New determinants and barriers of (un)healthy food behaviours

Abstract

Aims: • Using different behavioural change models (Theory of Planned Behaviour, Compensatory Health Beliefs, Transtheoretical model of Change) to predict vegetable consumption • Showing how childhood behaviors can determine adolescence (un)healthy food choices using a dual process model • Demonstrating some counter-intuitive effects of impulsivity on healthy choices • Emphasizing the role of attention processes in food behaviour • Showing that doubt is the underlying working mechanism of the social influence effect when presented with a healthy vs. hedonic dilemma Rationale: The research on food behaviors is increasing in health psychology. This is partly due to recent advances in nutrition intervention examining how food rich in fibers can modify the gut microbiome, which is central for weight and inflammation. This is also related to increased consideration for paradigms used previously in cognitive or social psychology into the health psychology domain. The pressing issue to alter people’s food choices is clear, with both an increasing obesity rates and a new generation that is raised in an obesogenic environment. There is therefore an urge to test interventions that promote behaviour changes towards healthy food choices. Summary: The presentations include a variety of methods (experimental and naturalistic, longitudinal) and predictors of (un)healthy food behaviours. The predictors include motivational states (e.g., hunger-satiety), cognitive abilities (e.g., load, inhibitory control), prior knowledge, attitudes, affect (negative-positive mood, ambiguity), habits, norms, or persuasion. Although the dependent variables considered are always related to health/unhealthy food choices, some are more specifically focusing on sub-categories for which health claims have been suggested. Interest is also devoted to the explanatory processes such as working memory capacities, attentional biases, or social influence with the aim to promote healthier outcomes. We hope by these four presentations to show a more integrated overview for both the prediction and the promotion of (un)healthy food behaviors.