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Do consumers' attitudes towards food technologies and motives of food choice influence willingness to eat cereal products fortified with fibre?

100%

Jezewska-Zychowicz M., Krolak M.

Polish Journal of Food and Nutrition Sciences

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2015

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tom 65

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nr 4

The aim was to assess the relationships between willingness to eat cereal products fortified with fibre, attitudes towards food technologies and some food choice motives. The questionnaire survey was carried out in 2013 within 1000 Polish consumers. Selection criteria of the sample took into account representativeness of the population due to province, then the choice had quota character by gender, education and size of residence place. The questionnaire consisted of questions on Food Technology Neophobia Scale (FTNS), motives of food choice (health, quality, and hedonic value) and intention to eat bread, pasta and biscuits fortified with fibre. The frequency analysis, cross tables and cluster analysis were used to analyse data. Relationships between parameters were assessed by calculating Pearson correlation coefficients using SPPS, version 21.0. The neophilic attitudes towards new food technologies (12.6% of participants) were represented by more women and people in the 26-35 age group. More neophobic (16.1%) were male, worse educated and older respondents. Only 18.4% of participants were in cluster "wanting to eat". More of them were people with neophilic attitudes. Among "not wanting to eat" (24.5%) there were more men, worse educated respondents, and representing neophobic attitudes. There were statistically significant correlations between perceived motives of food choice and declared intentions to eat cereal products fortified with fibre, except perceived pleasure from eating pasta. The willingness to eat cereal products fortified with fibre was significantly determined by attitudes towards new food technologies, health, quality and pleasure as motives of food choice, but also by socio-demographic profile.

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Assessment of dietary choices of young women in the contexts of hormonal contraceptives

100%

Friedrich M., Junak M.

Roczniki Państwowego Zakładu Higieny

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2017

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tom 68

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nr 1

Background. Metabolic changes caused by hormonal contraception combined with unbalanced diet may pose many threats, and deficiency or excess of nutrients may increase the risk of using such contraceptives. Objective. The purpose of the survey was to assess the dietary choices of young women using hormonal contraceptives, taking into account their general knowledge about the contraception and its impact on their bodies. Material and methods. The survey comprised 67 women aged from 18 to 25 years. In of three-day menus (201 daily food rations) of the women under research the content of energy and most of nutritious ingredients wandered away from recommended values in Poland. Each respondent additionally filled in a questionnaire concerning her: anthropometric data, education, place of residence; the type, name and time of taking contraceptives; purpose for using hormonal contraception along with its determinants; duration of use, breaks in contraceptive practice; occurrence of side effects during contraceptive use; stimulants used; physical activity, incidence of diarrhoea and vomiting, and dietary supplements use. Results. The assessment of nutritional status of young women taking hormonal contraceptives has shown a number of nonconformities. The survey has revealed insufficient energy value of the menus, and incorrect proportions of basic nutrients, from recommended values, what was reflected in insufficient intake of vitamins (A, D, E, C, B1, B3, B6, and folates) and minerals (K, Ca, Mg, Fe). An excessive consumption of proteins, animal-based in particular, and insufficient consumption of lipids and carbohydrates, polysaccharides in particular, what resulted in insufficient consumption of dietary fibre. Conclusions. Nutritional choices of the respondents were typical to their gender and age, but were not adjusted to the use of hormonal contraceptives. Side effects observed by the respondents, mainly weight gain, may have been a summary result of improper eating behaviors that facilitated accumulation of body fat and water.

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Goal conflicts in consumer food choices

100%

Wielicka A.

Journal of Agribusiness and Rural Development

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2008

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nr 01[07]

149-155

Paper provides an analysis of goals and choices attached to food consumption. The study is an insight into intertemporal decisions that involve uncertainty and risk. Results were explained by a model of hyperbolic discounting that describes inconsistent preferences which appear to be frequent phenomena among hedonic and utilitarian goals when options are attributed to different moments.

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Dietary behaviour models and food choice motivations. POFPRES study

84%

Czarnocinska J., Wadolowska L., Babicz-Zielinska E., Przyslawski J., Schlegel-Zawadzka M.

Polish Journal of Environmental Studies

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2004

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tom 13

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nr Suppl.2, Part 1

The research embraced 9339 people aged 13-75, living in the 6 macro-regions of Poland. The preferences and the consumption frequency for the chosen products and their groups and the choice importance of factors influencing the food choice were evaluated. On the basis of the factor analysis (the main components method) and the cluster analysis (the k-means method) the characteristic profiles describing the food choice models were selected. The existence of 6 profiles describing people dietary behaviours were revealed. Food choice was influenced to a larger extent by sensory and functional factors rather than by socio-cultural, concerning health factors or price. The health-concerning factors differentiated studied population, nevertheless, they had a moderate meaning for the food choice.

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Factors influencing the choice and perceptions of yoghurts among old people living in Warsaw

84%

Kozlowska K., Szczecinska A., Roszkowski W., Brzozowska A., Raats M., Lumbers M.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 1

The aim of the study was to analyze how demographic factors (such as gender, age and education period) and health factors (such as general health, problems with heart or digestion, diabetes) influence the choice of yoghurts among people aged 65+ and what kind of perceptions of functional foods are formed by the respondents. The study was carried out in Autumn 2003 in the group of 96 Warsaw citizens, without extreme visual and/or hearing impairments. The seniors were divided into experimental groups according to gender (48 women and 48 men) and age (65–74 years old and 75+, in equal proportions). In order to determine seniors’ perceptions of yoghurts a Repertory Grid Method (RGM) was used and empty packages of 5 functional and 2 conventional yoghurts were presented to the subjects in 3 triads. In general, health aspects and taste of yoghurts were the most important factors influencing the food choice, in particular for people who were overweight or obese or suffered from heart problems. Healthy yoghurts were seen by most seniors as natural products, without any additives or even fruits. However, the presence of other functional ingredients such as active biocultures, fibre or vitamins were perceived as additional benefit for health. Consequently, functional yoghurts were in general perceived as healthier than conventional ones. Health expectations of seniors (especially those with heart problems) were met if fat content in yoghurts was in the range of 0.0–1.0%. Therefore, functional yoghurts, being usually low fat, were often perceived by older people as having more proper fat content when compared to the conventional ones. Taste of yoghurts was not important regardless of the fact whether the product belonged to either functional or conventional yoghurts.

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Diet selection by red-backed voles Clethrionomys gapperi

84%

Kasparian K., Millar J. S.

Acta Theriologica

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2004

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tom 49

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nr 3

Food supplementation studies often assume that animals will select artificial diets in their natural environment, and that high-protein, high-energy foods are the most appropriate supplement. These assumptions were tested in red-backed voles Clethrionomys gapperi Vigors, 1830 using food-choice experiments with sunflower seeds, oats, and commercial diets in the laboratory and field. Preferred level of dietary protein was also examined using isocaloric diets that varied only in protein content (14%, 20% and 30%). Preferences exhibited in the above trials were subsequently examined relative to natural forage. Voles demonstrated a strong preference for sunflower seeds over oats, dried alfalfa, and rabbit, guinea pig, rat and cat food. Voles preferred the 14% protein diet over the 20% and 30% protein diets. Although sunflower seeds contain more than 20% protein, voles consistently preferred this food over natural forage, perhaps because of their high fat and energy content. This indicates that tradeoffs in protein content may be made to maximize energy. We suggest that red-backed voles will select sunflower seeds in their natural environment, and that their preference for low protein likely reflects their herbivorous diet. This study highlights the importance of an a priori understanding of species-specific preferences and requirements when designing food supplementation studies.

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Differences in the crista dentata structure of the ischium of the third maxilliped in Astacus leptodactylus [Eschscholtz, 1823]

84%

Harlioglu M. M.

Folia Biologica

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2003

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tom 51

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nr 1-2

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Role of psychological factors in food choice - a review

84%

Babicz-Zielinska E.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr 4

Psychological factors such as motives, personality and attitudes towards food and nutrition have been reviewed, and shown to essentially influence nutritional behavior. Even rational motives, like the wish to be healthy and slim, may result in eating disorders, especially in orthorexia and anorexia nervosa. Both the effect of ingested food on emotional status and the effect of emotions on food choice have been demonstrated. The results of research on consumer attitudes towards transgenic, functional, ecological and unfamiliar foods have been presented. The improper attitudes towards various forms of food and eating have often resulted from unfamiliarity of foods (neophobia) or their effects on health (functional food). The results obtained show that the knowledge of consumers’ motives and attitudes is an important factor permitting the food producers to implement the best marketing strategy to increase sales, as well as allowing the dietetics and physicians to asses the risks of development of eating disorders and to change them into healthy attitudes.

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Zmiany percepcji bodzcow chemicznych zwiazane z wiekiem i ich implikacje zywieniowe

67%

Barylko-Pikielna N., Matuszewska I.

Żywność Nauka Technologia Jakość. Suplement

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2001

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tom 08

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nr 3

5-22

Dokonano przeglądu literatury dotyczącej zmian percepcji sensorycznej u osób starszych i ich znaczenia żywieniowego. Zmiany w chemopercepcji zachodzące z wiekiem, zarówno w kategoriach intensywności jak i hedonicznych mają istotny wpływ na wybór żywności oraz fizjologię żywienia. Zmiany te objawiają się obniżeniem wrażliwości, zdolności rozpoznawania bodźców smakowych i zapachowych oraz przesunięciem optymalnie pożądanych ich natężeń. Wielkość tych zmian z wiekiem jest specyficzna w odniesieniu do różnej jakości bodźców oraz indywidualnie wysoce zróżnicowana. Znaczna niejednolitość metodyki prac eksperymentalnych w tym zakresie powoduje trudności w ilościowym oszacowaniu wymienionych zjawisk.

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Nutritional preferences of the lesser grain borer Rhizopertha dominica F. [Coleoptera, Bostrichidae] under conditions of free choice of food

67%

Klys M.

Journal of Plant Protection Research

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2006

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tom 46

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nr 4

359-367

The subject of this study was Rhizopertha dominica F. population. The primary question referred to was the process of the lesser grain borer population spread depending on nutritional preferences of this species. The aim of performed laboratory experiments was to examine the adults’ ability to choose preferred kinds of food i conditions of free migration among them and to analyze the dynamics of population size. Sex ratio and the migration rate were also analyzed. Four types of food were used during the experiments: wheat, oat flakes, pearl barley and semolina. The experiments were conducted at 28°C and 60 ± 5% of relative humidity. Results of the study revealed that oat flakes were the most favourable nutriment for adult R. dominica whereas wheat grain was the most favourable for the population size since larvae were protected by grains and thus their increased number could survive. No population development in semolina was observed. It was the result of too small granulation of this food.

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Uwarunkowania wyboru zywnosci ekologicznej przez konsumenta

67%

Ozimek I.

Żywność Technologia Jakość

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1995

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nr 2

142-143

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Analysis of factors influencing the choice of dairy products by Poles. Pofpres study

67%

Czarnocinska J., Wadolowska L., Przyslawski J., Schlegel-Zawadzka M., Babicz-Zielinska E.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr Spec.Issue 1

The study included 9339 people aged from 13 to 75 years, inhabiting 6 macro regions of Poland. Thirty choice factors of dairy products were evaluated. A statistical analysis of the results obtained was carried out after separating the following factors: sensory, functional, health, economic and socio-cultural ones. Dairy product’s choice was more affected by sensory and functional factors than the socio-cultural, economic and health ones. The average importance of all groups of factors influencing dairy products’ choice was significantly correlated with sex, age and region of inhabitance. The size of the place of inhabitance differentiated significantly the average importance of economic and socio-cultural factors. The results obtained show that Poles underestimated the role of dairy products and they had consumption motives in food choice.

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Relations between emotions and food preferences

67%

Babicz-Zielinska E., Rybowska A., Zabrocki R.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr Spec.Issue 2

Emotions have been observed to distinctly influence food choice in conditions when a vast number of women (82%) have no suffered from hunger before eating. This means that food intake is influenced by emotional hunger rather than the physiological one. The mostly preferred food at negative moods, like anger, sorrow, fear or stress, have been sweets. Boredom has favored eating of an increased amount of food, without any special preferences. Stress has influenced food intake in a different way: some subjects have declared eating lower, while some - greater amounts of food. The winter season has increased food intake among 74% of young women.

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The influence of different secondary plant substances - glucosinolates, alkaloids and saponins on the food choice by larvae and beetles of Colorado potato beetle [Leptinotarsa decemlineata Say]

67%

Waligora D.

Journal of Plant Protection Research

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1998

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tom 38

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nr 1

The influence of secondary plant substances - glucosinolates, alkaloids and saponins on the food choice by Colorado potato beetle (Leptinotarsa decemlineata Say) was investigated. Choice and no-choice assay with potato (Solanum tuberosum L.) leaf discs were made. lnsects' feeding was decreased on leaf discs treated with tested substances and it depended on the concentration of used compounds. Saponins were the most active as antifeedants against Colorado potato beetle.

Ograniczanie wyników

Do consumers' attitudes towards food technologies and motives of food choice influence willingness to eat cereal products fortified with fibre?

Assessment of dietary choices of young women in the contexts of hormonal contraceptives

Goal conflicts in consumer food choices

Dietary behaviour models and food choice motivations. POFPRES study

Factors influencing the choice and perceptions of yoghurts among old people living in Warsaw

Diet selection by red-backed voles Clethrionomys gapperi

Differences in the crista dentata structure of the ischium of the third maxilliped in Astacus leptodactylus [Eschscholtz, 1823]

Role of psychological factors in food choice - a review

Zmiany percepcji bodzcow chemicznych zwiazane z wiekiem i ich implikacje zywieniowe

Nutritional preferences of the lesser grain borer Rhizopertha dominica F. [Coleoptera, Bostrichidae] under conditions of free choice of food

Uwarunkowania wyboru zywnosci ekologicznej przez konsumenta

Analysis of factors influencing the choice of dairy products by Poles. Pofpres study

Relations between emotions and food preferences

The influence of different secondary plant substances - glucosinolates, alkaloids and saponins on the food choice by larvae and beetles of Colorado potato beetle [Leptinotarsa decemlineata Say]