Do nutrition knowledge, food preferences, and habit strength moderate the association between Preference for Intuition and Deliberation in Eating Decision-making and dietary intake?

Abstract

An intuitive style in eating decision-making, for example, basing decisions on one’s gut feeling, has been related to a less healthy diet, whereas deliberately deciding what to eat, such as making plans about eating behavior, has been related to a healthier diet. The present study investigated whether nutrition knowledge, food preferences, and habit strength for healthy and unhealthy eating moderate these relationships. In total, 1245 participants took part in a preregistered cross-sectional online survey. Results revealed that neither nutrition knowledge, nor liking of healthy or unhealthy foods, nor habit strength for healthy or unhealthy eating interacted with the preference for intuition or deliberation in eating decision-making in affecting dietary intake (βs ≤ |.06|; ts ≤ |2.11|; ps ≥ .035). Instead, including the potential moderating variables in analyses rendered the effect of a preference for intuition largely non-significant. In contrast, the positive effect of a preference for deliberation was largely stable even when including the potential moderating variables. Thus, the present study confirms the general health-promoting effect of a preference for deliberation in eating decision-making. In contrast, results speak in favor of a generally minor role of a preference for intuition for healthy or unhealthy eating.

Thomas Gültzow

Assistant Professor Societal Transition & Behaviour Change

I am a passionate researcher in the field of behaviour and decision making, specialising in informed decision making, behaviour change, and the influence of digital communication and interventions.