- Email: [email protected]
State and trait influences on attentional bias to food cues: The role of hunger, expectancy, and food addiction
690
Abstracts / Appetite 107 (2016) 677e694
Consumption was measured using the Alcohol Use Disorders Identification Test (AUDIT) and a Food Frequency Questionnaire. Data were analysed using structural equation modelling. The model was a good fit for the data (X2/df ¼ 1.41; SRMR ¼ 0.05; RMSEA ¼ .06; CFI ¼ .98). There was a significant indirect effect of hopelessness and anxiety sensitivity on unhealthy eating via eating to cope. Furthermore, there was a significant negative association between eating to cope and AUDIT scores (p ¼ .014). This latter finding indicates that eating to cope is a specific coping strategy that does not generalise to other appetitive behaviours such as alcohol consumption. Together, these findings highlight hopelessness and anxiety sensitivity as risk factors that predict eating to cope and unhealthy eating. FOOD CATEGORIZATION'S DEVELOPMENT AND FOOD NEOPHOBIA AND PICKINESS IN CHILDREN FROM 2e6 YEARS OF AGE re mie Lafrairea 2. 1 Centre for Food Camille Rioux 1,2, Delphine Picard 2, Je and Hospitality Research, Paul Bocuse Institute, Ecully, France; 2 Aix Marseille Universit e, PSYCLE EA3273, 13621 Aix en Provence, France E-mail address: [email protected] (C. Rioux).
The present study aimed to decipher the suspected relationship between the early development of a food categorization system, and food rejections (namely food neophobia and pickiness) in children. A comparison of the scientific literature on food rejections and the development of a food categorization system led us to formulate three hypotheses tested in the following experiment: (i) children’s food categorization abilities appear to undergo improvements from the age of 2 years, (ii) children’s food rejections are interconnected with the food categorization system’s development, and (iii) food categorization is mainly colour-dependent, and, colour matters because it conveys information on the typicality of a given food. We tested these predictions with a sample of 79 children aged 2e6 year old, and 12 adults. Participants performed a visual categorization task in which they were presented with colour photographs of fruits and vegetables and asked to put in the same box items belonging to the same category. Accuracy measures were recorded (hit, false alarms, discriminability index and decision bias) as well as food rejection scores. The results suggested an age-related increase in food categorization performance and provided the first empirical evidence of: i) a relationship between children’s food rejections and food categorization, and ii) the central role of typicality in explaining the key role of colour in food categorization. RENORMALISING FOOD PORTION SIZES Eric Robinson. Institute of Psychology, Health & Society, University of Liverpool, Liverpool, L68 7ZA, UK E-mail address: [email protected]
Increases in food portion sizes have coincided with population level weight gain across most of the developed world. A potential psychological explanation of why portion size influences eating behaviour is based on normative influence; portion size provides a consumer with information about what a ‘normal’ amount to eat is. A novel hypothesis based on this theory is that providing consumers with smaller portion sizes may ‘renormalize’ their perceptions of what is an appropriate amount to eat. Across two large studies of male and female participants (n ¼ 160) we have found evidence that providing participants with a smaller portion of food during a first session reduces the amount of food that participants then freely select to eat in the future. Data also support the idea that this effect is occurring because the portion size provided on day 1 is recalibrating perceptions of what constitutes a normal amount to eat. These findings suggest that reducing portion size recalibrates perceptions of what constitutes a normal amount to eat and this has further downstream consequences; renormalizing food portion sizes holds public health promise. MEMORY FOR PORTION SIZE: LARGER PORTIONS ARE REMEMBERED LESS ACCURATELY AND TYPICAL PORTION SIZE INFLUENCES MEMORY RECONSTRUCTION E. Romano, D. Ferriday, D.C. McCaig, J.M. Brunstrom, P.J. Rogers. Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, UK
E-mail address: [email protected] (E. Romano).
There is accumulating evidence that episodic memory (implicit or explicit) of a recent eating episode influences energy intake at a subsequent meal. In particular, memory for portion size has been implicated. A core principle of human memory is that memories of a recent event are ‘reconstructed’ and often biased by background knowledge (‘semantic memory’). The present study explored the accuracy of portion size memory three hours after consuming different portions of a test meal. We also explored the extent to which remembered portion size was influenced by typical portion size. Sixty participants reported their typical portion size for spaghetti Bolognese. At two subsequent sessions (one week apart), participants consumed either a ‘standard’ (550 kcal) or ‘small’ (275 kcal) portion of spaghetti Bolognese for lunch. In each session, participants rated their appetite before and after consuming the test meal. Three hours later, participants were asked to complete two psychophysical tasks assessing their memory for the portion they had consumed earlier. Participants remembered consuming a larger portion when they consumed the standard portion. In addition, the correspondence between actual and recalled portion size was significantly closer after consuming the small portion. Further, participants who typically consumed a larger portion remembered eating a larger portion at lunch. These data suggest that portion size memory is less accurate for larger portions and that participants’ typical portion size also biases their memory reconstruction. This research was supported by a BBSRC-DRINC grant (ref: BB/L02554X/1). THE MULTISENSORY PERCEPTIONS OF FLAVOUR AND FRESHNESS: A NEW PERSPECTIVE r e my Roque, Malika Auvray, Claire Garrel, Je r e mie Lafraire. Centre de Je ^teau du Vivier, BP 25 e 69131 Ecully Recherche, Institut Paul Bocuse, Cha Cedex, France E-mail address: [email protected] (J. Roque).
The large majority of studies having considered the cognitive mechanisms of food and beverage perceptual experiences have focused on mainly one type of multisensory representation: flavour. The notion of flavour has been defined in various ways sometimes based on neurophysiological criteria (e.g. superadditivity), and sometimes on psychophysical ones (e.g. sensory fusion). However, there is a large consensus that i) retronasal smell is the main contributor to the flavour experience, and ii) flavour perception is generally illusory because of the mouth capture phenomenon. Recently, another multisensory representation has been investigated: freshness. Indeed, freshness seems also to result from a sensory integration of visual, olfactory, tactile and, in some cases, gustatory and auditory components, as well as a hedonic dimension. However, it is likely that freshness could potentially differ from flavour with respect to i) the nature of its main contributor, ii) its subjective location and iii) the typology of its modulating factors. We will determine, on the basis of a systematic review of the scientific literature, if freshness is a genuine type of multisensory representation differing from flavour in some respects (neurophysiological, functional, cognitive, and experiential) or if it is merely a particular experience of flavour. Addressing this fundamental scientific question will pave the way of further research in food and beverage perception. STATE AND TRAIT INFLUENCES ON ATTENTIONAL BIAS TO FOOD CUES: THE ROLE OF HUNGER, EXPECTANCY, AND FOOD ADDICTION H.K. Ruddock, M. Field, A. Jones, C.A. Hardman. Psychological Sciences, University of Liverpool, Liverpool, L69 7ZA, UK E-mail address: [email protected] (H.K. Ruddock).
Attentional bias (AB) to food cues is influenced by the extent to which a cue predicts imminent food receipt (i.e. expectancy), and an individual's current motivational state (i.e. hunger). The motivational salience of food is thought to be particularly high in individuals with “food addiction”. Therefore, trait addictive eating may also influence food-related AB and moderate the state effects of expectancy and hunger. To investigate this, 120 female participants completed an eye-tracking task which assessed AB to chocolate pictures. Participants’ expectations of receiving chocolate
Abstracts / Appetite 107 (2016) 677e694
(100%, 50%, 0%) were manipulated on a trial-by-trial basis. Half of these participants completed the task when hungry, and half were satiated. AB to chocolate pictures was greater on 100% and 50% trials, compared to 0% trials, indicating an effect of expectancy. However there was no effect of condition (hungry/satiated). Trait addictive eating did not influence AB, nor did it moderate the effects of expectancy or condition. Subsequent analyses revealed that desire to eat (DtE) chocolate was associated with increased AB. DtE chocolate also moderated the effect of expectancy on AB; participants with high DtE showed sensitivity to the expectancy information, while no effect of expectancy was observed in low-DtE participants. Finally, DtE correlated positively with trait addictive eating. Results suggest that AB to food cues is influenced by the current expectancy of food receipt, but only for those with higher DtE. Momentary levels of DtE may be more relevant in determining food-related AB than trait addictive eating per se.
691
(vg2), either without nudge (T4), or with vg1 as the default (T5). In T1 and T4, mb was chosen by, respectively, 65.6% and 51.7% of consumers. The status quo bias was stronger when the preference for an option was weaker, as it amounted to 7.6% in favor of mb (T2) vs. 15.2% for vg1 (T3). Introducing more options (T5) increased the relative bias; which reached 30% for vg1. These findings concur with previous research on non-food decisions, and contribute to guide foodservice choice architects on the relevant parameters in the design of efficient nudges. Veggieat FP7Grant-612326 ENCOURAGING CHILDREN TO EAT MORE FRUIT AND VEGETABLES USING DESCRIPTIVE SOCIAL NORM-BASED MESSAGES Maxine Sharps, Eric Robinson. Institute of Psychology, Health and Society, University of Liverpool, Eleanor Rathbone Building, Liverpool, L69 7ZA, UK E-mail address: [email protected] (M. Sharps).
EATING PATTERNS IN COELIAC DISEASE: A QUALITATIVE ANALYSIS R. Satherley, R. Howard, S. Higgs. School of Psychology, University of Birmingham, Edgbaston, B15 2TT, UK E-mail address: [email protected] (R. Satherley).
Dietary-management in coeliac disease (CD) may lead to the development of disordered eating patterns. This study explores the lived experiences of eating and dietary self-management in relation to CD, within a theoretical framework of disordered eating in gastrointestinal disease. 13 individuals with CD were interviewed about their experiences with food and food environments. Disordered eating was assessed via the EatingAttitudes-Test-26 the Binge-Eating Scale. Interviews were transcribed verbatim and analysed using Framework analysis, which was underlined by the model of disordered eating in gastrointestinal disease. Experiences differed according to scores on the Eating-Attitudes-Test and Binge-Eating Scale. Those scoring high on measures of disordered eating were concerned about the consequences of their gluten-free diet on body image and described eating patterns similar to binge/restrict cycles. Those scoring below the clinical cut-off for disordered eating integrated their dietary management into their daily lives; however, anxieties around food and cross-contamination were associated with a restriction in food intake not detected by the Eating-Attitudes-Test and Binge-Eating Scale. The findings suggest that our theoretical model of disordered eating provides an adequate explanation of disordered eating patterns in CD. CD has a varied impact on individuals' eating patterns. The need to follow a gluten-free diet and be vigilant around food has to be balanced with concerns around food. The Eating-Attitudes-Test and the BingEating Scale may not detect this range of disordered eating behaviours described by those with CD. NUDGING VEGETABLE CONSUMPTION: AN INVESTIGATION DEFAULTS AS A CHOICE ARCHITECTURE TOOL FOR FOODSERVICE
OF
L. Saulais 1, A. Perez Cueto 2, L. Depezay 3, H. Hartwel 4, E. Monteleone 5, A. Giboreau 1. 1 Institut Paul Bocuse Research, BP25, 69131 Ecully, France; 2 Copenhagen University, Denmark; 3 Bonduelle, France; 4 Bournemouth University, UK; 5 Florence University, Italy E-mail address: [email protected] (L. Saulais).
Foodservice could play a key role in addressing the public health challenge of increasing vegetable intake by providing consumers a more adequate food choice environment. There is growing empirical evidence supporting the use of nudges to encourage healthier food choices. However, deploying nudge-based interventions in multiple contexts requires to better understand the conditions of efficiency of such strategies. This research focuses on one type of nudge, defaults, which rely on the premise that people tend to prefer the status quo. We report the results of an experiment that investigates the determinants of defaults efficiency to increase the probability to choose a vegetable-based dish in a self-service restaurant. 293 consumers came for lunch in an experimental cafeteria, in which the choice of main dish was presented either without nudging (Treatment 1-T1); or with a meat-based dish (mb) as the default (T2); or with a vegetable-based dish (vg1) as the default (T3). Two other treatments introduced an additional vegetable-based option
Traditional intervention approaches to promote fruit and vegetable consumption outline the health benefits of eating fruit and vegetables. Social norm-based messages which describe the healthy eating habits of others have been shown to increase fruit and vegetable intake in adults; however, this has not been conducted in children to date. Here we present two new experimental studies (n ¼ 307) which investigated whether exposure to descriptive social norm-based and health-based messages increased fruit and vegetable intake in young children. In both studies children were exposed to messages whilst playing a board-game. After exposure to the messages, children were able to consume fruit and vegetables, as well as high calorie snack foods. Although effects were small in the two individual studies, a pooled analysis indicated that both descriptive social normbased and health-based messages increased children’s fruit and vegetable intake, relative to control condition messages. Whether descriptive social norm-based messages can be used to promote meaningful changes to children’s dietary behaviour is unclear. SOCIOECONOMIC INDICATORS ARE INDEPENDENTLY ASSOCIATED WITH NUTRIENT INTAKE IN FRENCH ADULTS , P. Cardon, C. Enaux, S. Hercberg, C. W. Si Hassen, K. Castetbon, A. Lampure jean. EREN, UFR SMBH 74 rue Marcel Cachin, 93017 Bobigny, France Me E-mail address: [email protected] (W. Si Hassen).
Studies have suggested differential associations of specific indicators of socioeconomic position (SEP) with nutrient intake and a cumulative effect of these indicators on diet. We investigated the independent association of SEP indicators (education, income, occupation) with nutrient intake and their effect modification. This cross-sectional analysis included 91,900 cohort. Nutrient intake was estiFrench adults from the NutriNet-Sante mated using three 24-hour records. We investigated associations between the three SEP factors and nutrient intake using sex-stratified analysis of covariance, adjusted for age and energy intake, and associations between income and nutrient intake stratified by education and occupation. Low educated participants had higher protein and cholesterol intakes and lower fibre, vitamin C and beta-carotene intakes. Low income individuals had higher complex carbohydrate intakes, and lower magnesium, potassium, folate and vitamin C intakes. Intakes of vitamin D and alcohol were lower in low occupation individuals. Higher income was associated with higher intakes of fibre, protein, magnesium, potassium, beta-carotene, and folate among low educated persons only, highlighting effect modification. Lower SEP, particularly low education, was associated with lower intakes of nutrients required for a healthy diet. Each SEP indicator was associated with specific differences in nutrient intake suggesting that they underpin different social processes. HOW PRODUCT NAME INFLUENCES LIKING AND EMOTIONS WHEN DRINKING BEER OR NON-ALCOHOLIC BEER Ana Patricia Silva 1,2, Gerry Jager 1, Hans-Peter Voss 2, 3, Hannelize van Zyl 4, Tim Hogg 2, Manuela Pintado 2, Cees de Graaf 1. 1 Division of Human lica Nutrition, Wageningen University, The Netherlands; 2 Universidade Cato Portuguesa, Escola Superior de Biotecnologia, Portugal; 3 Voss ID, The Netherlands; 4 HEINEKEN, The Netherlands
Abstracts / Appetite 107 (2016) 677e694
Consumption was measured using the Alcohol Use Disorders Identification Test (AUDIT) and a Food Frequency Questionnaire. Data were analysed using structural equation modelling. The model was a good fit for the data (X2/df ¼ 1.41; SRMR ¼ 0.05; RMSEA ¼ .06; CFI ¼ .98). There was a significant indirect effect of hopelessness and anxiety sensitivity on unhealthy eating via eating to cope. Furthermore, there was a significant negative association between eating to cope and AUDIT scores (p ¼ .014). This latter finding indicates that eating to cope is a specific coping strategy that does not generalise to other appetitive behaviours such as alcohol consumption. Together, these findings highlight hopelessness and anxiety sensitivity as risk factors that predict eating to cope and unhealthy eating. FOOD CATEGORIZATION'S DEVELOPMENT AND FOOD NEOPHOBIA AND PICKINESS IN CHILDREN FROM 2e6 YEARS OF AGE re mie Lafrairea 2. 1 Centre for Food Camille Rioux 1,2, Delphine Picard 2, Je and Hospitality Research, Paul Bocuse Institute, Ecully, France; 2 Aix Marseille Universit e, PSYCLE EA3273, 13621 Aix en Provence, France E-mail address: [email protected] (C. Rioux).
The present study aimed to decipher the suspected relationship between the early development of a food categorization system, and food rejections (namely food neophobia and pickiness) in children. A comparison of the scientific literature on food rejections and the development of a food categorization system led us to formulate three hypotheses tested in the following experiment: (i) children’s food categorization abilities appear to undergo improvements from the age of 2 years, (ii) children’s food rejections are interconnected with the food categorization system’s development, and (iii) food categorization is mainly colour-dependent, and, colour matters because it conveys information on the typicality of a given food. We tested these predictions with a sample of 79 children aged 2e6 year old, and 12 adults. Participants performed a visual categorization task in which they were presented with colour photographs of fruits and vegetables and asked to put in the same box items belonging to the same category. Accuracy measures were recorded (hit, false alarms, discriminability index and decision bias) as well as food rejection scores. The results suggested an age-related increase in food categorization performance and provided the first empirical evidence of: i) a relationship between children’s food rejections and food categorization, and ii) the central role of typicality in explaining the key role of colour in food categorization. RENORMALISING FOOD PORTION SIZES Eric Robinson. Institute of Psychology, Health & Society, University of Liverpool, Liverpool, L68 7ZA, UK E-mail address: [email protected]
Increases in food portion sizes have coincided with population level weight gain across most of the developed world. A potential psychological explanation of why portion size influences eating behaviour is based on normative influence; portion size provides a consumer with information about what a ‘normal’ amount to eat is. A novel hypothesis based on this theory is that providing consumers with smaller portion sizes may ‘renormalize’ their perceptions of what is an appropriate amount to eat. Across two large studies of male and female participants (n ¼ 160) we have found evidence that providing participants with a smaller portion of food during a first session reduces the amount of food that participants then freely select to eat in the future. Data also support the idea that this effect is occurring because the portion size provided on day 1 is recalibrating perceptions of what constitutes a normal amount to eat. These findings suggest that reducing portion size recalibrates perceptions of what constitutes a normal amount to eat and this has further downstream consequences; renormalizing food portion sizes holds public health promise. MEMORY FOR PORTION SIZE: LARGER PORTIONS ARE REMEMBERED LESS ACCURATELY AND TYPICAL PORTION SIZE INFLUENCES MEMORY RECONSTRUCTION E. Romano, D. Ferriday, D.C. McCaig, J.M. Brunstrom, P.J. Rogers. Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, UK
E-mail address: [email protected] (E. Romano).
There is accumulating evidence that episodic memory (implicit or explicit) of a recent eating episode influences energy intake at a subsequent meal. In particular, memory for portion size has been implicated. A core principle of human memory is that memories of a recent event are ‘reconstructed’ and often biased by background knowledge (‘semantic memory’). The present study explored the accuracy of portion size memory three hours after consuming different portions of a test meal. We also explored the extent to which remembered portion size was influenced by typical portion size. Sixty participants reported their typical portion size for spaghetti Bolognese. At two subsequent sessions (one week apart), participants consumed either a ‘standard’ (550 kcal) or ‘small’ (275 kcal) portion of spaghetti Bolognese for lunch. In each session, participants rated their appetite before and after consuming the test meal. Three hours later, participants were asked to complete two psychophysical tasks assessing their memory for the portion they had consumed earlier. Participants remembered consuming a larger portion when they consumed the standard portion. In addition, the correspondence between actual and recalled portion size was significantly closer after consuming the small portion. Further, participants who typically consumed a larger portion remembered eating a larger portion at lunch. These data suggest that portion size memory is less accurate for larger portions and that participants’ typical portion size also biases their memory reconstruction. This research was supported by a BBSRC-DRINC grant (ref: BB/L02554X/1). THE MULTISENSORY PERCEPTIONS OF FLAVOUR AND FRESHNESS: A NEW PERSPECTIVE r e my Roque, Malika Auvray, Claire Garrel, Je r e mie Lafraire. Centre de Je ^teau du Vivier, BP 25 e 69131 Ecully Recherche, Institut Paul Bocuse, Cha Cedex, France E-mail address: [email protected] (J. Roque).
The large majority of studies having considered the cognitive mechanisms of food and beverage perceptual experiences have focused on mainly one type of multisensory representation: flavour. The notion of flavour has been defined in various ways sometimes based on neurophysiological criteria (e.g. superadditivity), and sometimes on psychophysical ones (e.g. sensory fusion). However, there is a large consensus that i) retronasal smell is the main contributor to the flavour experience, and ii) flavour perception is generally illusory because of the mouth capture phenomenon. Recently, another multisensory representation has been investigated: freshness. Indeed, freshness seems also to result from a sensory integration of visual, olfactory, tactile and, in some cases, gustatory and auditory components, as well as a hedonic dimension. However, it is likely that freshness could potentially differ from flavour with respect to i) the nature of its main contributor, ii) its subjective location and iii) the typology of its modulating factors. We will determine, on the basis of a systematic review of the scientific literature, if freshness is a genuine type of multisensory representation differing from flavour in some respects (neurophysiological, functional, cognitive, and experiential) or if it is merely a particular experience of flavour. Addressing this fundamental scientific question will pave the way of further research in food and beverage perception. STATE AND TRAIT INFLUENCES ON ATTENTIONAL BIAS TO FOOD CUES: THE ROLE OF HUNGER, EXPECTANCY, AND FOOD ADDICTION H.K. Ruddock, M. Field, A. Jones, C.A. Hardman. Psychological Sciences, University of Liverpool, Liverpool, L69 7ZA, UK E-mail address: [email protected] (H.K. Ruddock).
Attentional bias (AB) to food cues is influenced by the extent to which a cue predicts imminent food receipt (i.e. expectancy), and an individual's current motivational state (i.e. hunger). The motivational salience of food is thought to be particularly high in individuals with “food addiction”. Therefore, trait addictive eating may also influence food-related AB and moderate the state effects of expectancy and hunger. To investigate this, 120 female participants completed an eye-tracking task which assessed AB to chocolate pictures. Participants’ expectations of receiving chocolate
Abstracts / Appetite 107 (2016) 677e694
(100%, 50%, 0%) were manipulated on a trial-by-trial basis. Half of these participants completed the task when hungry, and half were satiated. AB to chocolate pictures was greater on 100% and 50% trials, compared to 0% trials, indicating an effect of expectancy. However there was no effect of condition (hungry/satiated). Trait addictive eating did not influence AB, nor did it moderate the effects of expectancy or condition. Subsequent analyses revealed that desire to eat (DtE) chocolate was associated with increased AB. DtE chocolate also moderated the effect of expectancy on AB; participants with high DtE showed sensitivity to the expectancy information, while no effect of expectancy was observed in low-DtE participants. Finally, DtE correlated positively with trait addictive eating. Results suggest that AB to food cues is influenced by the current expectancy of food receipt, but only for those with higher DtE. Momentary levels of DtE may be more relevant in determining food-related AB than trait addictive eating per se.
691
(vg2), either without nudge (T4), or with vg1 as the default (T5). In T1 and T4, mb was chosen by, respectively, 65.6% and 51.7% of consumers. The status quo bias was stronger when the preference for an option was weaker, as it amounted to 7.6% in favor of mb (T2) vs. 15.2% for vg1 (T3). Introducing more options (T5) increased the relative bias; which reached 30% for vg1. These findings concur with previous research on non-food decisions, and contribute to guide foodservice choice architects on the relevant parameters in the design of efficient nudges. Veggieat FP7Grant-612326 ENCOURAGING CHILDREN TO EAT MORE FRUIT AND VEGETABLES USING DESCRIPTIVE SOCIAL NORM-BASED MESSAGES Maxine Sharps, Eric Robinson. Institute of Psychology, Health and Society, University of Liverpool, Eleanor Rathbone Building, Liverpool, L69 7ZA, UK E-mail address: [email protected] (M. Sharps).
EATING PATTERNS IN COELIAC DISEASE: A QUALITATIVE ANALYSIS R. Satherley, R. Howard, S. Higgs. School of Psychology, University of Birmingham, Edgbaston, B15 2TT, UK E-mail address: [email protected] (R. Satherley).
Dietary-management in coeliac disease (CD) may lead to the development of disordered eating patterns. This study explores the lived experiences of eating and dietary self-management in relation to CD, within a theoretical framework of disordered eating in gastrointestinal disease. 13 individuals with CD were interviewed about their experiences with food and food environments. Disordered eating was assessed via the EatingAttitudes-Test-26 the Binge-Eating Scale. Interviews were transcribed verbatim and analysed using Framework analysis, which was underlined by the model of disordered eating in gastrointestinal disease. Experiences differed according to scores on the Eating-Attitudes-Test and Binge-Eating Scale. Those scoring high on measures of disordered eating were concerned about the consequences of their gluten-free diet on body image and described eating patterns similar to binge/restrict cycles. Those scoring below the clinical cut-off for disordered eating integrated their dietary management into their daily lives; however, anxieties around food and cross-contamination were associated with a restriction in food intake not detected by the Eating-Attitudes-Test and Binge-Eating Scale. The findings suggest that our theoretical model of disordered eating provides an adequate explanation of disordered eating patterns in CD. CD has a varied impact on individuals' eating patterns. The need to follow a gluten-free diet and be vigilant around food has to be balanced with concerns around food. The Eating-Attitudes-Test and the BingEating Scale may not detect this range of disordered eating behaviours described by those with CD. NUDGING VEGETABLE CONSUMPTION: AN INVESTIGATION DEFAULTS AS A CHOICE ARCHITECTURE TOOL FOR FOODSERVICE
OF
L. Saulais 1, A. Perez Cueto 2, L. Depezay 3, H. Hartwel 4, E. Monteleone 5, A. Giboreau 1. 1 Institut Paul Bocuse Research, BP25, 69131 Ecully, France; 2 Copenhagen University, Denmark; 3 Bonduelle, France; 4 Bournemouth University, UK; 5 Florence University, Italy E-mail address: [email protected] (L. Saulais).
Foodservice could play a key role in addressing the public health challenge of increasing vegetable intake by providing consumers a more adequate food choice environment. There is growing empirical evidence supporting the use of nudges to encourage healthier food choices. However, deploying nudge-based interventions in multiple contexts requires to better understand the conditions of efficiency of such strategies. This research focuses on one type of nudge, defaults, which rely on the premise that people tend to prefer the status quo. We report the results of an experiment that investigates the determinants of defaults efficiency to increase the probability to choose a vegetable-based dish in a self-service restaurant. 293 consumers came for lunch in an experimental cafeteria, in which the choice of main dish was presented either without nudging (Treatment 1-T1); or with a meat-based dish (mb) as the default (T2); or with a vegetable-based dish (vg1) as the default (T3). Two other treatments introduced an additional vegetable-based option
Traditional intervention approaches to promote fruit and vegetable consumption outline the health benefits of eating fruit and vegetables. Social norm-based messages which describe the healthy eating habits of others have been shown to increase fruit and vegetable intake in adults; however, this has not been conducted in children to date. Here we present two new experimental studies (n ¼ 307) which investigated whether exposure to descriptive social norm-based and health-based messages increased fruit and vegetable intake in young children. In both studies children were exposed to messages whilst playing a board-game. After exposure to the messages, children were able to consume fruit and vegetables, as well as high calorie snack foods. Although effects were small in the two individual studies, a pooled analysis indicated that both descriptive social normbased and health-based messages increased children’s fruit and vegetable intake, relative to control condition messages. Whether descriptive social norm-based messages can be used to promote meaningful changes to children’s dietary behaviour is unclear. SOCIOECONOMIC INDICATORS ARE INDEPENDENTLY ASSOCIATED WITH NUTRIENT INTAKE IN FRENCH ADULTS , P. Cardon, C. Enaux, S. Hercberg, C. W. Si Hassen, K. Castetbon, A. Lampure jean. EREN, UFR SMBH 74 rue Marcel Cachin, 93017 Bobigny, France Me E-mail address: [email protected] (W. Si Hassen).
Studies have suggested differential associations of specific indicators of socioeconomic position (SEP) with nutrient intake and a cumulative effect of these indicators on diet. We investigated the independent association of SEP indicators (education, income, occupation) with nutrient intake and their effect modification. This cross-sectional analysis included 91,900 cohort. Nutrient intake was estiFrench adults from the NutriNet-Sante mated using three 24-hour records. We investigated associations between the three SEP factors and nutrient intake using sex-stratified analysis of covariance, adjusted for age and energy intake, and associations between income and nutrient intake stratified by education and occupation. Low educated participants had higher protein and cholesterol intakes and lower fibre, vitamin C and beta-carotene intakes. Low income individuals had higher complex carbohydrate intakes, and lower magnesium, potassium, folate and vitamin C intakes. Intakes of vitamin D and alcohol were lower in low occupation individuals. Higher income was associated with higher intakes of fibre, protein, magnesium, potassium, beta-carotene, and folate among low educated persons only, highlighting effect modification. Lower SEP, particularly low education, was associated with lower intakes of nutrients required for a healthy diet. Each SEP indicator was associated with specific differences in nutrient intake suggesting that they underpin different social processes. HOW PRODUCT NAME INFLUENCES LIKING AND EMOTIONS WHEN DRINKING BEER OR NON-ALCOHOLIC BEER Ana Patricia Silva 1,2, Gerry Jager 1, Hans-Peter Voss 2, 3, Hannelize van Zyl 4, Tim Hogg 2, Manuela Pintado 2, Cees de Graaf 1. 1 Division of Human lica Nutrition, Wageningen University, The Netherlands; 2 Universidade Cato Portuguesa, Escola Superior de Biotecnologia, Portugal; 3 Voss ID, The Netherlands; 4 HEINEKEN, The Netherlands