scholarly journals Taste and Health Information on Fast Food Menus to Encourage Young Adults to Choose Healthy Food Products: An Experimental Study

2020 ◽  
Vol 17 (19) ◽  
pp. 7139
Author(s):  
Frans Folkvord ◽  
Maud van der Zanden ◽  
Sara Pabian
Keyword(s):  
Young Adults ◽  
Health Information ◽  
Fast Food ◽  
Food Product ◽  
Food Products ◽  
Food Choices ◽  
Healthy Food ◽  
Moderating Factors ◽  
High Prevalence ◽  
Prevalence Of Obesity

Currently, a great number of people have an unhealthy dietary intake, leading to chronic diseases. Despite the high prevalence of obesity and people being overweight, only a few strategies to promote healthier food products have been proven effective. Therefore, the objective of this study was to test the effect of the presence of health information and its integration into a fast food menu context on young adults’ healthy food choices. An experimental between-subjects design consisting of three conditions—subtle, explicit, and no health information—was conducted among 142 participants aged 18 to 24 (Mage: 21.49, SD = 1.77). The results showed that when health information about healthy products was provided, the level of integration of the information into the menu context had an effect. More specifically, participants exposed to explicit health information about healthy products provided on the fast food menu were more likely to choose a healthy food product compared to participants exposed to subtle integrated health information. No interaction effect for moderating factors was found. In line with the healthy food promotion model, the findings suggest that the provision of explicit health information on healthy products stimulates healthy food choices in a fast food environment.

scholarly journals Role of Food Neophobia and Allergen Content in Food Choices for a Polish Cohort of Young Women

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2622 ◽  
Author(s):  
Guzek ◽  
Pęska ◽  
Głąbska
Keyword(s):  
Young Women ◽  
Choice Experiment ◽  
Food Product ◽  
Food Products ◽  
Food Choices ◽  
Food Allergies ◽  
Food Neophobia ◽  
Product Choices ◽  
Allergen Content ◽  
High Level

Young women are vulnerable to a number of factors which influence their food choices, including beliefs about food products, or information about nutritional value, while information, that product is free from specific component generates consumer perceptions of its healthfulness. Among the factors which may influence such perception, there is food neophobia (FN). The aim of this study was to determine the influence of FN and information about allergens on the food product choices in the Polish cohort of young women, in the choice experiment when given a model restaurant menu. The web-based choice experiment, in a group of 600 women, aged 18–30 years, with no food allergies diagnosed, was conducted using a mock Italian-style restaurant menu. For 2 starters, 2 soups, 3 main courses and 3 desserts that were included, the allergen content, neophobic potential and perceived lack of healthiness, for a Polish population, were defined. Each respondent randomly received the version containing only a description of dishes, or a description accompanied by the allergens listed. The FN was assessed using the Food Neophobia Scale (FNS). The type of menu (with or without allergens listed) did not influence the choices of dishes. The highest FN level was observed for the women being inhabitants of villages (median of 32). The respondents characterized by a high level of FN less commonly chose dishes characterized by neophobic potential as a starter (Carpaccio), main course (Risotto ai frutti di mare) and dessert (Zabaglione). At the same time, the highest FN level was observed for respondents who chose dishes with no neophobic potential (median of 34.5). However, for allergen content and perceived lack of healthiness, no association with FN was observed, so it may be stated that for neophobic respondents, only neophobic potential is a factor limiting the choice of dishes. It may be concluded that food neophobia in young women may limit the consumption of dishes with unknown food products, and the influence is observed independently of other features of a dish, such as allergen content or perceived healthiness. The problem may appear especially for inhabitants of villages, who are characterized by the highest level of FN.

Who really values healthy food?

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Pilar Ester Arroyo ◽  
Javier Liñan ◽  
Jorge Vera Martínez
Keyword(s):  
Psychological Health ◽  
Food Choice ◽  
Food Preferences ◽  
Food Product ◽  
Food Products ◽  
Healthy Food ◽  
Content Type ◽  
Trade Offs ◽  
Individual Traits ◽  
Health Related

PurposeWhen selecting manufactured foods, customers consider several product features. Given the contemporary trends of food consumption, the purpose of this paper is to determine the influence that some demographic and psychographic key variables have on the chances of a consumer belonging to a market segment characterised by health-related food preferences.Design/methodology/approachThe food choice scale is revised to develop a multidimensional measure of the factors underlying consumer food choices. Data of 288 sampled consumers were used to validate the scale and to group consumers into four segments based on the value assigned to several food-product meta-attributes. Depending on these food choice values, the study identified four dissimilar clusters: utilitarian, protecting, toning and highly demanding.FindingsConsumers use multiple attributes when choosing food products. However, emerging segments tend to prefer health-related attributes over utilitarian or conventional attributes, such as price, flavour or accessibility. The consumers of these segments tend to be older, more health conscious and more prone to psychological health risks.Originality/valueDemographic and psychographic traits tend to drive trade-offs between health- and non-health-related attributes when considering food products. Several multivariate methodologies were innovatively coupled to characterize consumers based on their healthy food preferences and individual traits.

Freeze-dried fast food products based on homogenized fish and plant systems

Fisheries ◽  
2021 ◽  
Vol 2021 (2) ◽  
pp. 99-103
Author(s):  
Nikita zarubin ◽  
Natalya Strokova ◽  
Ol'ga Bredihina ◽  
Irina Krasnova ◽  
Elizaveta Lavruhina
Keyword(s):  
Physical Activity ◽  
Fast Food ◽  
Functional Food ◽  
Healthy Lifestyle ◽  
Food Product ◽  
Food Products ◽  
Research Data ◽  
Calorie Content ◽  
Freeze Dried ◽  
Wide Range

The article presents research data that substantiate the relevance of the development of a ready-to-eat food product in the form of freeze-dried snacks and soups based on a homogenized fish-growing system. The developed recipe compositions and the technology of freeze-dried snacks and soups make it possible to produce high-protein, full-fledged amino acid products that also contain mono - and polyunsaturated fatty acids (omega-3,6,9), minerals (K, Na, P, Co, Cr, Se, I), nutritional fiber - fiber and inulin. High nutritional and biological values allow us to recommend the obtained freeze-dried products as functional food products for a wide range of consumers, including snacks for use in the diets of people who follow a "protein diet", as well as with increased physical activity; soups – for people with increased body weight, who monitor the calorie content of food, leading a healthy lifestyle.

A combined Nutri-Score and ‘Eco-Score’ approach for more nutritious and more environmentally friendly food choices? Evidence from a Belgian consumer experiment.

2021 ◽  
Author(s):  
Michiel De Bauw ◽  
Christophe Matthys ◽  
Veerle Poppe ◽  
Liesbet Vranken
Keyword(s):  
Environmental Impact ◽  
Nutritional Quality ◽  
Environmentally Friendly ◽  
Food Product ◽  
Food Products ◽  
Food Choices ◽  
Specific Recommendation ◽  
Dietary Recommendations ◽  
Visual Distraction ◽  
The One

The application of Nutri-Score on food products is ubiquitous throughout Europe and studies demonstrating its potential to stimulate healthier food choices are accumulating. At the same time, there remains a strong need to evenly harmonize and activate the communication of environmental impacts on food products, in synergy with the Nutri-Score. This brings up the question of whether the potential of Nutri-Score could be expanded to a similar ‘Eco-Score’ and equivalently encourage more environmentally friendly food choices. The present study investigated the effect of a combined NutriScore and Eco-Score on the nutritional quality and environmental impact of consumers’ food choices. This effect was compared to, on the one hand, dietary recommendations (both general and specific) and on the other hand, more detailed impact tables. Since visual distraction often plays a role in informative persuasion, the treatments were evaluated subject to different levels of distraction. A randomized control trial was conducted with a representative sample of 805 Belgian consumers in a mock-up E-grocery environment. Respondents were randomly allocated to treatments in which they were asked to hypothetically buy ingredients to prepare one meal. An average nutritional quality index (NQI) and environmental impact index (EII) of the selected baskets were calculated to evaluate outcomes. We find that a joint Nutri-Score and Eco-Score label improves the NQI but not the EII. The general- and specific recommendation as well as the detailed information also improved the NQI. However, the specific recommendation was the only treatment that also improved the EII. We find mild indications that the effectiveness of Nutri-Score is affected by the nearby presence of food product images. This study provided some first evidence and support for the use of dual Nutri-Score – Eco-Score label to induce transitions towards healthier and more sustainable diets. We also find that recommendations outside the classic Front-Of-Package label framework are also a promising way to realize such transition. However, the effect in real E-groceries and on longer terms remains to be explored.

Enhancing healthy eating patterns among Hong Kong young adults

2019 ◽  
Vol 35 (2) ◽  
pp. 386-396
Author(s):  
Sin Tung Kwok ◽  
Sandra Capra ◽  
Michael Leveritt
Keyword(s):  
Young Adults ◽  
Hong Kong ◽  
Secondary School ◽  
Food Environment ◽  
Ecological Model ◽  
Tertiary Education ◽  
Food Choices ◽  
Overweight And Obesity ◽  
Healthy Food ◽  
Eating Patterns

Abstract Every year, the majority of Hong Kong young adults who graduate from secondary school progress onto tertiary education. Poor eating patterns among young adults could lead to long-term health implications associated with overweight and obesity. Using the socio-ecological model as a theoretical framework, this paper reviews the current food-related policies in Hong Kong and proposes a comprehensive policy approach relevant to a variety of organizational contexts that has the potential to support positive eating patterns among young adults by enhancing the local food environment. Hong Kong has an unusual food supply in that more than 95% of food is imported, making it vulnerable to food insecurity. Education interventions commonly conducted in Hong Kong are unlikely to be helpful because young adults acquire nutrition-related knowledge when they attend secondary school. There is a need to change the food environment in Hong Kong so that young adults can easily translate their nutrition knowledge into making healthy food choices. Policy approaches might be among the most effective strategies for bringing positive changes in eating patterns because they have the potential to directly influence the food environment and context where an individual lives. A comprehensive suite of approaches that fill the policy gaps, remove barriers of healthy food consumption and create more healthy food choices is required to improve diet and health.

Visual information influences consumer fast-food choices

2014 ◽  
Vol 44 (4) ◽  
pp. 279-293 ◽  
Author(s):  
Kittipong Boonme ◽  
Bartlomiej Hanus ◽  
Victor R. Prybutok ◽  
Daniel A. Peak ◽  
Christopher Ryan
Keyword(s):  
Fast Food ◽  
Visual Information ◽  
Online Survey ◽  
Positive Impact ◽  
Survey Design ◽  
Food Selection ◽  
Food Choices ◽  
Fat Content ◽  
Healthy Food ◽  
Content Type

Purpose – The purpose of this paper is to investigate the influence of visual information cues such as a heart icon vs the calories and fat content on the selection of healthy food in fast-food restaurants (FFRs). Design/methodology/approach – An online survey design providing a fast-food menu was implemented to collect responses from the participants. The survey respondents were recruited from a large South-western university in the USA. The research model was tested using logistic regression. Findings – Data analysis shows that visual information plays a significant role in healthy food selection in FFRs. The authors findings show that the heart icons have a statistically significant effect on food choices, while calories and fat content information did not affect the participants’ selections vs no information. Originality/value – Dietary choices and obesity are a serious social concern. This study provides support for the effect of a heart icon symbol on food choice in fast-food selection. The implication is that labelling FFR menus with symbols such as our heart icon will have a positive impact on healthy food selection vs the more usual inclusion of calorie and fat information.

Use and influence of nutrition labelling: an emerging market experience

2016 ◽  
Vol 46 (3) ◽  
pp. 441-456 ◽  
Author(s):  
Ketki Gupta ◽  
Khushdeep Dharni
Keyword(s):  
Emerging Market ◽  
Food Product ◽  
Food Products ◽  
Food Choices ◽  
Individual Characteristics ◽  
Survey Method ◽  
Content Type ◽  
Nutrition Labelling ◽  
The Individual ◽  
Label Use

Purpose An attempt was made to explore the use of nutrition labelling in the Indian context. The purpose of this paper is to study the determinants of healthier food choices, as well as the role of label use in this context. Design/methodology/approach Data were collected from 150 respondents using the survey method and field experiment. The respondents were enquired about various aspects of label use and were asked to make a choice, from two products in three food product categories, on the basis of real information. Multivariate probit models were built for product choice situations. Findings Moderate to low use of nutrition labelling was found. Significant differences in label use were found on the basis of gender (Sugar (p = 0.011), Additives (p = 0.014), Proteins (p = 0.03)) and education (Additives (p = 0.002), Colouring agents (p = 0.003), Transfats (p < 0.001)). Higher label use was leading (p = 0.031) to more likelihood of choosing healthier potato chips. Women reported higher label use (p = 0.004) but were choosing relatively unhealthier health supplement (p = 0.003). Effect of price was not unidirectional in terms of making healthier food choices. It was observed that label use is not solely responsible for aiding the choice of healthier food products. Individual characteristics were playing important role in choice of food products. Practical implications Findings indicate that merely provision of label information is not adequate for the choice of better food options. Provision of labelling information in simple format and equipping the consumers to make effective use of the same carry importance. Originality/value The paper is original and makes an attempt to study the effect of label use, along with the individual characteristics, on healthier food choices. Given the availability of few studies in the domain from the emerging markets, the paper adds to the existing body of knowledge.

scholarly journals Possible Association of High Urinary Magnesium and Taurine to Creatinine Ratios with Metabolic Syndrome Risk Reduction in Australian Aboriginals

2011 ◽  
Vol 2011 ◽  
pp. 1-7 ◽  
Author(s):  
Atsumi Hamada ◽  
Takashi Taguchi ◽  
Hideki Mori ◽  
Marjorie Thorpe ◽  
Yukio Yamori ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Fast Food ◽  
Aboriginal People ◽  
Health Examination ◽  
Creatinine Ratio ◽  
High Prevalence ◽  
Basic Protocol ◽  
Prevalence Of Obesity ◽  
High Level ◽  
Relationship Of

Background. Because of the epidemic of metabolic syndrome (MS) in Australian Aboriginals known for their higher cardiovascular mortality and shorter life expectancy, we analyzed the possible relationship of their MS risks with the current dietary custom.Methods. The subjects were 84 people aged 16–79 years. The health examination was conducted according to the basic protocol of WHO-CARDIAC (Cardiovascular Diseases and Alimentary Comparison) Study.Results. The highest prevalence among MS risks was abdominal obesity (over 60%). After controlling for age and sex, the odds of obesity decreased significantly with high level of urinary magnesium/creatinine ratio (Mg/cre) (OR, 0.11; 95% CI, 0.02–0.57;P<.05). The significant inverse associations of fat intake with Mg/cre and of fast food intake with urinary taurine/creatinine ratio were revealed.Conclusions. The high prevalence of obesity in the Aboriginal people of this area may partly be due to the reduction of beneficial nutrients intake including Mg and taurine.

Allergenomics and analysis of causes of unintentional incorpo‑ ration of substances capable of causing IgE‑mediated food allergy into meat products

2020 ◽  
Vol 5 (3) ◽  
pp. 4-11
Author(s):  
E. V. Kryuchenko ◽  
Yu. A. Kuzlyakina ◽  
V. S. Zamula ◽  
I. M. Chernukha
Keyword(s):  
Food Allergy ◽  
Risk Analysis ◽  
Meat Products ◽  
Food Product ◽  
Food Products ◽  
Legal Regulation ◽  
Comprehensive Assessment ◽  
Ige Mediated

The article discusses the definition and mechanism of IgE‑mediated food allergy, provides an overview of the legal regulation of the production and labeling of allergen-containing food products. In order to prevent the inadvertent appearance of allergens in products during their production, an allergenomics procedure is required — a comprehensive assessment of the allergic potential of a food product: allergenicity of product ingredients, risk analysis, and the procedure for managing allergens in the production.

Sign in / Sign up

Export Citation Format

Share Document