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 Associations between Food Preferences, Food Approach, and Food Avoidance in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study Population

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2427
Author(s):  
Dominika Guzek ◽  
Dominika Skolmowska ◽  
Dominika Głąbska
Keyword(s):  
Food Preferences ◽  
Population Based ◽  
School Students ◽  
Approach And Avoidance ◽  
Food Avoidance ◽  
High Preference ◽  
Study Population ◽  
Quota Sampling ◽  
The Relationship ◽  
Food Fussiness

Food preferences are among the strongest predictors of the food choices of adolescents. These are associated with appetitive traits (food approach and avoidance) to some extent. However, no research has been conducted so far analyzing the association between food preferences and appetitive traits of adolescents. The aim of this study was to evaluate the associations between food preferences and appetitive traits in adolescents (aged 15–20 years) within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study population. The PLACE-19 Study was carried out in a population-based sample of 2448 secondary school students sampled across the country (random quota sampling). Food preferences (including the preference for vegetables, fruit, meat/fish, dairy, snacks, and starches) of the adolescents were assessed using the validated Food Preference Questionnaire (FPQ) while their appetitive traits (hunger, food responsiveness, emotional overeating, enjoyment of food, satiety responsiveness, emotional undereating, food fussiness, slowness in eating) were assessed using the validated Adult Eating Behavior Questionnaire (AEBQ). The k-means clustering was performed to identify the homogenous clusters of respondents based on their preferences, and linear regression was performed to determine the relationship between food preferences and appetitive traits with a model adjusted for sex and age. Based on their preferences, three homogenous clusters of respondents were defined: low-preferring respondents (low preference for all food categories), respondents preferring snacking foods (low preference for all food categories, except for fruit and snacks), and high-preferring respondents (high preference for all food categories). The low-preferring respondents showed the lowest values for all appetitive traits (p = 0.0008), as well as the lowest total score (p = 0.0001), except for food fussiness, for which they showed the highest value (p = 0.0008). All preference scores were positively associated with traits such as hunger, food responsiveness, enjoyment of food, and emotional under-eating, while negatively associated with food fussiness (all p < 0.05). The largest amount of variance was observed for preference for dairy (14.6%; R2 = 0.146, p = 0.008) and snacks with respect to enjoyment of food (16.2%; R2 = 0.162, p = 0.008), for vegetable with respect to food fussiness (22%; R2 = 0.220, p = 0.008), and for meat/fish with respect to enjoyment of food (19.9%; R2 = 0.199, p = 0.008) and food fussiness combined (19.1%; R2 = 0.191, p = 0.008). These results support the association of food preferences with both food approach traits and food avoidance traits.

scholarly journals Population-Based Study of the Changes in the Food Choice Determinants of Secondary School Students: Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2640 ◽  
Author(s):  
Dominika Głąbska ◽  
Dominika Skolmowska ◽  
Dominika Guzek
Keyword(s):  
Secondary School ◽  
Food Choice ◽  
Weight Control ◽  
Secondary School Students ◽  
Dietary Habits ◽  
National Sample ◽  
Population Based ◽  
School Students ◽  
Study Population ◽  
Quota Sampling

During the outbreak of Coronavirus Disease 2019 (COVID-19) pandemic and the lockdown, various changes of dietary habits are observed, including both positive and negative ones. However, the food choice determinants in this period were not studied so far for children and adolescents. The study aimed to analyze the changes in the food choice determinants of secondary school students in a national sample of Polish adolescents within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study population. The study was conducted in May 2020, based on the random quota sampling of schools (for voivodeships and counties) and a number of 2448 students from all the regions of Poland participated. The Food Choice Questionnaire (FCQ) (36 items) was applied twice—to analyze separately current choices (during the period of COVID-19 pandemic) and general choices (when there was no COVID-19 pandemic). For both the period before and during the COVID-19 pandemic, sensory appeal and price were indicated as the most important factors (with the highest scores). However, differences were observed between the scores of specific factors, while health (p < 0.0001) and weight control (p < 0.0001) were declared as more important during the period of COVID-19 pandemic, compared with the period before, but mood (p < 0.0001) and sensory appeal (p < 0.0001) as less important. The observations were confirmed for sub-groups, while female and male respondents were analyzed separately. It can be concluded that the COVID-19 pandemic may have changed the food choice determinants of Polish adolescents, as it may have increased the importance of health and weight control, but reduced the role of mood and sensory appeal. This may be interpreted as positive changes promoting the uptake of a better diet than in the period before the pandemic.

scholarly journals Association between Food Preferences and Food Habits in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

Nutrients ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 3003
Author(s):  
Dominika Skolmowska ◽  
Dominika Głąbska ◽  
Dominika Guzek
Keyword(s):  
Food Habits ◽  
Food Preference ◽  
Food Preferences ◽  
Population Based ◽  
Sampling Procedure ◽  
Influential Factors ◽  
School Students ◽  
Food Purchase ◽  
Fried Foods ◽  
Consumption Habits

Food preferences are among the most influential factors of food habits in the vulnerable period of adolescence; in addition, gender-dependent differences in food preferences are also observed. The aim of the present study was to analyze differences in food habits between individuals stratified based on their food preferences in a population-based sample of adolescents aged 15–20. The study was conducted within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study population in a group of 2419 secondary school students who were randomly chosen to participate in the study using a random quota sampling procedure. The food preferences were determined on the basis of a validated Food Preference Questionnaire (FPQ) (which enables assessing preference of vegetables, fruit, meat/fish, dairy, snacks, and starches), whereas food habits were determined on the basis of the Adolescents’ Food Habits Checklist (AFHC) (which enables assessing food purchase, preparation, and consumption habits). The analysis involved three homogenous clusters (‘low-preferring’, ‘hedonists’, and ‘high-preferring’), which were identified using the k-means algorithm. It was found that for a number of the assessed food purchase, preparation, and consumption habits, there were statistically significant differences between the ‘low-preferring’, ‘hedonists’, and ‘high-preferring’ clusters. Within food purchase habits, the food preference influenced frequency of buying pastries/cakes and frequency of eating takeaway meals for all the respondents, while for female respondents, it influenced also choice of desserts in restaurants, and for male respondents, it influenced choosing a low-fat lunch away from home (p < 0.05). Within food preparation habits, the food preference influenced the fat content in desserts at home, the frequency of eating at least one serving of vegetables/salad with an evening meal, the frequency of spreading butter/margarine on bread thinly, and the frequency of having cream on desserts for all the respondents; meanwhile, for female respondents, it also influenced the frequency of avoiding fried foods and the frequency of including chocolate/biscuits in their packed lunch (p < 0.05). Within food consumption habits, the food preference influenced the frequency of eating a dessert/pudding, eating at least one serving of fruit a day, eating at least one serving of vegetables/salad a day, avoiding sausages/burgers, trying to ensure they eat plenty of fruit and vegetables, and frequency of choosing fruit as a snack for all the respondents; meanwhile, for male respondents, it also influenced the frequency of eating sweet snacks and eating at least three servings of fruit most days (p < 0.05). Taking into account that some improper food habits may be typical for the specific clusters, there is an urgent need to analyze and address them for the purposes of public health and to bear in mind that some of those habits are gender-dependent.

scholarly journals Factors Influencing Food Preferences Among International Students in Universiti Putra Malaysia

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 144-144
Author(s):  
Nurunnisa Kartal Engin ◽  
Norhasmah Sulaiman ◽  
Gan Wan Ying
Keyword(s):  
International Students ◽  
Marital Status ◽  
Food Availability ◽  
Food Choice ◽  
Food Preference ◽  
Food Preferences ◽  
Nutrition Knowledge ◽  
Factors Influencing ◽  
Food Affordability ◽  
Food Choice Motives

Abstract Objectives This study aimed to determine factors influencing food preferences of international students in Universiti Putra Malaysia. Methods This was a cross-sectional study and a total number of 649 respondents were recruited by using random sampling method. A twenty-minute online questionnaire that consisted of seven different sections was used to determine socio-demographic characteristics (age, gender, marital status, household composition, income, level of education, race and religion) physiological factors (attitudes and emotions), food environment, general acculturation, food choice motives, general nutrition knowledge (food groups and sources of nutrients in food and diseases related to diet and weight management) and food preference. The food preference questionnaire required participants to rate their preference of 77 food items on a Likert scale, ranging from dislike a lot to like a lot. Pearson and Spearman Correlation, one-way ANOVA, Mann-Whitney U test and multiple linear regression were applied to measure research objectives. Results The number of subjects recruited in this study was higher in males (60.7%) than females (39.1%). They were mainly Middle Eastern (37.2%) and Asian (33.8%) and marital status of respondents were mostly single (67%). The results showed that gender (β = −0.125, P = 0.001), food availability (β = 0.182, P &lt; 0.001), food affordability (β = −0.165, P &lt; 0.001), nutrition knowledge about diet/ill management (β = 0.257, P &lt; 0.001), and food choice motives; price (β = 0.179, P &lt; 0.001), weight control (β = −0.149, P = 0.001), health (β = 0.159, P &lt; 0.001) and natural content (β = 0.250, P &lt; 0.001) were significantly influenced on food preferences among international students in Universiti Putra Malaysia. Conclusions Food availability and food affordability, food choice motives and general nutrition knowledge emerged as prominent factors that influence food preferences of international students in Universiti Putra Malaysia. Therefore, further study is needed to understand how these factors influence other international students throughout Malaysia. Funding Sources None.

scholarly journals Do Europeans consider sustainability when making food choices? A survey of Polish city-dwellers

2019 ◽  
pp. 1-10 ◽  
Author(s):  
Krystyna Rejman ◽  
Joanna Kaczorowska ◽  
Ewa Halicka ◽  
Wacław Laskowski
Keyword(s):  
Food Choice ◽  
Food Policy ◽  
Sustainable Consumption ◽  
Food Choices ◽  
Computer Assisted ◽  
Special Focus ◽  
Random Group ◽  
Sustainable Food ◽  
Sustainable Diet ◽  
Quota Sampling

AbstractObjectiveTo obtain a better insight into the conceptualization of sustainable consumption among consumers with special focus on food choice determinants. Previous studies show that people present positive attitude towards sustainable diet while their everyday food choices do not follow sustainable diet rules.DesignA structured questionnaire was designed and data were collected via computer-assisted telephone interview among a random group (n 600) of city-dwellers. Quota sampling was used in proportion to the city population. Cluster analysis (k-means method) was applied to identify consumer segments according to the determinants of food choices. Consumer segments were identified using one-way ANOVA with post hoc Duncan comparison of mean scores and cross-tabulation with χ 2. The Friedman test was applied to identify enablers and barriers of sustainable food choices.SettingCities in Mazovia, the best developed, central region of Poland.ParticipantsAdults (21–70 years old).ResultsConsumers are not familiar with the concept of sustainability and are not able to define it adequately. Only 6 % of the studied population indicated that sustainable consumption is connected with nutrition which has possibly less impact on the environment. Three segments of consumers were distinguished regarding their attitude to food choice determinants adequate to sustainable diet: Non-Adopters (17 %), Emergents (32 %), Adopters (51 %). Desire to improve health by decreasing body weight was the main driver for sustainable food choices, while prices were the main limitation.ConclusionsKnowledge dissemination on sustainability issues is needed to empower consumers to make more sustainable food choices and to make public health and food policy measures more effective.

scholarly journals Population-Based Study of the Influence of the COVID-19 Pandemic on Hand Hygiene Behaviors—Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

2020 ◽  
Vol 12 (12) ◽  
pp. 4930 ◽  
Author(s):  
Dominika Głąbska ◽  
Dominika Skolmowska ◽  
Dominika Guzek
Keyword(s):  
Secondary School ◽  
Hand Hygiene ◽  
National Sample ◽  
Population Based ◽  
Sampling Procedure ◽  
World Health ◽  
Personal Hygiene ◽  
School Students ◽  
Current Period ◽  
Health Organization

Due to the COVID-19 pandemic, the World Health Organization and other major authorities recommend frequent hand washing and applying proper hand hygiene procedures as one of the cheapest, easiest, and most important ways to prevent the spread of a virus. For adolescents it is especially important as it should become for them a lifelong habit. The aim of the study was to assess the hand hygiene behaviors during the COVID-19 pandemic in a national Polish sample of secondary school adolescents and to verify the influence of the COVID-19 pandemic on those behaviors. The study was conducted in April 2020 in a national sample of 2323 secondary school students recruited based on secondary school sampling procedure (random quota sampling with quotas for voivodeships). The hand hygiene behaviors that were assessed included: frequency of washing hands, reasons for not washing hands, circumstances of washing hands, and procedure of handwashing. Participants were asked each question twice—for the current period of the COVID-19 pandemic and for the period before the COVID-19 issue. The declared frequency of washing hands during the COVID-19 pandemic was significantly higher than before (p < 0.0001), as the majority of respondents declared doing it 6–15 times a day (58.4%) while before the pandemic, it was 3–10 times a day (68.1%). The share of respondents declaring washing their hands always while it would be needed was significantly higher for the period during the COVID-19 pandemic (54.8%) than it was for the period before (35.6%; p < 0.0001), and there was a lower share of respondents declaring various reasons for not washing hands. For the majority of circumstances of washing hands, including those associated with meals, personal hygiene, leaving home, socializing, health, and household chores, the share of respondents declaring always washing their hands was significantly higher for the period during the COVID-19 pandemic than for the period before (p < 0.0001). For the majority of steps of handwashing procedure, the share of respondents declaring including them always was significantly higher for the period during the COVID-19 pandemic than for the period before (p < 0.0001), but a higher share declared not wearing a watch and bracelet (p = 0.0006), and rings (p = 0.0129). It was concluded that during the COVID-19 pandemic all the assessed hand hygiene behaviors of Polish adolescents were improved, compared with those before, but hand hygiene education is still necessary.

scholarly journals Understanding Food Preferences and Their Connection to Health Perception among Lean and Non-Lean Populations in a Rural State

2020 ◽  
Vol 11 (4) ◽  
pp. 17
Author(s):  
Mark Menghini ◽  
Reshmi Singh ◽  
Baskaran Thyagarajan
Keyword(s):  
Food Consumption ◽  
Food Preference ◽  
Food Preferences ◽  
Food Choices ◽  
Portion Size ◽  
Mixed Methods Study ◽  
Spicy Food ◽  
Dietary Choices ◽  
Physical Attributes ◽  
Rural State

Lipid metabolism and dietary choices directly affect the outcome of overall weight management in both lean and non-lean individuals. However, the perception of consuming spicy foods has diverse meaning among people. To understand this, it is essential to have thorough knowledge on how food preference is tied to health outcomes. The aim of this study is to enhance the understanding of how food preference affects the health outcome and perception in lean and non-lean populations. A mixed methods study was conducted via analysis of consumers’ food choices and compared the data based on age, gender, and body weight. The participants in audio recorded interviews were comprised of residents from a single town in a rural state. The study shows that most participants were aware of the implications that food choices had on their health status and it emphasizes the importance of understanding the differences between consumption of spicy and non-spicy foods. Spicy food consumption was associated with decreased overall portion size as well as increased satisfaction following the meal. Environmental factors, such as the influence of family and friends, impacted spicy food consumption according to most participants. The outcome of the study provides a comprehensive understanding of food preferences from a relatively large exploratory study. The observations made here show rudimentary associations between physical attributes and levels of food consumption. Future studies could further identify how certain attributes relate to food choices and levels of spicy food consumption in greater detail.

scholarly journals Smak för hållbar utveckling?

2021 ◽  
pp. 130-157
Author(s):  
Lolita Gelinder
Keyword(s):  
Secondary School ◽  
Food Consumption ◽  
Eating Habits ◽  
Food Choices ◽  
Video Data ◽  
Lower Secondary School ◽  
School Subject ◽  
School Students ◽  
Sustainable Food ◽  
Teachers And Students

In the school subject Home- and Consumer Studies, the curriculum includes knowledge about sustainable food consumption, i.e. the students should learn to make sustainable food choices. Previous research has shown that taste is an important factor when people choose what to eat. The purpose of this study is to investigate teaching about sustainable food consumption, by focusing on how teachers and students talk about taste during foodwork, more specifically what meaning that is construed in relation to taste and how this content may be understood in relation to different perspectives on taste. Video data from two classes of Swedish lower secondary school students is analyzed using pragmatic discourse analysis methods. The results show that taste is mainly used in terms of taste assessments and thus provide an understanding of taste as something fixed and unchangeable. A transactional perspective on taste is suggested as an alternative, working with taste as something changeable and reflexive. In this way teaching can be a part in students developing new taste experiences, which is crucial for wanting to change eating habits, or for learning to eat new dishes, and foods, which will be required in order for people to make sustainable food choices.

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