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

Consumption of a High Quantity and a Wide Variety of Vegetables Are Predicted by Different Food Choice Motives in Older Adults from France, Italy and the UK.

BACKGROUND: Consumption of a high quantity and wide variety of vegetables is currently recommended for health. Dietary variety can be low, however, particularly for older adults. This study investigated the affective factors associated with the quantity and variety of vegetables consumed by older adults in France, Italy and the UK. METHODS: Adults aged 65 years plus completed questionnaires on self-reported vegetable intake (quantity and variety), liking for vegetables, attitudes towards intake, and demographic variables. RESULTS: In 497 older adults (France, n = 187, Italy, n = 152, UK, n = 158), higher quantities of vegetables consumed were associated with a higher age, affluence score and liking for vegetables, and a lower importance in consumption of familiarity (smallest β = 0.11, p = 0.03). Greater variety was associated with a higher liking and importance of health benefits, and a lower importance of familiarity (smallest β = -0.11, p < 0.01). Higher quantity and variety combined (quantity × variety) was associated with a higher age, liking and importance of health benefits, and a lower importance of familiarity (smallest β = 0.14, p = 0.02). Country-specific effects were also found (smallest β = 0.20, p < 0.01). CONCLUSIONS: These findings demonstrate a role for liking and a lower concern for eating familiar foods in vegetable consumption, and a particular role for concern for health benefits in the consumption of a greater variety of vegetables

Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: A cross-country study among European adolescents.

Sensory properties are reported as one of the main factors hindering an appropriate vegetable intake by the young. In the present work the sensory determinants of likings for vegetables were explored in adolescents of four European countries (Denmark, n = 88; France, n = 206; Italy, n = 110 and United Kingdom, n = 93). A questionnaire was designed to study cross country differences in stated liking for and familiarity with a list of vegetables popular among European markets (between-vegetable approach). A within-vegetable comparison approach with actual tasting was used to analyze differences and similarities in liking for canned pea and sweet corn samples across the countries. A close positive relationship between stated liking and familiarity was found. Irrespective of the country, one group of highly liked vegetables (carrots, tomatoes, green salad) was identified, characterized by innately liked tastes (sweet, umami), delicate flavour and bright appealing colour. A second group of highly disliked vegetables consists of cauliflowers and broccoli, characterized by disliked sensations such as bitter taste and objectionable flavour. Internal Preference Maps from actual liking scores indicate that the generally disliked tastes (bitter, sour), are clearly correlated with a negative hedonic response for both peas and sweet corn. The hedonic valence of a generally well accepted taste such as salty and texture descriptors depends on the type of vegetable. Internal preference maps from actual liking data indicate that flavour and appearance descriptors of the distinct sensory properties of each type of vegetable positively affect liking, while the intensity of unusual flavours is related to sample disliking

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

Increasing vegetable intakes: rationale and systematic review of published interventions

Purpose While the health benefits of a high fruit and vegetable consumption are well known and considerable work has attempted to improve intakes, increasing evidence also recognises a distinction between fruit and vegetables, both in their impacts on health and in consumption patterns. Increasing work suggests health benefits from a high consumption specifically of vegetables, yet intakes remain low, and barriers to increasing intakes are prevalent making intervention difficult. A systematic review was undertaken to identify from the published literature all studies reporting an intervention to increase intakes of vegetables as a distinct food group. Methods Databases—PubMed, PsychInfo and Medline—were searched over all years of records until April 2015 using pre-specified terms. Results Our searches identified 77 studies, detailing 140 interventions, of which 133 (81 %) interventions were conducted in children. Interventions aimed to use or change hedonic factors, such as taste, liking and familiarity (n = 72), use or change environmental factors (n = 39), use or change cognitive factors (n = 19), or a combination of strategies (n = 10). Increased vegetable acceptance, selection and/or consumption were reported to some degree in 116 (83 %) interventions, but the majority of effects seem small and inconsistent. Conclusions Greater percent success is currently found from environmental, educational and multi-component interventions, but publication bias is likely, and long-term effects and cost-effectiveness are rarely considered. A focus on long-term benefits and sustained behaviour change is required. Certain population groups are also noticeably absent from the current list of tried interventions

Footstool for guitare player

Tato práce je návodem na výrobu podnožníku pro hráče na kytaru, který lze využít v lidových školách umění, nebo na kroužcích kytary na základních školách. Na výrobu podnožníku byly použity různé materiály a techniky výroby. Výrobu podnožníku můžeme zařadit do výuky pracovních činností na základní škole.This work si instruction for making footstool for guitare player. It is possible to use it for music schools or freetime lesson at primary school. They were used different materials and different techonology for making this footstool. It is also possible to file this aktivity to Craft at primary school

Il food influencer : sei micro-celebrità francesi su Instagram

International audienc

Exploring the dynamics of food routines: a practice-based study to understand households’ daily life

PurposeThis paper aims to explore consumers’ experienced life and studies how practices interconnect and are organized on a daily basis. The objective is to contribute to a better understanding of how (or whether) it is possible to interfere with daily practices, as public policies pretend to do, to address several societal challenges (food waste, healthy eating, greenhouse gas reduction, social equity, etc.).Design/methodology/approachUsing the concepts of routine, ritual and practice to understand the dynamics of daily life from a practice theories perspective, this study is based on a qualitative methodology combining a projective method of collage coupled with semi-structured interviews with 23 participants and, participant observation of shopping, cooking and mealtimes at home with 11 of the 23 participants.FindingsResults show that the degree of systematization of practices defines different types of routine according to various systematization factors (time, commitment, social relations, material), suggesting a distinction between systematized, hybrid and partially systematized routines. Beyond the question of the degree of systematization of practices composing routines, results show that some practices are embedded in daily routines due to their ritualization.Research limitations/implicationsThis work takes part of the debates on how to study households’ daily life, and challenges the understanding of daily life activity more globally than just by the prism of isolated actions. For that, this study uses the concepts of routines and rituals. They are relevant to describe and to capture the tangle of practices composing food activities. The study shows that the material dimensions, the pressure of time, the commitments and the social relations condition the global arrangement of the food practices in a variable way.Practical implicationsSuch results offer new perspectives for intervening on households’ daily consumption by understanding the global dynamics of food routines.Originality/valueThis work contributes to a better understanding of consumers’ food practices and routines and to a practice-change perspective considering constrained and routinely constructed lives

L’individu comme cible des campagnes ? Application des théories des pratiques à l’alimentation Identification de porteurs actifs ou passifs

Introduction et but de l’étude : L’équilibre alimentaire est un enjeu de santé publique. Les pouvoirs publics proposent alors des outils de communication pour aider les individus à équilibrer leur alimentation (eg. PNNS). Or, peu de changements de comportements sont observés sur le long terme. La sociologie argumente alors que l’alimentation est un acte social, symbolique, identitaire, militant, etc. Ainsi, cibler les motivations des individus ou leurs connaissances (sur quoi les campagnes se basent essentiellement jusqu’à présent) peut sembler insuffisant pour modifier les comportements. Cette étude s'intéresse aux pratiques plutôt qu’aux individus, en se basant sur les théories des pratiques. Le but est d’étudier l’agencement des pratiques routinières de manière holistique pour réfléchir à de nouvelles approches en marketing social.Matériel et méthodes : Une étude qualitative est effectuée auprès de 24 participants (âge : 21-69 ans, 19 femmes, profils socio-démo variés), dans et autour de Montpellier. Une méthode projective est utilisée lors d’entretiens individuels (durée : 2 à 3h). Les participants doivent faire un poster de leurs pratiques alimentaires et illustrer les déterminants de ces pratiques quotidiennes. Des revues à découper et coller, et du matériel de dessin sont mis à disposition des participants pour la réalisation de leurs posters, qui permettent à l’enquêteur de structurer les entretiens non directifs. Ces entretiens sont analysés grâce au logiciel NVivo.Résultats et Analyse statistique : Les premières analyses révèlent des profils de pratiques variés selon les éléments (matériel, significations, connaissances) qui composent majoritairement les pratiques : contrainte financière, structure familiale, motivation à perdre du poids, lieu de vie, etc. Les résultats révèlent que les connaissances ne sont pas systématiquement les principales ressources conditionnant les pratiques alimentaires : la famille, les valeurs, les infrastructures devraient être prises en compte pour l’élaboration de politiques publiques. Les résultats illustrent l’agencement complexe de pratiques interconnectées par des éléments communs : par exemple, l’élément financier peut à la fois réduire le gaspillage (déjeuner des restes de dîners), et en générer (jeter du pain bon marché car il ne plaît pas aux membres de la famille ; jeter les produits achetés en promotion).Conclusion : Appréhender les comportements alimentaires par les théories des pratiques offre un prisme nouveau pour concevoir certaines pressions, contraintes et priorités qui agencent le quotidien des consommateurs. Une telle approche offre donc des opportunités pour repenser la manière dont sont construites les politiques publiques qui ciblent l’équilibre alimentaire

Impact de la variété de l’offre légumes sur les consommations alimentaires de personnes âgées vivant en maison de retraite

Impact de la variété de l’offre légumes sur les consommations alimentaires de personnes âgées vivant en maison de retraite. 11. Journées francophones de nutritio