Consumer perception of food variety in the UK: an exploratory mixed-methods analysis

Embling, Rochelle; Pink, Aimee E.; Lee, Michelle D.; Price, Menna; Wilkinson, Laura L.

doi:10.1186/s12889-020-09548-x

Cited by 5 publications

(6 citation statements)

References 36 publications

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“…Most participants self-reported a country of residence in Europe (N = 37), 5 participants South America, 3 participants North America, and 3 participants South Africa. For the overall sample, mean scores on subscales of the TFEQ-R18 suggest trait levels of dietary restraint, uncontrolled eating, and emotional eating were comparable to past studies from our laboratory [34,35,38]. When asked to report beliefs about the aim of the study, 7 participants mentioned an interest portion size, but no participants appeared to ment on the relationship between portion size and predictor variables (expected satiety, expected satiation, age, and BMI) specifically.…”

Section: Participant Characteristicssupporting

confidence: 65%

“…Following a similar approach to past studies [34,35], the three-factor eating questionnaire-R18 [TFEQ-R18 [36];] was used to characterise the overall sample and assess This food was only presented to participants as part of a demonstration of the portion size tool, and test responses were not included in data analyses dietary restraint, uncontrolled eating, and emotional ing traits. Responses were recorded using a Likert scale (e.g.…”

Section: Questionnairesmentioning

confidence: 99%

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Testing an online measure of portion size selection: a pilot study concerned with the measurement of ideal portion size

Embling

Lee

Price

et al. 2021

Pilot Feasibility Stud

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Background Portion size is known to be a key driver of food intake. As consumed portions are often pre-planned, ‘ideal portion size’—an individual’s preferred meal size selected prior to eating—has been identified as a strong predictor of actual consumption. However, assessments of ideal portion size have predominantly relied on laboratory-based computer tasks, limiting use online. Therefore, this cross-sectional study sought to pilot test the validity of a web-based tool to measure ideal portion size. Methods In an online study (N = 48), participants responded to images of a range of foods. Each food was photographed in a series of different portions and loaded into an ‘image carousel’ that would allow participants to change the size of the displayed portion by moving a slider left-to-right. Using this image carousel, participants selected their ideal portion size. They also completed measures of expected satiety and expected satiation and self-reported their age and body mass index (BMI). A non-parametric correlation matrix was used to explore associations between ideal portion size and identified predictors of food intake. Results Supporting convergent validity of this measure, ideal portion size was significantly correlated with expected satiety (rs = .480) and expected satiation (rs = −.310) after controlling for effects of baseline hunger and fullness, consistent with past research. Similarly, supporting divergent validity of this measure, ideal portion size was not significantly correlated with age (rs = −.032) or BMI (rs = −.111,). Conclusions Pilot results support the validity of this web-based portion size selection tool used to measure ideal portion size, though further research is needed to validate use with comparisons to actual food intake.

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Section: Participant Characteristicssupporting

confidence: 65%

Section: Questionnairesmentioning

confidence: 99%

Testing an online measure of portion size selection: a pilot study concerned with the measurement of ideal portion size

Embling

Lee

Price

et al. 2021

Pilot Feasibility Stud

Self Cite

View full text Add to dashboard Cite

show abstract

“…Most participants self-reported a country of residence in Europe (N = 37), participants South America, 3 participants North America, and 3 participants South Africa. For the overall sample, mean scores on subscales of the TFEQ-R18 suggest trait levels of dietary restraint, uncontrolled eating, and emotional eating were comparable to past studies from our laboratory (30,31,34). When asked to report beliefs about the aim of the study, 7 participants mentioned an interest in portion size, but no participant commented on the relationship between predictor variables and portion size specifically.…”

Section: Participant Characteristicssupporting

confidence: 55%

“…Following a similar approach to past studies (30,31), the three-factor eating questionnaire-R18 [TFEQ-R18; (32)] was used to characterise the overall sample and assess dietary restraint, uncontrolled eating, and emotional eating traits. Responses were recorded using a 4-point Likert scale (e.g., definitely false/ mostly false/ mostly true/ definitely true), and 4 items were reverse-scored.…”

Section: Questionnairesmentioning

confidence: 99%

Testing an online measure of ideal portion size: A pilot study

Embling¹,

LEE²,

Price³

et al. 2021

Preprint

Self Cite

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Portion size is known to be a key driver of food intake. As consumed portions are often pre-planned, ‘ideal portion size’ – an individual’s preferred meal size selected prior to eating – has been identified as a strong predictor of actual consumption. However, assessments of ideal portion size have predominantly relied on laboratory-based computer tasks, limiting use online. Therefore, this study sought to pilot test the validity of a web-based tool to measure ideal portion size. In an online study (N = 48), participants responded to images of a range of foods. Each food was photographed in a series of different portions, and loaded into an ‘image carousel’ that would allow participants to change the size of the displayed portion by moving a slider left-to-right. Using this image carousel, participants selected their ideal portion size. They also completed measures of expected satiety and expected satiation, and self-reported their age and body mass index (BMI). A non-parametric correlation matrix was used to explore associations between ideal portion size and identified predictors of food intake. Supporting convergent validity of this measure, ideal portion size was significantly correlated with expected satiety and expected satiation (after controlling for effects of baseline hunger and fullness), consistent with past research. Similarly, supporting divergent validity of this measure, ideal portion size was not significantly correlated with age or BMI. Pilot results support the validity of this web-based tool to measure ideal portion size, though further research is needed to validate use with comparisons to actual food intake.

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“…There is a high level of inconsistency in national FBDG with regards to how unhealthy foods are described, which impacts consumer attitudes towards these foods [57,85]. Other terms included in sustainable healthy FBDG which may not be well understood by consumers include plant-based [93], whole grains [107], legumes [65], balance [76] and dietary variety [109]. It is therefore necessary to ensure clarity and understanding of the terms used in FBDG communications.…”

Section: Language and Tonementioning

confidence: 99%

Improving Communication of the UK Sustainable Healthy Dietary Guidelines the Eatwell Guide: A Rapid Review

Culliford¹,

Bradbury

Medici³

2023

Sustainability

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Background: Food-based dietary guidelines (FBDG) are a key public health tool, providing evidence-based recommendations for a healthy and more environmentally sustainable diet. Current adherence to national FBDG in the UK is poor with only 0.1% of the population meeting all of the recommendations set out in the Eatwell Guide. Communication of the Eatwell Guide is one of the many essential strategies needed to improve adherence and to support the necessary shift towards sustainable diets in the UK. An effective strategy is needed to communicate this information to policy makers, the food industry, health professionals and the public in order to drive dietary behaviour change. Methods: The authors conducted a rapid review of the scientific literature available in the SCOPUS database published between 2012 and 2022 (inclusive). Keywords searched related to the communication and implementation of FBDG. Additionally, examples of communication strategies for national FBDG globally are presented to demonstrate examples of good practice in this field. Results: The review highlighted several key themes relating to effective communication of FBDG. As a result, five recommendations are made for how communication of the Eatwell Guide could be improved to drive better adherence to these sustainable healthy guidelines. The recommendations are (1) review of language and tone of nutrition and sustainability related messages; (2) targeting of FBDG and communications to specific population segments; (3) addressing barriers to and benefits of adopting the Eatwell Guide recommendations; (4) development of practical tools and resources to support implementation of the guidelines; and (5) leveraging social media and social marketing techniques to increase public engagement. Conclusions: This research summarises the current scientific literature on the effective communication of FBDG. The recommendations may be used to improve future communication strategies for the Eatwell Guide as well as other national and international sustainable healthy FBDG.

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Consumer perception of food variety in the UK: an exploratory mixed-methods analysis

Cited by 5 publications

References 36 publications

Testing an online measure of portion size selection: a pilot study concerned with the measurement of ideal portion size

Testing an online measure of portion size selection: a pilot study concerned with the measurement of ideal portion size

Testing an online measure of ideal portion size: A pilot study

Improving Communication of the UK Sustainable Healthy Dietary Guidelines the Eatwell Guide: A Rapid Review

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