The aims of this review were to map and summarize data currently available about 1) key dimensions of eating pleasure; 2) associations of eating pleasure, and its key dimensions, with dietary and health outcomes and 3) the most promising intervention strategies using eating pleasure to promote healthy eating. Using the scoping review methodology, a comprehensive search of the peer-reviewed literature (Medline, PsycInfo, Embase, ERIC, Web of Science, CINAHL, ABI/Inform global and Sociology Abstract) and of the grey literature (ProQuest Dissertations & Theses and Google) was carried out by two independent reviewers. We included 119 of the 28,908 studies found. In total, 89 sub-dimensions of eating pleasure were grouped into 22 key dimensions. The most frequently found related to sensory experiences (in 50.9% of the documents), social experiences (42.7%), food characteristics besides sensory attributes (27.3%), food preparation process (19.1%), novelty (16.4%), variety (14.5%), mindful eating (13.6%), visceral eating (12.7%), place where food is consumed (11.8%) and memories associated with eating (10.9%). Forty-five studies, mostly cross-sectional (62.2%), have documented links between eating pleasure and dietary and/or health outcomes. Most studies (57.1%) reported favorable associations between eating pleasure and dietary outcomes. For health outcomes, results were less consistent. The links between eating pleasure and both dietary and health outcomes varied according to the dimensions of eating pleasure studied. Finally, results from 11 independent interventions suggested that strategies focusing on sensory experiences, cooking and/or sharing activities, mindful eating, and positive memories related to healthy food may be most promising. Thus, eating pleasure may be an ally in the promotion of healthy eating. However, systematically developed, evidence-based interventions are needed to better understand how eating pleasure may be a lever for healthy eating.

Weight loss has been associated with changes in eating behaviors and appetite sensations that favor a regain in body weight. Since traditional weight loss approaches emphasize the importance of increasing cognitive dietary restraint (CDR) to achieve negative energy imbalance, it is difficult to untangle the respective contributions of energy restriction and increases in CDR on factors that can eventually lead to body weight regain. The present study aimed at comparing the effects of energy restriction alone or in combination with experimentally induced CDR on eating behavior traits, appetite sensations, and markers of stress in overweight and obese women. We hypothesized that the combination of energy restriction and induced CDR would lead to more prevalent food cravings, increased appetite sensations, and higher cortisol concentrations than when energy restriction is not coupled with induced CDR. A total of 60 premenopausal women (mean BMI: 32.0 kg/m²; mean age: 39.4 y) were provided with a low energy density diet corresponding to 85% of their energy needs during a 4-week fully controlled period. At the same time, women were randomized to either a condition inducing an increase in CDR (CDR+ group) or a condition in which CDR was not induced (CRD− group). Eating behavior traits (Three-Factor Eating Questionnaire and Food Craving Questionnaire), appetite sensations (after standardized breakfast), and markers of stress (Perceived Stress Scale; postawakening salivary cortisol) were measured before (T = 0 week) and after (T = 4 weeks) the 4-week energy restriction, as well as 3 months later. There was an increase in CDR in the CDR+ group while no such change was observed in the CDR− group (p=0.0037). No between-group differences were observed for disinhibition, hunger, cravings, appetite sensations, perceived stress, and cortisol concentrations. These results suggest that a slight increase in CDR has no negative impact on factors regulating energy balance in the context of energy restriction.

Background: Chronic diseases are the leading global cause of death, largely driven by Western lifestyles characterized by poor diets and physical inactivity. Digital interventions offer promising tools to support health behavior change. Interactive conversational agents (CAs) provide real-time, personalized meal planning and dietary advice. Their interactive nature and adaptability make them valuable for promoting healthy dietary behaviors in the context of diet-related chronic diseases. However, evidence of their effectiveness remains limited. Systematic evaluations of their impact, features, and user acceptability are needed to clarify their role in public health strategies for improving dietary behaviors and preventing chronic diseases. Objective: This review aimed to evaluate the effectiveness of CAs in improving dietary behaviors, to describe their features, functions, conversational capabilities, and impact on nutritional knowledge, usability, acceptability, user experience, and engagement. Methods: Five electronic databases were searched: MEDLINE, CINAHL, Embase, Web of Science, and PsycINFO. We only included sources that focused on the use of CAs to change dietary behavior. Eligible studies were published since 2013 in English, French, or Spanish. Two independent reviewers screened studies, with a third resolving disagreements. The quality of studies was appraised using the Mixed Methods Appraisal Tool (McGill University). Quantitative and qualitative findings were synthesized narratively. Results: In total, 2200 references were identified, and after screening and eligibility assessment, 11 references (10 studies with approximately 20‐480 participants) were included. Among the included studies, improvements in fruit and vegetable intake were reported in 2 studies ( P =.04 and P =.005). One study found significant increases in adherence to the Mediterranean diet at 6 weeks with gains maintained at 12 weeks. Two additional studies reported enhanced nutritional knowledge (eg, nutrition label use). Effects on protein, whole grains, sugar, sodium, and caffeine intake were mixed or nonsignificant. Some studies reported increased physical activity (+109.8 min/wk) and reduced alcohol use for stress management. One randomized controlled trial showed modest but significant weight loss and decrease in waist circumference (−2.1 cm, 95% CI −3.5 to 0.7; P =.003). Engagement varied between studies. Usability and user experience were generally positive; goal setting, feedback, and tailored recommendations were linked to higher satisfaction. Reported challenges included unnatural conversation style, simplistic content, and limited perceived usefulness. Conclusions: CAs show promising potential to improve dietary behaviors, with evidence of gains in fruit and vegetable intake, Mediterranean diet adherence, nutritional knowledge, physical activity, and modest weight loss. Overall usability was favorable, but variability in outcomes, high attrition, and limited impact on social support highlight areas for refinement. Future research should use larger samples, longer follow-up, standardized outcomes, and strategies to enhance sustained engagement and inclusivity. Systematic evaluations and refined designs are essential to establish the role of CAs as scalable, evidence-based tools in chronic disease prevention.

The objective of this project was to develop a brief self-administered dietary screener, in English and French, to rapidly assess alignment of adults’ dietary intake with the 2019 Canada's Food Guide healthy food choices recommendations. In consultation with Health Canada and external advisors ( n = 15), guiding principles were defined. Existing screeners were scanned, and the healthy food choices recommendations were mapped to inform questions and response options. Cognitive interviews were conducted in English ( n = 17) and French ( n = 16) with adults aged 18–65 years from April to June 2021 to assess understanding of questions and face validity; recruitment emphasized variation in sociodemographic characteristics. Face and content validity were assessed with experts in nutrition, surveillance, and public health ( n = 13 English, 3 French) from April to May 2021. The testing indicated that the screener was well understood overall but informed refinements to improve comprehension of the questions and their alignment with the healthy food choices recommendations. The resulting Canadian Food Intake Screener/Questionnaire court canadien sur les apports alimentaires includes 16 questions to rapidly assess alignment of intake with the 2019 Canada's Food Guide healthy food choices recommendations, including healthy foods and foods to limit, in situations in which comprehensive dietary assessment is not feasible. Novelty: The Canadian Food Intake Screener was developed to rapidly assess alignment of adults’ dietary intake over the past month with the Food Guide's healthy food choices recommendations. The screener was developed and evaluated through an iterative process that included three rounds of cognitive interviews in each of English and French, along with ongoing feedback from external advisors and face and content validity testing with a separate panel of content experts. The 16-question screener is intended for use with adults, aged 18–65 years, with marginal and higher health literacy in research and surveillance contexts in which comprehensive dietary assessment is not possible.

Efforts to develop effective strategies that improve dietary intake are needed; however, this improvement in diet quality must not be at the expense of well-being. The Well-Being related to Food Questionnaire (Well-BFQ©) is a tool that has been developed in France to comprehensively measure food well-being. Even though the same language is spoken in France and in Québec, cultural and linguistic differences are present, which supports the importance of adapting and validating this tool before its use in the Québec population. This study aimed to adapt and validate the Well-BFQ© for the French-speaking general adult population of Québec, Canada. The Well-BFQ© underwent a full linguistic adaptation process, including an expert panel adaptation step, a pretest among 30 French-speaking adult (18–65 years) Quebecers, and a final proofreading. The questionnaire was thereafter administered to 203 French-speaking adult Quebecers (49.3% females, M_AGE = 34.9, SD = 13.5; 88.2% Caucasians; 54.2% with a university degree). The exploratory factor analysis showed a two-factor structure: (1) food well-being related to physical and psychological health (27 items) and (2) food well-being related to symbolic/pleasure of food (32 items). Internal consistency was adequate, with a Cronbach’s α of 0.92 and 0.93, respectively, for the subscales, and 0.94 for the total scale. The total food well-being score, as well as the two subscale scores, were associated with psychological and eating-related variables in expected directions. Overall, the adapted version of the Well-BFQ© was found to be a valid instrument to measure food well-being in the French-speaking general adult population of Québec, Canada.