Research

11 pages, 276 KiB

Open AccessArticle

Factors That Most Influence the Choice for Fast Food in a Sample of Higher Education Students in Portugal

by Leandro Oliveira and António Raposo

Nutrients 2024, 16(7), 1007; https://doi.org/10.3390/nu16071007 - 29 Mar 2024

Viewed by 562

The frequency of fast food consumption among higher education students is high, causing worrying implications for public health. This study aims to relate the factors that influence the choice for fast food with social factors, nutritional status, and fast food consumption in a [...] Read more.

The frequency of fast food consumption among higher education students is high, causing worrying implications for public health. This study aims to relate the factors that influence the choice for fast food with social factors, nutritional status, and fast food consumption in a sample of higher education students in Portugal. An online questionnaire was developed and disseminated by social networks among students during the first half of 2023. Two hundred and thirty-seven students participated, mainly female (65.4%), who were attending public higher education institutions (59.1%), with a median of age of 20.0 (19.0; 22.0) years, and about 20% of the sample had overweight. Approximately 80% consumed fast food, and almost 40% consumed it more than once or twice a week. Predominantly (78.0%), they chose hamburger meals, spending EUR 8.0 per meal. The factors that most influenced the choice of fast food were ease or convenience of preparation (59.9%), price (48.5%), and flavor (28.3%). There were also differences between sexes and between those attending public and private higher education institutions regarding whether they usually consume fast food or not. The body mass index was positively associated with age (r: 0.142; p = 0.029) and with fast food spending (r: 0.146; p = 0.024). The results have implications for public health and clinical nutrition, and can support more effective strategies to improve food choices in higher education students. Full article

(This article belongs to the Special Issue Healthy Eating and Determinants of Food Choice)

17 pages, 368 KiB

Open AccessArticle

Psychometric Evaluation of the Food Life Questionnaire—Short Form among Brazilian Adult Women

by Edilene Márcia de Sousa, Thainá Richelli Oliveira Resende, Marle dos Santos Alvarenga, António Raposo, Edite Teixeira-Lemos, Raquel Guiné, Hmidan A. Alturki and Pedro Henrique Berbert de Carvalho

Nutrients 2024, 16(7), 927; https://doi.org/10.3390/nu16070927 - 23 Mar 2024

Viewed by 595

Abstract

Measures of beliefs and attitudes toward food have generally been limited to the measurement of more pathological eating attitudes (e.g., disordered eating). The Food Life Questionnaire (FLQ) and its short form (FLQ-SF) were developed to examine attitudes toward a broader range of foods; [...] Read more.

Measures of beliefs and attitudes toward food have generally been limited to the measurement of more pathological eating attitudes (e.g., disordered eating). The Food Life Questionnaire (FLQ) and its short form (FLQ-SF) were developed to examine attitudes toward a broader range of foods; however, the factor structure of the FLQ-SF was not confirmed in any study with young women. In the present study, we performed a psychometric evaluation of the Brazilian Portuguese translation of the FLQ-SF in a sample of 604 women. We evaluated the factor structure using a two-step, split-sample exploratory and confirmatory factor analytic approach. Results supported a four-factor structure (i.e., weight concern, diet–health orientation, belief in a diet–health linkage, and food and pleasure) with 18 items (χ²/df = 2.09; CFI = 0.95; TLI = 0.94; RMSEA = 0.05 (90% CI = 0.04; 0.06; p > 0.05); and SRMR = 0.08). Additionally, we found good internal consistency for all FLQ-SF subscales (McDonald’s ω = 0.79–0.89) and convergent validity with measures of feelings, beliefs, and behaviors involved in food attitudes. Collectively, these results support the use of the FLQ-SF in Brazilian women and provide a foundation to expand the literature on beliefs and attitudes toward food in this population. Full article

(This article belongs to the Special Issue Healthy Eating and Determinants of Food Choice)

15 pages, 1109 KiB

Open AccessArticle

Characterizing Food Policy Councils’ Network Partnerships and COVID-19 Responses

by Yeeli Mui, Atif Adam, Raychel Santo, Karen Bassarab, Julia A. Wolfson and Anne Palmer

Nutrients 2024, 16(7), 915; https://doi.org/10.3390/nu16070915 - 22 Mar 2024

Viewed by 563

Abstract

The COVID-19 pandemic pushed millions of Americans into food insecurity. Food policy councils (FPCs) across the country played a vital role in organizing coordinated food responses across multiple sectors. We used a social network analysis (SNA) approach to investigate: (1) the network of [...] Read more.

The COVID-19 pandemic pushed millions of Americans into food insecurity. Food policy councils (FPCs) across the country played a vital role in organizing coordinated food responses across multiple sectors. We used a social network analysis (SNA) approach to investigate: (1) the network of partnering organizations and agencies within FPCs; (2) how the characteristics of FPCs’ network partnerships (i.e., degree, coreness, and density) related to programmatic, policy, and advocacy actions in response to the pandemic; and (3) how FPCs’ use of a racial or social equity framework shifted their network partnerships and responses. Local government agencies and food supply chain actors were core in FPCs’ network partnerships, while public utilities, correctional facilities, social justice groups, and others were non-core partners. Network density was more likely to be associated with any action by FPCs, and it was especially pronounced for advocacy actions taken by FPCs; trends were similar among FPCs that reported using a racial or social equity framework. The findings begin to uncover core actors in FPCs’ partnerships and opportunities to establish new partnerships, particularly with social justice groups. The results also suggest that network density (interconnectedness) may be more important than other network characteristics when responding to food-related needs. Full article

(This article belongs to the Special Issue Healthy Eating and Determinants of Food Choice)

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16 pages, 1560 KiB

Open AccessArticle

The Mediating Role of Psychological Balance on the Effects of Dietary Behavior on Cognitive Impairment in Chinese Elderly

by Yating Chen, Lingling Zhang, Xiaotong Wen and Xiaojun Liu

Nutrients 2024, 16(6), 908; https://doi.org/10.3390/nu16060908 - 21 Mar 2024

Viewed by 680

Abstract

Background: Cognitive impairment, a significant problem in older adults, may be associated with diet. This study aims to examine the association between the dietary diversity score (DDS), dietary pattern (DP), and cognitive impairment in elderly Chinese. This research further explored the role of [...] Read more.

Background: Cognitive impairment, a significant problem in older adults, may be associated with diet. This study aims to examine the association between the dietary diversity score (DDS), dietary pattern (DP), and cognitive impairment in elderly Chinese. This research further explored the role of psychological balance (PB) as a mediator in the relationship between diet and cognitive impairment. Methods: A total of 14,318 older adults from the Chinese Longitudinal Healthy Longevity Study (CLHLS) in 2018 were included. Latent class analysis (LCA) was used to identify patterns in seven food varieties. Binary logistic regression models were used to determine factors associated with the DDS, DP, and cognitive impairment. The multiple mediation effect model was evaluated using model 6 in the PROCESS version 3.5 program. Results: Among the participants, 4294 (29.99%) developed cognitive impairment. Compared to people in food variety group two or lower, people with a high dietary diversity score (DDS) had lower odds of cognitive impairment. Compared to DP1, DP2 (OR = 1.24, 95%CI = 1.09 to 1.40) was associated with a higher risk of cognitive impairment, and DP4 (OR = 0.79, 95%CI = 0.69 to 0.89) was associated with a lower risk of cognitive impairment. PB mediated the relationship between DDS, DP, and cognitive impairment, with a mediating effect of 27.24% and 41.00%. Conclusions: A DP that is rich in fruits, vegetables, red meat, fish, eggs, beans, nuts, and milk was related to a lower risk of cognitive impairment. PB has an indirect impact on cognitive impairment. Our findings underscore the importance of promoting a diverse diet, which may contribute to a lower risk of cognitive impairment in older adults. The PB of the elderly should also be taken into consideration. Full article

(This article belongs to the Special Issue Healthy Eating and Determinants of Food Choice)

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9 pages, 240 KiB

Open AccessArticle

Differences in Socioeconomic, Dietary Choice, and Nutrition Environment Explanatory Variables for Food and Nutrition Security among Households with and without Children

by Jessica Thomson, Alicia Landry and Tameka Walls

Nutrients 2024, 16(6), 883; https://doi.org/10.3390/nu16060883 - 19 Mar 2024

Viewed by 647

Abstract

This study’s purpose was to compare socioeconomic, dietary choice, and nutrition environment variables associated with food and nutrition security in USA households with and without children. Data were collected in 2021 and consisted of households at risk of or experiencing food insecurity. Multivariable [...] Read more.

This study’s purpose was to compare socioeconomic, dietary choice, and nutrition environment variables associated with food and nutrition security in USA households with and without children. Data were collected in 2021 and consisted of households at risk of or experiencing food insecurity. Multivariable logistic regression was used to identify significant explanatory variables for food and nutrition security by household type—with or without children (<18 years of age). Food insecurity rates were 74% and 64% in households with and without children, respectively. Nutrition insecurity rates were 38% and 30% in households with and without children, respectively. For both household types, greater dietary choice increased odds (4–15 times) of food and nutrition security. In households with children, more fast-food meals increased the odds (60%) of food security, while more processed meals and greater utilization barriers to healthful meals decreased the odds (40–50%). Greater utilization barriers also decreased the odds (20%) of food security in households without children. In households with children, higher income and greater healthfulness choice increased the odds (20% and 3 times) of nutrition security, while low (vs. high) perceived limited availability of foods doubled the odds in households without children. Dietary choice is an influential and crucial factor of food and nutrition security. Full article

(This article belongs to the Special Issue Healthy Eating and Determinants of Food Choice)

13 pages, 1371 KiB

Open AccessArticle

by Lin Fu, Ya Shi, Shengping Li, Ke Jiang, Laixi Zhang, Yaqi Wen, Zumin Shi and Yong Zhao

Nutrients 2024, 16(6), 869; https://doi.org/10.3390/nu16060869 - 17 Mar 2024

Viewed by 992

Abstract

Objective This study aimed to investigate the current status and influencing factors of healthy diet knowledge, attitude, and practice (KAP) among middle-aged and older adults aged 45–75 in Southwest China. Methods A questionnaire survey was conducted among 1822 middle-aged and older adults in [...] Read more.

Objective This study aimed to investigate the current status and influencing factors of healthy diet knowledge, attitude, and practice (KAP) among middle-aged and older adults aged 45–75 in Southwest China. Methods A questionnaire survey was conducted among 1822 middle-aged and older adults in Southwest China (including Guizhou, Sichuan, Yunnan, and Chongqing) from February to May 2021. Results The average score of healthy diet knowledge was (4.82 ± 2.98), with a passing rate of 7.6%. The mean score of healthy diet attitude was (21.26 ± 4.18), with a passing rate of 69.5%. The average score of healthy diet practice was (13.76 ± 2.84), with a passing rate of 55.5%. The score for healthy diet KAP was (39.85 ± 7.21), with a passing rate of 41.2%. Univariate analysis showed that the scores of healthy diet KAP were significantly different among participants of different ages, genders, ethnicities, residences, education levels, monthly household incomes, and regions, as well as varying according to whether several generations have lived in the same area (p < 0.05). The results of multiple linear regression showed that the healthy diet KAP of participants was influenced by age, gender, residence, education level, monthly household income, and region (p < 0.05). Conclusion The healthy diet KAP of middle-aged and older adults aged 45–75 in Southwest China shows room for improvement. The knowledge regarding healthy diet was relatively low, and certain specific healthy diet practices were not up to the standard. However, there was a positive trend in the attitude towards a healthy diet. Healthy diet education should be promoted for middle-aged and older adults. Full article

(This article belongs to the Special Issue Healthy Eating and Determinants of Food Choice)

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21 pages, 606 KiB

Open AccessArticle

Evaluation of an Environmental Nutrition Intervention at the 2018 Commonwealth Games

by Fiona E. Pelly and Rachael L. Thurecht

Nutrients 2023, 15(21), 4678; https://doi.org/10.3390/nu15214678 - 04 Nov 2023

Viewed by 905

Abstract

There has been an increasing expectation that the food provided for athletes at major competition events meets the specific dietary and performance needs of athletes. The aim of this study was to map the range of food service nutrition schemes that were implemented [...] Read more.

There has been an increasing expectation that the food provided for athletes at major competition events meets the specific dietary and performance needs of athletes. The aim of this study was to map the range of food service nutrition schemes that were implemented prior to and during a major competition event (2018 Commonwealth Games) and evaluate these schemes through staff training satisfaction, athlete feedback, and quality assurance checks. This study followed a case study design with nutrition schemes as follows: informing (nutrition labelling), enabling (staff training, nutrition service), and engineering (modification to menus and recipes). Overall, participants reported that they easily found items on the menu that met their nutritional/dietary needs. When asked how useful the schemes were in helping them to identify items that meet their needs, the majority of participants found the nutrition cards (n = 227, 71%) and serving staff (n = 212, 66%) ‘useful/very useful’. ‘Good/very good’ ratings were received by >90% of respondents for speed of service, staff politeness, and knowledge of the menu. Participants (n = 316) who rated the nutrition staff as ‘useful/very useful’ gave a higher median rating for the menu. Past events have focused on the impact of a single component in the food environment; however, taking a whole systems approach resulted in more suitable food provision to meet the dietary needs of athletes. Full article

(This article belongs to the Special Issue Healthy Eating and Determinants of Food Choice)

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19 pages, 925 KiB

Open AccessArticle

In Which Situations Do We Eat? A Diary Study on Eating Situations and Situational Stability

by Patricia Wowra, Tina Joanes and Wencke Gwozdz

Nutrients 2023, 15(18), 3967; https://doi.org/10.3390/nu15183967 - 14 Sep 2023

Viewed by 988

Abstract

Eating situations are crucial for understanding and changing eating behavior. While research on individual situational dimensions exists, little is known about eating situations as a whole. This study aimed to fill this gap by identifying eating situations as combinations of multiple situational dimensions [...] Read more.

Eating situations are crucial for understanding and changing eating behavior. While research on individual situational dimensions exists, little is known about eating situations as a whole. This study aimed to fill this gap by identifying eating situations as combinations of multiple situational dimensions and describing how stable individuals eat in those situations. In a five-day online diary study, 230 participants reported a total of 2461 meals and described the corresponding eating situation using predefined situational dimensions. Divisive hierarchical cluster analyses were conducted separately for breakfast, lunch, and dinner, resulting in unique cluster solutions that characterized the most common eating situations. The most common breakfast situations were characterized by a combination of the dimensions social, affect, and hunger. The most common lunch and dinner situations were characterized by varying combinations of the dimensions social, affect, and activity. Based on the identified situations, a situational stability index was developed to describe how stable individuals eat in the same situations. The findings suggest high interindividual differences in situational stability, which were associated with socio-demographic characteristics like age or employment. This study enhances our understanding of the situational aspects of eating behavior while offering tools to describe eating situations and situational stability. Full article

(This article belongs to the Special Issue Healthy Eating and Determinants of Food Choice)

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14 pages, 1915 KiB

Open AccessArticle

Exploring Taiwanese Consumer Dietary Preferences for Various Vinegar Condiments: Novel Dietary Patterns across Diverse Cultural Contexts

by Jung-Kuei Ker, Ching-Sung Lee, Yen-Cheng Chen and Ming-Chen Chiang

Nutrients 2023, 15(17), 3845; https://doi.org/10.3390/nu15173845 - 03 Sep 2023

Cited by 1 | Viewed by 963

Abstract

The use of vinegar as a culinary seasoning in various global cuisines to enhance the taste characteristics and profiles of foods has been extensively documented in the culinary literature. Particularly notable is traditional Taiwanese-style thick soup, where the incorporation of vinegar plays a [...] Read more.

The use of vinegar as a culinary seasoning in various global cuisines to enhance the taste characteristics and profiles of foods has been extensively documented in the culinary literature. Particularly notable is traditional Taiwanese-style thick soup, where the incorporation of vinegar plays a fundamental role in imparting distinct flavors. In the context of this experimental investigation, the foundational base of Taiwanese-style thick soup serves as the platform for a meticulously planned sensory and dietary behavior evaluation. Our research methodology combines the use of survey questionnaires and experimental techniques, employing purposive sampling and snowball sampling methods to recruit participants. The central focus of this study is to understand consumers’ culinary preferences when presented with a choice between two contrasting types of vinegar—specifically, black vinegar and balsamic vinegar—as alternative gastronomic enhancements. This precise orchestration of data collection and systematic evaluation provides a perceptive window into participants’ culinary inclinations and food choices, resulting in a detailed and profound understanding of their taste preferences. The empirical findings stemming from this experimentation reveal notably significant differences in the sensory assessments among participants engaging in diverse culinary experiences. Notably, distinct variations are observed in terms of visual perceptions, olfactory distinctions, and overall sensory satisfaction. This study occupies a crucial position within existing research paradigms by strategically expanding the scope of sensory investigations within the realm of Taiwanese-style thick soup. This introduces an innovative aspect represented by the introduction of balsamic vinegar as a compelling alternative to the customary black vinegar. As a result, the emerging findings not only offer compelling insights into the nuanced food choice and taste preferences of consumers, but also open up new and innovative directions within the complex tapestry of Chinese gastronomy. Full article

(This article belongs to the Special Issue Healthy Eating and Determinants of Food Choice)

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13 pages, 1015 KiB

Open AccessArticle

Validation of a Turkish Version of the Athlete Food Choice Questionnaire

by Yonca Sevim, Rachael L. Thurecht and Fiona E. Pelly

Nutrients 2023, 15(16), 3612; https://doi.org/10.3390/nu15163612 - 17 Aug 2023

Viewed by 865

Abstract

There are multiple influences on food choice for athletes. The aim of this study was to assess the validity and reliability of a Turkish Athlete Food Choice Questionnaire (Turkish-AFCQ) and describe the main factors influencing food choices. A multi-step process of language and [...] Read more.

There are multiple influences on food choice for athletes. The aim of this study was to assess the validity and reliability of a Turkish Athlete Food Choice Questionnaire (Turkish-AFCQ) and describe the main factors influencing food choices. A multi-step process of language and content validation, Explanatory Factor Analysis, Confirmatory Factor Analysis, and test–retest reliability were used to examine factorial structure and construct validity (convergent and discriminant) and reliability (internal and external). The translated Turkish-AFCQ was administered to 446 athletes (59% male, median age = 21 years) from a variety of sports. The original nine-factor structure was validated, external reliability was acceptable, and all factors achieved acceptable discriminate validity. Convergent validity and internal reliability received tenable-ideal ratings for seven and eight factors, respectively. Interpretation and future application are discussed for low-performing factors ‘food and health awareness’ and ‘influence of others’. The factor most frequently (never 1—always 5) influencing choices was ‘performance’ (Md = 4.33) and the least was both the ‘influence of others’ and ‘food values and beliefs’ (Md = 2.67). The Turkish-AFCQ can be used to expand researchers’ and practitioners’ understanding of the relative influence multiple factors have on food choices, and this study provides a model for AFCQ linguistic translation and validation. Full article

(This article belongs to the Special Issue Healthy Eating and Determinants of Food Choice)

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17 pages, 953 KiB

Open AccessArticle

Nutrient Profiles of Commercially Produced Complementary Foods Available in Burkina Faso, Cameroon, Ghana, Nigeria and Senegal

by Asha Khosravi, Eleonora Bassetti, Katelyn Yuen-Esco, Ndeye Yaga Sy, Rosenette Kane, Lara Sweet, Elizabeth Zehner and Alissa M. Pries

Nutrients 2023, 15(10), 2279; https://doi.org/10.3390/nu15102279 - 11 May 2023

Cited by 1 | Viewed by 2674

Abstract

The nutritional quality of commercially produced complementary food (CPCF) varies widely, with CPCF in high-income settings often containing excessive levels of sugar and sodium. Little is known about the nutritional quality of CPCF available in the West Africa region, despite their potential to [...] Read more.

The nutritional quality of commercially produced complementary food (CPCF) varies widely, with CPCF in high-income settings often containing excessive levels of sugar and sodium. Little is known about the nutritional quality of CPCF available in the West Africa region, despite their potential to improve the nutrition of infants and young children (IYC). This study evaluated the nutritional quality of CPCF available in five West African countries using the WHO Europe nutrient profiling model (NPM) and assessed their suitability for IYC based on label information. The proportion that would necessitate a “high sugar” warning was also determined, and the micronutrient (iron, calcium, and zinc) content was assessed against IYC-recommended nutrient intakes. Of the 666 products assessed, only 15.9% were classified as nutritionally suitable for promotion for IYC. The presence of added sugar and excessive sodium levels were the most common reasons for a product to fail the nutrient profiling assessment. Dry/instant cereals contributed the highest percentage of recommended nutrient intake (RNI) per serving. This highlights the need for policies to improve the nutritional quality of CPCF in West Africa, including labeling standards and the use of front-of-pack warning signs to promote product reformulation and clearly communicate nutritional quality to caregivers. Full article

(This article belongs to the Special Issue Healthy Eating and Determinants of Food Choice)

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14 pages, 327 KiB

Open AccessArticle

Childhood Food Experiences and Selected Eating Styles as Determinants of Diet Quality in Adulthood—A Cross-Sectional Study

by Aleksandra Małachowska, Jerzy Gębski and Marzena Jeżewska-Zychowicz

Nutrients 2023, 15(10), 2256; https://doi.org/10.3390/nu15102256 - 10 May 2023

Cited by 1 | Viewed by 1702

Abstract

Available studies suggest that childhood food experiences (CFE) may be linked with eating behaviors in adulthood, as well as eating style (ES); thus, both CFE and ES can determine dietary intake. Little is known about the role of both of these factors in [...] Read more.

Available studies suggest that childhood food experiences (CFE) may be linked with eating behaviors in adulthood, as well as eating style (ES); thus, both CFE and ES can determine dietary intake. Little is known about the role of both of these factors in explaining the diet quality (DQ) of adults. The aim was to investigate to what extent selected ESs, i.e., intuitive (IE), restrained (ResEat), and external (ExtEat) eating, and CFE related to parental feeding practices (PFPs) will predict the DQ of women and men. Data from 708 Polish adults (477 women and 231 men) aged 18–65 were collected via the Internet from October 2022 to January 2023. Mann–Whitney’s U Test was used to compare ES and CFE levels among women and men, while DQ determinants were tested with the multiple linear regression (MLR). In the total study sample, “Healthy Eating Guidance” (CFE), “Child Control” (CFE), “Body–Food Choice Congruence” (IE), and ResEat favored higher DQ scores, while “Unconditional Permission to Eat” (IE), “Eating for Physical Rather Than Emotional Reasons” (IE), and ExtEat predisposed to lower DQ scores. After the MLR was conducted separately in women and men, differences were noted in the role of “Healthy Eating Guidance” (CFE), “Pressure and Food Reward” (CFE), “Unconditional Permission to Eat” (IE), “Eating for Physical Rather Than Emotional Reasons” (IE), ExtEat, and ResEat in predicting DQ indices. Our findings suggest that childhood food experiences and selected eating styles may differently determine the DQ of women and men. Future studies conducted within representative samples are needed to confirm these results. Full article

(This article belongs to the Special Issue Healthy Eating and Determinants of Food Choice)

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11 pages, 285 KiB

Open AccessArticle

Dietary Acculturation and Food Habit Changes among Chinese Immigrants in Portugal

by Catarina Li, Elisabete Carolino and Joana Sousa

Nutrients 2023, 15(8), 1886; https://doi.org/10.3390/nu15081886 - 14 Apr 2023

Cited by 2 | Viewed by 2003

Abstract

Chinese individuals who immigrate to a Western country tend to change their eating patterns and behaviors depending on how long they live in the host country. This is dietary acculturation, and it can have a positive or negative impact on eating habits. Thus, [...] Read more.

Chinese individuals who immigrate to a Western country tend to change their eating patterns and behaviors depending on how long they live in the host country. This is dietary acculturation, and it can have a positive or negative impact on eating habits. Thus, we aimed to characterize the dietary acculturation of the Chinese immigrant community in Portugal and check the trend of the direction of this acculturation. The study involved 213 immigrants and assessed food consumption, meal patterns, and dietary acculturation. A mean Western acculturation score of 70.1 ± 8.9. was identified and 71.4% had a high Western acculturation score. No one had low or very high Western acculturation. Participants who have a higher level of acculturation tend to have higher energy and fat intake. The likelihood of mixing meals, including, and combining, Chinese and Portuguese meals and foods is associated with time spent in Portugal. Efforts should be made to encourage Chinese immigrants to make a positive dietary transition during their acculturation process. Full article

(This article belongs to the Special Issue Healthy Eating and Determinants of Food Choice)

24 pages, 10583 KiB

Open AccessArticle

Ready-to-Eat Innovative Legumes Snack: The Influence of Nutritional Ingredients and Labelling Claims in Italian Consumers’ Choice and Willingness-to-Pay

by Alessandro Petrontino, Michel Frem, Vincenzo Fucilli, Antonella Labbate, Emanuela Tria and Francesco Bozzo

Nutrients 2023, 15(7), 1799; https://doi.org/10.3390/nu15071799 - 06 Apr 2023

Cited by 6 | Viewed by 2313

Abstract

The global offer of legume-based snacks has sharply increased in recent years. However, to date, few studies have focused on the relationship between product supply and demand concerning the importance of attributes of such innovative foods. In this research, we identified the key [...] Read more.

The global offer of legume-based snacks has sharply increased in recent years. However, to date, few studies have focused on the relationship between product supply and demand concerning the importance of attributes of such innovative foods. In this research, we identified the key internal and external determinants that affect legumes snack (LS) price and choice by Italian industries and consumers, respectively. In parallel, we investigated their preferences and perceptions towards these foods. We used the hedonic price model (HPM) and the discrete choice experiment (DCE) approach for these purposes, respectively. HPM revealed that the monetary value of LS was determined to greater significance by the: (i) size of the package; (ii) presence of rice, presence of lentils; (iii) presence of the nutritional information; and (iv) the discount shops as site of purchase. DCE revealed that the: (i) origin certification, (ii) recyclability of the package, and (iii) use of extra virgin olive oil of LS provided Italian consumers a high utility, for which they were willing to pay an average price premium of EUR 3.85, 3.64, and 1.87, respectively. On the contrary, the sunflower oil induced a decrease in their function utility. As such, this paper contributes to define potent market-segmentation strategies and to deliver effective private and public nutrition interventions for healthy eating. Full article

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15 pages, 517 KiB

Open AccessArticle

Occasions, Locations, and Reasons for Consuming Sugar-Sweetened Beverages among U.S. Adults

by Seung Hee Lee, Sohyun Park, Thomas C. Lehman, Rebecca Ledsky and Heidi M. Blanck

Nutrients 2023, 15(4), 920; https://doi.org/10.3390/nu15040920 - 12 Feb 2023

Cited by 1 | Viewed by 2521

Abstract

Frequent intake of sugar-sweetened beverages (SSBs) is associated with adverse health outcomes such as obesity, type 2 diabetes, and cardiovascular disease. Little is known about when, where, and why U.S. adults consume SSBs. This study, using data from an online survey distributed in [...] Read more.

Frequent intake of sugar-sweetened beverages (SSBs) is associated with adverse health outcomes such as obesity, type 2 diabetes, and cardiovascular disease. Little is known about when, where, and why U.S. adults consume SSBs. This study, using data from an online survey distributed in 2021, examined the occasions, locations, and reasons for consuming SSBs and the characteristics of the adults who consume them. Nearly 7 of 10 adults reported consuming a SSB (1–6 times) in the past 7 days, and more than a third (38%) reported doing so once or more per day (on average). For comparative purposes, the sample was limited to adults who reported consuming SSBs within the last 7 days. Mealtimes were reported as the most frequent occasion for the intake of SSBs (43%) and SSBs were most often consumed at home (70%). Over half of respondents (56%) reported they consume SSBs because they enjoy the taste. Younger adults (18–34 years old) were more likely to consume SSBs in social settings than older adults (≥50 years old). Hispanic adults were less likely to consume SSBs at the beginning of the day compared to non-Hispanic White adults. Younger (18–34 years old) and middle-aged (35–49 years old) adults were more likely to consume SSBs in restaurants, at work, and in cars than older adults (≥50 years old). Women were less likely to consume SSBs at work than men. Hispanic adults were less likely to consume SSBs in cars than non-Hispanic White adults, while those earning USD 50,000–<USD 100,000 were more likely to consume SSBs in cars than those earning ≥USD 100,000. Younger and middle-aged adults were more likely to consume SSBs due to cravings and enjoyment of the carbonation compared to older adults. These findings provide insights on specific populations for whom to tailor messaging and adapt interventions to help reduce SSB intake. Full article

(This article belongs to the Special Issue Healthy Eating and Determinants of Food Choice)

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