Impact of Health Concern on Food Habits : Examining the Mediational Role of Lifestyle (original) (raw)
Related papers
2005
In our study we set out to find answers to the question of how today's secondary schools students in Hungary assessed certain food products. We examined in the target group also the development of relationship between the preference of a certain product and its assessment from the health point of view. We assumed that both the preference and assessment of food for its effects on health were not only influenced by the gender of consumers but also by the type of the school attended and to a large extent by the development level of the region of domicile. In conclusion, young people had shown some signs of awareness of what is healthy eating and they had been able to differentiate between healthy and unhealthy foodstuffs, but their consumption was still significantly dominated by what they considered to be pleasant food. A possible consequence of this finding is that nearly a quarter of young people and a third of boys consider themselves suffering from overweight. XXXXXXXXXXXXXXXX...
The Role of Health-Conscious Decisions in Food Consumption
DETUROPE - The Central European Journal of Tourism and Regional Development, 2014
Dr. Péter Erzsébet publikációt megalapozó kutatása a TÁMOP-4.2.4.A/2-11/1-2012-0001 azonosító számú Nemzeti Kiválóság Program-Hazai hallgatói, illetve kutatói személyi támogatást biztosító rendszer kidolgozása és működtetése konvergencia program című kiemelt projekt keretében zajlott. A projekt az Európai Unió támogatásával, az Európai Szociális Alap társfinanszírozásával valósul meg."
Consumers’ Healthy Lifestyle: Does It Matter For The Consumption Pattern Of Healthy Food?
Jurnal Aplikasi Manajemen, Ekonomi dan Bisnis
Unhealthy food consumption has been linked to the risk of many diseases such as non-communicable disease and obesity. The objective of this paper is to identify the influencing factors that determine the consumption patterns of healthy food among academician in the northern part of Malaysia and its causal relationships using a theoretical model based on the Stimuli’s organism response theory. A quantitative research design approach was selected where the questionnaire was formulated for primary data collection Data were collected from 360 respondents in Malaysia by using systematic random sampling and subjected to Smart PLS analysis. The proposed model fits the data well by having good validity and reliability. The results revealed that the consumer healthy lifestyle fully mediated the relationship between promotion, place and the consumption pattern of healthy food. Finally, implications and recommendations of these findings are discussed.
International Journal of Hospitality Management, 2014
As customers become more health conscious and governments create legislation requiring restaurants to provide nutrition information, the restaurant industry can no longer ignore demands for healthful eating environments. This study considers providing healthful food options and nutrition information as strategies for creating healthful eating environments at restaurants, and aims to develop a theoretical explanation of consumer reactions to such actions that incorporates perceived corporate social responsibility. Data were collected using a between-subjects experimental design with scenarios. The results show that customers perceive restaurants to be socially responsible when they are provided with healthful foods and nutrition information; highly health-conscious customers react more strongly to provision of healthful foods than their counterparts. Consequently, customers have favorable attitude toward and high willingness to visit restaurants providing healthful foods and nutrition information. Restaurateurs should consider taking such initiatives to entice more customers and develop a socially responsible image.
Journal of Food and Nutrition Research, 2019
The healthy lifestyle trend represents an opportunity to food manufacturers to redesign their marketing strategy for healthy food products. The prevalent strategy of posting nutritional information may not be effective because consumers use general heuristic cues to infer how healthy is a product. The purpose of this study is to extend the comprehension of the healthy food concept from a consumer perspective by assuming values are the basis to conceptualize healthy food. A qualitative approach was applied to collect in-depth information from a group of consumers with different demographic profiles and health motivations. The qualitative information is analyzed using as reference the food consumption value framework. The results of the thematic analysis indicate consumer's conceptualization of healthy food is elusive, imprecise and intuitive. Product and process values are utilitarian values consumers use to assess how healthy is food. However, the physical setting and more intangible values such as the feeling of taking care of oneself also influence healthy food preferences. Based on these findings, a definition of "healthy food" based on four food values is proposed. This consumer-based definition of "healthy food", in addition to the conventional product-based definition, may be used by governmental health institutions and food manufacturers to persuade individuals to make healthier food choices by using more emotionally evocative and cognitively effortless food-related communication regarding the healthfulness of food products.
Journal of Consumer Behaviour, 2012
This article identifies consumer segments that differ in the way they consider health-related and health-unrelated food properties when making food choices. The paper makes two assumptions: first, the level of health consciousness determines the quality of the attributes (health related versus health unrelated) these segments consider important; and second, the degree of nutrition-related self-efficacy subsequently defines the quantity of health-related attributes considered important. Two studies measure preferences for food attributes (Study 1: n = 54, 12 attributes, conjoint analysis; Study 2: n = 162, 25 attributes, constant sum scales). In both studies, cluster analysis identifies two major segments (taste lovers and nutrition fact seekers) that are determined by consumers' level of health consciousness. Study 2 demonstrates that nutrition-related self-efficacy determines how many health-related attributes nutrition fact seekers consider important. Consequently, they can be split into 'heavy' and 'soft' subsegments. The study also identifies a segment that lacks a clear food choice strategy as a result of incompatible beliefs. The paper guides marketers and producers in developing healthy food products tailored to the needs of different target segments. Considering the enormous health expenditures, the studies' results are also beneficial to policy makers and governmental organizations to design social marketing campaigns.
Consumer concerns about food and health
British Food Journal, 2008
Purpose-Aims to investigate the relationships between consumers' food concerns and their personal values and demographic characteristics. Design/methodology/approach-A questionnaire was administered in a cross sectional random population survey conducted among a sample of 1,000 adults in South Australia. The questionnaire elicited information about respondents' concerns about 20 food and health issues, the perceived importance of 23 values items derived from the Schwartz values inventory, and their demographic characteristics. Findings-Principal components analyses derived four food concerns factors and six personal values factors. Respondents' safety concerns scores were positively associated with devout-tradition, order-discipline, and moderate-independent values. Their disease concerns score was positively linked to beauty-nature, devout-tradition, and order-discipline. Multiple regression and chi-square automatic interaction detection (CHAID) analyses showed that individual values items were strong predictors of consumers; specific concerns such as food and heart disease, and, genetic modification of foods. Research limitations/implications-The research was based on a cross sectional study. More refined indices of food concerns and personal values should be used in replications of this preliminary study. Practical implications-The findings support the use of psychographic market segmentation approaches in communication programs about food and health issues. Originality/value-The findings suggest that personal values, may be stronger predictors of consumers' concerns about food and health issues than demographics. They also show that measurement level of values and concerns influence the observed strength of their relationships.
WSEAS TRANSACTIONS ON ENVIRONMENT AND DEVELOPMENT
The consumption of unhealthy food has been linked to the risk of many diseases such as non-communicable diseases and obesity. Thus, this study aimed to examine the effects of product, promotion on the consumption patterns of healthy food and healthy lifestyle as well as to examine the mediating effects of healthy lifestyle between the specified linkages. Research design used a quantitative approach where the questionnaire was formulated for primary data collection. The variables were measured using 23 items sourced from past studies. All the items were assessed using the five-point Likert Scale. 500 questionnaires were distributed to academicians from four Universities (UUM, UniMap, UPSI, USM) by using the random sampling technique. 357 responses were returned, representing a 71.4% response rate. The analysis method used the partial least square (PLS 3) regression and descriptive methods. The findings indicate that consumer healthy lifestyle, promotion are significant predictors of ...
The role of the food risk and the sociodemographic variables on the attitude to healthy foods
This research is interested in the changes of the eating habits of the consumer further to numerous health crisis. The consumer became more and more aware of the impact of the food on the health and more and more distrusting. This distrust led the consumer to healthier food product such as: relieved or enriched products and the dietary products etc., which brings the form and well-being in order to minimize the risk.