Using aversive images to enhance healthy food choices and implicit attitudes: An experimental test of evaluative conditioning.

2011 ◽  
Vol 30 (2) ◽  
pp. 195-203 ◽  
Author(s):  
Gareth J. Hollands ◽  
Andrew Prestwich ◽  
Theresa M. Marteau
Keyword(s):  
Experimental Test ◽  
Implicit Attitudes ◽  
Food Choices ◽  
Evaluative Conditioning ◽  
Healthy Food

scholarly journals Examining Second Graders’ Healthy Food Choices: Through Literacy and Active Learning

2019 ◽  
Vol 12 ◽  
pp. 117863881983906
Author(s):  
Elsie Lindy Olan ◽  
Laurie O. Campbell ◽  
Shiva Jahani
Keyword(s):  
Active Learning ◽  
Health Knowledge ◽  
Food Choices ◽  
Second Graders ◽  
Healthy Food ◽  
Second Grade ◽  
Post Intervention ◽  
Literacy Environment ◽  
Second Grade Students ◽  
Alternative Approach

The purpose of this study was to investigate the implementation of a nutrition module and activities ( Go, Slow, Whoa) in a literacy environment through an active learning approach. Second graders (N = 85) from diverse socioeconomic status (SES) areas completed the 12-week program. The participants’ perceptions of healthy food choices were measured both pre- and post-intervention. Students met for 30 minutes twice a week, to complete 5-lessons from a Coordinated Approach to Child Health ( CATCH) nutrition module and activities ( Go, Slow, Whoa). Measures were taken both pre- and post-intervention ( Food Fury Quiz) to distinguishing between healthy and unhealthy foods (images). There was a statistically significant improvement ( t = 12.16, df =84, P = .000) from pretest ( M = 19.06, SD = 3.13) and posttest ( M = 23.34, SD = 0.48) scores. Administering a healthy food choice curriculum through literacy and active learning provides an alternative approach to improving health knowledge among second grade students.

scholarly journals Adherence to healthy food choices during the COVID-19 pandemic in a U.S. population attempting to lose weight

2021 ◽  
Author(s):  
E. Siobhan Mitchell ◽  
Qiuchen Yang ◽  
Heather Behr ◽  
Laura Deluca ◽  
Paul Schaffer
Keyword(s):  
Food Choices ◽  
Healthy Food

Guiding Stars Influences Perception of Healthy Food Choices at a 4-Year University

2017 ◽  
Vol 49 (9) ◽  
pp. 784-788.e1 ◽  
Author(s):  
Gale B. Carey ◽  
Rochelle L'Italien ◽  
Jesse Stabile Morrell
Keyword(s):  
Food Choices ◽  
Healthy Food

scholarly journals Retail-based healthy food point-of-decision prompts (PDPs) increase healthy food choices in a rural, low-income, minority community

PLoS ONE ◽  
2018 ◽  
Vol 13 (12) ◽  
pp. e0207792 ◽  
Author(s):  
Christopher R. Gustafson ◽  
Rachel Kent ◽  
Michael R. Prate
Keyword(s):  
Low Income ◽  
Food Choices ◽  
Healthy Food ◽  
Minority Community

scholarly journals Understanding socio-economic inequalities in food choice behaviour: can Maslow's pyramid help?

2015 ◽  
Vol 113 (7) ◽  
pp. 1139-1147 ◽  
Author(s):  
Frank J. van Lenthe ◽  
Tessa Jansen ◽  
Carlijn B. M. Kamphuis
Keyword(s):  
Food Choice ◽  
Daily Life ◽  
Food Choices ◽  
Healthy Food ◽  
Hierarchy Of Needs ◽  
Choice Behaviour ◽  
Human Needs ◽  
Education Group ◽  
Dairy Consumption ◽  
Economic Inequalities

Socio-economic groups differ in their material, living, working and social circumstances, which may result in different priorities about their daily-life needs, including the priority to make healthy food choices. Following Maslow's hierarchy of human needs, we hypothesised that socio-economic inequalities in healthy food choices can be explained by differences in the levels of need fulfilment. Postal survey data collected in 2011 (67·2 % response) from 2903 participants aged 20–75 years in the Dutch GLOBE (Gezondheid en Levens Omstandigheden Bevolking Eindhoven en omstreken) study were analysed. Maslow's hierarchy of human needs (measured with the Basic Need Satisfaction Inventory) was added to age- and sex-adjusted linear regression models that linked education and net household income levels to healthy food choices (measured by a FFQ). Most participants (38·6 %) were in the self-actualisation layer of the pyramid. This proportion was highest among the highest education group (47·6 %). Being in a higher level of the hierarchy was associated with a higher consumption of fruits and vegetables as well as more healthy than unhealthy bread, snack and dairy consumption. Educational inequalities in fruit and vegetable intake (B= − 1·79, 95 % CI − 2·31, − 1·28 in the lowest education group) were most reduced after the hierarchy of needs score was included (B= − 1·57, 95 % CI − 2·09, − 1·05). Inequalities in other healthy food choices hardly changed after the hierarchy of needs score was included. People who are satisfied with higher-level needs make healthier food choices. Studies aimed at understanding socio-economic inequalities in food choice behaviour need to take differences in the priority given to daily-life needs by different socio-economic groups into account, but Maslow's pyramid offers little help.

scholarly journals Nutrition menu labelling in Terengganu: a cross-sectional study of knowledge, attitudes, perception and their relationship with healthy food choices

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1573-1581
Author(s):  
Marina M. ◽  
Asma' A. ◽  
S.N.A. Jaafar ◽  
Abdul Wahab M.R. ◽  
Wan Zainal Shukri W.H.
Keyword(s):  
Positive Attitude ◽  
Food Choices ◽  
Cross Sectional Study ◽  
Healthy Food ◽  
Median Score ◽  
Consumer Knowledge ◽  
Sectional Study ◽  
Cross Sectional ◽  
Nutrition Labelling ◽  
Significant Relationships

Nutrition menu labelling has been implemented in a number of restaurants in Malaysia. However, no known empirical research has focused on assessing the knowledge, attitude and perception (KAP) of nutrition menu labelling among consumers. Therefore, this cross -sectional study was conducted with 155 consumers (age 18 and above) from several selected cafeterias that were equipped with menu nutrition labelling to determine their KAP. Questionnaires consisting of socio-demographic, knowledge, attitude and perception of consumers on menu nutrition labelling, and consumers’ healthy food choices were given to the respondents through a self-administrated approach. The data collected were analysed using SPSS 21. The results show that respondent knowledge was predominantly moderate (54.8%), with a median score of 12 out of 25. Both the attitudes (87.1%) and perceptions (85.2%) of the respondents were mainly positive towards nutrition menu labelling. Attitude (r=0.547, p=0.001) and perception (r=0.539, p=0.001) had positive significant relationships towards healthy food choices among the respondents at p<0.05. In conclusion, most consumers have a positive attitude and perception of nutrition menu labelling and may significantly influence towards healthy food choices. Further strategies are needed to increase consumer knowledge of nutrition menu labelling to promote greater usage of this information among Malaysian consumers.

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