(Press-News.org) CHICAGO – Putting a new spin on the concept of "stress eating," research presented at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Expo® found that people who eat during times of stress typically seek the foods they eat out of habit – regardless of how healthy or unhealthy that food is.
The research co-authored and presented by David Neal, Ph.D., a psychologist and founding partner at Empirica Research, contradicts the conventional wisdom that people who are stressed-out turn to high-calorie, low-nutrient comfort food.
"Habits don't change in a high-pressure situation," Neal said. "People default to what their habits are under stress, whether healthy or not."
In the study he and his co-authors conducted this year, 59 MBA students at the University of California, Los Angeles, were asked during midterm exams which snack they would like from an array that included healthy snacks (fruit, non-fat yogurt, whole wheat crackers, nuts/soy chips) and unhealthy options (various candy bars, flavored popcorn, sugar cookies). They also were asked to rate how often during the week they choose that snack. The results found that during peak stress like an exam, participants were likely to fall back on their habitual snack.
"Habits are 45 percent of daily life," Neal said. "They cause us to disregard rational or motivational drivers and instead be cued by context, automated actions, time pressure and low self-control."
This kind of research has significant implications for food manufacturers trying to establish new products with consumers, said panelist Neale Martin, Ph.D., founding partner of Sublime Behavior Marketing and author of Habit: the 95% of Behavior Marketers Ignore.
Martin noted that consumers already are habituated to the current products on store shelves, with the average weekly shopping trip taking about 45 minutes and including 31 items.
"Think about the cognitive efficiency of that effort," Martin said. "Think of how many things you're not looking at; how many things you are ignoring."
He believes that is a major reason about 80 percent of new products fail or dramatically underperform, a rate that has been largely unchanged for decades. A new product has to become part of the daily habits of consumers, which is not an easy task.
Martin suggests product developers go beyond the traditional consumer trials and get consumers to absorb the product into their daily life over an extend period of time. They need to find a place in their day where they are willing to disrupt their current habit and adopt a new one with that product.
"Where is the room for another brand in your life? Where is there room for another product? We are overwhelmed by choices," he said. "Figure out the automated behavior and then find out how to disrupt it and get consumers to initiate the behavior you want. You have to get the behavior to occur and then reinforce it by making sure the experience is so fantastic they want it to happen again."
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About IFT
For more than 70 years, IFT has existed to advance the science of food. Our nonprofit scientific society—more than 18,000 members from more than 100 countries—brings together food scientists, technologists and related professions from academia, government, and industry. For more information, please visit ift.org.
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CHICAGO — A new presentation today at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Expo in Chicago® focused on the health benefits of short-chain fructooliogosaccharides (scFOS), which are low-calorie, non-digestible carbohydrates that can improve food taste and texture while aiding immunity, bone health and the growth and balance of important bacteria in the digestive track.
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Researchers at Johns Hopkins have coaxed stem cells into forming networks of new blood vessels in the laboratory, then successfully transplanted them into mice. The stem cells are made by reprogramming ordinary cells, so the new technique could potentially be used to make blood vessels genetically matched to individual patients and unlikely to be rejected by their immune systems, the investigators say. The results appear online this week in the Proceedings of the National Academy of Sciences.
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CHICAGO – Sweet and salty flavors, repeat exposure, serving size and parental behavior are the key drivers in children's food choices, according to a July 15 panel discussion at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® held at McCormick Place.
A standing-room only crowd of more than 200 conference attendees heard new insights into how children choose the foods they eat, what their eating behaviors are and how the industry and parents can give children access to healthy food environments that shape those food choices.
"Children's decision ...
On July 16, 2013, at 12:09 a.m. EDT, the sun erupted with an Earth-directed coronal mass ejection or CME, a solar phenomenon that can send billions of tons of particles into space that can reach Earth one to three days later. These particles cannot travel through the atmosphere to harm humans on Earth, but they can affect electronic systems in satellites and on the ground.
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CLEVELAND, Ohio (July 17, 2013)—Women who survive cancer have more frequent, severe, and troubling hot flashes than other women with menopausal symptoms, according to a study published online today in Menopause, the journal of The North American Menopause Society (NAMS). But surprisingly, the cancer survivors fare better psychologically and report a better quality of life than the women without cancer and have about the same levels of sexual activity and function.
This is the first large-scale, clinic-based study to compare these groups of women using standard, validated ...
