Christina Hartmann
Biographic Data
| ID | 6254939 |
|---|---|
| NAME | Christina Hartmann |
| GIVEN NAMES | Christina |
| FAMILY NAME | Hartmann |
| SIGNATURE | HARTMANN C |
| AFFILIATIONS | ETH Zurich |
| VERIFIED | No |
| TOTAL WORKS | 32 |
| TOTAL CITATIONS | 189 |
| AUTHOR COUNT | 32 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2013 |
| LATEST PUBLICATION YEAR | 2023 |
| H-INDEX | 7 |
Gradual behaviour change towards meat reduction
Meat reduction is gaining attention among consumers, marketers, policymakers and scientists. Yet little is known about decision-making processes and behaviour change towards meat reduction. This paper explores the applicability of the decisional balance (DB) framework to the field of meat reduction. A novel DB scale to measure the perceived importance of beliefs about meat reduction at different stages of behaviour change was developed and valida…
Selling, buying and eating – a synthesis study on dietary patterns across language regions in Switzerland
Purpose Cross-cultural studies on differences in eating and consumer behavior have several limitations due to differences between countries, for example, in national health policies. Switzerland combines cultural diversity between the language regions, but with a common national health policy. Therefore, Switzerland provides an ideal framework to investigate cross-cultural eating and consumer behavior. The aim of this study was to combine food co…
Associations between hydration status, body composition, sociodemographic and lifestyle factors in the general population
Sex, age, body composition, and physical activity influence body hydration. There seem to be differences in body water regulation between the sexes. Especially interesting are factors susceptible to preventive measures such as physical activity
Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives
The consumption of meat contributes significantly to undesirable effects on the environment. In order to reduce the impact of animal husbandry, one approach is to decrease meat consumption by substituting plant-based meat alternatives. Because the consumption of such meat alternatives is currently rather low, the aim of this research was to identify the barriers that keep people from consuming meat alternatives and increase the probability of fut…
A longitudinal study examining the influence of diet-related compensatory behavior on health and weight management
A longitudinal study examining the influence of diet-related compensatory behavior on healthy weight management
The aim of the present study was to examine the role of diet-related compensatory behavior in healthy weight management regarding diet quality, physical activity, and body mass index (BMI) over time in a non-clinical general population. Data were based on the first and third waves of the Swiss Food Panel 2.0 survey, which included questions about food consumption frequencies and constructs measuring weight management strategies. Data were examine…
Measuring consumers’ knowledge of the environmental impact of foods
Consumer acceptance of novel food technologies
Food disgust sensitivity influences the perception of food hazards
Two survey studies, one conducted in Switzerland and the other in nine countries, suggest that food disgust sensitivity is a personality variable that influences the perception of food hazards. For a large Swiss sample (N = 2813), we found that participants having higher food disgust sensitivity perceived more risks compared with participants having lower disgust sensitivity. A longitudinal analysis further suggests that changes in the participan…
Perceived naturalness, disgust, trust and food neophobia as predictors of cultured meat acceptance in ten countries
Cultured meat is a novel food technology that promises to produce meat in a more environmentally friendly and animal-friendly way. We conducted an internet survey in ten countries (Australia, China, England, France, Germany, Mexico, South Africa, Spain, Sweden and the US) with a total sample of 6128 participants. Results suggest that there are large cultural differences regarding the acceptance of cultured meat. French consumers were significantl…
Meat avoidance
Objective: Diets lower in meat are considered both highly beneficial for human health and more environmentally friendly. The present study compared consumer groups with different self-declared diet styles regarding meat (vegetarians/vegans, pescatarians, low- and regular meat consumers) in terms of their motives, protein consumption, diet quality and weight status. Design: Cross-sectional data from the Swiss Food Panel 2.0 (survey 2017). Setting:…
Intuitive eating and food intake in men and women
Impact of sustainability perception on consumption of organic meat and meat substitutes
Cross-cultural validation of the short version of the Food Disgust Scale in ten countries
The cross-cultural testing of scales represents an important step in the scale validation process. The present study evaluated whether the eight-item short version of the recently developed Food Disgust Scale (FDS-short) is a reliable and valid tool for measuring food disgust sensitivity in ten countries: Australia, China, England, France, Germany, Mexico, South Africa, Spain, Sweden, and the USA. In an online survey, the participants (N = 6128) …
Perceived naturalness and evoked disgust influence acceptance of cultured meat
Taxes, labels, or nudges? Public acceptance of various interventions designed to reduce sugar intake
Development and validation of the Food Disgust Picture Scale
The present set of studies developed and tested the Food Disgust Picture Scale (FDPS). This is a tool for the assessment of food disgust sensitivity that will measure disgust and predict possible reactions. This eight-picture tool can be used in complement to or as a replacement for currently available text-based measures. In an exploratory Study 1 (N = 57), we constructed a scale consisting of eight pictures. Most of them were taken from validat…
How people's food disgust sensitivity shapes their eating and food behaviour
Although research regarding disgust has increased enormously in the last decades, to date there is a lack of published research about the influence of food disgust on various food-related behaviours. Our study aimed to provide an understanding about the relationships between food disgust sensitivity and eating preferences (texture-based food rejection), habits (variety seeking), and behaviours (picky eating) as well as food waste frequency. Addit…
Overcoming the Challenges of Communicating Uncertainties Across National Contexts
The goal of risk communication is to provide information about risks and uncertainties in a way that enables people to make the best decisions, based on their own values. Various factors influence the success of risk communication. This chapter first highlights risk communication methods and formats that determine successful risk communication. For example, laypeople do not understand all presentation formats of numbers equally well, and risk com…
Consumer perception and behaviour regarding sustainable protein consumption
Biased perception about gene technology
Benefit beliefs about protein supplements
Compensatory beliefs, nutrition knowledge and eating styles of users and non-users of meal replacement products
Not merely a question of self-control
The psychology of eating insects
Importance of cooking skills for balanced food choices
Perceived naturalness, disgust, trust and food neophobia as predictors of cultured meat acceptance in ten countries
Cultured meat is a novel food technology that promises to produce meat in a more environmentally friendly and animal-friendly way. We conducted an internet survey in ten countries (Australia, China, England, France, Germany, Mexico, South Africa, Spain, Sweden and the US) with a total sample of 6128 participants. Results suggest that there are large cultural differences regarding the acceptance of cultured meat. French consumers were significantl…
Impact of sustainability perception on consumption of organic meat and meat substitutes
How people's food disgust sensitivity shapes their eating and food behaviour
Although research regarding disgust has increased enormously in the last decades, to date there is a lack of published research about the influence of food disgust on various food-related behaviours. Our study aimed to provide an understanding about the relationships between food disgust sensitivity and eating preferences (texture-based food rejection), habits (variety seeking), and behaviours (picky eating) as well as food waste frequency. Addit…
Taxes, labels, or nudges? Public acceptance of various interventions designed to reduce sugar intake
Measuring consumers’ knowledge of the environmental impact of foods
Intuitive eating and food intake in men and women
Gradual behaviour change towards meat reduction
Meat reduction is gaining attention among consumers, marketers, policymakers and scientists. Yet little is known about decision-making processes and behaviour change towards meat reduction. This paper explores the applicability of the decisional balance (DB) framework to the field of meat reduction. A novel DB scale to measure the perceived importance of beliefs about meat reduction at different stages of behaviour change was developed and valida…
Development and validation of the Food Disgust Picture Scale
The present set of studies developed and tested the Food Disgust Picture Scale (FDPS). This is a tool for the assessment of food disgust sensitivity that will measure disgust and predict possible reactions. This eight-picture tool can be used in complement to or as a replacement for currently available text-based measures. In an exploratory Study 1 (N = 57), we constructed a scale consisting of eight pictures. Most of them were taken from validat…
Worlds apart. Consumer acceptance of functional foods and beverages in Germany and China
Compensatory beliefs, nutrition knowledge and eating styles of users and non-users of meal replacement products
A consumer segmentation of nutrition information use and its relation to food consumption behaviour
Not merely a question of self-control
Cross-cultural validation of the short version of the Food Disgust Scale in ten countries
The cross-cultural testing of scales represents an important step in the scale validation process. The present study evaluated whether the eight-item short version of the recently developed Food Disgust Scale (FDS-short) is a reliable and valid tool for measuring food disgust sensitivity in ten countries: Australia, China, England, France, Germany, Mexico, South Africa, Spain, Sweden, and the USA. In an online survey, the participants (N = 6128) …
Biased perception about gene technology
A longitudinal study examining the influence of diet-related compensatory behavior on healthy weight management
The aim of the present study was to examine the role of diet-related compensatory behavior in healthy weight management regarding diet quality, physical activity, and body mass index (BMI) over time in a non-clinical general population. Data were based on the first and third waves of the Swiss Food Panel 2.0 survey, which included questions about food consumption frequencies and constructs measuring weight management strategies. Data were examine…
Food disgust sensitivity influences the perception of food hazards
Two survey studies, one conducted in Switzerland and the other in nine countries, suggest that food disgust sensitivity is a personality variable that influences the perception of food hazards. For a large Swiss sample (N = 2813), we found that participants having higher food disgust sensitivity perceived more risks compared with participants having lower disgust sensitivity. A longitudinal analysis further suggests that changes in the participan…
Benefit beliefs about protein supplements
Antecedents of food neophobia and its association with eating behavior and food choices
Snack frequency
Objective We examined associations between snack frequency, sociodemographic characteristics, BMI, dietary and eating behaviour. In order to identify whether various subgroups of high-frequency snack consumers exist, we investigated underlying food patterns and lifestyle factors. Design The data were based on the Swiss Food Panel Questionnaire of 2010, which included an FFQ, questions relating to sociodemographics and lifestyle factors. Data were…
A consumer segmentation of nutrition information use and its relation to food consumption behaviour
Importance of cooking skills for balanced food choices
Time for change? Food choices in the transition to cohabitation and parenthood
Objective We compared the dietary behaviour of three different household types and explored developmental trends in food choices following a life event. Design The study is based on data from three Swiss Food Panel survey periods. A cross-sectional comparison between household types was conducted by using a one-way independent ANOVA. Repeated measures were analysed with a mixed ANCOVA to examine changes in dietary behaviour following a life event…
Salt as a public health challenge in continental European convenience and ready meals
Objective To assess the salt content of continental European convenience and ready meals. Design A multistage study in which, after laboratory analysis of the products’ salt contents ( n 32), new salt-reduced meals were developed through food reformulation. Additionally, a comprehensive survey of convenience meals from the Austrian market ( n 572) was conducted to evaluate the salt contents of a wider product range. Setting Six continental Europe…
The psychology of eating insects
Worlds apart. Consumer acceptance of functional foods and beverages in Germany and China
Biased perception about gene technology
Benefit beliefs about protein supplements
Compensatory beliefs, nutrition knowledge and eating styles of users and non-users of meal replacement products
Not merely a question of self-control
Overcoming the Challenges of Communicating Uncertainties Across National Contexts
The goal of risk communication is to provide information about risks and uncertainties in a way that enables people to make the best decisions, based on their own values. Various factors influence the success of risk communication. This chapter first highlights risk communication methods and formats that determine successful risk communication. For example, laypeople do not understand all presentation formats of numbers equally well, and risk com…
Consumer perception and behaviour regarding sustainable protein consumption
Perceived naturalness and evoked disgust influence acceptance of cultured meat
Taxes, labels, or nudges? Public acceptance of various interventions designed to reduce sugar intake
Development and validation of the Food Disgust Picture Scale
The present set of studies developed and tested the Food Disgust Picture Scale (FDPS). This is a tool for the assessment of food disgust sensitivity that will measure disgust and predict possible reactions. This eight-picture tool can be used in complement to or as a replacement for currently available text-based measures. In an exploratory Study 1 (N = 57), we constructed a scale consisting of eight pictures. Most of them were taken from validat…
How people's food disgust sensitivity shapes their eating and food behaviour
Although research regarding disgust has increased enormously in the last decades, to date there is a lack of published research about the influence of food disgust on various food-related behaviours. Our study aimed to provide an understanding about the relationships between food disgust sensitivity and eating preferences (texture-based food rejection), habits (variety seeking), and behaviours (picky eating) as well as food waste frequency. Addit…
Meat avoidance
Objective: Diets lower in meat are considered both highly beneficial for human health and more environmentally friendly. The present study compared consumer groups with different self-declared diet styles regarding meat (vegetarians/vegans, pescatarians, low- and regular meat consumers) in terms of their motives, protein consumption, diet quality and weight status. Design: Cross-sectional data from the Swiss Food Panel 2.0 (survey 2017). Setting:…
Intuitive eating and food intake in men and women
Impact of sustainability perception on consumption of organic meat and meat substitutes
Cross-cultural validation of the short version of the Food Disgust Scale in ten countries
The cross-cultural testing of scales represents an important step in the scale validation process. The present study evaluated whether the eight-item short version of the recently developed Food Disgust Scale (FDS-short) is a reliable and valid tool for measuring food disgust sensitivity in ten countries: Australia, China, England, France, Germany, Mexico, South Africa, Spain, Sweden, and the USA. In an online survey, the participants (N = 6128) …
Consumer acceptance of novel food technologies
Food disgust sensitivity influences the perception of food hazards
Two survey studies, one conducted in Switzerland and the other in nine countries, suggest that food disgust sensitivity is a personality variable that influences the perception of food hazards. For a large Swiss sample (N = 2813), we found that participants having higher food disgust sensitivity perceived more risks compared with participants having lower disgust sensitivity. A longitudinal analysis further suggests that changes in the participan…
Perceived naturalness, disgust, trust and food neophobia as predictors of cultured meat acceptance in ten countries
Cultured meat is a novel food technology that promises to produce meat in a more environmentally friendly and animal-friendly way. We conducted an internet survey in ten countries (Australia, China, England, France, Germany, Mexico, South Africa, Spain, Sweden and the US) with a total sample of 6128 participants. Results suggest that there are large cultural differences regarding the acceptance of cultured meat. French consumers were significantl…
Psychology (27 works) · Medicine (18 works) · Environmental health (16 works) · Business (13 works) · Biology (10 works) · Consumer Attitudes and Food Labeling (10 works) · Developmental psychology (10 works) · Obesity, Physical Activity, Diet (10 works) · Food Science (9 works) · Social Psychology (9 works)