Next Article in Journal
Correction: Gupta, P.M.; et al. Iron, Anemia, and Iron Deficiency Anemia among Young Children in the United States Nutrients 2016, 8, 330
Previous Article in Journal
Dietary Propolis Ameliorates Dextran Sulfate Sodium-Induced Colitis and Modulates the Gut Microbiota in Rats Fed a Western Diet
Article Menu
Issue 8 (August) cover image

Export Article

Open AccessArticle
Nutrients 2017, 9(8), 874; doi:10.3390/nu9080874

What Is Nutritious Snack Food? A Comparison of Expert and Layperson Assessments

1
Institute of Food, Nutrition and Health (IFNH), ETH Zürich, Universitätstrasse 22, Zürich 8092, Switzerland
2
School of Health Sciences, Faculty of Health and Medicine, University of Newcastle, Callaghan, NSW 2308, Australia
3
Priority Research Centre in Physical Activity and Nutrition, University of Newcastle, Callaghan, NSW 2308, Australia
*
Author to whom correspondence should be addressed.
Received: 12 July 2017 / Revised: 4 August 2017 / Accepted: 9 August 2017 / Published: 14 August 2017
View Full-Text   |   Download PDF [2118 KB, uploaded 14 August 2017]   |  

Abstract

The term “nutritious” is being increasingly used by product manufacturers but the term is not currently regulated as a nutrition claim. It is unclear how lay consumers and experts define and interpret the term or how they evaluate the “nutritiousness” of various foods. To address this evidence gap, a mixed methods design was applied and both nutrition experts (n = 206) and lay participants (n = 269) provided definitions of the term “nutritious” and evaluated the “nutritiousness” of 20 different snack foods in a cross-sectional survey. Definitions were analysed using Leximancer and snack evaluations were compared both between groups and with nutrient profile scores (UK Ofcom and Australian Health Star Rating). Expert and lay definitions differed considerably, with experts using terms such as nutrient-density, macro- and micronutrients, kilojoules/Calories, while lay consumers used descriptions such as fuel, fresh, natural, body needs, and functioning. Snack evaluations were highly correlated between groups (Rs > 0.89, p < 0.001) and between nutrient profile scores (Rs > 0.75, p < 0.001). However, mean perceptions significantly differed for 18 out of 20 foods with the largest difference for yoghurts (p < 0.05). There are discrepancies between expert and lay perceptions of snack foods and the definition of the term “nutritious”. The results highlight the need for an agreed definition and the potential regulation of the term “nutritious” in food marketing. View Full-Text
Keywords: health perception; portion size; food labels; healthy choice; language analysis; mixed-method design; health claim health perception; portion size; food labels; healthy choice; language analysis; mixed-method design; health claim
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Bucher, T.; Hartmann, C.; Rollo, M.E.; Collins, C.E. What Is Nutritious Snack Food? A Comparison of Expert and Layperson Assessments. Nutrients 2017, 9, 874.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Nutrients EISSN 2072-6643 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top