scholarly journals An Umbrella Review of Systematic Reviews on Food Choice and Nutrition Published between 2017 and-2019

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2398 ◽  
Author(s):  
Perez-Cueto
Keyword(s):  
Nutrition Education ◽  
Systematic Reviews ◽  
Food Choice ◽  
Age Groups ◽  
Population Group ◽  
Food Choices ◽  
Healthy Food ◽  
Umbrella Review ◽  
Food Purchases ◽  
Good Nutrition

The objective of this umbrella review was to provide an update on the latest knowledge in the field of food choice and nutrition. Databases Scopus and ISI-Web of Science were searched for “food choice” AND nutrition. Papers were included if they were systematic reviews published between January 2017 and August 2019 on any subpopulation group. In total, 26 systematic reviews were kept. Data were extracted with a predetermined grid including first author, publication year, country, population group, explanatory constructs (intervention focus) and reported outcomes. Common indicators for outcome measures on food choice and nutrition studies are nutrition knowledge, healthy food choices, food purchases and food and nutrient intake. The most common strategy implemented to alter food choice with a nutritional aim is nutrition education, followed by provision of information through labels. Among children, parent modelling is key to achieving healthy food choices. In general, combining strategies seems to be the most effective way to achieve healthier food consumption and to maintain good nutrition in all age groups.

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.

Evidence-Based Approach to Healthy Food Choices for Hispanic Women

2020 ◽  
pp. 154041532092147
Author(s):  
Beth A. McVey ◽  
Raul Lopez ◽  
Blanca Iris Padilla
Keyword(s):  
Health Care ◽  
Body Mass Index ◽  
Nutrition Education ◽  
Body Mass ◽  
Hispanic Women ◽  
Food Choices ◽  
The United States ◽  
Culturally Sensitive ◽  
Healthy Food ◽  
Obesity Status

Obesity rates have reached epidemic proportions in the United States and Hispanic women, particularly Mexican American women, are disproportionately affected. This quality improvement project, which took place at a clinic in East Los Angeles, California, implemented body mass index calculation, an eight-item starting the conversation (STC) tool, and culturally sensitive nutrition education in an effort to change the overweight/obesity status of these women. There were 36 female Hispanic patients who participated in this study. There was a significant decrease in body mass index percentile from pre implementation to 2-months post implementation. The total STC score decreased significantly from pre implementation to 2-months post implementation, indicating a positive change in dietary behavior. Dietary screening and intervention tools can assist health care providers with early identification of overweight/obesity status and prevention of overweight/obesity-related diseases. The STC tool will allow the health care provider to start the conversation about healthy food choices and provide for further culturally sensitive nutrition education.

A Validation and Reliability Study of the Physical Activity and Healthy Food Efficacy Scale for Children (PAHFE)

2007 ◽  
Vol 35 (3) ◽  
pp. 346-360 ◽  
Author(s):  
Christina M. Perry ◽  
R.J. De Ayala ◽  
Ryan Lebow ◽  
Emily Hayden
Keyword(s):  
Physical Activity ◽  
Decision Making ◽  
Goal Setting ◽  
Food Choice ◽  
Convergent Validity ◽  
Eating Behaviors ◽  
Food Choices ◽  
Healthy Food ◽  
Validity Evidence ◽  
High Degree

The purpose of this study was to obtain validity evidence for the Physical Activity and Healthy Food Efficacy Scale for Children (PAHFE). Construct validity evidence identifies four subscales: Goal-Setting for Physical Activity, Goal-Setting for Healthy Food Choices, Decision-Making for Physical Activity, and Decision-Making for Healthy Food Choices. The scores on each of these subscales show a moderate to high degree of internal consistency (0.59 ≤ α ≤ 0.87). The Decision-Making for Healthy Food Choice subscale and the Decision-Making for Physical Activity subscale scores show significant convergent validity evidence. These results provide support for using this self-efficacy scale to measure children's perceived confidence to make decisions about healthy eating and physical activity. The PAHFE may be considered to be a useful predictor of both physical activity and eating behaviors.

scholarly journals Reception of health messages: effects of stigmatization and forcefulness

2020 ◽  
Author(s):  
R Schnepper ◽  
J Blechert ◽  
F M Stok
Keyword(s):  
Food Choice ◽  
Healthy Lifestyle ◽  
Food Choices ◽  
Healthy Food ◽  
Health Messages ◽  
Health Message ◽  
Student Sample ◽  
Limited Effectiveness ◽  
Unhealthy Diet ◽  
Positive Effect

Abstract Background Diet-related health messages often use scare tactics and negative imagery. However, they show limited effectiveness. Improving these messages is important to prevent further increases of obesity rates and consequential sicknesses. When designing a health message, image choice and wording are central. Controversy revolves around the use of stigmatizing images. Body weight influences the effect of stigma on the participants, and detrimental effects are observable in individuals with overweight. Wording has to be concrete but not too forceful. Methods In this study, female subjects (N = 162) saw a stigmatizing versus non-stigmatizing health message with forceful versus non-forceful wording (2 × 2-design). Effects on a virtual food choice task (healthy versus unhealthy), diet intentions and concerns to be stigmatized were assessed. Results In the non-stigmatizing and non-forceful condition, participants made the highest number of healthy food choices. In the two stigma conditions, higher body mass index correlated with higher concern to be stigmatized, highlighting the adverse effect a health message can have. Conclusions In a female student sample, a non-stigmatizing and non-forceful text had the most positive effect on healthy food choices without evoking concerns to be stigmatized. This should be considered when promoting a healthy lifestyle.

scholarly journals Consumers' Perceptions of Healthy Food Availability in Online Food Delivery Applications (OFD Apps) and Its Association With Food Choices Among Public University Students in Malaysia

2021 ◽  
Vol 8 ◽  
Author(s):  
Elisa Zhen Rong Eu ◽  
Mohd Jamil Sameeha
Keyword(s):  
University Students ◽  
Food Availability ◽  
Food Environment ◽  
Food Choice ◽  
Food Choices ◽  
Public University ◽  
Food Delivery ◽  
Healthy Food ◽  
Healthy Food Availability ◽  
Significant Difference

This retrospective cross-sectional study was conducted to study consumers' perceptions of healthy food availability in online food delivery applications (OFD apps) among public university students in Malaysia and its association with their food choices. A total of 290 subjects aged 19–29 years old were recruited from 20 public universities in Malaysia via snowball sampling. Data was collected through an online questionnaire which consisted of socio-demographic status, use of OFD apps (most frequently used brand, usage frequency, food choice, and expenditure per transaction), factors affecting food choice in OFD apps, consumers' perceptions of healthy food availability in OFD apps and recommendation for improvements. The most frequently used apps among the subjects was Food Panda (46.6%), however, majority of the subjects in this study (41.4%) rarely used OFD apps. Also, most of the subjects ordered unhealthy food (77.6%) and spent up to RM15–RM19 for each transaction (43.1%). There was no significant difference between the use of OFD apps and gender (p > 0.05). Among the five food choice motives, “price and convenience” motive was the most influencing food choice factor in OFD apps. Majority of the subjects (76.9%) had a negative perception of healthy food availability (variety, price, and quality of healthy food) in OFD apps. No significant association was found between consumers' perceptions of healthy food availability in OFD apps and their food choices made in OFD apps among the subjects in this study (p > 0.05). Also, majority (85.9%) responded they are keen to purchase healthy foods through OFD apps if they are given an option. However, most Malaysian public university students perceived that there were not much variety of healthy food, of good quality and affordable price, available in OFD apps. This finding suggests that the online food environment in Malaysia are perceived as unhealthy. Future studies can explore the online food environment particularly its impact on community health and well-being. Public health professionals and policymakers need to address the online food environment issues as part of the obesogenic food environment in Malaysia especially when OFD is one of the most convenient service in this country.

Abstract P314: Healthy Food Choices Are Correlated in a Large Employee Social Network

Circulation ◽  
2018 ◽  
Vol 137 (suppl_1) ◽  
Author(s):  
Douglas Levy ◽  
Mark Pachucki ◽  
James O'Malley ◽  
Bianca Porneala ◽  
Awesta Yaqubi ◽  
...  
Keyword(s):  
Social Networks ◽  
Social Network ◽  
Peer Influence ◽  
Food Choices ◽  
Healthy Food ◽  
Spatial Autoregression ◽  
Percentage Point Increase ◽  
Food Purchases ◽  
Point Increase ◽  
Debit Cards

Introduction: Research suggests obesity may be transmitted through social networks. A possible pathway is social influence on food choice. We investigated peer influence on the healthfulness of worksite food choices using social network analysis in a large hospital employee population, hypothesizing that socially-connected employees’ food choices would be correlated. Methods: Data on all food purchases in 2016 were obtained from the hospital’s cash register database. The cafeteria system uses traffic light labels to mark foods as healthy (green), less healthy (yellow), or unhealthy (red). Employees’ food purchases were identified through the use of cafeteria debit cards; social ties among employees were inferred based on a validated algorithm using demographics and time/location of purchases. We used spatial autoregression (SAR) and generalized estimating equation (GEE) models to calculate associations between the proportions of employees’ and coworkers’ purchases that were labeled green (or red). SAR models assessed concurrent purchases of an employee and coworker, weighting the association between their purchases by the frequency and inferred strength of the social tie. GEE models assessed longitudinal relationships between purchases coworkers’ made in the presence of an employee in one 8-week period and the employee’s purchases in the next 8-week period. Food and beverages were analyzed separately. Models adjusted for employee and coworker confounders (age, sex, race/ethnicity, job type, education). Results: In all, 5,118 employees used cafeteria debit cards to make purchases. Up to 536,240 employee/coworker interactions were observed, depending on the model (SAR, GEE) and outcomes (green/red, food/beverages). SAR models showed that a 1 percentage point increase in the network-weighted average of coworkers’ green-labeled (healthy) food purchases was associated with a 0.39 percentage point increase in an employee’s concurrent green-labeled food purchases (p<.001). Positive associations were also observed for red foods (0.20), and green (0.14) and red (0.31) beverages (all p<.001). Longitudinal GEE models showed that employees, as a population, increased purchases of green-labeled items by 0.013 percentage points on average when coworkers with whom they visited cafeterias in the prior 8 weeks increased their purchases of green items by 1 percentage point (p<.001). Similar associations were observed for red foods (0.013), and for green (0.006) and red beverages (0.020) (all p<.003). Conclusions: Employees’ healthy and unhealthy food choices are correlated. Although one explanation is that people eat with others who have similar preferences, the longitudinal findings suggest that people create social norms for eating that influence peers. Worksite and other social networks may be novel targets for population-level interventions to promote healthy diet.

scholarly journals An Umbrella Review and Narrative Synthesis of the Effectiveness of Interventions Aimed at Decreasing Food Prices to Increase Food Quality

2019 ◽  
Vol 16 (13) ◽  
pp. 2346 ◽  
Author(s):  
Chiara Milani ◽  
Chiara Lorini ◽  
Alberto Baldasseroni ◽  
Claudia Dellisanti ◽  
Guglielmo Bonaccorsi
Keyword(s):  
Systematic Reviews ◽  
Reference Lists ◽  
Food Prices ◽  
Healthy Food ◽  
Health Concern ◽  
High Price ◽  
Cochrane Library ◽  
Inclusion Criteria ◽  
Umbrella Review ◽  
Online Databases

Background: sustainability of population diet is a public health concern: the high price of healthy food is one of the main causes of diet-related health problems. The aim of this study is to synthesize the evidence produced by systematic reviews that evaluated the effectiveness of decreasing healthy food prices to improve accessibility in order to positively modify the dietary pattern. Methods: We carried out a review of systematic reviews that examined the effects of the interventions, by exploring the online databases PubMed, Embase, Web of Science, Cochrane Library and hand-searching the reference lists. Results: after screening by titles and abstracts, we selected 11 systematic reviews that met the inclusion criteria, plus one that was hand-searched. The review generally presented a good quality. Studies concluded that measures aimed at modifying the prices of targeted healthy food were effective in improving population diet by modifying what people buy. Conclusions: the complexity of the outcome—population diet—as well as the poor transferability of data across populations and geographical areas makes it obligatory to provide clear and universal conclusions. Nonetheless, this should not stop policymakers from adapting them and resorting to food fiscal interventions to improve people’s diet and health.

scholarly journals The Effects of Positive Affect and Episodic Future Thinking on Temporal Discounting and Healthy Food Demand and Choice Among Overweight and Obese Individuals: Protocol for a Pilot 2×2 Factorial Randomized Controlled Study (Preprint)

2018 ◽  
Author(s):  
Sara M Levens ◽  
Sara J Sagui-Henson ◽  
Meagan Padro ◽  
Laura E Martin ◽  
Elisa M Trucco ◽  
...  
Keyword(s):  
Food Choice ◽  
Guided Imagery ◽  
Temporal Discounting ◽  
Food Choices ◽  
Healthy Food ◽  
Food Demand ◽  
Episodic Future Thinking ◽  
Randomized Controlled ◽  
Reward Mechanisms ◽  
Choice Tasks

BACKGROUND Unhealthy behaviors (eg, poor food choices) contribute to obesity and numerous negative health outcomes, including multiple types of cancer and cardiovascular and metabolic diseases. To promote healthy food choice, diet interventions should build on the dual-system model to target the regulation and reward mechanisms that guide eating behavior. Episodic future thinking (EFT) has been shown to strengthen regulation mechanisms by reducing unhealthy food choice and temporal discounting (TD), a process of placing greater value on smaller immediate rewards over larger future rewards. However, these interventions do not target the reward mechanisms that could support healthy eating and strengthen the impact of EFT-anchored programs. Increasing positive affect (PosA) related to healthy food choices may target reward mechanisms by enhancing the rewarding effects of healthy eating. An intervention that increases self-regulation regarding unhealthy foods and the reward value of healthy foods will likely have a greater impact on eating behavior compared with interventions focused on either process alone. OBJECTIVE This study aimed to introduce a protocol that tests the independent and interactive effects of EFT and PosA on TD, food choice, and food demand in overweight and obese adults. METHODS This protocol describes a factorial, randomized, controlled pilot study that employs a 2 (affective imagery: positive, neutral) by 2 (EFT: yes, no) design in which participants are randomized to 1 of 4 guided imagery intervention arms. In total, 156 eligible participants will complete 2 lab visits separated by 5 days. At visit 1, participants complete surveys; listen to the audio guided imagery intervention; and complete TD, food demand, and food choice tasks. At visit 2, participants complete TD, food demand, and food choice tasks and surveys. Participants complete a daily food frequency questionnaire between visits 1 and 2. Analyses will compare primary outcome measures at baseline, postintervention, and at follow-up across treatment arms. RESULTS Funding notification was received on April 27, 2017, and the protocol was approved by the institutional review board on October 6, 2017. Feasibility testing of the protocol was conducted from February 21, 2018, to April 18, 2018, among the first 32 participants. As no major protocol changes were required at the end of the feasibility phase, these 32 participants were included in the target sample of 156 participants. Recruitment, therefore, continued immediately after the feasibility phase. When this manuscript was submitted, 84 participants had completed the protocol. CONCLUSIONS Our research goal is to develop novel, theory-based interventions to promote and improve healthy decision-making and behaviors. The findings will advance decision-making research and have the potential to generate new neuroscience and psychological research to further understand these mechanisms and their interactions. CLINICALTRIAL ISRCTN Registry ISRCTN11704675; http://www.isrctn.com/ISRCTN11704675 (Archived by WebCite at http://www.webcitation.org/760ouOoKG) INTERNATIONAL REGISTERED REPOR DERR1-10.2196/12265

scholarly journals THE IMPACT OF HEALTH VALUE ON FOOD CHOICE IN RESTAURANT CUSTOMERS: A COMPARISON IN TERMS OF BODY-MASS INDEX (BMI)

2020 ◽  
Vol 5 (3) ◽  
pp. 269-284
Author(s):  
A. Celil ÇAKICI ◽  
Erşan YILDIZ
Keyword(s):  
Food Choice ◽  
Negative Impact ◽  
Positive Impact ◽  
Age Groups ◽  
Normal Weight ◽  
Healthy Food ◽  
Health Value ◽  
Healthy Food Choice ◽  
Quota Sampling ◽  
The Impact

The best method to maintain a healthy life is healthy food choice. As for the healthy food choice itself, it is related to placing value on health. The aim of the study is to determine the impact of health value on healthy food choice in restaurant customers. The data were gathered through a questionnaire, which was developed based on the literature review. The questionnaire was conducted on 01.05-31.07.2018 on restaurant customers between the ages of 20-69, who lived in Kayseri, and dined out at least once a year. Quota sampling was employed in the implementation of the survey on the basis of towns and age groups. A total of 1286 surveys were analysed via factor, regression and variance analysis, as well as single sample t-test. Health value had a positive impact on healthy food choice among the underweight participants (β: 0,339), the participants with normal weight (β: 0,143), the overweight participants (β:-0,684), and the participants with the 1st degree of obesity (β: 0,152) while it had a negative impact on healthy food choice among the participants with the 2nd degree of obesity (β: 0,162). As for the participants with the 3rd degree of obesity, health value was found out to have no impact on healthy food choice.

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