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dc.contributor.author
Bucher, Tamara
dc.contributor.author
Hartmann, Christina
dc.contributor.author
Rollo, Megan
dc.contributor.author
Collins, Clare
dc.date.accessioned
2017-11-13T16:48:39Z
dc.date.available
2017-09-06T07:35:58Z
dc.date.available
2017-09-06T11:47:34Z
dc.date.available
2017-11-13T16:48:39Z
dc.date.issued
2017-08
dc.identifier.issn
2072-6643
dc.identifier.other
10.3390/nu9080874
en_US
dc.identifier.uri
http://hdl.handle.net/20.500.11850/183179
dc.identifier.doi
10.3929/ethz-b-000183179
dc.description.abstract
The term “nutritious” is being increasingly used by product manufacturers but the term is not currently regulated as a nutrition claim. It is unclear how lay consumers and experts define and interpret the term or how they evaluate the “nutritiousness” of various foods. To address this evidence gap, a mixed methods design was applied and both nutrition experts (n = 206) and lay participants (n = 269) provided definitions of the term “nutritious” and evaluated the “nutritiousness” of 20 different snack foods in a cross-sectional survey. Definitions were analysed using Leximancer and snack evaluations were compared both between groups and with nutrient profile scores (UK Ofcom and Australian Health Star Rating). Expert and lay definitions differed considerably, with experts using terms such as nutrient-density, macro- and micronutrients, kilojoules/Calories, while lay consumers used descriptions such as fuel, fresh, natural, body needs, and functioning. Snack evaluations were highly correlated between groups (Rs > 0.89, p < 0.001) and between nutrient profile scores (Rs > 0.75, p < 0.001). However, mean perceptions significantly differed for 18 out of 20 foods with the largest difference for yoghurts (p < 0.05). There are discrepancies between expert and lay perceptions of snack foods and the definition of the term “nutritious”. The results highlight the need for an agreed definition and the potential regulation of the term “nutritious” in food marketing.
en_US
dc.format
application/pdf
dc.language.iso
en
en_US
dc.publisher
MDPI
en_US
dc.rights.uri
http://creativecommons.org/licenses/by/4.0/
dc.subject
health perception
en_US
dc.subject
portion size
en_US
dc.subject
food labels
en_US
dc.subject
healthy choice
en_US
dc.subject
language analysis
en_US
dc.subject
mixed-method design
en_US
dc.subject
health claim
en_US
dc.title
What Is Nutritious Snack Food? A Comparison of Expert and Layperson Assessments
en_US
dc.type
Journal Article
dc.rights.license
Creative Commons Attribution 4.0 International
dc.date.published
2017-08-14
ethz.journal.title
Nutrients
ethz.journal.volume
9
en_US
ethz.journal.issue
8
en_US
ethz.pages.start
874
en_US
ethz.size
14 p.
en_US
ethz.version.deposit
publishedVersion
en_US
ethz.identifier.wos
ethz.identifier.scopus
ethz.publication.place
Basel
en_US
ethz.publication.status
published
en_US
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::03780 - Siegrist, Michael / Siegrist, Michael
en_US
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::03780 - Siegrist, Michael / Siegrist, Michael
en_US
ethz.date.deposited
2017-09-06T07:35:59Z
ethz.source
FORM
ethz.eth
yes
en_US
ethz.availability
Open access
en_US
ethz.rosetta.installDate
2017-09-06T11:47:36Z
ethz.rosetta.lastUpdated
2021-02-14T20:11:23Z
ethz.rosetta.exportRequired
true
ethz.rosetta.versionExported
true
ethz.COinS
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