What are the motives underlying Brazilians' food choices? An analysis of the Food Choice Questionnaire and its relationship with different sample characteristics

Silva, Wanderson Roberto da; Marôco, João; Alvarenga, Marle dos Santos; Campos, Juliana Álvares Duarte Bonini

doi:10.1111/joss.12775

Cited by 7 publications

(5 citation statements)

References 66 publications

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“…According to da Silva et al, motives of health, mood, convenience, sensory appeal, natural content, weight control, familiarity, and ethical concern in food choice were higher in females than males. 4 Schliemann et al found that 7 food dimensions as health, mood, convenience, sensory appeal, natural content, price, and weight control were associated with sex, and females had exhibited higher scores than males as our study. 18 In the present study, sensory appeal and weight control scores showed significant differences with respect to gender.…”

Section: Discussionsupporting

confidence: 62%

“…have impacts on food choice decisions. 4,5 Steptoe et al developed a food choice questionnaire (FCQ), consisting of 36 items, testing health-related and nonhealth-related motives of food choice, grouped into 9 dimensions as health, mood, convenience, sensory appeal, natural content, price, weight control, familiarity, and ethical concern. 6 Each dimension includes 3-6 items.…”

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confidence: 99%

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Investigation of Motives Underlying Food Choice of Health Science Students: Cross Sectional Study

DUMANCI,

YAŞAR,

DUVAN

et al. 2023

Turkiye Klinikleri J Health Sci

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Obesity is a precursor for non-communicable disorders. 1 Its rate has increased dramatically. Unhealthy nutrition is a major risk for obesity. The university period is one of the critical times for the development of obesity. Changes in living arrangements can affect university "students" lifestyles. Sur-veys on food consumption showed that consumption of unhealthy foods was widespread during the university period. 2 They generally tend to consume calorie-dense foods with high fat and high sugar. They mostly consume palatable and processed foods. Poor eating habits with unhealthy behavioral patterns can

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Section: Discussionsupporting

confidence: 62%

mentioning

confidence: 99%

Investigation of Motives Underlying Food Choice of Health Science Students: Cross Sectional Study

DUMANCI,

YAŞAR,

DUVAN

et al. 2023

Turkiye Klinikleri J Health Sci

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“…The participants completed the Brazilian Portuguese version of the FCQ (Heitor et al, 2015). The FCQ has been used in different contexts (Markovina et al, 2015), with support from Brazilian studies (da Silva et al, 2022;Heitor et al, 2019) that have shown its adequate validity (e.g., Comparative Fit Index and Tucker-Lewis Index >.95, Root Mean Square Error of Approximation <.08, factor loadings >.65, and average variance extracted >.50) and reliability (e.g., test-retest reproducibility >.76; ordinal alpha coefficients >.85). Data Analysis.…”

Section: Methodsmentioning

confidence: 99%

Relationships Between Three Eating Behaviors and Nine Motives for Food Choices Among Brazilian Adults: A Structural Equation Model

Silva,

Ferreira,

Marôco

et al. 2023

Percept Mot Skills

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We examined the relationships between three eating behaviors and nine motives underlying food choices made by Brazilian adults. Using participant responses to the short version of the Three-Factor Eating Questionnaire and the Food Choice Questionnaire, we investigated eating behaviors (cognitive restriction, uncontrolled eating, and emotional eating) and motives for food choices (health, mood, convenience, sensory appeal, natural content, price, weight control, familiarity, and ethical concern). We used a structural equation model to test relationship pathways (β), with eating behaviors as independent variables and motives for food choices as dependent variables. Participants were 1297 individuals (69.5% female) with a mean age of 25.0 years ( SD = 5.8). We confirmed the validity and reliability of the questionnaires in this sample. Restrictive eating behavior was significantly related to motives of health (β = .415), mood (β = .127), natural content (β = .364), weight control (β = .681), and ethical concern (β = .161). Emotional eating behavior was related to motives of mood (β = .277), health (β = −.137), and natural content (β = −.136). Uncontrolled eating behavior was related to motives of convenience (β = .226), sensory appeal (β = .121), price (β = .153), and familiarity (β = .090). We believe these findings can now help design future research and clinical interventions for managing people’s risky eating behaviors and promoting beneficial food choices.

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“…In fact, consumer research is fundamental in the context of sensory science. Within these methodologies market research is noteworthy to understand consumer behavior in relation to food, as demonstrated in previous studies (Doungtip, Sriwattana, & Kim, 2019;Gama, Adhikari, & Hoisington, 2018;Grymshi, Crespo-Cebada, Elghannam, Mesías, & Díaz-Caro, 2021;Silva, Marôco, Alvarenga, & Campos, 2022;Veiga, Johann, Lima, Kaushik, & Mitterer-Daltoé, 2021).…”

Section: Introductionmentioning

confidence: 99%

Perceptions, attitudes, and motivational factors for consumers and nonconsumers of traditional and craft beers

Steinbach

Burgardt

Machado‐Lunkes

2023

Journal of Sensory Studies

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Beer is the most consumed alcoholic beverage in the world, and craft-style beers have presented interesting marketing prospects in the segment. This study intends to establish a consumer profile and their relationship with craft beer compared with traditional versions, as well as understand nonconsumers in order to design more assertive market strategies. The data were obtained using an online questionnaire with 195 participants.Women were about 56.90% less likely to consume craft beer. Craft beer consumers show a preference for bitter, exotic beers, with a strong and full-bodied flavor, and seek high quality and authenticity. On the other hand, traditional beer consumers seek wellknown and easy-drinking beers, considering product availability and price. The high price and the stronger flavor are the main reasons for not consuming craft beer. Nonconsumers of beer report the taste as a barrier to consumption. The conceptual and affective associations to the beers are positive, except for the group of nonconsumers. Practical ApplicationsThe brewing segment, shows constant evolution, seeking innovation to better meet the variability existing among beer consumers. One of the outstanding niches is the craft segment, with a complex relationship between consumers and beer. The results of this study provide a view of beer consumption habits and consumer craft and traditional, and answers about nonconsumers. The results show how gender interferes with consumer attitudes and offers insights into opportunities to expand the segment. The consumer seeks positive experiences, whether sensory or not, however, the consumption may not be repeated if these experiences are negative, as in the case of nonconsumers. Given the results, industrial enterprises in the beer production chain can create more personalized strategies to reach target audiences that are not being contemplated. Other segments favored are tourist enterprises, especially those that envision gastronomic tourism, as beer is associated with the consumption of other products and social interaction.

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What are the motives underlying Brazilians' food choices? An analysis of the Food Choice Questionnaire and its relationship with different sample characteristics

Cited by 7 publications

References 66 publications

Investigation of Motives Underlying Food Choice of Health Science Students: Cross Sectional Study

Investigation of Motives Underlying Food Choice of Health Science Students: Cross Sectional Study

Relationships Between Three Eating Behaviors and Nine Motives for Food Choices Among Brazilian Adults: A Structural Equation Model

Perceptions, attitudes, and motivational factors for consumers and nonconsumers of traditional and craft beers

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