Food and wellbeing. Towards a consumer-based approach

Ares, Gastón; Saldamando, Luis de; Giménez, Ana; Deliza, Rosires

doi:10.1016/j.appet.2013.11.017

Cited by 82 publications

(74 citation statements)

References 33 publications

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“…Paradoxically, Specific benefit for health was higher for this group, which suggests that in this age range people begin to perceive the benefits of functional foods; as reported by Ares et al () for middle‐aged and older groups. Ares, De Saldamando, Giménez, and Deliza () found that in the food context, associations with wellbeing are related to the reduction of specific body problems, as cardiovascular or digestion ailments; as observed in the work herein reported with the words mentioned in the categories that constitute the “Health” dimension.…”

Section: Resultssupporting

confidence: 61%

“…De Garine and Vargas () established that beyond “being what we eat,” we eat signs, since a food is thought before it is eaten, and therefore we eat what we want to believe. In this sense, these results enable the understanding of how in the Mexican conditions of public health problems due to obesity, overweight, and diabetes, the wellbeing of consuming specific food products is thought (Ares et al, ), as is the case for functional foods and in the face of certain sociodemographic variables (Ares et al, ). This work thus contributes to reduce the scarce knowledge about the perception of functional foods in Mexico; and together with works by Schnettler et al (), Ares et al (), De Barcellos and Laitano (), and Badrie et al (), contributes to increase the number of research works on this topic in developing countries.…”

Section: Resultsmentioning

confidence: 95%

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Exploring the perception of Mexican urban consumers toward functional foods using the Free Word Association technique

Rojas-Rivas

Espinoza‐Ortega

Martínez‐García

et al. 2018

Journal of Sensory Studies

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Demographic changes in contemporary societies has promoted sectors of consumers aware of the food they buy for health reasons, as functional foods, whose demand has grown in diverse countries as Mexico, recognized as one of the emergent market with the highest consumption of these products in Latin America. However, there is little knowledge on the attitudes of Mexican consumers toward functional foods. The objective was to explore the perception of functional foods by Mexican urban consumers using the free word association technique. A total of 610 persons were asked the three first words that came to their minds with the stimulus “functional food.” Twenty‐three categories were grouped in nine dimensions, the most important were: Health, Nutrition, and Foods and Nutrients. Differences due to age and schooling level were found in dimensions and categories. Consumers have a clear idea of “functional food” that explains growth in this market. The promotion of functional foods should take into consideration the demands that specific groups of consumers have for these products. Practical applications This work is a first approach on the study of the perception of Mexican urban consumers toward functional foods, with results that may be useful for public or private entities. As mentioned in works conducted in other areas of the world, demographic and socio‐economic characteristics are identified as significant determinants; the perception toward functional foods is positively associated with educational achievement, age and women. Taking into consideration the diabetes and overweight problems of the Mexican population, research results indicate an opportunity for producers of functional foods for an adequate development, improvement, and promotion of these products to meet specific perceptions of each target group of consumers.

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Section: Resultssupporting

confidence: 61%

Section: Resultsmentioning

confidence: 95%

Exploring the perception of Mexican urban consumers toward functional foods using the Free Word Association technique

Rojas-Rivas

Espinoza‐Ortega

Martínez‐García

et al. 2018

Journal of Sensory Studies

View full text Add to dashboard Cite

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“…According to Ares et al (2014), this is possible, since consumers have become increasingly concerned with the concept of "wellbeing" and the human health risk factors. So, they have sought healthier products with lower salt content (Drake et al 2011).…”

Section: Acceptance Testmentioning

confidence: 99%

Elaboration of garlic and salt spice with reduced sodium intake

Rodrigues

Junqueira

Gonçalves

et al. 2014

An. Acad. Bras. Ciênc.

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Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl reduction was established as a control. Three formulations of rice with different spices were assessed according to sensory testing acceptance, time-intensity and temporal domain of sensations. The proportions of salts used in the garlic and salt spice did not generate a strange or bad taste in the products; instead, the mixtures were less salty. However, the seasonings with lower sodium levels (F2 and F3) were better accepted in comparison to the traditional seasoning (F1). Therefore, a mixture of NaCl, KCl and monosodium glutamate is a viable alternative to develop a garlic and salt spice with reduced sodium intake.

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“…Well‐being is a wide idea coming up short on a remarkable definition. Assessing how consumers see well‐being in a nourishment‐related setting, Ares, De Saldamando, Giménez, and Deliza's (), Ares et al's (). To extent more Afzal, Williams, Leng, and Aldridge () determined that the environment has risen as a hot issue for social orders, governments, notwithstanding business associations.…”

Section: Introductionmentioning

confidence: 99%

Managing subjective well‐being of organic food consumers through sustainability orientation, environmental consciousness, and skepticism in Thailand: Mediating role of organic food consumption

Siriattakul

Thaiprayoon²,

Harakan

2019

World Food Policy

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Subjective well-being of consumers is turned out to be a modern and the most important issue for green marketers.World's food policy which is mostly revolving around consumption of organic food is also making well-being a center piece of all its discussions. This study has contributed by checking the impact of consumer sustainability orientation (CSO), skepticism and environmentally conscious purchase behavior (ECPB) on subjective well-being of consumers in mediating role of organic food consumption. A quantitative methodology was adopted in which questionnaires were filled by 314 respondents of Thailand. Survey results have revealed that CSO, skepticism and ECPB have a significant impact on subjective well-being of consumer and organic food consumption is also significantly mediating these relationships. No previous study has checked the mediating role of organic food consumption in Thailand's and respective variables' setting. This study can be beneficial for organic food industry as it can generate potential benefits for consumers. K E Y W O R D Sconsumer sustainability orientation, environmental consciousness, food policy, organic food consumption, skepticism, subjective well-being | 93 SIRIATTAKUL eT AL.

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Food and wellbeing. Towards a consumer-based approach

Cited by 82 publications

References 33 publications

Exploring the perception of Mexican urban consumers toward functional foods using the Free Word Association technique

Exploring the perception of Mexican urban consumers toward functional foods using the Free Word Association technique

Elaboration of garlic and salt spice with reduced sodium intake

Managing subjective well‐being of organic food consumers through sustainability orientation, environmental consciousness, and skepticism in Thailand: Mediating role of organic food consumption

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