Judgements of food healthfulness: food name stereotypes in adults over age 25

Oakes, Michael E.; Slotterback, Carole S.

doi:10.1006/appe.2001.0405

Cited by 64 publications

(68 citation statements)

References 15 publications

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“…Men, on the other hand, were more likely to consider fat and vitamin and mineral content important when rating the healthfulness of both food names and their nutrient descriptions. We have recently replicated these results using adults over age 25 (Oakes & Slotterback, 2001c). Also, our findings are supported by Marietta et al (1999), who found that males, more than females, reported looking for information on vitamin and mineral and protein content on food labels.…”

supporting

confidence: 85%

The good, the bad, and the ugly: Characteristics used by young, middle-aged, and older men and women, dieters and non-dieters to judge healthfulness of foods

Oakes

Slotterback

2002

Appetite

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supporting

confidence: 85%

The good, the bad, and the ugly: Characteristics used by young, middle-aged, and older men and women, dieters and non-dieters to judge healthfulness of foods

Oakes

Slotterback

2002

Appetite

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“…satiating capacity, energy content and taste. Given the known effect of age on consumer perceptions of foods (Oakes & Slotterback, 2001b), age was examined as a covariate in all models generated. Since no a priori hypotheses had been made to determine the order of entry of the nutritional attributes, a stepwise method of entry was used for each analysis.…”

Section: Discussionmentioning

confidence: 99%

“…Fat content tends to be more important to women than men in their perception of healthiness (Oakes & Slotterback, 2001a). Age can also influence food perceptions, with younger participants naming freshness and unprocessed attributes as important for healthiness, whereas older participants focus more on fat and energy content (Oakes & Slotterback, 2001b). Previous research also suggests that being on a weight management diet can affect how some foods are perceived.…”

Section: Introductionmentioning

confidence: 99%

Associations between nutritional properties of food and consumer perceptions related to weight management

Buckland

Dalton

Stubbs

et al. 2015

Food Quality and Preference

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Consumer perceptions of food (for example, how filling or healthy) influence eating behaviour and appetite control. Therefore approaches to understand the global nutritional attributes of foods that predict the strength of consumer perceptions are of academic and commercial interest. The current research describes the development of a flexible platform for systematically mapping the global nutritional attributes of foods (both objective and perceived) to consumer perceptions of those foods. The platform consists of a database of standardised UK food images (currently n = 300), linked to a catalogue of detailed perceptual, nutritional, sensory, cost, and psychological informationThe platform also incorporates demographic and psychometric questionnaires to examine the importance of nutritional attributes on consumer perceptions within or between relevant target groups. In the current study, the platform was applied to a sample of dieting and non-dieting British men and women (n = 887) to examine the global attributes of a subset of foods (n = 75) and their association with successful weight management (i.e. supportive of weight loss, weight loss maintenance or prevention of weight gain). Generalised linear models identified energy density, cost (£/kcal), perceived energy content and satiating capacity as the main -management food. Additionally, pleasantness, and desire not to (over) eat were uniquely associated ; pleasantness was positively associated with weight management and desire to eat was negatively associated with weight management. Therefore, global nutritional attributes of foods can predict and distinguish the extent This platform will be extended to increase the variety of foods and specificity of nutritional attributes in the database suitable for a range of commercial, academic or clinical research applications.

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“…Perceptions can be considered as person-related determinants of food choice and behaviors [16]. Previous studies have shown that foods can be, and often are, perceived as healthy or unhealthy by consumers [17][18][19] and that consumer's estimations of the energy content of foods can be biased by these perceptions [18,19]. For example, it has been suggested that restaurants claiming to serve "healthy" foods may lead consumers to underestimate the energy density of the foods that they offer [20].…”

Section: Introductionmentioning

confidence: 99%

Impact of Perceived Healthiness of Food on Food Choices and Intake

Provencher

Jacob

2016

Curr Obes Rep

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Healthy eating is an important determinant of health, but adherence to dietary guidelines remains a public health concern. Identifying factors that impact dietary habits are therefore important to facilitate healthy eating. One widely used strategy to help consumers make healthier food choices is nutrition information, such as labeling and claims. Despite the intention of these strategies to improve decision making, they can also be misunderstood or misinterpreted by consumers. The aim of this review is to explore food perceptions by examining how cognitive factors influence perceived healthiness of food, and the impact of perceived healthiness of food on food choices and intake. Overall findings of this review suggest that cognitive factors, such as type of food and branding, significantly contribute to judgmental bias and have an impact on perceived healthiness while not consistently or systematically influencing choice and intake.

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Judgements of food healthfulness: food name stereotypes in adults over age 25

Cited by 64 publications

References 15 publications

The good, the bad, and the ugly: Characteristics used by young, middle-aged, and older men and women, dieters and non-dieters to judge healthfulness of foods

The good, the bad, and the ugly: Characteristics used by young, middle-aged, and older men and women, dieters and non-dieters to judge healthfulness of foods

Associations between nutritional properties of food and consumer perceptions related to weight management

Impact of Perceived Healthiness of Food on Food Choices and Intake

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