achievement, power, face), and self-transcendence (benevolence-dependability and -caring) were prominent drivers of food choice in both settings. Participants described how values were negotiated and highlighted existing tensions. For example, the value of tradition was cited as important in both settings but changing food contexts (e.g., new foods, diverse neighborhoods) increased prioritization of values like stimulation, indulgence, and self-directed thought and action. The application of a basic values framework was useful for understanding food choice in both settings. A focused understanding of how values drive food choice decision-making in the context of changing food availability in LMICs is essential for the promotion of sustainable healthy diets.
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Affiliation(s)
- Christine E Blake
- University of South Carolina, Arnold School of Public Health, Columbia, SC, 29208, USA.
| | - Eva C Monterrosa
- Global Alliance for Improved Nutrition, Rue de Varembé 7, 1202, Geneva, Switzerland.
| | - Krystal K Rampalli
- University of South Carolina, Arnold School of Public Health, Columbia, SC, 29208, USA.
| | | | - Ligia I Reyes
- Cornell University, Division of Nutritional Sciences, Ithaca, NY, 14853, USA.
| | - Shiny Deepika Drew
- University of South Carolina, Arnold School of Public Health, Columbia, SC, 29208, USA.
| | - Paula Dominguez-Salas
- Natural Resources Institute, University of Greenwich, London, UK; International Livestock Research Institute, Nairobi, Kenya.
| | - Salome A Bukachi
- Institute of Anthropology, Gender and African Studies (IAGAS), University of Nairobi, Kenya.
| | - Mariah Ngutu
- Institute of Anthropology, Gender and African Studies (IAGAS), University of Nairobi, Kenya.
| | - Edward A Frongillo
- University of South Carolina, Arnold School of Public Health, Columbia, SC, 29208, USA.
| | - Elyse Iruhiriye
- University of South Carolina, Arnold School of Public Health, Columbia, SC, 29208, USA.
| | - Amy Webb Girard
- Rollins School of Public Health, Emory University, Atlanta, GA, USA.
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25
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Schulte EA, Winkler G, Brombach C, Buyken AE. Choice architecture interventions promoting sustained healthier food choice and consumption by students in a secondary school setting: a systematic review of intervention studies. Public Health Nutr 2023; 26:1896-1906. [PMID: 37293811 PMCID: PMC10478061 DOI: 10.1017/s1368980023001118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 04/28/2023] [Accepted: 05/23/2023] [Indexed: 06/10/2023]
Abstract
OBJECTIVE To systematically review the impact of choice architecture interventions (CAI) on the food choice of healthy adolescents in a secondary school setting. Factors potentially contributing to the effectiveness of CAI types and numbers implemented and its long-term success were examined. DESIGN PUBMED and Web of Science were systematically searched in October 2021. Publications were included following predefined inclusion criteria and grouped according to the number and duration of implemented interventions. Intervention impact was determined by a systematic description of the reported quantitative changes in food choice and/or consumption. Intervention types were compared with regard to food selection and sustained effects either during or following the intervention. SETTING CAI on food choice of healthy adolescents in secondary schools. PARTICIPANTS Not applicable. RESULTS Fourteen studies were included; four randomised controlled trials and five each of controlled or uncontrolled pre-post design, respectively. Four studies implemented a single CAI type, with ten implementing > 1. Three studies investigated CAI effects over the course of a school year either by continuous or repeated data collection, while ten studies' schools were visited on selected days during an intervention. Twelve studies reported desired changes in overall food selection, yet effects were not always significant and appeared less conclusive for longer-term studies. CONCLUSIONS This review found promising evidence that CAI can be effective in encouraging favourable food choices in healthy adolescents in a secondary school setting. However, further studies designed to evaluate complex interventions are needed.
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Affiliation(s)
- Eva Andrea Schulte
- Public Health Nutrition, Institute of Nutrition, Consumption and Health, Paderborn University, Paderborn33098, Germany
| | - Gertrud Winkler
- Department of Life Sciences, University of Applied Sciences Albstadt-Sigmaringen, Sigmaringen, Germany
| | - Christine Brombach
- Forschungsgruppe für Lebensmittel-Sensorik, Life Sciences and Facility Management, Züricher Hochschule für Angewandte Wissenschaften, Zürich, Schweiz
| | - Anette E Buyken
- Public Health Nutrition, Institute of Nutrition, Consumption and Health, Paderborn University, Paderborn33098, Germany
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26
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MacDonald J, Brauer P, Yi S. Meat reduction among post-secondary students: Exploration of motives, barriers, diets and preferences for meals with partial and full meat substitution. Appetite 2023; 188:106977. [PMID: 37454767 DOI: 10.1016/j.appet.2023.106977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 07/12/2023] [Accepted: 07/13/2023] [Indexed: 07/18/2023]
Abstract
Before developing new meat reduction interventions to support increased sustainability, it is important to understand the motives, diets and preferences of consumers who have already made efforts to reduce meat consumption. While self-declaration has been typically used to identify meat reducers, food frequency data suggests some reducers still identify as omnivores, here termed transitional meat reducers. We compared these "transitional" meat reducers to self-declared meat reducers, unrestricted omnivores and vegetarians/vegans for differences in diet, motives for reducing meat, and perceived barriers to consuming more legumes (dried beans, peas or lentils) and plant-based meat alternative products (PBMAs). We also compared their intention to choose four specific entrees where legumes or PBMAs had partially or fully replaced meat. A convenience sample of Canadian university students completed an online survey (N = 438). 34% of participants were self-declared meat reducers, 16% transitional meat reducers, 33% unrestricted omnivores and 16% vegetarians/vegans. Frequency of eating red meat differed, with self-declared meat reducers eating red meat less often than either transitional meat reducers or unrestricted omnivores. Motives for meat reduction were similar in the two reducer groups. Transitional meat reducers reported significantly more frequent consumption of other protein foods and more barriers to legumes but not PBMA, than either unrestricted omnivores or self-declared meat reducers. Lastly, intention to consume all versions of entrees was very similar in both reducer groups, but with increased preference for full vs partial substitution among self-declared reducers. Transitional meat reducers may be a distinct group for meat reduction interventions compared to omnivores or self-declared reducers.
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Affiliation(s)
- Jessica MacDonald
- Department of Marketing & Consumer Studies, University of Guelph, 50 Stone Rd E, Guelph, ON, N1G 2W1, Canada.
| | - Paula Brauer
- Department of Family Relations & Applied Nutrition, University of Guelph, 50 Stone Rd. E, Guelph, ON, N1G 2W1, Canada.
| | - Sunghwan Yi
- Department of Marketing & Consumer Studies, University of Guelph, 50 Stone Rd E, Guelph, ON, N1G 2W1, Canada.
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Gustafson CR. Evaluating the relative impact of multiple healthy food choice interventions on choice process variables and choices. Appetite 2023; 187:106596. [PMID: 37169259 DOI: 10.1016/j.appet.2023.106596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/26/2023] [Accepted: 05/08/2023] [Indexed: 05/13/2023]
Abstract
Fiscal tools-taxes and/or subsidies-are increasingly used to address diet-related health problems. However, some studies have found that these tools are markedly more effective if attention is drawn to the tax or subsidy, suggesting that the price change alone may go unnoticed in the complex food environments that consumers face. Interventions that prompt individuals to consider health during choice show promise for promoting healthy food choices in both simple laboratory settings and complex, real-world markets. In this pre-registered study, I examine the impact of dietary fiber health prompts and/or dietary fiber subsidies on the per-serving fiber content of foods chosen, the documented set of products considered, and (self-reported) nutrition information use by participants in an online supermarket setting. Participants were randomized to one of four conditions: 1) control, 2) subsidy, 3) fiber prompt, and 4) fiber prompt + subsidy. Results show that both the prompt and prompt + subsidy conditions significantly increase fiber content of foods chosen (with the latter having a larger effect). While all three interventions influence the probability of using nutrition information during food choice and affect the set of products that respondents consider relative to the control condition, the effects were larger for the prompt and prompt + subsidy conditions. A multiple mediation analysis illustrates that both direct and indirect (through the set of products considered and the use of fiber information during choice) pathways lead to the significant overall increase in fiber content of selected foods.
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Affiliation(s)
- Christopher R Gustafson
- Department of Agricultural Economics, University of Nebraska-Lincoln 314A Filley Hall, Lincoln, NE, 68583, USA.
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28
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Seffen AE, Dohle S. What motivates German consumers to reduce their meat consumption? Identifying relevant beliefs. Appetite 2023; 187:106593. [PMID: 37150256 DOI: 10.1016/j.appet.2023.106593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 04/12/2023] [Accepted: 05/04/2023] [Indexed: 05/09/2023]
Abstract
High levels of meat consumption cause problems related to public health, the environment, and animal welfare. Therefore, it is crucial to improve our understanding of the drivers and barriers involved in reducing meat consumption. Using the Theory of Planned Behavior (TPB), we examined to what extent attitude, subjective norm, and perceived behavioral control (PBC) affect intention and willingness to reduce meat consumption. In line with the TPB and going beyond existing literature, we also explored which specific beliefs determine these three constructs. In 2021, we conducted an online survey with a sample representative of the German population (N = 1093). Hierarchical regression models revealed that after controlling for sociodemographic characteristics, the TPB constructs explained 55% of the variance in intention and 61% of the variance in willingness. Importantly, each of the three TPB constructs affected intention and willingness to reduce meat consumption, with attitude having the largest impact. Habit strength and past behavior in addition to the TPB constructs did not improve prediction. Multiple linear regression models showed that attitude was determined by the beliefs that reducing meat consumption leads to a healthier diet, a reduced risk of developing certain diseases, a more natural diet, and the feeling of missing meat. In contrast, environmental and animal welfare concerns showed no significant effect on attitude. Both family and friends contributed to the perceived social pressure. The beliefs of being able to prepare meat-free meals, having enough time to spend on one's diet, and being able to easily purchase meat substitutes led to higher PBC. Based on these findings, we provide recommendations for intervention strategies and derive implications for future research.
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Affiliation(s)
| | - Simone Dohle
- University of Bonn, Bonn, Germany; University of Cologne, Germany.
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29
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Caamaño MC, García OP, Rosado JL. Food insecurity is associated with glycemic markers, and socioeconomic status and low-cost diets are associated with lipid metabolism in Mexican mothers. Nutr Res 2023; 116:24-36. [PMID: 37329865 DOI: 10.1016/j.nutres.2023.05.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 05/22/2023] [Accepted: 05/22/2023] [Indexed: 06/19/2023]
Abstract
The association between socioeconomic status (SES) and chronic disease has recently become more evident in middle- and low-income countries. We hypothesized that poor socioeconomic conditions, such as food insecurity, low educational level, or low SES, may restrict access to a healthy diet and may be associated with cardiometabolic risk independently of body fat. This study examined the relation between socioeconomic indicators, body fat, and cardiometabolic disease risk markers in a random sample of mothers living in Queretaro, Mexico. Young and middle-aged mothers (n = 321) answered validated questionnaires to determine SES, food insecurity, and educational level and a semiquantitative food frequency questionnaire to determine dietary patterns and the cost of individual diet. Clinical measurements included anthropometry, blood pressure, lipids profile, glucose, and insulin. Obesity was present in 29% of the participants. Women with moderate food insecurity had higher waist circumference, glucose, insulin, and homeostasis model assessment of insulin resistance than women with food security. High triglyceride concentration and lower levels of high-density lipoprotein and low-density lipoprotein cholesterol were associated with lower SES and lower educational level. Women who consumed a lower carbohydrate diet had higher SES, higher education, and better cardiovascular risk markers. The higher carbohydrate diet profile was the least expensive diet. There was an inverse association between the cost and energy-density of foods. In conclusion, food insecurity was associated with glycemic control markers, and lower SES and education were related to a low-cost, higher carbohydrate diet and to a greater cardiovascular risk. The influence of the social environment on obesity and cardiovascular diseases needs to be further explored.
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Affiliation(s)
- María C Caamaño
- School of Natural Sciences, Autonomus University of Queretaro. Av Ciencias SN, Juriquilla 76230, Querétaro, Qro. México
| | - Olga P García
- School of Natural Sciences, Autonomus University of Queretaro. Av Ciencias SN, Juriquilla 76230, Querétaro, Qro. México
| | - Jorge L Rosado
- School of Natural Sciences, Autonomus University of Queretaro. Av Ciencias SN, Juriquilla 76230, Querétaro, Qro. México.
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30
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Gell S, Pejkovic E, Heiss R. How (Un-)Healthy are Austrian school food environments? Evidence from focus groups and citizen science. Appetite 2023:106636. [PMID: 37390919 DOI: 10.1016/j.appet.2023.106636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 04/14/2023] [Accepted: 06/14/2023] [Indexed: 07/02/2023]
Abstract
BACKGROUND Adolescents face high-choice school food environments that offer plenty of highly processed foods. Processed food producers target young people in their marketing, but there is limited data on the actual food supply inside and in the vicinity of Austrian schools and its impact on adolescent food choices. This study employs an innovative mixed-methods approach to explore adolescents' food choices. METHODS In Study 1, we conducted a citizen science study, with students as volunteer scientists. The students examined the food supply in and around their schools according to the Austrian food pyramid and categorized 953 food items in 144 food suppliers using photographs and descriptions. In Study 2, we explored students' food preferences in focus groups. We conducted four focus groups at four different schools in Tyrol, with 25 students (11 male, 14 female) between the ages of 12 and 15. We then linked the findings on individual preferences with the documented supply. RESULTS Study 1 found that the food supply in the investigated schools was predominantly categorized as unhealthy. The students categorized 46% as "unhealthy", 32% as "intermediate", and only 22% as "healthy". Study 2 identified three influential factors in students' food choices: 1) individual factors (such as taste and preferences), 2) social factors (such as mingling with peers), and 3) structural factors (such as physical environment and accessibility). CONCLUSION The study shows that unhealthy products cater to unhealthy preferences among adolescents and dominate current school food environments. Policies need to address unhealthy school food environments to address this issue. For instance, food supplies should be presented in an attractive ways, in fun places where students can mingle and express their identities.
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Affiliation(s)
- Sascha Gell
- MCI | The Entrepreneurial School©, Center for Social & Health Innovation Universitätsstraße 15, 6020 Innsbruck, Austria.
| | - Emina Pejkovic
- MCI | The Entrepreneurial School©, Center for Social & Health Innovation Universitätsstraße 15, 6020 Innsbruck, Austria.
| | - Raffael Heiss
- MCI | The Entrepreneurial School©, Center for Social & Health Innovation Universitätsstraße 15, 6020 Innsbruck, Austria.
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31
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Iris N, Munir F, Daley AJ. Examining young people's views and understanding of traffic light and physical activity calorie equivalent (PACE) food labels. BMC Public Health 2023; 23:1143. [PMID: 37316800 DOI: 10.1186/s12889-023-16019-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Accepted: 05/30/2023] [Indexed: 06/16/2023] Open
Abstract
BACKGROUND Childhood obesity is a public health challenge in many countries. Food labelling may help children make healthier food choices. Food is typically labelled using the traffic light label system but this is complex to understand. Physical activity calorie equivalent (PACE) labelling may be easier for children to understand and more appealing because it contextualises the energy content of food/drinks. METHODS A cross-sectional online questionnaire was completed by 808 adolescents aged 12-18 years in England. The questionnaire investigated participants' views and understanding of traffic light and PACE labels. Participants were also asked about their understanding of the meaning of calories. The questionnaire explored participants' views about the potential frequency of use of PACE labels and their perceived usefulness in influencing purchasing and consumption decisions. Questions that explored participants' views about the possible implementation of PACE labelling, preferences for food settings and types of food/drinks they may like such labelling implemented, and whether PACE labels would encourage physical activity were included. Descriptive statistics were explored. Analyses assessed associations between variables and tested differences in the proportions of views about the labels. RESULTS More participants reported PACE labels as easier to understand than traffic light labels (69% vs 31%). Of participants who had seen traffic light labels, 19% looked at them often/always. Forty-two percent of participants would look at PACE labels often/always. The most common reason why participants never/would never look at food labels is because they are not interested in making healthy choices. Fifty-two percent of participants said PACE labels would make it easier for them to choose healthy food and drinks. Fifty percent of participants reported PACE labels would encourage them to be physically active. It was perceived that PACE labels could be useful in a range of food settings and on a range of food/drinks. CONCLUSIONS PACE labelling may be easier for young people to understand and more appealing/useful to them than traffic light labelling. PACE labelling may help young people choose healthier food/drinks and reduce excess energy consumption. Research is now needed to understand the impact of PACE labelling on food choice among adolescents in real eating settings.
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Affiliation(s)
- Natalia Iris
- Centre for Lifestyle Medicine and Behaviour, School of Sport, Exercise and Health Sciences, Loughborough University, Loughborough, LE11 3TU, UK.
| | - Fehmidah Munir
- School of Sport, Exercise and Health Sciences, Loughborough University, Loughborough, LE11 3TU, UK
| | - Amanda J Daley
- Centre for Lifestyle Medicine and Behaviour, School of Sport, Exercise and Health Sciences, Loughborough University, Loughborough, LE11 3TU, UK
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32
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Madlala SS, Hill J, Kunneke E, Lopes T, Faber M. Adult food choices in association with the local retail food environment and food access in resource-poor communities: a scoping review. BMC Public Health 2023; 23:1083. [PMID: 37280606 DOI: 10.1186/s12889-023-15996-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Accepted: 05/26/2023] [Indexed: 06/08/2023] Open
Abstract
BACKGROUND There is a growing body of research on local retail food environments globally in both urban and rural settings. Despite this, little research has been conducted on adult food choices, local retail environments, and healthy food access in resource-poor communities. The purpose of this study is therefore to provide an overview of the evidence on adult food choices (measured as dietary intake) in association with the local retail food environment and food access in resource-poor communities (defined as low-income communities and/or households). METHODS We searched nine databases for studies published from July 2005 to March 2022 and identified 2426 records in the primary and updated search. Observational studies, empirical and theoretical studies, focused on adults ≤ 65 years, published in English peer-reviewed journals, examining local retail food environments and food access, were included. Two independent reviewers screened identified articles using the selection criteria and data extraction form. Study characteristics and findings were summarized for all studies and relevant themes summarized for qualitative and mixed methods studies. RESULTS A total of 47 studies were included in this review. Most studies were cross sectional (93.6%) and conducted in the United States of America (70%). Nineteen (40.4%) studies assessed the association between food choice outcomes and local retail food environment exposures, and evidence on these associations are inconclusive. Associations of certain food choice outcomes with healthy food retail environments were positive for healthy foods (in 11 studies) and unhealthy foods (in 3 studies). Associations of certain food choice outcomes with unhealthy retail food environment exposures were positive for unhealthy foods in 1 study and negative for healthy foods in 3 studies. In 9 studies, some of the food choice outcomes were not associated with retail food environment exposures. A healthy food store type and lower food prices were found to be major facilitators for healthy food access in resource-poor communities, while cost and transportation were the main barriers. CONCLUSIONS More research is needed on the local retail food environment in communities in low- and middle-income countries to develop better interventions to improve food choices and access to healthy foods in resource-poor communities.
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Affiliation(s)
- Samukelisiwe S Madlala
- Non-Communicable Diseases Research Unit, South African Medical Research Council, Cape Town, South Africa.
- School of Public Health, Faculty of Community and Health Sciences, University of the Western Cape, Cape Town, South Africa.
| | - Jillian Hill
- Non-Communicable Diseases Research Unit, South African Medical Research Council, Cape Town, South Africa
| | - Ernesta Kunneke
- Department of Dietetics and Nutrition, University of the Western Cape, Cape Town, South Africa
| | - Tatum Lopes
- Non-Communicable Diseases Research Unit, South African Medical Research Council, Cape Town, South Africa
- Division of Chemical Pathology, Department of Pathology, Faculty of Medicine and Health Sciences, University of Stellenbosch, Tygerberg Hospital, Cape Town, South Africa
| | - Mieke Faber
- Non-Communicable Diseases Research Unit, South African Medical Research Council, Cape Town, South Africa
- Department of Dietetics and Nutrition, University of the Western Cape, Cape Town, South Africa
- Centre of Excellence for Nutrition, North-West University, Potchefstroom, South Africa
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García-Favre J, Cranston LM, López IF, Poli CHEC, Donaghy DJ, Caram N, Kemp PD. Pasture brome and perennial ryegrass characteristics that influence ewe lamb dietary preference during different seasons and periods of the day. Animal 2023; 17:100865. [PMID: 37302155 DOI: 10.1016/j.animal.2023.100865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 05/11/2023] [Accepted: 05/12/2023] [Indexed: 06/13/2023] Open
Abstract
Under the current scenario for climate change, Bromus valdivianus Phil. (Bv), a drought-resistant species, is an option to complement Lolium perenne L. (Lp) in temperate pastures. However, little is known about animal preference for Bv. A randomised complete block design was used to study ewe lamb's preference between Lp and Bv during morning and afternoon grazing sessions in winter, spring, and summer by assessing the animal behaviour and pasture morphological and chemical attributes. Ewe lambs showed a higher preference for Lp in the afternoon in winter (P < 0.05) and summer (P < 0.01), while no differences were found in spring (P > 0.05). In winter, Bv, relative to Lp, had both greater ADF and NDF (P < 0.001), and lower pasture height (P < 0.01) which negatively affected its preference. The lack of differences in spring were due to an increase in ADF concentration in Lp. In summer, ewe lambs showed the typical daily preference pattern, selecting Lp in the morning to ensure a greater quality and showing no preference during the afternoon to fill the rumen with higher fibre content. In addition, greater sheath weight per tiller in Bv could make it less desirable, as the decrease in bite rate in the species was likely due to a higher shear strength and lower pasture sward mass per bite which increased foraging time. These results provided evidence on how Bv characteristics influence ewe lamb's preference; but more research is needed on how this will affect preference for Lp and Bv in a mixed pasture.
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Affiliation(s)
- J García-Favre
- School of Agriculture and Environment, Massey University, Private Bag 11-2221, 4440 Palmerston North, New Zealand
| | - L M Cranston
- School of Agriculture and Environment, Massey University, Private Bag 11-2221, 4440 Palmerston North, New Zealand
| | - I F López
- School of Agriculture and Environment, Massey University, Private Bag 11-2221, 4440 Palmerston North, New Zealand.
| | - C H E C Poli
- Department of Animal Science, Agronomy Faculty, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS 91540-000, Brazil
| | - D J Donaghy
- School of Agriculture and Environment, Massey University, Private Bag 11-2221, 4440 Palmerston North, New Zealand
| | - N Caram
- Agronomy Department, University of Florida, Gainesville, FL 32611-0180, USA
| | - P D Kemp
- School of Agriculture and Environment, Massey University, Private Bag 11-2221, 4440 Palmerston North, New Zealand
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Davison J, Bunting B, Stewart-Knox B. The mediating effect of food choice upon associations between adolescent health-related quality of life and physical activity, social media use and abstinence from alcohol. Health Qual Life Outcomes 2023; 21:46. [PMID: 37198629 DOI: 10.1186/s12955-023-02129-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Accepted: 05/08/2023] [Indexed: 05/19/2023] Open
Abstract
BACKGROUND Understanding how health-related quality of life (HRQoL) is related to lifestyle factors during adolescence is crucial to effective health promotion. The aim of this analysis was to identify associations between HRQoL and lifestyle and to determine the degree to which they are mediated by food choices in adolescents. METHODS The Wellbeing in Schools (NI) survey (N = 1609; 13-14 years) assessed HRQoL using the Kidscreen52. Food choice was assessed by Food Frequency Questionnaire (FFQ) and physical activity was assessed using the Physical Activity Questionnaire for Adolescents (PAQ-A). Social media and alcohol abstinence were self-reported. RESULTS Path analysis indicated that fruit and vegetable intake was associated with higher HRQoL on dimensions of moods and emotions, parent relations and home life, financial resources, and social support and peers. Bread and diary intake was related to higher physical wellbeing. Protein was associated with higher psychological wellbeing, moods and emotions, self-perception, parent relations and home life, financial resources, and lower social support and peers. Junk food was related to lower moods and emotions. Males had higher psychological wellbeing, moods and emotions, parental relations and home life. Females had higher self-perception, autonomy, and social support and peers. Greater physical activity explained higher HRQoL on all dimensions. Less social media was associated with higher psychological wellbeing, moods and emotions, self-perception, parent relations and home life, and school environment. Alcohol abstinence was associated with higher physical wellbeing, psychological wellbeing, moods and emotions, self-perception, parent relations and home life, and school environment dimensions. CONCLUSION Intervention to promote HRQoL in adolescents should consider food choices whilst encouraging physical activity, discouraging social media and deterring alcohol, and targeting boys and girls separately.
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Affiliation(s)
- Jenny Davison
- Psychology Research Institute, Ulster University, Cromore Road, Coleraine, BT52 1SA, Northern Ireland, UK.
| | - Brendan Bunting
- Psychology Research Institute, Ulster University, Cromore Road, Coleraine, BT52 1SA, Northern Ireland, UK
| | - Barbara Stewart-Knox
- Division of Psychology, University of Bradford, Bradford, BD7 1DP, West Yorkshire, UK
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Gillebaart M, Blom S, De Boer F, De Ridder D. Prompting vegetable purchases in the supermarket by an affordance nudge: Examining effectiveness and appreciation in a set of field experiments. Appetite 2023; 184:106526. [PMID: 36889509 DOI: 10.1016/j.appet.2023.106526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 03/03/2023] [Accepted: 03/04/2023] [Indexed: 03/08/2023]
Abstract
The supermarket is a promising location for stimulating healthier food choices by nudging interventions. However, nudging healthy food choices in the supermarket has shown weak effects to date. The present research introduces a new nudge based on the concept of affordances - i.e., an animated character - that invites interaction with healthy food products and examines its effectiveness and appreciation in a supermarket context. We present findings of a series of three studies. In Study 1, evaluations of the new nudge were collected, revealing that the nudge was appreciated. In Studies 2 and 3, field experiments were conducted to test the nudge's effect on vegetable purchases in a real-life supermarket. Study 3 demonstrated that vegetable purchases increased significantly (up to 17%) when the affordance nudge was placed on the vegetable shelves. Furthermore, customers appreciated the nudge and its potential for implementation. Taken together, this set of studies presents compelling findings illustrating the potential of the affordance nudge for increasing healthy choices in the supermarket.
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Affiliation(s)
- Marleen Gillebaart
- Utrecht University, Department of Social, Health and Organizational Psychology, the Netherlands
| | - Stephanie Blom
- Utrecht University, Department of Social, Health and Organizational Psychology, the Netherlands
| | - Femke De Boer
- Utrecht University, Department of Social, Health and Organizational Psychology, the Netherlands
| | - Denise De Ridder
- Utrecht University, Department of Social, Health and Organizational Psychology, the Netherlands.
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McGreen J, Kemps E, Tiggemann M. The relationship between inhibitory control and food consumption or choice: A systematic review and meta-analysis. Appetite 2023; 183:106466. [PMID: 36690185 DOI: 10.1016/j.appet.2023.106466] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 12/18/2022] [Accepted: 01/19/2023] [Indexed: 01/21/2023]
Abstract
Excess consumption of unhealthy foods has become a major public health problem. Although one potential contributor to unhealthy consumption is poor inhibitory control, findings have been inconsistent. A meta-analysis of 35 studies was conducted to determine whether, and under which conditions, inhibitory control, as measured by the Go/No-Go and Stop-Signal tasks, is associated with food consumption/choice. Moderators included the type of stimuli (neutral or food-specific) used in measuring inhibitory control, sample differences (e.g., age, gender, and weight), and the measure of food consumption or choice. Overall, there was a small positive association between inhibitory control and food consumption/choice, r = .09, CI95 = [0.04, 0.14], p = .001. This held for the Stop-Signal Task in general, and for the Go/No-Go Task for children and when food consumption/choice was measured objectively. The present meta-analysis provides the first comprehensive evidence that inhibitory control, as measured by the Go/No-Go and Stop-Signal tasks, is associated with food consumption or choice, and points to inhibitory control as a potential target for reducing unhealthy food consumption.
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37
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Ioannidou M, Lesk V, Stewart-Knox B, Francis KB. Moral emotions and justifying beliefs about meat, fish, dairy and egg consumption: A comparative study of dietary groups. Appetite 2023; 186:106544. [PMID: 36965525 DOI: 10.1016/j.appet.2023.106544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 03/13/2023] [Accepted: 03/18/2023] [Indexed: 03/27/2023]
Abstract
Meat eaters and meat abstainers differ in their beliefs and moral emotions related to meat consumption alongside gender differences. Few studies have investigated beliefs and moral emotions in pescatarians and vegans. Little is known about differences in moral emotions and beliefs regarding dairy, eggs, and fish or about speciesist beliefs within and between specific dietary groups. To address this gap, we investigated moral emotions (consumption-related disgust and guilt), attitudes towards animals (Animal Attitudes Scale) and justifying beliefs related to meat (Carnism Inventory), dairy, egg, and fish consumption in omnivores (n = 167), pescatarians (n = 110), vegetarians (n = 116), and vegans (n = 149). Results showed that people who consumed animal-derived products reported lower disgust and guilt and held stronger justifying beliefs about consumption of these products than those who did not consume animal products. All dietary groups significantly differed from each other in their attitudes about using animals for human benefit, with omnivores showing the least positive attitudes towards animals, followed by pescatarians and vegetarians, and with vegans showing the most positive attitudes towards animals. Women experienced greater moral emotions and held fewer justifying beliefs than men within groups where animal products were consumed and related to the animal-based products they consume (i.e., fish for pescatarians and eggs/dairy for vegetarians). These findings emphasise the importance of considering a wider range of animal products, such as eggs, dairy and fish, and dietary groups in order to obtain a comprehensive understanding of the psychological underpinnings of animal product consumption. The results highlight differences between dietary groups in attitudes and moral concern towards animals, which may be important to consider when designing interventions to reduce animal product consumption.
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Affiliation(s)
| | - Valerie Lesk
- Department of Psychology, University of Bradford, UK
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38
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Ford KL, Trottier CF, Wismer WV, Sawyer MB, Siervo M, Deutz NEP, Prado CM, Vallianatos H. Drivers of Dietary Choice After a Diagnosis of Colorectal Cancer: A Qualitative Study. J Acad Nutr Diet 2023; 123:407-16. [PMID: 36002111 DOI: 10.1016/j.jand.2022.08.128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 08/16/2022] [Accepted: 08/18/2022] [Indexed: 11/22/2022]
Abstract
BACKGROUND Dietary changes often accompany management of a cancer diagnosis, but how and why patients with colorectal cancer (CRC) make dietary decisions requires further investigation. OBJECTIVE To learn about patients' food-related beliefs and understand whether and why dietary changes were made by patients starting chemotherapy after a CRC diagnosis. DESIGN A qualitative semi-structured interview study was conducted as a secondary analysis among a subset of patients with stages II-IV CRC enrolled at baseline in a randomized controlled trial. PARTICIPANTS/SETTING Twenty-nine patients participated in the interview. Data were collected at the University of Alberta (Edmonton, Alberta, Canada) from 2016-2019 before any trial intervention. QUALITATIVE DATA ANALYSIS Audio-recorded interviews were transcribed verbatim then coded inductively by two research team members. Qualitative content analysis was applied to capture emergent themes. RESULTS Patients reported varied degrees of dietary change that stemmed from internal and external influences. Four main themes emerged to describe patients' dietary decisions after a CRC diagnosis: 1) Medical Influences: eating to live; 2) Health Beliefs: connecting lived experiences with new realities; 3) Static Diets: no changes postdiagnosis; and 4) Navigating External Influences: confluence of personal agency and social constraints. CONCLUSION The extent to which patients altered their dietary choices depended on perspectives and beliefs. These included the degree to which dietary decisions provided some agency (ie, feeling of control) for dealing with physical ramifications of cancer treatment, individuals' personal understandings of healthy foods, and the role of diet in managing their new physical reality postdiagnosis. This information provides registered dietitian nutritionists and health care providers with insight into dietary intentions of select patients being treated for CRC. These findings can guide future research focused on effective strategies for streamlined nutritional support that aligns with patient needs.
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Kontou TG, Roach GD, Sargent C. The effect of mild to moderate sleep restriction on subjective hunger in healthy young men. Appetite 2023; 181:106412. [PMID: 36493914 DOI: 10.1016/j.appet.2022.106412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 11/15/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022]
Abstract
There is good evidence to indicate severe sleep restriction increases subjective feelings of hunger, but the impact of mild to moderate sleep restriction (i.e., 5-7 h) on hunger has not been systematically evaluated. Healthy male participants (n = 116; 22.8 ± 2.1 years; 22.9 ± 3.7 kg⋅m-2) were recruited to a ten-day laboratory study. In a between groups design, participants were allocated to one of five time in bed conditions (5 h, 6 h, 7 h, 8 h or 9 h) for seven consecutive nights. Participants were provided a eucaloric diet and ratings of hunger, nausea and desire to eat certain foods were collected using visual analogue scales prior to meals (breakfast, lunch, afternoon snack, dinner and evening snack) on four days during the study. Data were analysed using linear mixed models with time in bed, time of day and study day as fixed effects and participant as a random effect. There was no main effect of time in bed, and no interaction between time in bed and study day, on hunger, nausea, prospective hunger or desire to eat certain foods. However, post-hoc analyses indicated that participants in the 5-h condition had an elevated desire to consume sweet foods and fruit on the final morning of the protocol. There was a main effect of time of day and study day on hunger; participants were hungriest prior to lunch time and hunger decreased over consecutive days of the protocol. When provided with a eucaloric diet, only 5-h time in bed increased desire to consume sweet foods and fruit in healthy young men.
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Affiliation(s)
- Thomas G Kontou
- Appleton Institute for Behavioural Science, Central Queensland University, PO Box 42, Goodwood, South Australia, 5034, Australia.
| | - Gregory D Roach
- Appleton Institute for Behavioural Science, Central Queensland University, PO Box 42, Goodwood, South Australia, 5034, Australia.
| | - Charli Sargent
- Appleton Institute for Behavioural Science, Central Queensland University, PO Box 42, Goodwood, South Australia, 5034, Australia.
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Zhuo S, Ratajczak M, Thornton K, Jones P, Jarchlo AI, Gold N. Testing the impact of overt and covert ordering interventions on sustainable consumption choices: A randomised controlled trial. Appetite 2023; 181:106368. [PMID: 36356913 DOI: 10.1016/j.appet.2022.106368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 10/21/2022] [Accepted: 11/05/2022] [Indexed: 11/09/2022]
Abstract
Food products have significant impacts on the environment over their life cycle. We investigated whether displaying products in ascending order of carbon footprint in an online supermarket environment can shift consumer choices towards more sustainable options. We examined whether the effect of the ordering intervention differs when the ordering is overt (information about the ordering is explicit), compared to when it is covert (participants not told about the ordering). We conducted a three-arm parallel-group randomised trial using 1842 online participants from England, Wales, and Northern Ireland. Participants shopped for a meal, choosing one product from each of six product categories in a simulated online supermarket. Six products were listed vertically on each product-category page. Products were randomly ordered for the control arm but ordered by carbon footprint in the covert and overt ordering arms. In the overt ordering arm, a statement was displayed at the top of each product page about the ordering of products. The primary outcome was whether one of the three most sustainable products was chosen in each product category. There was no effect of the covert ordering on the probability of choosing more sustainable products compared with the control arm (OR = 0.97, 95% CI 0.88-1.07, p = 0.533). Furthermore, we did not find evidence that the effects of the covert ordering and overt ordering differed (p = 0.594). Within the control condition, products in different positions were chosen with similar frequencies, suggesting that product positioning does not have an impact on choices. This may explain why re-ordering products had no effect. In the overt condition, only 19.5% of people correctly answered that the products were ordered according to sustainability in a follow-up question, suggesting that they didn't notice the statement. Results suggest that choices for grocery products might be too ingrained to be changed by subtle rearrangements of choice architecture like the ordering interventions, and highlight the difficulty of conveying information effectively to consumers in the online grocery shopping environment.
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Affiliation(s)
- Shi Zhuo
- Behavioural Practice, Kantar Public UK: 4 Millbank, London, SW1P 3JA, United Kingdom.
| | - Michael Ratajczak
- Behavioural Practice, Kantar Public UK: 4 Millbank, London, SW1P 3JA, United Kingdom; Department of Linguistics and English Language, Lancaster University, LA1 4YL, United Kingdom
| | - Katie Thornton
- Behavioural Practice, Kantar Public UK: 4 Millbank, London, SW1P 3JA, United Kingdom
| | - Phil Jones
- Social Science Team, Food Standards Agency: Clive House, 70 Petty France, London, SW1H 9EX, United Kingdom
| | - Ayla Ibrahimi Jarchlo
- Social Science Team, Food Standards Agency: Clive House, 70 Petty France, London, SW1H 9EX, United Kingdom
| | - Natalie Gold
- Behavioural Practice, Kantar Public UK: 4 Millbank, London, SW1P 3JA, United Kingdom; Centre for Philosophy of Natural and Social Science (CPNSS), London School of Economics, London School of Economics and Political Science, Houghton Street, London, WC2A 2AE, United Kingdom
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Arrazat L, Chambaron S, Arvisenet G, Goisbault I, Charrier JC, Nicklaus S, Marty L. Traffic-light front-of-pack environmental labelling across food categories triggers more environmentally friendly food choices: a randomised controlled trial in virtual reality supermarket. Int J Behav Nutr Phys Act 2023; 20:7. [PMID: 36703160 PMCID: PMC9881283 DOI: 10.1186/s12966-023-01410-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Accepted: 01/10/2023] [Indexed: 01/27/2023] Open
Abstract
BACKGROUND Food systems highly contribute to anthropogenic greenhouse gas emissions and shifting towards more environmentally friendly diets is urgently needed. Enabling consumers to compare the environmental impact of food products at point-of-purchase with front-of-pack labelling could be a promising strategy to trigger more environmentally friendly food choices. This strategy remained to be tested. METHODS The effect of a new traffic-light front-of-pack environmental label on food choices was tested in a 2-arm randomised controlled trial in a virtual reality supermarket. Participants (n = 132) chose food products to compose two main meals for an everyday meal scenario and for an environmentally friendly meal scenario with or without the label. The environmental label (ranging from A: green/lowest impact, to E: red/highest impact) was based on the Environmental Footprint (EF) single score calculation across food categories. The effect of the label on the environmental impact of food choices in each scenario was tested using linear mixed models. RESULTS In the everyday meal scenario, the environmental impact of meals was lower in the label condition than in the no label condition (-0.17 ± 0.07 mPt/kg, p = 0.012). This reduction was observed at no nutritional, financial nor hedonic cost. The effectiveness of the label can be attributed to a change in the food categories chosen: less meat-based and more vegetarian meals were chosen with the label. In the environmentally friendly meal scenario, we demonstrated that the label provided new information to the participants as they were able to further reduce the environmental impact of their food choices with the label (-0.19 ± 0.07 mPt/kg, p = 0.005). CONCLUSIONS Implementing a front-of-pack environmental label on food products in real supermarkets could increase awareness of the environmental impact of food and contribute to drive more environmentally friendly food choices. TRIAL REGISTRATION The study protocol was pre-registered prior to data collection at Clinicaltrials.gov (NCT04909372).
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Affiliation(s)
- Laura Arrazat
- grid.462804.c0000 0004 0387 2525Centre Des Sciences Du Goût Et de L’Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne Franche-Comté, 17 Rue Sully, 21065 Dijon Cedex, France
| | - Stéphanie Chambaron
- grid.462804.c0000 0004 0387 2525Centre Des Sciences Du Goût Et de L’Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne Franche-Comté, 17 Rue Sully, 21065 Dijon Cedex, France
| | - Gaëlle Arvisenet
- grid.462804.c0000 0004 0387 2525Centre Des Sciences Du Goût Et de L’Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne Franche-Comté, 17 Rue Sully, 21065 Dijon Cedex, France
| | - Isabelle Goisbault
- Strategir – R&D and Image and Technology Department, 5 Rue Foy, 33000 Bordeaux, France
| | | | - Sophie Nicklaus
- grid.462804.c0000 0004 0387 2525Centre Des Sciences Du Goût Et de L’Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne Franche-Comté, 17 Rue Sully, 21065 Dijon Cedex, France
| | - Lucile Marty
- grid.462804.c0000 0004 0387 2525Centre Des Sciences Du Goût Et de L’Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne Franche-Comté, 17 Rue Sully, 21065 Dijon Cedex, France
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Köster M, Buabang EK, Ivančir T, Moors A. A value accumulation account of unhealthy food choices: testing the influence of outcome salience under varying time constraints. Cogn Res Princ Implic 2023; 8:4. [PMID: 36633704 PMCID: PMC9835743 DOI: 10.1186/s41235-022-00459-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Accepted: 12/21/2022] [Indexed: 01/13/2023] Open
Abstract
People often engage in unhealthy eating despite having an explicit goal to follow a healthy diet, especially under certain conditions such as a lack of time. A promising explanation from the value accumulation account is that food choices are based on the sequential consideration of the values of multiple outcomes, such as health and taste outcomes. Unhealthy choices may result if taste is considered before health. We examined whether making a health outcome more salient could alter this order, thereby leading to more healthy choices even under time pressure. Two studies examined the time-dependent effect of outcome values and salience on food choices. Participants first completed priming trials on which they rated food items on healthiness (health condition), tastiness (taste condition), or both healthiness and tastiness (control condition). They then completed blocks of binary choice trials between healthy and tasty items. The available response time was manipulated continuously in Study 1 (N = 161) and categorically in Study 2 (N = 318). As predicted, results showed that the values of health and taste outcomes influenced choices and that priming led to more choices in line with the primed outcomes even when time was scarce. We did not obtain support for the prediction that the priming effect is time-dependent in the sense that primed outcomes are considered before non-primed outcomes. Together, these findings suggest that increasing the value and salience of a health outcome may be effective ways to increase healthy choices, even under poor conditions such as time pressure.
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Affiliation(s)
- Massimo Köster
- grid.5596.f0000 0001 0668 7884Research Group of Quantitative Psychology and Individual Differences, KU Leuven, Leuven, Belgium ,grid.5596.f0000 0001 0668 7884Center for Social and Cultural Psychology, KU Leuven, Leuven, Belgium
| | - Eike K. Buabang
- grid.5596.f0000 0001 0668 7884Research Group of Quantitative Psychology and Individual Differences, KU Leuven, Leuven, Belgium ,grid.5596.f0000 0001 0668 7884Center for Social and Cultural Psychology, KU Leuven, Leuven, Belgium ,grid.8217.c0000 0004 1936 9705Trinity College Institute of Neuroscience, Trinity College Dublin, Dublin, Ireland
| | - Tina Ivančir
- grid.5596.f0000 0001 0668 7884Research Group of Quantitative Psychology and Individual Differences, KU Leuven, Leuven, Belgium ,grid.5596.f0000 0001 0668 7884Center for Social and Cultural Psychology, KU Leuven, Leuven, Belgium
| | - Agnes Moors
- grid.5596.f0000 0001 0668 7884Research Group of Quantitative Psychology and Individual Differences, KU Leuven, Leuven, Belgium ,grid.5596.f0000 0001 0668 7884Center for Social and Cultural Psychology, KU Leuven, Leuven, Belgium
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Dahl AA, Mayfield M, Fernandez-Borunda A, Butts SJ, Grafals M, Racine EF. Dinner planning and preparation considerations of parents with children attending childcare. Appetite 2023; 180:106332. [PMID: 36202147 DOI: 10.1016/j.appet.2022.106332] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 09/13/2022] [Accepted: 09/27/2022] [Indexed: 11/05/2022]
Abstract
The objective of this study was to explore the meal-related thought processes, planning, and purchasing behaviors of primary caregivers on weeknights. A mixed-methods study design was applied using a cross-sectional survey and qualitative interviews. Thirty-three primary caregivers from early childhood education centers were enrolled in the study. Descriptive statistics of sample characteristics were conducted and an a-priori thematic analysis of interview recordings was completed using NVivo Qualitative software. The following key themes were identified: satisfaction with dinner, feeding behaviors before the COVID-19 pandemic, regretful feeding experiences, meal planning, food purchasing, social support, and general feelings about dinner preparation and cooking. Important considerations for food purchasing included family satisfaction, price, convenience, and healthfulness. Satisfaction around dinner choices varied, with dissatisfaction often related to a bad workday, being stressed, or making meals that family members disliked. Findings demonstrate the need for more research and interventions around the topic of meal planning and preparation, specifically for working parents, that further examine tasks required for providing meals, the physical and cognitive time for meal preparation, and helpful means of support.
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Drew SD, Blake CE, Reyes LI, Gonzalez W, Monterrosa EC. Attributes of parenting identities and food practices among parents in Nairobi, Kenya. Appetite 2023; 180:106370. [PMID: 36375600 DOI: 10.1016/j.appet.2022.106370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 09/26/2022] [Accepted: 11/07/2022] [Indexed: 11/13/2022]
Abstract
Dramatic changes in daily life are leading to increased rates of obesity and non-communicable diseases (NCD) in Kenya, including among children. Parenting plays a vital role in helping children establish healthy eating habits to prevent obesity and NCDs. The objective of this study was to describe parenting identity and how attributes of parenting influence food parenting practices in an urban Kenyan context. A qualitative study design was employed with 18 participants recruited using quota sampling to include parents who were born in (n = 8) or migrated to Nairobi in the last five years (n = 10). In-depth qualitative interviews were conducted by an experienced ethnographic interviewer that inquired about parenting identity and food parenting practices. Transcripts were analyzed using thematic coding in a multi-step and emergent process. Parents described their parenting identities as an integration of tradition and personal experiences during their upbringing with the modern realities of daily life. Their own experiences with discipline, modern urban lifestyles, and social pressures were dominant influences on their identities. Parenting identities included four distinct but related attributes: good disciplinarian, trustworthy, protective, and balanced provider and nurturer. Food parenting practices were described as expressions of parenting identity and included the goals: children becoming better eaters; nourishing through food; impart joy; and bonding. The study findings illustrate the influence of modern urban lifestyles on food parenting identities and practices. Understanding emerging identities and practices in rapidly changing low- and middle-income countries (LMIC) contexts is essential for health promoting policies and programs.
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Affiliation(s)
- Shiny Deepika Drew
- University of South Carolina, Arnold School of Public Health, Columbia, SC, 29208, USA.
| | - Christine E Blake
- University of South Carolina, Arnold School of Public Health, Columbia, SC, 29208, USA.
| | - Ligia I Reyes
- Cornell University, Division of Nutritional Sciences, Ithaca, NY, 14850, USA.
| | - Wendy Gonzalez
- Global Alliance for Improved Nutrition, Rue de Varembé 7, 1202, Geneva, Switzerland.
| | - Eva C Monterrosa
- Global Alliance for Improved Nutrition, Rue de Varembé 7, 1202, Geneva, Switzerland.
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Sob C, Siegrist M, Hartmann C. The Positive Eating Scale: Associations with eating behavior, food choice, and body mass index. Eat Behav 2023; 48:101706. [PMID: 36773373 DOI: 10.1016/j.eatbeh.2023.101706] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 02/01/2023] [Accepted: 02/02/2023] [Indexed: 02/10/2023]
Abstract
To further investigate the effects of positive eating on health, the present study focused on associations of the Positive Eating Scale (PES, the Pleasure when Eating and Satisfaction with Eating subscales) with eating behaviors, food intake, and body mass index (BMI) in a large sample of the general Swiss population. Participants (T1: n = 2795, 46.7 % men; T2: n = 1931, 46.5 % men) with a mean age of 60 (SD = 16) years at T1 (2019) and 62 (SD = 15) years at T2 (2021) completed the Swiss Food Panel 2.0 paper-and-pencil questionnaire which included the PES, eating behaviors, food intake, and BMI. The results showed that both restrained and reward eating in response to positive emotions were mostly negatively correlated with the PES subscales for men and women, whereas intuitive eating, diet-related health consciousness, and perceived health status were positively related to the PES subscales. Women tended to choose healthier foods and recorded higher eating satisfaction. BMI was negatively related to the PES subscale Satisfaction with Eating (β = -0.17) and positively related to the subscale Pleasure when Eating (β = 0.08) despite rather small correlations with healthier food choices and better diet quality. No significant effects of the PES subscales on change in BMI were detected over the two-year period. Since the PES subscales showed diverging associations with other eating behavior constructs, a combination into a total score may not be optimal. Overall, positive eating may be associated with more balanced eating habits and better perceived health status.
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Affiliation(s)
- Cynthia Sob
- ETH Zurich, Institute for Environmental Decisions (IED), Consumer Behavior, Universitätstrasse 22, CH-8092 Zurich, Switzerland.
| | - Michael Siegrist
- ETH Zurich, Institute for Environmental Decisions (IED), Consumer Behavior, Universitätstrasse 22, CH-8092 Zurich, Switzerland
| | - Christina Hartmann
- ETH Zurich, Institute for Environmental Decisions (IED), Consumer Behavior, Universitätstrasse 22, CH-8092 Zurich, Switzerland
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Polzin SS, Lusk JL, Wahdat AZ. Measuring sustainable consumer food purchasing and behavior. Appetite 2023; 180:106369. [PMID: 36375601 DOI: 10.1016/j.appet.2022.106369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 10/26/2022] [Accepted: 11/06/2022] [Indexed: 11/13/2022]
Abstract
Consumer food purchasing and willingness to adopt a sustainable healthy diet (SHD) is a key factor affecting the sustainability of the entire food system. Studies have developed scales to measure consumer preferences for particular consumption patterns, while others have sought to empirically define the multiple dimensions of a sustainable food system (environmental, social, economic, etc.). This paper builds on these literatures by tracking consumers' SHD behaviors using a large-scale, longitudinal survey of adults in the United States and mapping them onto multiple systems-level indicators. We wanted to know whether consumers interact with the sustainability of their food along the same principles developed by experts. Our study defines 18 food purchasing behaviors that support the sustainability goals of leading scientific institutions, uses factor analysis to identify the unobserved drivers behind these behaviors, and creates SHD scores to investigate their correlations with other consumer characteristics and behaviors. Factor analysis results show consumer food purchasing is motivated by three underlying sustainability dimensions-Economic Security, Socio-Environment, and Nutrition-which are fewer constructs than often defined by academic researchers. SHD scores reveal higher adoption of behaviors that fall under Economic Security relative to the other two dimensions. All three sustainability constructs are impacted by socio-economic and demographic characteristics.
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Affiliation(s)
- Samuel S Polzin
- Center for Food Demand Analysis and Sustainability, Purdue University, 403 W. State Street, West Lafayette, IN, 47907, USA.
| | - Jayson L Lusk
- Center for Food Demand Analysis and Sustainability, Purdue University, 403 W. State Street, West Lafayette, IN, 47907, USA; Agricultural Economics Department, Purdue University, 403 W. State Street, West Lafayette, IN, 47907, USA.
| | - Ahmad Zia Wahdat
- Center for Food Demand Analysis and Sustainability, Purdue University, 403 W. State Street, West Lafayette, IN, 47907, USA; Agricultural Economics Department, Purdue University, 403 W. State Street, West Lafayette, IN, 47907, USA.
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Corradini A, Marescotti ME, Demartini E, Gaviglio A. Consumers' perceptions and attitudes toward hunted wild game meat in the modern world: A literature review. Meat Sci 2022; 194:108955. [PMID: 36088748 DOI: 10.1016/j.meatsci.2022.108955] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 07/08/2022] [Accepted: 08/22/2022] [Indexed: 11/16/2022]
Abstract
Hunted wild game meat (HWGM) has a complete nutritional profile, and its environmental impact is lower than farmed meat. However, HWGM derives from hunting, which often relates to consumers' ethical concerns. This review aims to clarify which variables are linked to consumers' perceptions and attitudes toward HWGM. Results highlight that the body of literature about this topic is growing, especially in Europe and U.S. Moreover, gender and residence seem to be good predictors of consumers' perceptions and attitudes toward HWGM. Furthermore, some positive drivers were detected. The positive attitude toward hunting and familiarity with hunting resulted to be linked to HWGM consumption. Conversely, food safety consumers' concerns represent one of the main barriers. Finally, the seasonality of the product and the relative lack of HWGM market supply represent barriers to its consumption. Our findings may assist stakeholders in defining targeted marketing strategies and policies.
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Affiliation(s)
- Annafrancesca Corradini
- Department of Veterinary Medicine and Animal Science (DIVAS), University of Milan, Italy, Via dell'Università, 6, 26900 Lodi, LO, Italy.
| | - Maria Elena Marescotti
- Department of Veterinary Medicine and Animal Science (DIVAS), University of Milan, Italy, Via dell'Università, 6, 26900 Lodi, LO, Italy
| | - Eugenio Demartini
- Department of Veterinary Medicine and Animal Science (DIVAS), University of Milan, Italy, Via dell'Università, 6, 26900 Lodi, LO, Italy
| | - Anna Gaviglio
- Department of Veterinary Medicine and Animal Science (DIVAS), University of Milan, Italy, Via dell'Università, 6, 26900 Lodi, LO, Italy
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Jalali-Farahani S, Amiri P. Psychometric properties of the Persian version of the food choice questionnaire (FCQ) and food choice motives among the study samples. Public Health Nutr 2022; 26:1-23. [PMID: 36426621 PMCID: PMC9989701 DOI: 10.1017/s1368980022002233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 07/06/2022] [Accepted: 09/23/2022] [Indexed: 11/27/2022]
Abstract
OBJECTIVE This study aimed to evaluate the psychometric properties of the Persian version of the food choice questionnaire (FCQ) and determine food choice motives among different study subgroups. DESIGN This cross-sectional study was conducted using self-administered questionnaires, including socio-demographic information and body weight and height data. In addition, study samples were asked to complete the Persian version of the FCQ. SETTING Educational and medical centers under the coverage of the Shahid Beheshti University of Medical Sciences in Tehran. PARTICIPANTS Study samples were 871 adults (60.5% female) selected using a convenience sampling method. RESULTS Mean±SD age and BMI were 33.4±10.7 years and 24.3±5.2 kg/m2, respectively. More than one-third of the study samples were overweight/obese (35.8%). A 9-structure model including 32 items of the original FCQ showed acceptable fit indices as follows: χ2/df= 3.39, GFI= 0.905, IFI= 0.92, CFI= 0.92, RMSEA(90%CI)=0.052(0.049-0.055). Regarding food choice motives, the three most important motives for food choice ranked by study samples were Sensory appeal, Natural Content, and health, respectively. Study samples ranked ethical concern as the least important food choice motive. CONCLUSION These findings support the reliability and validity of the Iranian version of the FCQ. Additionally, results indicate the most important motives for food choice across various socio-demographic and weight status groups which can provide beneficial information for marketing practices in Iran and promote the food choices of Iranians.
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Affiliation(s)
- Sara Jalali-Farahani
- Research Center for Social Determinants of Health, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Parisa Amiri
- Research Center for Social Determinants of Health, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Suleman S, Sweeney-Magee M, Pinkney S, Charbonneau K, Banh K, Hale I, Amed S. Evaluation of two social norms nudge interventions to promote healthier food choices in a Canadian grocery store. BMC Public Health 2022; 22:1946. [PMID: 36266681 PMCID: PMC9583495 DOI: 10.1186/s12889-022-14370-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Accepted: 10/11/2022] [Indexed: 11/10/2022] Open
Abstract
The objective of this study was to determine the impact of two nudge interventions on customers’ produce purchases at a rural Canadian grocery store. A pre- and post-intervention observational study design was used. Sales data were gathered before and after the staggered implementation of two nudge-based interventions to encourage produce purchases: grocery cart dividers to encourage shoppers to fill one-third of their cart with produce and grocery cart plaques with information about how many fruits and vegetables were typically purchased in the store. The proportion of total sales accounted for by produce was compared between baseline and implementation of the first intervention (Phase 1), between implementation of the first intervention and the addition of the second intervention (Phase 2), and between baseline and post-implementation of both interventions together. There was a 5% relative increase (0.5% absolute increase) in produce spending between baseline and post-implementation of both interventions (10.3% to 10.8%, p < 0.001, 95% CI 0.2%, 0.7%). Intervention phase-specific produce spending showed no significant change in the percentage of produce spending from baseline to Phase 1 of the intervention, and an 8% relative increase (0.8% absolute increase) in the percentage of produce spending from Phase 1 to Phase 2 of the intervention (10.3% to 11.1%, p < 0.001, 95% CI 0.5, 1.1%). Simple, low-cost nudge interventions were effective at increasing the proportion of total grocery spend on produce. This study also demonstrated that partnerships with local businesses can promote healthier food choices in rural communities in Canada.
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Affiliation(s)
- Selina Suleman
- British Columbia Children's Hospital Research Institute, 4480 Oak Street, Vancouver, BC, V6H 3V4, Canada
| | - Molly Sweeney-Magee
- British Columbia Children's Hospital Research Institute, 4480 Oak Street, Vancouver, BC, V6H 3V4, Canada
| | - Susan Pinkney
- British Columbia Children's Hospital Research Institute, 4480 Oak Street, Vancouver, BC, V6H 3V4, Canada
| | - Kimberly Charbonneau
- British Columbia Children's Hospital Research Institute, 4480 Oak Street, Vancouver, BC, V6H 3V4, Canada
| | - Kelly Banh
- British Columbia Children's Hospital Research Institute, 4480 Oak Street, Vancouver, BC, V6H 3V4, Canada
| | - Ilona Hale
- Department of Family Practice, 3rd Floor David Strangway Building, 5950 University Boulevard, Vancouver, BC, V6T 1Z3, Canada
| | - Shazhan Amed
- British Columbia Children's Hospital Research Institute, 4480 Oak Street, Vancouver, BC, V6H 3V4, Canada. .,Department of Pediatrics, University of British Columbia, 4480 Oak Street, Vancouver, BC, K4-213, Canada.
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Capper TE, Brennan SF, Woodside JV, McKinley MC. What makes interventions aimed at improving dietary behaviours successful in the secondary school environment? A systematic review of systematic reviews. Public Health Nutr 2022; 25:2448-2464. [PMID: 35357283 PMCID: PMC9991643 DOI: 10.1017/s1368980022000829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
OBJECTIVE To systematically review evidence from systematic reviews of interventions to improve dietary behaviours and reduce food wastage in secondary school pupils. DESIGN CINAHL, Cochrane Reviews, EMBASE, MEDLINE, PsychINFO and Web of Science were searched for systematic reviews of school-based dietary interventions from 2000 to 2020 published in a peer-reviewed journal in English. Articles were reviewed independently by two authors. AMSTAR-2 was used for quality assessment. SETTING Secondary school dietary interventions. PARTICIPANTS Adolescents (aged 11-18). RESULTS In total, thirteen systematic reviews of dietary interventions in secondary schools met the inclusion criteria. A number of key characteristics of interventions that contributed to improvements in food choices in secondary school pupils were identified. These included the combination of education and environmental restructuring, incorporation of computer-based feedback, media or messaging, peer and/or parent involvement, an increase in the availability of healthy foods and the use of behavioural theory as a basis to the intervention. Intervention components that contributed specifically to a reduction in sugar-sweetened beverage intake or an increase in fruit and vegetable consumption, which are particularly relevant to adolescents, could not be determined. Similarly, evidence for interventions that improve nutritional knowledge and attitudes was limited. CONCLUSIONS This systematic review of systematic reviews has identified a number of components of dietary interventions that can be explored to improve dietary behaviours in secondary school environments and, if demonstrated to be effective, be considered for inclusion in policies and strategies to improve the school food environment and promote dietary change.
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Affiliation(s)
- TE Capper
- Centre for Public Health, Queen’s University Belfast, Institute of Clinical Sciences, Grosvenor Road, BelfastBT12 6BJ, UK
| | - SF Brennan
- Centre for Public Health, Queen’s University Belfast, Institute of Clinical Sciences, Grosvenor Road, BelfastBT12 6BJ, UK
| | - JV Woodside
- Centre for Public Health, Queen’s University Belfast, Institute of Clinical Sciences, Grosvenor Road, BelfastBT12 6BJ, UK
| | - MC McKinley
- Centre for Public Health, Queen’s University Belfast, Institute of Clinical Sciences, Grosvenor Road, BelfastBT12 6BJ, UK
- Corresponding author: Email
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