Journal articles on the topic 'Food choice values'
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Dieterle, J. M. "Autonomy, Values, and Food Choice." Journal of Agricultural and Environmental Ethics 29, no. 3 (March 25, 2016): 349–67. http://dx.doi.org/10.1007/s10806-016-9610-2.
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Drew, Shiny, Christine Blake, Eva Monterrosa, Krystal Rampalli, Abdullah Nurus Salam Khan, Ligia Reyes, Salome Bukachi, et al. "How Schwartz’ Basic Human Values Influence Food Choices in Kenya and Tanzania." Current Developments in Nutrition 6, Supplement_1 (June 2022): 479. http://dx.doi.org/10.1093/cdn/nzac059.007.
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Abstract Objectives To identify and describe how values drive food choice of vulnerable consumers in two East African countries, Kenya and Tanzania. Methods Secondary data analysis was conducted on focus group discussions from studies in Kenya and Tanzania. A codebook was developed based on Schwartz's theory of basic human values. A priori coding was conducted in NVivo 12 followed by a narrative comparative analysis, which included review by original principal investigators. Results Values of conservation (security, conformity, tradition), openness to change (self-directed thought and action, stimulation, indulgence), self-enhancement (achievement, power, face), and self-transcendence (benevolence dependability and caring) were prominent drivers of food choice in both settings. While tradition was an important value in food choice, new social situations and food environments rendered reprioritization, especially pertaining to youth and animal source foods. Openness to change values were readily cited, especially in peri-urban Kenya with many new foods and diverse neighborhoods. Values of independent thought and action were drivers of mothers’ food choices for families. Benevolence security and caring were drivers choices for child feeding and selecting trustworthy food vendors. Many participants described how values existed in tension. For example, changes in livelihood led to a reprioritization of values like stimulation or indulgence over tradition. Conclusions Values were important drivers of food choice in both settings, particularly for meat. Future efforts to promote healthy, sustainable diets will require policy and broad consumer support to succeed. Examining the values that drive food choice in different contexts is necessary especially to minimize unintended consequences, controversy, and perhaps opposition in the implementation of policies and programs. Funding Sources UK Government's Foreign, Commonwealth, and Development Office and the Bill & Melinda Gates Foundation; the views expressed do not necessarily reflect the UK Government's official policies.
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Baker, Susan, Keith E. Thompson, Julia Engelken, and Karen Huntley. "Mapping the values driving organic food choice." European Journal of Marketing 38, no. 8 (August 2004): 995–1012. http://dx.doi.org/10.1108/03090560410539131.
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Syah, Aidha, and Lilik Noor Yuliati. "The Influence of Values and Attitude toward Healthy Food Selection at Student of Bogor Agricultural University." Journal of Consumer Sciences 2, no. 2 (September 1, 2017): 57. http://dx.doi.org/10.29244/jcs.2.2.57-65.
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<p>The food selection is a process that consumers do every day before consuming any food. The food which is selected for consumption will have an effect for our health. This study aimed to analyze the influence of values and attitudes toward healthy food choices. Design research was using cross sectional study with a survey method using a self-report questionnaire and involving 288 students of PPKU IPB selected by cluster random sampling technique. Data were analyzed using SPSS for descriptive, different test of an independent t-test, correlation analysis and multiple regression analysis. The results showed that there are significant differences in values and attitudes between men and women and meanwhile there was no significant difference in the selection of healthy foods between men and women. Values and attitudes of students have a positive relationship to the choice of healthy foods. The results also showed that the attitude had a positive and significant effect on the choice of healthy foods, otherwise values had no significant effect on the choice of healthy foods.</p>
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Honkanen, Pirjo, Bas Verplanken, and Svein Ottar Olsen. "Ethical values and motives driving organic food choice." Journal of Consumer Behaviour 5, no. 5 (2006): 420–30. http://dx.doi.org/10.1002/cb.190.
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Huang, Fei-Yang, Michael P. F. Sutcliffe, and Fabian Grabenhorst. "Preferences for nutrients and sensory food qualities identify biological sources of economic values in monkeys." Proceedings of the National Academy of Sciences 118, no. 26 (June 21, 2021): e2101954118. http://dx.doi.org/10.1073/pnas.2101954118.
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Value is a foundational concept in reinforcement learning and economic choice theory. In these frameworks, individuals choose by assigning values to objects and learn by updating values with experience. These theories have been instrumental for revealing influences of probability, risk, and delay on choices. However, they do not explain how values are shaped by intrinsic properties of the choice objects themselves. Here, we investigated how economic value derives from the biologically critical components of foods: their nutrients and sensory qualities. When monkeys chose nutrient-defined liquids, they consistently preferred fat and sugar to low-nutrient alternatives. Rather than maximizing energy indiscriminately, they seemed to assign subjective values to specific nutrients, flexibly trading them against offered reward amounts. Nutrient–value functions accurately modeled these preferences, predicted choices across contexts, and accounted for individual differences. The monkeys’ preferences shifted their daily nutrient balance away from dietary reference points, contrary to ecological foraging models but resembling human suboptimal eating in free-choice situations. To identify the sensory basis of nutrient values, we developed engineering tools that measured food textures on biological surfaces, mimicking oral conditions. Subjective valuations of two key texture parameters—viscosity and sliding friction—explained the monkeys’ fat preferences, suggesting a texture-sensing mechanism for nutrient values. Extended reinforcement learning and choice models identified candidate neuronal mechanisms for nutrient-sensitive decision-making. These findings indicate that nutrients and food textures constitute critical reward components that shape economic values. Our nutrient-choice paradigm represents a promising tool for studying food–reward mechanisms in primates to better understand human-like eating behavior and obesity.
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Monalisa, Nazratun, Edward Frongillo, Christine Blake, Susan Steck, and Robin DiPietro. "Food-Choice Values of Elementary School Children and Strategies Used to Influence Mothers’ Food Purchasing Decisions." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 720. http://dx.doi.org/10.1093/cdn/nzaa051_017.
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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.
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Tey, Yeong S., Poppy Arsil, Mark Brindal, Su Y. Liew, Chi T. Teoh, and Rika Terano. "Personal values underlying ethnic food choice: Means-end evidence for Japanese food." Journal of Ethnic Foods 5, no. 1 (March 2018): 33–39. http://dx.doi.org/10.1016/j.jef.2017.12.003.
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Ueda, Yukiko, S. Kunitake, A. Kiyohara, C. Myojin, M. Fukui, and A. Oshio. "Correlation Between Lunch Choice Behavior and “Values in Food Choice Scale” in Japan." Journal of Nutrition Education and Behavior 48, no. 7 (July 2016): S64. http://dx.doi.org/10.1016/j.jneb.2016.04.172.
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Kim, Chang-O. "Food choice patterns among frail older adults: The associations between social network, food choice values, and diet quality." Appetite 96 (January 2016): 116–21. http://dx.doi.org/10.1016/j.appet.2015.09.015.
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Lyerly, Jordan E., and Charlie L. Reeve. "Development and validation of a measure of food choice values." Appetite 89 (June 2015): 47–55. http://dx.doi.org/10.1016/j.appet.2015.01.019.
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Allen, Michael W., Sik Hung Ng, Marc Wilson, and Shaun Saunders. "Cultural associations and food choice: Examining the causal relationship between human values and dietary choice." Appetite 47, no. 2 (September 2006): 257. http://dx.doi.org/10.1016/j.appet.2006.07.005.
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Ghvanidze, Sophie, Natalia Velikova, Tim Dodd, and Wilna Oldewage-Theron. "A discrete choice experiment of the impact of consumers’ environmental values, ethical concerns, and health consciousness on food choices." British Food Journal 119, no. 4 (April 3, 2017): 863–81. http://dx.doi.org/10.1108/bfj-07-2016-0342.
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Purpose Over the last few decades, consumers’ concerns for healthier lifestyles and the environment have become the driving forces for forming food-buying intentions. The purpose of this paper is to investigate the impact of product attributes regarding nutrition and health benefits of products, the environmental impact of production and social responsibility of producers on consumers’ food and wine choices. Design/methodology/approach The empirical analysis is based on an online survey conducted in the USA, the UK and Germany, and incorporates a discrete choice experiment with visual shelf simulations. Findings Price and nutrition information are much more influential on consumers’ food choices than information about social responsibility of producers or the ecological impact of production. Product attributes emphasizing the ecological impact of production and social responsibility of food producers are specifically valued by consumers with high levels of environmental consciousness and by those concerned about goods production. Consumers who are health conscious regarding their lifestyle and diets derive high utility values from the nutritional information of the product. Practical implications The study contributes to an understanding of how to promote healthier food and wine choices and social and environmental responsibility of food and wine producers in various markets. Originality/value The study offers a comparison of product attributes concerning ecological, social, nutrition and health benefits of the product; as well the investigation of congruent interrelationships between the consumers’ values and related product attributes in three culturally distinct consumer groups.
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Jones, Christina L., and Monica C. Coffey. "Consumer choice as experienced in the user-choice food pantry environment: motivations and situational influences on food selection." Public Health Nutrition 22, no. 13 (May 21, 2019): 2479–88. http://dx.doi.org/10.1017/s1368980019000909.
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AbstractObjective:While scholarship has investigated how to provide more healthy food options in choice pantry environments, research has just begun to investigate how pantry users go about making decisions regarding food items when the ability to choose is present. The present analysis sought to investigate the factors prohibiting and inhibiting food decision making in choice pantries from the perspective of frequent pantry users.Design:Six focus group interviews were conducted with visitors to choice food pantries, to discuss the decision-making process involved in food selection during choice pantry visits. Each was provided a $US 15 remuneration for taking part.Setting:A school-based choice food pantry in Anderson, Indiana, USA, a small Midwestern community.Participants:Thirty-one men and women, largely aged 45–64 years, who made use of choice food pantries at least once monthly to meet their family’s food needs.Results:Choice pantry visitors indicated that the motivation to select healthy food items was impacted by both individual and situational influences, similar to retail environments. Just as moment-of-purchase and place-of-purchase factors influence the purchasing of food items in retail environments, situational factors, such as food availability and the ‘price’ of food items in point values, impacted healthy food selection at choice pantries. However, the stigmatization experienced by those who visit pantries differs quite dramatically from the standard shopping experience.Conclusions:Choice pantries would benefit from learning more about the psychosocial factors in their own pantries and adapting the environment to the desires of their users, rather than adopting widely disseminated strategies that encourage healthy food choices with little consideration of their unique clientele.
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Murakami, Kentaro, Nana Shinozaki, Xiaoyi Yuan, Ryoko Tajima, Mai Matsumoto, Shizuko Masayasu, and Satoshi Sasaki. "Food Choice Values and Food Literacy in a Nationwide Sample of Japanese Adults: Associations with Sex, Age, and Body Mass Index." Nutrients 14, no. 9 (April 30, 2022): 1899. http://dx.doi.org/10.3390/nu14091899.
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This cross-sectional study of 2231 Japanese adults described food choice values and food literacy in relation to sex, age, and body mass index. We assessed eight food choice values (accessibility, convenience, health/weight control, tradition, sensory appeal, organic, comfort, and safety, using a 25-item scale), as well as food literacy, which was characterized by nutrition knowledge (using a validated 143-item questionnaire), cooking and food skills (using 14- and 19-item scales, respectively), and eight eating behaviors (hunger, food responsiveness, emotional overeating, enjoyment of food, satiety responsiveness, emotional undereating, food fussiness, and slowness in eating, using the 35-item Adult Eating Behavior Questionnaire). Females had higher means of all the variables than males, except for food fussiness. Compared to participants aged 19–39 and/or 40–59 years, those aged 60–80 years had low means of some food choice values (accessibility, convenience, sensory appeal, and comfort), nutrition knowledge, and all the food approach behaviors (hunger, food responsiveness, emotional overeating, and enjoyment of food) and high means of other food choice values (tradition, organic, and safety) and slowness in eating. Age was inversely associated with cooking and food skills in males, whereas the opposite was observed in females. The associations with body mass index were generally weak. These findings serve as both a reference and an indication for future research.
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Bell, Winnie, Jennifer Coates, Jessica Fanzo, Norbert Wilson, and William Masters. "What Matters Most to Consumers in Peri-Urban Viet Nam? An Exploratory Mixed Methods Study Investigating Food Preferences and Values." Current Developments in Nutrition 5, Supplement_2 (June 2021): 549. http://dx.doi.org/10.1093/cdn/nzab043_001.
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Abstract Objectives Understanding what drives consumer food choice in low- and middle-income countries with rapidly changing food environments is important in order to inform better interventions and food system policies. This study quantitatively and qualitatively assessed preferences for different food quality attributes including nutrition, energy, food safety (immediate), food safety (future), naturalness, taste, convenience, appearance, tradition, modernity/novelty, and price. Methods The exploratory mixed method study consisted of 264 randomly selected women aged 18–49 who participated in the quantitative survey. After participating in the quantitative survey, a subset of 40 respondents were randomly selected to attend focus group discussions on food preferences, food environments, and shopping behaviors. Food preferences and values were quantified using Best-Worst Scaling questions to elicit priorities and trade-offs among food quality attributes across four different food groups: leafy green vegetables, fruits, prepared foods, and snack foods (salty and sweet). All data collection took place in Thanh Oai District in Hanoi Province, Viet Nam. Results Food groups differ in the relative importance of each food quality attribute. Nutrition and food safety related attributes (naturalness, immediate and future food safety) were the most important for the green leafy vegetable and fruit food groups. While convenience and taste were most important for prepared foods and snack foods, respectively, with food safety (immediate) being the second most important in both food groups. Across all food groups price was consistently the least important attribute. Focus group discussions reinforced these results with additional insights particularly regarding trade-offs between nutrition and food safety that consumers face. Conclusions In rapidly changing food environments such as peri-urban Viet Nam, a wide range of food attributes drive consumer decisions towards – or away from – each food group. With Best-Worst Scaling, we generated insights about food choice in a Southeast Asian environment. Our results can inform behavior change interventions and guide food system policies such as labeling and food safety in Viet Nam. Funding Sources N/A.
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Atsa’am, Donald Douglas, Solomon Oyelere, Oluwafemi Samson Balogun, Ruth Wario, and NV Blamah. "K-means cluster analysis of the West African species of cereals based on nutritional value composition." African Journal of Food, Agriculture, Nutrition and Development 21`, no. 01 (February 2, 2021): 17195–212. http://dx.doi.org/10.18697/ajfand.96.19775.
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The K-means algorithm was deployed to extract clusters within the prevalent cereal foods in West Africa. The West Africa Food Composition Table (WAFCT) presents all the 76 food sources in the cereals class as a single group without considering the similarity or dissimilarity in nutritional values. Using K-means clustering, the Euclidean distance between nutritional values of all cereal food items were measured to generate six sub-groups based on similarity. A one-way analysis to validate the results of the extracted clusters was carried out using the mean square values. For every nutrient, the “within groups” and “between groups” values of the mean squares were examined. This was done to ascertain how similar or dissimilar data points in the same or different clusters were to each other. It was discovered that the P values for all “between groups” and “within groups” mean squares for every nutrient was P < 0.01. Additionally, it was observed that in all cases, the mean square values of the “within groups” were significantly lower than those of the “between groups”. These outcomes are indications that clustering was properly done such that the variability in nutrient values for all food sources within the same clusters was significantly low,while those in different clusters were significantly high. Thus, the ultimate objective of clustering,which is to maximize intra-cluster similarity and minimize inter-cluster similarity was effectively achieved. Cluster analysis in this study showed that all food items within a particular cluster are similar to each other and dissimilar to food items in a different cluster.These findings are valuable in dietaries, food labeling, raw materials selection, public health nutrition, and food science research,when answering questions on the choice of alternative food items. Where original choices are not available or unaffordable, the clusters can be explored to select other similar options within the same cluster as the original choice.
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Dowd, Kylie, and Karena J. Burke. "The influence of ethical values and food choice motivations on intentions to purchase sustainably sourced foods." Appetite 69 (October 2013): 137–44. http://dx.doi.org/10.1016/j.appet.2013.05.024.
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Rogers, Elizabeth, and Johnathan Kershaw. "A Comparison of the Sensory Experience, Health Values, and Environmental Values of Plant-Based Meal Choosers vs Meat-Based Meal Choosers." Current Developments in Nutrition 5, Supplement_2 (June 2021): 566. http://dx.doi.org/10.1093/cdn/nzab043_018.
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Abstract Objectives Our research question is: is there a difference in food choice values of those who choose plant-based dining options vs those who choose meat-based dining options? Our hypothesis is; sustainability/health involvement and self-reported sustainability/health behavior positively effects plant-based food choice. Methods Consumer panels were recruited from BGSU's campus and were incentivized for their participation. Sample preparation and pick up was conducted at the Oaks Dining Hall at Bowling Green State University. Consumers were served two sample tacos, one vegan and one meat-based. Panelists were provided a QR code containing the survey. Each survey included a prompt indicating what sample to consume, followed by four sensory questions about the sample, presented in a 9-point likert scale. The survey then directed participants to a page with a 30 second timer count down before prompting them to evaluate the other sample, followed by the same four sensory questions. After the samples are evaluated, the panelists are directed to an additional survey about food-choice motives, regarding sustainability/health involvement or sustainability/health self-reported behavior. This survey consisted of eight self-reported health behavior statement, seven sustainability self-reported behavior statements, four health involvement statements, and four sustainability involvement statements. Each statement was presented in a 5-point hedonic scale. Results We did not find differences in the characteristics of sustainability/health involvement or sustainability/health self-reported behaviors between those that chose vegan and those that chose meat. Among both groups, vegan choosers and meat choosers, involvement in healthy eating was higher than involvement in sustainable eating, but there was no difference in self-reported healthy eating and sustainable eating. Conclusions The student demographic we chose is more homogenous than the general population so we didn't see a significant difference in the food choice values of vegan choosers and meat choosers. Among both groups, involvement in healthy eating was significantly higher than involvement in sustainable eating. This provides a beneficial starting point for discussion and further research. Funding Sources Bowling Green State University Center for Undergraduate Research and Scholarship.
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Pohjanheimo, Terhi, Rami Paasovaara, Harri Luomala, and Mari Sandell. "Food choice motives and bread liking of consumers embracing hedonistic and traditional values." Appetite 54, no. 1 (February 2010): 170–80. http://dx.doi.org/10.1016/j.appet.2009.10.004.
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Thurecht, Rachael L., Fiona E. Pelly, and Sarah Burkhart. "Reliability of the Athlete Food Choice Questionnaire in Diverse Settings." International Journal of Environmental Research and Public Health 19, no. 16 (August 12, 2022): 9981. http://dx.doi.org/10.3390/ijerph19169981.
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Understanding the factors that influence an athletes’ food choice is important to supporting optimal dietary intake. The Athlete Food Choice Questionnaire (AFCQ) is a new validated tool for assisting practitioners and researchers to understand athlete eating behaviours. However, the AFCQ previously has only been applied at international competition events. This observational study explored the online application of the AFCQ outside of the competition environment with detailed examination of factor reliability. The AFCQ factors include ‘nutritional attributes of the food’, ‘emotional influences’, ‘food and health awareness’, ‘influence of others’, ‘usual eating practices’, ‘weight control’, ‘food values and beliefs’, ‘sensory appeal’, and ‘performance’. A total of 131 athletes, representing 19 countries and 36 sports, participated using an online questionnaire. Reliability via Cronbach’s alpha (α) and item correlation scores were compared to those from previous competition events. Acceptable reliability was attained for seven of the nine factors (α ≥ 0.7, range 0.70–0.92). ‘Food values and beliefs’ and ‘usual eating practices’ (α = 0.60, 0.64) were tolerable and consistent against previous major competition samples, indicating that the setting is unlikely responsible for lower reliability scores. Three factors (‘emotional influence’; ‘nutritional attributes of the food’; ‘influence of others’) differed in reliability between the online sample compared to one or both major competition samples. The ‘religious food beliefs’ item within the ‘food values and beliefs’ factor may warrant removal due to recurrent low internal consistency. This study confirms the AFCQ’s reliability regardless of competition phase and supports use of the AFCQ for understanding the eating behaviours of athletes.
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Mazzocchi, Chiara, Luigi Orsi, and Guido Sali. "Consumers’ Attitudes for Sustainable Mountain Cheese." Sustainability 13, no. 4 (February 5, 2021): 1743. http://dx.doi.org/10.3390/su13041743.
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The shift towards more sustainable consumptions and habits have had tangible impacts on food markets, which have accepted this challenge by offering a variety of certification systems to pull consumers aside. However, food purchasing choices are also guided by ethical, environmental and cultural motivations, functioning as drivers of food acquiring. This study aimed at assessing the influence of consumers’ attitudes in purchasing an Alpine cheese labelled with a food sustainability logo, as the mountain product brand, following a two-step approach. We estimated the consumers’ preferences for some sustainable labels by using Choice Experiments (CE), followed by a Partial Least Squares Structural Equation Modeling (PLS-SEM) approach to assess the influence of three attitudinal scales on the consumers’ behavior. The main results show the influence of green consumers’ values on the mountain product brand choice, and a strong relationship between green consumers’ and animal well-being values. In the conclusions, some policy indications are provided.
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Rejman, Krystyna, and Aleksandra Kasperska. "Nutritional and health benefits as the determinants of food choice in Polish consumers." Perspectives in Public Health 131, no. 6 (November 2011): 262–66. http://dx.doi.org/10.1177/1757913911419904.
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Aims: The aim of the study was to find out how nutritional value, health benefits of foods and relevant information on food labels affect consumers’ dietary choices and shopping behaviour. Methods: Data were collected using a questionnaire on a sample of 200 adult consumers, inhabitants of Poland’s capital city. The majority were young, well-educated and almost equally divided into four income groups. Results: The study showed that only 12% of the consumers never took into consideration the health impact of purchased foods, while 42% were deeply aware of it. This behaviour was the only one significantly influenced by consumer income, while the others were determined by education level and gender. Consumers revealed that food labels had a rather low influence on purchase decisions. Half of them always looked for obligatory information such as brand, producer, expiry date or price, and only 2% of the sample never looked. In contrast, only 3%–6% always checked the list of ingredients, nutrition facts, and nutritional or health claims, while one third of the group did not. Consumers looking for this information were interested mostly in energy value, total fat content and presence of artificial additives. The smallest attention was paid to saturated fat and trans-fatty acid content. This behaviour was in line with the finding that understanding the impact on health of these fat components was generally low. Health claims perception differed depending on the type of claim: the highest regarded was lowering cholesterol level, followed by ‘natural product’ and boosting immunity. However only one third of the group declared that health claims influenced their purchase decision and the same proportion negated the impact. The perception of labelling schemes (e.g. GDA, My choice) was even lower, so this information had very limited influence on food choice. Conclusions: Nutritional and healthy values of foods were found to be rather weak determinants of purchase decision and food choice. Consumers should have better knowledge of food–nutrition–health linkages and different labelling formats, otherwise nutritional marketing tools are not useful for them in making healthy, informed food choices.
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Meyer, Kathrin Barbara, and Johannes Simons. "Good Attitudes Are Not Good Enough: An Ethnographical Approach to Investigate Attitude-Behavior Inconsistencies in Sustainable Choice." Foods 10, no. 6 (June 8, 2021): 1317. http://dx.doi.org/10.3390/foods10061317.
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This research explores reasons for the attitude-behavior gap of consumers involved with sustainable food choice. For this purpose, the Food Choice Process Model by was applied. The study follows a qualitative approach. Data were collected through ethnographical fieldwork. Over the course of nine months, researchers repeatedly accompanied six families. Each visit lasted several hours and included multiple in-depth discussions, food shopping observations and participation in everyday food behavior. Findings show that beliefs, positive attitudes, and behavioral intentions do play an important role for sustainable choice. Rooted in one’s personal life course experiences and the socio-cultural conditions one grew up in, however, their determinacy is heavily impaired by household realities and by various personal and situational factors. Sustainability attributes, even if dominant on an abstract level, tend to be inferior for actual choice, especially when competing with the taste, price, and preferences of other household members. Product evaluation and food choice are seldomly a result of comprehensive information processing, but rather based on simplifications and strategies. Conflicts are aggravated by competing sustainability values and attributes. Confronted with diverse product-related, personal, external, and situational influences, sustainable choices come with conflicts, tensions, and ambivalences forcing participants to make compromises and remain flexible in their decisions. However, participants were aware of their inadequacies and accept personal inconsistencies, without showing much dissonance. This research extends current knowledge about the impact and the origin of attitudes towards and barriers for sustainable food choice behavior that help to understand the complexity of the phenomena in its natural setting. It points out practical implications for practitioners, updates the theoretical framework, and can widen researchers’ perspective on sustainable food choice behavior.
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Wongsunopparat, Sumas, and Shen Jing. "Factors Influencing Chinese Tourist to Select Bangkok, Thailand as A Travel Destination." Journal of Management and Sustainability 11, no. 2 (September 27, 2021): 165. http://dx.doi.org/10.5539/jms.v11n2p165.
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This study aims to investigate factors influencing the Bangkok-focused tourist destination selection in China. In addition, Kuala Lumpur and Tokyo, Japan were selected for comparison by assessing four destination attributes including culture, transportation, architecture, and food. In this study, we used a sample of 400 Chinese tourists who have traveled to Bangkok. The main research issue is to reveal the first- and second-order potential factors generating significant influences on Chinese tourists’ choice of Bangkok as their destination. The aim of this study is to explore the structural relationships among the mentioned first-order and second-order latent variables, and their impact on the choice of tourist destinations in China. Due to the competitive nature of Chinese tourist destinations, we believe that there might be some potential factors that significantly affected their choice decision, therefore we applied the second-order Structural Equation Models (SEM) to capture these potentially unobservable factors. The result showed that our proposed model appeared to fit well: the RMSEA was 0.03 (<0.06) and values of GFI, AGFI, NFI, TLI, and CFI were greater than 0.9 (most of them were even larger than 0.95). More importantly, Food (F), Emotional Factor (EF) representing food and cultural indulgence, and Physical Factor (PF) representing Architecture and Transportation facility of the destination showed significant impacts on tourist destination choice as their p-values were less than 0.05. Hence, Thai food and anything that could maximize the emotional and functional values of Chinese tourists would make travel choices to become their travel destination. At the same time, it was aimed to provide some valuable suggestions for tourist cities currently under threat from COVID-19, to recover or better in the coming years, providing some evidence for future researchers to further explore this field.
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Villegas-Navas, Victoria, Maria-Jose Montero-Simo, and Rafael A. Araque-Padilla. "The Effects of Foods Embedded in Entertainment Media on Children’s Food Choices and Food Intake: A Systematic Review and Meta-Analyses." Nutrients 12, no. 4 (March 31, 2020): 964. http://dx.doi.org/10.3390/nu12040964.
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While watching or playing with media, children are often confronted with food appearances. These food portrayals might be a potential factor that affects a child’s dietary behaviors. We aimed to comprehensively expound the effects of these types of food appearances on dietary outcomes of children. Our objectives were to synthetize the evidence of the experiments that study the effects of foods embedded in children’s entertainment media throughout a systematic review, to conduct two meta-analyses (food choice and intake) in order to quantify the effects, and to examine to what extent the effects of foods embedded in entertainment media varies across different moderating variables. We conducted a systematic search of five databases for studies published up to July 2018 regarding terms related to children and foods embedded in entertainment media. We identified 26 eligible articles, of which 13 (20 effect sizes) and 7 (13 effect sizes) were considered for a meta-analysis on food choice and intake, respectively. Most of the studies were assessed as having a middle risk of bias. Overall, food being embedded in entertainment media is a strategy that affects the eating behaviors of children. As most of the embedded foods in the included studies had low nutritional values, urgent measures are needed to address the problem of childhood obesity.
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Bastian, Graham E., Virginia Quick, Lauren B. Errickson, Anthony Capece, Jason Flatt, Sarah Davis, and Ethan D. Schoolman. "O10 Personal Food Values in 2020: Reimagining the Food Choice Process Model Using Consumer Input from Urban New Jerseyans." Journal of Nutrition Education and Behavior 52, no. 7 (July 2020): S5. http://dx.doi.org/10.1016/j.jneb.2020.04.022.
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Lin, Wei-Ling, and Chao-Chan Wu. "The Concerns about Choice Attributes and Behavior Intentions of Consumers toward Food Safety Restaurant." International Business Research 9, no. 4 (March 5, 2016): 11. http://dx.doi.org/10.5539/ibr.v9n4p11.
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<p>Consumers have grown increasingly aware about food safety over the last decade. However, various lifestyles have been shown to influence and predict consumer behavior. The main objective of this study is to investigate different consumers’ attribute and intentions toward food safety in restaurant. This study uses a food-related lifestyle approach and cluster analysis to identify three consumer segments: the conservative, the adventurous and the health-conscious consumer. Health-conscious consumers turned out to have more positive attitudes toward healthy and natural foods than the other two segments. This consumer segment also showed the highest likeliness to pay more for restaurants with higher food-safety standards. On the other end of the spectrum, adventurous consumers primarily seek novelty. This group values convenience over health concerns. Among the above, health-conscious consumers should be the primary target groups for restaurant that advertise food safety.<strong></strong></p>
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Feather, Norman T., Margaret A. Norman, and Anthony Worsley. "Values and Valences: Variables Relating to the Attractiveness and Choice of Food in Different Contexts1." Journal of Applied Social Psychology 28, no. 7 (April 1998): 639–56. http://dx.doi.org/10.1111/j.1559-1816.1998.tb01724.x.
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Pollard, J., S. F. L. Kirk, and J. E. Cade. "Factors affecting food choice in relation to fruit and vegetable intake: a review." Nutrition Research Reviews 15, no. 2 (December 2002): 373–87. http://dx.doi.org/10.1079/nrr200244.
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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.
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Sun, Lijuan, Davina Elizabeth Mei Lee, Wei Jie Kevin Tan, Dinesh Viren Ranawana, Yu Chin Rina Quek, Hui Jen Goh, and Christiani Jeyakumar Henry. "Glycaemic index and glycaemic load of selected popular foods consumed in Southeast Asia." British Journal of Nutrition 113, no. 5 (February 26, 2015): 843–48. http://dx.doi.org/10.1017/s0007114514004425.
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The objective of the present study was to determine the glycaemic index (GI) and glycaemic load (GL) values of standard portion sizes of Southeast Asian traditional foods. A total of fifteen popular Southeast Asian foods were evaluated. Of these foods, three were soft drinks, while the other twelve were solid foods commonly consumed in this region. In total, forty-seven healthy participants (eighteen males and twenty-nine females) volunteered to consume either glucose at least twice or one of the fifteen test foods after a 10–12 h overnight fast. Blood glucose concentrations were analysed before consumption of the test food, and 15, 30, 45, 60, 90 and 120 min after food consumption, using capillary blood samples. The GI value of each test food was calculated by expressing the incremental area under the blood glucose response curve (IAUC) value of the test food as a percentage of each participant's average IAUC value, with glucose as the reference food. Among the fifteen foods tested, six belonged to low-GI foods (Ice Green Tea, Beehoon, Pandan Waffle, Curry Puff, Youtiao and Kaya Butter Toast), three belonged to medium-GI foods (Barley Drink, Char Siew Pau and Nasi Lemak), and the other six belonged to high-GI foods (Ice Lemon Tea, Chinese Carrot Cake, Chinese Yam Cake, Chee Cheong Fun, Lo Mai Gai and Pink Rice Cake). The GI and GL values of these traditional foods provide valuable information to consumers, researchers and dietitians on the optimal food choice for glycaemic control. Moreover, our dataset provides GI values of fifteen foods that were not previously tested extensively, and it presents values of foods commonly consumed in Southeast Asia.
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Chan, Kara, Tommy Tse, Daisy Tam, and Anqi Huang. "Perception of healthy and unhealthy food among Chinese adolescents." Young Consumers 17, no. 1 (April 18, 2016): 32–45. http://dx.doi.org/10.1108/yc-03-2015-00520.
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Purpose The purpose of this paper is to explore snacking behavior and perspectives on healthy and unhealthy food choices among adolescents in Mainland China. Design/methodology/approach Four focus-group interviews were conducted. Altogether 24 participants were recruited in Changsha, a second-tier city in China, through a convenience sampling process. They were asked to report their snacking behaviors, identify whether certain snacks are healthy or unhealthy and elaborate on factors affecting food choices. Findings Snacking was prevalent among the participants. The most frequently consumed snacks included fruit, milk and instant noodles. Participants’ evaluations for the healthiness of foods were based on the actual nutritional values of those foods, the effects on growth and body weight and word-of-mouth. Choice of snack was driven mainly by taste, image, convenience and health consciousness. Research limitations/implications The finding was based on a non-probability sample. The paper also did not explore the contexts where snacks were consumed. Practical implications Parents can make healthy snacks more accessible at home and at schools. Educators can teach adolescents how to read food labels. Schools can increase the availability of healthy snacks on campus. Social marketers can promote healthy snacks by associating them with fun and high taste. Originality/value This is the first paper on snacking behaviors among adolescents conducted in a second-tier city in China using focus-group methodology.
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DREHMER, Michele, Cristiane MELERE, Shaline Modena REINHEIMER, and Suzi Alves CAMEY. "Agreement of dietary fiber and calorie intake values according to the choice of nutrient composition and household measure tables." Revista de Nutrição 30, no. 2 (March 2017): 233–44. http://dx.doi.org/10.1590/1678-98652017000200008.
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ABSTRACT Objective: To analyze the variations in the daily intake of dietary fiber and calories according to the different nutrient composition and homemade measure tables. Methods: Five different methods based on different nutrient composition and household measure tables were used to calculate daily calorie and fiber intake, measured using a food frequency questionnaire, of 633 pregnant women receiving care in primary health care units in the Southern region of Brazil; they were selected to participate in a cohort study. The agreement between the five methods was evaluated using the Kappa and weighted Kappa coefficients. The Nutritional Support Table, a Brazilian traditional food composition table and the Brazilian household expenditure survey were used in Method 1. Brazilian Food Composition Table and the Table for the Assessment of Household Measures (Pinheiro) were used in Methods 2 and 3. The average values of all subtypes of food listed in the Brazilian Food Composition Table for each corresponding item in the food frequency questionnaire were calculated in the method 3. The United States Department of Agriculture Food Composition Table and the table complied by Pinheiro were used in Method 4. The Brazilian Food Composition Table and the Brazilian household expenditure survey were used in Method 5. Results: The highest agreement of calorie intake values were found between Methods 2 and 3 (Kappa=0.94; 0.92-0.95), and the lowest agreement was found between Methods 4 and 5 (Kappa=0.46; 0.42-0.50). As for the fiber intake, the highest agreement was found between Methods 2 and 5 (Kappa=0.87; 0.82-0.90), and the lowest agreement was observed between Methods 1 and 4 (Kappa=0.36; 0.3-0.43). Conclusion: Considerable differences were found between the nutritional composition tables. Therefore, the choice of the table can influence the comparability between studies.
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Zogaam Gharbi, Loubna, Morad Guennouni, and Mahjoub Aouane. "Factors influencing the choice to buy food products in Morocco." E3S Web of Conferences 234 (2021): 00035. http://dx.doi.org/10.1051/e3sconf/202123400035.
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The article looks at the different factors that go into the subject of buying food products in Morocco. The latter, is undergoing a food transformation affecting the urban and rural environment. The recent changes in the choice of purchasing products by Moroccan citizens have created in the country a favorable framework for the development of territorial products. This is a descriptive study based on a questionnaire and conducted over a period of 2 months, subjects with a sample size of 180 respondents are randomly recruited on social networks. The results show that consumers are now interested in where they buy food, the quality of the products and the cost/quality ratio in these places. This study also states that despite the importance of product price to the consumer, quality is the factor most sought after by the consumer. This leads to an obligation on the part of consumers to industrialists to integrate food products with high nutritional values and to use ingredients that do not cause a danger to human health.
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Poling, Alan, Eb Blakely, Victoria Pellettiere, and Mitchell Picker. "CHOICE BETWEEN SEQUENCES OF FIXED-RATIO SCHEDULES: EFFECTS OF RATIO VALUES AND PROBABILITY OF FOOD DELIVERY." Journal of the Experimental Analysis of Behavior 47, no. 2 (March 1987): 225–32. http://dx.doi.org/10.1901/jeab.1987.47-225.
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Monterrosa, Eva C., Edward A. Frongillo, Adam Drewnowski, Saskia de Pee, and Stefanie Vandevijvere. "Sociocultural Influences on Food Choices and Implications for Sustainable Healthy Diets." Food and Nutrition Bulletin 41, no. 2_suppl (December 2020): 59S—73S. http://dx.doi.org/10.1177/0379572120975874.
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Background: The global policy discourse on sustainability and health has called for dietary transformations that require diverse, concerted actions from governments and institutions. In this article, we highlight the need to examine sociocultural influences on food practices as precursors to food policy decisions. Discussion: Sociocultural food practices relate to ideas and materials that give rise to food choices and food patterns of a group. We begin with a discussion of how individuals experience, interpret, negotiate, and symbolize the food world around them. We examine primarily the ideational pathways, such as identity, gender, religion, and cultural prohibitions, and their influence on food practices. We then provide guiding questions, frameworks, and a brief overview of food choice values to support policy planning and design. Lastly, we explore how sociocultural change for sustainable or healthy diets is already happening through food movements, food lifestyles, and traditional diets.
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Eustis, Sarah J., Gabrielle Turner-McGrievy, Swann A. Adams, and James R. Hébert. "Measuring and Leveraging Motives and Values in Dietary Interventions." Nutrients 13, no. 5 (April 25, 2021): 1452. http://dx.doi.org/10.3390/nu13051452.
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Why measure and leverage food motives and values? Every failure and every success in dietary change can be connected to motivation. Therefore, this research question naturally arises: How can food motives and values be measured and leveraged to improve diet outcomes from the individual to populations? There are four ways that food motives and values (FMVs) can assist researchers and health professionals. First, FMVs can help to create a personalized approach to dietary change. Second, FMVs can inform content for dietary interventions. Third, these FMV measures can be used in data analysis to elucidate differences in adherence and outcomes among participants. Fourth, public health nutrition messages can be tailored using information on FMVs. Each of these uses has the potential to further the literature and inform future efforts to improve diet. A central aim of our study is to provide specific examples and recommendations on how to measure and leverage FMVs. To do so, we reviewed 12 measures included in the literature citing the Food Choice Questionnaire by Steptoe, Pollard, and Wardle, which was identified as the earliest, highly cited article appearing under the search terms “food motives” AND “food values” AND “eating behavior” AND “measure”. Specific details on how articles were selected from the citing literature are described in the Methods section. We also expound on our reasoning for including the Three-Factor Eating Questionnaire, which made for 13 measures in total. Our main finding is that each measure has strengths and shortcomings to consider in using FMVs to inform nutritional recommendations at different levels.
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Corsi, Armando Maria, Juan Ignacio Modroño, Petr Mariel, Justin Cohen, and Larry Lockshin. "How are personal values related to choice drivers? An application with Chinese wine consumers." Food Quality and Preference 86 (December 2020): 103989. http://dx.doi.org/10.1016/j.foodqual.2020.103989.
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Kolling, Nils, Timothy E. J. Behrens, Rogier B. Mars, and Matthew F. S. Rushworth. "Neural Mechanisms of Foraging." Science 336, no. 6077 (April 5, 2012): 95–98. http://dx.doi.org/10.1126/science.1216930.
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Behavioral economic studies involving limited numbers of choices have provided key insights into neural decision-making mechanisms. By contrast, animals’ foraging choices arise in the context of sequences of encounters with prey or food. On each encounter, the animal chooses whether to engage or, if the environment is sufficiently rich, to search elsewhere. The cost of foraging is also critical. We demonstrate that humans can alternate between two modes of choice, comparative decision-making and foraging, depending on distinct neural mechanisms in ventromedial prefrontal cortex (vmPFC) and anterior cingulate cortex (ACC) using distinct reference frames; in ACC, choice variables are represented in invariant reference to foraging or searching for alternatives. Whereas vmPFC encodes values of specific well-defined options, ACC encodes the average value of the foraging environment and cost of foraging.
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Ferrão, Ana C., Raquel P. F. Guiné, Paula Correia, Manuela Ferreira, João Duarte, and João Lima. "Development of a Questionnaire to Assess People’s Food Choices Determinants." Current Nutrition & Food Science 15, no. 3 (April 25, 2019): 281–95. http://dx.doi.org/10.2174/1573401313666171117150648.
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Background: Diet and nutrition are major determinants of public health and are associated with a large number of diseases. Therefore, in order to plan actions to promote global health, it is crucial to understand people’s food choices. Objective: The aim of this study was the development and validation of a new instrument, a questionnaire to measure psycho-social motivations associated with food choices and eating practices. Methods: A descriptive cross-sectional study was undertaken on a non-probabilistic sample of 382 adult participants. The questionnaires were applied after informed consent only to adults (aged 18 or over) and the data were collected from January to April 2017 among the Portuguese population. The analysis has been conducted to explore the item-item correlation and the reliability of this new instrument. Results: The results indicated satisfactory correlations between the items of the different variables, except for Variable D (Social and cultural motivations) that did not show strong and significant correlations for almost any items. Considering all the items in each of the variables studied, Cronbach’s alpha values ranged from 0.32 for the marketing and commercial motivations to 0.64 for the economical and availability motivations. When some items were removed from the variables, the values of Cronbach’s alpha increased and ranged from 0.66 for social and cultural motivations to 0.79 for health motivations. Conclusion: This work suggested that this questionnaire could be considered a suitable tool for exploring food choice determinants.
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Veeck, Ann, Fang Grace Yu, Hongyan Yu, Gregory Veeck, and James W. Gentry. "Influences on food choices of urban Chinese teenagers." Young Consumers 15, no. 4 (November 11, 2014): 296–311. http://dx.doi.org/10.1108/yc-08-2013-00390.
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Purpose – This study aims to examine the major influences of food choices of Chinese teenagers within a dynamic food marketing environment. Design/methodology/approach – The paper reports findings from semi-structured interviews with high school students which examine teenagers’ guidelines for selecting food, along with their actual eating behavior. Findings – The results reflect on how four major influences – personal, family, peer and retailer – may intersect to affect the eating behaviors of Chinese adolescents, as they navigate an intense education schedule during a time of rapidly changing cultural values. Different norms of food choice – nutrition, food safety, taste, body image, price, convenience, sharing, friendship and fun – are evoked according to the social context and concurrent activities of the teenagers. Social implications – The findings offer tentative insights related to the potential for promoting healthier eating habits for adolescents in urban areas of China. Originality/value – The study demonstrates how, within this rapidly changing food environment, food retailers are creating alliances with teenagers to meet needs of convenience, speed, taste and social interaction.
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Bell, Winnie, Jennifer Coates, William Masters, and Norbert Wilson. "Measuring Consumer Preferences in Changing Food Environments: A Methods Review." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1160. http://dx.doi.org/10.1093/cdn/nzaa056_007.
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Abstract Objectives Measuring consumer preferences for different food quality attributes in low- and middle-income countries (LMICs) is increasingly important for interventions and policies to better address poor nutrition and health outcomes in the context of rapidly changing food environments. Despite the importance of measuring preferences, limited research has been conducted in LMICs to develop a better understanding of what matters most to consumers. This study reviews existing methods for measuring preferences and proposes a way forward for the nutrition public health community to address this important gap. Methods Relevant papers were identified in PubMed using pre-selected Mesh terms and by searching reference lists of key review articles. Approaches identified span the fields of marketing, economics, psychology, and nutrition public health. The papers reviewed used different methods to measure preferences of various types of food attributes. Results In marketing and economics, the term conjoint analysis is used to describe a category of methods that measure the stated preference of respondents by asking them to rate, rank, or choose between competing alternatives. Within conjoint analysis, several different methods exist including discrete choice experiences, ranking conjoint analysis, and best-worst scaling and each can be used to elicit preferences about observable and unobservable attributes of foods (e.g., price, taste etc.). Within the field of psychology, several techniques have been used including the Food Choice Questionnaire and Food Choice Values. Other approaches include qualitative interviews, pile sorting, and Likert scale-based instruments. Each method has strengths and weaknesses but in general, those from marketing and economics have the benefit of resulting in a ranked choice, in contrast to Likert scales and pile sorting which can be difficult to interpret and cognitively burdensome. Conclusions Most methods have been primarily developed, validated, and used in high-income countries with much less application in LMICs. Further research is required to adapt and develop preference elicitation methods for LMICs to better measure food preferences in the context of rapidly evolving food environments. Funding Sources N/A.
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Thurecht, Rachael, and Fiona Pelly. "Key Factors Influencing the Food Choices of Athletes at two Distinct Major International Competitions." Nutrients 12, no. 4 (March 27, 2020): 924. http://dx.doi.org/10.3390/nu12040924.
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This study aimed to identify the factors influencing the food choices of athletes at the Universiade and Commonwealth Games and explore differences in the cohort across sport, competition history and demographic characteristics. A sample of 385 athletes (n = 153, 2017 Universiade, Taiwan; n = 232, 2018 Commonwealth Games, Australia), from 69 countries and 29 sports participated in this cross-sectional observational study. Participants rated 36 items from the Athlete Food Choice Questionnaire and 11 additional items (gut comfort, doping risk, availability, location, money, convenience, time of day, hunger, medical conditions, and food allergies) on how frequently (1 never to 5 always) each influences their food choices. “Performance”, “sensory appeal”, “food and health awareness” and “weight control” were reported as most frequently, while the least were “emotional influence”, “influence of others” and “food values and beliefs”. Commonwealth Games athletes were older, more experienced and more likely to report “performance” (median = 4.33 versus 4.00, U = 20250.0, p = 0.012) and less likely to report “emotional influences” (median = 2.80 versus 3.20, U = 14273.0, p = 0.001) than Universiade athletes. Greater numbers of younger athletes were often or always influenced by available money. Athletes across all sports reported frequently considering gut comfort in their food choices. These results can inform nutrition education strategies of high-performance athletes.
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Németh, Nikolett. "Cultural differences in food consumption: The experiences of international students." Analecta Technica Szegedinensia 13, no. 1 (June 25, 2019): 56–63. http://dx.doi.org/10.14232/analecta.2019.1.56-63.
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There is a great variety of foods eaten. It is obvious that foods play a very important role in the daily lives of individual nations. Foods and meals, however, serve not only the living, but also fulfil other functions in the given society. For example, food expression may be part of a social class, reveal income conditions, and express identity.
The investigation was carried out on the topic by a qualitative method, in the form of an in-depth interview. The interviews were conducted by master students of the Szent István University in the framework of Multicultural Management subject, with non-Hungarian origin. A total of 65 in-depth interviews were conducted between 2017 and 2018. Interviewees were members of 22 nationalities. During the investigations, the main questions were: What type of food do you consume the most? What factors do you take into consideration when choosing foods? What differences do you find in the habits of the different ethnic groups, especially with regard to their eating habits?
Most of the interviewees are interested in compare their diet and cultural traditions to other nations’ and prefer local foods. The study proved that eating habits in Hungary have an impact on the eating habits of foreign students, and they change them in several elements. The study found that dietary choices are a complex decision that has a significant environmental and social impact but need to say, thanks to the strong cultural background the students can keep their sustainable eating values in abroad.
Keywords: culture, food choice, consumption
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Batar, Nazlı, Şefika Cim, Nazlıcan Kilerci, Betül Koçak, Sezen Sevdin, and Rümeysa Özçalkap. "Evaluation of the relationship of intuitive eating behaviour between body mass index and waist circumference in university students." Sağlık ve Yaşam Bilimleri Dergisi 3, no. 3 (December 22, 2021): 159–64. http://dx.doi.org/10.33308/2687248x.202133227.
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Objective: This study was conducted to examine the relationship between intuitive eating behaviour, body mass index (BMI), and waist-hip circumference among university students. Methods: This study was conducted on 146 students studying at the Department of Nutrition and Dietetics of a foundation university on the European side of Istanbul in the 2020-2021 academic year. Socio-demographic characteristics, anthropometric measurements, and intuitive eating habits of the students were taken through an online questionnaire. Intuitive Eating Scale-2 (IES-2) was used to determine students’ intuitive eating behaviour. Results: 146 students with a mean age of 20.64±1.69 participated in the study. 62.3% of the students were female and 37.7% were male. Intuitive eating scale total score mean ± standard deviation values were found to be 3.40±0.55. BMI mean ± standard deviation values were found to be 21.89 ± 3.94 kg / m2 while waist circumference mean ± standard deviation values were 69.78±9.32 cm. eating due to physical rather than emotional causes sub-dimension has a positive and significant correlation with the eating sub-dimension related to hunger and fullness signals, body-food choice congruity, and intuitive eating scale-total score. There is a significant and positive relationship between the eating sub-dimension related to hunger and fullness signals and the body-food choice congruity sub-dimension and the total score of the intuitive eating scale. A significant and positive correlation was found between the body-food choice congruity sub-dimension and the total score of the intuitive eating scale. Comparing the intuitive eating scale total scores and sub-dimensions according to BMI groups, there is a significant difference in the mean score of the body-food choice congruity sub-dimension according to the BMI classification. Conclusion: As intuitive eating increases in university students, the body mass index decreases.
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Englyst, Hans N., Jan Veenstra, and Geoffrey J. Hudson. "Measurement of rapidly available glucose (RAG) in plant foods: a potential in vitro predictor of the glycaemic response." British Journal of Nutrition 75, no. 3 (March 1996): 327–37. http://dx.doi.org/10.1079/bjn19960137.
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AbstractThe glycaemic index (GI) is an in vivo measurement based on the glycaemicresponse to carbohydrate-containing foods, and allows foods to be ranked on the basis of the rate of digestion and absorption of the carbohydrates that they contain. GI values are normalizedto a reference amount of available carbohydrate and do not reflect the amounts of carbohydrate normally present in foods; for example, a food with a low content of carbohydrates will have a high GI value if that carbohydrate is digested and absorbed rapidly in the human small intestine. This is potentially confusing for a person wishing to control his or her blood glucoselevels by the choice of foods. The rate and extent of starch digestion in vitro has been measured using a technique that classifies starch into three major fractions: rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS). In addition, thistechnique gives a value for rapidly available glucose (RAG), which includes RDS, free glucose and the glucose moiety of sucrose. When the values for thirty-nine foods were expressed on the basis ofthe available carbohydrate content of these foods, highly significant (P<0·001) positive correlations were observed between GI and both RDS and RAG. The measurement of RAGin vitro provides values for direct calculation of the amount of glucose likely to be rapidly absorbed in the human small intestine and,thus, to influence blood glucose and insulin levels. These values can be used to compare foods, as eaten,on an equal-weight basis. Food-table RAG values would allow simple calculation of the total amount of RAG provided by single foods, by whole meals and by whole diets. Studies are planned in which RAG and the glycaemic response in man will be measured for identical food products.
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Jo, Jisung, and Eon-kyung Lee. "How Do Consumers’ Food Values across Countries Lead to Changes in the Strategy of Food Supply-Chain Management?" Foods 10, no. 7 (July 1, 2021): 1523. http://dx.doi.org/10.3390/foods10071523.
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Although one of the main goals of supply-chain management is to maximize consumer values, the research to date has mainly focused on the supply side. In the case of the food industry, understanding consumer needs and maximizing its utility are essential. In this study, we analyze consumers’ 12 meta-values (e.g., safety, taste, health, price, environment, etc.), then suggest the strategy of food cold-chain management satisfying consumers’ perception. We focused on consumers from three countries in Asia: Korea, China, and Japan. The survey was conducted with over 1000 consumers in those three countries, and a random parameter logit model was utilized to determine the importance of each food value that could affect consumers’ food choice. Similarities and differences were both found in share of preference of each food value across countries. While safety is one of the top three values in all three countries, naturalness and nutritional value ranked among the top three only in China. To propose the consumer-centric strategy of food cold-chain management, we investigated the relationship between each food value and each node of supply chain based on the big data analysis. It shows that consumers prefer when the entire supply chain is managed where each node is organically connected with each other instead of individual nodes being managed separately. Further, strategies for food cold-chain management should be developed differently by country, incorporating differences of consumers’ preferences on food value. These results would motivate governments and companies related to food cold chain to reconsider their marketing strategies on the import and export food market.
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Muhamed, Ariff Azly, Mohd Nizam Ab Rahman, Firdaus Mohd Hamzah, Che Rosmawati Che Mohd Zain, and Suhaiza Zailani. "The impact of consumption value on consumer behaviour." British Food Journal 121, no. 11 (October 24, 2019): 2951–66. http://dx.doi.org/10.1108/bfj-10-2018-0692.
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Purpose The purpose of this paper is to investigate the influence of halal concern as well as emotional and epistemic values on consumer behaviour in the choice and purchase of halal-certified food supplies. Design/methodology/approach This study used a quantitative methodology of convenience sampling to collect survey data from 1,550 Muslim respondents in Malaysia. It also employed multiple regressions by covariance-based structural equation modelling in the data analysis as well as in the validation of the proposed model. Findings The empirical results showed that the importance of halal certification had the highest impact on consumer choice behaviour, particularly in the purchase of halal-certified food supplies. Also, epistemic and emotional values were both statistically significant in terms of their influence on the consumer decision-making process. Research limitations/implications The results emphasize the importance of enhancing the hedonic (halal concern and emotional value) aspect as a way for the halal food industries to obtain an added value advantage for their products and services. Originality/value This paper is the first to employ an empirical approach to consider the halal sentiment as a determinant of consumer purchasing behaviour in the context of halal-certified food supplies.
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Blow, Jennifer, Sumaiya Patel, Ian G. Davies, and Rebecca Gregg. "Sociocultural aspects of takeaway food consumption in a low-socioeconomic ward in Manchester: a grounded theory study." BMJ Open 9, no. 3 (March 2019): e023645. http://dx.doi.org/10.1136/bmjopen-2018-023645.
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ObjectivesTakeaway foods form a growing proportion of the UK diet. This consumption is linked with poor health outcomes due to their adverse nutritional profile. However, there is little research regarding the sociocultural context surrounding the consumption of takeaway meals. This research aimed to explore the sociocultural factors that influence the consumption of takeaway foods.DesignThe study employed constructivist grounded theory (GT) methodology. Data were collected using one-to-one semi-structured interviews from an inner-city area of Manchester (Rusholme). Data sorting and analysis was implemented using the GT constant comparative method.SettingRusholme, Manchester, UK.ParticipantsAdult participants (aged 18 to 65 years) consuming takeaway meals at least once/month were recruited using social media and community settings.Results13 participants were interviewed (female 69%, mean age=38 years). Three superordinate themes were derived from data: social factors, personal factors and resources. Social Factors included the influence of routines and traditions, influential others and a sense of community in the bonding and affirming of relationships. Personal Factors explored the subordinate themes of controlling damage and values relating to food choice. The third theme ‘Resources’ included time, availability, cost and quality.ConclusionThis study shows the sociocultural influences on food choice decisions are complex and may go beyond access and availability. Any policy change to limit takeaway consumption should acknowledge these vital processes in food choice to inform targeted effective approaches.
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Ayieko, M. A., H. J. Ogola, and I. A. Ayieko. "Introducing rearing crickets (gryllids) at household levels: adoption, processing and nutritional values." Journal of Insects as Food and Feed 2, no. 3 (June 15, 2016): 203–11. http://dx.doi.org/10.3920/jiff2015.0080.
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Edible insects, particularly crickets, are becoming popular due to their nutritional value and efficiency in foodconversion. An increasing number of farmers in Kenya are seeking information on rearing crickets (Orthoptera:Gryllidae) for food and feed. The locals are gradually embracing Acheta domesticus and Gryllus bimiculatus as the species of choice. This paper discusses how cricket farming was introduced to farmers in Bondo and Kabondo in Kenya. The initial crickets were picked from their natural habitat and carefully selected for domestication. Theselected crickets were fed on vegetables and chicken mash and bulked in plastic cages. The insects were carefully nurtured to lay eggs and a large colony was formed for multiplication purposes. Upon maturity, proximate analysiswas done to determine their nutritional value. Some were processed into different dishes for human consumption. Products were subjected to microbial tests at the Kenya Bureau of Standards to verify safety for human consumption. Consumers were invited to taste the processed products. After 3 years into the project, about 50 farmers haveembraced cricket farming around the Lake Victoria region. A. domesticus proved easy for rearing at household levelconditions. Food nutrients identified on dry weight were: 47% protein, 10% carbohydrates, and 25% fat. Minerals included sodium (8,502 µg/g), copper (29.4 µg/g), calcium (3,147.7 µg/g), potassium (9,797.5 µg/g), iron (51.8 µg/g), phosphorus (331.3 µg/g), manganese (58.7 µg/g) and zinc (21.8 µg/g). Vitamins included vitamin A (retinol; 0.35 µg/g), vitamin B2 (riboflavin; 6.3 µg/g), vitamin B1 (thiamine; 15.2 µg/g), and vitamin E (331 µg/g). Children were particularly attracted to biscuits and the fried foods such as fritters, samosa and pancakes. Cricket farming can be embraced as a mini-livestock by farmers in varied agro-ecological conditions in the lake region in Kenya. However, increased consumption of crickets to ensure food security is yet to be observed.