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1.
PLoS One ; 15(5): e0231081, 2020.
Artigo em Inglês | MEDLINE | ID: mdl-32421699

RESUMO

For more than 60 years, it has been known that people report higher (lower) subjective values for items after having selected (rejected) them during a choice task. This phenomenon is coined "choice-induced preference change" or CIPC, and its established interpretation is that of "cognitive dissonance" theory. In brief, if people feel uneasy about their choice, they later convince themselves, albeit not always consciously, that the chosen (rejected) item was actually better (worse) than they had originally estimated. While this might make sense from an intuitive psychological standpoint, it is challenging from a theoretical evolutionary perspective. This is because such a cognitive mechanism might yield irrational biases, whose adaptive fitness would be unclear. In this work, we consider an alternative possibility, namely that CIPC is -at least partially- due to the refinement of option value representations that occurs while people are pondering about choice options. For example, contemplating competing possibilities during a choice may highlight aspects of the alternative options that were not considered before. In the context of difficult decisions, this would enable people to reassess option values until they reach a satisfactory level of confidence. This makes CIPC the epiphenomenal outcome of a cognitive process that is instrumental to the decision. Critically, our hypothesis implies novel predictions about how observed CIPC should relate to two specific meta-cognitive processes, namely: choice confidence and subjective certainty regarding pre-choice value judgments. We test these predictions in a behavioral experiment where participants rate the subjective value of food items both before and after choosing between equally valued items; we augment this traditional design with both reports of choice confidence and subjective certainty about value judgments. The results confirm our predictions and provide evidence that many quantitative features of CIPC (in particular: its relationship with metacognitive judgments) may be explained without ever invoking post-choice cognitive dissonance reduction explanation. We then discuss the relevance of our work in the context of the existing debate regarding the putative cognitive mechanisms underlying CIPC.


Assuntos
Comportamento de Escolha/fisiologia , Dissonância Cognitiva , Tomada de Decisões/fisiologia , Emoções/fisiologia , Preferências Alimentares/psicologia , Adolescente , Adulto , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Adulto Jovem
2.
PLoS One ; 15(4): e0231176, 2020.
Artigo em Inglês | MEDLINE | ID: mdl-32298291

RESUMO

Cultured meat, in particular beef, is an emerging food technology potentially challenged by issues of consumer acceptance. To understand drivers of consumer acceptance as well as sensory perception of cultured meat, we investigated the effect of information content on participants' acceptance of cultured meat in a tasting context. Hundred ninety-three citizens from the Netherlands participated, divided across three age and sex-matched groups which each received information on either societal benefits, personal benefits or information on the quality and taste of cultured meat. They filled out a questionnaire and tasted two pieces of hamburger, labeled 'conventional' or 'cultured', although both pieces were in fact conventional. Sensory analysis of both hamburgers was performed. We observed that provision of information and the tasting experience increased acceptance of cultured meat and that information on personal benefits of cultured meat increased acceptance more than information on quality and taste but not than societal benefits of cultured meat. Previous awareness of cultured meat was the best predictor of its acceptance. In contrast to previous studies, sex and social economic status were not associated with different acceptance rates. Surprisingly, 58% of the respondents were willing to pay a premium for cultured meat of, on average, 37% above the price of regular meat. All participants tasted the 'cultured' hamburger and evaluated its taste to be better than the conventional one in spite of the absence of an objective difference. This is the first acceptance study of cultured meat where participants were offered to eat and evaluate meat that was labeled 'cultured'. We conclude that having positive information importantly improves acceptance and willingness to taste and that the specific content of the information is of subordinate importance. Awareness of cultured meat is the best predictor of acceptance.


Assuntos
Comportamento do Consumidor , Rotulagem de Alimentos , Preferências Alimentares/psicologia , Tecnologia de Alimentos/métodos , Carne Vermelha , Adulto , Idoso , Animais , Bovinos , Estudos de Coortes , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Países Baixos , Fatores Sexuais , Classe Social , Inquéritos e Questionários/estatística & dados numéricos , Paladar , Técnicas de Cultura de Tecidos/métodos
3.
PLoS One ; 15(1): e0226181, 2020.
Artigo em Inglês | MEDLINE | ID: mdl-31918437

RESUMO

BACKGROUND: U.S. children are failing to meet the recommended daily 4 cups of fruits and vegetables. New federal guidelines were implemented for healthier school lunches for the National School Lunch Programs (NSLP). Consequently, students waste large amounts of fruits and vegetables. Several organizations advocate implementation of classroom nutrition education programs as a school nutrition policy. METHODS: We conducted a randomized control trial to evaluate the effectiveness of a classroom nutrition education on food consumption behavior of public elementary school students. Our intervention was designed to improve students' preferences for fruits and vegetables. We collected data using digital-photography, and estimated the amount of fruits and vegetables selected and wasted using ordinary least squares. RESULTS: The nutrition education program had no impact on the amount of fruits and vegetables selected by the students in the treatment group. We also find no significant difference in the amount of fruits and vegetables wasted by students in the treatment and control group. CONCLUSION: Nutrition education did not change students' consumption behavior, implying the proposed policy might not be optimal. Inducing a behavioral change in elementary school students is an intricate process and might require more than classroom lessons to change their dietary habits.


Assuntos
Comportamento de Escolha , Dieta Saudável/estatística & dados numéricos , Assistência Alimentar/estatística & dados numéricos , Preferências Alimentares/psicologia , Serviços de Alimentação/normas , Estudantes/psicologia , Resíduos/estatística & dados numéricos , Estudos de Casos e Controles , Criança , Ingestão de Energia , Feminino , Humanos , Masculino , Política Nutricional , Instituições Acadêmicas
4.
Support Care Cancer ; 28(3): 1265-1275, 2020 Mar.
Artigo em Inglês | MEDLINE | ID: mdl-31230121

RESUMO

PURPOSE: Cancer treatment may relate to appetite reduction and malnutrition. We investigated taste alterations and dish-type preferences during chemo- and/or radiation therapy in breast cancer patients. METHODS: Breast cancer patients (BC, n = 59) scheduled to receive cancer therapy and healthy subjects (control group or CTRL, n = 49) were voluntarily recruited. Taste detection thresholds (DTs) and recognition thresholds (RT) were compared between pre-treatment BC patients and CTRL for sweet (sucrose), salty (NaCl), bitter (caffeine), and sour (citric acid) solutions. Changes in taste thresholds and dish preferences during treatment were monitored in the BC group. Blood chemistry and anthropometric data were collected. RESULTS: At baseline, BC patients demonstrated lower sweet and salty DTs and RTs and a higher sour RT compared to CTRL. Bitter DT and RT were similar in both groups. Mild/soft dishes were preferred over fried/oily dishes by BC patients. Throughout treatment in BC patients, sweet thresholds significantly declined, while salty, bitter, and sour DTs and RTs were not affected, and there was no increase in preference for a dish. However, preference towards mild/soft dishes remained. While sweet-sour fruits and sweetened nuts were not favored during therapy. CONCLUSIONS: Sensitivities to sweet, salty, and sour but not bitter tastes differed between BC patients and CTRL. During treatment, sweet taste sensitivity increased while other tastes were unaffected. BC patients preferred mild/soft dishes over fried and sweetened dishes compared to CTRL. Our findings may contribute to developing dishes for breast cancer patients to increase food intake and thereby lower the risk of malnutrition.


Assuntos
Neoplasias da Mama/psicologia , Preferências Alimentares/psicologia , Paladar/fisiologia , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Projetos Piloto
5.
Artigo em Inglês | MEDLINE | ID: mdl-31810194

RESUMO

The current state of knowledge related to diet in Hashimoto thyroiditis (HT) is far from satisfactory, as many HT subjects experience several disorders and report reduced quality of life. There are three aims of the study: (1) to develop a qualitative dietary protocol (QDP; 'Diet4Hashi') as a simple, graphic-text tool dedicated to TH subjects, (2) to evaluate the use of the QDP in dietetic counseling compared to conventional dietetic counseling (CDC) in HT women, and (3) to assess the impact of both the QDP and the CDC on the diet quality, quality of life, adiposity, and metabolic parameters of HT women. The QDP is based on subject self-monitoring supported with a graphic-text tool to help them in food selection and adequate food frequency consumption, while the CDC on oral explanation and printed sample menus were provided by a dietician. The QDP contains two lists: (A) foods recommended for consumption and (B) foods with limited consumption, along with indicated consumption frequency per day/week/month. Both approaches include the same dietary recommendations for HT extracted from the literature but differ in subject-dietician cooperation. To summarize the evidence regarding dietary recommendations in HT, the PubMed, Embase, and Cochrane Library databases (to March 2019) and the bibliographies of key articles were searched. The study is designed as a dietary intervention lasting six months in two parallel groups: experimental and control. In the experimental group, the QDP will be applied, while in the control group, the CDC will be applied. In total, the study will include a baseline of 100 women with diagnosed HT. The subjects will be randomly allocated into the experimental/control groups (50/50). Data related to diet quality and other lifestyle factors, nutrition knowledge, quality of life, thyroid function, body composition, blood pressure, serum fasting glucose, and lipid profile at baseline and after a six-month follow-up will be collected. This study was conducted to develop a dietary protocol (Diet4Hashi) that is easy to follow for HT subjects, and it will contribute to providing valuable data that are useful to dieticians and physicians. It is anticipated that this graphic-text qualitative dietary protocol, by improving food selection and diet quality, may reduce adiposity and improve metabolic parameters and the quality of life of HT women.


Assuntos
Aconselhamento/métodos , Preferências Alimentares/psicologia , Fidelidade a Diretrizes/estatística & dados numéricos , Doença de Hashimoto/dietoterapia , Terapia Nutricional/psicologia , Terapia Nutricional/estatística & dados numéricos , Qualidade de Vida/psicologia , Adulto , Feminino , Humanos , Pessoa de Meia-Idade , Fatores Socioeconômicos , Adulto Jovem
6.
Nutrients ; 11(12)2019 Dec 17.
Artigo em Inglês | MEDLINE | ID: mdl-31861098

RESUMO

Regular breakfast consumption has the potential to prevent the prevalence of NCDs and to improve the nutritional profile of diets. Given consumers' interest in improving their diets, food suppliers are interested in introducing new cereal products making different health claims to capture consumers' attention. The purpose of this study is threefold: first, it aims to understand whether UK food suppliers are working to increase the availability of breakfast cereals with healthy and nutritious attributes; second, it explores which companies are leading the launch of these products; and third, it assesses to what extent health and nutrition claims made by breakfast cereals have an impact on their market success. The study employs an assembled database combining data from Mintel Global New Products Database (GNPD) and Kantar Worldpanel Dataset (KWDS) for the UK. A hazard-based duration model was used to analyse the success of the new products launched in the UK market in 2011 following them up to 2015. Our results reveal that UK suppliers broadened the number of breakfast cereals on offer in the period 2000 to 2018, with a particular focus on multigrain cereals, porridge and granola. Health and nutrition claims were added to 27% of these products. Although consumers welcome healthy alternatives such as muesli, the impact of positional claims on the success of newly developed breakfast cereals is claim-specific. No clear pattern regarding the impact of health and nutrition claims is identified. However, other elements such as celiac-friendly ingredients and UK origin do have a positive impact on the success of breakfast cereals.


Assuntos
Desjejum/psicologia , Comportamento do Consumidor , Rotulagem de Alimentos/estatística & dados numéricos , Preferências Alimentares/psicologia , Abastecimento de Alimentos/métodos , Adulto , Comportamento de Escolha , Grão Comestível , Feminino , Humanos , Masculino , Marketing/métodos , Valor Nutritivo , Reino Unido
7.
Artigo em Inglês | MEDLINE | ID: mdl-31878189

RESUMO

It is of great value to study consumer demand for safe foods in promoting the development of a safe food market system and the reduction of food safety risks, as well as foodborne diseases in China. This paper takes traceable pork as an example and constructs food safety information attributes with ex ante quality verification and ex post traceability. Interactions between safety information attributes and the consumer's response to cost-driven price changes were investigated for 345 consumers in Wuxi City, Jiangsu Province, China, using a menu-based choice (MBC) experiment and multivariate probit (MVP) model as analysis tools. The results suggest that food safety information attributes are important to consumers, as the consumers preferred pork quality inspection attributes to pre-incident quality assurance functions. Therefore, it is beneficial to include pork quality inspection attributes in the traceable pork attribute systems during the initial construction of traceable pork markets in China. Attribute price was an important factor that affected consumers' choice of information attributes. When customization cannot be achieved, a profile composed of elastic pork quality inspection attribute and supply chain-internal traceability attribute would be the most preferred traceable pork product in the market based on the need of building a fully functional traceable food system and reducing food safety risks. In addition, there was a strong substitution relationship between different information attributes, and there was heterogeneity in consumers' choice of information attributes. Therefore, the government should support manufacturers in producing multi-level safe food to meet diverse consumer demand.


Assuntos
Comportamento do Consumidor/economia , Comportamento do Consumidor/estatística & dados numéricos , Rotulagem de Alimentos/economia , Rotulagem de Alimentos/estatística & dados numéricos , Preferências Alimentares/psicologia , Qualidade dos Alimentos , Inocuidade dos Alimentos , Adulto , Idoso , Idoso de 80 Anos ou mais , China , Feminino , Humanos , Legislação sobre Alimentos , Masculino , Pessoa de Meia-Idade
8.
Clin Interv Aging ; 14: 1493-1501, 2019.
Artigo em Inglês | MEDLINE | ID: mdl-31686794

RESUMO

Purpose: The aim of this study was to investigate occupational stress, frailty, sleep quality, and motives for food choices as key factors affecting the perceived health status among elderly workers. Methods: A cross-sectional survey was conducted involving 175 participants at the Community Senior Club in an urban area. The data was collected from November to December 2018. Pearson's correlation analyses were performed for perceived health status, occupational stress, sleep quality, and motives for food choices. Multivariate linear regression was adjusted for general characteristics such as age, gender, level of education, living arrangements, and the number of illnesses. Results: Occupational stress (r=-0.195, p<0.001), frailty (r=-0.468, p<0.001), and sleep quality scores (r=-0.306, p<0.001) showed significant negative correlations with perceived health status. Conversely, 5 motives for food choices (health, weight control, price, sensory appeal, and mood) were positively correlated with perceived health status. Linear regression analysis showed that occupational stress (ß=-0.195, p<0.001), frailty (ß=-0.420, p<0.001), and motives for food choices based on sensory appeal (ß=0.240, p<0.001) were significant influencing factors for perceived health status. Conclusion: We found that occupational stress, frailty, and motives for food choices based on sensory appeal were significant factors for elderly worker health. This suggests that it is important to consider occupational stress, frailty, and motivation for food choices when examining the health of elderly workers. There is a need for more tailored health promotion interventions when considering these factors and the elderly population.


Assuntos
Atitude Frente a Saúde , Preferências Alimentares/psicologia , Idoso Fragilizado/psicologia , Nível de Saúde , Motivação , Estresse Ocupacional/psicologia , Sono , Afeto , Idoso , Idoso de 80 Anos ou mais , Doença Crônica/psicologia , Comorbidade , Estudos Transversais , Escolaridade , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , República da Coreia , Inquéritos e Questionários
9.
Nutrients ; 11(11)2019 11 15.
Artigo em Inglês | MEDLINE | ID: mdl-31731677

RESUMO

There is an increasing interest in healthy and sustainable product characteristics. Consumers determine their dietary intake and frame production systems with their choices. However, little is known about the relationships between health and environmental information in influencing these choices, especially when considering functional foods. This study assessed the influence of health-related and environmental-friendliness-related product information on the willingness to pay (WTP) for functional foods. To this end, a WTP elicitation experiment was set up using a jam-like fruit compote enriched with Aloe vera gel. Participants were provided with different messages related to the health and environmental benefits of Aloe vera products, and were also asked to taste the product. Results indicated that providing new information significantly increased the WTP for the enriched compote. This increase was significant for both health and environmentally based benefits, with the health message leading to a higher WTP. Combining health and environmental messages produced an additive effect on WTP which was independent of the sequential order in which the two messages were given. Results contrasted the view that health messages are the main drivers of WTP, and open a broader range of communication in terms of marketing strategies and sustainable policy objectives.


Assuntos
Comportamento do Consumidor , Informação de Saúde ao Consumidor , Saúde Ambiental , Preferências Alimentares/psicologia , Alimento Funcional , Adulto , Aloe , Comportamento de Escolha , Feminino , Comportamentos Relacionados com a Saúde , Humanos , Masculino
10.
Nutrients ; 11(11)2019 Nov 05.
Artigo em Inglês | MEDLINE | ID: mdl-31694181

RESUMO

A well-nourished and healthy population is a central tenet of sustainable development. In South Africa, cultural beliefs and food taboos followed by some pregnant women influence their food consumption, which impacts the health of mothers and children during pregnancy and immediately afterwards. We documented food taboos and beliefs amongst pregnant isiXhosa women from five communities in the Kat River Valley, South Africa. A mixed-methods approach was used, which was comprised of questionnaire interviews with 224 women and nine focus group discussions with 94 participants. Overall, 37% of the women reported one or more food practices shaped by local cultural taboos or beliefs. The most commonly avoided foods were meat products, fish, potatoes, fruits, beans, eggs, butternut and pumpkin, which are rich in essential micronutrients, protein and carbohydrates. Most foods were avoided for reasons associated with pregnancy outcome, labour and to avoid an undesirable body form for the baby. Some pregnant women consumed herbal decoctions for strengthening pregnancy, facilitating labour and overall health of both themselves and the foetus. Most learnt of the taboos and practices from their own mother or grandmother, but there was also knowledge transmission in social groups. Some pregnant women in the study may be considered nutritionally vulnerable due to the likelihood of decreased intake of nutrient-rich foods resulting from cultural beliefs and food taboos against some nutritious foods. Encouraging such women to adopt a healthy diet with more protein-rich foods, vegetables and fruits would significantly improve maternal nutrition and children's nutrition. Adhering to culturally appropriate nutrition education may be an important care practice for many pregnant women in the Kat River Valley.


Assuntos
Dieta Saudável/psicologia , Grupos Étnicos/psicologia , Preferências Alimentares/psicologia , Gestantes/psicologia , Tabu , Adulto , Cultura , Feminino , Grupos Focais , Conhecimentos, Atitudes e Prática em Saúde , Humanos , Fenômenos Fisiológicos da Nutrição Materna , Gravidez , Resultado da Gravidez , Cuidado Pré-Natal/psicologia , Pesquisa Qualitativa , África do Sul , Inquéritos e Questionários
11.
Nutrients ; 11(11)2019 Nov 05.
Artigo em Inglês | MEDLINE | ID: mdl-31694320

RESUMO

Awareness and knowledge of nutrient-dense foods are important for older adults to help them make dietary choices that support a food-first approach to healthy aging. This is especially important since age is a major risk factor for chronic disease and the proportion of older adults in North America is increasing. Beans can contribute to a food-first approach to healthy aging as they are nutrient-dense and can reduce the risk of chronic diseases. However, studies exploring awareness and knowledge of beans in older adults are lacking. Therefore, the aim of this study was to explore older adults' awareness of beans in relation to their nutrient content and role in chronic disease risk. Community-dwelling older adults (≥65 years old) were recruited and completed a validated researcher-administered questionnaire (n = 250), which was followed by 10 focus groups (n = 49). Results showed that the majority of older adults considered beans as a healthy food and thought consuming them could improve their health (99.2% and 98.0%, respectively); however, only 51.2% were bean consumers. While the majority (83.6%) of older adults were aware that a serving of beans is high in dietary fibre, bean consumers were significantly more likely to think that consuming beans could improve health areas related to dietary fibre including body weight management and constipation. Furthermore, most (84.8%) older adults thought consuming beans could improve heart health; however, bean consumers were significantly more likely to be aware that one serving of beans is low in nutrients relevant to heart health including total fat, saturated and trans fat as well as cholesterol. This research can help to inform healthcare professionals and public health agencies to create specific dietary strategies focusing on increasing older adults' awareness and knowledge of beans in relation to their nutrient profile and role in promoting health.


Assuntos
Doença Crônica/psicologia , Dieta Saudável/psicologia , Fabaceae , Preferências Alimentares/psicologia , Conhecimentos, Atitudes e Prática em Saúde , Idoso , Idoso de 80 Anos ou mais , Conscientização , Feminino , Humanos , Vida Independente/psicologia , Masculino , América do Norte , Valor Nutritivo
12.
J Food Sci ; 84(12): 3735-3745, 2019 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-31742694

RESUMO

Pulses, including peas, are a good source of protein, dietary fiber, folic acid, and iron and are reported to reduce the risk for cardiovascular disease and diabetes. However, pulse ingredients present a known challenge as they exhibit a grassy/beany off-flavor. Heat treatment in some cases can decrease this off-flavor. The objective of this study was to determine the effect of substitution of 20% split yellow pea (SYP) flour treated by Revtech thermal processing at 140 °C with 10% steam (RT10%) and without steam (RT0%) for wheat flour in bread on the sensory attributes, acceptability, nutrient composition, firmness, color, and pH. RT10% was more acceptable overall than bread with untreated pea flour (USYP) or RT0% as assessed by 110 consumers. Sensory attributes were defined and measured on 15-cm line scales by an 11 member trained panel. Attributes associated with RT10% included wheaty, sweet, and yeast aromas and wheaty flavor, whereas attributes associated with USYP and RT0% were pea and nutty aroma and flavor. Although firmness and dryness were higher in RT10%, the acceptability of the bread texture was not affected. This sample contained significantly higher protein and lower carbohydrate than the wheat sample. PRACTICAL APPLICATION: Revtech (RT), a novel thermal process, when applied at 140 °C with steam to split yellow pea (SYP) flour successfully increased the acceptability of white pan bread fortified at 20% compared to bread fortified with RT 140 °C with no steam, and untreated SYP flours. This could be due to its association with wheaty aroma and flavor attributes rather than the pea aroma and flavor attributes of the other two breads.


Assuntos
Pão , Preferências Alimentares , Alimentos Fortificados , Ervilhas , Manipulação de Alimentos , Preferências Alimentares/fisiologia , Preferências Alimentares/psicologia , Temperatura Alta , Humanos , Odorantes
13.
PLoS One ; 14(10): e0223098, 2019.
Artigo em Inglês | MEDLINE | ID: mdl-31613889

RESUMO

BACKGROUND: The U.S. Food and Drug Administration has begun a public process to redefine how companies are allowed to use the term "healthy" on food packages. Although the definition is formulated based on the latest consensus in nutrition and epidemiological research, it is also important to understand how consumers define and understand the term if it is to be behaviorally relevant. This research is an exploratory study designed to provide a descriptive account of consumers' perceptions of and beliefs about the meaning of "healthy" food. METHODS: A nationwide U.S. sample of 1,290 food consumers was surveyed in December 2018. Respondents answered 15 questions designed to gauge perceptions of healthy food and to elicit preference for policies surrounding healthy food definitions. Responses are weighted to demographically match the population. Categorical variables have a sampling error of ±2.7%. Exploratory factor analysis is used to determine latent dimensions of health perceptions related to food type. RESULTS: Consumers were about evenly split on whether a food can be deemed healthy based solely on the foods' nutritional content (52.1% believing as such) or whether there were other factors that affect whether a food is healthy (47.9% believing as such). Consumers were also about evenly split on whether an individual food can be considered healthy (believed by 47.9%) or whether this healthiness is instead a characteristic of one's overall diet (believed by 52.1%). Ratings of individual food products revealed that "healthy" perceptions are comprised of at least three underlying latent dimensions related to animal origin, preservation, and freshness/processing. Focusing on individual macronutrients, perceived healthiness was generally decreasing in a food's fat, sodium, and carbohydrate content and increasing in protein content. About 40% of consumers thought a healthy label implied they should increase consumption of the type of food bearing the label and about 15% thought the label meant they could eat all they wanted. CONCLUSIONS: Results suggest consumer's perceptions of "healthy," which is primarily based on fat content, partially aligns with the FDA definition but also suggest consumers perceive the word as a broader and more nuanced concept that defies easy, uniform definition. Results highlight areas where nutrition education may be needed and suggest disclosures may need to accompany health claims so that consumers know what, precisely, is being communicated.


Assuntos
Comportamento do Consumidor/estatística & dados numéricos , Dieta Saudável/psicologia , Rotulagem de Alimentos/ética , Preferências Alimentares/psicologia , Conhecimentos, Atitudes e Prática em Saúde , Comportamento de Escolha , Carboidratos da Dieta/análise , Gorduras na Dieta/análise , Proteínas na Dieta/análise , Alimentos Especializados/análise , Alimentos Especializados/provisão & distribução , Humanos , Valor Nutritivo , Inquéritos e Questionários , Estados Unidos , United States Food and Drug Administration/legislação & jurisprudência
14.
J Nutr Sci Vitaminol (Tokyo) ; 65(Supplement): S158-S162, 2019.
Artigo em Inglês | MEDLINE | ID: mdl-31619619

RESUMO

Processing adds value to agricultural products, making them more nutritious and economically competitive. Brown rice, by its unremoved bran, contains substantial amounts of protein, dietary fiber, minerals and vitamins; while buffalo's milk has higher protein and calcium and lower cholesterol than other dairy milks. These were suitable ingredients to develop healthy and nutritious value-added product. An ice cream sandwich was developed using brown rice flour (BRF) substituted at 0, 40, 50 and 60% (wt/wt), and fresh buffalo's milk. Acceptability of the product was determined through a consumer survey (n=100; 15 to 30 y old). Consumer sensory evaluation showed that cracker substituted with 50% BRF complemented with buffalo's milk-based ice cream produced an acceptable ice cream sandwich. This resulted in a brown rice cracker ice cream sandwich (BRICS) that has 164 kcal, 8 g fat, 5.7 g protein, 20 g carbohydrates and key minerals. Product testing revealed that taste, mouthfeel, and aroma were the top attributes considered by respondents in buying ice cream products, and BRICS achieved high acceptability rating in these attributes. BRICS obtained an overall acceptability rating of 8.9 in a 9-point hedonic scale. Eighty eight percent (88%) of the respodents were willing to buy BRICS at PhP15-20. Therefore, BRICS is a convenient, nutritious, and marketable value-added product made from BRF and buffalo's milk.


Assuntos
Preferências Alimentares/psicologia , Sorvetes/análise , Leite , Valor Nutritivo , Oryza , Adulto , Animais , Bison , Comportamento do Consumidor , Feminino , Humanos , Masculino , Paladar
15.
Artigo em Inglês | MEDLINE | ID: mdl-31652520

RESUMO

Environmental and health problems have increased the interest of researchers and practitioners in investigating the factors that affect organic food consumption. However, little attention has been paid to the actual organic food buying behavior, particularly in developing countries like Pakistan. Therefore, the aim of the present study is to determine the actual buying patterns of consumers. For this purpose, a conceptual model based on green perceived value framework which predicts consumer's purchase intention and purchase behavior has been empirically tested. Likewise, moderating role of food neophobia has also been explored. Data is collected from millennials that are under rated but constitute the most important consumer segment in Pakistan. Structural Equation Modeling (SEM) is employed to analyze the data. Results from 221 university students reveal that functional value, social value, emotional value, and conditional value positively influence the consumer purchase intention. Moreover, purchase intention is positively linked to the consumer purchase behavior of organic food. Furthermore, the study findings also confirm the moderating role of food neophobia between purchase intention and consumption of organic food. This paper depicts some noteworthy insights of consumer behavior for organic food producers, marketers, and researchers. At the end, limitations and recommendations for future research are elaborated.


Assuntos
Transtorno da Evitação ou Restrição da Ingestão de Alimentos , Ingestão de Alimentos , Preferências Alimentares/psicologia , Alimentos Orgânicos , Adulto , Feminino , Humanos , Masculino , Paquistão
16.
Artigo em Inglês | MEDLINE | ID: mdl-31487809

RESUMO

Corners stores in low-income communities are a promising setting to intervene in youth whole grain intake. One strategy that may encourage whole grain intake is if corner stores were to pair and sell whole grain snacks in combination with either a liked fruit or vegetable and an optional condiment (i.e., a whole grain snack pack). This study examined youth in terms of their (1) liking of fruits, vegetables, and whole grain snacks; (2) perceptions about which fruits and vegetables pair best with whole grain snacks; and (3) willingness to pay for a whole grain snack pack. One-time intercept surveys were conducted with 10-18-year-olds (n = 402) who visited a New York City (NYC) corner store (n = 34) participating in the City Harvest Healthy Retail Program. On average, youth were willing to spend $2.38 (SD $4.32) on a whole grain snack pack. Higher overall liking scores for vegetables and whole grain snacks were associated with willingness to spend 24.4% (95% confidence interval (CI): 11.5-38.7%) and 21.6% (95%CI: 5.2-40.6%) more on whole grain snack packs, respectively. In conclusion, youth are receptive to purchasing whole grain snack packs from NYC corner stores participating in a healthy retail program.


Assuntos
Comportamento do Consumidor/estatística & dados numéricos , Preferências Alimentares/psicologia , Promoção da Saúde/estatística & dados numéricos , Lanches/psicologia , Grãos Integrais/economia , Adolescente , Criança , Feminino , Frutas , Humanos , Masculino , Cidade de Nova Iorque , Verduras
17.
Nutrients ; 11(10)2019 Sep 22.
Artigo em Inglês | MEDLINE | ID: mdl-31546697

RESUMO

The decades-long increase in obesity in the US has led to a number of policies aimed at improving diets, which are thought to play a significant role in obesity. Many of these policies seek to influence individuals' behaviors. Front-of-package labels providing salient, easily interpretable information to consumers have exhibited promise in helping people identify and choose healthier foods. However, behavioral economics may offer an opportunity to enhance label effectiveness. Tailoring labels to high-risk communities, including minority and rural populations, which have higher rates of diet-related diseases than the overall population, may increase the label's effectiveness. We conducted a choice experiment with supermarket shoppers on a rural American Indian reservation to test labels tailored to the local population relative to a generic label, which had previously been identified as highly effective in the general population. Results show that while the generic label continues to be quite effective in encouraging healthier choices, the label that is tailored to the local community is more effective, resulting in a marked increase in the premium shoppers were willing to pay for a healthy item. Tailoring healthy food labeling systems using insights from behavioral economics may increase their effectiveness.


Assuntos
Comportamento do Consumidor , Rotulagem de Alimentos/métodos , Preferências Alimentares/psicologia , Comportamentos Relacionados com a Saúde , Índios Norte-Americanos/psicologia , Adulto , Comportamento de Escolha , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Grupos Minoritários/psicologia , População Rural
18.
Rocz Panstw Zakl Hig ; 70(3): 277-285, 2019.
Artigo em Inglês | MEDLINE | ID: mdl-31515987

RESUMO

Background: The inadequate fruit and vegetable intake is common for adults and children, while for children increasing intake is especially important, as intake during childhood predicts future adulthood intake. Objective: The aim of the study was to assess influence of the socio-demographic characteristics of mothers on their athome support of fruit and vegetable consumption in the national Polish sample. Material and methods: The study was conducted in a national representative sample of Polish mothers of children aged 3-10 (n=1200), who were recruited using a random quota sampling (quotas: age, education, region, size of city). They were interviewed using a Computer-Assisted Telephone Interviewing (CATI) method and asked about dietary patterns of their children and their at-home behaviors to support fruit and vegetable consumption, which were afterwards compared in sub-groups stratified for age, educational background, marital status, place of residence, occupational status and total net income in households. Results: For fruits, mothers with lower level of education, from villages/ smaller towns, with no professional job and lower income, more commonly than others, stated, that no support of consumption is needed, as their children eat fruits with no encouragement. For vegetables, either the same situation as for fruits was observed (for mothers with no professional job and lower income), or mothers more commonly than others declared forcing children to consume (for mothers with the lowest level of education). Conclusions: The socio-demographic status of mothers, especially level of education, place of residence, professional job and income, are important factors associated with their at-home support of fruit and vegetable consumption for their children. The groups of mothers with lower level of education, from villages/ smaller towns, with no professional job and lower income were indicated as important target groups to provide them knowledge about the recommended fruit and vegetable intake, as well as recommended parenting style.


Assuntos
Comportamento Alimentar/psicologia , Preferências Alimentares/psicologia , Frutas , Relações Mãe-Filho/psicologia , Mães/psicologia , Verduras , Adulto , Criança , Pré-Escolar , Feminino , Humanos , Polônia , Fatores Socioeconômicos
19.
Rocz Panstw Zakl Hig ; 70(3): 287-294, 2019.
Artigo em Inglês | MEDLINE | ID: mdl-31515988

RESUMO

Background: It seems that one of the factors affecting the way of nutrition in Poland was the dietary habits of countries that in the late 18th century made partitions, ie. Russia, Prussia and Austria. Therefore, nutrition models in the areas of individual partitions have undergone significant changes. Objective: The aim of the study was to check whether after 85 years after regaining independence there were still differences in the way of feeding indigenous inhabitants of areas previously under Austrian, Prussian and Russian annexation. Material and methods: The data collected during the WOBASZ survey carried out in the years 2003-2005 were used for the analysis. Results: The greatest differences in the way of feeding were found in the area that was previously under the rule of Prussia. The nutrition model was still largely reminiscent of typical German cuisine. There was a large consumption of sausages and spreads, and small vegetables and fruit. Nutrition models in other areas were less characteristic. Conclusions: The way of feeding indigenous people living in areas that were once partitions of Poland is still diverse and similar to the cuisine of the occupying country.


Assuntos
Inquéritos sobre Dietas , Etnologia , Comportamento Alimentar/etnologia , Comportamento Alimentar/psicologia , Preferências Alimentares/etnologia , Preferências Alimentares/psicologia , Adulto , Idoso , Áustria , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Polônia , Prússia , Federação Russa , Fatores Socioeconômicos
20.
Psychiatr Pol ; 53(3): 613-628, 2019 Jun 30.
Artigo em Inglês, Polonês | MEDLINE | ID: mdl-31522201

RESUMO

OBJECTIVES: The aim of the study was to assess the degree of satisfaction of the daily demand for energy and chosen nutrients in the diets of women with schizophrenia, depending on the nutritional state of the subjects, assessed on the basis of the chosen anthropometric and metabolic parameters. METHODS: The study covered 102 women aged 21-64 (50 women diagnosed with schizophrenia and 52 healthy volunteers) aged 21-64 years. A 24-hour diet recall was used in the quantitative nutritional assessment. The anthropometric and biochemical measurements and the body composition analysis were used in the assessment of the nutritional state. RESULTS: The food rations of patients diagnosed with schizophrenia were characterized by a significantly higher intake of saturated fatty acids and a lower intake of vitamin C, B12, folates, and sodium as compared to healthy women. It was noted at the same time that the food rations of patients from both groups provided too low amounts of polyunsaturated fatty acids, vitamin D, folates, potassium, calcium, iron, and dietary fiber. Too high intake was observed in the case of vitamin A, B2, B6, sodium, and phosphorus in both groups. Total fat body mass of women with schizophrenia was significantly correlated with intake of saturated fatty acids, whereas the visceral adipose tissue content was significantly correlated with the carbohydrate intake, and the subcutaneous adipose tissue content - with the total fat and saturated fatty acids intake. CONCLUSIONS: The diet of women diagnosed with schizophrenia did not deviate from the diet of healthy persons, although the nutritional mistakes that were made by them suggest to choose the nutritional therapy individually for each patient, after carrying out a detailed nutritional interview.


Assuntos
Dieta/psicologia , Preferências Alimentares/psicologia , Estado Nutricional , Esquizofrenia , Adulto , Estudos de Casos e Controles , Carboidratos da Dieta/administração & dosagem , Gorduras na Dieta/administração & dosagem , Fibras na Dieta/administração & dosagem , Proteínas na Dieta/administração & dosagem , Comportamento Alimentar/psicologia , Feminino , Humanos , Pessoa de Meia-Idade , Vitaminas/administração & dosagem , Adulto Jovem
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