The effect of shape and cooking duration on preference and consumption of carrots in preadolescent children

Background and objectives : Vegetables are one of the most difficult categories of food to introduce in children’s diet (Cooke & Wardle, 2005) and children’s low consumption of vegetables is pointed as a major source of public health concern in many developed countries. A better understanding of children sensory preferences could help to improve children’s vegetables acceptance

Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting.

BACKGROUND: Dietary choices in out-of-home eating are key for individual as well as for public health. These dietary choices are caused by a wide array of determinants, one of which is automatic decision-making. Nudging is attracting considerable interest due to its understanding and application of heuristic biases among consumers. The aim of this study is to test and compare three nudges in promoting vegetable consumption among test persons in a food lab-based experiment. METHODS: The initial sample consisted of 88 participants recruited in Copenhagen, Denmark. Each study participant was randomly assigned to one of the three experiments: priming, default and perceived variety. The priming arm of the experiment consisted of creating a leafy environment with green plants and an odour of herbs. In the default arm of the experiment, the salad was pre-portioned into a bowl containing 200g of vegetables. The third experiment divided the pre-mixed salad into each of its components, to increase the visual variety of vegetables, yet not providing an actual increase in items. Each individual was partaking twice thus serving as her/his own control, randomly assigned to start with control or experimental setting. RESULTS: The default experiment successfully increased the energy intake from vegetables among the study participants (124 kcal vs. 90 kcal in control, p<0.01). Both the priming condition and perceived variety reduced the total energy intake among the study participants (169 kcal, p<0.01 and 124 kcal, p<0.01, respectively), mainly through a decrease in the meat-based meal component. CONCLUSIONS: Considerable progress has been made with regard to understanding the use of nudging in promoting a healthier meal composition, including increasing vegetable intake. This study suggests that the nature of a nudge-based intervention can have different effects, whether it is increasing intake of healthy components, or limiting intake of unhealthy meal components. This work has demonstrated that consumer behaviour can be influenced without restricting or providing incentives for behaviour change. The present findings have promising application to the foodservice sector

Co-construction du sens et de l'espace en discours : l’exemple des couleurs

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Emotions before and after a meal in a natural eating situation

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Co-construction du sens et de l'espace en discours : l’exemple des couleurs

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The Impact of Herbs and Spices on Increasing the Appreciation and Intake of Low-Salt Legume-Based Meals

Flavoring using blends of herbs and spices (H&amp;S) instead of salt may be a promising approach to increase legume consumption and reduce salt content in foods. This study examines the effects of H&amp;S on the appreciation and intake of low-salt legume-based dishes in a real ecological eating environment. Four mezzes with standard (0.8% w/w) (S) or lower (0.4% w/w) (LS) salt level and with or without H&amp;S (LSHS, SHS) were developed. In a randomized cross-over trial, 94 participants attended four sessions, one week apart and received the four variants as a starter during lunch. Overall liking, food intake, and appetite ratings (visual analogue scale, VAS) were assessed during lunch. A follow-up study (n = 130) was performed where the four variants were evaluated, and overall liking was measured at the same session. Overall liking and taste scores of SHS were significantly higher compared with LS (p = 0.04 and p = 0.03, respectively), but there were no significant differences between LSHS and S. However, there were no differences in energy intake or in appetite ratings among the products. Overall appreciation was similar between the low-salt with H&amp;S and the standard-salt mezze, suggesting that the addition of H&amp;S is a feasible strategy for achieving a 50% reduction in salt content without compromising hedonic appreciation

Comment libeller des questions ouvertes ? Quelle place leur donner dans le questionnaire ? Comment exploiter et interpréter les réponses ?

Comment libeller des questions ouvertes ? Quelle place leur donner dans le questionnaire ? Comment exploiter et interpréter les réponses ?. Matinée ADRIAN

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