Food consumption habits of consumers in the Philippines: Changes amidst the pandemic

Tariga, Jonathan N.; Nolasco, Dyanika P.; Barayuga, Syrille Joyce R.

doi:10.11591/ijphs.v10i3.20823

Cited by 8 publications

(9 citation statements)

References 22 publications

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“…The urgency of health awareness also cannot be separated from the increasing threat of environmental damage (Li & Jaharuddin, 2021;Najib et al, 2020;Yadav & Pathak, 2016). This finding supports the research results (Bagher et al, 2018;Tariga et al, 2021;Yadav & Pathak, 2016).…”

Section: Multiple Linear Regression Analysissupporting

confidence: 91%

“…In this regard, research on the transition of consumption to healthy food is an interesting issue because it is not only related to health and social factors style life but also the consequences of higher prices and evolving subjective norms. Therefore, building collective awareness of healthy living behavior towards the intention to buy healthy food products is important (Rejeki et al, 2021;Suryana et al, 2021;Tariga et al, 2021). Meanwhile, switching behavior is complex behavioral research.…”

Section: Introductionmentioning

confidence: 99%

“…The positive attitude of the individual will have a positive effect on the purchasing power of healthy food, and vice versa. In addition, awareness of style Healthy living also has a positive effect on the intention to buy healthy food (Najib et al, 2020;Pomsanam et al, 2014;Tariga et al, 2021;Yadav & Pathak, 2016). Second: the aspect of knowledge of style life, health, and the environment are also important factors in the attractiveness of consuming healthy food.…”

Section: Introductionmentioning

confidence: 99%

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Identification of intention to buy healthy food

Kusdiyanto

Saputro

Sholahuddin

et al. 2022

ijbem

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Research on the intention to buy healthy food products is interesting to study because many studies show mixed results. The purpose of this study was to determine the effect of health awareness factors, attitude factors, environmental awareness, lifestyle, and knowledge on purchase intentions of healthy food products with case observation settings in Solo City involving 100 respondents. The results of the analysis show that the four variables of health awareness, attitude, environmental awareness, and lifestyle have a significant effect on buying interest, while the knowledge factor has no effect. Limitations and research suggestions become a reference for further research. However, the knowledge factor that does not affect purchase intention from this research still needs to be examined through the educational process so that it has a long-term effect.

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Section: Multiple Linear Regression Analysissupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Identification of intention to buy healthy food

Kusdiyanto

Saputro

Sholahuddin

et al. 2022

ijbem

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show abstract

“…For example an increased food consumption at home, cooked, is considered popular these days, especially natural/organic quality food [76]. At the same time the essential aspects of food choice, health, quality and safety are increasingly being taken into account [77].…”

Section: Discussionmentioning

confidence: 99%

The Impact of COVID-19 on Consumers’ Motives in Purchasing and Consuming Quality Greek Wine

et al. 2022

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In the rising post COVID-19 period the world is different not only from the economic point of view but also from the social and cultural point, including the selection of goods, and foods by the “new” customers. Wine is a major daily drink worldwide, affecting the lives of consumers worldwide. The aim of the study was to investigate the impact of COVID-19 on consumers’ motives for quality wine, namely the Greek wine and the local Samos’ Greek wine, assessing possible changes in their wine habits effecting current and future wine production, consumption, and sustainable regional development. Consumers’ motives were tested using variables of wine purchase and consumption (such as place of purchase, money spent, amount consumed, accompaniment meals), and preference for quality wine (such as traditional, appearance, organoleptic, sustainable, general characteristics). A self-response questionnaire survey was carried out in January and February 2022 on a sample of 1493 participants through the Google platform. Basic statistical tools, combined with cross and Chi-square tests were used in order to analyze the collected data. The results show interesting changes in consumers’ motives in the new rising global era. The participants buy less from supermarket (−4.2%), more via online (+1.8%) and equally from other places, the majority one bottle per month spending 10 to 20 euros today. They consume less wine (−5.1%), the majority one bottle per month, preferable at home (+6%), with friends (+1.6%), rather than at the restaurant (−8.2%), the club/bar (−8.9%), the night club (−5.8%), or during celebration (−3.2%). They continue to prefer the “red with red, white to white” accompaniments with meals. They select quality wines based on the conventional variables with emphasis to the taste (94.5%), aroma (83.9%), value for money (72.8%). The participants expressed similar motives for the quality Samos’ wines. However, even though they are aware of its high quality (92.9%), only 53% of them have tasted them, and fewer are consuming then occasionally (32.3%). Our findings indicate that the sustainability, and growth of the quality wine in the new socioeconomic era, should focus on the easy access (including on line), the consumption at home, with friends and family, keeping the same preferences between different kinds of wine with the different meals for the consumers.

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“…Simple strategies such as a balanced diet, exercise, and appropriate sleep, as well as the ability to recognize work overload and stress-resistant workplaces, are suggested by Sorenson [16]. During this pandemic, people changed their eating habits for the better, even altering their food preferences [17]. Certain coping methods can also be harmful to a person's mental health.…”

Section: Coping Appraisal Of the Teacher-respondentsmentioning

confidence: 99%

Lockdown fatigue, personal resilience and coping appraisal of faculty in a state university

Afan

Tariga

2022

IJPHS

Self Cite

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Many countries' lockdown measures have been effective in halting the spread of the coronavirus disease 2019 (COVID-19) pandemic, but there is rising worry about their negative effects on overall health and well-being, particularly among lecturer in the academe. This study aimed to assess the lockdown fatigue, personal resilience and coping appraisal involving 100 lecturers in Quirino State University-Diffun Campus. Four-likert scale questionnaires were adapted and used to gather data including the lockdown fatigue scale (LFS), brief resilience scale (BRS), and coping appraisal. Findings reveal that majority of the respondents are female, 31-40 years old, married, with an on-going Master’s Degree, with a permanent position in the university. The most prominent symptoms of fatigue, according to the respondents in this study, were worry, sadness, depression, tiredness or physical depletion, and anxiety. As to the personal resilience of lecturer, according to the findings, it is difficult for them to react quickly when anything negative occurs. As a result, efforts to reduce lockdown fatigue among lecturer must focus on developing their coping abilities, which will improve their mental and psychological well-being as well as their general health. A positive psychological intervention or program may be implemented to mitigate the negative effect brought by community lockdown.

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Food consumption habits of consumers in the Philippines: Changes amidst the pandemic

Cited by 8 publications

References 22 publications

Identification of intention to buy healthy food

Identification of intention to buy healthy food

The Impact of COVID-19 on Consumers’ Motives in Purchasing and Consuming Quality Greek Wine

Lockdown fatigue, personal resilience and coping appraisal of faculty in a state university

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