Meal Selection Research Articles

Behavioral Counseling to Promote a Healthful Diet and Physical Activity for Cardiovascular Disease Prevention in Adults Without Known Cardiovascular Disease Risk Factors: Updated Systematic Review for the U.S. Preventive Services Task Force [Internet

Background: A healthy diet is characterized by a balanced and varied selection of meals and drinks that aids a person in attaining and sustaining a healthy weight. Aim: To carefully assess the proof regarding the harm and benefits of behavior therapy for the 1ry avoidance of cardiovascular illness in adults lacking recognized cardiovascular risk factors to educate the United States Preventive Services Task Force. Materials and methods: This systematic review and meta-analysis encompassed nine research studies, submitting to the Cochrane Collaboration principles and conforming to the PRISMA declaration (Preferred Reporting Items for Systematic Reviews and Meta-analyses). Main findings: Behavioral interventions enhanced levels of nutritional consumption and physical activity, with consistent benefits for healthful diets versus controls at 6+ months. Small, although significant variations have been detected in systolic blood pressure (−1.26 millimeters mercury [ninety-five percent confidence interval, −1.77 to −0.75]), total cholesterol (−2.85 milligrams per deciliter [ninety-five percent confidence interval, −4.95 to −0.75]), in addition to body mass index (−0.41 [ninety-five percent confidence interval, −0.62 to −0.19]) at the six- to twelve-month interval. Modest correlations with activity and dietary behaviors were observed, with no increased adverse events in intervention participants. Conclusion: Behavioral interventions significantly improve levels of dietary intake and physical activity, with healthy diets and programs showing significant benefits over 6+ months. Small improvements in blood pressure, cholesterol, and BMI were noted, with tailored approaches being particularly effective without increased adverse events

Examining child schooling/care location and child temperament as predictors of restaurant-related behaviors during the COVID-19 pandemic: findings from a nationally representative survey.

Emerging research highlights impacts of the COVID-19 pandemic on U.S. families, including changes in eating behavior and increased child body mass index. Aims of the present study were to examine whether child temperament and at-home vs. out-of-home childcare/school predicted families' restaurant-related behaviors during the pandemic. Examining energy balance-related behaviors, like restaurant patronage, during the pandemic can help better understand lasting impacts on child health behaviors and health outcomes. An online survey was administered to U.S. parents with a 4-to-8-year-old child in October 2020 (n = 1,000). Linear and logistic regression examined whether child temperament and at home vs. out-of-home childcare/school predicted: (1) the frequency the child consumed restaurant meals (take-out, delivery, dine-in), (2) who chose the child's restaurant meal, and (3) parent-reported reasons for the child's meal choice. Income, education, employment, race/ethnicity, and regional COVID-19 restrictions were tested as covariates. Parents with children higher on negative affectivity reported more frequent restaurant use in-person (p < 0.05) and via delivery (p < 0.05) compared to parents of children lower on negativity. Child negativity was also linked with parent-reported reasons for children's restaurant meal choices. Parents of children receiving at-home childcare/schooling used delivery services less frequently than those receiving out-of-home care or schooling (p < 0.01). These findings suggest that individual and family factors may impact restaurant use and the meal selection process for children using restaurants during and beyond the COVID-19 era. Continued examination of individual differences in the impacts of the COVID-19 pandemic can facilitate intervention and policy approaches that fit with different families' needs.

Does gender influence the selection of vegetarian and meat meals and how does this affect environmental footprints of women and men?

Does gender influence the selection of vegetarian and meat meals and how does this affect environmental footprints of women and men?

CAN TASTE AND PRESENTATION OF RESTAURANT MENUS CHANGE CUSTOMERS' HEALTH KNOWLEDGE AND PERCEPTIONS? A NATURAL RESTAURANT FIELD EXPERIMENT

This study examines the impact of menu taste and presentation on customers’ health knowledge and perceptions using behavioral economics in a restaurant setting. The increasing prevalence of non-communicable diseases (NCDs) and obesity highlights the importance of dietary choices for health outcomes. Using a natural field experiment involving 349 participants in Chiangmai, Thailand, this study examines how experiments taste and alterations in menu design, specifically through convenience and visibility interventions, can encourage healthier meal selections. The experiment shows that taste significantly influences the perception of meal healthiness, while strategic menu presentation influences customers' meal choices and their ability to accurately estimate caloric content. The findings suggest that making high-calorie options more visible tends to lead participants towards choices with higher caloric content than estimated, indicating the potential of menu design in modifying consumer behavior towards healthier eating habits. Additionally, the study examines demographic factors such as age, gender, and Body Mass Index (BMI), alongside self-reported dietary practices, to understand their influence on meal selection decisions. This study contributes to behavioral economics by providing empirical evidence on how small changes in the food environment can promote healthier diets, addressing the global challenge of tackling non communicable diseases and obesity.

푸드코트 단체급식의 선택속성이 재방문의도에 미치는 영향

The purpose of this study is to identify the attributes of food court group meals and to determine the influence of the selection attributes on customer satisfaction and revisit intention. Therefore, 222 questionnaires were collected from customers who experienced food court group meals from March 1, 2024 to March 10, 2024 and used for statistical analysis. The results of the analysis showed that, first, among the attributes of group meal selection, staff service and food quality had a positive impact on customer satisfaction and repeat visitation. Second, customer satisfaction positively influenced the intention to revisit. Third, among the optional attributes of group meals, staff service fully mediated customer satisfaction and positively influenced revisit intention, and food quality partially mediated customer satisfaction and positively influenced revisit intention. Therefore, this study aims to provide implications and basic data that can help food court group meal operators to establish strategies for food court group meal operations by designing directions and marketing plans that can increase customer satisfaction and actively introduce them to secure loyal customers by increasing revisit intention.

Can environmental traffic light warning labels reduce meat meal selection? A randomised experimental study with UK meat consumers

An important area for tackling climate change and health improvement is reducing population meat consumption. Traffic light labelling has successfully been implemented to reduce the consumption of unhealthy foods and sugary drinks. The present research extends this work to meat selection. We tested 1,300 adult UK meat consumers (with quotas for age and gender to approximate a nationally representative sample). Participants were randomised into one of four experimental groups: (1) a red traffic light label with the text ‘High Climate Impact’ displayed on meat meal options only; (2) a green traffic light label with the text ‘Low Climate Impact’ displayed on vegetarian and vegan meal options only; (3) red/orange/green (ROG) traffic light labels displayed on relevant meals; and (4) control (no label present). Participants made meal selections within their randomised group across 20 meal trials. A beta-regression was performed to ascertain the change in primary outcome (proportion of meat meals selected across the 20 trials) across the different groups. The red-only label and ROG labels significantly reduced the proportion of meat meals selected compared to the unlabelled control group, by 9.2% and 9.8% respectively. The green-only label did not differ from control. Negatively framed traffic light labels seem to be effective at discouraging meat selection. The labels appeared to be moderately acceptable to meat eaters, who did not think the labels impacted the appeal of the products. These encouraging findings require replication in real-life settings.

Increasing meat-free meal selections: The role of social identity salience and identity-related meal names

Avoiding meat overconsumption is good for the environment and people's health. Changing meal names represents a simple, cost-effective way of increasing meat-free meal selection in restaurants. In the past, however, this approach has shown limited effectiveness. The activation of different social identities may explain inconsistencies in prior findings and offer a powerful leverage point for influencing meal choices. We recruited participants (N = 899) who identified as “meat-eaters” for an online experiment in which they were asked to select a meal from a menu that included meat-free and meat-based burgers. We manipulated (1) social identity salience (meat-eater identity; sustainable identity; personal identity) and (2) the meal names on the menu (vegetarian name; sustainable name; neutral name). Our findings show that activating a sustainable identity significantly increases the odds of selecting a meat-free burger (22%) compared to alternative identity conditions (meat-eater identity 12%, personal identity 12%). Sustainable meal names outperform vegetarian but not neutral meal names (sustainable name 20%, vegetarian name 12%, neutral name 15%). When participants who previously selected a meat-based burger (N = 760) were limited to meat-free menu options, satisfaction and enjoyment ratings dropped steeply. This drop was significantly stronger in the meat-eater identity condition. Accounting for identity salience can lead to more targeted, improved interventions that increase meat-free meal selections by accounting for people's different social identities and the social context in which food consumption tends to occur.

Impact of pictorial warning labels on meat meal selection: A randomised experimental study with UK meat consumers

Meat consumption has been linked to adverse health consequences, worsening climate change, and the risk of pandemics. Meat is however a popular food product and dissuading people from consuming meat has proven difficult. Outside the realm of meat consumption, previous research has shown that pictorial warning labels are effective at curbing tobacco smoking and reducing the consumption of sugary drinks and alcohol. The present research extends this work to hypothetical meat meal selection, using an online decision-making task to test whether people’s meal choices can be influenced by pictorial warning labels focused on the health, climate, or pandemic risks associated with consuming meat. Setting quotas for age and gender to approximate a UK nationally representative sample, a total of n = 1001 adult meat consumers (aged 18+) were randomised into one of four experimental groups: health pictorial warning label, climate pictorial warning label, pandemic pictorial warning label, or control (no warning label present). All warning labels reduced the proportion of meat meals selected significantly compared to the control group, with reductions ranging from −7.4% to −10%. There were no statistically significant differences in meat meal selection between the different types of warning labels. We discuss implications for future research, policy, and practice.

Influence of Food Type on Human Psychological-Behavioral Responses and Crime Reduction.

The purpose of this narrative review is to emphasize the importance of food consumption and meal selection on mental health and brain function, including psychological and behavioral reactions such as mood, loving relationships, violence, and criminal activity. Additionally, by being aware of the link between food and mental health, the community can be encouraged to make informed food choices in order to avoid unfavorable outcomes like criminality. Food behaviors are shifting significantly over the world. There are also significant changes in mood, sadness, happiness, and violence, as well as the spread of the variety and severity of mental diseases that lead to violent acts. Food intake and meal selection have evolved over the last ten years as the variety and accessibility of food options have become easier and more diverse. These modifications might have both beneficial and bad consequences. This article examines the relationship between food intake and its impact on marital satisfaction. The goal of this review is to support or refute the claim that food influences mood, love, or criminal behavior, or vice versa. Various diets can have an impact on one's mental health and brain, influencing psychological reactions and behavioral responses such as mood, loving relationships, violence, and even criminal activity. Food insecurity has been demonstrated in various studies to have a negative impact on health and psychological well-being, leading to despair, loss of happiness, marital conflict, and violence. For example, herbal extracts and flavonoids have the potential to improve gut microbiota and treat mood disorders. Understanding how the gut-brain axis communicates might help guide interventions for mood and cognitive function. Since the root of most diseases and behaviors is significantly related to the type of food consumed, this research addresses this issue in order to reduce the cost of treatment and prevention of crime and delinquency at the community level by consciously choosing the food consumed by the society. In other words, prevention is always better than cure.

Iron Bioavailability Should be Considered when Modeling Omnivorous, Vegetarian, and Vegan Diets

BackgroundTo lower environmental impact of human food consumption, replacement of animal proteins with plant-based proteins is encouraged. However, the lower iron bioavailability of plant-based foods is rarely considered when designing healthy and sustainable diets by using diet modeling. The estimated absorbable iron content of vegetarian and vegan menu plans might therefore be too optimistic. ObjectiveThe main aim of this study was to investigate and compare the impact of various methods to estimate absorbable iron intake on the nutritional adequacy of omnivorous, vegetarian, and vegan menu plans designed for women of reproductive age. MethodsA diet model was developed to design menu plans consisting of a selection of meals that best complied with nutritional requirements. Meals used for modeling were created based on food intake data from the National Health and Nutrition Examination Survey (NHANES). For each meal, absorbable iron concentrations were estimated by using 2 constant absorption factors (18% and 10%) and 2 diet-dependent absorption equations (Conway and Hallberg). For each absorption method and diet type, we used the diet model to design the optimal menu plan. Retrospectively, menu plans were evaluated by estimating the absorbable iron content by using the other absorption methods. ResultsRetrospective diet-dependent absorbable iron estimates were consistently lower than estimates based on constant absorption factors. Using diet-dependent estimates increased absorbable iron by optimizing enhancer and inhibitor concentrations. ConclusionIron bioavailability should be considered when modeling diets.

Learning about Our Vices from Devices: A Model of Individual Learning with an Application to Consumer Food Waste.

The proliferation of personal, household and workplace sensors and devices has created individual environments rich with purposeful and incidental feedback capable of altering behavior. We formulate an empirical learning model suitable for understanding individual behavioral responses in such environments. We estimate this model using data collected about the joint personal decisions of food selection, intake, and waste during a study in which users photographed their meal selections and plate waste over the course of a week with a cell phone. Despite neutral recruitment language and no expectation that participants would alter food intake in response to the assessment procedures, we found a substantial learning-by-doing effect in plate waste reduction as those who document greater plate waste in their captured photographs waste less on subsequent days. Further we identified that participants reduced plate waste by learning to eat more rather than by learning to reduce the amount of food selected.

Eat2pic

Given the complexity of human eating behaviors, developing interactions to change the way users eat or their choice of meals is challenging. In this study, we propose an interactive system called eat2pic designed to encourage healthy eating habits such as adopting a balanced diet and eating more slowly, by refraining the task of selecting meals into that of adding color to landscape pictures. The eat2pic system comprises a sensor-equipped chopstick (one of a pair) and two types of digital canvases. It provides fast feedback by recognizing a user's eating behavior in real time and displaying the result on a small canvas called "one-meal eat2pic." Moreover, it also provides slow feedback by displaying the number of colors of foods that the user consumed on a large canvas called "one-week eat2pic." The former was designed and implemented as a guide to help people eat more slowly, and the latter to encourage people to select more balanced menus. Through two user studies, we explored the experience of interaction with eat2pic, in which users' daily eating behavior was reflected in a series of "paintings," that is, images produced by the automated system. The experimental results suggest that eat2pic may provide an opportunity for reflection in meal selection and while eating, as well as assist users in becoming more aware of how they are eating and how balanced their daily meals are. We expect this system to inspire users' curiosity about different diets and ways of eating. This research also contributes to expanding the design space for products and services related to dietary support.

Does the provision of information increase the substitution of animal proteins with plant-based proteins? An experimental investigation into consumer choices

A widespread transition towards diets based on plant proteins as substitutes for animal proteins would contribute to food system sustainability. Such changes in consumer food choices can be fostered by public policy. We conducted a field experiment to test whether providing consumers with information regarding the negative consequences of meat consumption on the environment or health increases the substitution of animal-based proteins with plant-based proteins. The consumers had to make three meal selections online and consume the products at home, the first without exposure to information and the latter two after exposure to environmental or health information. One group of consumers served as the control and received no information. The results show that half of the consumers consumed meals with animal proteins in all three cases. Observational learning does not enhance the impact of the information intervention. However, for a sub-sample of consumers, environmental information increases the likelihood of consuming plant-based protein products. Overall, a short-term information policy does not appear to be sufficient for altering consumer behaviour regarding the consumption of animal proteins.

Boys rule!: Purim and the holy innocents in early modern Worms

AbstractThe role of boys and young men in premodern societies was both precarious and promising. Being in a liminal space between childhood and adulthood, they needed to practice their future roles in society. This article discusses Jewish and Christian annual celebrations involving groups of boys and young men in late medieval and early modern Worms that show similar features and an effort across different religious groups to provide a space for them. Jewish youth took leading roles in the liturgy and in festivities outside the synagogue on and after Shabbat ha‐baḥurim (the boys’ Sabbath), observed on the first Sabbath after Purim. Cathedral choristers and other Christian schoolboys in Worms, led by boy kings and boy bishops, celebrated in connection with the Feast of the Holy Innocents. These festivities were structured similarly in both communities and consisted of the selection of leaders, processions, liturgical inversions, and festive meals. With these celebrations, both communities offered an occasion for young men to practice masculine behaviors and internalize masculine norms.

Investigating food waste generation at long-term care facilities in Ontario

PurposeThis research aims to investigate the sources of food waste generation at two long-term care (LTC) homes located in Canada. Given the distinctive regulatory and operational context LTC's work within there is an opportunity that unique causes of food waste exist.Design/methodology/approachAn initial audit using the Food Delivery System Framework determined the most appropriate method to measure food waste for this study was a quantitative approach supported by field observations.FindingsResults of the study show a significant food waste of over 55% at both facilities. Investigation into the generation of this waste isolated the major cause being government policy ensuring patients at these facilities are offered choices throughout the meal selection process. Plate waste was generated because of additional policies guaranteeing pre-determined nutritional and caloric intakes for each patient.Practical implicationsThese findings put into question the operating practices involved with adhering to policies on the choice of food. Ethical questions are raised pitting a patient's “quality of life” versus the environmental impact of the waste generated because of policies. Field observations note a “throw away culture” and an absence of established foodservice management practices that create a lack of awareness and attention to the issue of food waste.Originality/valueMost studies of food waste in healthcare facilities have looked at caloric and nutritional loss from a patient's point of view. To the best of the authors’ knowledge, this study is one of the first to look at the causes of food waste generation in these operations.

Children's Influence on Parents: the Bidirectional Relationship in Family Meal Selection.

Feeding a child in the 21st century can be challenging. A child's diet is thought to be a parent's responsibility, and numerous studies have explored how parents influence their child's food intake through food availability, feeding practices, and modeling. However, this relationship is likely bidirectional such that the child influences the parent as well (sometimes called "pester power"). Pester power has been studied in grocery stores and restaurants. However, no research to date investigates how children influence parent's food selection when eating at home. This study addresses this gap by asking parent and child dyads (N = 79, 95% white) to create meals together and separately. Forty 6-8 and thirty-nine 13-15 year-olds participated. Most of the parents (97.5%) and children (49.4%) who participated were female; and parents reported an average annual income of over 80,000 dollars (68.3%). Mean differences in the nutrient content of the meals were analyzed using repeated measures ANOVAs to examine the strength of influence in the bidirectional relationship. Results suggested when children were present for meal selection, they exerted influence over their parents for more palatable items. When choosing foods as a dyad versus when the parent selected meals for the family, the foods contained more calories, sugar, and less fiber. Protein was the only nutrient that parents influenced in their child's selections. These findings have important implications for understanding the often-overlooked bidirectional dynamic of the feeding relationship, and the accompanying health outcomes of child dietary intake.

Using the Default Nudge to Increase Plant-based Meal Consumption on College Campuses

ObjectivesClimate, environmental, and nutrition scientists have recommended reduced meat and dairy consumption as key to reducing adverse planetary and human health impacts. We conducted this study to (1) investigate the effect of a default plant-based nudge on participant meal choices at a higher education institution and (2) to project the footprints of these choices: greenhouse gas (GHG) emissions (g CO2-eq), blue water (m3), land use (m2), nitrogen (g N), and phosphorus (g P) usage. MethodsData collection was performed at two student events where catering was provided. We used a randomized controlled trial (RCT) design to determine if students presented with a plant-based meal as the default option were less likely to choose a meat option. At each event, students were randomly assigned to two groups. The control group received a RSVP form that presented a meal with meat as the default option. The intervention group received a form that presented a plant-based meal as the default. To project and compare the environmental impacts of each group, we modeled two plant-based and two meals with meat. Using these meals we calculated the footprints of two 100-person events based on the RCT meal selections. ResultsWe observed a large effect size (p < 0.0001) across both experiments. In the first event (n = 108) the intervention decreased the selection of meat meals by 43 percentage points (85% to 42%). In the second event (n = 81) the intervention decreased meat meal selection by 56 percentage points (83% to 27%). When comparing the projected 100-person events based on the RCT meal selections, we found reductions in GHG emissions (28–59%), land use (24–59%), nitrogen (40–57%), and phosphorus (37–61%) footprints. However, we also found an increase in blue water usage (41–77%). ConclusionsThis intervention is a low-effort, high impact way to decrease the share of meals containing meat in institutional settings. Adopting a default plant-based policy may be an effective way to reduce environmental impact and encourage healthier options while maintaining choice. Funding SourcesBetter Food Foundation, National Science Foundation.

Examining Student Plate Waste Following a Conversion From Pre-packaged to Lunches Prepared On-Site: A Longitudinal Cohort Study

ObjectivesSubsidized meals provided through the National School Breakfast and Lunch programs are an important source of daily nutrition for millions of students across the United States. Aging school infrastructure has led some districts to rely on pre-packaged meals to feed students over the past few decades. It is unclear how investments in infrastructure upgrades that would enable on-site scratch cooking in schools might influence student selection and consumption of school meals. The aim of this study was to assess changes in student selection and consumption of school lunches following a conversion from pre-packaged meals to lunches prepared on-site, the introduction of salad bars on the lunch line, and removal of flavored milk offerings. MethodsQuasi-experimental difference-in-difference analysis of pre/post direct observation weighed plate waste measurements collected in Fall 2018 and Spring 2019 from 595 3rd-5th graders at eight elementary schools (four intervention, four controls) in a large urban school district in New England. Descriptive statistics and mixed-model linear regressions controlling for grade, sex, intervention, and observations nested within individual were used to examine changes in meal component selection and consumption. ResultsStudent selection and consumption of vegetables increased by 31 grams (95%CI 18g – 43g) (equivalent to ∼3.25 carrot sticks or grape tomatoes) in intervention schools relative to controls, while student selection and consumption of milk decreased by 46g (95%CI 18g – 43g) (∼1/5 of an 8 ounce milk carton). Entrée and fruit selection and consumption did not change significantly. ConclusionsRemoval of flavored milk may lead to an initial decline in milk selection and consumption. Increased offerings of fresh unpackaged vegetables can increase student acceptance and consumption. Funding SourcesT32 HL098048/HL/NHLBI NIH HHS/United States.

Implementing a Community-Based Initiative to Improve Nutritional Intake among Home-Delivered Meal Recipients.

Home-delivered meal (HDM) recipients are a highly vulnerable group of older adults at risk for malnutrition and subsequent health decline. To help HDM recipients increase their nutritional intake, HDM agencies may provide expanded meal options that allow older adults to have greater autonomy over their meal selection; however, the extent to which recipients are able to select nutritious meals that are responsive to their health complexities is unknown. This study examined the nutritional content of meals selected by HDM recipients enrolled in an expanded menu plan through a large HDM agency. Data were drawn from a retrospective chart review of 130 HDM recipients who had the option of selecting their own HDM meals and frequency of meal delivery. Findings indicate that older adults who selected their own meals chose meals that were significantly lower in protein, potassium, fat, and calories. The lack of these nutrients suggests that older adults enrolled in expanded menu plans should be referred to registered dietitian nutritionists who can provide skilled guidance in meal selection. To address this need, we also describe and provide preliminary data representing a referral program designed to connect HDM recipients to dietetic services with the goal of optimizing older adult nutrition and health-related outcomes.

Impact of increasing the relative availability of meat-free options on food selection: two natural field experiments and an online randomised trial

BackgroundIncreasing the availability of lower energy-density foods is a promising intervention to encourage healthier food purchasing but few studies have examined the effect of increasing availability of meat-free meals to promote more sustainable purchasing. We report three studies, all examining the impact of altering the availability of meat-free meals on meal selection.MethodsStudy 1 (a natural experiment in one university cafeteria) examined the impact of altering the ratio of meat-free meals (one meat-free and two meat, to two meat-free and one meat) on weekly sales of meals containing meat. Study 2 (a natural experiment in 18 worksite cafeterias) examined the impact on meat-free meal sales of a menu change designed to increase the availability of meat-free meals. Study 3 (an online study of 2205 UK-representative adults) compared meal selections when participants were randomised to ranges comprised of (a) one meat-free, three meat options; (b) two meat-free, two meat; or (c) three meat-free, one meat.ResultsStudy 1 suggested a significant decrease in the proportion of sales of meat options when the availability of meat-free options increased (− 19.9 percentage points; 95%CIs:-25.2,-14.6), with no evidence of changes to meat-based meal sales in other university cafeterias during the same period. Findings from Study 2 were mixed: multilevel regressions found no evidence of an increase in meat-free meals following the menu change (2.3 percentage points; 95%CIs: − 1.3,5.9), while interrupted time-series analyses suggested sales did increase (2.3; 95%CIs: 0.4,4.2), but implementation of the planned change was limited. In Study 3 reducing meat-free options from 50 to 25% reduced participants’ selection of meat-free options (odds ratio 0.35; 95%CIs: 0.26,0.46), while increasing meat-free options from 50 to 75% increased meat-free selections (odds ratio 2.43; 95%CIs: 1.94,3.04). There was no evidence effects were moderated by gender, socioeconomic status or usual meat consumption.ConclusionIncreasing the availability of meat-free options is effective at reducing meat selection and purchasing for different ratios of meat to meat-free options. The magnitude of the effect is uncertain, but with no evidence of differences in response by demographic groups when directly tested.Trial registrationStudy 3: Open Science Framework; https://osf.io/ze9c6; 6/8/2020.