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1
Vonk, Jennifer, Jordyn Truax e Molly C. McGuire. "A Food for All Seasons: Stability of Food Preferences in Gorillas across Testing Methods and Seasons". Animals 12, n. 6 (9 marzo 2022): 685. http://dx.doi.org/10.3390/ani12060685.
Testo completoAbstract (sommario):
Decisions about which foods to use during training and enrichment for captive animals may be based on invalid assumptions about individuals’ preferences. It is important to assess the stability of food preferences given that one-time preferences are often used to inform which items are offered over a longer period of time. Presenting preference assessments using images of food items allows control over factors such as size, scent, and inadvertent cueing but requires validation. We presented three male gorillas with choices between randomly selected pairs of actual food items from their morning meal using PVC feeders. We also presented the gorillas with two-alternative forced-choice tests between images of these foods on a touchscreen computer. Ranked preferences were correlated across method and seasons. Furthermore, gorillas selected images of preferred over less preferred foods in a validation task on the touchscreen. However, selections of some food items changed within sessions, suggesting that preference may be relative to other contextual factors. Researchers should assess how choices affect subsequent preferences to understand whether animals demonstrate absolute preferences for particular food items, or prefer variety.
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Furnham, Adrian. "Food Preferences and Dark-side Personality Traits". Psychology and Mental Health Care 6, n. 1 (5 gennaio 2022): 01–08. http://dx.doi.org/10.31579/2637-8892/148.
Testo completoAbstract (sommario):
This study investigated the association between a variety of taste preferences and the Dark Triad personality traits. We noted over twenty studies that linked personality to taste/beverage preference and experience. In this study just under 200 participants completed a personality and food preference questionnaire. Results demonstrated that dark side traits accounted for around ten percent of the variance in tastes, including bitter and sweet as well as alcohol and coffee strength preferences. For a number of the taste preference measures sensation seeking and harm aversive personality traits were particularly influential in determining taste preferences. Limitations and directions for future research are discussed.
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Guzek, Dominika, Dominika Skolmowska e Dominika Głąbska. "Associations between Food Preferences, Food Approach, and Food Avoidance in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study Population". Nutrients 13, n. 7 (15 luglio 2021): 2427. http://dx.doi.org/10.3390/nu13072427.
Testo completoAbstract (sommario):
Food preferences are among the strongest predictors of the food choices of adolescents. These are associated with appetitive traits (food approach and avoidance) to some extent. However, no research has been conducted so far analyzing the association between food preferences and appetitive traits of adolescents. The aim of this study was to evaluate the associations between food preferences and appetitive traits in adolescents (aged 15–20 years) within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study population. The PLACE-19 Study was carried out in a population-based sample of 2448 secondary school students sampled across the country (random quota sampling). Food preferences (including the preference for vegetables, fruit, meat/fish, dairy, snacks, and starches) of the adolescents were assessed using the validated Food Preference Questionnaire (FPQ) while their appetitive traits (hunger, food responsiveness, emotional overeating, enjoyment of food, satiety responsiveness, emotional undereating, food fussiness, slowness in eating) were assessed using the validated Adult Eating Behavior Questionnaire (AEBQ). The k-means clustering was performed to identify the homogenous clusters of respondents based on their preferences, and linear regression was performed to determine the relationship between food preferences and appetitive traits with a model adjusted for sex and age. Based on their preferences, three homogenous clusters of respondents were defined: low-preferring respondents (low preference for all food categories), respondents preferring snacking foods (low preference for all food categories, except for fruit and snacks), and high-preferring respondents (high preference for all food categories). The low-preferring respondents showed the lowest values for all appetitive traits (p = 0.0008), as well as the lowest total score (p = 0.0001), except for food fussiness, for which they showed the highest value (p = 0.0008). All preference scores were positively associated with traits such as hunger, food responsiveness, enjoyment of food, and emotional under-eating, while negatively associated with food fussiness (all p < 0.05). The largest amount of variance was observed for preference for dairy (14.6%; R2 = 0.146, p = 0.008) and snacks with respect to enjoyment of food (16.2%; R2 = 0.162, p = 0.008), for vegetable with respect to food fussiness (22%; R2 = 0.220, p = 0.008), and for meat/fish with respect to enjoyment of food (19.9%; R2 = 0.199, p = 0.008) and food fussiness combined (19.1%; R2 = 0.191, p = 0.008). These results support the association of food preferences with both food approach traits and food avoidance traits.
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Yosi AS, Laili, Fatmalina Febry e Fenny Etrawati. "Food Familiarity Influence Food Preferences Among High School Student in Ogan Ilir District". Jurnal Ilmu Kesehatan Masyarakat 11, n. 2 (31 luglio 2020): 113–22. http://dx.doi.org/10.26553/jikm.2020.11.2.113-122.
Testo completoAbstract (sommario):
Food preferences are the level of the likes and dislikes of food, and these preferences will affect food consumption that represents the selection of a person’s diet frequency, nutrient intake and dietary adequacy. Based on previous research, food preferences in adolescents as a whole are not in line with a healthy diet, and food preferences of adolescents are a critical point that determines food preferences of adults. The purpose of this study is to analyze food preferences of adolescence and the various factors which influence it. This research was an analytical study with cross-sectional design. The samples were High School students at Senior High School 1 Inderalaya and Senior High School 1 South Inderalaya with the total number 167 ,and people. Samples were taken by simple random sampling. The food preferences data were obtained by using food checklist and hedonic scale of 1-5. Procedure of data analysis used was univariate and bivariate analysis with chi-square. Bivariate analysis showed that 61.1% of the respondent have good food preferences. Analysis of the relationship between variables showed a significant relationship between food familiarity with food preferences (p-value = 0.000) with PR= 3.459 (95% CI: 2.284-5.239) while other variables Such as the influence of peers, food neophobia, body image perception, gender, allowance, nutritional knowledge, and food taboo did not have any relationship with food preferences. The higher someone’s food familiarity level is, the higher the preference is. We suggest the school to increase food preferences for students to learn about a variety of nutritious foods balanced through a variety of activities, such as scientific discussions, a competition to create a menu of balanced nutrition, healthy food promotion
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Kasmiati, Kasmiati, Ikawati Karim e Faradilah Farid Karim. "The mandarese gastronomy: Preference and opportunities for food diversification on the dining table of young generations". Anjoro: International Journal of Agriculture and Business 3, n. 1 (2 agosto 2022): 26–34. http://dx.doi.org/10.31605/anjoro.v3i1.1474.
Testo completoAbstract (sommario):
The circulation of global food, especially fast food like sausages, nuggets, fried chicken such as KFC, and other instant food, has been circulating into rural areas. Many estimated younger generation's preferences would change under these conditions. Because of that, we were conducted research in the Tinambung, Polewali Mandar District, West Sulawesi Province, from May to August 2021 to understand the young preferences for food. The research found that the Millennial, Z, and Alpha generations of Mandarese still have a good preference for their local gastronomy. The types of the Mandarese food on this study are Baupiapi, Jepa, Bubur Tarreang, Loka Anjoroi, and Binte. Those are made from local raw materials such as cassava, banana, coconut, fish, millet, and corn. These agricultural and local raw materials can be the basis for developing more diverse food for the daily consumption of the youth. The young generation's preferences are essential because their population is enormous. It means their food preference will affect the food system. It can also be a factor in determining a future food diversification policy and self-sufficiency of the Mandarese. Currently, the highest preference of the young generation in Polewali Mandar still tends to like and choose Mandar gastronomy compared with global foods. It shows that local foods are still in line with the youth's preferences but need to develop as an essential part of their daily consumption. Their preferences for local gastronomy are still facing challenges; it will be more diverse or even the other way around because of the hegemony of the global food trend.
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Galia, Glendoris G., Ellen Mae Morano, John Mar M. Cuayzon, Josephine B. Buendia, Clarisa C. Somono, Leah D. Gravillo, Alma Sonia Sanchez-Danday e Ariel G. Salarda. "Food Preference and Food Consumption of Primary Grade Students". East Asian Journal of Multidisciplinary Research 2, n. 8 (30 agosto 2023): 3479–90. http://dx.doi.org/10.55927/eajmr.v2i8.4480.
Testo completoAbstract (sommario):
This study investigated the food preferences and consumption of elementary school pupils and the factors that influence them. A stratified random sampling with equal allocation was used to determine the respondents of the study from among the pupils in an elementary school in Palo, Leyte. The 3-point hedonic food preference scale and the 3-point hedonic food consumption scale were also used in the study to determine which foods were preferred and consumed by the pupils. The scale used in this study was based on the foods available in the respondent’s environment and the factors reported in the relevant research literature. The gathered data were subjected to different statistical treatments in order to answer the research questions. This study was able to determine the food preferences and food consumption of basic education students. Moreover, the study findings may provide deeper insights into food preference and food consumption among elementary school pupils and contribute useful information to future research.
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Cappellotto, Maddalena, e Annemarie Olsen. "Food Texture Acceptance, Sensory Sensitivity, and Food Neophobia in Children and Their Parents". Foods 10, n. 10 (30 settembre 2021): 2327. http://dx.doi.org/10.3390/foods10102327.
Testo completoAbstract (sommario):
This study aims to explore whether children’s food texture preferences are associated with different levels of sensory sensitivity and food neophobia, as well as with other variables, such as parental texture preferences. An online questionnaire was completed by 70 children aged 6–13 years old, alongside one of their parents. Generic texture preferences of children and parents were investigated with the Child Food Texture Preference Questionnaire (CFTPQ). Parents provided background information about their children by completing the Food Neophobia Scale (FNS), the Short Sensory Profile (SSP) and a Food Frequency Questionnaire (FFQ). The results showed that children who differed in their texture-liker status also differed in their levels of food neophobia and sensory information processing: children who preferred softer and non-particulate versions of foods were found to be more neophobic and sensory sensitive across all sensory domains. No relationship was found between parental and children’s texture preferences.
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Kostecka, Malgorzata, Joanna Kostecka-Jarecka, Mariola Kowal e Izabella Jackowska. "Dietary Habits and Choices of 4-to-6-Year-Olds: Do Children Have a Preference for Sweet Taste?" Children 8, n. 9 (2 settembre 2021): 774. http://dx.doi.org/10.3390/children8090774.
Testo completoAbstract (sommario):
Children develop food preferences by coming into direct contact with various food products through the senses of taste, touch, sight and smell. The aim of this study was to analyze the food preferences of children aged 4 to 6 years and to determine whether age and gender influence children’s food preferences and whether the preference for sweet taste changes with age. The study involved a paper questionnaire containing images of 115 different food products and dishes. The respondents expressed their preferences by choosing the appropriate emoji (happy, sad or neutral face). The study was conducted between 2018 and 2020, and it involved 684 children from 10 kindergartens. Girls chose a significantly higher number of foods and dishes they liked than boys (p = 0.002), and 4-year-olds gave a higher number of “neutral” responses than 5- and 6-year-olds (p = 0.001). Dietary diversity increased with age, and younger children were familiar with fewer foods than 6-year-olds (p = 0.002). Children had a clear preference for sweet taste, regardless of age and gender. Young children (4-year-olds) were more likely to accept healthy foods despite the fact that they were familiar with fewer products and dishes.
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Shanken-Schwartz, Vicki, e Shortie McKinney. "Food preferences". Topics in Clinical Nutrition 5, n. 2 (aprile 1990): 15–25. http://dx.doi.org/10.1097/00008486-199004000-00004.
Testo completo
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Wardle, Jane, e Lucy Cooke. "Genetic and environmental determinants of children's food preferences". British Journal of Nutrition 99, S1 (febbraio 2008): S15—S21. http://dx.doi.org/10.1017/s000711450889246x.
Testo completoAbstract (sommario):
Omnivores have the advantage of a variety of food options but face a challenge in identifying foods that are safe to eat. Not surprisingly, therefore, children show a relative aversion to new foods (neophobia) and a relative preference for familiar, bland, sweet foods. While this may in the past have promoted survival, in the modern food environment it could have an adverse effect on dietary quality. This review examines the evidence for genetic and environmental factors underlying individual differences in children's food preferences and neophobia. Twin studies indicate that neophobia is a strongly heritable characteristic, while specific food preferences show some genetic influence and are also influenced by the family environment. The advantage of the malleability of human food preferences is that dislike of a food can be reduced or even reversed by a combination of modelling and taste exposure. The need for effective guidance for parents who may be seeking to improve the range or nutritional value of foods accepted by their children is highlighted.
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Huskisson, Sarah M., Crystal L. Egelkamp, Sarah L. Jacobson, Stephen R. Ross e Lydia M. Hopper. "Primates' Food Preferences Predict Their Food Choices Even Under Uncertain Conditions". Animal Behavior and Cognition 8, n. 1 (1 febbraio 2021): 69–96. http://dx.doi.org/10.26451/abc.08.01.06.2021.
Testo completoAbstract (sommario):
Primates’ food preferences are typically assessed under conditions of certainty. To increase ecological validity, and to explore primates’ decision making from a comparative perspective, we tested three primate species (Pan troglodytes, Gorilla gorilla gorilla, Macaca fuscata) (N = 18) in two food-preference tests that created different conditions of uncertainty. In the first, we showed subjects pairs of photographs of six foods in a randomized manner within each session, so subjects could not predict the next pairing and had to respond in accordance with their preferences. We found individual differences in subjects’ preference and differences in six subjects’ preferences when comparing their selections in this test to selections made when trials were blocked by food pairing (tested previously: Huskisson et al., 2020). In in each trial of the second test we paired the food stimuli with a ‘chance’ symbol, representing a random reward of one of the six foods. Across species, each subject’s propensity to select chance over the known food varied by food type: when the known option was highly preferred, subjects were less likely to select the chance symbol. Additionally, 61.11% of the subjects’ rates of selecting foods in the first test showed a positive trend with the rates of selecting the same foods under conditions of uncertainty here; three of these subjects’ selection rates were significantly correlated between tests. Finally, if the food chimpanzees received for selecting the chance symbol was a preferred food, they were more likely to select chance again in the subsequent trial.
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Eriksson, Linda, Anders Esberg, Simon Haworth, Pernilla Lif Holgerson e Ingegerd Johansson. "Allelic Variation in Taste Genes Is Associated with Taste and Diet Preferences and Dental Caries". Nutrients 11, n. 7 (29 giugno 2019): 1491. http://dx.doi.org/10.3390/nu11071491.
Testo completoAbstract (sommario):
Taste and diet preferences are complex and influenced by both environmental and host traits while affecting both food selection and associated health outcomes. The present study genotyped 94 single nucleotide polymorphisms (SNPs) in previously reported taste and food intake related genes and assessed associations with taste threshold (TT) and preferred intensity (PT) of sweet, sour and bitter, food preferences, habitual diet intake, and caries status in healthy young Swedish men and women (n = 127). Polymorphisms in the GNAT3, SLC2A4, TAS1R1 and TAS1R2 genes were associated with variation in TT and PT for sweet taste as well as sweet food intake. Increasing PT for sweet was associated with increasing preference and intake of sugary foods. Similarly, increasing TT for sour was associated with increasing intake of sour foods, whereas the associations between food preference/intake and TT/PT for bitter was weak in this study group. Finally, allelic variation in the GNAT3, SLC2A2, SLC2A4, TAS1R1 and TAS1R2 genes was associated with caries status, whereas TT, PT and food preferences were not. It was concluded that variations in taste receptor, glucose transporter and gustducin encoding genes are related to taste perception, food preference and intake as well as the sugar-dependent caries disease.
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Narita, Kohei, Tada-aki Kudo, Guang Hong, Kanako Tominami, Satoshi Izumi, Yohei Hayashi e Junichi Nakai. "Effect of Beta 2-Adrenergic Receptor Gly16Arg Polymorphism on Taste Preferences in Healthy Young Japanese Adults". Nutrients 14, n. 7 (29 marzo 2022): 1430. http://dx.doi.org/10.3390/nu14071430.
Testo completoAbstract (sommario):
The Gly16Arg polymorphism results in a G to C nucleotide mutation in the human beta 2-adrenergic receptor (ADRB2) gene and has a relationship with obesity; however, this substitution’s effects on food preferences are unclear. Therefore, we determined this relationship among healthy young adults (mean age, 23.4; n = 52). To evaluate food preferences, four categories of food (sweet, salty, sour, and bitter) along with high-fat foods were evaluated using a self-reporting questionnaire. Male (n = 26) and female subjects (n = 26) were genotyped for the polymorphism and further divided into three groups (two homozygous groups, GG, CC; and a heterozygous group, GC). Preference for sour foods in the GG group was higher compared with that in the CC group in females (p < 0.05). When sweet foods were classified into low- and high-fat subgroups, preference for high-fat sweet foods in the GG group was higher than that for low-fat sweet foods in all subjects (p < 0.05). The degree of preference for high-fat foods in the GG group was higher than other groups for males (p < 0.05). These results suggest that ADRB2 polymorphism is associated with food preference. Understanding the relationship of ADRB2 substitution to food preference will be valuable for designing individualized anti-obesity strategies.
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Inzani, Emma, Laura Kelley, Robert Thomas e Neeltje J. Boogert. "Early-life diet does not affect preference for fish in herring gulls (Larus argentatus)". PeerJ 12 (11 luglio 2024): e17565. http://dx.doi.org/10.7717/peerj.17565.
Testo completoAbstract (sommario):
Urban populations of herring gulls (Larus argentatus) are increasing and causing human-wildlife conflict by exploiting anthropogenic resources. Gulls that breed in urban areas rely on varying amounts of terrestrial anthropogenic foods (e.g., domestic refuse, agricultural and commercial waste) to feed themselves. However, with the onset of hatching, many parent gulls switch to sourcing more marine than anthropogenic or terrestrial foods to provision their chicks. Although anthropogenic foods may meet chick calorific requirements for growth and development, some such foods (e.g., bread) may have lower levels of protein and other key nutrients compared to marine foods. However, whether this parental switch in chick diet is driven by chicks’ preference for marine foods, or whether chicks’ food preferences are shaped by the food types provisioned by their parents, remains untested. This study tests whether chick food preferences can be influenced by their provisioned diet by experimentally manipulating the ratio of time for which anthropogenic and marine foods were available (80:20 and vice versa) in the rearing diets of two treatment groups of rescued herring gull chicks. Each diet was randomly assigned to each of the 27 captive-reared chicks for the duration of the study. We tested chicks’ individual food preferences throughout their development in captivity using food arrays with four food choices (fish, cat food, mussels and brown bread). Regardless of the dietary treatment group, we found that all chicks preferred fish and almost all refused to eat most of the bread offered. Our findings suggest that early-life diet, manipulated by the ratio of time the different foods were available, did not influence gull chicks’ food preferences. Instead, chicks developed a strong and persistent preference for marine foods, which appears to match adult gulls’ dietary switch to marine foods upon chick hatching and may reinforce the provisioning of marine foods during chick development. However, whether chicks in the wild would refuse provisioned foods, and to a sufficient extent to influence parental provisioning, requires further study. Longitudinal studies of urban animal populations that track wild individuals’ food preferences and foraging specialisations throughout life are required to shed light on the development and use of anthropogenic resource exploitation.
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Wang, H. Holly, Rachel C. Andrews, Nicole J. Olynk Widmar e David L. Ortega. "Consumer and Manager Preferences for Food Attributes in the Restaurant Industry: The Implications for the Imported Duck Industry in China". Industria: Jurnal Teknologi dan Manajemen Agroindustri 10, n. 3 (31 dicembre 2021): 193–205. http://dx.doi.org/10.21776/ub.industria.2021.010.03.1.
Testo completoAbstract (sommario):
Unprecedented economic growth in China has created a new market potential for high-quality foods in the global food industry. This has led several studies to investigate consumer preferences for food safety and quality attributes in the retail market. However, there are limited studies related to the food service sector, specifically to combine these two concepts. Therefore, this study was conducted to investigate these preferences from the perspectives of both the customers and restaurant managers in relation to ducks in the Chinese food service sector. This involved estimating the willingness-to-pays for quality and safety attributes such as branding, premium quality, safety certification, and the biotech country of origin, including the United States, the European Union, and China using regression analysis. The empirical results showed that Chinese consumers and restaurant owners/managers have a similar preference for branded, high quality, and safe domestic products. However, their relative preferences for these attributes are not identical, as indicated by the consumers' highest preference for safety certification, while managers mostly focus on the quality. These findings are expected to provide more information on the market preferences for food produced in emerging Asian economies with special diet cultures and traditions.
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Głąbska, Dominika, Dominika Skolmowska e Dominika Guzek. "Food Preferences and Food Choice Determinants in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study". Nutrients 13, n. 8 (21 luglio 2021): 2491. http://dx.doi.org/10.3390/nu13082491.
Testo completoAbstract (sommario):
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.
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Zhan, Jintao, Yubei Ma, Pengcheng Deng, Yinqiu Li, Meng Xu e Hang Xiong. "Designing enhanced labeling information to increase consumer willingness to pay for genetically modified foods". British Food Journal 123, n. 1 (24 agosto 2020): 405–18. http://dx.doi.org/10.1108/bfj-08-2019-0637.
Testo completoAbstract (sommario):
PurposeThe regulations for qualitative genetically modified (GM) food labeling do not effectively eliminate the information asymmetries pertaining to the consumption of GM products. China's GM food labeling law requires the presentation of certain categories of GM products on GMO labels on packages. Such information is invaluable for understanding whether the disclosure of more information on GM foods can help alleviate information asymmetry while reducing consumer fear and risk perceptions of GM foods, and thus cause changes in their behaviors. The purpose of this paper is to explore the heterogeneity of consumer preferences for enhanced GM food labeling, how consumer preferences are influenced by labeling information, and how these preferences vary in different consumers.Design/methodology/approachBoth descriptive statistics and econometric techniques, including the multivariate ordered Probit model, were applied to a sample of 566 urban consumers in the Yangtze River Delta region of China. All respondents were divided into two groups: people who would definitely not buy GM foods before selecting enhanced labeling information (“consumer group 1”, sample size 282) and people who would definitely not object to buying GM foods before selecting enhanced labeling information (“consumer group 2”, sample size 274).FindingsThe findings suggest that urban consumers have a preference for different types of enhanced labeling information about GM foods, that such a preference significantly influences their willingness to pay for GM foods, that there exists a large difference in the preferences of different consumer groups, and that enhanced GM food labeling information has a greater impact on those consumers who would not accept GM foods.Originality/valueThis research identifies the GM information disclosures that most affect consumer preferences and how these preferences vary across different segments of consumers, which is a current gap in the literature. The study has demonstrated that enhanced labels of GM foods with diverse information would not alter a consumer's WTP for GM foods who does not perceive the value of information from the enhanced labels, but change positively consumers with uncertainty willingness to pay before disclosure.
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Alphonce, Roselyne, Betty Mamuya Waized e Marianne Nylandsted Larsen. "Consumer preference for novelty in processed foods: a developing country perspective". Journal of Agribusiness in Developing and Emerging Economies 10, n. 4 (28 maggio 2020): 429–46. http://dx.doi.org/10.1108/jadee-03-2019-0036.
Testo completoAbstract (sommario):
PurposeThe paper aims to explore consumer preferences for novel and other quality attributes in processed foods. It focuses on preferences for product origin, certification on food quality and standards and tradeoffs between novelty (fortification and highly processed) and other quality attributes.Design/methodology/approachIn total, 317 consumers were randomly selected at a high-end supermarket and a traditional local market in Dar es Salaam, Tanzania. Stated and revealed preference approaches were used to investigate their preferences for different attributes in processed foods. A hypothetical choice experiment was used to assess consumer preference for six baby food attributes and the tradeoffs between the attributes, while the revealed preference method included questions on consumer's actual processed food purchasing and consumption habits. In addition, consumers were asked a series of hierarchical questions assessing the motivation underpinning their choices for different products attributes.FindingsWhen making choices for processed food attributes, consumers are reluctant to choose novel technologies and have a strong preference for natural, nutritious, tasty and quality processed food attributes. However, they are willing to forego their preference for naturalness and to overcome their reluctance to trying novel technologies when the novelty is embedded with such quality benefits as nutrition, but not so when the embedded benefit is convenience. They are also willing to trade off their preference for nutrition for a sensory taste. This suggests that micronutrient deficiencies can be reduced among women and children under five by employing the appropriate strategies in processed food formulation. Further, the preference for product origin highlights the opportunity for national brands to fill the gap created by the increasing demand for processed foods in Tanzania.Research limitations/implicationsThe study claims a developing country perspective but is only representing consumers in one city in a developing country. However, this study speculates that consumers with representative characteristics in such context are likely to behave the same. Furthermore, although this study controlled for a hypothetical bias, having a hypothetical choice experiment with non-shoppers (non-purchasers) could have triggered the hypothetical bias, making participants concentrate more on non-price than price attributes.Originality/valueThe paper offers a developing country perspective on consumers' preferences for novelty in processed foods and tradeoffs with other quality attributes.
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Alegría-Morán, Raúl A., Sergio A. Guzmán-Pino, Juan I. Egaña, Valeria Sotomayor e Jaime Figueroa. "Food Preferences in Cats: Effect of Dietary Composition and Intrinsic Variables on Diet Selection". Animals 9, n. 6 (19 giugno 2019): 372. http://dx.doi.org/10.3390/ani9060372.
Testo completoAbstract (sommario):
A ten-year database of food preference tests (n = 1021; period 2007−2017) was used to explore the feeding behavior of domestic cats. Principal component (PC) analysis and linear regression between food nutrients and preferences (for the most preferred diet of each test; Diet A) were performed. Intake and preference for Diet A were analyzed by intrinsic cats’ variables and climate season. The PC1 (calcium (Ca), phosphorus (P), and ash), PC2 (lipids and ether extract) and PC4 (crude fiber; CF) had borderline significance (p < 0.06; β = −1.42, β = −1.56, and β = 2.68, respectively). Ash and CF contents presented negative correlations with food preference (rho = −0.269, p = 0.031; rho = −0.338, p = 0.006, respectively), and Ca had borderline significance and negative correlation with food preference (rho = −0.241, p = 0.054). Body weight and sex influenced the intake of Diet A, being lower for females (β = 11.758; p = 0.014) and heaviest cats (β = −5.490; p < 0.001). However, only body weight affected food preferences, where the heaviest cats had greater preferences for Diet A. Hot season decreased food intake (β = −2,117; p = 0.032), mostly in females (rho = −3.537; p = 0.002). Males had greater preferences for Diet A during hot seasons (β = 10.216; p = 0.023) and females presented similar preferences throughout the year (p = 0.950). Mineral contents, body weight and sex affected food intake and preferences of cats under the influence of climate season, probably explained by adaptive changes in food detection.
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del Campo, Carmen, Cristina Bouzas, Margalida Monserrat-Mesquida e Josep A. Tur. "Assessing Food Preferences and Neophobias among Spanish Adolescents from Castilla–La Mancha". Foods 12, n. 20 (10 ottobre 2023): 3717. http://dx.doi.org/10.3390/foods12203717.
Testo completoAbstract (sommario):
Food neophobia is a reaction of dislike or fear of food, which may be due to a wide variety of factors (taste, texture, exposure at an early age, genetics, or diversity in feeding practices and food consumption). The aim of this study was to assess the preferences for tastes and foods and food neophobias among Spanish adolescents and to compare the differences between boys and girls. This was a cross-sectional observational study on 11–18-year-old healthy adolescents (n = 600; 50% female) recruited in the Castilla–La Mancha region (central Spain). Information on taste preferences, food neophobias, anthropometric measurements, and sociodemographic data was recorded. The highest taste preference was found for sweet, salty, and umami. Most adolescents usually did not try new foods outside the home, nor did they like to try foods from other countries. More than half of them also acknowledged being selective eaters or were very particular about the foods they ate. There were no significant associations between taste preference and neophobias with obesity, waist-to-height ratio (WtHR), sleep, and smoking. Adolescents showed a high unwillingness to change food habits, and most of the food neophobias found in the current study were related to new, novel, or previously unknown foods. Spanish adolescents from central Spain (Castilla–La Mancha region) showed a preference for sweet, salty, and umami tastes of foods, as well as food neophobia towards foods that they do not regularly consume, mainly those with a bitter taste. Gender and body weight showed little influence, and age had a moderate influence on food neophobias. Familiarity with foods, as well as educational activities, are suggested as useful to decrease food neophobias among adolescents.
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Louro, Teresa, Carla Simões, Paula Midori Castelo, Fernando Capela e Silva, Henrique Luis, Pedro Moreira e Elsa Lamy. "How Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and Vegetables". Foods 10, n. 8 (23 agosto 2021): 1961. http://dx.doi.org/10.3390/foods10081961.
Testo completoAbstract (sommario):
Background: Oral food perception plays a major role in food acceptance, although the way it relates with food preferences and final choices in adults is still debatable. The objective of the present study was to assess the relationship between gustatory function, dietary habits and fruit and vegetable preferences. Methods: Recognition thresholds, suprathreshold and hedonics were accessed for sweet, bitter, sour, salty and astringency in 291 adult participants. A Food Frequency Questionnaire (FFQ) and a questionnaire for assessment of preferences for individual fruit and vegetables were filled by the participants. Results: Three clusters were obtained: “most sensitive”, “less sensitive” and “less sensitive only for sour”. The less sensitive cluster showed lower preferences for fruit and vegetables and higher intake of sweets and fast foods, whereas higher preferences for sweet veggies were observed in the “most sensitive” cluster. Basic tastes and astringency hedonics did not associate with fruit and vegetable preferences, but the sensitivity for these oral sensations did. Conclusions: Taste and astringency sensitivities are related with the preference for fruit and vegetables, being also associated with some dietary habits. The effectiveness of the strategies to promote plant-based healthy food consumption may benefit from the knowledge of individuals’ gustatory function.
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Sclafani, Anthony. "Conditioned food preferences". Bulletin of the Psychonomic Society 29, n. 2 (febbraio 1991): 256–60. http://dx.doi.org/10.3758/bf03335250.
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Sclafani, Anthony. "Conditioned food preferences". Bulletin of the Psychonomic Society 29, n. 3 (marzo 1991): 256–60. http://dx.doi.org/10.3758/bf03342693.
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Smits, Tim. "Food plating preferences". Acta Paediatrica 101, n. 9 (19 giugno 2012): e388-e389. http://dx.doi.org/10.1111/j.1651-2227.2012.02747.x.
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Dorans, Kirsten. "Influencing food preferences". Lab Animal 40, n. 5 (20 aprile 2011): 135. http://dx.doi.org/10.1038/laban0511-135a.
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Skinner, Jean D., Betty Ruth Carruth, Wendy Bounds e Paula J. Ziegler. "Children's Food Preferences". Journal of the American Dietetic Association 102, n. 11 (novembre 2002): 1638–47. http://dx.doi.org/10.1016/s0002-8223(02)90349-4.
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Nti, Gifty Akpene, e Mawufemor Abla Kugbonu. "Food Preferences Of Customers Of Food Service Establishments In Ho, Ghana". International Journal of Technology and Management Research 2, n. 3 (12 marzo 2020): 42–48. http://dx.doi.org/10.47127/ijtmr.v2i3.66.
Testo completoAbstract (sommario):
Eating outside the home has become more common these days, however customers are selective in their choice of food. The purpose of this paper is to assess the food preference of customers of food service establishments in Ho. The study was descriptive and systematic sampling method was used to gather data from 384 customers of selected food service establishment in Ho using questionnaire. A chi-square test revealed significant relationships between customers’ socio-demographic characteristics such as educational level, marital status, ethnicity, occupation, monthly income and their preference of food. The study revealed that Banku with okro soup, Banku with grilled tilapia, Fufu with soup, French fries with grilled chicken were the most the preferred foods purchased in food service establishment in Ho. The study found that people prefer to purchase foods (banku wth okro soup, banku with grilled tilapia and fufu with light soup) which demand strength, effort and more time to prepare in order to avoid the stress associated with preparing those meals.
Keywords: Food; Preferences; Customers; Food Service Establishment; Ho
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Pedersen, Hanne, Kristine Beaulieu, Marit E. Jørgensen, Kristine Færch, Lotte Lauritzen, Jack Lewis, Graham Finlayson e Jonas S. Quist. "Food Preferences in a Greenlandic Population". Current Developments in Nutrition 5, Supplement_2 (giugno 2021): 440. http://dx.doi.org/10.1093/cdn/nzab038_052.
Testo completoAbstract (sommario):
Abstract Objectives The overall aim was to describe food reward in an Inuit population in Greenland. More specifically, the objective was to first test the differences in food reward for sweet relative to savory food (taste bias) after four weeks on a traditionally Inuit diet (TID) vs a Westernized diet (WD). If no differences in taste bias were found between diet groups, we aimed to describe food reward in a pooled sample (median [IQR]). We hypothesized that participants would have higher preferences for sweet compared to savory foods. Methods After a dietary intervention in Greenland (20% of foods provided), we measured behavioral components of food reward using the Leeds Food Preference Questionnaire. The reward components, explicit liking and implicit wanting, were measured in response to images of Western foods varying in fat content and taste after four weeks on either TID or WD. A positive bias score reflected preference for sweet over savory, and oppositely a negative bias score reflected preference for savory over sweet foods. Results Participant characteristics were similar in the two diet groups (age (mean (SD): TID = 58.1 (11.5) vs. WD = 55.4 (9.5) years); sex: TID = 50% vs. WD = 54% women; body mass index (mean (SD): TID = 26.6 (5.5) vs. WD = 27.9 (4.7) kg/m2). In these preliminary, unadjusted analyses, we found no differences in explicit liking (P = 0.77) or implicit wanting (P = 0.70) bias score for sweet over savory foods after four weeks following either TID (n = 26) or WID (n = 24). Altogether, participants in the two diet groups had a greater explicit liking (−11.5 [−19.9; −2.8]) and implicit wanting (−21.6 [−44.2; −5.2]) for savory compared to sweet foods. Conclusions This is the first study to examine explicit and implicit aspects of food reward in an Inuit population. Contrary to our hypothesis, this population did not prefer sweet over savory Western foods. Funding Sources The study was supported by unrestricted grants from The Novo Nordisk Foundation. Royal Greenland and the supermarket chains Kalaallit Nunaanni Brugseni & Pilersuisoq supported the study with foods and food logistics.
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Okamoto, Miki, Yoshiyuki Okano, Mai Okano, Masahide Yazaki, Ayano Inui, Toshihiro Ohura, Kei Murayama, Yoriko Watanabe, Daisuke Tokuhara e Yasuhiro Takeshima. "Food Preferences of Patients with Citrin Deficiency". Nutrients 13, n. 9 (6 settembre 2021): 3123. http://dx.doi.org/10.3390/nu13093123.
Testo completoAbstract (sommario):
Citrin deficiency is characterized by a wide range of symptoms from infancy through adulthood and presents a distinct preference for a diet composed of high protein, high fat, and low carbohydrate. The present study elucidates the important criteria by patients with citrin deficiency for food selection through detailed analysis of their food preferences. The survey was conducted in 70 citrin-deficient patients aged 2–63 years and 55 control subjects aged 2–74 years and inquired about their preference for 435 food items using a scale of 1–4 (the higher, the more favored). The results showed that the foods marked as “dislike” accounted for 36.5% in the patient group, significantly higher than the 16.0% in the controls. The results also showed that patients clearly disliked foods with 20–24 (% of energy) or less protein, 45–54% (of energy) or less fat, and 30–39% (of energy) or more carbohydrate. Multiple regression analysis showed carbohydrates had the strongest influence on patients’ food preference (β = −0.503). It also showed female patients had a stronger aversion to foods with high carbohydrates than males. The protein, fat, and carbohydrate energy ratio (PFC) of highly favored foods among patients was almost the same as the average PFC ratio of their daily diet (protein 20–22: fat 47–51: carbohydrates 28–32). The data strongly suggest that from early infancy, patients start aspiring to a nutritional balance that can compensate for the metabolism dissonance caused by citrin deficiency in every food.
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Drewnowski, Adam, Susan Ahlstrom Henderson, Alisa Levine e Clayton Hann. "Taste and food preferences as predictors of dietary practices in young women". Public Health Nutrition 2, n. 4 (aprile 1999): 513–19. http://dx.doi.org/10.1017/s1368980099000695.
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AbstractObjective:To investigate links between taste responses, self-reported food preferences and selected dietary outcomes in young women.Methods:Subjects were 159 women, with a mean age of 27.0 years. Taste responses were measured using aqueous solutions of 6−n-propylthiouracil (PROP) and sucrose. All subjects completed a 171-item food preference checklist, using nine-point category scales. Food preference data were reduced using principal components factor analyses, with the internal consistency of factor-based subscales established using Cronbach's alpha. Dietary intakes, available for a subset of 87 women, were based on 3 days of food records. Estimated intakes of carbohydrate, fibre and β-carotene were the key dietary outcome variables.Results:Genetically-mediated sensitivity to the bitter taste of PROP was associated with reduced preferences for Brussels sprouts, cabbage, spinach and coffee beverages. Higher preferences for sucrose in water were associated with increased preferences for sweet desserts. Food preferences, in turn, were associated with measures of current diet. Reduced acceptability of vegetables and fruits was associated with lower estimated intakes of carbohydrate, fibre and β-carotene.Conclusions:Taste responses to sucrose and PROP were predictive of some food preferences. Food preferences, in turn, were associated with food consumption patterns. Given that taste responsiveness to PROP is an inherited trait, there may be further links between genetic taste markers, eating habits and the selection of healthful diets.
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Ong, Z. Y., J. R. Gugusheff e B. S. Muhlhausler. "Perinatal overnutrition and the programming of food preferences: pathways and mechanisms". Journal of Developmental Origins of Health and Disease 3, n. 5 (14 maggio 2012): 299–308. http://dx.doi.org/10.1017/s204017441200030x.
Testo completoAbstract (sommario):
One of the major contributing factors to the continuous rise in obesity rates is the increase in caloric intake, which is driven to a large extent by the ease of access and availability of palatable high-fat, high-sugar ‘junk foods’. It is also clear that some individuals are more likely to overindulge in these foods than others; however, the factors that determine an individual's susceptibility towards the overconsumption of palatable foods are not well understood. There is growing evidence that an increased preference for these foods may have its origins early in life. Recent work from our group and others has reported that in utero and early life exposure to these palatable foods in rodents increased the offspring's preference towards foods high in fat and sugar. One of the potential mechanisms underlying the programming of food preferences is the altered development of the mesolimbic reward system, a system that plays an important role in driving palatable food intake in adults. The aim of this review is to explore the current knowledge of the programming of food preferences, a relatively new and emerging area in the DOHAD field, with a particular focus on maternal overnutrition, the development of the mesolimbic reward system and the biological mechanisms which may account for the early origins of an increased preference for palatable foods.
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Serrano-Gonzalez, Monica, Seung-Lark Lim, Nicolette Sullivan, Robert Kim, Megan M. Herting, Juan Espinoza, Christina Koppin, Joyce R. Javier, Shan Luo e Mimi S. Kim. "Developmental Changes in Food Perception and Preference". Journal of the Endocrine Society 5, Supplement_1 (1 maggio 2021): A7—A8. http://dx.doi.org/10.1210/jendso/bvab048.014.
Testo completoAbstract (sommario):
Abstract Food choices are a key determinant of dietary intake, with involved brain regions such as the mesolimbic and prefrontal cortex maturing at a differential rate from childhood to young adulthood. However, developmental changes in healthy and unhealthy food perception and preference remain poorly understood. We aimed to understand this gap by investigating whether perceptions and preferences for food vary as a function of age, and how specific food attributes (i.e., taste and health) impact these age-related changes. We hypothesized that there would be an inverted U-shaped relationship between age and preference for high-calorie foods. As well, we expected that both dietary self-control and the decision weight of the health attribute would increase with age. One hundred thirty-nine participants aged 8–23 years (79 males, 60 females) participated in this study. They completed computerized rating tasks to assess taste, health, and liking (or preference) of high-calorie and low-calorie foods, followed by 100 binary food choices based on each participant’s individual ratings for taste and health. Among the 100 pairs, 75 were deemed challenge trials, where one food had a higher taste rating but a lower health rating than the other food item. Dietary self-control was considered successful when the healthier food cue in the challenge trial was chosen, and self-control success ratio (SCSR) was computed as the proportion of self-control success trials over the total number of choices. Results showed that high-calorie foods were rated as more tasty (r = 0.32, p < 0.001) and less healthy (r = -0.22, p < 0.01) with increasing age. As well, older participants wanted to eat high-calorie foods more than the younger participants (r = 0.29, p = 0.001). Furthermore, older age was associated with an increased decision weight of taste attribute on food preferences (r = 0.26, p = 0.002), suggesting that the taste attribute may contribute to the age-related increases in preference for high-calorie foods. Although participants rated low-calorie foods as less tasty (r = -0.17, p = 0.04) and less healthy (r= -0.31, p < 0.001) with increasing age, there was no significant association between age and preference for low-calorie foods. Participants made faster food choices with increasing age (r= -0.31, p < 0.001), which was driven by failed self-control choices (r = -0.23, p = 0.006). There was no significant association between age and SCSR (p = 0.5). Our results are consistent with other studies that demonstrate age-related increases in consumption of calorie-dense foods in youth, and suggest that age may be more relevant to preference for high-calorie than low-calorie foods. Future studies are merited to investigate the neurobiology underlying these developmental changes in food perceptions and preferences.
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Ramon Hurdawaty e Kenny Dylun. "Consumer Preferences in Choosing Online Food Delivery Services in Jakarta". International Journal of Travel, Hospitality and Events 3, n. 2 (31 maggio 2024): 127–37. http://dx.doi.org/10.56743/ijothe.v3i2.370.
Testo completoAbstract (sommario):
Purpose: This research aims to determine consumer preference factors when purchasing Jakarta's online food delivery services. Research methods: This study uses a comparative quantitative method. Data was obtained by distributing online questionnaires via Google form to 100 users of Online Food Delivery Services (Grab-Food et al.) in Jakarta. In this study, the sample was determined by purposive sampling. Researchers conducted a one-way ANOVA test to see if there were differences in respondents' preferences. The preference factors used are transaction, price, and promotion. Results and discussion: Research has been conducted to understand consumer preferences in popular food delivery services such as Go-Food, GrabFood, and ShopeeFood. Understanding these preferences is critical for companies to tailor their services and offerings to meet their customers' needs and expectations better. The research results show differences in consumer preferences when choosing online food delivery services. Implication: By leveraging this research, all stakeholders can contribute to a more competitive, user-friendly, and innovative food delivery landscape. Go-Food, Grab-Food, and Shopee-Food can continue to innovate, develop transaction systems so that users are more comfortable making transactions when using the Food Delivery Service application, provide prices according to the quality provided, and take a more innovative and creative promotional approach so that many users can know the promotion. Keywords: Online Food Delivery Service, Preference, Go-Food, Grab-Food, Shopee-Food
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Conti, Cecilia, Annamaria Costa, Claudia Balzaretti, Vincenzo Russo e Doriana Tedesco. "Survey on Food Preferences of University Students: from Tradition to New Food Customs?" Agriculture 8, n. 10 (4 ottobre 2018): 155. http://dx.doi.org/10.3390/agriculture8100155.
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Humankind currently consumes more resources than our planet is able to generate. In our web survey, we investigated insects and earthworms, as a possible future food source. We targeted the survey to university students, as the possible future consumers and trendsetters of new food. A total of 3556 university students (18–29 years old) completed it. The aims of this study were to evaluate participants’ food preferences and their willingness to taste foods containing terrestrial invertebrates. Data were processed using Cronbach’s alfa to assess the reliability of each constructs. The food preferences showed pizza-focaccia and pasta at the highest rankings, followed by fruit and vegetables. Males have a higher preference for any kind of animal protein source. Gender influenced food preference and willingness to eat food with insect or earthworm ingredients. The results indicated that students were prone to consider novel food into the Italian diet and to familiarize with them in the future. Insects/earthworms were more accepted in salty snacks. Highlighting the essential amino-acids daily requirements of a snack with earthworm meal did not improve the willingness to taste it. Information and awareness of future global food demand can play a fundamental role in accepting new food.
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Gracia, Azucena, e Miguel I. Gómez. "Food Sustainability and Waste Reduction in Spain: Consumer Preferences for Local, Suboptimal, And/Or Unwashed Fresh Food Products". Sustainability 12, n. 10 (19 maggio 2020): 4148. http://dx.doi.org/10.3390/su12104148.
Testo completoAbstract (sommario):
Improving food sustainability and reducing food waste are among the top challenges for achieving global sustainable development. In particular, changes towards more sustainable consumption are of vital importance in creating a more sustainable world. To shed light on these issues, we analyze to what extent and how consumers’ food preferences move towards more sustainable behavior. We assess the importance consumers attach to the following critical sustainable attributes of food related to food waste: (i) “Visual imperfections”, (ii) “washed/unwashed”, (iii) “size”, (iv) “locally produced”, and (v) “price”. We hypothesize that consumer preferences for these attributes are heterogeneous. Therefore, we segmented consumers into homogenous groups according to preferences for these sustainability attributes. To do this, we employed a direct ranking preference method using data gathered in an experiment conducted with consumers living in a mid-sized town in the northeast of Spain in 2018. The results suggest a high degree of consumer heterogeneity, and we identified four clusters according to the importance consumers attach to these attributes. The results are encouraging for the promotion of sustainability because different groups of consumers might prefer to purchase food products with different sustainable characteristics, such as locally grown, foods with visual imperfections, and minimally processed foods.
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M, Rupesh Mervin, e Velmurugan R. "Consumer‟s preference towards organic food products". Journal of Management and Science 1, n. 1 (30 giugno 2011): 19–23. http://dx.doi.org/10.26524/jms.2013.3.
Testo completoAbstract (sommario):
The market of organic products is growing as the number of people willing to consume organic food and consumer preference towards organic food products is ever increasing. The promotion of organic food products constitutes an important option not only for producers, government and consumers but also to respond to societies‘ desire for higher food quality and food production that is less damaging to environment systems and improve the quality of life; this makes the study of consumer preferences highly important. The main purpose of this study is to identify the factors influencing consumer preferences toward organic products. The target population in this research includes consumers of Kozhikode district of Kerala state of India. By making use of convenience sampling method 750 respondents have been selected. Data required for the study have been collected with the help of questionnaire.The finding of the research work revealed that gender, age, occupation, monthly income, family status, level of awareness, state of health and environmental engagement are associated with consumer preference towards organic foods. The research work shows increasing monthly income and environment engagement activities influences consumer preference towards organic food products.There is an inverse relationship between consumer awareness and consumer preferences towards organic food. Organic food considered as healthy product and it is more preferred by the green consumers. The research result suggest that Government and social organizations have to promote organic farming at the households among general public and to take necessary steps for creating a regulatory system for authenticated organic certification and labeling in order to build-up the trust and confidence in consuming organic food products.
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Valencia Niño de Rivera, Andrea Doria, Carolina Mata Miranda e Cynthia De Lira García. "Food preferences during lunch break: Elementary school children from 9 to 10 years / Preferencias alimentarias durante el recreo escolar: Niños de primaria de 9 a 10 años". Revista Mexicana de Trastornos Alimentarios/Mexican Journal of Eating Disorders 9, n. 2 (1 agosto 2018): 250–63. http://dx.doi.org/10.22201/fesi.20071523e.2018.2.515.
Testo completoAbstract (sommario):
Abstract Feeding children during school hours is essential, so to adapt the food supply, it is necessary to know what are students' food preferences. Thus, the purpose of this study was to identify the reasons for preferences and food consumption during school breaks. Thirty-eight children with an age range of 9 to 10 years (55% girls and 45% boys), from a full-time public primary school participated. This ethnographic study comprised the recording of commonly consumed and preferred foods, as well as children's narratives, through directed observation, unstructured interviews and drawings. It was found that children's food preferences are closely linked to the family context and the feelings linked to them. However, these preferences also influence the food education received (school and extra-school), as well as the availability-restriction of food within the school. In conclusion, although children could not consume their favorite food at school, they adapted their preferences according to the foods available at school, so the selection varied based on the perception and weighting of the organoleptic properties of the food (e.g., taste, consistency, temperature).Resumen La alimentación de los niños durante el horario escolar es fundamental, por lo que a fin de adecuar la oferta alimentaria, es indispensable conocer cuáles son las preferencias alimentarias del alumnado. Así, el propósito de este estudio fue identificar los motivos de las preferencias y el consumo de alimentos durante el recreo escolar. Participaron 38 niños de 9-10 años de edad (55% niñas y 45% niños), alumnos de una escuela primaria pública de tiempo completo. Este estudio etnográfico comprendió el registro de alimentos consumidos y preferidos habitualmente, así como las narrativas de los niños, a través de observación dirigida, entrevistas no estructuradas y elaboración de dibujos. Se encontró que las preferencias alimentarias de los niños están estrechamente vinculadas al contexto familiar y los sentimientos ligados a éste. No obstante, en dichas preferencias influyen también la educación alimentaria recibida (escolar y extra-escolar), así como la disponibilidad-restricción de alimentos dentro de la escuela. En conclusión, aunque las y los niños podían no consumir en el recreo escolar su alimento favorito, adaptaban sus preferencias en función de los alimentos disponibles en la escuela, de modo que la selección variaba en función de la percepción y ponderación de las propiedades organolépticas del alimento (e.g., sabor, consistencia, temperatura).
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Bell, Winnie, Jennifer Coates, William Masters e Norbert Wilson. "Measuring Consumer Preferences in Changing Food Environments: A Methods Review". Current Developments in Nutrition 4, Supplement_2 (29 maggio 2020): 1160. http://dx.doi.org/10.1093/cdn/nzaa056_007.
Testo completoAbstract (sommario):
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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Miškolci, Simona. "Consumer preferences and willingness to pay for the health aspects of food". Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 59, n. 4 (2011): 167–76. http://dx.doi.org/10.11118/actaun201159040167.
Testo completoAbstract (sommario):
Agri-food systems in the Czech Republic are currently undergoing a profound transformation toward high-value products. Appropriate policies are needed to guide this transformation, presupposing good understanding of consumer preferences. Having established a general framework for the analysis of food choice and quality perception, second part of the paper gives overview of results of stated preference evaluation studies conducted in the Czech Republic. The objective of secondary data analysis is to evaluate consumer preferences and willingness to pay for the food quality with the special attention to an evaluation of consumer preferences for health aspects of the food. The consumers’ relative preferences toward the different dimensions of a product’s quality are measured from the consumers’ perspective via their preference scores on various dimensions of quality derived from Analytic Hierarchy Process (AHP). Price premium consumers are willing to pay for the high quality product is investigated using Contingent valuation method (CV). In general, the empirical evidence supports the hypothesis that health ensuring and enhancing characteristics together with sensorial characteristics significantly affect consumers’ preferences for food and most consumers are willing to pay a price premium in order to ensure required quality of food.
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Alegría-Morán, Raúl A., Sergio A. Guzmán-Pino, Juan Ignacio Egaña, Carem Muñoz e Jaime Figueroa. "Food Preferences in Dogs: Effect of Dietary Composition and Intrinsic Variables on Diet Selection". Animals 9, n. 5 (6 maggio 2019): 219. http://dx.doi.org/10.3390/ani9050219.
Testo completoAbstract (sommario):
A ten-year food preference database (2007–2017) was used to relate food selection in dogs to the nutritional components of diets by doing a principal component analysis (PCA) and a linear regression between components obtained and dogs’ preferences. Intake and preference of preferred diets were analyzed by dogs’ sex, breed, age, body weight, and the season of the year (hot or cold). The fourth component after PCA presented a relation with food preferences (OR = −2.699, p = 0.026), showing negative correlations with crude fiber (rho = −0.196; P = 0.038) and dry matter (rho = −0.184; p = 0.049). Weight (OR = −1.35; p < 0.001), breed, both Boxer (OR = 10.62; p = 0.003) and Labrador Retriever (OR = 26.30; p < 0.001), and season (hot season) (OR = −5.27; p < 0.001) all influenced animals’ intake. Boxers presented a lower food preference compared to the other breeds (OR = −44.3; p < 0.001), while animals’ weight influenced preferences only in Boxers (OR = 2.02; p < 0.001). Finally, age and sex did not affect dogs’ preference or intake of preferred diets. Thus dry matter and fiber content have a negative impact on dogs’ food choices. Dogs’ weight, breed, and season affected food intake, but only breed affected dogs’ preferences, which is probably explained by adaptive changes in the detection, metabolization, and learning of nutritive food cues.
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Sato, Wataru, Krystyna Rymarczyk, Kazusa Minemoto, Jakub Wojciechowski e Sylwia Hyniewska. "Cultural Moderation of Unconscious Hedonic Responses to Food". Nutrients 11, n. 11 (19 novembre 2019): 2832. http://dx.doi.org/10.3390/nu11112832.
Testo completoAbstract (sommario):
Previous psychological studies have shown that images of food elicit hedonic responses, either consciously or unconsciously, and that participants’ cultural experiences moderate conscious hedonic ratings of food. However, whether cultural factors moderate unconscious hedonic responses to food remains unknown. We investigated this issue in Polish and Japanese participants using the subliminal affective priming paradigm. Images of international fast food and domestic Japanese food were presented subliminally as prime stimuli. Participants rated their preferences for the subsequently presented target ideographs. Participants also rated their preferences for supraliminally presented food images. In the subliminal rating task, Polish participants showed higher preference ratings for fast food primes than for Japanese food primes, whereas Japanese participants showed comparable preference ratings across these two conditions. In the supraliminal rating task, both Polish and Japanese participants reported comparable preferences for fast and Japanese food stimuli. These results suggest that cultural experiences moderate unconscious hedonic responses to food, which may not be detected based on explicit ratings.
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Cooke, Lucy J., e Jane Wardle. "Age and gender differences in children's food preferences". British Journal of Nutrition 93, n. 5 (maggio 2005): 741–46. http://dx.doi.org/10.1079/bjn20051389.
Testo completoAbstract (sommario):
The present study was conducted to examine the developmental patterning of food preferences in a large sample of British schoolchildren and to investigate possible gender differences. Using a cross-sectional survey design, the study was carried out in three primary and three secondary schools in West London, UK. A total of 1291 children aged from 4 to 16 years completed a 115-item food preference questionnaire in class time, supervised by class teachers and assistants. Children indicated whether they had ever tried each item and, if so, how much they liked it. We observed age-related increases in the number of foods tried (P<0·001), liked (P<0·005) and disliked (P<0·05). Controlling for the number of foods tried rendered the increase in dislikes non-significant and reversed the age effect on the number liked. Girls liked fruit (P<0·05) and vegetables (P<0·001) more than boys did; boys liked fatty and sugary foods (P<0·005), meat (P<0·001), processed meat products (P<0·001) and eggs (P<0·05) more than girls did. Some age differences were apparent in liking for categories of food, although the effects were not linear. Across ages and genders, children rated fatty and sugary foods most highly, although ratings for fruit were also high. Children's food preferences overall are not consistent with a healthy diet. Interventions should focus on increasing the familiarity, availability and accessibility of healthy foods and should be mindful of the need to target messages appropriately for boys who have less healthful food preferences than girls at all ages.
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Howard, Anika J., Kimberley M. Mallan, Rebecca Byrne, Anthea Magarey e Lynne A. Daniels. "Toddlers’ food preferences. The impact of novel food exposure, maternal preferences and food neophobia". Appetite 59, n. 3 (dicembre 2012): 818–25. http://dx.doi.org/10.1016/j.appet.2012.08.022.
Testo completo
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Kaminski, Juliane, Roman Stengelin, Antje Girndt, Daniel Haun e Katja Liebal. "Understanding others’ preferences: A comparison across primate species and human societies". PLOS ONE 19, n. 1 (17 gennaio 2024): e0295221. http://dx.doi.org/10.1371/journal.pone.0295221.
Testo completoAbstract (sommario):
We investigated children’s and non-human great apes’ ability to anticipate others’ choices from their evident food preferences—regardless of whether these preferences deviate or align with one’s own. We assessed children from three culturally-diverse societies (Namibia, Germany, and Samoa; N = 71; age range = 5–11) and four non-human great ape species (chimpanzees (Pan troglodytes), bonobos (Pan paniscus), gorillas (Gorilla gorilla), and orangutans (Pongo abelii); N = 25; age range = 7–29) regarding their choices in a dyadic food-retrieval task. Across conditions, participants’ preferences were either aligned (same preference condition) or opposed (opposite preference condition) to those of their competitors. Children across societies altered their choices based on their competitor’s preferences, indicating a cross-culturally recurrent capacity to anticipate others’ choices relying on preferences-based inferences. In contrast to human children, all non-human great apes chose according to their own preferences but independent of those of their competitors. In sum, these results suggest that the tendency to anticipate others’ choices based on their food preferences is cross-culturally robust and, among the great apes, most likely specific to humans.
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Aldaz, Kaitlyn J., Sigry Ortiz Flores, Rudy M. Ortiz, L. Karina Diaz Rios e Jaapna Dhillon. "A Cross-Sectional Analysis of Food Perceptions, Food Preferences, Diet Quality, and Health in a Food Desert Campus". Nutrients 14, n. 24 (7 dicembre 2022): 5215. http://dx.doi.org/10.3390/nu14245215.
Testo completoAbstract (sommario):
The sensory properties of foods guide food choices and intake, importantly determining nutritional and health status. In communities that have inconsistent access to nutritious foods, such as food deserts, food taste perceptions and preferences have yet to be explored. The purpose of this study was to examine how taster status (supertaster vs. non-taster) and food security status (high or marginal vs. low or very low) influences food taste intensities, food preferences and perceptions, and diet quality in a cohort of students from a food desert campus in the Central Valley of California. Moreover, the complex relationship of socioeconomic status, race/ethnicity, and sex on cardiometabolic and cognitive health warrants further examination. Two hundred fifty participants (aged 18–24 years) living in a food desert campus were recruited in 2018 for this cross-sectional study where participants underwent taste tests on selected fruits, vegetables, and nuts, and clinical tests (anthropometrics, blood glucose, blood pressure, and endothelial function), cognitive function tests (memory and attention), diet quality assessment (Healthy Eating Index (HEI)), and food preference and perception assessments. Food taste intensities were influenced by sex with bitter and umami taste intensities of several foods being perceived more intensely by males. Moreover, food liking was largely influenced by ethnicity with Hispanics having higher liking ratings for several foods compared with non-Hispanics. Both, Hispanics and females, had higher total fruit HEI scores and lower attention scores than non-Hispanics and males, respectively. Females also had lower blood pressure, reactive hyperemia index, and fasting blood glucose. Food-insecure individuals rated cost and convenience as more important factors for overall food consumption and had lower attention scores than those with higher food-security status. Future research should consider the complex interactions of factors such as taste and flavor perception, sex, ethnicity, prior exposure to foods, and other environmental factors when studying food preferences and health in young adults.
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Tuyizere, Olivier, Christopher R. Gustafson e Devin J. Rose. "Health Prompts Affect Consideration of Health but Not Intertemporal Preferences While Promoting Healthier Food Choices". Nutrients 16, n. 10 (12 maggio 2024): 1454. http://dx.doi.org/10.3390/nu16101454.
Testo completoAbstract (sommario):
Diet-related diseases impact populations across the globe. While intertemporal preferences—a fundamental preference for the distribution of benefits across time—have been used to explain low-quality food choices, the recent literature proposes another cause: inattention to the future implications (or opportunity costs) of the options faced. Food choices tend to become habitual to conserve cognitive resources, rather than carefully modeling future health impacts. Both low discount rates for future benefits and attention to future health impacts predict healthier decisions. While intertemporal preferences are stable, attention may provide an opportunity to intervene in the decision process to promote healthier decisions. In this study, we test the impact of a simple message that highlights health during food choice on the healthiness of the foods chosen and on health consideration and intertemporal preferences. Our results show that actively considering health outcomes and lower discount rates lead to healthier food choices. We find that messaging increases the consideration of health outcomes during food choice but does not affect intertemporal preferences, suggesting that simple prompts may be an effective way to promote decisions balancing short- and long-term benefits by drawing attention to the overlooked opportunity costs of choices.
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Byrne, Derek Victor. "Current Trends in Multidisciplinary Approaches to Understanding Consumer Preference and Acceptance of Food Products". Foods 9, n. 10 (29 settembre 2020): 1380. http://dx.doi.org/10.3390/foods9101380.
Testo completoAbstract (sommario):
Acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products and finally food choice itself are affected by a myriad of intrinsic as well as extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection “Consumer Preferences and Acceptance of Food Products”, we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.
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Sayekti, Wuryaningsih Dwi, Rabiatul Adawiyah, Yaktiworo Indriani, Shinta Tantriadisti e Tyas Sekartiara Syafani. "Pola Pikir Makan dan Preferensi Mahasiswa terhadap Makanan dan Minuman Jadi: Studi Kasus di Kota Bandar Lampung Saat Pandemi Covid-19". AgriHealth: Journal of Agri-food, Nutrition and Public Health 2, n. 2 (9 marzo 2022): 65. http://dx.doi.org/10.20961/agrihealth.v2i2.54702.
Testo completoAbstract (sommario):
<em>Lifestyle</em><em> is </em><em>one of the factors that influence consumer behavior. The increase in spending on the consumption of food and beverage in Indonesia shows changes in people's lifestyles, including college students who like eating out. Food consumption is closely related to the eating mindset and preferences of someone. This study aims to analyze college students’ preferences of foods and beverages; analyze the student's eating mindset and analyze the correlation between college students’ eating mindset and preferences of foods and beverages in Bandar Lampung City. This research used a survey method. The data was collected from May to July 2020 (the Covid-19 pandemic period). The sampling technique used was quota sampling and the number of samples was 500 college students in Bandar Lampung City. The primary data collection was carried out using an online questionnaire. The data were analyzed by descriptive statistics and Kendall's Tau correlation test. The results showed that: (1) college students' preference of beverages was higher than foods and based on the variety, the highest preference of main course/meal was noodles, the snack was pempek and beverages were bottled mineral water; (2) the college student's eating mindset about the benefits of eating is good enough, but the consumption is still rice oriented and (3) eating mindset about the benefits of eating dimensions has a significant negative effect on the preferences of college students in Bandar Lampung City for meals made from rice and flour, and snacks made from flour and sago. College students' knowledge of food and nutrition, and also local food diversification needs to be improved to achieve the goal of food diversification.</em>
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Petre, Ligiana Mihaela, e Bianca Nicoleta Vatasescu. "According, against, and above dietary norms: a key to understanding the relationship between personality style and taste preferences". PeerJ 7 (6 dicembre 2019): e8198. http://dx.doi.org/10.7717/peerj.8198.
Testo completoAbstract (sommario):
Background Understanding individual food preferences is critical for creating tailored strategies that promote healthy individual eating behaviors. Individual sensory liking appears to be an essential determinant of dietary intake. Taste preferences influence satisfaction and satiety, and may consequently influence weight status and psychological adjustment. The purpose of this study was to identify the association between taste preferences (sweet, salty, sweet & fatty, salty & fatty) and personality features. Methods The Millon Clinical Multiaxial Inventory-III (MCMI-III) was used for the assessment of personality traits and PrefQuest (PQ) was used for measuring recalled food preferences. A total of 137 participants were included in the study. The relationship between compulsive and antisocial features and taste preferences was assessed by hierarchical multiple linear regression, while controlling for age, gender, BMI, marital status, and educational level. Results The antisocial personality traits were a negative explanatory variable for sweet & fatty taste preference, R2 = .15, t(132) = − 2.40, p = .018, 95% [−.57, −.06] and salty & fatty taste preference, R2 = .16, t(133) = − 2.38, p = .019, 95% [−.07, −.01], while controlling for anthropological factors. In addition, men showed a higher preference than women for sweet & fatty food, such as chocolate or desserts, rsp = .19, p = .021, and for the salty & fatty food, rsp = .30, p < .001. BMI was not found to moderate the relationship between personality and taste preference. No significant association was found between compulsive personality traits and food preference, as assessed by sensory liking. Conclusions The findings can bring a much better understanding of the relationship between the compulsive or antisocial personality and taste preferences. In addition, it may help build psychotherapeutic and nutritional strategies that promote healthy eating behaviors, tailored to a particular personality style.
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Babicz-Zielińska, E. "Food preferences and choice among the Polish students". Czech Journal of Food Sciences 19, No. 4 (9 febbraio 2013): 154–60. http://dx.doi.org/10.17221/6600-cjfs.
Testo completoAbstract (sommario):
The ratings and rankings of some, mainly product-related and consumer-related factors influencing the choice of different groups of food – vegetables, fruit, dairy products, spreads, and frying and baking fats – were evaluated among 448 Polish students. Freshness, taste and health value appeared the most important choice factors in vegetables, fruit, and spreads; freshness, taste and quality in dairy products; freshness, health value and durability in frying and baking fats. Advertising was the least important factor among all factors considered for all groups of products. The significant influences of sex on ratings of choice factors were observed. As a rule, female students scored higher almost all choice factors. The influence of pregnancy on ratings of some choice factors was noticed in dairy products. Pregnant females estimated nutritional value and fat content significantly higher. The rankings of food choice factors among males and females, or pregnant and non-pregnant women, were highly correlated.