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Mixed messages: Assessing interactions between portion-size and energy-density perceptions in different weight and sex groups.
Peng, M, Cahayadi, J, Geng, X, Eidels, A
Appetite. 2020;:104462
Abstract
INTRODUCTION Food portion size (PS) and energy density (ED) are the two primary determinants of total energy intake. While emerging neuroscientific data indicate judgments of PS and ED involve distinct brain regions, it is not understood how these judgements interact with each other to influence an individual's energy consumption. The present study investigated these cognitive interactions against body-mass-index (BMI) and sex. METHODS We tested 70 participants (including 34 overweight individuals) for cognitive biases when judging PS and ED, using the Garner task paradigm. Participants were asked to discriminate PS and ED, following pre-determined cognitive rules. Reaction time and correctness of their responses were recorded and analysed against the testing conditions across sexes and BMI groups. RESULTS We detected a significant 3-way interaction between BMI, Task, and Condition (F(3, 67) = 4.1, p = 0.047, ƞ2 = 0.06). Post-hoc tests suggested that, in the PS task, both weight groups experienced the Garner Interference effect introduced by variations of ED. That is, when making judgments concerning PS, participants were unable to ignore information relating to ED. Results from the ED task differed across weight groups, with only the overweight group being susceptible to the Garner Interference introduced by variations of PS. Additionally, both Sex and BMI were significant factors moderating reaction time when judging PS. Significantly longer reaction time was observed in female versus male comparisons, and for overweight versus healthy-weight participants (p < 0.05). CONCLUSION Overall, the results confirmed cognitive interactions involving PS and ED, although these interactions were asymmetric across BMI groups. These findings provide new insights into the cognitive processes underpinning individual dietary decision-making, and are potentially important for developing targeted intervention strategies for effective management of unhealthy eating behaviour.
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Unwrapping nutrition: Exploring the impact of hospital food and beverage packaging on plate waste/intake in older people.
Bell, AF, Tapsell, LC, Walton, K, Batterham, M
Appetite. 2020;:104463
Abstract
Food and beverage packaging is increasingly used in hospital food service provision. Previous research has identified that the packaging used in New South Wales hospitals can be difficult to open by older adults. As older adults experience high rates of malnutrition, it is important to understand the effects of packaging on actual consumption of food and fluids. The aim of this study was to explore the impact of hospital food and beverage packaging on dietary intakes of 62 independently living older people (65 years and over) in a university simulated hospital ward in NSW, Australia. Participants were allocated to either a breakfast and snack meal or a lunch and snack meal on two occasions one week apart. Meals were served in a shared ward environment and each participant experienced a 'sealed' and 'pre-opened' meal and snack condition. The nutritional status of participants was measured using the Mini Nutritional Assessment - Short Form (MNA®-SF) and intake was estimated through an aggregated plate waste method. Overall findings were not significant for dietary intakes and the 'sealed' versus 'pre-opened' conditions. However, for the seven participants classified by the MNA®-SF as 'at risk' of malnutrition, packaging impeded intake for breakfast (η2 = -0.34) and the high protein snack (cheese and biscuits) (η2 = -0.24) meals. This finding has implications for the provision of packaged high protein snacks (cheese portions) and breakfast meals for the older inpatient. Further research is required for nutritionally compromised and frail older people in the hospital environment to investigate the impact of packaging on food and beverage consumption in detail.
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A comparison of food-based decision-making between restricting and binge-eating/purging subtypes of anorexia nervosa.
Uniacke, B, Slattery, R, Walsh, BT, Shohamy, D, Foerde, K, Steinglass, J
The International journal of eating disorders. 2020;(10):1751-1756
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Abstract
OBJECTIVE By definition, restricting (ANR) and binge-eating/purging (ANBP) subtypes of anorexia nervosa (AN) differ in some manifestations of maladaptive eating behavior. This study aimed to determine whether the groups differ in the choices they make about what to eat, and whether there are differences in valuation related to food choice, using an experimental paradigm. METHOD Inpatients with ANR (n = 40) and ANBP (n = 46) participated in a Food Choice Task. During the task, participants rated 76 food images for healthiness and tastiness, and choice preferences. Groups were compared in percent selection of high-fat and low-fat foods, value ratings of foods, and engagement of self-control in food choice. RESULTS There were no differences between AN subtypes in healthiness or tastiness ratings, or in tendency to limit choice of high-fat foods. There was no difference between the groups in measures of self-control in food choice. DISCUSSION Individuals with ANR and ANBP similarly manifest reduced choices of high-fat foods, with similar tendencies to undervalue the tastiness of high-fat foods. These results suggest that while individuals with ANR and ANBP differ across a range of clinical characteristics, the decision-making process associated with the maladaptive restriction of high-fat foods characteristic of AN is shared by both subtypes.
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The Multiple Food Test: Development and validation of a new tool to measure food choice and applied nutrition knowledge.
Schreiber, M, Bucher, T, Collins, CE, Dohle, S
Appetite. 2020;:104647
Abstract
Assessing individual food choices within health and nutrition related research is challenging and there is a strong need for valid and reliable instruments. In this paper, we introduce the Multiple Food Test as a new tool for measuring food choices and applied nutrition knowledge. The Multiple Food Test has the format of an image selection task. Part one of the Multiple Food Test consists of 18 trials in which participants are presented with sets of four food items and asked to choose one item they would prefer to consume (choice scale). In part two, participants saw the same 18 trials and were asked to indicate which of the items presented they perceived as being the healthiest (applied knowledge scale). Results across three studies (total N = 666) indicate that both subscales of the Multiple Food Test have good psychometric properties. Healthier choices were significantly associated with implicit theories of health, healthy eating frequency and importance (Study 1), a stronger health versus taste motive (Study 1 and 2), self-control, and habitual fruit and vegetable intake (Study 2). In Study 3, choices in the Multiple Food Test positively predicted actual food choices. The applied knowledge scale showed agreement with an existing nutrition knowledge scale, and higher scores were associated with higher levels of self-control (Study 2). The Multiple Food Test presents new opportunities to evaluate underlying variables and interventions that influence food choice or eating behavior.
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The influence of attractiveness and convenience cues on food appeal in adults with and without ADHD.
Hershko, S, Cortese, S, Ert, E, Aronis, A, Maeir, A, Pollak, Y
Appetite. 2020;:104679
Abstract
OBJECTIVE Previous research on adults with ADHD revealed high rates of overweight and obesity, as well as unhealthy diet habits. Other studies demonstrated that social-affective contexts can influence food choice. This study examines the sensitivity of adults with ADHD to cues of food attractiveness and convenience, for healthy and unhealthy foods. METHOD One hundred and seventy-two university students with (n = 59) and without (n = 113) ADHD, aged 19-40, participated in the study. Participants rated the level of appeal of 32 pictures of healthy and unhealthy foods, which varied in the degree of attractiveness and convenience. RESULTS The findings reveal a higher level of appeal of attractive food items compared to non-attractive ones (p < .001), as well as of convenient compared to non-convenient food items (p = .005). Type of diagnostic group did not have an effect on the level of appeal. CONCLUSION Increasing the attractiveness and convenience of food items increased the level of appeal for both students with and without ADHD. These findings emphasize the importance of environmental health intervention to potentially reduce abnormal eating pattern in the ADHD adult population, which may contribute in preventing the reported higher risk of obesity in this population.
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Healthiness or calories? Side biases in food perception and preference.
Manippa, V, Giuliani, F, Brancucci, A
Appetite. 2020;:104552
Abstract
The visual perception of a product and the ability to categorize it play a central role in food choice. People's opinion of the healthiness and caloric content of a food is influenced substantially by its appearance. Despite that, few studies have analyzed i) which one of the two dimensions of caloric content and healthiness is preferred to categorize food, ii) if these dimensions are mapped on the individuals' horizontal space, and iii) if such biases could influence food preferences. Therefore, through 4 experiments, we investigated which dimension, healthiness or caloric content, is more often used to categorize foods. We also evaluated whether a healthiness/caloric content side bias could be able to influence food preferences. We found that foods were mainly categorized as "Healthy" or "High-calorie" and the latter label was used more often when presented on the right of a foodstuff. Also, foods were categorized as healthier when the "Healthy" label was anchored to the left and the "Unhealthy" one to the right side of a visual analogue scale. Then, we found a more positive evaluation of transformed food when the key assigned to the "Pleasant" choice was on the right compared to the left. Lastly, we found that when presented on the left side, low-calorie was preferred compared to high-calorie food. Our findings shed light on both the fields of food categorization and side biases in food perception and preferences, suggesting the possibility to use these biases to promote a healthy diet and emphasizing the importance of considering this potential confounder in experimental setups.
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Assessing consumers' understanding of the term "Natural" on food labeling.
Rahman, S, Zasadzinski, L, Zhu, L, Edirisinghe, I, Burton-Freeman, B
Journal of food science. 2020;(6):1891-1896
Abstract
The objective of this study was to gain a better understanding of how consumers' interpret the term "natural" by assessing food choice based on labels describing attributes of a product associated with the term "natural"; to assess food intake of chosen food, and; to determine factors that influence food choice and intake. A randomized, single-visit pilot study was conducted where participants (n = 105) were presented with seven identical bowls of granola each bearing a different descriptive label. Participants were asked to choose and eat the granola (ad libitum) that coincided with what was closest to their view of "natural." Food choice, intake amount, demographics, self-health perception, label use, dietary restraint, and mindfulness were measured. "Organic" (31%), "Made with real grains" (17%), and "No preservatives" (15%) were the top three chosen labels. These choices related to concerns about environment and processing, personal health, and additives and preservatives, respectively (P = 0.049). Income level and age were significantly associated with choice (P = 0.003). Defining the term "natural" for use on food labels will require follow-up researchacrosseconomically diverse populations and age groups to understand expectations of food products bearing the term "natural."
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The effect of spatial location of calorie information on choice, consumption and eye movements.
Robertson, DA, Lunn, PD
Appetite. 2020;:104446
Abstract
We manipulated the presence and spatial location of calorie labels on menus while tracking eye movements. A novel "lab-in-the-field" experimental design allowed eye movements to be recorded while participants chose lunch from a menu, unaware that their choice was part of a study. Participants exposed to calorie information ordered 93 fewer calories (11%) relative to a control group who saw no calorie labels. The difference in number of calories consumed was greater still. The impact was strongest when calorie information was displayed just to the right of the price, in an equivalent font. The effects were mediated by knowledge of the amount of calories in the meal, implying that calorie posting led to more informed decision-making. There was no impact on enjoyment of the meal. The eye-tracking data suggested that the spatial arrangement altered individuals' search strategies while viewing the menu. This research suggests that the spatial location of calories on menus may be an important consideration when designing calorie posting legislation and policy.
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Food and beverage flavour pairing: A critical review of the literature.
Spence, C
Food research international (Ottawa, Ont.). 2020;:109124
Abstract
The recent explosion of interest in the topic of flavour pairing has been driven, at least in part, by the now-discredited food-pairing hypothesis, along with the emergence of the new field of computational gastronomy. Many chefs, sommeliers, mixologists, and drinks brands, not to mention a few food brands, have become increasingly interested in moving the discussions that they have with their consumers beyond the traditional focus solely on food and wine pairings. Here, two key approaches to pairing that might help to explain/justify those food and beverage combinations that the consumer is likely to appreciate are outlined. Historically-speaking, many conventional pairings emerged naturally from cultural/geographical matches, presumably internalized as semantic knowledge amongst consumers. In this review, such conventional pairings are framed as but one example of a cognitive/intellectual food-beverage strategy. The alternative approach to pairing that has become increasingly popular in recent years involves experts/commentators making recommendations based on the perceptual relationship, or interaction, between the component stimuli, be it one of perceived similarity, contrast, harmony, emergence, or modulation (either suppression or enhancement). Physicochemical accounts of pairing, based on the presence of shared flavour molecules (e.g., aromatic volatiles) in the to-be-combined flavours or ingredients, have also gained in popularity. Here, though, the latter approach is framed as an ultimately unsuccessful attempt to predict matches based on perceived similarity. This review summarizes the available evidence concerning food-beverage pairing and proposes a new dichotomy between intellectual/cognitive and perceptual pairing principles in the case of food-beverage matching.
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Cognitive Restructuring vs. Defusion: Impact on craving, healthy and unhealthy food intake.
Karekla, M, Georgiou, N, Panayiotou, G, Sandoz, EK, Kurz, AS, Constantinou, M
Eating behaviors. 2020;:101385
Abstract
Coping with food cravings is crucial for weight management. Individuals tend to use avoidance strategies to resist food cravings and prevent overeating, but such strategies may not result in the benefits sought. This study compared the effects of two cognitive techniques (Restructuring vs. Defusion) for dealing with food cravings in terms of their impact on healthy vs. unhealthy eating behavior (i.e., consumption of chocolate and/or carrots following the intervention). Sixty-five participants (Mage = 19.65 years) received either a 30-minute face-to-face instruction on cognitive restructuring (CR) or cognitive defusion (CD) along with 15 min of practice, or 45 min of obesity education and discussion (control). To examine craving and eating choices following the intervention, participants received bags of chocolate and carrots and were asked to carry these with them at all times over the next week, exchanging the bags every 2 days. Participants in the CD group ate fewer chocolates (M = 11.74) compared to CR (M = 17.06) and Control groups (M = 29.18) during the experimental week. The groups did not differ in number of carrot pieces eaten, though the CD group ate more carrots than chocolates. CD resulted in fewer self-reported cravings compared to CR and CO groups. At a final taste test, both CD and CR groups ate significantly fewer chocolates compared to the CO group. CD appears to be an effective technique in managing food craving and to present some advantages over CR.