How much does what you eat matter? The potential role of meal size, fat content, and gender on ratings of desirability

Yantcheva, B.; Brindal, Emily

doi:10.1016/j.eatbeh.2013.05.001

Cited by 9 publications

(4 citation statements)

References 14 publications

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“…reinforcing self-concept) and negative outcomes (i.e. judgements of poor interpersonal characteristics), respectively, for an individual (Wood et al, 1997; Yantcheva and Brindal, 2013).…”

mentioning

confidence: 99%

Eating in groups: Do multiple social influences affect intake in a fast-food restaurant?

et al. 2015

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This study investigated multiple social influences to determine whether they affect amount eaten at a fast-food environment. Using observational methods, data on meal duration, foods eaten and personal characteristics were collected for 157 McDonald's patrons. Analysis of covariance revealed that female diners ate less kilojoules when eating in mixed- versus same-sex groups (adjusted difference = 967 kJ, p < .05), while male diners eating in mixed-sex company ate more in groups compared to pairs (adjusted difference = 1067 kJ, p = .019). Influences to increase and restrict the amount eaten can operate simultaneously in an eating environment with gender a critical factor for consideration.

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“…reinforcing self-concept) and negative outcomes (i.e. judgements of poor interpersonal characteristics), respectively, for an individual (Wood et al, 1997; Yantcheva and Brindal, 2013).…”

mentioning

confidence: 99%

Eating in groups: Do multiple social influences affect intake in a fast-food restaurant?

et al. 2015

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“…Social perception has been a significant factor in product selection, as consumers do not wish to be marginalized for their food consumption choices [48][49][50]. This reasoning has been derived from studies conducted for plant-based alternatives, which showed that consumers were willing to consume plantbased alternatives at home but not on social occasions [9,49]. In the present study, ethical norms were not significantly associated with selecting hybrid hotdogs.…”

Section: Discussionmentioning

confidence: 56%

“…It is suggested that low awareness, familiarity, and an uncertainty of this product category have a negative influence on consumers' perception regarding the social or moral impact when considering hybrid products. Social perception has been a significant factor in product selection, as consumers do not wish to be marginalized for their food consumption choices [48][49][50]. This reasoning has been derived from studies conducted for plant-based alternatives, which showed that consumers were willing to consume plantbased alternatives at home but not on social occasions [9,49].…”

Section: Discussionmentioning

confidence: 99%

Exploring Consumer Preferences and Challenges in Hybrid Meat Products: A Conjoint Analysis of Hotdogs

Salgaonkar,

Nolden

2024

Foods

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Plant-based meat has been the primary strategy to reducing meat consumption. While this category has demonstrated success, with the market value estimated to reach USD 20 billion by 2023, the subsequent reduction in meat consumption has not been proportionate. An alternative approach is hybrid products, which are thought to produce products that more closely resemble meat products. However, whether consumers will be willing to purchase hybrid products remains uncertain. Therefore, the present study uses a conjoint analysis approach to assess the product features driving the selection of a hybrid hotdog. This approach uncovers factors driving consumers’ purchase intentions for hybrid meat products when offered as a choice against 100% plant-based and 100% beef products. In an online survey, participants (n = 454; 45.6% female) were asked to select the product they would be most willing to purchase, varying in four characteristics: protein source, price, fat content, and price. Following this task, participants answered questions related to meat attachment, food neophobia, health, ecological, social, and moral motives regarding food consumption. The results revealed that protein source was the most important factor driving product selection, followed by price, fat, and packaging claims (35%, 24%, 21%, and 20% relative importance, respectively). In this study, hybrid hotdogs were the least preferred to beef and plant-based (−16, −2.5, and 18 part-worth utility, respectively). These product-specific attributes (protein, fat, and price) had distinct relationships with the choices of hybrid, plant-based, and hybrid hotdogs, with these factors together explaining slightly more variability in the selection of hybrid (9%) compared to plant-based (7%) and beef hotdogs (4%). For hybrid hotdogs, protein had the greatest influence (B = −1.2) followed by fat (B = −0.8) and price (B = −0.5). Interestingly, person-related parameters (health, meat attachment, ethics, and food neophobia) had no relationship with the selection of hybrid hotdogs, contrary to plant-based (7%) and beef hotdogs (5%). This influence of the different parameters on the selection of hybrid meat is thought to be due to the lack of consumer knowledge and familiarity with hybrid products. The current understanding of plant-based products may not correspond to hybrid products. Engaging with consumers during the development of these products is critical to ensure consumer acceptance and thus support the transition to a more sustainable diet.

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“…Eating is a social occasion (30) , and eating out comes with additional social pressures about the choices being made but also child conduct. Studies have shown how food choice influences person perception and how social factors influence choices in fast food environments (31,32) . Overall, this suggests that some parents balance their overall desire to provide healthy foods to their children with outsider judgement.…”

Section: Discussionmentioning

confidence: 99%

Parental food choices for children when eating out: attitudes and impact of healthy choice menu labelling based on a hypothetical scenario

Brindal

James-Martin

Bowen

2020

Public Health Nutr.

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Objective: To understand how healthy menu labelling information is used by parents/caregivers and where it fits within predictors of healthy meal choices when eating out. Design: Parents were recruited to complete a 15-min observational, online survey regarding their experiences and hypothetical choices when eating out with their child/ren. Setting: Australia. Participants: Eligible participants had one or more child/ren aged between 2 and 12 years and attended cafes, restaurants, hotels and clubs (CRHC) for lunch or dinner at least four times a year. Of initial respondents (n 1802), 92·5 % provided complete and valid data. Participants were 84·7 % female, ranging from 18 to 68 years old. Results: 98·3 % believed that healthier alternatives should be available for children in CRHC. For general food choices, health was a strong motivator (45·7 %); however, parents reported eating at CRHC mainly for pleasure or a treat (61·2 %) and being driven by children’s taste preferences (85·9 %) when selecting menu items. 59·0 % of orders included a combination of healthy and traditional items. 42·0 % of the sample were influenced by the healthy choice (HC) labelling. Multiple regression revealed that, in addition to some demographic variables, the percent of HC ordered was positively associated with self-reported parent vegetable consumption, making food choices for the children for health reasons, familiarity with HC items and making order choices due to dietary needs and good nutrition. Conclusions: Despite a preference for availability of healthier children’s menu choices in CRHC, menu labelling highlighting healthy options may have limited impact relative to child preferences.

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How much does what you eat matter? The potential role of meal size, fat content, and gender on ratings of desirability

Cited by 9 publications

References 14 publications

Eating in groups: Do multiple social influences affect intake in a fast-food restaurant?

Eating in groups: Do multiple social influences affect intake in a fast-food restaurant?

Exploring Consumer Preferences and Challenges in Hybrid Meat Products: A Conjoint Analysis of Hotdogs

Parental food choices for children when eating out: attitudes and impact of healthy choice menu labelling based on a hypothetical scenario

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