Appetite, Volume 49, Issue 01 (July 2007)
by: P. Atkins, H.R. Berthoud, N.W. Bond, D. Hoffman, A. Jansen, S. Thornton, Y. Wada and D.A. Zellner (Executive Editors)
en | Elsevier Ltd.
Appetite is an international research journal specializing in behavioural nutrition and the cultural, sensory, and physiological influences on choices and intakes of foods and drinks. It covers normal and disordered eating and drinking, dietary attitudes and practices and all aspects of the bases of human and animal behaviour toward food.
The journal carries short communications, book reviews and abstracts from major meetings in the social science, psychology or neuroscience of food consumption, including the Association for the Study of Food in Society, the Society for the Study of Ingestive Behavior, and conferences on Food Choice.
Research Areas Include:
• Preventive, experimental and clinical nutrition
• Eating disorders
• Sensory evaluation of foods
• Food attitudes and marketing
• Ethnography of food habits
• Psychology of ingestion
• Zoology of foraging
• Neuroscience of feeding and drinking
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Table of Contents:
Editorial Board. Page IFC.
Research Review
Consumer acceptance of technology-based food innovations: Lessons for the future of nutrigenomic. A. Ronteltap, J.C.M. van Trijp, R.J. Renes, L.J. Frewer. Pages 1-17
Abstract
Determinants of consumer adoption of innovations have been studied from different angles and from the perspectives of various disciplines. In the food area, the literature is dominated by a focus on consumer concern. This paper reviews previous research into acceptance of technology-based innovation from both inside and outside the food domain, extracts key learnings from this literature and integrates them into a new conceptual framework for consumer acceptance of technology-based food innovations. The framework distinguishes ‘distal’ and ‘proximal’ determinants of acceptance. Distal factors (characteristics of the innovation, the consumer and the social system) influence consumers’ intention to accept an innovation through proximal factors (perceived cost/benefit considerations, perceptions of risk and uncertainty, social norm and perceived behavioural control). The framework's application as a tool to anticipate consumer reaction to future innovations is illustrated for an actual technology-based innovation in food science, nutrigenomics (the interaction between nutrition and human genetics).
Article Outline
Introduction
Food technologies and innovations
Conceptual framework development
Perceived cost/ benefit considerations
Diffusion of innovations
Attitudinal models
Perception of risk and uncertainty
Previous empirical research into proximal determinants
Perceived cost/benefit considerations
Perceived risk and uncertainty
Perceived behavioural control and subjective norm
Previous empirical research into distal determinants
Innovation features
Consumer characteristics
Social system characteristics
Previous empirical research into communication
Discussion
The case of nutrigenomics
Conclusion
Acknowledgements
References
Research Reports
Experienced and remembered pleasure for meals: Duration neglect but minimal peak, end (recency) or primacy effects. Elizabeth Rode, Paul Rozin, Paula Durlach. Pages 18-29
Abstract
Rated liking for dishes consumed during a meal was compared with recalled liking in two studies using actual meals and one with an imagined meal. The effects on memory of the most pleasant dish, the first and last dishes, a rising vs. falling hedonic profile, and the time spent eating a dish were evaluated for similarity to effects seen in memories of pain. Across the three studies, there was consistent evidence for duration neglect (no effect of increased duration/exposure of the favorite component), and some weak evidence that patterns rising in liking are preferred to those falling in liking. In all three studies, there was no evidence for peak, primacy or recency effects. The existence of duration neglect implies that, with respect to memories of a meal, small portions of a highly favored dish will have roughly the same memorial effect as large portions.
Article Outline
Introduction
Study 1: jelly bean “meals”
Method
Participants
Procedures
Results
Hedonic patterns
Duration neglect
Recency/end vs. primacy/beginning
Peak/trough
Study 2: imagined meals
Method
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