Lecture 3: Eating Behavior in the Current Food Environment PDF

Eating behavior in our current food environment NUTR 511 Nutrition and Behaviour Pablo Arrona Cardoza, PhD(c) Table of contents 01 Innate factors 02 Food Environment 03 Public Policy 04 Nudging & Choice Architecture 05 Front-of-Package Labels 06 Conclusion/Journal Club https://ww...

Eating behavior in our current food environment NUTR 511 Nutrition and Behaviour Pablo Arrona Cardoza, PhD(c) Table of contents 01 Innate factors 02 Food Environment 03 Public Policy 04 Nudging & Choice Architecture 05 Front-of-Package Labels 06 Conclusion/Journal Club https://www.youtube.com/watch?v=SKL20MFjoNQ  PRIMING food marketing can influence food choices https://www.youtube.com/watch?v=TLf2gOrL1iM  LESSON? THE ENVIRONMENT IS KEY 01 Innate factors Food choices are shaped by the context within which they are made However, there are innate & biological factors Innate preferance for sweetness1 Fetal programming Children can detect flavor in the womb2 Other biological factors Genetics Brain Psychology Other biological factors 3 Genetic factors 4 Genetic factors 3  The Brain The main organ involved in eating behavior control Cognitive Homeostatic Reward  5 Homeostatic system  6 Reward & cognitive system Obesity has skyrocketed since the 1980s7  What happened? Did our genes change? Did we suddenly stop caring about our food choices? Are we now just lazy? Or Our food environment has changed 8 Our food environment has changed 8 Our food environment has changed 8 02 Food Environment Food environments are one component of: Food systems: Food supply chain Food environments Consumer behavior What are food environments? The physical, economic, political and socio-cultural context in which consumers engage with the wider food system to acquire, prepare and consume food9 Social, Personal cultural and Physical determinants political norms  Obesogenic environment When said factors make ultra-processed, highly- palatable, unhealthy foods, ubiquitous, easily accessible, and cheap… Increased density of: Fast-food, convenience store, in-store presence of unhealthy food Decreased density of: Supermarkets, in-store presence of healthy foods (F&V)  How does the food environment impact eating behavior? Quality of food Determining food preferences Food Cues & Advertising Taking advantage of biological & socioeconomical vulnerabilities Quality of food Ultra- High in Palatability processed nutrients foods of concern Increased energy intake Worsening of health outcomes Ultra-processed foods (UPFs) 10 UPFs consumption drives energy intake 11  Determining food preferences Household presence of Memory of consuming fast- snack-foods (cookies, food promote enhanced chocolate, ice-cream, etc.) attitudes and preference determines consumption of towards those foods13 them, more so than genetics12  Food cues Cued overeating model: A set of physiological and psychological responses to food cues, that elicit food intake14.  Food cues 15 conscious thinking part of interaction of releases dopamine the food Food Advertising  How does food advertising increase food intake? Creating social norms Cued overeating reactivity model Differences of 50 kcal16 Digital media (social media) a new problematic  Biological vulnerabilities Dual intervention model/Thrifty gene hypothesis17 Promotion of leanness Promotion of fatness cold environment, to protect against infectious diseases Biological vulnerabilities  Socioeconomic vulnerabilities Poverty as a cause of disease Availability Fraser et al. demonstrated that the density of McDonald’s, Pizza Hut, Burger King, and KFC, were each linearly associated with increasing social deprivation18  Socioeconomic vulnerabilities Poverty as a cause of disease Accessibility Unhealthy ultra-processed food is cheaper (kcal/dollar)19.  Socioeconomic vulnerabilities Poverty as a cause of disease The food insecurity paradox Why people with chronic hunger develop obesity?20 03 Public Policy The logic of public policy to address eating behavior More predicted (and observed) benefit from TOP-DOWN approaches than from bottom-up approaches. However, both are needed.  “Food policies should aim not just to make the healthy choice the easy choice, but the healthy choice the preferred choice” – Hawkes et al., 2015  Types of public policies 1. Mandates 2. Restrictions 3. Economic Incentives 4. Marketing limits 5. Information provision 6. Environmental defaults  Mandates Required policies for industries or individuals designed to protect against the adverse effects of an unhealthy substance or environment Example: Complete ban of trans fats.  Restrictions Designed to limit access to an unhealthy substance or environment. Example: Ban selling sugar-sweetened beverages in school  Economic Incentives Aim to better align price incentives with health outcomes, encouraging lower consumption of unhealthy products. Example: Taxing of unhealthy food  Marketing limits Trying to limit advertising and promotion of an unhealthy substance or environment. Example: Banning of advertising directed to children  Information provision Provide the public with important health information, including encouraging healthy behaviors and warning about the dangers of an unhealthy substance or environment. Example: Educations campaing  Environmental defaults Nudging (more retail-level interventions) Front-of-package labels (also educative) 04 Nudging Nudging Developed by behavioral economist Richard Thaler Defined as “adaptive designs of the decision environment (choice architecture) as ways to influence the behavior and decision-making of groups or individuals.” “Alter people’s behavior in a predictable way without forbidding any option or significantly change their economic incentives”. 21 Nudging in nutrition Defaults Order Accessibility/visibility Heurstic based signaling/Evaluatative labeling Hedonic enhancements  healthier foods before to encourage ppl to eat it bc see it first, don’t know what’s next Nudging: Order 22 Nudging: Order 22 Nudging: Accesibility/visibility Healthier options more visible: for example, eyelevel shelf position, transparent containers, placed first on menus, placed near cash register 23 first option: coke zero = sales boost Nudging: Healthy Signaling 24 Sale of red items: 24% to 20% Sale of green items: 41% to 46%24 Nudging: Hedonic Enhancement 25 Carrots with citrus dressing low in sugar/high in vitamin C Carrots Twisted Citrus Glazed Carrots 05 Front-of- Package labels Why FOPLs? Current labeling has problems: Saliency nutrition facts on the back, ppl don’t look at it Information Overload Time-constraints Vulnerable subgroups  Why FOPLs? FOPLs Objective: Provide a rapid and salient nutrition overview, that helps guide consumers in a heuristic-based manner, to improve their food choices26.  Types of FOPLs Reductive/ Nutrient directive/ Food directive/ Non-directive interpretative interpretative Do they work? unclear 27 Do they work? 28 very small increase of consumption of healthier food  Do they work? 29 Clear effect Lack of effect Identyfing Consumption healthy foods Decrease Knowledge intention and translation? Or actual purchase lack of research?  What about warning labels? Currently implemented in Latin America (Chile, To be implemented in Canada by 2026 Mexico, Uruguay, Argentina, etc. (mandatory) Data from Chile30: 44% of participants reported taking into account warning labels for making their purchase decisions Reduction of total calories purchased: 16.4 kcal/capita/day The percentage of products qualifying for a high-in warning label significantly reduced from 51% to 44%. Conclusion 19 1) Steiner, J., et al. (2001). Comparative expressions of hedonic impact: affective reactions to taste by human infants and other primates. Neuroscience & Behavioral Reviews. 25 (1), 53-74. 2) Ustun, B., Reissland, N., Covey, J., Schaal, B., & Blissett, J. (2022). Flavor Sensing in Utero and Emerging Discriminative Behaviors in the Human Fetus. Psychological Science, 33(10), 1651-1663. https://doi.org/10.1177/09567976221105460 3) Loos, R.J.F., Yeo, G.S.H. The genetics of obesity: from discovery to biology. 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Published 2020 Sep 19. doi:10.3390/nu12092870 27) Paolo Crosetto, Anne Lacroix, Laurent Muller, Bernard Ruffieux, Nutritional and economic impact of five alternative front-of-pack nutritional labels: experimental evidence, European Review of Agricultural Economics, Volume 47, Issue 2, April 2020, Pages 785–818, 28) Dubois, P., Albuquerque, P., Allais, O. et al. Effects of front-of-pack labels on the nutritional quality of supermarket food purchases: evidence from a large-scale randomized controlled trial. J. of the Acad. Mark. Sci. 49, 119–138 (2021). https://doi.org/10.1007/s11747-020-00723-5 29) Ikonen, I., Sotgiu, F., Aydinli, A. et al. Consumer effects of front-of-package nutrition labeling: an interdisciplinary meta-analysis. J. of the Acad. Mark. Sci. 48, 360–383 (2020). https://doi.org/10.1007/s11747-019-00663-9 30) Ares, G., et al. Warning Labels as a policy tool to encourage healthier eating habits. Current Opinion in Food Science. Volume 51, June 2023, 101011. https://doi.org/10.1016/j.cofs.2023.101011 Journal Club  Discussion of the article What was your prior knowledge of Front-of-Package Labels before reading the article/today’s class? ability: comprehension of the label Explain the MOA framework of behavior. Motivation, opportunity and ability. opportunity: availability, $ motivation to eat healthy Why would an additional intervention alongside FOPLs be more effective? need FOPLs educational campaign too to make ppl understand the Which label + Intervention alongside FOPLs be more effective? financial incentive and basket feedback Can you think of an intervention (that was not mentioned in the study), that could improve the effectiveness of FOPLs? no label, having someone that can answer questions, campaign in food environment What is your main takeaway of the study? As a future nutritional professional, how would you apply the knowledge of this article into your practice? Dietitians Nutritionists (public policy, future research, industry, human nutrition as a whole)