The Experts below are selected from a list of 50322 Experts worldwide ranked by ideXlab platform
Guido Camps - One of the best experts on this subject based on the ideXlab platform.
-
what would batman eat priming children to make healthier fast Food Choices
Pediatric Obesity, 2012Co-Authors: Brian Wansink, Mitsuru Shimizu, Guido CampsAbstract:Summary Background: Fast Food patronage is a frequent reality for many children and their parents. Although there are increasingly healthier alternatives for popular menu items (apple slices instead of French fries), they are infrequently selected. Objectives: We investigated whether either of two priming tactics – the priming of a role model's Food Choices or the priming of healthy Foods – could influence children to make healthier fast Food Choices. Methods: In the priming model condition, 22 children (ranging in age from 6 to 12 years) were presented with 12 photos of 6 admirable and 6 less admirable models and asked, ‘Would this person order apple fries or French fries?’ In the health prime condition, the same children were shown 12 photos of 6 healthy Foods and 6 less healthy Foods and asked to indicate if each Food was healthy or unhealthy. Results: When children were asked what various admirable people – such as Batman or Spiderman – would eat, 45% chose apple slices over French fries, which was higher than the health prime (P < 0.001) or the control condition (P < 0.001).
-
what would batman eat priming children to make healthier fast Food Choices
Social Science Research Network, 2011Co-Authors: Brian Wansink, Mitsuru Shimizu, Guido CampsAbstract:Fast Food patronage is a frequent reality for many children and their parents. Although there are increasingly healthier options being offered as alternatives for regular menu items (apple slices instead of French fries), they are seldom selected by the children. We investigated whether either of two priming tactics – the priming of a role model’s Food Choices or the priming of healthy Foods – could influence 22 children (ranging in age from 6 to 12 years, with a mean of 8.5) to make healthier fast Food Choices. When children were asked what various admirable people would eat, 45% of them chose apple slices over French fries, which was significantly higher than the health prime (p
Michael Siegrist - One of the best experts on this subject based on the ideXlab platform.
-
a self determination theory approach to adults healthy body weight motivation a longitudinal study focussing on Food Choices and recreational physical activity
Psychology & Health, 2015Co-Authors: Christina Hartmann, Simone Dohle, Michael SiegristAbstract:This study focuses on body weight motivation based on self-determination theory. The impact of body weight motivation on longitudinal changes in Food Choices, recreational physical activity and body mass index was explored. A sample of adults (N = 2917, 47% men), randomly selected from the telephone book, completed a questionnaire in two consecutive years (2012, 2013), self-reporting Food Choices, recreational physical activity and body weight motivation. Types of body weight motivation at T1 (autonomous regulation, introjected regulation, and external regulation) were tested with regard to their predictive potential for changes in Food Choices, recreational physical activity and body mass index (BMI). Autonomous motivation predicted improvements in Food Choices and long-term adherence to vigorous recreational physical activity in both genders. Introjected motivation predicted long-term adherence to vigorous recreational physical activity only in women. External motivation predicted negative changes in fo...
-
time for change Food Choices in the transition to cohabitation and parenthood
Public Health Nutrition, 2014Co-Authors: Christina Hartmann, Simone Dohle, Michael SiegristAbstract:Objective We compared the dietary behaviour of three different household types and explored developmental trends in Food Choices following a life event. Design The study is based on data from three Swiss Food Panel survey periods. A cross-sectional comparison between household types was conducted by using a one-way independent ANOVA. Repeated measures were analysed with a mixed ANCOVA to examine changes in dietary behaviour following a life event. Setting Participants in the survey filled in a questionnaire in the years 2010, 2011 and 2012. Subjects The final sample consisted of 3559 persons with a mean age of 56 years (range 22–94 years; 46 % men). Seventy-two people moved in with their partner and sixty-five people reported the birth of their first child. Results Cross-sectional evidence confirmed that women living in households with a partner reported higher consumption frequencies for meat and processed meats compared with those living alone. Men living in cohabitation had a higher vegetable intake. The transitional effect of moving in with a partner, however, resulted in a higher intake of processed meats for both genders and a higher intake of pork and savoury items for men. Transition to motherhood was linked to an increase in vegetable consumption, while the transition to fatherhood did not change consumption patterns significantly. Conclusions Individuals in life-stage transitions are more likely to change their nutritional strategies and life events can be a window of opportunity for changes towards better Food Choices.
-
Does personality influence eating styles and Food Choices? Direct and indirect effects.
Appetite, 2014Co-Authors: Carmen Keller, Michael SiegristAbstract:Abstract In a random sample (N = 951) from the general population, direct and indirect effects of the Big Five personality traits on eating styles and Food Choices were examined. Path models revealed that high openness to experience were associated with higher fruit, vegetable and salad and lower meat and soft drink consumption. High agreeableness was associated with low meat consumption. Neuroticism, conscientiousness and extraversion significantly and directly influenced eating styles and significantly indirectly influenced Food Choices. Conscientiousness mainly promoted fruit consumption by promoting restrained eating and prevented meat consumption by reducing external eating. Conscientiousness prevented consumption of sweet and savory Foods, and of sugar-sweetened soft drinks by promoting restrained eating and reducing external eating, and consumption of sweet and savory Foods also by reducing emotional eating. Neuroticism promoted consumption of sweet and savory Foods by promoting emotional and external eating. Extraversion promoted sweet and savory, meat and soft drink consumption via promoting external eating. Results suggest that neurotic and emotionally unstable individuals seem to adopt counter-regulatory external or emotional eating and eat high-energy dense sweet and savory Foods. Highly conscientious individuals adopt regulatory dietary restraint and practice counter-regulatory emotional or external eating less, resulting in more consumption of recommended and less consumption of not recommended Food. The higher sociability of extraverted people, which is basically a health beneficial psychological resource, seems to have health-averse effects. Personality traits are stable; however, the resulting more proximal, counter-regulatory eating styles such as emotional or external eating might be more successfully addressed in interventions to prevent overeating and overweight.
-
importance of cooking skills for balanced Food Choices
Appetite, 2013Co-Authors: Christina Hartmann, Simone Dohle, Michael SiegristAbstract:A cooking skill scale was developed to measure cooking skills in a European adult population, and the relationship between cooking skills and the frequency of consumption of various Food groups were examined. Moreover, it was determined which sociodemographic and psychological variables predict cooking skills. The data used in the present study are based on the first (2010) and second (2011) surveys of a yearly paper-and-pencil questionnaire (Swiss Food Panel). Data from 4436 participants (47.2% males) with a mean age of 55.5 years (SD=14.6, range 21-99) were available for analysis. The cooking skills scale was validated using a test-retest analysis, confirming that this new scale is a reliable and consistent instrument. Cooking enjoyment was the most important predictor for cooking skills, especially for men. Women had higher cooking skills in all age groups. Cooking skills correlated positively with weekly vegetable consumption, but negatively with weekly convenience Food consumption frequency, even while holding the effect of health consciousness related to eating constant. In summary, cooking skills may help people to meet nutrition guidelines in their daily nutrition supply. They allow people to make healthier Food Choices. It is, therefore, important to teach children and teenagers how to cook and to encourage them to develop their cooking skills.
-
Snack frequency: associations with healthy and unhealthy Food Choices
Public Health Nutrition, 2012Co-Authors: Christina Hartmann, Michael Siegrist, Klazine Van Der HorstAbstract:Objective We examined associations between snack frequency, sociodemographic characteristics, BMI, dietary and eating behaviour. In order to identify whether various subgroups of high-frequency snack consumers exist, we investigated underlying Food patterns and lifestyle factors. Design The data were based on the Swiss Food Panel Questionnaire of 2010, which included an FFQ, questions relating to sociodemographics and lifestyle factors. Data were examined using ANOVA, regression analysis and hierarchical cluster analysis. Gender differences were also investigated in the analysis of the data. Setting A sample of 6189 adults participating in the Swiss Food Panel filled in a questionnaire (response rate 30 %). Subjects The sample consisted of both men and women, with a mean age of 54·4 ( sd 13·5) years. Results There was no association between snack frequency and BMI. Consumption frequency of sweets and savouries as well as fruit intake increased with increasing snack frequency. Additionally, three different subgroups of high-frequency snack consumers could be revealed: healthy, moderate and unhealthy dietary-pattern groups. The latter included respondents who were less health-conscious and was characterized by high alcohol consumption frequency, daily breakfast skipping and watching television during the main meal. Conclusions High snack frequency occurred in the context of healthy as well as unhealthy dietary behaviour and lifestyle patterns. Women made healthier dietary Food Choices and were more likely to consume fruits as snacks, while men chose unhealthy Foods, such as sweets and savouries, more often.
Brian Wansink - One of the best experts on this subject based on the ideXlab platform.
-
shining light on atmospherics how ambient light influences Food Choices
Journal of Marketing Research, 2017Co-Authors: Dipayan Biswas, Courtney Szocs, Roger Chacko, Brian WansinkAbstract:AbstractRetail atmospherics is emerging as a major competitive tool, and it is especially notable in the restaurant industry, where lighting is used to create the overall ambience and influence consumer experience. In addition to influencing overall experience, can ambient light luminance have unintended consequences in terms of influencing what diners order? The results of a field study at multiple locations of a major restaurant chain and a series of lab studies robustly show that consumers tend to choose less healthy Food options when ambient lighting is dim (vs. bright). Process evidence suggests that this phenomenon occurs because ambient light luminance influences mental alertness, which in turn influences Food Choices. While restaurant and grocery store managers can use these insights and their ambient light switches to nudge consumers toward targeted Food Choices, such as healthy or high-margin signature items, health-conscious consumers can opt for dining environments with bright ambient lighting.
-
what would batman eat priming children to make healthier fast Food Choices
Pediatric Obesity, 2012Co-Authors: Brian Wansink, Mitsuru Shimizu, Guido CampsAbstract:Summary Background: Fast Food patronage is a frequent reality for many children and their parents. Although there are increasingly healthier alternatives for popular menu items (apple slices instead of French fries), they are infrequently selected. Objectives: We investigated whether either of two priming tactics – the priming of a role model's Food Choices or the priming of healthy Foods – could influence children to make healthier fast Food Choices. Methods: In the priming model condition, 22 children (ranging in age from 6 to 12 years) were presented with 12 photos of 6 admirable and 6 less admirable models and asked, ‘Would this person order apple fries or French fries?’ In the health prime condition, the same children were shown 12 photos of 6 healthy Foods and 6 less healthy Foods and asked to indicate if each Food was healthy or unhealthy. Results: When children were asked what various admirable people – such as Batman or Spiderman – would eat, 45% chose apple slices over French fries, which was higher than the health prime (P < 0.001) or the control condition (P < 0.001).
-
what would batman eat priming children to make healthier fast Food Choices
Social Science Research Network, 2011Co-Authors: Brian Wansink, Mitsuru Shimizu, Guido CampsAbstract:Fast Food patronage is a frequent reality for many children and their parents. Although there are increasingly healthier options being offered as alternatives for regular menu items (apple slices instead of French fries), they are seldom selected by the children. We investigated whether either of two priming tactics – the priming of a role model’s Food Choices or the priming of healthy Foods – could influence 22 children (ranging in age from 6 to 12 years, with a mean of 8.5) to make healthier fast Food Choices. When children were asked what various admirable people would eat, 45% of them chose apple slices over French fries, which was significantly higher than the health prime (p
Christina Hartmann - One of the best experts on this subject based on the ideXlab platform.
-
a self determination theory approach to adults healthy body weight motivation a longitudinal study focussing on Food Choices and recreational physical activity
Psychology & Health, 2015Co-Authors: Christina Hartmann, Simone Dohle, Michael SiegristAbstract:This study focuses on body weight motivation based on self-determination theory. The impact of body weight motivation on longitudinal changes in Food Choices, recreational physical activity and body mass index was explored. A sample of adults (N = 2917, 47% men), randomly selected from the telephone book, completed a questionnaire in two consecutive years (2012, 2013), self-reporting Food Choices, recreational physical activity and body weight motivation. Types of body weight motivation at T1 (autonomous regulation, introjected regulation, and external regulation) were tested with regard to their predictive potential for changes in Food Choices, recreational physical activity and body mass index (BMI). Autonomous motivation predicted improvements in Food Choices and long-term adherence to vigorous recreational physical activity in both genders. Introjected motivation predicted long-term adherence to vigorous recreational physical activity only in women. External motivation predicted negative changes in fo...
-
time for change Food Choices in the transition to cohabitation and parenthood
Public Health Nutrition, 2014Co-Authors: Christina Hartmann, Simone Dohle, Michael SiegristAbstract:Objective We compared the dietary behaviour of three different household types and explored developmental trends in Food Choices following a life event. Design The study is based on data from three Swiss Food Panel survey periods. A cross-sectional comparison between household types was conducted by using a one-way independent ANOVA. Repeated measures were analysed with a mixed ANCOVA to examine changes in dietary behaviour following a life event. Setting Participants in the survey filled in a questionnaire in the years 2010, 2011 and 2012. Subjects The final sample consisted of 3559 persons with a mean age of 56 years (range 22–94 years; 46 % men). Seventy-two people moved in with their partner and sixty-five people reported the birth of their first child. Results Cross-sectional evidence confirmed that women living in households with a partner reported higher consumption frequencies for meat and processed meats compared with those living alone. Men living in cohabitation had a higher vegetable intake. The transitional effect of moving in with a partner, however, resulted in a higher intake of processed meats for both genders and a higher intake of pork and savoury items for men. Transition to motherhood was linked to an increase in vegetable consumption, while the transition to fatherhood did not change consumption patterns significantly. Conclusions Individuals in life-stage transitions are more likely to change their nutritional strategies and life events can be a window of opportunity for changes towards better Food Choices.
-
importance of cooking skills for balanced Food Choices
Appetite, 2013Co-Authors: Christina Hartmann, Simone Dohle, Michael SiegristAbstract:A cooking skill scale was developed to measure cooking skills in a European adult population, and the relationship between cooking skills and the frequency of consumption of various Food groups were examined. Moreover, it was determined which sociodemographic and psychological variables predict cooking skills. The data used in the present study are based on the first (2010) and second (2011) surveys of a yearly paper-and-pencil questionnaire (Swiss Food Panel). Data from 4436 participants (47.2% males) with a mean age of 55.5 years (SD=14.6, range 21-99) were available for analysis. The cooking skills scale was validated using a test-retest analysis, confirming that this new scale is a reliable and consistent instrument. Cooking enjoyment was the most important predictor for cooking skills, especially for men. Women had higher cooking skills in all age groups. Cooking skills correlated positively with weekly vegetable consumption, but negatively with weekly convenience Food consumption frequency, even while holding the effect of health consciousness related to eating constant. In summary, cooking skills may help people to meet nutrition guidelines in their daily nutrition supply. They allow people to make healthier Food Choices. It is, therefore, important to teach children and teenagers how to cook and to encourage them to develop their cooking skills.
-
Snack frequency: associations with healthy and unhealthy Food Choices
Public Health Nutrition, 2012Co-Authors: Christina Hartmann, Michael Siegrist, Klazine Van Der HorstAbstract:Objective We examined associations between snack frequency, sociodemographic characteristics, BMI, dietary and eating behaviour. In order to identify whether various subgroups of high-frequency snack consumers exist, we investigated underlying Food patterns and lifestyle factors. Design The data were based on the Swiss Food Panel Questionnaire of 2010, which included an FFQ, questions relating to sociodemographics and lifestyle factors. Data were examined using ANOVA, regression analysis and hierarchical cluster analysis. Gender differences were also investigated in the analysis of the data. Setting A sample of 6189 adults participating in the Swiss Food Panel filled in a questionnaire (response rate 30 %). Subjects The sample consisted of both men and women, with a mean age of 54·4 ( sd 13·5) years. Results There was no association between snack frequency and BMI. Consumption frequency of sweets and savouries as well as fruit intake increased with increasing snack frequency. Additionally, three different subgroups of high-frequency snack consumers could be revealed: healthy, moderate and unhealthy dietary-pattern groups. The latter included respondents who were less health-conscious and was characterized by high alcohol consumption frequency, daily breakfast skipping and watching television during the main meal. Conclusions High snack frequency occurred in the context of healthy as well as unhealthy dietary behaviour and lifestyle patterns. Women made healthier dietary Food Choices and were more likely to consume fruits as snacks, while men chose unhealthy Foods, such as sweets and savouries, more often.
Christina Vogel - One of the best experts on this subject based on the ideXlab platform.
-
op07 factors influencing women s Food Choices and support they require to make healthier Food Choices in supermarkets a qualitative study
Journal of Epidemiology and Community Health, 2020Co-Authors: Preeti Dhuria, Wendy Lawrence, Cyrus Cooper, S R Crozier, Janis Baird, Christina VogelAbstract:Background Supermarkets are a major source of Food for families and women remain primarily responsible for Food shopping tasks. The factors women perceive to influence their Food shopping Choices are poorly understood, particularly in relation to in-store layout. We aimed to examine women’s perceptions of factors that influence their Food shopping Choices, including product placement in-store, and identify ways that supermarkets could support healthier Food shopping Choices. Methods In this qualitative cross-sectional study, semi-structured telephone interviews were conducted with a random sample of 20 women customers aged 18–45 years. Women were recruited from six supermarkets across England. Participants were asked to describe the reasons for their choice of supermarket and factors in-store that prompted their Food selections. The actions supermarkets’, governments’ and customers’ can take to encourage healthier Food shopping Choices were explored. Thematic analysis was conducted using QSR NVIVO software 11 to identify key themes. Four researchers were involved in developing the initial coding framework, double coding of six interview transcripts and refining the coding framework. Results Participants had a median age of 39.5 years (IQR: 35.1, 42.3), median weekly grocery spend of £70 (IQR: 50, 88), and 44% had left school aged 16 years. Six key themes were identified: 1) Physical Environment, 2) Value for Money, 3) Influence of Family, 4) Physiological/Psychological State, 5) Healthy Eating Priorities and 6) Level of Awareness of Food Decisions. Women reported that achieving value for money, feeling hungry, tired, or stressed, and meeting family members’ Food preferences influenced their Food shopping Choices. The physical environment was also important, including product quality and variety, plus ease of accessing the store or products in-store. Some participants described taking a highly conscious approach to making Food Choices while shopping (i.e. lists), but many described how they and their family made unintended Food selections as a result of prominent placement of unhealthy products. In addition to these six themes, participants described healthy eating as a personal responsibility but some stated that governments and supermarkets could be more supportive to help customers make healthier Food shopping Choices. Conclusion This study identified a number of factors that influence women’s Food shopping Choices and described how current placement strategies can shape these, particularly in a less aware manner. Creating healthier supermarket environments could produce a shared responsibility for healthy eating. Future research could further explore perceptions that healthy eating is a personal rather than a societal or business responsibility.