Analysis of data from a free-listing study of menus by different income-level populations

Libertino, Luciano Martin; Ferraris, D.; Osornio, M.M. López; Hough, Guillermo

doi:10.1016/j.foodqual.2011.11.003

Cited by 38 publications

(61 citation statements)

References 22 publications

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“…The cultural salience of a category does not only depend on the percentage of consumers who mentioned it but also on the position on the list in which participants elicited it (Libertino et al 2012). An item mentioned at the end of a respondent's list is not as salient as another mentioned at the beginning.…”

Section: Resultsmentioning

confidence: 99%

“…In the free-listing tasks, the relevance of a category is determined by both its frequency of mention and its average position on the list. A category is more relevant if it is mentioned by a large proportion of participants and if it is located at the beginning of their lists (Libertino et al 2012). For this reason, the order in which each category was elicited by each participant was determined.…”

Section: Discussionmentioning

confidence: 99%

“…A category is more relevant if it is mentioned by a large proportion of participants and if it is located at the beginning of their lists (Libertino et al . ). For this reason, the order in which each category was elicited by each participant was determined.…”

Section: Methodsmentioning

confidence: 97%

See 2 more Smart Citations

Influence of Context on Motives Underlying Food Choice

Machín

Giménez

Vidal

et al. 2014

Journal of Sensory Studies

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Context can be regarded as the situational and temporal conditions in which food choice occurs. Although context has a large effect on consumer perception and choice of food products, it has been mostly overlooked in research exploring the determinants of consumers' food choice. The aims of the present work were to study the influence of purchase and consumption context on motives underlying food choice and to evaluate if gender and age modulate this effect. One hundred and ninety‐five consumers from Montevideo (Uruguay) participated in an online survey. They were asked to complete a free‐listing task about all the things they take into account when selecting foods in four contexts: purchase, lunch, snacking and dinner. Consumer responses were qualitatively analyzed and grouped into categories and their cognitive salience was determined. Categories were grouped into 10 dimensions: price, health/nutrition, perceived quality, freshness, sensory characteristics, hedonics, convenience, context, variety and satiety. Context had a strong influence on the motives underlying consumer food choices. The dimensions with the highest cognitive salience in the purchase context were price, perceived quality and freshness, while convenience and variety were the most relevant dimensions for the consumption contexts. The effect of context on the salience of the elicited categories was not markedly affected by gender and age. Practical Applications Several of the most salient motives responsible for food choices elicited by consumers in the free listing task of the present study are not included in the Food Choice Questionnaire. This suggests the need to revisit this instrument to include factors that have been overlooked, such as brand, satiety and variety. Besides, the fact that context had a large influence on the salience of the elicited categories indicates that asking consumers about the motives that determine their choices in a general context can lead to misleading results. Thus, specific contexts should be considered when studying consumers' motives underlying food choices.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of Context on Motives Underlying Food Choice

Machín

Giménez

Vidal

et al. 2014

Journal of Sensory Studies

View full text Add to dashboard Cite

show abstract

“…Cultural domains are a set of items that are all alike in some important way (Borgatti, 1999). These sets can be lists of observable physical elements or more conceptual elements; FL is one of the most popular methods of collecting these lists (Libertino, Ferraris, López Osornio, & Hough, 2012).…”

Section: Analysis Of Questions 2 4 and 5 Knowledge Of Food Additivementioning

confidence: 99%

Exploring consumers' knowledge and perceptions of hydrocolloids used as food additives and ingredients

2013

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“…Libertino, Ferraris, López Osornio, and Hough (2012) applied it to the study of menus among different income-level populations. An alternative to free-listing is to limit the list to a few words, as in Guerrero et al (2010) where the concept of traditional food is handled by limiting participants to three relevant words, or as in Ares et al (2010) with four words qualifying milk desserts.…”

Section: Introductionmentioning

confidence: 99%