Do nutrition knowledge, food preferences, and habit strength moderate the association between preference for intuition and deliberation in eating decision‐making and dietary intake?

Sproesser, Gudrun; Aulbach, Matthias; Gültzow, Thomas; König, Laura M

doi:10.1111/aphw.12419

Cited by 4 publications

(2 citation statements)

References 76 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…That younger participants seemed to rely slightly less on a "healthy = sustainable" heuristic than older participants might indicate greater interest and knowledge about sustainability topics, which might mitigate heuristic decision-making (cf., [31]). Still, future research needs to directly test the role of people's knowledge of what is healthy and sustainable regarding the association between perceived sustainability and healthiness (cf., [12,25,44,48]). Also, when considering that the present sample was relatively homogenous (e.g., high level of education), future research needs to investigate the role of individual characteristics in more heterogenous samples.…”

Section: The "Healthy = Sustainable" Heuristic and The Impact Of Meal...mentioning

confidence: 99%

The “healthy = sustainable” heuristic: Do meal or individual characteristics affect the association between perceived sustainability and healthiness of meals?

Sproesser,

Arens-Azevedo,

Renner

2023

PLOS Sustain Transform

View full text Add to dashboard Cite

Research has found an association between the perceived sustainability and healthiness of foods and meals between individual consumers. The current study aimed to investigate whether the association between perceived sustainability and healthiness on the individual level is rooted in reality. Moreover, we investigated whether meal or individual characteristics affect this association. In total, 5021 customers of a public canteen rated the sustainability and healthiness of 29 meal options. For determining the actual environmental sustainability and healthiness scores, exact recipes of each meal were analyzed using the NAHGAST algorithm. Results showed a substantial association between perceived sustainability and healthiness at the individual level. However, this perceived relation was unrelated to the overlap between the actual environmental sustainability and healthiness scores of the meals. Moreover, this “healthier = more sustainable” perception was unrelated to other meal characteristics (e.g., vegan content) or individual characteristics (i.e., gender, eating style). However, this association was slightly higher in older than in younger participants. The present study shows in a real-world setting that food consumers seem to evaluate the sustainability and healthiness of meals based on a simple “healthy = sustainable” heuristic which is largely independent of the actual overlap of these dimensions. Future research is needed to shed more light on the nature, sources, and consequences of this heuristic.

show abstract

Section: The "Healthy = Sustainable" Heuristic and The Impact Of Meal...mentioning

confidence: 99%

The “healthy = sustainable” heuristic: Do meal or individual characteristics affect the association between perceived sustainability and healthiness of meals?

Sproesser,

Arens-Azevedo,

Renner

2023

PLOS Sustain Transform

View full text Add to dashboard Cite

show abstract

“…Nutrition knowledge is an important prerequisite of adhering to a healthy diet in daily life and so contributes to promoting health and well‐being (de Ridder et al, 2017; Sproesser et al, 2022; Spronk et al, 2014). Yet, nutrition myths, that is, claims about nutrition that lack or are not in line with scientific evidence, are widespread, which may hamper the efforts of health care professionals to promote evidence‐based dietary practices (Lesser et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Debunking nutrition myths: An experimental test of the ‘truth sandwich’ text format

König

2023

British J Health Psychol

View full text Add to dashboard Cite

ObjectivesMyths about diet and nutrition are widespread and may seriously impact health and well‐being. This study tests whether texts in a truth sandwich format, that is, texts presenting two blocks of factual, correcting information around a text block listing a myth and identifying it as false, are effective in reducing agreement with a range of nutrition myths.DesignPrestudy: observational survey; main study: 4 Text × 6 statement mixed experimental design.MethodsOut of 13 nutrition myths that were presented to 58 participants in a prestudy, the six most prevalent myths were selected for the main study. In the preregistered main study, 302 participants were randomly assigned to either reading one of three texts in the truth sandwich format addressing a nutrition myth or reading a text about healthy eating (control condition) before rating their agreement with a total of six nutrition myths.ResultsParticipants agreed less with the specific myth targeted by the truth sandwich text, while controls were not differentiating between them.ConclusionsThus, truth sandwiches are effective in reducing agreement with myths and can be harnessed to promote evidence‐based dietary practices to promote health in the population.

show abstract

Investigation of Ukrainian refugees' eating behavior, food intake, and psychological distress: Study protocol and baseline data

Lytvynenko,

König

2023

Applied Psych Health & Well

View full text Add to dashboard Cite

Since the start of the war in Ukraine, almost 8 million people left the country; more than 1 million of them relocated to Germany. It is to be expected that the war puts considerable strain on refugees, which will impact the public health system in host countries. This paper presents baseline data and protocol of longitudinal online experimental study of 619 Ukrainian refugees in Germany started in autumn 2022, focusing on participants' self‐reports of appetite, food intake, and levels of stress, anxiety, and depressive symptoms to examine their associations. Results indicate that levels of stress, anxiety, and depressive symptoms in refugees significantly exceed the indicators of relevant parameters as reported by independent large‐scale surveys conducted in Ukraine before the war as well as strong correlations between these deviations (.59 ≤ r ≤ .69, p = .005). Changes in appetite were related to more severe psycho‐emotional deviations (.15 ≤ r ≤ .19, p = .003) and somewhat unhealthier food intake (r = −.08, p < .001). The study underlines the need of psychological care for refugees to improve their mental health and counteract potential negative consequences for physical health via changes in food intake, for which suitable interventions need to be developed.

show abstract

Do nutrition knowledge, food preferences, and habit strength moderate the association between preference for intuition and deliberation in eating decision‐making and dietary intake?

Cited by 4 publications

References 76 publications

The “healthy = sustainable” heuristic: Do meal or individual characteristics affect the association between perceived sustainability and healthiness of meals?

The “healthy = sustainable” heuristic: Do meal or individual characteristics affect the association between perceived sustainability and healthiness of meals?

Debunking nutrition myths: An experimental test of the ‘truth sandwich’ text format

Investigation of Ukrainian refugees' eating behavior, food intake, and psychological distress: Study protocol and baseline data

Contact Info

Product

Resources

About