No Cover Image

E-Thesis 559 views 79 downloads

Exploring the conceptualisation of ‘variety’ and its effects on food intake: A mixed methods approach / Rochelle Embling

Swansea University Author: Rochelle Embling

  • Embling_Rochelle _PhD_Thesis_Final_Embargoed_Redacted_Signature.pdf

    PDF | E-Thesis – open access

    Copyright: The author, Rochelle Embling, 2023. Released under the terms of a Creative Commons Attribution-Only (CC-BY) License. Third party content is excluded for use under the license terms.

    Download (3.49MB)

DOI (Published version): 10.23889/SUthesis.62288

Abstract

‘Food variety’ is a dietary factor with a potentially double-edged influence on consumer health. Though variety is known to support diet quality, it is also recognised as a contributing factor to overconsumption, and variety remains a concept requiring further refinement in the literature. The overa...

Full description

Published: Swansea 2023
Institution: Swansea University
Degree level: Doctoral
Degree name: Ph.D
Supervisor: Wilkinson, Laura L.; Lee, Michelle D. ; Price, Menna J.
URI: https://cronfa.swan.ac.uk/Record/cronfa62288
first_indexed 2023-01-10T13:11:00Z
last_indexed 2024-11-14T12:20:41Z
id cronfa62288
recordtype RisThesis
fullrecord <?xml version="1.0"?><rfc1807 xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance"><datestamp>2024-07-11T15:24:22.9359534</datestamp><bib-version>v2</bib-version><id>62288</id><entry>2023-01-10</entry><title>Exploring the conceptualisation of &#x2018;variety&#x2019; and its effects on food intake: A mixed methods approach</title><swanseaauthors><author><sid>ebe50ef830ed9bc9aacf76cb791f898f</sid><firstname>Rochelle</firstname><surname>Embling</surname><name>Rochelle Embling</name><active>true</active><ethesisStudent>false</ethesisStudent></author></swanseaauthors><date>2023-01-10</date><abstract>&#x2018;Food variety&#x2019; is a dietary factor with a potentially double-edged influence on consumer health. Though variety is known to support diet quality, it is also recognised as a contributing factor to overconsumption, and variety remains a concept requiring further refinement in the literature. The overarching aim of this thesis was to explore the conceptualisation of variety and its effects on food intake. Chapter 1 provides a narrative review of theoretical frameworks relevant to the concept of variety, and Chapter 2 presents a systematic review and meta-analysis of experimental studies that have explored effects of variety as a driver of meal intake. Results supported a small-to-medium effect, but highlighted significant heterogeneity across studies. Chapter 3 includes findings from two qualitative studies focussed on the consumer understanding of variety. Results showed that consumers have an awareness of variety when discussing hypothetical preferences, but that participants generally defined &#x2018;variety&#x2019; only in the context of the whole diet. Chapters 4 and 5 further explored effects of variety within foods, specifically when measuring portion size selection using a novel online tool. Though no significant differences were found across levels of variety, key methodological issues specific to investigating effects of composite foods were highlighted. Chapter 6 reports effects of dietary variety on body weight using prospective data from the UK Biobank. Dietary variety was a significant predictor of portion size. There was also some evidence of a significant, negative association between dietary variety and body weight, though portion size as a mediator and energy density as a moderator did not significantly influence this relationship. Overall, this thesis supports variety as a robust driver of food intake. Results provide novel insight into the conceptualisation of variety from a researcher and consumer perspective, highlighting implications for tailoring future research focussed on variety to the modern eating environment.</abstract><type>E-Thesis</type><journal/><volume/><journalNumber/><paginationStart/><paginationEnd/><publisher/><placeOfPublication>Swansea</placeOfPublication><isbnPrint/><isbnElectronic/><issnPrint/><issnElectronic/><keywords>Dietary diversity, food variety, food intake, portion size, body weight, diet quality, obesity, mixed methods</keywords><publishedDay>9</publishedDay><publishedMonth>1</publishedMonth><publishedYear>2023</publishedYear><publishedDate>2023-01-09</publishedDate><doi>10.23889/SUthesis.62288</doi><url/><notes>ORCiD identifier: https://orcid.org/0000-0001-9850-9603</notes><college>COLLEGE NANME</college><CollegeCode>COLLEGE CODE</CollegeCode><institution>Swansea University</institution><supervisor>Wilkinson, Laura L.; Lee, Michelle D. ; Price, Menna J.</supervisor><degreelevel>Doctoral</degreelevel><degreename>Ph.D</degreename><degreesponsorsfunders>This work was supported by the ESRC Wales Doctoral Training Partnership (Project Reference: ES/P00069X/1, Studentship 1947139)</degreesponsorsfunders><apcterm/><funders/><projectreference/><lastEdited>2024-07-11T15:24:22.9359534</lastEdited><Created>2023-01-10T12:58:00.9666202</Created><path><level id="1">Faculty of Medicine, Health and Life Sciences</level><level id="2">School of Psychology</level></path><authors><author><firstname>Rochelle</firstname><surname>Embling</surname><order>1</order></author></authors><documents><document><filename>62288__26231__61e7f049a2b14b958934fdda9b56efe4.pdf</filename><originalFilename>Embling_Rochelle _PhD_Thesis_Final_Embargoed_Redacted_Signature.pdf</originalFilename><uploaded>2023-01-10T14:01:04.8256807</uploaded><type>Output</type><contentLength>3658042</contentLength><contentType>application/pdf</contentType><version>E-Thesis &#x2013; open access</version><cronfaStatus>true</cronfaStatus><embargoDate>2024-01-09T00:00:00.0000000</embargoDate><documentNotes>Copyright: The author, Rochelle Embling, 2023. Released under the terms of a Creative Commons Attribution-Only (CC-BY) License. Third party content is excluded for use under the license terms.</documentNotes><copyrightCorrect>true</copyrightCorrect><language>eng</language><licence>https://creativecommons.org/licenses/by/4.0/</licence></document></documents><OutputDurs><OutputDur><Id>159</Id><IsDataAvailableOnline>true</IsDataAvailableOnline><DataNotAvailableOnlineReasonId xsi:nil="true"/><DurUrl>10.17605/OSF.IO/BTCVS</DurUrl><IsDurRestrictions>false</IsDurRestrictions><DurRestrictionReasonId xsi:nil="true"/><DurEmbargoDate xsi:nil="true"/></OutputDur></OutputDurs></rfc1807>
spelling 2024-07-11T15:24:22.9359534 v2 62288 2023-01-10 Exploring the conceptualisation of ‘variety’ and its effects on food intake: A mixed methods approach ebe50ef830ed9bc9aacf76cb791f898f Rochelle Embling Rochelle Embling true false 2023-01-10 ‘Food variety’ is a dietary factor with a potentially double-edged influence on consumer health. Though variety is known to support diet quality, it is also recognised as a contributing factor to overconsumption, and variety remains a concept requiring further refinement in the literature. The overarching aim of this thesis was to explore the conceptualisation of variety and its effects on food intake. Chapter 1 provides a narrative review of theoretical frameworks relevant to the concept of variety, and Chapter 2 presents a systematic review and meta-analysis of experimental studies that have explored effects of variety as a driver of meal intake. Results supported a small-to-medium effect, but highlighted significant heterogeneity across studies. Chapter 3 includes findings from two qualitative studies focussed on the consumer understanding of variety. Results showed that consumers have an awareness of variety when discussing hypothetical preferences, but that participants generally defined ‘variety’ only in the context of the whole diet. Chapters 4 and 5 further explored effects of variety within foods, specifically when measuring portion size selection using a novel online tool. Though no significant differences were found across levels of variety, key methodological issues specific to investigating effects of composite foods were highlighted. Chapter 6 reports effects of dietary variety on body weight using prospective data from the UK Biobank. Dietary variety was a significant predictor of portion size. There was also some evidence of a significant, negative association between dietary variety and body weight, though portion size as a mediator and energy density as a moderator did not significantly influence this relationship. Overall, this thesis supports variety as a robust driver of food intake. Results provide novel insight into the conceptualisation of variety from a researcher and consumer perspective, highlighting implications for tailoring future research focussed on variety to the modern eating environment. E-Thesis Swansea Dietary diversity, food variety, food intake, portion size, body weight, diet quality, obesity, mixed methods 9 1 2023 2023-01-09 10.23889/SUthesis.62288 ORCiD identifier: https://orcid.org/0000-0001-9850-9603 COLLEGE NANME COLLEGE CODE Swansea University Wilkinson, Laura L.; Lee, Michelle D. ; Price, Menna J. Doctoral Ph.D This work was supported by the ESRC Wales Doctoral Training Partnership (Project Reference: ES/P00069X/1, Studentship 1947139) 2024-07-11T15:24:22.9359534 2023-01-10T12:58:00.9666202 Faculty of Medicine, Health and Life Sciences School of Psychology Rochelle Embling 1 62288__26231__61e7f049a2b14b958934fdda9b56efe4.pdf Embling_Rochelle _PhD_Thesis_Final_Embargoed_Redacted_Signature.pdf 2023-01-10T14:01:04.8256807 Output 3658042 application/pdf E-Thesis – open access true 2024-01-09T00:00:00.0000000 Copyright: The author, Rochelle Embling, 2023. Released under the terms of a Creative Commons Attribution-Only (CC-BY) License. Third party content is excluded for use under the license terms. true eng https://creativecommons.org/licenses/by/4.0/ 159 true 10.17605/OSF.IO/BTCVS false
title Exploring the conceptualisation of ‘variety’ and its effects on food intake: A mixed methods approach
spellingShingle Exploring the conceptualisation of ‘variety’ and its effects on food intake: A mixed methods approach
Rochelle Embling
title_short Exploring the conceptualisation of ‘variety’ and its effects on food intake: A mixed methods approach
title_full Exploring the conceptualisation of ‘variety’ and its effects on food intake: A mixed methods approach
title_fullStr Exploring the conceptualisation of ‘variety’ and its effects on food intake: A mixed methods approach
title_full_unstemmed Exploring the conceptualisation of ‘variety’ and its effects on food intake: A mixed methods approach
title_sort Exploring the conceptualisation of ‘variety’ and its effects on food intake: A mixed methods approach
author_id_str_mv ebe50ef830ed9bc9aacf76cb791f898f
author_id_fullname_str_mv ebe50ef830ed9bc9aacf76cb791f898f_***_Rochelle Embling
author Rochelle Embling
author2 Rochelle Embling
format E-Thesis
publishDate 2023
institution Swansea University
doi_str_mv 10.23889/SUthesis.62288
college_str Faculty of Medicine, Health and Life Sciences
hierarchytype
hierarchy_top_id facultyofmedicinehealthandlifesciences
hierarchy_top_title Faculty of Medicine, Health and Life Sciences
hierarchy_parent_id facultyofmedicinehealthandlifesciences
hierarchy_parent_title Faculty of Medicine, Health and Life Sciences
department_str School of Psychology{{{_:::_}}}Faculty of Medicine, Health and Life Sciences{{{_:::_}}}School of Psychology
document_store_str 1
active_str 0
description ‘Food variety’ is a dietary factor with a potentially double-edged influence on consumer health. Though variety is known to support diet quality, it is also recognised as a contributing factor to overconsumption, and variety remains a concept requiring further refinement in the literature. The overarching aim of this thesis was to explore the conceptualisation of variety and its effects on food intake. Chapter 1 provides a narrative review of theoretical frameworks relevant to the concept of variety, and Chapter 2 presents a systematic review and meta-analysis of experimental studies that have explored effects of variety as a driver of meal intake. Results supported a small-to-medium effect, but highlighted significant heterogeneity across studies. Chapter 3 includes findings from two qualitative studies focussed on the consumer understanding of variety. Results showed that consumers have an awareness of variety when discussing hypothetical preferences, but that participants generally defined ‘variety’ only in the context of the whole diet. Chapters 4 and 5 further explored effects of variety within foods, specifically when measuring portion size selection using a novel online tool. Though no significant differences were found across levels of variety, key methodological issues specific to investigating effects of composite foods were highlighted. Chapter 6 reports effects of dietary variety on body weight using prospective data from the UK Biobank. Dietary variety was a significant predictor of portion size. There was also some evidence of a significant, negative association between dietary variety and body weight, though portion size as a mediator and energy density as a moderator did not significantly influence this relationship. Overall, this thesis supports variety as a robust driver of food intake. Results provide novel insight into the conceptualisation of variety from a researcher and consumer perspective, highlighting implications for tailoring future research focussed on variety to the modern eating environment.
published_date 2023-01-09T05:22:35Z
_version_ 1821381708680790016
score 11.04748

Similar Items