Company and meal choices considered by Nordic adolescents

This article examines the meal choices considered by Nordic adolescents in two social situations: for themselves and for the family. In addition, the frequency of family meals is compared between the countries studied. The survey data (n = 1539) were collected during 2006–2007 from 9th grade students (aged 14–17 years) in Finland, Sweden, Denmark and Norway. Analysis was based on both quantitative variables and open‐ended data. Family meals were found to be less common among Finnish respondents than in the remaining data. In all countries but Denmark, the number of parents in the family had an effect on the frequency of family meals. Meals echoing or fully meeting the structural definition of a ‘proper meal’ were most common when describing meals for the family. The difference between the two social situations was most apparent for those who mentioned ‘Fast food dishes’ for themselves. Gender differences in open‐ended questions were smallest in Denmark and most apparent in Norway. Future studies should focus not only on how many of adolescents eat in what is termed an unhealthy way but also on how they themselves perceive and conceptualize eating, and what kinds of justifications they give to their everyday choices in different social contexts.     

Older people and convenience in meal preparation: a European study on understanding their perception towards vegetable soup preparation

A sample of 768 seniors over 65 years, living in eight European countries, was interviewed to investigate perceptions, preferences and attitudes towards convenience in preparation of vegetable soups. In each country, a range of seven vegetables soups varying in preparation levels required before consumption was identified. The first part of the interview (in‐depth interview) was carried out by using the Repertory Grid Method, an effective method to describe perceptions of foods using consumers' own language. Overall, vegetable‐related foods with convenience in preparation were perceived in similar ways across the countries. Older adults tended to describe ready vegetable soups mainly making associations related to preparation, rather than on their own preferences and evaluations. Conversely, fresh vegetables requiring all preparation or considerable preparation (cut fresh vegetables) were mainly associated with attributes such as taste, freshness, health benefits and familiarity with the product. The second session of the interview was based in part on the Theory of Planned Behaviour. A component measuring the extent to which it is felt necessary to eat convenience foods (perceived need) was assessed as well. Generally speaking, older people did not seem to view positively the consumption of convenience foods. Additionally, they did not feel the need to consume these products nor do they have the intention to consume them in the forthcoming month. Pleasure associated with performance of the behaviour was the most important determinant of intention to eat convenience foods in Germany, Denmark and Sweden. Perceived need was the most important factor in determining the intention to eat convenience foods in the UK, Poland and Portugal. Perceived control and subjective norms were the most important factors influencing the intention to eat convenience foods in Italy. The encouragement of consuming ‘ready‐meals’ might represent an opportunity to have healthier food choices and to reduce the risk a monotonous diet for older people who cannot or do not know how to cook, combined with a low interest in food‐related activities such as cooking.     

Factors affecting consumer acceptance of chilled ready meals on the island of Ireland

The chilled ready meal market on the island of Ireland is relatively young but is growing rapidly. This paper focused on a consumer questionnaire (n = 702), designed to examine consumer attitudes to and consumption of chilled ready meals, in both the north and south of Ireland. This formed part of a larger study, with the questionnaire findings contributing to an in‐depth sensory study on a selected range of chilled ready meals. For a significant number of Irish consumers, consumption of these products is higher than on the UK mainland. For others, the products are purchased as a convenient alternative or a weekly treat. Respondents in urban locations were significantly more likely to consume chilled ready meals, as were men and younger, single respondents. Irish consumers are becoming more accustomed to ethnic cuisine although traditional meals remain popular. There is a clear need for developers to continue to enhance the sensory quality of these products, particularly as the primary barrier to consumption was a preference for home cooked food. However, they must also strive to maintain consumer interest in the sector, fulfil the desire for convenience and satisfy a more discerning palate.     

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.     

Food consumption,lifestyle patterns,and body mass index of a group of white South African students

There is worldwide concern that higher education students are increasingly engaging in unhealthy eating and lifestyle practices. A total of 488 white students participated in a study aimed at investigating the current food consumption and related lifestyle patterns of students at a South African residential university. The respondents’ self‐reported weight and height was used to calculate their body mass index (BMI). Closed and open‐ended questions measured aspects of the respondents’ usual eating patterns and lifestyles. The meal patterns and composition confirmed Western‐orientated food practices, as the majority consumed three meals a day, with in‐between meal snacking, and a different meal pattern over weekends. Respondents’ food intake was further characterized by a low intake of fruit, vegetables, and dairy products and frequent consumption of foods high in fat, sugar, and sodium. Although the majority (66.8%) of the study group were classified as normal weight according to their BMI, when comparing males and females, more males than females were overweight and obese. Only 54% of the males had a normal weight compared to 82% of the females. There was, however, no statistically significant difference (p = 0.149) between how males and females in the different BMI groups felt about their weight. The study also explored the relationships between the respondents’ BMI, gender, food consumption patterns, and type of residence. The features of the food consumption patterns were depicted according to whether breakfast was eaten or not; snacking activity between meals; the consumption of ready‐prepared convenience meals, fast foods; home‐cooked meals; and eating out. There were no statistical significant differences between the BMI categories of males and females regarding their habit to eat breakfast or not; and to snack between meals either during the morning, in the afternoon or after supper. Similarly, no statistical significant differences were noted when relating the BMI categories of the gender groups to the frequency of consumption of ready‐prepared, convenience type meals, fast foods, and home‐cooked meals. However, a statistical significant difference (p‐value 0.006) was found between BMI categories per gender and general frequency of eating out. No statistical differences was noted between BMI categories, gender and place of residence irrespective of the type, whether the student lived with parents, independently in a flat or apartment, or a house with friends or a room, or in a university residence.     

Traditional Sushi for Modern Consumers: A Comparison Between Sushi Consumption Behavior in Japan and Norway

This study focused on differences between uses and users of sushi and sashimi in Norway and Japan. The study was based on a consumer survey that was completed by a representative sample of 902 participants from Norway and 897 participants from Japan. The survey included questions about food consumption frequency, ways of sourcing sushi and sashimi and situational factors related to consumption. Participants also reported their knowledge about, attitudes toward, and ambivalence related to sushi and sashimi, social acceptability of sushi and sashimi consumption, domain-specific innovativeness, and social and demographic characteristics. Differences in sushi consumption behavior between Japanese and Norwegian consumers considering the situational parameters surrounding sushi and sashimi consumption were revealed. Considerations for future research and implications on export strategy development were discussed.     

The Prevalence and Risk of Food Insecurity in the Nordic Region: Preliminary Results

Surveys from societies like the USA, Canada, the UK, and France suggest that 5–15% of the population have experienced “food insecurity” in the sense of not having enough food to eat due to a lack of money or other resources. The Nordic countries are among the most affluent societies in the world and it is generally assumed that food insecurity has been eradicated due to relatively low differences in wages and well-developed social security schemes. This representative web survey of food and eating in Denmark, Finland, Norway, and Sweden indicates however that food insecurity does exist in the Nordic region. In line with research from other industrialized counters, it also suggests that women, young people, single parents, and low-income group seem more at risk of experiencing food insecurity than others. These results must be regarded as preliminary, needing to be substantiated by more comprehensive studies. Moreover, there is a need to develop or use more standardized methodologies enabling comparison across countries and mapping trends over time.     

Health Belief Model and Healthy Consumption: Toward an Integrated Model

Consumers have evolved from scavengers of necessity to scavengers of excess. Citizens of industrialized countries have little survival motivation to forage for food, yet a dominance of food cues in the environment exacerbates eating control. As a result, behavioral strategies are needed to mediate these negative effects. However, healthful consumption likelihood has been an extremely elusive measure to predict. Most studies are able to show only an incremental amount of variance explained in consumers’ behavioral intentions. Moreover, generalizability is often limited to college student data. In response, the present research uses structural equation modeling methods to investigate the complexity of this domain. The results from a representative panel of U.S. adult consumers show that motivation, social support, and food features all have significant effects on healthful consumption likelihood. Finally, several of these effects are mediated by the importance of healthy eating and convenience barriers. The final structural model explains 58% of the variance in healthy eating—a significant contribution to extant research.     

Food safety attitudes and practices of chefs in Cappadocia region,Turkey

ABSTRACT

Chefs working at hotels, restaurants, and public institutions play a major role in food safety. The aim of this study is to explore attitudes and practices regarding food safety issues among chefs in the Cappadocia region, Turkey. The data was collected using a convenience sampling method of the non-probability sampling technique. The survey was conducted between the period of September 2018 and November 2018, and 108 chefs working at hotels, restaurants, and public institutions participated. The data were analyzed using frequencies, exploratory factor analysis, independent sample t-test, ANOVA, correlation, and simple linear regression analyses. Most of the chefs (79.6%) had taken a basic food safety training course. The findings reveal that there are statistically significant (p < .05) differences between groups: (a) demographics and attitudes, and (b) demographics and practices. The findings also show that there is a significant (p < .05) and positive correlation (r = 0.48) between the attitudes and practices of chefs. This study posits that food safety trained chefs have higher scores in terms of both attitudes and practices than those who have not received. It is recommended that all chefs should be encouraged to attend food safety training programs. Practical and academic implications are discussed in detail.     

Ageing and consumption in Finland: The effect of age and life course stage on ecological,economical and self‐indulgent consumption among late middle‐agers and young adults between 1999 and 2014

Previous studies on ageing consumers have mainly focused on chronological age and generational values or studied ageing and consumption with cross‐sectional data. Few quantitative studies exist that examine the effect of age together with life course on consumption using longitudinal data. To bridge this gap, the article examines ageing and attitudes towards consumption in Finland, focusing particularly on late middle‐agers (46–60 year‐olds) in comparison with young adults (18–30 year‐olds) between 1999 and 2014. The article explores three consumption patterns based on attitudinal statements: ecological, economical and self‐indulgent consumption. Through analysis of a nationally representative survey study in Finland (N = 8,543), the article reveals that in all years under examination, late middle‐agers reported more ecological attitudes towards consumption than young adults. In 1999 and 2004, the attitudes of late middle‐agers appeared more economical, but age‐related differences in economical attitudes disappeared between 2009 and 2014. In each year, late middle‐agers reported less self‐indulgent attitudes than young adults, and these age‐related differences did not remarkably change between 1999 and 2014. The results indicate that in 1999 and 2004, ecological and economical attitudes towards consumption were best predicted by age at the year of the study. In later years, ecological attitudes were more closely determined by life course stage, that is household type and other socio‐demographic determinants. Regarding economical attitudes, generational or cohort effects were pronounced among late middle‐agers in 1999. In contrast, the significance of age remained throughout the years for self‐indulgent attitudes, indicating the absence of generational or cohort effects.     

Rational Addiction and Alcohol Consumption: Evidence from the Nordic countries

The purpose of this paper is to test Becker and Murphy's (1988) rational addiction model on 35 years of time series data on alcohol consumption in each of the four Nordic countries: Denmark, Finland, Norway, and Sweden. The empirical relevance of rational addiction theory is assessed by examining the influence of past and future consumption and contemporaneous prices on current consumption. More precisely, the rational addiction model maintains that past and future consumption should have a positive effect and that current price should have the conventional negative effect on consumption. In addition, some parameter restrictions (regarding past and future prices and consumption) implied by rational addiction are tested. Finally, the own-price elasticities from rational addiction specifications are compared to those obtained from more conventional demand specifications which ignore addiction. Ignoring addiction may provide misleading estimates of the price sensitivity of alcohol consumption and this may, in turn, lead to underestimation of the effects of major changes in price policy such as those currently taking place in the Nordic countries.     

Investigating the gap between citizens' sustainability attitudes and food purchasing behaviour: empirical evidence from Brazilian pork consumers

Consumers worldwide are increasingly concerned with sustainable production and consumption. Recently, a comprehensive study ranked 17 countries in regard to their environmentally friendly behaviour among consumers. Brazil was one of the top countries in the list. Yet, several studies highlight significant differences between consumers' intentions to consume ethically, and their actual purchase behaviour: the so‐called ‘Attitude‐Behaviour Gap’. In developing countries, few studies have been conducted on this issue. The objective of this study is therefore to investigate the gap between citizens' sustainability‐related attitudes and food purchasing behaviour using empirical data from Brazil. To this end, Brazilian citizens' attitudes towards pig production systems were mapped through conjoint analysis and their coexistence with relevant pork product‐related purchasing behaviour of consumers was investigated through cluster analysis. The conjoint experiment was carried out with empirical data collected from 475 respondents surveyed in the South and Center‐West regions of Brazil. The results of the conjoint analysis were used for a subsequent cluster analysis in order to identify clusters of Brazilian citizens with diversified attitudes towards pig production systems, using socio‐demographics, attitudes towards sustainability‐related themes that are expected to influence the way they evaluate pig production systems, and consumption frequency of various pork products as clusters' background information. Three clusters were identified as ‘indifferent’, ‘environmental conscious’ and ‘sustainability‐oriented’ citizens. Although attitudes towards environment and nature had indeed an influence on citizens' specific attitudes towards pig farming at the cluster level, the relationship between ‘citizenship’ and consumption behaviour was found to be weak. This finding is similar to previous research conducted with European consumers: what people (in their role of citizens) think about pig production systems does not appear to significantly influence their pork consumption choices. Improvements in the integrated management of this chain would better meet consumers' sustainability‐related expectations towards pig production systems.     

The Impact of Food‐Related Values on Food Purchase Behavior and the Mediating Role of Attitudes: A Swiss Study

Personal values and attitudes can help to explain food choice. This study confirmed a hierarchical organization of the value–attitude–behavior chain: Food‐related values influence attitudes, and these, in turn, impact behavior. Contrary to previous findings, values are only partially mediated by attitudes: Some food‐related values are fully mediated, whereas others are partially mediated, and still others have exclusively direct effects on purchase behavior. Questionnaire data from a roughly representative sample of 851 adults living in Switzerland was complemented with actual food purchase behavior measured by a loyalty card of a Swiss retailer over the period of one year. Four theoretically derived structural equation models were compared across eight different food product categories (organic, fair trade, low‐budget, fresh convenience, ready‐to‐eat, light, functional foods, fruits and vegetables). The results question central assumptions of the theory of planned behavior and emphasize the role of food‐related values in food consumption. Implications for marketing and future product developments of food companies are discussed.     

Sodium and ready meals: a survey of Irish consumer awareness

The aim of the study was to gain an understanding of Irish consumer attitudes towards ready meals and current sodium issues in Ireland. A questionnaire was distributed to 357 consumers via convenience quota sampling to a range of nationalities in both rural and urban/city areas of Ireland. The survey revealed that a high proportion of respondents (45%; n = 161) were worried about the amount of salt they consumed. Despite this, 58% (n = 207) stated they never look at the sodium/salt contents on nutritional labels with 68% (n = 244) claiming that sodium/salt contents would never affect their buying choice. The survey also uncovered that 76% (n = 270) of the Irish consumers surveyed consider ready meals to be high in sodium and 80% (n = 285) consider them to be an unhealthy option. Despite this, 50% (n = 179) of the respondents consumed a ready meal at least once a week with a further 17% (n = 59) consuming them two to three times a week. Of those who did consume ready meals, 78% (n = 191) chose them due to their convenience. A total of 75% (n = 269) of all the respondents said they would choose a chilled ready meal over its frozen counterpart. The reason for this being attributed to the fact that chilled ready meals were perceived to be healthier (44%; n = 158) and of better quality (54%; n = 194) than their frozen counterparts. Results from this study highlight the need for concerted actions involving consumers, manufacturers and retailers to reduce sodium levels in Irish ready meals, as despite being reasonably aware of the sodium issue consumers were not making informed choices to reduce sodium/salt consumption.     

Factors that influence the consumption of food outside the home in Brazil

The food sector has taken on an unprecedented dynamism in recent years. The processing and distribution of food, although heavily influenced by tradition, have seen intensive innovations, leading to changes in the way individuals consume. One of these changes is the consistent growth of the habit of eating outside the home. Consuming food outside the home involves a number of practices such as eating at commercial establishments that specialize in food (restaurants, fast food restaurants and snack bars) and those that offer food as a part of their services (hotels, in‐flight meals), and non‐commercial alternatives such as the homes of family and friends. In order to describe the eating habits of consumers in the town of Lavras in Minas Gerais State, Brazil, especially when it comes to eating outside the home, a quantitative study was conducted, with 413 questionnaires being distributed by convenience sampling. Among the main results are: (a) a search for variety as a motivator for eating outside the home; (b) convenience as an important element on many occasions of consumption; (c) more intensive consumption and more favourable attitudes towards eating out on the part of younger people, people with higher incomes, no children and a higher degree of schooling; (d) importance of paying for food by the kilo. When compared with a study conducted in England, important similarities were identified in socio‐demographic influences, although the cultural factors are notable when it comes to dishes and the types of eating establishment. The growing habit of eating out has therefore become a worldwide phenomenon, but with cultural and regional differences that have led to different rhythms in terms of change and the way food is supplied. The recovery of embedded cultural habits, with increased value being given to slow food, traditional dishes and tradition itself, appears to co‐exist with a productivity model of food courts, pasteurization and accessible prices. The occasion for consumption, which may be understood as the dichotomies of ‘weekday versus weekend’ or ‘convenience versus leisure’, is an important element that influences consumer behaviours. The undertaking of a cross‐cultural comparative study can be seen as an important step in this field of research.     

Understanding consumers' online conversation practices in the context of convenience food

The area of convenience food has become an insightful context for studying consumption because it is full of tensions and contradictions. This context has attracted an ample amount of research on buying motivations, consumer attitudes and preferences. However, the practices of consuming convenience food have remained a rather unexplored area of research. The purpose of this study is to identify and dissect consumers' online conversation practices related to convenience food. Consequently, the study uses a practice theoretical approach to analyse consumers' online conversations about the topic. Three different categories and nine different practices within them are identified. The practices are further dissected to reveal their tension‐increasing and tension‐relieving characteristics. Finally, the article draws conclusions regarding practice theory and convenience food consumption.     

Food and social class

Food items are very good indicators of cultural differences between classes because the relative cost of food has generally decreased, thus allowing consumers more scope to choose personal food consumption models. The first purpose of this study was to make a comparison of classes and food choice between Britain and Finland. The analysis of Finnish data was conducted in an analogous way with the earlier British study. The results were in line with the findings of the British study: the boundaries between classes have been quite firm and stable from the 1960s to the 1990s. The second purpose of the study was to investigate some developmental trends of food choice on social classes in Finland in comparison with other relevant background variables. This study revealed that in 1990 there were still clear differences between the social classes in food consumption patterns. However, the impact of the socioeconomic group has slightly decreased, when the impact of type of household and the impact of income group is controlled.     

Cultural resistance to fast‐food consumption? A study of youth in North Eastern Thailand

Increased intake of saturated fat and refined sugars underlies much of the problem of emerging obesity all over the world. This includes middle-income countries like Thailand, which are subject to successful marketing of Western fast foods especially targeted at adolescents. In this study we explore the socio-cultural influences on fast-food intake for non-metropolitan (rural and urban) adolescents in North East Thailand (Isan). Our questionnaire sample included 634 persons aged 15-19 years who are in and out of formal schooling and who are randomly representing upper, central and lower Isan. All were asked about their knowledge of fast-food health risks and their attitudes towards, and consumption of, fast food and traditional food. As well, we used several focus groups to obtain qualitative data to complement the information derived from the questionnaire. Some three quarters of sampled youth were aware that fast food causes obesity and half knew of the link to heart disease. About half consumed fast food regularly, induced by the appeal of 'modern' lifestyles, social events and marketing, as well as by the convenience, speed and taste. Nearly two-thirds thought that local foods should be more popular and these beliefs were more likely to be found among children from educated and urban families. Local foods already constitute a cultural resistance to fast-food uptake. We propose several methods to boost this resistance and protect the youth of Thailand against fast food and its many adverse health consequences.     

Independent decision making of adolescents regarding food choice

The adolescence period is the stage in the life cycle in which individuals begin to develop independent decision making related to their social environment including their dietary intake. The period is fundamental in the development of longer term eating habits that may be reflected in adulthood. This study aimed to investigate the decision‐making process of adolescents and their dietary behaviour in the achievement of a balanced diet and to determine the underlying factors that may affect these choices. To meet this aim, a three phase data collection was utilized. In phase 1, a baseline questionnaire (n = 239) measured factors affecting dietary behaviour and the barriers in the achievement of a balanced diet. Phase two employed and measured respondents’ (n = 235) independent decision making by rating nineteen menu choices which reflected all options of dietary guidelines. This was analyzed through conjoint analysis. In phase three a subsample (n = 55) from the first two phases completed a food map which determined underlying reasons for food decisions and choice behaviour. Results revealed that when adolescents are given free choice they tend to follow an unbalanced diet with some diets raising concerns for their current and future health. Fifty‐seven percent of respondents displayed serious concerns in their dietary choice of which 18% were identified as requiring immediate intervention. The most noticeable factors affecting dietary choice were the desire to eat foods high in fat and carbohydrates and low in fruit and vegetable consumption. Food‐mapping indicated prior knowledge and attitudes had no effect on the choices made but that that behaviour of parents in the preparation of meals at home and peers in the selection of snack choices had the most influence on the unbalanced diet.     

Food expenditure patterns of working-wife families: Meals prepared away from home versus convenience foods

This paper investigates food expenditure patterns of working-wife families, focusing on the allocation of food dollars between two major time-saving options: meals prepared away from home and convenience foods. Data are drawn from the U.S. 1983 Consumer Expenditure Survey. Analysis of variance and regression techniques are used to compare expenditure patterns of families grouped by the wife's hours worked and her earnings. The findings suggest that working-wife families prefer the purchasing of meals prepared away from home to that of convenience foods. In particular, families with high-earning, full-time working wives buy the most meals prepared away from home, while the greatest expenditures on convenience foods are observed for families with moderate-earning working wives.