Adolescents’ dietary behaviour: The interplay between home and school food environments

Ryan, Damien; Holmes, Mel; Ensaff, Hannah

doi:10.1016/j.appet.2022.106056

Cited by 10 publications

(14 citation statements)

References 48 publications

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“…Unfortunately, we did not collect data for bread on that day and cannot use this “control” product to back this hypothesis. However, this observation is consistent with previous studies that showed that queueing could influence liking and food choices in a cafeteria context ( 31 , 32 ). Our model shows that when accounting for the perceived waiting time, the task format significantly affects liking scores for all pizzas, with lower liking scores when the analytical task was used.…”

Section: Discussionsupporting

confidence: 93%

Hedonic response sensitivity to variations in the evaluation task and culinary preparation in a natural consumption context

Plaza

Saulais²,

Delarue³

2022

Front. Nutr.

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Hedonic measurements in the frame of consumer tests of foods are prone to many different biases and the validity of test designs has been subject to much research with special emphasis on the role of context. While bringing elements of natural consumption context to the testing conditions is generally seen as an improvement, other aspects of the test design such as the task format have received little attention. In particular, the influence of analytical questions on hedonic responses has been studied in standardized contexts only. This study aimed to assess whether synthetic and analytical evaluation tasks result in different hedonic responses when the test is conducted in a natural consumption context. Bread and pizzas with different degrees of culinary preparation (homemade, readymade, and a combination of the two) were tested on three separate days in a university cafeteria. Overall liking scores of the bread and the three different pizzas were obtained either with a synthetic (hedonic question only) or with an analytical task (hedonic question plus intensity attributes). Care was taken to avoid any other changes to normal eating conditions, notably by recruiting on the spot only those customers who had spontaneously chosen pizza as part of their lunch. Liking scores of the homemade pizza were lower with the analytical task while the scores of the other two pizzas did not change significantly. Moreover, different rankings of the pizzas were obtained when the data were analyzed separately for each evaluation task format. The synthetic evaluation task would have led to the conclusion that the homemade pizza was the best liked and the readymade being the least liked, while the analytical evaluation task would have led to the conclusion that the “mixed” pizza would be liked significantly more than the other two. The effect of the task format (i.e., lower scores with the analytical task) was more pronounced when participants reported they had spent more time in the queue. These results strengthen the view that the task is part of the evaluation context and must be carefully considered when one wishes to design ecologically valid consumer tests.

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Section: Discussionsupporting

confidence: 93%

Hedonic response sensitivity to variations in the evaluation task and culinary preparation in a natural consumption context

Plaza

Saulais²,

Delarue³

2022

Front. Nutr.

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“…When determining how best to improve adolescents' dietary choices within the schoolsetting, it is important to consider their level of nutritional knowledge and whether they are aware of the healthier food items available to them and their associated health benefits. Both early and more current research indicates that adolescents across several countries possess a good level of nutritional knowledge (7,(51)(52)(53)(54)(55) and have awareness on both the short and longterm consequences to their health of not consuming a nutritious diet (7,52,54) . However, it has been highlighted that this level of nutritional knowledge does not always translate into their behaviours and actual choice of food (54,56) and nutrition is often not a primary consideration when making their dietary decisions (51,57,58) , with other competing factors which can grant more instant gratification, such as taste, appearance, price and convenience, often taking priority (6,51,58) .…”

Section: Impact Of Nutritional Knowledge On Adolescents' Dietary Choicesmentioning

confidence: 99%

“…Similarly, in a study with Australian adolescents, food appeal and price were reported to take precedence over the healthiness of the items when purchasing foods in schools (58) . Moreover, evidence suggests that adolescents' have a low-risk perception of the consequences of consuming an unhealthy diet during their life stage (6,7,32,51,52,59) , and thus, view consuming a healthy diet more important in the future (6) , when health is considered of more relevance (55) . A study in the Netherlands reported that adolescents felt that it is was unnecessary to change their dietary behaviours unless their diet affected their appearance, for example caused weight gain, or impacted negatively on their sports performance (52) .…”

Section: Impact Of Nutritional Knowledge On Adolescents' Dietary Choicesmentioning

confidence: 99%

Improving adolescents' dietary behaviours in the school-setting: challenges and opportunities

2023

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Adolescence is a critical time of physical, psychological and social development, and thus, optimal nutritional intakes are required during this life stage. Despite this, adolescence is recognised as a period of nutritional vulnerability, with many reportedly failing to meet current dietary guidelines. The school-setting presents a favourable environment to intervene and promote positive dietary behaviours and is also inclusive regardless of socio-economic status. However, a lack of consensus exists on how best to utilise schools to facilitate improvements in dietary behaviours among this age group. Whilst previous research has focused on identifying the factors motivating dietary choices within the school-setting, less is known on the optimum strategies to enhance these dietary choices which could positively contribute to the design of future interventions. It is reported that adolescents have good nutritional knowledge, although this does not appear to be a central consideration when making their dietary choices. Alternative factors at the individual (taste, visual appeal, familiarity, food quality, price, portion size, value for money, time/ convenience), social (peer influence), physical (product placement) and macro environment (food availability) levels have been frequently cited as important influences on adolescents' dietary choices in school. Although school-based interventions have shown potential in achieving positive dietary change among adolescents, more research is needed to determine the most effective methods in improving dietary behaviours in schools. This review summarises the key factors which influence adolescents' school-based dietary choices and the effectiveness of previously conducted interventions, identifying promising components for consideration when developing future dietary interventions within the school-setting.

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“…The same trend is observed in the group of married respondents. The reluctance to buy printed foods was related to the view that dishes prepared at home are healthier [ 38 ], with which the respondents agreed. Statistical significance ( p < 0.05) was also observed here in women.…”

Section: Resultsmentioning

confidence: 99%

Acceptability Analysis of 3D-Printed Food in the Area of the Czech Republic Based on Survey

Těšíková

Jurkova

Dordevic

et al. 2022

Foods

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The aim of the research was to observe consumer perceptions of 3D food printing and to highlight possible applications of this production. The questionnaire survey took place in the Czech Republic and was attended by 1156 respondents. The questionnaire was divided into six sections: (1) Socio-Demographic Data; (2) 3D Common Printing Awareness; (3) 3D Food Printing Awareness; (4) 3D Food Printing, Worries and Understanding; (5) Application; (6) Investments. Although awareness of 3D food printing is increasing, a very small fraction of respondents had encountered printed food in person (1.5%; n = 17). Respondents expressed concerns about the health benefits and the reduced prices of novel foods, and they perceived printed foods as ultra-processed foods (56.0%; n = 647). Concerns have also been raised about job losses due to the introduction of new technology. On the contrary, they perceived that quality raw materials would be used to prepare printed foods (52.4%; n = 606). Most respondents believed that printed foods would be visually appealing and would find application in several food industry sectors. Most respondents believed that 3D food printing is the future of the food sector (83.8%; n = 969). The gained results can be helpful for 3D food printer producers, as well as for future experiments dealing with 3D food printing issues.

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Adolescents’ dietary behaviour: The interplay between home and school food environments

Cited by 10 publications

References 48 publications

Hedonic response sensitivity to variations in the evaluation task and culinary preparation in a natural consumption context

Hedonic response sensitivity to variations in the evaluation task and culinary preparation in a natural consumption context

Improving adolescents' dietary behaviours in the school-setting: challenges and opportunities

Acceptability Analysis of 3D-Printed Food in the Area of the Czech Republic Based on Survey

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