Pub Date : 2024-09-19DOI: 10.1016/j.appet.2024.107684
<div><div>It is increasingly apparent that we require a substantial reduction in animal production and consumption for the sake of the environment and public health. In this paper, we conducted a systematic review to explore the policy levers available for governments to reduce animal farming and the consumption of meat. The policy levers generated by the review are categorised by four main types of interventions: Financial measures, Command- and-control, Informational, and Behavioural. First, we explore four financial measures: taxes on meat is the most-studied intervention, and the least publicly accepted in polling, sometimes being implemented indirectly via measures such as carbon taxes or rescinding VAT exemptions; subsidies for animal product alternatives are considered as a more publicly acceptable alternative approach, and would reduce long-term demand for meat by making alternatives more competitive; agricultural carbon trading schemes are discussed, and may represent a politically feasible way to hold livestock producers accountable for negative externalities; and buyouts of animal farms can be an impactful way to compensate producers to leave the industry, but must be done with care to avoid unintended social and market consequences. Second, we explore two command-and-control measures: regulating animal production with standards such as animal welfare requirements and health and safety rights for agricultural workers is amongst the most well-supported policies, and is an impactful way to ensure minimum standards of production are met; however, restrictions on animal consumption, such as meat–free days in public catering, are less publicly accepted. Third, we discuss three informational measures: food product labels, such as animal welfare or environmental impact labels, fulfil consumers’ expectations to have this information, and although there is limited evidence that they impact consumer behaviour directly, such labels may nonetheless incentivise producers to competitively improve; likewise, national dietary guidelines appear to have little direct impact on food choices, but can impact other institutions such as schools and medical institutions; policies on information campaigns can help or hurt meat reduction efforts, with some jurisdictions prohibiting meat advertisements, while others spend millions on campaigns to promote meat consumption. Fourth, we explore a range of behavioural measures which could be implemented in public catering settings and/or incentivised in food service, including presentation and positioning of meat- and plant-based dishes, and altering the food options on offer – we find that adding more high-quality plant-based options to menus and presenting these options as the default wherever the format allows are highly impactful and tractable behavioural policies that could reduce meat consumption. Informational and behavioural measures can complement traditional fiscal and command-and-control measures to reduce
{"title":"A review of policy levers to reduce meat production and consumption","authors":"","doi":"10.1016/j.appet.2024.107684","DOIUrl":"10.1016/j.appet.2024.107684","url":null,"abstract":"<div><div>It is increasingly apparent that we require a substantial reduction in animal production and consumption for the sake of the environment and public health. In this paper, we conducted a systematic review to explore the policy levers available for governments to reduce animal farming and the consumption of meat. The policy levers generated by the review are categorised by four main types of interventions: Financial measures, Command- and-control, Informational, and Behavioural. First, we explore four financial measures: taxes on meat is the most-studied intervention, and the least publicly accepted in polling, sometimes being implemented indirectly via measures such as carbon taxes or rescinding VAT exemptions; subsidies for animal product alternatives are considered as a more publicly acceptable alternative approach, and would reduce long-term demand for meat by making alternatives more competitive; agricultural carbon trading schemes are discussed, and may represent a politically feasible way to hold livestock producers accountable for negative externalities; and buyouts of animal farms can be an impactful way to compensate producers to leave the industry, but must be done with care to avoid unintended social and market consequences. Second, we explore two command-and-control measures: regulating animal production with standards such as animal welfare requirements and health and safety rights for agricultural workers is amongst the most well-supported policies, and is an impactful way to ensure minimum standards of production are met; however, restrictions on animal consumption, such as meat–free days in public catering, are less publicly accepted. Third, we discuss three informational measures: food product labels, such as animal welfare or environmental impact labels, fulfil consumers’ expectations to have this information, and although there is limited evidence that they impact consumer behaviour directly, such labels may nonetheless incentivise producers to competitively improve; likewise, national dietary guidelines appear to have little direct impact on food choices, but can impact other institutions such as schools and medical institutions; policies on information campaigns can help or hurt meat reduction efforts, with some jurisdictions prohibiting meat advertisements, while others spend millions on campaigns to promote meat consumption. Fourth, we explore a range of behavioural measures which could be implemented in public catering settings and/or incentivised in food service, including presentation and positioning of meat- and plant-based dishes, and altering the food options on offer – we find that adding more high-quality plant-based options to menus and presenting these options as the default wherever the format allows are highly impactful and tractable behavioural policies that could reduce meat consumption. Informational and behavioural measures can complement traditional fiscal and command-and-control measures to reduce","PeriodicalId":242,"journal":{"name":"Appetite","volume":null,"pages":null},"PeriodicalIF":4.6,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277721","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-19DOI: 10.1016/j.appet.2024.107683
Choosing meals in restaurants is a significant part of life. On average, people purchase seven meals per week from one of the over 17.5 million food outlets worldwide. The way people choose restaurant meals is different from how they choose foods they consume at home. Understanding people's decision-making strategies when choosing restaurant meals is critical for designing behaviour change interventions that prompt specific food choices (e.g., health, low emissions). Our study aims to identify meal choice strategies across various food outlets (Study 1) and determine their frequency of use (Study 2). In Study 1, we take a constructionist perspective and derive insights from 21 semi-structured interviews on strategies people use as they select meals in different food outlets. We identify 16 distinct strategies, with many people using multiple strategies within and across different restaurant types (i.e., general restaurants, fast-food, pubs, and upscale restaurants). In Study 2, we quantify which of those 16 strategies are most frequently used. The most used strategies were searching the menu for (1) the most enjoyable meals, (2) the most budget-friendly meals, or (3) familiar meals (i.e., habitual choices); and choosing from those. Few people searched the menu for the most environmentally friendly meals and chose from those. These results could explain the limited effectiveness of carbon labelling at restaurants. Our study calls for future interventions on prompting environmental or healthy food choices to move away from health and environmental labelling and to focus on enjoyment, price, or habit because these are important for people when choosing a meal. We also created a practical measure of the 16 food-choice strategies, available for researchers to use.
{"title":"How do you choose your meal when you dine out? A mixed methods study in consumer food-choice strategies in the restaurant context","authors":"","doi":"10.1016/j.appet.2024.107683","DOIUrl":"10.1016/j.appet.2024.107683","url":null,"abstract":"<div><div>Choosing meals in restaurants is a significant part of life. On average, people purchase seven meals per week from one of the over 17.5 million food outlets worldwide. The way people choose restaurant meals is different from how they choose foods they consume at home. Understanding people's decision-making strategies when choosing restaurant meals is critical for designing behaviour change interventions that prompt specific food choices (e.g., health, low emissions). Our study aims to identify meal choice strategies across various food outlets (Study 1) and determine their frequency of use (Study 2). In Study 1, we take a constructionist perspective and derive insights from 21 semi-structured interviews on strategies people use as they select meals in different food outlets. We identify 16 distinct strategies, with many people using multiple strategies within and across different restaurant types (i.e., general restaurants, fast-food, pubs, and upscale restaurants). In Study 2, we quantify which of those 16 strategies are most frequently used. The most used strategies were searching the menu for (1) the most enjoyable meals, (2) the most budget-friendly meals, or (3) familiar meals (i.e., habitual choices); and choosing from those. Few people searched the menu for the most environmentally friendly meals and chose from those. These results could explain the limited effectiveness of carbon labelling at restaurants. Our study calls for future interventions on prompting environmental or healthy food choices to move away from health and environmental labelling and to focus on enjoyment, price, or habit because these are important for people when choosing a meal. We also created a practical measure of the 16 food-choice strategies, available for researchers to use.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":null,"pages":null},"PeriodicalIF":4.6,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277729","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-18DOI: 10.1016/j.appet.2024.107679
A significant consumption of red meat is associated with various issues (e.g. public health, sustainability, animal welfare). This exploratory study aims to identify the perceived advantages and disadvantages, perceived approval and disapproval by important others, and perceived barriers and facilitators pertaining to reducing red meat consumption among adults. An online questionnaire based on the Theory of Planned Behaviour was used to elicit the salient beliefs of 55 red meat eaters living in the province of Quebec (Canada). A content analysis performed by two independent coders revealed that the predominant themes (modal beliefs) included health, environment, saving money, food preferences, social influence, perceptions of the alternatives of meat, and efforts related to change. This study can inform the development of interventions aimed at promoting the reduction of red meat consumption.
{"title":"Adults’ beliefs related to reducing red meat consumption: An exploratory study in the province of Quebec, Canada","authors":"","doi":"10.1016/j.appet.2024.107679","DOIUrl":"10.1016/j.appet.2024.107679","url":null,"abstract":"<div><div>A significant consumption of red meat is associated with various issues (e.g. public health, sustainability, animal welfare). This exploratory study aims to identify the perceived advantages and disadvantages, perceived approval and disapproval by important others, and perceived barriers and facilitators pertaining to reducing red meat consumption among adults. An online questionnaire based on the Theory of Planned Behaviour was used to elicit the salient beliefs of 55 red meat eaters living in the province of Quebec (Canada). A content analysis performed by two independent coders revealed that the predominant themes (modal beliefs) included health, environment, saving money, food preferences, social influence, perceptions of the alternatives of meat, and efforts related to change. This study can inform the development of interventions aimed at promoting the reduction of red meat consumption.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":null,"pages":null},"PeriodicalIF":4.6,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-18DOI: 10.1016/j.appet.2024.107680
The de-structuration of eating models refers to a multitude of contemporary dietary changes, such as meal skipping and eating out, that diverge from ‘proper’ eating models in given societies. This phenomenon has been studied primarily in Western societies and diagnosed as a more modest change than previously assumed by alarming social discourse. However, this view must be relativised from non-Western perspectives. De-structuration involves the weakening of dietary normative systems and the increased food anxiety, the typical symptoms of reflexive modernity. This concept is theoretically based on the paradigm of ‘plural’ modernities, but it has been scarcely tested empirically in non-Western regions. Web-based questionnaire surveys were conducted from 2021 to 2024 in four East Asian societies that have experienced compressed modernisation. The two studies in Japan (n = 973) and Taiwan (n = 920) have already been reported elsewhere. In this article, discussion on this Japan-Taiwan comparison is further extended with new datasets in South Korea (n = 1039) and China (n = 1035), providing an empirical synthesis of eating models and their de-structuration in four East Asian societies. In contrast to Western societies, de-structuration in East Asia has been more intense than a modest change. Similarly, in Taiwan and South Korea, the degree of change has been so large that de-structuration has extended to dietary norms. In Japan, the norm–practice discrepancy has been intensified by the country's gendered dietary norms. Finally, in China, there has been a time lag between dietary changes and the drastic socioeconomic reforms since the 1980s, manifesting an embryonic form of de-structuration. These phenomena are diverse aspects of compressed food modernity, and our article contributes by providing empirical support for plural views of food modernisation.
{"title":"The de-structuration of eating models in East Asia under compressed food modernity: An empirical synthesis","authors":"","doi":"10.1016/j.appet.2024.107680","DOIUrl":"10.1016/j.appet.2024.107680","url":null,"abstract":"<div><div>The de-structuration of eating models refers to a multitude of contemporary dietary changes, such as meal skipping and eating out, that diverge from ‘proper’ eating models in given societies. This phenomenon has been studied primarily in Western societies and diagnosed as a more modest change than previously assumed by alarming social discourse. However, this view must be relativised from non-Western perspectives. De-structuration involves the weakening of dietary normative systems and the increased food anxiety, the typical symptoms of reflexive modernity. This concept is theoretically based on the paradigm of ‘plural’ modernities, but it has been scarcely tested empirically in non-Western regions. Web-based questionnaire surveys were conducted from 2021 to 2024 in four East Asian societies that have experienced compressed modernisation. The two studies in Japan (n = 973) and Taiwan (n = 920) have already been reported elsewhere. In this article, discussion on this Japan-Taiwan comparison is further extended with new datasets in South Korea (n = 1039) and China (n = 1035), providing an empirical synthesis of eating models and their de-structuration in four East Asian societies. In contrast to Western societies, de-structuration in East Asia has been more intense than a modest change. Similarly, in Taiwan and South Korea, the degree of change has been so large that de-structuration has extended to dietary norms. In Japan, the norm–practice discrepancy has been intensified by the country's gendered dietary norms. Finally, in China, there has been a time lag between dietary changes and the drastic socioeconomic reforms since the 1980s, manifesting an embryonic form of de-structuration. These phenomena are diverse aspects of compressed food modernity, and our article contributes by providing empirical support for plural views of food modernisation.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":null,"pages":null},"PeriodicalIF":4.6,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277731","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-18DOI: 10.1016/j.appet.2024.107686
Memory processes may contribute to appetite regulation. When people look at palatable foods, their desire to consume them depends upon memory retrieval (i.e., recalling if it will taste good). If memory inhibition occurs during satiety, then pleasant eating-related memories will not be retrieved, making eating less likely. In contrast, if memory inhibition is less efficient, pleasant food-related memories will be retrieved, the food will appear desirable, and the chance of consumption increases. Here we tested whether a putative measure of memory inhibition could predict post-meal snack food intake. Study participants looked at palatable snacks and judged their desire to eat them (i.e., a memory-dependent process), and then ate a small sample of each food, and rated them for liking (i.e., an orosensory-dependent process) – all using category rating scales. Following a filling meal, this test was repeated, alongside others. Finally, participants were given the opportunity for ad libitum snack food consumption, in addition to collecting measures such as impulsivity. Poorer memory inhibition (i.e., smaller changes in wanting relative to liking from pre-to post-meal) was associated with greater consumption of snacks on the ad libitum test (Sr2% = 4.4, p = 0.006) after controlling for other variables likely to influence eating (e.g., impulsivity). This effect was maintained even when the memory inhibition measure was based on foods different to those being consumed on the ad libitum snacking test. In conclusion, memory inhibition may contribute to food intake regulation, and when this is less efficient, more palatable food is likely to be eaten in the post-meal period.
{"title":"Efficiency of post-meal memory inhibition predicts subsequent food intake","authors":"","doi":"10.1016/j.appet.2024.107686","DOIUrl":"10.1016/j.appet.2024.107686","url":null,"abstract":"<div><div>Memory processes may contribute to appetite regulation. When people look at palatable foods, their desire to consume them depends upon memory retrieval (i.e., <em>recalling</em> if it will taste good). If memory inhibition occurs during satiety, then pleasant eating-related memories will not be retrieved, making eating less likely. In contrast, if memory inhibition is less efficient, pleasant food-related memories will be retrieved, the food will appear desirable, and the chance of consumption increases. Here we tested whether a putative measure of memory inhibition could predict post-meal snack food intake. Study participants looked at palatable snacks and judged their desire to eat them (i.e., a memory-dependent process), and then ate a small sample of each food, and rated them for liking (i.e., an orosensory-dependent process) – all using category rating scales. Following a filling meal, this test was repeated, alongside others. Finally, participants were given the opportunity for <em>ad libitum</em> snack food consumption, in addition to collecting measures such as impulsivity. Poorer memory inhibition (i.e., smaller changes in wanting relative to liking from pre-to post-meal) was associated with greater consumption of snacks on the <em>ad libitum</em> test (Sr<sup>2</sup>% = 4.4, p = 0.006) after controlling for other variables likely to influence eating (e.g., impulsivity). This effect was maintained even when the memory inhibition measure was based on foods different to those being consumed on the <em>ad libitum</em> snacking test. In conclusion, memory inhibition may contribute to food intake regulation, and when this is less efficient, more palatable food is likely to be eaten in the post-meal period.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":null,"pages":null},"PeriodicalIF":4.6,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0195666324004896/pdfft?md5=63ff0202e12a29a231899c970a072301&pid=1-s2.0-S0195666324004896-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277728","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-18DOI: 10.1016/j.appet.2024.107682
Attentional biases towards food play an important role in the pathology of binge eating disorder (BED). Later stage electrophysiological potentials (P300, late positive potential) present promising markers of motivated attention with high temporal, albeit low spatial resolution. Complementing this, the N2pc is an earlier-latency component providing the possibility of more directly analyzing visuospatial attention. Therefore, we tested a group with BED (N = 60), as well as an overweight (OW; N = 28) and normal weight (NW; N = 30) group without BED in a Go/No-Go paradigm using food and nonfood distractor images. Only the OW group in exclusively the Go trials displayed a stronger spatial attention allocation towards nonfood distractors as evidenced by an increased N2pc amplitude. In the P300's time window, the OW group displayed no attentional bias towards food and the NW group only did so in the absence of a target. Solely the BED group allocated more motivated attention towards food distractors both in Go and No-Go trials. In the following late positive potential (LPP), the OW group exhibited a general attentional bias towards food distractors, while the BED group only did so in the absence of a target. These results are discussed in light of the incentive sensitization theory and a potential early attentional suppression of potent distractors.
对食物的注意偏差在暴饮暴食症（BED）的病理学中起着重要作用。后期电生理电位（P300、晚期正电位）是动机注意的有望标记，具有较高的时间分辨率，尽管空间分辨率较低。作为补充，N2pc 是一种较早的时延成分，可以更直接地分析视觉空间注意力。因此，我们在Go/No-Go范式中使用食物和非食物分心图像对患有BED的一组（N = 60）、超重组（OW；N = 28）和无BED的正常体重组（NW；N = 30）进行了测试。只有 OW 组在专门的 Go 试验中对非食物分心物表现出了更强的空间注意分配，N2pc 振幅的增加就是证明。在 P300 的时间窗口中，OW 组没有表现出对食物的注意偏向，而 NW 组只有在没有目标的情况下才表现出这种偏向。只有 BED 组在 "去 "和 "不去 "试验中对食物分心物的注意更积极。在随后的晚期正电位（LPP）中，OW 组表现出对食物分心物的普遍注意偏向，而 BED 组仅在没有目标的情况下才表现出这种偏向。这些结果将根据激励敏化理论和对强干扰物的潜在早期注意抑制进行讨论。
{"title":"Attention to food stimuli in binge eating disorder: Electrophysiological evidence","authors":"","doi":"10.1016/j.appet.2024.107682","DOIUrl":"10.1016/j.appet.2024.107682","url":null,"abstract":"<div><div>Attentional biases towards food play an important role in the pathology of binge eating disorder (BED). Later stage electrophysiological potentials (P300, late positive potential) present promising markers of motivated attention with high temporal, albeit low spatial resolution. Complementing this, the N2pc is an earlier-latency component providing the possibility of more directly analyzing visuospatial attention. Therefore, we tested a group with BED (<em>N</em> = 60), as well as an overweight (OW; <em>N</em> = 28) and normal weight (NW; <em>N</em> = 30) group without BED in a Go/No-Go paradigm using food and nonfood distractor images. Only the OW group in exclusively the Go trials displayed a stronger spatial attention allocation towards nonfood distractors as evidenced by an increased N2pc amplitude. In the P300's time window, the OW group displayed no attentional bias towards food and the NW group only did so in the absence of a target. Solely the BED group allocated more motivated attention towards food distractors both in Go and No-Go trials. In the following late positive potential (LPP), the OW group exhibited a general attentional bias towards food distractors, while the BED group only did so in the absence of a target. These results are discussed in light of the incentive sensitization theory and a potential early attentional suppression of potent distractors.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":null,"pages":null},"PeriodicalIF":4.6,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277724","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-17DOI: 10.1016/j.appet.2024.107681
This pilot randomized controlled trial evaluated impacts of a novel shared activities intervention designed to promote positive parent-child interactions, which may function as an alternative reinforcer to food. The 4-week, at-home Play With Me intervention combines didactic parenting videos and play kits with materials for parent-child activities to practice skills. Aims of the present study were to examine the intervention's acceptability and its effects on parenting and the relative reinforcing value (RRV) of food versus parent-child activity at post-intervention. Thirty-two parents of 4-to-5-year-old children at risk for obesity were randomly assigned to the intervention or a waitlist control group. The intervention was well-liked by parents and feasible. Intervention parents reported more parenting structure and demonstrated higher observed sensitive parenting than controls at post; the latter finding was driven by greater parent positive mood, warmth, positive reinforcement, and relationship quality, with large effect sizes. There were no effects on the RRV of food. Inconsistent with hypotheses, there were trends toward control group parents reporting more parenting satisfaction and efficacy at post. Possible explanations are discussed. Results suggest Play With Me shows promise as an effective and acceptable intervention to promote positive parenting. Further research is needed to examine these effects and their implications for socioemotional development and health in a larger, more diverse sample over a longer time frame.
{"title":"Play With Me: Effects of a shared activities parenting intervention on parenting and relative reinforcing value of food","authors":"","doi":"10.1016/j.appet.2024.107681","DOIUrl":"10.1016/j.appet.2024.107681","url":null,"abstract":"<div><div>This pilot randomized controlled trial evaluated impacts of a novel shared activities intervention designed to promote positive parent-child interactions, which may function as an alternative reinforcer to food. The 4-week, at-home <em>Play With Me</em> intervention combines didactic parenting videos and play kits with materials for parent-child activities to practice skills. Aims of the present study were to examine the intervention's acceptability and its effects on parenting and the relative reinforcing value (RRV) of food versus parent-child activity at post-intervention. Thirty-two parents of 4-to-5-year-old children at risk for obesity were randomly assigned to the intervention or a waitlist control group. The intervention was well-liked by parents and feasible. Intervention parents reported more parenting structure and demonstrated higher observed sensitive parenting than controls at post; the latter finding was driven by greater parent positive mood, warmth, positive reinforcement, and relationship quality, with large effect sizes. There were no effects on the RRV of food. Inconsistent with hypotheses, there were trends toward control group parents reporting more parenting satisfaction and efficacy at post. Possible explanations are discussed. Results suggest <em>Play With Me</em> shows promise as an effective and acceptable intervention to promote positive parenting. Further research is needed to examine these effects and their implications for socioemotional development and health in a larger, more diverse sample over a longer time frame.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":null,"pages":null},"PeriodicalIF":4.6,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-16DOI: 10.1016/j.appet.2024.107675
Child eating behaviour traits are associated with several aspects of dietary intake of pre-school children, however the associations between child eating behaviour traits and overall dietary quality in pre-school children has not been examined. Additionally, it is unknown how these relationships vary by age. This study examines the associations between child eating behaviour traits and pre-school children's dietary quality and whether children's age moderates these associations. This study utilises cross-sectional online survey data collected from mothers (n = 1367) of pre-school aged children (2–5 years) from across Australia. The survey included a validated measure of four child eating behaviour traits and a validated measure of diet quality. Multiple linear regression assessed associations between child eating behaviour traits and dietary quality, including interactions between child eating behaviour traits and child age. The average age of the children was 3.3 years, with 50.2% reported as males. Enjoyment of food was positively associated with dietary quality (B coefficient: 2.51, p < 0.001). Food fussiness and satiety responsiveness were inversely associated with dietary quality (B coefficients: 2.59 and −2.25, respectively, p < 0.001), while food responsiveness was not related to diet quality. Child age moderated associations between food fussiness and dietary quality (B coefficient: 0.38, p = 0.025). The difference in dietary quality between lower and higher food fussiness is most pronounced among 5-year-old children. In conclusion, this study demonstrates that it is important for future interventions aiming to improve dietary quality of pre-school children to target children with lower food enjoyment, higher food fussiness or satiety responsiveness as possible ways to improve child dietary quality. Future interventions should also have a particular focus on strategies to reduce food fussiness for older preschoolers.
{"title":"The effects of age on associations between pre-school children's eating behaviour traits and diet quality","authors":"","doi":"10.1016/j.appet.2024.107675","DOIUrl":"10.1016/j.appet.2024.107675","url":null,"abstract":"<div><div>Child eating behaviour traits are associated with several aspects of dietary intake of pre-school children, however the associations between child eating behaviour traits and overall dietary quality in pre-school children has not been examined. Additionally, it is unknown how these relationships vary by age. This study examines the associations between child eating behaviour traits and pre-school children's dietary quality and whether children's age moderates these associations. This study utilises cross-sectional online survey data collected from mothers (n = 1367) of pre-school aged children (2–5 years) from across Australia. The survey included a validated measure of four child eating behaviour traits and a validated measure of diet quality. Multiple linear regression assessed associations between child eating behaviour traits and dietary quality, including interactions between child eating behaviour traits and child age. The average age of the children was 3.3 years, with 50.2% reported as males. Enjoyment of food was positively associated with dietary quality (B coefficient: 2.51, p < 0.001). Food fussiness and satiety responsiveness were inversely associated with dietary quality (B coefficients: 2.59 and −2.25, respectively, p < 0.001), while food responsiveness was not related to diet quality. Child age moderated associations between food fussiness and dietary quality (B coefficient: 0.38, p = 0.025). The difference in dietary quality between lower and higher food fussiness is most pronounced among 5-year-old children. In conclusion, this study demonstrates that it is important for future interventions aiming to improve dietary quality of pre-school children to target children with lower food enjoyment, higher food fussiness or satiety responsiveness as possible ways to improve child dietary quality. Future interventions should also have a particular focus on strategies to reduce food fussiness for older preschoolers.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":null,"pages":null},"PeriodicalIF":4.6,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142259233","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-15DOI: 10.1016/j.appet.2024.107677
Food cravings during pregnancy are highly common, yet no measure of cravings has been validated among pregnant women. The current study evaluated the psychometric properties of the Food Craving Inventory (FCI) for use during pregnancy. U.S. military active-duty Service women (N = 192; 29.5 ± 3.8 years old; 44% Army, 36% Air Force, 15% Navy, and 4% Marine Corps) were recruited from the community at 12–27 weeks' gestation. Participants completed a modified version of the FCI validated for adults with binge-eating disorder, which included 13 additional items assessing cravings for foods that women commonly report experiencing during pregnancy (e.g., pickles, sour cream, hot or spicy wings). Additional measures also assessed disinhibited eating behaviors (i.e., loss of control eating and emotional eating). A series of confirmatory factor analyses were conducted to examine model fit for a four-factor structure of: (1) the FCI validated for binge-eating disorder (excluding the pregnancy-oriented food items) and (2) the FCI modified for pregnancy (with the pregnancy-oriented food items added). The previously validated four-factor structure of the FCI for binge-eating disorder demonstrated poor model fit in the current sample of pregnant women. After examining the structure of the FCI modified for pregnancy, several items were removed due to high cross-loading across multiple subscales. The resulting 16-item, four-factor (Fats, Sweets, Carbohydrates, Spicy/Strong foods) FCI for pregnancy (FCI-P) demonstrated generally good model fit (CFI = .95, TLI = .94, SRMR = .04, RMSEA = .09) and good-to-excellent internal consistency (Cronbach's alphas: .83-.96). Convergent validity was supported by significant correlations between the FCI-P scores and the disinhibited eating behavior scores (ps < .001). Results highlight the importance of psychometrically evaluating eating-related measures for use during pregnancy to appropriately capture the potentially unique experiences of the perinatal period.
{"title":"Development and preliminary validation of a modified Food Craving Inventory for Pregnancy (FCI-P) in U.S. military active-duty Service women","authors":"","doi":"10.1016/j.appet.2024.107677","DOIUrl":"10.1016/j.appet.2024.107677","url":null,"abstract":"<div><div>Food cravings during pregnancy are highly common, yet no measure of cravings has been validated among pregnant women. The current study evaluated the psychometric properties of the Food Craving Inventory (FCI) for use during pregnancy. U.S. military active-duty Service women (<em>N</em> = 192; 29.5 ± 3.8 years old; 44% Army, 36% Air Force, 15% Navy, and 4% Marine Corps) were recruited from the community at 12–27 weeks' gestation. Participants completed a modified version of the FCI validated for adults with binge-eating disorder, which included 13 additional items assessing cravings for foods that women commonly report experiencing during pregnancy (e.g., pickles, sour cream, hot or spicy wings). Additional measures also assessed disinhibited eating behaviors (i.e., loss of control eating and emotional eating). A series of confirmatory factor analyses were conducted to examine model fit for a four-factor structure of: (1) the FCI validated for binge-eating disorder (excluding the pregnancy-oriented food items) and (2) the FCI modified for pregnancy (with the pregnancy-oriented food items added). The previously validated four-factor structure of the FCI for binge-eating disorder demonstrated poor model fit in the current sample of pregnant women. After examining the structure of the FCI modified for pregnancy, several items were removed due to high cross-loading across multiple subscales. The resulting 16-item, four-factor (Fats, Sweets, Carbohydrates, Spicy/Strong foods) FCI for pregnancy (FCI-P) demonstrated generally good model fit (CFI = .95, TLI = .94, SRMR = .04, RMSEA = .09) and good-to-excellent internal consistency (Cronbach's alphas: .83-.96). Convergent validity was supported by significant correlations between the FCI-P scores and the disinhibited eating behavior scores (<em>p</em>s < .001). Results highlight the importance of psychometrically evaluating eating-related measures for use during pregnancy to appropriately capture the potentially unique experiences of the perinatal period.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":null,"pages":null},"PeriodicalIF":4.6,"publicationDate":"2024-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142259234","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-14DOI: 10.1016/j.appet.2024.107678
While individuals tend to display poorer inhibitory control toward food-related than neutral stimuli, it is unclear whether this challenge is specific to food or extends to other pleasant stimuli. Uncertainty also remains regarding the general impact of hunger on inhibition. To address these questions, we used a within-subjects design whereby 44 healthy adults completed two go/no-go tasks including no-go images of highly palatable foods and no-go images of animals matched for valence and physical properties. Both tasks were completed one week apart in either a fed or a fasted state. Prefrontal cortex activity was measured using functional near-infrared spectroscopy. Poorer behavioral inhibition was observed when participants needed to withhold their response to images of food compared to animals, regardless of hunger state. In addition, more commission errors were made in the fasted compared to the fed condition, regardless of the type of image to avoid responding to. Responses to go trials were slower when these trials were interspersed with food compared to animal no-go trials. However, hunger did not influence go response time. Greater activation was observed in the dorsolateral prefrontal cortex during blocks of trials with (vs. without) no-go images, but brain activity did not differ according to the type of no-go image. The effect of hunger on prefrontal brain activity was also not significant. Exploratory correlations showed that food-related inhibition deficits were positively related to self-reported impulsivity, but unrelated to body mass index. This study suggests that even among healthy adults, food-related inhibitory control may have a unique behavioral signature beyond general inhibition toward pleasant stimuli. Hunger also exerts an independent influence on general inhibitory capabilities, highlighting the importance of carefully controlling hunger levels in inhibition studies.
{"title":"Disentangling inhibition toward food and non-food stimuli across two hunger levels: An fNIRS study","authors":"","doi":"10.1016/j.appet.2024.107678","DOIUrl":"10.1016/j.appet.2024.107678","url":null,"abstract":"<div><p>While individuals tend to display poorer inhibitory control toward food-related than neutral stimuli, it is unclear whether this challenge is specific to food or extends to other pleasant stimuli. Uncertainty also remains regarding the general impact of hunger on inhibition. To address these questions, we used a within-subjects design whereby 44 healthy adults completed two go/no-go tasks including no-go images of highly palatable foods and no-go images of animals matched for valence and physical properties. Both tasks were completed one week apart in either a fed or a fasted state. Prefrontal cortex activity was measured using functional near-infrared spectroscopy. Poorer behavioral inhibition was observed when participants needed to withhold their response to images of food compared to animals, regardless of hunger state. In addition, more commission errors were made in the fasted compared to the fed condition, regardless of the type of image to avoid responding to. Responses to go trials were slower when these trials were interspersed with food compared to animal no-go trials. However, hunger did not influence go response time. Greater activation was observed in the dorsolateral prefrontal cortex during blocks of trials with (vs. without) no-go images, but brain activity did not differ according to the type of no-go image. The effect of hunger on prefrontal brain activity was also not significant. Exploratory correlations showed that food-related inhibition deficits were positively related to self-reported impulsivity, but unrelated to body mass index. This study suggests that even among healthy adults, food-related inhibitory control may have a unique behavioral signature beyond general inhibition toward pleasant stimuli. Hunger also exerts an independent influence on general inhibitory capabilities, highlighting the importance of carefully controlling hunger levels in inhibition studies.</p></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":null,"pages":null},"PeriodicalIF":4.6,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0195666324004811/pdfft?md5=acb32e32f81fd218a08fdc358ee3887b&pid=1-s2.0-S0195666324004811-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142232953","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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