Measures Of Food Preferences Research Articles

Development and validation of the Child Three-Factor Eating Questionnaire (CTFEQr17).

To develop and validate a child and adolescent version of the Three-Factor Eating Questionnaire (CTFEQr17) and to assess its psychometric properties and factor structure. We also examined associations between the CTFEQr17 and BMI and food preferences. A two-phase approach was utilized, employing both qualitative and quantitative methodologies. Primary and secondary schools, UK. In phase 1, seventy-six children (thirty-nine boys; mean age 12·3 (sd 1·4) years) were interviewed to ascertain their understanding of the original TFEQr21 and to develop accessible and understandable items to create the CTFEQr17. In phase 2, 433 children (230 boys; mean age 12·0 (sd 1·7) years) completed the CTFEQr17 and a food preference questionnaire, a sub-sample (n 253; 131 boys) had their height and weight measured, and forty-five children (twenty-three boys) were interviewed to determine their understanding of the CTFEQr17. The CTFEQr17 showed good internal consistency (Cronbach's α=0·85) and the three-factor structure was retained: cognitive restraint (CR), uncontrolled eating (UE) and emotional eating (EE). Qualitative data demonstrated a high level of understanding of the questionnaire (95 %). High CR was found to be significantly associated with a higher body weight, BMI and BMI percentile. High UE and EE scores were related to a preference for high-fat savoury and high-fat sweet foods. The relationships between CTFEQr17, anthropometry and food preferences were stronger for girls than boys. The CTFEQr17 is a psychometrically sound questionnaire for use in children and adolescents, and associated with anthropometric and food preference measures.

The Formation and Malleability of Dietary Habits: A Field Experiment with Low Income Families

We conduct a field experiment to evaluate the extent to which dietary habits are malleable early on in childhood and later in life. We implement two treatments one that targets what people eat, the other that targets the timing and frequency of food intake. 285 low income families with young children were recruited and assigned either to a control group or one of the two treatments, each of them lasting for 12 consecutive weeks. In one treatment, families received food groceries at home for free for 12 weeks and were asked to prepare five specific healthy meals per week. In the other treatment, families were simply asked to reduce snacking and eat at regular times. We collected a range of measures of food preferences, dietary intake, as well as BMI and biomarkers based on blood samples. We find evidence that children's BMI distribution shifted significantly relative to the control group, i.e. they became relatively thinner. We also find some evidence that their preferences have been affected by both treatments. On the other hand, we find little evidence of effects on parents. We conclude that exposure to a healthy diet and regularity of food intake possibly play a role in shaping dietary habits, but influencing dietary choices later on in life remains a major challenge.

Associations between appetitive traits and food preferences in preschool children

BackgroundThe ways in which children eat, their appetitive traits, are associated with their food intakes and weight status yet it is unclear whether they also relate to food preferences. MethodsA cross-sectional self-report survey administered in two Australian cities. Food preferences were grouped according to the Australian Guide to Healthy Eating and a summary measure of healthiness, the Healthy Preference Index, was constructed. Bi-variate and multiple linear analyses examined relationships between each of the CEBQ dimensions and between the CEBQ dimensions and children’s food preferences (P<0.05). ResultsIn total, 371 parents of children aged 2–5years (response rate 53.5%) participated. The models explained approximately 32% of the variance in children’s Healthy Preference Index scores and 42% of the variance in preferences for vegetables. CEBQ dimensions Fussiness, Enjoyment of Food and Food Responsiveness were significant predictors of several of the food preference measures in linear regression analyses. Fussiness predicted all of the measures of food preferences, explaining a large proportion of the variance in such measures (ranging from 23% to 59%). Enjoyment of Food predicted greater liking of Vegetables and Meats as well as a higher Variety Index score. Food Responsiveness was associated with greater preferences for non-core Extra Foods, and reduced preferences for Vegetables. None of the other CEBQ dimensions meaningfully associated with children’s food preferences. ConclusionsOf the eight CEBQ subscales, children’s Fussiness, Enjoyment of Food and Food Responsiveness predicted food preferences. Some, but not all, of the CEBQ subscales appear to be meaningful predictors of children’s food preferences.

Common genetic architecture underlying food fussiness in children, and preference for fruits and vegetables.

Fussy eating is common in early childhood and is associated with unhealthy dietary patterns; in particular a decreased preference for vegetables and fruits. Food preferences and fussiness are heritable in childhood. Observed associations between these phenotypes could be because there are common genes that influence them all. To quantify the extent of shared genetic influence underlying preferences for fruits and vegetables, and food fussiness in early childhood. Data were from the Gemini cohort, a population-based study of twins born in England and Wales in 2007. Parents completed questionnaire measures of food preferences and food fussiness when their children were 3 years of age ( N = 1343 pairs). Multivariate genetic model-fitting using the twin design examined common genetic influences underlying fruit preference (FP), vegetable preference (VP) and food fussiness (FF). The genetic correlations between FP, VP and FF were all significant and moderate to large in size (0.44–0.65), indicating a substantial proportion of the genes influencing each phenotype are the same. Common genes underlying the three behavioural phenotypes accounted for 57–69% of the observed phenotypic correlations between them. FP, VP and FF in 3 year old children share a large proportion of common genetic factors, which are important drivers of the observed phenotypic associations between them. These findings help to explain why fussy young children typically reject fruits and vegetables.

MEASURING CHILDREN'S FOOD PREFERENCES: USING PICTURES IN A COMPUTERIZED CONJOINT ANALYSIS

ABSTRACTThe aim of this study is to investigate if children's food preferences can be reliable measured by using pictures of foods presented on a computer screen in a conjoint layout. We investigate reproducibility (test–retest) and infer validity by comparison with traditional hedonic evaluations of tangible products and a choice test. In total, 300 children from schools in Copenhagen participated in the study. Two product cases were included: 32 buns and 8 juices. Pictures of the products were presented and evaluated on a computer screen using a conjoint layout. Right after the test, four buns and two juices (tangible products), chosen to span the preference spectrum, were hedonically evaluated for appearance and taste. Finally, an actual product choice was performed by having the children choose between two buns and two juices. Results showed that the computer evaluations with pictures of foods provided reproducible information about the children's visual food preferences, which were in concordance with both hedonic measures and products choices, and can thus be considered valid.PRACTICAL APPLICATIONSThe paper describes a new combination of methods for measuring food preferences in children using pictures of foods manipulated on visually apparent product attributes in a computerized conjoint layout. Results were reproducible, and products choices performed in the picture‐based computer program were in concordance with hedonic evaluations of appearance and taste, as well as actual product choices of tangible products. Thus, using pictures in a computerized conjoint analysis facilitates fast and reliable measurement of food preferences in children and enables direct evaluation of the impact of individual product attributes. The method is easy and inexpensive to use, requires little time and effort from participants, is suitable for online testing and can quickly be applied to high numbers of participants.

Food Commercials Increase Preference for Energy-Dense Foods, Particularly in Children Who Watch More Television

Our aim was to determine if levels of television viewing (a proxy measure for habitual commercial exposure) affect children's food preference responses to television food commercials. A total of 281 children aged 6 to 13 years from northwest England viewed toy or food television commercials followed by a cartoon on 2 separate occasions; they then completed 3 food preference measures, a commercial recognition task, and a television viewing questionnaire. After viewing the food commercials, all children selected more branded and nonbranded fat-rich and carbohydrate-rich items from food preference checklists compared with after viewing the toy commercials. The food preferences of children with higher habitual levels of television viewing were more affected by food commercial exposure than those of low television viewers. After viewing food commercials, high television viewing children selected a greater number of branded food items compared with after the toy commercials as well as compared with the low television viewers. Children correctly recognized more food commercials than toy commercials. Exposure to television food commercials enhanced high television viewers' preferences for branded foods and increased reported preferences for all food items (branded and nonbranded) relative to the low television viewers. This is the first study to demonstrate that children with greater previous exposure to commercials (high television viewers) seemed to be more responsive to food promotion messages than children with lower previous advertising exposure.

Opiates, overeating and obesity: a psychogenetic analysis

This study provides an original perspective on the associations among endogenous opiates, overeating and obesity. The aim was to assess whether variability in the OPRM1 gene, as assessed by seven single-nucleotide polymorphisms, relates to individual differences in the preference for sweet and fatty foods. We also anticipated that these food preferences would be positively associated with binge eating, hedonic eating and emotionally driven eating-patterns of overeating that would, in turn, predict higher body mass index (BMI). Analysis of variance procedures examined genotype differences in food preferences; bivariate correlation coefficients examined the relationships among food preferences and the overeating variables; and a regression analysis tested the combined influences of the overeating variables on BMI. DNA was extracted from whole blood for the genotyping, and measures of food preferences and eating behaviours were obtained from well-validated self-report questionnaires. Participants were 300 healthy adult men and women recruited from the community. All the predicted associations were supported by statistically significant results. In particular, the G/G genotype group of the functional A118G marker of the OPRM1 gene reported higher preferences for sweet and fatty foods compared with the other two groups. Food preferences were also related to all overeating measures, which in turn accounted for a substantial proportion of the variance in BMI. Our findings suggest that some of the diversity in the preference for highly palatable foods can be explained by genotypic differences in the regulation of mu opioid receptors. The associations reported in this paper are important from a public-health perspective because of the abuse potential of sweet-fat foods and their strong relationship with obesity.

Children's food preferences: Effects of weight status, food type, branding and television food advertisements (commercials)

OBJECTIVE. To investigate the effects of weight status, food type and exposure to food and non-food advertisements on children's preference for branded and non-branded foods. DESIGN. A within-subjects, counterbalanced design with control (toy advertisement) and experimental (food advertisement) conditions. Subjects. A total of 37 school students (age: 11-13 years; weight status: 24 lean, 10 overweight, 3 obese). Measurements. Advertisement recall list, two food preference measures; the Leeds Food Preference Measure (LFPM), the Adapted Food Preference Measure (AFPM) and a food choice measure; the Leeds Forced-choice Test (LFCT). RESULTS. Normal weight children selected more branded and non-branded food items after exposure to food advertisements than in the control (toy advertisement) condition. Obese and overweight children showed a greater preference for branded foods than normal weight children per se, and also in this group only, there was a significant correlation between food advertisement recall and the total number of food items chosen in the experimental (food advertisement) condition. CONCLUSION. Exposure to food advertisements increased the preference for branded food items in the normal weight children. This suggests that television food advertisement exposure can produce the same 'obesigenic' food preference response found in overweight and obese children in their normal weight counterparts.

Predictors of food acceptance, consumption and satisfaction in specific eating situations

Three studies were conducted to examine the relationship of pre-test ratings of consumer food preferences (liking/disliking in response to a food name), expected liking/disliking, and situational appropriateness with post-test measures of liking/disliking, consumption and satisfaction in specific eating situations. A pre-test survey of 115 consumers assessed general preferences, expected liking/disliking, and appropriateness of 22 foods and beverages in 10 different use situations. The data showed a strong association between pre-test ratings of food appropriateness and expected liking/disliking. In the first experiment, subjects received an appropriate or inappropriate food at a lunch meal. In the second, subjects received a food item in either an appropriate or inappropriate social situation. Liking/disliking and consumption were poorly predicted from simple food preference measures. Better prediction was obtained by a combination of pre-test variables, but the variance accounted for was low. A likely factor influencing the results was the subjects' pre-test assumptions about the specific characteristics of the meal situation and how these matched or mismatched the actual meal conditions. In the third experiment, subjects received food items that varied in sensory quality at either an appropriate or inappropriate mealtime. In addition to the variables measured in Experiments 1 and 2, pre-test expected sensory attributes, post-test sensory attributes, judgments of whether the foods were “better or worse than expected” and “satisfaction” were collected. Results showed significant effects of both food quality and food appropriateness on all post-test variables, and confirmed the high degree of association between appropriateness and expected liking/disliking ratings found previously. Food preferences were again found to be poor predictors of post-test measures, while appropriateness and expected liking ratings were found to be good predictors of post-test appropriateness and food satisfaction ratings. Lastly, satisfaction was better predicted by both pre- and post-test variables than were either liking/disliking or consumption measures. Overall, the results show that the prediction of any aspect of consumer behavior toward foods in real life situations is extremely difficult. Although judicious use of multiple pre-test variables can improve prediction, much of the variability in liking, satisfaction, or consumption still remains unaccounted.

Strength and conflicting valence in the measurement of food attitudes and preferences

There is a trend in current attitude research to move away from a simple uni-dimensional view of attitude, towards examining a more multivariate concept of attitude. An extensive array of attitudinal properties or dimensions has been provided, defined and categorised as ‘attitude strength’. Attitude strength has only recently been adapted as a conceptual framework for research in marketing and consumer studies. Our objective in this paper is to introduce some of the attitude strength concepts and literature in order to improve the measure and understanding of research dealing with measurement of food preferences, perceived food quality and satisfaction with food products, food suppliers, etc. The paper takes a particular focus upon problems in comprehending the middlemost choice or neutrality when measuring attitude items along a traditional bipolar semantic differential or a bipolar hedonic preference scale. Through several propositions, we have outlined how future research should note that both attitude ambivalence (mixed feelings) and non-attitude (lack of confidence in evaluation) could be threats to comprehending the middlemost response alternative on a questionnaire as neutral when measuring food attitudes or preferences in the traditional way. Our approach should also deal with some of the shortcomings of analysing attitude–behaviour consistency when modelling food consumption behaviour.

Relation of food preference to fitness for the green sea urchin,Strongylocentrotus droebachiensis

We maintained 30 to 35 mm sea urchins (Strongylocentrotus droebachiensis) on 17 different macroalgal diets in the field over a 130-d period and correlated the resulting changes in somatic and gonadal tissues with measures of food preferences. The varions algae fell into there distinct categories according to their ability to support growth. The most striking effect of diet was on gonadal mass, there being a 14-fold increase for the best algal diet, compared to initial gonadal mass, and nearly a threefold decrease for the worst diet. The relation of food preference to somatic growth was nonlinear. A sharp increase in the growth of test diameter, total mass and test mass occurred between the nonpreferred and intermediately preferred algae, but growth rates were similar for intermediate and preferred algae. Gonadal growth tended to increase exponentially with an important measure of food preference, feeding rate (g ingested d−1). These observations suggested that urchins only channel food resources into somatic growth up to a given point, additional reserves being used for producing gametes. The positive relationship of food preference to growth, and especially the strong correlation with gonadal production, indicates that the highly selective feeding of the urchin contributes to ils fitness.

Measurement of food preferences. Edited by H. J. H. Macfie and D. M. H. Thomson, Chapman and Hall, London, 1994, xii + 301 pp. £59.00. ISBN 0‐7514‐0188‐8

Journal of the Science of Food and AgricultureVolume 68, Issue 3 p. 398-398 Book Review Measurement of food preferences. Edited by H. J. H. Macfie and D. M. H. Thomson, Chapman and Hall, London, 1994, xii + 301 pp. £59.00. ISBN 0-7514-0188-8 A J Taylor, A J TaylorSearch for more papers by this author A J Taylor, A J TaylorSearch for more papers by this author First published: July 1995 https://doi.org/10.1002/jsfa.2740680323AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Volume68, Issue3July 1995Pages 398-398 RelatedInformation

Book reviews

Books review in this article:The Technology of Extrusion Cooking. Edited by N.D. FrameMeasurement of Food Preferences. Edited by H.J. McFie and D.M.H. ThomsonNutrition in the ‘90s: Current Controversies and Analysis. Volume 2. Edited by Frank N. Kotsonis and Maureen A. MackeySafety and Nutritional Adequacy of Irradiated Food. By the World Health OrganizationRancidity in Foods, 3rd edn. Edited by J.C. Allen and R.J. HamiltonAdvanced Dairy Chemistry. Volume 2: Lipids. 2nd edn. Edited by P.F. FoxMinimally Processed Refrigerated Fruits and Vegetables. Edited by Robert C. WileyMaillard Reactions in Chemistry, Food, and Health. Edited by T.P. Labuza et al.Human Medicinal Agents from Plants. Edited by A. Douglas Kinghorn and Manuel F. BalandrinConcentrated and Dried Dairy Products. By Marijana Carić.Food Packaging and Preservation. Edited by M. Mathlouthi.Agricultural Economics and Agribusiness. By Gail L. Cramer and Clarence W. Jensen.Viral Infections of the Gastrointestinal Tract. 2nd Edn. Edited by Albert Z. KapikianSynergy. Edited by Gordon G. Birch and Geoffrey Campbell‐PlattDietary Fibre and Related Substances. By I.T. Johnson and D.A.T. SouthgateThe Lipid Handbook. 2nd Edn. Edited by Frank D. Gunstone, John L. Harwood and Fred B. PadleyFunctional Foods: Designer Foods, Pharmafoods, Nutraceuticals. Edited by Israel GoldbergIntroduction to Food Toxicology. By Takayuki Shibamoto and Leonard F. BjeldanesPhospholipid Handbook. Edited by Gregor CevcShelf Life Evaluation of Foods. Edited by C.M.D. Man and A.A. JonesThe Canning of Fish and Meat. Edited by R.J. Footitt and A.S. LewisIntegrated Solid Waste Management. By P.R. White, M. Franke and P. HindleFermented Meats. Edited by G. Campbell‐Platt and P.E. CookCurrent Good Manufacturing Practices/Food Plant Sanitation. 2nd Edn. By Wilbur A. GouldMycotoxins in Grain: Compounds Other than Aflatoxin. Edited by J.D. Miller and H.L. TrenholmBiochemistry of Milk Products. Edited by A.T. Andrews and J. VarleyFood Dehydration: A Dictionary and Guide. By J.G. Brennan

The measurement of food preferences in humans: Do taste-and-spit tests predict consumption?

Hedonic ratings of foods, obtained by laboratory taste-and-spit tests, are often used to determine the optimal concentration of sugar in a commercial food. However, the predictive value of these tests on actual consumption has not been demonstrated. Does the optimal sugar concentration in a specific food, as determined by a short exposure taste test, induce maximum intake of that food? In the present experiment, a standard food (yogurt) was presented in five sucrose concentrations (from 2% to 29%) to 18 subjects. The five types of yogurts were first tasted and rated for pleasantness. Secondly, they were presented in ad lib consumption tests. Discrepancies appeared between taste test ratings and ingestive responses, e.g., in subjects who preferred medium to high sucrose concentrations, the optimal concentration (in terms of intake) was lower than the “preferred” one (as determined by taste-and-spit tests). The results of taste-and-spit should be taken cautiously when trying to predict ingestion.