Food Choice Values Research Articles

Nutrient-rich food index 9.3 score and food choice values among female online food delivery users during COVID-19 pandemic

Background: The COVID-19 pandemic has transformed eating habits, leading to an increased reliance on online food delivery. It's crucial to comprehend the diet quality and food choices among female users during this period.
 Objective: This study aims to explore the association between diet quality score and the food choice motives among female online food delivery users during the COVID-19 pandemic
 Methods: This online cross-sectional study involved surveying 405 female users recruited through consecutive sampling. The Food Choice Values Questionnaire (FCVQ) was utilized to understand their food choices, while nutrient intake and diet quality were assessed using the Nutrient-Rich Food 9.3 Index Score (NRF 9.3). Subsequently, the collected data underwent both univariate and multivariate analyses. Potential biases might arise due to time constraints during the pandemic and reliance on self-reported online data. Moreover, the method used to measure nutrient intake might not be ideal for this demographic, lacking tailored tests. Nonetheless, it’s important to highlight that the survey underwent prior validation among Indonesian adults, affirming its broad applicability.
 Results: Female users showed low average NRF 9.3 scores (241.67), indicating poor diet quality. Their prioritized food choice motives were also low. Significant associations surfaced between NRF 9.3 scores and food choice motives—tradition (p<0.01, r: 0.229), comfort (p<0.01, r: 0.223), organic (p<0.01, r: 0.231), safety (p<0.001, r: 0.162), weight control/health (p<0.01, r: 0.171), and income (p<0.05).
 Conclusion: The NRF 9.3 score is likely to increase when there are higher scores for tradition, comfort, and organic factors, and when income exceeds the minimum regional wage.

The association of highly processed food consumption with food choice values and food literacy in Japanese adults: a nationwide cross-sectional study

BackgroundHighly processed food (HPF) consumption is increasing globally and has become a prominent public health concern. However, the relationship between HPF consumption and food choice values and food literacy is unknown. This study aimed to examine the association of HPF consumption with food choice values and food literacy.MethodsThis cross-sectional study used data from a nationwide questionnaire survey conducted in 2018 among 2232 Japanese adults aged 18–80 years. We assessed eight food choice values (accessibility, convenience, health/weight control, tradition, sensory appeal, organic, comfort, and safety) using a 25-item scale, and food literacy characterised by nutrition knowledge (using a validated 143-item questionnaire), cooking and food skills (using 14- and 19-item scales, respectively), and eight eating behaviours (hunger, food responsiveness, emotional overeating, enjoyment of food, satiety responsiveness, emotional undereating, food fussiness, and slowness in eating, using the 35-item Adult Eating Behavior Questionnaire). HPF consumption was estimated using a validated brief diet history questionnaire. The associations between HPF consumption and age, body mass index, energy intake, and each score on food choice values and food literacy were evaluated by multiple linear regression.ResultsIn males, one standard deviation increase in scores for cooking skill and satiety responsiveness was associated with an increase in HPF consumption by 22.1 g/4184 kJ (95% confidence interval (CI): 6.6 to 37.5) and 15.4 g/4184 kJ (95% CI: 6.0 to 24.7), respectively. In females, one standard deviation increase in age and scores for safety and nutrition knowledge corresponded to a decrease in HPF consumption by − 16.4 g/4184 kJ (95% CI: − 23.4 to − 9.3), − 9.9 g/4184 kJ (95% CI: − 19.1 to − 0.7), and − 11.1 g/4184 kJ (95% CI: − 17.0 to − 5.3), whereas one standard deviation increase in the satiety responsiveness score corresponded to an increase in HPF consumption by 13.1 g/4184 kJ (95% CI: 6.8 to 19.4).ConclusionsThis cross-sectional study suggests that several aspects of food choice values and food literacy were associated with HPF consumption in Japanese adults. Further studies are needed to confirm our findings in a broader context.

The influence of food values on snacks and beverage choices: an experimental study in Mexico

This study examines whether Mexican consumers consider the value associated with the attributes of manufactured snacks when deciding what to eat between meals. A choice experiment involving the selection of healthy versus unhealthy snacks and beverages was performed using Qualtrics. A set of four options, each one corresponding to a combination of mid-day snack and beverage, was presented to 256 Mexican consumers, who, after making a choice, specified the importance they assigned to food choice values. Linear discriminant analysis and classification trees were used to identify what food choice values and psychographic and demographic traits explain the choices. The analytical results indicate weight control, healthiness and sustainability, and the emotional value of healthy snacks mainly drives the choices of health-conscious consumers.

Associations of food choice values and food literacy with overall diet quality: a nationwide cross-sectional study in Japanese adults.

To date, a limited number of studies have examined aspects of food choice values and food literacy in relation to some aspects of dietary behaviours. The aim of this cross-sectional study was to comprehensively examine the associations of food choice values and food literacy with diet quality. In total, 2231 Japanese adults aged 19-80 years completed questionnaires asking about food choice values (accessibility, convenience, health/weight control, tradition, sensory appeal, organic, comfort and safety) and food literacy characterised by nutrition knowledge, cooking skills, food skills and eating behaviours (hunger, food responsiveness, emotional overeating, enjoyment of food, satiety responsiveness, emotional undereating, food fussiness and slowness in eating). As a measure of diet quality, the Healthy Eating Index-2015 (HEI-2015) was calculated using a brief-type diet history questionnaire (BDHQ) or a food combination questionnaire (FCQ). In males, after adjustment for potential confounding factors (including age, BMI and the ratio of reported energy intake to estimated energy requirement), the HEI-2015 derived from BDHQ and that derived from FCQ were associated significantly (P ≤ 0·02) and positively with the food choice values of organic and inversely with food fussiness. In females, the HEI-2015 showed positive associations with the food choice values of health/weight control, nutrition knowledge and cooking skills and an inverse association with food fussiness, irrespective of the dietary assessment questionnaire (P ≤ 0·03). In conclusion, this study suggests that several aspects of food choice values and food literacy were associated with diet quality, and the aspects related differed between males and females.

Food Choice Values and Food Literacy in a Nationwide Sample of Japanese Adults: Associations with Sex, Age, and Body Mass Index.

This cross-sectional study of 2231 Japanese adults described food choice values and food literacy in relation to sex, age, and body mass index. We assessed eight food choice values (accessibility, convenience, health/weight control, tradition, sensory appeal, organic, comfort, and safety, using a 25-item scale), as well as food literacy, which was characterized by nutrition knowledge (using a validated 143-item questionnaire), cooking and food skills (using 14- and 19-item scales, respectively), and eight eating behaviors (hunger, food responsiveness, emotional overeating, enjoyment of food, satiety responsiveness, emotional undereating, food fussiness, and slowness in eating, using the 35-item Adult Eating Behavior Questionnaire). Females had higher means of all the variables than males, except for food fussiness. Compared to participants aged 19–39 and/or 40–59 years, those aged 60–80 years had low means of some food choice values (accessibility, convenience, sensory appeal, and comfort), nutrition knowledge, and all the food approach behaviors (hunger, food responsiveness, emotional overeating, and enjoyment of food) and high means of other food choice values (tradition, organic, and safety) and slowness in eating. Age was inversely associated with cooking and food skills in males, whereas the opposite was observed in females. The associations with body mass index were generally weak. These findings serve as both a reference and an indication for future research.

Food choice drivers of potential lab-grown meat consumers in Australia

PurposeTo examine the market potential for lab-grown meat (LGM) in Australia by: (1) determining consumers' willingness to consume LGM; (2) exploring heterogeneity in both consumers' willingness to consume LGM and food choice values; and (3) characterizing unique consumer clusters (segments) using socio-demographic, behavioral and psychosocial factors.Design/methodology/approachLatent class cluster analysis was conducted using online survey data obtained from a nationally representative sample of 1,078 Australian food shoppers.FindingsSix consumer clusters were identified, each distinct in their degree of willingness to consume LGM and in their food choice values. Three clusters (49% of consumers) indicated some willingness to consume LGM. One segment, “Prospective LGM eaters” (12%), appeared “very willing” to consume LGM. These consumers were more likely to be younger (<35 years); university-educated; have greater prior awareness of LGM; stronger beliefs regarding the potential self- and society-related benefits of growing demand for LGM; and higher trust in diverse information sources.Practical implicationsInsights on the characteristics of each cluster provide useful information for the industry on how to tailor product development and marketing strategies to address the needs of consumers with the greatest potential to consume LGM.Originality/valueThis is the first consumer research on the topic of LGM to explore market opportunities for LGM in Australia using a nationally representative consumer sample.

A Comparison of the Sensory Experience, Health Values, and Environmental Values of Plant-Based Meal Choosers vs Meat-Based Meal Choosers

Abstract Objectives Our research question is: is there a difference in food choice values of those who choose plant-based dining options vs those who choose meat-based dining options? Our hypothesis is; sustainability/health involvement and self-reported sustainability/health behavior positively effects plant-based food choice. Methods Consumer panels were recruited from BGSU's campus and were incentivized for their participation. Sample preparation and pick up was conducted at the Oaks Dining Hall at Bowling Green State University. Consumers were served two sample tacos, one vegan and one meat-based. Panelists were provided a QR code containing the survey. Each survey included a prompt indicating what sample to consume, followed by four sensory questions about the sample, presented in a 9-point likert scale. The survey then directed participants to a page with a 30 second timer count down before prompting them to evaluate the other sample, followed by the same four sensory questions. After the samples are evaluated, the panelists are directed to an additional survey about food-choice motives, regarding sustainability/health involvement or sustainability/health self-reported behavior. This survey consisted of eight self-reported health behavior statement, seven sustainability self-reported behavior statements, four health involvement statements, and four sustainability involvement statements. Each statement was presented in a 5-point hedonic scale. Results We did not find differences in the characteristics of sustainability/health involvement or sustainability/health self-reported behaviors between those that chose vegan and those that chose meat. Among both groups, vegan choosers and meat choosers, involvement in healthy eating was higher than involvement in sustainable eating, but there was no difference in self-reported healthy eating and sustainable eating. Conclusions The student demographic we chose is more homogenous than the general population so we didn't see a significant difference in the food choice values of vegan choosers and meat choosers. Among both groups, involvement in healthy eating was significantly higher than involvement in sustainable eating. This provides a beneficial starting point for discussion and further research. Funding Sources Bowling Green State University Center for Undergraduate Research and Scholarship.

Sociocultural Influences on Food Choices and Implications for Sustainable Healthy Diets.

The global policy discourse on sustainability and health has called for dietary transformations that require diverse, concerted actions from governments and institutions. In this article, we highlight the need to examine sociocultural influences on food practices as precursors to food policy decisions. Sociocultural food practices relate to ideas and materials that give rise to food choices and food patterns of a group. We begin with a discussion of how individuals experience, interpret, negotiate, and symbolize the food world around them. We examine primarily the ideational pathways, such as identity, gender, religion, and cultural prohibitions, and their influence on food practices. We then provide guiding questions, frameworks, and a brief overview of food choice values to support policy planning and design. Lastly, we explore how sociocultural change for sustainable or healthy diets is already happening through food movements, food lifestyles, and traditional diets.

Who really values healthy food?

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.

Measuring Consumer Preferences in Changing Food Environments: A Methods Review

Abstract Objectives Measuring consumer preferences for different food quality attributes in low- and middle-income countries (LMICs) is increasingly important for interventions and policies to better address poor nutrition and health outcomes in the context of rapidly changing food environments. Despite the importance of measuring preferences, limited research has been conducted in LMICs to develop a better understanding of what matters most to consumers. This study reviews existing methods for measuring preferences and proposes a way forward for the nutrition public health community to address this important gap. Methods Relevant papers were identified in PubMed using pre-selected Mesh terms and by searching reference lists of key review articles. Approaches identified span the fields of marketing, economics, psychology, and nutrition public health. The papers reviewed used different methods to measure preferences of various types of food attributes. Results In marketing and economics, the term conjoint analysis is used to describe a category of methods that measure the stated preference of respondents by asking them to rate, rank, or choose between competing alternatives. Within conjoint analysis, several different methods exist including discrete choice experiences, ranking conjoint analysis, and best-worst scaling and each can be used to elicit preferences about observable and unobservable attributes of foods (e.g., price, taste etc.). Within the field of psychology, several techniques have been used including the Food Choice Questionnaire and Food Choice Values. Other approaches include qualitative interviews, pile sorting, and Likert scale-based instruments. Each method has strengths and weaknesses but in general, those from marketing and economics have the benefit of resulting in a ranked choice, in contrast to Likert scales and pile sorting which can be difficult to interpret and cognitively burdensome. Conclusions Most methods have been primarily developed, validated, and used in high-income countries with much less application in LMICs. Further research is required to adapt and develop preference elicitation methods for LMICs to better measure food preferences in the context of rapidly evolving food environments. Funding Sources N/A.

Food-Choice Values of Elementary School Children and Strategies Used to Influence Mothers’ Food Purchasing Decisions

Abstract Objectives This study aimed to understand the values held by elementary school children in constructing food choices and the strategies they used to influence their mothers’ food purchasing decisions. Methods Semi-structured qualitative interviews were conducted with 40 elementary school children (aged 6–11 years) and their mothers living in South Carolina. Food choice information was collected only from children and strategies to influence mothers’ food purchases were collected from both children and mothers. The interviews were audio-recorded, transcribed verbatim, and open-coded. Coding matrices were used to compare children's and mothers’ responses on the children's strategies to influence mothers’ food purchasing decisions. Results Children most valued taste, texture, and flavor of the food items, followed by perceived benefits, happiness, craving, following family and friends, the items’ healthfulness, preparation, and presentation when they made food choice decisions. Children reported 157 strategies that they used to influence mothers’ purchasing decisions. Mothers had concordance with 80 strategies that children mentioned. In mother-child dyads, more concordance was observed between mothers and sons than between mothers and daughters. The most common and successful strategies from both the children's and mothers’ perspectives were reasoned requests, repeated polite requests, and referencing friends. Other strategies included offers to contribute money or service, teaming up with siblings, writing a shopping list, and grabbing desired items. Mothers perceived that children had a lot of influence on their food purchasing decisions. Conclusions Children were aware of the strategies that would get positive reactions from their mothers. Mothers’ acknowledgement of children's influence on their food purchase decisions suggests that children can serve as change agents for improving mothers’ food purchases if children prefer healthy foods. Interventions are needed for mothers to help address children's strategies to influence mothers to purchase unhealthy foods and make healthy foods more appealing to children instead of yielding to children's requests for unhealthy items. Funding Sources SPARC grant and Ogoussan Doctoral Research Award from the University of South Carolina.

Food choice considerations among American Indians living in rural Oklahoma: The THRIVE study

In rural American Indian (AI) communities, access to affordable, healthy foods is often limited. Understanding AI food choice considerations when selecting foods, such as sensory appeal, cost, or health, is an important yet understudied topic for eliminating persistent AI health disparities.In partnership with the Chickasaw Nation and Choctaw Nation of Oklahoma, we administered a modified version of the Food Choice Values (FCV) Questionnaire to a cross-sectional sample of 83 AI patrons shopping at tribally-owned convenience stores ≥3 times per week. The FCV Questionnaire uses 25 items to assess eight FCV subscales related to buying and eating food, including sensory appeal; safety; accessibility; convenience; health/weight control; organic; tradition; and comfort. We compared mean scores for each FCV subscale by demographic groups using t-tests and ANOVA. We used confirmatory factor analysis (CFA) to examine how well the data from this population fit FCV subscale constructs. We then used cluster analysis, MANOVA, and discriminant analysis to characterize distinct segments of the population based on patterns of FCV endorsement.Appeal, safety, and access FCVs were most strongly endorsed across the sample. Prioritization of FCVs varied by age, gender, income, and education. Our cluster analysis identified four groups, or segments, each with distinct patterns of FCV endorsement: limited endorsement of any FCVs (23.3%); safety and sensory appeal (32.9%); health/weight control (17.8%); and broad endorsement of FCVs (26.0%). These groups varied by age and employment status.Findings from this analysis informed the design and implementation of a healthy retail intervention comprised of new healthful foods and beverages, product placement and marketing strategies within four tribally-owned and operated convenience stores. Public health interventions aimed at reducing nutrition-related disparities in rural AI populations may benefit from assessing food choice considerations.

Caregiver experiences, attitudes and perceptions about feeding toddlers and preschool children in Switzerland: a qualitative study

Young children depend upon caregivers to make healthy food and beverage choices on their behalf. Research to understand caregiver perspectives may help develop interventions to improve diets and offer new insights for healthcare professionals and future nutrition studies. The main study aim was to explore caregiver feeding experiences, with a focus on portion sizes and attitudes towards beverages, for the first time in Switzerland, and contribute to the European perspective in this field. Inductive, qualitative study with purposive sampling of 19 male and female caregivers (low-high income, 20–46y) of children (1–5y) using in-depth interviews. The model, “Food Choice Process over the Life Course”, was used as a theoretical framework. Full transcripts underwent a thematic analysis. Key themes were developed from the data. Key themes were a) Rules and routines b) Tacit knowledge c) Explicit knowledge d) Managing. Rules about foods and beverages to encourage/limit were widespread. Participants struggled to explain how they portioned foods but offered volume-estimates of beverages portions. Perceptions about health effects of beverages influenced choices. Managing time and budget influenced purchases and meal preparation. There was good agreement with the theoretical framework. Rules and routines reflected anti-obesity recommendations and food-choice values. Perceived health effects of certain beverages, cultural classifications of snacking and the influence of income and time highlight multi-level determinants influencing dietary choices about feeding young children. Health-care professionals may wish to consider these emergent themes when advising on early-childhood feeding. Future studies are required to understand more about the attitudes and perceptions of beverages in the diets of toddlers and preschooler, along with perceptions related to snacking behaviours.

Eat, play, view, sleep: Exploring Mexican American mothers' perceptions of decision making for four behaviors associated with childhood obesity risk

ObjectiveThis mixed methods study sought to understand who makes decisions about whether preschool-aged Mexican American children engage in eating, outdoor play, sleep, and screen time behaviors. MethodsForty Mexican American mothers of children ages 3–4 participated in two interviews, during which both closed- and open-ended questions elicited perceptions of who made decisions for the four behaviors, as well as who was present, mealtime rules, and food choice values. Interviews were transcribed, coded for emergent themes, and compared across participants. ResultsParticipants generally perceived themselves to be primary decision makers for all four behaviors; however, food decisions often seemed to be made collaboratively with the child. Fathers were most likely to participate in evening television decisions. Other family members were rarely mentioned. Selecting foods that children liked was a strong food choice value, while cost was rarely mentioned. Participants appeared to have low perceived control over their child's behaviors relative to their perceived roles in decision making. ConclusionsMothers may be the primary audience for obesity prevention messages for preschool-aged, Mexican American children; however, health promotion programs may need to increase mothers' awareness of their control over children's behaviors. Understanding how children's behaviors are regulated is an important aspect of obesity prevention for low-income, Mexican American children.

Food choice patterns among frail older adults: The associations between social network, food choice values, and diet quality

Social network type might affect an individual's food choice because these decisions are often made as a group rather than individually. In this study, the associations between social network type, food choice value, and diet quality in frail older adults with low socioeconomic status were investigated. For this cross-sectional study, 87 frail older adults were recruited from the National Home Healthcare Services in Seoul, South Korea. Social network types, food choice values, and diet quality were assessed using The Practitioner Assessment of Network Type Instrument, The Food Choice Questionnaire, and mean adequacy ratio, respectively. Results showed that frail older adults with close relationships with local family and/or friends and neighbors were less likely to follow their own preferences, such as taste, price, and beliefs regarding food health values. In contrast, frail older adults with a small social network and few community contacts were more likely to be influenced by their food choice values, such as price or healthiness of food. Frail older adults who tend to choose familiar foods were associated with low-quality dietary intake, while older adults who valued healthiness or use of natural ingredients were associated with a high-quality diet. The strength and direction of these associations were dependent on social network type of frail older adults. This study explored the hypothesis that food choice values are associated with a certain type of social network and consequently affect diet quality. While additional research needs to be conducted, community-based intervention intended to improve diet quality of frail older adults must carefully consider individual food choice values as well as social network types.

Development and validation of a measure of food choice values

Food choice values (FCVs) are factors that individuals consider when deciding which foods to purchase and/or consume. Given the potentially important implications for health, it is critical for researchers to have access to a validated measure of FCV. Though there is an existing measure of FCV, this measure was developed 20 years ago and recent research suggests additional FCVs exist that are not included in this measure. A series of four studies was conducted to develop a new expanded measure of FCV. An eight-factor model of FCV was supported and confirmed. In aggregate, results from the four studies indicate that the measure is content valid, and has internally consistent scales that also demonstrated acceptable temporal stability and convergent validity. In addition, the eight scales of the measures were independent of social desirability, met criteria for measurement invariance across income groups, and predicted dietary intake. The development of this new measure of FCV may be useful for researchers examining FCVs (FCVs) in the future, as well as for use in intervention and prevention efforts targeting dietary choices.

Constructing Food Choice Decisions

Food choice decisions are frequent, multifaceted, situational, dynamic, and complex and lead to food behaviors where people acquire, prepare, serve, give away, store, eat, and clean up. Many disciplines and fields examine decision making. Several classes of theories are applicable to food decision making, including social behavior, social facts, and social definition perspectives. Each offers some insights but also makes limiting assumptions that prevent fully explaining food choice decisions. We used constructionist social definition perspectives to inductively develop a food choice process model that organizes a broad scope of factors and dynamics involved in food behaviors. This food choice process model includes (1) life course events and experiences that establish a food choice trajectory through transitions, turning points, timing, and contexts; (2) influences on food choices that include cultural ideals, personal factors, resources, social factors, and present contexts; and (3) a personal system that develops food choice values, negotiates and balances values, classifies foods and situations, and forms/revises food choice strategies, scripts, and routines. The parts of the model dynamically interact to make food choice decisions leading to food behaviors. No single theory can fully explain decision making in food behavior. Multiple perspectives are needed, including constructionist thinking.