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Consumer perception of food variety in the UK: an exploratory mixed-methods analysis

Rochelle Embling, Aimee E. Pink Orcid Logo, Michelle Lee Orcid Logo, Menna Price Orcid Logo, Laura Wilkinson Orcid Logo

BMC Public Health, Volume: 20, Issue: 1

Swansea University Authors: Rochelle Embling, Aimee E. Pink Orcid Logo, Michelle Lee Orcid Logo, Menna Price Orcid Logo, Laura Wilkinson Orcid Logo

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DOI (Published version): 10.1186/s12889-020-09548-x

Abstract

Background: ‘Food variety’ is a key term that is frequently used in dietary guidelines around the world. 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. However, little is known about consumer...

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Published in: BMC Public Health
ISSN: 1471-2458
Published: Springer Science and Business Media LLC 2020
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URI: https://cronfa.swan.ac.uk/Record/cronfa55178
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Consuming a variety of foods &#x2013; be it within a meal, across meals, or as part of the whole diet &#x2013; is one factor that has been shown to increase food intake. However, little is known about consumer understanding of variety, and this may be a potential barrier to the success of dietary guidelines in today&#x2019;s &#x2018;obesogenic&#x2019; environment. This research sought to explore 1) consumer recognition of different forms of variety, and 2) consumer definitions of variety. Methods: In an online study (N&#x2009;=&#x2009;240), participants were asked to discuss a range of photographs depicting different forms of variety, and to directly define the term &#x2018;food variety&#x2019;. They were unaware of the research aim. Results: 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. However, when asked to define variety, participants tended to only discuss variety in the context of the whole diet. 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spelling 2020-10-26T15:44:51.4504845 v2 55178 2020-09-15 Consumer perception of food variety in the UK: an exploratory mixed-methods analysis ebe50ef830ed9bc9aacf76cb791f898f Rochelle Embling Rochelle Embling true false d2dc3f0da1b377dfc0f2a68dc51eb4b4 0000-0003-1516-7922 Aimee E. Pink Aimee E. Pink true true 503d8657d47c066ada31f344b030c352 0000-0002-1291-5895 Michelle Lee Michelle Lee true false e8d0f85a0d2762328c906c75b1d154b7 0000-0002-0025-0881 Menna Price Menna Price true false 07aeb47532af5a8421686d4f22f4a226 0000-0002-8093-0843 Laura Wilkinson Laura Wilkinson true false 2020-09-15 HPS Background: ‘Food variety’ is a key term that is frequently used in dietary guidelines around the world. 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. 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. This research sought to explore 1) consumer recognition of different forms of variety, and 2) consumer definitions of variety. Methods: 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’. They were unaware of the research aim. Results: 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. However, when asked to define variety, participants tended to only discuss variety in the context of the whole diet. Conclusions: 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. Journal Article BMC Public Health 20 1 Springer Science and Business Media LLC 1471-2458 Food; Diet; Variety; Consumer understanding; Qualitative; Dietary guidelines 1 12 2020 2020-12-01 10.1186/s12889-020-09548-x COLLEGE NANME Psychology COLLEGE CODE HPS Swansea University UKRI, ES/P00069X/1 2020-10-26T15:44:51.4504845 2020-09-15T14:09:30.7332188 Faculty of Medicine, Health and Life Sciences School of Psychology Rochelle Embling 1 Aimee E. Pink 0000-0003-1516-7922 2 Michelle Lee 0000-0002-1291-5895 3 Menna Price 0000-0002-0025-0881 4 Laura Wilkinson 0000-0002-8093-0843 5 55178__18362__35df6a3e8163440a99090dbc5ee2a22f.pdf 55178.pdf 2020-10-07T17:12:16.9381967 Output 588750 application/pdf Version of Record true Released under the terms of a Creative Commons Attribution 4.0 International License (CC-BY). true eng http://creativecommons.org/licenses/by/4.0/
title Consumer perception of food variety in the UK: an exploratory mixed-methods analysis
spellingShingle Consumer perception of food variety in the UK: an exploratory mixed-methods analysis
Rochelle Embling
Aimee E. Pink
Michelle Lee
Menna Price
Laura Wilkinson
title_short Consumer perception of food variety in the UK: an exploratory mixed-methods analysis
title_full Consumer perception of food variety in the UK: an exploratory mixed-methods analysis
title_fullStr Consumer perception of food variety in the UK: an exploratory mixed-methods analysis
title_full_unstemmed Consumer perception of food variety in the UK: an exploratory mixed-methods analysis
title_sort Consumer perception of food variety in the UK: an exploratory mixed-methods analysis
author_id_str_mv ebe50ef830ed9bc9aacf76cb791f898f
d2dc3f0da1b377dfc0f2a68dc51eb4b4
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e8d0f85a0d2762328c906c75b1d154b7
07aeb47532af5a8421686d4f22f4a226
author_id_fullname_str_mv ebe50ef830ed9bc9aacf76cb791f898f_***_Rochelle Embling
d2dc3f0da1b377dfc0f2a68dc51eb4b4_***_Aimee E. Pink
503d8657d47c066ada31f344b030c352_***_Michelle Lee
e8d0f85a0d2762328c906c75b1d154b7_***_Menna Price
07aeb47532af5a8421686d4f22f4a226_***_Laura Wilkinson
author Rochelle Embling
Aimee E. Pink
Michelle Lee
Menna Price
Laura Wilkinson
author2 Rochelle Embling
Aimee E. Pink
Michelle Lee
Menna Price
Laura Wilkinson
format Journal article
container_title BMC Public Health
container_volume 20
container_issue 1
publishDate 2020
institution Swansea University
issn 1471-2458
doi_str_mv 10.1186/s12889-020-09548-x
publisher Springer Science and Business Media LLC
college_str Faculty of Medicine, Health and Life Sciences
hierarchytype
hierarchy_top_id facultyofmedicinehealthandlifesciences
hierarchy_top_title Faculty of Medicine, Health and Life Sciences
hierarchy_parent_id facultyofmedicinehealthandlifesciences
hierarchy_parent_title Faculty of Medicine, Health and Life Sciences
department_str School of Psychology{{{_:::_}}}Faculty of Medicine, Health and Life Sciences{{{_:::_}}}School of Psychology
document_store_str 1
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description Background: ‘Food variety’ is a key term that is frequently used in dietary guidelines around the world. 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. 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. This research sought to explore 1) consumer recognition of different forms of variety, and 2) consumer definitions of variety. Methods: 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’. They were unaware of the research aim. Results: 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. However, when asked to define variety, participants tended to only discuss variety in the context of the whole diet. Conclusions: 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.
published_date 2020-12-01T04:09:12Z
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