Howard G. Schutz

Food appropriateness measures as an adjunct to consumer preference/acceptability evaluation

Abstract Twenty-nine laboratory taste tests were conducted, each with from 27 to 38 consumers. During each test, one or more food products were tested for preference/acceptability and then rated for their appropriateness in 10 different use situations. Additional tests were conducted to assess any biasing effect of collecting the appropriateness data on the obtained acceptance ratings and the applicability of appropriateness scaling to conceptual products. Results indicated that: (1) appropriateness ratings had very similar patterns for products that varied little in basic physical properties that might influence use; (2) there were significant differences among products in their appropriateness ratings for certain use situations, enabling useful distinction of the products; (3) products that did not differ in preference/acceptability had significant differences in their appropriateness for certain food use situations; (4) the testing procedure was equally effective for use with actual and conceptual products; and (5) there was no evidence of a preference-appropriateness interaction effect. It is concluded that appropriateness ratings can be obtained in taste tests without jeopardizing the validity of preference/ acceptability judgments. In addition, appropriateness judgments obtained as part of routine sensory evaluation can provide valuable information to guide product development and to maximize product utility in the intended use situation.

A Field Study of Food Monotony

In a laboratory setting, Siege1 and Pilgrim ( 5 ) have examined hypotheses concerning monotony in the eating situation. The present study generalizes to field conditions. W e shall not review these hypotheses and their development here; rather, each hypothesis will be considered in the relevant context of the discussion. In a study of the relationship between nutrition and performance ( 3 ) , men were maintained for the first five weeks on a diet of only four daily menus, including only 41 foods. The conditions of the test imposed a limitation on variety of menus more severe than any that might be expected to occur in the field. In comparison, the normal dietary in the Army, the A Ration served in the Zone of Interior, provides about 150 different food items each month. During the course of this study it was possible to observe some of the effects of monotony of diet on the preference for and acceptance of foods. In addition, certain personal variables were studied in relation to food monotony.

A comparison between liking ratings obtained under laboratory and field conditions: the role of choice

The relationship between laboratory and field data was investigated for nine different groupings of 5-7 foods: two main dish groupings, four snack item groupings, and three specific meals. Liking ratings on the nine-point hedonic scale were obtained in an US Army field study and for the same foods in a sensory laboratory. In a subsequent choice simulation laboratory with two food groupings, we offered subjects some choice (three out of six or seven items) among to which foods they would evaluate. The results showed high correlations between lab and field ratings for the snack food groupings (0.58-0.94), but low correlations for the main dishes (-0.05-0.26) and meal components (-0.07-0.41). Correlations between mean field and mean laboratory data improved when laboratory subjects were offered a choice of foods. The ability of laboratory ratings to predict acceptability of foods consumed under realistic conditions appears to depend on the type of food, and may be better for foods used as snacks than for main dishes. Laboratory conditions in which subjects had some degree of choice among foods improved the relationship with the field data. It is important to pay more attention to experimental variables that may improve the validity of sensory laboratory tests.

A Stage-of-Change Classification System Based on Actions and Beliefs Regarding Dietary Fat and Fiber

Purpose. The objectives of this study were to develop a stage-of-change classification system and to determine the degree to which various adult subgroups have adopted the behavioral changes necessary to achieve a low-fat and/or high-fiber diet as recommended by the Dietary Guidelines for Americans. Design. The study used a mail survey randomly sent to 7110 adults. Setting. The survey was conducted in 11 states and the District of Columbia. Subjects. The random sample included males and females over age 18. Of the eligible respondents, 3198 (51.5%) were included in this analysis, with 2004 and 2066 unambiguously classified into stages of change for fat and fiber, respectively. Measures. Stage of change was defined by an algorithm based on self-reported intent and behaviors to limit fat and/or increase fiber. Results. 45% of the respondents were classified as being in action/maintenance for fat and 38% for fiber. Women, older adults, individuals with advanced education, persons with diet-related chronic disease, people with higher levels of relevant nutrition knowledge and attitudes, and persons who indicated that health concerns were a primary influence on their diet were more likely to be in action/maintenance than other respondents. Conclusions. The algorithm in this study presents a model that more closely reflects the proportions of the adult population that have achieved low-fat diets and classifies a greater proportion in the preparation stage than classification systems in previous studies.

History of food acceptance research in the US Army

The history of food acceptance research by the US Army in Chicago and Natick is reviewed. The review covers the staff of the two research centers, the research programs, and the significant accomplishments of the Army laboratories from the 1940s to the present. Accomplishments begin with the development of the nine-point hedonic scale, and the development of the first Food Acceptance Laboratory. Further accomplishments include studies of sensory psychophysics, food preferences, food choice and food intake. The laboratories designed methods and conducted research on the role of consumer variables in the acceptance of food products and food service systems. Recent work has focused on new scaling approaches, the role of contextual factors and the importance of product expectations. Throughout the period of the review, the Army research has examined the relationship of laboratory acceptance to field acceptance, and the relationship of acceptance to intake.

Perceptions of Fiber and Fabric Uses and the Factors Contributing to Military Clothing Comfort and Satisfaction

Attitudes of military consumers toward commercial and military fibers, fabrics, and military battle dress uniforms (BDU) are assessed using item-by-use appropriateness scaling and conjoint analysis. The item-by use appropriateness ratings uncover strong stereotypes about the tactile and functional characteristics of the fibers/fabrics and their appropriateness for use in specific situations and/or environmental circumstances. Both the fibers and fabrics and their uses and characteristics are reduced to a minimum number of factors using principle components analyses. A multiple regression model shows that the discomfort of the fibers/fabrics can be predicted from a combination of “tactile” and “functional” characteristics. Results of the conjoint analyses reveal that the thermal properties of the hot weather BDU and the “abrasiveness” of the temperate BDU are the most important factors contributing to their (dis)comfort. Although fit is the most important factor contributing to overall consumer satisfaction with the BDU, tactile and appearance factors are equivalently important to such functional factors as protection and durability. The data, methodologies, and approach can be used to better understand consumer attitudes toward both military and commercial fibers, fabrics, and utility uniforms.

A Comparison of Variable Configurations Across Scale Lengths: An Empirical Study'

Data from 2-, 3-, 6-, and 7-point rating scales were analyzed to determine whether scale length affected response patterns. The results of this study indicate that data configurations are relatively invariant with changes in number of scale points.

Consumer data—sense and nonsense

Abstract This paper is based on an invited lecture to the 3rd Pangborn Sensory Science Symposium. The collection and use of consumer data has a long history in Sensory Science. Early on, both academic researchers and commercial practitioners primarily in Market Research collected information from consumers on how and why they liked (or disliked) products. Over the years, as sensory evaluation groups grew in size and relevance in companies, the use of consumer data grew markedly and emphasized the product development guidance role. Moreover, consumer data were increasingly used in quality control to complement the standard instrumental techniques. Another extension of the product development role has been in the use of consumer data in a variety of product optimization models and in the collection of cognitive data. The sensible use of consumer data has made a significant contribution to sensory science and its clients, but there are many “nonsensical” uses and interpretations of consumer data which can lead to inappropriate generalizations about products or populations.

Reported Adoption of Dietary Fat and Finer Recommendations Among Consumers

OBJECTIVE To identify constraints in adopting dietary fat and fiber recommendations. DESIGN A questionnaire was mailed to a sample of the general population, a convenience sample of persons with heart disease and cancer in 11 states, and registered dietitians in 5 states. The survey included questions on demographic and attitudinal factors that were correlated with specific practices to reduce fat intake and increase fiber intake. SETTING From the general population sample of 6,206 eligible respondents (return rate of 51.5%), those selected were respondents who indicated that they would adopt a dietary recommendation if it were good for them (n = 2,682). Subsamples from the general population were matched to 362 registered dietitians and 147 persons with cancer or heart disease on selected demographic variables. Factors associated with adoption of specific behaviors were identified. STATISTICAL ANALYSIS PERFORMED Statistical analysis included chi 2, factor analysis, and analysis of variance. RESULTS The majority of persons who said they would adopt a fat-reducing behavior if it were good for their health reported practicing that behavior often or usually. More than 60% reported consuming whole grains; however, only 15% reported eating fruits and vegetables frequently. Among the general population sample, those more likely to practice a behavior had the following characteristics: female, college educated, older than 60 years, white, higher income, no children younger than 18 years, perceived health status as excellent, and absence of chronic disease. Registered dietitians and those with chronic disease were also more likely to follow dietary fat and fiber recommendations. APPLICATIONS Nutrition education messages that lead to increased consumption of dietary fiber need to be developed. Nutrition educators should provide strategies for consumers for increasing use of fruits and vegetables in all meals. Good taste and convenience are critical components. The food industry may assist by providing a wider array of convenience entrees or side dishes that feature produce and whole grains.

Identification of the most significant comfort factors for textiles from processing mechanical, handfeel, fabric construction, and perceived tactile comfort data

Engineered fabrics are desired for military protective clothing applications. Such fabrics, exhibiting high tactile comfort, can be computationally designed. Through the use of an extensive database that contains handfeel, mechanical, construction, and tactile comfort data for fabrics, desired comfort can be predicted by measuring a limited number of properties. Output systems can be optimized to exhibit the highest level of comfort by engineering a fabric with specific properties. Using an extensive fabric database, we identify the most significant handfeel, mechanical, and construction properties influencing tactile fabric comfort. This is done through the use of regression analysis of handfeel, mechanical, construction fabric properties, and perceived tactile comfort, using B un-standardized coefficients and Beta standardized coefficients.