Influence of the gastronomic improvement of a menu on consumers perceived wellbeing in a real context study

Mora Gijón, María and López Font, Gabriel and Urdaneta, Elena and Vázquez Araujo, Laura and Coello Lafuente, Leticia and Chaya Romero, Carolina (2020). Influence of the gastronomic improvement of a menu on consumers perceived wellbeing in a real context study. "International Journal of Gastronomy and Food Science", v. 21 ; p. 100219. ISSN 1878-450X. https://doi.org/10.1016/j.ijgfs.2020.100219.

Description

Title: Influence of the gastronomic improvement of a menu on consumers perceived wellbeing in a real context study
Author/s:
  • Mora Gijón, María
  • López Font, Gabriel
  • Urdaneta, Elena
  • Vázquez Araujo, Laura
  • Coello Lafuente, Leticia
  • Chaya Romero, Carolina
Item Type: Article
Título de Revista/Publicación: International Journal of Gastronomy and Food Science
Date: October 2020
ISSN: 1878-450X
Volume: 21
Subjects:
Freetext Keywords: Wellness; weight loss diets; sensory characteristics; restaurant
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Economía Agraria, Estadística y Gestión de Empresas
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Overweight is one of the main health problems associated with food habits, and has been associated with decreasing levels of wellbeing. Determining the influence of foods on people's perceived wellbeing could help understanding food choices, and therefore promoting healthy habits. The aim of the present study was to investigate the influence of a gastronomically improved menu on consumers' perceived wellbeing. Two weight loss diet menus were designed with the same ingredients and caloric content; one of them was a traditional menu, and the other one was gastronomically improved: appearance, textures, and flavors were enhanced. Both menus were tasted in a real context by 71 women who had been on a weight loss diet during the last year. Consumers attended the study two different days during consecutive weeks. Participants rated liking and perceived wellbeing after the consumption of each menu. The gastronomic improvement of the meal increased liking scores and perceived wellbeing of consumers, particularly in the emotional, social and spiritual dimensions.

More information

Item ID: 68014
DC Identifier: https://oa.upm.es/68014/
OAI Identifier: oai:oa.upm.es:68014
DOI: 10.1016/j.ijgfs.2020.100219
Deposited by: Memoria Investigacion
Deposited on: 22 Sep 2021 09:07
Last Modified: 22 Sep 2021 09:10
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