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Are commonly used lab‐based measures of food value and choice predictive of self‐reported real‐world snacking? An ecological momentary assessment study
Author(s) -
Masterton Sarah,
Hardman Charlotte A.,
Boyland Emma,
Robinson Eric,
Makin Harriet E.,
Jones Andrew
Publication year - 2023
Publication title -
british journal of health psychology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.05
H-Index - 88
eISSN - 2044-8287
pISSN - 1359-107X
DOI - 10.1111/bjhp.12622
Subject(s) - snacking , psychology , preference , food choice , psychological intervention , snack food , predictive power , consumption (sociology) , developmental psychology , social psychology , medicine , statistics , obesity , food science , mathematics , social science , philosophy , chemistry , epistemology , pathology , psychiatry , sociology
Abstract Objectives While the assessment of actual food intake is essential in the evaluation of behaviour change interventions for weight‐loss, it may not always be feasible to collect this information within traditional experimental paradigms. For this reason, measures of food preference (such as measures of food value and choice) are often used as more accessible alternatives. However, the predictive validity of these measures (in relation to subsequent food consumption) has not yet been studied. Our aim was to investigate the extent to which three commonly used measures of preference for snack foods (explicit food value, unhealthy food choice and implicit preference) predicted self‐reported real‐world snacking occasions. Design Ecological Momentary Assessment (EMA) design. Method Over a seven‐day study period, participants ( N = 49) completed three daily assessments where they reported their healthy and unhealthy snack food consumption and completed the three measures of preference (explicit food value, unhealthy food choice and implicit preference). Results Our findings demonstrated some weak evidence that unhealthy Visual Analogue Scale scores predicted between‐subject increases in unhealthy snacking frequency (OR = 1.018 [1.006, 1.030], p = .002). No other preference measures significantly predicted self‐reported healthy or unhealthy snacking occasions ( p s > .05). Conclusions These findings raise questions in relation to the association between measures of preference and self‐reported real‐world snack food consumption. Future research should further evaluate the predictive and construct validity of these measures in relation to food behaviours and explore the development of alternative assessment methods within eating behaviour research.