The importance of taste on dietary choice, behaviour and intake in a group of university students

Abstract

s / Journal of Nutrition & Intermediary Metabolism 1 (2014) 1e55 37 showed a difference in salt content per serving between SR and HR (2.2 ± 2.1 g vs. 1.4 ± 1.2 g; p 1⁄4 0.010). Conclusions: Standard CC recipes or CC recipes targeting healthy eating and weight loss do not differ; and do not meet healthy eating benchmark guidelines. Funding source(s): N/A. THE IMPORTANCE OF TASTE ON DIETARY CHOICE, BEHAVIOUR AND INTAKE IN A GROUP OF UNIVERSITY STUDENTS S. Kourouniotis , R.S.J. Keast , S. Cicerale . 1 School of Exercise and Nutrition Sciences, Deakin University, VIC, Australia E-mail: sara.cicerale@deakin.edu.au (S. Kourouniotis) Background/Aims: Overweight and obesity prevalence is on the rise within Australia and evidence suggests that excess energy intake is a major contributor to this excess weight gain. Foods high in energy-density contribute to excess energy intake, as they tend to be more palatable and have been associated with increased food consumption. The ‘taste of food’ has been considered an important factor influencing food choice in previous international research. Methods: Participants were recruited from Deakin University, Melbourne. A food frequency questionnaire and a Food and Diet questionnaire were used to assess intake frequency of food consumption over the prior month and to assess dietary behaviours such as how important taste was on food choice within the student population. Results: The study included 1,306 participants (mean ± SD BMI 22.3 ± 3.2, age 20.5 ± 4.5 years, female 1⁄4 1,026, 84% Australian). Taste was rated the most important factor influencing food choice (82%), followed by quality (81%), cost (47.6%) and ease of preparation (37%). Correlation analysis revealed weak, negative correlations between taste importance and BMI (n 1⁄4 1,205, r 1⁄4 -0.003, p < 0.05), weak positive correlations between taste importance and gender (n 1⁄4 1281, r 1⁄4 0.127, p < 0.01); eating 5 serves of vegetables daily (n1⁄4 1290, r1⁄4 0.005, p < 0.01); eating 2 serves of fruit daily (n 1⁄4 1291, r 1⁄4 0.011, p < 0.01); consumption of convenience meals (n 1⁄4 1290, r 1⁄4 0.015, p < 0.05) and takeaway (n 1⁄4 1290, r 1⁄4 0.058, p < 0.05). Conclusions: Taste was considered an important factor in food choice, however only weak associations between taste importance and demographics, BMI, dietary behaviours and dietary intake were found. This suggests that other factors may play a stronger role in food consumption within the student population. Funding source(s): N/A. POOR KNOWLEDGE ABOUT GESTATIONAL WEIGHT GAIN LIMITS PROVISION OF COUNSELLING BY MATERNITY CARE PROVIDERS: A SYSTEMATIC REVIEW E. Gorman , T. Billing , C.J. Lucas , Y. Probst , K.E. Charlton . 1 School of Medicine, University of Wollongong NSW, Australia E-mail: eg336@uowmail.edu.au (E. Gorman) Background/Aims: Excessive gestational weight gain (GWG) is associated with a number of adverse pregnancy outcomes. Women receiving appropriate weight gain advice from their maternity care provider are more likely to gainweight within recommended ranges. Evidence suggests that relatively few women receive appropriate counselling. This study aimed to explore factors that influence whether information on appropriate GWG is provided to pregnant women by midwives and other maternity care providers. Methods: A systematic literature review using Scopus, Web of Science and Medline databases (2004-2014) was conducted in May 2014. Peerreviewed English language studies from western countries exploring maternity care providers’ knowledge of and practices related to GWGwere included. Results: Twenty one studies were included. Maternity care providers believed GWG to be an important obstetric issue but lacked knowledge regarding correct body mass index classification and appropriate GWG targets. Inadequate knowledge of GWG was cited as a frequent barrier to the provision of counselling. Providers with a high self-perceived knowledge of GWG were more likely to include this topic in their counselling of pregnant women. To improve GWG knowledge maternity care providers expressed a desire for further training and education. Interactive problem based learning was cited as a favourable model for future education. Conclusions: Maternity care providers may refrain from offering, or provide incorrect, GWG advice, due to an inadequate understanding of the topic. Further understanding of this relationship and other barriers that may prevent provision of weight gain counselling is needed. Funding source(s): N/A. MAKING HEALTHY FOOD CHOICES: A QUALITATIVE INVESTIGATION TO UNDERPIN THE E-ASSESSMENT OF NUTRITION LITERACY J.A. Gifford , A.M. Cassar , H.T. O’Connor , G.S. Denyer . 1 Faculty of Health Sciences, University of Sydney, Australia; 2 Faculty of Science, University of Sydney, Australia; Charles Perkins Centre, University of