Previous observational research showed that one of the most common strategies used to lose weight is to avoid or restrict the consumption of specific food items. However, the question of how people behave and implement strategies in actual decision-making situations involving food choices for weight loss purposes remains inconclusive. This experimental study using a food buffet aimed to examine people’s different dietary strategies and motives for selecting foods for an entire day for weight loss purposes compared with a normal-day (ND) food selection. A total of 111 participants (55 % women) had to choose foods for both a ND and a weight loss day (WLD) (within-study design). Kilocalories and nutrients were calculated based on the weights of the foods selected, and food choice motives were assessed using a questionnaire. The results showed that for weight loss purposes, the participants selected more vegetables (both sexes) and unsweetened beverages (only men) while reducing their choices of high-fat and high-energy products (both sexes). Participants’ food choices in both conditions (ND and WLD) differed from the official nutrition recommendations. They chose less carbohydrates and fibres and more fat and sugar than recommended. Health, kilocalories and nutrient content (carbohydrates, sugar, fat and protein) were more important food choice motives for weight loss purposes than for a ND food selection, while taste became less important. In conclusion, the participants appeared to be well capable of implementing several appropriate dietary strategies. Further research is needed to explore strategies to help them maintain these dietary changes over the long term.

We conducted three studies to investigate how well pictographs communicate medical screening information to persons with higher and lower numeracy skills. In Study 1, we conducted a 2 (probability level: higher vs. lower) × 2 (reference information: yes vs. no) × 2 (subjective numeracy: higher vs. lower) between-subjects design. Persons with higher numeracy skills were influenced by probability level but not by reference information. Persons with lower numeracy tended to differentiate between a higher and a lower probability when there was no reference information. Study 2 consisted of interviews about the mental processing of pictographs. Higher numeracy was associated with counting the icons and relying on numbers depicted in the graph. Study 3 was an experiment with the same design as in Study 1, but, rather than using reference information, we varied the sequence of task type (counting first vs. non-counting first) to explore the role of the focus on numerical information. Persons with lower numeracy differentiated between higher and lower risk only when they were in the non-counting first condition. Task sequence did not influence the risk perceptions of persons with higher numeracy. In sum, our results suggest that pictographs may be useful for persons with higher and lower numeracy. However, these groups seem to process the graph differently. Persons with higher numeracy rely more on the numerical information depicted in the graph, whereas persons with lower numeracy seem to be confused when they are guided towards these numbers.

The influence of numeracy on information processing of two risk communication formats (percentage and pictograph) was examined using an eye tracker. A sample from the general population (N = 159) was used. In intuitive and deliberative decision conditions, the participants were presented with a hypothetical scenario presenting a test result. The participants indicated their feelings and their perceived risk, evoked by a 17% risk level. In the intuitive decision condition, a significant correlation (r = .30) between numeracy and the order of information processing was found: the higher the numeracy, the earlier the processing of the percentage, and the lower the numeracy, the earlier the processing of the pictograph. This intuitive, initial focus on a format prevailed over the first half of the intuitive decision-making process. In the deliberative decision condition, the correlation between numeracy and order of information processing was not significant. In both decision conditions, high and low numerates processed pictograph and percentage formats with similar depths and derived similar meanings from them in terms of feelings and perceived risk. In both conditions numeracy had no effects on the degree of attention on the percentage or the pictograph (number of fixations on formats and transitions between them). The results suggest that pictographs attract low numerates’ attention, and percentages attract high numerates’ attention in the first, intuitive, phase of numeric information processing. Pictographs thus ensure low numerates’ further elaboration on numeric risk information, which is an important precondition of risk understanding and decision making.

Excess weight is caused by multiple factors and has increased sharply in Switzerland since the 1990s. Its consequences represent a major challenge for Switzerland, both in terms of health and the economy. Until now, there has been no cross-dataset overview study on excess weight in adults in Switzerland. Therefore, our aim was to conduct the first synthesis on excess weight in Switzerland. We included all existing nationwide Swiss studies (eight total), which included information on body mass index (BMI). Mixed multinomial logistic regression analyses were performed to assess the associations between different socio-demographic, lifestyle cofactors and the World Health Organization (WHO) categories for BMI. Along with lifestyle factors, socio-demographic factors were among the strongest determinants of BMI. In addition, self-rated health status was significantly lower for underweight, pre-obese and obese men and women than for normal weight persons. The present study is the first to synthesise all nationwide evidence on the importance of several socio-demographic and lifestyle factors as risk factors for excess weight. In particular, the highlighted importance of lifestyle factors for excess weight opens up the opportunity for further public health interventions.

Introduction

For nutrition and behaviour experiments, researchers often desire to change visual properties of food items. However, such changes can lead to unwanted side-effects in textural or sensory properties. With VR technology, research in food science and nutrition can draw from a novel range of possibilities that allow specific changes in visual features without altering other properties.

Method

Study 1 (99 participants): While wearing VR glasses, participants received two banana juices. In the virtual environment, one was coloured yellow (its real appearance) and one was brownish (indicating aging). All participants viewed both juices, either one or the other first, and the juice they tasted was the same in both cases.

Study 2 (100 participants): Participants were divided into a disgust and control condition. Wearing VR glasses, those in the control condition saw chocolate appear on the table and were asked to try it. Those in the disgust condition saw a dog excrete the chocolate as feces before being asked to try it.

Study 3 (50 participants): In the virtual environment, participants saw a disgusting buffet containing carrots, pasta, and meat. They were then asked to serve themselves a plate for lunch.

Study 4 (100 participants): Building on previous sensory studies, participants saw in the virtual environment two juices and a cake, either in the correct or wrong colour. They were asked to try the product, identify the dominant flavour, and rate it for liking and sweetness.

Results and Discussion

Study 1: With increasing presence, participants tended to give higher disgust scores to the brown juice (r = .24, p < 0.05).

Study 2: Four percent of participants refused consumption in the neutral condition compared to 26% in the disgust condition. With χ2(1) = 9.49, p > 0.01, the chi-square test revealed a significant association between the experimental condition and participants’ willingness to eat the chocolate.

Study 3: The total quantity of food that participants scooped onto their plates was significantly correlated with their presence (r = -0.37, p < 0.01) and their state disgust (r = -0.35, p < 0.05).

Study 4: We were able to replicate previous findings.

In summary, our studies assessed a new technology for usability in food research. Our results provided evidence that VR is a promising tool in the study of nutrition and behaviour.

The results of numerous studies suggest that front-of-package (FOP) labels enhance consumers’ ability to assess the healthiness of food products. However, most of the studies lack ecological validity. We selected fourteen breakfast cereals stocked by a major Swiss retailer. The participants from an Internet panel (n 780), with a somewhat higher educational level than that of the Swiss population, were randomly assigned to one of four conditions: control (picture of the FOP presented), table (plus the nutrition table with information on the energy and the main nutrients per 100 g), label (plus the healthy choice label for the healthier product) and combined (plus both the nutrition table and the healthy choice label). The participants were asked to select the healthier cereals from all possible ninety-one pair comparisons. The nutrient profile score was used as a ‘gold standard’. For the thirty-three cereal pairs, one of the cereals had a label and the other had none, the median accuracy was only marginally lower in the control condition (91 %) compared with the table (94 %), the label (94 %) and the combined conditions (97 %). Similar results were observed when the incorrect decisions were weighted by the difference in the nutrient profile scores of the two cereals (for all ninety-one product pairs). These findings suggest that a healthy choice label has a limited effect on helping consumers select healthier cereals. In the control condition, the median of the correct choices was about 78 %. Consumers’ perception of the healthiness of foods could be improved.

Little is known about laypeople’s practical understanding of a healthy diet, although this is important to successfully promote healthy eating. The present study is the first to experimentally examine how consumers define healthy and balanced food choices for an entire day compared with normal choices and compared with dietary guidelines. We used an extensive fake food buffet (FFB) with 179 foods commonly consumed in the Swiss diet. The FFB is a validated method to investigate food choice behaviour in a well-controlled laboratory setting. People from the general population in Switzerland (n 187; 51·9 % females), aged between 18 and 65 years, were randomly assigned to one of two conditions. In the control group, the participants were instructed to serve themselves foods they would eat on a normal day, whereas in the ‘healthy’ group they were instructed to choose foods representing a healthy diet. Participants chose significantly more healthy foods, with 4·5 g more dietary fibre, 2 % more protein and 2 % less SFA in the ‘healthy’ group compared with the control group. However, in both experimental conditions, participants served themselves foods containing twice as much sugar and salt than recommended by dietary guidelines. The results suggest that laypeople lack knowledge about the recommended portion sizes and the amounts of critical nutrients in processed food, which has important implications for communicating dietary guidelines. Furthermore, the energy of the food served was substantially correlated with the energy needs of the participants, demonstrating the potential of the fake food buffet method.

Beverages are among the first independent product choices that school-aged children will make and unhealthy choices can be a threat to children's health. The present study investigated which beverage attributes shape adults' and children's health perceptions. For this purpose, 100 children (fifty-two boys; mean age 8·8 (sd 1·1) years) and their parents were invited to independently perform a beverage-sorting task. Participants were asked to place twenty commonly consumed soft drinks in a line ranging from ‘unhealthy’ to ‘healthy’. The sorting data were analysed using multidimensional scaling with property fitting and hierarchical clustering. Sugar content (βparents= − 0·78, βchildren= − 0·68; P< 0·001), artificial sweeteners (βparents= − 0·68, βchildren= − 0·66; P< 0·001), fruit content (βparents= 0·33, βchildren= 0·36; P< 0·05) and caffeine content (βparents= − 0·45, βchildren= − 0·46; P< 0·01) were found to be the predictors of parents' and children's health perceptions. Parents' and children's estimates were strongly related (rs 0·70 (sd 0·15)); both groups classified the beverages into similar clusters. However, compared with their parents, children perceived beverages such as fruit juices and grapefruit soda to be healthier. In conclusion, parents' and children's health perceptions were strongly related based on the same relevant attributes for evaluation. However, fruit content was considered a more important criterion by children, which might lead to differences in the health perception between children and their parents. Low fruit content and the belief of beverages being ‘natural’ could positively bias perceptions. Therefore, certain soft drinks such as squashes or fruit lemonades are problematic, and the consumer's awareness of their low nutritional quality should be raised.

The armed conflict in Afghanistan since 2001 has raised manifold questions pertaining to the humanitarian rules relative to the conduct of hostilities. In Afghanistan, as is often the case in so-called asymmetric conflicts, the geographical and temporal boundaries of the battlefield, and the distinction between civilians and fighters, are increasingly blurred. As a result, the risks for both civilians and soldiers operating in Afghanistan are high. The objective of this article is to assess whether – and if so how much – the armed conflict in Afghanistan has affected the application and interpretation of the principles of distinction, proportionality, and precaution – principles that form the core of legal rules pertaining to the conduct of hostilities.

Radiative recombination processes provide valuable information about exciton dynamics and allow detection of defects in rubrene crystals. We demonstrate that the photoluminescence spectra of crystalline rubrene reflect exciton dissociation through oxygen-related defects in addition to the direct exciton recombination. The defect-assisted exciton dissociation results in a well-defined photoluminescence band. These defects play an important role in charge transport. Dark- and photo-conductivity is higher in rubrene crystals with a large density of the defects. The observations strongly suggest that the oxygen-related defect forms a bandgap state and acts as an acceptor center in crystalline rubrene.