Hostname: page-component-cd9895bd7-jn8rn Total loading time: 0 Render date: 2024-12-27T02:56:19.389Z Has data issue: false hasContentIssue false
  • English
  • Français

Factors affecting food choice in relation to fruit and vegetable intake: a review

Published online by Cambridge University Press:  19 February 2013

J Pollard ,
S. F. L Kirk  and
J. E Cade
J Pollard*
Affiliation:
Nutrition Epidemiology Group, Nuffield Institute for Health, University of Leeds, 71–75 Clarendon Road, Leeds LS2 9PL, UK
S. F. L Kirk
Affiliation:
Nutrition Epidemiology Group, Nuffield Institute for Health, University of Leeds, 71–75 Clarendon Road, Leeds LS2 9PL, UK
J. E Cade
Affiliation:
Nutrition Epidemiology Group, Nuffield Institute for Health, University of Leeds, 71–75 Clarendon Road, Leeds LS2 9PL, UK
*
*Miss J. Pollard, fax +44 113 343 3470, email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The present review provides an investigation into the food choice decisions made by individuals in relation to fruit and vegetable consumption. A comprehensive body of evidence now exists concerning the protective effect of fruit and vegetables against a number of diseases, particularly cardiovascular disease and certain forms of cancer. Current UK recommendations are to increase intakes of fruit and vegetables to 400 g/person per d. In the main body of the review the factors that affect food choice decisions of adults in relation to fruit and vegetable consumption are studied, following a suggested framework of food choice. Factors covered include sensory appeal, familiarity and habit, social interactions, cost, availability, time constraints, personal ideology, media and advertising and health. The content of the review shows just how complex the food choice process can be. Health promotion techniques can be better targeted towards certain groups of individuals, all holding similar sets of values, when making food choice decisions. Food choice, in relation to fruit and vegetable intake, needs to be studied in more depth, in order to provide effective nutrition education programmes, in particular the sets of priorities that different sub-groups of the population consider when making food choice decisions.

Keywords

Food choiceFruitVegetablesHealth behaviour
Type
Research Article
Information
Nutrition Research Reviews , Volume 15 , Issue 2 , December 2002 , pp. 373 - 387
Copyright
Copyright © CABI Publishing 2002

References

Ajzen, I (1991) The Theory of Planned Behaviour. Organizational Behavior and Human Decision Processes 50, 179–211.CrossRefGoogle Scholar
Anderson, AS & Cox, D (2000) Five a day – challenges and achievements. Nutrition and Food Science 30, 30–34.CrossRefGoogle Scholar
Anderson, AS, Cox, DN, McKellar, S, Reynolds, J, Lean, MEJ, & Mela, DJ (1998) Take Five, a nutrition education intervention to increase fruit and vegetable intakes: Impact on attitudes towards dietary change. British Journal of Nutrition 80, 133–140.CrossRefGoogle ScholarPubMed
Anderson, AS, Lean, MEJ, Foster, A & Marshall, D (1994 a) The Chief Scientist reports … Ripe for change: Fruit and vegetables in Scotland – current patterns and potential for change. Health Bulletin 52, 51–64.Google Scholar
Anderson, AS, Marshall, D, Lean, ME & Foster, A (1994 b) Five a Day? Factors affecting fruit and vegetable consumption in Scotland. Nutrition and Food Science 5, 14–16.CrossRefGoogle Scholar
Anderson, AS & Morris, SE (2000) Changing Fortunes: changing food choices. Nutrition and Food Science 30, 12–15.CrossRefGoogle Scholar
Barker, M, Thompson, K & McClean, S (1995) Attitudinal dimensions of food choice and nutrient intake. British Journal of Nutrition 74, 649–659.CrossRefGoogle ScholarPubMed
Billson, H, Pryer, JA. & Nichols, R (1999) Variation in fruit and vegetable consumption among adults in Britain. An analysis from the dietary and nutritional survey of British adults. European Journal of Clinical Nutrition 53, 946–952.CrossRefGoogle ScholarPubMed
Brug, J, Debie, S, van Assema, P & Weijts, W (1995) Psychosocial determinants of fruit and vegetable consumption among adults: results of focus group interviews. Food Quality and Preference 6, 99–107.CrossRefGoogle Scholar
Burger, I (1997) Some aspects of food choice and availability today. Nutrition and Health 11, 233–238.CrossRefGoogle ScholarPubMed
Cade, J, Upmeier, H, Calvert, C & Greenwood, D (1999) Costs of a healthy diet: analysis from the UK Women's Cohort Study. Public Health Nutrition 2, 505–512.CrossRefGoogle ScholarPubMed
Charles, N & Kerr, M (1988) Women, Food and Families. Manchester and New York: Manchester University Press.Google Scholar
Clark, JE (1998) Taste and flavour: their importance in food choice and acceptance. Proceedings of the Nutrition Society 57, 639–643.CrossRefGoogle ScholarPubMed
Cotugna, N, Subar, AF, Heimendinger, J & Kahle, L (1992) Nutrition and cancer prevention knowledge, beliefs, attitudes, and practices: the 1987 National Health Interview Survey. Journal of the American Dietetic Association 92, 963–968.CrossRefGoogle ScholarPubMed
Cox, DN, Anderson, AS, Lean, MEJ & Mela, DJ (1998) UK consumer attitudes, beliefs and barriers to increasing fruit and vegetable consumption. Public Health Nutrition 1, 61–68.CrossRefGoogle ScholarPubMed
Department of Health (1999) Saving Lives: Our Healthier Nation. London: HMSO.Google Scholar
Dittus, K, Hillers, VN & Beerman, KA (1995) Benefits and barriers to fruit and vegetable intake: relationship between attitudes and consumption. Journal of Nutrition Education 27, 120–126.CrossRefGoogle Scholar
Draper, AK (1992) Vegetarianism in the UK. PhD Thesis. London School of Hygiene and Tropical Medicine.Google Scholar
Drewnowski, A (1997) Taste preferences and food intake. Annual Reviews of Nutrition 17, 237–253.CrossRefGoogle ScholarPubMed
Fallon, A & Rozin, P (1983) The psychological bases of food rejections by humans. Ecology of Food and Nutrition 13, 15–26.CrossRefGoogle Scholar
Fischer, R, Griffin, F, England, S & Garn, SM (1961) Taste thresholds and food dislikes.Nature 191, 1328.CrossRefGoogle ScholarPubMed
Frewer, LJ, Howard, C, Hedderley, D & Shepherd, R (1998) Methodological approaches to assessing risk perceptions associated with food-related hazards. Risk Analysis 18, 95–102.CrossRefGoogle ScholarPubMed
Germov, J & Williams, L (1999) A Sociology of Food and Nutrition: the Social Appetite. Oxford: Oxford University Press.Google Scholar
Glanville, EV & Kaplan, AR (1965) Food preference and sensitivity of taste for bitter compounds. Nature 205, 851–853.CrossRefGoogle Scholar
Heimendinger, J & Van Duyn, MA (1995) Dietary behavior change: the challenge of recasting the role of fruit and vegetables in the American diet. American Journal of Clinical Nutrition 61, 1397S–1401S.CrossRefGoogle ScholarPubMed
Holt, GC (1993) Ecological Eating, Food Ideology and Food Choice. PhD Thesis. Bradford University. http://www.macrobiotic.co.uk/diet.htm accessed 19/03/2001 http://www.vegsoc.org accessed 15/01/2002Google Scholar
Institute of European Food Studies (1996 a) A Pan–EU Survey of Consumer Attitudes to Food, Nutrition and Health, no. 1. Dublin: Institute of European Food Studies.Google Scholar
Institute of European Food Studies (1996 b) A Pan–EU Survey of Consumer Attitudes to Food, Nutrition and Health, no. 2. Dublin: Institute of European Food Studies.Google Scholar
Johansson, L & Andersen, LF (1998) Who eats 5 A Day?: Intake of fruits and vegetables among Norwegians in relation to gender and lifestyle. Journal of the American Dietetic Association 98, 689–691.CrossRefGoogle Scholar
Kaminski, LC, Henderson, SA & Drewnowski, A (2000) Young women's food preferences and taste responsiveness to 6-n-propylthiouracil (PROP). Physiology and Behavior 68, 691–697.CrossRefGoogle ScholarPubMed
Kearney, KM & McElhone, S (1999) Perceived barriers in trying to eat healthier – results of a pan-EU consumer attitudinal survey. British Journal of Nutrition 81, S133–S137.CrossRefGoogle ScholarPubMed
Kearney, M, Gibney, MJ, Martinez, JA, de Almeida, MD, Friebe, D, Zunft, HJ, Widhalm, K & Kearney, JM (1997) Perceived need to alter eating habits among representative samples of adults from all member states of the European Union. European Journal of Clinical Nutrition 51, Suppl. 2, S30–S35.Google ScholarPubMed
Khan, MA (1981) Evaluation of food selection patterns and preferences. CRC Critical Reviews in Food Science and Nutrition 15, 129–153.CrossRefGoogle ScholarPubMed
Kilcast, D, Cathro, J & Morris, L (1996) Practical approaches to increasing vegetable consumption. Nutrition and Food Science 5, 48–51.CrossRefGoogle Scholar
Kirk, M & Gillespie, AH (1990) Factors affecting food choices of working mothers with young families. Journal of Nutrition Education 22, 161–168.CrossRefGoogle Scholar
Koivisto Hursti, U & Sjoden, P (1997) Food and general neophobia and their relationship with self-reported food choice: familial resemblance in Swedish families with children of ages 7–17 years. Appetite 29, 89–103.CrossRefGoogle Scholar
Lappalainen, R, Saba, A, Holm, L, Mykkanen, H, Gibney, MJ & Moles, A (1997) Difficulties in trying to eat healthier: descriptive analysis of perceived barriers for healthy eating. European Journal of Clinical Nutrition 51, Suppl. 2, S36–S40.Google ScholarPubMed
Leather, S (1995) Fruit and vegetables: consumption patterns and health consequences. British Food Journal 97, 10–17.CrossRefGoogle Scholar
Lechner, L, Brug, J & De Vries, H (1997) Misconceptions of fruit and vegetable consumption: differences between objective and subjective estimation of intake. Journal of Nutrition Education 29, 313–320.CrossRefGoogle Scholar
Lennernas, M, Fjellstrom, C, Becker, W, Giachetti, I, Schmitt, A, Remaut de Winter, AM & Kearney, M (1997) Influences on food choice perceived to be important by nationally-representative samples of adults in the European Union. European Journal of Clinical Nutrition 51, Suppl. 2, S8–S15.Google ScholarPubMed
Lindstrom, M, Hanson, BS, Wirfalt, E & Ostergren, PO (2001) Socioeconomic differences in the consumption of vegetables, fruit and fruit juices. The influence of psychosocial factors. European Journal of Public Health 11, 51–59.CrossRefGoogle ScholarPubMed
McClelland, JW, Demark-Wahnefried, W, Mustian, RD, Cowan, AT & Campbell, MK (1998) Fruit and vegetable consumption of rural African Americans: baseline survey results of the black churches united for better health 5 a day project. Nutrition and Cancer 30, 148–157.CrossRefGoogle ScholarPubMed
McKee, F (1995) East of Eden: a brief history of fruit and vegetable consumption. British Food Journal 97, 5–9.CrossRefGoogle Scholar
Ministry of Agriculture Fisheries and Food (1999) National Food Survey 1998. London: The Stationery Office.Google Scholar
Mintel, (2001 a) Fresh Fruit and Vegetables. London: Mintel International Group Limited.Google Scholar
Mintel, (2001 b) Vitamins and Mineral Supplements. London: Mintel International Group Limited.Google Scholar
Mintel, (2001 c) Crisps and Snacks. London: Mintel International Group Limited.Google Scholar
Mooney, C (1990) Cost and availability of healthy food choices in a London health district. Journal of Human Nutrition and Dietetics 3, 111–120.CrossRefGoogle Scholar
National Consumer Council (1998) Farm Policies and Our Food: The Need for Change. London: National Consumer Council.Google Scholar
Nestle, M (2000) Ethical dilemmas in choosing a healthful diet: vote with your fork!. Proceedings of the Nutrition Society 59. 619–629CrossRefGoogle ScholarPubMed
O'Doherty, JK & Holm, L (1999) Preferences, quantities and concerns: socio-cultural perspectives on the gendered consumption of foods. European Journal of Clinical Nutrition 53, 351–359.CrossRefGoogle Scholar
Perri, MG, Sears, SF & Clark, JE (1993) Strategies for improving maintenance of weight loss: Toward a continous care model of obesity management. Diabetes Care 16, 200–209.CrossRefGoogle Scholar
Prochaska, JO & DiClemente, CC (1984) The Transtheoretical Approach: Crossing Traditional Boundaries of Therapy. Homewood, IL: Dow Jones Irwin.Google Scholar
Reicks, M, Randall, JL & Haynes, BJ (1994) Factors affecting consumption of fruits and vegetables by low-income families. Journal of the American Dietetic Association 94, 1309–1311.CrossRefGoogle ScholarPubMed
Rozin, P & Vollmecke, TA (1986) Food likes and dislikes. Annual Review of Nutrition 6, 433–456.CrossRefGoogle ScholarPubMed
Santos, ML & Booth, DA (1996) Influences on meat avoidance among British students. Appetite 27, 197–205.CrossRefGoogle ScholarPubMed
Stewart, B & Tinsley, A (1995) Importance of food choice influences for working young adults. Journal of the American Dietetic Association 95, 227–230.CrossRefGoogle ScholarPubMed
The Soil Association (1999) The Organic Food and Farming Report 1999. Bristol: The Soil Association.Google Scholar
Thompson, RL, Margetts, BM, Speller, VM & McVey, D (1999) The Health Education Authority's health and lifestyle survey 1993: who are the low fruit and vegetable consumers? Journal of Epidemiology and Community Health 53, 294–299.CrossRefGoogle ScholarPubMed
Treiman, K, Freimuth, V, Damron, D, Lasswell, A, Anliker, J, Havas, S, Langenberg, P & Feldman, R (1996) Attitudes and behaviors related to fruits and vegetables among low-income women in the WIC program. Journal of Nutrition Education 28, 149–156.CrossRefGoogle Scholar
Weinstein, ND (2000) Mindset, optimistic bias about personal risk and health-protective behaviour. British Journal of Health Psychology 4, 289–300.CrossRefGoogle Scholar
Westenhoefer, J & Pudel, V (1993) Pleasure from food: importance for food choice and consequences of deliberate restriction. Appetite 20, 246–249.CrossRefGoogle ScholarPubMed
Whichelow, MJ & Prevost, AT (1996) Dietary patterns and their associations with demographic, lifestyle and health variables in a random sample of British adults. British Journal of Nutrition 76, 17–30.CrossRefGoogle Scholar
World Health Organization (1990) Diet, Nutrition and the Prevention of Chronic Diseases. WHO Technical Report Series No 797. Geneva: WHO.Google Scholar
Worsley, A & Skrzypiec, G (1998) Teenage vegetarianism: prevalence, social and cognitive contexts. Appetite 30, 151–170.CrossRefGoogle ScholarPubMed