Whole Grains and Consumer Understanding: Investigating Consumers’ Identification, Knowledge and Attitudes to Whole Grains

Foster, Shara; Beck, Eleanor; Hughes, Jaimee; Grafenauer, Sara

doi:10.3390/nu12082170

Cited by 46 publications

(60 citation statements)

References 45 publications

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“…Increasing the amount of fiber in the white bread can be especially important for people who cannot or do not want to eat wholegrain bread. Nevertheless, adding fiber to white bread influences not only its appearance and other sensory attributes, but also its price, which may be a barrier to purchasing it [ 4 , 47 ]. Our research shows that in order to improve the health benefits, fiber can be added to bread.…”

Section: Discussionmentioning

confidence: 99%

“…It is recommended to eat a diet rich in fiber, because it is a desirable ingredient due to its beneficial effects on human health [ 2 ], and at the same time still in many consumer groups its average daily intake is insufficient compared to the recommended one [ 3 , 4 , 5 ]. This is due to the insufficient consumption of vegetables, fruits, and wholegrain cereal products [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

“…A growing awareness of a healthy lifestyle among consumers, and products containing ingredients that have a beneficial effect on health, e.g., bread containing fiber, can attract consumers’ attention [ 16 ]. However, some evidence from research is contradictory, and others do not fully explain the observed behaviors [ 3 , 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions

et al. 2020

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The aim of the current study was two-fold: (1) to identify consumer segments based on bread selection motives and (2) to examine differences between the identified segments in terms of perception of bread and bread with added fiber, and information on the food label. The data were collected using a CAPI (computer-assisted personal interview) survey on a sample of 1013 consumers. The k-means clustering method was used to identify four clusters of consumers, namely, Enthusiastic, Involved, Ultra-Involved, and Neutral. The Enthusiastic was the group that expressed the most positive opinions about the bread and about the addition of fiber to white bread. Moreover, they appreciated the most the information placed on the bread label. On the other hand, the Ultra-Involved and the Involved presented moderate opinions on these issues. In contrast, the consumers from the Neutral segment agreed the least with the opinion that white bread fortified with fiber is healthier and more expensive compared to white bread without added fiber. Consumers belonging to the Enthusiastic segment declared, to a greater extent than others, that cereal products with added fiber facilitate a healthy lifestyle and can reduce the adverse effects of an inadequate diet. The obtained results indicated that relatively positive opinions on the addition of fiber to white bread, including its benefits for health, are an opportunity to further develop the market of cereal products with added fiber. However, the information about bread on the label and its readability should meet the expectations of consumers who differ significantly in terms of their motives for choice. Both now and in the future, this aspect will be a challenge for food entrepreneurs and organizations that are engaged in the education and development of information aimed at consumers.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions

et al. 2020

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“…Semakin lama feses bertahan di usus, semakin keras konsistensinya, yang akhirnya membatu dan sulit dikeluarkan (Chen, 2017). Konsumsi serat yang rendah sebagai akibat kebiasaan lansia mengkonsumsi makanan lunak, makanan kaya gula dan makanan sereal olahan seperti nasi putih, roti putih dan lainnya memiliki kandungan serat yang rendah (Perdomo, Frühbeck and Escalada, 2019;Foster et al, 2020). Keadaan ini memicu munculnya gangguan usus pada lansia seperti konstipasi dan konstipasi yang cukup parah hingga menyebabkan kanker usus besar yang berakibat fatal bagi penderitanya (Ozturk et al, 2018).…”

Section: A Pendahuluanunclassified

Analisis konsumsi serat dengan intensitas kejadian konstipasi pada lansia

Romli¹,

Wulandari²

2021

j. keperawatan.

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Lansia memiliki kecenderungan untuk mengonsumsi makanan yang mengandung sedikit serat, sehingga kurang dalam asupan serat. Konsumsi serat yang rendah memicu munculnya gangguan konstipasi. Tujuan penelitian ini untuk menganalisis keterkaitan konsumsi serat dengan instensitas kejadian konstipasi pada lansia. Desain penelitian ini yaitu cross sectional dengan populasi semua lansia di Desa Ngrandulor Peterongan Jombang dan jumlah sampel sebanyak 34 responden yang diambil dengan purposive sampling. Variabel penelitian ini adalah konsumsi serat dan intensitas kejadian konstipasi. Pengumpulan data dilakukan peneliti dengan menggunakan kuesioner sebagai intrumen penelitian pada kedua variabel. Analisis data hasil penelitian dilakukan dengan uji Korelasi Spearman’s rho. Hasil penelitian menunjukkan bahwa konsumsi serat pada responden sebagian besar adalah tidak mengkonsumsi dengan baik yaitu sebanyak 24 responden (70,6 %) dengan kejadian konstipasi pada responden hampir separuh dari responden mengalami konstipasi dengan intensitas tidak pernah yaitu sebanyak 15 responden (44,1 %) dan intensitas jarang yaitu sebanyak 14 responden (41,2 %). Berdasarkan analisis hasil uji statistik menunjukkan bahwa p-value (0,002) < α (0,05) maka artinya ada hubungan konsumsi serat dengan intensitas kejadian konstipasi. Kesimpulan dalam penelitian ini adalah konsumsi serat berhubungan dengan intensitas kejadian konstipasi pada lansia. Konsumsi nutrisi yang cukup mengandung serta merupakan kunci utama dalam melakukan pencegahan terhadap kejadian konstipasi selain aktifitas fisik yang cukup serta managemen stress pada lansia.

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“…The purpose of this study was to evaluate determinant factors contributing to university students’ willingness to include whole grain pasta in their diet. More specifically, it aims to identify (1) different groups of students according to their healthy eating perception, and (2) the main factors associated to the consumer perception of whole grain pasta, in each group, based on the barriers/facilitators for whole grain consumption, such as cost differences, lack of availability, sensory appeal [ 33 , 42 ] and others, such the perceptions of feeling fuller and being healthier [ 43 ]. Finally, the study aims to evaluate the role of attitudes toward including whole grain pasta in the diet, such as benefits and importance [ 43 ].…”

Section: Introductionmentioning

confidence: 99%

Determinants of US University Students’ Willingness to Include Whole Grain Pasta in Their Diet

Wongprawmas

Sogari

Menozzi

et al. 2021

IJERPH

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College students’ lifestyle and eating habits strongly affect their health. Among many healthy eating behaviors, including whole grain food in the diet is known as providing health benefits such as maintaining a steady blood sugar, lower cholesterol, and since it is rich in fiber and minerals, it is essential for the well-being. However, consumers’ intakes of whole grain products remain below recommendation, including college students. This study aims to evaluate determinant factors contributing to college students’ willingness to include whole grain pasta in their diets. A sample of 499 students enrolled in a US college participated in this study. Most students perceived whole grain pasta as healthy and filling and somewhat tasty. Availability and price were not barriers for consumption. Logistic regression results suggested that factors affecting students’ willingness to consume whole grain pasta in the future were the desire to eat, cognitive and affective attitudes, perception of whole grain pasta, as well as having already chosen pasta thanks to its availability at the dining. Two student segments were identified according to their healthy eating perception: Uninvolved and Health-conscious. Cognitive attitudes such as beneficial and essential had positive effects on consumption in both segments, suggesting that information provision covering specific health/nutritional benefits of whole grains for students is crucial.

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Whole Grains and Consumer Understanding: Investigating Consumers’ Identification, Knowledge and Attitudes to Whole Grains

Cited by 46 publications

References 45 publications

Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions

Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions

Analisis konsumsi serat dengan intensitas kejadian konstipasi pada lansia

Determinants of US University Students’ Willingness to Include Whole Grain Pasta in Their Diet

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