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.

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 Food Preferences and Food Choice Determinants in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2491
Author(s):  
Dominika Głąbska ◽  
Dominika Skolmowska ◽  
Dominika Guzek
Keyword(s):  
Secondary School ◽  
Food Choice ◽  
Food Preference ◽  
Food Preferences ◽  
Food Choices ◽  
Population Based ◽  
School Students ◽  
High Preference ◽  
Quota Sampling ◽  
Food Choice Motives

Food preferences are within the most important determinants of food choices; however, little is known about their complex associations, and no studies were conducted in the period of the COVID-19 pandemic. The aim of the study was to analyze the association between food preferences and food choice determinants in adolescents aged 15–20 years within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study. The PLACE-19 Study included a random quota sampling conducted in the whole of Poland and covered a population-based sample of 2448 secondary school students. The food preferences were assessed using a validated Food Preference Questionnaire (FPQ), and the food choices were assessed using a validated Food Choice Questionnaire (FCQ). The statistical analysis comprised k-means clustering and linear regression adjusted for sex and age. Four homogenous clusters of respondents were defined based on the food choice motives—“healthy eaters” (health as the most important determinant of food choices), “hedonists” (convenience, sensory appeal, and price as the most important determinants), “indifferent consumers” (low significance for all determinants), and “demanding consumers” (high significance for all determinants). The preferences for all food categories differed when comparing between clusters presenting various food choice determinants (p < 0.001). The “healthy eaters” were characterized by the highest preference for vegetables; the “hedonists” preferred meat/fish, dairy, and snacks; the “demanding consumers” had a high preference for all food categories, while “indifferent consumers” had a low preference for all food categories. All preference scores were positively associated with mood, convenience, sensory appeal, natural content, and price (p < 0.05). The results confirmed the association between food preferences and food choice determinants in adolescents, as well as allowed adolescents to be clustered into segments to define various needs and motives among the identified segments. For public health purposes, it may be crucial to educate “hedonists,” with a high preference for meat/fish, dairy and snacks, accompanied by convenience, sensory appeal, and price as the most important determinants of their food choices.

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.

“Most of them are junk food but we did put fruit on there and we have water”

2015 ◽  
Vol 115 (2) ◽  
pp. 126-140 ◽  
Author(s):  
Suzanne Waddingham ◽  
Stella Stevens ◽  
Kate Macintyre ◽  
Kelly Shaw
Keyword(s):  
Primary School ◽  
Eating Habits ◽  
Food Preferences ◽  
Food Choices ◽  
Dietary Guidelines ◽  
Valuable Insight ◽  
Healthy Children ◽  
National Guidelines ◽  
Content Type ◽  
School Canteen

Purpose – The Australian Dietary Guidelines support good health and disease prevention. Children with healthy eating habits established early in life have been shown to continue these habits into adulthood compared with those children who have poor eating habits in their younger years. The nutritional intake of many Australian children is not in accordance with the national guidelines. The reasons children make the food choices they do are unclear from the literature. The paper aims to discuss these issues. Design/methodology/approach – This study used participatory action research methods to explore why primary school-aged children make the food choices that they do. A non-government primary school requested assistance in encouraging their children to make healthier choices from the school canteen menu. The authors gathered opinions from the children in two different ways; a group discussion during class and a “discovery day” that involved four class grades. The authors identified children’s food preferences and food availability in canteens. The authors explored how the children perceived healthy foods, the importance of a healthy food environment and what criteria children use to decide what foods to buy. Findings – Children’s food preferences were mostly for unhealthy foods, and these were readily available in the canteen. The perception about what foods were healthy was limited. Despite being asked to develop a “healthy” menu, the majority of choices made by the children were not healthy. Children described unhealthy choices as preferable because of taste of the food, if it was sugary, if it was quick to eat, available and cheap, the relationship of food and weather, the connection to health conditions and peer dominance. Practical implications – This study suggests that children make their food choices based on simple concepts. The challenge lies around producing healthy options in collaboration with the school community that match the children’s food choice criteria. Originality/value – This paper provides a modern and inspiring whole school approach based on equity and empowerment of the children. Discovering why children make food choices from the children’s perspective will help to present healthy options that will be more appealing for children. The methodology used to uncover why children make their food choices has also provided valuable insight into a study design that could be used to address other childhood research questions. The methodology offers an educative experience while gathering rich information directly from the children. This information can be used by the school to support children to have more control over their health and to develop behaviours to increase their health for the rest of their lives.

scholarly journals A six-week healthy eating intervention with family engagement improves food knowledge and preferences but not dietary diversity among urban preschool children in Sri Lanka

2021 ◽  
pp. 1-22
Author(s):  
Fathima Sirasa ◽  
Lana Mitchell ◽  
Aslan Azhar ◽  
Anoma Chandrasekara ◽  
Neil Harris
Keyword(s):  
Sri Lanka ◽  
Nutrition Education ◽  
Healthy Eating ◽  
Child Nutrition ◽  
Dietary Diversity ◽  
Family Engagement ◽  
Food Preferences ◽  
Healthy Food ◽  
Food Knowledge ◽  
The Impact

Abstract Objective: To evaluate the effectiveness of a multicomponent intervention (MCI) on children’s dietary diversity and its impact pathway components of children’s food knowledge and healthy food preferences. Design: A six-week cluster randomised controlled trial with a MCI consisting of child nutrition education plus family engagement, through parental nutrition education, meal preparation and tasting was compared with two groups: single component intervention (SCI) of child nutrition education, and control, conducted during February to July 2018. Preschool centres were randomly assigned to one of the three arms. Children’s food knowledge, healthy food preferences and dietary diversity scores were collected. Intervention effects were analysed using a pre-post analysis and a difference-in-difference model. Setting: Fourteen preschool centres in an urban area of Kurunegala, Sri Lanka Participants: Child-parent dyads of children aged 4-6 years. Final analyses included 306 (for food knowledge and preferences) and 258 (for dietary diversity) dyads. Results: MCI significantly influenced the impact pathways to children’s dietary diversity by increasing children’s food knowledge and healthy food preferences scores by 3.76 and 2.79 (P<0.001) respectively, but not the dietary diversity score (P=0.603), compared to control arm. Relative to SCI, MCI significantly improved children’s food knowledge score by 1.10 (P<0.001), but no significant effects were noted for other outcome variables. Conclusion: Improved food knowledge and preferences require a positive food environment and time to develop into healthy eating behaviours. Research into dietary diversity should broaden to incorporate the contextual roles of the home and general food environments to more completely understand food choices of children.

scholarly journals An experimental study on the effects of exposure to magazine advertising on children's food choices

2010 ◽  
Vol 14 (8) ◽  
pp. 1337-1344 ◽  
Author(s):  
Sandra C Jones ◽  
Lisa Kervin
Keyword(s):  
Small Sample Size ◽  
Food Preferences ◽  
Food Choices ◽  
Small Sample ◽  
Control Group ◽  
Snack Food ◽  
South Wales ◽  
Children's Magazines ◽  
Food Advertisements ◽  
Effects On Children

AbstractObjectiveThe present study sought to determine the feasibility of an experimental research design to investigate the effects of exposure to magazine advertising on children's food choices.DesignChildren were randomized to read either a magazine with food advertisements or a magazine with no food advertisements. They then chose two food items from the intervention ‘store’ to eat after the session. Data were also collected on attitudes to advertising and snack food preferences. Finally, participants’ parents were provided with a self-completion survey on food choices and other variables (n24).SettingThree vacation care centres in regional New South Wales, Australia.SubjectsChildren aged 5–12 years (n47).ResultsChildren in the experimental condition were more likely to choose advertised foods than those in the control group. Interestingly, the majority reported taste and healthiness as the most important factors in snack food choices; however, when faced with the actual food choice, they predominantly chose unhealthy foods (eighty-two unhealthy and only twelve healthy items were chosen).ConclusionsThis was the first study to assess the effects on children of exposure to food advertising within the context of reading a child-targeted magazine. Importantly, even with the small sample size and venue limitations, we found that exposure to magazine advertising influenced food choices. Children's magazines are an under-researched and poorly regulated medium, with considerable potential to influence children's food choices. The present study shows that the methodology is feasible, and future studies could replicate this with larger samples.

scholarly journals Factors Affecting Sick Leave Duration for Non-Work-Related Temporary Disabilities in Brazilian University Public Servants

2018 ◽  
Vol 15 (10) ◽  
pp. 2127 ◽  
Author(s):  
Adriano Dias ◽  
Juan Gómez-Salgado ◽  
João Bernardes ◽  
Carlos Ruiz-Frutos
Keyword(s):  
Sick Leave ◽  
Depressive Disorders ◽  
Cox Regression ◽  
Insulin Dependent Diabetes Mellitus ◽  
Dependent Diabetes Mellitus ◽  
Historical Cohort ◽  
Sickness Absenteeism ◽  
Factors Affecting ◽  
Work Related

Sickness absenteeism in public institutions compromises the execution of services, and may also generate direct impacts on the population that receives coverage. To determine if sick leave duration for temporary disabilities is associated with non-work-related illnesses (NWRI), a historical cohort study was carried out of workers at a Brazilian University. The Charlson Comorbidity Index (CCI) was obtained from the most prevalent diagnoses in each expert examination and from the corresponding days of sick leave per episode, adjusting simple and multiple Cox regression models. As a result, 70% of the NWRI temporary disabilities were due to depressive disorders, convalescence, and dorsalgia with a sick leave duration between 4 and 320 days. The factors of protection for sick leave durations until the rehabilitation were non-insulin-dependent diabetes mellitus and hypertension. Long-term sick leaves were observed in the cases that required rehabilitation of those workers diagnosed with recurrent depressive disorders, conjunctivitis, acute sinusitis, skin disorders, calculus of kidney and ureter, abdominal and pelvic pain, and same-level fall accidents. It is also worth noting that even in a disease that can justify long-term sick leaves, such as breast cancer, the duration may be shorter according to the worker’s capacity and self-efficacy.

scholarly journals The child brain computes and utilizes internalized maternal choices

2016 ◽  
Vol 7 (1) ◽  
Author(s):  
Seung-Lark Lim ◽  
J. Bradley C. Cherry ◽  
Ann M. Davis ◽  
S. N. Balakrishnan ◽  
Oh-Ryeong Ha ◽  
...  
Keyword(s):  
Decision Making ◽  
Prefrontal Cortex ◽  
Dorsolateral Prefrontal Cortex ◽  
Self Regulation ◽  
Food Preferences ◽  
Food Choices ◽  
Functional Magnetic Resonance ◽  
Left Dlpfc ◽  
Making Choices ◽  
Dorsolateral Prefrontal

Abstract As children grow, they gradually learn how to make decisions independently. However, decisions like choosing healthy but less-tasty foods can be challenging for children whose self-regulation and executive cognitive functions are still maturing. We propose a computational decision-making process in which children estimate their mother’s choices for them as well as their individual food preferences. By employing functional magnetic resonance imaging during real food choices, we find that the ventromedial prefrontal cortex (vmPFC) encodes children’s own preferences and the left dorsolateral prefrontal cortex (dlPFC) encodes the projected mom’s choices for them at the time of children’s choice. Also, the left dlPFC region shows an inhibitory functional connectivity with the vmPFC at the time of children’s own choice. Our study suggests that in part, children utilize their perceived caregiver’s choices when making choices for themselves, which may serve as an external regulator of decision-making, leading to optimal healthy decisions.

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