《食欲》是一本国际研究期刊，专门研究文化、社会、心理、感官和生理对食物和饮料的选择和摄入的影响。它涵盖了正常和无序的饮食，欢迎研究人类和非人类动物对食物的行为。胃口出版研究报告、评论和评论。专题特刊定期出现。该杂志不时刊登专业会议的摘要。提交给食欲的意见主要基于与食物和饮料的选择和摄入直接相关的观察；主要关注营养或肥胖等主题的论文将不会被考虑，除非它们根据期刊的目标和范围对食欲的理解做出了新的科学贡献。

Appetite is an international research journal dedicated to studying the influence of cultural, social, psychological, sensory, and physiological factors on food and beverage choices and intake. It covers research on both normal eating and eating disorders, welcoming studies on the food-related behaviors of both human and non-human animals. The journal publishes research reports, reviews, and special issues regularly, and occasionally features abstracts from professional conferences. Submissions to Appetite are primarily based on observations directly related to food and beverage choices and intake; papers focusing mainly on topics such as nutrition or obesity will not be considered unless they provide new scientific contributions relevant to the understanding of Appetite's aims and scope.

《Appetite》是一本国际研究期刊，专注于研究文化、社会、心理、感官和生理因素对食物和饮料选择及摄入的影响。期刊涵盖正常饮食和饮食失调的相关研究，欢迎探讨人类及非人类动物在食物方面的行为。期刊定期发表研究报告、评论和专题文章，并不时刊登专业会议的摘要。提交给《Appetite》的稿件主要基于与食物和饮料选择及摄入直接相关的观察；主要关注营养或肥胖等主题的论文将不会被考虑，除非它们对《Appetite》的目标和范围提供了新的科学贡献。

Appetite

There is a continuous increase in the number of studies dealing with consumers' willingness to pay (WTP) price premiums for sustainable food products. This research focused on a broad area of sustainable food products, including different sustainable attributes using a meta-analysis of 80 worldwide studies. The publication bias was verified using the funnel plot and Egger's test. In addition, the subgroup analysis and meta-regression were applied to classify the source of heterogeneity. The results suggest that the overall WTP premium for sustainability (in percentage terms) is 29.5% on average. Furthermore, gender, region, sustainable attributes and food categories influence the average WTP estimates and their heterogeneity. Results also indicate that the WTP estimate conducted by hypothetical approach (choice experiment and contingent valuation method) is higher than non-hypothetical one due to hypothetical bias. In addition, the WTP estimate from the CVM is higher than that from the CE. Additionally, the WTP value of organic attribute is higher than the other sustainable attributes. The subgroup analysis indicates that the fruit &vegetable category has the highest WTP estimate while the seafood receives the lowest one. Results also highlight that Asian WTP estimates, in percentage terms, are higher than those obtained in North America and similar to those from Europe. In addition, positive WTP estimates are shown independent of the food categories, region or methods, denoting the presence of great market potential for sustainable products worldwide. The findings of this research can be used as a guide by food producers, marketers and policymakers when making decisions related to the sustainability of food products.

Shanshan Li

Zein Kallas

Meta-analysis of consumers' willingness to pay for sustainable food products.

消费者对可持续食品支付意愿的元分析

According to the theory of dietary regulation, consumers frequently encounter conflicts between healthiness and tastiness when selecting healthy foods. This study explores how packaging cue that highlight "tasty" versus "healthy" affect consumers' intentions to purchase healthy food. After an Implicit Association Test (IAT) confirmed a perceived lack of tastiness in health foods in the preliminary test, Study 1 analyzed pricing and packaging details of the top 200 most-popular items in each of the ten healthy food categories on a major online shopping platform. Results showed that products with taste-focused cues commanded higher prices, indicating stronger consumer acceptance of healthy foods marketed as delicious. To address the causality limitations of observational studies, Study 2 used an experimental design to directly measure the impact of these cues on purchase intentions and perceptions of energy, healthiness, and tastiness. Findings revealed that taste-focused cues significantly boosted purchase intentions compared to health-focused cues, although they also diminished the perceived healthiness of the products. Moreover, in the control group exposed to unhealthy food options, health-emphasized packaging also increased purchase intentions, indicating that consumers seek a balance between healthiness and tastiness, rather than prioritizing health alone. Study 3 further explored the impact of cognitive load over these cue influences, revealing a heightened inclination among consumers to purchase healthy products with taste-focused cue under high cognitive load state. These insights have direct implications for food packaging design, suggesting that emphasizing a balance of taste and health benefits can effectively enhance consumer engagement. The study, which conducted in China, also opens avenues for future research to explore similar effects, maybe in different cultural contexts, different consumer groups, and under varied cognitive conditions.

Xiaofei Li

Yiyin Ruan

Shuyi Wang

Yu Pan

Yi Huang

Taste or Health: The Impact of Packaging Cues on Consumer Decision-Making in Healthy Foods

口味还是健康：包装线索对健康食品消费者决策的影响

Attachment orientation is a psychological factor concerning our expectations of ourselves and others in interpersonal relationships. An emerging literature has suggested that attachment orientation may influence a range of outcomes associated with bariatric surgery. The purpose of this scoping review was to map the literature and examine the role of attachment orientation in the context of bariatric surgery. Studies conducted with patients who are undergoing or have undergone bariatric surgery, with a measure of attachment orientation and published by 21st July 2019, were located through electronic searches including Scopus, PubMed and Web of Science. 21180 studies were identified, of which 18 were retained for narrative synthesis. The major outcome themes reported were (1) post-surgery weight-loss/body mass index (k = 10), (2) eating behaviour (k = 9), (3) attachment orientation differences in bariatric surgery patients compared with control groups (k = 4) and 4) other mental and physical health outcomes (k = 12). Overall, the results showed that there was little evidence to suggest that poor attachment orientation is predictor of weight-loss following surgery. There was evidence to suggest that poorer attachment orientation relates to poorer eating behaviours both before and after surgery, that patients undergoing bariatric surgery are more likely to have a poorer attachment orientation and attachment orientation is related to mental health outcomes but not physical health outcomes for patients. However, where relationships were identified, there were considerable inconsistencies regarding the dimension of attachment orientation that drove the relationship. Future studies should consider appropriate sample sizes for studies, replication of key findings and longer durations for longitudinal studies.

Tanisha D Douglas

Jeffrey W Stephens

Jonathan Barry

Michelle D Lee

Laura L Wilkinson

The influence of attachment orientation on weight loss, eating behaviour and other health outcomes among patients undergoing bariatric surgery: A scoping review.

依恋取向对接受减重手术患者体重减轻、饮食行为及其他健康结果的影响：一项范围综述。

The "organic" claim explicitly informs consumers about the food production method. Yet, based on this claim, people often infer unrelated food attributes. The current research examined whether the perceived advantage of organic over conventional food generalizes across different organic food types. Compared to whole organic foods, processed organic foods are less available, familiar and prototypical of the organic food category. In two studies (combined N = 258) we investigated how both organic foods types were perceived in healthfulness, taste and caloric content when compared to their conventional alternatives. Participants evaluated images of both whole (e.g., lettuce) and processed organic food exemplars (e.g., pizza), and reported general evaluations of these food types. The association of these evaluations with individual difference variables - self-reported knowledge and consumption of organic food, and environmental concerns - was also examined. Results showed that organically produced whole foods were perceived as more healthful, tastier and less caloric than those produced conventionally, thus replicating the well-established halo effect of the organic claim in food evaluation. The organic advantage was more pronounced among individuals who reported being more knowledgeable about organic food, consumed it more frequently, and were more environmentally concerned. The advantage of the organic claim for processed foods was less clear. Overall, processed organic (vs. conventional) foods were perceived as tastier, more healthful (Study 1) or equally healthful (Study 2), but also as more caloric. We argue that the features of processed food may modulate the impact of the organic claim, and outline possible research directions to test this assumption. Uncovering the specific conditions in which food claims bias consumer's perceptions and behavior may have important implications for marketing, health and public-policy related fields.

Marília Prada

Margarida V Garrido

David Rodrigues

Lost in processing? Perceived healthfulness, taste and caloric content of whole and processed organic food.

加工中迷失？全有机食品与加工有机食品的健康性、口感及热量含量的感知。

In saturated markets, companies are continually launching new products. Food innovations particularly play a decisive role in this case. One new concept is food pairing, which signifies that the more aromatic compounds two foods have in common, the better they taste together. Food pairing offers an opportunity to develop innovative foods. However, some consumers are risk-averse or exhibit food neophobia. Studies on food neophobia indicate that innovative foods could face rejection. The factor that represents a marketing barrier is not only the sensory rejection of the products when tasting them but also the refusal to even try such innovative products. Therefore, the idea of whether consumers are generally open to food pairing is important to examine. Nonetheless, research into this issue is lacking thus far. The subject of how consumers judge usual, novel, and unusual pairing principles was investigated in this study. The topic of whether a target group for food pairing products exists and characterized the target group was also analysed. To achieve the objective of the study, an online survey of German consumers (n = 1,064) was conducted; these consumers judged the five flavour combinations of each category (usual, novel, unusual). The results revealed a four-cluster solution, with one-third of the sample expressing an openness to food pairing. The whole sample judged the usual combinations as suitable; by contrast, the novel and unusual combinations were deemed to be mainly appropriate for the food pairing cluster. The proposed measurement methodology for testing the openness of food pairing, which distinguishes between usual, novel, and unusual pairings, has demonstrated its usefulness. Those consumers who are open to food pairing have a high level of food involvement and a low degree of food neophobia. Furthermore, they show the highest organic food purchase frequency.

Kristin Jürkenbeck

Flora von Steimker

Achim Spiller

Consumer's perception of food pairing products with usual, novel and unusual flavour combinations: A segmentation approach

消费者对带有常见、新颖和非常规风味组合的食品搭配产品的感知：一种细分方法

Social media is becoming an increasingly important environment for food-related content, however, the question of whether the food content encountered on social media contributes to the perception of food-related social norms is relatively unexplored. In the present study, we addressed this question by testing whether exposure to unhealthy food content on YouTube is related to how people perceive social norms regarding (un)healthy food consumption. Furthermore, we investigated the boundary conditions for the hypothetical link between the exposure and the norm perceptions, focusing on the type of content (i.e., ads vs. user-generated content) and individual characteristics (i.e., algorithmic media content awareness). We applied a data donation approach to collect YouTube data on users' exposure to food-related content and combined this with a survey. With the data from 102 respondents, no significant association between unhealthy food content exposure (i.e., frequency and proportion) and perceived unhealthy food norms was found. Explorative analyses revealed, however, a significant negative association between unhealthy food content exposure (i.e., frequency) and perceived healthy food norms, and this association was more pronounced when individuals encountered more user-generated food content (vs. food ads). Interestingly, this pattern emerged only for injunctive norms but not for descriptive norms. Despite these results offering limited support for the presumed link between exposure to unhealthy food content and food norm perceptions, the findings provide input for future studies in this area. Limitations of the present study and implications of employing a data donation approach for exploring social media data are discussed.

Kaiyang Qin

Saar Mollen

Wilma Waterlander

Sixu Cai

Eline Smit

Social Perceptions Going Online: Exploring the Impact of Social Media Food Content Exposure on Perceptions of Food Norms

社会认知上线：探究社交媒体食品内容曝光对食品规范认知的影响

Subjective status represents one's perceptions of their social/socioeconomic standing compared to others. Low subjective status is associated with higher energy intake and body mass, independent of objective status indicators. Low subjective status could be blunting sensations of satiation/satiety, which may spur energy intake. However, there is limited research directly examining the role of subjective status on satiation and satiety, especially in children. We cross-sectionally examined whether subjective socioeconomic status (SSES) and subjective social status (SSS) are independently associated with satiation and satiety. We hypothesized that children/adolescents reporting lower SSES or SSS would report reduced satiation and satiety after energy intake.

Bobby K Cheon

Aleah Brown

Julia M P Bittner

Abhisek Saha

Meegan R Smith

Bess F Bloomer

Jennifer A Te-Vazquez

Praise E Adekola

Jeremiah L Jones

Sheila M Brady

Shanna B Yang

Sara A Turner

Marian Tanofsky-Kraff

Jack A Yanovski

Lower subjective status is associated with reduced satiation and satiety among children and adolescents: A laboratory study

较低的主观社会地位与儿童和青少年饱腹感和饱足感减少相关：一项实验室研究

Ronja Hueppe

Katrin Zander

Legume consumption and sustainability – The minority goes green

豆类消费与可持续性——少数派走向绿色

Geraldine Korra SHAW

Nicholas Beng Hui NG

NG Qiao Xin Jamie

Shefaly SHOREY

A Recipe for Health: A Descriptive Qualitative Study Examining Paternal Influence and the Establishment of Healthy Eating Habits in Singapore

健康之道：一项描述性定性研究，探讨父亲影响与新加坡健康饮食习惯的建立

Ana Carolina de Andrade Hovadick

Steffany Martins Moreira

Caroline Zani Rodrigues

Valéria Clarisse de Oliveira

Marly Augusto Cardoso

Development and cultural adaptation of Text Messages for promoting healthy eating among Amazonian schoolchildren

亚马逊学童健康饮食促进短信的开发与文化适应

Abbreviation
Journal Impact	4.70
Quartiles(Global)	NUTRITION & DIETETICS(Q1)

ISSN	0195-6663, 1095-8304
h-index	178
Top Journals	Yes

Publication Information	Publisher: Academic Press，Publishing cycle: Bimonthly，Journal Type: journal，Open Access Journals: No
Basic data	Year of publication: 1980，Proportion of original research papers: 96.51%，Self Citation Rate:13.00%， Gold OA Rate: 36.15%
Average review cycle	网友分享经验：较快,2-4周来源Elsevier官网：平均13.4周
Average recruitment ratio	网友分享经验：容易来源Elsevier官网：43%

Appetite

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