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Tytuł pozycji:

Ranking of meal preferences and interactions with demographic characteristics: a discrete choice experiment in young adults

Tytuł:
Ranking of meal preferences and interactions with demographic characteristics: a discrete choice experiment in young adults
Autorzy:
Katherine M. Livingstone
Karen E. Lamb
Gavin Abbott
Tony Worsley
Sarah A. McNaughton
Temat:
Discrete choice experiment
Food preferences
Meal preferences
Barriers
Healthy eating
Dietary patterns
Nutritional diseases. Deficiency diseases
RC620-627
Public aspects of medicine
RA1-1270
Źródło:
International Journal of Behavioral Nutrition and Physical Activity, Vol 17, Iss 1, Pp 1-12 (2020)
Wydawca:
BMC, 2020.
Rok publikacji:
2020
Kolekcja:
LCC:Nutritional diseases. Deficiency diseases
LCC:Public aspects of medicine
Typ dokumentu:
article
Opis pliku:
electronic resource
Język:
English
ISSN:
1479-5868
Relacje:
https://doaj.org/toc/1479-5868
DOI:
10.1186/s12966-020-01059-7
Dostęp URL:
https://doaj.org/article/25c9c9ecc4cd41c4bbe780091bc5acaf  Link otwiera się w nowym oknie
Numer akcesji:
edsdoj.25c9c9ecc4cd41c4bbe780091bc5acaf
Czasopismo naukowe
Abstract Background The diet of young adults is poor, yet little is known about the relative importance of influences on healthy eating in a decision-making context. The aim of this exploratory study was to understand the relative ranking of influences on meal choices in young adults and to investigate interactions between meal preferences and demographic and health characteristics. Methods Adults aged 18–30 years (n = 92, mean age: 23.9 (SD 3.4) years) completed an online discrete choice experiment. Participants were presented with 12 choice sets reflecting a typical weekday meal and were asked to choose between four meal options. Each meal consisted of a combination of five meal attributes (preparation time, cost, taste, familiarity and nutrition content) that each had three attribute levels. Data were analysed using conditional logit models. Subgroup analyses were performed by sex, education, income, weight status and meeting fruit and vegetable recommendations. Results Comparing the highest and lowest attribute levels, meal preferences were higher for better taste (B = 0.38; 95% CI: 0.12, 0.63), familiarity (B = 0.37; 95% CI: 0.21, 0.54) and nutrition content (B = 1.11; 95% CI: 0.81, 1.41) and lower for increased preparation times (B = −0.33; 95% CI: − 0.53, − 0.12) and cost (B = −0.50; 95% CI: − 0.75, − 0.24). Nutrition content was the most important influence on meal choice. Cost was the second most important, followed by taste, familiarity and preparation time. Compared to males, females had a higher preference for better nutrition content, taste and familiarity and a lower preference for increased cost. Higher educated participants had a higher preference for better nutrition content, familiarity and taste compared to lower educated participants. Young adults who met recommendations for fruit and vegetable intake had a higher preference for better nutrition content compared to participants who did not meet recommendations. Conclusion Nutrition content was the most important influence on young adults’ meal choices, followed by cost, taste, familiarity and preparation time. Preferences varied by demographics and health characteristics, suggesting that the focus of dietary interventions may benefit from being tailored to specific young adult groups.
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