The primary objective of this study is to test the predictive validity of different measurement tools for food-related emotions and cognitive associations against actual food choice in a particular use context. We will test whether or not the…
ID
Source
Brief title
Condition
- Other condition
Synonym
Health condition
eetgedrag
Research involving
Sponsors and support
Intervention
Outcome measures
Primary outcome
The primary outcomes are preference ranking scores (sensory evaluation), mean
reaction time and error rate (SPF task), scores on the emotion-specific food
questionnaire, emotional product profiles (PrEmo) and behavioural parameters
(product choice and intake) in the semi-real life breakfast study.
Secondary outcome
NA
Background summary
Consumer acceptance and liking ratings of food products often fail to predict
market success. To improve the predictive validity of product performance on
the market we need to move beyond sensory testing. There is a need for new
insights on food choice which is not captured by sensory tests alone. It has
been shown that emotions and cognitive associations evoked by food products
provide a sensitive measure to differentiate products and that emotions and
cognitive associations are only partly related to liking. We hypothesize that
measuring the emotional and cognitive appraisal in response to intrinsic food
properties will result in increased predictive validity for actual food choice
and eating behaviour, as compared to sensory evaluation alone.
Study objective
The primary objective of this study is to test the predictive validity of
different measurement tools for food-related emotions and cognitive
associations against actual food choice in a particular use context. We will
test whether or not the different tools have additional predictive validity for
food choice and ad libitum intake, compared to sensory liking per se. The
following tools will be used: the EsSence Profile method (a food-specific
emotion questionnaire), the Product Emotion Measurement Instrument (PrEmo®; a
non-verbal emotion measurement tool) and a Sorting Paired Features (SPF) task.
Study design
It is an observational study consisting of two test sessions. In the first
session seven non-labelled products from a specific food category (in this case
a selection of seven commercially available breakfast drinks) will be evaluated
by participants. Several methodologies are used to assess emotions and
cognitive associations evoked by the products. Session two: After a sensory
taste test, actual food choice and ad libitum intake will be measured in a
*semi-real life* breakfast study at the Restaurant of the Future (RotF).
Intervention
Participants taste twice 15 ml of seven different breakfast drinks (session 1).
They are asked to consume a mouthful of each breakfast drink. During session 2
participants receive an ad libitum breakfast. Participants choose one of the
seven breakfast drinks for this ad libitum breakfast. Commercially available
breakfast drinks will be used as the test product.
Study burden and risks
The study is non-therapeutic to the participants. The risk associated with
participation is negligible and compared to other studies the burden can be
considered as low.
P.O. Box 8129
6700 EV Wageningen
NL
P.O. Box 8129
6700 EV Wageningen
NL
Listed location countries
Age
Inclusion criteria
•Age: 18-55 years
•BMI: 18.5 - 27.0 kg/m2
•Healthy (as judged by the participants)
•Subjects who are classified as consumers of the particular product category (breakfast drinks)
Exclusion criteria
•Weight loss or weight gain of 5 kg or more during the last two months
•For women: pregnant or lactating
•Being allergic/intolerant for products under study
Design
Recruitment
Followed up by the following (possibly more current) registration
No registrations found.
Other (possibly less up-to-date) registrations in this register
No registrations found.
In other registers
| Register | ID |
|---|---|
| CCMO | NL37234.081.11 |