Flexitarian Diet and Weight Control: Healthy or Risky Eating Behavior?

A carefully planned vegetarian diet meets nutrition recommendations by providing essential nutrients and lowering levels of saturated fat and cholesterol. Because balanced diets that limit or exclude meat tend to be lower in calories than omnivorous diets, it has been suggested that vegetarian eating patterns may be motivated by weight control. This view has been supported by findings demonstrating that vegetarians have a higher rate of disordered and restrained eating than non-vegetarians. Other findings suggest that weight control is a primary reason identified by adolescents and young adults for eliminating items such as meat and other animal products from their diet. Thus, it has been suggested that vegetarianism may provide a socially acceptable means to control body weight. However, this may be an over-generalization. Vegetarians are a heterogeneous group of individuals with radically different eating habits. Moreover, they are often compared to omnivores who eat meat on a regular basis. These omnivorous eating habits do not represent a growing subset of the population, many of whom are adopting a flexitarian diet that involves only the occasional consumption of meat. The goal of the current paper will be to demonstrate that semi-vegetarians and flexitarians are categorically different from vegans, lacto-ovo-vegetarians, and omnivores and describe the motivations as well as the positive and negative health implications that are associated with dietary patterns that limit the intake of meat. It is important for us to understand the motivations and behaviors that are characteristic of flexitarians in order to develop effective evidence-based strategies to address unhealthy eating behaviors

Flavor Perception and Preference Development in Human Infants

As most parents and caregivers are aware, feeding children a nutritionally balanced diet can be challenging. Children are born with a biological predisposition to prefer sweet and to avoid bitter foods such as green leafy vegetables. It has been hypothesized that this predisposition evolved to attract children to energy-dense foods while discouraging the consumption of toxins. Although this may have enhanced survival in environments historically characterized by food scarcity, it is clearly maladaptive in many of today\u27s food environments where children are surrounded by an abundance of sweet-tasting, unhealthful foods and beverages that place them at risk for excessive weight gain. Because overweight or obese children tend to become overweight or obese adults who are at risk for a range of cardiovascular diseases, it is of primary importance to develop effective evidence-based strategies to promote the development of healthy eating styles. Fortunately, accumulating evidence suggests that, starting before birth and continuing throughout development, there are repeated and varied opportunities for children to learn to enjoy the flavors of healthful foods. Because flavors are transmitted from the maternal diet to amniotic fluid and breast milk, mothers who consume a variety of healthful foods throughout pregnancy and lactation provide their infants with an opportunity to learn to like these flavors. This in turn eases the transition to healthful foods at weaning. In contrast, infants fed formula learn to prefer its invariant flavor profile, which differs from breast milk, and may initially be less accepting of flavors not found in formula. This process can continue throughout weaning and into childhood if infants are repeatedly exposed to a variety of healthful foods, even if they initially dislike them. These early-life sensory experiences establish food preferences and dietary patterns that set the stage for lifelong dietary habits

Increasing Children\u27s Consumption of Fruit and Vegetables: Does the Type of Exposure Matter?

This study sought to determine how eight days of home exposure to information about healthful foods and eating behaviors in the form of children\u27s books and a variety of fruit and vegetables interacted to affect 4- to 8-year-old children\u27s (N = 59) consumption of fruit and vegetables. Before and after the home exposure, children participated in a task in which their consumption of a variety of fruit and vegetables that ranged in familiarity was measured. Results indicated that exposure to food and books were both effective at increasing consumption of fruit, but not vegetables. Additionally, children who were exposed to books consumed more of an infrequently consumed fruit presented during the post-test, but only if they had not been exposed to food during the home exposure. Overall, children\u27s fruit consumption increased more if their mothers did not pressure them to eat, and those who were less neophobic were more likely to try a novel fruit or vegetable during the post-test. These findings suggest that information and food variety both can be effective for increasing acceptance of fruit, and highlight the need for more research that investigates the efficacy of intervention strategies that promote vegetable consumption in young children

Vegetarianism, Depression, and the Five Factor Model of Personality

This study investigated whether vegetarians and omnivores differ in their personality characteristics. We measured the five factor model of personality and depressive symptoms in vegetarians, who avoided meat and fish (n = 276); semi-vegetarians, who ate some meat and/or fish (n = 1191); and omnivores (n = 4955). Although vegetarians and semi-vegetarians were more open to new experiences, they were more neurotic and depressed than omnivores. Neither conscientiousness nor agreeableness varied as a function of dietary habits. These findings contribute to our understanding about differences between vegetarians’ and omnivores’ personalities, which might help us better understand individual differences in food preferences

Meat substitutes: current status, potential benefits, and remaining challenges

Replacing traditional meat with meat substitutes may reduce environmental degradation and improve people’s health. We discuss two categories of meat substitutes: plant-based meat alternatives (PBMA) and cultured meat (CM). Despite their benefits, some people may not accept these foods. Neither PBMA nor CM take the form of a solid piece of meat (e.g. a steak), and such cuts are popular. PBMA and CM are novel, and some people may avoid or be uninterested in trying these unfamiliar foods. People may be threatened by PBMA and CM because they have strong attachments to traditional meat or it threatens their social values as a meat eater. Also, PBMA and CM may be too expensive. An important limitation of the available research is that some meat substitutes are still relatively unknown or unavailable. Understanding consumers’ perceptions of meat substitutes will require them to have more direct experience with these products

More Than Just a Pretty Face. The Relationship Between Infant’s Temperament, Food Acceptance, and Mothers’ Perceptions of Their Enjoyment of Food

The goal of the present study was to determine whether mothers’ assessment of their infants’ temperament is associated with objective measures of the infant’s acceptance patterns and their judgments of the infants’ liking of a green vegetable. To this end, infants (N = 92) were video-recorded as their mothers fed them green beans. From these videos, we determined the frequency of facial distaste expressions made during the first 2 min of the feeding. Other measures included intake, maternal ratings of infants’ enjoyment of this vegetable, and temperament. Infants who scored high on the approach dimension of the temperament questionnaire were less likely to express facial expressions of distaste, consumed more food, and were perceived by their mothers as enjoying the food more. Mediation analyses revealed that ratings of enjoyment were not directly related to the child’s approach temperament, but rather the relationship between mothers’ ratings and temperament was mediated by the amount of time infants spent eating the vegetable. Regression analyses suggested that in addition to the length of time children ate, mothers’ ratings of their infants’ enjoyment was predicted by the number of squints that the infant expressed during the meal. These findings suggest that although certain aspects of children’s temperament are related to their food acceptance, mothers attend to facial expressions and time spent eating independently of these temperamental characteristics when judging their infant’s enjoyment of a food. Understanding how mothers use this information to decide which foods to feed their infants is an important area for future research

The Relationship Between Infant Facial Expressions and Food Acceptance

Purpose of Review To highlight the range of methodological approaches used to objectively measure hedonic responses to taste stimuli during the first year of life and how these behavioral responses change with experience. Challenges inherent to this type of research are discussed. Recent Findings Although newborns display characteristic orofacial reactivity to four of the five basic tastes, the facial expressions made and the amount of food consumed can be modified by experience: children learn to like what they are fed. In some cases, changes in facial responses are concordant with infant consumption, whereas in other cases facial reactivity follows changes in intake. Summary Together with ingestive measurements, precise and objective measurements of orofacial reactivity provide an understanding of how early experiences shift the hedonic tone of the taste of foods, the foundation of dietary preferences

Peering Through the Smoke: The Effect of Parental Smoking Behavior and Addiction on Daily Smokers’ Attentional Bias to Smoking Cues

Although previous research has demonstrated that individuals with parents who smoke are more likely to become smokers and are less successful in smoking cessation efforts compared with those without a smoking parent, the reasons for this link have not been established. In the current study, implicit attentional bias to smoking-related cues was investigated in college-age smokers, based on models of addiction that suggest that attention to drug-related cues plays an important role in drug addiction. Sixty-one participants completed a dot-probe task to measure attentional bias to smoking-related and matched non-smoking-related control pictures. Results indicated that while those who reported smoking occasionally did not demonstrate an attentional bias, daily smokers who had a smoking parent showed more of an attentional bias to the smoking cues than those without a smoking parent, but only to cues that did not contain human content. In addition to parental influence, nicotine dependence explained a significant portion of the variance in the attentional bias for daily smokers. Implications for models of nicotine addiction and the development of smoking cessation programs are discussed

Vegetarianism as a Social Identity

Food choice can be a way for people to express their ideals and identities. In particular, for those who identify as vegetarian, this label is more than just a set of dietary preferences. Choosing to follow a plant-based diet shapes one’s personal and social identity and is likely to influence a person’s values, attitudes, beliefs, and well-being. The available data suggest that vegetarians are more pro-social than omnivores and tend to have more liberal political views. Nevertheless, vegetarians do not appear to be as well-adjusted as omnivores, which may be the result of their status as a social minority. Despite the attention vegetarianism has received, more research is needed to understand the antecedents, correlates, consequences, and socio-cultural contexts of vegetarianism

The Effect of Brand Names on Flavor Perception and Consumption in Restrained and Unrestrained Eaters

In an increasingly obesogenic food environment, making healthful food decisions can be difficult. Because consumers are often bombarded with excessive information about foods they often rely on simple heuristics to decide whether to purchase or consume a food. In the present study we tested females who were either restrained (n = 33) or unrestrained (n = 33) to determine whether their sensory perception and intake of a food would be affected by brand information. Participants were provided with in an ad libitum snack of cookies which was labeled with a brand typically associated with healthful snacks or a brand associated with unhealthful snacks. Results indicated that all participants rated the cookies with the healthful brand label as more satisfying and as having a better taste and flavor. Furthermore, restrained eaters consumed more of the healthful brand than the unhealthful brand, whereas unrestrained eaters’ consumption did not differ. Thus it appears that food-related beliefs do influence consumers’ intake, especially that of restrained eaters. Further research is warranted to investigate these beliefs in order to improve recommendations for healthful eating in a society facing an increased prevalence of overeating and obesity