Influence Food Choice Research Articles

Designing climate labels for green food choices

The food we eat plays a large role in greenhouse gas emissions. Climate labeling is one way to increase sustainable food consumption by making consumers mindful of their consumption choices. Many initiatives communicate food’s climate impact; however, it is unclear whether these labels are effective in changing food consumption behavior. Based on a review of climate label research and existing labels, three label designs were created and tested in an experimental online survey with a convenience sample of 249 Austrian residents (63.9% female; 54.2% aged 18–29 years) to determine whether the visual communication of a food product’s climate footprint influences food choices. Compared to no climate impact labels, communicating the climate footprint nudged participants towards climate friendlier food choices in half of the product choice sets (meat, grains, broccoli, and tomatoes). Label designs B and C consistently led to more sustainable choices. Not all labels were equally effective, suggesting that label design is key in stimulating climate-friendlier choices. The design features used to convey climate impact can better help consumers understand the impact of food and make more informed decisions when food shopping, however we find that how these features come together in a label design also play a role. Producers looking to convey their products' impact are advised to not only consider what information they put on their packaging (i.e., climate footprint) but also how this information is presented (i.e., holistic design of climate labels).

How School Food Environments Influence Food Choices: Evidence from Citizen Science and Focus Groups

Abstract Background Adolescents, as lucrative targets of food producers, encounter high-choice school food environments that offer an excess of highly processed foods. However, there is limited data on the actual food supply inside and around Austrian schools, adolescents preferences, and how it affects their food choices. To bridge this gap, our study employs an innovative mixed-methods approach to explore adolescents’ food choices. Methods In Study 1, we conducted a citizen science study with students as volunteer scientists who categorized 953 food items from 144 food suppliers in and around their schools based on the Austrian food pyramid. Study 2 explored students’ food preferences in four focus groups with 25 students (11 male, 14 female) aged between 12 and 15, each conducted at a different school in Tyrol. We then correlated the results of individual preferences with the documented food supply. Results The results of Study 1 revealed that the food supply in the investigated schools was predominantly categorized as unhealthy. The students classified 46% of the items as ‘unhealthy,’ 32% as ‘intermediate,’ and only 22% as ‘healthy.’ In Study 2, we identified three influential factors in students’ food choices: 1) individual factors (such as taste and preferences), 2) social factors (such as interactions with peers), and 3) structural factors (such as physical environment and accessibility). Conclusions The study indicates that current school food environments are dominated by unhealthy products, which cater to unhealthy preferences among adolescents. To address this issue, policies should aim to create accessible and fun spaces where food supplies are presented in an attractive way. This includes providing areas where students can mingle and express their identities. Key messages • Attractive presentation of healthy foods in locations, which cater to the social needs of adolescent students, are key to foster and consolidate healthy food choices. • Improve accessibility and supply of healthy food choices in school food environments.

Consumer perceptions of nutrient content claims in Australia: A qualitative study.

Nutrition and health claims influence consumer purchasing. Claims include content claims, which refer to the amount of a nutrient contained in a product, and health claims, which refer to health benefits of foods or nutrients in a product. Products that display a health claim must meet the Nutrient Profiling Scoring Criterion (NPSC). The present study aimed to explore consumer perceptions of content claims used on food and beverage labelling and advertisements. Semi-structured focus groups were conducted with Australian consumers. Analysis involved an inductive, reflexive approach to thematic analysis. Six focus groups involving 26 participants were conducted. Four main interconnected themes were generated: (1) complex factors influence food choice; (2) content claim scepticism; (3) the difference between content and health claims is unclear; and (4) the regulation of content claims is not common knowledge. Content claims were used, although generally viewed through a lens of scepticism and mistrust, and seen as a promotional tool for the food industry. Product complexity appeared to increase content claim use as a result of consumer uncertainty of the content of complex products, such as ultraprocessed foods. Most participants were aware that content and health claims were in some way regulated. Overall, they did not know further detail, including the relevant regulatory body. For content claims to support the consumer they need to be accurate and their use limited to healthier foods. This can be achieved by requiring products with content claims to meet NPSC thresholds, as required for products making health claims.

Wild and backyard food use during COVID-19 in upstate New York, United States.

COVID-19 acutely shocked both socio-economic and food systems in 2020. We investigated the impact of COVID-19 on production and consumption of gardened produce, backyard poultry, wild game and fish, and foraged mushrooms, berries, and other plants in New York State, aiming to understand crisis influenced food choice and motivations, including food security. We conducted an online, cross-sectional survey in October-December 2020 with a convenience sample of participants (n = 505) with an interest in gardening, poultry rearing, foraging, hunting, and/or fishing from six counties in upstate New York. We recruited through the New York Department of Environmental Conservation, Cornell Cooperative Extension, and other relevant email and social media pages. Across the wild and backyard food production strategies, 4.0-14.3% of respondents reported engaging for the first time and 39.6-45.7% reported increased production (a little or a lot more), and 31.6-42.7% of respondents' production was the same as the previous year. Consumption of foods produced was widespread, including fruit and vegetables (97.6% of producers also consumed), backyard eggs (92.7%), and foraged foods (93.8%). For meats, a majority consumed backyard poultry meat (51.2%), wild-caught fish (69.7%), and wild game they hunted (80.1%). The frequency of consumption of fruit and vegetables (average of 13.5 times/month) and eggs (16.4 times/month) was very high, while average consumption of poultry meat, foraged foods, fish, and wild game ranged from 3.1 to 5.8 times/month. The number of respondents who reported "have more control over food availability" as motivation to produce all wild and backyard foods increased from 2019 to 2020 (p < 0.05 - p < 0.001). There was also a significant relationship between experiences of COVID-19 related hardship (i.e., food insecurity, income loss) with gardening and poultry-rearing (p ≤ 0.05), but not with other production methods or with consumption of wild and backyard foods. Our findings help to locate wild and backyard foods within COVID-19 impacted food environments, and describe food security as a particularly relevant motivation, among others, reported by respondents in 2020. Given this, New York State service providers can use these findings to tailor current future support for households exerting control over their own food environments with wild and backyard foods, allowing the state to be better prepared for future crises.

Impact of ‘‘high in” front‐of‐package nutrition labeling on food choices: Evidence from a grocery shopping experiment

AbstractThis study investigates the ex‐ante effects of the front‐of‐package (FoP) nutrition labeling for food products high in saturated fat, sugar, and/or sodium, which is a new regulation recently announced by Health Canada to combat obesity. The Canadian food industry has until January 1, 2026, to comply with the new regulations. To examine the ex‐ante effects of this policy, an incentivized experiment is conducted in a lab that replicates a grocery store. The results at the product level indicate a significant decrease in the probability of choosing a product with a “high in” label compared to those without “high in” labels. Basket‐level results demonstrate that FoP labeling is significantly associated with a lower quantity share and dollar value share of products high in one of the mentioned nutrients selected in a grocery basket, as well as fewer grams of sugar and sodium in a grocery basket. Furthermore, the study reveals that individuals with higher educational attainment, a risk‐averse nature, and a lower level of self‐reported nutrition knowledge tend to react more to the labeling. The insights from eye‐tracking data further support these results, revealing that product choices are deterred by a fixation on “high in” labels. This study contributes to an improved understanding of the pathway in which labeling schemes influence food choices.

The DianaWeb cohort during the first COVID-19 lockdown: changes in eating behaviour in women with breast cancer.

Home confinement during the first wave of COVID-19 subverted people's routines and generated a lot of stress among individuals. In addition to the 'pure' mental health consequences-a major public health concern, itself-this stressful situation led to a risk of worsening eating behaviours. The aim of this study was to investigate the potential deterioration of dietary habits in a cohort of women with breast cancer (BC). We used data from 781 women with BC enrolled in the DianaWeb project. We used validated questionnaires to collect data concerning socio-demographic/anthropometric parameters, quality of life (QoL), lifestyle and the change in dietary habits before and during the lockdown period (December 2019 and June 2020). Data showed that psychiatric treatment, QoL and health perception significantly affected the food choices of the cohort (p = 0.048, p=0.002, and p=0.001, respectively), decisively contributing to a worsening in their eating behaviour. Moreover, sedentary behaviour during the lockdown also influenced food choice (p = 0.010): individuals who increased their sedentary behaviour were more likely to decrease their intake of recommended foods (p = 0.033). In summary, emotional state and mood-here investigated as QoL and health perception-definitely affected dietary habits in women with BC in the first COVID-19 lockdown. Given the centrality of correct eating behaviour in BC management, psychological aspects should not be contemplated merely as confined mental health matters but should be definitely taken into consideration also as factors that seriously affect an individual's healthy lifestyle.

Landscape analysis of environmental, social and governance (ESG) investing metrics for consumer nutrition and health in the food and beverage sector

IntroductionThe private sector plays a critical role in influencing food choices and health outcomes of consumers. Among private sector actors, investors are a powerful yet underutilised stakeholder for driving scalable...

How do defaults and framing influence food choice? An intervention aimed at promoting plant-based choice in online menus

Nudging consumers towards plant-based foods by making these choices the default option is a promising strategy for effecting sustainable dietary change. In the hypothetical context of online food ordering in a Northern European country, we examined the underlying mechanisms and effectiveness of swapping the default in menus from meat to a plant-based meat alternative. Results showed that pre-selecting a plant-based option in the online setting was not enough to increase choice of plant-based meals alone. Rather, additionally framing the plant-based default as the more sustainable or tasty option was needed to significantly increase choice. While ease was unimportant and held constant in this online setting, endowment and implied endorsement were found to mediate default success such that the positive influence of endowment outweighed the (surprising) negative effect via endorsement. In contrast to general theoretical expectations of default nudges, an endorsement by an online food provider is unlikely to encourage plant-based choices.

Validation of a Turkish Version of the Athlete Food Choice Questionnaire.

There are multiple influences on food choice for athletes. The aim of this study was to assess the validity and reliability of a Turkish Athlete Food Choice Questionnaire (Turkish-AFCQ) and describe the main factors influencing food choices. A multi-step process of language and content validation, Explanatory Factor Analysis, Confirmatory Factor Analysis, and test-retest reliability were used to examine factorial structure and construct validity (convergent and discriminant) and reliability (internal and external). The translated Turkish-AFCQ was administered to 446 athletes (59% male, median age = 21 years) from a variety of sports. The original nine-factor structure was validated, external reliability was acceptable, and all factors achieved acceptable discriminate validity. Convergent validity and internal reliability received tenable-ideal ratings for seven and eight factors, respectively. Interpretation and future application are discussed for low-performing factors 'food and health awareness' and 'influence of others'. The factor most frequently (never 1-always 5) influencing choices was 'performance' (Md = 4.33) and the least was both the 'influence of others' and 'food values and beliefs' (Md = 2.67). The Turkish-AFCQ can be used to expand researchers' and practitioners' understanding of the relative influence multiple factors have on food choices, and this study provides a model for AFCQ linguistic translation and validation.

Putting a price on healthy eating: public perceptions of the need for further food pricing policies in the UK.

Understand factors that influence food choice and explore public perceptions of the need for government policies to improve diets in the UK, particularly food pricing interventions. A qualitative study design was used with semi-structured interviews. The study was carried out in Greater Manchester, England. In all, 15 participants from a diverse range of backgrounds were recruited. Food price, lack of time, availability, and food knowledge and culture were key factors that led some study participants towards unhealthy food choices. The UK's individual, willpower-focused approach to tackling obesity was deemed ineffective and many participants supported further government intervention. Product reformulation was supported as a less intrusive and less regressive way of improving diets than taxation. There was also support for increasing cooking classes within schools. Whilst the government ambition to half childhood obesity by 2030 is welcome, population level interventions that enable healthier food choices are needed to achieve this goal. Rising global food prices may make reformulation a more practical policy option than further pricing interventions. Mandatory reformulation of convenience meal and snack products and strengthening education in schools may represent a publicly acceptable and effective package of interventions within a comprehensive strategy to tackle obesity.

Within-store fast food marketing: The association between food swamps and unhealthy advertisement

Previous studies have linked food consumption outside the home and fast food to poor diet quality and living within a food swamp to an increased likelihood of obesity. A growing amount of research has linked food marketing to food choice. Still, limited information is available on how this dynamic may work within fast food establishments and if the marketing strategies used may vary by neighborhood food swamp status. Utilizing the Environment Assessment (EAT) Tool, we examined the within-store marketing environment of fast food restaurants to understand the factors potentially influencing food choice. A cross-sectional study design surveyed fast food outlets (n = 170) for unhealthy advertisements. Each fast-food outlet was assigned an FSI score based on its geographic location and proximity to unhealthy outlets. Outlets were assessed for associations between food swamp status and unhealthy advertisements. Poisson Regression was performed to assess the relationship between unhealthy advertisements and FSI score. Low FSI had a mean unhealthy advertisement score of 36.79 (11.06). Moderate and High FSI had mean unhealthy advertisement scores of 33.03 (14.67) and 31.71 (12.63), respectively. The number of unhealthy advertisements did not differ by food swamp categories (Moderate FSI IRR: 0.90, 95% CI: 0.74–1.09; High FSI IRR: 0.86, 95% CI: 0.73–1.01 vs. low FSI). Differences in marketing environments by food swamp status were not observed. Future research should examine other factors of the food swamp environment and additional factors such as television or social media to understand its association with food choice.

Dyadic analysis of the relationship between food neophilia and dietary quality among older heterosexual couples: Findings from the NutriAct Family Study

Despite the benefits of a varied and balanced diet, many people do not follow the recommendations of dietary guidelines. One factor considered to influence food choices and therefore potentially important in promoting adherence to dietary guidelines is the willingness to try unfamiliar foods, also referred to as food neophilia. Given the importance of social influences on food choices, particularly among couples, food neophilia might influence not only one’s own dietary quality but also that of one’s partner. Using cross-sectional data from N = 390 older heterosexual couples (M = 64.0 years), the present study aimed to examine the relationship between food neophilia and dietary quality in the intra-couple context. For this purpose, participants completed the Variety Seeking Tendency Scale (VARSEEK) to measure neophilia. Dietary quality was scored using the NutriAct diet score, which was calculated based on a comprehensive assessment of dietary intake consisting of short-term (repeated 24 h-FLs) and long-term (FFQ) self-report instruments. An Actor-Partner Interdependence Model (APIM) was applied to examine potential intra- and interpersonal effects. The results of our dyadic analysis revealed a domination pattern, in that women's food neophilia was positively associated with both their own and their partner’s dietary quality, while men's food neophilia showed no association with the dietary quality of both partners. This highlights the dominant role of women in shaping older couples' dietary habits, with their food neophilia emerging as a contributing factor. Our findings underscore the need for further in-depth research to develop interventions targeting health-promoting eating in older age using the dynamics within couples. Future studies could explore interventional strategies to support women’s dominant role while empowering both partners to collaboratively shape their dietary habits, emphasizing the potential benefits of trying unfamiliar foods.

An Exploratory Study of Nutrition Knowledge and Challenges Faced by Informal Carers of Community-Dwelling People with Dementia: Online Survey and Thematic Analysis.

Nutrition knowledge is a primary factor influencing food choices and the ability to identify nutritional risk for carers of people with dementia. Acquiring nutrition knowledge helps carers monitor changes in food intake and micronutrient intake, and whether a healthy and balanced diet is being consumed. This study aimed to assess the nutrition knowledge of carers in the Australian community and their experiences with nutrition education. Using a mixed-methods approach, the nutrition knowledge of informal carers was assessed using the revised General Nutrition Knowledge Questionnaire (AUS-R-NKQ), and interviews of informal carers were used to explore the perspectives in a sub-sample. A total of 57 carers (44 females; mean age of 63.0 ± 13.1) completed the survey, and 11 carers participated in follow-up interviews. The total sample scored 22.9 (±4.57) out of 38 on the AUS-R-NKQ, suggesting basic nutrition knowledge. The interviewed carers acknowledged the importance of healthy nutrition but viewed the provision of a healthy diet for a person with dementia as challenging. In both the survey and interviews, carers reported limited use and availability of dementia-specific nutrition resources. Carers were unsatisfied with the advice and number of referrals provided to improve the nutrition of the person with dementia and desired less confusing nutrition education materials adapted to their level of knowledge. The present study highlights the need for informal carers to be supported to acquire adequate nutrition knowledge.

Factors that influence food choices in secondary school canteens: a qualitative study of pupil and staff perspectives.

Adolescence is recognised as a period of nutritional vulnerability, with evidence indicating that United Kingdom adolescents have suboptimal dietary intakes with many failing to meet dietary recommendations. Additionally, adolescence is a time of transition when they become more independent in their dietary choices and begin to develop their own sense of autonomy and are less reliant on their parent's guidance, which is reported to lead to less favourable dietary behaviours. Reducing the prevalence of poor dietary intakes and the associated negative health consequences among this population is a public health priority and schools represent an important setting to promote positive dietary behaviours. The aim of this school-based study was to explore the factors and barriers which influence food choices within the school canteen and to identify feasible strategies to promote positive dietary behaviours within this setting. Thirteen focus groups with 86 pupils in Year 8 (n = 37; aged 11-12 years) and Year 9 (n = 49; aged 12-13 years) in six secondary schools across Northern Ireland, United Kingdom were conducted. Additionally, one-to-one virtual interviews were conducted with 29 school staff [principals/vice-principals (n = 4); teachers (n = 17); and caterers (n = 7)] across 17 secondary schools and an Education Authority (EA) senior staff member (n = 1). Focus groups and interviews were audio-recorded, transcribed, and analysed following an inductive thematic approach. Using the ecological framework, multiple factors were identified which influenced pupils' selection of food in the school canteen at the individual (e.g., time/convenience), social (e.g., peer influence), physical (e.g., food/beverage placement), and macro environment (e.g., food provision) level. Suggestions for improvement of food choices were also identified at each ecological level: individual (e.g., rewards), social (e.g., pupil-led initiatives), physical (e.g., labelling), and macro environment (e.g., whole-school approaches). Low-cost and non-labour intensive practical strategies could be employed, including menu and labelling strategies, placement of foods, reviewing pricing policies and whole-school initiatives in developing future dietary interventions to positively enhance adolescents' food choices in secondary schools.

The impact of olfactory and gustatory perception on metabolic homeostasis in obese patients

Obesity is currently a major global public health problem. As a result, in recent decades there has been a growing interest in studying the impact of this disease on the functioning of the central nervous system. One of the least understood aspects is the impact that obesity has on sensory systems.The olfactory and gustatory systems are closely related to various vital functions, such as the nocifensors activation, the stimulation of digestive reflexes. In addition, these sensory systems are known to play an important role in the mechanisms of food consumption through the regulation of appetite and satiety, influencing food choice and, therefore, they are involved in the development of obesity. A number of clinical studies have shown that obese patients are more likely to suffer from hyposmia compared to lean people of the same age.The reasons why this relationship exists remain largely unclear. The aim of this review is to assess the available data on this topic and to identify new promising areas for further research. The review was conducted in the PubMed databases for 2017–2023.

Does menu labelling influence food choice and consumption in female undergraduate students?

Does menu labelling influence food choice and consumption in female undergraduate students?

Changes in health-related lifestyle choices of university students before and during the COVID-19 pandemic: Associations between food choices, physical activity and health.

The COVID-19 pandemic has had a profound effect on our lives and society, influencing both individuals' lifestyles and habits. Recent research shows that anxiety and loneliness have continued to rise, along with changes in food and lifestyle choices. The aim of the study was to investigate whether the pandemic influenced food choices and consumption of energy drinks, alcohol, fruits, and vegetables among first-year university students. Additionally, assessing the relationship between mental and physical health, physical activity, and food choices. A total of 128 male and 128 female first-year students at the University of Iceland were invited to answer an electronic questionnaire in January and early February 2021. A total of 118 students (54% men) participated in the study and valid answers were 115 (46% participation rate). Almost half of the students (44%) experienced that their food choices had worsened, while 14% reported an improvement, compared to before the pandemic. Consumption of caffeinated beverages increased for 26% of students, while 19% experienced a decrease. Just over half of the students reported not drinking alcohol (13%) or reduced consumption (41%). Participants who reported that their mental health had deteriorated or remained the same tended to spend less time on physical activity and experienced worsened food choices (p<0.05). Similarly, those who spent less or the same time on physical activity estimated that their food choices had deteriorated (p<0.05). The COVID-19 pandemic has had a significant impact on the lifestyles of university students and this study has revealed how lifestyle choices and mental health seem to be highly affected by one another. Additionally, the potentially harmful effects of excessive intake of energy drinks need to be enhanced. Interestingly, about 40% of the respondents in the current study drank less alcohol during the pandemic than prior to the pandemic, indicating a strong relationship between alcohol drinking and social gatherings. This study reveals the importance of educating young people on healthy lifestyle choices and the importance of mental health needs to be emphasised.

Entomophagy—Acceptance or Hesitancy in Romania

This study analyzes the attitudes and perceptions of Romanian individuals regarding entomophagy, which is the practice of eating insects, with the explicit purpose of finding out the factors that influence acceptance and hesitancy using a questionnaire with 470 respondents. The study tackles various issues related to insect consumption, current eating habits, shopping habits, culture and tradition, the willingness and curiosity to try new foods, nutritional aspects, environment, knowledge about current events, and sustainability. The acceptance of insects as food, although studied more and more in the last few years, still has more questions than answers. Neophobia is part of the explanation, but so are the cultural determinants. The people who make the decisions could be an important matter, so targeting the decision makers with specific campaigns could make them more open to try new foods. Out of the factors that influence food choices, the top three answers were: taste, whether the food is perceived as healthy or not, and the price, so palatability is the most important aspect. Knowledge is another key factor that has to be improved, as most respondents do not have proper information about the benefits or the positive aspects of eating insects.

The effects of observability and an information nudge on food choice

Our choice of food has major impacts on the environment. At the same time, it is visible to all people with whom we spend our daily lives. This raises the question of whether people are adapting their diets to gain a green reputation, as has been observed for other environmentally relevant consumption choices. Using an experiment in which participants can choose between vegan, vegetarian, and meat-based food vouchers, we examine how observation by others and the provision of an information nudge influence food choices. The results show that providing an information nudge reduces the likelihood of choosing meat by 12 percentage points. Observation by others does not significantly reduce the likelihood of choosing meat. Contrary to our prediction, when participants are observed and receive the information nudge, they are less inclined to choose one of the more sustainable options. We discuss the reasons for the partly surprising results and the implications for policy.

Investigating college youth travellers’ food choices using latent class modelling: a case study in China

ABSTRACT This study examines college youth travellers’ food choices using a market segmentation-based latent class modelling approach. A D-efficient stated-preference experiment was conducted in four Chinese cities, identifying two tourist market segments with different preferences. Key factors influencing food choices include cost, taste, waiting time, service responsiveness and noise levels. Elasticities, first differences and willingness-to-pay values are estimated, providing insights for effectively targeting the youth tourism market. Results suggest that improving service quality and reducing noise levels can significantly enhance food appeal, while higher quality yields marginal returns. These findings can assist tourism and catering agencies in devising efficient strategies to attract youth travellers.