Food Quality and Preference最新文献_第7页

Not only veggies: Promoting healthy and familiar plant-based alternatives to traditional meat dishes with the AttiFood tool 不仅仅是蔬菜：用AttiFood工具推广健康和熟悉的植物性替代品，以取代传统的肉类菜肴

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-10-10 DOI: 10.1016/j.foodqual.2025.105734

Roberta Adorni, Maria Elide Vanutelli, Arianna Mammano, Viviana Carolina Cambieri, Marco D'Addario, Patrizia Steca

The prevailing dietary patterns across Western countries, characterized by reliance on animal-source products, represent significant contributors to health issues and environmental degradation. Growing evidence has highlighted the potential of transitioning from meat-heavy to more plant-rich diets to promote human health while respecting planetary boundaries. Psychological research contributes by studying people's attitudes and intentions to identify barriers and promoters of healthier food choices. This research falls within this framework, specifically focusing on plant-based protein food (PBPF). The primary aim was introducing AttiFood, a tool for investigating attitudes toward PBPF. The second was to apply AttiFood to examine the role of attitudes in increasing the intention to consume PBPF. The research consisted of three phases: creation and validation of a photographic set of stimuli featuring a wide range of protein sources, including animal- (i.e., red and white meat, fish, dairy, and eggs) and plant-based (i.e., legumes, grain, nuts and seeds) protein food; design and testing of a customized implicit association test; application study on an Italian sample assessing how the current behavior, automatic and explicit attitudes, and intentions intertwine. Results showed positive attitudes toward familiar and palatable plant-based protein food, although they were considered less tasty, convivial, and satisfying than animal-based counterparts. Multiple linear regression revealed current consumption and automatic and explicit attitudes as predictors of intention to increase PBPF consumption. This research suggests that promoting familiar and palatable alternatives to animal-based protein, as presented in the AttiFood tool, could inspire positive dietary changes.

西方国家普遍的饮食模式以依赖动物来源的产品为特点，是造成健康问题和环境退化的重要因素。越来越多的证据表明，在尊重地球界限的同时，从肉类为主的饮食转向更多富含植物的饮食，有可能促进人类健康。心理学研究通过研究人们的态度和意图来确定健康食品选择的障碍和促进因素。本研究属于这一框架，特别关注植物性蛋白食品（PBPF）。主要目的是介绍AttiFood，一个调查人们对PBPF态度的工具。第二个是应用AttiFood来检查态度在增加消费PBPF的意图中的作用。该研究包括三个阶段：创建和验证一组具有广泛蛋白质来源的刺激照片，包括动物（即红肉和白肉、鱼、乳制品和鸡蛋）和植物（即豆类、谷物、坚果和种子）蛋白质食物；自定义内隐联想测验的设计与检验对意大利样本的应用研究，评估当前的行为，自动和明确的态度，和意图是如何交织在一起的。结果显示，人们对熟悉和美味的植物蛋白食品持积极态度，尽管它们被认为不如动物蛋白食品美味、欢乐和令人满意。多元线性回归显示，当前消费和自动和明确的态度是增加PBPF消费意愿的预测因素。这项研究表明，推广熟悉的、美味的动物蛋白替代品，如AttiFood工具所示，可以激发积极的饮食改变。

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引用次数: 0

Exploring the influence of traceability and sustainability certifications on consumers choices: A CUB model analysis with gender and geographical affiliations-based insights 探索可追溯性和可持续性认证对消费者选择的影响：基于性别和地理关系的CUB模型分析

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-10-09 DOI: 10.1016/j.foodqual.2025.105729

Giulia Mastromonaco , Antonina Sparacino , Valentina Maria Merlino , Stefano Massaglia , Danielle Borra , Emanuela Vassallo , Fabrizio Massimelli , Simone Blanc

Growing consumer interest in food traceability and sustainability has led to a greater focus on product certifications, which are becoming increasingly prevalent in the agri-food market. In this context, it is important to understand how consumers perceive these certifications and how influential they are in terms of purchasing decisions. This study analysed the impact of traceability, sustainability, and organic certifications on the food choices and perception of certified products among Italian consumers. It also examined consumer interest in five certified sustainable supply chains. The influence of two sociodemographic characteristics (gender and geographic affiliation) on the perceived value of certifications was examined, too. Data were collected through an online survey of 1250 Italian consumers. The Combination of Uniform and Shifted Binomial (CUB) model was used to evaluate perceptions across two key dimensions: feeling and uncertainty. The results showed that certifications play a central role in purchasing decisions and are strongly associated with safety and quality. Both geographic origin and gender were found to significantly affect consumers' perceptions and the importance they attach to certifications. This research contributes to the existing literature by investigating how gender and geographical identity interact to shape certification preferences and perceptions, considering both the strength of preference and the degree of uncertainty in final responses.

消费者对食品可追溯性和可持续性的兴趣日益浓厚，这导致了对产品认证的更多关注，这在农产品市场上变得越来越普遍。在这种情况下，了解消费者如何看待这些认证以及它们在购买决策方面的影响力是很重要的。本研究分析了可追溯性、可持续性和有机认证对意大利消费者对认证产品的选择和认知的影响。它还调查了消费者对五个经认证的可持续供应链的兴趣。两种社会人口特征（性别和地理关系）对证书感知价值的影响也进行了研究。数据是通过对1250名意大利消费者的在线调查收集的。统一和转移二项组合（CUB）模型用于评估两个关键维度的感知：感觉和不确定性。结果表明，认证在购买决策中起着核心作用，并且与安全和质量密切相关。地理来源和性别都显著影响消费者的观念和他们对认证的重视程度。本研究通过调查性别和地理身份如何相互作用来塑造认证偏好和观念，考虑到偏好的强度和最终反应的不确定性程度，从而对现有文献做出了贡献。

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引用次数: 0

Household food waste behaviour in Delhi, India: Insights from a mixed methods study 印度德里的家庭食物浪费行为：来自混合方法研究的见解

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-10-09 DOI: 10.1016/j.foodqual.2025.105731

Apoorva Tripathi , Seema Sharma , Anushree Malik

Households constitute a significant source of food waste (FW) globally at the consumer level; however, there is a limited amount of primary data on avoidable food waste (AFW), particularly in emerging economies. This study used a mixed-methods approach to quantify AFW and explore its drivers in urban households in Delhi, India. Physical waste audits were conducted in 56 households, where waste was collected, sorted, and weighed for seven consecutive days. Subsequently, semi-structured interviews were carried out to identify behavioural and contextual factors contributing to AFW. On average, households generated a modest amount of AFW per week. However, when extrapolated to the city level, the total annual AFW was substantial. Over one-third of the variation in daily AFW was due to differences between households. Household size was positively associated with AFW, suggesting that larger households tended to discard more AFW, though the increase was modest.

In contrast, a greater number of children was linked to slightly lower levels of AFW. Waste generation remained stable across the week, with cereals being the most wasted category, followed by fruits and vegetables. Thematic analysis of the interviews revealed that key drivers of AFW included individual tendencies, a lack of mindfulness while handling food, perceptions of food quality and edibility, household dynamics, and unanticipated workplace and social events. These findings highlight the need for targeted policy interventions focused on everyday behaviour, such as poor planning, overcooking, and lack of coordination among household members, to promote more sustainable food management and reduce AFW.

在全球消费者层面，家庭是食物浪费的一个重要来源；然而，关于可避免食物浪费（AFW）的原始数据数量有限，特别是在新兴经济体。本研究采用混合方法量化AFW，并探讨其在印度德里城市家庭中的驱动因素。对56个家庭进行了实际废物审计，连续7天收集、分类和称重。随后，进行了半结构化访谈，以确定导致AFW的行为和环境因素。平均而言，家庭每周产生的AFW数量适中。然而，当外推到城市一级时，全年AFW总量是可观的。超过三分之一的每日AFW变化是由于家庭之间的差异。家庭规模与AFW呈正相关，这表明较大的家庭倾向于丢弃更多的AFW，尽管增加幅度不大。相比之下，更多的孩子与AFW水平略低有关。整个星期产生的垃圾数量保持稳定，谷物是浪费最多的类别，其次是水果和蔬菜。访谈的主题分析显示，AFW的主要驱动因素包括个人倾向、处理食物时缺乏正念、对食物质量和可食性的看法、家庭动态以及意外的工作场所和社会事件。这些发现强调需要有针对性的政策干预，重点关注日常行为，如计划不周、过度烹饪和家庭成员之间缺乏协调，以促进更可持续的食品管理和减少AFW。

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引用次数: 0

Less is more: How package color saturation influences naturalness perceptions of plant-based meat alternatives 少即是多：包装色彩饱和度如何影响人们对植物性肉类替代品的自然感知

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-10-09 DOI: 10.1016/j.foodqual.2025.105735

Katharina Steiner, Sonja Kunz, Arnd Florack

Consumer acceptance of plant-based meat alternatives remains moderate, partly due to perceptions of these products as highly processed and less natural than conventional meat. Given the importance of perceived naturalness in food choices, this research investigates how packaging color saturation influences perceptions of plant-based meat alternatives. We expected that low saturation enhances naturalness perceptions via lower perceived processing degree and that high saturation increases taste expectations. We tested these effects across two hues commonly used in plant-based food packaging: green and yellow. Across two studies, participants rated the perceived naturalness, processing level, and expected tastiness of pictures of plant-based burger patties (Study 1) and plant-based sausages (Study 2). We manipulated the color saturation (high vs. low) within participants and the color hues (green vs. yellow) between participants. In Study 2, we also assessed individual differences in positive affect intensity. Participants rated lowly saturated products as more natural compared with highly saturated products, mediated by perceived processing level. The effect of color saturation was significant only for yellow packaging in Study 1, and significant for both hues in Study 2, with a stronger effect for yellow than green packaging. The effect for green increased with positive affect intensity. Packaging color saturation did not influence taste expectations, in contrast to our expectations and previous research. The findings indicate that lowly saturated packaging may enhance perceptions of naturalness without reducing taste expectations. They suggest a potential route to increase consumer acceptance and market success of plant-based food.

消费者对植物性肉类替代品的接受程度仍然不高，部分原因是人们认为这些产品经过高度加工，不如传统肉类天然。考虑到食品选择中感知自然的重要性，本研究调查了包装颜色饱和度如何影响人们对植物性肉类替代品的看法。我们期望低饱和度通过较低的感知加工程度来增强自然感，而高饱和度会增加对味道的期望。我们测试了植物性食品包装中常用的两种色调：绿色和黄色。在两项研究中，参与者对植物性汉堡肉饼（研究1）和植物性香肠（研究2）图片的感知自然度、加工水平和预期味道进行了评分。我们操纵了参与者内部的色彩饱和度（高与低）和参与者之间的色彩色调（绿色与黄色）。在研究2中，我们还评估了积极情绪强度的个体差异。与高饱和产品相比，参与者认为低饱和产品更自然，这是由感知加工水平介导的。在研究1中，颜色饱和度的影响仅对黄色包装有显著性，在研究2中，两种色调都有显著性，其中黄色包装的影响强于绿色包装。绿色的效应随正向影响强度的增加而增加。与我们的预期和之前的研究相反，包装色彩饱和度并不影响口味预期。研究结果表明，低饱和的包装可以增强对自然的感知，而不会降低对味道的期望。他们提出了提高消费者对植物性食品的接受度和市场成功的潜在途径。

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引用次数: 0

Applications of the ErrVarNorm index in case 1 best-worst scaling and data quality insights ErrVarNorm索引在案例1中最佳最差缩放和数据质量洞察的应用

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-10-08 DOI: 10.1016/j.foodqual.2025.105730

S.R. Jaeger , S.L. Chheang , F. Llobell

The present research extended Llobell et al. (2025) [Fd. Qual. Pref., 10533] who introduced normalised error variance (ErrVarNorm; EVN) as an index of participant response consistency in Case 1 Best-Worst Scaling (BWS) (also known as MaxDiff). As EVN increases through its 0 to 1 range, response consistency and, in turn, the BWS data quality increase. This easy-to-calculate index was applied to online data collected from 4587 adults from the United Kingdom. The key findings included: 1) Researchers can establish a tolerance for post hoc exclusions (%) and calculate a corresponding EVN cut-off value; 2) Men aged 18–29 years old were most at risk of exclusion based on low EVN values; 3) Excluding participants with low EVN values changed BWS object scores and study conclusions; 4) EVN values were not strongly correlated with self-reported BWS task perceptions; and 5) EVN can be used as a general indicator of individual-level survey data quality. EVN = 0.5 was used as the threshold value for participant exclusions, but the results showed that this cut-off may need to be study-specific. Beyond further characterising the EVN index, the present research contributes to the discourse on data quality in online consumer research and advocates for the perspective that data quality exists on a continuum and that researchers are the ones who are primarily responsible for defining needed data quality levels in a focal study and then transparently disclosing steps taken to achieve this.

本研究扩展了Llobell et al. (2025) [Fd]。Qual. Pref， 10533]引入了归一化误差方差（ErrVarNorm； EVN）作为案例1 Best-Worst Scaling (BWS)（也称为MaxDiff）中的参与者响应一致性指标。当EVN在0到1的范围内增加时，响应一致性和BWS数据质量都会提高。这个易于计算的指数应用于从英国4587名成年人收集的在线数据。主要发现包括：1)研究人员可以建立事后排除的容忍度（%）并计算相应的EVN临界值；2) 18 ~ 29岁男性因EVN值较低而被排除在外的风险最大；3)排除EVN值较低的受试者改变BWS对象评分和研究结论；4) EVN值与自我报告的BWS任务知觉不存在强相关；5) EVN可作为个人层面调查数据质量的一般指标。EVN = 0.5被用作受试者排除的阈值，但结果显示，该临界值可能需要根据具体研究而定。除了进一步描述EVN指数之外，本研究还有助于在线消费者研究中的数据质量论述，并倡导数据质量存在于连续体上的观点，并且研究人员是主要负责在焦点研究中定义所需数据质量水平的人，然后透明地披露为实现这一目标所采取的步骤。

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引用次数: 0

Constraints to healthy eating guide food choices in an emerging economy 在一个新兴经济体中，健康饮食的制约因素引导着人们选择食物

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-10-08 DOI: 10.1016/j.foodqual.2025.105736

Nomzamo N. Dlamini , Hely Tuorila , Henrietta L. de Kock

The 31-item food choice questionnaire (FCQ-EE), developed by Dlamini et al. (2024), accounts for seven motives relevant to people living in emerging economies: Healthy eating constraints (HEC); Meat appeal (MA); Emotional eating (EE); Quality seeking (QS); Weather (WE); Frugality (FR); and Cooking constraints (CC). In an online survey, their predictive ability was tested in a forced choice between 10 paired products. Three pairs had sorghum-based foods (sorghum represents the more sustainable option) as choice options. One pair contrasted a meat-based product with a plant-based alternative. Other pairs targeted choices related to healthfulness, cooking constraints and weather suitability. Each pair was displayed on screen visually and by names, and the eating context was defined. Demographic traits: age groups in years 18–35 (42 %), 36–45 (29 %), and 46–65+ (29 %) of the population (n = 814); income (low, middle, high) and gender: 69 % women, were also included as potential predictors. HEC was the most prominent predictor of choices as it informed the selection of the generally less healthy option in nine of 10 product pairs. EE was the second most important predictor in four of the 10 food pairs. QS consistently predicted the choice for the more sustainable option. Demographic traits, especially age, contributed to the selection for three pairs. Overall, all motives identified in the FCQ-EE predicted at least one choice, suggesting the usefulness of this tool in the prediction of food choice in an emerging economy.

由Dlamini等人（2024）开发的31项食物选择问卷（FCQ-EE）说明了与新兴经济体中人们生活相关的七个动机：健康饮食限制（HEC）；肉类吸引力（MA）；情绪性进食（EE）；质量管理（QS）；天气(我们);节俭(FR);和烹饪限制（CC）。在一项在线调查中，他们的预测能力在10对产品之间进行了强制选择。其中三对选择了以高粱为基础的食物（高粱代表了更可持续的选择）。其中一对将肉类产品与植物性产品进行了对比。其他配对的选择则与健康、烹饪限制和天气适宜性有关。每一对都按名字在屏幕上显示出来，并定义了进食环境。人口统计学特征：18-35岁（42%）、36-45岁（29%）、46-65岁以上（29%）年龄组（n = 814）；收入（低、中、高）和性别（69%为女性）也被列为潜在的预测因素。HEC是最重要的预测因素，因为它在10对产品中有9对通常不太健康的选择中提供了信息。在10对食物中的4对中，情感表达是第二重要的预测因素。QS一直预测人们会选择更可持续的选择。人口特征，尤其是年龄，对三对的选择有影响。总体而言，FCQ-EE中确定的所有动机都预测了至少一种选择，这表明该工具在预测新兴经济体的食物选择方面很有用。

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引用次数: 0

Consumer trust facilitates acceptance of cultivated meat 消费者的信任促进了对人造肉的接受

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-10-08 DOI: 10.1016/j.foodqual.2025.105733

Phelia Harrison, Djin Gie Liem

Background

Cultivated meat (CM) is more animal friendly and requires less land than conventional produced meat, yet consumer acceptance of this technology is underexplored. The present paper investigates the role of consumer trust in the acceptance of CM and the mediating role of consumer perceived benefits and risks in an Australian adult population.

Methods

Australian Adult consumers (n = 1540, 72.9 % female) filled out three online questionnaires which measured four domains of trust (e.g., 1-interpersonal, 2- Institutional trust, 3- Epistemic-trust in CM related science, 4- Trust in CM technology oversight), alongside consumers' perceived benefits and risks associated with the consumption of CM. These variables were used to predict the willingness to buy CM.

Results

Epistemic trust (CM r = 0.299), institutional trust (authorities) (CM r = 0.166, and trust in technology oversight (CM r = 0.537) correlated significantly with acceptance of CM. Cross-sectional mediation analysis revealed that the association between acceptance of CM and trust in technology oversight and institutional trust were mediated via perceived benefits (CM b = 0.27 PFI b = 0.32; CM b = 0.14, PFI b = 0.12). Epistemic trust and acceptance of CM were mediated via perceived risks (CM b = 0.19 PFI b = 0.18). Risk perception negatively (b = −0.30) and perceived benefits positively impacted acceptance b = 0.44.

Conclusion

Consumer trust, especially in technology oversight and institutions, is positively associated with the acceptance of cultured cell meat (CM). Effective communication of benefits and risks is essential to enhance acceptance.

养殖肉类（CM）对动物更友好，比传统生产的肉类需要更少的土地，但消费者对这项技术的接受程度尚未得到充分探索。本论文调查了消费者信任的作用，在接受CM和消费者感知利益和风险的中介作用，在澳大利亚成年人口。方法澳大利亚成年消费者（n = 1540, 72.9%为女性）填写了3份在线问卷，测量了4个信任领域（例如，1-人际信任，2-制度信任，3-认知信任-对CM相关科学的信任，4-对CM技术监督的信任），以及消费者感知到的与CM消费相关的利益和风险。这些变量被用来预测购买CM的意愿。结果公众信任（CM r = 0.299）、机构信任（机构）（CM r = 0.166）和技术监督信任（CM r = 0.537）与公众信任的接受程度显著相关。横断面中介分析发现，管理管理接受度与技术监督信任和机构信任之间的关系通过感知利益中介化（CM b = 0.27 PFI b = 0.32; CM b = 0.14, PFI b = 0.12）。认知信任和认知接受通过感知风险介导（CM b = 0.19 PFI b = 0.18）。风险感知负向影响（b = - 0.30），利益感知正向影响（b = 0.44）。结论消费者信任，特别是技术监督和机构信任，与培养细胞肉（CM）的接受程度呈正相关。利益和风险的有效沟通对于提高接受度至关重要。

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引用次数: 0

A large-scale European study on the role of sensory liking, emotional responses, and food neophobia in driving the acceptance of sustainable meals served in school canteens 一项关于感官喜爱、情绪反应和新食物恐惧症在推动接受学校食堂提供的可持续膳食方面的作用的大规模欧洲研究

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-10-08 DOI: 10.1016/j.foodqual.2025.105732

Matteo Zanoni, Matteo Bigi, Chiara Chirilli, Michele Ricci, Carol Povigna, Nahuel Buracco, Nadia Tecco, Franco Fassio, Luisa Torri

This study evaluated whether school meal recipes developed according to three key sustainability and nutritional principles (vegetarian composition, utilization of unrefined raw ingredients, and reduced salt content) could achieve sensory acceptance, elicit positive emotional responses among children, and consequently reduce food waste in school canteens. Additionally, children's food habits, food neophobia, and food waste behaviors were measured, investigating potential correlations between these factors and recipes acceptance and waste. Children (n = 2324, 54 % females, aged 9 to 15) from 16 geographical units across 12 European countries (Austria, Belgium, Czech Republic, Denmark, Estonia, France, Germany, Hungary, Italy, Slovakia, Spain, and Sweden) completed a dedicated sensory test and a questionnaire. Results highlighted significant variability in recipe acceptance across geographical units, with pasta-based recipes and legume-based burgers generally receiving higher liking scores and resulting in lower waste compared to soups. Furthermore, a positive correlation emerged between sensory liking, positive emotional responses, and reduced food waste, emphasizing the critical role of sensory and emotional considerations in the design of school meals. Food neophobia negatively affected the recipes acceptance and was positively correlated with food-waste behaviors. Despite the observed differences among geographical units, the overall variability in food neophobia was relatively limited, suggesting that this trait is similar among children aged 9–15 in Europe. Overall, the results of this study underscore the importance of culturally tailored strategies to improve the sensory liking and emotional profile of sustainable school meals, promoting healthier dietary patterns while contributing to environmental sustainability by reducing food waste.

本研究评估了根据三个关键的可持续性和营养原则（素食成分、未精制原料的利用和降低盐含量）开发的学校膳食食谱是否能获得感官接受，引起儿童的积极情绪反应，从而减少学校食堂的食物浪费。此外，还测量了儿童的饮食习惯、新食物恐惧症和食物浪费行为，调查这些因素与食谱接受度和浪费之间的潜在相关性。来自12个欧洲国家（奥地利、比利时、捷克共和国、丹麦、爱沙尼亚、法国、德国、匈牙利、意大利、斯洛伐克、西班牙和瑞典）16个地理单位的儿童（n = 2324, 54%为女性，9至15岁）完成了专门的感官测试和问卷调查。结果强调了不同地理单位的食谱接受度的显著差异，与汤相比，以面食为基础的食谱和以豆类为基础的汉堡通常获得更高的喜欢分数，导致更少的浪费。此外，感官喜好、积极情绪反应和减少食物浪费之间存在正相关关系，强调了在学校膳食设计中感官和情感考虑的关键作用。新食物恐惧症对食谱接受度有负向影响，与食物浪费行为呈正相关。尽管观察到地理单位之间存在差异，但新食物恐惧症的总体变化相对有限，这表明欧洲9-15岁儿童的这种特征是相似的。总的来说，这项研究的结果强调了文化定制策略的重要性，以提高可持续学校膳食的感官喜好和情感形象，促进更健康的饮食模式，同时通过减少食物浪费为环境可持续性做出贡献。

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引用次数: 0

Validation of the “Cooking and Food Provisioning Action Scale” for the French-Canadian adult population and association with diet quality 法裔加拿大成年人“烹饪和食物供应行动量表”的验证及其与饮食质量的关系

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-10-01 DOI: 10.1016/j.foodqual.2025.105692

Mélissa Bélanger , Benoît Lamarche , Lucie Beaulieu , Ariane Bélanger-Gravel , Noémie Carbonneau , Sophie Desroches , Laurence Godin , Simone Lemieux , Manon Niquette , Catherine Laramée , Annie Lapointe , Mylène Turcotte , Véronique Provencher

Food literacy is a set of interrelated knowledge, skills, and behaviors required to plan and manage, select, prepare, and eat food, which can be measured by the “Cooking and Food Provisioning Action Scale” (CAFPAS). This study aimed to validate the French translation of the CAFPAS and to explore the association between food literacy and diet quality. The French translation of the CAFPAS was completed within the NutriQuébec project, a web-based cohort in Quebec, Canada. Cronbach's alpha was used to evaluate the internal consistency of the scale. Associations between the total CAFPAS score and sociodemographic variables were explored to assess the construct validity of the scale. Diet quality was assessed with the Healthy Eating Food Index-2019 (HEFI-2019) and its association with food literacy was analysed. A total of 1204 participants (87.8 % women) were included. Cronbach's alpha values were equal to or higher than 0.85 for the total CAFPAS score and its three subscales. The total CAFPAS score was significantly associated with age (p < 0.0001), household annual income (p = 0.0076), and gender (p = 0.0014), with women showing a higher level of food literacy than men. The total CAFPAS score was positively but weakly correlated with the total HEFI-2019 score (r = 0.12; p = 0.0001). Globally, the French translation of the CAFPAS appeared to be a valid and reliable scale to assess food literacy in French-speaking adults in Canada.

食物素养是计划、管理、选择、准备和食用食物所需的一系列相互关联的知识、技能和行为，可以通过“烹饪和食物供应行动量表”（CAFPAS）来衡量。本研究旨在验证CAFPAS的法语翻译，并探讨食物素养与饮食质量之间的关系。CAFPAS的法文翻译是在加拿大魁北克的一个基于网络的群组nutriqusamubec项目内完成的。采用Cronbach’s alpha评价量表的内部一致性。研究了CAFPAS总分与社会人口学变量之间的关系，以评估量表的结构效度。通过健康饮食食品指数-2019 （HEFI-2019）评估饮食质量，并分析其与食品素养的关系。共纳入1204名参与者（87.8%为女性）。CAFPAS总分及其三个分量表的Cronbach’s alpha值均等于或大于0.85。CAFPAS总分与年龄（p < 0.0001）、家庭年收入（p = 0.0076）和性别（p = 0.0014）显著相关，女性的食品素养水平高于男性。CAFPAS总分与HEFI-2019总分呈正相关，但呈弱相关（r = 0.12; p = 0.0001）。在全球范围内，CAFPAS的法语翻译似乎是评估加拿大法语成年人食物素养的有效和可靠的量表。

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引用次数: 0

Examining mental shortcuts in consumers use of food package information for purchase decision. Is it a case of health, habit or haste? 考察消费者使用食品包装信息进行购买决策的心理捷径。这是健康、习惯还是匆忙的问题？

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-09-30 DOI: 10.1016/j.foodqual.2025.105727

Toritseju Begho , Kai-Lin Yu

This study examines how consumers use heuristics in food decision-making. Three research questions motivated the study. What types of food choice heuristics are most commonly used? How does reliance on heuristics vary by consumers' label-reading behaviour? To what extent do attitudes and personal characteristics influence heuristic use? Using a survey-based experiment, 508 Taiwanese participants were presented with five milk product profiles, each designed to trigger a specific heuristic (Take-the-best, Recognition, Emotional or Attribute Substitution). Choices were triangulated with data on label-use behaviour and food-related attitudes. Chi-square tests assessed associations between consumer attitudes and product choices, while multinomial logistic regression predicted drivers of heuristic use. The results show that most consumers do not consistently apply a single decision rule. Only 16.1 % demonstrated behaviour aligned with their stated preferences. Chi-square tests showed that decision patterns were strongly associated with whether participants prioritized health versus price/taste (χ² = 39.8, p < .001) and, to a lesser extent, with habitual versus conscious shopping (χ² = 16.3, p = .038). Multinomial regression showed that label-readers were over five times more likely to choose emotionally framed options and three times more likely to choose cognitively framed ones, compared to price-driven (Take-the-best) choices. These findings show that price alone does not drive food decisions, even when it represents a clear monetary advantage. The study underscores the bounded rationality of consumers and suggests that label simplification, emotional salience and contextual framing may be more effective than information density in guiding healthier food choices.

本研究考察了消费者如何在食品决策中使用启发式。三个研究问题激发了这项研究。哪种类型的食物选择启发式最常用？消费者的标签阅读行为如何改变对启发式的依赖？态度和个人特征在多大程度上影响启发式的使用？在一项基于调查的实验中，508名台湾参与者被展示了五种奶制品的简介，每一种都被设计成触发一个特定的启发式（取最佳、识别、情感或属性替代）。选择与标签使用行为和食品相关态度的数据进行了三角测量。卡方检验评估了消费者态度和产品选择之间的关联，而多项逻辑回归预测了启发式使用的驱动因素。结果表明，大多数消费者不会始终如一地应用单一决策规则。只有16.1%的人的行为与他们陈述的偏好一致。卡方检验显示，决策模式与参与者是否优先考虑健康和价格/口味密切相关（χ2 = 39.8, p < .001），并且在较小程度上与习惯性购物和有意识购物相关（χ2 = 16.3, p = 0.038）。多项回归显示，与价格驱动（选择最好的）的选择相比，标签阅读者选择情感框架选项的可能性高出五倍，选择认知框架选项的可能性高出三倍。这些发现表明，价格本身并不能驱动食品决策，即使它代表着明显的金钱优势。该研究强调了消费者的有限理性，并建议在指导健康食品选择方面，标签简化、情感突出和情境框架可能比信息密度更有效。

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引用次数: 0