How consumption and reward features affect desire for food, consumption intentions, and behaviour.

Understanding the mechanisms that underlie desire and intentions may assist in the search for strategies to promote the selection and consumption of more sustainable and healthier products. Therefore, we conducted two experiments to examine how cognitive representations influence desire and intentions for various savoury dishes. In Experiment 1, 1000 participants were allocated to one of five conditions, listing either the typical, sensory, context, hedonic, or health features of 20 popular dishes to assess cognitive representations, before rating their present moment desire to consume each dish. Although there was no direct effect of condition on desire, there was a significant mediating effect of condition on desire through the proportion of consumption and reward features listed (i.e., sensory, context, and hedonic words). In Experiment 2, 892 participants were allocated to one of four conditions, listing either the typical, sensory, context, or health features for the same 20 dishes, before rating their intention to consume each dish over the next four weeks. At a 4-week follow-up, participants rated how often they had consumed each dish. Again, there was no direct effect of condition on intentions, although there was a significant mediating effect of condition on intentions through consumption and reward features. This suggests that mentally simulating a previous consumption experience increases intentions to consume the dish in mind. The results also showed a positive indirect effect of consumption and reward features on behaviour through an increase in intentions. Describing healthy and sustainable products in terms of the rewarding consumption experience may increase desire and intentions to consume them, improving the health of both people and the planet.

How (not) to talk about plant-based foods: using language to support the transition to sustainable diets.

Reducing meat consumption is essential to curb further climate change and limit the catastrophic environmental degradation resulting from the current global food system. However, consumers in industrialised countries are hesitant to reduce their meat intake, often because they find plant-based foods less appealing. Despite the climate emergency, eating meat is still perceived as the norm, and recommended in most national dietary guidelines. To support the transition to more sustainable diets by providing insights for increasing the appeal of plant-based foods to mainstream consumers, this review presents recent research findings on how people think and communicate about meat-based and plant-based foods. The key findings we review include: (1) while vegans think about plant-based foods in terms of enjoyable eating experiences, omnivores think about plant-based foods in terms of health, vegan identity and other abstract information that does not motivate consumption in the moment. (2) Packages of ready-meals and social media posts on Instagram present plant-based foods with fewer references to enjoyable eating experiences than meat-based foods. (3) Presenting plant-based foods with language that references enjoyable eating experiences increases their appeal, especially for habitual meat eaters. This language includes words about sensory features of the food (e.g., crunchy, creamy), eating context (e.g. pub; with family) and immediate positive consequences of eating (e.g. comforting, delicious). In contrast, the term 'vegan' is strongly associated with negative stereotypes. Hence, rather than referring to being vegan, meat-free or healthy, the language used for plant-based foods should refer to sensory appeal, attractive eating situations and enjoyment.

Effects of calorie labelling and contextual factors on hypothetical coffee shop menu choices.

This study examined the effects of calorie labelling and two key contextual factors (reflective motivation and habits) on the calorie content of hypothetical coffee-shop menu choices. In one exploratory (n = 70) and one pre-registered (n = 300) laboratory study (Studies 1 and 2 respectively), participants viewed a hypothetical calorie-labelled or non calorie-labelled menuboard and selected their preferred item(s). Coffee shop drinking habits were measured using the Self-Report Habit Index, and reflective motivation (relating to calorie intake) was assessed with three items asking about watching weight, eating healthily, and reading calorie labels. In Study 2, participants also estimated calories contained in a subset of the menuboard drinks. Results of both studies showed that labelling did not significantly affect the total calorie content of items selected. However, in Study 2, as predicted, there was a trend toward moderation by reflective motivation (p = .056) with less motivated participants showing relatively greater calorie selection when exposed to labelling. Participants with weaker habits took longer to select items (p = .002) but, contrary to predictions, were not more influenced by labelling. Higher reflective motivation was associated with selecting fewer calories (p = .002), correctly recalling the presence/absence of labelling (p = .016) and better estimating calorie content (p < .001). Overall, participants significantly underestimated calories in higher calorie drinks but overestimated calories in lower calorie drinks. The results highlight the importance of contextual factors such as habits and reflective motivation for obesity interventions and are relevant for the UK's introduction of selective mandatory calorie labelling. In some instances, labelling may actually increase intake among those less motivated by health and weight concerns, but further research is needed to substantiate this concern.

The effect of priming on food choice: A field and laboratory study.

Priming involves the activation of a mental concept in memory which increases the likelihood that it will be assimilated into subsequent information processing. The present study investigates whether exposure to prime stimuli can increase the selection of unhealthy foods, which is an important topic as priming has been found to influence judgements, decisions, and behaviour outside of awareness. Study one was a between-subjects field study which examined the effect of brief exposure to food-related logos on subsequent snack choice. Study two took this further by examining food choice following exposure to unhealthy food-related logos in a laboratory setting. No main effect of priming was found by either the field study or the laboratory study; the participants in both studies made similar food choices regardless of condition. However, the results of study two showed a significant main effect of trait mindfulness on food choice, whereby participants higher in trait mindfulness selected fewer unhealthy foods. In conclusion, further research is required to determine whether exposure to unhealthy food-related logos can increase the selection of unhealthy foods. Although the potential for mindfulness to reduce the selection of unhealthy foods looks promising, this also requires further investigation through experimental research.

The Psychosocial Adjustment of Children Born With a Cleft Lip and/or Palate: Cross-Sectional and Longitudinal Analyses.

OBJECTIVE: To determine the psychosocial adjustment of children born with a cleft lip and/or palate (CL/P). DESIGN: Longitudinal analyses of psychosocial outcomes and cross-sectional comparison with published norms. SETTING: Retrospective clinical audit at a UK cleft center. PARTICIPANTS: Data available for 1174 participants born with a CL/P at ages 5 (n = 658), 10 (n = 415), and 15 (n = 171), with longitudinal data for a subset of the sample at 5 and 10 (n = 168) and 10 and 15 (n = 49). MAIN OUTCOME MEASURE: Parental-report Strengths and Difficulties Questionnaire (SDQ). RESULTS: The majority of children scored in the average range for overall adjustment. Children born with CL/P had significantly higher mean overall SDQ scores relative to normative data at ages 5 and 10. Longitudinal analysis highlighted that adjustment at age 5 was a significant predictor of adjustment at age 10. Gender was another significant predictor of adjustment at age 5 and 10, with boys reporting more problems than girls. However, effect sizes for the impact of age and gender were small. Cleft type was not a significant predictor of SDQ score at any age. CONCLUSIONS: Children aged 5 and 10 years of age born with a cleft may experience greater overall psychosocial difficulties than the general population. The domains on the SDQ on which children experience difficulty may be influenced by age and gender. Future research should focus on the specific impact of cleft-related issues, including speech, language, and hearing difficulties, on psychosocial adjustment.

The impact of self-imagery on aspects of the self-concept in individuals with high levels of eating disorder cognitions.

BACKGROUND AND OBJECTIVES: Low self-esteem has been identified as a maintaining factor in Cognitive Behavioural models of eating disorders and links have been identified between early memories, negative core beliefs and mental imagery. This study explored the impact of positive and negative self-imagery on aspects of the working self (implicit and explicit self-esteem, self-concept clarity and self-discrepancy) and affect. METHODS: Participants with high levels of eating disorder cognitions completed measures of explicit self-esteem, self-concept clarity, self-discrepancy and affect prior to completing a positive or negative self-imagery retrieval task. Baseline measures were then repeated and a measure of implicit self-esteem completed. RESULTS: Positive self-imagery retrieval led to a significant increase in positive explicit self-esteem and a significant reduction in negative explicit self-esteem and actual-ideal self-discrepancies. Negative self-imagery retrieval led to a significant increase in negative explicit self-esteem and actual-ideal self-discrepancies and a significant reduction in positive explicit self-esteem. Levels of implicit self-esteem did not differ between the two groups post imagery manipulation. Retrieving a positive self-image also led to an improvement in state self-concept clarity; however, no effect was found for the negative self-imagery intervention. Holding a positive self-image in mind led to an increase in state positive affect and a reduction in state negative affect. The opposite was found for negative self-image retrieval. LIMITATIONS: The study did not measure implicit self-esteem at baseline. CONCLUSIONS: Imagery techniques that involve the retrieval of a positive self-image may help to improve aspects of the working-self and affect in those with eating difficulties.

Self-imagery in individuals with high body dissatisfaction: the effect of positive and negative self-imagery on aspects of the self-concept.

BACKGROUND AND OBJECTIVES: Cognitive behavioural models of eating disorders highlight low self-esteem as a maintaining factor. This study explored the impact of positive and negative self-imagery on aspects of the working self (implicit and explicit self-esteem and self-concept clarity) in individuals with high body dissatisfaction (an important aspect of eating disorders). The impact of these images on state body satisfaction and affect was also explored. METHOD: A group of participants with high body dissatisfaction completed measures of explicit self-esteem, self-concept clarity, state body satisfaction and affect prior to completing a negative (n = 33) or positive (n = 33) self-imagery retrieval task. Following this they completed the baseline measures and a measure of implicit self-esteem. RESULTS: Holding a negative self-image in mind had a negative effect on explicit self-esteem, whilst holding a positive self-image had a beneficial effect. There were no effects of imagery on implicit self-esteem. Holding a negative image in mind led to a significant reduction in self-concept clarity; however, positive self-imagery did not affect self-concept clarity. Holding a negative self-image in mind led to a decrease in body satisfaction and state affect. The opposite was found for the positive self-imagery group. LIMITATIONS: Implicit self-esteem was not measured at baseline. CONCLUSIONS: Imagery techniques which promote positive self-images may help improve aspects of the working self, body satisfaction and affect in individuals with high levels of body dissatisfaction. As such, these imagery techniques warrant further investigation in a clinical population.