Gluten-free food - the influence of selected qualitative characteristics on consumer decision making of coeliacs in hospitality establishments

Šálková, Daniela; Hes, Aleš

doi:10.17221/113/2015-cjfs

Cited by 6 publications

(3 citation statements)

References 7 publications

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“…In particular, although wheat is the main source of food in the world, providing up to 50% of the daily caloric intake in developed and developing countries [59], it is also the main source of gluten, whose disorders already affect the 1.4% of the global population [60]. For people who cannot consume foods containing gluten, the possibility to choose gluten-free meals when eating outside the home represents an important factor for their quality of life [61]; thus, restaurateurs should come across to these needs, improving menu offerings' options and communication [61]. However, as observed from the present cross-sectional analysis, only 29.5% of the restaurants identified food allergens on their menus, and only 9.8% of the offered dishes were allergen-free, despite European Union legislation recommending the disclosure of the 14 most common allergens [16].…”

Section: Discussionmentioning

confidence: 99%

Evaluating Mediterranean Diet-Adherent, Healthy and Allergen-Free Meals Offered in Tarragona Province Restaurants (Catalonia, Spain): A Cross-Sectional Study

et al. 2021

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Restaurant meal consumption has increased substantially, but the ability of restaurants to adhere to guidelines for the Mediterranean diet, healthiness and food allergen management is a challenge. This cross-sectional study aims to assess the Mediterranean diet adherence, healthiness, nutritional quality and food allergen management of meals at restaurants in the Tarragona province (Catalonia, Spain). Primary outcomes included adherence to criteria for the Mediterranean diet (AMed) and gluten management (SMAP), nutritional quality of dishes indicated by a green traffic light rating, meal nutrient content and allergen-free options. Secondary outcomes included restaurant staff knowledge about the Mediterranean diet and food allergens. Forty-four restaurants and 297 dishes were analysed. The restaurants fulfilled an average (mean ± SD) of 5.1 ± 1.6 of 9 compulsory AMed criteria and 12.9 ± 2.8 of 18 SMAP criteria. Dishes were mainly rated green for sugar (n = 178/297; 59.9%) but not for energy (n = 23/297; 7.7%) or total fat (n = 18/297; 6.1%). Waiters and cooks received passing scores for food allergen knowledge (5.8 ± 1.7 and 5.5 ± 1.5 out of 10 points, respectively). Restaurants partially met the AMed and SMAP criteria. Increasing fibre and decreasing saturated fat content are necessary to improve consumers’ adherence to healthy diets. For restaurant staff, training courses should be considered to improve their food allergen management.

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Section: Discussionmentioning

confidence: 99%

Evaluating Mediterranean Diet-Adherent, Healthy and Allergen-Free Meals Offered in Tarragona Province Restaurants (Catalonia, Spain): A Cross-Sectional Study

et al. 2021

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“…The results of the proposed reasoning method indicate whether the buyer should accept or reject the seller's offer. Their findings are very promising for the efficiency of automated transactions by intelligent agents [2].…”

Section: Proposed Methodsmentioning

confidence: 96%

Consumer Decision‐Making Power Based on BP Neural Network and Fuzzy Mathematical Model

2021

Wireless Communications and Mobile Computing

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In real life, because of the uncertainty of risk, incomplete information, perceived cost, and other factors, there are irrational behaviors in the decision-making power of consumers, so it is of great practical significance to study the decision-making power of consumers in the choice of countermeasures and personalized product recommendation. The purpose of this paper is to analyze the decision-making power of consumers based on the BP neural network and fuzzy mathematical model. First, the basic theory of artificial neural network and the concepts of set theory and fuzzy reasoning of fuzzy mathematics are described. Second, the behavior prediction model with the equal emphasis on rationality and irrationality and the integration of artificial neural network and fuzzy mathematics are constructed. The comments of a certain mobile phone are selected as the experimental objects to analyze the decision-making reasoning and prediction of individual consumers in the network and the decision-making reasoning of group consumers in the network, the experimental results show that through Mamdani reasoning, behavioral intention = 5.72 . Through the fuzzy set processing, it is finally determined that the consumer’s purchase intention is close to the VT mode, which is “very inclined.” In the first method, the user’s recognition rate of product C1 is 82%, and in the second method, the user’s recognition rate is 55%. The comparison of the two methods is in line with the expectation. The first method extracts the user’s emotion and evaluation information from the comments, fully considers the personalized needs of consumers, and is closer to the prediction results of the system.

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“…Roininen, Lähteenmäki and Tuorila, 1999;Verbeke, 2006;Boros, Fehér, and Kajári, 2012;Doležalová, Pícha and Hanzalová, 2016), even in cases when the decision-making of a consumer is infl uenced by consumer's specifi c disease or a certain food intolerance/non-allergic food hypersensitivity (e.g. Suwannaporn, Linnemann and Chaveesuk, 2008;Šálková and Hes, 2015). Consumers with higher preference to local food and healthy food tend to be less price-sensitive (e.g.…”

Section: Introductionmentioning

confidence: 99%

Factors of Purchase of Bread - Prospect to Regain the Market Share?

Skořepa¹,

Pícha²

2016

Acta Univ. Agric. Silvic. Mendelianae Brun.

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The aim of the article is to assess the consumers’ buying behaviour and decision-making process when purchasing bread and to propose the ways of how to improve the position of bread in the market. 1601 properly filled questionnaires were used for the analysis. Results are presented under the form of frequencies of answers and statistical tests. The analysis included evaluation of statistical hypotheses about the independence (significance level α = 0.01) using the chi-square goodness of fit test and Pearson coefficient of contingency. The significance level was then compared with the value p-value, for p-value > α, the null hypothesis was not rejected. The most important factors of choosing bread are freshness, appearance habit and price. The importance of the price grows with the increasing age of respondents and decreases with the increasing income of questioned consumers. The importance of the brand, as well as the reference or recommendation from the family and friends slightly strengthens with the increasing income of the consumers. Most of the respondents make no difference between both (yeast and rye leaven) technologies of baking bread when making their buying decision. We cannot say, however, the preference to the rye leaven bread grows with the increasing age of respondents to the detriment of the yeast bread or vice versa.

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Gluten-free food - the influence of selected qualitative characteristics on consumer decision making of coeliacs in hospitality establishments

Cited by 6 publications

References 7 publications

Evaluating Mediterranean Diet-Adherent, Healthy and Allergen-Free Meals Offered in Tarragona Province Restaurants (Catalonia, Spain): A Cross-Sectional Study

Evaluating Mediterranean Diet-Adherent, Healthy and Allergen-Free Meals Offered in Tarragona Province Restaurants (Catalonia, Spain): A Cross-Sectional Study

Consumer Decision‐Making Power Based on BP Neural Network and Fuzzy Mathematical Model

Factors of Purchase of Bread - Prospect to Regain the Market Share?

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