Attitudes Towards High-Fat Foods and Their Low-fat Alternatives: Reliability and Relationship with Fat Intake

Stafleu, A.; Graaf, C. de; Staveren, W.A. van; Jong, Marja de

doi:10.1006/appe.1994.1018

Cited by 42 publications

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“…Preferences for certain foods, such as high fat foods vs. low fat foods and fruit and vegetables also relate to the actual nutrient intakes in the diet, e.g. contribution of fat to energy content of the diet (Stafleu et al, 1994), or vitamin C content (Drewnowski & Hann, 1999). These studies show that food preferences have a large impact on nutrition.…”

Section: Introductionmentioning

confidence: 93%

“…More recent survey studies, in which subjects did not actually taste and rate foods, confirm that preferences for certain foods have strong positive relationships with the (preferred or actual) consumption frequency for these foods (Drewnowski & Hann, 1999;Stafleu, de Graaf, & Van Staveren, 1994). Preferences for certain foods, such as high fat foods vs. low fat foods and fruit and vegetables also relate to the actual nutrient intakes in the diet, e.g.…”

Section: Introductionmentioning

confidence: 98%

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Food acceptability in field studies with US army men and women: relationship with food intake and food choice after repeated exposures

et al. 2005

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Laboratory data with single exposures showed that palatability has a positive relationship with food intake. The question addressed in this study is whether this relationship also holds over repeated exposures in non-laboratory contexts in more natural environments. The data were collected in four field studies, lasting 4-11 days with 307 US Army men and 119 Army women, and comprised 5791 main meals and 8831 snacks in total. Acceptability was rated on the nine point hedonic scale, and intake was registered in units of 1/4, 1/2, 3/4, or 1 or more times of the provided portion size. Correlation coefficients between individual acceptability ratings and intakes varied from 0.22 to 0.62 for the main meals (nZ193-2267), and between 0.13 and 0.56 for the snacks (nZ304-2967). The likelihood of choosing a meal for the second time was positively related to the acceptability rating of the meal when it was consumed for the first time. The results reinforce the importance of liking in food choice and food intake/choice behavior. However, the magnitude of the correlation coefficients between acceptability ratings and food intake suggest that environmental factors also have an important role in determining intake and choice. q

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Section: Introductionmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 98%

Food acceptability in field studies with US army men and women: relationship with food intake and food choice after repeated exposures

et al. 2005

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“…Sta¯eu et al found no difference in energy percentage from fat when comparing different household sizes (Sta¯eu et al, 1994). It has been observed that single men may be considered more vulnerable, due to lack of skills and knowledge concerning cooking, shopping, (Barker et al, 1990).…”

Section: Underreporting Of Energymentioning

confidence: 99%

Fat intake is more strongly associated with lifestyle factors than with socio-economic characteristics, regardless of energy adjustment approach

et al. 2001

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Objective: To compare how three different energy adjustment approaches in¯uence the ranking of individuals on fat intake, and to examine the relation between fat intake and socio-economic, demographic and lifestyle characteristics for each energy adjustment approach. Design: A cross-sectional analysis project, using a sub-sample (7055 women and 3240 men) from the Malmo È Diet and Cancer Study. Dietary habits were assessed with an interview based diet history method. Fat intake was, depending on energy-adjustment method, de®ned as absolute intake (FATg), percentage energy from fat (FAT%), and residuals from total fat regressed on total energy (FATres). Cross-classi®cation compared categorisation into fat intake quintiles. Logistic regression estimated, separately for each of the three approaches, the associations between high fat intake and socio-economic, demographic and lifestyle characteristics. Results: Agreement in individuals' ranking was high between FAT% and FATres, but FATg differed substantially from the others. Current smoking, low level of leisure time physical activity and low alcohol intakes were, in multivariate analysis, consistently associated with risk of high fat consumption regardless of energy adjustment method. However, the associations with socio-economic characteristics varied with energy adjustment method and gender groups. Conclusions: The similarities between FAT% and FATres, in the ranking of individuals and in the association with lifestyle factors and socio-economic characteristics implies that it is possible to translate results obtained with FATres to recommendations using FAT%. The consistent lifestyle pattern across fat intake de®nitions (in energy adjusted models) may indicate that fat consumption is more strongly related to lifestyle factors than to socioeconomic characteristics.

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“…That is, development of more effective interventions will require a better understanding of the mechanisms through which nutrition knowledge influences food selection. Because, food attitudes are an important determinant of food selection (eg, Stafleu et al, 1994;Drewnowski & Hann, 1999;de Castro et al, 2000), the present study explores whether, and if so how, nutrition knowledge influences food attitudes.…”

Section: Introductionmentioning

confidence: 99%

“…First, attitudes summarize disparate information into a single evaluative judgment (eg, Shepherd, 1989;Tuorila, 1992;Stafleu et al, 1994;Drewnowski & Hann, 1999;Berg et al, 2000). This is particularly important for foods because food attitudes are (1) based on many different types of evaluative judgments such as sensory information (taste, appearance), cognitive beliefs (healthiness of the food), previous affective experiences (happiness associated with eating the food), and previous evaluative behavior (eg, Rozin & Vollmecke, 1986;Steptoe et al, 1995;Berg et al, 2000;Stein et al, 2003;Aikman et al, in press) and (2) the evaluative implications of these judgments can differ (eg, Grogan et al, 1997;Letarte et al, 1997;Cantin & Dubé, 1999).…”

Section: Introductionmentioning

confidence: 99%

Impact of nutrition knowledge on food evaluations

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Aikman

2005

Eur J Clin Nutr

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Objective: This study explored whether nutrition knowledge interacted with evaluations of a food's healthiness to influence food attitudes (ie, global evaluations). Since attitudes guide behavior, understanding factors that impact food attitudes is one way to understand food selection and why factors such as nutrition knowledge have only a modest impact on food selection. We hypothesized that the relation between health evaluations and food attitudes would be stronger for people high in nutrition knowledge. We also explored the macronutrient composition of foods, and how it related to attitudes and health evaluations. Design: Survey employing multilevel analyses to examine within-and between-subject influences on food attitudes. Setting: Student unions at two universities in the Southwestern US. Subjects: A total of 138 participants (mean age ¼ 19.8; 69 males, 67 females, two unreported). Interventions: Participants indicated their attitudes toward; experience with; and health, flavor, and affective evaluations of 24 foods before and after lunch and completed questionnaires assessing individual difference variables. Results: Experience and evaluations of healthiness, flavor, positive affect, and negative affect all predicted food attitudes. Health evaluations were more strongly associated with attitudes for people high in nutrition knowledge. Conclusions: These findings suggest a mechanism through which individual differences impact food attitudes and thus likely influence food selection.

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Attitudes Towards High-Fat Foods and Their Low-fat Alternatives: Reliability and Relationship with Fat Intake

Cited by 42 publications

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Food acceptability in field studies with US army men and women: relationship with food intake and food choice after repeated exposures

Food acceptability in field studies with US army men and women: relationship with food intake and food choice after repeated exposures

Fat intake is more strongly associated with lifestyle factors than with socio-economic characteristics, regardless of energy adjustment approach

Impact of nutrition knowledge on food evaluations

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