Food-variety-focused labelling does not increase ideal portion size, expected fullness or snack intake

Embling, Rochelle; Price, Menna; Lee, Michelle; Wilkinson, Laura L.

doi:10.1016/j.foodqual.2018.12.005

Cited by 6 publications

(11 citation statements)

References 40 publications

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“…Raynor and Vadiveloo [ 7 ] have recognised that the success of current interventions relies heavily on the ability of the consumer to identify, monitor and manage their own intake in the presence of multiple forms of variety. Previous studies have shown that cognitive strategies that use cues to manipulate the perception of variety within a meal to encourage the consumption of healthy foods and reduce the consumption of unhealthy foods are unsuccessful [ 36 – 38 ]. Our research suggests that this may be due to the consumer understanding of variety as a concept rather than a lack of awareness of variety, and that educating consumers about variety may improve the success of future priming strategies.…”

Section: Discussionmentioning

confidence: 99%

Consumer perception of food variety in the UK: an exploratory mixed-methods analysis

et al. 2020

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Background ‘Food variety’ is a key term that is frequently used in dietary guidelines around the world. Consuming a variety of foods – be it within a meal, across meals, or as part of the whole diet – is one factor that has been shown to increase food intake. However, little is known about consumer understanding of variety, and this may be a potential barrier to the success of dietary guidelines in today’s ‘obesogenic’ environment. This research sought to explore 1) consumer recognition of different forms of variety, and 2) consumer definitions of variety. Methods In an online study (N = 240), participants were asked to discuss a range of photographs depicting different forms of variety, and to directly define the term ‘food variety’. They were unaware of the research aim. Results Using a mixed methods approach, directed content analysis of these data showed that individuals referenced multiple forms of variety in the presence of food photographs. However, when asked to define variety, participants tended to only discuss variety in the context of the whole diet. Conclusions These findings emphasise a need to educate consumers about variety to encourage adherence to dietary guidelines and help consumers better manage their own food intake.

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Section: Discussionmentioning

confidence: 99%

Consumer perception of food variety in the UK: an exploratory mixed-methods analysis

et al. 2020

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“…A large body of research deals with food labeling, especially concerning on‐pack nutritional information, which in turn is related to the need to guide consumer choices (Buttriss, ). As well as food nutrition issues, a number of other labeling strategies also influence food consumption (Embling et al ). Research has also been conducted on the consumer perceptions elicited by labels indicating food attributes such as “organic” (Drexler et al.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Some Ingredients and Energy Content on Front‐of‐Pack Cereal Bar Labeling as Drivers of Choice and Perception of Healthiness: A Case Study with Exercisers

Salazar

Fiszman

Orrego

et al. 2019

Journal of Food Science

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The objective of this study was to explore the drivers of choice and perceptions of healthiness that specific ingredient or energy content information displayed on the front‐of‐pack label of cereal bars triggers among different groups of consumers. The participants (18 to 50 years old), classified as exercisers (n = 103, 52 women) or nonexercisers (n = 101, 51 women), completed a questionnaire and then rated their interest using images of cereal bars that varied in four characteristics (“With fruit,” “With chocolate,” “High protein,” and calorie content). Conjoint analysis showed that the most important motives were associated with the convenience, pleasure/indulgence and liking dimensions, which did not differ between groups. These were followed by two other motives introduced in this study: energy/physical activity and satiety, in which the exercisers showed a distinctively higher level of interest than the nonexercisers. Chocolate and a low calorie content were the outstanding drivers of interest, at similar levels for both groups. A high protein content claim increased the interest of all participants, but more so for exercisers and for men. Fruit had a low impact on interest, which was only significant for women. These results indicate that front‐of‐pack label information influences choice in a distinctive way for some targeted population groups. Practical Application This study contributes knowledge about the impact that front‐of‐pack label information about certain ingredients and the energy content has on the motives and drivers for snack choices and perceptions of healthiness. The results contribute interesting results on the behavior of some consumer segments, in particular, exercisers and people involved in fitness activities, who are supposed to have special dietary needs.

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“…In contrast, no associations have been found between ideal portion size and age in years [20,22]. This may be due to studies focussing on a relatively young and healthy adult population, as these studies report a mean age of < 40 years old [20,22], and research has shown that older adults (typically ≥ 50 yrs old) tend to consume smaller meals [23].…”

Section: Introductionmentioning

confidence: 98%

“…This may be due to studies focussing on a relatively young and healthy adult population, as these studies report a mean age of < 40 years old [20,22], and research has shown that older adults (typically ≥ 50 yrs old) tend to consume smaller meals [23]. In addition, no associations have been found between ideal portion size and BMI [14,20,22,24]. In this case, it is important to note that whilst larger portions have been identified as a driver of food intake [1] and have been linked to overweight and obesity due to corresponding upwards trends overtime [9,10,25], ideal portion size measures are concerned with a single eating session which in and of itself may not be expected to predict BMI.…”

Section: Introductionmentioning

confidence: 99%

“…One recent study found some evidence of agreement between a standard computer-based assessment of portion size and a 'simplified' portion selection task that could be used online (with 5-7 portion size images loaded into a horizontal slider and vertical Likert scale), but such tasks may be limited in terms of the variability in portion size that can be displayed to participants [29]. For instance, in a previous online study, we asked participants to scroll through a large selection of portion size photographs as part of a Likert-scale type measure, but noted that functionality and the 'animated' presentation of portion sizes from a computer-based task were lost, predominantly due to a need to present smaller-scale images simultaneously rather than consecutively onscreen [22]. We also note that another recent study used a screen-share service to allow some participants to complete a computer-based task to measure ideal portion size from home [18], but this method is not ideal when recruiting larger samples given that individuals will need access to (and be willing and able to use) specific video conferencing software on a one-to-one basis with a researcher.…”

Section: Introductionmentioning

confidence: 99%

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Testing an online measure of portion size selection: a pilot study concerned with the measurement of ideal portion size

Embling

Lee

Price

et al. 2021

Pilot Feasibility Stud

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Background Portion size is known to be a key driver of food intake. As consumed portions are often pre-planned, ‘ideal portion size’—an individual’s preferred meal size selected prior to eating—has been identified as a strong predictor of actual consumption. However, assessments of ideal portion size have predominantly relied on laboratory-based computer tasks, limiting use online. Therefore, this cross-sectional study sought to pilot test the validity of a web-based tool to measure ideal portion size. Methods In an online study (N = 48), participants responded to images of a range of foods. Each food was photographed in a series of different portions and loaded into an ‘image carousel’ that would allow participants to change the size of the displayed portion by moving a slider left-to-right. Using this image carousel, participants selected their ideal portion size. They also completed measures of expected satiety and expected satiation and self-reported their age and body mass index (BMI). A non-parametric correlation matrix was used to explore associations between ideal portion size and identified predictors of food intake. Results Supporting convergent validity of this measure, ideal portion size was significantly correlated with expected satiety (rs = .480) and expected satiation (rs = −.310) after controlling for effects of baseline hunger and fullness, consistent with past research. Similarly, supporting divergent validity of this measure, ideal portion size was not significantly correlated with age (rs = −.032) or BMI (rs = −.111,). Conclusions Pilot results support the validity of this web-based portion size selection tool used to measure ideal portion size, though further research is needed to validate use with comparisons to actual food intake.

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Food-variety-focused labelling does not increase ideal portion size, expected fullness or snack intake

Cited by 6 publications

References 40 publications

Consumer perception of food variety in the UK: an exploratory mixed-methods analysis

Consumer perception of food variety in the UK: an exploratory mixed-methods analysis

Evaluation of Some Ingredients and Energy Content on Front‐of‐Pack Cereal Bar Labeling as Drivers of Choice and Perception of Healthiness: A Case Study with Exercisers

Testing an online measure of portion size selection: a pilot study concerned with the measurement of ideal portion size

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