scholarly journals Relationship between Acceptance of Insects as an Alternative to Meat and Willingness to Consume Insect-Based Food—A Study on a Representative Sample of the Polish Population

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2420
Author(s):  
Klaudia Modlinska ◽  
Dominika Adamczyk ◽  
Dominika Maison ◽  
Katarzyna Goncikowska ◽  
Wojciech Pisula
Keyword(s):  
Representative Sample ◽  
Food Preferences ◽  
Meat Consumption ◽  
Food Choices ◽  
Polish Population ◽  
Variety Seeking ◽  
Meat Substitute ◽  
Willingness To Buy ◽  
The Relationship ◽  
General Perspective

Despite their nutritional and ecological potential, insect-based food is rarely accepted by consumers. There may be a discrepancy between the consumers’ understanding of the need to reduce meat consumption and their personal food preferences. Our goal was to investigate the relationship between the acceptance of insects as a meat substitute, the willingness to buy and consume insect-based food, and the underlying factors. The study was conducted on a representative sample of the Polish population, and as in previous studies, our results showed that men who are more familiar with entomophagy pay more attention to the environmental impact of their food choices, are convenience-orientated and are more willing to accept insects as a meat substitute. However, people with higher levels of food neophobia and disgust sensitivity and lower levels of variety-seeking tendency are less willing to consume insects. Our study showed that the acceptance of insects as an alternative to meat (general perspective) does not translate into a willingness to buy and eat them (individual perspective). Consumers who declare their acceptance of insects as a meat substitute might not be willing to purchase insects for their consumption.

scholarly journals The Multifaceted Dimensions of Food Choice and Nutrition

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 502 ◽  
Author(s):  
Federico J. A. Perez-Cueto ◽  
Annemarie Olsen
Keyword(s):  
Nutritional Status ◽  
Consumer Choice ◽  
Food Choice ◽  
Food Preferences ◽  
Food Choices ◽  
Dietary Quality ◽  
Special Issue ◽  
Food And Nutrition ◽  
The Relationship ◽  
Taste Education

The Special Issue “Food Choice and Nutrition” deals with the relationship between the food choices of different population groups or consumer segments and its impact on the nutritional status, improvement of dietary quality, food and nutrition-related behaviour, food preferences, taste education, sensory characteristics of foods and their role in consumer choice, etc [...]

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 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.

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 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.

Gender and Marital Satisfaction: Data from the National Survey of Families and Households

1998 ◽  
Vol 83 (1) ◽  
pp. 319-327 ◽  
Author(s):  
Walter R. Schumm ◽  
Farrell J. Webb ◽  
Stephan R. Bollman
Keyword(s):  
United States ◽  
Marital Satisfaction ◽  
Representative Sample ◽  
The United States ◽  
Nationally Representative ◽  
Relationship Of ◽  
The Relationship ◽  
Satisfaction Relationship ◽  
Representative Samples ◽  
Small Support

In 1972, Bernard argued that marriage was good for men and bad for women. Subsequent research noted that wives, on average, reported lower marital satisfaction than husbands. Furthermore, when differences within couples existed on marital satisfaction, the wife was usually the less satisfied spouse; however, most previous studies of the gender/marital satisfaction relationship had not been based on nationally representative samples. A nationally representative sample from the 1988 Survey of Families and Households was used to assess the relationship of gender with marital satisfaction. Within-couple analyses indicated that wives were less satisfied with their marriages than husbands and that, when substantial within-couple differences occurred with respect to marital satisfaction, the wife was usually the less satisfied spouse. Results provide at least small support for feminist assertions about the relatively adverse nature of marriage for women in the United States.

Sign in / Sign up

Export Citation Format

Share Document