Savour the senses throughout the seasons: A multisensory journey across Norway and Colombia
Do seasonal changes affect our eating experiences? More than you think, according to a new study.
Postdoktorstipendiat - Institutt for markedsføring
Tran, Huy; Veflen, Nina, Reinoso-Carvalho, Felipe, Tabassum, Farhana & Velasco, Carlos (2023)
Food Quality and Preference, 109 Doi: 10.1016/j.foodqual.2023.104873
Research on multisensory food perception suggests that most of our senses can influence eating experiences (Spence, 2020). The present research evaluates how different senses are engaged across country-specific eating experiences. Our goal is to explore each country's prototypical multisensory eating experience throughout the seasons. In Study 1A and 1B, we used the Sensory Perception Item (SPI) scale by Haase and Wiedmann (2018) in Norway (n = 104, M age = 40.73) and Colombia (n = 130, M age = 37.81), to assess how visual, auditory, tactile, olfactory, and gustatory dimensions are engaged in each country’s specific eating experiences and across seasons (Norway: Summer, Autumn, Winter, Spring; Colombia: Humid, Dry, Cold, Hot). All of the sensory dimensions in Norway, except touch, were significantly influenced by seasons. In Colombia, seasons and climates were only significant for touch and olfaction. In Study 2A and 2B, we evaluated specific sensory components of the eating experiences in Norway (n = 83, M age = 39.1) and Colombia (n = 64, M age = 40.64). Seasons significantly affected several sensory dimensions of the eating experiences in Norway but not in Colombia. Furthermore, we obtained keywords that reflected participants eating experiences across the four seasons. This study provides insights on how the statistical regularities of food experience environments might change throughout certain seasons, climates, and geographical contexts. Restaurant managers can think of changing the ambience settings of the dining rooms to match the image people associate with each season, transferring the external environment into the internal dining atmosphere as one of the innovative ways to enhance eating experiences.
Mobekk, Hilde; Karevold, Knut Ivar, Tran, Huy & Stjernen, Kjersti (2018)
Norsk tidsskrift for ernæring (NTFE), 16(3), s. 6- 13.
Background One of the objectives of the Norwegian National Action Plan for Healthy Diets (2017-2021) is to increase the intake of fish. The aim of this study was to encourage hotel guests to choose more fish and less meat by altering the choice architecture of hotel lunch buffets with the use of placement and labeling nudges. Methods An experimental study was conducted with three conditions: meat before fish (A), fish before meat (B), and fish before meat including a sign with the text “Eat Smart” placed on the fish dish (C). Conference guests at three hotels were observed during lunch. The number of entrées taken, and the average portion size, was measured. Results The percentage of guests selecting meat decreased in both condition B (48.5%) and condition C (56.1%) compared to condition A (60.3%). The percentage of guests selecting fish increased in both condition B (27.9%) and condition C (34.9%) compared to condition A (23.8%). However, the average amount of fish consumed per guest decreased in condition B (154 grams) and C (159 grams) compared to condition A (238 grams). The effect of the two nudges varied between the hotels. Conclusions Rearranging food order and using signs can nudge conference attendees toward healthier choices. Differences between the hotels might be due to the different designs of the buffets. It is therefore crucial to include the microenvironment when doing interventions.
|2021||University of South-East Norway||PhD|
|2018 - Present||BI Norwegian Business School||Assistant Professor|