What's in a name? A comparison of men's and women's judgements about food names and their nutrient contents

Oakes, Michael E.; Slotterback, Carole S.

doi:10.1006/appe.2000.0365

Cited by 61 publications

(52 citation statements)

References 18 publications

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“…non-gender comparisons) yielded results that were similar to our previous findings (Oakes & Slotterback, 2001a). Although some shifting in judgements of food healthfulness was evident in the present study compared to our previous findings, in the current study no food items flipped from one category in our previous study (e.g.…”

Section: Discussionsupporting

confidence: 89%

“…One other indication that food descriptions were judged somewhat differently in the present study compared to our previous findings (i.e. Oakes & Slotterback, 2001a) came from examining Figure 1 (the description half). From Figure 1 it can be seen that more food description ratings were clustered in the lowest end of the distribution.…”

Section: Discussionmentioning

confidence: 70%

“…The survey was identical to that used by Oakes and Slotterback (2001a): it included a written list of 33 food names (serving/portion size indicated alongside) and a separate list of each food's nutrient description. The portion sizes used were considered typical and were provided by Pennington (1998).…”

Section: Materials Materialsmentioning

confidence: 99%

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

Oakes

Slotterback

2001

Appetite

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Section: Discussionsupporting

confidence: 89%

Section: Discussionmentioning

confidence: 70%

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

Oakes

Slotterback

2001

Appetite

Self Cite

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“…One example is gender (Oakes & Slotterback, 2001a;2001c;Rappoport, Peters, Downey, McCann, & Huffcorzine, 1993;Slotterback & Oakes, 2000). Fat content tends to be more important to women than men in their perception of healthiness (Oakes & Slotterback, 2001a).…”

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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“…Three more products making a 'Lite' claim contained the same dry ingredients as the manufacturer's regular product, but were packaged in lighter packaging with instructions to use different additional ingredients for preparation. These marketing strategies are employed because consumers often give foods a more positive or negative image than they deserve based on the packaging and labelling 21 . This heavy, and often misleading, marketing of RF products has led many consumers to perceive that these products are 'guilt-free' 3,5 and can be consumed without risk of weight gain.…”

Section: Discussionmentioning

confidence: 99%

Two important exceptions to the relationship between energy density and fat content: foods with reduced-fat claims and high-fat vegetable-based dishes

Fontaine

Crowe

Swinburn

et al. 2004

Public Health Nutr.

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Objective: To test the hypothesis that many foods with reduced-fat (RF) claims are relatively energy-dense and that high-fat (HF) vegetable-based dishes are relatively energy-dilute. Design: Nutrient data were collected from available foods in Melbourne supermarkets that had an RF claim and a full-fat (FF) equivalent. Nutrient analyses were also conducted on recipes for HF vegetable-based dishes that had more than 30% energy from fat but less than 10% from saturated fat. The dietary intake data (beverages removed) from the 1995 National Nutrition Survey were used for the reference relationships between energy density (ED) and percentage energy as fat and carbohydrate and percentage of water by weight. Statistics: Linear regression modelled relationships of macronutrients and ED. Paired t-tests compared observed and predicted reductions in the ED of RF foods compared with FF equivalents. Results: Both FF and RF foods were more energy-dense than the Australian diet and the HF vegetable-based dishes were less energy-dense. The Australian diet showed significant relationships with ED, which were positive for percentage energy as fat and negative for percentage energy as carbohydrate. There were no such relationships for the products with RF claims or for the HF vegetable-based dishes. Conclusion: While, overall, a reduced-fat diet is relatively energy-dilute and is likely to protect against weight gain, there appear to be two important exceptions. A high intake of products with RF claims could lead to a relatively energy-dense diet and thus promote weight gain. Alternatively, a high intake of vegetable-based foods, even with substantial added fat, could reduce ED and protect against weight gain.

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What's in a name? A comparison of men's and women's judgements about food names and their nutrient contents

Cited by 61 publications

References 18 publications

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

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

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

Two important exceptions to the relationship between energy density and fat content: foods with reduced-fat claims and high-fat vegetable-based dishes

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