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Stewart-Knox BJ, Poínhos R, Fischer AR, Rankin A, Bunting BP, Oliveira BM, Frewer LJ. Association between nutrition self-efficacy, health locus of control and food choice motives in consumers in nine European countries. J Health Psychol 2024:13591053241249863. [PMID: 38742368 DOI: 10.1177/13591053241249863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/16/2024] Open
Abstract
We investigated associations between food choice motives and psychological determinants of dietary health behaviour change (nutrition self-efficacy, NS-E, and health locus of control, HLoC) among 9381 participants (18-65 years, 49.4% females) from nine European countries. Price was the highest rated food choice motive. Higher importance of all motives was associated with higher NS-E and with higher Internal HLoC. Relationships between food choice motives and External HLoC were also in the expected direction in showing negative associations with Health, Natural Content, Weight Control, Mood and Sensory Appeal. Higher External HLoC was also associated with perceived greater importance of 'external' motives Ethical Concern, Familiarity and Convenience. Relationships between External HLoC and food choice motives were not all in the expected direction. Price was unrelated to External HLoC. Females rated the importance of all motives higher than males. People with less education ascribed greater importance to Price in motivating food choices. Together, these findings imply that self-efficacy and health locus of control should be considered along with motivations for food choice in dietary health promotion.
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Reinders MJ, Battjes-Fries MCE, Bouwman EP, Meeusen-van Onna MJG. Effectively implementing healthy and sustainable food practices in out-of-home food service locations: The perspective of the catering staff members. Appetite 2024; 193:107152. [PMID: 38070742 DOI: 10.1016/j.appet.2023.107152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 12/01/2023] [Accepted: 12/04/2023] [Indexed: 01/01/2024]
Abstract
Restaurants, canteens, residential care, hospitals and other out-of-home food service locations can play an important role in improving people's diet quality by offering healthier and more sustainable food choices. However, the effectiveness of implementing sustainable and healthy food practices at these locations is, at least partly, dependent on the extent to which they are accepted and implemented by the staff members. This study aims to assess staff members' motivation, perceived capability, perceived opportunity and their readiness to change their behaviour (i.e., stages of change) in offering more healthy and sustainable food options to their customers or patients. Eleven out-of-home locations that wanted to adjust their assortment towards more healthy and sustainable product offerings participated in this study and were able to distribute a comparable questionnaire among their staff members to assess their perceived readiness to change. Results among 268 participants show that staff members find both a healthy and sustainable food assortment important and also seem to be motivated to improve their food assortment regarding health and sustainability. Perceived opportunity seems to be the largest barrier for staff members, although there is also room for improvement regarding their perceived capability. In addition, personal motivation seems to play the dominant role in staff members' readiness to change the health of the assortment, whereas perceived capability seems to play the dominant role in their perceived readiness to change the sustainability of the assortment. This study shows that taking into account the perspective of the catering staff members may help to effectively implement healthy and sustainable food practices in out-of-home food service locations.
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Affiliation(s)
- Machiel J Reinders
- Wageningen University & Research, Wageningen Economic Research, P.O. Box 29703, 2502 LS, The Hague, the Netherlands.
| | | | - Emily P Bouwman
- Wageningen University & Research, Wageningen Economic Research, P.O. Box 35, 6700 AA, Wageningen, the Netherlands
| | - Marieke J G Meeusen-van Onna
- Wageningen University & Research, Wageningen Economic Research, P.O. Box 29703, 2502 LS, The Hague, the Netherlands
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Wowra P, Joanes T, Gwozdz W. In Which Situations Do We Eat? A Diary Study on Eating Situations and Situational Stability. Nutrients 2023; 15:3967. [PMID: 37764751 PMCID: PMC10537183 DOI: 10.3390/nu15183967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 09/01/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
Eating situations are crucial for understanding and changing eating behavior. While research on individual situational dimensions exists, little is known about eating situations as a whole. This study aimed to fill this gap by identifying eating situations as combinations of multiple situational dimensions and describing how stable individuals eat in those situations. In a five-day online diary study, 230 participants reported a total of 2461 meals and described the corresponding eating situation using predefined situational dimensions. Divisive hierarchical cluster analyses were conducted separately for breakfast, lunch, and dinner, resulting in unique cluster solutions that characterized the most common eating situations. The most common breakfast situations were characterized by a combination of the dimensions social, affect, and hunger. The most common lunch and dinner situations were characterized by varying combinations of the dimensions social, affect, and activity. Based on the identified situations, a situational stability index was developed to describe how stable individuals eat in the same situations. The findings suggest high interindividual differences in situational stability, which were associated with socio-demographic characteristics like age or employment. This study enhances our understanding of the situational aspects of eating behavior while offering tools to describe eating situations and situational stability.
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Affiliation(s)
- Patricia Wowra
- Department of Consumer Research, Communication & Food Sociology, Justus Liebig University, 35390 Giessen, Germany; (T.J.); (W.G.)
| | - Tina Joanes
- Department of Consumer Research, Communication & Food Sociology, Justus Liebig University, 35390 Giessen, Germany; (T.J.); (W.G.)
| | - Wencke Gwozdz
- Department of Consumer Research, Communication & Food Sociology, Justus Liebig University, 35390 Giessen, Germany; (T.J.); (W.G.)
- Department of Management, Society and Communication, Copenhagen Business School, 2000 Frederiksberg, Denmark
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Jansen LZH, Van Loo EJ, Bennin KE, van Kleef E. Exploring the role of decision support systems in promoting healthier and more sustainable online food shopping: A card sorting study. Appetite 2023; 188:106638. [PMID: 37331520 DOI: 10.1016/j.appet.2023.106638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 04/12/2023] [Accepted: 06/15/2023] [Indexed: 06/20/2023]
Abstract
This study aims to identify opportunities and barriers in developing and implementing Food Shopping Support Systems (FSSS) for healthier and more sustainable choices, given the growing consumer demand and persistent societal problems related to food. The study examined the social and technical value of FSSS in an early development stage through one-on-one expert interviews (n = 20) and consumer focus groups (4 groups, n = 19). Experts were employed in the fields of behavioral sciences, digital marketing, decision aids, software development, persuasive technologies, and public health and sustainability. Consumer participants were used to shopping online. Through a card sorting task followed by semi-structured interview questions, responses were elicited. Participants were presented with 17 cards in 5 rounds, each addressing a different topic related to decision support. Results show that support is perceived useful, particularly when suggestions are personalized, transparent, and justified (using labelling or informative text). Opportunities for uptake were presenting suggestions early in the shopping trip in a visible but non-disruptive manner, allowing autonomy to choose the type of guidance (e.g., show sustainable but not healthier suggestions) and to (not) provide personal data, and educating consumers. Negative attitudes were associated with support being disruptive or steering, being of low credibility, and unclarity about what is healthy or sustainable. Consumer participants expressed concerns about too generic suggestions in relation to health and lack of knowledge about labelling. They emphasized that excessive support and required effort, such as repeatedly providing data, can be burdensome. Experts also worried about limited consumer interest and not having the required data to provide support. Results from this study reveal the potential for successful digital interventions to encourage healthier and more sustainable choices and what this means for further development.
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Affiliation(s)
- Laura Z H Jansen
- Marketing and Consumer Behavior Group, Wageningen University & Research, Hollandseweg 1, 6706 KN, Wageningen, the Netherlands; Information Technology Group, Wageningen University & Research, Hollandseweg 1, 6706 KN, Wageningen, the Netherlands.
| | - Ellen J Van Loo
- Marketing and Consumer Behavior Group, Wageningen University & Research, Hollandseweg 1, 6706 KN, Wageningen, the Netherlands
| | - Kwabena E Bennin
- Information Technology Group, Wageningen University & Research, Hollandseweg 1, 6706 KN, Wageningen, the Netherlands
| | - Ellen van Kleef
- Marketing and Consumer Behavior Group, Wageningen University & Research, Hollandseweg 1, 6706 KN, Wageningen, the Netherlands
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Miyahira RF, Giangiarulo T, de Oliveira Lopes J, da Silva WP, Esmerino EA, Antunes AEC. Sprouts consumption: A correlational study between Brazilian consumers' perception, motivation to eat new products levels and food choice factors. J SENS STUD 2023. [DOI: 10.1111/joss.12829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/07/2023]
Affiliation(s)
| | - Thamires Giangiarulo
- Institute of Nutrition State University of Rio de Janeiro (UERJ) Rio de Janeiro RJ Brazil
| | | | - Wanessa Pires da Silva
- Department of Food Technology (MTA), Faculty of Veterinary Medicine Fluminense Federal University (UFF) Niterói RJ Brazil
| | - Erick Almeida Esmerino
- Department of Food Technology (MTA), Faculty of Veterinary Medicine Fluminense Federal University (UFF) Niterói RJ Brazil
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Pennanen K, Ollila S, Mamia P, Sihvonen J. Not just the motives - The mediating role of perceived health-related value when predicting likelihood of buying plant-based drinkable snacks. FUTURE FOODS 2023. [DOI: 10.1016/j.fufo.2023.100227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
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Chang MY, Chen HS. Understanding Consumers’ Intentions to Purchase Clean Label Products: Evidence from Taiwan. Nutrients 2022; 14:nu14183684. [PMID: 36145062 PMCID: PMC9503815 DOI: 10.3390/nu14183684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 09/01/2022] [Accepted: 09/02/2022] [Indexed: 11/16/2022] Open
Abstract
In light of the fact that increasing consumer emphasis is being placed on the concepts of safety, health, and environmental protection, and that consumer groups are now attentive to the issues of “greenism” and sustainable development, the certification label has become an important tool. This study explores individual needs from the perspective of food “clean label” certification, highlighting that the importance of general food certification to consumers is different from the previous literature that only focused on the impact of organic labeling, nutrition labeling, and food safety certification on consumer behavior. In this study, the consumer purchase intention for the use of the “clean label” and its influencing factors are discussed, using product knowledge and involvement as the independent variables. The target is the consumer who has experience with “clean label” products. This study employs snowball sampling. A formal questionnaire was sent to 292 participants. After eliminating the invalid samples, we retained 265 valid questionnaires for the analysis (a valid response rate of 90.75%). Structural equation modeling (SEM) was applied to test the research hypotheses. The results indicated that: (1) consumers’ involvement with “clean label products significantly influences their purchase intention; and (2) consumers’ product knowledge of “clean label” products significantly influences their purchase intention and involvement. Based on these results, enhancing consumers’ knowledge of food security is suggested. Furthermore, the findings provide crucial insights for marketing channels, suggesting that the food industry can target consumer confidence over certification labeling and “clean label” products as keys to purchase intention, and to attract business by developing practical marketing strategies.
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Affiliation(s)
- Min-Yen Chang
- Department of Accounting, Jiaxing University, Jiaxing 314001, China
| | - Han-Shen Chen
- Department of Health Industry Technology Management, Chung Shan Medical University, Taichung 40201, Taiwan
- Department of Medical Management, Chung Shan Medical University Hospital, Taichung 40201, Taiwan
- Correspondence: ; Tel.: +886-4-2473-0022 (ext. 12225)
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Bouwman EP, Reinders MJ, Galama J, Verain MCD. The Impact of Both Individual and Contextual Factors on the Acceptance of Personalized Dietary Advice. Nutrients 2022; 14:nu14091866. [PMID: 35565833 PMCID: PMC9104918 DOI: 10.3390/nu14091866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 04/22/2022] [Accepted: 04/27/2022] [Indexed: 02/04/2023] Open
Abstract
(1) Background: The aim of the current study is to investigate which between- and within-person factors influence the acceptance of personalized dietary advice. (2) Methods: A repeated measurements design was used in which 343 participants (M (SD) age = 48 (17.3), 49% female) filled out a baseline survey and started with nine repeated surveys. (3) Results: The results show that the acceptance of personalized dietary advice is influenced by both within-person and between-person factors. The acceptance is higher at lunch compared to breakfast and dinner, higher at home than out of home, higher at moments when individuals have a high intention to eat healthily, find weight control an important food choice motive and have a high healthy-eating self-efficacy. Moreover, the acceptance is higher when individuals do not see the eating context as a barrier and when individuals believe that personalized dietary advice has more benefits than risks. (4) Conclusions: Future behavioral interventions that use personalized dietary advice should consider the context as well as individual differences.
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Affiliation(s)
- Emily P. Bouwman
- Consumer and Chain, Wageningen Economic Research, Wageningen University & Research, 6708 PB Wageningen, The Netherlands; (M.J.R.); (J.G.); (M.C.D.V.)
- Correspondence:
| | - Machiel J. Reinders
- Consumer and Chain, Wageningen Economic Research, Wageningen University & Research, 6708 PB Wageningen, The Netherlands; (M.J.R.); (J.G.); (M.C.D.V.)
| | - Joris Galama
- Consumer and Chain, Wageningen Economic Research, Wageningen University & Research, 6708 PB Wageningen, The Netherlands; (M.J.R.); (J.G.); (M.C.D.V.)
- Academy of Communication & Creative Business, NHL Stenden University of Applied Sciences, 8917 DD Leeuwarden, The Netherlands
| | - Muriel C. D. Verain
- Consumer and Chain, Wageningen Economic Research, Wageningen University & Research, 6708 PB Wageningen, The Netherlands; (M.J.R.); (J.G.); (M.C.D.V.)
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