Appetite最新文献

{"title":"Children's views on outdoor advertising of unhealthy food and beverages near schools","authors":"Jacinta Francis ,&nbsp;Elizabeth Ross ,&nbsp;Claire Pulker ,&nbsp;Sally Brinkman ,&nbsp;Joelie Mandzufas ,&nbsp;Karen Martin ,&nbsp;Justine Howard ,&nbsp;Gina Trapp","doi":"10.1016/j.appet.2025.107851","DOIUrl":"10.1016/j.appet.2025.107851","url":null,"abstract":"<div><div>Children are often exposed to unhealthy outdoor food advertisements during the school commute. This exposure can have negative public health consequences given childhood weight gain has been linked to the marketing of energy-dense and nutrient-poor foods. This study aimed to explore schoolchildren's lived experiences and attitudes towards outdoor advertising surrounding their schools. Seven focus groups with children aged 10–16 years (<em>n</em> = 47) attending schools located in areas with high densities of unhealthy outdoor advertising were conducted in Perth, Western Australia, between July and October 2023. Study participants were aware of outdoor advertising of unhealthy food and beverages near their school, with many reporting that it impacted their food preferences and diet. Many participants felt it was unethical to advertise unhealthy food and beverages around schools and strongly supported restricting alcohol advertising within school precincts. Participants suggested a range of strategies to manage outdoor advertising of unhealthy food and beverages, including banning advertisements on public transport. These findings have the potential to impact State and local government policies affecting children's exposure to unhealthy outdoor advertising, serving as a crucial strategy in the fight against childhood obesity and the harmful effects of alcohol.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107851"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941647","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food choices, microstructure of ingestive behavior and sensory perceptions after bariatric surgery in women: A cross-sectional study","authors":"Nina Ritsch ,&nbsp;Erika Guyot ,&nbsp;Sarah Domingie ,&nbsp;Emmanuel Disse ,&nbsp;Sylvain Iceta ,&nbsp;Julie-Anne Nazare ,&nbsp;Anestis Dougkas","doi":"10.1016/j.appet.2024.107800","DOIUrl":"10.1016/j.appet.2024.107800","url":null,"abstract":"<div><div>Results regarding the impact of bariatric surgery (BS) on food choices are inconsistent between studies based on self-reported questionnaires, and those using direct measurements. Moreover, the determinants of the modifications of food choices after BS, if any, are still poorly understood. This study compared food choices, food liking, microstructure of ingestive behavior and sensory perceptions between women who had BS in the last 18 months (BS group, <em>n</em> = 19; Roux-en-Y gastric bypass or sleeve gastrectomy) and women with BMI ≥35 kg m⁻² (OB group, <em>n</em> = 17) in ecological conditions and explored the associations of food choices with sensory perceptions and food liking.</div></div><div><h3>Methods</h3><div>Food choices and liking were assessed using a standardized <em>ad-libitum</em> buffet. <em>Taste Strips</em> and <em>Scratch and Sniff</em> cards were used to measure sensory perceptions. Microstructure of ingestive behavior of solid foods was studied using video recordings while eating the <em>ad-libitum</em> buffet.</div></div><div><h3>Results</h3><div>Women in the BS group consumed half as many calories at the buffet (p = .004) as the OB group, taking smaller bites (7.5 ± 1.9 vs 9.7 ± 2.4 g/bite; p = .020) at a slower ingestion rate (2.1 ± .7 vs 3.8 ± 1.1 bites/min; p = .035). No differences were found in food choices, food liking and sensory perceptions. In the BS group, consuming very high energy density foods was negatively associated with salt taste perceived intensity (p = .021) and the liking of fruits and vegetables (p = .045).</div></div><div><h3>Conclusion</h3><div>This is the first study that assessed the microstructure of ingestive behavior of solid foods in a population who has had BS. Ingestive behavior, but not food choices or liking, were different in women who had BS compared to women with obesity who did not have BS. However, only women with BS had their food choices associated with gustatory perceptions and food liking. Whether taste perceptions or types of food appreciations should be used as healthy-food choice predictors following BS should be further explored in future research.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107800"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142765138","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An examination of the effect of exposure to calories on menus on body-related self-conscious emotions: Continuing the investigation beyond body dissatisfaction","authors":"Sarah C. Galway ,&nbsp;Kimberley L. Gammage","doi":"10.1016/j.appet.2024.107821","DOIUrl":"10.1016/j.appet.2024.107821","url":null,"abstract":"<div><div>Mandatory calorie labelling on restaurant menus has been implemented in several Western countries. The purpose of the present study was to examine direct and indirect effects of the exposure to calorie information on menus on body-related shame, guilt, and hubristic pride. Self-compassion was examined as a moderator, and self-objectification was examined as a mediator. Men and women (<em>N</em> = 359, mean age = 42 years) were recruited on Prolific for a study examining “self-perceptions and menu choices”. Participants were randomly assigned to view a menu with or without calorie information and select a hypothetical meal. Exposure to calories on menus statistically significantly predicted higher body-related shame, but not body-related guilt or body-related hubristic pride. Self-objectification did not mediate the relationship between exposure to calories on menus and body-related shame, guilt, or hubristic pride. Self-compassion moderated the relationship between exposure to calories on menus and body-related shame. Overall, individuals who scored low on self-compassion experienced higher body-related shame after exposure to a restaurant menu with calories. These findings outline potential harmful effects of mandatory calorie labelling that should be taken into account in the mandating and evaluation of such policies.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107821"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142826597","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The interaction between values and self-identity on fairtrade consumption: The value-identity-behavior model","authors":"Sara Quach ,&nbsp;Robin E. Roberts ,&nbsp;Simon Dang ,&nbsp;Alec Zuo ,&nbsp;Park Thaichon","doi":"10.1016/j.appet.2024.107826","DOIUrl":"10.1016/j.appet.2024.107826","url":null,"abstract":"<div><div>The interplay between egoistic and altruistic values, self-identity, and ethical behaviors remains underexplored, despite its significance in ethical consumption. This study investigates these dynamics by developing and testing the Value-Identity-Behavior model using a robust dataset of 3023 participants from three leading fairtrade markets in Europe: the U.K., France, and Germany. Our findings reveal that self-identity positively influences willingness to pay (WTP) for fairtrade products, as consumers are more inclined to pay a premium when these products align with their self-concept. Both altruistic and egoistic values shape self-identity, although their impacts differ. Specifically, egoistic values such as monetary, visual, and functional considerations negatively affect WTP, while sensory and altruistic values enhance it. Additionally, egoistic values uniformly moderate the relationship between self-identity and ethical behaviors. Interestingly, altruistic values exert a negative moderating effect, suggesting that when altruistic values are dominant, self-identity expression becomes less critical for ethical purchasing decisions. The study concludes with theoretical insights and practical recommendations for promoting fairtrade products.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107826"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142862687","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Emotions associated with the intention to purchase sustainable food: An assessment within and between different animal-sourced food categories","authors":"Nienke Böhm ,&nbsp;Rouven Doran ,&nbsp;Charles A. Ogunbode ,&nbsp;Gisela Böhm","doi":"10.1016/j.appet.2025.107892","DOIUrl":"10.1016/j.appet.2025.107892","url":null,"abstract":"<div><div>This study investigates the role of emotions in predicting sustainable food purchase intentions. A national representative sample from Norway (<em>N</em> = 785) was randomly assigned to rate their emotional response to specific food categories: livestock, capture fishery, aquaculture, and hunting. Emotional responses to each food category were of moderate intensity but there were no significant differences between specific animal-sourced foods. Findings from a series of regression analyses showed that egoistic values positively predict the intensity of positive and negative emotions for all food categories. Additionally, it was shown that individual differences in biospheric values (when strong) and hedonic values (when weak) predicted stronger negative emotions. Further analysis showed that negative emotions are the most consistent predictor of willingness to pay for sustainable animal-sourced food. These findings suggest that negative emotions can potentially be leveraged to enhance sustainable animal-sourced food consumption intentions.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"208 ","pages":"Article 107892"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143121915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Childcare staff feeding practices associated with Children's willingness-to-try-new-foods","authors":"Farah Behbehani ,&nbsp;Kristen M. Hurley ,&nbsp;Maureen M. Black","doi":"10.1016/j.appet.2024.107775","DOIUrl":"10.1016/j.appet.2024.107775","url":null,"abstract":"<div><div>Parental feeding practices are associated with children's eating, but little is known about how childcare staff feeding practices relate to children's eating. The study examined the associations between childcare staff feeding practices and children's willingness-to-try-new-foods. Participants included children (n = 460), ages 3–5 years, and childcare staff (n = 91) recruited from 51 childcare centers in 10 Maryland counties. Feeding practices were measured using the Comprehensive Feeding Practices Questionnaire (CFPQ) adapted to the childcare setting. Children's willingness-to-try-new-foods was assessed using a food tasting activity administered in the childcare centers. Confirmatory and exploratory factor analyses were used to evaluate the factor structure of the CFPQ applied to childcare staff, and to identify modified factor structures. Logistic regressions assessed the association between childcare staff feeding practices and children's willingness-to-try-new-foods (categorized as high vs. low). Among this sample, a revised 7-factor, 32-item model, including <em>encourage balance and variety, environment, healthy eating guidance, indulgent</em>, <em>monitoring</em>, <em>pressure,</em> and <em>restriction for health</em> was identified. Children exposed to more indulgent feeding practices in the classroom had 2.13 (95% CI: 1.04, 4.37) times the odds of demonstrating high willingness-to-try-new-foods compared to children exposed to less frequent use of this feeding practice, with no associations among other feeding practices. Understanding mechanisms driving childcare staff feeding practices and their relation to children's eating behavior can inform interventions that promote healthy eating behaviors among young children.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107775"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142692182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A recipe for health: A descriptive qualitative study examining paternal influence and the establishment of children's healthy eating habits in Singapore","authors":"Geraldine Korra Shaw ,&nbsp;Nicholas Beng Hui Ng ,&nbsp;Qiao Xin Jamie Ng ,&nbsp;Shefaly Shorey","doi":"10.1016/j.appet.2024.107835","DOIUrl":"10.1016/j.appet.2024.107835","url":null,"abstract":"<div><div>This study aimed to explore Singaporean fathers' perceived influence over their children's eating habits. A descriptive qualitative study design was used. Convenience sampling was used to recruit fathers of children aged 3–21 years old from a general paediatric outpatient clinic in a tertiary public hospital. Data were collected from September 2023 to January 2024. Fifteen fathers were interviewed until data saturation. A semi-structured interview guide was used to conduct virtual interviews and thematic analysis was used for data analysis. Three themes and nine subthemes were identified. The three themes were: (1) laying a good foundation, (2) circumstances shaping perspectives, and (3) agents of future behavioural change. Fathers perceived themselves as influencing their children's eating habits by laying a good foundation and that their perspectives were influenced by their circumstances such as lack of time and gender roles. Fathers identified elements that could initiate their future behaviour change to better influence their children's eating habits. These findings provide nuanced insights into paternal perceptions, for the future development of father-specific interventions to enhance their influence in promoting good eating habits among their children. Healthcare professionals can encourage paternal involvement through providing health education on healthy nutrition for their children to both mothers and fathers in the clinical setting. Healthcare professionals can also organize hands-on events that teach about food exploration and nutrition for fathers to take part in with their children.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107835"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142880643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Responses to (Un)healthy advice: Processing and acceptance of health content creators’ nutrition misinformation by youth","authors":"Margot Lissens ,&nbsp;Darian Harff ,&nbsp;Desiree Schmuck","doi":"10.1016/j.appet.2024.107812","DOIUrl":"10.1016/j.appet.2024.107812","url":null,"abstract":"<div><div>Health information, particularly about nutrition, has flourished on social media in recent years. However, these claims often lack proper scrutiny enhancing the risk of misinformation. Nutrition misinformation on social media can originate from various sources including influencers, celebrities, and (freelance) journalists, who often have substantial reach. We conducted a between-subjects experiment, manipulating presence of misinformation and source type (influencer/celebrity/journalist), among <em>N</em> = 480 youth aged 16–22 years. We investigated how nutrition misinformation affects their nutrition (mis)beliefs and dieting. We also tested the moderating role of participants' issue involvement and the mediating role of the sources' perceived expertise. We found that youth remained largely unaffected by nutrition misinformation. However, perceived source expertise acted as a heuristic cue to determine trust in an unknown health content creator. This perceived expertise, in turn, increased perceived healthiness of food products mentioned by the ‘expert’ content creator regardless of misinformation exposure.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107812"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142790735","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A systematic review and meta-analysis of visual cues and primes for nudging consumption-related behaviours","authors":"Enola Kay ,&nbsp;Eva Kemps ,&nbsp;Ivanka Prichard","doi":"10.1016/j.appet.2024.107813","DOIUrl":"10.1016/j.appet.2024.107813","url":null,"abstract":"<div><div>Healthy diets are crucial for maintaining overall well-being and reducing risk of health complications. Visual cues and primes are popular implicit nudging techniques for promoting healthier consumption habits. The present review and meta-analysis was conducted and reported according to PRISMA guidelines. It aimed to evaluate the effectiveness of these cues and primes for nudging consumption-related behaviours. Six electronic databases were comprehensively searched for experimental studies on the use of non-marketing-based visual cues/primes on food/beverage consumption. Sixty-six studies from 52 articles were included, resulting in 205 comparisons categorised into seven groups for separate analyses: (1) healthy food- and (2) body-related nudges, and (3) unhealthy food- and (4) body-related nudges, versus neutral controls; (5) mixed-health food- and (6) body-related comparisons; and (7) nudges not inherently health-related. Overall, nudges effectively influenced consumption-related behaviours. Healthier food- and body-nudges encouraged healthier behaviours relative to neutral controls and less healthy nudges, and unhealthy food-nudges, relative to neutral controls. Non-health-related nudges influenced behaviours in the expected direction, relative to comparison/control conditions. Nudge effectiveness, especially for unhealthy food-nudges, was moderated by participant age and weight, nudge timing (prime/cue) outcome measure (intake/choice), health (mixed/healthy/unhealthy), and whether the outcome was real or hypothetical. A range of participant, nudge, and outcome-related mechanisms proposed to underlie nudge effectiveness were also identified. Findings supported the efficacy of visual cues and primes for eliciting changes in consumption-related behaviours, indicating they may be effective for encouraging healthier consumption, when the right nudges are used. Results also indicated that different forms of nudges may be more appropriate in different circumstances (e.g., for different types of participants or food-related outcomes). Further research is needed to thoroughly comprehend the mechanisms underlying these nudges and their effectiveness.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107813"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142790722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Challenge your customer: How businesses may trigger change in perceived barriers, capability, and consumption","authors":"Catalin M. Stancu ,&nbsp;Jessica Aschemann-Witzel ,&nbsp;Alice Grønhøj ,&nbsp;Maartje D.G.H. Mulders","doi":"10.1016/j.appet.2024.107829","DOIUrl":"10.1016/j.appet.2024.107829","url":null,"abstract":"<div><div>The global environmental issues require that we redesign food systems. Transitioning towards more plant-based diets is crucial, but there is a gap observed between consumers’ intention and behaviour. We propose that businesses in the food sector can play a role by challenging their potential customers to overcome the gap. Drawing on the holistic COM-B model of behaviour change as well as the concept of self-nudging, we conduct an intervention study that shows how a business-driven marketing campaign that mimics challenges in the style of Veganuary could provide an opportunity for change. The mixed methods evaluation reveals that participants significantly reduced meat consumption frequency and maintained this at two months after the challenge. Perceived barriers to eating more plant-based food decreased, while perceived capability to reduce meat consumption increased. Participants talk about health and environment as motives as well as social eating contexts as barriers. We discuss implications for the role of businesses and their marketing activities in the transition to a more sustainable food system.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107829"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142870663","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}