Food Acceptibility and Choice Research Programme (N09)
Objective: To determine the major factors influencing people's food choices; particularly, the barriers that people face to making healthier dietary choices, and testing interventions that could help to overcome these barriers.
Aims
To understand the physiological and psychological basis on which consumers make food choices and quantify the influence of these factors on the determination of choices.
To determine the factors which may inhibit sensible dietary choices and how these barriers may be overcome.
Abstract
The food acceptability and choice programme was established in 1991 as part of the MAFF Food Quality and Nutrition research and development portfolio. The focus of the programme was to achieve reductions in percentage of energy derived by the UK population from fat and saturates (from 35% and 11% respectively), to increase the intake of fruit and vegetables, and reduce obesity. A review of the work in 1999 indicated that there was still a need for the research and development being undertaken as part of this programme. Some of these areas have been specifically addressed by the development of new programmes. However, there still remains a need to ensure that the aims of the original programme continue to influence policy making in relation to nutrition.
The programme of research will determine and test nutritionally the various influences on food choice and consider how to overcome the barriers to making healthy choices. As such, this programme is an extension of the previous N09 programme of work and will continue to explore the effectiveness of the interventions, tools and influences on eating behaviour.
Rationale
The many factors influencing food choice include sensory, physiological, psychological and sociological responses by consumers to environmental and economic factors and involve the variety of foods available and the activities of the wider food industry to promote them. This programme is important in addressing different aspects of each of these as they interact within the daily life of the population.
The need to understand the issues which influence food choice and acceptability are central to overcoming barriers to dietary behaviour change and form the central plank to the nutrition strategy (as presented to the FSA Board in March 2001). The learning from this work is esssential to ensuring appropriate policy development by the FSA as well as providing advice to our colleagues in other Government departments, pan-European and internationally.
Contact for further information
Name: Dr Vivien Lund
Tel: 020 7276 8764
Email: vivien.lund@foodstandards.gsi.gov.uk
See also
(pdf 198KB)List of projects
Cooking on a low income The CookWell Book
Download the CookWell Book Tutors Pack
Dietary Change - The Evidence Base and Future Research Needs: A Food Standards Agency seminar
The seminar, held on 20 January 2005, was based on the key findings of a review (N09017) that was intended to provide a starting point for discussion to help identify key influences and settings, which may inform future areas for research activity.
Food acceptability and choice research programme - list of projects
Information about Agency-funded research projects
Overcoming Barriers to Dietary Change: a Food Standards Agency seminar
The purpose of the seminar, held on 21 January 2003, was to provide a diverse audience of interested parties and potential users with results of five recently completed research projects funded under the Agency programme Food Acceptability and Choice.