Use of Nutritional Information in Canada: National trends between 2004 and 2008

Goodman, Samantha; Hammond, David; Pillo-Blocka, Francy; Glanville, Theresa; Jenkins, Rachel

doi:10.1016/s1499-2671(11)52240-3

Cited by 13 publications

(13 citation statements)

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“…This is probably because they consider themselves vulnerable to certain age-related diseases or are already managing such diseases and are therefore more conscious of their food intake. This finding is in line with the reports of Satia, Galanko and Neuhouser (2005) and Drichoutis et al (2006) and Goodman et al (2011) that older people use food product information more than younger consumers. However, it contradicts the findings of Onay et al (2011) who reported that younger consumers paid more attention to food product information than older consumers.…”

Section: Discussion Of Findingssupporting

confidence: 93%

Determinants of the use of food product information by female workers in Nigerian state universities

Babalola

Opeke

Aja

2013

Information Development

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This study examined the influence of demographic characteristics, perception of food risks and health information literacy on the use of food product information among 561 female staff in eight State Universities in Nigeria. Descriptive statistics and binary logistic regression were used to analyze the data. The findings revealed that age, perceived risks and health information literacy were the factors that influence the use or non-use of food product information among the respondents. Women who are above 50 years are more likely to use food product information in consumption decisions than younger women. Furthermore, the respondents showed high perception of food risks; however, about half of them have optimistic bias towards the hazards of eating unwholesome packaged foods. The study therefore recommends that the National Agency for Food and Drug Administration and Control (NAFDAC) embark on aggressive awareness campaigns on the health hazards associated with eating unwholesome packaged food, targeting younger female workers in Nigerian State Universities. Public health experts, librarians and other information professionals should also embark on enlightenment programmes for the public and the academic community. This study complements an earlier study which examined the use of various types of food product information in consumption of packaged foods among the same population.Keywords food product information, health information literacy, packaged foods, women, NigeriaHealth information literacy has a positive effect on the habit of using food product information in consumption decisions.Background

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Section: Discussion Of Findingssupporting

confidence: 93%

Determinants of the use of food product information by female workers in Nigerian state universities

Babalola

Opeke

Aja

2013

Information Development

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“…However, causes for the negative shifts in products purchased with star ratings in the baking and spices; condiments and sauces; and health foods categories are less clear. For the baking and spices, and condiments and sauces categories, earlier evidence suggests consumers seldom search for nutrition evidence on pleasure foods, as they are more concerned about taste than the healthfulness of these products and believe that healthier foods do not taste as good . Therefore, it is possible that consumers associated higher star ratings with poor taste and avoided purchasing these products.…”

Section: Discussionmentioning

confidence: 99%

Consumers’ Response to an On‐Shelf Nutrition Labelling System in Supermarkets: Evidence to Inform Policy and Practice

et al. 2017

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“…In a real-life setting, the consumer has to choose among several alternatives which include-as was already mentioned-published sources, media sources, experts, and social sources. Indeed, recent studies indicate that friends, family, social networking sites, television, radio, Web sources, booklets, newspapers, magazines, and experts (de Almeida et al, 1997;Fan & Li, 2010;Freisling, Haas, & Elmadfa, 2010;Goodman, Hammond, Pillo-Blocka, Glanville, & Jenkins, 2011;Heuberger & Ivanitskaya, 2011;Kitamura, 2013;Kornelis, De Jonge, Frewer, & Dagevos, 2007;Lappalainen, Kearney, & Gibney, 1998;Lee, Niode, Simonne, & Bruhn, 2012;Watson & Wyness, 2013) are some of the most commonly used food information sources. However, in the case of food information, the consumer can also seek information through three more categories of sources: store personnel, i.e., retailers (Verbeke, Vermeir, & Brunsø, 2007) or salespeople (Marshall, 2004); institutional sources, i.e., governmental agencies and consumer organizations (Frewer, Howard, Hedderley, & Shepherd, 1996;Hiddink, Hautvast, Van Woerkum, Fieren, & Van't Hof, 1997;Ippolito, 1999); and food labels (Jacobs, de Beer, & Larney, 2011;Nayga, Lipinski, & Savur, 1998).…”

Section: Information-seeking Behaviormentioning

confidence: 99%

Food Consumer Information Behavior: Need Arousal, Seeking Behavior, and Information Use

Lioutas

2014

Journal of Agricultural & Food Information

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This article draws from general and specific literature to present the way food consumer information behavior is executed from the stage of information need recognition to that of information use. Information needs are derivative needs, which originate from primary (physiological or psychological) needs. After need arousal, the consumer starts seeking food information by using one or more of the available out-of-store (published material, media, experts, institutional bodies, and social milieu) or in-store (store personnel, food labels) information sources. The information gathered is evaluated and, when it is judged insufficient in terms of quantity and/or quality, the consumer continues to seek information by following other paths. Simultaneously and/or subsequently, the information is refined, processed, and translated into different behavioral responses. The article concludes by highlighting some open issues and by proposing new research directions.KEYTERMS consumer, food information, information behavior, information needs, information seeking, information use

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Use of Nutritional Information in Canada: National trends between 2004 and 2008

Cited by 13 publications

References 0 publications

Determinants of the use of food product information by female workers in Nigerian state universities

Determinants of the use of food product information by female workers in Nigerian state universities

Consumers’ Response to an On‐Shelf Nutrition Labelling System in Supermarkets: Evidence to Inform Policy and Practice

Food Consumer Information Behavior: Need Arousal, Seeking Behavior, and Information Use

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