Development of a questionnaire to measure consumer wellness associated with foods: The WellSense Profile™

King, Silvia C.; Snow, James; Meiselman, Herbert L.; Sainsbury, Jeanine; Carr, B. Thomas; McCafferty, Denise B.; Serrano, Diego; Gillette, Marianne; Millard, Lindsay D.; Li, Qian

doi:10.1016/j.foodqual.2014.06.003

Cited by 50 publications

(45 citation statements)

References 24 publications

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“…In particular, hedonics and sharing the product with friends were the most frequently used expressions to describe samples. These results are in agreement with Ares et al () and King et al (), who reported that different products are associated with different dimensions of wellbeing.…”

Section: Discussionsupporting

confidence: 93%

Influence of intrinsic and extrinsic factors on consumer liking and wellbeing perception of two regular and probiotic milk products

Oliveira

Ares

Deliza

2017

Journal of Sensory Studies

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The aim of the study was to evaluate the influence of intrinsic and extrinsic characteristics of the regular and probiotic version of two milk products on consumer overall liking and perceived wellbeing. In Study 1, consumers evaluated milk samples with different label design. In Study 2, consumers evaluated samples of chocolate flavored milk differing in sugar content and nutrition information. In both studies, consumers rated their overall liking and completed a check‐all‐that‐apply question composed of expressions related to different dimensions of wellbeing. Overall liking scores were significantly affected by the sensory characteristics of samples but not by the characteristics of the labels. In Study 2, the highest average overall liking scores were found for samples with high sugar content (6.2 vs. 6.0). The frequency with which consumers used some of the wellbeing terms was influenced by both intrinsic and extrinsic variables. In Study 1, the term “It is nutritious” was significantly more used to described probiotic milk compared to regular milk. In Study 2, sugar content and the information included on the labels influenced the frequency of use of terms related to physical and psychological wellbeing, such as “It is good for wellbeing” and “It makes me feel guilty.” Practical applications Although hedonic aspects of food consumption are major determinants of consumer food choices, results from the present work showed that consumer perceived wellbeing enabled the discrimination of samples that did not significantly differ in their overall liking scores. This suggests that wellbeing measurements can provide complementary information about consumer perception of food products to overall liking scores.

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Section: Discussionsupporting

confidence: 93%

Influence of intrinsic and extrinsic factors on consumer liking and wellbeing perception of two regular and probiotic milk products

Oliveira

Ares

Deliza

2017

Journal of Sensory Studies

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“…For example the PANAS 20 item scale of positive and negative affect is used as part of the two part measure of subjective well being (Linley, Maltby, Wood, Osborne, & Hurling, 2009;Otto, Howerter, Bell, & Jackson, 2010). In another development King et al (2015) developed a WellSense Profile TM questionnaire similar to the EsSense Profile TM which was developed to measure product related emotions (King & Meiselman, 2010). And King reported that wellness measurements sometimes identify differences among products not seen with hedonic scaling (King, Gillette, Vetter, & Patterson, 2014).…”

Section: Emotions and Health And Wellnessmentioning

confidence: 99%

A review of the current state of emotion research in product development

Meiselman¹

2015

Food Research International

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145

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“…Food-related wellbeing and quality of life can be significant additions when conducting consumer food studies [26][27][28]32,33]. Researchers bring in multiple variables when assessing sensations in relation to eating and health [30,[34][35][36]. For instance, food studies have used variables such as psychological wellbeing, nausea, physical wellbeing, desire for other foods, sensory specific desires, energy level, sleepiness, relaxation and other subjective evaluations [30,35,37].…”

Section: Introductionmentioning

confidence: 99%

Subjective Sensations related to Food as Determinants of Snack Choice

Duerlund

Andersen

Alexi

et al. 2020

Foods

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Comprehending the complexity and determinants of food choices can help understand facets of the growing obesity epidemic. Focusing on consumers’ subjective sensations as determinants of food choices can provide essential insights into eating behaviors. We explored subjective sensations linked to appetite, desire, wellbeing and energy. This study aims to 1) quantify subjective temporal sensations, and 2) study the effects of these sensations on snack choice. Two-hundred and fifty-three participants (mean age 20.5) evaluated subjective sensations using a visual analogue scale. The choice of one of six snacks was offered to the participants; choices were recorded as implicit choice measures. The results demonstrated that especially sensory specific desire sensations (Salty, Fatty, Sweet desire) affected, either positively or negatively, snack choice. Furthermore, wellbeing sensations (Overall, Mental, Physical wellbeing) also showed significant effects for snack choice. Health-conscious females chose healthy snacks, and males chose unhealthy snacks. Importantly, this research indicates the relevance of subjective sensations in consumer studies that focus on diverse determinants of food choice. Sensory specific desires and wellbeing sensations were notably shown to be important determinants of snack choice. The contribution of different sensations to food choice is imperative, and helps us to understand aspects of snacking behavior. This could have broader implications concerning public health issues and obesity.

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Development of a questionnaire to measure consumer wellness associated with foods: The WellSense Profile™

Cited by 50 publications

References 24 publications

Influence of intrinsic and extrinsic factors on consumer liking and wellbeing perception of two regular and probiotic milk products

Influence of intrinsic and extrinsic factors on consumer liking and wellbeing perception of two regular and probiotic milk products

A review of the current state of emotion research in product development

Subjective Sensations related to Food as Determinants of Snack Choice

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