Food Acceptance: The Role of Consumer Perception and Attitudes

Costell, E.; Tárrega, Amparo; Bayarri, S.

doi:10.1007/s12078-009-9057-1

Cited by 193 publications

(149 citation statements)

References 79 publications

(89 reference statements)

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“…The participants of the trial were enrolled in the MoH/MSF HIV program and had all been exposed to P-RUTF. Information of this kind, acquired before direct experience, could have shaped the food consumption and preferences as suggested elsewhere [32].…”

Section: The Acceptability Of Sms-rutfhmentioning

confidence: 92%

Development of a cross-over randomized trial method to determine the acceptability and safety of novel ready-to-use therapeutic foods

Dibari

Bahwere

Huerga³

et al. 2013

Nutrition

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Development of a cross-over randomized trial method to determine the acceptability and safety of novel ready-to-use therapeutic foods Objective: To develop a method for determining the acceptability and safety of ready-to-use therapeutic foods (RUTF) before clinical trialing. Acceptability was defined using a combination of three consumption, nine safety, and six preference criteria. These were used to compare a soy/ maize/sorghum RUTF (SMS-RUTFh), designed for the rehabilitation of human immunodeficiency virus/tuberculosis (HIV/TB) wasted adults, with a peanut-butter/milk-powder paste (P-RUTF; brand: Plumpy'nut) designed for pediatric treatment. Methods: A cross-over, randomized, controlled trial was conducted in Kenya. Ten days of repeated measures of product intake by 41 HIV/TB patients, >18 y old, body mass index (BMI) 18-24 kg$m À2 , 250 g were offered daily under direct observation as a replacement lunch meal. Consumption, comorbidity, and preferences were recorded. Results: The study arms had similar age, sex, marital status, initial BMI, and middle upper-arm circumference. No carryover effect or serious adverse events were found. SMS-RUTFh energy intake was not statistically different from the control, when adjusted for BMI on day 1, and the presence of throat sores. General preference, taste, and sweetness scores were higher for SMS-RUTFh compared to the control (P < 0.05). Most consumption, safety, and preference criteria for SMS-RUTFh were satisfied except for the average number of days of nausea (0.16 versus 0.09 d) and vomiting (0.04 versus 0.02 d), which occurred with a higher frequency (P < 0.05). Conclusion: SMS-RUTFh appears to be acceptable and can be safely clinically trialed, if close monitoring of vomiting and nausea is included. The method reported here is a useful and feasible approach for testing the acceptability of ready-to-use foods in low income countries. MSF Field Research

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Section: The Acceptability Of Sms-rutfhmentioning

confidence: 92%

Development of a cross-over randomized trial method to determine the acceptability and safety of novel ready-to-use therapeutic foods

Dibari

Bahwere

Huerga³

et al. 2013

Nutrition

View full text Add to dashboard Cite

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“…Socio-demographic questions were also included, which were used to further explain consumer behaviour and identify potential market segments. The questionnaire was designed taking into account the literature on public knowledge and attitudes towards chicken production systems [18][19][20][21][22][23][24]. We defined knowledge as "facts, information, and skills acquired through experience or education; the theoretical or practical understanding of a subject" and attitude as a "relatively stable favourable or unfavourable feeling or belief about a concept, person, or object" [25].…”

Section: Methodsmentioning

confidence: 99%

“…Prior knowledge of rearing conditions influenced their perceived acceptability, with worse scores given to meat if they knew it had been reared artificially, rather than on their mother. According to Costell et al [21], the hedonic acceptability of food items is related to whether our perception of food differs from the expected, which in turn may be influenced by understanding of production and processing systems involved in producing the food item.…”

Section: Knowledgementioning

confidence: 99%

Public Understanding and Attitudes towards Meat Chicken Production and Relations to Consumption

Erian¹,

Phillips²

2017

Preprint

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Simple Summary: Public knowledge of meat chicken production and how it influences attitudes to birds' welfare and consumer behaviour is poorly understood. We therefore conducted a survey of the public in SE Queensland, Australia, from which we determined that industry knowledge was limited. Where it existed, it related to an empathetic attitude towards chicken welfare and an increase in chicken consumption. This suggests that consumers who eat more chicken believe that they should understand the systems of production of the animals that they are consuming. Abstract:Little is known about public knowledge of meat chicken production and how it influences attitudes to birds' welfare and consumer behaviour. We interviewed 506 members of the public in SE Queensland; Australia; to determine how knowledge of meat chicken production and slaughter links to attitudes and consumption. Knowledge was assessed from 15 questions and low scores were supported by respondents' self-assessed report of low knowledge levels and agreement that their knowledge was insufficient to form an opinion about which chicken products to purchase. Older respondents and single people without children were most knowledgeable. There was uncertainty about whether chicken welfare was adequate, particularly in those with little knowledge. There was also evidence that a lack of empathy towards chickens related to lack of knowledge, since those that thought it acceptable that some birds are inadequately stunned at slaughter had low knowledge scores. More knowledgeable respondents ate chicken more frequently and were less likely to buy products with accredited labelling. Approximately half of the respondents thought the welfare of the chicken was more important than the cost. It is concluded that the public's knowledge has an important connection to their attitudes and consumption of chicken.

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“…As crenças e as atitudes dos consumidores possuem considerável influência na compra e no consumo de alimentos, sobretudo quando o produto representa uma alternativa para o consumidor em relação aos alimentos familiares. Assim, quando se trata de alimentos não familiares o estudo das atitudes dos consumidores pode contribuir na segmentação de mercado, auxiliando a indústria, por exemplo, a elaborar estratégias que tendem a aumentar a aceitação desses produtos (Barrios & Costell, 2004;Chen, 2007;Costell, Tárrega, & Bayarri, 2010). Costell et al (2010) explicam que a atitude contribui para o entendimento da resposta que o consumidor apresenta em relação a determinado alimento.…”

Section: Fundamentação Teóricaunclassified

“…Assim, quando se trata de alimentos não familiares o estudo das atitudes dos consumidores pode contribuir na segmentação de mercado, auxiliando a indústria, por exemplo, a elaborar estratégias que tendem a aumentar a aceitação desses produtos (Barrios & Costell, 2004;Chen, 2007;Costell, Tárrega, & Bayarri, 2010). Costell et al (2010) explicam que a atitude contribui para o entendimento da resposta que o consumidor apresenta em relação a determinado alimento. De modo simplificado, essa resposta é definida principalmente por quatro componentes: componente sensorial; componente afetivo; componente cognitivo; e componente comportamental [Quadro 1].…”

Section: Fundamentação Teóricaunclassified

Teste Sensorial De Um Produto Alimentar Inovador: A Neofobia Alimentar Como Possível Barreira No Setor De Alimentos

Goulart

Lucchese-Cheung

Lima-Filho

2017

HOLOS

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RESUMOEste artigo apresenta os resultados de um estudo exploratório que pretendeu identificar as atitudes de homens e mulheres, residentes em Campo Grande/MS, em relação a um produto alimentar não familiar/inovador [o pão de queijo com cenoura], que foi desenvolvido pelo SENAI/MS. Desta forma optou-se pela realização de um grupo focal com a pretensão de realizar um teste sensorial. Para o tratamento dos dados foi realizada a análise de conteúdo. Os resultados dessa análise permitiram identificar que existe uma maior tendência de rejeição do produto alimentar inovador/não familiar pelos indivíduos do gênero masculino. A substituição de 60% do teor original de queijo por polpa de cenoura no preparo do pão de queijo foi melhor aceita pelos indivíduos do gênero feminino, mais preocupados com a saúde ou com a saúde da família. Além disso, deve-se atentar para o produto ter sido mencionado pelos consumidores como produto de diferenciação social. PALAVRAS-CHAVE: Comportamento do consumidor, atitude, inovação alimentar, grupo focal. SENSORY TESTING A PRODUCT INNOVATIVE FOOD: FOOD NEOPHOBIA AS POSSIBLE BARRIER IN FOOD SECTOR ABSTRACTThis article presents the results of an exploratory study which identified the attitudes of men and women living in Campo Grande/MS in relation to an unfamiliar food product/innovative [cheese bread with carrot], which was developed by SENAI/MS. This manner we chose to perform a focus group with the intention to perform a sensory test. For the treatment of data was performed content analysis. The results of this analysis have identified that there is a greater tendency to rejection of innovative food product/unfamiliar by male individuals. Female individuals, more concerned with health or the health of the family, better accepted the replacement of 60% of the original cheese content for carrot pulp in the preparation of cheese bread. In addition, must pay attention as it the product has been mentioned by consumers as a product of social differentiation.

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Food Acceptance: The Role of Consumer Perception and Attitudes

Cited by 193 publications

References 79 publications

Development of a cross-over randomized trial method to determine the acceptability and safety of novel ready-to-use therapeutic foods

Development of a cross-over randomized trial method to determine the acceptability and safety of novel ready-to-use therapeutic foods

Public Understanding and Attitudes towards Meat Chicken Production and Relations to Consumption

Teste Sensorial De Um Produto Alimentar Inovador: A Neofobia Alimentar Como Possível Barreira No Setor De Alimentos

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