Consumer perception of food variety in the UK: an exploratory mixed-methods analysis
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RESEARCH ARTICLE
Open Access
Consumer perception of food variety in the UK: an exploratory mixed-methods analysis Rochelle Embling1* , Aimee E. Pink1,2, Michelle D. Lee1, Menna Price1 and Laura L. Wilkinson1
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 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. Keywords: Food, Diet, Variety, Consumer understanding, Qualitative, Dietary guidelines
Background ‘Food variety’ is a key term that is frequently present in dietary guidelines around the world [1, 2]. Food variety is essential for ensuring adequate human nutrition [3] and is a key driver of food intake [4]. Moreover, greater dietary variety of ‘energy-dense or non-recommended’ foods is also associated with increased body adiposity and overweight [5, 6]. Despite these influences of food variety on our health, little is known about consumers’ understanding of this concept [7]. Food variety is a concept that is thought to be poorly defined, even within the research literature [7]. A recent review has identified the predominant features that should be considered when defining variety [7]. First, * Correspondence: [email protected] 1 Department of Psychology, College of Human and Health Sciences, Swansea University, Swansea SA2 8PP, UK Full list of author information is available at the end of the article
consistent with a previous taxonomy of variety [8], it is suggested that variety should be defined by period; different foods can be consumed as part of the overall diet, different foods can be included in meals consumed within or across days, and different foods can be eaten within a single eating session. Second, the characteristics that constitute variety should be identified; variety may be defined as consuming foods from between or within food groups, as consuming foods that vary in energy or nutrient density, or as consuming foods that differ in
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