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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.
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McIntosh, E., i C. Gupta. "P050 Sleep, Eat, Comment, Repeat: Understanding the influence of sleep on the eating behaviours of shiftworkers through comments on Facebook". SLEEP Advances 3, Supplement_1 (1.10.2022): A47. http://dx.doi.org/10.1093/sleepadvances/zpac029.123.
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Abstract Introduction Shiftworkers experience altered sleeping patterns and eating habits compared to dayworkers. This leads to long-term negative health outcomes. While characteristics of shiftwork, such as work hours and food availability, impact eating habits, the impact of altered sleeping on the eating behaviour of shiftworkers is unknown. The aim of this study was to explore how sleep patterns impact the eating behaviour of shiftworkers through the analysis of Facebook comments. Methods The Facebook search function was used to identify posts relating to shiftwork, sleep, and food on public pages. Comments were collected if they were posted by self-identified shiftworkers, relatives of shiftworkers, or partners of shiftworkers. Thematic analysis was conducted on all comments to identify themes relating to sleeping and eating. Results 144 comments were collected and analysed. Comments reported feelings of sleepiness as motivating the choice for unhealthy foods and the choice to eat large quantities of food. Multiple comments also discussed how unhealthy food on shift contributed to poor sleep post-shift. Discussion Given that, in a naturalistic environment like Facebook, shiftworkers display an understanding of an influence of sleepiness on food choice, interventions can move past making shiftworkers aware of poor sleeping and eating patterns and move to strategies that optimise the timing of these behaviours. Such strategies should consider the relationship between sleep and eating to inform strategies to promote healthy eating patterns together with healthy sleep, with the goal of improving shiftworker health and safety.
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Bech-Larsen, Tino, i Laura Kazbare. "Spillover of diet changes on intentions to approach healthy food and avoid unhealthy food". Health Education 114, nr 5 (29.07.2014): 367–77. http://dx.doi.org/10.1108/he-04-2013-0014.
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Purpose – The purpose of this paper is to describe two exploratory studies of how experience (lacking, failed, or successful) of trying to implement healthy eating behaviours influences future intentions to maintain and expand such behaviours (so called “spillover”). Design/methodology/approach – The two survey-based (n=2,120) studies involved Danes aged 13-15 and 55-70 years, respectively. Findings – The studies showed that the self-reported experience of successfully increasing the intake of healthy (fruit and vegetables) and decreasing the intake of less healthy (soft drinks and animal fats) categories had spillover effects on the intention to pursue these behaviours in the future. For all the categories included, the intentions of the respondents who had tried and succeeded were significantly higher than those of the other respondents. The intentions of the group who had tried but failed were also significantly higher compared to those of the non-triers. Moreover, whether successful or not, both the experience of trying to increase the intake of healthy and to reduce the intake of less healthy food had a significant positive influence on the intention to try the opposite type of behaviour in the future. Healthy (fruit and vegetables) and decreasing the intake of less healthy (soft drinks and animal fats) categories had spillover effects on the intention to pursue these behaviours in the future. For all the categories included, the intentions of the respondents who had tried and succeeded were significantly higher than those of the other respondents. The intentions of the group who had tried but failed were also significantly higher compared to those of the non-triers. Moreover, whether successful or not, both the experience of trying to increase the intake of healthy and to reduce the intake of less healthy food had a significant positive influence on the intention to try the opposite type of behaviour in the future. Originality/value – As regards spillover between approach and avoidance behaviours related to healthy eating, only few studies have been published. The studies reported here contribute to the understanding of how experience with different types of healthy eating affect future intentions to change eating habits and provides insight for health promoters in their choice of which specific eating behaviours to address.
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Duque, J. F., W. Leichner, H. Ahmann i J. R. Stevens. "Mesotocin influences pinyon jay prosociality". Biology Letters 14, nr 4 (kwiecień 2018): 20180105. http://dx.doi.org/10.1098/rsbl.2018.0105.
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Many species exhibit prosocial behaviour, in which one individual's actions benefit another individual, often without an immediate benefit to itself. The neuropeptide oxytocin is an important hormonal mechanism influencing prosociality in mammals, but it is unclear whether the avian homologue mesotocin plays a similar functional role in birds. Here, we experimentally tested prosociality in pinyon jays ( Gymnorhinus cyanocephalus ), a highly social corvid species that spontaneously shares food with others. First, we measured prosocial preferences in a prosocial choice task with two different pay-off distributions: Prosocial trials delivered food to both the subject and either an empty cage or a partner bird, whereas Altruism trials delivered food only to an empty cage or a partner bird (none to subject). In a second experiment, we examined whether administering mesotocin influenced prosocial preferences. Compared to choices in a control condition, we show that subjects voluntarily delivered food rewards to partners, but only when also receiving food for themselves (Prosocial trials), and administration of high levels of mesotocin increased these behaviours. Thus, in birds, mesotocin seems to play a similar functional role in facilitating prosocial behaviours as oxytocin does in mammals, suggesting an evolutionarily conserved hormonal mechanism for prosociality.
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Eschle, Timothy M., i Dane McCarrick. "Perseverative Cognition and Snack Choice: An Online Pilot Investigation". Behavioral Sciences 11, nr 3 (11.03.2021): 33. http://dx.doi.org/10.3390/bs11030033.
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Perseverative cognition (PC), consisting of worry and rumination, has been consistently linked to a variety of poorer health outcomes, namely via the worsening of stress-induced health risk behaviours. However, research into PC and unhealthy food choice, a key health behaviour, still remains relatively unexplored. In the current pilot investigation, 284 participants were recruited to take part in an online food choice paradigm before completing the Perseverative Thinking Questionnaire (PTQ) and the Brief State Rumination Inventory (BSRI). As a reduced availability of unhealthy snacks has been shown to improve snack choice, participants were randomly allocated to either an even condition (a 3:3 ratio of ≤99 kcal and ≥199 kcal snacks) or an uneven condition (a 4:2 ratio in favour of ≤99 kcal snacks). It was hypothesized that higher levels of PC may predict greater instances of poorer snack choices across, or even within, this paradigm. Despite an increase availability of lower calorie snacks leading to a healthier snack choice, both state and trait PC measures did not significantly influence snack choice irrespective of this varying availability. Although, marginal trends were found for higher state PC and higher calorie crisp selections. The current pilot therefore adds to the growing literature advocating for the use of behavioural economic tactics to engender healthier food choices, yet further work is needed to unpick the mediating role of PC (and its components) in snack consumption paradigms.
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Shepherd, Richard. "Resistance to Changes in Diet". Proceedings of the Nutrition Society 61, nr 2 (maj 2002): 267–72. http://dx.doi.org/10.1079/pns2002147.
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Dietary changes can be difficult to effect both at an individual and at a population level, and even when changes do occur they are often far slower and less pronounced than might be expected. Three possible reason for this situation will be considered: the complexity of food choice and competing influences, attitudinal ambivalence and optimistic bias. Food choice is influenced by a large number of factors, not only health considerations, and therefore it is not surprising that interventions based primarily on health concerns have been ineffective. Another concern is that people do not always have clear-cut attitudes, but rather can be ambivalent about foods and about healthy eating, and this factor might impact on the translation of beliets and attitudes into behaviour. A third possible reason is optimistic bias, where individuals believe themselves to be at less risk from various hazards than is the average person. This effect has been demonstrated for nutritional risks, and this factor might lead people to take less note of health education messages. The stages-of-change model from health psychology has been proposed as a method for improving the effectiveness of behaviour change interventions. However, there are a number of problems in transferring such a model from smoking, where it was originally developed, to dietary behaviours, including the lack of clear-cut specific behaviours and behaviour change targets in the dietary field.
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Thomas, Brian J. "Consumer agency and food retailer choice in an American urban neighborhood". Journal of Social Inclusion 2, nr 1 (23.06.2011): 5–22. http://dx.doi.org/10.36251/josi21.
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This study examines the issue of consumer agency within the food system as manifested by food secure and food insecure households in an urban neighborhood in the United States. Using a self-administered mail survey this study examines food retailer perception and shopping behaviour of food secure and insecure households in Lansing, Michigan. Food security represents a useful lens through which to examine the issue of agency since food, while a necessary part of life, is nonetheless something that is difficult to access for a large sector of the population. By examining both food secure and food insecure households, light is shed on some of the factors that lead to the relative ability of each group to successfully and reliably obtain food. In particular, this study focuses on the perception and behaviour of consumers in relation to the decision to shop, or not to shop, at various food retailers. Some theories of consumer behaviour tend to focus either on class related cultural elements which determine taste preferences while other theories focus on structural elements of the food system which force a limited selection onto various social groups. While certainly class culture influences taste preference to some extent, results from this study suggest that structural elements of the food system and economic differences between food secure and food insecure households have a larger influence on store choice than cultural preferences. In fact, both food secure and insecure households indicated similar sets of criteria used in determining store choices. However, in examination of actual shopping behaviours, this study found that food insecure households are more likely to shop at deep discounters and more likely to travel farther to obtain food. These results suggest that structural elements such as food retailer locations limit the range of shopping options of food insecure households when compared to food secure households.
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Quintiero, E., S. Gastaldi, F. De Petrillo, E. Addessi i S. Bourgeois-Gironde. "Quantity–quality trade-off in the acquisition of token preference by capuchin monkeys ( Sapajus spp.)". Philosophical Transactions of the Royal Society B: Biological Sciences 376, nr 1819 (11.01.2021): 20190662. http://dx.doi.org/10.1098/rstb.2019.0662.
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Money represents a cornerstone of human modern economies and how money emerged as a medium of exchange is a crucial question for social sciences. Although non-human primates have not developed monetary systems, they can estimate, combine and exchange tokens. Here, we evaluated quantity–quality trade-offs in token choices in tufted capuchin monkeys as a first step in the investigation of the generalizability of tokens as reinforcers, which is a potentially relevant factor underlying the emergence of money in humans. We measured capuchins' exchange preferences when they were repeatedly provided with 10 units of three token types yielding food combinations varying in quantity and quality. Overall, capuchins maximized their quantitative payoff, preferring tokens associated with a higher food amount, rather than showing violations of rationality. However, some individuals did not maximize their qualitative payoff, possibly because of conditional valuation effects or owing to the choice overload phenomenon, according to which too many options reduce the accuracy of choice. Our study supports the importance of comparative research to finely analyse the multiple components shaping the economic behaviours of other species, possibly to achieve a more comprehensive, evolutionary- and ecologically based understanding of human economic behaviour. This article is part of the theme issue ‘Existence and prevalence of economic behaviours among non-human primates’.
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Smith, A., i H. Gray. "Goldfish in a tank: the effect of substrate on foraging behaviour in aquarium fish". Animal Welfare 20, nr 3 (sierpień 2011): 311–19. http://dx.doi.org/10.1017/s0962728600002876.
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AbstractThe welfare of captive animals is influenced by their ability to express natural behaviours. Foraging is one behaviour that may be particularly important in this respect; many species will continue to work for food even when it is freely available. The role of substrate, and in particular particle size, on the foraging behaviour of goldfish (Carassius auratus) was examined through three repeated measures experiments. In the first, tanks were set up with five uniform substrates: plastic grid, coarse sand, fine gravel, pebbles, and cobbles. In the second, fish were provided with a choice between coarse sand and fine gravel, fine gravel and pebbles, and pebbles and cobbles. In the third, they were provided with two choices between coarse sand and cobbles, one where the sand contained more food and one where the cobbles did. Our results show that particle size significantly affected the amount of time goldfish spent foraging, and that goldfish exhibited foraging behaviour even in the absence of a substrate they can manipulate. Goldfish foraged longest when provided with coarse sand. Fish foraged significantly longer over smaller particle size substrates when given a choice, although they did not distinguish between the two finest substrates, coarse sand and gravel. Increases in total time spent foraging were achieved through more, rather than longer, bouts. Food density did not significantly alter preference for smaller particle substrates. In general, coarse sand (1.5 mm) was found to be the most appropriate substrate in terms of facilitating natural foraging behaviours. These findings are discussed with respect to the welfare and husbandry of goldfish and aquarium fish in general.
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Valenčič, Eva, Emma Beckett, Clare E. Collins, Barbara Koroušić Seljak i Tamara Bucher. "SnackTrack—An App-Based Tool to Assess the Influence of Digital and Physical Environments on Snack Choice". Nutrients 15, nr 2 (10.01.2023): 349. http://dx.doi.org/10.3390/nu15020349.
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As food choices are usually processed subconsciously, both situational and food environment cues influence choice. This study developed and tested a mobile app to investigate the association between physical and digital environments on snack choices. SnackTrack was designed and used to collect data on the snack choices of 188 users in real-life settings during an 8-week feasibility trial. The app asks users to take a photo of the food they are planning to consume and to provide additional information regarding the physical environment and context in which this food was eaten. The app also displayed various user interface designs (i.e., different background images) to investigate the potential effects of images on snack choice. Preliminary results suggest that the time of snack obtainment did not have a significant effect on the healthfulness of the snacks chosen. Conversely, it was found that unhealthy background images appeared to encourage healthier snack choices. In conclusion, despite consumers having the knowledge to make healthy choices, environmental cues can alter food choices. SnackTrack, a novel tool to investigate the influence of physical and digital environments on consumers’ food choices, provides possibilities for exploring what encourages (un)healthy eating behaviours.
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Gonzalez, Wendy, Nabila Ernada, Aang Sutrisna, Adhika Dwita Dibyareswati, Zineb Felix, Eny Kurnia Sari i Lindsey Smith Taillie. "Indonesian Adolescents’ Perceptions of Front-of-Package Labels on Packaged Foods and Drinks". Current Developments in Nutrition 6, Supplement_1 (czerwiec 2022): 487. http://dx.doi.org/10.1093/cdn/nzac059.015.
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Abstract Objectives The objective of this study was to compare the perceived effectiveness of 3 front-of-package label (FOPL) types in helping Indonesian adolescents i. identify unhealthy foods, and ii. discourage consumption of unhealthy foods. Methods In June 2021, we conducted 8 focus group discussions (FDGs) with adolescents 12–18 years of age from Greater Jakarta (n = 46 adolescents). FDGs were stratified by gender and socioeconomic status (high/middle vs low). We reviewed 3 types of FOPLs - i. the traffic light label (TLL), ii. warning label, and iii. a healthier choice logo, which appears on selected product categories in Indonesia. Specifically, adolescents reflected on the visibility and memorability of FOPLs, comprehension and perceived effectiveness of the labels. FDGs were analysed using data-driven inductive thematic analysis approach. Results Participants characterized the warning label and TLL as memorable and visible, while the healthier choice icon was found to be the least visible, interesting or attractive of the labels. In general, participants understood the warning label and healthier choice logo, while some, particularly those from lower socioeconomic status (SES), did not understand the numeric information or meaning of the TLL colors. Opinions about whether the warning would change snack purchasing behavior were mixed, with some reporting that the warning would discourage them from buying unhealthy snacks and others conveying that it would not influence their food choices. Similarly, some reported that the TLL would make them ‘stop and think’, but not necessarily influence their purchasing behaviours. Adolescents considered that both TLL and warning labels were relevant for those who are concerned about their health, not them. Some participants appreciated the positive nature of the healthier choice logo and noted that it could help them identify healthy product. However, it was generally agreed that it would not influence their behaviour. Conclusions TLL and warning labels hold promise for helping adolescents identify unhealthy foods and discourage purchases of these products. Future research is needed to understand whether FOPLS would actually impact adolescents’ food purchasing behaviours and whether there are differences by gender or SES. Funding Sources The Netherland's Ministry of Foreign Affairs.
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Voorend, Carlijn GN, Shane A. Norris, Paula L. Griffiths, Modiehi H. Sedibe, Marjan J. Westerman i Colleen M. Doak. "‘We eat together; today she buys, tomorrow I will buy the food’: adolescent best friends’ food choices and dietary practices in Soweto, South Africa". Public Health Nutrition 16, nr 3 (16.07.2012): 559–67. http://dx.doi.org/10.1017/s1368980012003254.
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AbstractObjectiveTo explore if and how female adolescents engage in shared eating and joint food choices with best friends within the context of living in urban Soweto, South Africa.DesignA qualitative, exploratory, multiple case study was conducted using semi-structured duo interviews of best friend pairs to ascertain their eating patterns, friendship and social interactions around dietary habits.SettingParticipants were recruited from three high schools in the urban township of Soweto, South Africa.SubjectsFifty-eight female adolescents (twenty-nine friend pairs) still in high school (mean age of 18 years) were enrolled.ResultsAlthough overweight rates were high, no association between friends was found; neither did friends share dieting behaviours. Both at school and during visits to the shopping mall, foods were commonly shared and money pooled together by friends to make joint purchases. Some friends carefully planned expenditures together. Foods often bought at school were mostly unhealthy. Availability, price and quality were reported to affect choice of foods purchased at school. Preference shaped joint choices within the shopping mall environment.ConclusionsFood sharing practices should be investigated in other settings so as to identify specific behaviours and contexts for targeted and tailored obesity prevention interventions. School-based interventions focusing on price and portion size should be considered. In the Sowetan context, larger portions of healthy food may improve dietary intake of fruit and vegetables where friends are likely to share portions.
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Turrell, Gavin, Belinda Hewitt, Carla Patterson i Brian Oldenburg. "Measuring socio-economic position in dietary research: is choice of socio-economic indicator important?" Public Health Nutrition 6, nr 2 (kwiecień 2003): 191–200. http://dx.doi.org/10.1079/phn2002416.
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AbstractObjectives:To examine the association between socio-economic position (SEP) and diet, by assessing the unadjusted and simultaneously adjusted (independent) contributions of education, occupation and household income to food purchasing behaviourDesign:The sample was randomly selected using a stratified two-stage cluster design, and the response rate was 66.4%. Data were collected by face-to-face interview. Food purchasing was examined on the basis of three composite indices that reflected a household's choice of grocery items (including meat and chicken), fruit and vegetablesSetting:Brisbane City, Australia, 2000Participants:Non-institutionalised residents of private dwellings (n = 1003), located in 50 small areas (Census Collectors Districts)Results:When shopping, respondents in lower socio-economic groups were less likely to purchase grocery foods that were high in fibre and low in fat, salt and sugar. Disadvantaged groups purchased fewer types of fresh fruits and vegetables, and less often, than their counterparts from more advantaged backgrounds. When the relationship between SEP and food purchasing was examined using each indicator separately, education and household income made an unadjusted contribution to purchasing behaviour for all three food indices; however, occupation was significantly related only with the purchase of grocery foods. When education and occupation were simultaneously adjusted for each other, the socio-economic patterning with food purchase remained largely unchanged, although the strength of the associations was attenuated. When household income was introduced into the analysis, the association between education, occupation and food purchasing behaviour was diminished or became non-significant; income, however, showed a strong, graded association with food choiceConclusions:The food purchasing behaviours of socio-economically disadvantaged groups were least in accord with dietary guideline recommendations, and hence are more consistent with greater risk for the development of diet-related disease. The use of separate indicators for education, occupation and household income each adds something unique to our understanding of how socio-economic position is related to diet: each indicator reflects a different underlying social process and hence they are not interchangeable, and do not serve as adequate proxies for one another
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Krasheninnikova, Anastasia, Désirée Brucks, Sigrid Blanc i Auguste M. P. von Bayern. "Assessing African grey parrots' prosocial tendencies in a token choice paradigm". Royal Society Open Science 6, nr 12 (grudzień 2019): 190696. http://dx.doi.org/10.1098/rsos.190696.
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Prosociality is defined as a voluntary, typically low-cost behaviour that benefits another individual. Social tolerance has been proposed as a potential driver for its evolution, both on the proximate and on the ultimate level. Parrots are an interesting species to study such other-regarding behaviours, given that they are highly social and stand out in terms of relative brain size and cognitive capacity. We tested eight African grey parrots in a dyadic prosocial choice test. They faced a choice between two different tokens, a prosocial (actor and partner rewarded) and a selfish (only actor rewarded) one. We found that the birds did not behave prosocially when one subject remained in the actor role; however, when roles were alternated, the birds’ prosocial choices increased. The birds also seemed to reciprocate their partner's choices, given that a contingency between choices was observed. If the food provisioned to the partner was of higher quality than that the actor obtained, actors increased their willingness to provide food to their partner. Nonetheless, the control conditions suggest that the parrots did not fully understand the task's contingencies. In sum, African grey parrots show the potential for prosociality and reciprocity; however, considering their lack of understanding of the contingencies of the particular tasks used in this study, the underlying motivation for the observed behaviour remains to be addressed by future studies, in order to elucidate the phylogenetic distribution of prosociality further.
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Matalas, Antonia, Dimitris Panaretos, Milia Tzoutzou i Georgios Lazaridis. "Food-Related Behaviours of Female and Male Tourists before and during the COVID-19 Pandemic". Sexes 4, nr 1 (6.03.2023): 167–87. http://dx.doi.org/10.3390/sexes4010014.
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The literature contains scant information on the relationship between tourists’ gender and their attitudes toward food while vacationing. The present study had as its main aim to examine the role of gender in key behaviours concerning tourists’ food choices and eating habits; in addition, our study evaluated the hypothesis that gender interacts with the “pandemic effect” in modifying tourists’ food-related behaviour. By implementing a quantitative, exploratory, and descriptive methodology, an online questionnaire was developed based on existing literature. To this end, data derived from 474 female and 370 male tourists visiting Greece in 2019 (before) or in 2020 (during the COVID-19 pandemic) were analysed and evaluated. The results indicate that, compared to men, women were more motivated to taste local food, especially with respect to obtaining cultural experience and excitement, promoting interpersonal relations, and as a result of health concerns. In addition, they dined at facilities at their place of stay, as well as at Greek restaurants and taverns at a higher rate compared to men. Women also reported being more satisfied than men by their food experiences during their trips, and was found that during the pandemic they spent, on average, more on food than before. The study showed that the pandemic affected both genders; however, the most significant of the differences observed relates to the choice of dining facilities, in all likelihood, as a result of women being more sensitive to the risks of COVID-19. Overall, during the pandemic, women appeared more likely than men to adopt behaviours that are in line with the principles of sustainability, such as a positive attitude and motivation to consume foods produced locally in the country. Differences detected between genders can be used by various stakeholders as a benchmark to further improve the food services offered at tourist destinations.
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Thurecht, Rachael L., Fiona E. Pelly i Sarah Burkhart. "Reliability of the Athlete Food Choice Questionnaire in Diverse Settings". International Journal of Environmental Research and Public Health 19, nr 16 (12.08.2022): 9981. http://dx.doi.org/10.3390/ijerph19169981.
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Understanding the factors that influence an athletes’ food choice is important to supporting optimal dietary intake. The Athlete Food Choice Questionnaire (AFCQ) is a new validated tool for assisting practitioners and researchers to understand athlete eating behaviours. However, the AFCQ previously has only been applied at international competition events. This observational study explored the online application of the AFCQ outside of the competition environment with detailed examination of factor reliability. The AFCQ factors include ‘nutritional attributes of the food’, ‘emotional influences’, ‘food and health awareness’, ‘influence of others’, ‘usual eating practices’, ‘weight control’, ‘food values and beliefs’, ‘sensory appeal’, and ‘performance’. A total of 131 athletes, representing 19 countries and 36 sports, participated using an online questionnaire. Reliability via Cronbach’s alpha (α) and item correlation scores were compared to those from previous competition events. Acceptable reliability was attained for seven of the nine factors (α ≥ 0.7, range 0.70–0.92). ‘Food values and beliefs’ and ‘usual eating practices’ (α = 0.60, 0.64) were tolerable and consistent against previous major competition samples, indicating that the setting is unlikely responsible for lower reliability scores. Three factors (‘emotional influence’; ‘nutritional attributes of the food’; ‘influence of others’) differed in reliability between the online sample compared to one or both major competition samples. The ‘religious food beliefs’ item within the ‘food values and beliefs’ factor may warrant removal due to recurrent low internal consistency. This study confirms the AFCQ’s reliability regardless of competition phase and supports use of the AFCQ for understanding the eating behaviours of athletes.
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Krejany, Catherine, Epi Kanjo i Moyez Jiwa. "Snacking cessation: It’s time to challenge this eating behaviour". Journal of Health Design 6, nr 1 (18.04.2021): 351–55. http://dx.doi.org/10.21853/jhd.2021.127.
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Our habits have changed over the generations. In particular, our eating behaviours continue to adapt and are intrinsically linked with changing social norms and myriad other influences leading us to consume more. In light of the obesity epidemic that threatens to be our greatest health challenge, the race is on to find new ways to modify or alter our food choices to those considered more “healthful”. Somewhere along the way snacking has become an acceptable eating pattern. We are uncomfortable foregoing these readily available and hedonistic food rewards. It may be time to change more than our food choice and question the need to snack at all.
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Butcher, Lucy M., Maria M. Ryan, Therese A. O’Sullivan, Johnny Lo i Amanda Devine. "Food-Insecure Household’s Self-Reported Perceptions of Food Labels, Product Attributes and Consumption Behaviours". Nutrients 11, nr 4 (12.04.2019): 828. http://dx.doi.org/10.3390/nu11040828.
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Dietary compromises related to food insecurity profoundly undermine health and constitute a serious public health issue, even in developed nations. The aim of this study was to explore the impact of food labelling and product attributes on the purchasing choices of food-insecure households in Australia. An online survey containing 19 food choice and 28 purchasing behaviours questions was completed by 1056 adults responsible for household grocery shopping. The short form of the US Household Food Security Survey Module was used as the food security indicator. Multinomial logistic regression modelling was employed to analyse the survey data. Respondents were classified as having either high-marginal (63.4%, n = 670), low (19.8%, n = 209) or very low (16.8%, n = 177) food security. Respondents with low or very low food security status were less likely to self-report understanding the information on the back of packaging (p < 0.001), find information on food labels useful (p = 0.002) or be influenced by product nutrition information (p = 0.002). Convenience (p < 0.001), organic (p = 0.027) and supermarket-branded products (p < 0.001) were more likely to be rated as important by food-insecure respondents when compared to their food-secure counterparts. When asked to rate “how healthy” their diet was, high–marginal FS respondents were twice as likely describe their diet as healthy than very low FS respondents (p = 0.001).
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Arnold, N. A., i P. H. Hemsworth. "Examining the usefulness of a Y-maze choice method to measure the preferences of laying hens". Animal Production Science 53, nr 12 (2013): 1283. http://dx.doi.org/10.1071/an12390.
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Measurement of animal preferences can be used as an indirect, but persuasive, method for assessing animal welfare on the basis that preferences may identify resources and behaviours that might be important to animals. The present experiment examined the usefulness of a Y-maze methodology, incorporating alteration of motivational state through prior restriction of resources of potentially differing value in assessing and understanding animal preferences. The choice behaviour of laying hens for feed, a dustbath substrate (sawdust; ‘dust’) and social contact was measured under three pairwise comparisons in a Y-maze apparatus. In each of the three experiments, 48 birds (HyLine Brown Strain; n = 24 per experiment) were offered a choice of two resources in a Y-maze test, with one of the three possible resource pairings. In each experiment, after Y-maze training, an equal number of birds was deprived in a factorial design of Resource 1, Resource 2, both, or neither resource. Analysis of choices over 24 trials per bird in each experiment revealed that birds preferred feed over social contact or dust, irrespective of restriction of any of these resources, and further, were quicker (P < 0.01) to make feed choices than dust or social-contact choices. In the social contact and dust comparison, restriction of dust significantly (P < 0.05) increased choice for dust in the 24 trials (38 vs 53% dust choice), suggesting that dust restriction increased the birds’ motivation to access dust. This result potentially highlights the impact of the resource of comparison in pairwise tests on overall choice response to restriction. The inclusion of measurements of speed of movement through the Y maze proved a useful aspect of the methodology, providing results consistent with choice behaviour in all three experiments. Although overall choices for dust and social contact were not significantly (P = 0.328) different from random, birds were quicker (P < 0.05) to make dust choices than social-contact choices, suggesting that speed of choice may be a particularly sensitive correlate of current motivation levels. The consistency of results across these experiments, together with results reported in the literature on laying-hen preferences, suggests that the methodology is a promising option for assessing the relative preference for resources for laying hens. Additional evidence, particularly on the occurrence of abnormal behaviour, stress physiology and health, when restricted of the resource of interest is necessary to provide a more comprehensive assessment of the impact of the restriction on animal welfare.
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Pitt, Erin, Danielle Gallegos, Tracy Comans, Cate Cameron i Lukar Thornton. "Exploring the influence of local food environments on food behaviours: a systematic review of qualitative literature". Public Health Nutrition 20, nr 13 (7.06.2017): 2393–405. http://dx.doi.org/10.1017/s1368980017001069.
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AbstractObjectiveSystematic reviews investigating associations between objective measures of the food environment and dietary behaviours or health outcomes have not established a consistent evidence base. The present paper aims to synthesise qualitative evidence regarding the influence of local food environments on food and purchasing behaviours.DesignA systematic review in the form of a qualitative thematic synthesis.SettingUrban localities.SubjectsAdults.ResultsFour analytic themes were identified from the review including community and consumer nutrition environments, other environmental factors and individual coping strategies for shopping and purchasing decisions. Availability, accessibility and affordability were consistently identified as key determinants of store choice and purchasing behaviours that often result in less healthy food choices within community nutrition environments. Food availability, quality and food store characteristics within consumer nutrition environments also greatly influenced in-store purchases. Individuals used a range of coping strategies in both the community and consumer nutrition environments to make optimal purchasing decisions, often within the context of financial constraints.ConclusionsFindings from the current review add depth and scope to quantitative literature and can guide ongoing theory, interventions and policy development in food environment research. There is a need to investigate contextual influences within food environments as well as individual and household socio-economic characteristics that contribute to the differing use of and views towards local food environments. Greater emphasis on how individual and environmental factors interact in the food environment field will be key to developing stronger understanding of how environments can support and promote healthier food choices.
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Garza, Kimberly B., Christiana Datubo-Brown, Philippe Gaillard i Ruth Jeminiwa. "Delay discounting and its association with food purchasing considerations and food availability in the home in south-east Alabama, USA". Public Health Nutrition 22, nr 2 (28.11.2018): 287–94. http://dx.doi.org/10.1017/s1368980018003142.
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AbstractObjectiveCertain factors, such as food quality, label content and grocery characteristics, may be considered when purchasing foods. Food availability in the home has been shown to influence dietary behaviours, also associated with delay discounting (DD). The present study sought to characterize the relationships between DD, food purchasing considerations and healthfulness of foods in the home.DesignA cross-sectional, online survey of adults (n 477) was conducted with the following measures: DD, consideration of food quality (nutrition, taste) and grocery characteristics (price, ease of preparation, shelf-life) while shopping, use of food labels and food availability in the home. DD was assessed by the area under the delay discounting curve (AUC) using a binary choice task. Greater AUC reflects lower DD. Structural equation modelling was used to allow AUC to simultaneously predict purchasing considerations and foods in the home.SettingOnline survey.ParticipantsAdult employees in south-east Alabama, USA.ResultsDD was negatively associated with food label use and emphasis on food quality when shopping (P<0·001). In the final model, DD was associated with availability of healthful foods in the home and emphasis on food quality and grocery characteristics. About 33 % of the variance in shopping behaviours, 5 % in food label use, 7 % in availability of healthful foods and 4 % in availability of unhealthful foods was explained by DD.ConclusionsIndividuals with lower DD appear to be more thoughtful in making food purchasing decisions and have healthful foods available in the home more frequently than individuals with higher DD.
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Browne, Sarah, Carol Barron, Anthony Staines i Mary Rose Sweeney. "‘We know what we should eat but we don’t …’: a qualitative study in Irish secondary schools". Health Promotion International 35, nr 5 (20.09.2019): 984–93. http://dx.doi.org/10.1093/heapro/daz087.
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Abstract Healthy eating opportunities for young people need to be provided in the school setting. Links between formal education and local policies and practices, and active involvement of students are emphasized in whole school approaches to health promotion. In many jurisdictions, schools struggle to provide nutritious food that is acceptable to students. The aim of this study was to conduct an in-depth exploration of school food and students’ food choice with students, teachers and principals in six Irish secondary schools. Students conducted their own focus groups with peers, and a researcher conducted focus groups with teachers and one-to-one interviews with principals. Students, teachers and principals expressed dissatisfaction with food provision within their respective schools and reported unhealthy dietary behaviours among the student body as the norm. Divergent views, however, emerged regarding education, knowledge and the primary drivers of food choice. Teachers and principals saw a role for more education modules and students believed environmental infrastructures, practices and policies needed to be addressed to improve behaviours. This consultation with students, teachers and principals highlight that, in addition to education, the social and environmental aspects of food choice and eating at school deserve attention in future research and policy.
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Civero, Gennaro, Vincenzo Rusciano, Debora Scarpato i Mariarosaria Simeone. "Food: Not Only Safety, but Also Sustainability. The Emerging Trend of New Social Consumers". Sustainability 13, nr 23 (23.11.2021): 12967. http://dx.doi.org/10.3390/su132312967.
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Consumers’ purchasing choices are no longer based only on economic factors but also on ethical reasons related to environmental sustainability and food safety. However, nutritional information on food labels is underused by consumers. Often the lack or incompleteness of information available on the market obstructs the complex transition towards sustainable consumption patterns. This empirical study analysed a sample of 359 consumers from an area in Southern Italy (city of Naples) to identify homogeneous consumer clusters with respect to the assessment of the level of consumer attention to sustainable environmental, social behaviours in daily life, and also to safety attributes. The most important sources of information influencing the consumers’ choices, food safety knowledge, and future purchasing behaviour were analysed. The research sample was self-selected, and the questionnaire for the survey was administrated through a non-probability sample from a reasoned choice. The results indicate that the ideal solution is a five-cluster partition that confirms a good level of attention to intrinsic attributes, in particular food expiry, transparency of food information, food traceability, and seller confidence. In addition, the research could provide an opportunity to consider collaborative actions between policy makers and industries to increase consumer awareness of environmental attributes.
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Robinson, Eric, Jackie Blissett i Suzanne Higgs. "Social influences on eating: implications for nutritional interventions". Nutrition Research Reviews 26, nr 2 (8.10.2013): 166–76. http://dx.doi.org/10.1017/s0954422413000127.
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We review recent research on the effect of social context on food intake and food choice and assess the implications for nutritional interventions. We focus on studies of modelling of eating behaviour and the impact of perceived eating norms on the amounts and types of food that individuals eat. We suggest that social context influences eating via multiple mechanisms, including identity signalling and self-presentation concerns. However, building on existing theoretical models, we propose that social factors may be particularly influential on nutrition because following the behaviour of others is adaptive and social norms inform individuals about behaviours that are likely to be optimal (‘if everyone else is doing it, I probably should be’). Guided by understanding of the potential underlying mechanisms, we discuss how social norms might be used to promote healthier nutrition.
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Maselli, Valeria, Al-Sayed Al-Soudy, Maria Buglione, Massimo Aria, Gianluca Polese i Anna Di Cosmo. "Sensorial Hierarchy in Octopus vulgaris’s Food Choice: Chemical vs. Visual". Animals 10, nr 3 (10.03.2020): 457. http://dx.doi.org/10.3390/ani10030457.
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Octopus vulgaris possesses highly sophisticated sense organs, processed by the nervous system to generate appropriate behaviours such as finding food, avoiding predators, identifying conspecifics, and locating suitable habitat. Octopus uses multiple sensory modalities during the searching and selection of food, in particular, the chemosensory and visual cues. Here, we examined food choice in O. vulgaris in two ways: (1) We tested octopus’s food preference among three different kinds of food, and established anchovy as the preferred choice (66.67%, Friedman test p < 0.05); (2) We exposed octopus to a set of five behavioural experiments in order to establish the sensorial hierarchy in food choice, and to evaluate the performance based on the visual and chemical cues, alone or together. Our data show that O. vulgaris integrates sensory information from chemical and visual cues during food choice. Nevertheless, food choice resulted in being more dependent on chemical cues than visual ones (88.9%, Friedman test p < 0.05), with a consistent decrease of the time spent identifying the preferred food. These results define the role played by the senses with a sensorial hierarchy in food choice, opening new perspectives on the O. vulgaris’ predation strategies in the wild, which until today were considered to rely mainly on visual cues.
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Jiumpanyarach, Waripas. "The impact of social trends: teenagers’ attitudes for organic food market in Thailand". International Journal of Social Economics 45, nr 4 (9.04.2018): 682–99. http://dx.doi.org/10.1108/ijse-01-2017-0004.
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Purpose The purpose of this paper is to investigate teenagers’ preferences, attitudes, and purchasing power towards organic foods in markets and to explain influences of teenagers’ choices and purchasing intentions on organic foods. Design/methodology/approach A paper-based and a web-based survey were conducted among 557 teenagers in Thailand. A choice experiment logit model was used to identify factors influencing decision in purchasing. Findings The study found that teen consumers were likely to buy ready-to-cook organic food items instead of conventional food items because of health and food safety concerned under their budget constraints. The willingness to pay found organic food items (eggs, pork, chicken) had negative impact but organic opinion had positive impact. The attitudes on high price of organic food items were positive impact because of production process, quality, and quantity of products. Research limitations/implications Teenagers’ consumption impacted on food demands in supermarkets and convenient stores because of their attitudes and behaviours in purchasing. The desired food characteristics should be good quality, safety for consumers, and available in the market nationwide. The supported policies for expanding organic markets were benefits for organic farmers to be sustainable farming. Originality/value This study examined the impacts of economic conditions and the premium quality healthy food products on teenagers’ food motivation.
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Wesslén, Annika. "Tonåringars värderingar och attityder till mat". Kulturella Perspektiv – Svensk etnologisk tidskrift 9, nr 3 (1.09.2000): 46–52. http://dx.doi.org/10.54807/kp.v9.31351.
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Teenage is associated with search for independence, identity and changes in lifestyle. Many studies have identified dietary intake and food choice of teenagers, but only a few have discussed why teenagers choose the food and the meals they do. The present study focuses on high school students in the process of forming adult behaviour patterns and describes their ideas related to food and the ways in which food is used in their everyday life. The focus group interview method was used. Eighteen focus groups were held including 136 teenagers (60 males, 76 females, mean age of 17 years) from five senior high schools in two geographic regions Uppsala and Bollnäs. Each group consisted of 6-8 teenagers. Interviews lasted for 90 minutes and followed a questionnaire. All conversations were taped, transcribed word-by-word. Food habits, behaviours and attitudes were mostly influenced by the family, particularly the mother, but not by friends. Proper food was defined as homemade and fast food was eaten for pleasure. Eating should mostly be fast and food simple to prepare, and they were unwilling to give time priority to eating or cooking. Boys regarded meals merely as a way to satisfy their hunger, and cared for portions to be enough for this, but they were less particular of what they ate. Girls found situations that included eating to be important also as social forums and worried about too much food ruining their body appearance, as keeping a slim, healthy look was coupled to success. Taste was most important when making choiced of different foods.
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Shamri, Shaza Nabilah, Nurul Aisyah Mohd Suhaimi i Afnani Alwi@Ali. "The Factors Affecting the Consumer Buying Behaviour Towards Local Brand of Food Product in Selangor". Journal Of Agrobiotechnology 12, nr 1S (29.09.2021): 40–50. http://dx.doi.org/10.37231/jab.2021.12.1s.269.
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The aim of this study is to determine the factors affecting the consumer buying behaviour toward food products in Selangor. Consumer behaviours comprise four factors: cultural, social, personal, and psychological factors. These factors influence consumer buying behaviour toward Malaysian local brands. Data were collected through online questionnaires using Google form. The sample of study consisted of 210 consumers in Selangor. In particular, principal components analysis (PCA) was employed in order to identify the factors that affect consumers on preferring locally produced food products. The findings of this study indicate that Halal logo was the first choice in terms of consumer’s perspective on the product attributes when buying food products followed by price. Size and quantity, and packaging are the third and fourth attributes considered by consumers when buying food products. Our result suggests that, by providing this consumer information to small scale or local sellers will encourage more consumers to purchase local food products.
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Sparks, Paul, Mark Conner, Rhiannon James, Richard Shepherd i Rachel Povey. "Ambivalence about health-related behaviours: An exploration in the domain of food choice". British Journal of Health Psychology 6, nr 1 (luty 2001): 53–68. http://dx.doi.org/10.1348/135910701169052.
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Clarke, Chantelle, i Talitha Best. "Low-carbohydrate, high-fat dieters: Characteristic food choice motivations, health perceptions and behaviours". Food Quality and Preference 62 (grudzień 2017): 162–71. http://dx.doi.org/10.1016/j.foodqual.2017.07.006.
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Weber, Sebastian, i Walter Traunspurger. "Food choice of two bacteria-feeding nematode species dependent on food source, food density and interspecific competition". Nematology 15, nr 3 (2013): 291–301. http://dx.doi.org/10.1163/15685411-00002679.
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Feeding selectivity and flexibility are generally poorly understood behaviours of free-living nematodes. In the present study, the food choice and feeding habits of two bacteria-feeding, free-living species, Panagrolaimus cf. thienemanni and Poikilolaimus sp. (Nematoda), isolated from Movile Cave (Romania), were examined with respect to food source, food density and interspecific competition. These two species coexist in a very stable environment, compete for the same food resources, and play a major role in Movile Cave’s food web. Panagrolaimus and Poikilolaimus were found to favour significantly the bacterium Escherichia coli as a food source compared with glucose or algae. High densities of E. coli (109 cells ml−1) were preferred by Panagrolaimus, in contrast to the low densities (106 cells ml−1) preferred by Poikilolaimus. This result held true when the two species were exposed to intra- and interspecific competition, when Panagrolaimus significantly preferred E. coli at densities of 109 cells ml−1, whereas Poikilolaimus, while not significantly preferring a fixed bacterial density, was nonetheless attracted to densities of 105 – 107 cells ml−1. These density-related differences in food choice could explain the ability of these species to coexist without competitive exclusion in the same stable environment of Movile Cave.
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De Toffoli, Alessandra, Sara Spinelli, Erminio Monteleone, Elena Arena, Rossella Di Monaco, Isabella Endrizzi, Tullia Gallina Toschi i in. "Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages". Nutrients 11, nr 6 (13.06.2019): 1329. http://dx.doi.org/10.3390/nu11061329.
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Plant phenolics are powerful antioxidants and free radical scavengers that can contribute to the healthy functional properties of plant-based food and beverages. Thus, dietary behaviours rich in plant-based food and beverages are encouraged. However, it is well-known that the bitter taste and other low-appealing sensory properties that characterize vegetables and some other plant-based foods act as an innate barrier for their acceptance. The aim of this study was to investigate the influence of psychological traits and PROP status (the responsiveness to bitter taste of 6-n- propylthiouracil) on the choice of and familiarity with phenol-rich vegetables and beverages varying in recalled level of bitterness and astringency. Study 1 aimed at assessing the variations of the sensory properties of vegetable and coffee/tea items with two check-all-that-apply (CATA) questionnaires (n = 201 and n = 188 individuals, respectively). Study 2 aimed at investigating how sensitivity to punishment, to reward, and to disgust, food neophobia, private body consciousness, alexithymia, and PROP responsiveness affect choice and familiarity with phenol-rich foods (n = 1200 individuals). A Choice Index was calculated for vegetables (CV) and coffee/tea (CC) as a mean of the choices of the more bitter/astringent option of the pairs and four Familiarity Indices were computed for vegetables (FV) and coffee/tea (FC), higher (+) or lower (-) in bitterness and astringency. Subjects higher in food neophobia, sensitivity to punishment or sensitivity to disgust reported significantly lower choice indices than individuals lower in these traits, meaning that they systematically opted for the least bitter/astringent option within the pairs. Familiarity with vegetables was lower in individuals high in sensitivity to punishment, in food neophobia and in alexithymia, irrespective of their sensory properties. The Familiarity Index with coffee/tea characterized by higher bitterness and astringency was lower in individuals high in food neophobia, sensitivity to disgust, and alexithymia. No significant effect of PROP was found on any indices. The proposed approach based on product grouping according to differences in bitterness and astringency allowed the investigation of the role of individual differences in chemosensory perception and of psychological traits as modulators of phenol-rich foods preference and consumption.
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Cole, Gemma L., i John A. Endler. "Artificial selection for food colour preferences". Proceedings of the Royal Society B: Biological Sciences 282, nr 1804 (7.04.2015): 20143108. http://dx.doi.org/10.1098/rspb.2014.3108.
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Colour is an important factor in food detection and acquisition by animals using visually based foraging. Colour can be used to identify the suitability of a food source or improve the efficiency of food detection, and can even be linked to mate choice. Food colour preferences are known to exist, but whether these preferences are heritable and how these preferences evolve is unknown. Using the freshwater fish Poecilia reticulata , we artificially selected for chase behaviour towards two different-coloured moving stimuli: red and blue spots. A response to selection was only seen for chase behaviours towards the red, with realized heritabilities ranging from 0.25 to 0.30. Despite intense selection, no significant chase response was recorded for the blue-selected lines. This lack of response may be due to the motion-detection mechanism in the guppy visual system and may have novel implications for the evolvability of responses to colour-related signals. The behavioural response to several colours after five generations of selection suggests that the colour opponency system of the fish may regulate the response to selection.
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Stokes, Laura-Jean G., Anna Davies, Paul Lattimore, Catharine Winstanley i Robert D. Rogers. "Exploring preferences for variable delays over fixed delays to high-value food rewards as a model of food-seeking behaviours in humans". Philosophical Transactions of the Royal Society B: Biological Sciences 374, nr 1766 (31.12.2018): 20180141. http://dx.doi.org/10.1098/rstb.2018.0141.
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Foraging and operant models suggest that animals will tolerate uncertainty or risk to obtain food quickly. In modern food environments, sustained access to quick energy-dense foods can promote weight gain. Here, we used a discrete-choice procedure to examine peoples' decisions about when next to eat high-value, palatable food rewards, probabilistically delivered immediately or following longer delays. In Experiment 1, moderately hungry young females showed consistent preferences for a variable delay option that delivered food rewards immediately or following long delays over a fixed delay option that delivered the same rewards following intermediate delays. These preferences were stronger in females with higher BMIs compared with lower BMIs, suggesting that quick food can enhance the value of uncertain or ‘risky’ food-seeking strategies in individuals vulnerable to future weight gain. In Experiment 2, prior exposure to a subtle and not easily identifiable food aroma increased selections of the variable delay option following delayed food rewards in a mixed sample of male and female adults, providing preliminary evidence that food cues can sustain uncertain food-seeking strategies. These data highlight a working hypothesis that the rapid delivery and consumption of food rewards, and food cues, can increase risk-tolerance in the food-seeking behaviours of individuals who are vulnerable to weight gain. This article is part of the theme issue ‘Risk taking and impulsive behaviour: fundamental discoveries, theoretical perspectives and clinical implications’.
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Norton, Victoria, Omobolanle O. Oloyede, Niki Alexi, Audrey Menil, Guangling Ren, Nirmal Jadhav i Stella Lignou. "Investigating Students’ Food Packaging-Related Challenges and Preferences in Europe and Asia". Sustainability 16, nr 12 (18.06.2024): 5185. http://dx.doi.org/10.3390/su16125185.
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There is increasing pressure for everyone to adopt sustainable behaviours and typically this starts at-home via appropriate food-based disposal practices; however, this is associated with various barriers impacting compliance. Targeted education in college and/or the university environment could provide a viable approach to overcome such difficulties; yet, limited readily available resources exist to bring this forth. This paper explores students’ food packaging expectations and attitudes as well as information preferences in four countries (UK, France, India, and China). Students (n = 533) completed an online survey capturing food packaging purchase-based decisions, disposal-related challenges, and communication preferences. Students noted that food packaging had a dominant role in product choice. Fresh produce was considered an area for improvement, especially in the UK, India, and France, whereas snacks/baked goods were a priority in China. Disposal-related challenges were mostly associated with mixed materials. Students cited no clear information, limited choices, excessive packaging, and no nearby bins as common food packaging issues. This suggests that improving infrastructure (more bins, clearer signing) could be fundamental to encourage students to implement more sustainable food packaging behaviour. Furthermore, colleges and/or universities should consider students’ preferred information formats (infographics, videos) and develop targeted education (recyclability) which can be easily disseminated to promote engagement and sustainable food packaging knowledge and awareness.
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Hale, Hannah. "“Manly” Drinks and Secretive Cooks: On the Development of Students’ Gendered Identities". Culture and Dialogue 3, nr 2 (14.06.2015): 71–90. http://dx.doi.org/10.1163/24683949-00302008.
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This study explored how social representations of food and health fit into the development of masculinities. In what ways does the transition into Higher Education impact on students’ eating and drinking behaviours? And where do representations of food and health fit into the development of masculinities? A total of thirty-five students from two separate higher education establishments in Ireland took part. Fourteen semi-structured individual interviews (7 males, 7 females) and four focus groups (6 males in one, 5 males in two and 6 females in another) were conducted. A thematic analysis indicated that increasing unhealthy behaviour among young people is not just about their disinclination to engage with an active comprehension of the implications of their behaviour for their future. Rather, their choice of food and drink, and the quantity of alcohol they consume has more to do with attaining and maintaining their gendered identities within a community of students.
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Roy, Rajshri, Teresa Gontijo de Castro, Jillian Haszard, Victoria Egli, Lisa Te Morenga, Lauranna Teunissen, Paulien Decorte, Isabelle Cuykx, Charlotte De Backer i Sarah Gerritsen. "Who We Seek and What We Eat? Sources of Food Choice Inspirations and Their Associations with Adult Dietary Patterns before and during the COVID-19 Lockdown in New Zealand". Nutrients 13, nr 11 (1.11.2021): 3917. http://dx.doi.org/10.3390/nu13113917.
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Research shows the shaping of food choices often occurs at home, with the family widely recognised as significant in food decisions. However, in this digital age, our eating habits and decision-making processes are also determined by smartphone apps, celebrity chefs, and social media. The ‘COVID Kai Survey’ online questionnaire assessed cooking and shopping behaviours among New Zealanders during the 2020 COVID-19 ‘lockdown’ using a cross-sectional study design. This paper examines how sources of food choice inspirations (cooking-related advice and the reasons for recipe selection) are related to dietary patterns before and during the lockdown. Of the 2977 participants, those influenced by nutrition and health experts (50.9% before; 53.9% during the lockdown) scored higher for the healthy dietary pattern. Participants influenced by family and friends (35% before; 29% during the lockdown) had significantly higher scores for the healthy and the meat dietary patterns, whereas participants influenced by celebrity cooks (3.8% before; 5.2% during the lockdown) had significantly higher scores in the meat dietary pattern. There was no evidence that associations differed before and during the lockdown. The lockdown was related to modified food choice inspiration sources, notably an increase in ‘comforting’ recipes as a reason for recipe selection (75.8%), associated with higher scoring in the unhealthy dietary pattern during the lockdown. The lockdown in New Zealand saw an average decrease in nutritional quality of diets in the ‘COVID Kai Survey’, which could be partly explained by changes in food choice inspiration sources.
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Westenhoefer, Joachim. "Establishing good dietary habits – capturing the minds of children". Public Health Nutrition 4, nr 1a (luty 2001): 125–29. http://dx.doi.org/10.1079/phn2000107.
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AbstractObjective:To review the psycho-social research with respect to relevance for the development of nutritional education strategies.Results:The eating behaviour of the newborn baby is controlled by innate preferences and dislikes, and by biological self-regulation. These innate control-systems are modified by learning processes, most importantly by the mere exposure to unknown food, by social influences, and by associating the physiological consequences of food intake with taste cues. The last decades have witnessed a change of the social meaning of food and eating, and the social context of eating is subject to dramatic changes. While on the one hand, prevalence of overweight and obesity is increasing, even young children deliberately practise weight control measures ranging from selective food choice to self-induced vomiting thus including behaviours which are clearly symptomatic of eating disorders. Such behaviour is motivated by unrealistic conceptions of a healthy body weight and shape. Children are interested in a range of nutrition topics. However, these topics have to be related to direct perceivable benefits from nutrition.Conclusions:Educational strategies should: firstly, focus on providing a variety of foods, including a range of nutrient-dense ‘healthy’ food and encouraging children to taste it; secondly, provide a stable and predictive pattern of social eating occasions to promote the social meaning and importance of eating and to enable social learning of food preferences; and finally, encourage a positive body image by providing advice and reassurance regarding the range of healthy and acceptable body weights and shapes.
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He, Yiou. "Examining the Causes of Irrational Food Buying and Delaying Gratification as a Solution". Journal of Education, Humanities and Social Sciences 8 (7.02.2023): 656–61. http://dx.doi.org/10.54097/ehss.v8i.4323.
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Impulsive food buying resulting in waisted items and emotional regrets is regarded as biased buying behaviours through irrational decision making. Extensive previous research has brought forward projection bias, associative memory and episodic foresight, emotions and impulsivity, affective forecasting, and physical arousal as some of the contributors to the tendency to pursue immediate rewards of thrill and satiation over delayed and long-term fulfillment. The present study focuses on the causes of this phenomenon from the psychological perspective, identifying various internal and environmental factors and their relevance based on evidence of past research. It closely compares the Rational Choice Theory with actual shopping behaviours and challenges a fixed definition of objectivity and rationality in decision making. It then attempts to make connections between the cognitive causes of irrational decision making and immediate gratification, suggesting that postponing gratification may help with making more rational decisions when browsing for foods.
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Kowalska, Aleksandra, Monika Ratajczyk, Louise Manning, Milena Bieniek i Radosław Mącik. "“Young and Green” a Study of Consumers’ Perceptions and Reported Purchasing Behaviour towards Organic Food in Poland and the United Kingdom". Sustainability 13, nr 23 (24.11.2021): 13022. http://dx.doi.org/10.3390/su132313022.
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Globally, the organic food market is the most successful green market. Young consumers, the decision-makers of the future, are perceived as being more environmentally concerned than older cohorts. The aim of this study was to consider young consumers’ attitudes and behaviours concerning organic food, where the organic food market in the UK is more mature than in Poland. Empirical research was conducted using a web-based survey questionnaire (CAWI) with consumers (n = 973) in both countries. The associations between four constructs (general pro-social attitudes, green consumption values, receptivity to green communication, and buying behaviour) were considered using CB-SEM. We extended the model with two new constructs to explain young consumers’ purchases of organic food. UK respondents are significantly more conscious green consumers with higher environmental attitude intensity than Polish residents. Intensity of pro-environmental attitude components influences directly and indirectly the choice of organic food. People with a higher intensity of pro-environmental attitudes are significantly more likely to choose organic food. Perception of organic food influences purchases only in Poland. The components of pro-environmental attitudes and perception of organic food alone do not explain the variability in behaviour, despite a good fit of the model. This suggests that other independent variables may be of influence.
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McIsaac, Jessie-Lee D., Sherry L. Jarvis, Rebecca Spencer i Sara F. L. Kirk. "At-a-glance - "A tough sell": findings from a qualitative analysis on the provision of healthy foods in recreation and sports settings". Health Promotion and Chronic Disease Prevention in Canada 38, nr 1 (styczeń 2018): 18–22. http://dx.doi.org/10.24095/hpcdp.38.1.04.
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Recreation and sport settings (RSS) typically promote health in the form of physical activity, but the healthfulness of their food environment is often neglected. We explored stakeholder perspectives on barriers to healthy food provision in RSS through telephone interviews with ten representatives from RSS across Nova Scotia. Three key barriers were identified: 1) cultural norms associated with food in RSS and the broader environment, 2) the persisting notion of personal choice and responsibility, and 3) financial implications of healthy food provision. These barriers challenge healthy food provision in RSS and require multi-faceted strategies to overcome social norms that undermine health behaviours.