While the health benefits of a high fruit and vegetable consumption are well known and considerable work has attempted to improve intakes, increasing evidence also recognises a distinction between fruit and vegetables, both in their... more
While the health benefits of a high fruit and vegetable consumption are well known and considerable work has attempted to improve intakes, increasing evidence also recognises a distinction between fruit and vegetables, both in their impacts on health and in consumption patterns. Increasing work suggests health benefits from a high consumption specifically of vegetables, yet intakes remain low, and barriers to increasing intakes are prevalent making intervention difficult. A systematic review was undertaken to identify from the published literature all studies reporting an intervention to increase intakes of vegetables as a distinct food group. Databases-PubMed, PsychInfo and Medline-were searched over all years of records until April 2015 using pre-specified terms. Our searches identified 77 studies, detailing 140 interventions, of which 133 (81 %) interventions were conducted in children. Interventions aimed to use or change hedonic factors, such as taste, liking and familiarity (n = 72), use or change environmental factors (n = 39), use or change cognitive factors (n = 19), or a combination of strategies (n = 10). Increased vegetable acceptance, selection and/or consumption were reported to some degree in 116 (83 %) interventions, but the majority of effects seem small and inconsistent. Greater percent success is currently found from environmental, educational and multi-component interventions, but publication bias is likely, and long-term effects and cost-effectiveness are rarely considered. A focus on long-term benefits and sustained behaviour change is required. Certain population groups are also noticeably absent from the current list of tried interventions.
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As the contribution of meals eaten away-from-home to food intake increases, the health of restaurant customers becomes a new responsibility of the foodservice sector. This chapter provides an overview of the main strategies that the... more
As the contribution of meals eaten away-from-home to food intake increases, the health of restaurant customers becomes a new responsibility of the foodservice sector. This chapter provides an overview of the main strategies that the foodservice sector can implement in order to improve the nutritional quality of meals consumed away from home. Complementary actions can be undertaken at the supply and at the demand level. At the supply level, professionals can change recipes and cooking methods to offer healthier dishes. At the demand level, two types of strategies can be implemented to guide consumers’ behaviours. Information-based strategies aim to provide nutrition information, either through general campaigns or directly at the point of choice; while behavioural strategies are based on the way options are displayed at the point of choice. Information-based strategies generally have positive impacts on attitudes and intentions to eat healthy, but their direct impact on behaviours is...
Specialists of food safety underline the importance of psychological aspects of good hygiene practices application. Sanitary risks perception is considered as an important determinant of these practices. Studies in psychological framework... more
Specialists of food safety underline the importance of psychological aspects of good hygiene practices application. Sanitary risks perception is considered as an important determinant of these practices. Studies in psychological framework have demonstrated that errors are likely to occur when people reason under risk. We propose an alternative approach of good hygiene decisions in the catering sector, based on a modern dual process model of memory and reasoning, the fuzzy trace theory (FTT). According to FTT, reasoning under risk is affected by knowledge deficit but also by failure of knowledge retrieval, representational biases and processing interferences. We tested the hypothesis that expertise in sanitary risks could decrease errors linked to knowledge deficit but increase errors linked to the cognitive process of knowledge retrieval. One-hundred-eleven catering sector professionals (38 auditors, 37 managers and 36 operators) completed a questionnaire exploring their perceptions...
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The effects of frequent eating on health and particularly on appetite and metabolism are unclear. We have previously shown that frequent eating decreased appetite and energy intake at the subsequent meal in lean men. In the present study,... more
The effects of frequent eating on health and particularly on appetite and metabolism are unclear. We have previously shown that frequent eating decreased appetite and energy intake at the subsequent meal in lean men. In the present study, we tested the same pattern in obese subjects. Seventeen obese men participated in: (i) two sessions consisting of a breakfast consumed in one eating episode at T0 (F1), or in four isocaloric eating episodes at T0, T60, T120, and T180min (F4), followed by an ad libitum buffet (T240) in an experimental restaurant. Subjects rated their appetite throughout the sessions. (ii) two sessions consisting of the same breakfasts F1 and F4 in a Clinical Centre, followed by a standardized meal. Blood sampling was performed to study ghrelin, glucagon-like peptide-1 (GLP-1), and metabolic kinetics. Indirect calorimetry measurements were performed. After F4, at T240min, ghrelin concentration (P=0.03) and hunger ratings (P<0.001) were lower while GLP-1 concentration (P=0.006) and satiety ratings (P=0.02) were higher. In F4, subjects consumed at the buffet, less food in grams (P=0.04) and less energy from low energy dense foods (P=0.01), but total energy intakes were not different between conditions. In F4, the area under the curve was lower for insulin (P=0.02) and non-esterified fatty acids (NEFA) (P=0.03). Diet induced thermogenesis was reduced in F4 (P=0.03) between T0 and T240. Even if subjective and physiological data suggest a beneficial effect of frequent eating on appetite in obese men, no effect was demonstrated on energy intake. Moreover, the decrease in diet induced thermogenesis and lipolysis, reflected by NEFA profiles, could be deleterious on energy balance in the long run.