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Artykuły w czasopismach na temat "Food choice behaviours"
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Mela, David J. "Food choice and intake: the human factor". Proceedings of the Nutrition Society 58, nr 3 (sierpień 1999): 513–21. http://dx.doi.org/10.1017/s0029665199000683.
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Human perceptions and selection of food are derived from the prevailing and momentary food, agro-economic and cultural environment, cognitive and biological characteristics of individuals, and the real and perceived intrinsic and extrinsic attributes of foods themselves. The range of items typically chosen and consumed within a given population is largely determined by interaction of the external environmental context with guiding sets of implicit and explicit social and psychobiological ‘rules’. Within the rather broad limits of biology, individual food choices and intake behaviours relate to and reflect aspects of food availability, existing habitual behaviours, learning mechanisms, and individual beliefs and expectations. Many of the relevant features of these variables are uniquely human, together determining what is ‘food’, when, how, by and with whom it is chosen and eaten, and in what quantities. They also provide the opportunities for individuals to establish and maintain a relatively stable set of culturally and biologically determined affective responses (‘likes’) and intake behaviours. Understanding of the potential contribution of these influences under different conditions can serve to explain many of the observed characteristics of human eating, and highlight potential avenues for intervention.
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Gaspar, Rui, José Manuel Palma-Oliveira i Victor Corral-Verdugo. "Dynamic mental representations of habitual behaviours: Food choice on a web-based environment". Psychology, Community & Health 5, nr 2 (8.08.2016): 115–33. http://dx.doi.org/10.5964/pch.v5i2.171.
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AimRather than being rigid, habitual behaviours may be determined by dynamic mental representations that can adapt to context changes. This adaptive potential may result from particular conditions dependent on the interaction between two sources of mental constructs activation: perceived context applicability and cognitive accessibility.MethodTwo web-shopping simulations offering the choice between habitually chosen and non-habitually chosen food products were presented to participants. This considered two choice contexts differing in the habitual behaviour perceived applicability (low vs. high) and a measure of habitual behaviour chronicity.ResultsStudy 1 demonstrated a perceived applicability effect, with more habitual (non-organic) than non-habitual (organic) food products chosen in a high perceived applicability (familiar) than in a low perceived applicability (new) context. The adaptive potential of habitual behaviour was evident in the habitual products choice consistency across three successive choices, despite the decrease in perceived applicability. Study 2 evidenced the adaptive potential in strong habitual behaviour participants – high chronic accessibility – who chose a habitual product (milk) more than a non-habitual product (orange juice), even when perceived applicability was reduced (new context).ConclusionResults portray consumers as adaptive decision makers that can flexibly cope with changes in their (inner and outer) choice contexts.
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Tzavella, Loukia, Leah Maizey, Andrew D. Lawrence i Christopher D. Chambers. "The affective priming paradigm as an indirect measure of food attitudes and related choice behaviour". Psychonomic Bulletin & Review 27, nr 6 (30.06.2020): 1397–415. http://dx.doi.org/10.3758/s13423-020-01764-1.
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AbstractIn this Registered Report, we assessed the utility of the affective priming paradigm (APP) as an indirect measure of food attitudes and related choice behaviour in two separate cohorts. Participants undertook a speeded evaluative categorization task in which target words were preceded by food primes that differed in terms of affective congruence with the target, explicit liking (most liked or least liked), and healthiness (healthy or unhealthy). Non-food priming effects were tested as a manipulation check, and the relationship between food priming effects and impulsive choice behaviour was also investigated using a binary food choice task. As predicted, priming effects were observed for both healthy and unhealthy foods, but there was no difference in the magnitude of these effects. This may suggest that the paradigm is most sensitive to affective, but not cognitive, components of attitudes (i.e., healthiness), but alternative theoretical explanations and implications of this finding are discussed. Food and non-food priming effects were observed in both reaction time (RT) and error rate (ER) data, but contrary to expectations, we found no association between food RT priming effects and choice behaviour. All findings from confirmatory analyses regarding RT and ER priming effects, and the absence of the expected correlations between priming effects and impulsive food choices, were successfully replicated in the online cohort of participants. Overall, this study confirms the robustness of the APP as an indirect measure of food liking and raises questions about its applied value for research of eating behaviours.
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Horská, Elena, Peter Šedík, Jakub Berčík, Andrzej Krasnodębski, Mariusz Witczak i Agnieszka Filipiak-Florkiewicz. "Aromachology in food sector – aspects of consumer food products choice". Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 117, nr 4 (2018): 33–41. http://dx.doi.org/10.15193/zntj/2018/117/257.
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A current therapy trend known as „back to nature therapy” boosts the use of essential oils and pure fragrance compounds and increases the importance thereof not only in medicine, but also in the business sphere. Marketing services involving aroma applications include for example scent logo or corporate aroma, selecting air-scent for interiors that strongly depends on the type of industry, scents used during marketing campaigns, corporate events or in outlets as those scents impact customer behaviour. In the paper there was presented a review of the reference literature on the aroma usage in food retail outlets. There was discussed the effect of aromas on the behaviours and emotions of consumers and on their perception of the environment as was the effect of aromas on the likelihood of purchase, the amount of money spent, and the evaluation of products and the outlet. It was showed that the scent applied had a positive effect on the shoppers and customers, incl. their moods, behaviours and emotions. Regarding the type of aroma, the analysis covered mostly the floral and food-based scents incl. citrus and herbal scents. It was proved that following the category-congruent olfactory cues had a positive effect on the sales of the entire product range. In general it can be inferred that modifying the environment by adding appropriate aromas has a positive effect on customers, and this can be a high potential for the food sector and for other sectors of the business sphere.
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Bucher, Tamara, Clare Collins, Megan E. Rollo, Tracy A. McCaffrey, Nienke De Vlieger, Daphne Van der Bend, Helen Truby i Federico J. A. Perez-Cueto. "Nudging consumers towards healthier choices: a systematic review of positional influences on food choice". British Journal of Nutrition 115, nr 12 (29.04.2016): 2252–63. http://dx.doi.org/10.1017/s0007114516001653.
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AbstractNudging or ‘choice architecture’ refers to strategic changes in the environment that are anticipated to alter people’s behaviour in a predictable way, without forbidding any options or significantly changing their economic incentives. Nudging strategies may be used to promote healthy eating behaviour. However, to date, the scientific evidence has not been systematically reviewed to enable practitioners and policymakers to implement, or argue for the implementation of, specific measures to support nudging strategies. This systematic review investigated the effect of positional changes of food placement on food choice. In total, seven scientific databases were searched using relevant keywords to identify interventions that manipulated food position (proximity or order) to generate a change in food selection, sales or consumption, among normal-weight or overweight individuals across any age group. From 2576 identified articles, fifteen articles comprising eighteen studies met our inclusion criteria. This review has identified that manipulation of food product order or proximity can influence food choice. Such approaches offer promise in terms of impacting on consumer behaviour. However, there is a need for high-quality studies that quantify the magnitude of positional effects on food choice in conjunction with measuring the impact on food intake, particularly in the longer term. Future studies should use outcome measures such as change in grams of food consumed or energy intake to quantify the impact on dietary intake and potential impacts on nutrition-related health. Research is also needed to evaluate potential compensatory behaviours secondary to such interventions.
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Bober, Julia, Klaudia Wiśniewska i Katarzyna Okręglicka. "Eating Behaviours of Polish and Portuguese Adults—Cross-Sectional Surveys". Nutrients 15, nr 8 (17.04.2023): 1934. http://dx.doi.org/10.3390/nu15081934.
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Eating behaviours affect energy intake through the types and amounts of foods chosen and decisions about the beginning and ending of the eating process. This study aims to determine and compare the eating behaviours of Polish and Portuguese adults and, in addition, to establish the correlations between daily behaviours, food-approaches and food-avoidance behaviours, and BMI in both populations. The study was conducted between January 2023 and March 2023. Participants from Poland and Portugal responded to the AEBQ questionnaire and questions on eating habits and body-image self-perception. The research tool was a website-based survey questionnaire with single-choice questions. No significant differences related to BMI levels were found between the Polish and Portuguese adults in terms of their eating behaviours. Both groups were characterised by the increased intensity of their food-approach behaviours, which was directly correlated with increases in BMI. Greater snacking intensity and binge drinking were associated with higher BMI. The study revealed an increased prevalence of binge drinking in the Polish sample. The study also confirmed a higher frequency of food-approach behaviours in overweight and/or obese individuals and uncontrolled calorie intake in participants imposing dietary restrictions for weight loss. Nutrition education is needed to improve eating habits and food choices, as well as to prevent overweight and obesity in adults.
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Bartle, Toby, Barbara Mullan, Elizaveta Novoradovskaya, Vanessa Allom i Penelope Hasking. "The role of choice in eating behaviours". British Food Journal 121, nr 11 (24.10.2019): 2696–707. http://dx.doi.org/10.1108/bfj-04-2019-0222.
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Purpose The purpose of this paper is to investigate the effects of choice on the development and maintenance of a fruit consumption behaviour and if behaviour change was underpinned by habit strength. Design/methodology/approach A 2×2×3 mixed model experimental design was used. The independent variables were pictorial cue and fruit consumption manipulated on two levels: choice and no choice, across three-time points: baseline, post-intervention (after two weeks) and follow-up (one week later). Participants (n=166) completed demographics, the self-report habit index and fruit intake at all three-time points. Findings All participants showed significant increases in fruit consumption and habit strength at post-intervention and follow-up. However, participants provided neither choice of cue nor fruit showed a significant decrease in consumption at follow-up. Practical implications Fruit consumption can be significantly increased with a relatively simple intervention; choice seems to have an effect on behaviour maintenance, providing no choice negatively effects behaviour maintenance post-intervention. This may inform future interventions designed to increase fruit and vegetable consumption. Originality/value The intervention that the authors designed and implemented in the current study is the first of its kind, where choice was manipulated in two different ways and behaviour was changed with a simple environmental cue intervention.
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Ryan, David, Melvin Holmes i Hannah Ensaff. "“I Control What I Eat and I'm Sensible with What I Eat, Apart from School” – A Qualitative Study of Adolescents’ Food Choices and the School Environment". Current Developments in Nutrition 4, Supplement_2 (29.05.2020): 1345. http://dx.doi.org/10.1093/cdn/nzaa059_062.
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Abstract Objectives Adolescent obesity is a significant issue in the UK, with 36% of 11 to 15 year olds classified as overweight or obese. Schools are seen as a sound setting to address this phenomenon. Mandatory School Food Standards have endeavoured to improve the nutritional profile of school food provision. However students often choose micronutrient poor, energy dense options. This study aimed to explore how and why secondary school students make their food choices within the school environment. Methods Seven focus group interviews were conducted with students (n = 28) aged 13–14 years in a school in Northern England. Development of the focus group schedule was informed by the socio-ecological model and food choice process model. Question topics included school food provision, students’ food choices and the role of friends and family in students’ food choices. Discussions were audio-recorded, transcribed verbatim and analysed using an inductive thematic approach: an iterative process of reading and re-reading transcripts, coding of nodes and grouping of nodes into unique themes. NVivo12 software was used to facilitate data management. Results Six initial themes emerged; (1) home environment, (2) food knowledge, (3) food choice factors, (4) food autonomy struggle, (5) social influences and (6) home versus school. Findings suggest that adolescents juxtapose the school and home food environments, in terms of food provision, food choices, as well as food-related rules and customs. Students identified food choices at home as being a structured and clearly defined process, with parents and caregivers acting as nutritional gatekeepers. In contrast, students depicted school food choices as being less straight-forward, determined by factors including social influences and school food choice parameters (e.g., time, queues, cost). Students reported choosing less “healthy” items at school than at home, and justified this by reportedly adopting perceived healthier choices/behaviours at home. Conclusions Both the school and home environment (in)directly influence adolescents’ school food choices. Further research is needed to understand these contrasting environmental influences, and how adolescents manage and integrate their food choice behaviours in different environments. Funding Sources Research funded by the University of Leeds.
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Dresler-Hawke, Emma, Dean Whitehead i Leigh Parker. "Children’s selection of fruit and vegetables in a ‘dream versus healthy’ lunch-box survey". Health Education Journal 71, nr 6 (13.10.2011): 736–45. http://dx.doi.org/10.1177/0017896911422964.
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Background: Internationally, it is well established that the behaviour, performance, and achievement of schoolchildren is directly linked to the nutritional status of overall diet – including the contents of their school lunch-boxes. In a previous survey study by the lead authors, primary school children’s food consumption behaviour was investigated. Results indicated that most children’s lunch-boxes contained an over-representation of ‘undesirable’ food groups and an under-representation of fruit and vegetables. This follow-up study examined children’s awareness of healthy food choices and investigated what food groups children would choose if given free choice when constructing a lunch-box. Methods: The data was obtained by surveying 1,184 primary school children from eight different urban primary schools in the Manawatu Region of New Zealand. Food items included in this survey represented the 40 most common foods from the previous study. A series of accompanying food charts were used in combination with the checklists. From these lists the children were asked to construct a hypothetical ideal ‘dream’ lunch-box and a ‘healthy’ lunch-box. Results: Results indicated a significant difference between the fruit and vegetable content between lunch-boxes, demonstrating that children understood fruit and vegetables are healthy – but that they did not necessarily translate this knowledge into action. Conclusion: The influences on children’s choices in fruit and vegetables are as complex as the barriers to them eating. This study offers unique insight into the knowledge and behaviours of schoolchildren when selecting and consuming fruit and vegetables – especially given a degree of autonomy and choice.
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Mann, Davina, Lukar Thornton, David Crawford i Kylie Ball. "Australian consumers’ views towards an environmentally sustainable eating pattern". Public Health Nutrition 21, nr 14 (15.05.2018): 2714–22. http://dx.doi.org/10.1017/s1368980018001192.
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AbstractObjectiveThe present qualitative study aimed to gain an in-depth understanding of participants’ attitudes, knowledge, perceived effectiveness (a person’s belief that his/her behaviour can contribute to environmental preservation) and behaviours relating to a sustainable eating pattern.DesignOne-to-one interviews (either face-to-face or by telephone) were conducted following a structured interview schedule, audio-recorded, transcribed verbatim and analysed using inductive thematic analysis in NVivo 10.SettingVictorian (Australia) adult participants recruited via online advertisements, flyers on community advertisement boards and letterbox drops.SubjectsTwenty-four participants (mean age 40 years, range 19–69 years; thirteen female, eleven male) were interviewed.ResultsParticipants reported that environmental impact was not an important influence on their food choice. Participants displayed limited knowledge about a sustainable eating pattern, with most unaware of the environmental impact of food-related behaviours. Most participants believed sustainable eating would be only slightly beneficial to the environment. Participants reported undertaking limited sustainable food behaviours currently and were more willing to undertake a food behaviour if they perceived additional benefits, such as promoting health or supporting the local community.ConclusionsThe study suggests consumers need further information about a sustainable eating pattern and the environmental impact of food choice. The findings highlight some of the barriers that will need to be addressed when promoting this kind of eating pattern and that a range of interventions will be necessary.
Rozprawy doktorskie na temat "Food choice behaviours"
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Tuffs, Allison Marie. "Determinants of food choice and other behaviours in pregnant and lactating Indonesian women". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/mq23535.pdf.
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Gray, Richard William. "Hedonic factors in human food choice". Thesis, University of Sussex, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.388937.
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Wane, Daryle Hermelin. "Health Decision Behaviors: Appropriateness of Dietary Choice". [Tampa, Fla] : University of South Florida, 2008. http://purl.fcla.edu/usf/dc/et/SFE0002595.
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Grankvist, Gunne. "Determinants of choice of eco-labeled products /". Göteborg, 2002. http://www-mat21.slu.se/publikation/pdf/Gunne.pdf.
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Ashworth, Pippa. "Leptogenicity of the food environment and food choice behaviour in leisure centres". Thesis, Sheffield Hallam University, 2017. http://shura.shu.ac.uk/22434/.
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Leisure centres offer a platform for physical activity. Previous research however suggests that leisure centre food environments may not be congruent with the leptogenic (lean promoting) physical activity offer. Despite this, there is a paucity of research evaluating the food environment and food consumer behaviour in UK leisure centres. A situational analysis was carried out in leisure centres using the Analysis Grid for Environments Linked to Obesity (ANGELO), and the food offer was categorised using the Nutrient Profiling Model (NPM). Semi-structured interviews were used to explore leisure centre café users' (n 7), managers' (n 2) and catering managers' (n 2) perceptions of the leisure centre food environment and the perceived influences on behaviour. As a result of the findings, a 2-week long experiment was carried out to determine the impact of Calorie information on consumer intention to make healthy food choices and on purchase behaviour. Questionnaires, based on an adapted version of the Theory of Planned Behaviour (ATPB), were distributed to café users. Structural equation modelling (SEM) was used to examine the strength of the hypothesised pathways of the model. The impact of the experiment on the ATPB and energy (kcal) purchased were evaluated using independent samples t-tests. Additionally, consumers were profiled based on their responses to the ATPB using a hierarchical cluster analysis. All stakeholders were supportive of increasing the healthiness of the food environment in leisure centres, however catering managers and managers had concerns over potential financial implications. During the experiment, Calorie information significantly increased consumer confidence and control, however there was no statistical increase in intention to make healthy choices or in the leptogenicity of purchase behaviour. SEM offered a novel approach to demonstrate the strength of the hypothesised pathways and confirmed that the strongest pathway to intention is via attitudes. Three consumer segments were identified; nutritionally motivated, nutritionally ambivalent and nutritionally disinterested. Future research should focus on increasing the availability and visibility of healthy choices, targeting influential people and challenging habit and preference.
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Brown, Rosemarie Ann. "Food Autonomy: The Paradox to Cereal-Based Food Choice". Thesis, Queensland University of Technology, 2005. https://eprints.qut.edu.au/16103/1/Rosemarie_Brown_Thesis.pdf.
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Certain aspects of our modern diet have been implicated in thedevelopment of non-communicable diseases. For instance, energyconsumed in excess of an individual's physiological requirements maylead to an increased risk of obesity, diabetes mellitus, gall bladder disease,coronary heart disease, high blood pressure, and possibly some cancers.Although many of these diet-related diseases can be controlled by modernmedicine, they cannot be cured. Instead, prevention through public healthstrategies is the only satisfactory solution. One of the major strategies forprevention of diet-related diseases in Australia is to modify the nationaldiet (Rogers 1987).
In April 1979, the Commonwealth Department of Health responded to theWorld Health Organisation's call for the development of national food andnutrition polices by proposing the Dietary Guidelines for Australians. "TheDietary Guidelines for Australians provide advice to the general populationabout healthy food choices, so that their usual diet contributes to ahealthy life-style and is consistent with minimal risk for the developmentof diet-related diseases" (National Health and Medical Research Council1992:ix). However, in order to achieve the aim of the dietary guidelines,supporting educational programs are required. This is because it isbelieved that as consumers become more informed about food, nutrition,health, and the dietary guidelines, they are more likely to begin changingtheir diet in the directions recommended by the CommonwealthDepartment of Health and Family Services (1998a).
Public health professionals believe that behaviour-change theories arebeneficial in gaining an understanding of the evolution of peoples' foodand nutrition behaviours. Behaviour-change theories are typicallyintegrated into dietary interventions as a means of educating theAustralian population about healthy food choices. However, attempts tochange Australians' food and nutrition behaviours by applying behaviour-change theories have been adiaphorous. Therefore, public health professionals need to explore traditional food and nutrition practices inorder to determine more effective dietary change strategies for the Australian population.
Qualitative research is complementary to existing quantitative studies onbehaviour-change. Since qualitative methodologies focus on the whole ofhuman experience and the meaning ascribed by individuals living theexperience, these methodologies permit broader understanding and deeperinsight into complex human behaviours such as food consumption thanwhat might be obtained from grossly measured quantitativeclassifications. Grounded theory was the qualitative methodology chosenfor this study because it allowed me to theorise about the rationale forconsumers' current food choices. Bread and Cereal consumption waschosen as an important staple food group in which to explore thisphenomenon. Thus, this research was designed to discover, understand,and theorise about the rationale for consumers' current Bread and Cerealfood choices. Semi-structured, in-depth interviews were conducted with22 participants living in South-East Queensland. Adult males and femalesfrom three-generational families of varying ethnicity were recruited frommy personal network of associates. Interviews were analysed usinggrounded theory methodology for data analysis.
The resulting Grounded Substantive Theory of Food Autonomy posits thatconsumers have different levels of power when it comes to selecting theBreads and Cereals they want to eat and that their power to choose themis governed by micro- and macroenvironmental forces.Microenvironmental forces envelop sociofamilial powers such as parents,partner, and offspring whereas macroenvironmental forces envelop thesociopolitical powers of the food industry, health professionals, andinstitutions. These forces influence a consumer's capacity to select theBreads and Cereals they want to eat. Consumers engage in the process ofinformation gathering in order to overcome these prevailing influences.
The significance of the Grounded Substantive Theory of Food Autonomy asa means for explaining how consumers acquire food autonomy fromprevailing influences in order to eat the Breads and Cereals they desirehas important implications for public health nutrition education andpractice. An understanding of the life long nature underpinning a person'sfood behaviour will help nutrition and dietetic professionals understandbetter the range of change that is likely to be possible, and the best waysto facilitate food autonomy through appropriate education and compatibledietary interventions. Autonomy is not a new concept but when associatedwith food it introduces the public health professional to a paradoxicalperspective for studying consumers' food behaviour, which has beencustomarily looked at via the decision making process of food choice andbehaviour-change theories with adiaphorous effects.
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Brown, Rosemarie Ann. "Food Autonomy: The Paradox to Cereal-Based Food Choice". Queensland University of Technology, 2005. http://eprints.qut.edu.au/16103/.
Pełny tekst źródłaStreszczenie:
Certain aspects of our modern diet have been implicated in thedevelopment of non-communicable diseases. For instance, energyconsumed in excess of an individual's physiological requirements maylead to an increased risk of obesity, diabetes mellitus, gall bladder disease,coronary heart disease, high blood pressure, and possibly some cancers.Although many of these diet-related diseases can be controlled by modernmedicine, they cannot be cured. Instead, prevention through public healthstrategies is the only satisfactory solution. One of the major strategies forprevention of diet-related diseases in Australia is to modify the nationaldiet (Rogers 1987). In April 1979, the Commonwealth Department of Health responded to theWorld Health Organisation's call for the development of national food andnutrition polices by proposing the Dietary Guidelines for Australians. "TheDietary Guidelines for Australians provide advice to the general populationabout healthy food choices, so that their usual diet contributes to ahealthy life-style and is consistent with minimal risk for the developmentof diet-related diseases" (National Health and Medical Research Council1992:ix). However, in order to achieve the aim of the dietary guidelines,supporting educational programs are required. This is because it isbelieved that as consumers become more informed about food, nutrition,health, and the dietary guidelines, they are more likely to begin changingtheir diet in the directions recommended by the CommonwealthDepartment of Health and Family Services (1998a). Public health professionals believe that behaviour-change theories arebeneficial in gaining an understanding of the evolution of peoples' foodand nutrition behaviours. Behaviour-change theories are typicallyintegrated into dietary interventions as a means of educating theAustralian population about healthy food choices. However, attempts tochange Australians' food and nutrition behaviours by applying behaviour-change theories have been adiaphorous. Therefore, public health professionals need to explore traditional food and nutrition practices inorder to determine more effective dietary change strategies for the Australian population. Qualitative research is complementary to existing quantitative studies onbehaviour-change. Since qualitative methodologies focus on the whole ofhuman experience and the meaning ascribed by individuals living theexperience, these methodologies permit broader understanding and deeperinsight into complex human behaviours such as food consumption thanwhat might be obtained from grossly measured quantitativeclassifications. Grounded theory was the qualitative methodology chosenfor this study because it allowed me to theorise about the rationale forconsumers' current food choices. Bread and Cereal consumption waschosen as an important staple food group in which to explore thisphenomenon. Thus, this research was designed to discover, understand,and theorise about the rationale for consumers' current Bread and Cerealfood choices. Semi-structured, in-depth interviews were conducted with22 participants living in South-East Queensland. Adult males and femalesfrom three-generational families of varying ethnicity were recruited frommy personal network of associates. Interviews were analysed usinggrounded theory methodology for data analysis. The resulting Grounded Substantive Theory of Food Autonomy posits thatconsumers have different levels of power when it comes to selecting theBreads and Cereals they want to eat and that their power to choose themis governed by micro- and macroenvironmental forces.Microenvironmental forces envelop sociofamilial powers such as parents,partner, and offspring whereas macroenvironmental forces envelop thesociopolitical powers of the food industry, health professionals, andinstitutions. These forces influence a consumer's capacity to select theBreads and Cereals they want to eat. Consumers engage in the process ofinformation gathering in order to overcome these prevailing influences. The significance of the Grounded Substantive Theory of Food Autonomy asa means for explaining how consumers acquire food autonomy fromprevailing influences in order to eat the Breads and Cereals they desirehas important implications for public health nutrition education andpractice. An understanding of the life long nature underpinning a person'sfood behaviour will help nutrition and dietetic professionals understandbetter the range of change that is likely to be possible, and the best waysto facilitate food autonomy through appropriate education and compatibledietary interventions. Autonomy is not a new concept but when associatedwith food it introduces the public health professional to a paradoxicalperspective for studying consumers' food behaviour, which has beencustomarily looked at via the decision making process of food choice andbehaviour-change theories with adiaphorous effects.
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Arrazat, Laura. "Nutritional quality and environmental impact of university students’ food consumption : observational and interventional approaches in a university cafeteria in Dijon, France". Electronic Thesis or Diss., Bourgogne Franche-Comté, 2024. http://www.theses.fr/2024UBFCK060.
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Adopter des régimes alimentaires plus durables est essentiel pour répondre aux défis que posent nos systèmes alimentaires actuels, tels que préserver la santé des populations, lutter contre le changement climatique et réduire les inégalités d’accès à l’alimentation. La période étudiante, caractérisée par le développement d’une nouvelle identité et une rupture dans les habitudes alimentaires, est un moment privilégié pour adopter des régimes alimentaires plus durables. La restauration universitaire joue un rôle central dans l'alimentation des étudiants et pourrait donc être un levier important. Toutefois, les comportements alimentaires des étudiants, notamment en restauration universitaire, sont très peu étudiés, surtout en France. Nous avons donc mené un projet de recherche-action avec le Crous de Bourgogne Franche-Comté visant à mieux comprendre et à modifier les pratiques alimentaires des étudiants français, notamment dans le contexte de la restauration universitaire. L’objectif était d'établir les bases nécessaires à l'identification et à la mise en place d'actions pour favoriser une alimentation durable et accessible à tous les étudiants.Dans un premier temps, l’analyse du régime alimentaire d’un échantillon représentatif d’étudiants a montré une qualité nutritionnelle suboptimale, avec seulement 57% des recommandations nutritionnelles nationales respectées. De plus, l’empreinte carbone de leur régime était plus de deux fois supérieure à celle recommandée pour rester dans les limites planétaires. Nous avons identifié trois profils de mangeurs : les « régimes sains » (20% des étudiants), les « régimes frugaux » (40%) et les « régimes riches » (40%), mais aucun profil ne combinait une qualité nutritionnelle élevée et un faible impact environnemental. Les compétences culinaires ou les connaissances sur l’impact environnemental des aliments étaient corrélées à des régimes plus durables.Dans un deuxième temps, l’évaluation de la durabilité des plats principaux servis au Resto U’ Montmuzard de Dijon en 2021-2022 a montré que seuls 10 % des plats principaux servis présentaient un bon profil de durabilité, combinant une bonne qualité nutritionnelle, un faible impact environnemental et un coût denrée modéré. Néanmoins, l’étude des choix alimentaires dans ce Resto U’ a montré que les étudiants qui fréquentaient plus régulièrement la restauration universitaire avaient tendance à choisir des aliments de meilleure qualité nutritionnelle (moins de produits sucrés et davantage de légumes). Dans un troisième temps, nous avons évalué l'effet d'une augmentation du service des plats végétariens qui présentaient les meilleurs profils de durabilité. Une intervention au Resto U’ Montmuzard a révélé qu'en doublant le service de ces plats, leur choix augmentait de manière proportionnelle. De plus, cette modification était bien acceptée par les étudiants et diminuait l’empreinte carbone de 21%. Enfin, l’analyse des comportements de choix individuels a montré que les étudiants qui choisissaient plus fréquemment des plats végétariens déclaraient se sentir plus concernés par leur santé, l’éthique et le bien-être animal, et avaient plus de connaissances sur l'impact environnemental des aliments. Ainsi, le choix de plats végétariens dépend à la fois de la structure de l’offre et des caractéristiques individuelles des étudiants.Ce travail de thèse souligne l'importance de la restauration universitaire et de la durabilité de son offre pour promouvoir des régimes alimentaires durables chez les étudiants. Bien que modifier l'offre des restaurants universitaires soit une stratégie efficace et bien acceptée, il paraît essentiel de l'associer à des initiatives de sensibilisation pour favoriser les changements alimentaires au sein de la population étudianteAdopting more sustainable diets is essential to address the challenges posed by our current food systems, such as improving public health, limiting climate change, and reducing inequalities regarding food access. The student period, characterised by the development of a new identity and changes in dietary habits, represents is an ideal time to adopt more sustainable diets. University catering plays a central role in students’ diets and could therefore be a critical lever. However, students’ eating behaviours, especially within university catering facilities, are poorly studied, particularly in France. To address this gap, we conducted a research-action project with the Crous of Bourgogne Franche-Comté that aimed at better understanding and changing the eating habits of French students, particularly within the context of university catering. The aim was to lay the foundations for identifying and implementing promising actions to promote a sustainable diet that is accessible to all students.Firstly, the analysis of the diets of a representative sample of students revealed suboptimal nutritional quality, with only 57% of national nutritional recommendations being met. Moreover, the carbon footprint of their diet was more than twice that recommended to stay within planetary boundaries. We identified three profiles of eaters: "Healthy diets" (20% of students), "Frugal diets" (40%), and "Western diets" (40%), but no profile combined high nutritional quality and low environmental impact. Cooking skills and knowledge of food’s environmental impact were correlated with more sustainable diets.Secondly, an assessment of the sustainability of the main dishes served at the Resto U' Montmuzard in Dijon in 2021-2022 showed that only 10% of the main dishes served had a good sustainability profile, combining good nutritional quality, low environmental impact and moderate ingredients’ costs. Nevertheless, the study of food choices in this Resto U' showed that students who ate more regularly in university cafeterias tended to choose foods of better nutritional quality (fewer sugary products and more vegetables).Thirdly, we evaluated the effect of increasing the service of vegetarian main dishes that presented the best sustainability profile. An intervention at the Resto U' Montmuzard revealed that doubling the service of these main dishes increased their choice proportionally. Furthermore, this change was well accepted by students and reduced the carbon footprint by 21%. Finally, the analysis of individual choice behaviours showed that students who chose vegetarian main dishes more frequently reported feeling more concerned about health, ethics and animal welfare, and were more knowledgeable about the environmental impact of food. Thus, the choice of vegetarian main dishes depends on both the structure of the food offer and the individual characteristics of the students.This thesis highlights the importance of university catering and the sustainability of its food offer in promoting sustainable diets among students. Although changing the food offer in university cafeterias is an effective and well-accepted strategy, it seems essential to combine it with awareness-raising initiatives to encourage dietary changes within the student population
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Adamsen, Jannie Mia. "An Australian Choice Study: Food for Thought". Thesis, Griffith University, 2014. http://hdl.handle.net/10072/367477.
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Organic food is claimed to be one of the fastest growing food categories worldwide, with annual sale growth rates of 20-30%. While the uptake of organic foods is higher in G7 countries, organic consumption rates in Australia are significantly lower than other comparable Western markets, despite general positive attitudes towards organics, and significant organic production areas. Impediments to organic food uptake have been identified previously from both a supply- and demand-side perspective. Impediments include availability, pricing and certification.
The aims of this research are twofold. First, this research seeks to understand what Australian consumers currently understand about organic certification schemes and labelling. Second, it incorporates a large-scale national survey that examines preferences for organic alternatives. This research applies a choice-based method, best-worst (BW) scaling, in three organic food categories to understand the trade-offs that respondents are willing to make.Thesis (PhD Doctorate)
Doctor of Philosophy (PhD)
Griffith Business School
Griffith Business School
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Phan, Thuy Xuan Uyen. "Motivations of everyday food choices". Diss., Kansas State University, 2015. http://hdl.handle.net/2097/20536.
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Doctor of PhilosophyHuman Nutrition
Edgar Chambers IV
Understanding “why people eat what they eat” is important for improving the lives of people around the world by helping provide industrial and social solutions for people so that they may have greater pleasure and health from the foods they choose. The objectives of the research were to investigate motivations behind everyday meals and choices of different food groups using three different approaches incorporating two psychological perspectives: top-down and bottom-up. The first approach was the Eating Motivation Survey (TEMS) targeting the specific choices of foods and beverages people consumed at specific eating events (breakfast, mid-morning snack, lunch, mid-afternoon snack, dinner, and late-night snack). The second approach was the Food Choice Map (FCM) technique to explore motivations for individual food choices for all eating within a typical week. These two approaches employed the bottom-up process. The last approach used TEMS to investigate food choice directly for six eating occasions, without information about what were eaten specifically. This procedure demonstrated a top-down process because people first thought about their eating as a whole and then read through all TEMS scales to find the motivations that they consider "appropriate" for their answers. The first surveys were completed by 198 participants. The FCM interview was conducted on 100 respondents and the same respondents also participated in the last approach. Data were analyzed by Correspondence Analysis. Liking was the strongest motivation that drove people’s food choice. In addition, need and hunger, habits, price, and convenience were the other main motivations for breakfast, lunch, and dinner while health and weight control were found to be the main driving factors for mid-morning and mid-afternoon snacking. Late-night snacks were linked to pleasure and visual appeal. For dinner, people also were motivated most by variety seeking and traditional eating. Different food groups were also chosen with different motivations. Grain, pasta, meats and poultry were linked to convenience, variety seeking, traditional eating, and price while nuts, seeds, eggs and dairy were associated with need and hunger, health, and weight control. Findings from this project advanced and reinforced the knowledge about food choice and encouraged investigating food choice from different perspectives.
Książki na temat "Food choice behaviours"
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Nicholls, Catherine. Consumer behaviour, food choice and sensory evaluation. [Guildford]: [University of Surrey], 1987.
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David, Marshall, red. Food choice and the consumer. London: Blackie Academic & Professional, 1995.
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Zellner, James A. How do government programs and policies influence consumers' food choices? [Washington, D.C.]: U.S. Dept. of Agriculture, Economic Research Service, 1988.
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Jeremy, MacClancy, Henry C. J. K i Macbeth Helen M, red. Consuming the inedible: Neglected dimensions of food choice. New York: Berghahn Books, 2007.
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Passmore, Sandra Christine. Changing food choices at secondary school: An application of the theory of planned behaviour. Birmingham: University of Birmingham, 2003.
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Greenland, Steven J. Why we eat what we eat: Food choice, grocery shopping behaviour and the eating habitsof UK consumers. Bradford: Horton Publishing, 1994.
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Mercer, Nelda. The M Fit grocery shopping guide: Your guide to healthier choices. Wyd. 4. [Ann Arbor, Mich.]: Regents of the University of Michigan, 1995.
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Institute of Medicine (U.S.). Board on Population Health and Public Health Practice, National Research Council (U.S.). Food and Nutrition Board i National Research Council (U.S.). Board on Agriculture and Natural Resources, red. The public health effects of food deserts: Workshop summary. Washington, D.C: National Academies Press, 2009.
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Elizabeth, Higginbotham, i Andersen Margaret L, red. Race and ethnicity in society: The changing landscape. Belmont, CA: Thomson/Wadsworth, 2006.
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Karpyn, Allison. Behavioral Design as an Emerging Theory for Dietary Behavior Change. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190626686.003.0003.
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In the past two decades, public health interventions have moved from education strategies aimed at individuals to broad, multilevel interventions incorporating environmental and policy strategies to promote healthy food behaviors. These intervention programs continue to employ classic behavior change models that consider individuals as deliberate, intentional, and rational actors. Contrary to the ideas posited by rational choice theory, diet-related literature draws little correlation between an individual’s intentions and his/her resultant behavior. This chapter adds to the dual-system model of cognition—reflective or slow thinking, and automatic or fast thinking—and introduces an emerging theory for dietary behavior change called behavioral design. Behavioral design recognizes that human decisions and actions lie on a continuum between spheres and are continually shaped by the interactions between an agent (individual, group) and his/her/their exposure (environment). More specifically, behavioral design considers the importance of the “experience” left as time passes, such as conditioning, resilience, expectation, repeated behaviors, and normality, as the central and iterative influence on future decisions. Behavioral interventions must consider the individual’s “experience” resulting from his or her interaction with the environment, while acknowledging the fast and slow mechanisms by which choices are made. This chapter introduces aspects to consider when using behavioral design to increase healthier food behaviors and physical activity, and briefly discusses ethics questions related to intentional modification of environment for health behavior change.
Części książek na temat "Food choice behaviours"
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Boyland, Emma J., i Jason C. G. Halford. "Television and Food Choice". W Handbook of Behavior, Food and Nutrition, 973–86. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-0-387-92271-3_64.
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van Trijp, Hans C. M., i Matthew T. G. Meulenberg. "Marketing and consumer behaviour with respect to foods". W Food Choice, Acceptance and Consumption, 264–92. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1221-5_7.
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Lucas, Jeffrey R. "Time Scale and Diet Choice Decisions". W Behavioural Mechanisms of Food Selection, 165–85. Berlin, Heidelberg: Springer Berlin Heidelberg, 1990. http://dx.doi.org/10.1007/978-3-642-75118-9_10.
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Masters, William A., i Amelia B. Finaret. "Market Power: Imperfect Competition and Strategic Behavior". W Food Economics, 149–82. Cham: Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-53840-7_5.
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AbstractPrevious chapters used the principles of economics to build analytical models of individual choice and market outcomes designed to explain and predict changes in price, quantity and wellbeing in response to a change in circumstances. Each model shows how economic principles would apply to one type of situation, using prior knowledge of the context to show how supply, demand and trade respond to policy interventions that alter the distribution and level of wellbeing, first in the benchmark case of perfect competition and then with externalities that drive change in sustainability and equity. This chapter introduces the concept of market power, which is when a single seller or buyer controls the entire quantity bought and sold. In the first section we explore how firms acquire market power through economies of scale and product differentiation, how firms use market power to raise profits through quantity restriction or price discrimination and how governments respond in ways that alter market outcomes. In the second section we show how economic principles apply to strategic interactions, introducing game theory through the example of two people each of whom chooses between two options. That example shows how each person’s choices, when taking the other’s responses into account, lead to outcomes that depend on the payoff matrix of potential outcomes. The chapter provides many examples of how market power and strategic interactions play out in the food system, showing how economic analysis can help decision-makers reach higher levels of efficiency, equity and sustainability.
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Masters, William A., i Amelia B. Finaret. "Food and Health: Behavioral Economics and Response to Intervention". W Food Economics, 267–90. Cham: Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-53840-7_8.
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AbstractFood consumption meets each person’s immediate need for dietary energy each day, with foods selected in pursuit of various goals such as taste and enjoyment, convenience and social aspirations. Food consumption also has long-term impacts on a person’s future health, but a food’s appearance and its taste or smell convey little information and might even be misleading about those future impacts. The link between food and future health is particularly unclear for recently introduced packaged and processed foods or meals away from home that have new ingredients in unfamiliar combinations. Centuries of trial and error give people a variety of food traditions, while market forces create rapidly changing and diverse food environments influenced by a variety of policies and programs, some of which are influenced by recent scientific evidence. This chapter introduces the tools of behavioral economics used to understand preferences and guide intervention. Behavioral economics in general addresses psychological causes of preference reversals, whereby people contradict themselves with inconsistent choices due to systematic patterns such as loss aversion and present bias, and thereby do not reach the highest levels of wellbeing for their future selves. Food choice is a kind of health behavior for which both psychology and underlying biology play a central role, creating the need and opportunity for well-designed interventions to improve future wellbeing.
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Shepherd, Richard. "Influences on Food Choice and Dietary Behavior". W Forum of Nutrition, 36–43. Basel: KARGER, 2005. http://dx.doi.org/10.1159/000083752.
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Schröder, Monika J. A. "Theoretical Perspectives on Consumer Behaviour and Food Choice". W Food Quality and Consumer Value, 53–86. Berlin, Heidelberg: Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/978-3-662-07283-7_4.
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Popa, Mona Elena, i Alexandra Popa. "Consumer Behavior: Determinants and Trends in Novel Food Choice". W Novel Technologies in Food Science, 137–56. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-7880-6_6.
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Real, Leslie A. "Predator Switching and the Interpretation of Animal Choice Behavior: The Case for Constrained Optimization". W Behavioural Mechanisms of Food Selection, 1–21. Berlin, Heidelberg: Springer Berlin Heidelberg, 1990. http://dx.doi.org/10.1007/978-3-642-75118-9_1.
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Ibrahim, Faizul. "Food Choices and the Malay Muslim Middle Class in Brunei Darussalam". W (Re)presenting Brunei Darussalam, 69–86. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-19-6059-8_5.
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AbstractThis chapter examines the middle class in Brunei Darussalam through an exploration of their everyday food choices. In doing so, I investigate middle-class food consumption and eating habits both at home and when eating out. While Brunei is a socially stratified society, this research suggests that being middle class is more than just expressing status-seeking behaviour or material aspirations. Rather, the analysis proposes that a middle-class status is also reflected in food-related behaviour, attitudes and feelings such as nostalgia, fondness and affection for meals and mealtimes. A significant middle class certainly exists and it continues to shape the fabric of Brunei society.
Streszczenia konferencji na temat "Food choice behaviours"
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Varese, Erica, Maria Chiara Cesarani, Luigi Bollani, Bartlomiej Kabaja i Magdalena Wojnarowska. "Consumers’ perception towards quality certifications: is this the key to help rural areas’ resilience?" W Economic growth in the conditions of globalization. International Scientific-Practical Conference, XVIth edition, 298–307. National Institute for Economic Research, 2022. https://doi.org/10.36004/nier.cecg.ii.2022.16.3.
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The still ongoing COVID-19 pandemic and the current Russia-Ukraine war have deeply impacted the world, with aftermath that will long last. The whole EU food supply chain has been placed under unprecedented stresses and consumers are one of the most impacted stakeholders as, on the one hand, they have concerns related to price increase, and on the other they are attracted by certified food, characterized by a combination of environmental and human factors which are linked to a specific territory. Purpose: The purpose of this paper is to investigate in two different EU countries the extent to which voluntary quality marks such as Protected Designation of Origin (PDO) and Protected Geographical Identification (PGI) may influence consumers’ choices, trying to evaluate if their use can help the resilience of the agrifood supply chain. Research methods: The method consists of an empirical survey of young consumers in Italy and Poland. The sample groups were chosen from University students in both countries. A statistical evaluation of the differences found between the two sample groups is provided. The survey includes a preliminary qualitative research phase with personal dialogues useful for the formulation of the questionnaire, based on the real needs and expectations of consumers. Results: The answers are slightly different in the two analysed countries. In Poland, the COVID-19 pandemic has been perceived as an average factor of habits changes while the Russia-Ukraine conflict has not influenced shopping behaviours. For the Italians, instead, these two crises have not changed University students’ attitudes. The results show the importance of quality labels in consumer choice and the interest in PDO and PGI certifications which play a crucial role in the resilience of the rural economy by keeping those areas populated and rural traditions alive.
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Starnes, Andrew, Anton Dereventsov, E. Susanne Blazek i Folasade Phillips. "Modeling Non-deterministic Human Behaviors in Discrete Food Choices". W 2022 IEEE International Conference on Data Mining Workshops (ICDMW). IEEE, 2022. http://dx.doi.org/10.1109/icdmw58026.2022.00131.
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Oliveira, Jarina Gabrielle Aquino, Adriana Sampaio i Olivia Morgan Lapenta. "The Impact of COVID-19 Hygienic Measures on Food Choice and Eating Behavior". W Foods 2021. Basel Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/foods2021-11081.
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Podina, Ioana, Ana Toma i Anamaria Cosmoiu. "RATIONALE AND DEVELOPMENT OF A PROOF OF CONCEPT GAMIFIED MHEALTH ATTENTION TRAINING APP TOWARDS HEALTHY FOOD CUES". W eLSE 2019. Carol I National Defence University Publishing House, 2019. http://dx.doi.org/10.12753/2066-026x-19-013.
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Among the factors shown to influence patterns in food consumption, attentional biases toward food cues have been found to play an important role in the maintenance of maladaptive eating behaviors, such as emotional eating, overeating or eating in the absence of hunger. As such, attention bias modification interventions have traditionally focused on retraining attention away from food towards neutral stimuli. However, recent theoretical upgrades and empirical findings highlight that maladaptive eating habits are not only associated with biases towards food in general, but particularly to biases towards unhealthy, calorie-dense foods. More specifically, individuals showing maladaptive eating patterns have a higher tendency to automatically turn their attention towards unhealthy food cues in their environment and to perceive them as being more salient. Thus, a more theoretically sound and ecologically valid aim of attention bias modification interventions is to retrain attention away from unhealthy food cues towards healthier ones in a computerised manner. The current study presents the theoretical rationale and the development of SANATENT, a gamified mHealth attentional bias modification intervention, designed to curb unhealthy eating habits and promote the consumption of healthy food. Within the intervention, a minimum of two and a maximum of six food images appear concurrently on the screen, with a single food item representing a healthy choice. Users are instructed to choose the correct image as fast and as accurately as possible, thus prompting them to ignore the unhealthy food options. SANATENT is envisioned to alter users' attentional biases in their ecological environment, thus being suited to function as either a stand-alone intervention or as a therapeutic adjuvant. Moreover, the application is based on gamification principles of learning, making it more appealing to use and potentially facilitating adherence to treatment. Practical and theoretical implications, as well as directions for future studies will be discussed.
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Bobe, Magdalena, i Roxana Procopie. "How Relevant Are Nutrition and Health Claims in Healthier Food Choices of Romanian Consumers?" W 9th BASIQ International Conference on New Trends in Sustainable Business and Consumption. Editura ASE, 2023. http://dx.doi.org/10.24818/basiq/2023/09/070.
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In European Union, concerns for improving the legislative framework of food labeling materialized in Regulation 1924 (2006) which aims to harmonize the rules used for nutrition and health claims such as “source of vitamin D” or “calcium contributes to normal muscle function” addressed to the average consumer; these concerns were accentuated in 2012 by the adoption of Regulation 432, which approves a list of permitted health claims. In compliance with European law, this paper's goal is to examine how the use of nutrition and health claims modifies Romanian customers' dietary choices and overall health. The challenges and difficulties encountered in the implementation and enforcement of this regulation raised interest for our research. Using the advantages of a statistical survey with a sample of 200 people of different genders, ages and educational levels, we aimed to evaluate the effect of nutrition and health claims on food consumption decisions; thus, it is highlighted how the consumers use individual factors (personal eating style), product sensory characteristics (taste) and shelf-life cognitive cues (nutrition label, brand, price) in food selection, but also how this selection influences their food consumption. The results of this work can be helpful to analyze the perception of Romanian consumers about the efficiency, accuracy and consistency of these mentions present on food product labels. The research is all the more valuable as recently many studies have focused on the analysis of BOP (Back-of-pack) or FOP (Front-of-pack) labeling systems. We conclude by discussing possible opportunities to improve the comprehensiveness of these mentions so that consumers can more easily direct their choices towards nutritionally balanced foods and, thus, stimulate and support the responsible behavior of producers.
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RADU, Cezara-Georgiana. "Analysing Consumer Behaviour: The Pathway to Sustainable Food Consumption". W The International Conference on Economics and Social Sciences. Editura ASE, 2024. http://dx.doi.org/10.24818/icess/2024/079.
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This article aims to analyse the relationship between consumer behaviour and sustainable food choices. It will investigate factors influencing consumer behaviour. Understanding these factors is crucial to guide efforts to promote sustainable food consumption. The connections analysed between consumer behaviour and sustainability will provide a good opportunity to understand clearer and better the role of the environment in our lives. The research will be based on the examination of specialised scientific articles, as well as the utilisation of field data accessed through databases and specialised websites. Subsequently, the collected data will be used and interpreted to better understand consumer behaviour regarding sustainable food consumption and to offer suggestions for improving sustainability within the food industry.
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Ludviga, Iveta, Diana Ozolina i Liudmila Afonina. "Consumer Behaviour And Values Driving Organic Food Choice In Latvia: A Means-End Chain Approach". W Contemporary Issues in Business, Management and Education ‘2012. Vilnius, Lithuania: Vilnius Gediminas Technical University Publishing House Technika, 2012. http://dx.doi.org/10.3846/cibme.2012.35.
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Al Msharrafawee, H. T., i J. O'Keeffe. "One-Plate Meals for Remote-Site Workers". W SPE International Health, Safety, Environment and Sustainability Conference and Exhibition. SPE, 2024. http://dx.doi.org/10.2118/220248-ms.
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Abstract A pre-ordered and balanced healthy meal on one plate is offered in the dining facilities or delivered to job sites. Personnel collect meals at the entrance of the mess hall instead of going through the food line, where they could otherwise fill up on less healthy or less nutritious options. One-plate meals provide whole grains, vegetables, protein, and fruit in proper portions and quantities. Vegetarian options are also provided. The goal of the one-plate meals program is to promote healthier diet options for remote-site workers during long rotations at locations where catering services are provided. Personal behavior is influenced through the elimination of the intention-behavior gap and by introducing small environmental changes. The meal is pre-ordered a day earlier, and it has an attractive presentation using a single plate with one side dish (typically fruit salad). Employees can either eat in or take the meal to go. One-plate meals are presented using dinnerware sets and packaging materials that are distinguished and of a better quality than those used for the regular food line. One-plate meals offer a convenient and healthy choice for employees who are accommodated on site. It keeps their daily diets free from the less healthy choices that can be selected as they walk through the entire food line because these are often hard-to-resist less healthy picks that can easily fill a plate. The program also offers a time-saving option for employees on a tight schedule who don't have time to wait in line. Over time, influencing the dietary behavior of employees and encouraging them to adopt healthy nutritional choices at work could extend to the choices they make for themselves and their families at home. A healthy diet promotes well-being because it plays a major role in preventing or controlling many health conditions such as Type 2 diabetes, obesity, hypertension, and some heart diseases.
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BALAN, Rodica. "Wellbeing and eating behavior". W "Ştiință și educație: noi abordări și perspective", conferinţă ştiinţifică internaţională, 149–55. Ion Creangă Pedagogical State University, 2024. https://doi.org/10.46727/c.v1.21-22-03-2024.p149-155.
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Well-being and eating behavior are intricately interconnected. A balanced and healthy diet can improve well-being by providing essential nutrients for physical and mental health. On the other hand, pathological eating behaviors can negatively affect well-being. In many individuals, eating behavior also has a strong emotional dimension, with eating being used as a coping mechanism rather than a source of nutrition and energy. Finally, healthy eating behavior can contribute to improved well being, while positive well-being can facilitate healthier food choices.
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Nowak, Marie. "The Impact of Message Endorsement on Consumers’ Sustainable Food Choices in Out-of-home Dining: A Field Experiment". W 7 Experiences Summit 2023 of the Experience Research Society. Tuwhera Open Access, 2024. http://dx.doi.org/10.24135/7es.29.
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As the environmental impact of food consumption gains increasing attention and the hospitality sector faces pressure to become sustainable, identifying mechanisms to promote pro-environmental food choices in out-of-home settings becomes crucial. This study investigates the impact of message endorsement on consumers' sustainable food choices in an à la carte restaurant. The study involves workshops with restaurant staff, joint intervention design, and a 6-week-long field experiment to test the effect of an environmental appeal message endorsed by an expert on consumers’ food choices. Data on menu item sales, non-participant observation and interviews are collected to evaluate the intervention's effectiveness. The study contributes new knowledge on behavioural factors driving sustainable food choices in out-of-home settings. It also offers practical insights for designing interventions that reduce the hospitality sector's environmental footprint without harming customer experience or profitability. Methodological implications concern new insights on field experiments conducted in collaboration with restaurant managers and staff.
Raporty organizacyjne na temat "Food choice behaviours"
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Connors, Caitlin, Melanie Cohen, Sam Saint-Warrens, Fan Sissoko, Francesca Allen, Harry Cerasale, Elina Halonen, Nicole Afonso Alves Calistri i Claire Sheppard. Psychologies of Food Choice: Public views and experiences around meat and dairy consumption. Food Standards Agency, marzec 2022. http://dx.doi.org/10.46756/sci.fsa.zoc432.
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This report presents findings drawn from qualitative remote ethnography research with 24 UK participants conducted during July and August 2021, plus nine peer-to-peer interviews conducted by main sample participants with their friends and family. This research aimed to build on existing evidence in this area to fill gaps and provide an up-to-date snapshot of UK public experiences. Areas of focus included: Motivations for dietary choices Any gaps between consumer intention and behaviour Trade-offs and contextual differences (e.g. in vs. out-of home behaviours) The roles of specialist diets, substitution approaches, alternatives and ‘imitations’, locally/UK sourced meat and dairy, socio-demographics, culture and family Impact and role of food labelling and terminology The sample represented a range of variables including age, gender, nationality (England, Wales, Northern Ireland), urbanity/rurality, lifestage and household composition - and dietary profile (carnivore, ‘cutting down,’ vegetarian, vegan). This report was informed by an evidence review by the University of Bath on the factors underpinning the consumption of meat and dairy among the general public.
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for Social Science, Advisory Commitee. The impact of climate change on consumer food behaviours: Identification of potential trends and impacts. Food Standards Agency, lipiec 2022. http://dx.doi.org/10.46756/sci.fsa.icl350.
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The Advisory Committee on Social Sciences (ACSS) was established by the Food Standards Agency (FSA) to bring social science expertise to the Agency’s pursuit of food safety, food authenticity, and regulatory excellence. In fulfilling its remit, the Agency needs advice from a wide range of expertise, and this includes insights from disciplines such as behavioural science and economics as much as from the medical, agricultural, and animal health domains. It is crucial to understand how we as consumers, as well as the industries that feed us, might adapt our behaviours, perceive risks or alter our purchasing patterns. Climate Change is now widely accepted as one of the gravest risks facing human well-being, not least because of its possible effects on the food system. These effects could be radical and sudden and are inherently unpredictable. At the same time, humans are extraordinarily adaptable and innovative, and so responses to this threat are also unpredictable. Many people are already ‘doing their bit’ towards the ‘Net Zero’ aspiration by adapting their diet, changing their consumption patterns, or striving to avoid waste. As one of the many governmental bodies concerned with food supply the FSA has a strong interest in horizon scanning likely responses to climate change and understanding where it might impact its work. The ACSS therefore offered to help with this large task and formed a Working Group on Climate Change and Consumer Behaviours (CCCB). We were fortunate to be able to begin our work by hosting a workshop with experts in the field to illuminate the trends already being observed, or considered possible. Following this we then convened a group of colleagues across the FSA to deepen understanding of how the identified trends might impact on food safety, food authenticity and regulation. We took as our initial scope end consumers (rather than the businesses that serve them), and we looked for behaviours that appear to be ones that consumers have adopted to respond to the Net Zero call. The concepts of ‘choice’ and ‘preference’ in relation to behaviour is complex, as much behaviour does not follow choice or preference. In future, climate change may bring about changes to food availability and price that mean that choices are constrained. Equally, consumer preferences may feed back into the supply chain, and lead to a degree of choice ‘editing’ by food businesses. These complexities are beyond our scope for the moment, but, as experts participating in our workshop emphasized, must be considered. To get the full value of the expertise we were able to assemble, and the added value from our consultants, Ipsos UK who constructed and ran the first workshop, it is important to read the full report. It is also important to go directly to the centres of expertise for the insights that surfaced, but that we could only dip into and summarise. In this overview, the CCCB working group wants to highlight what we felt were some of the most interesting lines of enquiry, which are shown in table 1 below. We have to stress that these are possible trends of concern to the FSA, not necessarily with already observable effects, and more work needs to be done to explore them. We are conscious that the Science Council also has a WG on Net Zero, with a wider scope than that of the ACSS, and we are closely in touch to ensure that the work is complementary. I would therefore like to commend the work of the ACSS CCCB working group to the FSA, and we look forward to discussing how we can be of further help. I would also like to wholeheartedly thank everyone involved in making the workshops such stimulating and insightful exercises.
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Research Institute (IFPRI), International Food Policy. Understanding urban consumers’ food choice behavior in Ethiopia: Promoting demand for healthy foods. Washington, DC: International Food Policy Research Institute, 2019. http://dx.doi.org/10.2499/p15738coll2.133202.
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McPhedran, R., S. Zhuo, L. Zamperetti i N. Gold. Evaluation of a plant-based meal campaign in workplace cafeterias. An interrupted time series analysis. Kantar Public, wrzesień 2023. http://dx.doi.org/10.46756/sci.fsa.eds279.
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Choice and consumption of food is affected by a range of factors and dietary choices can change over time at both an individual and population level. One behaviour to have changed over the last few years is the purchasing of plant-based foods. UK sales of meat-free and plant-based dairy products have roughly doubled between 2016 and 2020 and in 2020 were worth close to £600m each (Glotz, 2021; Wunsch, 2021). Food Standards Agency (FSA) data from 2022 found that 32% of respondents reported eating meat alternatives in the past, although the majority (66%) are not eating them frequently (Armstrong et al, 2022). Reflecting this, the consumption of red meat and pre-cooked meat has gradually fallen (Fuller et al., 2019). In 2021, 41% of respondents in an FSA survey said that they would like to eat less meat (Heard and Bogdan, 2021) In the context of increased sales of plant-based foods, the study aimed to identify the impact of an annual plant-based meal campaign- ‘Plant-Forward’- conducted in cafeterias serviced by a large UK catering company. The campaign sought to influence consumer food choices by: 1) increasing the availability of plant-based meals to customers in a workplace cafeteria and 2) making plant-based meals more salient and attractive to consumers by using promotional materials. This included claims regarding health and sustainability of plant-based foods in general and newly-launched plant-based meals. The study also aimed to determine the duration and speed of the deterioration of any significant treatment effect identified. To our knowledge, this is the first study to evaluate such campaigns which look at immediate as well as long-term effects in a cafeteria setting.
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Timmons, Shane, Ylva Andersson, Maria Lee i Pete Lunn. What is preventing individual climate action? Impact awareness and perceived difficulties in changing transport and food behaviour. ESRI, maj 2024. http://dx.doi.org/10.26504/rs186.
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Mitigating climate change requires large and, by historical standards, rapid changes to policy, business processes and individual behaviour. This report examines awareness of and perceived difficulty with individual behaviour change with respect to two actions associated with high levels of emissions: transport and food choice. A nationally representative sample of 1,200 adults completed an online study about everyday transport and food behaviour, run in September 2023. After completing a diary task about the previous day, participants identified the parts of their day that mattered most for their carbon footprint. Answers were elicited via incentivised, open text questions to prevent pre-set options biasing responses. Participants also answered standard survey questions about their use of various modes of transport in a typical week and their consumption of various foods. Participants who reported wanting to change their transport behaviour and diet ‘to reduce their carbon footprint’ (47 per cent and 42 per cent, respectively) listed reasons why it is difficult for them to do so, again via open text questions.
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Boncyk, Morgan, Sejla Isanovic, Sharraf Samin, Rasmi Avula, Sunny S. Kim, Samuel Scott i Christine E. Blake. Development of a methods repository for food choice behaviors and drivers at the household and individual levels. Washington, DC: International Food Policy Research Institute, 2023. http://dx.doi.org/10.2499/p15738coll2.136874.
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Gillison, Fiona, Gemma Lannon, Bas Verplanken, Julie Barnett i Elisabeth Grey. A rapid review of the evidence on the factors underpinning the consumption of meat and dairy among the general public. Food Standards Agency, marzec 2022. http://dx.doi.org/10.46756/sci.fsa.bmk523.
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Willingness to reduce meat and dairy consumption across the population is relatively low (12.8%-25.5%), albeit increasing. While women and higher socio-economic groups tend to show greater awareness of an environmental rationale and subsequent willingness for change, this difference does not emerge strongly in studies reporting behavioural outcomes. A broad set of search terms was used to identify literature in this area, but focused on: Evidence of the potential for behaviour change in response to sustainability, environmental and climate change agendas. The reduction of meat or dairy consumption, rather than stopping altogether. Motives and barriers to reduction rather than stopping could differ considerably. Research was also specifically searched to explore the impact of socio-demographic characteristics on willingness to reduce meat and dairy consumption. This study was used to inform the primary research on Psychologies of Food Choice: Public views and experiences around meat and dairy consumption.
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McBey, David, Lucy Rothenberg, Emily Cleland, Benjamin McCormick i Jennifer MacDiarmid. What Do Young People Think About Sustainable Diets? University of Aberdeen, październik 2024. http://dx.doi.org/10.57064/2164/24312.
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Switching to more sustainable diets can have positive impacts on human health and are a vital step in reaching Scotland’s Net Zero commitments. Understanding the attitudes and actions of young people are crucial if future climate change mitigation actions are to be successful. Adolescence is a crucial time as it is a period when food choices become more autonomous, adequate nutrition is vital for healthy development, and lasting food behaviours are be built1. Despite this, little is known about how much young people know about sustainable eating and what actions, if any, they are willing to take. We sought to uncover what young people think about sustainable diets. We were interested in their familiarity with the term and its component parts: a diet that is healthy and environmentally friendly, is culturally and socially acceptable, and financially achievable. We also asked about their willingness to eat more sustainably, and in particular whether they would eat less meat.
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strauss, Bernhard, Samuel Short i Pantea Lotfian. The Evolution of personalised nutrition. Food Standards Agency, marzec 2023. http://dx.doi.org/10.46756/sci.fsa.ean605.
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Health and wellbeing and susceptibility to disease are causally linked to food and nutrition intake, an observation that has informed dietary advice for centuries. However, physiological response to different food types varies greatly by individual, meaning that a “one size fits all” approach to nutritional advice may be inadequate to ensure optimum health outcomes. Personalised nutrition (PN) services, operating at the intersection between health advisory, the wellness sector, and the food system, seek to address this through individualised targeted dietary advice focused on achieving lasting dietary behaviour change that is beneficial for health. In this report we specifically analyse the evolution of personalised nutrition defined as nutritional advice based on personalised analysis of scientific data obtained from the customers’ phenotype and the scientific knowledge base underpinning such advice. We will touch on technologies that enable the personalisation of food more generally only insofar as they might impact PN in the future through wider network effects within the food system. Personalised nutrition as a clinical and academic field of study has existed for at least four decades, however recent investor interest and cheaper direct-to-consumer (D2C) testing devices have enabled a growing commercial PN sector that has evolved over the past ten years. Commercial PN services provide mostly advice, which is claimed to be based on the latest scientific evidence showing the causal connections between certain individual phenotypic traits (genes, lifestyle factors, gut microbe, blood parameters, age, sex, etc.) and the physiological response to food. In addition to advice, providers increasingly offer personalised supplements and vitamins (which are within the FSA remit) as well as personalised, tailored subscription meal plans. The sector in the UK is currently still small but represented by a number of different business models serving increasing consumer interest in health-related offerings. Moreover, there are hopes that commercial PN might, in the longer-term future, contribute to public health. In this report we have analysed the specific input trends that have enabled the emergence of the sector with the drivers and challenges that are shaping its evolution today. This analysis included a thorough assessment of the science that underpins PN services, the role of technology trends and commercial activity including an overview of the current global and UK markets, wider social trends that impact consumer uptake of PN, and the existing regulatory environment that surrounds PN, a currently unregulated commercial activity. The potential impact on public health, food safety and consumer choice as the industry develops over the coming decade were also assessed.