Food choice, acceptance and consumption

409 Pages·1996·48.9 MB·English

by  Armand V. Cardello (auth.)

Food Choice, Acceptance and Consumption
Food Choice, Acceptance
and Consumption
Edited by
H.L. Meiselman
US Army Natick Research, Development and Engineering Center
Natick, Massachusetts
USA
and
H.J.H. MacFie
Institute of Food Research
Reading
UK
m
BLACKIE ACADEMIC & PROFESSIONAL
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First edition 1996
© 1996 Chapman & Hall
Softcover reprint of the hardcover 1s t edition 1996
Typeset in 10/12 pt Times by Best -set Typesetter Ltd., Hong Kong
Suffolk
ISBN-13: 978-1-4612-8518-2 e-ISBN-13: 978-1-4613-1221-5
DOl: 10.1007/978-1-4613-1221-5
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Preface
'Does the world need another book about eating?' we asked ourselves
when the idea for this book originally surfaced. Our initial reaction to this
question was mixed because we were aware of the enormous amount of
scientific, technical, clinical, and popular material published about eating.
We cautiously studied exactly what was available and what might not be
available; we slowly came to the conclusion that another book on eating was
not only worthwhile but essential. That would be true if we could organize
the type of book which had not yet been written, a truly interdisciplinary
book which covered the broad range of human eating.
As the book developed we became more and more excited about its
potential. And now that the book is actually finished and published it is
clear to us that what we envisaged has been realized. The process of produc
ing this volume involved a series of decisions. First, we selected the topics
which we believed needed to be covered in any broad view of human eating.
This was neither easy nor obvious, because most books about eating cover
the topic from one perspective; for example, abnormal eating or physiologi
cal controls of eating. We hoped to cover all aspects from anthropology
through marketing to sensory perception. The title of the book developed
from the process of selecting chapter topics. These topics are traditionally
covered withi!l separate treatments of food choice, food acceptance, and
food intake. The goal of this book was an integrated treatment of the whole
range of eating in humans, including choice, acceptance, and intake.
Second, we sought to ask the most knowledgeable people to cover spe
cialized material in their areas of expertise. We were amazed at the level of
enthusiasm from the authors because we asked the best people to write
chapters, people who are always busy and overcommitted. We received
a resounding positive response. This was our first realization that this
book would be different and that this book would indeed fill a gap in the
literature.
Third, and most important, we asked each author not to prepare a tradi
tional review of scientific work in each area (sensory, social, etc.). Such
reviews are valuable for forming a collection of what is known about a
particular topic, although traditional reviews usually focus on the author's
work and usually do not interpret the data reviewed. Rather, we asked each
author to present a chapter which would convince the layman that his/her
particular discipline was among the most important, if not the most impor
tant, discipline in the study of eating. On the surface this might not seem
vi FOOD CHOICE, ACCEPTANCE AND CONSUMPTION
like a great challenge, but those familiar with the eating literature (usually
called food intake or something else very nonhuman) will realize that
authors often leave it to the reader to draw the connection to normal human
eating. Directly relating each field to normal human eating was the chal
lenge for all of the authors in this volume. They accepted the challenge
enthusiastically and the result is a unique volume which covers a very broad
range of material but relates all of that material to one theme of normal
human eating.
For the first time, the reader can see presentations of what is known
about different specialty areas and what the material means to those in
terested in eating. What is the relevance of basic sensory research, of
physiological research in animals, of research and clinical practice with
individuals who are classified as disturbed eaters? Further, how do social
research and marketing research relate to understanding eating? Each of
the authors in this book is an expert in his or her field. Each has written
reviews of his or her particular specialty. For the first time, these experts
have pulled together a refreshingly new look at an old topic: eating. But, by
reading each chapter and, most important, by integrating the various chap
ters, the reader is provided with one of the most complete views of normal
human eating ever presented. We sincerely hope that this volume stimu
lates others to work towards a greater understanding of normal human
eating and towards a more integrated view of eating.
We wish to thank the publishers for their enthusiasm for the project; the
authors for their superb writing jobs; and our office assistants, Jane Johnson
and lnge Ellison, for their able support.
Herbert L. Meiselman, Natick, USA
Halliday MacFie, Reading, UK
Contributors
L.L. Birch Department of Human Development and
Family Studies, College of Health and Hu
man Development, The Pennsylvania State
University, 110 Henderson Building South,
University Park, PA 16802, USA
J. Bonke Social Forsknings Instituttet, Bogergade 28,
DK-1300, Copenhagen K, Denmark
A.V. Cardello US Army Natick Research, Development and
Engineering Center, Natick, MA 01760-5020,
USA
J.O. Fisher Department of Nutrition, The Pennsylvania
State University, 110 Henderson Building
South, University Park, PA 16802, USA
K. Grimm-Thomas Department of Human Development and
Family Studies, College of Health and Hu
man Development, The Pennsylvania State
University, 110 Henderson Building South,
University Park, PA 16802, USA
J.L. Guss New York Obesity Research Center, St.
Luke's Roosevelt Hospital Center, 1111 Am
sterdam Avenue, New York, NY 10025, USA
C.P. Herman Department of Psychology, University of
Toronto, Toronto, Ontario, M5S 1A1, Canada
H.R. Kissileff Departments of Psychiatry and Medicine, Co
lumbia University College of Physicians and
Surgeons, St. Luke's Roosevelt Hospital
Center, 1111 Amsterdam Avenue, New York,
NY 10025, USA
H.J .H. MacFie Consumer Sciences Department, Institute of
Food Research, Reading Laboratory, Earley
Gate, White knights Road, Reading RG6
2EF, UK
H.L. Meiselman US Army Natick Research, Development and
Engineering Center, Natick, MA 01760-5020,
USA
Vlll FOOD CHOICE, ACCEPTANCE AND CONSUMPTION
M.T.G. Meulenberg Department of Marketing and Marketing
Research, Wageningen University, Holland
seweg 1, 6706 KN Wageningen, The Nether
lands
L.J. Nolan Department of Psychology, Columbia Uni
versity College of Physicians and Surgeons,
St. Luke's Roosevelt Hospital Center, 1111
Amsterdam Avenue, New York, NY 10025,
USA
J. Polivy Department of Psychology, University of
Toronto, Toronto, Ontario, M5S 1A1,
Canada
M.M. Raats Consumer Sciences Department, Institute of
Food Research, Reading Laboratory, Earley
Gate, Whileknights Road, Reading RG6 2EF,
UK
P.J. Rogers Consumer Sciences Department, Institute of
Food Research, Reading Laboratory, Earley
Gate, Whiteknights Road, Reading, RG6
2EF, UK
P. Rozin Department of Psychology, University of
Pennsylvania, 3815 Walnut Street, Philadel
phia, PA 19104-6196, USA
R. Shepherd Consumer Sciences Department, Institute of
Food Research, Reading Laboratory, Earley
Gate, Whiteknights Road, Reading, RG6
2EF, UK
D.A.T. Southgate 8 Penryn Close, Norwich NR4 7LY, UK
(formerly of Institute of Food Research,
Norwich)
H.C.M. van Trijp Department of Marketing and Marketing
Research, Wageningen University, Holland
seweg 1, 6706 KN Wageningen, The
Netherlands
Contents
1 The role of the human senses in food acceptance 1
ARMAND V. CARDELLO
1.1 Introduction 1
1.1.1 The role of the human senses in philosophy and science 1
1.1.2 Food acceptance: A model 1
1.1.3 Sensation vs. perception 4
1.1.4 Number and nature of sensory systems 5
1.1.5 Basic dimensions of sensory experience 5
1.1.6 The hedonic dimension 7
1.1.7 Sensory-hedonic relationships 9
1.1.8 Modes of sensory influence on food acceptance (liking) 10
1.2 The role of vision in food acceptance 11
1.2.1 Basic mechanisms and food-related attributes 11
1.2.2 Innate color preferences 12
1.2.3 Color-taste interactions 13
1.2.4 Color-odor interactions 15
1.2.5 Color-flavor interactions 16
1.2.6 Appropriate vs. inappropriate colors 17
1.2.7 Color-acceptance relationships 17
1.3 The role of somesthesis and kinesthesis in food acceptance 19
1.3.1 Basic mechanisms and food-related attributes 19
1.3.2 Trigeminal (irritant) sensitivity 20
1.3.3 Somesthesis, kinesthesis and food texture 21
1.3.4 Texture preferences 21
1.3.5 Viscosity-taste interactions 22
1.3.6 Viscosity--odorlflavor interactions 24
1.3.7 Temperature-taste interactions 24
1.3.8 Temperature-oral trigeminal interactions 25
1.3.9 Temperature-acceptance relationships 26
1.3.10 Other influences of texture on food acceptability 27
1.4 The role of audition in food acceptance 29
J .4.1 Basic mechanisms and food-related attributes 29
1.4.2 Innate auditory preferences 33
1.4.3 Auditory-acceptance relationships 33
1.5 The role of gustation in food acceptance 34
1.5.1 Basic mechanisms and food-related attributes 34
1.5.2 Innate taste preferences 38
1.5.3 Effects of aging on taste and food acceptance 39
1.5.4 Intramodal taste interactions 40
1.5.5 Taste-viscosity interactions 42
1.5.6 Taste-oral trigeminal interactions 43
1.5.7 Taste-smel\lflavor interactions 43
1.5.8 Taste-acceptance relationships 45
1.5.9 Taste preference/aversion learning 47
1.5.10 Sensory specific satiety 48
1.6 The role of olfaction in food acceptance 49
1.6.1 Basic mechanisms and dimensions 49
1.6.2 Innate odor preferences 50
x FOOD CHOICE, ACCEPTANCE AND CONSUMPTION
1.6.3 Effects of aging on olfaction 51
1.6.4 Intramodal olfactory interactions 52
1.6.5 Oral-nasal irritant interactions 53
1.6.6 Olfactory-acceptance relationships 54
1.7 Food acceptance measurement: The relative importance of the senses 55
1.7.1 Measures of food acceptance 56
1.7.2 Individual variability in sensory-hedonic relationships 57
1.7.3 The hedonics of tasting vs. swallowing 58
1. 7.4 Relative importance of the senses to food acceptance 59
1.8 Future perspectives 63
References 64
2 The socio-cultural context of eating and food choice 83
PAUL ROZIN
2.1 Indirect socio-cultural effects 86
2.1.1 Availability, price and convenience/technology 86
2.1.2 Food intake 86
2.1.3 Food choice 86
2.2 Indirect personal effects 87
2.2.1 Food intake 87
2.2.2 Food choice 88
2.3 Direct on-line influences 90
2.3.1 Inadvertent (unintentional) influences 90
2.4 Sociocultural aspects of the acquisition of norms, beliefs, knowledge and
attitudes 93
2.4.1 Parental influence and the family paradox 93
2.4.2 Other social influences 95
2.4.3 Mechanisms of acquisition 96
2.4.4 Mechanisms of inadvertent social effects 97
2.4.5 A summary of basic issues: The example of disgust 100
2.5 Conclusion 101
Acknowledgements 101
References 102
3 What animal research tells us about human eating 105
HARRY R. KISSILEFF, JANET L. GUSS and
LAURENCEJ.NOLAN
3.1 Introduction 105
3.1.1 Goals and strategies 105
3.1.2 Human eating has a biological aspect 105
3.1.3 Quantification of eating 106
3.1.4 Need for integration of the biological and socio-cultural aspects
of eating 106
3.2 Methods for studying eating-both strategic and practical 107
3.2.1 Importance of selecting a method 107
3.2.2 Types of methods 108
3.2.3 Animal research established the strategies for studying human eating
behavior 109
3.2.4 Observational methods in eating 112
3.2.5 Animal research established the basis for study of human eating by
interventions 115
3.3 Phenomena of eating in humans uncovered by studies in animals 118
3.3.1 Food intake is relatively stable 118
3.3.2 Episodic meal patterns 120
CONTENTS Xl
3.3.3 Food intake responds to excesses and deficits in energy stores 122
3.3.4 Food intake is self-limiting 122
3.3.5 Availability and orosensory factors affect food intake 123
3.3.6 Food intake is controlled both by genetics and environment 123
3.3.7 Feeding over the lifespan 124
3.4 Theoretical framework and experimental evidence 125
3.4.1 Constructs and the use of animal experiments to explain human feeling 125
3.4.2 Learning 128
3.4.3 Theory and evidence that food intake is controlled by physiological
variables 130
3.4.4 The role of gut peptides 131
3.5 What animal research tells us about eating disorders in humans 135
3.5.1 Introduction 135
3.5.2 Historical perspective 135
3.5.3 Neurotransmitters 136
3.5.4 Neurochemical implications for human eating disorders 139
3.5.5 Eating disturbances in human obesity-application of the
animal models 139
3.5.6 Genetic obesity 140
3.5.7 Dietary manipulations inducing obesity 141
3.5.8 Anorexia nervosa-the use of animal models 141
3.5.9 Animal models of bulimia nervosa 142
3.6 Conclusions and limitations 143
Acknowledgements 144
References 144
4 The development of children's eating habits 161
LEANN L. BIRCH, JENNIFER ORLET FISHER and
KAREN GRIMM-THOMAS
4.1 The frequency and timing of meals 162
4.1.1 Innate predispositions: biological constraints and meal frequency 162
4.2 Learning, experience and meal size 166
4.2.1 Evidence for innate predispositions in the control of meal size 166
4.2.2 Dietary variety and meal size 167
4.2.3 The energy content of foods and meal size 168
4.2.4 Child feeding practices and meal size 171
4.3 Children's food preferences and food selection 175
4.3.1 Biological constraints on the effects of experience 176
4.3.2 What is perceived? 176
4.3.3 What is preferred? Innate preferences and neophobia 178
4.3.4 Neophobia and effects of repeated exposure on food preference 180
4.3.5 Which learning processes? What is learned? 183
4.3.6 The social and cultural context of eating and learned food preferences 186
4.3.7 Effects of social interaction on food preference 191
4.3.8 The impact of food preferences on food selection and intake 196
4.4 Summary and implications for child feeding 198
References 201
5 What does abnormal eating tell us about normal eating? 207
C. PETER HERMAN and JANET POLIVY
5.1 Introduction 207
5.2 Abnormal eating-quantity 209
5.2.1 Anorexics 210
5.2.2 Bulimics 210