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Measurement of Food Preferences -- Editor's page -- Copyright -- Preface -- Contributors -- Contents -- 1 A measurement scheme for developing institutional products * -- 2 Appropriateness as a measure of the cognitive-contextual aspects of food acceptance -- 3 The repertory grid approach -- 4 Focus group interviewing -- 5 Product optimization: approaches and applications -- 6 Preference mapping in practice -- 7 An individualised psychological approach to measuring influences on consumer preferences -- 8 Modelling food choice -- 9 Nutritional influences on mood and cognitive performance: their measurement and relevance to food acceptance -- 10 Consumer expectations and their role in food acceptance -- Index.

Food preference is a socially constructed concept in which both consumers and producers define what is "good to eat." Staple crops and daily meals are an important component of these definitions, as the regular use of particular foods reinforces norms of identity. Food preferences also affect agricultural systems because choices among cultivars are based on social needs in addition to economic variables such as yield and caloric value. Through textual and archaeological evidence, the trajectory of rice production is examined for Sri Lanka, the Brahmaputra Valley, the Tamil region, and Vijayanagara. In these regions and elsewhere in South Asia, shared ideologies of food preference resulted in a consensus mode of agricultural production: Irrigation works increased the tax base for political leaders and the donation base for temple economies, but they also benefited local inhabitants who would have been able to partake of a preferred food on a more regular basis.

The effects of hunger on expressed food preferences and on the correlation of preferences with consumption were tested. A change from ad libitum feeding in an environment entailing high energy outlay to a condition of underfeeding in the same environment changed the level but not the order of subjects' preferences for 29 U.S. Army meal-type C-ration items. The correlation of preferences with consumption in the ad libitum condition was higher than observed in previous studies, while the correlation in the underfed condition (when subjects consumed almost all available food) was lower than previously observed. In general, the data suggest that preference becomes more salient, relative to food satiety or caloric qualities, as a predictor of consumption as caloric need increases.

Food preferences and tastes are among the fundamentals affecting human existence; the sociocultural, physiological and neurological factors involved have therefore been widely researched and are well documented. However, information and debate on these factors are scattered across the academic literature of different disciplines. In this volume cross-disciplinary perspectives are brought together by an international team of contributors that includes socialand biological anthropologists, ethologists and ethnologists, psychologists, neurologists and zoologists in order to provide access to t

AbstractOur current society is characterized by an increased availability of industrially processed foods with high salt, fat and sugar content. How is it that some people prefer these unhealthy foods while others prefer more healthy foods? It is suggested that both genetic and environmental factors play a role. The aim of this study was to (1) identify food preference clusters in the largest twin-family study into food preference to date and (2) determine the relative contribution of genetic and environmental factors to individual differences in food preference in the Netherlands. Principal component analysis was performed to identify the preference clusters by using data on food liking/disliking from 16,541 adult multiples and their family members. To estimate the heritability of food preference, the data of 7833 twins were used in structural equation models. We identified seven food preference clusters (Meat, Fish, Fruits, Vegetables, Savory snacks, Sweet snacks and Spices) and one cluster with Drinks. Broad-sense heritability (additive [A] + dominant [D] genetic factors) for these clusters varied between .36 and .60. Dominant genetic effects were found for the clusters Fruit, Fish (males only) and Spices. Quantitative sex differences were found for Meat, Fish and Savory snacks and Drinks. To conclude, our study convincingly showed that genetic factors play a significant role in food preference. A next important step is to identify these genes because genetic vulnerability for food preference is expected to be linked to actual food consumption and different diet-related disorders.

The study assessed preferences of Cocoyam foodstuff against its local substitutes in South-west Nigeria. Cocoyam is produced for local consumption and Nigeria is a world major producer. Interview schedule was used to elicit information from 322 respondents from four states in the region. Two local government Areas were purposively selected from each state based on the availability of the crop. Cocoyam foodstuffs were matched against their twenty two closest substitutes and respondents rated their preferences on a continuum. The ratings were subjected to Cochran Q-Test. Results showed that Cocoyam was preferred to yam by 70% of respondents in six major utilization forms. It was not preferred to other foodstuffs like corn flakes, potato chips, maize pap and solid meal, etc. There was a proportionate difference between the perceived characteristics of Cocoyam foodstuff and consumers` utilization level, Q-value of 561.02, p < 0.05. Cocoyam food preference does not depend on perception but availability of the close substitutes. Hence, increased production of Cocoyam foodstuff is recommended to make the processed Cocoyam foodstuff cheaply available to city and rural dwellers alike to increase nutritional status of Nigerians.

Food liking-disliking patterns may strongly influence food choices and health. Here we assess: (1) whether food preference patterns are genetic/environmentally driven; and (2) the relationship between metabolomics profiles and food preference patterns in a large population of twins. 2,107 individuals from TwinsUK completed an online food and lifestyle preference questionnaire. Principle components analysis was undertaken to identify patterns of food liking-disliking. Heritability estimates for each liking pattern were obtained by structural equation modeling. The correlation between blood metabolomics profiles (280 metabolites) and each food liking pattern was assessed in a subset of 1,491 individuals and replicated in an independent subset of monozygotic twin pairs discordant for the liking pattern (65 to 88 pairs). Results from both analyses were meta-analyzed. Four major food-liking patterns were identified (Fruit and Vegetable, Distinctive Tastes, Sweet and High Carbohydrate, and Meat) accounting for 26% of the total variance. All patterns were moderately heritable (Fruit and Vegetable,h2[95% CI]: 0.36 [0.28; 0.44]; Distinctive Tastes: 0.58 [0.52; 0.64]; Sweet and High Carbohydrate: 0.52 [0.45, 0.59] and Meat: 0.44 [0.35; 0.51]), indicating genetic factors influence food liking-disliking. Overall, we identified 14 significant metabolite associations (Bonferronip< 4.5 × 10−5) with Distinctive Tastes (8 metabolites), Sweet and High Carbohydrate (3 metabolites), and Meat (3 metabolites). Food preferences follow patterns based on similar taste and nutrient characteristics and these groupings are strongly determined by genetics. Food preferences that are strongly genetically determined (h2≥ 0.40), such as for meat and distinctive-tasting foods, may influence intakes more substantially, as demonstrated by the metabolomic associations identified here.

Food is a central element of humans' life, and food preferences are amongst others manifestations of social, cultural and economic forces that influence the way we view, prepare and consume food. Historically, data for studies of food preferences stems from consumer panels which continuously capture food consumption and preference patterns from individuals and households. In this work we look at a new source of data, i.e., server log data from a large recipe platform on the World Wide Web, and explore its usefulness for understanding online food preferences. The main findings of this work are: (i) recipe preferences are partly driven by ingredients, (ii) recipe preference distributions exhibit more regional differences than ingredient preference distributions, and (iii) weekday preferences are clearly distinct from weekend preferences.

Since food is one of the central elements of all human beings, a high interest exists in exploring temporal and spatial food and dietary patterns of humans. Predominantly, data for such investigations stem from consumer panels which continuously capture food consumption patterns from individuals and households. In this work we leverage data from a large online recipe platform which is frequently used in the German speaking regions in Europe and explore (i) the association between geographic proximity and shared food preferences and (ii) to what extent temporal information helps to predict the food preferences of users. Our results reveal that online food preferences of geographically closer regions are more similar than those of distant ones and show that specific types of ingredients are more popular on specific days of the week. The observed patterns can successfully be mapped to known real-world patterns which suggests that existing methods for the investigation of dietary and food patterns (e.g., consumer panels) may benefit from incorporating the vast amount of data generated by users browsing recipes on the Web.

PurposeThis study aims to understand the extent to which packaging influences Brazilian parents' purchasing willingness based on children's food preferences for unhealthy food products.Design/methodology/approachParents, with children up to 12 years old, answered questions about the positive influence of the packaging on the children, the preferences of the children in their willingness to buy and the propensity to give in to the desires of the children. Data analysis was performed with the statistical software SPSS and Stata used for structural equations modeling.FindingsThe results back the outlined hypotheses and point out that the characteristics of the packaging positively influence children's preferences as well as parents' who are prone to give in to such influences. In some relationships, there was a minute moderating effect of social desirability and social class.Research limitations/implicationsThe research presents as a limitation the nature of the sample, parents, to the extent that the influences of the packages on the children were analyzed from their perspectives.Practical implicationsFindings from the research can be used to think about preventive public policies to protect children as highly vulnerable subjects. Another practical implication is that the same marketing strategies that are used for unhealthy foods can also be used for healthy foods, improving their linkage to the children once there are evidences that packaging can positively influence their preferences.Originality/valueThe originality of this study is to focus on children's food preferences for unhealthy products and in parents with children up to 12 years old, which is not often investigated by researchers.