Emphasizing appeal over health promotes preference for nutritious foods in people of low socioeconomic status

Boles, Danielle Z.; Turnwald, Bradley P.; Perry, Margaret; Crum, Alia J.

doi:10.1016/j.appet.2022.105945

Cited by 7 publications

(8 citation statements)

References 31 publications

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“…In another study by Team Crum, led by Danielle Boles, the same fruit and vegetable smoothie was promoted as either pleasurable (“Crave”) or healthy (“Nutralean”) to individuals (18). Researchers created different labels and marketing materials for each: Crave emphasized pleasure and social connection whereas Nutralean emphasized health and nutrition, but nutritional facts were visible and the same for both smoothies (18). Compared with Nutralean, Crave improved product expectations and behavioral measures of satiety for participants (18).…”

Section: Mindsets: Dietmentioning

confidence: 99%

“…Researchers created different labels and marketing materials for each: Crave emphasized pleasure and social connection whereas Nutralean emphasized health and nutrition, but nutritional facts were visible and the same for both smoothies (18). Compared with Nutralean, Crave improved product expectations and behavioral measures of satiety for participants (18). Similar results!…”

Section: Mindsets: Dietmentioning

confidence: 99%

“…Similar results! Both Crave and Nutralean were the same smoothie consumed by the same people (at different time points) only marketed differently but with no deception of nutritional facts (18).…”

Section: Mindsets: Dietmentioning

confidence: 99%

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Mindset Matters

Hathaway,

O'Shields

2023

ACSM's Health and Fitness Journal

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Section: Mindsets: Dietmentioning

confidence: 99%

Section: Mindsets: Dietmentioning

confidence: 99%

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Mindset Matters

Hathaway,

O'Shields

2023

ACSM's Health and Fitness Journal

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“…In this study, the presentation of local dishes was a factor that measured the connection between the satisfaction levels of individuals participating in food festivals. Extensive research has found a positive association between presentation and satisfaction with culinary culture (Agyeiwaah et al, 2019;Chang, 2021;Chatterjee and Suklabaidya, 2021;Boles et al, 2022). According to Zellner et al (2014) and Bj€ ork and Kauppinen-R€ ais€ anen (2019), food characteristics such as presentation and preparation are a journey for the flavour to determine whether the production of prepared dishes is satisfactory for visual appeal or adds up to the flavour of the food.…”

Section: Presentation (Simple Access To Food)mentioning

confidence: 99%

“…Extensive research has found a positive association between presentation and satisfaction with culinary culture (Agyeiwaah et al. , 2019; Chang, 2021; Chatterjee and Suklabaidya, 2021; Boles et al. , 2022).…”

Section: Literature Review and Hypothesis Developmentmentioning

confidence: 99%

The impact of food culture on patronage intention of visitors: the mediating role of satisfaction

Khoshkam

Marzuki

Nunkoo

et al. 2022

BFJ

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PurposeThe revival of local foods in the tourism context plays a significant role in attracting visitors. Unexpectedly, empirical evidence on food festivals aimed at reviving local cuisine in non-Western countries is scarce. This study aimed to examine and clarify the concept of food culture attributes on visitors' satisfaction and patronage intention in a food festival setting to revive local foods.Design/methodology/approachA quantitative approach was used. Convenience sampling and questionnaires were administered to 172 attendees as the final response to a food festival. The conceptual framework identifies the assumptions of structural equation modelling (SEM).FindingsFood culture attributes significantly impacted visitor satisfaction based on the results. Cooking methods had an insignificant influence on satisfaction and indirect effects on patronage intention. Additionally, the authors persuaded satisfaction to act as a mediator, and food culture was a significant contributor to the hypothesised framework.Originality/valueTo the best of the authors’ knowledge, this is one of the first empirical studies to employ food culture attributes (flavour, presentation, cooking method and gastronomic identification) and patronage intention in the mediating role of satisfaction with Iranian cultural heritage as a revival of a visitor’s attraction towards local cuisine. The results revealed that the resurrection of local dishes serves as an alternative truth that aids in preserving Iranian cultural heritage.

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