Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Current refinement(s):

Records 1 - 12 / 12

  • help
  • print

    Print search results

  • export

    Export search results

  • alert
    We will mail you new results for this query: keywords==food choice
Check title to add to marked list
Value conflicts in mothers' snack choice for their 2- to 7-year-old children
Damen, Femke W.M. ; Luning, Pieternel A. ; Hofstede, Gert Jan ; Fogliano, Vincenzo ; Steenbekkers, Bea L.P.A. - \ 2019
Maternal and Child Nutrition (2019). - ISSN 1740-8695
children's dietary behaviour - diary research - food choice - healthy snack - interview - value conflict

Value conflicts appear when people experience struggles, doubts, and feelings of guilt when making food choices. This study aims to provide insight into value conflicts, which mothers may experience while providing snacks to their young children. Mothers are mainly responsible for providing the snacks their young children eat, making it a big responsibility for them as children's dietary behaviour tracks into adulthood. Possible value conflicts Dutch mothers (n = 136) experience while providing snacks to their 2- to 7-year-old children were investigated using food and motivation diaries and semi-structured interviews. Differences between mothers' educational level, first versus not-first child, and the differences in age of the children were taken into account. Results showed that the younger the children, the more value conflicts the mothers experienced. Mothers experienced most value conflicts when they provided snacks perceived as unhealthy. Six main value conflicts are elicited by this study, namely, conflicts between healthy and unhealthy snacks; conflicts between healthy and convenient snacks; conflicts related to providing snacks just before dinner; conflicts related to influence of others; conflicts when the child asks but the mother says “no”; and conflicts related to many unhealthy snacks at parties or visits. The insights gained in this study can be used for interventions to promote a healthier lifestyle, support the design of new snack products, and can give guidance for marketing challenges in global snack markets.

Good practice in food-related neuroimaging
Smeets, Paul A.M. ; Dagher, Alain ; Hare, Todd A. ; Kullmann, Stephanie ; Laan, Laura N. van der; Poldrack, Russell A. ; Preissl, Hubert ; Small, Dana ; Stice, Eric ; Veldhuizen, Maria G. - \ 2019
American Journal of Clinical Nutrition 109 (2019)3. - ISSN 0002-9165 - p. 491 - 503.
aroma - data sharing - food choice - food viewing - functional magnetic resonance imaging - good practice - neuroimaging - satiation - taste

The use of neuroimaging tools, especially functional magnetic resonance imaging, in nutritional research has increased substantially over the past 2 decades. Neuroimaging is a research tool with great potential impact on the field of nutrition, but to achieve that potential, appropriate use of techniques and interpretation of neuroimaging results is necessary. In this article, we present guidelines for good methodological practice in functional magnetic resonance imaging studies and flag specific limitations in the hope of helping researchers to make the most of neuroimaging tools and avoid potential pitfalls. We highlight specific considerations for food-related studies, such as how to adjust statistically for common confounders, like, for example, hunger state, menstrual phase, and BMI, as well as how to optimally match different types of food stimuli. Finally, we summarize current research needs and future directions, such as the use of prospective designs and more realistic paradigms for studying eating behavior.

Sweet taste exposure and the subsequent acceptance and preference for sweet taste in the diet : Systematic review of the published literature
Appleton, Km ; Tuorila, H. ; Bertenshaw, Ej ; Graaf, C. De; Mela, Dj - \ 2018
American Journal of Clinical Nutrition 107 (2018)3. - ISSN 0002-9165 - p. 405 - 419.
exposure - food choice - food intake - food preferences - sweet taste
Background There are consistent, evidence-based global public health recommendations to reduce intakes of free sugars. However, the corresponding evidence for recommending reduced exposure to sweetness is less clear. Objective Our aim was to identify and review the published evidence investigating the impact of dietary exposure to sweet-tasting foods or beverages on the subsequent generalized acceptance, preference, or choice of sweet foods and beverages in the diet. Design Systematic searches were conducted to identify all studies testing relations of variation in exposure to sweetness through foods and beverages with subsequent variation in the generalized acceptance, preference, or choice of sweetened foods or beverages, in humans aged >6 mo. Results Twenty-one studies met our inclusion criteria, comprising 7 population cohort studies involving 2320 children and 14 controlled trials involving 1113 individuals. These studies were heterogeneous in study design, population, exposure, and outcomes measured, and few were explicitly designed to address our research question. The findings from these were inconsistent. We found equivocal evidence from population cohort studies. The evidence from controlled studies suggests that a higher sweet taste exposure tends to lead to reduced preferences for sweetness in the shorter term, but very limited effects were found in the longer term. Conclusions A small and heterogeneous body of research currently has considered the impact of varying exposure to sweet taste on subsequent generalized sweet taste preferences, and this evidence is equivocal regarding the presence and possible direction of a relation. Future work should focus on adequately powered studies with well-characterized exposures of sufficient duration. This review was registered with PROSPERO as CRD42016051840, 24 November 2016.
Profiling healthy eaters. Determining factors that predict healthy eating practices among Dutch adults
Swan, E.C. ; Bouwman, L.I. ; Hiddink, G.J. ; Aarts, N. ; Koelen, M. - \ 2015
Appetite 89 (2015). - ISSN 0195-6663 - p. 122 - 130.
coronary-heart-disease - life-style choices - socioeconomic inequalities - physical-activity - dietary patterns - social support - public-health - food choice - weight-gain - us adults
Research has identified multiple factors that predict unhealthy eating practices. However what remains poorly understood are factors that promote healthy eating practices. This study aimed to determine a set of factors that represent a profile of healthy eaters. This research applied Antonovsky's salutogenic framework for health development to examine a set of factors that predict healthy eating in a cross-sectional study of Dutch adults. Data were analyzed from participants (n¿=¿703) who completed the study's survey in January 2013. Logistic regression analysis was performed to test the association of survey factors on the outcome variable high dietary score. In the multivariate logistic regression model, five factors contributed significantly (p¿
The effect of product–context appropriateness on emotion associations in evoked eating occasions
Piqueras Fiszman, B. ; Jaeger, S.R. - \ 2015
Food Quality and Preference 40 (2015)Part A. - ISSN 0950-3293 - p. 49 - 60.
food choice - consumption contexts - acceptability - responses - experience - situation - ratings - impact - liking - time
The aim of this research was to investigate the impact that perceived product–context appropriateness exerts on elicited emotion associations. The experimental approach consisted in creating eating occasions (as a multi-component entity) varying in appropriateness, which consumers were instructed to vividly imagine while they completed emotion surveys for selected products. Multiple studies were purposefully designed to include different products, contextual dimensions (comprising internal and external conditions) and presentation formats, consumer populations, test locations, and emotion survey formats. The results from 1336 consumers consistently revealed an effect of appropriateness on the emotion associations toward food products and eating occasions. The frequency and intensity of positive emotion terms was generally higher with more appropriate contexts, decreasing with the appropriateness ratings (and vice versa for the negative emotion terms). In addition, the impact of perceived appropriateness was asymmetrical, having a stronger impact on positive than on negative emotion terms. These insights support the idea that emotion responses are subject to a large number of contextual influences, and make a robust case for including appropriateness measures in context and emotion research.
Eating by example. Effects of environmental cues on dietary decisions
Prinsen, S. ; Ridder, D.T.D. de; Vet, E.W.M.L. de - \ 2013
Appetite 70 (2013). - ISSN 0195-6663 - p. 1 - 5.
social norms - food choice - behavior
Objective: The present studies examined the role of environmental cues in steering people’s dietary decisions in response to food temptations. Based on the notion that people show a tendency to conform to eating standards derived from the eating behavior of others, it was hypothesized that communication of other people’s dietary decisions through environmental cues affect whether and what people eat. Methods: Conformity to environmental cues about food intake was assessed in a local bakery (Study 1, N = 144) and a lab setting (Study 2, N = 65). Participants were unobtrusively presented with a bowl of individually wrapped chocolates. The presence of empty wrappers was manipulated, to indicate whether others who had been in the same situation had or had not eaten. Conformity to environmental cues about food choice was assessed in Study 3 (N = 90). Participants were required to choose between a healthy and an unhealthy snack. Food wrappers indicated whether previous participants had chosen the healthy or the unhealthy snack. Results: As expected, participants were more likely to take chocolates in the presence of an environmental cue that others did too. Also, participants were more likely to choose a snack that was consistent with the choice of others. Conclusions: Together, these findings support our main hypothesis that environmental cues steer people’s decisions concerning food intake and food choice. Moreover, the results suggest that only small changes in the environment may support healthy eating behavior.
Does fish origin matter to European consumers? Insights from a consumer survey in Belgium, Norway and Spain
Vanhonacker, F. ; Altintzoglou, T. ; Luten, J.B. ; Verbeke, W. - \ 2011
British Food Journal 113 (2011)4. - ISSN 0007-070X - p. 535 - 549.
risk perception - food choice - wild fish - information - consumption - technologies - translation - involvement - aquaculture - countries
Purpose – This study aims to gain insights into the relevance and market potential of fish origin (farmed or wild) among consumers in Belgium, Norway and Spain. Design/methodology/approach – Cross-sectional data were collected through a consumer survey (n=1,319), conducted in November-December 2007 in three European countries: Belgium, Norway and Spain. The study describes personal and food characteristics, as well as consumer attitudes and knowledge related to fish origin. Further, these characteristics were analysed in terms of their impact on the choice of either farmed or wild fish, using bivariate analyses. Findings – In general, European consumers have little knowledge or awareness regarding the origin of fish. This results in uncertainty in consumers' perception of farmed fish in particular. The study is in line with previous ones suggesting that perceptions of aquaculture and farmed fish are based more on emotions than on rational considerations. Still, the perception of farmed fish is positive in general. Consumers do not prioritise fish origin as an information cue, although variation is present between different consumer groups. Consumers of predominantly farmed versus wild fish did not have a very distinct profile, which corroborates with the only modest significance of fish origin as a product-specific information cue during the fish purchase and consumption decision process. Originality/value – The strength of the paper pertains to its international scope, and to the diversity of countries selected in terms of relevant variables. Also, the growing relevance of aquaculture as a fish production method and farmed fish as a food product makes results and findings of the study topical and of practical relevance.
Front-of-Pack Nutrition Labels: Their Effect on Attention and Choices when Consumers have Varying Goals and Time Constraints
Herpen, E. van; Trijp, J.C.M. van - \ 2011
Appetite 57 (2011)1. - ISSN 0195-6663 - p. 148 - 160.
visual-attention - eye-movements - food choice - information - impact - product - formats - supermarket - motivation - pressure
Although front-of-pack nutrition labeling can help consumers make healthier food choices, lack of attention to these labels limits their effectiveness. This study examines consumer attention to and use of three different nutrition labeling schemes (logo, multiple traffic-light label, and nutrition table) when they face different goals and resource constraints. To understand attention and processing of labels, various measures are used including self-reported use, recognition, and eye-tracking measures. Results of two experiments in different countries show that although consumers evaluate the nutrition table most positively, it receives little attention and does not stimulate healthy choices. Traffic-light labels and especially logos enhance healthy product choice, even when consumers are put under time pressure. Additionally, health goals of consumers increase attention to and use of nutrition labels, especially when these health goals concern specific nutrients
Designing New Meals for an Ageing Population
Costa, A.I.A. ; Jongen, W.M.F. - \ 2010
Critical Reviews in Food Science and Nutrition 50 (2010)6. - ISSN 1040-8398 - p. 489 - 502.
product development - food choice - life-style - means-end - consumer - categorization - judgments - market - classification - convenience
Today's ageing population is an ever-increasing, highly diverse group of people wanting to live a healthy and enjoyable life. Seniors increasingly see the importance of eating healthy and delicious food in a pleasant environment in achieving happiness and well-being. Up until now, the food industry has been rather slow in transforming the wealth of available knowledge regarding the nutritional needs and sensory perception of the ageing into new food products. Based on our own and the published research of others, we discuss here how the design of new meals for an ageing population can be tackled by a consumer-led approach to food product development. After a brief overview of the underlying concepts and practices, a detailed description is given of how this approach could be used in the design of Home Meal Replacements for senior households. This description includes also a comprehensive review of the major determinants of food preference and meal choice behavior in a later age. Finally, relevant implications are derived from the work presented and future trends in the technological development of foods for the ageing highlighted.
I eat healthfully but I am not a freak. Consumers’ everyday life perspective on healthful eating
Bouwman, L.I. ; Molder, H.F.M. te; Koelen, M.A. ; Woerkum, C.M.J. van - \ 2009
Appetite 53 (2009)3. - ISSN 0195-6663 - p. 390 - 398.
food choice - vegetable consumption - nutrition education - script formulations - behavior-change - social-context - dietary change - promotion - community - fruit
The gap between the awareness and understanding of healthful eating on the one hand and actual eating practices on the other has been addressed in several ways in the literature. In this paper, we consider it from an everyday life perspective. Using discourse analysis, we analyse how Dutch consumers account for their everyday food choices. We show how Dutch consumers use three interpretative repertoires to confirm the importance of health, while not portraying themselves as too self- and health-conscious eaters. The first repertoire associates healthful eating with common knowledge and ‘scripted’ actions, thereby suggesting that such eating is self-evident rather than difficult. The second repertoire constructs eating for health and pleasure as uncomplicated, by emphasizing consumers’ relaxed way of dealing with both. The third repertoire constructs unhealthful eating practices as naturally requiring compensation in the form of certain products or pills. We discuss how the use of these repertoires may pose socio-interactional barriers to the pursuance of healthful eating behaviour. The depiction of one's eating habits as uncomplicated, self-evidently healthful and - when bad - easy to compensate for, does not seem to provide a basis for critical considerations about these eating habits. If structural change in eating practices is to be achieved, nutrition promotion must invest in creating a new social standard that both avoids ‘overdoing’ bio-medical health and challenges people's construction of their eating habits as naturally healthful
Predictors of the consistency between healthy snack choice intention and actual behavior
Weijzen, P.L.G. ; Graaf, C. de; Dijksterhuis, G.B. - \ 2009
Food Quality and Preference 20 (2009)2. - ISSN 0950-3293 - p. 110 - 119.
planned behavior - vegetable consumption - anticipated regret - food choice - condom use - attitudes - determinants - exercise - efficacy - norms
The present study investigated the factors that affect the intention¿behaviour consistency of healthy snack choices. Intended snack choice was assessed by asking participants (N = 538) to choose a snack on paper, out of 8 snacks (4 healthy, e.g. melon and gingerbread, and 4 unhealthy, e.g. crisps and chocolate). The next day participants chose one out of 8 different snacks for actual consumption. Participants completed a questionnaire about attitudes towards taste and health, habitual snack use, self-control, anticipated regret, and pleasantness of the snacks. Results showed that 24% of the participants with a healthy snack choice intention chose an unhealthy snack instead. Female gender, a high education level, a strong habitual healthy snack use, and a strong self-control increased the healthy intention¿behaviour consistency. To facilitate healthy choices, interventions should target males and lower educated people, and focus on increasing their healthy snacking habit and self-control.
To cook or not to cook: A means-end study of motives for choice of meal solutions
Costa, A.I.A. ; Schoolmeester, D. ; Dekker, M. ; Jongen, W.M.F. - \ 2007
Food Quality and Preference 18 (2007)1. - ISSN 0950-3293 - p. 77 - 88.
food choice - convenience - consumption - construct - chain
Few studies have approached the issue of the motivations for choice of meal solutions. This is, however, a matter of undeniable importance when individuals select, purchase, prepare and consume foods. This study resorted to the means-end chain theory and laddering interviews to conduct an analysis of the motives behind the choice of meal solutions of 50 Dutch subjects. The analysis yielded hierarchical value maps for homemade meals, ready meals, take-out and eating out (as general meal solutions), and for frozen pizza and chilled hotpot (as specific ready meals). Results show that the replacement of homemade meals by ready meals is, to a great extent, dependent on how subjects trade-off perceived sensory and health-related benefits with convenience features. Meal context, a highly positive evaluation of homemade cooking and some moral-based criticism towards saving time and energy in food preparation may nevertheless play a considerable role in meal solutions¿ choice.
Check title to add to marked list

Show 20 50 100 records per page

Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.