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Immunocompromised post-bone marrow transplant patients must follow a restrictive diet after discharge to avoid microbiological risks in food. Despite the apparent health considerations, these restrictions can sometimes create confusion and apprehension during home meal preparation which has a negative impact on patients’ social dining experiences with families and friends and ultimately leads to adverse health effects such as appetite and weight loss. A user-friendly meal guidebook, specifically designed to fit patient’s needs, was developed to ensure a smooth transition from controlled hospital food to home-cooked meals without compromises in food safety and pleasure. With this guidebook, the objective of this uncommon collaboration between chefs and health professionals was to provide clear instructions to the patients on their diet and adapted recipes (six starters, eight main dishes and eight desserts) easy to do and share with the whole family. This design project represents a unique approach to addressing the food and nutrition needs of these transplant patients. Thus, this article presents an example of a multi-actor collaboration between health and culinary professionals who combined their expertise to help the patients feel less marginalized after their hospitalization and to support their recovery by providing adapted recipes that they can share with their family.

Food-related sensory alterations are prevalent among cancer patients and negatively impact their relationship with food, quality of life, and overall health outcome. In addition to taste and smell, food perception is also influenced by somatosensation comprising tactile, thermal, and chemesthetic sensations; yet studies on oral somatosensory perception of cancer patients are lacking to provide patients with tailored nutritional solutions. The present review aimed to summarise findings on the oral somatosensory perception of head and neck cancer (HNC) patients and the potential aetiologies of somatosensory alterations among this population. Subjective assessments demonstrated alterations in oral somatosensory perception such as sensitivity to certain textures, spices, and temperatures. Physiological changes in oral somatosensation have been observed through objective assessments of sensory function, showing reduced localised tactile function and thermal sensitivity. Changes in whole-mouth tactile sensation assessed using texture discrimination and stereognosis ability seem to be less evident. Available evidence indicated oral somatosensory alterations among HNC patients, which may affect their eating behaviour, but more studies with larger sample sizes and standardised assessment methods are needed. Unlike other types of cancers, sensory alterations in HNC patients are not only caused by the treatments, but also by the cancer itself, although the exact mechanism is not fully understood. Prevalent oral complications, such as xerostomia, dysphagia, mucositis, and chemosensory alterations, further modify their oral condition and food perception. Oral somatosensory perception of cancer patients is an under-investigated topic, which constitutes an important avenue for future research due to its potential significance on eating behaviour and quality of life.

OBJECTIVES: Monitoring psychosocial, emotional, and hedonic aspects of food behavior is important to understand cancer patients’ distress and help to reduce risks of malnutrition. However, to date, there is no specific tool to measure the impact of diet, eating behavior, and chemotherapy side effects on patients’ food-related quality of life during cancer and its treatments. The objective was to develop and validate a questionnaire that aims to assess the food-related quality of life in cancer patients undergoing chemotherapy. METHODS: Relevant items from the existing food-related quality of life assessment tools were selected to compose the present 46-item questionnaire. The validation of the questionnaire was conducted in 276 healthy volunteers and 173 cancer patients. Exploratory Factor Analysis (EFA) was performed in both groups, construct and discriminant validity, and test-retest reliability were calculated. RESULTS: The questionnaire was perceived as clear and required less than14 minutes for completion (93% complete responses) in a pre-test (n = 156). The EFA allowed the inclusion of 9 dimensions in the food-related quality of life questionnaire. Common patterns between patients and healthy volunteers (factor loadings ≥ 0.4 in both groups) were used to calculate scores by dimension. Scores in the dimensions of adapting diet and sensorial discomfort (taste/odor) were higher in cancer patients, whilst scores in the dimension of discomfort in satiety were higher in healthy volunteers. Among patients with cancer, the total scores in sensorial discomfort, digestive discomfort, and discomfort in satiety were higher under chemotherapy than no treatment. Reproducibility after one week was in increasing order; digestive discomfort 0.6, adapting diet 0.61, products’ quality 0.67, cooking 0.75, healthy diet 0.76, eating and pleasure 0.80, discomfort in satiety 0.82, and sensorial discomfort 0.85. CONCLUSIONS: This 46-item questionnaire can discriminate cancer patients versus healthy volunteers, and patients receiving vs those not receiving chemotherapy. A good to very good reproducibility was found for the most important factors of food-related quality of life of patients with cancer, i.e, eating and pleasure, sensorial discomfort, and discomfort in satiety. FUNDING SOURCES: This study is funded by La Région Auvergne Rhône-Aples and La Métropôle de Lyon.

It has been known that contextual factors, such as atmospherics, can influence consumers’ perception of food and the overall consumption experience. This study aimed to investigate the influence of table linen on food perception. A total of 247 participants were provided meals with different table linens, either fabric or paper linen, in a real restaurant setting. The results demonstrated a fabric table linen contributed to a significant higher preference of the appetiser, first course consumed upon arrival, and of the meal quality in general. The fabric linen had no significant impact on the liking of the main dish and dessert, which were preferred similarly to that of paper table linen. However, a better service, ambiance and overall experience at the restaurant were attributed to the fabric table linen. Regarding the meal environmental elements, three quarters of the participants considered the table linen as an important element when they were eating at the restaurant. These results therefore demonstrate the importance of the table linen on consumers’ perception of food.

The eating environment is a complex phenomenon involving a number of factors which, either individually or synergistically, have the ability to influence the meal experience. The study of emotions in such circumstances is important as, for example, emotions have the ability to influence behavioral intentions, which in turn influence overall satisfaction and can be effective in the event of service failure. The techniques used to measure emotions in a typical environment tend, for the moment at least, to be restricted to questionnaires, and more recently, interviews, although other techniques continue to be developed. The choice and nuances of a questionnaire require careful deliberation, as no single instrument represents the ideal, and may need to be adapted to fit the circumstances. Similar considerations also apply to interviews along with the sample size. Thereafter, the practicalities of the actual data collection are not something which should be left to chance and each aspect needs to be carefully thought through.

Video observation is gaining popularity as a data collection technique to study eating behavior. Traditional approaches to data analysis of video observations are based on static counts reporting the number of times an action occurs, disregarding the dynamic aspects captured in the video. In this paper, we investigate French consumers’ bread consumption patterns during a restaurant meal. We propose a novel approach, the Temporal Dominance of Behavior (TDB), to visualise the dynamic information contained in video material in terms of frequency, duration, sequence and simultaneity of actions based on standard data analysis principles from temporal methods such as Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (T-CATA). TDB allows reporting hours of videos across several subjects in a single graphical output, providing an efficient summary overview suitable for results interpretation and communication. Regarding bread consumption patterns during a restaurant meal in French consumers, three groups of consumers are drawn: the No-breaders (43%), the Bread-as-a-tool group (48%) and the Bread lovers (9%). Eating behavior varies in the consumed quantity of bread as well as in consumption dynamics throughout the meal, and it is related to both the type of dish that is consumed and to consumer characteristics. The Temporal Observation Curves approach provides a graphical synthesis of the dynamic information. We discuss the added-value of the TDB method compared to single-point analysis, provide recommendations for future developments and suggest potential applications in the consumer and food domain.

Chemotherapy-induced taste and smell alterations may have a negative impact on the quality of life and nutritional status. A prominent issue when dealing with taste and smell alterations and their consequences on food behavior and well-being lies in the variation arising from individual differences in chemosensory perceptions. The main aim of this study was to examine the effect of individuals’ variation in the severity of taste and smell alterations relative to the stage of chemotherapy on self-reported food behavior and food perception. Eighty-nine cancer patients completed a questionnaire subdivided into two parts: a chemosensory part that allowed classification of patients in three groups (“no alterations,” “moderate alterations,” and “severe alterations”) and a food behavior part. The results highlighted a negative impact of chemosensory alterations on food perception. Compared with patients without taste and smell alterations, patients with severe chemosensory alterations reported significantly more frequent food perception problems, including modification of the perceived taste of food, finding bad taste in all food, and being unable to perceive food taste. Whereas 72% of patients with severe alterations were in late stage, only 37% of patients were in late stage in the no alterations group, indicating an effect of the treatment stage on taste and smell alterations. Our results underlie the importance of providing specific attention to the severity of chemotherapy-induced taste and smell alterations and considering the individual differences among patients for a better nutritional management.

IntroductionDespite the well-documented health benefits of a dietary pattern higher in plant-based food such as legumes, their consumption remains low. Knowing that taste is the first factor in consumers’ food choice, flavoring of legumes using blends of herbs and spices (H&S) is an interesting approach to increase their consumption. This study examines the effect of H&S on the appreciation and energy intake of low salt legume-based dishes in a real context ecological environment.Materials and MethodsA 2-step pilot testing was designed to determine the most favorable recipe between 4 different blends of H&S. Firstly, 4 recipes were evaluated in a balanced order of presentation using different blends of legumes (chickpeas and lentils) and H&S by 115 participants (age 18–35) in an experimental restaurant. Overall liking was measured, followed by a preference-ranking test. Secondly, a perception assessment test was performed (n = 54) with the preferred recipe being divided into 4 variants higher (S) or lower in salt (LS) and H&S (S, LS, LSHS, SHS), according to a 2×2 factorial design (2-AFC test). In a randomized cross-over trial, 94 participants (age 18–35) attended 4 sessions 1 week apart and received the 4 variants as a mezze-type starter. Overall liking, food intake and appetite ratings (VAS) were assessed before and after the starter, main dish and dessert during lunch.ResultsParticipants significantly preferred the Spinach recipe compared with the Ginger, Paprika and Curcuma recipes and they could easily determine the different levels for salt and spices (t-test 5%). There were no significant differences in overall liking and taste between the different levels of salt and spiciness, although Principal Component Analysis showed 55% of the participants rating higher scores for the H&S recipes. Similarly, there were no differences in energy intake between S, LS, LSHS, SHS or total energy intake of the complete lunch. There was no difference in the ratings of hunger, desire to eat and prospective consumption although fullness was significantly higher followed by the S compared with LSHS (P < 0.005).DiscussionOverall appreciation was similar after the addition of H&S in low-salt starter to the high-salt starters, implying that reducing salt content without compromising acceptance is a feasible strategy at an ecological setting. However, there was no difference in energy intake of the four variants and overall appetite ratings. Further analysis, on interindividual differences in terms of eating behavior and acceptance, seems prudent.

Diet-related chronic disease is a global health epidemic giving rise to a high incidence of morbidity and mortality. With the rise of the digital revolution, there has been increased interest in using digital technology for eating behavioural change as a mean of diet-related chronic disease prevention. However, evidence on digital dietary behaviour change is relatively scarce. To address this problem, this review considers the digital interventions currently being used in dietary behaviour change studies. A literature search was conducted in databases like PubMed, Cochrane Library, CINAHL, Medline, and PsycInfo. Among 119 articles screened, 15 were selected for the study as they met all the inclusion criteria according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) search strategy. Four primary digital intervention methods were noted: use of personal digital assistants, use of the internet as an educational tool, use of video games and use of mobile phone applications. The efficiency of all the interventions increased when coupled with tailored feedback and counselling. It was established that the scalable and sustainable properties of digital interventions have the potential to bring about adequate changes in the eating behaviour of individuals. Further research should concentrate on the appropriate personalisation of the interventions, according to the requirements of the individuals, and proper integration of behaviour change techniques to motivate long-term adherence. This article belongs to the Special Issue Psychology of Eating: Understanding of Eating Behaviours. FoodSMART

Food businesses test their products to predict their success in the future market. Intrusive methods, such as self-reported evaluations in laboratory settings, are used to assess the appreciation for those products. However, the data collected in such conditions is not always predictive of consumers behaviour. This research reports the evaluations of two kinds of bread by restaurant consumers (n = 107) before and after the meal, using self-reported assessments of liking and preference in a ‘one-shot’ test conducted in controlled conditions. Additionally, respondents’ choices and intake of the same products in an ad libitum setting during the meal was recorded. For the ‘one-shot’ evaluation, there was no difference in liking scores between products, while the preference test showed a tendency towards bread with a higher fibre content (whole wheat bread) (49% versus 36% for white bread, p = 0.072). The non-intrusive method of behaviour recording demonstrated a higher tendency for the consumption of the white bread (“baguette”) (60 versus 47 participants, p = 0.076). The preference test indicated a significant stated preference for whole wheat bread before than after the meal (49% before versus 34% after, p = 0.026). This result illustrates the challenge of predicting preferences and behaviours. Self-reported preferences in questionnaires may be subject to hypothetical biases, particularly when healthy products are involved, and they may fluctuate in time. The link between appreciation and real choice behaviours may also vary with the setting. The results bring some insight to food professionals regarding the value of controlled self-reported evaluations, compared to controlled observation to predict market success of a product.

Flavoring using blends of herbs and spices (H&amp, S) instead of salt may be a promising approach to increase legume consumption and reduce salt content in foods. This study examines the effects of H&amp, S on the appreciation and intake of low-salt legume-based dishes in a real ecological eating environment. Four mezzes with standard (0.8% w/w) (S) or lower (0.4% w/w) (LS) salt level and with or without H&amp, S (LSHS, SHS) were developed. In a randomized cross-over trial, 94 participants attended four sessions, one week apart and received the four variants as a starter during lunch. Overall liking, food intake, and appetite ratings (visual analogue scale, VAS) were assessed during lunch. A follow-up study (n = 130) was performed where the four variants were evaluated, and overall liking was measured at the same session. Overall liking and taste scores of SHS were significantly higher compared with LS (p = 0.04 and p = 0.03, respectively), but there were no significant differences between LSHS and S. However, there were no differences in energy intake or in appetite ratings among the products. Overall appreciation was similar between the low-salt with H&amp, S and the standard-salt mezze, suggesting that the addition of H&amp, S is a feasible strategy for achieving a 50% reduction in salt content without compromising hedonic appreciation.

Although previous research carried out in laboratory contexts demonstrated the effect of glass shape on consumer judgment and behavior, few specific studies have examined these effects in a naturalistic setting. The main aim of this study was to investigate in a real-life situation the effect of glass shape on subjective responses and on drinking behavior of an alcoholic beverage. A secondary objective was to investigate more specifically a possible effect of glass shape on dynamic consumption patterns. The study was conducted in a restaurant where an alcoholic beverage was offered to consumers (n = 123) prior to the meal. The same quantity of the beverage (15 cL) was served in one of two possible typologies of glass of the same volume: a tall and slender glass and a short and wide glass. Data was collected through subjective questionnaires to evaluate satisfaction with the consumed quantity and the liking after consumption, and through video recording to measure the duration of consumption and the number of sips, in total and as a function of time. Consumers expressed higher levels of satisfaction regarding the volume in the case of the drinks served in the tall glass. The study of drinking dynamics identified a ‘decelerated’ and an ‘accelerated’ pattern of consumption. The results show that glass shape influences the dynamics of drink intake of an alcoholic beverage, with a more decelerated pattern in the case of the short glass. These results confirm, in a real-life context, that the glass shape influences both consumers’ behavioral and subjective responses, reiterating the importance of the container in the experience of consumption of an alcoholic beverage.

© 2018 John Wiley & Sons Ltd Adequate nutrition is an important factor for health and well-being in adolescents and later years. Fruits and vegetables are part of a healthy diet as important source of nutrients, but their intakes are lower than the recommendations in European countries. This study aimed to compare the choices made by adolescents and older people between three similar dishes, one based on meat, one on fish and one on vegetables, in two different conditions: a neutral (control) situation and an intervention situation in which the vegetable-based meal was designated ‘dish of the day’. The comparisons of choices will be made within the same age group (adolescents in the control group vs. adolescents in the intervention group; older people in the control group vs. older people in the intervention group). A quasi-randomised field trial design was used with a sample of 94 adolescents (aged 10–19 years) and 97 older people (aged ≥65 years), who were randomly allocated to intervention or control groups. In the control situation participants were asked to choose between three similar meals, one meat, one fish and one the VeggiEat dish. In the intervention, the VeggiEat dish was labelled the ‘Dish of the day’. All dishes were provided free of charge, displayed side by side in the same order and served in same portions. The dish choices showed no differences between the control and intervention groups in both age groups, and no differences were found among the other variables analysed. This nudging strategy, ‘dish of the day’, seems not to work for the Danish sample of adolescents and older people. Future nudging studies with these populations are needed in order to find the best strategy to move adolescents' and older people's food habits toward a healthier pattern.

Consumer preferences for the use of an innovative menu solution in public canteen services in the UK, Greece, France, and Denmark were investigated. Participants from both control and test groups were first introduced to the FoodSMART app through a video clip as well as verbal explanations. The control group filled a questionnaire evaluating their preferences for the use of a technical menu solution in public food services straight away, whereas the test group had the opportunity to experience the app adapted to a daily canteen menu in real-time before completing the questionnaire. The data collected was examined in both country-specific and collected manners. Participants in all four countries valued the canteen food quality the most, especially food hygiene, sustainability, safety, and freshness. Their preferences for other features such as app functions, information provision, and ethical issues varied in different countries. The knowledge gained from this study provides valuable lessons for the future design of a food-quality-focused digital menu solution in canteen services adapted to the specific country and population context to promote informed consumer food choices.

Olfaction is crucial for many aspects of daily life and its alteration is quite common. Here, we set up a large-scale investigation of olfactory deficits in a sample of French individuals in order to examine the prevalence of smell dysfunction and its effects on eating behavior across lifespan, by combining self-reports and psychophysical testing. In a sample of 3685 male and female individuals aged 4 to 89 years old, we showed that the overall prevalence of olfactory dysfunction as measured by psychophysical testing was 17% and varied with age and gender: from 10% in 4–12 year-old children to >30% after 60 years of age; overall, women were less often affected than men. When olfactory abilities were self-evaluated, the prevalence was 6%, suggesting that a large majority of participants were unaware of their olfactory disorder. The prevalence of qualitative smell disorders (parosmia and phantosmia) was much lower (1%). In terms of eating behavior, the effects were present but small: olfactory deficits impact eating behavior of people in different age groups differently. Taken together, these findings highlight the high prevalence of olfactory dysfunctions in the general population, not only in the elderly. They also emphasize the potential consequences of smell dysfunctions on eating behavior. The present results should attract health services’ attention since smell dysfunctions may have consequences on nutrition and health especially in the elderly.

Free sorting tasks have been widely applied on different age segments to study the categorization of foods. However the method has received little attention in the investigation of older adults’ perception. Given the importance of understanding elderly perceptions in order to develop acceptable products, the main objective of this study was to investigate the factors that were able to affect the categorization of samples within different age segments of the healthy elderly consumers. Furthermore, in order to support the obtained configurations, the applicability of a free sorting task within different age segments of elderly population was investigated. The role of familiarity was considered to better understand the process of food categorization. A free sorting and a liking task were applied on French and Italian elderly to study perception and preference of familiar (peas) and less familiar (sweetcorn) vegetables. Similarities between the categorization maps, the preference maps and the sensory maps from vegetable samples were assessed through the RV coefficient and map visual inspection. Familiarity with the product was the main factor affecting the categorization among elderly. Categorization maps from a familiar vegetable were found to be suitable to obtain information on sensory and hedonic dimensions, while maps obtained from a less familiar vegetable mainly depicted sensory variability. The free sorting task was found to be a suitable method to use with healthy older adults, that allowed the detection of differences in the categorization of stimuli even among the more aged representatives of the elderly population.

Introduction et but de l’etude La chimiotherapie induit divers effets secondaires incluant l’alteration des perceptions olfactives et gustatives. L’olfaction et la gustation permettent la detection des saveurs, odeurs et aromes, et constituent donc des piliers de l’experience alimentaire. Les alterations de ces deux sens, frequentes chez les patients atteints de cancer et traites par chimiotherapie, se repercutent sur leur comportement alimentaire augmentant le risque de denutrition. L’objectif de cette etude est d’observer les alterations olfactives et gustatives chez des patients atteints de cancer bronchique apres 6 semaines de traitement par Cisplatine, et d’examiner l’effet des alterations sensorielles sur le comportement alimentaire des patients. Materiel et methodes Un total de 44 patients atteints de cancer bronchique, programmes pour une chimiotherapie a base de Cisplatine et 44 controles sains apparies en genre et en âge ont ete recrutes. Les capacites olfactives et gustatives des deux groupes ont ete evaluees par l’European Test of Olfactory Capabilities (ETOC) et le Taste Strips respectivement. Les participants ont egalement repondu a un questionnaire sur leurs habitudes et preferences alimentaire. Les mesures ont ete effectuees a deux moment: une premiere session de tests avant le debut de la chimiotherapie (S1) et une deuxieme session apres 6 semaines de traitement, correspondant a 2 cycles de chimiotherapie (S2). Les sujets controles ont ete testes selon le meme protocole. Resultats et analyse statistique Une comparaison entre les patients et les controles a S1 et S2 a montre des scores de detection (D) et d’identification (I) des odeurs et des modalite gustative (sucree, salee, acide, amere) significativement inferieurs chez les patients par rapport aux controles aux 2 sessions de tests (odeurs: (D) p = 0,009, (I) p = 0,001; gouts: (D) p = 0,006; (I) p Conclusion Les patients atteints de cancer bronchique presentent une baisse des capacites olfactives et gustatives avant meme le debut du traitement par chimiotherapie. Ces modifications seraient dues a la presence de la tumeur, qui induirait des modifications metaboliques et hormonales, ou au tabagisme repandu dans la population etudiee. Les patients hyposmiques declarent utiliser plus de condiments pour rendre les aliments a leur gout, ce qui suggere un mecanisme de compensation de l’hyposmie par un assaisonnement plus important des plats. Ces resultats suggerent qu’une adaptation du gout des aliments par manipulation de leurs qualites sensorielles pourrait ameliorer l’appreciation des aliments par les patients presentant des deficits sensoriels.

Introduction et but de l’etude Les alterations olfactives et gustatives sont un effet secondaire frequent des traitements par chimiotherapies. Elles sont correlees a une perte d’appetit et une reduction de la prise alimentaire, et peuvent contribuer a la degradation du statut nutritionnel et de la qualite de vie du patient. Bien qu’environ trois quarts des patients se plaignent d’une modification du gout et/ou de l’odorat pendant la chimiotherapie, peu de travaux ont ete publies sur la relation entre cancer, sensorialite, et prise alimentaire (Drareni et al., 2019). Etant donne l’importance des signaux sensoriels dans la regulation de la prise alimentaire et le plaisir subsequent a celle-ci, il est necessaire de mettre en place des solutions afin de reduire l’impact des alterations olfactives et gustatives sur le plaisir a s’alimenter. Etudier l’effet de divers types d’enrichissements sensoriels sur l’appreciation d’un aliment par un groupe de patientes a differents stades de chimiotherapie. Materiel et methodes Cinq recettes de caviar d’aubergine ont ete developpees pour cette etude : une recette reference (ref) ne contenant aucun assaisonnement, et quatre recettes enrichies en : sel, citron, ail, cumin. Quatre vingt quatre patientes atteintes d’un cancer du sein traite par chimiotherapie ont ete recrutees puis separees en deux groupes : le groupe « stade precoce de chimiotherapie » (P) incluant les patientes ayant eu 3 cycles ou moins et le groupe « stade tardif de chimiotherapie » (L) incluant les patientes ayant eu plus de 3 cycles. Les patientes devaient deguster et evaluer l’appreciation de la recette reference sur une echelle visuelle analogique allant de 0 a 10, puis deguster les 4 recettes enrichies et leur attribuer une note d’appreciation par rapport a la recette reference. Un groupe controle compose de 36 participantes n’ayant ni cancer ni chimiotherapie a ete recrute a titre de comparaison. Resultats et analyse statistique Aucune difference significative n’a ete observee sur les notes d’appreciation de la recette reference entre les 3 groupes. Les evaluations de l’appreciation des recettes enrichies ont ete comparee a celle de la recette reference par un one sample t-test. Le groupe controle a apprecie toutes les recettes enrichies autant que la reference, sauf la recette cumin jugee significativement plus agreable que la reference (p Conclusion Independamment du stade de chimiotherapie, l’enrichissement en sel et en ail a ete apprecie par les patientes. L’enrichissement sensoriel constitue une bonne piste pour maintenir le plaisir a s’alimenter chez les patients sous chimiotherapie. Ces resultats ont introduit une etude plus large sur l’effet d’un enrichissement sensoriel sur l’appreciation et la consommation d’un repas complet (entree, plat, dessert) dans le cadre du projet CANUT (Cance, Nutrition and Taste).

Conference: Gastro-Science-Chef International Symposium (GSC) on Science and CookingLocation: Taste Life & Sci & Cooking Harvard, Copenhagen, DENMARKDate: JUN 13-14, 2018; International audience; Pairing food and beverages is a traditional practice in French gastronomy. Culinary literature provides recommendations in terms of food and beverage pairing but identifying general strategies to create a match is still difficult.This work aims at identifying what makes a match between food and beverage according to experts and at investigating whether explanations are domain-specific or generalizable. Explanation interviews (or self-confrontation interviews) were conducted with sommeliers (n = 10) and beer experts (n = 10). They were asked to suggest food-beverage pairings and to explain why the pairs would or not would match.From these interviews, fifteen pairing principles were identified. They correspond to strategies and prerequisites to consider to create a match. They are related to perceptual, conceptual and affective categories and aim at creating pairing according to various objectives: creating a unique match experience, highlighting one of the two products, and enjoying the experience of each product in the pair. These principles are related to both perceptual and physiochemical underlying mechanisms. Generally the same pairing principles may be considered to match food with either wine or beer. However matches based on norms and conceptual association were more often mentioned for wine than beer. Some differences were also highlighted between experts of different domain: beer experts used more experiential discourse than sommeliers who more often referred to conceptual principles.

A quasi-experimental study was designed to promote novel plant-based dishes using the nudging strategy ‘dish of the day’ among older consumers in Denmark, France, Italy and the United Kingdom. Participants were presented with three dish options: veggie balls, meatballs and fish cakes. In the intervention situation, participants were informed that the ‘dish of the day’ was the novel plant-based ‘veggie balls’. Thereafter, participants were asked to choose one of three dishes to intake and then fill a questionnaire. No statistically significant difference in dish choice was found between the control group and intervention group in the four countries. Males were less likely to choose the plant-based dish when compared with the females. Participants from the United Kingdom and Denmark were more likely to choose the plant-based dish when compared with participants from France. High scores of security dimension from the Human Value Scale was negatively associated with choice of plant-based dish, while high scores of the sensory dimension from Food Choice Questionnaire and high scores of the universalism dimension from Human Values Scale were positively related to the choice of the plant-based dish. The ‘dish of the day’ nudging approach did not influence older people’s plant-based dish choice. Gender, country, and dimensions of sensory, universalism and security were critical factors influencing an older people’s plant-based food choice.

International audience; INTRODUCTION: Taste and smell alteration is a frequent side effect of chemotherapy. However, little is known about their influence on patients' food behavior and the mechanisms underpinning their occurrence. This lack of clarity is likely due to a series of factors among which heterogeneity in chemotherapy-induced taste and smell modifications may play a prominent role. The present review provides a critical overview of the evidence on the association between taste and smell alterations and food behavior modifications in cancer patients undergoing chemotherapy. DESIGN: The literature search was performed using PubMed and Google Scholar databases and restricted to literature for English-language articles published between 1990 and June 2018. Sensory-related terms were combined with food behavior-related terms to identify the studies that examined the association between these two terms. The retrieved studies were grouped based on the taste and smell assessment outcomes. RESULTS: Thirteen eligible articles were included in the review. The studies varied in design, length, methodology of assessment, and studied population. The categorization of studies depending on taste and smell assessment outcomes allowed the definition of three patient profiles: unaltered, hypo- and hyperchemosensation (taste and/or smell). Alterations were significantly correlated with patients' energy intake and macronutrient preferences suggesting that sensitivity of each patient to olfactory and gustatory stimuli is likely to play a role in food behavior modulation during cancer and chemotherapy. CONCLUSION: The review summarizes and provides relevant associations between taste/smell alterations and food behavior while receiving chemotherapy considering existing individual variations. Given the sensory influence on food behavior modulation, a better characterization of smell and taste alterations before the launch of chemotherapy seems important for a better understanding and management of patients' food behavior trajectory over the treatment.

Background Increasing pressure from governments, public health bodies, and consumers is driving a need for increased food-based information provision in eating-out situations. Meals eaten outside the home are known to be less healthy than meals eaten at home, and consumers can complain of poor information on the health impact and allergen content of meals eaten out. Objective This paper aimed to describe the development and early assessment of a mobile phone app that allows the provision of accurate personalized food-based information while considering individual characteristics (allergies, diet type, and preferences) to enable informed consumer choice when eating out. Methods An app was designed and developed to address these requirements using an agile approach. The developed app was then evaluated at 8 public engagement events using the System Usability Scale (SUS) questionnaire and qualitative feedback. Results Consideration of the literature and consultation with consumers revealed a need for information provision for consumers in the eating-out situation, including the ability to limit the information provided to that which was personally relevant or interesting. The app was designed to provide information to consumers on the dishes available in a workplace canteen and to allow consumers the freedom to personalize the app and choose the information that they received. Evaluation using the SUS questionnaire revealed positive responses to the app from a range of potential users, and qualitative comments demonstrated broad interest in its use. Conclusions This paper details the successful development and early assessment of a novel mobile phone app designed to provide food-based information in an eating-out situation in a personalized manner.

It is recognized that context (all the variables in an eating occasion) influences food acceptance, consumer perception, food intake, and overall eating behavior. Therefore, considering context in experimental food research is central to strengthening the validity of such studies. This chapter discusses the importance of studying natural meals and the role of context when studying food consumers, considering three different perspectives relevant for food research: perception, decisions, and intake. Methodological approaches, from laboratory to free-living settings, have been developed and employed, each with various strengths and limitations. The Living Lab approach is introduced, where researchers base their data collection in an existing eating environment, and have as many relevant contextual factors (i.e., social, environmental, personal) as possible controlled. The chapter ends with case studies using the living laboratories and a discussion of future trends.

Previous research has suggested that featuring vegetable-rich dishes as “Dish of the day” (DoD) could be an operationally feasible and straightforward strategy to promote healthier food choices in restaurants. However, the available evidence regarding the effect of DoD on food choices is limited, and little is known about the conditions of its effectiveness in the field. This study investigates the effect of introducing DoD options in a real self-service restaurant setting on the selection of vegetable-rich options. The objectives are to (1) replicate and measure the DoD effect in this situation; and (2) investigate the moderating role of two features of the choice set: (i) the type of option set as DoD and (ii) the number of alternatives options to choose from. In a living lab experiment, 294 consumers came for lunch to a self-service restaurant and chose between a target vegetable-based dish (vg1) and respectively one, or two, alternatives: a meat-based dish (nvg) and another vegetable dish (vg2). Five choice task conditions were tested, in a between-subjects design: three conditions examined dish choices when two options were available (vg1 versus nvg): no DoD (T1-0); vg1 as DoD (T1a); or nvg as DoD (T1b). Two further conditions used three options (vg1 versus nvg versus vg2): no nudge (T2-0), or vg1 as DoD (T2a). In neutral conditions T1-0 and T2-0 respectively, 34.4% and 23.3% of consumers chose vg1. The DoD effect was observed in all conditions: choices in favour of vg1 increased by 25.2% when in was DoD by 25.2% in T1a vs. T1-0 and by 30% in T2a vs T2-0; while 7.6% more consumers chose nvg in T1b vs T1-0. Regarding the conditions of DoD effectiveness, the size of the DoD effect was larger for the initially less popular dish vg1 (T1a) compared with nvg (T1b). Introducing more options also increased the relative effect of DoD in favour of vg1, from 73% (T1a) to 129% (T2a). There were no effects of the condition on consumer satisfaction with the dish chosen, nor on the amount of food wasted. This research gives insight into the elements of the choice task to consider when setting up nudges, and could help choice architect to better design efficient and acceptable nudges in foodservice settings.

Compared to meals prepared at home, meals eaten out of home tend to contain more energy, total fat and saturated fat and it is here where consumers can have very little knowledge of the nutrient profile of the dish they are eating. The aim of the European Union-funded FoodSMART project (www.foodsmartproject.net) was to develop an innovative technical menu solution ‘app’ that enables informed consumer food choice, which takes into account individual preferences (such as dietary requirements) as well as food product specifications, in a workplace canteen setting. A best–worst scaling questionnaire was conducted to identify consumers’ functional app requirements and inform the development of personalised food choice messages. Proof of concept was tested using the System Usability Scale in consumers from four European countries (Denmark, France, Greece and the UK). Information on ingredients, nutrition, food ‘naturalness’ and value for money were those most valued by consumers, with this presented ideally in a personalised way and using a traffic light model. Field trials of the FoodSMART app indicated that consumers found it to be simple, easy to use and attractive for frequent use. By gaining insight into the needs of consumers, dietary information can be better tailored and provided in an appropriate format to enable informed food choice.

Dans le cadre de cet article, nous souhaitons presenter les resultats issus d’une enquete realisee en 2013 dans un restaurant gastronomique. Elle fait suite a differents travaux s’attachant a l’influence des intitules de plats sur le choix des convives (Parizot, 2014b) et aux usages du menu du menu en interaction en situation reelle de consommation (Hugol-Gential, 2012). Cette presente enquete s’interesse a la facon dont le chef elabore ses intitules, a la maniere dont ils sont percus et a leurs impacts sur le client en termes d’envie et d’evocation. Un entretien avec un chef cuisinier meilleur ouvrier de France, auteur des plats et des intitules de l’enquete a ete realisee. Par la suite, une enquete par questionnaires a ete mise en place dans son restaurant afin de saisir comment les consommateurs percoivent les intitules. Il s’agit alors de travailler le menu en tant qu’objet de discours et d’explorer sa reception. Enfin, dans un dernier temps, vingt-six consommateurs ont ete invites a nommer les plats a partir de photos afin d’analyser la facon dont ils imaginent et construisent leurs propres representations et les mettent en mots.

OBJECTIVES: Given the influence of sensory signals on food intake regulation and the subsequent nutritional status, it is important to reduce the impact of commonly observed smell and taste alterations on the pleasure of eating during chemotherapy. This study aimed to examine the effect of various types of flavor enhancement on the appreciation of an appetizer by a group of patients undergoing chemotherapy. METHODS: Five eggplant appetizers with no seasoning (REF) or enhanced with either salt, lemon, garlic or cumin were developed. In this cross-sectional study, 36 healthy female subjects (age 58 ± 7 y) (control group) and 84 breast cancer patients (age 56 ± 11 y) treated with chemotherapy were recruited. A hierarchical cluster analysis based on patients' self-reported smell and taste abilities classified the patients in two groups: the ‘unaltered, (high sensory abilities) n = 49’ and the ‘altered, (poor sensory abilities), n = 35’ group. Participants tasted and assessed the appreciation of the reference appetizer on a visual analog scale and performed a randomized comparative liking task, by rating the appreciation for each flavor-enhanced appetizer relative to the REF (one-sample t-test). RESULTS: There was no significant difference in the appreciation of the REF appetizer between the three groups (P > 0.05). In the comparative liking task, the control group rated similarly the appreciation between the flavor-enhanced and the REF appetizers except for the cumin-enhanced appetizer, which was appreciated significantly more than the REF (P 0.05), more the salt and garlic-enhanced appetizers (P ≤ 0.001, P = 0.005, respectively) and significantly less the lemon-enhanced appetizer relative to the REF (P = 0.029), confirming a tendency for patients to reject acid-flavored foods. CONCLUSIONS: The salt and garlic enhancements were appreciated by the patients independent of the stage of chemotherapy or the severity of smell and taste alterations. Flavor enhancement seems a good strategy to maintain the pleasure of eating in patients undergoing chemotherapy. Further research is still needed on the appreciation and intake of a complete meal (starter, main course, dessert). FUNDING SOURCES: APICIL and ELIOR groups.

New products offer a benchmark showing how complexity is often a driver of food innovation. For example, in the dairy category, innovation processes have upgraded yogurts to gourmet desserts. These innovations are often characterized by different multi-textured and/or multi-flavored layers. However, there are still unanswered questions: How far should innovation go in terms of complexity? How can food complexity be designed? How is structural complexity perceived by consumers? Here we set out to answer these questions following a four-step approach. First, ten pastry and culinary chefs from the Institut Paul Bocuse were asked to design three variants of a recipe of their choice varying in complexity: low, medium and high complexity. The recipe was to be sweet or savory but consumed cold and served in an opaque verrine (thick-walled cup usually used for small portion dish or amuse-bouche). Second, each chef was invited to an individual 1-h interview to understand how he/she intended to deliver complexity. Third, a technical testing session was set up with five tasters to perform sensory characterization of each sample. Fourth, fifteen naive participants (150 in total) evaluated the complexity of each sample within a triad (balanced order). The results showed that the chefs used different design strategies to attain complexity. They combined different flavors and tastes, they contrasted textures, they worked on the temporal evolution of sensations, and they aimed to surprise the consumer. The sensory results attest the effect of the strategies used, and results from naive participants confirm that the products exhibited the expected complexity levels intended by chefs. This study identifies several ways to drive food design through mastery of sensory complexity. It also highlights the benefits for the science of working with chefs.

BACKGROUND Increasing pressure from governments, public health bodies, and consumers is driving a need for increased food-based information provision in eating-out situations. Meals eaten outside the home are known to be less healthy than meals eaten at home, and consumers can complain of poor information on the health impact and allergen content of meals eaten out. OBJECTIVE This paper aimed to describe the development and early assessment of a mobile phone app that allows the provision of accurate personalized food-based information while considering individual characteristics (allergies, diet type, and preferences) to enable informed consumer choice when eating out. METHODS An app was designed and developed to address these requirements using an agile approach. The developed app was then evaluated at 8 public engagement events using the System Usability Scale (SUS) questionnaire and qualitative feedback. RESULTS Consideration of the literature and consultation with consumers revealed a need for information provision for consumers in the eating-out situation, including the ability to limit the information provided to that which was personally relevant or interesting. The app was designed to provide information to consumers on the dishes available in a workplace canteen and to allow consumers the freedom to personalize the app and choose the information that they received. Evaluation using the SUS questionnaire revealed positive responses to the app from a range of potential users, and qualitative comments demonstrated broad interest in its use. CONCLUSIONS This paper details the successful development and early assessment of a novel mobile phone app designed to provide food-based information in an eating-out situation in a personalized manner.

International audience; Aromatic similarity is often mentioned by culinary experts and Sommeliers as a basic principle for matching food and beverages. The aim of this study was to investigate how this pairing principle modulates consumers’ judgment of pairings. Two kinds of beverage-food pairing were considered: syrup based lemon soft drink paired with aromatized dairy product (experiment 1) and beer flavoured with either lemon or smoky aroma paired with savoury verrines (experiment 2). In each experiment the flavoured drinks were associated with food flavoured with either the same aroma or another one, leading to two contrasting levels of aromatic similarity. We hypothesized that aromatic similarity would increase the liking of the pairing by increasing perceived harmony and homogeneity and decreasing complexity. Pairings were assessed by a group of about 50 participants in a within experimental design. Experiment 1 confirmed our hypotheses. The pair that shared an aroma was preferred over the pair with different aromas. Aromatic similarity also increased the pairing’s perceived harmony and homogeneity and decreased the pairing’s complexity. Experiment 2 also supported our hypothesis but to a lesser extent. For lemon beer pairings, aromatic similarity induced an increase in harmony and homogeneity but did not affect complexity. In contrast, for smoky beer pairings, aromatic similarity did not affect harmony or homogeneity but induced a decrease in complexity. Moreover no effect or only a marginal effect was observed on liking. We suggest a model that could account for these results in which aromatic similarity would impact liking of the pair by modulating collative properties, specifically harmony and complexity, of the food-beverage pairing.

Because eating habits are inseparably linked with people’s physical health, effective behaviour interventions are highly demanded to promote healthy eating among older people. The aim of this systematic review was to identify effective diet interventions for older people and provide useful evidence and direction for further research. Three electronic bibliographic databases—PubMed, Scopus and Web of Science Core Collection were used to conduct a systematic literature search based on fixed inclusion and exclusion criteria. English language peer-reviewed journal articles published between 2011 and 2016 were selected for data extraction and quality assessment. Finally, a total of 16 studies were identified. The studies’ duration ranged from three weeks to seven years. The majority of studies were carried out in European countries. Seven studies had a moderate quality while the remaining studies were at a less than moderate level. Three dietary educational interventions and all meal service related interventions reported improvements in older people’s dietary variety, nutrition status, or other health-related eating behaviours. Multicomponent dietary interventions mainly contributed to the reduction of risk of chronic disease. The results supported that older people could achieve a better dietary quality if they make diet-related changes by receiving either dietary education or healthier meal service. Further high-quality studies are required to promote healthy eating among older people by taking regional diet patterns, advanced information technology, and nudging strategies into account Because eating habits are inseparably linked with people’s physical health, effective behaviour interventions are highly demanded to promote healthy eating among older people. The aim of this systematic review was to identify effective diet interventions for older people and provide useful evidence and direction for further research. Three electronic bibliographic databases—PubMed, Scopus and Web of Science Core Collection were used to conduct a systematic literature search based on fixed inclusion and exclusion criteria. English language peer-reviewed journal articles published between 2011 and 2016 were selected for data extraction and quality assessment. Finally, a total of 16 studies were identified. The studies’ duration ranged from three weeks to seven years. The majority of studies were carried out in European countries. Seven studies had a moderate quality while the remaining studies were at a less than moderate level. Three dietary educational interventions and all meal service related interventions reported improvements in older people’s dietary variety, nutrition status, or other health-related eating behaviours. Multicomponent dietary interventions mainly contributed to the reduction of risk of chronic disease. The results supported that older people could achieve a better dietary quality if they make diet-related changes by receiving either dietary education or healthier meal service. Further high-quality studies are required to promote healthy eating among older people by taking regional diet patterns, advanced information technology, and nudging strategies into account.

This research measured emotions before and after a meal in a French dining environment known for high quality food. Results showed that negative emotions were very low before and after the meal. Positive emotions generally increased after the meal to moderate and even high levels. These results differ from earlier research in a student cafeteria where emotions generally declined following a meal. These differences are discussed in terms of the dining context, where dining in a higher quality context produces an increase in positive emotions following a (good) meal.

Purpose: To test the impact of a nudge strategy (dish of the day strategy) and the factors associated with vegetable dish choice, upon food selection by European adolescents in a real foodservice setting. Methods: A cross-sectional quasi-experimental study was implemented in restaurants in four European countries: Denmark, France, Italy and United Kingdom. In total, 360 individuals aged 12–19 years were allocated into control or intervention groups, and asked to select from meat-based, fish-based, or vegetable-based meals. All three dishes were identically presented in appearance (balls with similar size and weight) and with the same sauce (tomato sauce) and side dishes (pasta and salad). In the intervention condition, the vegetable-based option was presented as the “dish of the day” and numbers of dishes chosen by each group were compared using the Pearson chi-square test. Multivariate logistic regression analysis was run to assess associations between choice of vegetable-based dish and its potential associated factors (adherence to Mediterranean diet, food neophobia, attitudes towards nudging for vegetables, food choice questionnaire, human values scale, social norms and self-estimated health, country, gender and belonging to control or intervention groups). All analyses were run in SPSS 22.0. Results: The nudging strategy (dish of the day) did not show a difference on the choice of the vegetable-based option among adolescents tested (p = 0.80 for Denmark and France and p = 0.69 and p = 0.53 for Italy and UK, respectively). However, natural dimension of food choice questionnaire, social norms and attitudes towards vegetable nudging were all positively associated with the choice of the vegetable-based dish. Being male was negatively associated with choosing the vegetable-based dish. Conclusions: The “dish of the day” strategy did not work under the study conditions. Choice of the vegetable-based dish was predicted by natural dimension, social norms, gender and attitudes towards vegetable nudging. An understanding of factors related to choosing vegetable based dishes is necessary for the development and implementation of public policy interventions aiming to increase the consumption of vegetables among adolescents.

L’offre alimentaire en etablissement d’hebergement pour personnes âgees dependantes (EHPAD) doit prendre en compte les besoins nutritionnels des residents mais aussi integrer leurs preferences alimentaires afin de garantir une consommation suffisante. L’objectif de cette etude est d’explorer les facteurs d’appreciation de plats chez les personnes âgees. Quatre-vingts entretiens individuels ont ete conduits dans trois EHPAD. Trente intitules de plats ont ete presentes aux sujets qui les rangeaient parmi quatre categories : j’aime, j’aime moyennement, je n’aime pas et je ne connais pas ; puis discutaient des raisons de leurs choix. L’ensemble des entretiens a ete enregistre et retranscrit. Les resultats de la categorisation permettent d’identifier quatre groupes de plats selon leur appreciation pour les sujets. La construction par les sujets de chacun de ces groupes s’explique a la fois par des facteurs sensoriels (lies a l’aliment) et des facteurs cognitifs (lies au sujet et ses representations en memoire). Cette etude fournit finalement des recommandations pour la construction des menus en EHPAD.

The aim of this study was to measure self-reported affective responses—emotion and mood—in an ecological setting when an aperitif is consumed before dinner at a restaurant. The product of interest was an aperitif drink, a “Kir” (a traditional French alcoholic aperitif made of white wine with fruit liquor), which was presented to participants in an experimental restaurant, after which participants had a three-course dinner. The specific influence of the Kir on affective responses was studied in relation to its fruit liquor composition: apricot, grapefruit, and raspberry. Two approaches were used to measure self-reported affective responses, each involving a different questionnaire. The first approach was related to the measure of immediate feelings by using the ScentMove® questionnaire while participants were consuming their aperitif. Results showed that the three Kir variants were not discriminated. The second approach consisted of measuring mood change across the whole dinner experience, before the aperitif, after the aperitif, and after the dinner, by using the Visual Analog Mood Scales (VAMS). Results showed that the raspberry Kir variant was associated with a significant decrease in two negative mood attributes, tense and anxious, after the participants had the aperitif, as compared with their initial mood state assessed before the aperitif. This study demonstrates therefore that mood state changes can be measured in a natural environment and highlights that these changes are product dependent, the most familiar Kir variant being associated with a greater decrease in negative mood states. However, considering the lack of Kir variant discrimination while participants consumed their aperitif and considering the limited long-term moods’ changes across the dinner, this study also emphasizes and discusses the limits of the measures of emotion in ecological settings. Finally, it is suggested to conduct more studies, which compare the measure of self-reported affective feelings in both laboratory settings and ecological settings.

Food choices in adolescence usually track into adulthood and are determinants of health outcome later in life. Efforts to promote vegetables consumption (as marker of healthy eating) have been implemented with limited success. Vegetables furthermore are perishable, but shelf-lives can be extended thanks to canning and freezing. The objective of this paper is to identify the influence that familiarity with and liking of vegetables may play in shaping attitudes towards canned and frozen vegetables among Danish adolescents. Ninety school age adolescents participated (57% girls, 15.7 y SD 1.17y). In this sample, the majority of respondents were acquainted with vegetables (90%). The most liked vegetables were carrots, green salad, peas and corn. Lower liking levels were reported for squash, cauliflower and green beans. Most respondents showed a more positive attitude towards fresh vegetables rather than towards canned and frozen. Findings have implications for the provision of information through foodservice operations, and for the design of plant-based dishes and menus.

Background: Dietary choices in out-of-home eating are key for individual as well as for public health. These dietary choices are caused by a wide array of determinants, one of which is automatic decision-making. Nudging is attracting considerable interest due to its understanding and application of heuristic biases among consumers. The aim of this study is to test and compare three nudges in promoting vegetable consumption among test persons in a food lab-based experiment. Methods: The initial sample consisted of 88 participants recruited in Copenhagen, Denmark. Each study participant was randomly assigned to one of the three experiments: priming, default and perceived variety. The priming arm of the experiment consisted of creating a leafy environment with green plants and an odour of herbs. In the default arm of the experiment, the salad was pre-portioned into a bowl containing 200g of vegetables. The third experiment divided the pre-mixed salad into each of its components, to increase the visual variety of vegetables, yet not providing an actual increase in items. Each individual was partaking twice thus serving as her/his own control, randomly assigned to start with control or experimental setting. Results: The default experiment successfully increased the energy intake from vegetables among the study participants (124 kcal vs. 90 kcal in control, pConclusions: Considerable progress has been made with regard to understanding the use of nudging in promoting a healthier meal composition, including increasing vegetable intake. This study suggests that the nature of a nudge-based intervention can have different effects, whether it is increasing intake of healthy components, or limiting intake of unhealthy meal components. This work has demonstrated that consumer behaviour can be influenced without restricting or providing incentives for behaviour change. The present findings have promising application to the foodservice sector.

The diet of the cancer patient is a major focus of prevention and treatment strategy of the recent plans that fight against cancer. It is sometimes reduced to a rapid series of more or less general advice, often interfered by other sources of information, more or less conventional. In this pathological situation where the nutritional status of the patient is paramount, it seems crucial to understand the different modalities of how the food behavior is implemented. This article describes the construction modalities of the cancer eater decisions. The goal of the socio-anthropological analysis proposed in this article is to initiate a reflection on the under nutrition problem by focusing on the approach of the eater diagnosed with cancer. The aim is to help identify ways of action to fight against under nutrition and improve the quality of life of the patient.

A photography method was used to measure waste on food trays in school lunch in France, using the 5-point quarter-waste scale. While food waste has been studied extensively in US school lunches, the structure of the French lunch meal is quite different, with multiple courses, and vegetables (raw and cooked) in more than one course. Vegetables were the most wasted food category as usually seen in school lunch research, especially cooked vegetables, which were wasted at rates of 66%&ndash, 83%. Raw vegetables were still wasted more than main dishes, starchy products, dairy, fruit, and desserts. Vegetables were also the most disliked food category, with the classes of vegetables falling in the same order as for waste. Waste and liking were highly correlated. Sensory characteristics of the food were cited as a main reason for liking/disliking. There is a strong connection between food liking and food consumption, and this connection should be the basis for future attempts to modify school lunch to improve consumption. The photographic method of measuring food waste at an individual level performed well.

Sensory properties are reported as one of the main factors hindering an appropriate vegetable intake by the young. In the present work the sensory determinants of likings for vegetables were explored in adolescents of four European countries (Denmark, n = 88; France, n = 206; Italy, n = 110 and United Kingdom, n = 93). A questionnaire was designed to study cross country differences in stated liking for and familiarity with a list of vegetables popular among European markets (between-vegetable approach). A within-vegetable comparison approach with actual tasting was used to analyze differences and similarities in liking for canned pea and sweet corn samples across the countries. A close positive relationship between stated liking and familiarity was found. Irrespective of the country, one group of highly liked vegetables (carrots, tomatoes, green salad) was identified, characterized by innately liked tastes (sweet, umami), delicate flavour and bright appealing colour. A second group of highly disliked vegetables consists of cauliflowers and broccoli, characterized by disliked sensations such as bitter taste and objectionable flavour. Internal Preference Maps from actual liking scores indicate that the generally disliked tastes (bitter, sour), are clearly correlated with a negative hedonic response for both peas and sweet corn. The hedonic valence of a generally well accepted taste such as salty and texture descriptors depends on the type of vegetable. Internal preference maps from actual liking data indicate that flavour and appearance descriptors of the distinct sensory properties of each type of vegetable positively affect liking, while the intensity of unusual flavours is related to sample disliking.

Manger et cuisiner sont des pratiques sociales et culturelles. Tout le monde mange, mais pas les memes aliments, pas la meme cuisine et la cuisine est un objet en cours de changement societal. Dans ce contexte, cette recherche s’interesse a la representation sociale (RS) de « Faire la cuisine » : etude de contenu (information, attitude, champ representationnel) et ancrage psychosociologique, a travers le concept de distance a l’objet (DAO ; connaissances, implication, pratiques culinaires). Un echantillon de 420 cuisinier(e)s domestiques francais(es) a effectue une tâche d’associations libres hierarchisees et repondu a un questionnaire mesurant leur DAO. Les resultats montrent d’une part, que la RS est marquee par le modele alimentaire Francais et le contexte societal actuel ; d’autre part, que le contenu de la RS est en relation avec le positionnement psycho-social de chaque individu.

International audience

Culinary choices are a dynamic process that involves many considerations, including individual, contextual, cultural, and social factors. This study provides a better understanding of how culinary socialization along with food neophobia, culinary decisions and culinary habits, underlie culinary choices, measured by the concept of Distance to the Object (DO). This concept is useful in exploring the role of some psychosocial factors: knowledge (real and perceived), involvement (importance, personal identification, perceived ability), and level of practices (behaviors) associated with the social object under study, here, cooking. In this study, the DO concept measures the relationships of an individual with culinary choices. A sample of 420 participants was asked to answer an online questionnaire. The results showed that individuals close to cooking, (e.g., those who use more time-consuming cooking methods, eat more home-cooked meals) (a) had a specific background of culinary socialization (e.g., they started cooking at a younger age, read and used cookbooks), (b) were less food neophobic, (c) used different criteria for culinary choices (e.g., family tradition, originality, taste), and (d) had different culinary habits (e.g., shopping for meals). Their culinary choices took their values into account, regardless of the conditions required to achieve them (complicated dishes, time-consuming methods). The underlying logic in these choices came through in their everyday meals but also in the meals they cooked for guests. DO seems to be a good instrument for predicting food decisions in the area of culinary practices and cooking.

International audience; Food neophobia and picky/fussy eating behavior are presented as the two main forms of children's food rejections which are responsible for a reduction of their dietary repertoire. We review the key factors, presented in the literature, that are involved in food rejections during childhood. We first consider a range of " cognitive factors " , such as food perception, mental representations, categorization of food items, and emotions and feelings toward food. Next we focus on " social and environmental factors " , as these might also significantly influence and modulate children's food rejections. We then summarize the findings to provide a comprehensive view of the factors involved in children's food rejections. Finally, we discuss the need for future studies on food rejections, regarding (i) the distinction between food neo-phobia and picky/fussy eating, and (ii) the potential link between food categorization abilities and children's food neophobia and pickiness.