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Article dans une revue

Providing choice and/or variety during a meal: Impact on vegetable liking and intake

Abstract : Out-of-home catering services frequently offer consumers the opportunity to choose their foods from among different proposals and/or provide consumers with a variety of food. The aim of the present study was to assess the impact of choice and/or variety on food liking and food intake. Fifty-nine normal weight adults were recruited under the condition that they equally liked three vegetable recipes (green beans with butter, zucchinis with olive oil, spinach with cream). Volunteers participated in four sessions at lunch time. In the no-choice/no-variety condition, volunteers were served one dish randomly selected from among the three. In the no-choice/variety condition, volunteers were served all three dishes. In the choice/no-variety condition, participants chose one dish from among the three dishes. In the choice/variety condition, volunteers chose as many dishes as they desired from among the three dishes. Results showed that providing choice increased vegetable liking and vegetable intake, while offering a variety of vegetables only increased their liking. No synergy effect between choice and variety was observed on vegetable liking and vegetable intake (i.e. the effect in the choice/variety condition was not significantly higher than the effects in no-choice/variety and the choice/no-variety conditions).
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Soumis le : jeudi 18 février 2021 - 14:43:32
Dernière modification le : dimanche 26 juin 2022 - 01:57:36
Archivage à long terme le : : mercredi 19 mai 2021 - 19:14:05


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Odile Parizel, Hélène Labouré, Agnès Marsset-Baglieri, Gilles Fromentin, Claire Sulmont-Rossé. Providing choice and/or variety during a meal: Impact on vegetable liking and intake. Appetite, Elsevier, 2017, 108, pp.391 - 398. ⟨10.1016/j.appet.2016.10.027⟩. ⟨hal-01468522⟩



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