Factors that Influence the Perceived Healthiness of Food—Review

Plasek, Brigitta; Lakner, Zoltán; Temesi, Ágoston

doi:10.3390/nu12061881

Cited by 89 publications

(70 citation statements)

References 75 publications

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“…However, in contrast to Americans (8,17), Jordanians paid little attention to the healthfulness of their diet in the last year, as indicated by the majority of adolescents displaying a negative attitude towards a healthy diet (23). Based on The Dietary Guidelines for Americans (29) used by the US Department of Agriculture to describe a healthy diet, many factors influence a consumer's understanding of a food product's healthfulness, including the details provided to them, the color and shape of the packaging, the ingredient and category, sensory characteristics, and the organic origin (30). Alsheyab found that availability, perceived benefits, cost, and sensory appeal all influenced healthy food purchases by Jordanian adolescents (31).…”

Section: Discussionmentioning

confidence: 99%

Appraisal Survey of the Knowledge, Attitudes, and Behaviors of Jordanian Society toward Diet and Nutrition during Covid-19 Era

Alhaj

Al-Sayyed

Al‐Rasheed

et al. 2021

Journal of Public Health Research

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Introduction: This study aimed to evaluate the knowledge, attitudes, and behavior (KAB) of the Jordanian society toward nutrition and diet during the COVID-19 era.Design and methods: This study is an observational, cross-sectional study using a structured, validated, reproducible, self-administered online Arabic questionnaire. KAB of the study participants was assessed via a web-based, structured, validated, reproducible Arabic questionnaire. The tool for the assessment of the KAB was composed of 33-closed-ended multi-answer questions.Results: A total of 672 people were surveyed, 70.2% were between 18 and 34, and 69.5% were females. Participants have paid little attention to the healthfulness of their diet in the last year. The majority of participant’s attitudes towards using different approaches to manage weight in the next year were: eating smaller portions for weight management, tracking to maximize the amount of time of physical activity, and substituting lower-calorie foods for full-calorie alternatives. Only tenth of participants utilize the time to perform physical activity. The majority made changes to their diet and exercise, and strictly follow commitment in connection with planning for the following year.Conclusions: Educators, legislative, food manufacturers, household heads, and policymakers are called upon to improve Jordanians’ KAB on nutrition and diet. Furthermore, Jordanian nutrition and diet behavior can be invested to improve the dietary interventions designed by nutrition and dietetics professionals.

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Section: Discussionmentioning

confidence: 99%

Appraisal Survey of the Knowledge, Attitudes, and Behaviors of Jordanian Society toward Diet and Nutrition during Covid-19 Era

Alhaj

Al-Sayyed

Al‐Rasheed

et al. 2021

Journal of Public Health Research

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“…Our research aim is to examine which extrinsic features, when combined, result in a product that most plausibly shows the consumer that it has a beneficial impact on health. We included attributes based on our literature reviews [42,43]: we examine various claims related to ingredients, health claims, the effect of organic and domestic (Hungarian) origin, as well as the effect of the shape and color of packaging. While our aim was to identify a packaging combination that would convincingly show a health effect, we also aimed to determine the weight of the different factors and characteristics identified by previous research and to rank them in order of importance.…”

Section: Aim Of Researchmentioning

confidence: 99%

I Believe It Is Healthy—Impact of Extrinsic Product Attributes in Demonstrating Healthiness of Functional Food Products

2021

Self Cite

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Due to the high proportion of impulse purchases and the short time devoted to purchase decisions, packaging and other extrinsic attributes are becoming increasingly important in demonstrating the health benefits of a functional food item to consumers as plausibly as possible. Our research aims at identifying the role of extrinsic features (claims related to ingredients and health claims, organic or domestic origin, as well as the shape and color of packaging), gathered in the course of in-depth literature analysis, in the case of a functional smoothie. Our online consumer questionnaire was completed by 633 respondents, and the answers were assessed by choice based conjoint analysis. Our results show that each examined attribute plays a role in the assessment of health effects. The color blue has the biggest impact on making the consumer believe in the health benefits of the product. This is followed by the indication of organic origin, then the statement emphasizing the natural quality of the ingredients. The assessment of the specific extrinsic attributes is affected by consumers’ general health interest level, their involvement with food items, and their various demographic features.

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“…Appearance, and thus colour, is among the major attributes concerning the quality of fresh and processed food products, and influences consumer’s choices, preferences, willingness to purchase, and perception of healthfulness [ 46 , 47 , 48 ]. Concerning beetroot juice, this parameter is affected by the content of pigments, especially betalains, as well as processing steps, including thermal treatments [ 49 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Processing and Storage on the Quality of Beetroot and Apple Mixed Juice

Bianchi

Pünsch

Venir

2021

Foods

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In recent years, there has been a growing interest in the development of health-promoting and disease-preventing functional foods. Beetroot is a promising vegetable because of its outstanding antioxidant activity, vivid colour, and content of bioactive compounds. In the present study, the quality of pure beetroot and apple juices as well as that of their mixture was evaluated by measuring changes of colour, betalain content, and antioxidant activity during processing and storage. No perceivable colour changes of the beetroot juice were observed after adding apple juice up to 85% of the total amount. However, the antioxidant activity was proportionally reduced with the addition of apple juice. Pasteurization negatively affected the content of betalains but did not influence the antioxidant activity. Storage led to colour modifications and reduction of betalains and antioxidant activity. Through preliminary shelf-life studies, a durability of 65 days at room temperature for apple and beetroot juice blends was calculated. The novelty of this study lies in an extended description of physico-chemical characteristics of a fresh apple and beetroot blended juice obtained from local products, in the study of the effects of processing and storage on its quality, and in the estimation of its shelf-life after storage at different temperatures.

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Factors that Influence the Perceived Healthiness of Food—Review

Cited by 89 publications

References 75 publications

Appraisal Survey of the Knowledge, Attitudes, and Behaviors of Jordanian Society toward Diet and Nutrition during Covid-19 Era

Appraisal Survey of the Knowledge, Attitudes, and Behaviors of Jordanian Society toward Diet and Nutrition during Covid-19 Era

I Believe It Is Healthy—Impact of Extrinsic Product Attributes in Demonstrating Healthiness of Functional Food Products

Effect of Processing and Storage on the Quality of Beetroot and Apple Mixed Juice

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