Research on the Factors Related to Food Choices to Promote Healthy Eating
A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".
Deadline for manuscript submissions: 25 March 2026 | Viewed by 1175
Special Issue Editors
Interests: neuromarketing; neuromanagement; consumer neuroscience; food communication strategies; wine communication strategies; emotional food experience
Special Issues, Collections and Topics in MDPI journals
Interests: neuromarketing; neuromanagement; consumer neuroscience; food communication strategies; positive psychology; well-being at work
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
With this Special Issue of Nutrients, we would like to focus on the reasons for specific food choices and to identify the main strategies to communicate and promote healthy eating behaviours.
It is well known that lifestyle changes, modifications and transitions in populations, and different communications strategies can occur in health and eating behaviours. Moreover, an ageing population, with the increase of obesity, represent an emergency that must be addressed to prevent diseases and excessive healthcare costs that could burden future generations.
In this framework, consumer psychology, consumer neuroscience, and consumer studies can be a functional key to understand those factors that lead people to certain behaviours, identifying new communication strategies to promote new healthy behaviours and choices. These disciplines, indeed, have long highlighted the complexity of human decisions, challenging the traditional view of consumers as purely rational. Emotions, perceptions, decisions, and stimulations are just a few elements that can interact in these dynamics. This Special Issue aims to collect studies and insights to deepen the understanding of food behaviours.
In the light of this, we invite you to contribute original research, but are not limited to, the following topics:
- Emotions guiding food choice;
- Emotional Food Experience;
- The role of senses and of perception in food communication and food choice;
- The role of nudge in food choice;
- Neuromarketing and food choice;
- Consumer neuroscience for the understanding of consumer choice;
- Traditional research in food choice.
Prof. Dr. Vincenzo Russo
Dr. Margherita Zito
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- food choice
- healthy eating
- eating behaviours
- decision-making
- consumer psychology
- consumer neuroscience
- food consumption
- food communication
- emotions
- neuromarketing
- nudge
- consumer behavior
- senses and perception
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