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Ecology of Food and Nutrition Volume 39, 2000 - Issue 5
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Original Articles

Food classifications: Levels and categories

Tanis Furst Division of Nutritional Sciences, Cornell University, Ithaca, NY, 14853
,
Margaret Connors Division of Nutritional Sciences, Cornell University, Ithaca, NY, 14853
,
Jeffery Sobal Division of Nutritional Sciences, Cornell University, Ithaca, NY, 14853
,
Carole Bisogni Division of Nutritional Sciences, Cornell University, Ithaca, NY, 14853 Phone: (607) 255–2628 Fax: (607) 255–2628 E-mail: [email protected]
&
Laura Winter Falk Division of Nutritional Sciences, Cornell University, Ithaca, NY, 14853
Pages 331-355 | Received 15 Jul 1995, Accepted 15 Dec 1998, Published online: 31 Aug 2010

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Adyya Gupta, Annette Braunack-Mayer, Lisa Smithers, Jane Harford & John Coveney. (2021) Good and bad sugars: Australian adults’ perspectives on sugar in their diet. Critical Public Health 31:5, pages 584-594.
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Karin Höijer, Karin Hjälmeskog & Christina Fjellström. (2014) The Role of Food Selection in Swedish Home Economics: The Educational Visions and Cultural Meaning. Ecology of Food and Nutrition 53:5, pages 484-502.
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Jeffery Sobal, Christine Blake, Margaret Jastran, Amanda Lynch, Carole A. Bisogni & Carol M. Devine. (2012) Eating Maps: Places, Times, and People in Eating Episodes. Ecology of Food and Nutrition 51:3, pages 247-264.
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Jane Jun-Xin Ong & Julien Delarue. (2023) Do humans categorize hierarchically? The case of sugar perception in milk and milk alternatives. Food Quality and Preference, pages 105069.
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Yoojin Lee, Taehee Kim & Hyosun Jung. (2022) The Relationships between Food Literacy, Health Promotion Literacy and Healthy Eating Habits among Young Adults in South Korea. Foods 11:16, pages 2467.
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Krupa Thammaiah Kombanda, Claire Margerison, Alison Booth & Anthony Worsley. (2022) How young adults in Australia classify foods as healthy and unhealthy. Appetite 175, pages 106060.
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Muhammad Asim, Zarak H Ahmed, Amy R Nichols, Rachel Rickman, Elena Neiterman, Anita Mahmood & Elizabeth M Widen. (2021) What stops us from eating: a qualitative investigation of dietary barriers during pregnancy in Punjab, Pakistan. Public Health Nutrition 25:3, pages 760-769.
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S. Chollet, C. Sénécal, L. Woelki, A. Cortesi, V. Fifi, G. Arvisenet & D. Valentin. (2022) How protein containing foods are represented in memory? A categorization study. Food Quality and Preference 96, pages 104381.
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Kathrin Barbara Meyer & Johannes Simons. (2021) Good Attitudes Are Not Good Enough: An Ethnographical Approach to Investigate Attitude-Behavior Inconsistencies in Sustainable Choice. Foods 10:6, pages 1317.
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Daniel L. Rosenfeld & A. Janet Tomiyama. (2020) Taste and health concerns trump anticipated stigma as barriers to vegetarianism. Appetite 144, pages 104469.
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Bruna Menegassi, Priscila de Morais Sato, Fernanda Baeza Scagliusi & Jean-Claude Moubarac. (2019) Comparing the ways a sample of Brazilian adults classify food with the NOVA food classification: An exploratory insight. Appetite 137, pages 226-235.
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Priscila de Morais Sato, Bárbara Hatzlhoffer Lourenço, João Gabriel Sanchez Tavares da Silva & Fernanda Baeza Scagliusi. (2019) Food categorizations among low-income women living in three different urban contexts: The pile sorting method. Appetite 136, pages 173-183.
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Margot Dyen, Lucie Sirieix, Sandrine Costa, Laurence Depezay & Eloïse Castagna. (2018) Exploring the dynamics of food routines: a practice-based study to understand households’ daily life. European Journal of Marketing 52:12, pages 2544-2556.
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Charlene Elliott & Kirsten Ellison. (2018) Negotiating choice, deception and risk: teenagers’ perceptions of food safety. British Food Journal 120:12, pages 2748-2761.
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Carla Marano-Marcolini & Francisco J. Torres-Ruiz. (2017) A consumer-oriented model for analysing the suitability of food classification systems. Food Policy 69, pages 176-189.
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Emma F. Jacquier, Anthony Gatrell & Amanda Bingley. (2016) Caregiver experiences, attitudes and perceptions about feeding toddlers and preschool children in Switzerland: a qualitative study. BMC Nutrition 2:1.
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Courtney Szocs & Sarah Lefebvre. (2016) The blender effect: Physical state of food influences healthiness perceptions and consumption decisions. Food Quality and Preference 54, pages 152-159.
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Nicola J. Buckland, R. James Stubbs & Graham Finlayson. (2015) Towards a satiety map of common foods: Associations between perceived satiety value of 100 foods and their objective and subjective attributes. Physiology & Behavior 152, pages 340-346.
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Nicola J. Buckland, Michelle Dalton, R. James Stubbs, Marion M. Hetherington, John E. Blundell & Graham Finlayson. (2015) Associations between nutritional properties of food and consumer perceptions related to weight management. Food Quality and Preference 45, pages 18-25.
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Amanda Lynch & Carole A. Bisogni. (2014) Gastric bypass patients’ goal-strategy-monitoring networks for long-term dietary management. Appetite 81, pages 138-151.
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Susan L. Johnson, Richard E. Boles & Kyle S. Burger. (2014) Using participant hedonic ratings of food images to construct data driven food groupings. Appetite 79, pages 189-196.
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Carole A. Bisogni, Margaret Jastran, Marc Seligson & Alyssa Thompson. (2012) How People Interpret Healthy Eating: Contributions of Qualitative Research. Journal of Nutrition Education and Behavior 44:4, pages 282-301.
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Devina Wadhera & Elizabeth D. Capaldi. (2012) Categorization of foods as “snack” and “meal” by college students. Appetite 58:3, pages 882-888.
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Elizabeth B. Lynch & Shane Holmes. (2011) Food Group Categories of Low-income African American Women. Journal of Nutrition Education and Behavior 43:3, pages 157-164.
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Carole A. Bisogni, Margaret Jastran & Christine E. Blake. 2011. Handbook of Behavior, Food and Nutrition. Handbook of Behavior, Food and Nutrition 987 1009 .
Jeffery Sobal & Carole A. Bisogni. (2009) Constructing Food Choice Decisions. Annals of Behavioral Medicine 38:S1, pages 37-46.
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Christine E. Blake. (2008) Individual differences in the conceptualization of food across eating contexts. Food Quality and Preference 19:1, pages 62-70.
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C.E. Blake, C.A. Bisogni, J. Sobal, C.M. Devine & M. Jastran. (2007) Classifying foods in contexts: How adults categorize foods for different eating settings. Appetite 49:2, pages 500-510.
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Amelia A. Lake, Robert M. Hyland, Andrew J. Rugg-Gunn, Charlotte E. Wood, John C. Mathers & Ashley J. Adamson. (2007) Healthy eating: Perceptions and practice (the ASH30 study). Appetite 48:2, pages 176-182.
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Len Marquart, Anh-Tram Pham, Lauren Lautenschlager, Michael Croy & Jeffery Sobal. (2006) Beliefs about Whole-Grain Foods by Food and Nutrition Professionals, Health Club Members, and Special Supplemental Nutrition Program for Women, Infants, and Children Participants/State Fair Attendees. Journal of the American Dietetic Association 106:11, pages 1856-1860.
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Christine Blake & Carole A. Bisogni. (2003) Personal and Family Food Choice Schemas of Rural Women in Upstate New York. Journal of Nutrition Education and Behavior 35:6, pages 282-293.
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Carole A. Bisogni, Margaret Connors, Carol M. Devine & Jeffery Sobal. (2002) Who We Are and How We Eat: A Qualitative Study of Identities in Food Choice. Journal of Nutrition Education and Behavior 34:3, pages 128-139.
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Laura Winter Falk, Jeffery Sobal, Carole A. Bisogni, Margaret Connors & Carol M. Devine. (2016) Managing Healthy Eating: Definitions, Classifications, and Strategies. Health Education & Behavior 28:4, pages 425-439.
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L.Ryan Smart & Carole A. Bisogni. (2001) Personal food systems of male college hockey players. Appetite 37:1, pages 57-70.
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M. Connors, C.A. Bisogni, J. Sobal & C.M. Devine. (2001) Managing values in personal food systems. Appetite 36:3, pages 189-200.
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Jennifer L. Wilkins, Elizabeth Bowdish & Jeffery Sobal. (2000) University Student Perceptions of Seasonal and Local Foods. Journal of Nutrition Education 32:5, pages 261-268.
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