Liking for and consumption of vegetables in European adolescents: Healthy eating, liking, food neophobia and food choice motives

The main objective of the paper is to explore the impact of health perception and food choice factors on healthy food consumption among elderly and to indicate how different food choice motives influence the eating behaviour of elderly population. In our research we explore six food choice factors and their manifestation in attitudes towards healthy consumption. The purpose of the exploration of health perception is to identify seniors beliefs about food and health‑related aspects. Empirical research was conducted on a random sample of 400 elderly participants aged above 65 years and living in their own flats. Non‑probability sampling in the form of convenience sampling was employed. The relationship between health beliefs and attitudes towards healthy eating behaviour was confirmed with employing multiple regression analysis. We conclude that both health beliefs and food choice factors investigated in the research are important determinants of seniors’ healthy consumption, however with different effect on healthy eating behaviour.

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Food neophobia modulates importance of food choice motives: replication, extension, and behavioural validation

Food Quality and Preference ◽

10.1016/j.foodqual.2021.104439 ◽

2021 ◽

pp. 104439

Author(s):

Sara R. Jaeger ◽

John Prescott ◽

Thierry Worch

Keyword(s):

Food Choice ◽

Food Neophobia ◽

Food Choice Motives

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Food Neophobia among Adults: Differences in Dietary Patterns, Food Choice Motives, and Food Labels Reading in Poles

Nutrients ◽

10.3390/nu13051590 ◽

2021 ◽

Vol 13 (5) ◽

pp. 1590

Author(s):

Marzena Jezewska-Zychowicz ◽

Marta Plichta ◽

Małgorzata Ewa Drywień ◽

Jadwiga Hamulka

Keyword(s):

Dietary Patterns ◽

Food Choice ◽

Computer Assisted ◽

Food Labels ◽

Food Label ◽

Dietary Recommendations ◽

Cross Sectional ◽

Food Neophobia ◽

Food Choice Motives ◽

The Relationship

Food neophobia (FN) is associated with reduced quality of diet in adults; thus, the understanding of the relationship between FN and food consumption in more depth appears to be a key issue. The aim of the study was to assess the relationship between food neophobia, dietary patterns, food choice motives, and food label reading in the group of adults. Data were collected using the computer-assisted personal interviewing technique (CAPI). A cross-sectional quantitative survey was carried out in November–December 2017 in a sample of 1017 Polish adults. The questionnaire used in the study included the Food Neophobia Scale (FNS), the Beliefs and Eating Habits Questionnaire (KomPAN), and questions regarding food choice motives, reading food labels, and sociodemographic characteristics. The food neophobics were older, had a lower level of education, and had higher BMI compared to others. Compared to others, among the food neophobics, there were more people who often consumed vegetables, fruit, meat, and meat products and who rarely consumed functional and convenience food, sweets, and sweetened beverages. When choosing food, more food neophobics chose healthy and tasteless food products, while more food neophilics chose unhealthy and tasty products. More food neophobics declared not reading price and shelf-life information on food labels compared to the other two groups. Although food neophobia may make adaptation to dietary recommendations difficult, health-promoting features of the diet were observed within the food neophobics. Actions focusing on food choice motives may help even more to limit the effects of food neophobia in adults. Further research is recommended to confirm the observed relationships under different sociocultural conditions.

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Food Preferences and Food Choice Determinants in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

Nutrients ◽

10.3390/nu13082491 ◽

2021 ◽

Vol 13 (8) ◽

pp. 2491

Author(s):

Dominika Głąbska ◽

Dominika Skolmowska ◽

Dominika Guzek

Keyword(s):

Secondary School ◽

Food Choice ◽

Food Preference ◽

Food Preferences ◽

Food Choices ◽

Population Based ◽

School Students ◽

High Preference ◽

Quota Sampling ◽

Food Choice Motives

Food preferences are within the most important determinants of food choices; however, little is known about their complex associations, and no studies were conducted in the period of the COVID-19 pandemic. The aim of the study was to analyze the association between food preferences and food choice determinants in adolescents aged 15–20 years within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study. The PLACE-19 Study included a random quota sampling conducted in the whole of Poland and covered a population-based sample of 2448 secondary school students. The food preferences were assessed using a validated Food Preference Questionnaire (FPQ), and the food choices were assessed using a validated Food Choice Questionnaire (FCQ). The statistical analysis comprised k-means clustering and linear regression adjusted for sex and age. Four homogenous clusters of respondents were defined based on the food choice motives—“healthy eaters” (health as the most important determinant of food choices), “hedonists” (convenience, sensory appeal, and price as the most important determinants), “indifferent consumers” (low significance for all determinants), and “demanding consumers” (high significance for all determinants). The preferences for all food categories differed when comparing between clusters presenting various food choice determinants (p < 0.001). The “healthy eaters” were characterized by the highest preference for vegetables; the “hedonists” preferred meat/fish, dairy, and snacks; the “demanding consumers” had a high preference for all food categories, while “indifferent consumers” had a low preference for all food categories. All preference scores were positively associated with mood, convenience, sensory appeal, natural content, and price (p < 0.05). The results confirmed the association between food preferences and food choice determinants in adolescents, as well as allowed adolescents to be clustered into segments to define various needs and motives among the identified segments. For public health purposes, it may be crucial to educate “hedonists,” with a high preference for meat/fish, dairy and snacks, accompanied by convenience, sensory appeal, and price as the most important determinants of their food choices.

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Perceptual salience influences food choices independently of health and taste preferences

Cognitive Research Principles and Implications ◽

10.1186/s41235-019-0203-2 ◽

2020 ◽

Vol 5 (1) ◽

Cited By ~ 1

Author(s):

Jane Dai ◽

Jeremy Cone ◽

Jeff Moher

Keyword(s):

Cognitive Load ◽

Healthy Eating ◽

Food Choice ◽

Time Pressure ◽

Taste Preference ◽

Food Choices ◽

Health Issues ◽

Perceptual Salience ◽

Choice Tests

Abstract Background Making decisions about food is a critical part of everyday life and a principal concern for a number of public health issues. Yet, the mechanisms involved in how people decide what to eat are not yet fully understood. Here, we examined the role of visual attention in healthy eating intentions and choices. We conducted two-alternative forced choice tests of competing food stimuli that paired healthy and unhealthy foods that varied in taste preference. We manipulated their perceptual salience such that, in some cases, one food item was more perceptually salient than the other. In addition, we manipulated the cognitive load and time pressure to test the generalizability of the salience effect. Results Manipulating salience had a powerful effect on choice in all situations; even when an unhealthy but tastier food was presented as an alternative, healthy food options were selected more often when they were perceptually salient. Moreover, in a second experiment, food choices on one trial impacted food choices on subsequent trials; when a participant chose the healthy option, they were more likely to choose a healthy option again on the next trial. Furthermore, robust effects of salience on food choice were observed across situations of high cognitive load and time pressure. Conclusions These results have implications both for understanding the mechanisms of food-related decision-making and for implementing interventions that might make it easier for people to make healthy eating choices.

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Oral Sensitivity to Flowability and Food Neophobia Drive Food Preferences and Choice

Foods ◽

10.3390/foods10051024 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1024

Author(s):

Sharon Puleo ◽

Paolo Masi ◽

Silvana Cavella ◽

Rossella Di Monaco

Keyword(s):

Food Choice ◽

Food Preferences ◽

Food Neophobia ◽

Individual Level ◽

Choice Preference ◽

Food Liking ◽

Texture Sensitivity ◽

The Individual ◽

Oral Sensitivity

The study aimed to investigate the role of sensitivity to flowability on food liking and choice, the relationship between sensitivity to flowability and food neophobia, and its role in food liking. Five chocolate creams were prepared with different levels of flowability, and rheological measurements were performed to characterise them. One hundred seventy-six subjects filled in the Food Neophobia Scale and a food choice questionnaire (FCq). The FCq was developed to evaluate preferences within a pair of food items similar in flavour but different in texture. Secondly, the subjects evaluated their liking for creams (labelled affective magnitude (LAM) scale) and the flowability intensity (generalised labelled magnitude (gLM) scale). The subjects were clustered into three groups of sensitivity and two groups of choice preference. The effect of individual flowability sensitivity on food choice was investigated. Finally, the subjects were clustered into two groups according to their food neophobia level. The sensitivity to flowability significantly affected the liking of chocolate creams and the solid food choice. The liking of chocolate creams was also affected by the individual level of neophobia (p = 0.01), which, in turn, was not correlated to flowability sensitivity. These results confirm that texture sensitivity and food neophobia affect what a person likes and drives what a person chooses to eat.

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