Exploring Convenience Food Consumption Through a Structural Equation Model

Botonaki, Anna; Natos, Dimitrios; Mattas, Konstadinos

doi:10.1080/10454440802470607

Cited by 21 publications

(15 citation statements)

References 43 publications

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“…Curiously, attitude toward ready-to-eat foods showed no significant impact on actual consumption behavior, suggesting that everybody purchases them out of a convenience orientation, even people who do not particularly like these products (see also discussion by Brunner, van der Horst, & Siegrist, 2010). In addition to the convenience orientation, persons valuing healthy eating have less favorable attitudes toward ready-to-eat products-supporting one of the well-established findings (Botonaki, Natos, & Mattas, 2009;Olsen, 2012). Also, ready-to-eat foods are not positively influenced by the individualistic and hedonistic value of indulgence: Individuals who value a wide appealing food variety and reward themselves with a treat are less prone to buy ready-to-eat foods.…”

Section: Discussionmentioning

confidence: 73%

“…Reasons for buying ready-to-eat products have been investigated since the 1970s, and, to the surprise of many, it has been repeatedly shown that actual time constraints do not drive the consumption of convenience food (e.g., Brunner, van der Horst, & Siegrist, 2010). Instead, it seems to be a matter of perceived constraints: An attitudinal orientation toward convenience proved to be an explanation for buying ready-toeat products (Botonaki, Natos, & Mattas, 2009;Olsen, 2012). Corroborating this hypothesis, this study found a high and positive impact of the convenience value on attitude toward and purchase of ready-to-eat food.…”

Section: Discussionmentioning

confidence: 99%

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The Impact of Food‐Related Values on Food Purchase Behavior and the Mediating Role of Attitudes: A Swiss Study

Hauser

Nußbeck

Jonas

2013

Psychology and Marketing

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Personal values and attitudes can help to explain food choice. This study confirmed a hierarchical organization of the value–attitude–behavior chain: Food‐related values influence attitudes, and these, in turn, impact behavior. Contrary to previous findings, values are only partially mediated by attitudes: Some food‐related values are fully mediated, whereas others are partially mediated, and still others have exclusively direct effects on purchase behavior. Questionnaire data from a roughly representative sample of 851 adults living in Switzerland was complemented with actual food purchase behavior measured by a loyalty card of a Swiss retailer over the period of one year. Four theoretically derived structural equation models were compared across eight different food product categories (organic, fair trade, low‐budget, fresh convenience, ready‐to‐eat, light, functional foods, fruits and vegetables). The results question central assumptions of the theory of planned behavior and emphasize the role of food‐related values in food consumption. Implications for marketing and future product developments of food companies are discussed.

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Section: Discussionmentioning

confidence: 73%

Section: Discussionmentioning

confidence: 99%

The Impact of Food‐Related Values on Food Purchase Behavior and the Mediating Role of Attitudes: A Swiss Study

Hauser

Nußbeck

Jonas

2013

Psychology and Marketing

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“…he high-speed and time-constrained lifestyle of many Western countries has led to the rise of the food convenience industry and its significant impact on society's food consumption behaviours. Convenience foods can be defined as a food product which is beneficial to the customer during any of the meal preparation and consumption stages: 2 planning, purchasing, storing, preparation, eating and disposal/tidy-up. 18 This means a product which can be easily obtained, prepared, stored, served, or eaten, thus proving to be convenient by saving time, physical energy and/or mental energy.…”

mentioning

confidence: 99%

“…18 This means a product which can be easily obtained, prepared, stored, served, or eaten, thus proving to be convenient by saving time, physical energy and/or mental energy. 2 With the high availability of frozen prepared meals, grocery prepared meals, fast take-out and sit-down restaurants, many people are now eating less home prepared meals and more convenience foods. In 1992, 36% of the American population ate three or more pre-prepared convenience foods weekly; this increased to 41% within eight years.…”

mentioning

confidence: 99%

Understanding and measuring cooking skills and knowledge as factors influencing convenience food purchases and consumption

Ternier¹

2010

SURG

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As the convenience food industry becomes more prominent in society, it is essential to understand the influence of cooking competence on home food production. Cooking competence allows a consumer to be self reliant and have a healthy diet, creates a less stressful home food production process and influences the consumer’s orientation attitude towards pre-prepared convenience foods. Through a literature review, it was found that mothers and cooking classes are the most important sources to acquire cooking skills, while factors such as gender, age, income, social/educational class, attitude and social environment determine how one acquires their cooking competence. A non-traditional definition of cooking competence was analyzed which strays from the traditional ‘task centered’ approach and instead encompasses a comprehensive set of skills used in domestic cooking. A cooking competence questionnaire was created to include this new definition.

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“…time convenience and taste, usefulness and diverse cuisine, affordable price and re-usability and also overall attitude was significantly higher among WG subjects as compared to NWG subjects (Table 3). Increased time pressure had led to increase in the consumption of convenience foods, especially by working women [19]. Table 4 revealed that majority of working women (48.3%) consumed bakery products such as biscuits, bread, rusk and cold sandwiches thrice a week as compared to non-working women (20%).…”

Section: Attributes Affecting the Purchase And Consumption Of Convenimentioning

confidence: 99%

Relationship between Consumption of Convenience Foods and Health Status of the Working Women

Dhir

Singla

Jain

2020

CJAST

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Consumption of convenience foods has been found to be inexorable in modern scenario due to rapid urbanization, changing life-style of women, rising purchasing power and adaptation to western culture. The chief objective was to assess the correlation between health status and frequency and consumption of convenience foods among working (employed) and non-working (unemployed) women. A total of 120 subjects aged 25-40 years including 60 working as school teachers, bank employees or those working in private sector for 6-8 hours per day and 60 non-working women with family monthly income ranging from Rs. 1-2 lakhs were selected randomly from Ludhiana city. Majority of working women (41.7%) spent more than 30% of their total food expenditure on convenience foods, while among non-working women, it was 8.3%. Working women consumed bakery products, ready-to-eat snacks, ready-to-cook products and beverages thrice a week; sandwich spreads and frozen foods twice a week; sweets rarely whereas non-working women consumed these products fortnightly/ rarely. The average body mass index (BMI), waist-hip ratio (W/H) and total lipid profile was found to be significantly (p ≤ 0.05) higher among working women whereas a non-significant difference was observed for Glycated haemoglobin (HbA1c) and Haemoglobin (Hb) levels. BMI, waist-hip ratio, total blood cholesterol and triglycerides were found to be significantly (p ≤ 0.01) correlated with consumption of convenience foods among women. Excessive consumption of convenience foods is one of the major factors for higher incidence of obesity and other non-communicable diseases among women.

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Exploring Convenience Food Consumption Through a Structural Equation Model

Cited by 21 publications

References 43 publications

The Impact of Food‐Related Values on Food Purchase Behavior and the Mediating Role of Attitudes: A Swiss Study

The Impact of Food‐Related Values on Food Purchase Behavior and the Mediating Role of Attitudes: A Swiss Study

Understanding and measuring cooking skills and knowledge as factors influencing convenience food purchases and consumption

Relationship between Consumption of Convenience Foods and Health Status of the Working Women

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