Evaluation of food selection patterns and preferences

Khan, Mahmood Hasan; Hackler, L. R.

doi:10.1080/10408398109527314

Cited by 118 publications

(76 citation statements)

References 68 publications

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“…The beliefs and attitudes are scored from 7 3 (strongly disagree) to 3 (strongly agree). Attitudes, habit and actual consumption A Saba et al through food preferences (Khan, 1981). Physical characteristics of the product linked up with brand name and price may in¯uence the choice of food (Grunert et al, 1996).…”

Section: Discussionmentioning

confidence: 99%

The role of attitudes, intentions and habit in predicting actual consumption of fat containing foods in Italy

2000

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Objective: To explore which were the most important predictors of the actual consumption of foods containing fat and to test if there were different pro®les of beliefs and attitudes. Design: A total of 1200 households participated in a food consumption survey for 7 days. A questionnaire, containing questions on belief, attitude and intention items based on Ajzen and Fishbein's model, was completed on the ®rst day of the survey. Setting: The study was conducted at the beginning of 1994 in Italy. Subjects: In all, 860 subjects, randomly selected for each household participating in the food consumption survey, were included in this study. Results: A cluster analysis based on average daily intake per capita of nine types of food containing fats was carried out on 860 subjects. The three clusters represented people with different criteria of preference for milk. The relationship between the variables was tested using the forward selection method in multiple regression. The attitude entered sequentially into the model assessing the intention of consuming, after the habit component. Habit was found to be the most the most important predictor of the actual consumption of each type of food. The intention entered into the equation as predictor of the consumption only for butter and olive oil. Habit has been found more important than intention in in¯uencing the consumption of all types of food, whereas the intention did not enter into the model as determinant of the consumption with exception of butter and olive oil in which it remains as a signi®cant predictor. Conclusions:The results of the cluster analysis suggested that subjects of cluster 1 might be more concerned about fat intake. The ®ndings of the regressions showed that the subjective measure of habit entered in the model as the most important predictor of the actual consumption of each type of food. The low prediction of the actual consumption indicated that there could be other important variables in¯uencing the consumption not included in this study.

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Section: Discussionmentioning

confidence: 99%

The role of attitudes, intentions and habit in predicting actual consumption of fat containing foods in Italy

2000

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“…In studies related to consumption of food, sociodemographic characteristics are recognized as significant variables in explaining variations in food consumption in various contexts (Furst et al, 1996;Khan, 1981;Randall, Sanjur, 1981). Based on the conducted research, the text that follows gives a review of socio-demographic variables which occur in the subject literature most frequently:…”

Section: The Importance Of Socio-demographic Characteristicsmentioning

confidence: 99%

“…Numerous studies (Kim et al, 2009;Khan, 1981;Ignatov, Smith, 2006;Mitchell, Hall, 2003) indicate that demographic and socio-economic characteristics of tourists influence their preferences towards local food. In studies related to consumption of food, sociodemographic characteristics are recognized as significant variables in explaining variations in food consumption in various contexts (Furst et al, 1996;Khan, 1981;Randall, Sanjur, 1981).…”

Section: The Importance Of Socio-demographic Characteristicsmentioning

confidence: 99%

Socio-demographic characteristics as determinants of differences in perception of local gastronomy

Vuksanović¹,

Tešanović²,

Калењук³

et al. 2017

Ekon Polj

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“…A number of models seeking to delineate the effects of likely influences have been put forward in the literature (for example, see Pilgrim, 1957;Khan, 1981;Randall & Sanjur, 1981;Shepherd, 1985; for review, see Shepherd, 1989). However, few of these models present any indication of likely mechanisms of action, nor do they quantify the relative impact of different factors.…”

Section: Food Choice: Social Psychological Attitudes: Optimistic Biasmentioning

confidence: 99%

Social determinants of food choice

1999

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fax +44 (0)1483 259553, email R. Shepherd@surrey.ac.uk Food choice is influenced by a large number of factors, including social and cultural factors. One method for trying to understand the impact of these factors is through the study of attitudes. Research is described which utilizes social psychological attitude models of attitude-behaviour relationships, in particular the Theory of Planned Behaviour. This approach has shown good prediction of behaviour, but there are a number of possible extensions to this basic model which might improve its utility. One such extension is the inclusion of measures of moral concern, which have been found to be important both for the choice of genetically-modified foods and also for foods to be eaten by others. It has been found to be difficult to effect dietary change, and there are a number of insights from social psychology which might address this difficulty. One is the phenomenon of optimistic bias, where individuals believe themselves to be at less risk from various hazards than the average person. This effect has been demonstrated for nutritional risks, and this might lead individuals to take less note of health education messages. Another concern is that individuals do not always have clear-cut attitudes, but rather can be ambivalent about food and about healthy eating. It is important, therefore, to have measures for this ambivalence, and an understanding of how it might impact on behaviour. Food choice: Social psychological attitudes: Optimistic biasFood choice, like any complex human behaviour, will be influenced by many interrelating factors. It is not determined entirely by physiological or nutritional need, but is also influenced by social and cultural factors. The culture in which individuals are brought up has a very strong influence on the types of choices made, and social interactions will have a profound effect on our views of foods and our eating behaviour.

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Evaluation of food selection patterns and preferences

Cited by 118 publications

References 68 publications

The role of attitudes, intentions and habit in predicting actual consumption of fat containing foods in Italy

The role of attitudes, intentions and habit in predicting actual consumption of fat containing foods in Italy

Socio-demographic characteristics as determinants of differences in perception of local gastronomy

Social determinants of food choice

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