scholarly journals SousChef System for Personalized Meal Recommendations: A Validation Study

2022 ◽  
Vol 12 (2) ◽  
pp. 702
Author(s):  
David Ribeiro ◽  
Telmo Barbosa ◽  
Jorge Ribeiro ◽  
Filipe Sousa ◽  
Elsa F. Vieira ◽  
...  
Keyword(s):  
Cardiovascular Diseases ◽  
Validation Study ◽  
Food Choice ◽  
Eating Habits ◽  
Food Preferences ◽  
Economic Factors ◽  
Food Items ◽  
Multiple Factors ◽  
Nutritional Needs ◽  
Different Characteristics

Nutrition is an essential part of our life. A healthy diet can help to prevent several chronic diseases like diabetes, obesity, cancer, and cardiovascular diseases, being influenced by social, cultural, and economic factors. Meal recommender systems are a trend to assist people in finding new recipes to cook and adopt healthier eating habits. However, food choice is complex and driven by multiple factors which need to be reflected in the personalization process of these systems to ensure their adoption. We present SousChef, a meal recommender system that can help to plan multiple meals considering an individual’s food preferences, restrictions, and nutritional needs. Our approach uses recipes rather than individual food items, limiting recommendations to tasteful and culturally acceptable food combinations. Several experiments were performed to evaluate the system from different perspectives: nutritional, food preferences, and restrictions, and the recommendations’ variability. Our results highlight the importance of using extensive and diverse content in recommendations to meet food preferences, restrictions, and nutritional needs of people with different characteristics.

Food preferences and seed selection in two species of Australian desert rodent

1994 ◽  
Vol 21 (6) ◽  
pp. 647 ◽  
Author(s):  
BR Murray ◽  
CR Dickman
Keyword(s):  
Water Content ◽  
Food Choice ◽  
Arid Regions ◽  
Food Preferences ◽  
Seed Selection ◽  
Food Items ◽  
European Settlement ◽  
Seed Preference ◽  
Desert Rodents ◽  
Desert Rodent

Food preferences of two species of Australian desert rodents, the spinifex hopping-mouse (Notomys alexis) and the sandy inland mouse (Pseudomys hermannsburgensis), were investigated in cafeteria trials. Both species showed strong preference for invertebrate material (a beetle, Tenebrio molitor) over the seeds and stems of spinifex (Triodia basedowii), and fungus (Tulostoma sp.). This contrasts with previous reports that these rodents are granivores, and suggests instead that they may be omnivorous. Further investigation of the basis for food choice was carried out in a series of seed preference trials, and provided some indication that the water content of food items may underlie diet selection. We suggest that the ability of native rodents to eat a broad range of food types, particularly invertebrates, has promoted survival in arid regions that have been subjected to disturbance since European settlement.

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 Healthy decisions in the cued-attribute food choice paradigm have high test-retest reliability

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Zahra Barakchian ◽  
Anjali Raja Beharelle ◽  
Todd A. Hare
Keyword(s):  
Food Choice ◽  
Food Choices ◽  
Retest Reliability ◽  
Individual Level ◽  
Food Items ◽  
Intervention Efficacy ◽  
The Individual ◽  
Test Retest Reliability ◽  
Decision Mechanisms ◽  
High Test

AbstractFood choice paradigms are commonly used to study decision mechanisms, individual differences, and intervention efficacy. Here, we measured behavior from twenty-three healthy young adults who completed five repetitions of a cued-attribute food choice paradigm over two weeks. This task includes cues prompting participants to explicitly consider the healthiness of the food items before making a selection, or to choose naturally based on whatever freely comes to mind. We found that the average patterns of food choices following both cue types and ratings about the palatability (i.e. taste) and healthiness of the food items were similar across all five repetitions. At the individual level, the test-retest reliability for choices in both conditions and healthiness ratings was excellent. However, test-retest reliability for taste ratings was only fair, suggesting that estimates about palatability may vary more from day to day for the same individual.

scholarly journals Oral Sensitivity to Flowability and Food Neophobia Drive Food Preferences and Choice

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1024
Author(s):  
Sharon Puleo ◽  
Paolo Masi ◽  
Silvana Cavella ◽  
Rossella Di Monaco
Keyword(s):  
Food Choice ◽  
Food Preferences ◽  
Food Neophobia ◽  
Individual Level ◽  
Choice Preference ◽  
Food Liking ◽  
Texture Sensitivity ◽  
The Individual ◽  
Oral Sensitivity

The study aimed to investigate the role of sensitivity to flowability on food liking and choice, the relationship between sensitivity to flowability and food neophobia, and its role in food liking. Five chocolate creams were prepared with different levels of flowability, and rheological measurements were performed to characterise them. One hundred seventy-six subjects filled in the Food Neophobia Scale and a food choice questionnaire (FCq). The FCq was developed to evaluate preferences within a pair of food items similar in flavour but different in texture. Secondly, the subjects evaluated their liking for creams (labelled affective magnitude (LAM) scale) and the flowability intensity (generalised labelled magnitude (gLM) scale). The subjects were clustered into three groups of sensitivity and two groups of choice preference. The effect of individual flowability sensitivity on food choice was investigated. Finally, the subjects were clustered into two groups according to their food neophobia level. The sensitivity to flowability significantly affected the liking of chocolate creams and the solid food choice. The liking of chocolate creams was also affected by the individual level of neophobia (p = 0.01), which, in turn, was not correlated to flowability sensitivity. These results confirm that texture sensitivity and food neophobia affect what a person likes and drives what a person chooses to eat.

Food choice models and their relation with food preferences and eating frequency in the Polish population: POFPRES study

Food Policy ◽  
2008 ◽  
Vol 33 (2) ◽  
pp. 122-134 ◽  
Author(s):  
Lidia Wądołowska ◽  
Ewa Babicz-Zielińska ◽  
Jolanta Czarnocińska
Keyword(s):  
Food Choice ◽  
Food Preferences ◽  
Choice Models ◽  
Polish Population ◽  
Eating Frequency

“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 PICTURE BOOKS AND HEALTHY EATING HABITS: AN INTERVENTION STUDY IN A GREEK PRESCHOOL SETTING

2021 ◽  
Vol 8 (4) ◽  
Author(s):  
Eleni Tympa ◽  
Vasiliki Karavida
Keyword(s):  
Fast Food ◽  
Picture Books ◽  
Healthy Lifestyle ◽  
Eating Habits ◽  
Intervention Group ◽  
Food Preferences ◽  
Parental Modeling ◽  
Healthy Eating Habits ◽  
Health Related ◽  
Group Interviews

Experiences with food preferences begin in infancy and continue to develop on children transition to solid food. Children’s food preferences are influenced by availability and familiarity with foods as well as parental modeling and health related picture books. The aim of the study was to evaluate whether picture-books regarding healthy lifestyle can influence children’s eating preferences. A questionnaire related to the use of picture-books at home and lifestyle habits was distributed to all parents. Picture-books were provided to all parents. At the same time children were allocated in two groups: the intervention group, which took part in further activities (cooking), and to a comparison group. Interviews were addressed to the parents after the program. The ethical concern included confidentiality assurance and the choice to withdraw. Findings revealed that the daily reading of books about food was increased in both groups. Most of the families of the intervention group reduced fast food and sweet consumption and increased outdoor activities. Implications on the influence of books and additional activities on promoting child attitudes on healthy food will be discussed. <p> </p><p><strong> Article visualizations:</strong></p><p><img src="/-counters-/edu_01/0740/a.php" alt="Hit counter" /></p>

scholarly journals FACTORS ASSOCIATED WITH FOOD NEOPHOBIA IN CHILDREN: SYSTEMATIC REVIEW

2021 ◽  
Vol 39 ◽  
Author(s):  
Thamara de Oliveira Torres ◽  
Daiene Rosa Gomes ◽  
Mússio Pirajá Mattos
Keyword(s):  
Systematic Review ◽  
Parental Influence ◽  
Assessment Tool ◽  
Eating Habits ◽  
Public Health Practice ◽  
Food Preferences ◽  
Childhood Anxiety ◽  
Food Selectivity ◽  
Food Neophobia ◽  
Factors Associated

ABSTRACT Objective: To identify the factors associated with food neophobia in children through a systematic review. Data sources: This research was based on the recommendations of the Preferred Reporting Items for Systematic Reviews and Meta-Analyses. The research was carried out in the PubMed, Science Direct, and Scientific Electronic Library Online databases, with the combination of health descriptors in English and Portuguese: (“Food Neophobia” OR “Feeding Behavior” OR “Food Preferences” OR “Food Selectivity”) AND Child, from 2000 to 2019. Studies that evaluated factors associated with food neophobia in children were included. The quality of the studies was assessed using the Effective Public Health Practice Project: Quality Assessment Tool for Quantitative Studies (QATQS). Data synthesis: 19 studies were included in the systematic review. The prevalence of food neophobia ranged from 12.8 to 100%. The studies used three different scales to measure the level of food neophobia. The main factors associated with food neophobia were: parental influence on children’s eating habits, children’s innate preference for sweet and savory flavors, influence of the sensory aspect of the food, parents’ pressure for the child to eat, parents’ lack of encouragement and/or affection at mealtime, childhood anxiety, and diets with low variety and low nutritional quality. Conclusions: The factors associated with food neophobia permeate several areas of the child’s life, thus, interprofessional follow-up becomes essential in the intervention process.

3 Food Choice and Eating Habits: Research and Practice Issues

1995 ◽  
Vol 20 (3) ◽  
pp. 235-236 ◽  
Author(s):  
Maria Piacentini ◽  
Jackie Landman
Keyword(s):  
Food Choice ◽  
Eating Habits ◽  
Research And Practice

Technology and culture

2011 ◽  
pp. 273-285 ◽  
Author(s):  
Alev M. Efendioglu ◽  
Vincent F. Yip
Keyword(s):  
Local Environment ◽  
The Internet ◽  
Economic Factors ◽  
Technology And Culture ◽  
Internet Users ◽  
The World ◽  
Different Characteristics ◽  
The Impact ◽  
Socio Economic Factors

The number of Internet users around the world has been steadily growing and this growth has provided the impetus and the opportunities for global and regional e-commerce. However, as with the Internet, different characteristics (infrastructure and socio-economic) of the local environment have created a significant level of variation in the acceptance and growth of e-commerce in different regions of the world. Our research focuses on the impact of these infrastructure and socio-economic factors on e-commerce development in China and the findings provide insights into the role of culture in e-commerce, and the factors that may impact a broader acceptance and development of e-commerce in China. In this chapter, we present and discuss our findings, and propose some strategies for success for e-commerce in China.

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