Chocolate Consumers Research Articles

Theory and practice of free food in hospitals: a guide for the hungry hospitalist.

Anyone who has spent time in an American hospital must have noticed the abundance of free food. Whether breakfast at morning Grand Rounds, a drug representative teaching conference, or a potluck meal in the nursing lounge, free food is ubiquitous. Over the span of 2 decades, much work has been done in the bourgeoning field of hospital medicine, but this subject has been starved of attention. I offer this essay to serve up this neglected topic. Clinicians have long recognized the importance of food in medicine. Hippocrates noted, “It is easier to fill up with drink than with food.”1 Handy advice when considering what to eat. Unfortunately, Hippocrates lived millennia before development of the hospital, and we cannot know how profound his thoughts on free food at seminars, meetings, and nursing stations would have been. Not surprisingly, free food is popular in hospitals, but topical contemporary scholarship is limited. A recent covert surveillance study found that a box of chocolate on a hospital ward was opened within 12 minutes, and the median chocolate survival time was 51 minutes. Physicians were the third largest chocolate consumers after health care assistants and nurses.2 Although popular, the efficacy of supplying free food as an incentive to influence physician behavior is not …

An investigation on the appropriateness of chocolate to match tea and coffee

The aim of this study was to provide some recommendations for selecting a befitting tea and coffee to match chocolate with different cocoa contents. Three coffee samples (chocolate flavored, vanilla flavored and unflavored coffee), four tea samples (black tea, green tea, vanilla flavored tea and citrus flavored tea) and three chocolates (30%, 70%, and 99% cocoa) were hedonically rated by eighty regular chocolate consumers. The beverages were then paired with each chocolate, and the consumers were asked to indicate the hedonic liking of the resulting pairings, and to indicate whether the chocolate or beverage flavor dominated the pairing flavor. This study showed that liking of chocolate and coffee pairings and chocolate and tea pairings significantly varied (p<0.001) across samples. Consumers preferred pairings with 30% cocoa and 70% cocoa chocolate to pairings with 99% cocoa chocolate. Overall, coffee is significantly (p<0.001) preferred to tea as a chocolate partner.Chocolate and beverage pairing liking was biased by the liking of the beverage tasted alone, the liking of chocolate tasted alone, beverage type, chocolate type and the level of flavor match between chocolate and tea or coffee in a given pairing. When chocolate and beverage flavor balanced out in a given pairing, chocolate and coffee/tea pairings were significantly preferred by the consumers. A significant decrease in acceptance was observed when beverage or chocolate flavor dominated the flavor of the pairing, much more so when the chocolate flavor dominated the pairing flavor. However consumers don't enjoy any preferred chocolate with any preferred tea or coffee because some flavors match better than do others. Indeed, consumers formulate their hedonic responses taking into consideration what flavors go well together more than they rely exclusively on their hedonic judgments of the chocolates, the teas, and the coffees tasted alone.

The Country-of-Origin Effect for Chocolate made from Ecuadorian Cocoa: An Empirical Analysis of Consumer Perceptions

The indication of country of origin on food products is of growing importance and offers potentials for product differentiation to, among others, cacao producers from countries in the developing and transition stages. In this study the importance of country-of-origin (CoO) effects on the quality perception of chocolate among German consumers is examined using the example of Ecuadorian cacao. The quality perception of chocolate is the result of a complex perceptual process influenced by extrinsic and intrinsic product attributes, country images, socio-demographic and psychographic characteristics of the consumer and situational factors such as place of purchase. Based on this conceptual framework, an online survey has been conducted with 205 German chocolate consumers. ols regression analysis revealed a strong CoO-effect on the purchase of Ecuadorian chocolate. These findings have implications for management.

The Introduction of Chocolate into England: Retailers, Researchers, and Consumers, 1640-1730

In the mid-seventeenth century chocolate was a new and fascinating product in England, often grouped with two equally exotic drinks, coffee and tea. This article focuses on the early history of chocolate, examining how it was marketed, per- ceived, and consumed. Chocolate sellers, who included coffee-houses proprietors, frequently made use of print to educate potential customers: the 1640s and 1650s saw chocolate-drinking promoted as medicinal, excitingly foreign, and pleasurable. Further insights into the scientific, governmental, and social factors that drove interest in chocolate during the Restoration can be found in the manuscripts of the first Earl of Sandwich (1625-72). Despite evidence of considerable industry on the part of chocolate consumers, in the 1690s the success of a new breed of elite chocolate houses led to chocolate becoming strongly associated with leisure and decadence. These cultural associa- tions were promoted in succeeding decades by periodicals, drama, and satirical poems. Throughout the late seventeenth and early eighteenth centuries, consumers' experimentation with chocolate took place in the context of succeeding govern- ment's fiscal experiments with cacao and chocolate: new tax measures influenced the cost of chocolate and its availability. By consulting a range of sources, from customs records to recipe books, we can track the ways chocolate was used across the decades and the factors in its adoption by different groups of consumers. In 1668 the first Earl of Sandwich, lately back from Spain, gathered together knowledge on an intriguing new import: chocolate. An unpublished thirty-page section of Sandwich's journal details the manufacture of cacao beans into choco- late, assorted ways of preparing the beverage, and various Rules for the drink's safe consumption. Among the entries are the earliest recipes in English for making frozen chocolate treats, such as:

The hedonic response to chocolate and beverage pairing: A preliminary study

The objective of this study was to provide some general recommendations for selecting a befitting beverage to accompany chocolates with different cocoa contents. Eighteen beverages and three chocolates with 30%, 70%, and 99% cocoa solids were hedonically rated by eighty regular chocolate consumers. The beverages were then paired with each chocolate, and the consumers were asked to indicate hedonic liking of the chocolates, beverages, and chocolate and beverage pairs, and to indicate whether the chocolate or beverage flavour dominated the pair. The results of this study showed that liking of chocolate and beverage pairs significantly varied (p<0.001). Consumers preferred pairs with chocolate containing 30 and 70% cocoa solids over pairs with chocolate containing 99% cocoa solids. Beverages, such as balsamic vinegar, liqueur wine, coffee, and Port wine, generally appeared to be more proper and versatile partners for chocolate. According to the factorial analysis of variance (ANOVA), the chocolate and beverage pair liking depended more on the beverage liking than the chocolate liking and the level of match. Omega squared indicated a medium effect for the beverage liking and a small effect for the chocolate liking, and the level of match. Although exploratory, this study outlined that when chocolate dominated the pair, a drop in acceptance is generally observed, whereas when the beverage dominates the chocolate a drop or a gain in acceptance can occur. Further investigations are required to complement the results with specific pieces of information on the flavour interactions that occur when chocolate and beverages are consumed according to a mixed tasting technique.

Chocolate candy consumption is not associated with negative physiological parameters in adult participants of the National Health and Nutrition Examination Survey, 1999–2004

The relationship between chocolate candy consumption and physiological parameters was examined in adults (n=14,196) using data from the National Health and Nutrition Examination Survey, 1999–2004. Chocolate consumers (n=1,831) were defined as those who consumed any amount of chocolate candy during the 24‐hour dietary recall. Quartiles of chocolate consumption were determined and analyzed by logistic regression. Mean chocolate candy intakes by quartile were 10.06±0.19 g/day (Q1); 23.03±0.24 g/day (Q2), 43.14±0.34 g/day (Q3) and 91.67±2.84 g/day (Q4). There were no significant relationships between chocolate candy consumption and mean body weight, BMI, waist circumference; triceps skin fold, blood pressure or serum cholesterol. There was a significant (p&lt;0.05) negative linear trend of chocolate candy consumption with triglycerides and C‐reactive protein (c‐RP). There was a significant trend (p&lt;0.05) of chocolate candy consumption and reduced risk of metabolic syndrome. Chocolate candy consumption is not associated with increased body weight/fatness or negative physiological parameters in adult NHANES participants. Support provided by the National Confectioners Association.

Candy consumption was not associated with body weight measures, risk factors for cardiovascular disease, or metabolic syndrome in US adults: NHANES 1999-2004

There is limited research examining the relationship of candy consumption by adults on diet and health. The purpose of this study was to determine total, chocolate, or sugar candy consumption and their effect on energy, saturated fatty acid and added sugar intake, weight, risk factors for cardiovascular disease, metabolic syndrome (MetS), and diet quality in adults 19 years and older (n = 15,023) participating in the 1999-2004 National Health and Nutrition Examination Survey. Twenty-four-hour dietary recalls were used to determine intake. Covariate-adjusted means ± SE and prevalence rates were determined for candy consumption groups. Odds ratios were used to determine the likelihood of cardiovascular risk factors and MetS. A total of 21.8%, 12.9%, and 10.9% of adults consumed total, chocolate, and sugar candy, respectively. Mean daily per capita intake of total, chocolate, and sugar candy was 9.0 ± 0.3, 5.7 ± 0.2, and 3.3 ± 0.2 g, respectively; intake in consumers was 38.3 ± 1.0, 39.9 ± 1.1, and 28.9 ± 1.3 g, respectively. Energy (9973 ± 92 vs 9027 ± 50 kJ; P < .0001), saturated fatty acid (27.9 ± 0.26 vs 26.9 ± 0.18 g; P = .0058), and added sugar (25.7 ± 0.42 vs 21.1 ± 0.41 g; P < .0001) intake were higher in candy consumers than nonconsumers. Body mass index (27.7 ± 0.15 vs 28.2 ± 0.12 kg/m(2); P = .0092), waist circumference (92.3 ± 0.34 vs 96.5 ± 0.29 cm; P = .0051), and C-reactive protein (0.40 ± 0.01 vs 0.43 ± 0.01 mg/dL; P = .0487) levels were lower in candy consumers than nonconsumers. Candy consumers had a 14% decreased risk of elevated diastolic blood pressure (P = .0466); chocolate consumers had a 19% decreased risk of lower high-density lipoprotein cholesterol (P = .0364) and a 15% reduced risk of MetS (P = .0453). Results suggest that the current level of candy consumption was not associated with health risks.

Dear Mr Chocolate

PurposeThis paper aims to advance theory‐building in the area of food consumption research, by exploring how consumers experience chocolate consumption in different contexts and by viewing these inductive findings in the light of the relevant existing body of knowledge.Design/methodology/approachA qualitative study is conducted on a non‐student sample of Italian consumers. The qualitative diary research technique is used as it is particularly suitable to capturing sensations, feelings, thoughts, and behaviours related to various chocolate consumption contexts. Content analytical and interpretive principles are followed in the production of the study findings.FindingsChocolate generates rich and complex consumption experiences as a function of various contextual forces. Seven main contextual chocolate consumption categories are identified: context of physiological need, context of sensorial gratification, context of memories and nostalgia, context of escapism, context of materialism, context of chocoholism, and context of interpersonal and self‐gifts. On the basis of these chocolate consumption categories and ideas from past consumer behaviour research, four more general contextualized chocolate consumption experience types are extracted: chocolate consumption experience as medicine, as mind manoeuvring, as regression and as ritual enhancement.Originality/valuePast research has not explored how different chocolate consumption contexts shape and define these experiences, even though contextual variation in food consumption experiences is recognized as important. The nuances of chocolate consumption in various contexts are explored to the unprecedented depth, a conceptually novel typology of contextualized chocolate consumption experiences is presented, the field of application of self‐congruity theory is expanded and the profiles of chocolate consumer segments identified by past research are enriched.

Association of candy consumption with body weight measures, other health risk factors for cardiovascular disease, and diet quality in US children and adolescents: NHANES 1999–2004

Objective: The purpose of this study was to determine the effects of total, chocolate, or sugar candy consumption on intakes of total energy, fat, and added sugars; diet quality; weight/adiposity parameters; and risk factors for cardiovascular disease in children 2–13 years of age (n=7,049) and adolescents 14–18 years (n=4,132) participating in the 1999–2004 National Health and Nutrition Examination Survey.Methods: Twenty-four hour dietary recalls were used to determine intake. Diet quality was determined using the Healthy Eating Index-2005 (HEI-2005). Covariate-adjusted means, standard errors, and prevalence rates were determined for each candy consumption group. Odds ratios were used to determine the likelihood of associations with weight status and diet quality.Results: In younger children, total, chocolate, and sugar candy consumption was 11.4 g±1.61, 4.8 g±0.35, and 6.6 g±0.46, respectively. In adolescents, total, chocolate, and sugar candy consumption was 13.0 g±0.87, 7.0 g±0.56, and 5.9 g±0.56, respectively. Total candy consumers had higher intakes of total energy (2248.9 kcals±26.8 vs 1993.1 kcals±15.1, p<0.0001) and added sugars (27.7 g±0.44 vs 23.4 g±0.38, p<0.0001) than non-consumers. Mean HEI-2005 score was not different in total candy and sugar candy consumers as compared to non-consumers, but was significantly lower in chocolate candy consumers (46.7±0.8 vs 48.3±0.4, p = 0.0337). Weight, body mass index (BMI), waist circumference, percentiles/z-score for weight-for-age and BMI-for-age were lower for candy consumers as compared to non-consumers. Candy consumers were 22 and 26%, respectively, less likely to be overweight and obese than non-candy consumers. Blood pressure, blood lipid levels, and cardiovascular risk factors were not different between total, chocolate, and sugar candy consumers and non-consumers (except that sugar candy consumers had lower C-reactive protein levels than non-consumers).Conclusion: This study suggests that candy consumption did not adversely affect health risk markers in children and adolescents.

Cacao boom and bust: sustainability of agroforests and opportunities for biodiversity conservation

AbstractCacao cultivation holds a sweet promise, not only for chocolate consumers and cacao farmers but also for conservationists who argue that diverse cacao agroforests may be used to sustain both livelihoods of smallholders and ecological benefits such as the conservation of biodiversity within human‐dominated tropical landscapes. However, regional boom‐and‐bust cycles are the rule in global cacao production: after initial forest conversion to cacao agroforests, sustaining production is difficult due to dwindling yields as trees age and pest and disease pressure increases. The failure to revitalize plantations often leads to a shift of cacao production to other regions. Shade removal dynamics within these cycles substantially reduce most of the biodiversity benefits. We investigate the conservation implications of these processes. Using examples from the current cacao crisis in Indonesia, we show that until now commitments to sustainability by the cacao‐chocolate sector have not been successful, which endangers remaining forests. Conservation can be combined with smallholder cacao production, but if this is to be achieved, greater quantitative and qualitative efforts to halt cacao cycles are needed on the part of the industry by making use of existing opportunities to combine sustainability, carbon storage, and biodiversity conservation.

Casual Chocolate Consumption and Inhibition of Platelet Function

Observational studies have associated reduced cardiovascular mortality with chocolate consumption. Feeding studies of high-dose, flavanol-rich chocolate show antiplatelet effects, but the effect of casual chocolate consumption on platelet function is unknown. Healthy adults (N=1535) were proscribed from consuming foods affecting platelet function, including chocolate, for 48 hours and completed a 24-hour dietary recall before ex vivo platelet testing with the Platelet Function Analyzer (PFA)-100 (Dade Behring, Inc, Deerfield, IL) test and in vivo testing with urinary 11-dehydro thromboxane B2 (Tx-M) measurements. Some participants (n=141) reported ignoring the prohibition of consuming chocolate before platelet testing. Despite having similar baseline characteristics, chocolate consumers had longer PFA closure times (130 vs 123 seconds, P=.005) and decreased Tx-M levels (175 vs 290 ng/mol creatinine, P=.03). Chocolate remained a significant independent predictor of both ex vivo and in vivo platelet function testing after adjusting for confounders. The authors concluded that even consuming modest amounts of commercial chocolate has important antiplatelet effects.

Mejoramiento de chocolate amargo para taza mediante el uso de licor de cacao

En el presente estudio, se ha procesado el licor de cacao y se ha obtenido un chocolate para taza de variedad amarga con características diferenciales para ser exportado. Mediante el uso de ingredientes permitidos en la Norma Técnica Peruana de Chocolate NTP 208.002 (1999) se han elaborado 13 lotes experimentales, los cuales fueron evaluados por métodos físico químicos y sensoriales; para éste último, la evaluación fue hecha por un panel entrenado(consumidores habituales de chocolate para taza amargo); obteniendo el producto mejorado. Luego se evaluó el tiempo de vida y se realizaron las pruebas en planta obteniendo resultados satisfactorios, el producto se encuentra listo para salir al mercado.

Patterns of chocolate consumption

Although consumed in some form since at least 460 AD, cacao (Theobroma cacao) was not used in confectionery until the 19th century when the cocoa press was invented. Per capita consumption of chocolate confectionery in the United States is moderate (approximately 4.6-4.8 kg/y) compared with that of many northern European countries (approximately 7-10 kg/y). Eleven percent of the US population reported consuming chocolate candy on > or = 1 of the 3 d of recorded food intake in the US Department of Agriculture Nationwide Food Consumption Survey 1987-1988; < 1.0% consumed chocolate every day. The Western region of the United States contained the highest proportion of chocolate consumers. More whites than other racial groups were consumers. Chocolate was consumed by more people in the winter than in other seasons and more was consumed at snacks than at meals. The mean amount of chocolate consumed was approximately 30-90 g/d, depending on sex and age group. Chocolate candy was only a minor contributor (0.7-3.4%) to the overall dietary intake of total energy, fat, saturated fatty acids, and stearic acid.