The creation of a healthy eating motivation score and its association with food choice and physical activity in a cross sectional sample of Irish adults

Naughton, Paul; McCarthy, S.; McCarthy, Mary Beth

doi:10.1186/s12966-015-0234-0

Cited by 76 publications

(70 citation statements)

References 57 publications

(55 reference statements)

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“…We based the restaurant design and menu information (including meal choices, energy content, price) on a popular UK fast-food restaurant and participants reported that the food items in the virtual environment were common in fast-food restaurants, and that there were food items they would have normally ordered in the real world. We also found evidence that participants' food choices in the virtual environment were similar to what would be expected in everyday life, e.g., as shown in other research [30,66], participants tended to order less energy overall if they reported being motivated by health when making everyday food choices. Although other research has shown that food choice tasks using virtual environments are valid [67,68], participants did not spend their own money and did not have to consume what they ordered.…”

Section: Discussionsupporting

confidence: 81%

Socioeconomic position and the impact of increasing availability of lower energy meals vs. menu energy labelling on food choice: two randomized controlled trials in a virtual fast-food restaurant

Marty

Jones

Robinson

2020

Int J Behav Nutr Phys Act

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Background: Food consumed outside of the home is often high in energy and population level interventions that reduce energy intake of people from both lower and higher socioeconomic position (SEP) are needed. There is a lack of evidence on the effectiveness and SEP equity of structural-based (e.g. increasing availability of lower energy options) and information provision (e.g. menu energy labelling) interventions on food choice. Methods: Across two online experiments, participants of lower and higher SEP made meal choices in a novel virtual fast-food restaurant. To be eligible to take part, participants were required to be UK residents, aged 18 or above, fluent in English, have access to a computer with an internet connection and have no dietary restrictions. Participants were randomized to one of four conditions in a 2 × 2 between-subjects design: menu energy labelling present vs. absent and increased availability of lower energy options (75% of menu options lower energy) vs. baseline availability (25% of menu options lower energy). Participants also completed measures of executive function and food choice motives. Results: The analysis of pooled data from both studies (n = 1743) showed that increasing the availability of lower energy options resulted in participants ordering meals with significantly less energy on average (− 71 kcal, p < 0.001, partial η 2 = 0.024) and this effect was observed irrespective of participant SEP. Menu labelling had no significant effect on energy ordered (− 18 kcal, p = 0.116, partial η 2 = 0.001) in participants from both higher and lower SEP. Furthermore, we found no evidence that executive function or food choice motives moderated the effect of increasing lower energy menu options or energy labelling on total energy ordered. Conclusions: In a virtual fast-food environment, energy labelling was ineffective in reducing total energy ordered for both higher and lower SEP participants. Increasing the availability of lower energy options had an equitable effect, reducing total energy ordered in participants from higher and lower SEP. Trial registration: Study protocols and analysis plans were pre-registered on the Open Science Framework (https://osf.io/ajcr6/).

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Section: Discussionsupporting

confidence: 81%

Socioeconomic position and the impact of increasing availability of lower energy meals vs. menu energy labelling on food choice: two randomized controlled trials in a virtual fast-food restaurant

Marty

Jones

Robinson

2020

Int J Behav Nutr Phys Act

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“…Of special interest is the association between health concerns in terms of diet and actual eating behavior, as it seems intuitive that stronger healthy eating motivation (HEM) leads to choosing health-promoting foods. This assumption is supported by findings from previous studies that have identified HEM as a factor for higher intake of fruits and vegetables and lower consumption of energy-dense foods [2][3][4][5].…”

Section: Introductionsupporting

confidence: 77%

The Relationship Between Healthy Eating Motivation and Protein Intake in Community-Dwelling Older Adults With Varying Functional Status

et al. 2020

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In older adults, the relationship between healthy eating motivation (HEM) and protein intake as key component of a healthy diet is poorly understood. Therefore, we investigate the association of HEM with (1) total protein intake and (2) intake of different protein sources in older adults with varying functional status. In this cross-sectional study including 250 adults (≥70 years), we assessed HEM with “The Eating Motivation Survey” and protein intake by 7-day food records. In addition, gender, age, Body Mass Index (BMI), energy intake and functional status were considered. Regression analyses revealed that HEM was neither related to total (β = −0.02; p = 0.723) nor to relative protein intake (β = 0.04; p = 0.370). Notwithstanding this, participants with stronger HEM showed lower intake of protein from meat and meat products (β = −0.14; p = 0.018), higher intake of overall plant-based protein (β = 0.11; p = 0.032), protein from fruit and vegetables (β = 0.20; p = 0.002) and from pulses, nuts an seeds (β = 0.16; p = 0.016). Our findings suggest HEM as a valuable indicator for intake of distinct protein sources. However, since HEM is not related to total protein intake, the importance of sufficient protein consumption should be emphasized by promoting healthy eating, regardless of self-perceived HEM.

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“…Physical activity plays an important role in some aspects of food choices and it has been 356 associated with a better diet quality and higher intake of fruits and vegetables (Bellisle, 1999; King, 357 1998; Naughton et al, 2015). However, in this study the scores for all levels of physical activity 358…”

Section: ) 306 307 Social and Professional Factors 308mentioning

confidence: 72%

Perceptions towards a healthy diet among a sample of university people in Portugal

Ferrão

Guiné

Correia

et al. 2018

NFS

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22Purpose: A healthy diet has been recognized as one of the most important factors associated with the 23 maintenance of human health as well as to help preventing the development of some chronic 24 diseases. Therefore, this work aimed at studying the perceptions of a sample of university people 25 regarding a healthy diet. Author version2 Methodology: It was undertaken a descriptive cross-sectional study on a non-probabilistic sample of 27 382 participants. The data was collected among a sample of Portuguese university people and 28 measured if people´s perceptions were compliant with a healthy diet. 29 Findings:The results revealed that the participants' perceptions were, in general, compliant with a 30 healthy diet (scores between 0.5 and 1.5, on a scale from -2 to +2). However, were found significant 31 differences between age groups (p=0.004), with a higher average score for young adults, and also 32 between groups with different levels of education (p=0.025), with a higher score for university 33 degree. The variable chronic diseases also showed significant differences (p=0.017), so that people 34 who did not have any chronic diseases obtained a higher score. 35Originality/Value: This study is considered important because it provides evidences about the 36 relation between nutrition knowledge and the perceptions towards a healthy diet. The study allowed 37 concluding that the participants were aware about some nutritional aspects of their diets and, 38 therefore, their perceptions were compliant with a healthy diet. This finding is very relevant, because 39 it could be a support for health policy initiatives directed at promoting healthy eating behaviours. 40 41

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The creation of a healthy eating motivation score and its association with food choice and physical activity in a cross sectional sample of Irish adults

Cited by 76 publications

References 57 publications

Socioeconomic position and the impact of increasing availability of lower energy meals vs. menu energy labelling on food choice: two randomized controlled trials in a virtual fast-food restaurant

Socioeconomic position and the impact of increasing availability of lower energy meals vs. menu energy labelling on food choice: two randomized controlled trials in a virtual fast-food restaurant

The Relationship Between Healthy Eating Motivation and Protein Intake in Community-Dwelling Older Adults With Varying Functional Status

Perceptions towards a healthy diet among a sample of university people in Portugal

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