Family Consumption of Low Fat Foods: Stated Preference Versus Actual Consumption1

Authors


  • 1

    This study was supported in part by the National Heart, Lung, and Blood Institute Grants HL34261, HL20910, and HL07295.

Requests for reprints should be addressed to Gerdi Weidner, now at the Department of Psychology, State University of New York at Stony Brook, Stony Brook, NY 11794.

Abstract

Food preferences for low fat, low cholesterol foods were obtained directly from 30 mother and child pairs. The food preferences of mothers and children were not related and both were not accurate in estimating each other's food likes. When food preferences of mother and child were correlated with stated frequency of consumption, virtually no relationships emerged. The best predictor of what was being served to the entire family was what the father (husband) liked to eat. These results suggest that dietary interventions in families should include the fathers.

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