scholarly journals Between attraction and aversion: How designers can use the concept of disgust to influence food consumption

2021 ◽  
Vol 6 (1) ◽  
pp. 67-101
Author(s):  
Mailin Lemke ◽  
Boudewijn Boon ◽  
Hendrik N. J. Schifferstein
Keyword(s):  
Food Consumption ◽  
Close Contact ◽  
Eating Behaviour ◽  
Design Concepts ◽  
Strong Emotion ◽  
Positive Experiences ◽  
Food Design

Disgust is a strong emotion of aversion. In the context of food, it is often referred to as a guardian of the mouth, preventing close contact with pathogens and the accidental consumption of poisons. However, disgust can also create a certain level of attraction and be part of positive experiences, even in the context of food. In this article, we discuss different ways of using disgust to influence eating behaviour and contribute to healthier food consumption. We outline ten different bridging concepts accompanied by various design exemplars on how to use disgust in the context of critical food design. In addition, we present four different lenses that can help to refine the design concepts.

scholarly journals Dietary trends from 1950 to 2010: a Dutch cookbook analysis

2019 ◽  
Vol 8 ◽  
Author(s):  
Marjolein E. Buisman ◽  
Jochem Jonkman
Keyword(s):  
Energy Density ◽  
Food Consumption ◽  
Eating Behaviour ◽  
Western World ◽  
Food Consumption Survey ◽  
Trends Over Time ◽  
Consumption Survey ◽  
Over Time ◽  
Lifestyle Patterns

AbstractDietary trends and changing lifestyle patterns have been associated with the increasing occurrence of obesity in the Western world. These dietary trends are commonly studied using longitudinal food consumption surveys. An alternative to studying changes in eating behaviour may be found in recipe analysis of traditional cookbooks. Few such studies exist, however, and it is unclear whether dietary trends over time can be identified this way. The present paper analyses full-meal recipes from a traditional Dutch cookbook between 1950 and 2010. The selected recipes show an increase in energy density. Additionally, the protein weight per kcal increased. In general, the observed trends are similar to those identified by the Dutch National Food Consumption Survey. The analysis therefore suggests that traditional cookbooks can be used as an indicator to identify dietary trends over time, although further studies are necessary to support this hypothesis.

scholarly journals Burnout, eating behaviour traits and dietary patterns

2019 ◽  
Vol 122 (2) ◽  
pp. 404-413 ◽  
Author(s):  
Helena Chui ◽  
Eleanor Bryant ◽  
Carmen Sarabia ◽  
Shames Maskeen ◽  
Barbara Stewart-Knox
Keyword(s):  
Food Consumption ◽  
Emotional Exhaustion ◽  
Dietary Patterns ◽  
Fast Food ◽  
Dietary Habits ◽  
Eating Behaviour ◽  
Maslach Burnout Inventory ◽  
Junk Food ◽  
Content Type ◽  
Frequent Consumption

Purpose The purpose of this research has been to investigate whether burnout and eating behaviour traits were associated with food intake. Design/methodology/approach Participants (n=109) 78 per cent female, mean age 39 years, were recruited from various occupations within a UK university to complete an on-line survey. Dietary habits were measured using Food Frequency Questionnaire (FFQ), burnout using the Maslach Burnout Inventory (MBI) and eating behaviour traits using the Three Factor Eating Questionnaire (TFEQ) R18. Findings Principal component analyses of FFQ responses revealed four dietary patterns: fast/junk food (+chicken and low fruit/vegetables); meat/fish; dairy/grains; beans/nuts. Dietary patterns were examined using multiple regression analysis as outcome variables with age, gender, burnout and eating behaviour traits as explanatory variables. More frequent consumption of “junk/fast food” was associated with lower TFEQ-Cognitive Restraint, higher TFEQ-Uncontrolled Eating (UE), lower MBI-Emotional Exhaustion and higher MBI-Depersonalisation. More frequent consumption of beans/nuts was associated with higher TFEQ-UE and higher MBI-Emotional Exhaustion. Models for meat/fish and grains/dairy dietary patterns were not significant. Research limitations/implications Burnout may need to be considered to reduce junk food consumption in higher education employees. Causality between burnout, eating behaviour traits and food consumption requires further investigation on larger samples. Originality/value This appears to be the first study to have explored associations between burnout, eating behaviour traits and dietary patterns.

scholarly journals Sustainable vs. Unsustainable Food Consumption Behaviour: A Study among Students from Romania, Bulgaria and Moldova

2020 ◽  
Vol 12 (11) ◽  
pp. 4699 ◽  
Author(s):  
Cristina Bianca Pocol ◽  
Valentina Marinescu ◽  
Antonio Amuza ◽  
Roxana-Larisa Cadar ◽  
Anda Anca Rodideal
Keyword(s):  
Food Consumption ◽  
Fruits And Vegetables ◽  
Healthy Lifestyle ◽  
Eating Habits ◽  
Eating Behaviour ◽  
Negative Consequences ◽  
Long Term Effects ◽  
Sustainable Food ◽  
Consumption Behaviour

The importance of studying the aspects related to the sustainable food consumption behaviour of students lies in the fact that, at this age, they begin to develop certain consumption patterns that will have long-term effects. The study aimed to identify the type of eating behaviour—sustainable vs. unsustainable—and the socio-demographic factors that influence it, among students in Romania, Bulgaria, and Moldova. The research method was a survey based on a questionnaire administered to a sample of 2378 subjects in the 2017–2018 period. The ANOVA test and simple linear regression were used to identify the correlation between the various variables analysed. The results indicate both positive aspects, which characterise a sustainable diet—high consumption of fruits and vegetables, and negative—the adoption of a mixed diet, which will have a long-term impact on the environment. Age is a good predictor of unhealthy eating habits among students, as this behaviour leads to weight gain. Gender, number of household members, rural/urban and country residence are also influencing factors for food consumption behaviour. Eating while standing and having the last meal of the day after 23:00 are practices that also have negative consequences for health. Conducting campaigns to educate students on the adoption of sustainable food consumption is necessary for all three countries to empower them to choose a healthy lifestyle.

scholarly journals Typology of eaters based on conventional and organic food consumption: results from the NutriNet-Santé cohort study

2016 ◽  
Vol 116 (4) ◽  
pp. 700-709 ◽  
Author(s):  
Julia Baudry ◽  
Mathilde Touvier ◽  
Benjamin Allès ◽  
Sandrine Péneau ◽  
Caroline Méjean ◽  
...  
Keyword(s):  
Food Consumption ◽  
Diet Quality ◽  
Large Scale ◽  
Organic Food ◽  
Eating Behaviour ◽  
Principal Component ◽  
Limited Information ◽  
Food Groups ◽  
Conventional Foods ◽  
Organic Food Consumption

AbstractLimited information is available on large-scale populations regarding the socio-demographic and nutrient profiles and eating behaviour of consumers, taking into account both organic and conventional foods. The aims of this study were to draw up a typology of consumers according to their eating habits, based both on their dietary patterns and the mode of food production, and to outline their socio-demographic, behavioural and nutritional characteristics. Data were collected from 28 245 participants of the NutriNet-Santé study. Dietary information was obtained using a 264-item, semi-quantitative, organic FFQ. To identify clusters of consumers, principal component analysis was applied on sixteen conventional and sixteen organic food groups followed by a clustering procedure. The following five clusters of consumers were identified: (1) a cluster characterised by low energy intake, low consumption of organic food and high prevalence of inadequate nutrient intakes; (2) a cluster of big eaters of conventional foods with high intakes of SFA and cholesterol; (3) a cluster with high consumption of organic food and relatively adequate nutritional diet quality; (4) a group with a high percentage of organic food consumers, 14 % of which were either vegetarians or vegans, who exhibited a high nutritional diet quality and a low prevalence of inadequate intakes of most vitamins except B12; and (5) a group of moderate organic food consumers with a particularly high intake of proteins and alcohol and a poor nutritional diet quality. These findings may have implications for future aetiological studies investigating the potential impact of organic food consumption.

I'm watching you. Awareness that food consumption is being monitored is a demand characteristic in eating-behaviour experiments

Appetite ◽  
2014 ◽  
Vol 83 ◽  
pp. 19-25 ◽  
Author(s):  
Eric Robinson ◽  
Inge Kersbergen ◽  
Jeffrey M. Brunstrom ◽  
Matt Field
Keyword(s):  
Food Consumption ◽  
Eating Behaviour ◽  
Demand Characteristic

Eating behaviour is associated with eating frequency and food consumption in 6–8 year-old children: The Physical Activity and Nutrition in Children (PANIC) study

Appetite ◽  
2017 ◽  
Vol 114 ◽  
pp. 28-37 ◽  
Author(s):  
H. Jalkanen ◽  
V. Lindi ◽  
U. Schwab ◽  
S. Kiiskinen ◽  
T. Venäläinen ◽  
...  
Keyword(s):  
Physical Activity ◽  
Food Consumption ◽  
Eating Behaviour ◽  
Eating Frequency

scholarly journals South Korean Nurses’ Experiences with Patient Care at a COVID-19-Designated Hospital: Growth after the Frontline Battle against an Infectious Disease Pandemic

2020 ◽  
Vol 17 (23) ◽  
pp. 9015
Author(s):  
Nayoon Lee ◽  
Hyun-Ju Lee
Keyword(s):  
Infectious Disease ◽  
Close Contact ◽  
Hospital Nurses ◽  
Post Traumatic Stress ◽  
Telephone Interviews ◽  
Post Traumatic Growth ◽  
Global Pandemic ◽  
Post Traumatic ◽  
Positive Experiences ◽  
Novel Coronavirus

COVID-19 is a respiratory disease caused by a novel coronavirus that quickly spread worldwide, resulting in a global pandemic. Healthcare professionals coming into close contact with COVID-19 patients experience mental health issues, including stress, depression, anxiety, post-traumatic stress disorder, and burnout. This study aimed to explore the experiences of COVID-19-designated hospital nurses in South Korea who provided care for patients based on their lived experiences. Eighteen nurses working in a COVID-19-designated hospital completed in-depth individual telephone interviews between July and September 2020, and the data were analyzed using Giorgi’s phenomenological methodology. The essential structure of the phenomenon was growth after the frontline battle against an infectious disease pandemic. Nine themes were identified: Pushed onto the Battlefield Without Any Preparation, Struggling on the Frontline, Altered Daily Life, Low Morale, Unexpectedly Long War, Ambivalence Toward Patients, Forces that Keep Me Going, Giving Meaning to My Work, and Taking Another Step in One’s Growth. The nurses who cared for patients with COVID-19 had both negative and positive experiences, including post-traumatic growth. These findings could be used as basic data for establishing hospital systems and policies to support frontline nurses coping with infectious disease control to increase their adaption and positive experiences.

Are commonly used proxy measures of food value and motivation predictive of self-reported real-world snacking? An ecological momentary assessment study

2021 ◽  
Author(s):  
Sarah Masterton ◽  
Charlotte Hardman ◽  
Emma Boyland ◽  
Eric Robinson ◽  
Harriet Makin ◽  
...  
Keyword(s):  
Food Intake ◽  
Food Consumption ◽  
Real World ◽  
Ecological Momentary Assessment ◽  
Alternative Assessment ◽  
Eating Behaviour ◽  
Snack Food ◽  
Ecological Momentary ◽  
Momentary Assessment ◽  
Food Value

While the assessment of actual food intake is essential in the evaluation of behaviour change interventions for weight-loss, it may not always be feasible to collect this information within traditional experimental paradigms. For this reason, proxy measures of food intake (such as measures of food value and choice) are often used as more accessible alternatives. However, the predictive validity of these measures (in relation to subsequent food consumption) has not yet been studied. Using an Ecological Momentary Assessment design, our aim was to investigate the extent to which three commonly used proxy measures of snack food intake (explicit food value, unhealthy food choice and implicit preference) predicted self-reported real-world snacking occasions over a 7-day study period. Our findings demonstrated that none of the proxy measures significantly predicted self-reported healthy or unhealthy snacking occasions, or the number of unhealthy portions consumed by participants. These findings raise questions in relation to the association between proxy measures and self-reported real-world snack food consumption. Future research should further evaluate the predictive and construct validity of proxy measures in relation to food behaviours and explore the development of alternative assessment methods within eating behaviour research.

Food design chez Bras

Semiotica ◽  
2016 ◽  
Vol 2016 (211) ◽  
pp. 341-353
Author(s):  
Dario Mangano
Keyword(s):  
Food Consumption ◽  
The World ◽  
Food Design

AbstractIt is not easy to say what food design is. Contemporary design finds in food a playground that gives new incitements but, at the same time, presents relevant challenges. Of course, there are several “objects” involved in food consumption and preparation, but more frequently food design means also working on edible substances and on the communication artifacts that come with them. The question then is: can we think about food as the result of a project? Analyzing the artifacts – from the logo to the dishes – that Michel Bras has constructed and through which he has raised his identity as a chef, in this paper I will advance the thesis that not only a theory of food designing is conceivable but also that it has an indispensable counterpart in semiotics. Only through understanding the mechanisms of intersemiotic translation that Jean Marie Floch indicated in one of his most famous books, can the heteroclite group of artifacts that populate the world of gastronomy be recognized as a coherent – and therefore effective – discourse; a discourse whose aim is to create a tasteful identity.

THE CHANGES IN FOOD CONSUMPTION BEHAVIOR: A RAPID OBSERVATIONAL STUDY OF COVID-19 PANDEMIC

2020 ◽  
Vol 6 (2) ◽  
pp. 77-87
Author(s):  
Suci Sandi Wachyuni ◽  
Kadek Wiweka
Keyword(s):  
Food Consumption ◽  
Eating Behaviour ◽  
Simple Random Sampling ◽  
Mean Value ◽  
Design Strategies ◽  
Consumption Behavior ◽  
Study Approach ◽  
Consumption Behaviour ◽  
Quantitative Analysis Method ◽  
Health Quality

Purpose of the Study: This study aims to identify food consumption behaviour at pre, during, and post-pandemic (possibility). Methodology: This study uses a quantitative-based descriptive study approach to explain changes in consumer consumption patterns. Sampling was done by using probability sampling techniques or by a simple random sampling method. Electronic-questionnaire distribution was carried out through the WhatsApp broadcast message application to which 75 respondents responded. Meanwhile, a simple quantitative analysis method is used to calculate several formulas, including mean value, frequency distribution, and percentage. Main Findings:  The results showed that health, social, and psychological factors influenced the respondent's food consumption behaviour. There are increasing organic food intentions and self-cooking trends. Besides, this study also shows an increasing awareness of the importance of aspects of health, quality, and food safety in choosing food. Implication/Applications: This research can be used as a theoretical reference, especially related to the factors that influence eating behaviour during a pandemic. Also, the results of this research can be used by culinary businesses to design strategies to survive the Covid-19 pandemic by adjusting products, innovating, and improving product quality based on consumer needs. The originality of the study: The paper is original, and this is the current study to examine the food consumption behavior of local communities in the pandemic issue.

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