scholarly journals Phytochemicals and the Consumer: Factors Affecting Fruit and Vegetable Consumption and the Potential for Increasing Small Fruit in the Diet

2001 ◽  
Vol 11 (4) ◽  
pp. 547-556 ◽  
Author(s):  
Joseph C. Scheerens
Keyword(s):  
Food Choice ◽  
Dietary Habits ◽  
Vegetable Consumption ◽  
Public Awareness ◽  
Health Benefits ◽  
Fruit And Vegetable Consumption ◽  
Biologically Active ◽  
High Price ◽  
Fruit And Vegetable ◽  
Small Fruit

Increasing fruit and vegetable consumption reduces risk factors for cancer, cardiovascular disease and a number of other diet-related chronic diseases. These foodstuffs contain relatively high levels of beneficial phytochemicals (plant-derived, biologically active compounds) among which the preventative activity of antioxidants are most well-known and well-documented. Since small fruit typically contain high levels of antioxidants, increasing their incorporation in the diet is a laudable goal. Media reports of medical studies pertaining to dietary intake and national education initiatives such as the USDA's Food Guide Pyramid and the 5 A Day—for Better Health program have successfully raised public awareness of the health benefits of increased fruit and vegetable consumption, but, as of yet, may not have altered dietary habits. The factors influencing food choice are complex and interrelated. They include: sensory preference, physiological factors (pre- and postingestion), age, gender, lifestyle, behavior, personality, education, income, social attitudes about diet and health, ethnicity and tradition, religious beliefs, social pressures, marketing pressures, available product information and knowledge (labeling, media coverage, etc.) or self-identity beliefs. Some of these factors offer opportunities for increasing fruit and vegetable consumption while others present challenges. With respect to small fruit, food choice factors that tend to increase consumption include public awareness of these products as being beneficial to health and longevity and their image as highly desirable, dessert-like commodities with exquisite flavors. The main factors that deter increased small fruit consumption include their relatively high price per serving and their relative perishability which affects cost, ease of transport and availability. Strategies to capitalize on small fruits' positive attributes and overcome negative attributes with respect to food choice include the application of innovative marketing strategies at all levels and the expansion of research efforts to optimize the health benefits and sensory quality of these products.

scholarly journals Factors affecting food choice in relation to fruit and vegetable intake: a review

2002 ◽  
Vol 15 (2) ◽  
pp. 373-387 ◽  
Author(s):  
J Pollard ◽  
S. F. L Kirk ◽  
J. E Cade
Keyword(s):  
Nutrition Education ◽  
Food Choice ◽  
Vegetable Intake ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetables ◽  
Fruit And Vegetable Intake ◽  
Main Body ◽  
Fruit And Vegetable ◽  
Personal Ideology

AbstractThe present review provides an investigation into the food choice decisions made by individuals in relation to fruit and vegetable consumption. A comprehensive body of evidence now exists concerning the protective effect of fruit and vegetables against a number of diseases, particularly cardiovascular disease and certain forms of cancer. Current UK recommendations are to increase intakes of fruit and vegetables to 400 g/person per d. In the main body of the review the factors that affect food choice decisions of adults in relation to fruit and vegetable consumption are studied, following a suggested framework of food choice. Factors covered include sensory appeal, familiarity and habit, social interactions, cost, availability, time constraints, personal ideology, media and advertising and health. The content of the review shows just how complex the food choice process can be. Health promotion techniques can be better targeted towards certain groups of individuals, all holding similar sets of values, when making food choice decisions. Food choice, in relation to fruit and vegetable intake, needs to be studied in more depth, in order to provide effective nutrition education programmes, in particular the sets of priorities that different sub-groups of the population consider when making food choice decisions.

scholarly journals Reactions to an Online Demonstration of the Effect of Increased Fruit and Vegetable Consumption on Appearance: Survey

2019 ◽  
Author(s):  
Patrick Cairns ◽  
Gozde Ozakinci ◽  
David Ian Perrett
Keyword(s):  
Socioeconomic Status ◽  
Vegetable Consumption ◽  
Health Benefits ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetables ◽  
Skin Colour ◽  
Fruit And Vegetable ◽  
Orange Pigment ◽  
The Impact ◽  
Colour Appearance

AbstractBackgroundInadequate fruit and vegetable consumption causes a considerable disease burden and premature mortality. Despite considerable public health promotion of a healthy diet the average consumption is still below recommended levels. Fruit and vegetable consumption influences human skin colour, increasing red/yellow/orange pigment in the skin. Given that this colour is deemed attractive and healthy-looking, the appearance benefit may provide motivation to eat more fruit and vegetables. Such appearance motivation could be particularly effective in young individuals who currently eat least fruit and vegetables.ObjectivesTo assess how widely the impact of diet on skin colour is known within the UK. To compare the strength of motivation to eat fruit and vegetables based on health and appearance benefits and to compare the effect of different UK demographics on motivation.MethodsFour groups of UK residents (N = 200 each group) were recruited through the Prolific online platform. Groups comprised younger (aged 18-24) and older adults (aged 40-60) of low and high self-reported socioeconomic status (1-5 and 6-10 on a 10-point rating scale). Facial images simulating the skin colour associated with low and high fruit and vegetable diets were shown to participants. Questionnaires were used to assess (1) background knowledge of the health and skin colour effects of dietary fruit and vegetables; (2) the specific motivational impact of the skin colour illustration and (3) the relative importance of motivation to consume fruit and vegetables arising from health and skin colour appearance benefits.Results(1) 61% of all participants were unaware of the dietary–skin colour association. (2) 57% of participants found the simple demonstration of the dietary impact on skin colour positively motivating to eat more fruit and vegetables. The visual demonstration was equally motivating for participants of high and low self-reported socioeconomic status (P = .63) and different ethnic backgrounds (White N = 453, Black N = 182, Asian N = 87, P = .22). Health benefits from a diet high in fruit and vegetables were regarded as more motivating than skin colour appearance benefits. The appearance benefits of a high fruit and vegetable diet (compared to the health benefits) were relatively more important for the younger participants (Mann-Whitney U = 96,263, P < .001) and for women (N = 489) than for men (N = 310, U = 83,763, P = .01).ConclusionsThese findings indicate that promotion of the skin colour effects of diets high in fruit and vegetables could provide additional motivation for a healthier diet. Our study indicates the wide appeal of appearance benefits from dietary fruit and vegetable (across ethnicity and socioeconomic status) and particularly amongst young adults where inadequate diet is most prevalent.

Validity of a Competing Food Choice Construct Regarding Fruit and Vegetable Consumption among Urban College Freshmen

2010 ◽  
Vol 42 (5) ◽  
pp. 321-327 ◽  
Author(s):  
Ming-Chin Yeh ◽  
Brandy Matsumori ◽  
Janel Obenchain ◽  
Anahi Viladrich ◽  
Dhiman Das ◽  
...  
Keyword(s):  
Food Choice ◽  
College Freshmen ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetable

scholarly journals Motivations for fruit and vegetable consumption in the UK Women's Cohort Study

2002 ◽  
Vol 5 (3) ◽  
pp. 479-486 ◽  
Author(s):  
Jennie Pollard ◽  
Darren Greenwood ◽  
Sara Kirk ◽  
Janet Cade
Keyword(s):  
Cohort Study ◽  
Food Choice ◽  
Vegetable Intake ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetables ◽  
Fruit And Vegetable Intake ◽  
Dietary Behaviour ◽  
Fruit And Vegetable ◽  
The Uk

Abstract:Background: Despite recommendations to increase fruit and vegetable consumption within the UK population, intakes are still too low. In order to stimulate dietary behaviour change the determinants of food choice need to be explored.Objectives:To investigate how the priorities of high consumers of fruit and vegetables differ from those of low consumers, with respect to food choice motivations, and to identify what value high and low consumers place on different aspects of food choice behaviour.Design:A 4-day food diary and a questionnaire, including The Food Choice Questionnaire (FCQ) and a measure of Stage of Change (SOC) for fruit and vegetable consumption, were administered to subjects. Motivation scores from the FCQ were compared with fruit and vegetable intake and SOC data.Subjects:Nine hundred and ninety-eight females, aged 35–69 years, participating in the UK Women's Cohort Study.Results:In a multiple linear regression model, including age, education level and all FCQ motivations, the strongest motivations specifically affecting fruit and vegetable intake were health and natural content. It was found that, for a one point increase (measured on a scale of 0–4) in health and natural content scores, fruit and vegetable consumption increased by 1.11 portions (95% confidence interval (CI) 0.5–1.7) and 0.84 portions (95% CI 0.4–1.3), respectively (P>0.01). The SOC evaluation showed significant associations with portions of fruit and vegetables consumed (P>0.01). Women whose SOC was classed as maintenance phase were found to score higher on health, natural content, weight control and ethical concern factors (P>0.01). These women also scored lower on convenience questions (P>0.01).Conclusion:In this particular group of women the most important motivating factors for food choice, within the high fruit and vegetable consumers, were health and natural content of the food.

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