WHAT’SNEW CONCERNINGFOOD & WELL BEING TH...

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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



GlobalViewQOL

SatifactionWellness

DAILY RECONSTRUCTION METHOD

02/12/2015

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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)


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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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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


King/ Meiselman –Emotions linked to

particular events build WBWellSense, EsSense



GlobalViewQOL

SatifactionWellness

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KING AND MEISELMAN, 2010


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SOME STEPS…

2000 2010 2015



particular events build WB

WellSense, EsSense

Ares – Consumer understanding and

cross-cultural perspectives



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.


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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SOME STEPS…

2000 2010 2015




WellSense, EsSense



MEISELMANJAEGER



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




WellSense, EsSense



Bali project

MEISELMANJAEGER



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




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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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02/12/2015

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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