Russian consumers’ motives for food choice

Honkanen, Pirjo; Frewer, Lynn J.

doi:10.1016/j.appet.2008.11.009

Cited by 169 publications

(148 citation statements)

References 43 publications

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“…This has been reported in other papers (7,(10)(11)(12) . However, the present study has provided the most detailed description to date of the changes in food selection criteria of eleven product categories, including the three most commonly attributed criteria (Table 2).…”

Section: Discussionsupporting

confidence: 57%

“…Generally, familiarity with a product, habit or sensory factors especially taste, price and healthiness are found to be important food selection factors (7)(8)(9)(10)(11)(12) . According to studies conducted in real-life environments, when selecting food, consumers face several challenges from their own internal cues, as well as external cues such as understanding nutritional information or the nutritional content of a product under pressure of time (8,9,(13)(14)(15) .…”

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confidence: 99%

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Change of behaviour when selecting food products in a supermarket environment after reminding consumers about weight management

Saarela

2013

Public Health Nutr.

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Objective: The aim was to explore how the behaviour of consumers changed while they selected food in a supermarket environment after they were reminded about weight management. This investigation was carried out from the perspective of selection criteria, reading of package labels, nutritional quality of the products selected and time taken to select a product. Design: The subjects, who were actively watching their weight, participated in two consecutive tasks in a supermarket. They were given a shopping list of eleven food categories and asked to think aloud while selecting from each category a product they usually buy and a product they would use for weight management. The data (n 792 selections) were collected through interviews and a verbal analysis protocol combined with wireless audio-visual observation. Subjects: Thirty-six consumers were recruited from a sample of 367 supermarket customers. Setting: Kuopio, Finland. Results: The subjects' behaviour changed radically after they were reminded about weight management. In the first selection, taste and familiarity were the main food selection criteria while in the latter selection the energy/fat content predominated. Consequently, the nutritional quality of products improved greatly because subjects read package labels twice as much in the latter selection. The time taken to select a product increased significantly, on average, from 23 (SD 10) to 60 (SD 51) s/product (P 5 0?000). Conclusions: Only by reminding consumers about weight management was there a significant impact on their food selection behaviour. Marketing communication should be developed which quickly and easily promotes consumers' awareness of healthy food in supermarkets.

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Section: Discussionsupporting

confidence: 57%

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confidence: 99%

Change of behaviour when selecting food products in a supermarket environment after reminding consumers about weight management

Saarela

2013

Public Health Nutr.

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“…In fact, the environmental and ethical production can be represented as the two main dimensions in sustainable food (Grunert et al 2014). On the other hand, the intrinsic characteristics of food choices are represented by food safety, nutrition and price (Lusk, 2008), sensory appeal (Steptoe et al, 1995), taste and availability (Lusk, 2008;Honkanen and Frewer, 2009), familiarity, natural content of food (Pieniak et al, 2009) and weight control (Steptoe et al, 1995).…”

Section: Introductionmentioning

confidence: 99%

A greater share of the stomach?

Soon

Wallace

2018

NFS

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Purpose Provenance and ethical standards reflect foods that traceable and are supportive of the environment, sustainability and justice in the food supply chain. The purpose of this study is to understand higher education consumers’ food choices and to examine the predictors of purchasing intention of food with provenance and ethical standards. Design/methodology/approach An online questionnaire was completed by 296 students and staff members of the University of Central Lancashire. The questionnaire collected information on socio-demographic profiles; food choices, provenance and ethical standards; ethical purchasing and sourcing requirements and purchasing intention of food products with provenance and ethical standards. Descriptive statistics were used to determine the frequency of distribution of all socio-demographic characteristics. Multiple regression was used to examine if attitude, perceived behavioural control and subjective norms of the Theory of Planned Behaviour (TPB) significantly predict the consumers’ purchasing intention (Step 1). Exploratory factor analysis was conducted on the behavioural items using principal components estimation and varimax rotation. Multiple regression on the expanded TPB (Step 2) using the obtained factor scores were conducted to determine if the factors were significant predictors of purchasing intention of food with provenance and ethical standards. Findings Multiple regression on the expanded TPB model revealed that only attitude and perceived behavioural control were significant predictors of purchasing intention of food with provenance and ethical standards. The regression model explained about 50 per cent of the variance of the intent to purchase food with provenance and ethical standards where R2 = 0.50 (Adjusted R2 = 0.47). This was significantly different from zero F (5, 89) = 17.77, p < 0.001. The incorporation of “Preference for ethically sourced food” and “Perceived knowledge and status of provenance standards” did not increase the prediction of purchasing behaviour. Originality/value Two broad themes were identified from the factor analysis where the first factor prioritises “Preference for ethically sourced food” and the second factor conceptualises “Perceived knowledge and status of provenance standards”. The TPB was expanded to incorporate both factors but did not increase the prediction of purchasing intention. The authors recommend that other potential predictors, for example, moral concerns or perceived value of food with provenance and/or ethical standards to be tested using an extended TPB framework. The study is of value to higher and further education catering services to encourage more sustainable and local food consumption.

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“…National and international studies show the influence of different factors on how individuals make their food choices, such as preparation time, the taste of the food, and durability [11][12][13] . Aspects related to the environment in which a person is inserted, such as access to point-of-purchase and cost of food, may also foster or make it harder to acquire healthy eating habits 14,15 .…”

Section: Introductionmentioning

confidence: 99%

Factors related to food involvement in the adult population

et al. 2016

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A B S T R A C T ObjectiveThis study aimed to investigate aspects associated with food involvement and to ascertain whether individuals with higher food involvement consume larger amounts of fruits and vegetables. MethodsThis cross-sectional, analytical study was conducted with 301 adults (19-59 years old) from the Federal District, Brazil. Sample size calculation was based on numbers from the Brazilian Demographic Census and on consumption data for fruits and vegetables obtained from the Surveillance of Risk and Protective Factors for Chronic Diseases by Telephone Interviews survey. Data were collected in October of 2012. The questionnaire comprised 28 questions and included socio-demographic variables, reported fruit and vegetable consumption, and an adapted food involvement scale. Data were analyzed using Statistical Package for the Social Sciences software. Descriptive and comparative analyses were performed to determine population characteristics. ResultsWomen and older individuals displayed a higher degree of food involvement than did men and younger individuals (p<0.001). Among the factors included in food involvement, the highest influence was attributed to satisfaction in preparing food (cooking), pre-preparation of food, and pleasure in cooking for other people (p<0.001). ConclusionThe results presented here suggest that food involvement can be stimulated through innovative strategies of communication that go beyond the biological arguments and focus on the cultural expression of the elements of socialization, whose relationship with eating is well established.

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Russian consumers’ motives for food choice

Cited by 169 publications

References 43 publications

Change of behaviour when selecting food products in a supermarket environment after reminding consumers about weight management

Change of behaviour when selecting food products in a supermarket environment after reminding consumers about weight management

A greater share of the stomach?

Factors related to food involvement in the adult population

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