Determination Of The Effect Of Body Mass Index On Food Choice Motivations On Female Consumers

Year 2019, , 310 - 324, 30.12.2019

Mehmet Fisunoğlu , Ferhan Kesik

https://doi.org/10.21020/husbfd.558196

Abstract

Aim: The aim of this
study was to determine the underlying motivations of food choices in normal weight
and overweight/ obese women.

Materials and Methods: The
study was conducted on 18-65 years old 100 volunteer women who were employed by
Gaziantep University. Volunteer individuals were divided into two groups
according to their body mass index (BMI) as normal weight or overweight/obese. Then
a study questionnaire which included sociodemographic characteristics,
nutritional status, physical activity status of the individuals was carried
out. 3-days food and 24-hours physical activity history was recorded as well as
height-weight measurements. Food Choice Questionnaire (FCQ), to which validity
and reliability had confirmed, was used to determine the motivations for food
choices.

Results: Natural content,
sensory appeal and health are the important motivational food choice factors
for all participants. Price was the least important factor in food choice. When
we analyzed into groups, sensory appeal, natural content and health were the
most important motivational factors for normal weight women whereas natural
content, sensory appeal and health were the most important factors for
overweight/obese women. Natural content, weight control, health and ethical
concern scores were significantly higher in overweight/ obese women than normal
weight women(P<0,05). There were also statistically significant differences
in diets and physical activity status of groups (P<0,05).

Conclusion: Food choice is a multifactorial and complex process
and according to our results, FCQ subgroups’ such as natural content, health,
weight control and ethics are influenced by BMI.

Keywords

Food choice, body mass index, food choice questionnaire (FCQ)

Kadın Tüketicilerin Beden Kütle İndekslerinin Besin Seçim Motivasyonları Üzerine Etkisinin İncelenmesi

Abstract

Amaç:
Bu çalışmanın amacı, normal kilolu ve hafif şişman/obez kadınlarda besin
seçimlerinin altında yatan motivasyonları belirlemektir.

Gereç ve Yöntem:
Çalışma Gaziantep Üniversitesi tarafından istihdam edilen 18-65 yaş arası 100
gönüllü kadın üzerinde yapılmıştır. Gönüllü bireyler beden kütle indekslerine
(BKİ) göre normal kilolu veya hafif şişman/obez olarak iki gruba ayrılmıştır.
Daha sonra bireylerin sosyodemografik özellikleri, beslenme durumlarını,
fiziksel aktivite durumlarını sorgulayan bir çalışma anketi uygulanmıştır. Üç
günlük besin tüketim kaydı ve 24 saatlik fiziksel aktivite öyküsü ile birlikte
vücut ağırlığı ve boy uzunluğu ölçümleri kaydedilmiştir. Besin
seçimi motivasyonlarının belirlenmesi amacıyla, daha önce geçerlilik ve
güvenirliliği yapılmış olan Besin Seçimi Anketi (BSA) kullanılmıştır.

Bulgular: Tüm bireyler için besin
seçimini etkileyen en önemli üç faktör sırasıyla doğal içerik, duyusal
çekicilik ve sağlık olarak bulunmuştur. Besin seçimini etkileyen faktörler
arasında en az öneme sahip olan belirleyicinin ise fiyat faktörü olduğu
gözlenmiştir. Gruplara göre (BKİ<25 ve BKİ≥25) analiz edildiğinde, normal
ağırlıktaki bireylerde besin seçimini etkileyen en önemli üç etken sırasıyla
duyusal çekicilik, doğal içerik ve sağlık iken, hafif şişman/obez bireylerde
ise doğal içerik, duyusal çekicilik ve sağlık olarak bulunmuştur. Hafif şişman/obez
bireylerde doğal içerik, ağırlık kontrolü, sağlık ve etik kaygı puanları normal
BKİ’ye sahip bireylere göre anlamlı düzeyde yüksek bulunmuştur (p<0,05). Ayrıca
gruplar arasında fiziksel aktivite düzeyleri ve bazı besin ögeleri bakımından
da anlamlı farklar bulunmuştur (p<0,05).

Sonuç:
Besin seçimi çok yönlü ve karmaşık bir süreçtir ve sonuçlarımıza göre, BSA’nın
doğal içerik, sağlık, ağırlık kontrolü ve etik gibi alt grupları BKİ’den
etkilenmektedir.

Keywords

Besin seçimi, Beden kütle indeksi, Besin seçimi anketi (BSA)

References

• Ares, G. & Gámbaro, A. (2007). "Influence of gender, age and motives underlying food choice on perceived healthiness and willingness to try functional foods." Appetite 49(1): 148-158.
• Sağlık Bakanlığı (2016). Türkiye Beslenme Rehberi TÜBER 2015. https://dosyasb.saglik.gov.tr/Eklenti/10915,tuber-turkiye-beslenme-rehberipdf.pdf
• Cabral, D., de Almeida M. D. V., & Cunha L. M. (2017). "Food Choice Questionnaire in an African country–Application and validation in Cape Verde." Food quality and preference 62: 90-95.
• Cannuscio, C. C., Hillier, A., Karpyn, A. & Glanzet, A. (2014). "The social dynamics of healthy food shopping and store choice in an urban environment." Social Science & Medicine 122: 13-20.
• Cunha, L. M., Cabral, D., Moura A. P., & de Almeida M. D. V. (2018). "Application of the Food Choice Questionnaire across cultures: Systematic review of cross-cultural and single country studies." Food quality and preference 64: 21-36.
• Darmon N. & Drewnowski A. (2015). ''Contribution Of Food Prices and Diet Cost to Socioeconomic Disparities in diet quality and health: A systematic Review and Analysis.'' Nutrition Reviews 73(10): 643–660
• Devine, C. M., Connors, M., Bisogni C. A. & Sobal, J. (1998). "Life-course influences on fruit and vegetable trajectories: qualitative analysis of food choices." Journal of Nutrition Education 30(6): 361-370.
• Dikmen, D., İnan-Eroğlu, E., Göktaş, Z., Barut-Uyar B. & Karabulut, E. (2016). "Validation of a Turkish version of the food choice questionnaire." Food quality and preference 52: 81-86.
• Eertmans, A., Victoir, A., Notelaers, G., Vansant G. & Bergh O., V. (2006). "The Food Choice Questionnaire: Factorial invariant over western urban populations?" Food quality and preference 17(5): 344-352.
• Food And Agriculture Organization & World Health Organization. (2004). Human Energy Requirements. Report of a Joint FAO/WHO/UNU Expert Consultation. Rome, FAO Food and Nutrıtıon Technical Report Series 1.
• Food And Agriculture Organization/ World Health Organization (2004). Human Energy Requirements. Report of a Joint FAO/WHO/UNU Expert Consultation. Rome, 17-24 October 2001. FAO Food and Nutrıtıon Technical Report Series 1, Rome
• Fotopoulos, C., Krystallis, A., Vassallo, M. & Pagiaslis, A. (2009). "Food Choice Questionnaire (FCQ) revisited. Suggestions for the development of an enhanced general food motivation model." Appetite 52(1): 199-208.
• Furst, T., Connors, M., Bisogni, C.A., Sobal, J. & Falk, L. W. (1996). "Food choice: a conceptual model of the process." Appetite 26(3): 247-266.
• Grunert, K. G. (2002). "Current issues in the understanding of consumer food choice." Trends in Food Science & Technology 13(8): 275-285.
• Januszewska, R., Pieniak Z. & Verbeke W. (2011). "Food choice questionnaire revisited in four countries. Does it still measure the same?" Appetite 57(1): 94-98.
• Lewin, K. (1943). "Forces behind food habits and methods of change." Bulletin of the national Research Council 108(1043): 35-65.
• Markovina, J., Stewart-Knox B. J., Rankin A., Gibney M., Almedia M. D. V., Fischer A. & diğerleri. (2015). "Food4Me study: Validity and reliability of Food Choice Questionnaire in 9 European countries." Food quality and preference 45: 26-32.
• Merdol Kutluay T (2003). Toplu Beslenme Yapılan Kurumlar İçin Standart Yemek Tarifeleri, 3. Baskı, Ankara, Hatipoğlu Basım ve Yayım San. Tic. Ltd. Şti.
• Milošević, J., Zezelj I., Gorton M. & Barjolle D. (2012). "Understanding the motives for food choice in Western Balkan Countries." Appetite 58(1): 205-214.
• Nimptsch, K., Konigorski S. & Pischon T. (2018). "Diagnosis of obesity and use of obesity biomarkers in science and clinical medicine." Metabolism.
• Pieniak, Z., Perez-Cueto F. & Verbeke W. (2013). "Nutritional status, self-identification as a traditional food consumer and motives for food choice in six European countries." British Food Journal 115(9): 1297-1312.
• Prescott, J., Young O., O'Neill L. , Yau N. J. N. & Stevens R (2002). "Motives for food choice: a comparison of consumers from Japan, Taiwan, Malaysia and New Zealand." Food quality and preference 13(7-8): 489-495.
• Pula, K., Parks C. D. & Ross C. F. (2014). "Regulatory focus and food choice motives. Prevention orientation associated with mood, convenience, and familiarity." Appetite 78: 15-22.
• Rakıcıoğlu N., Tek Acar N., Ayaz A. & Pekcan G. (2009). Yemek ve Besin Fotoğraf Kataloğu-Ölçü ve Miktarlar, 2. Baskı, Ankara, Ata Ofset Matbaacılık.
• Sobal J., Bisogni CA & Jastran M. (2014). ''Food choice is multifaceted, contextual, dynamic, multilevel, integrated, and diverse''. Mind, Brain, and Education. 8(1) 6-12.
• Steptoe, A., Pollard T. M. & Wardle J. (1995). "Development of a measure of the motives underlying the selection of food: the food choice questionnaire." Appetite 25(3): 267-284.
• Türkiye İstatistik Kurumu (2017). "Gelir ve Yaşam Koşulları Araştırması, 2016." http://www.tuik.gov.tr/PreHaberBultenleri.do?id=24579
• World Health Organization (2019). BMI Classification 2004 http://apps.who.int/bmi/index.jsp?introPage=intro_3.html
• World Health Organization. (2000) Obesity: Preventing and Managing The Global Epidemic: report of a WHO consultation. Geneva: World Health Organization; Report No: 894.