Promoting Healthy Eating in Adults: An Evaluation of Pleasure-Oriented versus Health-Oriented Messages

Abstract

Background Existing initiatives to promote healthy eating remain largely ineffective as individuals struggle to adhere to dietary recommendations. Therefore, challenging the strategies currently used is of significant importance. Recent studies have indicated the potential of an approach oriented towards eating pleasure to promote the consumption of healthy foods. Objectives The aim of this study was to compare perceptions and the potential effect of pleasure-oriented and health-oriented messages promoting healthy eating among French-Canadians. Methods Two leaflets similar in all respects, except for the message orientation (pleasure or health), were developed. Perceived message orientation and effectiveness, perceptions towards healthy eating as well as emotions, attitude towards healthy eating, and intention to eat healthily were evaluated. A total of 100 adults (50% women; mean ± SD age 45.1 ± 13.0 y) were randomly assigned to read 1 of the 2 leaflets (pleasure: n = 50; health: n = 50). Questionnaires were completed online and data were also collected at a visit made to the Institute of Nutrition and Functional Foods. Results The difference in message orientation (pleasure compared with health) was well perceived by participants ( P ≤ 0.01). The pleasure-oriented message was successful in inducing the perception that eating healthy can be pleasurable (pre- compared with post-reading; P = 0.01). Perceived message effectiveness and induced emotions in response to reading were similar between leaflets. Both messages significantly improved global attitude towards healthy eating ( P ≤ 0.01) and increased intention to eat healthily ( P < 0.001). Additional analyses showed that the affective attitude towards healthy eating increased more after reading the pleasure leaflet than the health leaflet ( P = 0.05), whereas the health message tended to improve cognitive attitude more than the pleasure leaflet ( P = 0.06). Conclusions These findings suggest that the leaflets would be appropriate to promote healthy eating through 2 distinct approaches (health and pleasure paradigms) and propose that different effects on attitude could be observed from these 2 approaches.

Orthorexia Nervosa and its association with obsessive–compulsive disorder symptoms: initial cross-cultural comparison between Polish and Italian university students

“…In the literature, the cross-cultural comparison has been described as comparisons by which established practices and behaviors from two or more different countries or societies are contrasted and reflected against the respective countries' cultural particularities [26]. Previous cross-cultural studies have suggested that populations that prioritize pleasure over health, e.g., southern European populations, demonstrate healthier eating behaviors [27]. One might expect that the Mediterranean diet and the convivial and social value attributed to eating [20] may play an important role in the Italian sample and be less associated with ON than in the Polish sample.…”

Evaluation of Orthorexia Nervosa and Symptomatology Associated with Eating Disorders among European University Students: A Multicentre Cross-Sectional Study

“…In addition, research on food choice has found that Southern European populations give greater importance to sociability and cooking and enjoying food with others [42]. Cross-cultural studies have suggested that populations that prioritize pleasure over health demonstrate healthier eating behaviours [42,43]. One might expect that the Mediterranean diet together with convivial and social value attributed to eating [40] may play an important role in the Spanish sample.…”

Is Eating Less Meat Possible? Exploring the Willingness to Reduce Meat Consumption among Millennials Working in Polish Cities

“…Based on the collected data, we could conclude that messages focused on the pleasure of plant-based meals could result in their higher acceptance level. Despite the limited evidence on the effectiveness of such a framing shown by Vaillancourt C., et al [83], this strategy still seems promising. The question who should ultimately be responsible for conducting meat reduction interventions remains relevant.…”