![]() ![]() The prevailing view is that variety in the forms described above disrupt the process of sensory specific satiety, the gradual decline in food palatability that occurs for an eaten food relative to uneaten foods, as a consequence of habituation. For this reason, Raynor and Vadiveloo also identify that variety can refer to a single food item if it consists of a combination of different sensory characteristics. Second, the characteristics that constitute variety should be identified variety may be defined as consuming foods from between or within food groups, as consuming foods that vary in energy or nutrient density, or as consuming foods that differ in their sensory characteristics. First, consistent with a previous taxonomy of variety, it is suggested that variety should be defined by period different foods can be consumed as part of the overall diet, different foods can be included in meals consumed within or across days, and different foods can be eaten within a single eating session. A recent review has identified the predominant features that should be considered when defining variety. įood variety is a concept that is thought to be poorly defined, even within the research literature. Despite these influences of food variety on our health, little is known about consumers’ understanding of this concept. Moreover, greater dietary variety of ‘energy-dense or non-recommended’ foods is also associated with increased body adiposity and overweight. Food variety is essential for ensuring adequate human nutrition and is a key driver of food intake. ‘Food variety’ is a key term that is frequently present in dietary guidelines around the world. These findings emphasise a need to educate consumers about variety to encourage adherence to dietary guidelines and help consumers better manage their own food intake. However, when asked to define variety, participants tended to only discuss variety in the context of the whole diet. Using a mixed methods approach, directed content analysis of these data showed that individuals referenced multiple forms of variety in the presence of food photographs. In an online study ( N = 240), participants were asked to discuss a range of photographs depicting different forms of variety, and to directly define the term ‘food variety’. This research sought to explore 1) consumer recognition of different forms of variety, and 2) consumer definitions of variety. However, little is known about consumer understanding of variety, and this may be a potential barrier to the success of dietary guidelines in today’s ‘obesogenic’ environment. Consuming a variety of foods – be it within a meal, across meals, or as part of the whole diet – is one factor that has been shown to increase food intake. ‘Food variety’ is a key term that is frequently used in dietary guidelines around the world.
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