Investigating the Impact of Stimulus Equivalence on Children’s Food Choice and Preference

Increasing the relative availability of plant-based (versus animal source) foods seems promising in shifting consumption, but it remains unknown how and under what circumstances this happens. We performed two availability manipulations including different foods. The impact on food choice, social norm perceptions about what others do (descriptive) or approve of (injunctive), and salience was assessed. Non-vegetarian participants were visually (Study 1, n = 184) or physically (Study 2, n = 276) exposed to (a) four plant-based and two animal source foods or (b) vice versa. Participants chose one food item, either hypothetically (Study 1) or actually (Study 2), and reported the perceived social norms and salience of plant-based and animal source foods. The results showed no direct effects on food choice, injunctive norms, or salience. An increased proportion of plant-based (versus animal source) foods was interpreted in Study 1 as plant-based foods being less often chosen by others, whereas in Study 2, these foods were interpreted as being more often chosen (marginally significant), while animal source foods were interpreted as being less often chosen. The results suggest that a higher availability of plant-based foods influences descriptive norms, but future research should examine aspects potentially contributing to the contradictory normative interpretations (e.g., norm salience).

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The Impact of Food Histamine Intake on Asthma Activity: A Pilot Study

Nutrients ◽

10.3390/nu12113402 ◽

2020 ◽

Vol 12 (11) ◽

pp. 3402

Author(s):

Emilia Vassilopoulou ◽

George N. Konstantinou ◽

Anastasia Dimitriou ◽

Yannis Manios ◽

Lemonica Koumbi ◽

...

Keyword(s):

Food Choice ◽

Dietary Intervention ◽

Peak Flow ◽

Inflammatory Disorder ◽

Intervention Period ◽

Chronic Inflammatory Disorder ◽

Asthma Symptoms ◽

Intervention Adherence ◽

The Impact ◽

Intermittent Asthma

Asthma is a complex chronic inflammatory disorder. Diet’s impact on asthma symptoms is controversial. The objective of this pilot crossover, randomized, two-period study was to examine the effect of dietary histamine intake on asthma symptoms in twenty-one children with mild intermittent asthma. Children were randomly assigned to either a high- or low-histamine diet, based on the Mediterranean pattern, for 4 weeks. After a 2-week washout period, patients crossed to the alternative diet for 4 additional weeks. Asthma symptoms were assessed at baseline and after the completion of each diet period by a clinician. Daily symptoms and peak flow were recorded throughout the intervention. Adherence to the dietary intervention was assessed via analysis of four random 24-h recalls, for each intervention period. Eighteen children completed the study. Significantly higher mean air flow obstruction was recorded and a trend for prolonged and more severe symptoms was observed during the high-histamine period. Diet may have an active and direct impact on asthma symptoms. Food choice is affected and/or may affect symptoms in children with mild asthma. Diet intervention is promising yet challenging, for asthma control.

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The impact of economic and social status on food choice

Proceedings of The Nutrition Society ◽

10.1079/pns19740012 ◽

1974 ◽

Vol 33 (1) ◽

pp. 67-73 ◽

Cited By ~ 15

Author(s):

John McKenzie

Keyword(s):

Social Status ◽

Food Choice ◽

The Impact

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Investigating the impact of a health game on implicit and explicit attitude towards food and food choice behaviour

Appetite ◽

10.1016/j.appet.2017.11.066 ◽

2018 ◽

Vol 123 ◽

pp. 465

Author(s):

E. Alblas ◽

F. Folkvord ◽

D.J. Anschütz ◽

J.V. ‘t Riet ◽

P. Ketelaar ◽

...

Keyword(s):

Food Choice ◽

Choice Behaviour ◽

Explicit Attitude ◽

Implicit And Explicit ◽

The Impact

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Factors affecting food choice in Greek primary-school students: ELPYDES study

Public Health Nutrition ◽

10.1017/s1368980007001073 ◽

2008 ◽

Vol 11 (6) ◽

pp. 639-646 ◽

Cited By ~ 5

Author(s):

Grigoris Risvas ◽

Demosthenes B Panagiotakos ◽

Antonis Zampelas

Keyword(s):

Nutrition Education ◽

Food Choice ◽

Primary Schools ◽

Environmental Changes ◽

School Students ◽

Factors Affecting ◽

Explained Variation ◽

Main Factors ◽

Main Meal ◽

The Impact

AbstractObjectiveTo measure factors affecting food choice in a sample of Greek schoolchildren attending 5th and 6th grade.DesignThree self-administered questionnaires were distributed to the participants – one on nutritional knowledge, one on self-efficacy and social support for dietary change and a food-frequency questionnaire.SettingOne hundred Greek primary schools from Attica and Thessaloniki regions.SubjectsIn total, 2439 students in 5th and 6th grades.ResultsPrincipal components analysis was applied to extract the main factors affecting food choice of our subjects. Six components were derived explaining 66% of the total variation in factors affecting food choice. The first component was characterised by readiness to make the healthier choice when competitive foods are considered (explained variation 29%); the second was characterised by the impact of parents, friends and advertisements on students’ choices and also the impact of taste, smell and cooking method on the consumption of vegetables (explained variation 11%); the third component was characterised by readiness to choose fresh foods instead of ready-to-eat, pre-packaged choices as a main meal and awareness of the health value of fruits and vegetables (explained variation 8%); the other components mainly expressed the interdependence of the main factors.ConclusionsNutrition education and health promotion programs in Greece must include family members and activities regarding food preparation, as well as education and environmental changes in schools. Public health measures must include regulation of advertising. Moreover, the categorisation of foods as ‘healthier but less tasty’ and ‘appealing but unhealthy’ needs to be challenged in the future, since balanced nutrition is founded in variety and norm.

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‘It’s Hard to Make Good Choices and It Costs More’: Adolescents’ Perception of the External School Food Environment

Nutrients ◽

10.3390/nu13041043 ◽

2021 ◽

Vol 13 (4) ◽

pp. 1043

Author(s):

Colette Kelly ◽

Mary Callaghan ◽

Saoirse Nic Gabhainn

Keyword(s):

Food Environment ◽

Food Choice ◽

Discussion Groups ◽

Food Environments ◽

Key Factors ◽

School Food ◽

Price Discounts ◽

Food Outlets ◽

School Food Environment ◽

The Impact

Research on the impact of school and community food environments on adolescent food choice is heavily reliant on objective rather than subjective measures of food outlets around schools and homes. Gaining the perspective of adolescents and how they perceive and use food environments is needed. The aim of this study was to explore adolescent’s perception and use of the food environment surrounding their schools. Purposive sampling was used to recruit schools. Mapping exercises and discussion groups were facilitated with 95 adolescents from six schools. Thematic analysis showed that adolescents are not loyal to particular shops but are attracted to outlets with price discounts, those with ‘deli’ counters and sweets. Cost, convenience and choice are key factors influencing preference for food outlets and foods. Quality, variety and health were important factors for adolescents but these features, especially affordable healthy food, were hard to find. Social factors such as spending time with friends is also an important feature of food environments that deserves further attention. Adolescents’ perceptions of their food environment provide insights into features that can be manipulated to enable healthy choices.

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Pressure to change and resistance against it: consumer perceptions and acceptance of nutritionally modified foods

Agricultural and Food Science ◽

10.23986/afsci.5658 ◽

2000 ◽

Vol 9 (2) ◽

pp. 165-176 ◽

Cited By ~ 1

Author(s):

H. TUORILA

Keyword(s):

Sodium Chloride ◽

Product Development ◽

Food Choice ◽

Sensory Quality ◽

Consumer Perceptions ◽

Health Claims ◽

Nutritional Information ◽

Salty Taste ◽

Reduced Salt ◽

The Impact

Sensory quality and pleasantness are important determinants of food choice. Nutritionally controversial foods, such as those high in fat or sodium, can be consumed excessively due to their sensory attractiveness. The present review addresses sensory and hedonic characteristics in such foods, focusing on Finnish research around the issue. Fat mainly affects the texture of foods, but also modifies flavor and aroma. The replacement of fat by other constituents remains a challenge. Achieving salty taste with substances other than sodium chloride has proven to be unsuccessful, but proper flavoring can improve the pleasantness of reduced-salt foods. The impact of nutritional information and health claims is greater when given for new foods, and to consumers who are concerned about their health. Multi-item verbal instruments have been developed and validated to characterize health and taste orientations among consumers. Identification of sensory and hedonic barriers to the acceptance of healthful' alternatives among foods is important, even crucial, for targeting product development and nutritional counseling.;

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

Journal of Awareness ◽

10.26809/joa.5.020 ◽

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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