Food Decisions Research Articles

Australian Consumers' Attitudes towards Sustainable Diet Practices Regarding Food Waste, Food Processing, and the Health Aspects of Diet: A Cross Sectional Survey.

Environmentally sustainable diets are increasingly aspired to in food-based dietary guidelines across the world. However, little is known about consumer attitudes toward these diets when making food decisions. This study aimed to identify the demographic characteristics of Australian adults based on the level of attention they paid to the healthfulness of their diet, their consideration of the level of food processing, and their concern about household food waste and sustainable packaging disposal. Adults aged from 18 to over 75 years (n = 540) were surveyed online. Thirty-seven percent were concerned about sustainable food waste, 28% considered the level of food processing when making food decisions, and 23% paid attention to the healthfulness of the food they ate. Adults who had higher educational attainment (above Year 12) were twice as likely to be concerned about food waste and sustainable packaging disposal (odds ratio (OR) = 2.10, 95% confidence interval (CI) 1.29-3.4), and processing levels (OR = 2.04, 95% CI 1.23-3.42) (controlling for age and gender). Those earning an income over AUD$100,000 were twice as likely to pay attention to the healthfulness of their food choices than those earning less than AUD$50,000 (OR = 2.19, 95% CI 1.28-3.74). Only 9% percent were concerned about or paid attention to all three of the components of healthy sustainable diets investigated, and 45% paid no attention and were not concerned about all three components. These findings suggest there is a need to educate the public to raise awareness of and concern for healthy, minimally processed, and sustainable food choices.

Determinants of maternal, infant, and young child nutrition during the 1,000-day window of opportunity in Solomon Islands: A focused ethnographic study.

This focused ethnographic study used qualitative, ethnographic, and participatory methods to explore determinants of maternal, infant, and young child nutrition (MIYCN) during the first 1,000 days of life as part of efforts to address the double burden of malnutrition in Solomon Islands. An iterative study design was used to first explore and then confirm findings related to food and nutrition security and social and behavioral determinants of MIYCN in urban and rural settings. The first phase included in-depth interviews, household observations, free lists, and seasonal food availability calendar workshops while the second phase included focus group discussions, pile sorts, participatory community workshops, and repeated household observations. We found that MIYCN is shaped by a complex interaction of factors at the macro- and micro-levels. At the macro-level, globalization of the food system, a shifting economy, and climate change are driving a shift toward a delocalized food system based on imported processed foods. This shift has contributed to a food environment that leaves Solomon Islanders vulnerable to food and nutrition insecurity, which we found to be the primary determinant of MIYCN in this context. At the micro-level, this food environment leads to household- and individual-level food decisions that often do not support adequate MIYCN. Multi-sectoral interventions that address the macro- and micro-level factors shaping this nutrition situation may help to improve MIYCN in Solomon Islands.

Developing a conceptual framework for the relationship between food security status and mental health among low-income mothers

IntroductionBuilding household resiliency is one strategy that may help insulate households from the effects of food system volatility that contributes to in food insecurity. A stronger understanding of the relationship between food security and mental health is needed to identify potential factors for intervention to improve household resiliency to food system stressors. Because mothers often make household food decisions, they are an important population for building household resiliency. The purpose of this study was to develop and test a conceptual framework for the relationship between food security and mental health for low-income mothers and to identify potential targets for intervention.MethodsA conceptual framework was developed based on the existing literature on mental health and food security, as well as factors that impact both constructs. This framework was tested by a path analysis using data from a 2021 cross-sectional survey of low-income Virginia mothers that used validated scales to assess food security status, indicators of mental and physical health, food coping strategies, and social support.Results and discussionThe initial model was systematically adapted to develop the final retained model. The retained model did not include a direct effect of food security on mental health, but highlighted two significant mediators of the relationship, food coping strategies and social support. While the effect of social support was not practically significant, the effects of food coping strategies as a mediator from food security to perceived stress and life satisfaction were small (β = 0.21, 0.14, respectively; p < 0.001). The retained model provides a framework for understanding the relationship between food security and mental health and highlights potential targets for intervention. Notably, reducing the need for mothers to utilize food coping strategies should be targeted on multiple levels to reduce the impact on mental health and ultimately improve resiliency to future food system shocks.

From the Plate to the Mind: How Children's Eating Habits Affect Their Physical and Mental Health

This review looks at different programs and methods for getting kids to eat healthier, as well as how they might affect their mental and physical health in the long run. The focus is on how important it is for parents, schools, communities, and technology to shape kids' food decisions and general health. Nutrition education programs in schools are successful at teaching kids what they need to know about food and how it affects their health. By including nutrition lessons in the curriculum, schools can teach kids to make healthy food choices for the rest of their lives. Children's eating habits were found to be affected by how many parents helped them. When parents eat healthily, include their kids in meal planning and preparation, and create a good food situation, their kids are more likely to do the same and have better health in the long run. Community-based activities and partnerships are great ways to get kids directly involved with healthy foods. By making it easier for people to get fresh food, like through farmer's markets, community gardens, and cooking classes, we can help towns develop a good food culture and teach people how to eat well. We can't ignore how the media and marketing affect the foods that kids like to eat. By using the media and marketing to push better foods, we can counteract the effect of ads for unhealthy, processed foods and get kids to choose healthier foods. Interventions that use technology have also shown promise in getting kids interested in learning about eating. We can make learning about nutrition fun and easy by using interactive and educational apps and online tools. This will help us reach a bigger audience and give each person the knowledge and support they need. Overall, the review shows how important it is to help kids develop good eating habits early on. Setting up healthy eating habits at a young age can lower the chance of obesity, diabetes, heart disease, and mental health problems as an adult, making for a better life.

Hunger modulates perceptions of food health but not taste in restricted eaters.

Food taste and health perceptions are of particular interest for their implications on food choice. Most in vivo food choice studies experimentally control for hunger via a set preload or fast. To explore how hunger may interact with these perceptions to impact food decisions, we compared taste and health perceptions of sweet and savory obesogenic food items among hungry or satiated participants with varying restrained eating tendencies. In our sample of 232 adults (M BMI = 25.9; M age = 36.4 yrs), highly palatable foods were perceived as tasty but unhealthy. Tastiness ratings were high, consistent across restrained eating groups, and unassociated with hunger. Perceptions of health, however, were impacted by the interaction of restrained eating group and hunger. Amongst hungry participants only, a graded association between restrained eating group and perceptions of health emerged for both food types. Specifically, hungry and highly restrained eaters viewed sweet foods as 2.8x healthier and savory foods as 2.1x healthier than their satiated counterparts. Our data suggest that hunger predicts differential health perceptions, but not tastiness ratings, among restrained eaters. We argue that the generalization of food perception data-especially among different eater types-may be limited if the continuum of hunger level is experimentally constrained. Therefore, hunger is a critical dynamic to consider in explorations of food perceptions and eating behavior in restrained eaters.

Finding benefits in a cardiac event: Direct links with positive affect and healthy dietary behaviors during cardiac rehabilitation.

Benefit finding (BF) may be a coping strategy that positively influences outcomes after a stressful event, but previous studies provide an inconsistent pattern of results across several different patient populations. This study aimed to reconcile these inconsistencies by testing whether positive affect related to a cardiac event (PA) mediates the relationship between BF and healthy dietary behaviors, and whether this mediating relationship is stronger for participants high in disease severity. Participants were patients with cardiovascular disease in a cardiac rehabilitation program. Results supported partial mediation, but the interaction was not as predicted: participants low in disease severity showed a stronger relationship between BF and PA than their counterparts high in disease severity. Additionally, the PA/healthy dietary behaviors relationship was negative. Health providers may encourage patients in CR to engage in BF, but also to make thoughtful food decisions when in a positive mood, especially for patients low in disease severity.

Nutrition claims influence expectations about food attributes, attenuate activity in reward-associated brain regions during tasting, but do not impact pleasantness.

Nutrition claims are one of the most common tools used to improve food decisions. Previous research has shown that nutrition claims impact expectations; however, their effects on perceived pleasantness, valuation, and their neural correlates are not well understood. These claims may have both intended and unintended effects on food perception and valuation, which may compromise their effect on food decisions. We investigated the effects of nutrition claims on expectations, perceptions, and valuation of milk-mix drinks in a behavioral (n=110) and an fMRI (n=39) study. In the behavioral study, we assessed the effects of a "fat-reduced" and a "protein-rich" nutrition claim on expected and perceived food attributes of otherwise equal food products. In the fMRI study, we investigated the effect of a "protein-rich" claim on taste pleasantness perception and valuation, and on their neural correlates during tasting and swallowing. We found that both nutrition claims increased expected and perceived healthiness and decreased expected but not perceived taste pleasantness. The "protein-rich" claim increased expected but not perceived satiating quality ratings, while the "fat-reduced" claim decreased both expected and perceived satiating quality ratings. In the absence vs. presence of the "protein-rich" claim, we observed an increased activity in a cluster extending to the left nucleus accumbens during tasting and an increased functional connectivity between this cluster and a cluster in right middle frontal gyrus during swallowing. Altogether, we found that nutrition claims impacted expectations and attenuated reward-related responses during tasting but did not negatively affect perceived pleasantness. Our findings support highlighting the presence of nutrients with positive associations and exposure to foods with nutrition claims to increase their acceptance. Our study offers insights that may be valuable in designing and optimizing the use of nutrition claims.

Food preference acquired by social transmission is altered by the absence of the olfactory marker protein in mice.

Food preference is conserved from the most primitive organisms to social animals including humans. A continuous integration of olfactory cues present both in food and in the different environmental and physiological contexts favors the intake of a given source of food or its avoidance. Remarkably, in mice, food preference can also be acquired by olfactory communication in-between conspecifics, a behavior known as the social transmission of food preference (STFP). STFP occurs when a mouse sniffs the breath of a conspecific who has previously eaten a novel food emitting specific odorants and will then develop a preference for this never encountered food. The efficient discrimination of odorants is performed by olfactory sensory neurons (OSNs). It is essential and supports many of the decision-making processes. Here, we found that the olfactory marker protein (OMP), an enigmatic protein ubiquitously expressed in all mature olfactory neurons, is involved in the fine regulation of OSNs basal activity that directly impacts the odorant discrimination ability. Using a previously described Omp null mouse model, we noticed that although odorants and their hedonic-associated values were still perceived by these mice, compensatory behaviors such as a higher number of sniffing events were displayed both in the discrimination of complex odorant signatures and in social-related contexts. As a consequence, we found that the ability to differentiate the olfactory messages carried by individuals such as those implicated in the social transmission of food preference were significantly compromised in Omp null mice. Thus, our results not only give new insights into the role of OMP in the fine discrimination of odorants but also reinforce the fundamental implication of a functional olfactory system for food decision-making.

Making food choices under no time constraint: An eye‐tracking investigation

AbstractTwo experiments examined how participants view food‐related information and visuals when making food choices. Participants were asked to choose between various food items while using an eye‐tracking device. For each food type, they were given four different options; participants selected one of the four given options using the provided information. They could change their decision, if desired, after seeing images of the options shown immediately after the information slide. Individuals viewed and compared the food option they selected more than other available options. The study shows that, under no time constraints, food decisions are more rational and are based on food‐related information.

Navigating Hidden Hunger: An Exploratory Analysis of the Lived Experience of Food Insecurity among College Students.

College students are a vulnerable population to food insecurity (FI), which has significant implications for academic and health outcomes. The aims of this study were to explore the meaning of FI and its impact on students’ lived experiences and food decisions, facilitators and barriers to food access as a student, and students’ proposed solutions to address FI. Semi-structured, qualitative interviews were conducted with thirty students from a large, public land grant university in the Southeast United States. Grounded theory methodology was utilized with a constant comparative coding strategy to guide thematic analysis. Nine main themes emerged. Themes included the perceived meaning of FI, students’ lived experience with FI, and food related coping strategies and decisions. Facilitators to food access were found to be social-networks and on-campus resources, while barriers to food access included financial burden of higher education, and stigma and social comparison. Proposed solutions to FI aligned with two main themes: food access solutions and information access solutions. Both of these themes included multiple subthemes that provided specific suggestions to address food insecurity for students. The findings aid in understanding the complex lived experience of FI and can inform future efforts to center student experiences, perceptions, and feedback into institutional frameworks to best meet student needs.

Food values influencing consumers' decisions in a sub-Saharan African country

PurposeGiven food industry manufacturers and retailers' growing economic interest in sub-Saharan Africa (SSA), this research aims to contribute to the understanding of consumer food decisions in this specific geographical area. Thus, the intention is to analyze whether there are significant differences in the appreciation of food values according to certain key demographics of consumers (related to the individual and the context) in one of the largest SSA economies: Nigeria.Design/methodology/approachThe review of the relevant literature enabled us to propose a series of hypotheses regarding potential significant differences in the appreciation of a series of food values (in particular, price, safety, environmental impact, nutrition and weight and measures) according to variables related to the individual and the economic and social context. In order to test the hypotheses, a structured questionnaire was personally administered to 500 Lagos residents between June and July 2020. The questionnaire contained, as well as diverse questions related to the appreciation of food values selected for this study, a group of questions about the consumers' sociodemographic characteristics – at both the individual and context level. The database was analyzed using descriptive statistics and Kruskal–Wallis tests.FindingsThe results show that nutrition and weight and measurement values are the most and least appreciated food values, respectively. However, these values differ across segments determined by the chosen sociodemographic variables.Research limitations/implicationsThe results of this study are preliminary and not a complete representation of the Lagos State population, and, consequently, of the Nigerian population. Additional studies in the same and other countries in SSA are needed to confirm the authors’ findings. The results, however, provide an insight into what the most likely outcomes are. A field survey was used as respondents tend not to answer online surveys spontaneously.Practical implicationsFood manufacturers and retailers should encourage consumer-operator feedback mechanisms to improve product characteristics and development. The variations found across each segment can be capitalized upon for advertising and branding food products.Originality/valueHaving selected a country in SSA for the study is an important contribution, given that few studies have focused on this geographical area.

Paths to Healthier Eating: Perceptions and Interventions for Success

Paths to Healthier Eating: Perceptions and Interventions for Success

Do Individuals Use Nutrition Labels on Food Packages to Make Healthy Choices? Testing the Dual-Process Model in Two Laboratory-Based Experiments.

Nutrition labels on food packages are designed to assist consumers in making healthy decisions. Based on the model of a dual-process system, the current study examined how people might be affected by nutrition labels and consuming contexts when making choices about healthy foods. Using four types of nutrition labels (i.e., the NuVal label, 5-Color nutrition label, traffic light label, and daily value label), participants were instructed to choose the healthier foods with or without time constraints in two experiments. In Experiment 1, participants were presented with pairs of foods accompanied by the same type of nutrition labels to measure the efficiency of their health evaluation. In Experiment 2, two types of labels with inconsistent nutritional information were presented to participants simultaneously to measure their preference regarding the nutrition labels. Findings of the current study support the notion that the traffic light label is advantageous in terms of both the efficiency of, and preferences regarding, nutrition judgment, especially with time constraints. When there was only one type of nutrition label, participants made decisions fastest and most accurately when observing the NuVal label, regardless of time constraints. Overall, the reliable interactions between the time constraints and patterns of nutrition labels have theoretical implications for the appeal-based heuristics and rational-based processing when making health-related food decisions.

A case study on beliefs of Organic food consumers

Nowadays, consumers are attempting to make conscious food decisions and favour organic food over its alternatives. An increasing number of research studies show the interest of the academic sector in exploring this changed attitude. Due to their importance in attitude formation, the need arises to comprehend the beliefs of the organic food consumers in depth. The current study tries to explore consumers’ beliefs (behavioural beliefs, normative beliefs, and control beliefs) about organic food in detail. As the exploration of these beliefs requires specific observations, this study is based on qualitative data focusing on consumers’ beliefs about organic food. Data is collected through personal interviews with the respondents in five cities of Punjab and Haryana with a total of 20 participants. Results indicate that consumers perceive organic food as healthy, chemical-free and tasty. High price emerged as a major control belief which limits their purchase and family is most influential in their purchase decisions. The results imply that a quantitative study on beliefs about organic food would be useful to investigate these findings in a larger sample since these findings have several marketing and advertising implications.

Dietary Choice Reshapes Metabolism in Drosophila by Affecting Consumption of Macronutrients.

The precise regulation of metabolism and feeding behavior is important for preventing the development of metabolic diseases. Here we examine the effects on Drosophila metabolism of dietary choice. These changes are predicted to be dependent on both the quantity and quality of the chosen diet. Using a geometric framework for both no-choice and two-choice conditions, we found that feeding decisions led to higher glucose and trehalose levels but lower triglycerides pools. The feeding regimens had similar strategies for macronutrient balancing, and both maximized hemolymph glucose and glycogen content under low protein intake. In addition, the flies showed significant differences in the way they regulated trehalose and triglyceride levels in response to carbohydrate and protein consumption between choice and no-choice nutrition. Under choice conditions, trehalose and triglyceride levels were maximized at the lowest protein and carbohydrate consumption. Thus, we suggest that these changes in carbohydrate and lipid metabolism are caused by differences in the macronutrients consumed by flies. Food choice elicits rapid metabolic changes to maintain energy homeostasis. These results contribute to our understanding of how metabolism is regulated by the revealed nutrient variation in response to food decisions.

The role of trust and algorithms in consumers’ front-of-pack labels acceptance: a cross-country investigation

PurposeThis study aims to reveal the implications that trust, as a key driver of consumer behaviour, might have on consumer acceptance of front-of-pack labels (FOPLs) and policy effectiveness. By conducting three studies on 1956 European consumers with different levels of exposure to FOPLs, this study offers additional theoretical and experimental support through a deep investigation of the central role of trust in consumers’ decision-making towards healthier and more informed food choices.Design/methodology/approachStudy 1 used structural equation modelling to assess whether trust is a relevant mediator of the relationship between attitude and behavioural intention (BI), thus upgrading the front-of-pack acceptance model (FOPAM); Study 2 tested the model by comparing two labels at the extremes of the current European scheme (NutrInform Battery [NiB], Nutri-Score [NS]); Study 3 assessed the effect in cases where the connection between trust and algorithms is made transparent and evaluated trust dimensions, focusing on the perception of an algorithm presence behind FOPLs information.FindingsStudy 1 strengthens the FOPAM model with the mediating role of trust in FOPLs, demonstrating a positive effect of attitude on trust and, in turn, on BI, and resulting in a higher model fit with all the significant relationships; Study 2 revealed that the relative performance of the different labels on the FOPAM can be explained by the trust dimension; Study 3, investigating the dynamics of trust in the FOPAM, revealed that the NS is less effective than the NiB on attitude, BI and trust.Research limitations/implicationsThe sample was limited to Italian, French and English respondents, and two labels at the extreme of the spectrum were examined. Furthermore, the research has relevance to the issue of trust. Other moderators used in previous studies on technology acceptance model, such as actual use versus perceptual use, user experience level or type of users and type of use might be investigated.Practical implicationsThe investigation of trust, with the upgrade of FOPAM, enhances understanding of consumers’ decision-making processes when aided by food labels and makes a new contribution to the European Union “Inception Impact Assessment” in preparation for the finalization of the “From-Farm-to-Fork Strategy”, providing new insights into the role of trust by assessing the relative performance of FOPLs in consumers’ acceptance of food-related information. Furthermore, this study revealed that consumers’ perception of FOPLs worsens when they realize that they are the result of an algorithmic calculation. Finally, the new FOPAM represents a reliable theoretical model for future research on FOPL.Originality/valueThis study increases the knowledge about the performance of different FOPLs on several dimensions of food decision-making, positions the upgraded FOPAM as a valid alternative to existing theoretical models to assess the relative performance of labels, also extending the literature in the context of algorithm-based FOPL, and could be used as a valid support to policymakers and industry experts in their decision towards a unified label at European level.

Examining Eating: Bridging the Gap between “Lab Eating” and “Free-Living Eating”

Food consumption and its physiological, psychological, and social antecedents and outcomes have received considerable attention in research across many disciplines, including consumer research. Although researchers use various methods to examine food decision making, many insights generated stem from observing eating choices in tightly controlled lab settings. Although much insight can be gained through such studies (or “lab eating”), it is apparent that many factors differ between such settings and everyday consumption (or “free-living eating”). This article highlights key differences between lab eating and free-living eating, discusses ways in which such differences matter, and provides recommendations for researchers regarding how and when to narrow the gap between them, including by enriching lab studies in ways inspired by free-living eating. Besides suggesting how researchers can conduct studies offering a deeper understanding of eating patterns, we also highlight practical implications for improving food consumption for consumers, marketers, and policy makers.

How involved are parents in their child's early years setting's food decisions and practices?

As childhood obesity and poor nutrition rates in England continue to rise, parents and childcare practitioners have key partnership roles in ensuring young children have healthy balanced diets. Yet little is known about parents' understanding and involvement in their childcare settings' food decisions and practices, and how this might be strengthened. Semi-structured interviews were carried out with a purposive sample of 59 parents with one or more children attending early years settings in England. Framework analysis was used to explore the interviews. Epstein's model of parental partnerships was adapted as a reflective lens for the findings, and their implication for early years' policy and practice. Parents reported a lack of two-way communication on food, and of opportunities for active, meaningful engagement around food and healthy eating outside of one-to-one discussions of their child's specific needs and requirements. Some parents reported a lack of trust in the food related information provided by their childcare setting. As young children spend more time in formal childcare, it is increasingly important that trusting collaborative relationships are built between parents and childcare practitioners to ensure that children have the best start in life. This study adds to the limited literature on parental involvement in early years settings. Findings suggest that more policy work and development is needed in the early years sector, particularly in ensuring clear and accessible guidelines on food in early years settings are readily available, and that practitioners and parents have more clarity about their mutual roles and responsibilities in this.

Food advertisement influences food decision making and not nutritional status: a study among university students in Ghana

BackgroundConsumers are exposed to a wide range of advertisements through different channels daily, which tends to have an influence on their food decision making. The aim of this study was to evaluate the different forms of food advertisements students are exposed to on campus and how they influence their food choices and nutritional status.MethodsThis cross-sectional study was conducted to find out the influence of different forms of food advertisements on students’ food choices and nutritional status. A self-reported semi-structured questionnaire was used to elicit responses from 367 students. About 51.5% of the students were females and 48.5% males. Body Mass index (BMI) was derived from weight and height measured according to standard procedures. Data was analysed and presented as frequencies and percentages. Chi-square was used to determine association between categorical variables (socio-demographic characteristics, food choices and nutritional status).ResultsThe students reported ‘use of internet’ (58.9%) as the main source of food advertisement on campus, followed by television (21.0%). A large number of students (74.9%) were affirmative about food advertisements influencing their food decision making. Those with poor nutritional status (underweight, overweight and obese) were more likely to patronize sugar sweetened beverages (10.1%) as compared to fruits and vegetables (1.4%). There was statistical significance (p = 0.003) for type of food patronized due to advertisement and the source of advertisement. However, there was no statistical significance (p = 0.832) for type of food patronized due to advertisement and BMI of students.ConclusionOwing to the increased patronage of internet and television as channels of food advertisements by students, policy makers should prioritize the designing and implementation of intervention programmes through these channels that would influence healthy food decision making and promote consumption of nutrient rich foods. As this population has high self-reported advertisements’ influence on food choices, it is vital to investigate further the influence of contextual cues such as environment and advertisement on their eating habits and dietary patterns.

Nutritional labeling modifies meal composition strategies in a computer-based food selection task

Nutritional information via simplified labelling on products’ front of pack has become common in retail stores and is now concerning nowcollective catering. While numerous studies have investigated the effects of such information policies on consumers' decisions in shops, few studies have focused on choices made in collective catering. In such settings, consumers must compose a meal by combining dishes to be eaten during the same occasion. Each choice is then dependent of the selection of other foods, yielding a different decision problem as in a store where items are selected independently of one another. The aim of this study was to understand whether a nutritional labelling, (Nutri-Score®), modified the choices of consumers and more precisely modified the meal composition strategies - the associations between dishes made by consumers. A computerized menu composition task was designed, 371 participants were randomly redirected either to an interface displaying the Nutri-Score® of dishes, or to an interface showing the dishes without Nutri-Score®. Bayesian logistic regressions were used to explore dependency relationships between foods in presence or absence of Nutri-Score®. When considering dishes individually, no significant effects of the Nutri-Score® were observed, but significant effects of the Nutri-Score® on composition strategies could be observed. Two types of strategies seemed to emerge: homogeneous behaviors, where selected dishes had similar scores and, compensatory behaviors where selected dishes had contrasted scores. In conclusion, the effect of a nutritional labelling can have complex consequences on food decisions that extend beyond the selection of food items taken individually.