Individual differences in food perceptions and calorie estimation: An examination of dieting status, weight, and gender

Carels, Robert A.; Konrad, Krista; Harper, Jessica

doi:10.1016/j.appet.2007.02.009

Cited by 151 publications

(155 citation statements)

References 13 publications

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“…These findings confirm previous studies showing that salads, fruits and vegetables are the types of foods perceived to be most associated with dieting and weight loss constructs (Carels et al, 2006;Carels et al, 2007;Sobal & Cassidy, 1987, 1990. The current research confirms and extends these findings using a more inclusive definition of weight management.…”

Section: Discussionsupporting

confidence: 91%

“…Other studies exploring food perceptions about weight management have tended to focus on weight gain or weight loss (Carels et al, 2006;Carels et al, 2007) or general dieting (Sobal & Cassidy, 1987, 1990, therefore, a more inclusive term was used to encompass all aspects of weight management.…”

Section: Perceived Attributesmentioning

confidence: 99%

“…Existing research on food perceptions have mostly explored determinants of foods perceived as P (Oakes & Slotterback, 2002) and perceived fat content (Carels, Harper, & Konrad, 2006;Carels, Konrad, & Harper, 2007;Oakes & Slotterback, 2001a, 2002Rizk & Treat, 2014) to be most important in their association with health. Two studies have also examined the perception that foods can influence weight loss.…”

Section: Introductionmentioning

confidence: 99%

“…Two studies have also examined the perception that foods can influence weight loss. Participants reported that they perceive foods as strongly associated with weight loss if they are low in fat, low in energy content, high in satiating capacity and high in protein (Carels et al, 2006;Carels et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Previous research also suggests that being on a weight management diet can affect how some foods are perceived. For example, when asked which dimensions affect the perception of weight loss foods, those on a diet were more likely to refer to low sugar (Carels, 2007), low energy, fat and sodium content (Oakes, 2006) compared to participants not dieting.…”

Section: Introductionmentioning

confidence: 99%

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Associations between nutritional properties of food and consumer perceptions related to weight management

Buckland

Dalton

Stubbs

et al. 2015

Food Quality and Preference

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Consumer perceptions of food (for example, how filling or healthy) influence eating behaviour and appetite control. Therefore approaches to understand the global nutritional attributes of foods that predict the strength of consumer perceptions are of academic and commercial interest. The current research describes the development of a flexible platform for systematically mapping the global nutritional attributes of foods (both objective and perceived) to consumer perceptions of those foods. The platform consists of a database of standardised UK food images (currently n = 300), linked to a catalogue of detailed perceptual, nutritional, sensory, cost, and psychological informationThe platform also incorporates demographic and psychometric questionnaires to examine the importance of nutritional attributes on consumer perceptions within or between relevant target groups. In the current study, the platform was applied to a sample of dieting and non-dieting British men and women (n = 887) to examine the global attributes of a subset of foods (n = 75) and their association with successful weight management (i.e. supportive of weight loss, weight loss maintenance or prevention of weight gain). Generalised linear models identified energy density, cost (£/kcal), perceived energy content and satiating capacity as the main -management food. Additionally, pleasantness, and desire not to (over) eat were uniquely associated ; pleasantness was positively associated with weight management and desire to eat was negatively associated with weight management. Therefore, global nutritional attributes of foods can predict and distinguish the extent This platform will be extended to increase the variety of foods and specificity of nutritional attributes in the database suitable for a range of commercial, academic or clinical research applications.

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Section: Discussionsupporting

confidence: 91%

Section: Perceived Attributesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Associations between nutritional properties of food and consumer perceptions related to weight management

Buckland

Dalton

Stubbs

et al. 2015

Food Quality and Preference

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A Brunswik lens model of consumer health judgments of packaged foods

Orquin

2014

J of Consumer Behaviour

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Consumer health judgments of packaged food were compared with an objective healthfulness criterion using a Brunswik lens model. Consumer judgments were obtained from a representative consumer sample (N = 1329) who evaluated the healthfulness of 198 packaged food products. The objective healthfulness criterion was calculated for each product according to its specific nutrition values using a validated nutrition profile. The lens model included explicit cues such as nutrition values, nutrition and health claims, food category, and brand and implicit cues such a packaging design and category representativeness. The study revealed that the objective healthfulness criterion is highly predictable on the basis of cues such as the food category, brand, carbohydrate content, and whether the food is a typical “light” product. However, consumer judgments of food healthfulness are based almost entirely on the food category and to a lesser extent on the brand and consumer familiarity with the product. The results are in conflict with consumers' self‐reported use of nutrition information but are in accordance with findings from studies using implicit methods. Copyright © 2014 John Wiley & Sons, Ltd.

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The Light = Healthy Intuition

Heuvinck

Pandelaere

2021

J Consum Psychol

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This research documents a “light = healthy” intuition, such that consumers perceive foods that weigh less are healthier than their heavier counterparts with the same serving size. Subsequently, consumers consume a larger quantity of lighter‐weight foods. The intuition is based on a coactivation of two meanings of the word “light”: light in physical weight and light in calorie content. An implicit attitude test finds support for this association between physical weight and food healthiness. Subsequently, physically lighter foods are perceived to be healthier because they are assumed to contain fewer calories. In line with the proposed coactivation mechanism, the intuition is bidirectional, where consumers also expect healthier foods to weigh less. Consequently, they discredit health claims issued for heavier foods. Finally, it was found that activating a competing intuition is effective at debiasing the “light = healthy” intuition.

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Individual differences in food perceptions and calorie estimation: An examination of dieting status, weight, and gender

Cited by 151 publications

References 13 publications

Associations between nutritional properties of food and consumer perceptions related to weight management

Associations between nutritional properties of food and consumer perceptions related to weight management

A Brunswik lens model of consumer health judgments of packaged foods

The Light = Healthy Intuition

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