Food Perceptions, Beliefs, and Behaviors Amid a Global Pandemic

Sollid, Kris; Webster, Allison Dostal; Paipongna, Marisa; Smith, Kristen

doi:10.1097/nt.0000000000000524

Cited by 7 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Highlighting key elements to guide knowledge mobilization approaches will help researchers and research organizations better use their findings for the benefit of public health. Food businesses could also benefit from this research, as healthy and improved products are increasingly in demand among consumers [ 9 ]. It can also potentially improve policy and legislation by highlighting sensitive issues for industries regarding the nutritional improvement of food products.…”

Section: Introductionmentioning

confidence: 99%

Knowledge mobilization between the food industry and public health nutrition scientists: findings from a case study

Le Bouthillier,

Veilleux,

Loignon

et al. 2024

BMC Nutr

View full text Add to dashboard Cite

Background Improving the nutritional quality of the food supply increases access to nutritious foods, which improves dietary habits and population health. Yet, knowledge mobilization initiatives between public health nutrition researchers and food industries are often not adequately considered and understood. This study explored what elements related to this specific context need to be recognized so that researchers can better mobilize nutrition science knowledge with the food industry to promote the nutritional improvement of food products. Method A case study qualitative approach was selected to answer the research question, using semi-structured interviews as the data collection technique. Québec baking industry actors were shown a mock-up of an online mobilization platform sharing the results of the Food Quality Observatory that describes the nutritional quality of breads offered in Québec, Canada. They were asked to think aloud as they explored the web platform and were interviewed. Two coders analyzed the data using an inductive approach and thematic content analysis, starting with individual open coding, and then put forward their analyses and drafted the final themes. Results The final data consisted of 10 semi-structured interviews conducted between October 2019 and August 2020. Four main themes were identified: the industry’s context, the knowledge mobilization initiative, the product-related matters stemming from the information shared and the motivation within the industry. Within each theme, sub-themes were highlighted and related to the industries’ motivation to improve their products’ nutritional quality. This study also specified key considerations for changes to the sodium and fiber content in bread. Conclusion Other steps beyond using simple language and a website format could be taken to better mobilize scientific knowledge with food industries, such as providing more consumer information, using an integrated knowledge mobilization approach that includes a consideration of ethics, working with communication professionals, collaborating with food science experts, and providing resources to act on shared information. Legislation such as the front-of-pack regulations could accelerate the pace of collaboration between researchers and industry. Overall, establishing a prior relationship with industries could help gain a better understanding of the themes highlighted in this study. Future research could build on this case study to provide more insights and solidify these findings. Classification codes Public Health, Public Private, Policy Making, Research Institutions, Use of Knowledge.

show abstract

Section: Introductionmentioning

confidence: 99%

Knowledge mobilization between the food industry and public health nutrition scientists: findings from a case study

Le Bouthillier,

Veilleux,

Loignon

et al. 2024

BMC Nutr

View full text Add to dashboard Cite

show abstract

“…Since 2006, the International Food Information Council (IFIC) has independently conducted annual Food and Health Surveys that assess Americans' perceptions, beliefs, and behaviors related to food and beverage purchases and consumption, including sustainability components. Several publications have described diet and health trends based on the IFIC Food and Health surveys [30][31][32]. However, no published analysis has comprehensively examined the sustainable diet metrics included in these surveys over the past decade (2012)(2013)(2014)(2015)(2016)(2017)(2018)(2019)(2020)(2021)(2022).…”

Section: Introductionmentioning

confidence: 99%

US Adults’ Perceptions, Beliefs, and Behaviors towards Plant-Rich Dietary Patterns and Practices: International Food Information Council Food and Health Survey Insights, 2012–2022

Consavage Stanley,

Hedrick,

Serrano

et al. 2023

Nutrients

View full text Add to dashboard Cite

Expert groups recommend that populations adopt dietary patterns higher in whole, plant-based foods and lower in red and processed meat as a high-impact climate action. Yet, there is limited understanding of populations’ willingness to adopt plant-rich dietary patterns. This study examined United States (US) adults’ perceptions, beliefs, and behaviors towards plant-rich dietary patterns and practices over a decade. Fifteen questions from the International Food Information Council’s Food and Health Surveys (2012–2022) were analyzed across four sustainability domains (i.e., human health, environmental, social, and economic domains). Most respondents had favorable perceptions of environmentally sustainable food and beverages, but sustainability influenced less than half of consumers’ purchase decisions. Plant-rich dietary pattern adherence increased across survey years (12.1% [2019] to 25.8% [2022], p < 0.001). One-quarter (28.1%) of Americans reported reducing their red meat intake over 12 months (2020–2022). Yet, another 15.5% reported greater red meat intake, and 18.8% reported greater plant-based meat alternative (PBMA) intake over 12 months. The percentage of respondents who reported greater red meat and PBMA consumption in the previous 12 months significantly increased across the years surveyed (2020–2022, p < 0.05). IFIC Survey findings highlight growing US consumer awareness of health, environmental, and social sustainability but low adoption of plant-rich dietary patterns and practices. Government leadership and coordinated actions by health professionals, civil society, and businesses are needed to educate and incentivize Americans to adopt plant-rich dietary behaviors, and greater industry transparency is needed to show how food and beverage products support human and planetary health.

show abstract

Insights from consumers' exposure to environmental nutrition information on a dashboard for improving sustainable healthy food choices

Agyemang,

Kwofie,

Baum

et al. 2025

Cleaner and Responsible Consumption

View full text Add to dashboard Cite

Food Perceptions, Beliefs, and Behaviors Amid a Global Pandemic

Cited by 7 publications

References 0 publications

Knowledge mobilization between the food industry and public health nutrition scientists: findings from a case study

Knowledge mobilization between the food industry and public health nutrition scientists: findings from a case study

US Adults’ Perceptions, Beliefs, and Behaviors towards Plant-Rich Dietary Patterns and Practices: International Food Information Council Food and Health Survey Insights, 2012–2022

Insights from consumers' exposure to environmental nutrition information on a dashboard for improving sustainable healthy food choices

Contact Info

Product

Resources

About