How Design Thinking Can Influence Food Choices and Healthy Eating Experiences Among Consumers

2021 ◽  
pp. 35-52
Author(s):  
Matthew Rothe ◽  
Debra Dunn
Keyword(s):  
Healthy Eating ◽  
Design Thinking ◽  
Food Choices

scholarly journals Women’s perceptions of factors influencing their food shopping choices and how supermarkets can support them to make healthier choices

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Preeti Dhuria ◽  
Wendy Lawrence ◽  
Sarah Crozier ◽  
Cyrus Cooper ◽  
Janis Baird ◽  
...  
Keyword(s):  
Healthy Eating ◽  
Personal Responsibility ◽  
Food Preferences ◽  
Food Choices ◽  
Cross Sectional Study ◽  
Future Research ◽  
Cross Sectional ◽  
Telephone Interviews ◽  
Food Shopping ◽  
Women’S Perceptions

Abstract Objectives To examine women’s perceptions of factors that influence their food shopping choices, particularly in relation to store layout, and their views on ways that supermarkets could support healthier choices. Design This qualitative cross-sectional study used semi-structured telephone interviews to ask participants the reasons for their choice of supermarket and factors in-store that prompted their food selections. The actions supermarkets, governments and customers could take to encourage healthier food choices were explored with women. Thematic analysis was conducted to identify key themes. Setting Six supermarkets across England. Participants Twenty women customers aged 18–45 years. Results Participants had a median age of 39.5 years (IQR: 35.1, 42.3), a median weekly grocery spend of £70 (IQR: 50, 88), and 44% had left school aged 16 years. Women reported that achieving value for money, feeling hungry, tired, or stressed, and meeting family members’ food preferences influenced their food shopping choices. The physical environment was important, including product quality and variety, plus ease of accessing the store or products in-store. Many participants described how they made unintended food selections as a result of prominent placement of unhealthy products in supermarkets, even if they adopted more conscious approaches to food shopping (i.e. written or mental lists). Participants described healthy eating as a personal responsibility, but some stated that governments and supermarkets could be more supportive. Conclusions This study highlighted that in-store environments can undermine intentions to purchase and consume healthy foods. Creating healthier supermarket environments could reduce the burden of personal responsibility for healthy eating, by making healthier choices easier. Future research could explore the interplay of personal, societal and commercial responsibility for food choices and health status.

scholarly journals Perceptual salience influences food choices independently of health and taste preferences

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Jane Dai ◽  
Jeremy Cone ◽  
Jeff Moher
Keyword(s):  
Cognitive Load ◽  
Healthy Eating ◽  
Food Choice ◽  
Time Pressure ◽  
Taste Preference ◽  
Food Choices ◽  
Health Issues ◽  
Perceptual Salience ◽  
Choice Tests

Abstract Background Making decisions about food is a critical part of everyday life and a principal concern for a number of public health issues. Yet, the mechanisms involved in how people decide what to eat are not yet fully understood. Here, we examined the role of visual attention in healthy eating intentions and choices. We conducted two-alternative forced choice tests of competing food stimuli that paired healthy and unhealthy foods that varied in taste preference. We manipulated their perceptual salience such that, in some cases, one food item was more perceptually salient than the other. In addition, we manipulated the cognitive load and time pressure to test the generalizability of the salience effect. Results Manipulating salience had a powerful effect on choice in all situations; even when an unhealthy but tastier food was presented as an alternative, healthy food options were selected more often when they were perceptually salient. Moreover, in a second experiment, food choices on one trial impacted food choices on subsequent trials; when a participant chose the healthy option, they were more likely to choose a healthy option again on the next trial. Furthermore, robust effects of salience on food choice were observed across situations of high cognitive load and time pressure. Conclusions These results have implications both for understanding the mechanisms of food-related decision-making and for implementing interventions that might make it easier for people to make healthy eating choices.

scholarly journals Comparison of Evidence Review Methodologies Used to inform Nutrition Recommendations

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1732-1732
Author(s):  
Huma Rana ◽  
Kaylyn Dixon ◽  
Sylvie St-Pierre ◽  
Bryony Sinclair
Keyword(s):  
Healthy Eating ◽  
Systematic Reviews ◽  
Review Process ◽  
Food Choices ◽  
The Public ◽  
Rigorous Approach ◽  
Funding Sources ◽  
Disease Rates ◽  
Evidence Review ◽  
Health Canada

Abstract Objectives In an era of rising chronic disease rates and conflicting healthy eating messages, the public needs evidence-informed, credible healthy eating information to help guide their food choices. This is why credible scientific bodies have developed systematic approaches to reviewing evidence in order to inform nutrition recommendations. Health Canada compared the latest evidence review processes and grading methodologies that are used by credible scientific bodies to develop nutrition recommendations. Methods An environmental scan of evidence review approaches used by credible scientific bodies was conducted. Websites of scientific bodies were searched, and flowcharts and summaries of each scientific body's evidence review process were developed. The evidence review processes were then assessed and compared between scientific bodies, and with their own previous approaches. Results Evidence review processes of 11 scientific bodies were included in the comparison. All scientific bodies use a systematic approach to gather and review evidence, including the use of systematic reviews, and involve experts in the review of evidence to determine its strength. However, expert groups use varying criteria to grade the evidence. Interesting similarities also exist in how the evidence review processes have evolved over time to strengthen scientific rigour and credibility. For efficiency, scientific bodies are increasingly using ‘review of systematic reviews’ in their evidence review as more systematic reviews have become available. In addition, there is improved transparency in evidence review methods and scientific bodies have increased efforts to engage the public. Conclusions Overall, the methodologies of the scientific bodies are similar in their rigorous approach to reviewing evidence to inform the development of nutrition recommendations. However, they differ in how they engage experts and grade the strength of the evidence. Another difference is the transparency of their evidence review methods, which is important to allow for meaningful comparison and understanding of conclusions across scientific bodies. Funding Sources The authors received no specific funds for this work. The authors have no conflict of interest to declare.

scholarly journals Perceived Barriers and Facilitators to Healthy Eating in Middle-Aged Hispanic Men (P04-125-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Shandel Vega-Soto ◽  
Cheryl Der Ananian ◽  
Hector Valdez ◽  
Ferdinand Delgado ◽  
Steven Hooker ◽  
...  
Keyword(s):  
Healthy Eating ◽  
Eating Habits ◽  
Food Choices ◽  
Cultural Factors ◽  
Perceived Barriers ◽  
Barriers And Facilitators ◽  
Theory Approach ◽  
Middle Aged ◽  
Increased Risk ◽  
Hispanic Men

Abstract Objectives Dietary behaviors contribute to an increased risk of cardiometabolic disease in Hispanic men. Few studies have assessed Hispanic men's perspectives on healthy eating. The purpose of this qualitative study was to identify perceived barriers and facilitators to healthy eating in middle-aged, Hispanic men of Mexican descent. Methods Six focus groups (FGs) with Hispanic men were primarily conducted in Spanish (n = 5 FGs), audio-recorded, transcribed, then translated verbatim to English. A grounded theory approach was used to identify common themes. Results Participants (n = 34; mean age: 54.4 ± 7.0 years) primarily self-identified as Mexican (71%) or Mexican-American (10%). In preliminary findings, the main barriers to healthy eating were competing responsibilities (n = 6 FGs), lack of nutrition knowledge (n = 6 FGs), cultural factors (n = 5 FGs), habits (n = 5 FGs), and available food choices (n = 5 FGs). A demanding work schedule was considered a barrier because it contributes to “eating on the run” and the selection of fast or convenient foods. Cultural factors perceived as barriers to healthy eating included the need to have food at social gatherings and the “Mexican diet.” Food at gatherings was perceived as leading to an increased availability of unhealthy food items and the consumption of large portions. “Mexican foods”, including tortillas, tacos, pozole, meat and cooking fats were considered unhealthy but central to the diet. Family (n = 5 FGs), health reasons (n = 6 FGs), portion control (n = 5 FGs), and nutrition education (n = 5 FGs), were reported as facilitators to healthy eating. Men reported the importance of longevity to support their family as an essential motivator to engage in healthy eating. Participants (n = 3 FGs) also indicated their spouse/partner enabled healthy eating by providing healthy food choices and encouragement or support. Health reasons (e.g., a diagnosis of diabetes or cardiovascular disease, improving health) were an important catalyst to improving eating habits. Conclusions Findings suggest that MA men have an active interest in behavior change affecting healthy eating habits. Our research provides invaluable insight to construct tailored strategies to improve dietary behavior in this vulnerable population. Funding Sources National Institute of Aging.

scholarly journals Perspectives of Urban Ghanaian Adolescents on Healthy Eating Habits

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 564-564
Author(s):  
Krystal Rampalli ◽  
Christine Blake ◽  
Edward Frongillo ◽  
Kenneth Erickson ◽  
Amos Laar
Keyword(s):  
South Carolina ◽  
International Development ◽  
Healthy Eating ◽  
Food Environment ◽  
Research University ◽  
Peer Pressure ◽  
Food Choices ◽  
Nutrition Knowledge ◽  
Marketing Tactics ◽  
Portion Sizes

Abstract Objectives Adolescents are vulnerable to diet-related health risks as they experience major life changes alongside food environment changes. In Ghana, non-communicable diseases (NCDs) are rising, and there is a need to understand what, how and why adolescents eat the way they do. This study explored perspectives of adolescents about healthy and unhealthy eating and relationships to portion sizes. Methods The Measurement, Evaluation, Accountability, and Leadership Support for NCDs (MEALS4NCDs) Project is measuring the nature and extent of unhealthy food marketing to support public sector actions to create healthier food environments for Ghanaian children. In July-August 2020, 48 interviews with students (14–17 years old) in six districts across the Greater Accra Region were conducted in schools. Interviews were done in English, audio recorded, and transcribed verbatim. Transcripts were coded with NVivo12 using a thematic analysis. Results All students demonstrated basic nutrition knowledge and conceptualized healthy eating as “not eating too much”, “a balanced diet,” “not eating late,” and “not eating cold foods.” Connections between NCDs and consumption of foods high in fat, sugar, and salt were rarely made. All students consumed items contrary to what was described as a healthy diet. Students expressed food safety as indicative of healthy food, emphasizing food prepared in a “hygienic environment by a hygienic person,” “a hot temperature,” and “covered.” Participants did not understand portion sizes beyond “too much of anything is bad” and most stated contexts where they would consume smaller or larger portion sizes, such as around strangers (less) or unsure of next meal (more). Participants admitted that peer pressure and food advertising claims informed their food choices and showed minimal knowledge of marketing tactics. Students voiced their limited agency in food choice decisions, citing financial and cultural constraints. Conclusions Students had some nutrition knowledge but limited agency to apply it in daily food choices. Interventions should include educating students and parents on diet-related NCDs and deceptive marketing tactics that promote unhealthy foods. Funding Sources International Development Research Centre's Food, Environment & Health Programme, IDRC-Canada. Office of the Vice President for Research, University of South Carolina.

scholarly journals Benefits of Family Meals

EDIS ◽  
2013 ◽  
Vol 2013 (5) ◽  
Author(s):  
Varnessa McCray ◽  
Victor W. Harris ◽  
Martie Gillen
Keyword(s):  
Healthy Eating ◽  
Food Choices ◽  
Healthy Food ◽  
Family Meals ◽  
Fact Sheet ◽  
Important Family ◽  
The Past ◽  
At Home

Over the past 30 years obesity among children has increased. One way to help youth make healthy food choices is by creating healthy eating choices and habits at home, starting with family meals. When parents value family dinners, children are likely to view family dinners as important. Family meals can provide important examples to show children what foods are good to eat and how much of the good foods they should eat. This 5-page fact sheet was written by Varnessa McCray, Victor W. Harris, and Martie Gillen, and published by the UF Department of Family Youth and Community Sciences, April 2013. http://edis.ifas.ufl.edu/fy1362

scholarly journals Beauty and the beast: gender differences in food-related behavior

2013 ◽  
Vol 12 (1) ◽  
pp. 149-165 ◽  
Author(s):  
Simone Velloso Missagia ◽  
Solange Riveli Oliveira ◽  
Daniel Carvalho Rezende
Keyword(s):  
Regression Analysis ◽  
Healthy Eating ◽  
Food Choice ◽  
Total Sample ◽  
Food Choices ◽  
Age And Gender ◽  
Men And Women ◽  
Beauty And The Beast ◽  
Males And Females ◽  
And Gender

Among the decisions that consumers have to make there are food choices, including the decision to eat healthily. In this way, both motives for food choice and the behavior reported by consumers can describe how people relate to healthy food, particularly males and females, and what distinguishes them. Researching of a sample of 309 people, respondents were randomly selected in order to achieve balanced age and gender. Such individuals were recruited through an offline method that consisted of contact in supermarkets. Total sample size is constituted by 174 female and 135 male respondents. The results of the logistic regression analysis pointed that the main difference between genders is the way they interpret healthiness as a motive for food choice. While men find important that the products they eat keep them healthy, women consider more important the fact that they are nutritious. In addition, other motives and behaviors that distinguish men and women in respect of food choices and healthy eating were observed.DOI:10.5585/remark.v12i1.2441

scholarly journals The Dietary Behaviours of Cancer Caregivers: Preliminary Findings on How Becoming a Cancer Caregiver Might Influence Food Choices and Dietary Behaviours in the Carer Compared With Pre-Caring

2018 ◽  
Vol 4 (Supplement 2) ◽  
pp. 104s-104s
Author(s):  
R. Warren ◽  
S. Lambert ◽  
H. Razee
Keyword(s):  
Healthy Eating ◽  
Dietary Patterns ◽  
Food Choices ◽  
Dietary Behaviors ◽  
Semistructured Interview ◽  
Dietary Behaviours ◽  
Cancer Support ◽  
Cancer Caregiver ◽  
Cancer Caregivers ◽  
The Impact

Background: Cancer is often called a “we-disease” as the effects of the diagnosis can go beyond the patient to others, including the caregiver. In Australia, it is estimated that approximately 138,000 new cancer diagnoses will be made in 2018, with the 5 year survival rate currently at 68%. This has shifted the way that cancer care is delivered, with many patients now being cared for at home by a loved one. As a result, cancer caregivers report higher levels of fatigue, stress, mood disturbances and mental illness (depression and anxiety), insomnia and digestive complaints than noncaring counterparts. While it is known that these characteristics can influence diet, very little has been published with relation to cancer caregivers as a stand-alone population. Aim: To explore how being a cancer caregiver might influence dietary behaviors, food choices and eating patterns in the caregiver to see if these have changed/not changed from precaring. Methods: Participants were recruited from a number of avenues, including not-for-profit cancer support services and support groups. Our study is a descriptive qualitative study where participants complete an online questionnaire to determine their Burden of Care score (through Given and Given's Caregiver Reaction Assessment) and current dietary patterns and behaviors. Some of these participants were further interviewed using a semistructured interview to explore their role as a carer, dietary patterns and food choices and this interview data were thematically analyzed. Results: Preliminary results (as part of an ongoing study) from six completed semistructured interviews with cancer caregivers from New South Wales, Australia suggests that the food intake and dietary behaviors of cancer caregivers were influenced by five main aspects: food access and availability, caregiver health, food preferences, the impact of cancer or the patient and caregivers needing more support. This study is ongoing, with an additional 6-8 interviews proposed (or until data saturation is achieved). In the case of some caregivers their dietary behaviors and food choices improved when they became a caregiver (e.g., eating more fruit and vegetables, reducing sugar consumption and an increase in their perception of the importance of healthy eating). Others reported a decline (e.g., increased “grazing” on “junk food”, losing motivation for healthy eating and preparing healthy food and skipping meals). Conclusion: This preliminary data clearly suggests that dietary behaviors and food choices of cancer caregivers do change from precaring. There is however, still a gap in our understanding as to why some carers report improvements and others report a decline. This is an ongoing area of research and is an important aspect of public health given the role cancer caregivers play in Australia.

scholarly journals Encouraging healthier choices in supermarkets: a co-design approach

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Svetlana Bogomolova ◽  
Julia Carins ◽  
Timo Dietrich ◽  
Timofei Bogomolov ◽  
James Dollman
Keyword(s):  
Design Thinking ◽  
Empirical Work ◽  
Well Being ◽  
Food Choices ◽  
Content Type ◽  
Public Survey ◽  
Key Stakeholders ◽  
Pipe Line ◽  
Working Together ◽  
New Strategies

Purpose This research describes and evaluates the co-creation of a programme called “A Healthy Choice”. Underpinned by design thinking (DT), this study aims to improve the healthfulness of food choices in supermarkets among consumers to promote their well-being. Design/methodology/approach The research features two studies. Study 1 included five co-design workshops with consumers and staff (n = 32) to develop a consumer-centred programme. The findings supported the design and implementation of a programme evaluated in Study 2 (an ecological trial). The programme modified a supermarket environment to increase the prominence of healthier products (shelf-talkers and no discount), ran positive food experiences (cooking and label reading workshops) and was supported by a community-wide information campaign in social and local print media. Findings A total of 15 new strategies were developed by consumers and staff to support health and well-being in supermarkets. Feasibility discussions and staff voting contributed to the development and storewide implementation of the programme. Evaluation showed that the programme was effective in increasing consumer knowledge of healthier food choices (measured via public survey). Sales analysis showed mixed results; sales increased for promoted products in some categories, but there was no effect in others. Research limitations/implications Given the real-world setting in which this programme and its evaluation were conducted, there were several innate limitations. The co-design process generated many more ideas than could be implemented, thus creating a healthy “pipe line” for the next iterations of the programme. Practical implications The key contribution of this work to supermarket intervention literature is the recommendation to change the paradigm of engagement between the key stakeholders who are typically involved in supermarket programs. Using the co-design and DT frameworks, the authors offer an example of stakeholders working together in close partnership to co-design and collaboratively implement a programme that promotes healthier choices. Originality/value This project contributes to the emerging body of empirical work using DT principles in the area of healthy food choices in supermarkets. A rigorously designed evaluation of a co-designed supermarket programme contributes to scholarly evidence on food well-being programs in supermarkets.

scholarly journals Factors Affecting Consumer Food Preferences: Food Taste and Depression-Based Evoked Emotional Expressions with the Use of Face Reading Technology

2019 ◽  
Vol 2019 ◽  
pp. 1-10 ◽  
Author(s):  
Elena Bartkiene ◽  
Vesta Steibliene ◽  
Virginija Adomaitiene ◽  
Grazina Juodeikiene ◽  
Darius Cernauskas ◽  
...  
Keyword(s):  
Healthy Eating ◽  
Depressive Disorders ◽  
Food Preferences ◽  
Food Choices ◽  
Emotional Expressions ◽  
Factors Affecting ◽  
Experimental Scheme ◽  
Reading Technology ◽  
Positive Feelings ◽  
Face Reading

In this study, several factors (social status, age, gender, education, knowledge about healthy eating, and attitude to food) affecting consumer food choices (FC), including the relationship between the taste of food, FC, and depression, were analysed by using sensory traits and face reading technology. The first stage of the experimental scheme was the analysis of factors affecting consumer food preferences by using a questionnaire, while the second stage was evaluation of emotional expressions evoked by different food tastes in individuals with and without depressive disorders (DD), using the FaceReader 6 software. We show that gender is a significant factor for most emotional motivations, with a higher effect in females where there was an indication of increased cravings for sweets when feeling depressed. Age was a significant factor in the motivation to eat for positive feelings, while education had a significant influence on perceptions regarding healthy eating. Face reading technology was found to be sufficiently accurate to detect differences in facial expressions induced by different tastes of food, for groups with and without DD. In conclusion, many factors are of high importance in the analysis of food choices, and the results obtained using the FaceReader 6 technique are very promising for food-mood relation analysis. We suggest that mood has a strong link with the choice of food.

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