Article
Food Science & Technology
Yating Yu, Zhaoyang Sun, Chao Feng, Xiang Xiao, Yubo Hou
Summary: This research investigates how consumers respond to vice-packaged food with vice-virtue bundles. The study finds that consumers are more inclined to purchase vice-packaged food with virtue ingredients because they perceive it as healthier. Additionally, the study uncovers that the increased purchase intention for vice-packaged food with virtue ingredients and the mediation effect of perceived healthiness are attenuated among consumers with prevention focus.
Article
Business
Seth Ketron, Kelly Naletelich, Stefano Migliorati
Summary: Visual imagery plays a vital role in consumer perceptions of food products, with consumers responding more favorably to representational imagery compared to abstract imagery, particularly for vice products. The findings suggest that retailers and brands can strategically use visual imagery to influence consumer purchase intentions for vices and virtues.
JOURNAL OF BUSINESS RESEARCH
(2021)
Article
Food Science & Technology
Anouk E. M. Hendriks-Hartensveld, Jennifer L. Brodock, John E. Hayes, Barbara J. Rolls, Kathleen L. Keller, Remco C. Havermans
Summary: This study investigates the relative importance of food variety, complexity, and portion size in consumer food preferences. The results show that variety is a stronger driver of ice cream preference than complexity, and flavor is more important than portion size. American participants prefer larger portion sizes compared to Dutch participants.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
Kathryn A. Carroll, Anya Samek, Lydia Zepeda
Summary: Product bundling is a common retail marketing strategy that can increase profits in the grocery sector. Research suggests that the preference for food bundles is due to their simplicity and reduced cognitive effort, making them appealing especially to individuals who do not enjoy shopping.
Article
Psychology, Multidisciplinary
Kalina Duszka, Markus Hechenberger, Irene Dolak, Deni Kobiljak, Juergen Koenig
Summary: Portion sizes of meals have been increasing and this is related to the onset of obesity. Little research has been done on the influence of body weight on portion size preferences. Factors such as gender, age, hunger, and eating behaviors contribute to portion size choices.
FRONTIERS IN PSYCHOLOGY
(2022)
Article
Behavioral Sciences
Roya O. Shahrokni, Danielle Ferriday, Sonia Miguel, Aurelie L. Laurent, Jeffrey M. Brunstrom
Summary: This study explores the effects of portion reduction on food choice and finds that even a small reduction can nudge consumers to choose an alternative. The study also highlights the influence of desire to eat on choice boundaries.
Article
Chemistry, Analytical
Viprav B. Raju, Edward Sazonov
Summary: This paper proposes a novel device called FOODCAM and an associated methodology for estimating food portion sizes without the need for dimensional reference. The device was able to accurately estimate food portion sizes and has the potential for application in diet and eating behavior studies.
Review
Engineering, Electrical & Electronic
Viprav B. Raju, Edward Sazonov
Summary: This article presents a comprehensive review of sensor methodologies for food portion size estimation, identifying a taxonomy for sensor-based methods, conducting a novel review of state-of-the-art sensor modalities, and assessing the accuracy and applicability of these methods in free-living conditions.
IEEE SENSORS JOURNAL
(2021)
Article
Nutrition & Dietetics
Luigi Schiavo, Silvana Mirella Aliberti, Pietro Calabrese, Anna Maria Senatore, Lucia Severino, Gerardo Sarno, Antonio Iannelli, Vincenzo Pilone
Summary: Taste perception changes after sleeve gastrectomy (SG), leading to a reduced preference for high-sugar and high-fat foods and an increased preference for low-sugar and low-fat foods. The intake frequency of different food classes also changes after SG.
Article
Food Science & Technology
Greta Castellini, Mariarosaria Savarese, Guendalina Graffigna
Summary: Little is known about the impact of free-from symbols on people's consumption choices, particularly for controversial ingredients like palm oil. We conducted an experiment with 1215 adults in Italy, showing them products with different symbols. Regardless of the ingredient removed, free-from symbols influenced consumers' perceptions of better quality and healthiness. The wording of the free-from symbols had a greater impact on consumers' perceptions than the type of ingredient or product presented.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2023)
Article
Food Science & Technology
Aimee E. Pink, Bobby K. Cheon
Summary: The study aimed to develop and test valid measures of portion size, finding that average liking of foods and cognitive restraint are important predictors, simplified PSTs can effectively estimate ideal portion size, and there is significant agreement between simplified PSTs and standard PST.
Article
Food Science & Technology
Liyuwork Mitiku Dana, Kathy Chapman, Helen Dixon, Caroline Miller, Bruce Neal, Bridget Kelly, Kylie Ball, Simone Pettigrew
Summary: Consumers' food choices are primarily influenced by taste, followed by price, healthiness, and convenience. Different consumer segments prioritize these factors differently, with demographics such as age, gender, residential location, and grocery shopping responsibility playing a role in segment membership. Understanding these drivers is essential for developing targeted nutrition promotion messages and interventions to address obesity and diet-related diseases.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Behavioral Sciences
John W. Long, Sara J. Pritschet, Kathleen L. Keller, Charissa S. L. Cheah, Lee Boot, Alexander Klippel, Timothy R. Brick, Caitlyn G. Edwards, Barbara J. Rolls, Travis D. Masterson
Summary: This study aimed to validate the use of immersive virtual reality (iVR) buffet for studying eating behavior. By manipulating portion size, it was found that portion size significantly affected food selection and intake in both iVR and lab settings.
Article
Food Science & Technology
E. Pagliarini, C. Proserpio, S. Spinelli, V Lavelli, M. Laureati, E. Arena, R. Di Monaco, L. Menghi, T. Gallina Toschi, A. Braghieri, L. Torri, E. Monteleone, C. Dinnella
Summary: This study investigated the associations between individual sour and bitter responsiveness and liking, familiarity, and choice for plant-based foods with these taste qualities. The results showed that individuals with higher responsiveness to sour and bitter tastes tended to give lower liking scores and choose less foods characterized by these tastes. Therefore, food choice for phenol-rich plant-based products may be influenced by reduced responsiveness to bitter and sour tastes, leading to higher acceptance of such food products.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Business
Fei Gao, Tina M. Lowrey, L. J. Shrum, Mark J. Landau
Summary: By presenting sequential images of food from partial to whole, this research demonstrates that hunger perceptions and portion size choices can be reduced in online food ordering. The brief and low-cost intervention can be implemented across various online food-ordering contexts and has important public policy implications.
JOURNAL OF MARKETING RESEARCH
(2023)
Article
Behavioral Sciences
Steven K. Dallas, Peggy J. Liu, Peter A. Ubel
Article
Management
Peggy J. Liu, Kelly L. Haws, Cait Lamberton, Troy H. Campbell, Gavan J. Fitzsimons
MANAGEMENT SCIENCE
(2015)
Article
Behavioral Sciences
Kelly L. Haws, Peggy J. Liu
Article
Behavioral Sciences
Peggy J. Liu, Christina A. Roberto, Linda J. Liu, Kelly D. Brownell
Article
Agricultural Economics & Policy
Peggy J. Liu, Jessica Wisdom, Christina A. Roberto, Linda J. Liu, Peter A. Ubel
APPLIED ECONOMIC PERSPECTIVES AND POLICY
(2014)
Article
Ophthalmology
Andrew M. Williams, R. Rand Allingham, Harrison S. Beckwith, Peggy J. Liu, Cecilia Santiago-Turla, Kelly W. Muir
CURRENT EYE RESEARCH
(2013)
Article
Public, Environmental & Occupational Health
Marie A. Bragg, Peggy J. Liu, Christina A. Roberto, Vishnu Sarda, Jennifer L. Harris, Kelly D. Brownell
PUBLIC HEALTH NUTRITION
(2013)
Review
Public, Environmental & Occupational Health
Kristy L. Hawley, Christina A. Roberto, Marie A. Bragg, Peggy J. Liu, Marlene B. Schwartz, Kelly D. Brownell
PUBLIC HEALTH NUTRITION
(2013)
Article
Public, Environmental & Occupational Health
Peggy J. Liu, James R. Bettman, Arianna R. Uhalde, Peter A. Ubel
PUBLIC HEALTH NUTRITION
(2015)
Article
Business
Kelly L. Haws, Peggy J. Liu, Joseph P. Redden, Heidi J. Silver
JOURNAL OF MARKETING RESEARCH
(2017)
Article
Business
Peggy J. Liu, Cait Lamberton, Kelly L. Haws
JOURNAL OF MARKETING
(2015)
Article
Psychology, Applied
Peggy J. Liu, Troy H. Campbell, Gavan J. Fitzsimons, Grainne M. Fitzsimons
ORGANIZATIONAL BEHAVIOR AND HUMAN DECISION PROCESSES
(2013)
Article
Behavioral Sciences
Hugues Piloquet, Benoit Berge, Pascal Maigret, Veronique Hospital
Summary: This study aimed to explore the effects of environmental factors on eating behavior and food intake in toddlers. The results showed that food fussiness was more common in older children, children conceived with medical assistance, children exposed to distractions during meals, rewarded by parents to finish meals, free to eat at will, and those who ate only occasionally with the whole family. Unsatisfactory dietary diversification was not significantly associated with any variable.
Article
Behavioral Sciences
Victoria Norton, Julie A. Lovegrove, Marcus Tindall, Julia Rodriguez Garcia, Stella Lignou
Summary: The UK's aging population requires promotion of balanced nutrition, with a particular focus on increasing dietary fiber intake. Surveys involving older adults showed their willingness to learn about dietary fiber and the need for accessible information. Educational materials proved effective in engaging older adults and were perceived as useful. A holistic approach, involving support from various sources, can aid in improving dietary fiber consumption and overall health outcomes among older adults.
Article
Behavioral Sciences
Gary J. Farkas, Paige M. Cunningham, Alicia M. Sneij, John E. Hayes, Mark S. Nash, Arthur S. Berg, David R. Gater, Barbara J. Rolls
Summary: Overeating associated with neurogenic obesity after spinal cord injury (SCI) may be related to how persons with SCI experience satiation, their eating frequency, and the context in which they eat their meals. Those with SCI rely less on physiological satiation cues for meal termination and instead rely more on hedonic cues. There are differences in meal contexts and eating frequency between SCI individuals and controls, with SCI individuals consuming fewer meals but having a higher overall eating frequency due to increased snacking. These factors likely contribute to overeating associated with neurogenic obesity after SCI.
Article
Behavioral Sciences
Shana Adise, Kerri N. Boutelle, Panteha Hayati Rezvan, Eric Kan, Kyung E. Rhee, Michael I. Goran, Elizabeth R. Sowell
Summary: This study investigated the relationship between executive functions and cognition during adolescence, and the intake of fat and sugar two years later. The study found that higher impulsivity and reward-seeking behaviors were related to greater fat and sugar intake in males, while higher negative urgency and BMI were related to greater intake in both sexes. These findings suggest that individuals with certain traits may be more at risk for weight gain due to overconsumption of unhealthy foods.
Article
Behavioral Sciences
Claire Margerison, Gozde Aydin, Christel Larsson, Alison Booth, Anthony Worsley, Janandani Nanayakkara
Summary: The COVID-19 pandemic and associated lockdowns resulted in changes in food accessibility and availability, leading to shifts in food habits and behaviors among people worldwide. A study conducted in Australia examined the self-reported changes in food habits and behaviors of adults during the COVID-19 restrictions in 2020. The majority of respondents reported developing positive food habits, such as trying new recipes, cooking from scratch, and reducing take-away meals. The study also found that family involvement in food preparation and eating together increased during the restrictions. However, there were negative experiences, including difficulties in purchasing certain foods and limited access to food outlets.
Article
Behavioral Sciences
Betsy Cogan, Jamie A. Cooper
Summary: This study aimed to assess the effect of dietary sweetness on appetite in adults with and without obesity. The results showed that the response of ghrelin to unsweetened rinses was energy-specific for all adults, while rinses containing sucralose led to greater cephalic phase cholecystokinin release in adults with a BMI between 18.5 and 24.9 kg/m(2).
Article
Behavioral Sciences
Rebecca Gregson, Jared Piazza, Heather Shaw
Summary: Recent scholarship has identified a group of individuals who self-identify as anti-vegan, and they have distinct dietarian identities and ideological profiles. Anti-vegans show higher levels of commitment to their dietary patterns compared to omnivores, and they also score higher on various ideological measures.
Review
Behavioral Sciences
Gibson Weydmann, Patricia Maidana Miguel, Nour Hakim, Laurette Dube, Patricia Pelufo Silveira, Lisiane Bizarro
Summary: This study systematically reviewed the association between obesity and overweight with reinforcement learning performance. It was found that obesity might be associated with impairments in utilizing aversive outcomes to change behavior, but further research is needed to confirm this association.
Article
Behavioral Sciences
Laura Kudlek, Rebecca A. Jones, Carly Hughes, Robbie Duschinsky, Andrew Hill, Rebecca Richards, Megan Thompson, Ann Vincent, Simon J. Griffin, Amy L. Ahern
Summary: This study explored how participants of an ACT-based weight management intervention (WMI) experience emotional eating and highlighted the importance of self-awareness and alternative coping strategies in improving emotional eating. It also emphasized the need for ongoing and personalized interventions to support individuals with external locus of control and complex emotional eating experiences.
Article
Behavioral Sciences
Stefanie C. Landwehr, Monika Hartmann
Summary: This study examines the influence of peers on children's snack purchasing decisions, finding that the presence of peers strongly impacts children's brand awareness and price perception, highlighting the crucial role of social influence in shaping children's decision-making processes.
Article
Behavioral Sciences
Rao Yuan, Shaosheng Jin, Wenchao Wu
Summary: This study examines the interactive effects of information and consumer trust on consumer preferences for organic food. The results show that consumers are willing to pay a higher price for organic food, especially those with higher levels of trust. The introduction of information significantly increases consumers' willingness to pay, with a greater increase observed among high-trust consumers.
Article
Behavioral Sciences
Oda Bjorklund, Lars Wichstrom, Clare Llewellyn, Silje Steinsbekk
Summary: This study tests the psychometric properties of the Adult Eating Behavior Questionnaire (AEBQ) in a sample of 14-year-olds and examines its construct validity using the parent-reported Children's Eating Behavior Questionnaire (CEBQ). The results show that a 7-factor solution of the AEBQ without the Hunger scale is a better fitting model, and there are small-to-moderate correlations between the AEBQ and CEBQ scales.
Article
Behavioral Sciences
Alice M. Cox, Rachael W. Taylor, Jillian J. Haszard, Kathryn L. Beck, Pamela R. von Hurst, Cathryn A. Conlon, Lisa A. Te Morenga, Lisa Daniels, Jenny Mcarthur, Rebecca Paul, Neve H. McLean, Emily A. Jones, Ioanna Katiforis, Kimberley J. Brown, Madeline Gash, Madeleine Rowan, Elizabeth A. Fleming, Rosario Jupiterwala, Bailey R. Bruckner, Anne-Louise M. Heath
Summary: Although concerns are often raised about the potential impact of baby food pouch use and Baby-Led Weaning (BLW) on infant health, there is limited research in this area. This study found that frequent pouch use was associated with increased food fussiness and more selective eating, while BLW was associated with higher energy intake and a range of eating behaviors.
Article
Behavioral Sciences
Briana L. Kennedy, Andrew M. Camara, Dominic M. D. Tran
Summary: This study investigated the relationship between obesity, overconsumption, and oversensitivity to rewards, and how it affects attentional biases towards food-related stimuli. The results showed that individuals with higher BMI had lower attentional priority for food and food logos, while increased consumption of HFHS foods and dieting predicted increased attentional priority for food and food logo images.
Article
Behavioral Sciences
Irene Campos-Sanchez, Rocio Munoz-Sanchez, Eva-Maria Navarrete-Munoz, Maria Sofia Molina-Inigo, Miriam Hurtado-Pomares, Paula Fernandez-Pires, Alicia Sanchez-Perez, Daniel Prieto-Botella, Iris Juarez-Leal, Paula Peral-Gomez, Cristina Espinosa-Sempere, Desiree Valera-Gran
Summary: This study aimed to investigate the association between sensory reactivity and feeding problems in young children. The results showed that taste/smell sensitivity was significantly associated with difficulties in texture transition/introduction, limited variety of foods, and both feeding problems. Additionally, children with total sensory reactivity or auditory filtering sensory reactivity had a higher prevalence of consuming a limited variety of foods. These findings highlight the importance of considering sensory reactivity as a potential predictor of feeding problems.