scholarly journals Hunger Effects on Option Quality for Hedonic and Utilitarian Food Products

2021 ◽  
Author(s):  
Tobias Otterbring ◽  
Michal Folwarczny ◽  
Kerstin Gidlöf
Keyword(s):  
Decision Making ◽  
Cognitive Performance ◽  
Food Choices ◽  
Grocery Store ◽  
Food Category ◽  
Food Items ◽  
Challenging Tasks ◽  
Binary Choices ◽  
Cognitively Demanding Tasks

Multiple studies have examined the extent to which consumers’ hunger levels predict their food choices and preference patterns. These investigations often involve making binary choices between hedonic and utilitarian foods. However, most consumers entering a grocery store are not restricted to solely selecting either hedonic or utilitarian foods. Rather, they typically choose both hedonic and utilitarian food options. Moreover, little is known about the effects of hunger on the quality of these food choices or consumers’ cognitive performance in food contexts. To address these gaps, the current study explored (1) whether experimentally induced hunger (vs. satiation) influenced the option quality of consumers’ chosen food items (i.e., the match between actual choices and stated preferences); (2) whether this potential interplay was contingent on the food category (hedonic vs. utilitarian); and (3) whether hungry (vs. satiated) consumers’ performance differed on cognitively challenging tasks. The results revealed that hunger did not lead to a generalized decrease in consumers’ option quality. However, option quality was inferior for utilitarian—but not hedonic—foods among hungry participants, whereas no such differences were found for satiated participants. Hungry (vs. satiated) consumers also performed significantly worse on cognitively demanding tasks, underscoring the far-reaching consequences of hunger on consumers’ decision-making. Together, the current research offers a novel way of testing whether and how hunger influences the quality of consumers’ chosen food items in both hedonic and utilitarian food categories.

Sixty Percent of Foods Advertised in Grocery Store Flyers are Not In-line with Canada’s Food Guide

2022 ◽  
pp. 1-7
Author(s):  
Natalie A. Laframboise ◽  
Jamie A. Seabrook ◽  
June I. Matthews ◽  
Paula D. N. Dworatzek
Keyword(s):  
Food Environment ◽  
Food Group ◽  
Grocery Store ◽  
Government Policies ◽  
Food Category ◽  
Food Items

Purpose: To evaluate foods advertised in discount and premium grocery flyers for their alignment with Canada’s 2007 Food Guide (CFG) and assess if alignment differed by food category, season, page location, and price. Methods: Weekly flyers (n = 192) were collected from discount and premium grocery chains from each of 4 seasons. Health Canada’s Surveillance Tool was used to assess food items as in-line or not in-line with CFG. Results: Of 35 576 food items, 39.7% were in-line with CFG. There were no differences in proportions of foods not in-line in discount versus premium flyers (60.9% and 60.0%, respectively). Other Foods and Meat & Alternatives were advertised most (28.0% and 26.3%, respectively; P < 0.001). Milk & Alternatives were the least advertised food group (10.3%). Vegetables & Fruit (19.6%), Grains (21.6%), Milk & Alternatives (20.6%), and Meat & Alternatives (20.2%) were promoted least in Fall (P < 0.001). A higher proportion of foods advertised on middle pages were not in-line (61.0%) compared with front (56.6%) and back (58.8%) pages (P < 0.001). Not in-line foods were more expensive ($3.49, IQR = $2.82) than in-line foods ($3.28, IQR = $2.81; P < 0.001). Conclusions: While there was no difference in healthfulness of foods advertised in discount versus premium flyers, grocers advertised more foods not in-line with CFG. Government policies to improve the food environment should consider grocery flyers.

scholarly journals Nutri-Score: The Most Efficient Front-of-Pack Nutrition Label to Inform Portuguese Consumers on the Nutritional Quality of Foods and Help Them Identify Healthier Options in Purchasing Situations

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4335
Author(s):  
Francisco Goiana-da-Silva ◽  
David Cruz-e-Silva ◽  
Catarina Nobre-da-Costa ◽  
Alexandre Morais Nunes ◽  
Morgane Fialon ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Food Choices ◽  
P Value ◽  
Portuguese Population ◽  
Food Category ◽  
Nutrition Labels ◽  
Label Condition ◽  
Promising Strategy ◽  
Ranking Task

Several studies have identified Front-of-Pack Nutrition Labels (FoPLs) as a promising strategy to improve the nutritional quality of consumers’ food choices and encourage manufacturers to offer healthier products. This study aims to fill the evidence gap regarding the most effective FoPL among the Portuguese population. In total, 1059 Portuguese participants were recruited through a web panel provider and asked to declare their intended food choices and to rank three sets of products (pizza, cakes and breakfast cereals) according to their nutritional quality, first in the absence of any labelling, and then with a FoPL displayed on-pack (five FoPLs tested). Finally, participants were asked to answer nine statements related to perceptions of FoPLs. Results showed that participants improved their food choices, depending on the FoPL and the food category. All FoPLs led to a higher percentage of correct responses on the ranking task compared to the no label condition. The Nutri-Score was among the FoPLs producing the greatest improvement across all food categories compared to the reference intakes (OR = 6.45 [4.43–9.39], p-value < 0.0001) and facilitating the highest percentage to correctly rank products according to nutritional quality. This study suggests that, among the available options, Nutri-Score is the most efficient FoPL to inform Portuguese consumers of the nutritional quality of foods and help them identify healthier options in mock purchasing situations.

scholarly journals The Grueneberg ganglion controls odor-driven food choices in mice under threat

2020 ◽  
Vol 3 (1) ◽  
Author(s):  
Julien Brechbühl ◽  
Aurélie de Vallière ◽  
Dean Wood ◽  
Monique Nenniger Tosato ◽  
Marie-Christine Broillet
Keyword(s):  
Decision Making ◽  
Food Preference ◽  
Food Selection ◽  
Food Choices ◽  
Environmental Chemical ◽  
Animal Survival ◽  
Risk Of Predation ◽  
Grueneberg Ganglion ◽  
Safe Food

Abstract The ability to efficiently search for food is fundamental for animal survival. Olfactory messages are used to find food while being aware of the impending risk of predation. How these different olfactory clues are combined to optimize decision-making concerning food selection remains elusive. Here, we find that chemical danger cues drive the food selection in mice via the activation of a specific olfactory subsystem, the Grueneberg ganglion (GG). We show that a functional GG is required to decipher the threatening quality of an unfamiliar food. We also find that the increase in corticosterone, which is GG-dependent, enhances safe food preference acquired during social transmission. Moreover, we demonstrate that memory retrieval for food preference can be extinguished by activation of the GG circuitry. Our findings reveal a key function played by the GG in controlling contextual food responses and illustrate how mammalian organisms integrate environmental chemical stress to optimize decision-making.

scholarly journals Metacognitive insight into cognitive performance in pre and early-stage Huntington's disease

2021 ◽  
Author(s):  
Samuel RC Hewitt ◽  
Alice J White ◽  
Sarah L Mason ◽  
Roger A Barker
Keyword(s):  
Quality Of Life ◽  
Decision Making ◽  
Huntington's Disease ◽  
Huntington’S Disease ◽  
Cognitive Performance ◽  
Disease Gene ◽  
Disease Stage ◽  
Gene Carriers ◽  
Insight Into

ABSTRACT Objectives Insight is an important predictor of quality of life in Huntington's disease and other neurodegenerative conditions. However, estimating insight with traditional methods such as questionnaires is challenging and subject to limitations. This study experimentally quantified metacognitive insight into cognitive performance in Huntington's disease gene-carriers. Methods We dissociated perceptual decision-making performance and metacognitive insight into performance in healthy controls (n=29), premanifest (n=19) and early-manifest (n=10) Huntington's disease gene-carriers. Insight was operationalised as the degree to which a participant's confidence in their performance was informative of their actual performance (metacognitive efficiency) and estimated using a computational model (HMeta-d). Results We found that pre and early-manifest Huntington's disease gene-carriers were impaired in making perceptual decisions compared to controls. Gene-carriers required more evidence in favour of the correct choice to achieve similar performance and perceptual impairments were increased in those with manifest disease. Surprisingly, despite marked perceptual impairments, Huntington's disease gene-carriers retained metacognitive insight into their perceptual performance. This was the case after controlling for confounding variables and regardless of disease stage. Conclusion We report for the first time a dissociation between impaired cognition and intact metacognition (trial-by-trial insight) in the early-stages of a neurodegenerative disease. This unexpected finding contrasts with the prevailing assumption that cognitive deficits are associated with impaired insight. Future studies should investigate how intact metacognitive insight could be used by some early Huntington's disease gene-carriers to positively impact their quality of life. Key words: Huntington's disease, decision-making, cognition, insight, metacognition

Packaged food supply in Fiji: Nutrient levels, compliance with sodium targets and adherence to labelling regulations

2021 ◽  
pp. 1-23
Author(s):  
Maria Shahid ◽  
Gade Waqa ◽  
Arti Pillay ◽  
Ateca Kama ◽  
Isimeli N. Tukana ◽  
...  
Keyword(s):  
Food Industry ◽  
Product Information ◽  
Food Choices ◽  
Food Composition ◽  
Total Sugar ◽  
Food Category ◽  
Packaged Foods ◽  
Sugar Levels ◽  
Packaged Food

Abstract Objective To estimate the proportion of products meeting Fiji government labelling regulations, assess compliance with national sodium reformulation targets, and examine the sodium and total sugar levels in packaged foods sold in selected major supermarkets. Design We selected five major supermarkets in 2018 and collected the product information and nutritional content from the labels of all packaged foods sold. We organised 4,278 foods into 14 major food categories and 36 sub-categories and recorded the proportion of products labelled in accordance with the Fiji labelling regulations. We looked at the levels of sodium and total sugar in each food category and assessed how many products complied with the Fiji reformulation targets set for sodium. We also listed the companies responsible for each product. Setting Suva, Fiji. Results Fourteen percent of packaged foods in fourteen major categories met Fiji national labelling regulations. Sodium was labelled on 95.4% products, and total sugar labelled on 92.4%. The convenience foods category had the highest sodium levels (1699mg/100g) while confectionery had the highest content of total sugar (52.6g/100g). Forty percent of eligible products did not meet the proposed voluntary sodium reformulation targets. Conclusions Our findings indicate significant room for improvement in nutrient labelling, as well as a need for further enforcement of reformulation targets and monitoring of changes in food composition. Through enacting these measures and establishing additional regulations such as mandatory front-of-pack labelling, government and food industry can drive consumers towards healthier food choices and improve the nutritional quality of packaged foods in Fiji.

Evaluation of the Academic Setting in Spain 1This study was financed by the University of Oviedo.

1995 ◽  
Vol 11 (2) ◽  
pp. 133-137 ◽  
Author(s):  
Juan Fernández ◽  
Miguel A. Mateo ◽  
José Muñiz
Keyword(s):  
Higher Education ◽  
Decision Making ◽  
Social Climate ◽  
Three Dimensions ◽  
Academic Setting ◽  
Teaching And Research ◽  
Evaluation Questionnaire ◽  
University Teachers ◽  
The University

The conditions are investigated in which Spanish university teachers carry out their teaching and research functions. 655 teachers from the University of Oviedo took part in this study by completing the Academic Setting Evaluation Questionnaire (ASEQ). Of the three dimensions assessed in the ASEQ, Satisfaction received the lowest ratings, Social Climate was rated higher, and Relations with students was rated the highest. These results are similar to those found in two studies carried out in the academic years 1986/87 and 1989/90. Their relevance for higher education is twofold because these data can be used as a complement of those obtained by means of students' opinions, and the crossing of both types of data can facilitate decision making in order to improve the quality of the work (teaching and research) of the university institutions.

Why Is Safe Science Good Science?

2018 ◽  
Author(s):  
Camilla Kao ◽  
Che-I Kao ◽  
Russell Furr
Keyword(s):  
Decision Making ◽  
Design Thinking ◽  
Good Science ◽  
Safety Issues ◽  
Safety Requirements ◽  
The Arts ◽  
Hands On ◽  
Obvious Benefit ◽  
New Ideas

In science, safety can seem unfashionable. Satisfying safety requirements can slow the pace of research, make it cumbersome, or cost significant amounts of money. The logic of rules can seem unclear. Compliance can feel like a negative incentive. So besides the obvious benefit that safety keeps one safe, why do some scientists preach "safe science is good science"? Understanding the principles that underlie this maxim might help to create a strong positive incentive to incorporate safety into the pursuit of groundbreaking science.<div><br></div><div>This essay explains how safety can enhance the quality of an experiment and promote innovation in one's research. Being safe induces a researcher to have <b>greater control</b> over an experiment, which reduces the <b>uncertainty</b> that characterizes the experiment. Less uncertainty increases both <b>safety</b> and the <b>quality</b> of the experiment, the latter including <b>statistical quality</b> (reproducibility, sensitivity, etc.) and <b>countless other properties</b> (yield, purity, cost, etc.). Like prototyping in design thinking and working under the constraint of creative limitation in the arts, <b>considering safety issues</b> is a hands-on activity that involves <b>decision-making</b>. Making decisions leads to new ideas, which spawns <b>innovation</b>.</div>

BIM-Based Quality Control for Safety Issues in the Design and Construction Phases

2015 ◽  
Vol 9 (3) ◽  
pp. 111 ◽  
Author(s):  
Seunghwa Park ◽  
Inhan Kim
Keyword(s):  
Decision Making ◽  
Traditional Method ◽  
Building Information Modeling ◽  
Safety Management ◽  
Information Modeling ◽  
Use Case ◽  
Safety Issues ◽  
Building Information ◽  
Building Safety

Today’s buildings are getting larger and more complex. As a result, the traditional method of manually checking the design of a building is no longer efficient since such a process is time-consuming and laborious. It is becoming increasingly important to establish and automate processes for checking the quality of buildings. By automatically checking whether buildings satisfy requirements, Building Information Modeling (BIM) allows for rapid decision-making and evaluation. In this context, the work presented here focuses on resolving building safety issues via a proposed BIM-based quality checking process. Through the use case studies, the efficiency and usability of the devised strategy is evaluated. This research can be beneficial in promoting the efficient use of BIM-based communication and collaboration among the project party concerned for improving safety management. In addition, the work presented here has the potential to expand research efforts in BIM-based quality checking processes.

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