Food Choice in 12-13 years old adolescents: an extended Dual Process Approach

Abstract

Background: The present study used a dual-process approach in order to explore the role of reflective and impulsive processes, as well as the interaction effect of executive functioning on a food choice task in a sample of adolescents. Methods: 285 adolescents completed a questionnaire assessing reflective (intention and PBC over eating) and impulsive measures (temptation to eat) and a computer task measuring executive function (inhibitory control). Food choice was assessed using a Behavioural Choice Task. Results: Hierarchical linear regression analysis showed that reflective measures explained 17% of the variance in food choices in step 1. By adding temptation in step 2 an additional 13% was explained. In the last step, the interaction between temptation to eat unhealthy snacks and the inhibitory control significantly predicted food choice. Conclusions: Temptation to eat seems to have a stronger impact on an immediate food choice task when compared with intentions and PBC. Adolescents with greater inhibitory skills were better at resisting temptation to eat unhealthy food. These results demonstrate that imparting executive functioning skills to adolescents might support healthier choices.