scholarly journals Pairing images of unhealthy and healthy foods with images of negative and positive health consequences: Impact on attitudes and food choice.

2016 ◽  
Vol 35 (8) ◽  
pp. 847-851 ◽  
Author(s):  
Gareth J. Hollands ◽  
Theresa M. Marteau
Keyword(s):  
Food Choice ◽  
Healthy Foods ◽  
Health Consequences ◽  
Positive Health

scholarly journals Food-Choice Values of Elementary School Children and Strategies Used to Influence Mothers’ Food Purchasing Decisions

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 720-720
Author(s):  
Nazratun Monalisa ◽  
Edward Frongillo ◽  
Christine Blake ◽  
Susan Steck ◽  
Robin DiPietro
Keyword(s):  
Elementary School ◽  
South Carolina ◽  
School Children ◽  
Food Choice ◽  
Elementary School Children ◽  
Healthy Foods ◽  
Purchasing Decisions ◽  
Food Purchasing ◽  
Food Purchases ◽  
Children's Strategies

Abstract Objectives This study aimed to understand the values held by elementary school children in constructing food choices and the strategies they used to influence their mothers’ food purchasing decisions. Methods Semi-structured qualitative interviews were conducted with 40 elementary school children (aged 6–11 years) and their mothers living in South Carolina. Food choice information was collected only from children and strategies to influence mothers’ food purchases were collected from both children and mothers. The interviews were audio-recorded, transcribed verbatim, and open-coded. Coding matrices were used to compare children's and mothers’ responses on the children's strategies to influence mothers’ food purchasing decisions. Results Children most valued taste, texture, and flavor of the food items, followed by perceived benefits, happiness, craving, following family and friends, the items’ healthfulness, preparation, and presentation when they made food choice decisions. Children reported 157 strategies that they used to influence mothers’ purchasing decisions. Mothers had concordance with 80 strategies that children mentioned. In mother-child dyads, more concordance was observed between mothers and sons than between mothers and daughters. The most common and successful strategies from both the children's and mothers’ perspectives were reasoned requests, repeated polite requests, and referencing friends. Other strategies included offers to contribute money or service, teaming up with siblings, writing a shopping list, and grabbing desired items. Mothers perceived that children had a lot of influence on their food purchasing decisions. Conclusions Children were aware of the strategies that would get positive reactions from their mothers. Mothers’ acknowledgement of children's influence on their food purchase decisions suggests that children can serve as change agents for improving mothers’ food purchases if children prefer healthy foods. Interventions are needed for mothers to help address children's strategies to influence mothers to purchase unhealthy foods and make healthy foods more appealing to children instead of yielding to children's requests for unhealthy items. Funding Sources SPARC grant and Ogoussan Doctoral Research Award from the University of South Carolina.

scholarly journals Сonsumer food choice: Factors, current state and expected changes

2020 ◽  
Vol 18 (4) ◽  
pp. 605-642
Author(s):  
Anastasiia Yu. Nedelko ◽  
◽  
Olga A. Tretyak ◽  
Alexandra Yu. Lavrova ◽  
◽  
...  
Keyword(s):  
Consumer Choice ◽  
Food Choice ◽  
Environmental Changes ◽  
Economic Recession ◽  
Healthy Foods ◽  
Factors Affecting ◽  
Starting Point ◽  
Types Of Information ◽  
New Research ◽  
Internal And External Factors

Consumer food choice is based on many factors. As income-related restrictions decrease, the range of factors ceases to be limited only by price factors and is complemented by a number of non-price factors. The article provides a critical literature review of internal and external factors affecting consumer choice, including the proposed transformation of the composition and priority of factors in an economic recession and pandemic. As a result, authors obtain classification with factors considered in terms of declared, behavioral and physiological types of information. The allocation of various information types allows to focus on factors that require additional research using different methods of information collection. Specific factors that influence the food choice among youth, which are necessary for the formation and adjustment of food habits during adulthood, are considered separately. The authors propose a starting point for a comparative analysis of the factors influencing the consumers food choice, particularly in case of rapid environmental changes. In the article, a new research agenda, requires additional discussion and attention, is proposed and structured. The results could be useful for brand manufacturers and retailers developing their marketing strategies, as well as for adjusting government restrictions on the consumption of unhealthy and stimulating healthy foods.

scholarly journals Training in cognitive strategies reduces eating and improves food choice

2018 ◽  
Vol 115 (48) ◽  
pp. E11238-E11247 ◽  
Author(s):  
Rebecca G. Boswell ◽  
Wendy Sun ◽  
Shosuke Suzuki ◽  
Hedy Kober
Keyword(s):  
Food Choice ◽  
Cognitive Strategies ◽  
Food Choices ◽  
Negative Consequences ◽  
Healthy Foods ◽  
Food Cues ◽  
Brief Training ◽  
Unhealthy Eating ◽  
Regulation Strategies ◽  
High Calorie

Obesity rates continue to rise alarmingly, with dire health implications. One contributing factor is that individuals frequently forgo healthy foods in favor of inexpensive, high-calorie, unhealthy foods. One important mechanism underlying these choices is food craving: Craving increases with exposure to unhealthy foods (and food cues, such as advertisements) and prospectively predicts eating and weight. Prior work has shown that cognitive regulation strategies that emphasize the negative consequences of unhealthy foods reduce craving. In Studies 1 and 2, we show that cognitive strategies also increase craving for healthy foods by emphasizing their positive benefits, and change food valuation (willingness to pay) for both healthy and unhealthy foods. In Studies 3 and 4, we demonstrate that brief training in cognitive strategies (“Regulation of Craving Training”; ROC-T) increases subsequent healthy (vs. unhealthy) food choices. This was striking because this change in food choices generalized to nontrained items. Importantly, in Study 5, we show that brief training in cognitive strategies also reduces food consumption by 93–121 calories. Consumed calories correlated with changes in food choice. Finally, in Study 6, we show that the training component of ROC-T is necessary, above and beyond any effect of framing. Across all studies (NTOTAL = 1,528), we find that cognitive strategies substantially change craving and food valuation, and that training in cognitive strategies improves food choices by 5.4–11.2% and reduces unhealthy eating, including in obese individuals. Thus, these findings have important theoretical, public health, and clinical implications for obesity prevention and treatment.

scholarly journals Faktor Determinan Pemilihan Makanan Jajanan pada Siswa Sekolah Dasar

2013 ◽  
Vol 7 (11) ◽  
pp. 489 ◽  
Author(s):  
Yohanes Kristianto ◽  
Bastianus Doddy Riyadi ◽  
Annasari Mustafa
Keyword(s):  
Food Choice ◽  
Energy Content ◽  
Healthy Foods ◽  
Cross Sectional ◽  
Food Ingredients ◽  
Determining Factors ◽  
Sensory Qualities ◽  
Cross Sectional Design ◽  
Serving Size

Makanan jajanan pada siswa sekolah masih banyak yang bermutu rendah sehingga keterampilan anak dalam memilih memegang peran penting dalam mendapatkan jajanan yang sesuai dengan kebutuhannya. Penelitian ini bertujuan untuk menilai mutu jajanan siswa sekolah dan mengidentifikasi faktor-faktor yang menentukan pemilihan jajanan. Penelitian dilakukan dengan menggunakan desain cross sectional pada 120 siswa sekolah dasar di Kota Batu yang dipilih secara purposif pada bulan September hingga Desember 2009. Mutu jajanan sekolah diperiksa di laboratorium. Siswa diminta untuk menjawab 28 pertanyaan tentang pemilihan jajanan. Data yang diperoleh diolah dan dianalisis dengan uji analisis faktor. Hasil penelitian menunjukkan bahwa pada umumnya jajanan pada siswa seko-lah mengandung energi di bawah standar (300 Kkal/ orsi). Komposisi bahan penyusun jajanan kurang bervariasi. Sebagian besar jajanan (71,4%) mengandung formalin. Faktor utama yang menentukan pemilihan jajanan di sekolah mencakup variabel harga, hadiah, ukuran porsi, aroma, dan kebebasan menentukan pilihan sendiri. Dari hasil penelitian dapat disimpulkan bahwa kandungan gizi dan keamanan jajanan anak sekolah perlu ditingkatkan. Determinan utama pemilihan jajanan didominasi aspek harga, hadiah, dan cita rasa. Untuk membuat jajanan yang bergizi dan aman disarankan pembuatan dilakukan dengan menggunakan bahan pangan dan teknologi lokal. Selain itu, juga diperlukan penegakan hukum terkait dengan penggunaan bahan berbahaya dalam jajanan siswa sekolah.Snacks of poor qualities which still predominate foods sold in school high-lights the importance of skill in choosing healthy foods. This research was aimed to examine the quality of snack and determine factors that contribute to children’s food choice. The study was conducted using cross sectional design on purposefully selected 120 school children from four elementary schools in Kota Batu in September to December 2009. School snacks were collected for laboratory analyses. The children were asked to the extent they agree or disagree with 28 questions on snack choice. The collected data were analysed using factor analysis test. The study revealed that the energy content of the snacks was generally below standard (300 Kcal/serving). The snacks were in most cases made of less diverse food ingredients while 71.4% samples contained formaldehyde. The children choice to snacks were primarily determined by factor including price, gimmick, serving size, flavor, and freedom to choose their own snacks. It is concluded that both snack quality and safety should be improved. Determining factors to snack choice mainly cover price, gimmick, and food sensory qualities. Snacks made of local mixed-ingredients should be promoted to decrease the price while regulations on providing better and safer foods should be seriously enforced. 

scholarly journals Produce Prescriptions, Food Pharmacies, and the Potential Effect on Food Choice

2020 ◽  
Vol 14 (4) ◽  
pp. 366-368
Author(s):  
Nicole D. White
Keyword(s):  
Food Choice ◽  
Potential Effect ◽  
Daily Basis ◽  
Attitudes And Beliefs ◽  
Healthy Foods ◽  
Care Models

When it comes to health and longevity, what we eat may be the most important choice we make on a daily basis. This choice is influenced by a variety of determinants, including cost and accessibility of healthy foods as well as knowledge, attitudes and beliefs about how food impacts health. Produce prescriptions and food pharmacies are innovative care models directed at promoting intake of healthy foods. These programs as well as their potential effect on food choice is described.

Inactivity in Childhood and Adolescence: A Modern Lifestyle Associated with Adverse Health Consequences

2012 ◽  
Vol 21 (3-4) ◽  
pp. 75-99 ◽  
Author(s):  
Fotios Mavrovouniotis
Keyword(s):  
Children And Adolescents ◽  
Activity Level ◽  
Childhood And Adolescence ◽  
Healthy Foods ◽  
Health Consequences ◽  
Tv Viewing ◽  
Adverse Health ◽  
Sedentary Behaviours ◽  
Increased Risk ◽  
Obesity Hypertension

Inactivity in Childhood and Adolescence: A Modern Lifestyle Associated with Adverse Health ConsequencesThe current era is characterized by kinetic limitation, both in children, and adolescents. Children today expend 400% less energy than did their counterparts of 40 years ago and are 40% less active than they were 30 years ago. Children and adolescents' today activity level is very low, while they spend their free time, mainly, in sedentary behaviours, such as tv viewing, and computer videogames playing. The average child or adolescent 2- to 18-years old spends on tv-videotapes watching or video games playing more than 5 hours per day. The lack of movement in children and adolescents' lives is one of the primary predisposing factors of increased morbidity, since many of the chronic diseases of adults are initiated in childhood. Approximately 40% of children aged 5 - 8 years old present increased risk factors for heart disease, such as obesity, hypertension and high total cholesterol, or for diabetes. These diseases are most often irreversible due to the continuous sedentary lifestyle that has been adopted by children. Moreover, significant relationships between inactivity and other adverse health practices, such as consumption of less-healthy foods or increased fat intake, as well as cigarette smoking that have been demonstrated in adolescents, predispose to cardiovascular disease. To sum up, inactivity represents a behaviour that is associated with adverse health consequences which initiate even though from childhood and follow children and adolescents throughout their lives.

scholarly journals Emotion Regulation Modulates Dietary Decision-Making via Activity in the Prefrontal–Striatal Valuation System

2020 ◽  
Vol 30 (11) ◽  
pp. 5731-5749
Author(s):  
Carmen Morawetz ◽  
David Steyrl ◽  
Stella Berboth ◽  
Hauke R Heekeren ◽  
Stefan Bode
Keyword(s):  
Decision Making ◽  
Emotion Regulation ◽  
Food Choice ◽  
Emotional State ◽  
Food Preferences ◽  
Food Choices ◽  
Emotional States ◽  
Healthy Foods ◽  
Dietary Choices ◽  
Selective Increase

Abstract The consumption of indulgent, carbohydrate- and fat-rich foods is often used as a strategy to cope with negative affect because they provide immediate self-reward. Such dietary choices, however, can severely affect people’s health. One countermeasure could be to improve one’s emotion regulation ability. We used functional magnetic resonance imaging to examine the neural activity underlying the downregulation of incidental emotions and its effect on subsequent food choices. We investigated whether emotion regulation leads to healthier food choices and how emotion regulation interacts with the brain’s valuation and decision-making circuitry. We found that 1) the downregulation of incidental negative emotions was associated with a subsequent selective increase in decisions for tasty but also for healthy foods, 2) food preferences were predicted by palatability but also by the current emotional state, and 3) emotion regulation modulated decision-related activation in the ventromedial prefrontal cortex and ventral striatum. These results indicate that emotional states are indeed important for food choice and that the process of emotion regulation might boost the subsequent processing of health attributes, possibly via neural reward circuits. In consequence, our findings suggest that increasing emotion regulation ability could effectively modulate food choices by stimulating an incidental upvaluation of health attributes.

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