WHAT’SNEW CONCERNINGFOOD & WELL BEING TH 2015 · 8) Psychometric validation => V3 9) Validation...
Transcript of WHAT’SNEW CONCERNINGFOOD & WELL BEING TH 2015 · 8) Psychometric validation => V3 9) Validation...
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WHAT’S NEW CONCERNING FOOD & WELL BEINGMICHEL ROGEAUX MAPP NOV 25TH 2015
PLAN
Part 1 : What’s new concerning well-being
Scientific perspective
Part 2 : What’s new concerning well-being
Business perspective (only oral pres)
Conclusion & Outlook
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SOME STEPS…
2000 2010 2015
Indirect Unidimensional Multidimensional
GlobalViewQOL
SatifactionWellness
BEFORE YEARS 2000…
The first work on Well-Being was to establish measurement tools for single dimentions and specific moments in time. Ex:
• Quality of life (SF36, WHOQOL…) :more than 4000 measures…
• Wellness (from 1961 DUNN,…complete review in the BC Atlas of
Wellness, 2010, univ Victoria)
• Satisfaction With Life Scale (Diener & al., 1985)
• Affect Intensity Measure (Larsen, 1983)
• Happiness measures (Fordyce, 1977)
� Limited well-being measures linked with food
� Often dimensions of quality of life linked to negative components
� Often measure which were developed with unhealthy, non-average subjects
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SOME STEPS…
2000 2010 2015
Grunert-Satisfaction with food-related life
IndirectUnidimensional Multidimensional
GlobalViewQOL
SatifactionWellness
SATISFACTION WITH FOOD-RELATED LIFE, GRUNERT
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SATISFACTION WITH FOOD RELATED LIFE (SWFL)
Seven items, inspired by ‘Satisfaction with life’ (Diener, 1985)
• Food and meals are positive elements in my life;
• When I think of my next meal, I only see problems, obstacles and disappointments;
• I am generally pleased with my food;
• Food and meals give me satisfaction in daily life;
• My life in relation to food and meals is close to my ideal;
• I wish my meals were a much more pleasant part of my life;
• With regard to food, the conditions of my life are excellent.
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SOME STEPS…
2000 2010 2015
Kanheman – Food & satisfaction
Grunert-Satisfaction with food-related life
IndirectUnidimensional Multidimensional
GlobalViewQOL
SatifactionWellness
DAILY RECONSTRUCTION METHOD
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SCIENCE, NOV 2004
“A survey method for characterizing daily life experiences: the Day
Reconstruction Method”
Daniel Kahneman
Alan B. Krueger
David A. Schkade
Norbert Schwarz
Arthur A. Stone
TIME USE(from DRM)
AROUSAL(Activation)
AFFECTIVE EXPERIENCE
HAPPINESS(Difmax)
EVALUATION
LIFE SATISFACTION(SWLS)
FORTUNATECIRCUMSTANCES
(GFI)
LIFE SATISFACTION & EXPERIENCED HAPPINESS IN TWO CITIES(KAHNEMAN, SCHKADE, FISCHLER, KRUEGER & KRILLA, 2009)
LIFE SATISFACTION & EXPERIENCED HAPPINESS IN TWO CITIES(KAHNEMAN, SCHKADE, FISCHLER, KRUEGER & KRILLA, 2009)
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How did you feel during this episode?
Please rate each feeling on the scale given. A rating of 0 means that you did not experience that feeling at all. A rating of 6 means that this feeling was a very important part of the experience. Please circle the number between 0 and 6 that best describes how you felt.
Not at all Very much
Impatient for it to end . . . 0 1 2 3 4 5 6
Competent / Confident . . 0 1 2 3 4 5 6
Tense / Stressed . . . . . . . . 0 1 2 3 4 5 6
Happy . . . . . . . . . . . . . . . . 0 1 2 3 4 5 6
Depressed/blue . . . . . . . . . 0 1 2 3 4 5 6
Interested / focused . . . . . 0 1 2 3 4 5 6
Affectionate / friendly . . . . 0 1 2 3 4 5 6
Calm / relaxed . . . . . . . . . . 0 1 2 3 4 5 6
Irritated / angry . . . . . . . . . 0 1 2 3 4 5 6
Tired . . . . . . . . . . . . . . . . . . 0 1 2 3 4 5 6
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LIFE SATISFACTION & EXPERIENCED HAPPINESS IN TWO CITIES(KAHNEMAN, SCHKADE, FISCHLER, KRUEGER & KRILLA, 2009)
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durée moyenne manger comme activité focale
145
135
125
115
105
95
85
75
65
55
45
35
25
15
5
Etats-Unis500
400
300
200
100
0
Std. Dev = 34,95
Mean = 26
N = 810,00
durée moyenne manger comme activité focale
145
135
125
115
105
95
85
75
65
55
45
35
25
15
5
France500
400
300
200
100
0
Std. Dev = 30,38
Mean = 42
N = 820,00
COLUMBUS RENNES
Durée moyenne: 26 m
0 épisode alim: 10%
0 “focal eating”: 50 %
Durée moyenne: 42 m
SOME STEPS…
2000 2010 2015
Kanheman – Food & satisfaction
King/ Meiselman –Emotions linked to
particular events build WBWellSense, EsSense
Grunert-Satisfaction with food-related life
IndirectUnidimensional Multidimensional
GlobalViewQOL
SatifactionWellness
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KING AND MEISELMAN, 2010
KING AND MEISELMAN, 2010
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KING AND MEISELMAN, 2015
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KING AND MEISELMAN, 2015
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KING AND MEISELMAN, 2015
SOME STEPS…
2000 2010 2015
Kanheman – Food & satisfaction
King/ Meiselman –Emotions linked to
particular events build WB
WellSense, EsSense
Ares – Consumer understanding and
cross-cultural perspectives
Grunert-Satisfaction with food-related life
IndirectUnidimensional Multidimensional
GlobalViewQOL
SatifactionWellness
CONSUMER UNDERSTANDINGS AND CULTURE – ARES 2013
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Cognitive salience index for the categories identified in the free listing task in which participants were asked to list foods good for their wellbeing
CONSUMER UNDERSTANDINGS AND CULTURE – ARES 2013
CROSS-CULTURAL PERSPECTIVES – ARES 2014
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Frequency of mention of the 25 most frequently mentioned individual words when participants were asked to write down the first four words that came to their mind when thinking of foods and wellbeing in Brazil, France, Portugal, Spain and Uruguay.
CROSS-CULTURAL PERSPECTIVES – ARES 2014
G. Ares , & al
Do we all perceive food-related wellbeing in the same way? Results from a cross-cultural study using a new wellbeing scale. Panbgorn, 2015
Four factors:
• Physical (6 items)
• Intellectuel (5 items)
• Socio-spiritual (6 items)
• Socio-emotional (6 items)
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CROSS-CULTURAL PERSPECTIVES – ARES 2015
SOME STEPS…
2000 2010 2015
Kanheman – Food & satisfaction
King/ Meiselman –Emotions linked to
particular events build WB
WellSense, EsSense
Ares – Consumer understanding and
cross-cultural perspectives
MEISELMANJAEGER
Grunert-Satisfaction with food-related life
IndirectUnidimensional Multidimensional
GlobalViewQOL
SatifactionWellness
HERB MEISELMAN, PANGBORN 2011, SARA JAEGER, EUROSENSE, 2014
Summary: Future Trends
Nice Need Must
Importance
Now
Soon
5 Yrs
10 Yrs
3 Yrs
• More Health/Wellness
• Move Beyond The Lab • Trained v. Consumer
Panels • Representative Subjects
• Number of People
• Scaling
• Measuring Beyond
Liking
• Ritual and Habit
• Internet
Questionnaires
• Life Transitions
• Cross-Cultural /
Global Issues
ConfirmImportance Well being…
SOME STEPS…
2000 2010 2015
Kanheman – Food & satisfaction
King/ Meiselman –Emotions linked to
particular events build WB
WellSense, EsSense
Ares – Consumer understanding and
cross-cultural perspectives
Bali project
MEISELMANJAEGER
Grunert-Satisfaction with food-related life
IndirectUnidimensional Multidimensional
GlobalViewQOL
SatifactionWellness
WHAT’S BALI ?
Bali is …
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but also means
« Bien être & ALImentation »
BALI PROJECT 2010 – 2015
A multi partner, multi-disciplinary project to develop a questionnaire to evaluate links between consumers’ perceived well-being and their food/drink habits
5 partners
3 Private partners� CEN Biotech
� LARA SPIRAL
�MAPI
2 academic laboratories� INRA : NUTRINEURO
� ESC Dijon
9 industrial partners
Danone Senoble Lesieur Merck MF SEB CEN Nutriment Roquette Sodexo Mondelez
Funded by BALI (Bien-être lié à l’Alimentation), an
Integrated Project financed by the European Union (FEDER), the French Government, RegionalCouncil of Burgundy, General Council, Grand
Dijon, the BALI consortium of industrials, and
Vitagora
Scientific committee
JM LECERF (Nutritionist, Institut Pasteur Lilles)I URDAPILETTA (Psychologist, Paris V)
A DUPUY (sociologist, Université de TOULOUSE)
OUR DREAM – HOLISTIC PERSPECTIVE
Mental & Social
Well-being
- Mood
- Self confidence
- Concentration
- Stress
- Memory …
Physical
well being
Health status (OMS)
- Digestive comfort
- Pain limitation
- Physical energy
- Look your best
- …
Food behavior“I eat healthy food” (e.g. water,
yogurts, fruit & vegetables…)
“I have structured meals”
“I do not snack”
Benefits perceived= reward & thus installed healthy food behavior via positive attitude toward healthy food
BALI: A French multi-partnership (industrials & labs) to investigate the multi-
dimensional concept of well-being linked with food habits & make its assessment
objective
• Develop, validate & publish a questionnaire to measure well-being
improvement in relation to food habits
• Identify & validate biological markers of well-being in relation to nutrition.
BALI PROJECT : OBJECTIVES
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1) Literature Review
2) Pre test & First conceptual model
3) Interview guide
4) Qualitative study
5) Final conceptual model
6) V1 Questionnaire based on qualitative study
7) Test understanding with new consumers=> V2
8) Psychometric validation => V3
9) Validation of list with items & dimensions => V4: final
10) Test sensitivity to change
Process to build questionnaire following PRO Methodology
Validated with scientcommittee
Validated with scientcommittee
Validated with scientcommittee
Validated with scientcommittee
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4) Qualitative studyProcess to build questionnaire
Done with group
Process :24 groups of 10 consumers
• Healthy• + some groups with minor issues linked to digestion, infection, articulation
• Balance on age (19/74) + Sex
Thematic Analysis, based on Grounded Theory, done by MAPI
with help of software Atlas.ti (V6.2.27, GmbH Berlin)
FINAL MODEL
THE GLOBAL STRUCTURE
Themes / Modules
Behaviours vectors for well-being(Item #)
Immediate Benefits Direct BenefitsDeferred health
benefits
Pleasure(Item #)
Security(Item #)
Relaxation(Item #)
Digestion &
satiety(Item #)
Vitality & energy
SleepCognition
Psychology(Item #)
Health and food habits
(Item #)
Grocery shipping
Grocery shopping and product
Quality: 1, 2, 3, 4
Grocery shopping
and pleasure: 5,
6, 7, 8
Grocery
shopping
and
reassurance
: 9, 10, 11
- - -
Metabolism: 112,
113, 115, 129, 130,
131
Mood and energy:
114, 116, 122, 123
Aging: 125, 126,
127, 128
Bowel movement:
117, 118, 119
Immunity
(protection and
prevention): 132,
133, 134
Mobility: 120, 121,
124
Cooking Cooking and vitamins: 12
Cooking and utensils: 13
Cooking and saving time: 14
Cooking and reassurance: (behavior): 15
Cooking and
pleasure: 16, 17,
18, 19
Cooking and
reassurance
(benefits):
22
Cooking and
relaxation:
20, 21, 23,
24, 25, 26
- -
Location Dining places and atmosphere: 27, 28,
29, 30, 31
Dining places and
pleasure: 32, 33,
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Dining places and
pleasure in
novelty: 35, 36,
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- - - -
Conviviality Eating alone: 38
Eating in company: 39
Commensality (behaviour): 40
Eating alone and
pleasure: 41, 43 -
Commensalit
y (benefits):
42, 44, 45- -
Eat & drink Indulgence and snaking: 50, 55, 56, 57
Eating and drinking and taking time: 46
Meal structure: 47, 48, 49
Balancing diet: 51, 52
Ready-to-eat dishes: 62
Controlling diet: 54, 58, 59, 60, 61, 63,
64
Being satiated/satisfied: 53
Eating and drinking and quality of
products: 65, 66, 67, 68
Tableware and novelty: 74, 75, 76
Enriched foods: 69
Dietary supplements: 70
Adapting diet: 71, 72, 73
Eating and
drinking and
pleasure: 77, 78,
81, 82
Eating and
drinking and
pleasure in
discovery: 79, 80
Eating and
drinking and
reassurance
: 85, 86
Eating and
drinking and
Relaxation:
83, 84
Upper
digestive tract
discomfort:
102, 104, 105
Intestinal
discomfort:
100, 101,
103, 106,
107, 108, 111
Early hunger:
109, 110
Vitality and mood:
87, 88, 91, 92, 94
Guilt: 89, 90
Postprandial
sleepiness: 93,
95, 96, 97
Getting to sleep:
98
Sleep quality: 99
AN ILLUSTRATION OF WHAT IS POSSIBLE TO QUANTIFY WITH BALI STRATEGY…
When you compare people that follow PPNS recommendations, It’s possible to see a positive impact on 19 dimensions:
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Very promising Results!!
When you have a healthy diet, We can prove a better Well-being based on :
Perception on positive impact• Upper digestive tract• Intestinal discomfort• Vitality & mood• Postprandial sleepiness
With consumers that have :
Vision of long term benefits of food on • Transit• Immunity
Better relationship with food: • Taking time• Structured meals• Eating, drinking & pleasure
dimensions of WB
Impacted non healthy diet average diet healthy diet
Gourmandise et
grignotage -7,8 0,9 3,2
Prendre son temps -9,2 1 4
Structure et repas-7,9 0,5 4,6
Equilibre -14,2 1,7 5,1
Contrôle de
l’alimentation -7,5 -0,4 7,8
Cuisiner et plaisir -6,9 -0,1 5,7
Manger et plaisir
-4,9 0,1 3,4
Cuisiner et détente -6,4 0,3 3,6
Digestif haut-7 1,6 -0,1
Inconfort intestinal -4,9 0,8 1
Vitalité et humeur-4,5 0,6 1,3
Culpabilité -8,6 1,8 0,1
Fatigue
postprandiale -7,5 0,4 4,2
Métabolisme -10,3 0,7 5,4
Moral et énergie-8 1,4 1
Vieillissement -8,2 0,7 4
Transit-9,1 0,7 4,4
Immunité -5,8 0,3 3,6
Consumers recruted
CONCLUSION & OUTLOOK
Science
More & more focus on WELL-BEING & FOOD
With several angles
* Emotion/short term => Meiselman, Ares
* Long term with behaviour cues => Well-BFQ
In line, business need
Support alimentation
Promote healthy lifestyle
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