Children's purchase behavior in the snack market: Can branding or lower prices motivate healthier choices?

Hartmann, Monika; Cash, Sean B.; Yeh, Ching-Hua; Landwehr, Stefanie C.; McAlister, Anna R.

doi:10.1016/j.appet.2017.06.014

Cited by 33 publications

(17 citation statements)

References 41 publications

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“…While DCEs have been predominantly used in health economics for primary care treatment [12][13][14][15], their potential for use within the context of nutrition research is becoming increasingly recognised [9,[16][17][18][19][20][21][22]. DCEs offer an opportunity to identify the most important influences on meal-based eating decisions that should be targeted to improve dietary interventions and policies in young adults.…”

Section: Introductionmentioning

confidence: 99%

“…DCEs offer an opportunity to identify the most important influences on meal-based eating decisions that should be targeted to improve dietary interventions and policies in young adults. However, DCE research on meal choices to date has focused on middle to older adults [19,23], parents [22] and children [20]. To our knowledge, only one DCE has been undertaken in young adults, which focused on snacking behaviours in college students [21].…”

Section: Introductionmentioning

confidence: 99%

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Ranking of meal preferences and interactions with demographic characteristics: a discrete choice experiment in young adults

Livingstone

Lamb

Abbott

et al. 2020

Int J Behav Nutr Phys Act

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Background The diet of young adults is poor, yet little is known about the relative importance of influences on healthy eating in a decision-making context. The aim of this exploratory study was to understand the relative ranking of influences on meal choices in young adults and to investigate interactions between meal preferences and demographic and health characteristics. Methods Adults aged 18–30 years (n = 92, mean age: 23.9 (SD 3.4) years) completed an online discrete choice experiment. Participants were presented with 12 choice sets reflecting a typical weekday meal and were asked to choose between four meal options. Each meal consisted of a combination of five meal attributes (preparation time, cost, taste, familiarity and nutrition content) that each had three attribute levels. Data were analysed using conditional logit models. Subgroup analyses were performed by sex, education, income, weight status and meeting fruit and vegetable recommendations. Results Comparing the highest and lowest attribute levels, meal preferences were higher for better taste (B = 0.38; 95% CI: 0.12, 0.63), familiarity (B = 0.37; 95% CI: 0.21, 0.54) and nutrition content (B = 1.11; 95% CI: 0.81, 1.41) and lower for increased preparation times (B = −0.33; 95% CI: − 0.53, − 0.12) and cost (B = −0.50; 95% CI: − 0.75, − 0.24). Nutrition content was the most important influence on meal choice. Cost was the second most important, followed by taste, familiarity and preparation time. Compared to males, females had a higher preference for better nutrition content, taste and familiarity and a lower preference for increased cost. Higher educated participants had a higher preference for better nutrition content, familiarity and taste compared to lower educated participants. Young adults who met recommendations for fruit and vegetable intake had a higher preference for better nutrition content compared to participants who did not meet recommendations. Conclusion Nutrition content was the most important influence on young adults’ meal choices, followed by cost, taste, familiarity and preparation time. Preferences varied by demographics and health characteristics, suggesting that the focus of dietary interventions may benefit from being tailored to specific young adult groups.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Ranking of meal preferences and interactions with demographic characteristics: a discrete choice experiment in young adults

Livingstone

Lamb

Abbott

et al. 2020

Int J Behav Nutr Phys Act

View full text Add to dashboard Cite

show abstract

“…Food‐related behavioral change is a multifaceted and complex process (Brawley, Rejeski, & King, 2003; Costanzo, Archer, Aronson, & Pettigrew, 1986; Cox et al, 2017; Grier, Mensinger, Huang, Kumanyika, & Stettler, 2007; Nepper & Chai, 2016), and this study proposes a new influential variable; emotional brand attachment to a relevant public figure (i.e., culinary human brand). Although previous work has explored how marketing and branding can contribute favorably to changing culinary habits (Harrison, Moorman, Peralta, & Fayhee, 2017; Hartmann, Cash, Yeh, Landwehr, & McAlister, 2017), this study is the first to isolate the role of attachment to human brands in the process of helping an individual improve their diet and food‐related habits, increasing the knowledge. Relatedly, results of this study can be situated within a transformative consumer research paradigm and thus can contribute to a vision of research that has a positive impact on both consumers and society (Mick, 2005).…”

Section: Discussionmentioning

confidence: 99%

Can human brands help consumers eat better? Influence of emotional brand attachment, self‐identification, and brand authenticity on consumer eating habits

Guèvremont

2020

J of Consumer Behaviour

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This research studies the positive role of culinary human brands in helping consumers improve their eating habits (i.e., eat healthier, adopt a varied diet, and cook more) through the influence of emotional brand attachment-induced by actual and ideal self-congruence-and while considering the moderating role of perceived brand authenticity. An online questionnaire was administered to 501 adults from a panel.Participants had to meet specific criteria-having a strong interest in food and cooking and being highly attached to a culinary human brand. Results were analyzed through structural equation modeling. Results reveal the influence of attachment in helping consumers improve their eating habits. The role of connection with consumer identity in inducing attachment is supported and characterized by a greater impact of the actual self. The moderating influence of brand authenticity is confirmed. This research suggests that culinary human brands can positively influence consumer food-related decisions by serving as relevant identity resources. Results indicate that focusing on authenticity is a promising strategy to pursue human brands. Overall, this research calls for brands to think about how they can positively impact consumer lives, more specifically by helping them make better food decisions, ultimately contributing to their well-being.

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“…During school age, children are given more and more autonomy regarding food purchasing, and their buying strategy develop (Hartmann et al 2017). They buy the brand they like rather than the brands they know, and they become price-sensitive.…”

Section: School Age: a Curious Autonomous Eater Still Framed By Parementioning

confidence: 99%

Eating and Drinking in Childhood

Nicklaus

2020

Handbook of Eating and Drinking

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HAL is a multidisciplinary open access archive for the deposit and dissemination of scientific research documents, whether they are published or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L'archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d'enseignement et de recherche français ou étrangers, des laboratoires publics ou privés.

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Children's purchase behavior in the snack market: Can branding or lower prices motivate healthier choices?

Cited by 33 publications

References 41 publications

Ranking of meal preferences and interactions with demographic characteristics: a discrete choice experiment in young adults

Ranking of meal preferences and interactions with demographic characteristics: a discrete choice experiment in young adults

Can human brands help consumers eat better? Influence of emotional brand attachment, self‐identification, and brand authenticity on consumer eating habits

Eating and Drinking in Childhood

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