Federico J.A. Perez-Cueto

Federico J.A. Perez-Cueto
University of Copenhagen · Department of Food Science

Ph.D., Associate Professor

About

129
Publications
53,758
Reads
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3,345
Citations
Introduction
Federico J.A. Perez-Cueto currently works at the Department of Food Science, University of Copenhagen.
Additional affiliations
March 2012 - October 2014
Aalborg University
Position
  • Associate Professor of Public Health Nutrition
March 2012 - October 2014
Aalborg University
Position
  • Professor (Associate)
Description
  • Lecturer responsible of the Public Health Nutrition Module at the Integrated Food Studies MSc program.
May 2007 - February 2012
Ghent University
Position
  • PostDoc Position
Description
  • Postdoctoral researcher within EU funded projects Q-PorkChains (FP6) and Eatwell (FP7). PhD and MSc theses supervision.

Publications

Publications (129)
Article
Full-text available
This study investigates the impact of an efficacy-focused virtual reality (VR) intervention designed according to instructional design principles on eating behavior. In the preregistered intervention study, psychology students were randomly assigned to nine seminar blocks. Employing parallel design, they were allocated to either a VR intervention t...
Preprint
Full-text available
As the food industry significantly contributes to global carbon emissions, studying new behavioral interventions promoting plant-based diets is crucial for mitigating climate change. This study investigates the impact of an efficacy-focused virtual reality (VR) intervention designed according to instructional design principles on eating behavior. I...
Article
Full-text available
Immersive Virtual Reality (IVR) has the potential to play an important role in increasing environmental literacy by providing individuals the opportunity to experience plausible scenarios of climate change directly. However, there is currently little evidence for the role of IVR, and for specific design features, in increasing environmental self-ef...
Preprint
Full-text available
We developed and tested a Virtual Reality (VR) intervention that allowed users (1) to visualize the consequences of food behavior and (2) to revise their food choices and see how this would alter future climate scenarios. In this pre-registered study, using a 2x2 design, participants experienced intervention with or without normative feedback and v...
Article
Full-text available
Purpose To test the impact of a nudge strategy (dish of the day strategy) and the factors associated with vegetable dish choice, upon food selection by European adolescents in a real foodservice setting. Methods A cross-sectional quasi-experimental study was implemented in restaurants in four European countries: Denmark, France, Italy and United K...
Article
Full-text available
The objective of this umbrella review was to provide an update on the latest knowledge in the field of food choice and nutrition. Databases Scopus and ISI-Web of Science were searched for “food choice” AND nutrition. Papers were included if they were systematic reviews published between January 2017 and August 2019 on any subpopulation group. In to...
Article
Full-text available
Provegetarian diets (i.e., preference for plant-derived foods but not exclusion of animal foods) have been associated with a reduced risk of long-term weight gain and could be more easily embraced than strict vegetarian diets. However, not all plant-derived foods are equally healthy. In the “Seguimiento Universidad de Navarra” (SUN) cohort, we pros...
Article
Full-text available
Purpose Advances have been made in the provision of nutritional and ingredient information on packaged food, however, there is a need to translate this to eating out reflecting consumer desire for greater transparency and knowledge of menu content. The purpose of this paper is to assess consumer’s preferences for food information presentation in f...
Article
Previous research has suggested that featuring vegetable-rich dishes as “Dish of the day” (DoD) could be an operationally feasible and straightforward strategy to promote healthier food choices in restaurants. However, the available evidence regarding the effect of DoD on food choices is limited, and little is known about the conditions of its effe...
Article
Full-text available
Compared to meals prepared at home, meals eaten out of home tend to contain more energy, total fat and saturated fat and it is here where consumers can have very little knowledge of the nutrient profile of the dish they are eating. The aim of the European Union‐funded FoodSMART project (www.foodsmartproject.net) was to develop an innovative technic...
Article
A quasi-experimental study was designed to promote novel plant-based dishes using the nudging strategy ‘dish of the day’ among older consumers in Denmark, France, Italy and the United Kingdom. Participants were presented with three dish options: veggie balls, meatballs and fish cakes. In the intervention situation, participants were informed that t...
Article
Vegetable consumption in adolescents is reported to be low, at least in part, due to the unappealing sensory properties of vegetables, such as bitter tastes. However, not all vegetables have unappealing sensory properties, and strategies to improve vegetable consumption may benefit from wider consideration. This work aimed to understand the individ...
Article
Understanding the demands of older consumers is of importance for successful development of functional foods targeted at this segment of the population. This study aimed to examine older adults' attitudes towards food carriers for protein enrichment. In total 182 consumers (mean age: 66.6 ± 6.9) participated in a survey designed to evaluate their w...
Preprint
BACKGROUND Increasing pressure from governments, public health bodies, and consumers is driving a need for increased food-based information provision in eating-out situations. Meals eaten outside the home are known to be less healthy than meals eaten at home, and consumers can complain of poor information on the health impact and allergen content o...
Article
Replacement of animal-based products with plant-based products promotes environmental sustainability and reduces the risk of cardiovascular diseases and type 2 diabetes. Consumers are aware of recommendations towards healthier and more sustainable food consumption, but often they do not follow them. The aim of this study was to examine barriers and...
Article
Liking for and consumption of vegetables in European adolescents: Healthy eating, liking, food neophobia and food choice motives - Volume 77 Issue OCE3 - K.M. Appleton, C. Dinnella, S. Spinelli, D. Morizet, L. Saulais, A. Hemingway, E. Monteleone, L. Depezay, FJA Perez-Cueto, H. Hartwell
Article
FoodSMART: A mobile phone application to provide personalised information on the foods available in an eating out situation - Volume 77 Issue OCE3 - K.M. Appleton, J. Bray, I. Mavridis, A. Giboreau, F.J.A. Perez-Cueto, M. Ronge, H. Hartwell
Article
Full-text available
To promote healthy aging and minimize age-related loss of muscle mass and strength, adequate protein intake throughout the day is needed. Developing and commercializing protein-enriched foods holds great potential to help fulfill the nutritional demands of older consumers. However, innovation of appealing protein-enriched products is a challenging...
Article
Recent research suggests that non-attentively perceived odours may significantly influence people’s food choices. This study’s aim was to examine the effects of different types of non-attentively perceived food odours, namely, bread odour and cucumber odour, on subsequent lunch choices in a real-life setting. The study was conducted using a within-...
Conference Paper
Full-text available
Purpose: To evaluate the acceptability of behavioral interventions towards plant-based choices in foodservice by a sample of adolescents and older adults from DK, FR, IT and UK. Methods: Cross-sectional study with 377 adolescents aged 12-19 years and 349 older adults aged 65+ who were part of VeggiEAT Project. VeggiEAT aimed to increase vegetables...
Article
Full-text available
Because eating habits are inseparably linked with people's physical health, effective behaviour interventions are highly demanded to promote healthy eating among older people. The aim of this systematic review was to identify effective diet interventions for older people and provide useful evidence and direction for further research. Three electron...
Article
Adequate nutrition is an important factor for health and well-being in adolescents and later years. Fruits and vegetables are part of a healthy diet as important source of nutrients, but their intakes are lower than the recommendations in European countries. This study aimed to compare the choices made by adolescents and older people between three...
Article
Recent research suggests that non-attentively perceived odours may significantly influence people's food choices. This study's aim was to examine the effects of different types of non-attentively perceived food odours, namely, bread odour and cucumber odour, on subsequent lunch choices in a real-life setting. The study was conducted using a within-...
Article
Different food choice motives predict the consumption of a high quantity and a high variety of vegetables in European older adults - Volume 76 Issue OCE4 - K.M. Appleton, C. Dinnella, S. Spinelli, D. Morizet, L. Saulais, A. Hemingway, E. Monteleone, L. Depezay, F.J.A. Perez-Cueto, H. Hartwell
Article
Full-text available
Objective: To evaluate the effectiveness of nudge activities at school on the students' body mass index (BMI). Design: School-based factorial randomized community trial. Setting: Eighteen public schools in the municipality of Duque de Caxias, metropolitan area of Rio de Janeiro, Brazil. Participants and intervention: The 18 schools will be r...
Article
Full-text available
The aim of this paper is to assess existing evidence on how nudge (gentle push) interventions can lead people to a plant-based diet. In December 2017 a systematic literature search of articles published with PubMed, Scopus and Web of Science was carried out. The following search strategy was used: plant-based OR vegetarian OR vegan OR semi-vegetari...
Article
The objective of the study was to identify how consumers’ level of knowledge and awareness on food waste differed among four countries: Denmark (DK), Greece (GR), Indonesia (IDN) and Taiwan (TWN). The study was conducted online through SurveyXact and, in total, 610 respondents were used for the data analysis. The majority of respondents from all fo...
Article
Full-text available
Background: Consumption of a high quantity and wide variety of vegetables is currently recommended for health. Dietary variety can be low, however, particularly for older adults. This study investigated the affective factors associated with the quantity and variety of vegetables consumed by older adults in France, Italy and the UK. Methods: Adul...
Article
Background The existent duality between an intake of Fruits and Vegetables (F&V) lower than recommended, calls for effective interventions. Therefore, it is necessary to consider the factors influencing food choices. For instance, and due to an increasing level of migration, a recognition of F&V preferences among a segment of mobile populations is...
Article
Full-text available
Dietary choices in out-of-home eating are key for individual as well as for public health. These dietary choices are caused by a wide array of determinants, one of which is automatic decision-making. Nudging is attracting considerable interest due to its understanding and application of heuristic biases among consumers. The aim of this study is to...
Article
Food choices in adolescence usually track into adulthood and are determinants of health outcome later in life. Efforts to promote vegetables consumption (as marker of healthy eating) have been implemented with limited success. Vegetables furthermore are perishable, but shelf-lives can be extended thanks to canning and freezing. The objective of thi...
Article
The study of emotional and sensory profiling with food products is gaining momentum in the field of sensory research. These methods can be applied in order to obtain a broader consumer perspective on product performance beyond traditional hedonic measurements (Jiang, King, & Prinyawiwatkul, 2014; Varela & Ares, 2012). The EmoSensory® Wheel, a recen...
Chapter
Vegetable consumption is important for a variety of health reasons, yet intakes are typically lower than recommended. Interventions to improve fruit and vegetable consumption are available, but these interventions are typically more successful for fruit consumption, while vegetable intakes remain low. This chapter details the interventions currentl...
Article
Sensory properties are reported as one of the main factors hindering an appropriate vegetable intake by the young. In the present work the sensory determinants of likings for vegetables were explored in adolescents of four European countries (Denmark, n = 88; France, n = 206; Italy, n = 110 and United Kingdom, n = 93). A questionnaire was designed...
Article
Full-text available
Background: Aging is associated with decreased muscle mass and functional capacity, which in turn decrease quality of life. The number of citizens over the age of 65 years in the Western world will increase by 50 % over the next four decades, and this demographic shift brings forth new challenges at both societal and individual levels. Only a few...
Article
Full-text available
The workplace is a captive environment where the overall contribution of the meal served could be an important element of the overall diet. Despite growing demand little information is available to aid healthy dish selection. This study identifies information valued by consumers in the UK, Greece, Denmark and France using best-worst scaling. Value...
Article
Full-text available
Nudging or ‘choice architecture’ refers to strategic changes in the environment that are anticipated to alter people’s behaviour in a predictable way, without forbidding any options or significantly changing their economic incentives. Nudging strategies may be used to promote healthy eating behaviour. However, to date, the scientific evidence has n...
Article
The results presented in this paper are part of the early findings from a large European study, VeggiEAT involving the UK, Denmark, France and Italy with the aim of improving vegetable consumption in young people and older people. The results presented here are from UK young people (aged 12–14) focusing on familiarity and liking of vegetables and l...
Article
Full-text available
Purpose: While the health benefits of a high fruit and vegetable consumption are well known and considerable work has attempted to improve intakes, increasing evidence also recognises a distinction between fruit and vegetables, both in their impacts on health and in consumption patterns. Increasing work suggests health benefits from a high consump...
Article
This study addressed attitudes of using nudging-like measures in community schools to promote healthy food choices among Danish adolescents. Data were successfully collected for 408 respondents. The next step was to prepare descriptive statistics and conduct factor analysis and structural equation modeling. Respondents were positive toward less int...
Article
Full-text available
div class="title">Systematic review of published interventions aiming to increase vegetable intakes - Volume 75 Issue OCE3 - KM Appleton, A Hemingway, L Saulais, C Dinnella, E Monteleone, L Depezay, D Morizet, FJA Perez-Cueto, A Bevan, H Hartwell
Article
div class="title">Important information for the selection of workplace canteen meals: A consumer segmentation study - Volume 75 Issue OCE3 - S. Price, K.M. Appleton, J. Bray, A. Giboreau, F.J.A. Perez-Cueto, I. Mavridis, M. Ronge, H. Hartwell
Article
div class="title">Reasons for consuming in a workplace canteen, factors affecting meal choice, and the perceived value of additional information on workplace canteen meals - Volume 75 Issue OCE3 - S. Price, K.M. Appleton, J. Bray, A. Giboreau, F.J.A. Perez-Cueto, I. Mavridis, M. Ronge, H. Hartwell
Article
Objective: To assess the relative validity and reproducibility of the semi-quantitative FFQ (SFFQ) applied in the evaluation of a community intervention study, SoL-Bornholm, for estimating food intakes. Design: The reference measure was a 4 d estimated food record. The SFFQ was completed two times separated by a 1-month period in order to test r...
Article
Full-text available
The objective of this paper was to provide a perspective about a healthy diet, and the challenge posed by sustainability to the consumer as well as to the legislation and the resulting nutrition recommendations. The 21st Century consumer demands clear cues about foods, particularly those food products that are healthy and promote environmental sust...
Conference Paper
Consumers base their food choices in several aspects of the products. The aim of the present study was to elucidate which attributes are important for consumers when they are buying fresh chicken meat. A convenience sample of 203 Danish consumers completed an on-line survey. The results indicate that freshness was the most outstanding cue factor wh...
Article
Full-text available
Aims: The primary objective of this review is to assess the prevalence and quality of published studies on the effect of choice architectural nudge interventions promoting vegetable consumption among adolescents. Additionally, this review aims to identify studies estimating adolescents’ attitude towards choice architectural nudge interventions. Met...
Article
The aim of this study was to assess the accuracy of self-estimated vegetable and whole grain serving sizes in a self-served buffet meal. The study took place in a laboratory setting where an Intelligent Buffet was used to register the exact weight of each food type that was self-served by each participant. The initial sample consisted of 58 partici...
Article
Full-text available
Background: With the worldwide levels of obesity new venues for promotion of healthy eating habits are necessary. Considering children's eating habits are founded during their preschool years early educational establishments are a promising place for making health promoting interventions. Methods: This systematic review evaluates different types...
Conference Paper
Full-text available
Objective: This study assessed the combined effect of two choice architectural nudges as a means to increase fruit and vegetable consumption among male university students. Methodology: This single one-day lunch meal study was conducted in a Food Scape Laboratory. A control group (n=32) and an intervention group (n=33) were recruited to attend an a...
Conference Paper
Full-text available
Objective: The objective of this study was to investigate the attitudes towards choice architectural nudge interventions aiming to increase vegetable intake among Danish teenagers in a school context, and which factors influence these attitudes. Methodology: Cross-sectional data were collected through an online quantitative questionnaire, which was...
Conference Paper
Objective: To test the effectiveness of three types of choice architectural nudges to promote vegetable consumption among Danish people. The experiment aims at providing evidence on the influence of automatic processing system in the food choice situation in an all you can eat buffet serving. Methodology: Experimental cross-over design study in the...
Article
Full-text available
In many countries consumers have shown an increasing interest to the way in which food products are being produced. This study investigates Chinese consumers’ attitudes towards different pig production systems by means of a conjoint analysis. While there has been a range of studies on Western consumers’ attitudes to various forms of food production...
Article
Full-text available
Purpose: The aim of the study is to analyse whether self-identifying as a traditional food consumer is associated with obesity or overweight, and to investigate the motives for consuming traditional food among people with normal weight, overweight and obesity. Design/methodology/approach: Cross-sectional data were collected through a pan-European c...