Consumers' convenience orientation towards meal preparation: conceptualization and measurement

Candel, Math J. J. M.

doi:10.1006/appe.2000.0364

Cited by 249 publications

(208 citation statements)

References 38 publications

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“…This is due to the fact that metaanalyses on previous empirical studies applying the TPB framework within the health sphere consistently found that subjective norm had the weakest predictor of intention (Godin & Kok, 1996;Conner & Armitage, 1998;2001). Therefore, when considering all previous findings, a slight influence of this predictor variable is expected in this study.…”

Section: Subjective Normsupporting

confidence: 55%

Consumer Purchase Intentions towards Organic Food: Insights from South Africa

Mhlophe

2016

BSSJ

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Amid the global drive to promote environmentally less threatening food production methods, marketers have been exposed to many opportunities as well as challenges, in their desire to profitably satisfy consumers' ever-changing needs and wants. In South Africa today, the organic food drive is showing good signs of growth, with key hypermarkets stocking an ever increasing collection of such foodstuffs. Of late, interest and consideration towards organically produced foodstuffs and purchasing intentions thereof have been augmenting in importance amongst many consumers, in their response to concerns about the effects of conventional farming practices on human health, environment, and food safety among others. As consumers are increasingly becoming conscious about the positive benefits of non-conventional foodstuffs, marketers are forced to devise new strategies that effectively incorporate these highly sought organic produces. For this reason, organic farming has been regarded as the best and most attractive alternative to inorganic farming and has led to the production of 'new' foodstuffs. Consequently, the purpose of this study was to determine the antecedents of consumer purchase intentions for organic food in Johannesburg, South Africa. This study used a survey questionnaire for primary data collection and the gathered data was used to quantitatively test the hypotheses. Through Analysis of Moment Structures (AMOS) statistical software and by means of Structural Equation Modeling (SEM), the significance of the variables of this study was determined from a sample of 305 respondents across Johannesburg. Confirmatory Factor Analysis (CFA) was used to check model fit, reliability and validity of the measurement instruments while Path Modeling was used for hypothesis testing. The findings revealed that consumer attitude was the key antecedent that provided the highest level of explained variance in consumer purchase intention of organic food. It was observed that Woolworths was the most popular retail outlet for organic food. The results and insights from this study are likely to contribute to consumer attitudes and health consciousness

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Section: Subjective Normsupporting

confidence: 55%

Consumer Purchase Intentions towards Organic Food: Insights from South Africa

Mhlophe

2016

BSSJ

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“…• The consumers' involvement ensured that sign value and utility had effects better enjoyment of shopping and higher frequency of usage Candel (2001) • To conceptualize a relevant construct for understanding consumer behaviour towards foods…”

Section: Tablesmentioning

confidence: 99%

The relationships between food-related personality traits, satisfaction, and loyalty among visitors attending food events and festivals

Kim

Suh

Eves

2010

International Journal of Hospitality Management

258

202

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“…Young adults often perceive their cooking skills as a barrier to preparing meals, along with available time and funds (19,22) . As a result, they might choose to purchase commercially prepared meals (22)(23)(24)(25) . In previous research, consumption of commercially prepared meals has been inversely associated with diet quality (13,(26)(27)(28)(29) .…”

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confidence: 99%

Diet quality in young adults and its association with food-related behaviours

Thorpe

Kestin

Riddell

et al. 2013

Public Health Nutr.

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Objective: To determine the diet quality of a group of young adults and explore its associations with two food-related behaviours (involvement in meal preparation and consumption of commercially prepared meals). Design: Cross-sectional study of young adults. Sample characteristics, food-related behaviours and dietary intake were assessed using a self-administered questionnaire including an FFQ. Diet quality was measured using the fifteen-item Dietary Guideline Index (DGI) designed to assess adherence to Australian dietary guidelines. One-way ANOVA, t tests and multiple linear regression analyses were used to explore the relationships between DGI scores, sample characteristics and food-related behaviours. Setting: University students enrolled in an undergraduate nutrition class, Melbourne, Australia. Subjects: Students (n 309) aged 18-36 years. Results: The DGI score was normally distributed, with a mean score of 93?4 (SD 17?1) points (range 51?9-127?4 points), out of a possible score of 150 points. In multivariate analyses adjusted for age, sex, nationality, BMI and maternal education, cooking meals for oneself was positively associated with DGI score (b 5 0?15; 95 % CI 1?15, 10?03; P 5 0?01); frequency of takeaway and frequency of convenience meal consumption were inversely associated with DGI score (b 5 20?21; 95 % CI 29?96, 22?32; P 5 0?002 and b 5 20?16; 95 % CI 27?40, 20?97; P , 0?01, respectively). Conclusions: Cooking meals for oneself was linked to higher diet quality among young adults, while consumption of commercially prepared meals was associated with poorer diet quality. Maintaining education programmes that promote cooking skills within young adults has the potential to improve DGI scores.

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Consumers' convenience orientation towards meal preparation: conceptualization and measurement

Cited by 249 publications

References 38 publications

Consumer Purchase Intentions towards Organic Food: Insights from South Africa

Consumer Purchase Intentions towards Organic Food: Insights from South Africa

The relationships between food-related personality traits, satisfaction, and loyalty among visitors attending food events and festivals

Diet quality in young adults and its association with food-related behaviours

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