Is eating pleasure compatible with healthy eating? A qualitative study on Quebecers' perceptions

Landry, Myriam; Lemieux, Simone; Lapointe, Annie; Bédard, Alexandra; Bélanger-Gravel, Ariane; Bégin, Catherine; Provencher, Véronique; Desroches, Sophie

doi:10.1016/j.appet.2018.02.033

Cited by 43 publications

(39 citation statements)

References 67 publications

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“…In the pleasure leaflet, healthy eating was addressed through different dimensions of eating pleasure: 1 ) sharing a meal; 2 ) discovery and variety; 3 ) cooking; and 4 ) sensory aspects of foods. These dimensions were identified from previous focus groups led by our research team that assessed perceptions of healthy eating and eating pleasure in the study population (31). The health leaflet contained a message also promoting healthy eating and was intended to be similar to the traditional informational approach.…”

Section: Methodsmentioning

confidence: 99%

Promoting Healthy Eating in Adults: An Evaluation of Pleasure-Oriented versus Health-Oriented Messages

Vaillancourt

Bédard

Bélanger-Gravel

et al. 2019

Current Developments in Nutrition

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Background Existing initiatives to promote healthy eating remain largely ineffective as individuals struggle to adhere to dietary recommendations. Therefore, challenging the strategies currently used is of significant importance. Recent studies have indicated the potential of an approach oriented towards eating pleasure to promote the consumption of healthy foods. Objectives The aim of this study was to compare perceptions and the potential effect of pleasure-oriented and health-oriented messages promoting healthy eating among French-Canadians. Methods Two leaflets similar in all respects, except for the message orientation (pleasure or health), were developed. Perceived message orientation and effectiveness, perceptions towards healthy eating as well as emotions, attitude towards healthy eating, and intention to eat healthily were evaluated. A total of 100 adults (50% women; mean ± SD age 45.1 ± 13.0 y) were randomly assigned to read 1 of the 2 leaflets (pleasure: n = 50; health: n = 50). Questionnaires were completed online and data were also collected at a visit made to the Institute of Nutrition and Functional Foods. Results The difference in message orientation (pleasure compared with health) was well perceived by participants ( P ≤ 0.01). The pleasure-oriented message was successful in inducing the perception that eating healthy can be pleasurable (pre- compared with post-reading; P = 0.01). Perceived message effectiveness and induced emotions in response to reading were similar between leaflets. Both messages significantly improved global attitude towards healthy eating ( P ≤ 0.01) and increased intention to eat healthily ( P < 0.001). Additional analyses showed that the affective attitude towards healthy eating increased more after reading the pleasure leaflet than the health leaflet ( P = 0.05), whereas the health message tended to improve cognitive attitude more than the pleasure leaflet ( P = 0.06). Conclusions These findings suggest that the leaflets would be appropriate to promote healthy eating through 2 distinct approaches (health and pleasure paradigms) and propose that different effects on attitude could be observed from these 2 approaches.

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Section: Methodsmentioning

confidence: 99%

Promoting Healthy Eating in Adults: An Evaluation of Pleasure-Oriented versus Health-Oriented Messages

Vaillancourt

Bédard

Bélanger-Gravel

et al. 2019

Current Developments in Nutrition

Self Cite

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“…Past studies proposed that consumers often apply an unhealthy = tasty heuristic in food perception (Liem et al, ; Raghunathan et al, ), meaning that they tend to think that unhealthy food tastes better than healthy food and vice versa. In contrast, more recent work (Haasova & Florack, ; Landry et al, ; Luomala et al, ; Werle et al, ) showed that people rather see healthy food as tastier in comparison to unhealthy food and vice versa. One possible explanation for this association between healthiness and tastiness is that consumers use partly the same product cues to assess its healthiness and tastiness.…”

Section: Introductionmentioning

confidence: 91%

“…On the one hand, research findings indicated that consumers follow an unhealthy = tasty intuition, that is, they believe unhealthy food to taste better than healthy food (Liem, Toraman Aydin, & Zandstra, ; Raghunathan, Naylor, & Hoyer, ). In contrast, more recent findings indicated an opposing healthy = tasty view in consumers (Haasova & Florack, ; Landry et al, ; Luomala et al, ; Werle, Trendel, & Ardito, ). We believe that the healthy = tasty view is predominant in consumers because we think that the same cues on product packages can indicate health and taste to consumers.…”

Section: Introductionmentioning

confidence: 92%

Fifty shades of food: The influence of package color saturation on health and taste in consumer judgments

Kunz

Haasova

Florack

2019

Psychology and Marketing

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When evaluating food products, consumers rely on visual cues on packages to infer their healthiness and tastiness. We assumed that color, specifically color saturation, is one such cue, similarly relevant for both healthiness and tastiness inferences. We conducted three studies in which we manipulated the color of pictures of product packages. Participants viewed pictures from the category of snacks (Study 1a) and drinks (Studies 1b and 2), available at a supermarketʼs online store and rated each product on the dimensions of healthiness and tastiness. In two studies, we showed one group of participants product pictures only as grayscale images, whereas another group viewed the pictures in full color. In a third study, we showed participants product pictures once with increased and once with decreased color saturation. We consistently found a positive correlation between healthiness and tastiness.Presenting pictures of products as grayscale images weakened the healthy-tasty correlation. Products with increased compared with decreased color saturation were rated as both healthier and tastier, mediated by the products' perceived freshness.

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“…Landry M, Lemieux S, Lapointe A, et al (2018) Appetite [6] Given that traditional interventions promoting the adoption of a healthy diet are having limited impacts on the population's food choices and eating behaviours, researchers and health practitioners could explore alternative strategies such as the use of eating pleasure to promote healthy eating. To inform future interventions using this approach, this study aimed to explore how a sample of Quebecers perceives and defines eating pleasure and healthy eating.…”

Section: Is Eating Pleasure Compatible With Healthy Eating? a Qualitamentioning

confidence: 99%

Revue de presse

Florent

Gaudrat

2018

Obésité

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Is eating pleasure compatible with healthy eating? A qualitative study on Quebecers' perceptions

Cited by 43 publications

References 67 publications

Promoting Healthy Eating in Adults: An Evaluation of Pleasure-Oriented versus Health-Oriented Messages

Promoting Healthy Eating in Adults: An Evaluation of Pleasure-Oriented versus Health-Oriented Messages

Fifty shades of food: The influence of package color saturation on health and taste in consumer judgments

Revue de presse

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