Gender Differences in Food Choice and Dietary Intake in Modern Western Societies

Arganini, Claudia; Saba, Anna; Comitato, Raffaella; Virgili, Fabio; Turrini, Aida

doi:10.5772/37886

Cited by 150 publications

(178 citation statements)

References 90 publications

(109 reference statements)

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“…This illustrates, that both men and women have a habit in choosing healthy foods are relatively the same. The results of this study are not in line with the opinion of Arganini et al (2012) which states that women generally show a tendency to make healthy food choices and are much more concerned about the importance of healthy food choices. Other results in this study indicate that the health dimension is the main reason for men and women when choosing healthy foods.…”

Section: Discussioncontrasting

confidence: 52%

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The Influence of Values and Attitude toward Healthy Food Selection at Student of Bogor Agricultural University

Syah

Yuliati

2017

JCS

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Abstract. The food selection is a process that consumers do every day before consuming any food. The food which is selected for consumption will have an effect for our health. This study aimed to analyze the influence of values and attitudes toward healthy food choices. Design research was using cross sectional study with a survey method using a self-report questionnaire and involving 288 students of PPKU IPB selected by cluster random sampling technique. Data were analyzed using SPSS for descriptive, different test of an independent t-test, correlation analysis and multiple regression analysis. The results showed that there are significant differences in values and attitudes between men and women and meanwhile there was no significant difference in the selection of healthy foods between men and women. Values and attitudes of students have a positive relationship to the choice of healthy foods. The results also showed that the attitude had a positive and significant effect on the choice of healthy foods, otherwise values had no significant effect on the choice of healthy foods.Keywords: attitude, food selection, healthy food, value Abstrak. Pemilihan makanan merupakan proses yang dilakukan konsumen setiap hari sebelum terjadi pengonsumsian makanan. Makanan yang dipilih untuk dikonsumsi akan memiliki efek bagi kesehatan. Penelitian ini bertujuan untuk menganalisis pengaruh values dan sikap terhadap pemilihan makanan sehat. Desain penelitian menggunakan cross sectional study dengan metode survei secara self report menggunakan kuesioner dan melibatkan 288 mahasiswa PPKU IPB yang dipilih dengan teknik cluster random sampling. Data dianalisis menggunakan SPSS untuk deskriptif, uji beda independent ttest, analisis korelasi dan analisis regresi berganda. Hasil penelitian menunjukkan bahwa terdapat perbedaan yang signifikan pada values dan sikap antara laki-laki dan perempuan, sementara itu tidak ada perbedaan yang signifikan pada pemilihan makanan sehat antara laki-laki dan perempuan. Values dan sikap mahasiswa memiliki hubungan yang positif terhadap pemilihan makanan sehat. Hasil penelitian juga menunjukkan bahwa sikap berpengaruh positif secara signifikan pada pemilihan makanan sehat, sebaliknya values tidak berpengaruh signifikan pada pemilihan makanan sehat.

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Section: Discussioncontrasting

confidence: 52%

“…Various types of food that offered today make consumers should be more selective, because not all of foods have good benefits for the body. Modern consumers have anxieties and contradictions in food and health (Mennell et al 1992;Rozin et al 1999;Arganini 2012). Healthy food is one of the supporting health.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Values and Attitude toward Healthy Food Selection at Student of Bogor Agricultural University

Syah

Yuliati

2017

JCS

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“…In this regard, gender differences in responsibilities for meal preparation and food shopping (16), food preferences and intakes (17), nutrition knowledge (18), interest in learning about health and nutrition (19), and eating behaviors (20)(21)(22)(23) have been highlighted in the literature. These differences may influence the quality of diet and the degree of adherence to healthy dietary recommendations (24).…”

Section: Introductionmentioning

confidence: 99%

Sex Differences in the Effects of Repeated Taste Exposure to the Mediterranean Diet: A 6-month Follow-up Study

Bédard

Corneau

Dodin

et al. 2016

Canadian Journal of Dietetic Practice and Research

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A cknowledgmentsWe thank all the participants for their excellent collaboration. Methods: Thirty-eight men and 32 premenopausal women (24-53 years) were exposed to the same 4-week experimental MedDiet during which all foods were provided to participants. Participants also received some recommendations/tools to adhere to a healthy way of eating, with no other contact until the 6-month follow-up visit.Results: Compared to baseline, the Mediterranean score (MedScore) had increased at the end of the 6-month follow-up (time effect P=0.003), with no gender difference (gender-by-time interaction P=0.97). Although our intervention was not focused on body weight management, compared to baseline, BMI decreased during the intervention in both men and women (respectively P<0.0001 and P=0.03); however, only the female participants of this study managed to maintain the lower BMI, six months after the intervention (P=0.03 for women;gender-by-time interaction P=0.04).Conclusions: Exposure to the MedDiet for a short duration promotes the adherence to this food pattern in both genders and helps in the management of body weight, especially in women.

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“…We think that this gender difference deserves further study, as food choices are an area in which research has revealed consistent behavioural gender differences. Food choice is dependent on a wide spectrum of factors, which affect human behaviour in different ways, resulting in the choice of some specific products and in the rejection of others [28]. Studies conducted in modern Western societies report consistent associations between gender and specific foods, where meat (especially red and processed meat), alcohol and hearty portion sizes are associated with masculinity, while vegetables, fruit, fish and sour dairy products (e.g.…”

Section: @Erspublicationsmentioning

confidence: 99%

Processed meat consumption and lung health: more evidence for harm

Varraso

Camargo

2014

Eur Respir J

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@ERSpublicationsData suggest processed meat intake may adversely affect lung health and the risk of COPD http:// ow.ly/tgh81In the recent Global Burden of Disease study [1], chronic obstructive pulmonary disease (COPD) was the third most common cause of death worldwide in 2010. The predominant risk factor for COPD in the developed world is cigarette smoking, but up to one-third of COPD patients have never smoked, suggesting that other factors are involved. Relatively little attention has been paid to these other factors, such as diet, and how their modification might decrease the global burden of COPD. Nevertheless, the lungs exist in a high-oxygen environment and it is reasonable to posit that certain exposures (and local inflammation) can increase the burden of oxidants further. The balance between these potentially toxic substances and the protective actions of antioxidant defences, including those derived from diet, may play a role in the loss of lung function over time and the eventual development of COPD.Based on this prevailing hypothesis, most of the diet-lung research to date has focused on dietary factors with antioxidant or anti-inflammatory properties, including: vitamin E (present in seed oils and nuts); vitamin C (fruits and vegetables); vitamin A, provitamin A carotenoids, and lycopene (fruits and vegetables); and selenium (seeds, seafood, and fish) [2]. In addition to these nutrients with antioxidant properties, the lipid composition of the diet (e.g. omega-3 fatty acids) and vitamin D also have been studied for their potential role in lung health [2,3]. Although most of the ''promising'' results for these nutrients have been from cross-sectional studies, a few longitudinal studies exist that demonstrate favourable associations between specific dietary factors and a slower decline of lung function or lower incidence of COPD. All of this nutrient-oriented research fails, in some respects, to appreciate the complexity of dietary assessment. For example, due to the fact we eat meals instead of isolated nutrients or even foods, several authors have proposed assessing dietary patterns to gain a broader picture of diet [4]. Dietary patterns might be seen as offering a more ''agnostic'' approach (similar to genome-wide association studies), whereas nutrients/foods could be seen as more of a hypothesis-driven, pathway-based approach. Either way, recent studies of dietary patterns also have shown associations with lung health. Out of five studies looking at the association between dietary patterns with spirometry or COPD symptoms or incidence [5][6][7][8][9], three studies reported a ''protective'' association for a ''prudent'' dietary pattern characterised by a high intake of fruit, vegetables, fish and wholegrain cereals [5,8,9], consistent with the dietary antioxidant or antiinflammatory properties hypothesis. Moreover, four studies (out of the five) also reported a deleterious effect of a ''Western'' diet characterised by a high intake of chicken, pork, fish, rice and noodle dishes, and preserved food...

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Gender Differences in Food Choice and Dietary Intake in Modern Western Societies

Cited by 150 publications

References 90 publications

The Influence of Values and Attitude toward Healthy Food Selection at Student of Bogor Agricultural University

The Influence of Values and Attitude toward Healthy Food Selection at Student of Bogor Agricultural University

Sex Differences in the Effects of Repeated Taste Exposure to the Mediterranean Diet: A 6-month Follow-up Study

Processed meat consumption and lung health: more evidence for harm

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