Dispelling myths about a new healthful food can be more motivating than promoting nutritional benefits: The case of Tofu

Wansink, Brian; Shimizu, Mitsuru; Brumberg, Adam

doi:10.1016/j.eatbeh.2014.03.016

Cited by 8 publications

(5 citation statements)

References 8 publications

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“…: Identify three clusters using cluster analysis: pro-self, average, and conscious consumers. Wansink, Shimizu, & Brumberg (2014) To increase consumption of healthy food (e.g., tofu), it is better to correct misconceptions (e.g., expensive, difficult to prepare, spoils easy) than to focus on health benefits. Yen, Lin, & Davis (2008) More dietary knowledge correlates with eating less red meat.…”

Section: Rothgerber (2014a)mentioning

confidence: 99%

Reducing meat consumption: Identifying group-specific inhibitors using latent profile analysis

Lacroix

Gifford

2019

Appetite

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Climate change mitigation requires changes in greenhouse gas emitting behaviours. This dissertation aims to provide insights into the influences of behaviour change for two high-impact pro-environmental behaviours: climate policy support and consumption of animal products. It does so by using quasi-and randomized experiments and by monitoring changes in behaviour over time. Study 1 examined changes in climate policy support and climate change risk perception over the course of a naturally occurring event: seasonal forest fires. It employed growth curve modeling techniques in a structural equation modeling framework to analyze longitudinal relations between these two constructs over time, and to examine growth in climate change risk perception while controlling for the effect of exposure to forest fires and other extreme weather. Indirect exposure to forest fires (e.g., media) had a modest effect on climate change risk perception. Climate change risk perception for individuals with above-mean perceptions of scientific agreement tended to increase faster than for those with below-mean perceptions. Individuals whose climate change risk perception grew at a faster-than-average rate tended to also grow at a faster-than-average rate for climate policy support. Study 2 provided insight into the psychological influences on consumption of animal products and on willingness to reduce. Following a comprehensive literature review, known influences were examined using Latent Profile Analysis to identify groups of individuals with similar perceptions of facilitators of meat consumption and obstacles to reducing it. Three groups were identified: stronghindrance meat eaters, moderate-hindrance meat eaters, and reducers. Validation variables confirmed the practicality of the three profiles: groups differed in their current consumption of animal products and in their willingness to reduce. Using these findings, three group-matched interventions were designed in Study 3. Intervention design was informed by four behaviour-iv change frameworks. Participants were randomly assigned to one of four conditions: control condition, implementation-intention condition, information-and-healthy-recipe condition, and information-and-substitution condition. Then, they completed up to 28 days of food diaries.Multilevel model analyses were employed to examine changes in the consumption of animal products over time. Participants reduced their consumption by 20 grams of CO2 per day on average. Individuals that were randomly assigned to an intervention condition that matched their meat-eater profile reduced their consumption of animal products by 40 grams CO2 per day on average. Taken together, these studies highlight the importance of considering individual differences (i.e., tailoring) when designing pro-environmental behaviour interventions. v

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Section: Rothgerber (2014a)mentioning

confidence: 99%

Reducing meat consumption: Identifying group-specific inhibitors using latent profile analysis

Lacroix

Gifford

2019

Appetite

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“…Some of those misconceptions have been transmitted orally from generation to generation up to the present day, becoming myths [20]. Due to this fact, myths are supposed to be deeply rooted and established as beliefs in the elderly population, which could negatively influence their eating choices [21,22]. By definition, nutritionliterate individuals would be better skilled to handle information obtained from different sources, such as health professionals, family, friends, or diverse media [4], and they would be more critical concerning common misconceptions about food and nutrition.…”

Section: Introductionmentioning

confidence: 99%

Nutrition Literacy and Healthy Diet: Findings from the Validation of a Short Seniors-Oriented Screening Tool, the Spanish Myths-NL

Lobo

Tamayo

Sanclemente

2021

IJERPH

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A good level of nutrition literacy (NL) is proposed as a determinant factor for following a healthy diet. Improving seniors’ NL might be particularly pertinent to enhance the quality of their diets. This study aimed to systematically design and validate a short seniors-oriented questionnaire as a screening tool to evaluate NL. We developed the Myths-NL questionnaire, composed of 10 widespread nutrition myths, and checked for its content and face validity. An observational cross-sectional study was conducted to explore the validity and the test–retest reliability, involving a community-dwelling group of 316 individuals aged 65 years and over. Construct validity was proved by establishing both discriminant and convergent validity. Cronbach α = 0.61 and Spearman r = 0.79 (p = 0.02) demonstrated internal consistency and test–retest reliability. Participants who had secondary/university studies scored significantly higher compared with those with primary (p < 0.001), and a significant linear relationship (R2 = 0.044, p = 0.001) with a positive slope (β = 0.209) between Mediterranean Diet Adherence Screener (MEDAS) and Myths-NL scores was observed, proving construct validity. In conclusion, the Myths-NL questionnaire is a valid and reliable tool to screen NL in Spanish seniors and it might be useful as an assessment NL tool for designing and implementing lifestyle interventions to promote healthy eating.

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“…Consumer decisions were most significantly impacted by the perception of taste in decisions related to participation in the soy food market and the frequency of consumption of soy foods. Wansink et al (2014) observed in a survey that the majority of respondents chose not to purchase tofu because they disliked the taste. Furthermore, McSweeney et al (2016) reported that North American consumers were not fond of proso-millet-based products due to their bitter taste and bitter after-taste.…”

Section: Barriers To the Consumption Of Alternative Staplesmentioning

confidence: 99%

“…Villegas et al (2008) suggest that an unattractive or badly designed packet led consumers to perceive the food as of lower quality and reduced their interest in purchasing it. Wansink et al (2014) suggested that consumers did not regularly purchase tofu (soybean curd) because it is easily spoilt and was packaged unattractively. However, if tofu had a longer shelf life, consumers would purchase it more often.…”

Section: Barriers To the Consumption Of Alternative Staplesmentioning

confidence: 99%

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Drivers and barriers in the consumption of alternative staples. A systematic literature review and future research agenda

Shah

Dhir

Joshi

et al. 2021

BFJ

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PurposeMajor cereal staples such as wheat, white rice and corn have a significant negative impact on the environment, a low nutritional profile and are associated with obesity. In comparison, alternative staples (such as rye, quinoa, buckwheat, etc.) are more environmentally sustainable and nutritious, yet are underused. There has been a recent surge in research into and awareness of alternative staples, but the current understanding of the different drivers of and barriers to their consumption remains fragmented.Design/methodology/approachThe present study attempts to assimilate and incorporate the current knowledge on the drivers of and barriers to the consumption of alternative staples. Eighty-one empirical studies were curated and analysed according to stringent protocols in order to examine the existing research profile and themes arising from prior research in this domain.FindingsThe study presents a profile of the extensive existing literature examining the drivers of and barriers to the consumption of alternative staples. The thematic analysis of selected studies resulted in the identification of six drivers and seven barriers. The drivers are an awareness of health; awareness of environmental factors; recommendations; awareness of the brand, labels and source of origin; household structure and demographic attributes. The barriers are difficulty in preparation, lack of familiarity, lack of availability, lack of affordability, culture, product attributes and sensory attributes. The various research gaps and avenues for future research associated with the drivers and barriers identified are also presented.Originality/valueThe key outcomes of the study are the presentation of the research profile, the identification of various drivers and barriers, the recognition of gaps in the research and avenues for future research and, finally, the development of a theoretical framework entitled “Behavioral reasoning towards the consumption of alternative staples (BRCAS)”. The study offers various insights for nutritionists, marketers, policymakers and consumers by increasing awareness of alternative staples.

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Dispelling myths about a new healthful food can be more motivating than promoting nutritional benefits: The case of Tofu

Cited by 8 publications

References 8 publications

Reducing meat consumption: Identifying group-specific inhibitors using latent profile analysis

Reducing meat consumption: Identifying group-specific inhibitors using latent profile analysis

Nutrition Literacy and Healthy Diet: Findings from the Validation of a Short Seniors-Oriented Screening Tool, the Spanish Myths-NL

Drivers and barriers in the consumption of alternative staples. A systematic literature review and future research agenda

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