Food Choice Questionnaire Research Articles

Understanding consumer perception of a new product including apple pomace: The role of health, sustainability, and culinary engagement

The aim of the present study was to determine perception of a new product made with apple pomace including consumers from three different gastronomy cultures: Spain (Mediterranean), Poland (Central Europe), and Denmark (Nordic). The new product was mainly made from potato and apple pomace and had the typical texture of a savory snack (crisp-like), but it was characterized by its apple/sweet taste. Besides consumers from the aforementioned countries, a group of Foodies-consumers from 20 different nationalities participated in the study to determine potential differences on the product perception due to their high culinary knowledge/ingredients exposure. Over 600 consumers participated in the study. To segments consumers into different groups beyond nationality, the demographic questionnaire included the short version of the Food Choice Questionnaire, the Food Neophobia Scale, and questions on Dietary and Sustainability related habits. The hedonic response, as well as the intrinsic properties of the product (sweetness, sourness, saltiness, apple flavor, hardness, and crunchiness) were measured using Just-About-Right scales. Additional questions included assessment on the storytelling of the product, potential applications/consumption moments, and finally, the impact of adding a health (high in fiber) or a sustainable (made using by-products) claim. Analysis revealed variations in demographics across consumer groups, potentially influencing their perception of the new product. Including the question on applications/consumption moments of the new food, as well as gathering free words about the main aspects consumers valued about the food, were useful to better understand its potential in the market and design a proper communication strategy.

Biodegradable packaging with natural colorants added to increase the consumption of eco-friendly packaging

The development of biodegradable packaging is relevant for the environment, society, and industry. In parallel, using natural colorants has also emerged as a current topic in research, for its appeal to both human and environmental health. Combining the concepts of biodegradable packaging and natural colorants in a single product presents as a strategy to increase the potential use of biodegradable packaging. In this sense, this project starts with the following hypothesis: the offer of biodegradable packaging with a natural colorant added improves the positive perception of biodegradable packaging by the consumer. To this end, using the Food Choice Questionnaire (FCQ), the present work seeks to understand the effect of the construct natural content on the importance given by consumers to foods that are packaged in an environmentally friendly way, and using Word Association (WA) technique, to investigate the influence of color, and awareness of the presence of natural colorants on biodegradable packaging. The study was designed using two approaches: (i) Developing a model using Partial Least Squares-Path modeling (PLS-PM) to explain the whole set of relationships between FCQ constructs of interest in eco-friendly packaging, being mediated by the construct natural content; and (ii) using WA technique under two conditions: blind condition (unaware) and informed condition (aware) to explore the holistic perception of colored biodegradable packaging. Results showed that Ethical concerns and Health, had positive effects on Natural Content, while “weight control” had a positive effect on Natural Content. On the other hand, Mood was found to have a negative effect on Natural Content. Natural content has a high effect on the importance given by consumers to foods packaged in an environmentally friendly way. Word Association revealed a positive perception of the presentation of colored biodegradable packaging and a more positive perception, defined by happiness, of the awareness of its being biodegradable packaging colored by natural colorants. From a practical point of view, results showed that not only the use of natural colorants by the packaging industry can serve as an incentive to consume biodegradable packaging, but that consumers' awareness that the color is from a natural colorant can increase the consumption of eco-friendly packaging.

Motives for food choice among young students amid the rapid urbanization in Lao PDR

The Lao People’s Democratic Republic is experiencing rapid economic growth. Urban youth are increasingly opting for energy-dense, precooked foods that are high in fat. Access to wild and natural food resources, which traditionally provided dietary diversity, has become difficult in urban areas. This change in the food environment has coincided with an increase in overweight and obesity rates. This study aimed to apply and adapt the Food Choice Questionnaire (FCQ) to investigate the food choice motivations of young students residing in rapidly urbanizing areas of the Lao People’s Democratic Republic, namely Vientiane, Luang Prabang, and Pakse. The original English version of the FCQ was translated into Lao and then back-translated to ensure validity. Data were collected in May and June 2022 from students from the National University of Laos and teacher training centers (n = 512). Exploratory factor analysis was conducted on 47 items (33 from the original FCQ and 14 new items) to adapt the FCQ to this population. The analysis revealed five factors, comprising 33 items, accounting for 43.5 % of the variance. These factors were labeled “cleanness/hygiene,” “price/convenience,” “health,” “appearance,” and “weight control.” The first factor and most important motivation was cleanliness/hygiene. “Cleanness/hygiene” had the highest mean score (6.32; standard deviation: 0.63). Cronbach’s α values for all five dimensions were satisfactory. Test–retest results generally showed a satisfactory correlation, with Spearman’s ρ above 0.6. Female students had higher mean scores across all subscales: “Cleanness /Hygiene:” male 6.24, female 6.34 (p = 0.12); “Price/Convenience:” 5.76, female 5.85 (p = 0.03); “Health:” male 5.85, female 6.14 (p = 0.045); “Appearance:” male 5.21, female 5.39 (p = 0.03); “Weight Control:” male 5.12, female 5.50 (p 0.01). In conclusion, the FCQ was successfully adapted to enable future research to assess the food choices of Laotian youth.

The role of vegetarianism, gender, and food choice motivations on vegetable intake among university students

Objective: This study investigated collegians’ (N = 466) vegetable consumption as a function of their food choice motivations, gender, and dietary habits. Method: Vegetarians and vegans (veg*ns, n = 94, 60% women), occasional meat eaters (n = 90, 66% women), and omnivores (n = 282, 43% women) completed the Food Choice Questionnaire and reported frequency of vegetable consumption. Results: Veg*ns consumed vegetables more frequently than omnivores and occasional meat eaters. Veg*ns’ and occasional meat eaters’ food choices were more motivated by natural content, health, and ethics, and less motivated by familiarity compared to omnivores. Women were more motivated than men by weight control. Health concerns predicted vegetable consumption for all dietary groups. Additionally, familiarity predicted veg*ns vegetable consumption, whereas mood, natural content, and convenience predicted omnivores’ vegetable consumption. Conclusions: Individual differences in dietary habits and food choice motivations should be considered when designing strategies to promote healthful diets for university students.

A qualitative exploration of food choice motives of urban indigenous food gatekeepers in Fiji: Implications for the use of the food choice questionnaire

Pacific Island Countries (PICs) have exceptionally high rates of obesity and non-communicable diseases. The causes are complex but one prominent factor is the notable shift from traditional plant and seafood diets to diets high in unhealthy processed foods. Literature is sparse on the motives behind food choice decisions of Pacific Islanders. The widely used Food Choice Questionnaire (FCQ) (Steptoe et al., 1995) is a multi-dimensional tool capturing nine potential food choice motives. This study used a hybrid thematic analysis. Fourteen in-depth semi-structured interviews with urban indigenous Fijian mothers were conducted to (1) explore how the nine FCQ motives impact food choice (2) to examine conceptual equivalence of the nine FCQ motives and (3) to identify additional food choice motives, not captured in the FCQ. Mothers identified seven of the nine FCQ motives (i.e., health, mood, convenience, sensory appeal, weight control and familiarity) and three new food choice motives (i.e., food that is filling, religious dietary restrictions and food quality) as important determinants of food choice. Moreover, while choosing foods that promote health and well-being was identified as an important food choice motive, mothers also identified four other motives, that they considered important, which lead to over-eating and unhealthy eating. Food choice is a complex, layered decision, driven by multiple considerations, some more important than others. These findings can inform diet-related interventions and policy within this community. Adapting the FCQ for broader PIC use through further qualitative exploration in PICs, and validating the adapted FCQ with larger samples will enhance its utility in measuring food choice motives in PICs.

Use of distinct projective techniques in investigating participants' perception of a clean label dairy product: A study on the presence of additives/stabilizers in Ultra high temperature processing milk's label in Brazil

AbstractUsing an online questionnaire, the perception of additives/stabilizers in ultra‐high temperature (UHT) milk was investigated using different projective techniques. Clustering data on the Food Choice Questionnaire (FCQ) identified two groups of participants, Moderates and Judicious, with the latter assigning significantly higher agreement scores for all FCQ items. In the Word Association task, clean label UHT milk was more associated with “Nutrients and Constituents” by the Moderates and less by the Judicious, suggesting that for part of the interviewed participants, the absence of stabilizers increases the general quality of the product. In the Product Personality Profiling task, the same product was related to “young people” and a “balanced diet” by the Moderates. At the same time, the Judicious was designed for a stereotype of healthy living. Finally, the methodologies used provide valuable insights into the dairy sector, holistically highlighting the nuances in consumer preferences and expectations, offering a significant strategic opportunity for developing and promoting new clean‐label products in the segment.Practical ApplicationInvestigating consumer perceptions regarding the absence of additives offers valuable insights for marketing strategies and product development aimed at different consumer market segments, especially the dairy sector, and contributes to consumer psychology and behavioral research. At the same time, the food industry can use these findings to improve attribute communication, build consumer confidence, and adapt products to identified preferences, reflecting a practical intersection between academia and the industry.

Application and validation of a Chinese version of the food choice questionnaire (FCQ)

To improve healthier food choice behaviors, it is necessary to investigate individual’s perceived importance of relevant motives involved in food purchase decisions. In this study, the Food Choice Questionnaire (FCQ) was introduced to the Chinese population, and a more robust FCQ version (C-FCQ) containing 26 items loaded on eight first-order factors (Health, Nature content, Weight control, Mood, Familiarity, Sensory appeal, Convenience, Price) and three second-order factors (Composition concerns, Senses and Emotions, Time and Money saving) was obtained. There were 964 Chinese adults (66.49 % female) in this study, and 69 of whom completed a retest two weeks later. The composite reliability of the first and the second-order factors are above 0.7, and the test–retest reliability was 0.849. The C-FCQ was successfully used to compare differences in food choice motivation among Chinese groups with different demographic characteristics. The results showed that there were significant differences in food choice motivations among the different groups, and Sensory appeal, Health, and Price were the most important factors in Chinese residents’ food choices.

Researching Aspects of Sustainable Food Consumption in Slovakia

Abstract The main goal of the article is to understand the motives related to sustainable development that guide consumers when choosing food. For this understanding, we will use a comprehensive and proven method for measuring sustainability motives – the Sustainable Food Choice Questionnaire (SUS-FCQ). The investigation of the areas of motives for sustainable food selection will be carried out through a multidimensional classification of factors. The effort is to identify factors into clusters and create characteristic groups of respondents preferring or not preferring sustainable food and to reveal their reasons for choosing.

“I find it hard to change poor food habits”: Measuring food choice motives in an emerging economy

Food choices are driven by an array of motives that have been approached, determined and quantified in a number of ways, mainly in developed countries. The objective of this study was to better understand the motives behind food choices in an emerging economy by collecting information from urban people in South Africa in a series of four studies. (1) Items generated through focus group discussions with low, middle and high income participants by Magano et al. (2023) were checked for content and face validity and (2) 123 statements derived from them were evaluated by 621 respondents. After exploratory factor analysis (EFA), 46 statements best representing the motivational space were (3) presented to another group of respondents (n = 259). Here, the EFA resulted in a 31-item, 7-factor food choice questionnaire for emerging economies (FCQ-EE) which was (4) confirmed by a nationwide sample (n = 814) and further refined to an alternative 19-item, 7-factor solution. The emerging factors were: Healthy eating constraints (HEC), Frugality (FR), Emotional eating (EE), Meat appeal (MA), Weather (WE), Quality seeking (QS) and Cooking constraints (CC). Whether used in the 31-item or 19-item format, this set of statements highlights factors underlying food choice in an emerging economy and offers a way to study their importance in similar contexts. Further research is needed to show the extent to which these factors can predict actual food choices.

Factors of food choice and nutritional intake of Brazilian older adults according sociodemographic and health characteristics

The rapid demographic transition in developing countries has always posed a challenge for the social and economic policies of these nations. The increase in longevity poses new challenges for understanding dietary consumption among different age groups at the old age population. The aim of this study was to evaluate the reasons for food choice and the composition of nutritional intake of older adults and its relationship to individual characteristics. Community-living older adults aged 60 and older were interviewed in their homes at the southeastern region of Brazil, between December 2021 and February 2022. The Food Choice Questionnaire and a Food Frequency Questionnaire were administered to obtain data on the reasons for food choice and nutritional intake. A structured interview was employed to gather information on individual characteristics. 168 older adults (mean age of 72.6 ± 8.9; 69.6% women) participated. The reasons for food choice differed significantly, with weight control being one of the least important and health being one of the most important. But older adults aged 80 and over valued the health criterion less than younger participants (60–69 years old). The intake of macronutrients and energy were below nutritional recommendations. Carbohydrate consumption was positively correlated with the mood motive. There was a relationship between the reasons for choosing food and/or the components of nutritional intake with: gender, age, living with a partner, self-report of depression/anxiety, self-perception of health and nutritional status anthropometric. The results are important to be considered in prevention policies and clinical-nutritional management, with special attention to the oldest-old.

Determining Sustainable Food Choice Motives: Validity and Reliability of the Sustainable Food Choice Questionnaire (SUS-FCQ) in Turkish Adults

Understanding sustainable food choices is key to shifting consumer behavior toward sustainable food consumption. This study aimed to determine the validity and reliability of the Sustainable Food Choice Questionnaire (SUS-FCQ) in 602 Turkish adults. The linguistic equivalence of the SUS-FCQ was provided using the standard translation–back translation method, content validity, and pilot testing. Then, the convergent, discriminant, and construct (exploratory factor analysis (EFA) and confirmatory factor analysis (CFA)) validity and reliability (test–retest and internal consistency) were evaluated. Cronbach’s alpha coefficient was found to be excellent (0.961) and the intraclass correlation coefficient was found to be moderate (0.689) using the test–retest method. As a result of the EFA, two-factor structures were found, and the factor loadings of the items were 0.651 and 0.878. These factors explained 79.17% of the total variance, and discriminant and convergent validity was provided for both factors. The results of this study suggest that the adapted SUS-FCQ is valid and reliable for determining sustainable food choice motives in the Turkish population. Therefore, the SUS-FCQ can be a useful instrument to encourage people to shift toward and adhere to sustainable food consumption.

A qualitative exploration of food choice motives of Pacific Islanders: Implications for the use of the Food Choice Questionnaire in understudied populations

Nutrition transitions are key contributors to the obesity epidemic plaguing South Pacific Island countries (SPIC). Prior to European contact and colonisation, traditional Pacifica diets consisted mainly of root crops, indigenous fruits and vegetables, freshwater proteins and seafood(1). This diet has been replaced by diets high in processed foods which are high in salt, sugar and unhealthy fats(2). Various political, economic, environmental and socio-cultural factors have been associated with the proliferation of unhealthy foods in Pacifica diets. However, very few studies have examined how these changes have impacted individual food choices. This study aims to address the gap in the knowledge of food choice motives of Pacific Islanders. An online qualitative survey was used(1) to explore how the nine food choice motives in the widely used Food Choice Questionnaire (FCQ)(3) impact food choice and (2) to identify additional food choice motives, not captured in the FCQ. The first section of the survey included open-ended questions which explored the top three food choice motives of the participants. This section was followed by a series of open-ended questions exploring participant’s views on the nine food choice motives from the FCQ. The last part of the survey asked participants to identify any other food choice motives which were not already identified in the survey. An exploratory qualitative approach, employing inductive and deductive thematic analyses, was used to analyse results(4). The sample (N = 105) was predominantly female (73%), living with family (72%) and the average age was 22.06 years (S.D = 5.0). It consisted of 28% indigenous Fijians, 26% Fijians of Indian descent, 15% Solomon Islanders, 13% I-Kiribati and smaller percentages of students from Niue (3%), Samoa (5%), Tonga (5%) and Vanuatu (5%). Of the nine FCQ motives, the most commonly identified top three food choice motives included price (n = 54), health (n = 45), and sensory appeal, especially taste (n = 40). Participants also identified three new food choice motives which many ranked in their top three motives: satiety concerns (n = 22), food quality and hygiene when eating out (n = 26) and religious or cultural food restrictions (n = 11). Additionally, issues with face validity of the health, convenience, price, weight control and familiarity food choice motives from the FCQ were identified. These findings highlight the importance of validity studies prior to using FCQ, and more broadly other similar instruments, with understudied populations like that of SPIC. The findings also provided important insights into the food choice motives of Pacific Islanders and can inform public health interventions for encouraging healthy eating. Further research using an adapted FCQ with larger and diverse samples will increase its effectiveness of measuring food choice motives in the region.

Internet addiction and its relationship with food choice motives and the risk of eating disorders among young adults in Malaysia

The COVID-19 lockdown measures have dramatically altered the daily routines of young adults. Therefore, this study aims to elucidate the relationships between internet addiction, food choice motives and the risk of eating disorders in young adults during the transition to the endemic phase of COVID-19. The Internet Addiction Test was utilised to evaluate the presence and severity of internet addiction among young adults. The Food Choice Questionnaire was employed to assess the food choice motives of young adults, while the risk of eating disorders was determined using the Eating Attitude Test-26. The relationships between internet addiction, food choice motives, and the risk of eating disorders were assessed using model 4 of the PROCESS macro for SPSS. The findings indicated that 29.0% of young adults experienced moderate-to-severe internet addiction, whereas 32.6% were at risk of eating disorders. Young adults were highly valued for the price, sensory appeal, and mood when deciding food choices. The relationship between internet addiction and the risk of eating disorders was partially mediated by convenience (b = − 0.211, SE = 0.140, − 0.548 to − 0.016) and familiarity (b = 0.219, SE = 0.122, 0.019 to 0.494). A significant direct effect was also observed between internet addiction and the risk of eating disorders (B = 0.793, p = 0.017). There is an urgent need to implement intervention strategies aimed at reducing problematic internet use, promoting healthier food choices, and fostering healthy eating habits among young adults.

What are urban consumers looking for in traditional products? The maize tortilla in a society in transition

Studying food consumption has been broadly addressed in different countries, which has helped to establish commercial strategies and position relevant topics into public policies. In Mexico, such studies have incipiently approached foods in specific regions; thereby there is need for a study with a broader geographical scope that addresses a culturally relevant product such as maize tortillas. The aim of this work was to identify the urban consumers’ characteristics and their perceptions and motives to consume maize tortillas. A questionnaire based on the Food Choice Questionnaire was applied to 1156 urban consumers in seven cities of Mexico. Data were processed with factor analysis and hierarchical clustering. Nine factors and three groups of consumers were identified. Adaptation towards semi-industrialised tortillas was identified in 75% of consumers. In the other 25%, there was a predilection for artisanal hand-made tortillas, to resist industrialised products. These are aspects that influence the decision of where to buy and the sort of product demanded. The study provides knowledge to strengthen the maize-tortilla agri-food system.

Commonly Used Indicators of Low Energy Availability Risk Fail to Identify Female Amateur Soccer Players With Measured Low Energy Availability During Preseason.

This study aimed to determine energy availability (EA) and within-day energy balance (WDEB) in female soccer players during preseason and also explored eating disorder risk and athlete food choice. We hypothesized commonly used indicators of low energy availability (LEA) risk would correlate with measured EA and WDEB variables, and that food choice determinants would differ according to EA. Eleven National Premier League female soccer players participated in this observational cross-sectional study over 3 weeks. Assessment of resting metabolic rate and physique traits, including bone mineral density, was conducted during Weeks 1 or 3. During Week 2, dietary intake, energy expenditure, and continuous monitor-derived glucose were measured for 5 days. EA was calculated daily and WDEB calculated hourly with deficits/surpluses carried continuously. Questionnaires were administered throughout the 3 weeks, including the Athlete Food Choice Questionnaire, the Eating Disorders Screen for Athletes, and the Low Energy Availability in Females Questionnaire. Resting metabolic rate ratio, bone mineral density, Low Energy Availability in Females Questionnaire, and Eating Disorders Screen for Athletes scores were used as indicators of LEA risk. EA averaged 30.7 ± 7.5kcals·kgfat-free mass-1·day-1. Approximately one-third (36%) of athletes were at risk of an eating disorder, while approximately half (45%) were identified at risk of the female athlete triad via Low Energy Availability in Females Questionnaire, compared with approximately one-third (36%) of athletes identified with EA < 30kcal·kgfat-free mass-1·day-1. No athlete achieved EA >45kcal·kgfat-free mass-1·day-1, and no indicator of LEA risk was associated with calculated EA or WDEB. However, overnight glycemic variability was positively correlated with measured EA (r = .722, p = .012).

Understanding Studies on Consumers’ Food Choices Using Food Choice Questionnaire: A Scoping Review and Bibliometric Analysis (ScoRBA)

Since the development of the food choice questionnaire (FCQ) to assess consumers’ food choice motives in 1995, studies using the FCQ have been highly diverse. Despite the abundance of research on the topic, FCQ nevertheless manages to provide deep insights into consumers’ food choices—a crucial aspect for the agrifood industry and the formulation of food policies. This study aimed to analyze science mapping and synthesize research implications on the studies of consumers’ food choice motives using FCQ. In total, 169 FCQ-related journal articles were retrieved from the Scopus and Web of Science (WoS) databases for this study. The data were analyzed using a scoping review and bibliometric analysis (ScoRBA). The findings disclosed a positive trend in research on consumers’ food choice motives using FCQ. Notably, two seminal papers significantly influenced this field. Furthermore, specific research topics emerged and diversified over time, with recent themes encompassing consumer issues, consumer segments, research methods, and contextual factors. Recommendations for future research included: (1) conducting longitudinal studies to bridge the gap between food choice motives and dietary behaviors, with the incorporation of additional new recent factors; (2) longitudinal studies to explore nutrition, psychology, and health study groups in diverse cultural settings and more reliable research; (3) exploring FCQ research through a gender lens within varied cultural contexts, with an expansion of longitudinal research and more parameters; and (4) delving into FCQ research on adolescents, considering various potential influencing factors and utilizing data capable of elucidating causal relationships between variables.

Food Choice Behavior With The Incidence Of Obesity In Adolescents School

Indonesia is in an epidemiological transition. On the one hand, there is still a problem of malnutrition, but on the other hand, obesity occurs. Increased prevalence of obesity from 15.3% in 2013 to 21.8% in 2018. This situation occurs due to a lack of physical activity and an unbalanced diet. This study aims to see the relationship of Food Choice behavior to the incidence of obesity. The population in the study is students in State Junior High School (SMPN) and State High School (SMAN) in Lembang Village in June 2023. The type of study used cross-sectional with a population of 1,398 adolescents. The purposive sampling technique was used with a sample of 94 adolescents. Data collection used the Food Choice Questionnaire (FCQ). The results showed that the most important reasons for food choice in adolescents with obese nutritional status were mood (4.00 ± 0.00), comfort (4.00 ± 0.00), and habits (4.00 ± 0.00). They had a significant relationship with each p-value = 0.00. The nutritional status of obesity is significantly related to the reasons for Food Choice on mood, comfort, and habits. Therefore, it is expected that related parties provide an understanding of the importance of choosing foods that can support health.&#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D;

Relationships Between Three Eating Behaviors and Nine Motives for Food Choices Among Brazilian Adults: A Structural Equation Model.

We examined the relationships between three eating behaviors and nine motives underlying food choices made by Brazilian adults. Using participant responses to the short version of the Three-Factor Eating Questionnaire and the Food Choice Questionnaire, we investigated eating behaviors (cognitive restriction, uncontrolled eating, and emotional eating) and motives for food choices (health, mood, convenience, sensory appeal, natural content, price, weight control, familiarity, and ethical concern). We used a structural equation model to test relationship pathways (β), with eating behaviors as independent variables and motives for food choices as dependent variables. Participants were 1297 individuals (69.5% female) with a mean age of 25.0 years (SD = 5.8). We confirmed the validity and reliability of the questionnaires in this sample. Restrictive eating behavior was significantly related to motives of health (β = .415), mood (β = .127), natural content (β = .364), weight control (β = .681), and ethical concern (β = .161). Emotional eating behavior was related to motives of mood (β = .277), health (β = -.137), and natural content (β = -.136). Uncontrolled eating behavior was related to motives of convenience (β = .226), sensory appeal (β = .121), price (β = .153), and familiarity (β = .090). We believe these findings can now help design future research and clinical interventions for managing people's risky eating behaviors and promoting beneficial food choices.

Social determinants of food choice motives among young adults in Malaysia during the transition to the endemic phase of COVID-19

Changes in socioeconomic status due to the pandemic-led economic crisis could profoundly impact an individual’s food choice motives. Therefore, this study aims to evaluate the food choice motives of young adults residing in Malaysia during the transition to the endemic phase of COVID-19 and to investigate the differences in food choice motives by referring to their socio-demographic characteristics. This cross-sectional web-based study recruited 630 young adults aged 15-30 through a combination of convenience and snowball sampling approaches. They were required to self-report their socio-demographic information, while the food choice motives were assessed using a validated 36-item Food Choice Questionnaire (FCQ). Emerging findings demonstrated that sensory appeal, price, and mood were the top three rated food choice motives by young adults residing in Malaysia during the transition to the endemic phase of COVID-19. Gender, age, marital status, monthly earned income, and educational attainment were the predominant determinants of food choice motives among young adults. Government and non-governmental organisations should collaborate on intervention programs that educate the younger generation on healthy eating and help them make informed food choices.

Poor sleep quality and stress differentially predict delay discounting for food, but not money, in college students

AbstractEarly college is a time when eating habits change and subsequent weight gain may occur. Moreover, college students report higher stress levels and poorer sleep quality while enrolled in courses. This study investigated the extent to which stress and sleep quality in college students may be related to delay discounting (DD) for food—a psychological process in which immediate outcomes are preferred over larger, more delayed outcomes. College students (N = 297) completed the Food Choice Questionnaire (FCQ) and the Monetary Choice Questionnaire (MCQ)—measures of food and monetary DD, respectively. The Perceived Stress Scale (PSS), the Pittsburg Sleep Quality Index (PSQI), and measures of subjective hunger, substance use, and demographic variables were also administered. Perceived stress was related to poor sleep quality, alcohol use, substance use, and vaping. Analyses revealed that, when controlling for subjective hunger, perceived stress and poor sleep quality contributed unique variance to food DD, though in opposing directions. Perceived stress uniquely predicted preferences for immediate food, a phenomenon consistent with stress‐induced urgent eating. Poor sleep quality uniquely predicted preferences for larger amounts of delayed food, a pattern consistent with eating later in the day. Stress and sleep quality, when controlling for substance use variables, were unrelated to monetary discounting. Stress and poor sleep quality, then, predict independent and opposing discounting processes in college students that are food‐specific, as opposed to more general cross‐commodity processes.