Impact of Healthy Alternatives on Consumer Choice: A Balancing Act

Trivedi, Minakshi; Sridhar, Karthik; Kumar, Ashish

doi:10.1016/j.jretai.2015.05.003

Cited by 15 publications

(3 citation statements)

References 43 publications

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“…The findings on perceptions and practices related to salt intake could help design effective consumer education and awareness programmes. However, awareness generation alone may not always successfully bring about behavioural change 46 . A multisectoral and coordinated approach is essential to ensure actual limitations of salt intake.…”

Section: Discussionmentioning

confidence: 99%

Awareness, behavior, and determinants of dietary salt intake in adults: results from the National NCD Monitoring Survey, India

Mathur,

Kulothungan,

Nath

et al. 2023

Sci Rep

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A diet high in sodium contributes to a significant proportion of Disability Adjusted Life Years (DALYs) due to cardiovascular diseases. This paper describes the awareness, behaviour and determinants related to dietary salt intake in an adult population of 18–69 years that were assessed as part of the National NCD Monitoring Survey (NNMS) in India. A sub-sample of 3000 adults selected through simple random sampling from 150 nationally representative Primary Sampling Units (PSUs) was included. Data regarding awareness and behaviour related to dietary salt intake were collected. Urinary sodium excretion in spot urine samples was estimated and used to calculate dietary salt intake. The dietary salt intake’s sociodemographic, behavioural and metabolic determinants were also analysed. Less than one-third of the adults of both genders in all age groups in rural and urban areas were aware that daily high salt intake could affect health. The estimated mean daily salt intake was 8.0 g (8.9 g/day for men and 7.1 g/day for women). The salt intake was significantly higher in men [Adjusted OR = 17.66 (5.24–59.46)], rural areas [Adjusted OR = 6.14 (1.83–20.60)], overweight and obese respondents [Adjusted OR = 17.62 (3.17–98.07)]. The perception of the harmful effects of high salt intake and practices to limit salt intake was low in the study population. The mean daily salt intake was higher than the WHO recommendation of up to 5 g daily. The mean dietary salt intake is high in the Indian population, which calls for planning and implementing control of dietary salt consumption measures.

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Section: Discussionmentioning

confidence: 99%

Awareness, behavior, and determinants of dietary salt intake in adults: results from the National NCD Monitoring Survey, India

Mathur,

Kulothungan,

Nath

et al. 2023

Sci Rep

View full text Add to dashboard Cite

show abstract

“…A fourth potential explanation for the worsening of the diet is that consumers may compensate for healthy food choices using unhealthy ones. For example, Trivedi, Sridhar and Kumar (2016) find that when individuals purchase healthy foods, they may simultaneously buy a more palatable (but less healthy) food. Hence, if the higher educated spend more on healthy foods, such compensatory behaviours may also increase spending on unhealthy foods, including those high in energy and fat.…”

Section: Conclusion and Discussionmentioning

confidence: 99%

Education, Dietary Intakes and Exercise*

Hinke

2021

Oxf Bull Econ Stat

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This paper examines the relationship between education and health behaviours, focusing on potential offsetting responses between calories in (i.e. dietary intakes) and calories out (i.e. physical activity). It exploits the 1972 British compulsory schooling law that raised the minimum school leaving age from 15 to 16 to estimate the effects of education on diet and exercise around middle age. Using a regression discontinuity design, the findings suggest that the reform led to a worsening of the quality of the diet, with increases in total calories, fats and animal proteins. However, I find that these changes are partially offset by a discontinuous increase in physical activity. Back-of-theenvelope calculations suggest little effect on the balance of calories. As such, the findings show that focusing on the two components of energy balance provides additional information that is concealed in analyses that only use a measure of obesity.

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“…The effect of westernization of life-style and diet has led to a massive transition in nutrition amongst various communities. The study shows there is a positive connection between indigenous people's livelihood and various government policies turn communities benefit majorly by food consideration of their right to enjoy their culture (S. Damman et al, 2008) M. Trivedi et al, (2015) emphasis that there is a major disconnect between the consumption behaviour coming out from balancing behaviours as shown by consumers of health food and health concerns (e.g. major concerns being with fat, salt and sugar elements in the food).…”

Section: Statistical Testsmentioning

confidence: 99%

Why Sugar Free Products on the Menu? A Chef’s Perspective

Parkash

Khanna

2016

irjeis

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Food was a vital element of living. So many researchers have exposed associations between chronic diseases and food patterns. A food pattern rich in fruits, vegetables, and whole grain is beneficial to health, while a food high in sugar and fat was associated with increased risk of chronic diseases. Healthy catering was not just about taking off chips and cooked breakfasts from the menu. Nowadays many people prefer healthy foods but they must be made tasty and appealing. This is the main challenge of today's hoteliers. An important commercial opportunity exists -providing guests with healthier choices that look and taste good. It was important for the hospitality industry to grasp this market opportunity by offering healthier choices in terms of sugar free recipes, which customers increasingly want to buy. This study was about the reasons if any which motivate chefs of the 5 star hotels of New Delhi to develop recipes which are sugar free. The methodology chosen for this study was survey based, conducted among the executive chefs of five star hotels in New Delhi. This study would be an attempt to identify the gaps between the demand and supply of sugar free recipes created by chefs of the 5 star hotels. In addition to collection of data through structured questionnaires, this study's research methods consisted of conducting indepth interviews with the executive chefs of five star hotels in New Delhi. The feelings expressed by the interviewees were examined during the discussions. Then the challenges faced by the chefs in relation to modification of recipes to make them sugar free and taste wise acceptable were also discussed. Based on the information collected from the respondents, they provided some general as well as particular suggestions with sugar free recipes offerings. This study brings out some answers to the factors defining trends followed by the chefs to make sugar free recipes in five star hotels.

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Impact of Healthy Alternatives on Consumer Choice: A Balancing Act

Cited by 15 publications

References 43 publications

Awareness, behavior, and determinants of dietary salt intake in adults: results from the National NCD Monitoring Survey, India

Awareness, behavior, and determinants of dietary salt intake in adults: results from the National NCD Monitoring Survey, India

Education, Dietary Intakes and Exercise*

Why Sugar Free Products on the Menu? A Chef’s Perspective

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