Food choice models and their relation with food preferences and eating frequency in the Polish population: POFPRES study

Wądołowska, Lidia; Babicz-Zielińska, Ewa; Czarnocińska, Jolanta

doi:10.1016/j.foodpol.2007.08.001

Cited by 104 publications

(80 citation statements)

References 29 publications

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“…On the other hand, respondents from Belgrade with below average income tend to positively assess local gastronomy to a higher extent, in relation to respondents with a higher monthly income. Previous research (Glanz et al, 1998;Wadolowska et al, 2008) point out that a higher monthly income and a better job increase the experience and choice of food, which is in accordance with results obtained in Novi Sad. However, the findings in Belgrade are contrary to the above-mentioned research.…”

Section: Discussionsupporting

confidence: 85%

“…Age -the study indicates that the consumption of selection of available food at certain destination is narrowed in elder respondents (Tse, Crotts, 2005) and that they are more health concerned (Kim et al, 2009 (Kim et al, 2009), that higher education level increases food related sensation (Glanz et al, 1998) and that the respondents with higher education level have more tendencies towards local food consumption (Zeppel, Hall, 1991 Monthly income -the conducted studies indicate that higher monthly income increases food related sensation (Glanz et al, 1998) and that better job can be an important factor in selection of food (Wadolowska et al, 2008), while Franklin and Crang (2001) point out that the increase of monthly income in households has an important role in tourist demand.…”

Section: The Importance Of Socio-demographic Characteristicsmentioning

confidence: 99%

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

Vuksanović¹,

Tešanović²,

Калењук³

et al. 2017

Ekon Polj

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Section: Discussionsupporting

confidence: 85%

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 research carried out in the UK, the Netherlands and in Finland documents that women are more interested than men in eating healthily and natural products (Roininen et al, 2001). The food choice motivations of a representative sample of 9339 Polish respondents depended mostly on gender and age (Wadolowska et al, 2008). The study confirmed the findings of other authors about the role of females and its correlation with health-concerned attitudes, inclination to comply with dietary recommendations and readiness to gain new nutrition knowledge.…”

Section: Eating Habits and Health Consciousnesssupporting

confidence: 78%

Gender Differences in Food Choice and Dietary Intake in Modern Western Societies

Arganini¹,

Saba²,

Comitato³

et al. 2012

Public Health - Social and Behavioral Health

150

142

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Human behavior accounts for the majority of morbidity and premature mortality throughout the world. This book explores several areas of human behavior including physical activity, nutrition and food, addictive substances, gun violence, sexual transmitted diseases and more. Several cutting edge methods are also examined including empowering nurses, community based participatory research and nature therapy. Less well known public health topics including human trafficking, tuberculosis control in prisons and public health issues in the deaf community are also covered. The authors come from around the world to describe issues that are both of local and worldwide importance to protect and preserve the health of populations. This book demonstrates the scope and some of the solutions to addressing today's most pressing public health issues.

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“…For example, it has been found that individuals from Eastern cultures avoid restaurants serving local food, but those from Western cultures are more interested in trying foods that are unfamiliar to them (Tse & Crotts, 2005). In addition, it is stated that people with higher purchasing power and a higher level of education are more interested in local gastronomy, as they not only consume food to satisfy a physical need, but also value discovering new dishes and associating food with the local culture (Wadolowska, Babicz-Zelinska & Czarnocinska, 2008). In the same line, authors as López-Guzmán and Sánchez-Cañizares (2012), Pérez-Gálvez, López-Guzmán, Buiza and Medina-Viruel (2017) or Tsai (2016) indicated that age and educational level of the tourists are relevant when they decide the gastronomic offer.…”

Section: Demographic Factorsmentioning

confidence: 99%

Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants

Ramón

Fransi

Ferrer-Rosell

et al. 2018

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Purpose: The main aim of this research is to characterize the tourists visiting top-level restaurants to ascertain the profile of this type of customer, their behaviour and their influence on the destinations where they are located.Design/methodology: During the months of July to December 2016, a survey was conducted on a sample of 187 tourists who had visited Michelin-starred restaurants in order to highlight the most valued aspects during the process of choosing, consulting and booking the top-level restaurant service. FindingsThe results reveal the existence of two segments whose behaviour is different, where the individuals of the first consider the culinary experience as the main reason for their tourist visit to the destination. In contrast, the second segment considers that their visit to the destination is the main reason for their tourism. Moreover, the diners from both segments display different behaviour in terms of their post-purchase, recommendation and intention to return behaviour and the perception of the status with which their visit to the restaurant provides them. Research limitations/implications:The main limitation of this research is the fact that only the responses of tourists who have visited top-level restaurants in Spain have been studied Practical implications:The results of this study may help both the managers of restaurants of a certain level and the public authorities responsible for tourism to make decisions, since these types of restaurants are becoming tourist resources of the first order. Social implications:Knowledge of the diner could facilitate the optimal management of the restaurant and help orient it as a tourist resource. In certain areas such a resource can become a pole of tourist attraction and contribute towards territorial balance thanks to the positive externalities it generates in the territory where such establishments are located.Originality/value: the present research focuses on the study of the behaviour of the culinary tourist in an increasingly popular type of tourism with high added value. Culinary tourism is also enormously important in the economy of the destination and for territorial development. Therefore, this work may be of interest both for public authorities and the managers of this type of restaurant, and to create synergies between the two. This work comes to fill a gap in the literature of segmentation in the restoration, since there are few researches that focus on segmentation according to consumer's motivations and perceptions, and none focus on its relationship to tourism at the destination.-332-Intangible Capital -https://doi

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Food choice models and their relation with food preferences and eating frequency in the Polish population: POFPRES study

Cited by 104 publications

References 29 publications

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

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

Gender Differences in Food Choice and Dietary Intake in Modern Western Societies

Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants

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