scholarly journals Non-Conscious Effect of Food Odors on Children’s Food Choices Varies by Weight Status

2017 ◽  
Vol 4 ◽  
Author(s):  
Lucile Marty ◽  
Héléna Bentivegna ◽  
Sophie Nicklaus ◽  
Sandrine Monnery-Patris ◽  
Stéphanie Chambaron
Keyword(s):  
Weight Status ◽  
Food Choices ◽  
Food Odors ◽  
Effect Of Food

scholarly journals Menu Engineering and Dietary Behavior Impact on Young Adults’ Kilocalorie Choice

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2329
Author(s):  
Christine Bergman ◽  
Yuan Tian ◽  
Andrew Moreo ◽  
Carola Raab
Keyword(s):  
Young Adults ◽  
Weight Status ◽  
Food Choices ◽  
Normal Weight ◽  
Design Stage ◽  
Calorie Intake ◽  
Independent Variables ◽  
Menu Design ◽  
The Relationship ◽  
Overweight Subjects

The obesity pandemic is associated with increased consumption of restaurant food. Labeling of menus is an intervention used to provide consumers with kilocalorie (calorie) information in hopes of them making healthier food choices. This study evaluated the relationship between young adults’ calorie choices on restaurant menus and menu design, dietary behaviors, and demographic characteristics. A 3 (fast-casual restaurants) × 4 (menu-designs based on menu engineering theories) between-subjects (n = 480, 18–24-year olds) experimental design was used. The relationship between the participants’ calorie choices (high versus low) and menu design, stage of change, gender, race, educational level and weight status was evaluated using logistic regression. All independent variables had at least one category that had greater odds (CI 95% ± 5%) of subjects choosing a lower calorie entree, except education level and race/ethnic group. Normal weight and overweight subjects had greater odds of choosing lower calorie entrees than those that were obese. In addition, subjects that had started to control their calorie intake for less than six months or had sustained this change for at least six months, had greater odds of choosing lower calorie entrees compared to others. Including a green symbol and calories on fast casual restaurant menus may influence some young adults to choose lower calorie entrees.

Effects of familiarization on odor hedonic responses and food choices in children with autism spectrum disorders

Autism ◽  
2018 ◽  
Vol 23 (6) ◽  
pp. 1460-1471 ◽  
Author(s):  
Anne-Claude Luisier ◽  
Genevieve Petitpierre ◽  
Annick Clerc Bérod ◽  
David Garcia-Burgos ◽  
Moustafa Bensafi
Keyword(s):  
Autism Spectrum Disorder ◽  
Positive Emotions ◽  
Time Window ◽  
Children With Autism ◽  
Food Choices ◽  
Autism Spectrum ◽  
Spectrum Disorder ◽  
Food Education ◽  
Food Odors ◽  
Specific Increase

This study assessed whether olfactory familiarization can render food odors more pleasant, and consequently food more attractive, to children with autism spectrum disorder. Participants were first presented with a series of food odors (session 1). Then, they were familiarized on four occasions (time window: 5 weeks) with one of the two most neutral odors (the other neutral odor was used as control) (session 2). In session 3, participants smelled the entire series of odors again. Both verbal and facial responses were compared from session 1 to session 3. After session 3, the children were presented with two identical foods (one containing the familiarized odor and one the control odor) and were asked to choose between these foods. Results revealed (1) a specific increase in positive emotions for the familiarized odor and (2) that 68% of the children chose the food associated with the “familiarized odor” (children who chose the “familiarized odor” food exhibited significantly more sensory particularities). These findings suggest that it is possible to modulate olfactory emotions and expand the dietary repertoire of children with autism spectrum disorder. Application of this paradigm may enable innovative prospects for food education in autism.

scholarly journals Body Size Preferences and Food Choice Among Normal and Overweight Mothers and Children in Malawi (P10-070-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Valerie Flax ◽  
Chrissie Thakwalakwa ◽  
Lindsay Jaacks ◽  
John Phuka
Keyword(s):  
Body Size ◽  
Food Choice ◽  
Weight Status ◽  
Food Choices ◽  
Normal Weight ◽  
Sub Saharan Africa ◽  
Overweight Child ◽  
Mothers And Children ◽  
Body Sizes ◽  
Healthy Body

Abstract Objectives Overweight in mothers and children in sub-Saharan Africa is rapidly increasing and may be related to body size preferences. The objective of this study was to measure mothers’ preferences for their own and their child's body size and how they relate to food choices. Methods We enrolled 271 mothers and their children (6–59 months) in Lilongwe and Kasungu Districts. Based on standard body-mass index and weight-for-height z-score cutoffs, 78 mothers (29%) were normal weight and 193 (71%) were overweight; 120 children (44%) were normal weight and 151 (56%) were overweight. Interviewers used a set of 7 adult female and 7 child body silhouette drawings and a semi-structured question guide to measure mothers’ perceptions of their own and their child's preferred and healthy body sizes and how their preferences affected food choices. We performed chi-squared tests comparing body size perceptions and grouped open-ended responses by weight status. Results Mothers’ selection of silhouettes that represented their body size preferences (67% normal weight, 68% overweight preferred overweight) and perceptions of a healthy body size (96% normal weight, 94% overweight selected overweight as healthy) did not differ by their weight status. A higher percentage of mothers of overweight than normal weight children preferred overweight child body sizes (70% vs. 48%, P = 0.003). Mothers’ perceptions of a healthy child body size (89% normal weight, 94% overweight selected overweight as healthy) did not differ by the child's weight status. To attain a larger body size, mothers said they could eat or feed the child larger quantities or more frequently and increase consumption of fatty/oily foods and drinks (such as sodas, sweetened yoghurt, and milk), but many cannot afford to do this. Conclusions Malawian mothers had strong preferences for overweight body sizes for themselves and mixed preferences for their children. Their desired strategies for increasing weight indicate that body size preferences may drive food choice but could be limited by cost. Funding Sources Drivers of Food Choice (DFC) Competitive Grants Program, funded by the UK Government's Department for International Development and the Bill & Melinda Gates Foundation, and managed by the University of South Carolina, Arnold School of Public Health.

scholarly journals Food and Mood: Exploring the determinants of food choices and the effects of food consumption on mood among women in Inner London.

2020 ◽  
Vol 11 (1) ◽  
pp. 68-96
Author(s):  
Joanna Leeds ◽  
Regina Keith ◽  
Maria Woloshynowych
Keyword(s):  
Public Health ◽  
Food Consumption ◽  
Food Choice ◽  
Food Choices ◽  
Successful Implementation ◽  
Public Health Services ◽  
Structured Interviews ◽  
Faith Based ◽  
Induced Mood ◽  
Effect Of Food

Introduction: The aim of this study was to explore the relationship between food and mood against the backdrop of increased mental health and nutrition cognizance within public health and scientific discourses. Mood was defined as encompassing positive or negative affect. Methodology: A constructionist qualitative approach underpinned this study. Convenience sampling in two faith-based settings was utilised for recruiting participants, who were aged 19-80 (median,48) years. In total 22 Christian women were included in the research, eighteen were in focus groups and four were in individual semi structured interviews. All were church-attending women in inner London. A thematic analysis was carried out, resulting in four central themes relating to food choice and food-induced mood states. Findings: Women identified a number of internal and external factors as influencing their food choices and the effect of food intake on their moods. Food choice was influenced by mood; mood was influenced by food choice. Low mood was associated with unhealthy food consumption, apparent addiction to certain foods and overeating. Improved mood was associated with more healthy eating and eating in social and familial settings. Discussion: Findings indicate food and mood are interconnected through a complex web of factors, as women respond to individual, environmental, cultural and social cues. Targeting socio-cultural and environmental influences and developing supportive public health services, via faith-based or community-based institutions could help to support more women in their struggle to manage the food and mood continuum. Successful implementation of health policies that recognise the psychological and social determinants of food choice and the effect of food consumption on mood, is essential, as is as more research into life-cycle causal factors linking food choice to mood.

scholarly journals Importance of mental performance in parental choice of food for children aged 4–10 years: a study in four European countries

2016 ◽  
Vol 20 (6) ◽  
pp. 992-1000 ◽  
Author(s):  
Heather Gage ◽  
Bernadette Egan ◽  
Peter Williams ◽  
Brigitte Brands ◽  
Eszter Györei ◽  
...  
Keyword(s):  
Cognitive Functioning ◽  
Healthy Eating ◽  
Health Professionals ◽  
Food Choices ◽  
Parental Choice ◽  
European Countries ◽  
General Interest ◽  
Mental Performance ◽  
Effect Of Food ◽  
The Impact

AbstractObjectiveTypically, attention focuses on how nutrition affects physical health. The present study investigated the importance that parents attach to the impact of diet on mental performance when choosing food for their child.DesignQuestionnaire.SettingFour European countries.SubjectsParents of children aged 4–10 years (n 1574): England (n 397), Germany (n 389), Hungary (n 398) and Spain (n 390).ResultsMost parents (80–85 %) considered the effect of food on four elements of mental performance (child’s ability to learn, attention, behaviour, mood) to be moderately, very, extremely (v. slightly, not at all) important in food choices; over 90 % considered healthiness of food and making food appealing to their child important; 79·8 % cost; 76·8 % convenience. Belief that food affects mental performance was 57·4 % (ability to learn), 60·5 % (attention); less than 40 % of parents agreed they were aware which foods had an effect. Parents with lower general interest in healthy eating were less likely to consider the effect of food on mental performance elements as important. Respondents from Germany were more likely to rate mental performance as important (except behaviour); those in Hungary less likely. The most important influence on parents’ decisions about feeding their child was their own experience, except Spain, where family/friends/health professionals were more important.ConclusionsNutrition affects brain development and cognitive functioning. Low prioritisation of the effect of food on mental performance indicates potential for educating parents.

scholarly journals Olfactory connectivity mediates sleep-dependent food choices in humans

eLife ◽  
2019 ◽  
Vol 8 ◽  
Author(s):  
Surabhi Bhutani ◽  
James D Howard ◽  
Rachel Reynolds ◽  
Phyllis C Zee ◽  
Jay Gottfried ◽  
...  
Keyword(s):  
Food Intake ◽  
Sleep Deprivation ◽  
Piriform Cortex ◽  
Endocannabinoid System ◽  
Food Choices ◽  
State Dependent ◽  
Food Odors ◽  
Partial Sleep Deprivation ◽  
The Relationship ◽  
Energy Dense Food

Sleep deprivation has marked effects on food intake, shifting food choices toward energy-dense options. Here we test the hypothesis that neural processing in central olfactory circuits, in tandem with the endocannabinoid system (ECS), plays a key role in mediating this relationship. We combined a partial sleep-deprivation protocol, pattern-based olfactory neuroimaging, and ad libitum food intake to test how central olfactory mechanisms alter food intake after sleep deprivation. We found that sleep restriction increased levels of the ECS compound 2-oleoylglycerol (2-OG), enhanced encoding of food odors in piriform cortex, and shifted food choices toward energy-dense food items. Importantly, the relationship between changes in 2-OG and food choices was formally mediated by odor-evoked connectivity between the piriform cortex and insula, a region involved in integrating feeding-related signals. These findings describe a potential neurobiological pathway by which state-dependent changes in the ECS may modulate chemosensory processing to regulate food choices.

scholarly journals The Effect of Front-of-Pack Nutritional Labels and Back-of-Pack Tables on Dietary Quality

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1704
Author(s):  
Helene Normann Rønnow
Keyword(s):  
Food Choices ◽  
Additional Benefit ◽  
Dietary Quality ◽  
Food Labels ◽  
Nutritional Content ◽  
Added Sugar ◽  
Policy Tool ◽  
Effect Of Food ◽  
Difference Methods ◽  
Lifestyle Diseases

A healthy diet is important to prevent lifestyle diseases. Food labels have been proposed as a policy tool to improve the healthiness of food choices, as they provide information about nutritional content and health attributes which may otherwise have been unknown to the consumer. This study investigates the effect of food labels with different formats on dietary quality by using home-scan panel data and difference-in-difference methods to compare the change in dietary quality over time for households that start to use food labels with households that do not use labels. I find that the use of front-of-pack (FOP) nutritional labels increases overall dietary quality, which is driven by reduced intake of added sugar and increased intake of fiber. The use of back-of-pack (BOP) nutritional tables does not influence dietary quality. There is no additional benefit to overall dietary quality by using both labels. However, the results indicate that there could be a benefit of using both labels on certain nutrients. The results imply that additional policies are needed to supplement food labels in order to improve dietary quality.

Food order and glucose excursion in Indian adults with normal and overweight/obese Body Mass Index: A randomised crossover pilot trial

2020 ◽  
pp. 026010602097557
Author(s):  
Ching Li Lee ◽  
Sangeetha Shyam ◽  
Zi Yi Lee ◽  
Jie Lene Tan
Keyword(s):  
Body Mass Index ◽  
Body Mass ◽  
Weight Status ◽  
Pilot Trial ◽  
Postprandial Glucose ◽  
Postprandial Glycaemia ◽  
Body Weight Status ◽  
Lower Glucose ◽  
Effect Of Food ◽  
Food Order

Background: Postprandial glycaemia has an impact on health but there is limited data about the effect of food order on postprandial glycaemia by body weight status. Aim: To investigate the effects of food order on postprandial glucose (PPG) excursion, in Indian adults with normal (NL) and overweight/obese (OW) Body Mass Index. Methods: This randomised crossover study was conducted at a Malaysian university among Indian adults without diabetes. The participants consumed isocaloric test meals at three study visits based on randomised food orders: carbohydrate first/protein last (CF); protein first/carbohydrate last (CL); and a composite meal containing carbohydrate and protein (CM). Capillary blood glucose was measured at baseline, 30, 60, 90 and 120 minutes after starting the meal. Results: The CL food order had a blunting effect on PPG excursion at 30 and 60 minutes ( p < 0.01). The CL food order resulted in lower glucose peak when compared with the CF and CM food order ( p < 0.001). The CL food order resulted in lower incremental glucose peak (mmol/L) (NL: CF 3.9 ± 0.3, CM 3.0 ± 0.3, CL 2.0 ± 0.2; OW: CF 2.9 ± 0.3, CM 2.5 ± 0.3, CL 1.8 ± 0.2) and iAUC 0–120 min (mmol/Lxmin) (NL: CF 272.4 ± 26.7, CM 206.2 ± 30.3, CL 122.0 ± 14.8; OW: CF 193.2 ± 23.1, CM 160.1 ± 21.7, CL 113.6 ± 15.3) when compared with the CF food order ( p < 0.001). The effect of food order on postprandial excursion did not differ between the NL ( n = 14) and the OW ( n = 17) groups. Conclusion: In participants with normal and overweight/obese BMI, consuming food in the protein first/carbohydrate last order had the biggest effect in reducing PPG excursion.

scholarly journals Diet quality, overweight and daily monetary allowance of Greek adolescents

2017 ◽  
Vol 31 (3) ◽  
Author(s):  
Dimitrios Poulimeneas ◽  
Dimitrios Vlachos ◽  
Maria I. Maraki ◽  
Efstratia Daskalou ◽  
Melpomene Grammatikopoulou ◽  
...  
Keyword(s):  
Body Mass Index ◽  
Healthy Eating ◽  
Diet Quality ◽  
Weight Status ◽  
Task Force ◽  
Food Choices ◽  
Healthy Eating Index ◽  
International Obesity Task Force ◽  
The Third ◽  
Pocket Money

Abstract Objective To investigate cross-correlates of pocket-money on diet quality and weight status of Greek adolescents. Methods A total of 172 adolescents (55.2% boys), aged between 10 and 15 years old were recruited. Body weight and height were measured, body mass index (BMI) was computed. Weight status was assessed according to the International Obesity Task Force criteria and diet quality was evaluated via the Healthy Eating Index (HEI) – 2010. Results Adolescents were allowed a mean allowance of €4.63 ± 3.66 daily. Among boys participants, BMI correlated with pocket money (r = 0.311, p ≤ 0.002) and normoweight boys received statistically less money than their overweight peers (p ≤ 0.019). In both sexes, normoweight was more prevalent in the lowest monetary quartiles. Pocket money was not associated with HEI. Among boys, moderate HEI was more prevalent in the third quartile of pocket money, significantly higher compared to all others (p ≤ 0.01 for all). For girls, the prevalence of moderate HEI declined by each ascending pocket money quartile (p ≤ 0.05 for all). Conclusion In our sample, adolescents exhibited high rates of pooled overweight including obesity. The majority of the participants followed a diet of moderate quality. Pocket money was associated with BMI only among boys. As pocket money was not associated with diet quality, it is highly possible that adolescents might choose to spend their money on items other than foods. Our study shows that pocket money should be controlled during adolescence and teenagers should be educated on spending their money on healthier food choices.

Sign in / Sign up

Export Citation Format

Share Document