Elizabeth H Zandstra
Biographic Data
| ID | 4219367 |
|---|---|
| NAME | Elizabeth H Zandstra |
| GIVEN NAMES | Elizabeth H |
| FAMILY NAME | Zandstra |
| SIGNATURE | ZANDSTRA E H |
| AFFILIATIONS | Unilever (Netherlands) |
| VERIFIED | No |
| TOTAL WORKS | 20 |
| TOTAL CITATIONS | 25 |
| WORKS AS AUTHOR | 20 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2010 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 3 |
The measurement of dietary species richness reveals that a higher consumption of dietary fibre, fish, fruits and vegetables, is associated with greater food biodiversity in UK diets
Objective: We determined whether dietary species richness (DSR) (i) can be robustly measured using 4-day food intake data, (ii) is dependent on socio-demographic characteristics and (iii) is associated with diet quality. Design: The National Diet and Nutrition Survey (NDNS) nutrient databank 2018–2019 was expanded to include FoodEx2 food classifications, ingredients, the number and identity of unique species, Nutrient Rich Food 8·3 (NRF 8·3) Inde…
What's for dinner?” understanding family food decision-making and wishes of children and their caregivers for plant-based alternatives in family main meals
Children are recognized as drivers of change for a sustainable future, beginning with their choices and actions at the dinner table. Therefore, plant-based food should appeal to children to empower them to encourage the family to choose plant-based alternatives during family meals. The current study aimed to investigate both the perspective of children (9- to 11-year-old) and their caregivers on family food decision-making, focusing on the transi…
Create the future of food with children
Children's food preferences are a major influence on what is served for dinner in the household. However, little is known about children's perceptions of plant-based foods. This study aimed to better understand how 9- to 11-year-old children perceive plant-based meat and dairy alternatives. Different types of plant-based alternatives were investigated: meat and fish substitutes (legumes, nuts), replacements (tofu, tempeh), and analogues, as well …
Enhancing Qualitative Research
Qualitative research with children is critical for tailoring interventions and decisions that directly impact their well-being and future. Yet, the involvement of children in the field of sustainable food perception is still limited because of children's unique cognitive needs. This research aims to reflect upon design probes, one-to-one interviews, and cooking sessions as complementary qualitative research methods for understanding children's pe…
What's cooking, if not meat? Effects of repeated home-use, recipe inspiration and meal context on perception of plant-based meat analogues
Plant-based meat analogues (PBMA) may help consumers in shifting towards more plant-based diets, but PBMA are not widely used yet, and little is known about their longer-term acceptance. This study investigated whether consumer acceptance of PBMA changed with repeated home-use, and whether providing recipe suggestions in the form of meal boxes could influence PBMA acceptance. To this end, Dutch regular meat eaters (n = 61) prepared, consumed and …
Plate size or plating? The influence of food presentation on perception and liking of a salad in a real-life setting
Impact of olfactory priming on mental representations of food concepts and subsequent food choice
Exploring impact on eating behaviour, exercise and well-being during Covid-19 restrictions in the Netherlands
Does portion size matter? Dynamic changes in hedonic and emotional responses to foods varying in portion size
Situating desire
The perception of 8- to 10-year-old Dutch children towards plant-based meat analogues
Consumption of meat-based food products can be related to diverse health problems, while the production of meat-based food products negatively impacts the environment. A way to reduce meat production and consumption is to replace meat-based food products by meat substitutes. This would be especially effective when done by consumers who are currently eating meat. Families could play an important role in the transition from regular meat consumption…
Does portion size matter? Dynamic changes in hedonic and emotional responses to foods varying in portion size
Colouring perception
Making salt-reduced products more appealing to consumers
Objective The current study investigated the impact of different front-of-pack messages on liking, salt perception and table salt use of salt-reduced soups over repeated consumption. Design In a between-subjects design, participants consumed a chicken noodle soup five times over 3 weeks. Participants were assigned to one of five experimental conditions and were categorized into three ‘Interest in Salt Reduction’ groups based on their self-reporte…
Effects of salt labelling and repeated in-home consumption on long-term liking of reduced-salt soups
Objective The present study investigated the impact of salt labelling and repeated in-home consumption on liking of reduced-salt soups. Design Participants received a chicken noodle soup to be consumed twice weekly at home for 5 weeks. Three soups were included: (i) regular-salt soup as available on the market; (ii) 22 %-reduced-salt soup; and (iii) 32 %-reduced-salt soup. The soups were tasted blind or with the label: ‘same great taste, less sal…
Memory processes in the development of reduced-salt foods
Health labelling can influence taste perception and use of table salt for reduced-sodium products
Objective To investigate the effect of front-of-pack labels on taste perception and use of table salt for currently available and sodium-reduced soups. Design Within-subject design. Setting Sensory laboratory. Subjects Participants ( n 50, mean age 34·8 ( sd 13·6) years) were randomly served nine soups (250 ml each) across 3 d. Servings differed in: (i) health label (i.e. no health label, reduced-salt label or Heart Foundation Tick); and (ii) sod…
Expecting yoghurt drinks to taste sweet or pleasant increases liking
Effects of energy conditioning on food preferences and choice
Affective expectations about food produce a placebo effect and influence liking
Situating desire
The perception of 8- to 10-year-old Dutch children towards plant-based meat analogues
Consumption of meat-based food products can be related to diverse health problems, while the production of meat-based food products negatively impacts the environment. A way to reduce meat production and consumption is to replace meat-based food products by meat substitutes. This would be especially effective when done by consumers who are currently eating meat. Families could play an important role in the transition from regular meat consumption…
Create the future of food with children
Children's food preferences are a major influence on what is served for dinner in the household. However, little is known about children's perceptions of plant-based foods. This study aimed to better understand how 9- to 11-year-old children perceive plant-based meat and dairy alternatives. Different types of plant-based alternatives were investigated: meat and fish substitutes (legumes, nuts), replacements (tofu, tempeh), and analogues, as well …
Expecting yoghurt drinks to taste sweet or pleasant increases liking
What's cooking, if not meat? Effects of repeated home-use, recipe inspiration and meal context on perception of plant-based meat analogues
Plant-based meat analogues (PBMA) may help consumers in shifting towards more plant-based diets, but PBMA are not widely used yet, and little is known about their longer-term acceptance. This study investigated whether consumer acceptance of PBMA changed with repeated home-use, and whether providing recipe suggestions in the form of meal boxes could influence PBMA acceptance. To this end, Dutch regular meat eaters (n = 61) prepared, consumed and …
What's for dinner?” understanding family food decision-making and wishes of children and their caregivers for plant-based alternatives in family main meals
Children are recognized as drivers of change for a sustainable future, beginning with their choices and actions at the dinner table. Therefore, plant-based food should appeal to children to empower them to encourage the family to choose plant-based alternatives during family meals. The current study aimed to investigate both the perspective of children (9- to 11-year-old) and their caregivers on family food decision-making, focusing on the transi…
Enhancing Qualitative Research
Qualitative research with children is critical for tailoring interventions and decisions that directly impact their well-being and future. Yet, the involvement of children in the field of sustainable food perception is still limited because of children's unique cognitive needs. This research aims to reflect upon design probes, one-to-one interviews, and cooking sessions as complementary qualitative research methods for understanding children's pe…
Memory processes in the development of reduced-salt foods
Effects of energy conditioning on food preferences and choice
Affective expectations about food produce a placebo effect and influence liking
Expecting yoghurt drinks to taste sweet or pleasant increases liking
Effects of energy conditioning on food preferences and choice
Health labelling can influence taste perception and use of table salt for reduced-sodium products
Objective To investigate the effect of front-of-pack labels on taste perception and use of table salt for currently available and sodium-reduced soups. Design Within-subject design. Setting Sensory laboratory. Subjects Participants ( n 50, mean age 34·8 ( sd 13·6) years) were randomly served nine soups (250 ml each) across 3 d. Servings differed in: (i) health label (i.e. no health label, reduced-salt label or Heart Foundation Tick); and (ii) sod…
Effects of salt labelling and repeated in-home consumption on long-term liking of reduced-salt soups
Objective The present study investigated the impact of salt labelling and repeated in-home consumption on liking of reduced-salt soups. Design Participants received a chicken noodle soup to be consumed twice weekly at home for 5 weeks. Three soups were included: (i) regular-salt soup as available on the market; (ii) 22 %-reduced-salt soup; and (iii) 32 %-reduced-salt soup. The soups were tasted blind or with the label: ‘same great taste, less sal…
Memory processes in the development of reduced-salt foods
Making salt-reduced products more appealing to consumers
Objective The current study investigated the impact of different front-of-pack messages on liking, salt perception and table salt use of salt-reduced soups over repeated consumption. Design In a between-subjects design, participants consumed a chicken noodle soup five times over 3 weeks. Participants were assigned to one of five experimental conditions and were categorized into three ‘Interest in Salt Reduction’ groups based on their self-reporte…
Colouring perception
Does portion size matter? Dynamic changes in hedonic and emotional responses to foods varying in portion size
Exploring impact on eating behaviour, exercise and well-being during Covid-19 restrictions in the Netherlands
Does portion size matter? Dynamic changes in hedonic and emotional responses to foods varying in portion size
Situating desire
The perception of 8- to 10-year-old Dutch children towards plant-based meat analogues
Consumption of meat-based food products can be related to diverse health problems, while the production of meat-based food products negatively impacts the environment. A way to reduce meat production and consumption is to replace meat-based food products by meat substitutes. This would be especially effective when done by consumers who are currently eating meat. Families could play an important role in the transition from regular meat consumption…
Plate size or plating? The influence of food presentation on perception and liking of a salad in a real-life setting
Impact of olfactory priming on mental representations of food concepts and subsequent food choice
What's cooking, if not meat? Effects of repeated home-use, recipe inspiration and meal context on perception of plant-based meat analogues
Plant-based meat analogues (PBMA) may help consumers in shifting towards more plant-based diets, but PBMA are not widely used yet, and little is known about their longer-term acceptance. This study investigated whether consumer acceptance of PBMA changed with repeated home-use, and whether providing recipe suggestions in the form of meal boxes could influence PBMA acceptance. To this end, Dutch regular meat eaters (n = 61) prepared, consumed and …
The measurement of dietary species richness reveals that a higher consumption of dietary fibre, fish, fruits and vegetables, is associated with greater food biodiversity in UK diets
Objective: We determined whether dietary species richness (DSR) (i) can be robustly measured using 4-day food intake data, (ii) is dependent on socio-demographic characteristics and (iii) is associated with diet quality. Design: The National Diet and Nutrition Survey (NDNS) nutrient databank 2018–2019 was expanded to include FoodEx2 food classifications, ingredients, the number and identity of unique species, Nutrient Rich Food 8·3 (NRF 8·3) Inde…
What's for dinner?” understanding family food decision-making and wishes of children and their caregivers for plant-based alternatives in family main meals
Children are recognized as drivers of change for a sustainable future, beginning with their choices and actions at the dinner table. Therefore, plant-based food should appeal to children to empower them to encourage the family to choose plant-based alternatives during family meals. The current study aimed to investigate both the perspective of children (9- to 11-year-old) and their caregivers on family food decision-making, focusing on the transi…
Create the future of food with children
Children's food preferences are a major influence on what is served for dinner in the household. However, little is known about children's perceptions of plant-based foods. This study aimed to better understand how 9- to 11-year-old children perceive plant-based meat and dairy alternatives. Different types of plant-based alternatives were investigated: meat and fish substitutes (legumes, nuts), replacements (tofu, tempeh), and analogues, as well …
Enhancing Qualitative Research
Qualitative research with children is critical for tailoring interventions and decisions that directly impact their well-being and future. Yet, the involvement of children in the field of sustainable food perception is still limited because of children's unique cognitive needs. This research aims to reflect upon design probes, one-to-one interviews, and cooking sessions as complementary qualitative research methods for understanding children's pe…
Psychology (18 works) · Food Science (14 works) · Sensory Analysis and Statistical Methods (9 works) · Biology (8 works) · Chemistry (8 works) · Perception (8 works) · Medicine (7 works) · Cognitive psychology (6 works) · Consumer Attitudes and Food Labeling (6 works) · Agriculture Sustainability and Environmental Impact (5 works)