First steps in the development of a psychological test on the effects of food on mental well‐being

Geier, Uwe; Hermann, Ina; Mittag, Kathrin; Buchecker, Kirsten

doi:10.1002/jsfa.5699

Cited by 7 publications

(10 citation statements)

References 8 publications

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“…Subjective well-being: the current study investigated the consumers' perception on the impact of the intention-behavior gap in their organic food consumption on their well-being status [46,47]. This part of the survey started with a short introduction to the common definition of well-being.…”

Section: Cognitive Surveymentioning

confidence: 99%

Consumers’ Emotion Attitudes towards Organic and Conventional Food: A Comparison Study of Emotional Profiling and Self-Reported Method

Ismael

Ploeger

2020

Foods

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Emotions represent a major driver behind a consumption behavior. It may provide more important information beyond consumers’ preferences. This study contributes to a better understanding of the discrepancy in emotion attitudes towards organic versus conventional food using a cognitive survey and real food consumption experience. An emotional profiling under informed and uninformed condition, a cognitive survey, and a rapid forced-choice test were carried out with 46 consumers. Our work detected a yawning gap in consumers’ declared emotion attitudes in the cognitive survey and elicited emotion attitudes in the food consumption experience. Results showed that consumers exaggerate their positive emotion attitudes towards organic over conventional and their negative emotion attitudes towards conventional over organic. Even though consumers expressed higher negative emotion attitudes towards conventional food than organic in a cognitive survey, during the emotional profiling they had nearly equal emotion attitudes towards both conventional and organic samples. Moreover, positive declared emotions in a cognitive survey formed a good predictor of the final choice of conventional products over organic under time pressure. However, preferences, declared emotion, as well as elicited emotion attitudes were less useful as predictors of organic choice under time pressure. These results show the importance of taking into consideration the type of applied method when investigating consumers’ emotion attitudes towards organic and conventional products.

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Section: Cognitive Surveymentioning

confidence: 99%

Consumers’ Emotion Attitudes towards Organic and Conventional Food: A Comparison Study of Emotional Profiling and Self-Reported Method

Ismael

Ploeger

2020

Foods

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“…Furthermore, in addition to applying self-administered questionnaires to measure how food influence the different dimensions of wellbeing [7,30,41,42], food tests were also conducted to explore consumers' mental and physical changes after food intake [43,44]. Geier et al [43,44] developed a psychological questionnaire to observe the effect of food consumption on consumers' mental and psychological state related to their wellbeing status. Their work proved that untrained consumers can report mental and physical changes caused by distinct food types.…”

Section: Introductionmentioning

confidence: 99%

The Potential Influence of Organic Food Consumption and Intention-Behavior Gap on Consumers’ Subjective Wellbeing

Ismael

Ploeger

2020

Foods

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This paper applied a self-administered survey to investigate the impact of organic food behavior and the intention-behavior gap in organic food consumption (OIBG) on consumers’ subjective wellbeing including physical, emotional, social and intellectual dimensions. The survey was carried out with 385 consumers. Furthermore, the study conducted a food test to explore the different impacts of organic and conventional food samples on the mental and physical conditions of consumers’ wellbeing applying a psychological questionnaire. The food test took place in a sensory lab with a panel of 63 untrained German consumers. The research findings demonstrated a positive impact of the organic food consumption on consumers’ subjective wellbeing, while no negative impact of OIBG has been perceived. Moreover, during the food test, consumers distinguished no differences between the impact of organic and conventional stimuli on their mental and physical status. Understanding how consumers perceive the impact of organic food consumption on their wellbeing is one important aspect. However, in the interest of narrowing the OIBG, it is more important to understand how consumers perceive the impact of this gap on their daily-life wellbeing.

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“…Furthermore, research findings also show that certain foods and drinks can have immediate psychological benefits and promote a sense of wellbeing. Dairy products, particular vegetables and particular bakery products have been linked to reported immediate improvements in mood (Geier et al, 2012), as well as described by respondents as "good for wellbeing" and to "make me feel good" (Ares et al, 2016). These findings suggest that conducting similar events in a community setting could be expected to bring about increases in community members' perceived social connectedness and wellbeing.…”

Section: Events Aiming To Improve Wellbeingmentioning

confidence: 72%

Evaluation of a novel approach to preventing railway suicides: the community stations project

Ross

Reavley

Too

et al. 2018

JPMH

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Purpose The purpose of this paper is to describe an evaluation of the Community Stations Project. The Community Stations Project was designed to address railway suicides in two ways: by improving the station environment in a manner that might improve community members’ feelings of wellbeing; and raising community members’ awareness of poor mental health and likelihood of reaching out to at-risk individuals. It involved four types of interventions (arts and culture, music, food and coffee, and “special events”) delivered at four stations in Victoria. Design/methodology/approach A short anonymous survey was administered to community members on iPads at the four participating railway stations during the implementation of the interventions (between October and December 2016). The survey included questions about respondents’ demographics, their awareness of the intervention(s), their views of the station, their attitudes towards people with poor mental health and their emotional wellbeing. Findings A total of 1,309 people took part in the survey. Of these, 48 per cent of community members surveyed reporting noticing an intervention at their station. Noticing the events was associated with positive views of the station, improved understanding of poor mental health, and a greater likelihood of reaching out to someone who might be at risk of poor mental health. Awareness of intervention events was not associated with respondents’ own emotional wellbeing. Practical implications Continuing to focus efforts on mental health awareness activities may further strengthen the impact of the Community Stations Project interventions and ultimately prevent suicides at railway stations. Originality/value This paper evaluates a novel approach to improving wellbeing and understanding of poor mental health in the train station environment.

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First steps in the development of a psychological test on the effects of food on mental well‐being

Cited by 7 publications

References 8 publications

Consumers’ Emotion Attitudes towards Organic and Conventional Food: A Comparison Study of Emotional Profiling and Self-Reported Method

Consumers’ Emotion Attitudes towards Organic and Conventional Food: A Comparison Study of Emotional Profiling and Self-Reported Method

The Potential Influence of Organic Food Consumption and Intention-Behavior Gap on Consumers’ Subjective Wellbeing

Evaluation of a novel approach to preventing railway suicides: the community stations project

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