Social modeling of food choices in real life conditions concerns specific food categories

Research output: Contribution to journalArticlepeer-review

Standard

Social modeling of food choices in real life conditions concerns specific food categories. / Garcia, Armelle; Hammami, Alya; Mazellier, Lucie; Lagneau, Julien; Darcel, Nicolas; Higgs, Suzanne; Davidenko, Olga.

In: Appetite, Vol. 162, 105162, 01.07.2021.

Research output: Contribution to journalArticlepeer-review

Harvard

Garcia, A, Hammami, A, Mazellier, L, Lagneau, J, Darcel, N, Higgs, S & Davidenko, O 2021, 'Social modeling of food choices in real life conditions concerns specific food categories', Appetite, vol. 162, 105162. https://doi.org/10.1016/j.appet.2021.105162

APA

Garcia, A., Hammami, A., Mazellier, L., Lagneau, J., Darcel, N., Higgs, S., & Davidenko, O. (2021). Social modeling of food choices in real life conditions concerns specific food categories. Appetite, 162, [105162]. https://doi.org/10.1016/j.appet.2021.105162

Vancouver

Author

Garcia, Armelle ; Hammami, Alya ; Mazellier, Lucie ; Lagneau, Julien ; Darcel, Nicolas ; Higgs, Suzanne ; Davidenko, Olga. / Social modeling of food choices in real life conditions concerns specific food categories. In: Appetite. 2021 ; Vol. 162.

Bibtex

@article{92bf032ed22f4841b360d9d4fcbf05b0,
title = "Social modeling of food choices in real life conditions concerns specific food categories",
abstract = "The social context of eating has a profound effect on consumption choices. Social modeling, that involves using others' behavior as a guide for appropriate consumption, has been well documented for food intake, but less is known about social modeling of food choices. Moreover, social modeling has mainly been studied in laboratory settings. We conducted an observational study in a self-service canteen to examine whether the food choices of an individual were influenced by the choice of the person ahead in the queue. We recorded food choices of 546 individuals (333 men and 211 women) and those of the person in front of them in the queue along a linear buffet. Starters were sub-categorized into salads, mixed starters (e.g. avocado shrimp mayonnaise), and cold meat starters, and desserts were sub-categorized into fruits, dairy products and pastries. There was a significantly higher probability of taking a starter in general (OR = 1.65, IC = 1.06-2.57, p = 0.03), a salad (OR = 1.78, CI = 1.08-2.93, p = 0.02), a mixed starter (OR = 2.98, CI = 1.42-6.05, p < 0.01), but not a cold meat, if the person ahead in the queue also took one compared to when the person ahead did not take one. No significant modelling was found for desserts which may be because almost all participants took a dessert. These results highlight that social modeling influences food choices, and that this phenomenon can be observed in a real life setting. These data also suggest that some food categories, such as starters, could be more susceptible to social modeling than are others. Finally, we observed modeling both between familiar and unfamiliar participants, which suggests that social norms could be used to promote healthier eating in a range of settings including friendship groups.",
keywords = "Social modeling, Food choice",
author = "Armelle Garcia and Alya Hammami and Lucie Mazellier and Julien Lagneau and Nicolas Darcel and Suzanne Higgs and Olga Davidenko",
note = "Copyright {\textcopyright} 2021 The Author(s). Published by Elsevier Ltd.. All rights reserved.",
year = "2021",
month = feb,
day = "17",
doi = "10.1016/j.appet.2021.105162",
language = "English",
volume = "162",
journal = "Appetite",
issn = "0195-6663",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Social modeling of food choices in real life conditions concerns specific food categories

AU - Garcia, Armelle

AU - Hammami, Alya

AU - Mazellier, Lucie

AU - Lagneau, Julien

AU - Darcel, Nicolas

AU - Higgs, Suzanne

AU - Davidenko, Olga

N1 - Copyright © 2021 The Author(s). Published by Elsevier Ltd.. All rights reserved.

PY - 2021/2/17

Y1 - 2021/2/17

N2 - The social context of eating has a profound effect on consumption choices. Social modeling, that involves using others' behavior as a guide for appropriate consumption, has been well documented for food intake, but less is known about social modeling of food choices. Moreover, social modeling has mainly been studied in laboratory settings. We conducted an observational study in a self-service canteen to examine whether the food choices of an individual were influenced by the choice of the person ahead in the queue. We recorded food choices of 546 individuals (333 men and 211 women) and those of the person in front of them in the queue along a linear buffet. Starters were sub-categorized into salads, mixed starters (e.g. avocado shrimp mayonnaise), and cold meat starters, and desserts were sub-categorized into fruits, dairy products and pastries. There was a significantly higher probability of taking a starter in general (OR = 1.65, IC = 1.06-2.57, p = 0.03), a salad (OR = 1.78, CI = 1.08-2.93, p = 0.02), a mixed starter (OR = 2.98, CI = 1.42-6.05, p < 0.01), but not a cold meat, if the person ahead in the queue also took one compared to when the person ahead did not take one. No significant modelling was found for desserts which may be because almost all participants took a dessert. These results highlight that social modeling influences food choices, and that this phenomenon can be observed in a real life setting. These data also suggest that some food categories, such as starters, could be more susceptible to social modeling than are others. Finally, we observed modeling both between familiar and unfamiliar participants, which suggests that social norms could be used to promote healthier eating in a range of settings including friendship groups.

AB - The social context of eating has a profound effect on consumption choices. Social modeling, that involves using others' behavior as a guide for appropriate consumption, has been well documented for food intake, but less is known about social modeling of food choices. Moreover, social modeling has mainly been studied in laboratory settings. We conducted an observational study in a self-service canteen to examine whether the food choices of an individual were influenced by the choice of the person ahead in the queue. We recorded food choices of 546 individuals (333 men and 211 women) and those of the person in front of them in the queue along a linear buffet. Starters were sub-categorized into salads, mixed starters (e.g. avocado shrimp mayonnaise), and cold meat starters, and desserts were sub-categorized into fruits, dairy products and pastries. There was a significantly higher probability of taking a starter in general (OR = 1.65, IC = 1.06-2.57, p = 0.03), a salad (OR = 1.78, CI = 1.08-2.93, p = 0.02), a mixed starter (OR = 2.98, CI = 1.42-6.05, p < 0.01), but not a cold meat, if the person ahead in the queue also took one compared to when the person ahead did not take one. No significant modelling was found for desserts which may be because almost all participants took a dessert. These results highlight that social modeling influences food choices, and that this phenomenon can be observed in a real life setting. These data also suggest that some food categories, such as starters, could be more susceptible to social modeling than are others. Finally, we observed modeling both between familiar and unfamiliar participants, which suggests that social norms could be used to promote healthier eating in a range of settings including friendship groups.

KW - Social modeling

KW - Food choice

U2 - 10.1016/j.appet.2021.105162

DO - 10.1016/j.appet.2021.105162

M3 - Article

C2 - 33607213

VL - 162

JO - Appetite

JF - Appetite

SN - 0195-6663

M1 - 105162

ER -