Assessment of heterogeneity in types of vegetables served by main household food preparers and food decision influencers

Abstract

Objective: While vegetables are often studied as one food group, global measures may mask variation in the types and forms of vegetables preferred by different individuals. To explore preferences for and perceptions of vegetables, we assessed main food preparers based on their preparation of eight specific vegetables and mushrooms. Design: An online self-report survey. Setting: Ontario, Canada. Measures included perceived benefits and obstacles of vegetables, convenience orientation and variety seeking in meal preparation. Subjects: Of the 4517 randomly selected consumers who received the invitation, 1013 responded to the survey (22·4 % response). Data from the main food preparers were analysed (n 756). Results: Latent profile analysis indicated three segments of food preparers. More open to new recipes, the 'crucifer lover' segment (13 %) prepared and consumed substantially more Brussels sprouts, broccoli and asparagus than the other segments. Although similar to the 'average consumer' segment (54 %) in many ways, the 'frozen vegetable user' segment (33 %) used significantly more frozen vegetables than the other segments due to higher prioritization of time and convenience in meal preparation and stronger 'healthy = not tasty' perception. Perception of specific vegetables on taste, healthiness, ease of preparation and cost varied significantly across the three consumer segments. Crucifer lovers also differed with respect to shopping and cooking habits compared with the frozen vegetable users. Conclusions: The substantial heterogeneity in the types of vegetables consumed and perceptions across the three consumer segments has implications for the development of new approaches to promoting these foods.

Increasing fruit and vegetable intake: where are we at and how do we reach recommendations?

“…Yi et al . ( 40 ) , however, show that the perception of specific vegetables on taste, healthiness, ease of preparation and cost varies significantly across different consumer segments. This has implications for the development of new approaches to promoting different vegetables.…”

“…In addition, a study from Peru (39) found that promoting fruit consumption by product placement close to the point of purchase, adding health information and price reduction had a positive effect on fruit purchasing in a university cafeteria, especially in males and non-student adults. Yi et al (40) , however, show that the perception of specific vegetables on taste, healthiness, ease of preparation and cost varies significantly across different consumer segments. This has implications for the development of new approaches to promoting different vegetables.…”