scholarly journals The Multifaceted Dimensions of Food Choice and Nutrition

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 502 ◽  
Author(s):  
Federico J. A. Perez-Cueto ◽  
Annemarie Olsen
Keyword(s):  
Nutritional Status ◽  
Consumer Choice ◽  
Food Choice ◽  
Food Preferences ◽  
Food Choices ◽  
Dietary Quality ◽  
Special Issue ◽  
Food And Nutrition ◽  
The Relationship ◽  
Taste Education

The Special Issue “Food Choice and Nutrition” deals with the relationship between the food choices of different population groups or consumer segments and its impact on the nutritional status, improvement of dietary quality, food and nutrition-related behaviour, food preferences, taste education, sensory characteristics of foods and their role in consumer choice, etc [...]

scholarly journals Food Preferences and Food Choice Determinants in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2491
Author(s):  
Dominika Głąbska ◽  
Dominika Skolmowska ◽  
Dominika Guzek
Keyword(s):  
Secondary School ◽  
Food Choice ◽  
Food Preference ◽  
Food Preferences ◽  
Food Choices ◽  
Population Based ◽  
School Students ◽  
High Preference ◽  
Quota Sampling ◽  
Food Choice Motives

Food preferences are within the most important determinants of food choices; however, little is known about their complex associations, and no studies were conducted in the period of the COVID-19 pandemic. The aim of the study was to analyze the association between food preferences and food choice determinants in adolescents aged 15–20 years within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study. The PLACE-19 Study included a random quota sampling conducted in the whole of Poland and covered a population-based sample of 2448 secondary school students. The food preferences were assessed using a validated Food Preference Questionnaire (FPQ), and the food choices were assessed using a validated Food Choice Questionnaire (FCQ). The statistical analysis comprised k-means clustering and linear regression adjusted for sex and age. Four homogenous clusters of respondents were defined based on the food choice motives—“healthy eaters” (health as the most important determinant of food choices), “hedonists” (convenience, sensory appeal, and price as the most important determinants), “indifferent consumers” (low significance for all determinants), and “demanding consumers” (high significance for all determinants). The preferences for all food categories differed when comparing between clusters presenting various food choice determinants (p < 0.001). The “healthy eaters” were characterized by the highest preference for vegetables; the “hedonists” preferred meat/fish, dairy, and snacks; the “demanding consumers” had a high preference for all food categories, while “indifferent consumers” had a low preference for all food categories. All preference scores were positively associated with mood, convenience, sensory appeal, natural content, and price (p < 0.05). The results confirmed the association between food preferences and food choice determinants in adolescents, as well as allowed adolescents to be clustered into segments to define various needs and motives among the identified segments. For public health purposes, it may be crucial to educate “hedonists,” with a high preference for meat/fish, dairy and snacks, accompanied by convenience, sensory appeal, and price as the most important determinants of their food choices.

scholarly journals Children-and-Partner's Food Preferences and Role of Woman as Caregiver: Key Elements of Food Choice Linked to Social Environment in a Consumer Population of Hermosillo City

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 174-174
Author(s):  
Ana Contreras Navarro ◽  
Paulina Blanco Cervantes ◽  
Alma Contreras Paniagua ◽  
Gloria Portillo Abril ◽  
Guadalupe Álvarez Gordillo ◽  
...  
Keyword(s):  
Focus Groups ◽  
Food Environment ◽  
Food Choice ◽  
Food Preferences ◽  
Five Dimensions ◽  
Food And Nutrition Security ◽  
Nutrition Security ◽  
Food And Nutrition ◽  
Consumer Population ◽  
Community Food Environment

Abstract Objectives The main objective was to identify determinants of food choice linked to the community food environment in a marginalized consumer population in the city of Hermosillo, Mexico. The specific objectives were to develop group interviews with women and to frame the data analysis within the field of research in food and nutrition security. Methods In this qualitative study design, we employed the focus group technique to ask participants “How do you decide which foods to obtain for your family's diet?”. To investigate further we asked, “What are those reasons that explain the selection of those foods?” Women who regularly attended a community center localized in a neighborhood with a very high grade of urban marginalization participated in the focus groups. Interviews were transcribed verbatim and three distinct methods were used to perform analysis: (1) content analysis (2) data organization, using software QSR NVivo, in relation to five dimensions of food and nutrition security: affordability, accessibility, acceptability, food quality, and care; and (3) triangulation between five co-authors (A.C.N., P.B.C., A.D.C.P., G.E.P.A., and M.I.O.V.). Results From May to November of 2019, four focus groups were conducted by a single facilitator in two community centers of Hermosillo (n = 27 participants). Reasons that explained the participant's food choices within the community food environment and that showed the highest number of mentions in the interviews were identified in relation to acceptability factors: children's food preferences, partner's food preferences, all household-members’ food preferences. The following extract reflects the main study findings: “When I can't do a certain thing it is because it's very expensive, but if there is a way, even if it's a little… for example, my middle-aged son really likes peppers and he eats them alone. So, I know that when I go to the store, I have to bring at least one, for him to eat other things.” Conclusions The study of food choice in this group of women denotes that their role as caregiver of food and nutrition in relation to their children-and-partner's food preferences are key elements of food decision-making processes, preceding the socioeconomic factors and constraints, they certainly face. Funding Sources Institutional small grant C.I.A.D., A.C.

scholarly journals Improving the nutritional status of food-insecure women: first, let them eat what they like

2007 ◽  
Vol 10 (11) ◽  
pp. 1288-1298 ◽  
Author(s):  
Lynn McIntyre ◽  
Valerie Tarasuk ◽  
Tony Jinguang Li
Keyword(s):  
Nutritional Status ◽  
Dietary Intake ◽  
Food Insecurity ◽  
Food Preferences ◽  
Food Choices ◽  
Healthy Food ◽  
Dietary Intakes ◽  
Healthy Foods ◽  
Food Bank ◽  
Diverse Community

AbstractObjectiveTo determine the extent to which identified nutrient inadequacies in the dietary intakes of a sample of food-insecure women could be ameliorated by increasing their access to the ‘healthy’ foods they typically eat.DesignMerged datasets of 226 food-insecure women who provided at least three 24-hour dietary intake recalls over the course of a month. Dietary modelling, with energy adjustment for severe food insecurity, explored the effect of adding a serving of the woman's own, and the group's typically chosen, nutrient-rich foods on the estimated prevalence of nutrient inadequacy.Setting and subjectsOne study included participants residing in 22 diverse community clusters from the Atlantic Provinces of Canada, and the second study included food bank attendees in Toronto, Ontario, Canada. Of the 226 participants, 78% lived alone with their children.ResultsWhile nutritional vulnerability remained after modelling, adding a single serving of either typically chosen ‘healthy’ foods from women's own diets or healthy food choices normative to the population reduced the prevalence of inadequacy by at least half for most nutrients. Correction for energy deficits resulting from severe food insecurity contributed a mean additional 20% improvement in nutrient intakes.ConclusionsFood-insecure women would sustain substantive nutritional gains if they had greater access to their personal healthy food preferences and if the dietary compromises associated with severe food insecurity were abated. Increased resources to access such choices should be a priority.

scholarly journals Food Choice and Dietary Intake among People with Tuberculosis in Peru: Implications for Improving Practice

2020 ◽  
Vol 4 (2) ◽  
Author(s):  
Gwenyth O Lee ◽  
Valerie A Paz-Soldan ◽  
Amy R Riley-Powell ◽  
Andrea Gómez ◽  
Carla Tarazona-Meza ◽  
...  
Keyword(s):  
Food Choice ◽  
Daily Intake ◽  
Caloric Intake ◽  
Food Choices ◽  
Dietary Quality ◽  
Cultural Perceptions ◽  
Street Vendors ◽  
Treatment Providers ◽  
Nutritional Advice ◽  
Natural Remedies

ABSTRACT Background In Peru, tuberculosis (TB) is perceived as a nutritional disease. This perception, alongside factors including household food insecurity, may drive the food choices of people with TB and influence treatment outcomes. Objectives The objective of this qualitative study was to explore drivers of food choice among adults recently diagnosed with TB. Methods The study was conducted between April and December 2016 in the Huaycán district of Lima, Peru. Structured questionnaires were administered to 39 adults with TB at the time of diagnosis and after 1 mo of treatment to characterize food security and socioeconomic status. At 1 mo of treatment, 24-h dietary recalls, enhanced by recipes obtained from local street vendors, were administered to examine patterns of food consumption and determine mean daily intake of macro- and micronutrients. Among a subset of 9 participants, in-depth interviews were used to explore dietary beliefs and food choices associated with TB. Results Overall, 13.2% of participants were underweight at baseline, and 10.5% were overweight. At 1 mo of treatment, the mean caloric intake was 600 kcal/d over what was needed to maintain their current weight. Most of these additional kilocalories came from carbohydrates. Patients made active efforts to improve their diets during treatment, and were both receptive to, and actively sought out, nutritional advice. However, many patients reported significant unnecessary spending on questionable commercial products, such as expensive natural remedies and nutritional supplements. Conclusions The perceived connection between TB and diet creates both opportunities and challenges for treatment providers. Nutritional counseling provided through the national TB program should promote dietary quality through foods that are locally available, inexpensive, and aligned with cultural perceptions of health and wellness.

scholarly journals Relationship between Acceptance of Insects as an Alternative to Meat and Willingness to Consume Insect-Based Food—A Study on a Representative Sample of the Polish Population

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2420
Author(s):  
Klaudia Modlinska ◽  
Dominika Adamczyk ◽  
Dominika Maison ◽  
Katarzyna Goncikowska ◽  
Wojciech Pisula
Keyword(s):  
Representative Sample ◽  
Food Preferences ◽  
Meat Consumption ◽  
Food Choices ◽  
Polish Population ◽  
Variety Seeking ◽  
Meat Substitute ◽  
Willingness To Buy ◽  
The Relationship ◽  
General Perspective

Despite their nutritional and ecological potential, insect-based food is rarely accepted by consumers. There may be a discrepancy between the consumers’ understanding of the need to reduce meat consumption and their personal food preferences. Our goal was to investigate the relationship between the acceptance of insects as a meat substitute, the willingness to buy and consume insect-based food, and the underlying factors. The study was conducted on a representative sample of the Polish population, and as in previous studies, our results showed that men who are more familiar with entomophagy pay more attention to the environmental impact of their food choices, are convenience-orientated and are more willing to accept insects as a meat substitute. However, people with higher levels of food neophobia and disgust sensitivity and lower levels of variety-seeking tendency are less willing to consume insects. Our study showed that the acceptance of insects as an alternative to meat (general perspective) does not translate into a willingness to buy and eat them (individual perspective). Consumers who declare their acceptance of insects as a meat substitute might not be willing to purchase insects for their consumption.

scholarly journals Food Preference, Fecundity, Proximate Analysis on Eggs and Meat of Turbo crassus (W. Wood 1828) and Turbo setosus (Gmelin 1791) in Sepanjang Beach, Gunungkidul, Special Region of Yogyakarta

2021 ◽  
Vol 6 (2) ◽  
pp. 61873
Author(s):  
Rijal Romolo ◽  
Izzatul Auliya' ◽  
Trijoko Trijoko
Keyword(s):  
Body Size ◽  
Food Preference ◽  
Egg Quality ◽  
Food Preferences ◽  
Gravimetric Method ◽  
Proximate Analysis ◽  
Snail Species ◽  
Food And Nutrition ◽  
Body Sizes ◽  
The Relationship

Turbo snails have important roles in the ecosystem as prey for predators, and decomposition of dead objects, and it is starting to decrease. This is quite worrying so that conservation efforts must be carried out immediately. Turbo snail species found in Sepanjang Beach, Gunungkidul are Turbo crassus and Turbo setosus. The aims of this study were to determine food preferences, the relationship between body size and fecundity, analyze egg quality based on proximate levels of the two species, and meat proximate of T. crassus and T. setosus. Samples were taken from Sepanjang Beach, Gunungkidul. Food preference was observed using the sedgwick rafter, fecundity was counted using the gravimetric method. Moisture content, protein content, fat content, ash, and carbohydrate content of both species eggs and meat were determined with proximate analysis at the UGM Central Laboratory for Food and Nutrition Studies. The results showed that the dominant food for T. setosus was Phaeophyta, whereas the dominant food for T. crassus was Microcoleus sp. and Phaeophyta. The fecundity of both Turbo species is exponentially positively correlated with all body sizes. Proximate analysis showed that the levels of fat and protein in the eggs of both species were quite high, which meant that the eggs are in good quality. The conclusion of this study is both species have slightly different food preferences. The fecundity of both species will increase exponentially with increasing body size and the broodstock of T. crassus and T. setosus Sepanjang Beach has good quality.

scholarly journals The Practice of Mother’s Food Choice For Children Under Five Years Old

2017 ◽  
Vol 1 (3) ◽  
pp. 397
Author(s):  
Silpa Dewi Alawiyah ◽  
Nuraini Wahyuning Prasodjo
Keyword(s):  
Nutritional Status ◽  
Food Choice ◽  
Food Choices ◽  
Survey Method ◽  
Children Under Five ◽  
Under Five ◽  
Main Motive ◽  
The Village ◽  
Selection Of ◽  
Food Consumed

In the last two years, the prevalence of underweight nutritional status in children under five years old, has increased nationally. This improved underweight nutritional status was assumed as the results of the food choice practice. The selection of the type of food consumed by children is generally determined by the mothers’ practice, which could be selecting the type of food. The purpose of this research is to analyze the relation between main motive of food choices and the practice of the mothers in choosing food.The method used in this research is  a survey method.. The results of this research are : 1) main  motive of mothers’ food choice in both village is not related to their practice of food choice, 2)the practice of mothers’ food choice in Cisarua Village is not related to nutritional status. However, in the village of Pasanggrahan the practice of food choice is related to nutritional status.Keywords: Motives of food choice, Food choice, Nutritional status-------------------------------------------------------------------------------------------ABSTRAKPrevalensi status gizi underweight pada anak balita secara nasional pada dua tahun terakhir mengalami peningkatan. Peningkatan status gizi underweight tersebut diduga salah satunya akibat tindakan pilihan pangan. Pilihan  jenis pangan yang dikonsumsi seorang anak umumnya ditentukan oleh tindakan ibu. Tindakan ibu tersebut dapat berupa menyeleksi jenis pangan. Penelitian ini bertujuan untuk menganalisis hubungan motif utama pilihan pangan dengan tindakan pilihan pangan oleh ibu. Metode yang digunakan pada penelitian ini adalah metode survei. Hasil dari penelitian ini adalah  motif utama pilihan pangan ibu di kedua desa tidak berhubungan dengan tindakan pilihan pangannya. Tindakan pilihan pangan  ibu di Desa Cisarua tidak berhubungan dengan status gizi, namun di Desa Pasanggrahan tindakan pilihan pangan berhubungan dengan status gizi.Kata Kunci : Motif utama pilihan pangan, Pilihan pangan, Status gizi

Food and Beverage Advertising Influences Children’s Food Choices: An Assessment of Advertising on Bangladeshi TV Channel

2020 ◽  
pp. 23-31
Author(s):  
Sutapa Chowdhury ◽  
Simu Dey ◽  
Iftekhar Hossain
Keyword(s):  
Food Choice ◽  
Food Preferences ◽  
Active Role ◽  
Food Choices ◽  
Food Advertising ◽  
Dietary Preferences ◽  
Tv Advertising ◽  
Food And Beverage ◽  
Advertising To Children ◽  
And Behavior

Food advertising to children is a frequent burning question that is at the center of the debate. And the purpose of this paper is to critically investigate the assertions and the indication. Several issues are examined: the children’s understanding of advertising, the content of advertising to children, children’s food choice and behavior, and the effect of advertising on food choice. Recognized conclusions are the following: that children understand the function of advertising from the age of 5–9 years, although there are some limitations on how effectively they apply this knowledge; that children play an active role in food choice in families; that children’s dietary preferences and habits are well-established before advertising is understood; and that advertising’s role in children’s food choices and preferences is multi-factorial and complex. The sample of 100 respondents was selected through random sampling all over the country. The study found that food promotion by TV advertising affects children’s food preferences, knowledge, and behavior.

scholarly journals Long-Term Food Choice and Weight Loss on a Mobile Program With Food Color System

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 982-982
Author(s):  
Ellen Mitchell ◽  
Qiuchen Yang ◽  
Heather Behr ◽  
Annabell Ho ◽  
Laura DeLuca ◽  
...  
Keyword(s):  
Weight Loss ◽  
Behavior Change ◽  
Food Choice ◽  
Food Choices ◽  
Weight Loss Program ◽  
Dietary Quality ◽  
Traffic Light ◽  
Dash Diet ◽  
Validated Questionnaire

Abstract Objectives It is unclear if individuals sustain healthy food choices long-term on a mobile, self-directed weight loss program, or how those choices influence weight loss. We examined differences in food choice and dietary quality by weight lost at 18 months on a mobile behavior change weight loss program with a traffic light food system designed to encourage healthier eating behaviors. We expected that users with greater amounts of weight loss would show healthier food choices and dietary quality. Methods On the program, users are encouraged to consume a ratio of 30% green (low-calorie, high-volume, nutrient-rich foods), 45% yellow, and 25% red (high-calorie, low-volume) foods. They are also provided information on behavior change principles. We evaluated food ratios and self-reported dietary quality in 148 adults 18 months after starting the program with a retrospective cohort design. Food ratios were measured via food intake self-reported on the program. Dietary quality was measured using a validated questionnaire assessing adherence to the Dietary Approaches to Stop Hypertension (DASH) diet (DASH-Q). Respondents were categorized into high (&gt;10%, n = 71), moderate (5–10%, n = 35), and low or no (&lt;5%, n = 42) weight loss groups based on weight lost by 18 months. ANOVAs tested differences in food ratios and dietary quality between groups. Results Baseline BMI did not differ between weight loss groups (high: 36.9, moderate: 36.0, low: 36.5; P = 0.68). However, there were significant differences in green food ratios across weight loss groups for breakfast (high: 37%, moderate: 37%, low: 34%; P = .02), lunch (29%, 27%, 25%; P &lt; .001), and dinner (22%, 20%, 16%; P &lt; .001). Red food ratios also differed across groups for breakfast (21%, 27%, 26%; P &lt; .001), lunch (34%, 35%, 37%; P &lt; .002), and dinner (36%, 39%, 43%; P &lt; .001). The weight loss groups also differed in DASH dietary pattern scores (high: 41.79, moderate: 42.52, low: 36.95; P = .02). Conclusions Users with greater weight loss ate more green foods, fewer red foods, and adhered more to the DASH diet than users with less weight loss. These differences were apparent even 18 months later. This highlights the role of food choice and dietary quality in weight loss and suggests that a mobile behavior change program with a traffic light system could aid in healthier long-term dietary consumption. Funding Sources This study was funded by Noom Inc.

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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