Perceptions that matter: perceptual antecedents and moderators of healthy food consumption

Unhealthy eating patterns present in most Western countries pose a serious threat to economic welfare and have severe consequences for the health and quality of life of the individual consumer. The purpose of this paper is to develop and test a conceptual model for understanding how health authorities and marketers can affect consumption of healthy food – and ultimately body mass index (BMI) – by addressing perceptual antecedents of consumers' involvement and health competencies. A qualitative (n = 16) pilot study and a consumer panel survey (n = 599) assisted in completing this task. The obtained structural equation modelling results confirmed that increasing consumers' competencies concerning healthy food consumption may improve the healthiness of their food behaviour, and ultimately reduce their BMI. Notably, these effects may occur even for consumers who perceive healthy food consumption to be a challenge. Our results also revealed that it may be problematic to improve health competencies for food consumers who are less involved in healthy food consumption. However, our study shows that two perceptual factors, ‘personal food identity’ (the extent to which consumers believe that their health identity is linked to their food behaviour) and ‘unhealthy food taste belief’ (the extent to which consumers believe that unhealthy food is more enjoyable and tastier than healthy food), may assist health authorities and marketers in increasing consumers' involvement in healthy food consumption.     

The relationships among family and social interaction,loneliness, mall shopping motivation,and mall spending of older consumers

The study implemented 419 mall‐intercept interviews with people who are 55 or older in large malls in three metropolitan cities in the United States. The five subdimensions of mall‐shopping motivation of older consumers were identified under two dimensions: Consumption‐oriented mall‐shopping motivation (service consumption, value consumption, and eating) and experiential mall‐shopping motivation (diversion and aesthetic appreciation). The structural model revealed significant effects of social interaction, loneliness, and mall‐shopping motivations on mall spending. Outcomes suggest that a mall can be a place to reduce older consumers' loneliness and that retailers in the mall can attract and make older consumers spend more by emphasizing value consumption and service consumption. Results also provide the implication for mall developers that providing more experiential features and events in malls may attract more older consumers. © 2005 Wiley Periodicals, Inc.     

Development of functional food with the participation of the consumer. Motivators for consumption of functional products

The purpose of the study was (1) to define the most important characteristics of functional food affecting purchasing decisions; (2) diagnose the importance of the healthful properties of functional food; (3) identify preferences for carriers (base product) and the importance of the functional components essential in the choice of functional products; and (4) get to know the motives by which consumers are guided when purchasing functional food. The data were collected through direct interview (n = 200). The research tool was a questionnaire divided into four sections. The first one included quality attributes. The second one included healthful properties, functional components and carriers. The third one concerned the motives for purchasing functional food and included the consequences and values. In the fourth section the participants were asked about gender, age and education. The results of this study allowed determining the most important attributes of functional food products. Among quality attributes the most important are safe food, natural product and healthy product. The most important organoleptic attributes include nice taste. Very important attributes of packaging and labelling include expiry date and information on the healthful properties of the product. The most important healthful properties are associated with the attributes (1) strengthens the immune system; (2) reduces the risk of certain cancers; (3) reduces the risk of cardiovascular diseases; (4) helps maintain the correct body weight; (5) strengthens eyesight; (6) improves memory; and (7) improves physical condition. The functional components concern mainly vitamins and minerals, omega‐3 fatty acids and dietary fibre. As the best base products, consideration was given to bread, dairy products, cereal products, mixtures of fruits and vegetables and meat products. In the motivation system there were distinguished functional consequences that included improvement of health, needs of the organism, and healthy eating and psychological consequences such as conscious choice and health promotion. The most important autotelic values include good health and long life, health safety, inner harmony, self‐respect and self‐confidence. The means to achieve these goals are responsibility for health and care for health. The study provides bases for a better understanding of the consumer's needs and optimization of activities related to the development and consumption of functional food. The results of this study may provide valuable support for actions connected with the promotion and marketing of food products.     

Nostalgia and consumer preference for indulgent foods: The role of social connectedness

Prior qualitative research suggests a strong association between nostalgia and indulgent food consumption. Nonetheless, these qualitative findings do not explain the causal relationship between nostalgia and indulgent food consumption, or the mechanism underlying this relationship. To this end, the authors conduct four studies and show that highly nostalgic consumers have greater preference for indulgent foods. This relationship is mediated by social connectedness, whereby high (low) nostalgia works through high (low) social connectedness to increase (decrease) consumers’ preference for indulgent foods. This effect is moderated by eating companions, such that the effect of nostalgia on consumers’ preference for indulgent foods would be strengthened (vs. weakened) when eating with friends (vs. with strangers or alone). These findings have significant implications on consumer well‐being and policy‐making pertaining to consumer health.     

Household Food Consumption and Quality Differentiation in Demand System: An Approach for Endogenous Prices

The authors surveyed consumers for preferences on allergen advisory statements on food labels (N = 1,243). They also conducted an experiment to assess how consumers use advisory statements (N = 4,049) to make food consumption decisions. Results show that food allergic individuals, including caregivers to food allergic individuals, and a control group of nonallergic people preferred “Allergen Information: May Contain …” over three other statements tested. The experiment revealed measurable differences among the statements in how they are used to make food consumption decisions. Statements rated as more believable and more helpful also received higher ratings on a “likelihood of eating/serving” measure.     

Contradictions in food consumption

This study asked consumers to identify the possible contradictions in their food consumption. The article takes the so‐called ‘antinomies of taste’– health vs. indulgence, convenience vs. care, extravagance vs. economy, novelty vs. tradition and together vs. alone – by Warde and Mäkelä as a starting point. The empirical part of the research analyses between which opposing poles the contradictions emerge when the consumers themselves are asked. Findings from a survey (745 respondents) indicate that consumers prefer to engage in food‐related activities that would be more aesthetic, healthful, tasty, convenient, caring and economic, but state significant barriers for not being able to fulfil these desires. Finally, the article draws theoretical conclusions about the connections between the prevailing food consumption‐related contradictions and contemporary consumer society.     

Consumer Intentions to Buy Front-of-Pack Nutrition Labeled Food Products: The Moderating Effects of Personality Differences

Although the current literature suggests that consumers in general have a desire to eat healthy and also like to obtain nutrition information about food products, there still exists a gap in terms of understanding how consumers utilize nutrition information. Drawing on consumer psychology literature, we examine how self-efficacy, healthy eating intentions, and perceptions about a simple front-of-pack nutrition label affect purchase intentions, and how these effects may be moderated by two information-processing-related personality traits—need for cognition and propensity to self-reference. We find that consumers’ intention to purchase front-of-pack nutrition-labeled products is positively affected by self-efficacy and label perceptions but is not directly driven by a general interest in healthy eating. We also find significant moderating effects from both personality traits considered.     

Why do people buy organic food? The moderating role of environmental concerns and trust

Although consumer interest in organic food has risen over time, resulting in a generally positive attitude toward these organic food products, scholarly research suggests a comparatively low volume of its consumption in the market. This has resulted in an urgent need to study the motivations which enhance consumers’ proclivity to purchase food items produced organically. The current research attempts to understand potential associations between motivations (intrinsic and extrinsic), attitude, and buying behaviour towards organic food. Self-determination theory (SDT) was applied to develop a theoretically grounded framework which was evaluated with 378 organic food consumers. The hypotheses were tested by analyzing the data through structural equation modelling (SEM), wherein environmental concerns and trust were the moderating variables. The study results demonstrate the significant influence of intrinsic motivation, integrated and external regulation on consumer attitude, and buying behaviour. But, attitude had no significant association with buying behaviour. The findings indicate consumers’ motivation may be stimulated to encourage higher frequencies of purchasing organic food by emphasizing values that reflect motivations arising from ethical or green consumerism, health, and social benefits. Furthermore, policymakers should focus on avenues to integrate organic food as permanent parts of individual lives and a socially exalting behavioral action.     

The effectiveness of nutritional information on foodservice companies’ corporate social responsibility

The objective of this study is to investigate the effect of nutritional information disclosure and healthful menu context in the relationship of nutritional knowledge and consumers’ perceived CSR toward a foodservice company. Furthermore, the relationship among CSR, brand image, attitude and purchase intention was investigated. The study was designed with scenario experimental questionnaires: 3 (different nutritional information levels: no information, calorie only and content with six segments of nutritional information) X 2 (menu context: healthy or unhealthy menu context). Confirmatory factor analyses, structural equation modelling and analysis of variance analysis were used in order to examine the study hypotheses. The results of this study indicate that consumers’ nutritional knowledge helps increase consumers’ perceived CSR which has an impact on brand image, attitude and behavioural intention, however, no moderating effects of nutritional knowledge and healthful menu context were found. Furthermore, purchase intention was significantly affected by CSR, attitude and brand image. Therefore, disclosure of nutritional information and offering healthful menu would help restaurants gain a positive CSR which also would help them to expect consumers’ favourable purchase intention.     

An experimental investigation of the effect of TV cooking show consumption on children's food choice behaviour

For several decades, television consumption has been crucial in the complex web of factors underlying the obesity epidemic. It has been suggested that if television cooking shows would endorse healthy eating styles, they may have positive effects on consumers’ eating habits. This study empirically investigated the consequences of exposing children (N = 85, aged 9–12 years) to an existing television cooking show episode endorsing the consumption of fruits and vegetables compared with exposure to a non‐food‐related science show. The measures included pre‐test and post‐test attitudes toward health/nutrition and fruits/vegetables, as well as state preferences for a list of healthy and unhealthy foods. At the end of the study, children were separately given the choice between a popular cookie and a piece of fruit as a reward; this was used as a behavioural measure. The results of a logistic regression on the behavioural choice measure showed that the mere exposure to one episode of the television cooking show significantly increased the odds that the children would choose a piece of fruit over a cookie. Repeated‐measures analyses showed that watching this single episode also decreased children's state appetite for unhealthy foods. State appetites for healthy foods and attitudes toward health/nutrition or fruits/vegetables did not change after watching the television cooking show episode. In sum, existing television cooking shows that endorse healthy eating positively influence children's food consumption in the short term and may have the potential to be used as platforms for nutrition education.     

The mediation effects of consumers’ need recognition and pre-purchase evaluation in consumers’ decision-making on purchasing safe street food: The case in Nakhon Si Thammarat,Thailand

Nakhon Si Thammarat province is one of the largest cities in Thailand and offers various types of street foods in the city. However, the number of street vendors that pass food safety certification is very low. Nevertheless, there are many consumers who still purchase street food because of their lifestyle who are exposed to food safety risks. Therefore, this research aims to evaluate how consumers make their decisions about the safety of the street food. This study investigates the importance of the need recognition and pre-purchase evaluation stages in consumers’ decision-making in relation to their purchasing of safe street food. The results from the structural equation modeling analysis found that, at 95%, the confidential need recognition would act as a partial mediator between consumers’ motivation → pre-purchase evaluation on purchasing safe food and consumers’ food safety knowledge → pre-purchase evaluation. In turn, pre-purchase evaluation would act as a full mediator between consumers’ motivation and safe street food purchasing. The findings signify that the stages of need recognition and pre-purchase evaluation in the decision-making process are important in order to reduce consumers' food risk while purchasing street food. Therefore, encouraging consumers to recognize the importance of purchasing safe food and convincing them to be concerned when selecting food is necessary to prevent consumers from unsafe food consumption.     

Eating Sustainably? Practices and Background Factors of Ecological Food Consumption in Four Nordic Countries

This article examines sustainable food consumption in the Nordic context, studying to what extent people in Denmark, Finland, Norway, and Sweden have food consumption patterns that are in the current discourse promoted as sustainability enhancing. The article analyses the association of sustainable food consumption to attitudinal support for environmental policy measures, interest in cooking, and healthy eating practices as well as sociodemographic background factors. The comparison of four countries enables an analysis of the importance of the national context in sustainable food consumption. The study is based on data from a 2012 Nordic Web survey (N?=?8248). The results show that carrying out sustainable activities was not very widespread. Buying local food was the most popular, eating meat less often the most unpopular sustainable activity. The level of participation in sustainable practices varied across the four countries. Swedish respondents were the overall most active, Norwegians the least. However, results from analysis of variance (anova) indicated that the individual explanatory factors of sustainable food consumption were relatively similar in the four countries. Healthy eating patterns, interest in cooking, and supporting environmental policy measures were all positively correlated to sustainable food consumption. Women and the elderly were more active in sustainable practices than were men and the young. Education and occupational position played a role, too, but their effect was not totally systematic across countries. The findings suggest that sustainable food consumption is not a strongly socially stratified phenomenon, but it is related to other practices of eating regarded as “proper,” such as interest in cooking and healthy eating. Broader and more inclusive policies are needed to better engage people in sustainable activities.     

Determinants of healthy eating: a cross‐national study on motives and barriers

The paper investigates the impact of motives and barriers to healthy eating on individuals' healthy eating intention and behaviour using a cross‐national design. Data were collected from the UK and the Czech Republic via a self‐completion questionnaire. Findings highlight the significance of intrinsic motives and psychological barriers in predicting both intention and healthy eating behaviour for both UK and Czech consumers, albeit their weight as well as the variance captured by these factors differs across the two national cultures. Findings also indicate that physical barriers are in fact unimportant when it comes to adopting a healthy eating diet. These findings are discussed in the light of previous research, while their implications for policy makers and researchers are highlighted.     

The influence of age and gender on food choice: a focus group exploration

With 25% of the UK population predicted to be obese by 2010, the costs to individuals and society are set to rise. Due to the extra economic and social pressures obesity causes, there is an increasing need to understand what motivates and prevents consumers from eating a healthy diet so as to be able to tailor policy interventions to specific groups in society. In so doing, it is important to explore potential variations in attitudes, motivation and behaviour as a function of age and gender. Both demographic factors are easily distinguished within society and a future intervention study which targets either, or both, of these would likely be both feasible and cost‐effective for policy makers. As part of a preliminary study, six focus groups (total n = 43) were conducted at the University of Reading in November 2006, with groups segmented on the basis of age and gender. In order to gather more sensitive information, participants were also asked to fill out a short anonymous questionnaire before each focus group began, relating to healthy eating, alcohol consumption and body dissatisfaction. Making use of thematic content analysis, results suggested that most participants were aware of the type of foods that contribute to a healthy diet and the importance of achieving a healthy balance within a diet. However, they believed that healthy eating messages were often conflicting, and were uncertain about where to find information on the topic. Participants believed that the family has an important role in educating children about eating habits. Despite these similarities, there were a number of key differences among the groups in terms of their reasons for making food choices. Older participants (60+ years old) were more likely to make food choices based on health considerations. Participants between the ages of 18–30 were less concerned with this link, and instead focused on issues of food preparation and knowledge, prices and time. Younger female participants said they had more energy when they ate healthier diets; however, very often their food choices related to concern with their appearance. Older female participants also expressed this concern within the questionnaire, rather than in the group discussions. Overall, these results suggest that consumer motivations for healthy eating are diverse and that this must be considered by government, retailers and food producers.     

Coping with multiple identities related to meat consumption

Global meat consumption poses a threat to environmental sustainability and human health. Therefore, moral and health‐related norms connected to eating meat are changing and consumers experience conflicts when choosing between meat and nonmeat options in various situations. To achieve a better understanding of the nature of these conflicts and how consumers cope with them, we study identities related to meat consumption and how they are organized. Identity theories are used as the lens to address the self‐relevance of meat to consumers. Thirteen Danish consumers shared how and why they ate, reduced, or avoided meat in a food‐based photo‐diary and in‐depth interviews, supported by a visualization approach, developed from self‐brand connection methods. Three higher‐order identities (pragmatic idealist, ethical foodie, and healthy hedonist) emerged, governing the consumption, reduction, or avoidance of different meat categories. Identity conflicts between health, moral (e.g., animal welfare), and hedonic concerns were present, but also identity stigma. Coping mechanisms include change of salience and changing patterns of meat consumption. Campaigners promoting a reduction in meat consumption and developers of alternative protein foods can use these insights to target identities and facilitate conflict resolutions. However, more research is needed on how generalizable results are.     

Dine-in or take-out: Modeling millennials’ cooking motivation and choice

Students, in general, get into undesirable eating habits, partly due to the decrease in consumption of unhealthy, prepared food items (e.g., take-out). This research applies a multi-method approach to modeling the motivations behind cooking behavior for this cohort of young-adult consumers. Focus groups are conducted and findings are incorporated into an integrative framework to develop and estimate three quantitative choice models for predicting millennials’ cooking behavior. Data for this analysis are collected from surveys of millennial college students in two large metropolises in the US. Extending previous research, self-fulfillment (i.e., sense of achievement from consuming an activity) is found to positively predict cooking behavior. Cooking skill also has a positive association with the incidence of cooking and eating at home. Furthermore, the adverse effect of time needed to cook diminishes with greater cooking skill. Not conforming to previous literature, social motivation (i.e., motivation to socialize with others) has mixed support, and hedonic motivation (i.e., feeling of pleasure from cooking) is a negative predictor of cooking behavior. We offer first-hand implications for research on cooking as a consumed activity, and develop practical interventions.     

Consumer coping strategies: a study of consumers committed to eating local

This paper deals with consumer coping strategies when consumers experience difficulties in implementing an innovation. The particular setting for exploring this issue is a group of consumers in Michigan who are committed to eating local. The paper explores how these consumers cope or balance their commitment to eating local with the constraints they face on buying and preparing local food Following a literature review of coping strategy and consumer coping strategies in relation to innovations, the paper presents the results of three focus groups conducted with members of a Student Organic Farm, a food cooperative and a Slow Food Convivium. The consumers we interviewed mostly adopt problem‐centred, confrontative strategies: they change their food‐consumption habits including shopping, purchasing, cooking, storing and obviously, eating. None of these changes are easy to implement, and most require re‐allocations of time as well as trade‐offs to overcome time and cost barriers. In return, some of these consumers feel empowered. This study allows us to offer a working hypothesis that the process is dynamic: the more committed consumers are, the more they adopt problem‐centred, confrontative strategies and forget more fatalist emotion‐centred or avoidance strategies. These findings contribute to literature on consumers' coping strategies and suggest future research avenues.     

Eating Their Feelings: Examining Emotional Eating in At-Risk Groups in the United States

Emotional eating affects many individuals and can lead to food overconsumption. The present research provides a theoretical foundation for examining the influence of food advertising, social norms, and related mediating influences on emotional eating. Insight offered through interviews with emotional eaters and an emotional eating conceptual model demonstrate that emotional eating is heavily influenced by food advertising, which can incite desire and ruminative thoughts about food. Additionally, emotional eaters may enlist prefactuals in the form of hedonic rationalizations to justify unhealthy eating behavior. Evidence from this research also suggests that individuals who emotionally eat may be doing so because such behavior has been learned. Finally, despite regulatory and policy efforts to create more informed consumers by providing nutrient content information on labels and packaging, emotional eaters possess little motivation to process this information. Implications for public policy and social marketing initiatives are discussed.     

A Packaging Visual-Gustatory Correspondence Effect: Using Visual Packaging Design to Influence Flavor Perception and Healthy Eating Decisions

Visual elements of packaging design serve as a powerful, cost-efficient tool for manufacturers and retailers alike to communicate sensory features of the product to consumers and influence their consumption behaviors. Based on studies of packaging design, cross-modal correspondences, and food science, this research establishes a “packaging visual-gustatory correspondence effect” whereby the image of a food product placed at the bottom (vs. top) of the package façade enhances consumers’ expectations (Study 1A) and actual perceptions (Study 1B) of the food’s flavor heaviness. Further, this effect carries over to help consumers make healthier eating decisions such as eating less of the food (Study 2) and subsequently choosing a healthier snack (Study 3). This research also shows that the packaging visual-gustatory correspondence effect is moderated by consumers’ processing style such that those who engage in holistic (vs. analytic) processing are more affected by the location of the food image on the package façade (Study 4). Our theoretically novel findings are also conducive to addressing the self-control dilemma: The location of the food image on the package façade can serve to increase flavor perception but decrease consumption quantity.