The good, the bad, and the ugly: Characteristics used by young, middle-aged, and older men and women, dieters and non-dieters to judge healthfulness of foods

Oakes, Michael E.; Slotterback, Carole S.

doi:10.1006/appe.2001.0444

Cited by 45 publications

(35 citation statements)

References 12 publications

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“…Previous research has indicated that dieters identify different attributes as important in the perception of weight loss foods compared to non-dieters. For example, dieters tend to be more likely to describe the low sugar content (Carels et al, 2007), low energy, fat and sodium content compared to non-dieters (Oakes & Slotterback, 2002). …”

Section: Discussionmentioning

confidence: 99%

“…Consumer perceptions of foods vary on a number of dimensions such as healthiness (Ross & Murphy, 1999), taste (Raghunathan, Naylor, & Hoyer, 2006), satiating capacity (Oakes, 2006) and freshness (Oakes & Slotterback, 2002). Such perceptions can influence food selection (Steptoe, Pollard, & Wardle, 1995) and energy intake (Buckland, Graham Finlayson, & Hetherington, 2013;Capaldi, Owens, & Privitera, 2006;Provencher, Polivy, & Herman, 2009).…”

Section: Introductionmentioning

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%

“…However, -report of what factors determine their perceptions (For example, Carels et al 2006;King, Herman, & Polivy, 1987;Oakes & Slotterback 2001;2002). However, perceptions of an attribute of food (such as satiating capacity) are not always congruent with the objectively measured strength of the attribute (Green and Blundell, 1996).Furthermore, perceptions of food may be influenced by other sources of information, even if unknowingly.…”

Section: Introductionmentioning

confidence: 99%

“…It is also important to note that the majority of previous studies have used names or written descriptions of foods to explore perceptions (for example, King et al 1987;Oakes & Slotterback 2002). Yet, carefully prepared images of foods are likely to be more ecologically valid and may have different effects on how food perceptions are formed.…”

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: Discussionmentioning

confidence: 99%