The temporality of eating behavior as a discriminant tool to characterize consumers: Temporal Dominance of Behavior applied to bread consumption during a restaurant meal in France |
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| Affiliation: | 1. Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;2. Institut Paul Bocuse Research Centre, Ecully, France;3. Université de Lyon, Université Claude Bernard Lyon 1, Laboratoire P2S EA4129, Lyon, France;4. Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, Aas, Norway;1. Ecole Normale Supérieure Paris Saclay, 4 Avenue des Sciences, 91190 Gif-sur-Yvette, France;2. CREDOC, 142 rue du chevaleret, 75013 Paris, France;1. Oxford Brookes Centre for Nutrition and Health, Faculty of Health and Life Sciences, Department of Sport, Health and Social Work, Oxford Brookes University, Oxfordshire, United Kingdom;2. Faculty of Sport Health and Applied Science, Department of Health Science, St Mary’s University, London, Twickenham, United Kingdom;3. Faculty of Science and Technology, Department of Design Engineering and Maths, Middlesex University, Hendon, United Kingdom;4. School of Pharmacy and Nutrition, Department of Nutrition, Food Science and Physiology, University of Navarra, Pamplona, Spain;5. Centre for Nutrition Research, School of Pharmacy and Nutrition, University of Navarra, Pamplona, Spain;6. IdiSNA Navarra’s Health Research Institute, Pamplona, Spain;7. CIBERobn Physiopathology of Obesity and Nutrition, Centre of Biomedical Research Network, ISCIII, Madrid, Spain;1. Chemical Senses and Mental Health Lab, Department of Psychology, School of Public Health, Southern Medical University, Guangzhou, Guangdong, China;2. Department of Psychiatry, Zhujiang Hospital, Southern Medical University, Guangzhou, Guangdong, China;3. Guangzhou Social Welfare Institute, Guangzhou, Guangdong, China;1. Human Informatics Interaction Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba Central 6, 1-1-1 Higashi, Tsukuba, Ibaraki 305-8566, Japan;2. Institute of Physiology, Justus Liebig University Giessen, Aulweg 129, Giessen 35392, Germany;3. The Faculty of Human Studies, Bunkyo Gakuin University, 1196 Kamekubo, Fujimino, Saitama 356-8533, Japan;1. Department of Humanities, University of Macerata, Section Philosophy and Human Sciences, Via Garibaldi 20, 62100 Macerata, Italy;2. Department of Human Sciences, University of Verona, Via S. Francesco 22, 37129 Verona, Italy;1. Pulmuone Co., Ltd., Seoul, Republic of Korea;2. Department of Foods and Nutrition, Kookmin University, Seoul, Republic of Korea |
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| Abstract: | Video observation is gaining popularity as a data collection technique to study eating behavior. Traditional approaches to data analysis of video observations are based on static counts reporting the number of times an action occurs, disregarding the dynamic aspects captured in the video. In this paper, we investigate French consumers’ bread consumption patterns during a restaurant meal. We propose a novel approach, the Temporal Dominance of Behavior (TDB), to visualise the dynamic information contained in video material in terms of frequency, duration, sequence and simultaneity of actions based on standard data analysis principles from temporal methods such as Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (T-CATA). TDB allows reporting hours of videos across several subjects in a single graphical output, providing an efficient summary overview suitable for results interpretation and communication.Regarding bread consumption patterns during a restaurant meal in French consumers, three groups of consumers are drawn: the No-breaders (43%), the Bread-as-a-tool group (48%) and the Bread lovers (9%). Eating behavior varies in the consumed quantity of bread as well as in consumption dynamics throughout the meal, and it is related to both the type of dish that is consumed and to consumer characteristics. The Temporal Observation Curves approach provides a graphical synthesis of the dynamic information.We discuss the added-value of the TDB method compared to single-point analysis, provide recommendations for future developments and suggest potential applications in the consumer and food domain. |
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| Keywords: | Video Dynamic analysis Consumers TDS |
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