Motivation For Food Consumption Research Articles

The Research on the Influence of Food Videos on Xiaohongshu on Chinese High School Students Food Consumption Motivation

The Research on the Influence of Food Videos on Xiaohongshu on Chinese High School Students Food Consumption Motivation

The Effect of Food Neophobia, Variety Seeking, and Food Consumption Motivation on Intention to Purchase Local Food

The Effect of Food Neophobia, Variety Seeking, and Food Consumption Motivation on Intention to Purchase Local Food

An iterative neural processing sequence orchestrates feeding

Feeding requires sophisticated orchestration of neural processes to satiate appetite in natural, capricious settings. However, the complementary roles of discrete neural populations in orchestrating distinct behaviors and motivations throughout the feeding process are largely unknown. Here, we delineate the behavioral repertoire of mice by developing a machine-learning-assisted behavior tracking system and show that feeding is fragmented and divergent motivations for food consumption or environment exploration compete throughout the feeding process. An iterative activation sequence of agouti-related peptide (AgRP)-expressing neurons in arcuate (ARC) nucleus, GABAergic neurons in the lateral hypothalamus (LH), and in dorsal raphe (DR) orchestrate the preparation, initiation, and maintenance of feeding segments, respectively, via the resolution of motivational conflicts. The iterative neural processing sequence underlying the competition of divergent motivations further suggests a general rule for optimizing goal-directed behaviors.

The Effect of Local Food Consumption Motivation Factors to Travel İntention of Gastronomic Purpose from the Perspective of Construal Level Theory

The Effect of Local Food Consumption Motivation Factors to Travel İntention of Gastronomic Purpose from the Perspective of Construal Level Theory

Modeling of Food Consumption Behavior in the Quarantine Period Applied during the Coronavirus SARS-CoV-2 (COVID-19) Outbreak in Turkey

The spread of coronavirus worldwide has affected consumer behavior in many ways. This paper tries to investigate the impact of the SARS-CoV-2 (COVID-19) on food consumption behavior of consumers. Food consumption motivation data were assessed and compared before, during, and after the quarantine. An online survey was conducted among about 900 people from 54 different cities in Turkey, between April and May 2020, trying to understand consumers’ changing behavior in their food choices, preferences, and habits during the pandemic period. The aim of this paper is (i) to examine how consumer preferences were influenced by the COVID-19 quarantine period, using an ordered probit analysis, and (ii) to identify differences in the preferences for the food itself, food disinfection and cooking, and shopping preferences before and during the quarantine. Finally, as per the consumers’ body mass index (BMI), correlation with their mood and eating frequencies was observed. The findings indicate that, under stress conditions, like the quarantine period, food preferences and eating behavior changed, and consumers put all those emotions and information into their consumption process.

In The Scope of Gastronomy Tourism The Effect of Domestic Tourist's Local Food Consumption Motivation on Revisit Intention: Example of Van Breakfast

Hizmet odaklı bir sektör olan turizm sektörü turistler açısından sürekli güncel kalmak durumundadır. Bu durum alternatif turizm çeşitlerine olan ilgiyi artırmaktadır. Gastronomi turizmi dikkat çeken bir alternatif turizm çeşidi olarak kabul edilmekte olup yerel yiyecekler gastronomi turizmi açısından oldukça önemli görülmektedir. Yerel yiyecekler turistlerin yöre halkının kültürünü anlamasında oldukça büyük bir etkendir. Aynı zamanda yerel yiyecekler turistler üzerinde yarattığı motivasyon unsurları ile turistlerin tekrar ziyaret niyetlerini de etkilemektedir. Bu araştırma Van ilinde Van kahvaltısını tadan yerli turistler üzerinde gerçekleştirilmiş ve turistlerin tekrar ziyaret etme niyetlerinin belirlenmesi amaçlanmıştır. Verilerin toplanması için anket tekniği kullanılmış olup veriler sapan analizi ve normallik testinin ardından faktör analizi ve regresyon analizi ile değerlendirilmiştir. Araştırmada tekrar ziyaret niyetine ilişkin yerel yiyecek tüketim motivasyonları “Kültürel Deneyim”, “Heyecan Arayışı”, “Duyusal Çekicilik”, “Bireyler Arası İlişki” ve “Sağlık Beklentisi” olmak üzere 5 boyut altında değerlendirilmiştir. Çalışma sonucunda “Heyecan Arayışı” boyutunun turistlerin uzun dönemde tekrar ziyaret etme niyetleri üzerinde anlamlı bir etkisi olduğu belirlenirken, kısa dönemde tekrar ziyaret etme niyeti üzerinde “Sağlık Beklentisi” boyutunun anlamlı bir etkisi olduğu görülmüştür.

The Effects of Local Food Consumption Motivations on Customer Satisfaction: A Research on Turkish Food

The research was realized in order to determine local food consumption motivations on Turkish food of international food festival attendees and examine their satisfaction levels. The main population of the research was the guests attending “International Danang Food Festival”, held in the city of Danang, Vietnam between 31st May and 6th June 2019. The sampling of the study is the festival attendees experiencing Turkish foods. Data were collected from the attendees through the convenience sampling method as it is faster and and easier to be applied, when compared to other sampling types, during the festival lasted for seven days. According to the findings of the research, it is seen that there is a positive and significant relation between the local food consumption motivations of the attendees and satisfaction and hence, there is a covariance in local food consumption motivation and customer satisfaction. It was revealed that “health” and “learning” dimensions regarding local food consumption motivations affect customer satisfaction , “cultural experience “dimension has a negative effect on customer satisfaction and “interpersonal relations”, “ sensory experience” and “excitement” dimensions have no effect on customer satisfaction.

Mass customization in food services

• The study explores the role of mass customization in customers’ value perceptions and examine the moderating role of social influence and consumption motivation that strengthen or weaken the relationship between the level of mass customization and customers’ value perceptions. • Also, this study examines whether mass customization has any impact on repurchase intentions through the mediating effects of perceived value and customer satisfaction. • The results of the two experimental studies analyzed using the PROCESS program provide the new insights into what are the influencing factors that affect food consumption behaviors and responses of consumers social and solo dining. This study examines the effect of mass customization (MC) on perceived value in food services and tests whether perceived value is higher in food services with a customized menu than a fixed menu. The study also examines moderating effects of social influence and consumption motivation. In Study 1, a 2 (customization: low vs. high) × 2 (social influence: dining alone vs. together) between subject experiment was conducted sequentially with two types of food consumption motivation (utilitarian vs. hedonic consumption situation). The result shows a significant moderating effect of consumption motivation on the relationship between MC and perceived value. Study 2 shows that perceived value and satisfaction mediate the relationship between social influence and repurchase intentions. In addition, the result shows that consumers eating alone have higher levels of functional value perceptions, satisfaction, and repurchase intentions than those eating together.

Factors that influence local food consumption motivation and its effects on travel intentions

ABSTRACTThis study evaluated antecedents for local food consumption motivation and whether motivation influences intentions to travel to a destination for local food consumption. Variables included food-related personal traits, food image, and destination image. The study followed a quantitative online survey design among 562 adult residents, surveyed on personal traits and intentions to travel to a destination for cuisine. The results demonstrated that openness to experience, food involvement, and food neophobia predicted the motivation to travel to a destination for that destination’s local cuisine. Food involvement and motivation to travel related to the participants’ intention to travel. Participants’ food image moderated the relationship between food neophobia and travel motivation, strengthening the relationship among those with a strong positive food image.

Rewarding Effects of Operant Dry-Licking Behavior on Neuronal Firing in the Nucleus Accumbens Core.

Certain eating behaviors are characterized by a trend of elevated food consumption. However, neural mechanisms mediating the motivation for food consumption are not fully understood. Food impacts the brain-rewarding-system via both oral-sensory and post-ingestive information. Recent studies have reported an important role of visceral gut information in mediating dopamine (DA) release in the brain rewarding system. This is independent of oral sensation, suggesting a role of the gut-brain-DA-axis in feeding behavior. In this study, we investigated the effects of intra-gastric (IG) self-administration of glucose on neuronal firings in the nucleus accumbens (NA) of water-deprived rats. Rats were trained in an operant-licking paradigm. During training, when the light was on for 2 min (light-period), rats were required to lick a spout to acquire the water oral-intake learning, and either an IG self-infusion of 0.4 M glucose (GLU group) or water (H2O group). Rats rested in the dark-period (3 min) following the light-period. Four cycles of the operant-licking paradigm consisting of the light–dark periods were performed per day, for 4 consecutive days. In the test session, the same rats licked the same spout to acquire the IG self-administration of the corresponding solutions, without oral water ingestion (dry licking). Behavioral results indicated IG self-administration of glucose elicits more dry-licking behavior than that of water. Neurophysiological results indicated in the dark period, coefficient of variance (CV) measuring the inter-spike interval variability of putative medial spiny neurons (pMSNs) in the NA was reduced in the H2O group compared to the GLU group, while there was no significant difference in physical behaviors in the dark period between the two groups. Since previous studies reported that DA release increases CV of MSNs, the present results suggest that greater CV of pMSNs in the GLU group reflects greater DA release in the NA and elevated motivation in the GLU group, which might increase lickings in the test session in the GLU group compared to the H2O group.

Motivations for Food Consumption during Specific Eating Occasions in Turkey

Several studies in different countries have been conducted to investigate factors affecting food choices. The objective of this study was to understand the motivations of specific food and beverage choices for different eating occasions in a typical diet of the Turkish people. A convenience sample of 141 respondents from seven different geographical regions in Turkey completed an online survey questionnaire that included questions about demographic information and details about their latest eating occasion. Respondents reported all of their motivations for choosing each food/beverage item reported for that specific eating occasion. Results indicated that different motivations played different roles in food choices of people in Turkey. Liking was a key characteristic for all eating occasions, but key natural concerns were even more important at breakfast, and need and hunger were more important for a mid-afternoon snack. Lunch involved additional motivations such as Sociability, Variety Seeking, and Social Norms. In addition to Liking, choices of different food groups were also driven by other motivations such as Habits, Convenience, Need and Hunger, Natural Concerns, and Health. This study helped better understand the current dietary patterns of Turkish people as well as the motives underlying their choices of foods and beverages for different meals and snacks. These findings could be useful for dietary campaigns that aim to improve eating behaviors in Turkey.

Elevated CSF serotonin and dopamine metabolite levels in overweight subjects

Neurotransmitter systems participate in the regulation of food intake, and their activities are expected to influence eating behavior. We investigated possible associations between body mass index (BMI) and central noradrenaline, serotonin, and dopamine activities, as reflected by the cerebrospinal fluid levels of their main metabolites methoxyhydroxyphenylglycol (MHPG), 5-hydroxyindoleacetic acid (5-HIAA), and homovanillic acid (HVA), respectively. We studied 192 subjects (111 males, 81 females) admitted to neurologic clinic for diagnostic investigations that included CSF analysis, and were found not to suffer from any major neurological disease. Subjects were categorized in three groups, namely in lower, in the two middle, and in upper BMI quartiles, the limits calculated separately for males and females. No differences were found in MHPG levels between groups, while subjects in the upper BMI quartile showed significantly elevated levels of 5-HIAA and HVA compared to the levels of subjects in lower and middle quartiles. The results provide evidence that in overweight subjects there are enhanced demands in serotoninergic and dopaminergic signaling for their reward system that may lead to increased motivation for food consumption. The implication of reward centers in eating behavior supports the hypothesis of common mechanisms in obesity and drug addiction.

Rimonabant abolishes sensitivity to workload changes in a progressive ratio procedure

Despite its propensity to increase motivation for food consumption, marijuana use in humans has been associated with “amotivational syndrome.” This “amotivational syndrome” can be characterized by a reduction in response persistence in tasks requiring sustained, but not maximal, effort. To examine this hypothesis, dose–effect functions for THC (0.03–10mg/kg) and rimonabant (0.1–10mg/kg) were first determined under a time-constrained PR 5 schedule. During the second phase of the study, doses of THC and rimonabant that did not affect the responses/total reinforced responses were chosen for further evaluation in a series of PR schedules with step sizes of PR 3, PR 5, PR 10, and PR exponential. THC and rimonabant produced decreases in responses per reinforcer, and response rate when behavior was maintained on a PR 5. Rimonabant also decreased session length. During the PR step size manipulation phase, rimonabant decreased responses/total reinforced responses, response rate, and session length, whereas THC only decreased response rate. These results are consistent with previous literature demonstrating that rimonabant decreases motivation for food both in cases where it is earned, as well as under free-feeding conditions, whereas the effects of cannabinoid agonists such as THC on responding for food exhibit greater dependence upon motivational and non-motivational factors, including workload and duration of the task.

Enhanced Striatal Dopamine Release During Food Stimulation in Binge Eating Disorder

Subjects with binge eating disorder (BED) regularly consume large amounts of food in short time periods. The neurobiology of BED is poorly understood. Brain dopamine, which regulates motivation for food intake, is likely to be involved. We assessed the involvement of brain dopamine in the motivation for food consumption in binge eaters. Positron emission tomography (PET) scans with [(11)C]raclopride were done in 10 obese BED and 8 obese subjects without BED. Changes in extracellular dopamine in the striatum in response to food stimulation in food-deprived subjects were evaluated after placebo and after oral methylphenidate (MPH), a drug that blocks the dopamine reuptake transporter and thus amplifies dopamine signals. Neither the neutral stimuli (with or without MPH) nor the food stimuli when given with placebo increased extracellular dopamine. The food stimuli when given with MPH significantly increased dopamine in the caudate and putamen in the binge eaters but not in the nonbinge eaters. Dopamine increases in the caudate were significantly correlated with the binge eating scores but not with BMI. These results identify dopamine neurotransmission in the caudate as being of relevance to the neurobiology of BED. The lack of correlation between BMI and dopamine changes suggests that dopamine release per se does not predict BMI within a group of obese individuals but that it predicts binge eating.

Cultural influences on motives for organic food consumption

PurposeThe purpose of this paper is to test whether differences in motives for healthy food consumption stem from differences in cultural dimensions and whether cultural dimensions could serve as predictors for health food consumption motivations.Design/methodology/approachThe study correlated secondary data on motives for healthy food consumption in a number of West European countries to cultural dimensions of those countries. In addition, primary data for prime motives of healthy food consumption were collected for Croatian consumers.FindingsInfluence of cultural dimensions was partly confirmed and that only for individualism and assertiveness, while human orientation and uncertainty avoidance showed no correlation to organic food consumption motivation. Croatian consumers display homogeneous collective awareness, i.e. they almost exclusively consider health as prime consumption motive.Research limitations/implicationsCorrelation analysis was conducted on a small data set; the units of analysis were not distributed along the whole range of independent variables (cultural dimensions), coding of motives might be too robust. Future research should better tackle the exposed problems and also aim at discovering alternative antecedents that could improve prediction of prevailing motives.Practical implicationsBy definition cultural dimensions capture variations in consumers' motives. Because of exposed limitations, the study did not provide full evidence for the conceptual proposal (that healthy food motivation is determined by cultural dimensions). Nevertheless, the conceptual model could serve managers as an initial indicator in predicting motives for healthy food consumption.Originality/valueThis research proposes a relationship between cultural dimensions and consumer motivation, which is an under researched field.

Imaging of Brain Dopamine Pathways

Obesity is typically associated with abnormal eating behaviors. Brain imaging studies in humans implicate the involvement of dopamine (DA)-modulated circuits in pathologic eating behavior(s). Food cues increase striatal extracellular DA, providing evidence for the involvement of DA in the nonhedonic motivational properties of food. Food cues also increase metabolism in the orbitofrontal cortex indicating the association of this region with the motivation for food consumption. Similar to drug-addicted subjects, striatal DA D2 receptor availability is reduced in obese subjects, which may predispose obese subjects to seek food as a means to temporarily compensate for understimulated reward circuits. Decreased DA D2 receptors in the obese subjects are also associated with decreased metabolism in prefrontal regions involved in inhibitory control, which may underlie their inability to control food intake. Gastric stimulation in obese subjects activates cortical and limbic regions involved with self-control, motivation, and memory. These brain regions are also activated during drug craving in drug-addicted subjects. Obese subjects have increased metabolism in the somatosensory cortex, which suggests an enhanced sensitivity to the sensory properties of food. The reduction in DA D2 receptors in obese subjects coupled with the enhanced sensitivity to food palatability could make food their most salient reinforcer putting them at risk for compulsive eating and obesity. The results from these studies suggest that multiple but similar brain circuits are disrupted in obesity and drug addiction and suggest that strategies aimed at improving DA function might be beneficial in the treatment and prevention of obesity.