The importance of taste on dietary choice, behaviour and intake in a group of young adults

Kourouniotis, S., Keast, R. S. J., Riddell, L. J., Lacy, K., Thorpe, M. G. and Cicerale, S. 2016, The importance of taste on dietary choice, behaviour and intake in a group of young adults, Appetite, vol. 103, pp. 1-7, doi: 10.1016/j.appet.2016.03.015.

Attached Files
Name Description MIMEType Size Downloads

Title The importance of taste on dietary choice, behaviour and intake in a group of young adults
Author(s) Kourouniotis, S.
Keast, R. S. J.ORCID iD for Keast, R. S. J.
Riddell, L. J.ORCID iD for Riddell, L. J.
Lacy, K.ORCID iD for Lacy, K.
Thorpe, M. G.
Cicerale, S.ORCID iD for Cicerale, S.
Journal name Appetite
Volume number 103
Start page 1
End page 7
Total pages 7
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2016-08-01
ISSN 1095-8304
Keyword(s) food choice
taste importance
young adults
Science & Technology
Life Sciences & Biomedicine
Behavioral Sciences
Nutrition & Dietetics
Summary The 'taste of food' plays an important role in food choice. Furthermore, foods high in fat, sugar and salt are highly palatable and associated with increased food consumption. Research exploring taste importance on dietary choice, behaviour and intake is limited, particularly in young adults. Therefore, in this study a total of 1306 Australian university students completed questionnaires assessing dietary behaviors (such as how important taste was on food choice) and frequency of food consumption over the prior month. Diet quality was also assessed using a dietary guideline index. Participants had a mean age of 20 ± 5 years, Body Mass Index (BMI) of 22 ± 3 kg/m(2), 79% were female and 84% Australian. Taste was rated as being a very or extremely important factor for food choice by 82% of participants. Participants who rated taste as highly important, had a poorer diet quality (p = 0.001) and were more likely to consume less fruit (p = 0.03) and vegetables (p = 0.05). Furthermore, they were significantly more likely to consume foods high in fat, sugar and salt, including chocolate and confectionary, cakes and puddings, sweet pastries, biscuits, meat pies, pizza, hot chips, potato chips, takeaway meals, soft drink, cordial and fruit juice (p = 0.001-0.02). They were also more likely to consider avoiding adding salt to cooking (p = 0.02) and adding sugar to tea or coffee (p = 0.01) as less important for health. These findings suggest that the importance individuals place on taste plays an important role in influencing food choice, dietary behaviors and intake.
Language eng
DOI 10.1016/j.appet.2016.03.015
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
MD Multidisciplinary
Socio Economic Objective 920411 Nutrition
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2016, Elsevier
Persistent URL

Connect to link resolver
Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved.

Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 47 times in TR Web of Science
Scopus Citation Count Cited 49 times in Scopus
Google Scholar Search Google Scholar
Access Statistics: 733 Abstract Views, 2 File Downloads  -  Detailed Statistics
Created: Sat, 30 Apr 2016, 21:33:33 EST

Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact