Why Do Some Consumers Make Unhealthy Food Choices?

This research examines the impact of gender, age, and education on food choices and addresses issues of causality in these observed relationships; a logit model was used to test the mediation effects and hypotheses. The results from a self-administered online survey indicate that gender and education are two key predictors of consumers’ food choices for their children. These findings are further explained by attitudes toward obesity. Specifically, female consumers and parents with lower levels of formal education tend to select food products that are nutritionally inferior because they are not necessarily concerned about their child’s weight and do not usually restrict their child’s food and diet. This research advances a causal mechanism that explains unexpected consumers’ food choices; it essentially proposes and tests two mediators—restrictions of a child’s weight and concerns about a child’s weight—of the relationship between key demographic variables and consumers’ food choices.     

Is cooking dead? The state of Home Economics Food and Nutrition education in a Canadian province

High population rates of obesity and nutrition‐related chronic diseases warrant an examination of the role of food and nutrition education in health promotion. Using a mixed‐methods approach, this study explored student enrolment trends in, and perceptions of, Home Economics Food and Nutrition education in a Canadian province. Enrolment in Home Economics Food and Nutrition courses for grades 7–12 was examined from 2000 to 2010 using administrative data. Perceptions of Home Economics Food and Nutrition education by home economics teachers and superintendents were investigated through in‐depth interviews using a grounded theory approach. Results revealed that, although enrolment, including boys, increased slightly over the study period, the majority of children do not take Home Economics Food and Nutrition classes. Further, enrolment decreased significantly from grades 7 (45.77%) to 12 (7.61%). Home Economics Food and Nutrition education faces significant challenges to its future viability. These include: many school administrators, non‐home economics teachers and some parents do not value Home Economics Food and Nutrition education; Home Economics Food and Nutrition education is seen as less valuable than math and science for future career planning; outdated curriculum and teaching infrastructure; reduced numbers of new home economics teachers; decreasing student food knowledge and skills; and changing social norms regarding food and eating (increased use of convenience foods across population groups, a youth ‘fast food culture’ and fewer family meals). Results also indicated that Home Economics Food and Nutrition education is seen as critically important for youth, given that one third of Canadian children are now overweight or obese, fast and highly processed foods make up an increasing proportion of Canadians' diets, and there are increasing dilemmas being faced with food production and food safety. These results signal a growing tension between societal trends towards technological solutions in education and everyday living, and the growing acknowledgement of the externalities associated with these trends including poor health and environmental impacts. Consequently, evidence‐based food and nutrition education that is relevant for today's food environment and busy lifestyles is warranted to improve the health of current and future generations. This should be based on a comprehensive food and nutrition framework including functional, interactive and critical ‘food literacy’. Policy measures are urgently required to ensure all youth have access to food literacy education.     

Consumer Associations with the “All Natural” Food Label

“All natural” food labels have become increasingly popular in recent decades. Labels may communicate to consumers a level of food quality above that of unlabeled products. In April 2011, a nationally representative survey was conducted asking respondents to estimate the likelihood that they will increase purchasing in response to an “all natural” label on food products. The sample totaled 1,000 respondents, with 49% being male and 35% between the ages of 45 and 64. Demographic information includes gender, age, income, region, and education. Ordered logit models were used to estimate the likelihood of changes in purchasing based on the “all natural” label. This stated that intended behavior change was evaluated using the ordered logit estimates for nine products: beef, pork, poultry, ice cream, yogurt, cheese, milk, soft dairy products, and bread and bakery products. For all products, being male and having too little information at grocery stores decreased the likelihood of purchase. Conversely, those respondents, who associate the “all natural” label with no preservatives, perceived such products to have improved taste, improved nutritional value, and improved food safety increased the likelihood of purchase.     

Consumers' awareness,acceptance and attitudes towards functional foods in Turkey

The aim of the present study was to investigate consumers' awareness, acceptance and attitudes towards functional foods in Turkey. Eight hundred and eight people participated in this study: aged between 20 and 80 years, 38.5% were male and 61.5% were female. Participants were given a questionnaire and were asked to fill it in by themselves to minimize the influence of the interviewer. Results indicated that socio‐demographic characteristics such as age, education level and income level are important indicators of consumers' awareness and consumption of functional food. The results show that the female respondents were 2.987 times more aware of functional food than the male respondents. Similarly, the likelihood of respondents having awareness of functional food was 1.431 times greater among those who had a higher educational level than among those with a lower educational level. Consumers who used vitamin supplements were 1.228 times more aware of functional food than other consumers. The results show that older respondents were 3.395 times more aware of functional food than younger respondents. Respondents with a history of familial diseases were more likely than others to have consumed margarine with plant sterol, fruit juices fortified with vitamin C, and breakfast cereals fortified with vitamins and minerals. Those with a diet‐related problem were more likely to have consumed cholesterol‐lowering products than those without a problem. As a conclusion, this study has shown that socio‐demographic characteristics such as age, education and income levels, and prices are important indicators that influence consumers' awareness and consumption of functional food. These results suggest that this type of knowledge could affect consumers' interest in functional foods, and therefore educational strategies might be necessary to encourage the consumption of functional foods.     

Exploring the nutrition and lifestyle knowledge,attitudes and behaviour of student home economics teachers: baseline findings from a 4‐year longitudinal study

It is widely acknowledged that obesity linked with reduced exercise contributes to health problems, and that, conversely, individuals who embark on weight reducing diets may become deficient in key nutrients. It is often advocated that these problems, which can be grouped together as poor dietary practice, be tackled through education. This study attempts to examine the relationship between nutrition education and lifestyle behaviours in a select group of third level students. The Irish Home Economics curriculum aims to teach secondary school pupils about nutrition and lifestyle practices conducive to health. However, the attitudes and lifestyle practices of those teaching this subject have never been examined in Ireland. The purpose of the present 4‐year longitudinal study, whose first year findings are presented here, is to investigate the nutrition and lifestyle knowledge, attitudes and behaviours of a cohort of Irish student home economics teachers over the 4 years of their Bachelor of Education (Home Economics) degree course. The study was designed to explore possible changes in knowledge, attitudes and practices over the course of their professional education. Nutritional knowledge was measured using a 220‐question adapted version of the test devised by Parmenter and Wardle. Attitudes were measured using a questionnaire adapted from the Pan‐EU Survey on Consumer Attitudes to Physical Activity, Body‐weight and Health. Food, alcohol consumption and exercise were measured using a 7‐day reported dietary/exercise diary. Nutrient intake data were determined using dietary analysis. Weight, height and waist circumference were measured and body mass index (BMI) calculated. When starting college, student home economics teachers have broadly similar anthropometric, dietary and lifestyle characteristics to those of their contemporaries. Mean BMI was identical [24.4 kg/m² (SD 4.3)] to that reported in the North/South Ireland Food Consumption Survey (NSIFCS) for those aged 18–35 years, although energy intakes were significantly higher in the cohort of student teachers (P = 0.000). Thirty‐eight per cent were overweight or obese vs. 33.6% in the NSIFCS. Only 17% (n = 6) of students achieved an intake of 300 µg/day of folate as recommended by the Food Safety Authority of Ireland and only one the recommended intake of non‐starch polysaccharides (18 g/day). One in three students in this study smoke (16 of 48) and alcohol consumption was high. Only one student was very active. Students scored a mean of 55% (SD 8%) on the knowledge test, with similar scores attained for specific aspects of nutritional knowledge (i.e. food groups, constituents of foods, current dietary advice, nutrients, lifestyle practices). However, knowledge of nutrition definitions was weaker with a mean score of 31% (SD 8.6%). Students had a positive attitude towards food choice, the link between food and health and control over their own diet. Similar attitudes towards exercise, smoking and alcohol consumption were displayed despite students perceiving themselves as not having a balanced diet, having insufficient exercise and having regretted something done as a result of consuming alcohol. They appear to display optimistic bias in relation to health risks. These findings provide baseline data for the longitudinal study and indicate that those choosing to pursue a career as a home economics teacher in Ireland have similar nutritional and lifestyle characteristics to those of their contemporaries.     

Determinants of online food purchasing: The impact of socio-demographic and situational factors

The amount of food sold online is increasing, but it accounts for a small share of total e-commerce. In this study, we investigate the factors that influence individuals' likelihood to buy food online. Applying a logit model to a sample of 34,488 respondents who participated in the Italian National Institute of Statistics multipurpose survey ‘Aspects of Italian Daily Life’, we explore the effects of socio-demographics and situational factors. We found that the food-online consumer is likely to be a young, well-educated, female, living in a small family, with a very good or adequate overall economic condition. Among situational factors, working time, being obese, having health problems, and practising a sport regularly positively affect the probability to buy food online. Surprisingly, distance from brick-and-mortar stores and car possession are not predictors of online shopping. These findings can support marketers and retailers in defining their marketing strategies and enhance the knowledge of this emerging food market.     

Perceptions of food quality: Evidence from a survey in Shanghai

Recent food scandals in China significantly decreased the level of consumer trust toward the food chain, and, at the same time, increased the demand for food quality and safety. This paper investigated perceptions and determinants of food quality among a sample of households in Shanghai. Survey questionnaires were collected between June and December 2014, and a total of 509 interviews were completed. Questions asked about food purchasing behaviours, dietary habits, and the importance of food quality when food shopping. Socio‐demographic and socio‐economic variables were also collected. We used ordered logit regressions to investigate the most significant factors associated with food quality. We found that respondents who frequently bought vegetables were 31% more likely to look for quality attributes (p < .1) and respondents who often bought rice 28% more (p < .01). Branding was also positively associated with the demand for food quality. In particular, consumers considering brand an important element were 25% more likely to believe that the product was of high quality (p < .05). Among socio‐economic variables, higher income and education were significantly associated with food quality demand. Our results indicated that consumers in Shanghai paid increasing attention to food quality, and they especially associated it with traditional foods and brand. We suggested that policy makers and stakeholders in the food chain should strengthen food quality certification systems, and help consumers make better and more informed choices.     

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.     

Usage and understanding of food labels among Lebanese shoppers

Food labelling is a population‐based approach to health education that enables consumers to make better choices by providing information at the point of purchase. This study aimed to assess the food label usage and understanding and factors affecting them among Lebanese supermarket shoppers. A cross‐sectional study was conducted among 748 supermarket shoppers in Lebanon between December 2013 and February 2014 using a pre‐coded structured questionnaire. About 29.3 of the shoppers check the food labels every time they buy a food product and 15.7% never do it. Shoppers who do not read food labels identified the long time needed in reading them as top reason (34.9%), while 9.8% answered that they do not understand them. About 55.4%of the surveyed shoppers read the food labels at the supermarkets. About 44.4% of participants agreed that reading food labels is very important, while 30.3% read the food labels depending on the purchased product. Then 19.4% of participants complained that food labels contain too much information and 13.8% claimed that food labels are difficult to understand. About 60.3% think that food labels have helped people in changing their eating habits, while health and nutrition claims affected the product selection among 59.8% of participants. The food label knowledge score average was 63.1%. Older, obese shoppers having kids, suffering from chronic illness or allergies, following a specific diet and residing in big cities scored significantly (p < .05) higher. The low knowledge score necessitates the nutrition education on how to read and use the food labels. Groceries would be the perfect place to reach out mass consumers.     

Family-based treatment for obesity in tweens: a three-year longitudinal follow-up study

Children's increasing obesity worldwide is creating negative health and socioeconomic drawbacks. To find the determinants of obesity, this research looked at the influence of (1) media usage; (2) advertising messages/brand recognition; and (3) communication or lack of communication between parents and their children on obesity and food-related Purchase Influence Attempts (PIAs) of tweens. A 3-year longitudinal follow-up study was conducted with 68 families whose children were either obese or at risk of becoming obese. The subjects were divided into the following four groups: (1) media amount was controlled; (2) brand recognition was controlled; (3) communication channel of family members was controlled; and (4) all three conditions were controlled. Our results showed significant weight-loss and reduction in PIAs in all groups except in group 2 (brand recognition controlled). This work shows the importance of changing habits using behavioural treatment and the importance of communication among family members on obesity prevention.     

Consumer demand for healthy eating considering diversity – an economic approach for German individuals

Rising incidence and costs of diet‐related diseases have led to nutritionists' and economists' interest in factors determining the demand for healthy eating. The present study analyses the demand for healthy eating by the use of a new food‐based indicator, which combines the health value and diversity of a food basket. Although the diversity aspect gains in importance in recommendations for healthy eating it was not considered adequately in healthy eating indicators until now. Within the household production theory the new indicator is used to identify factors influencing the demand for healthy food diversity for 3220 German individuals. The results of regression analyses show that the demand for a healthy diet is influenced by age and mainly by knowledge, attitudinal and behavioural (proxy‐)variables as education level, participation in a health training course and sport activity. On the basis of these findings conclusions are drawn for health and nutrition policy in Germany and Europe.     

Implications of fast food restaurant concentration for preschool-aged childhood obesity

In this research, the authors examine the effects on preschool-aged childhood obesity rates associated with the direct and moderating influence of fast food restaurant density levels, consumer poverty, and urbanization. Results show that higher levels of fast food restaurant saturation are associated with increased levels of childhood obesity in both urban and poor areas, with the largest negative effect of fast food availability on obesity occurring in more economically disadvantaged, urban areas. Findings highlight why the societal impacts of targeting vulnerable populations through corporate location selection strategies should be fully considered in social marketing initiatives, especially given that unhealthy products with long term health risks are increasingly accessible.     

Children's perception of food and healthy eating: dynamics behind their food preferences

Childhood obesity epidemic has been a popular topic for research as it has become a major health concern in many countries. As the focus of earlier studies has been predominantly on food marketing to children, there is still limited research on what other factors, apart from food marketing, influence their food preferences and eating habits. Bringing in children's perspectives as well as those of parents and guardians, this study aims to fill this gap by shedding light on further dynamics that can be influential on children's preferences. Through a qualitative inquiry, focus groups and individual interviews were conducted with children between the ages of 7 and 11. Aiming to investigate both meanings and practices, these sessions also included interactive and participatory research methods such as drawing, word games and role playing. Moreover, in-depth interviews were carried out with teachers and mothers to gain an understanding of their perspective on the topic. The findings show the different appeals and social influences behind children's food preferences, among which sensory and fun appeals as well as the influence of parents come forward. By revealing these different appeals of food and social influences, the study brings a new perspective to the discussions on childhood obesity and food marketing.     

Factors determining the use of nutrition labels: The case of Malaysia

The rising prevalence of diet-related illnesses, the most visible of health problems, in both developed and developing countries has become a serious public health concern. Nutrition labeling plays an important role in promoting healthy diet and, thus, in improving population health. The objective of the present study is to investigate how socioeconomic factors—age, income, gender, education, marital status, house locality and employment status—affect the use of nutrition labels among Malaysian adults. The Third National Health and Morbidity Survey of Malaysia, which consisted of 34,539 respondents, is used for analysis. A logit model is developed to examine the probability of using nutrition labels. Evidence from the present study shows that age, income, gender, education, and marital status are significantly associated with the use of nutrition labels. In particular, age reduces the likelihood of using nutrition labels, while high income earners, females, the well-educated, and married individuals are more likely to use nutrition labels. The findings of the present study suggest that differentiated targeted efforts should be used on the various population groups identified when implementing programs and activities promoting the use of nutrition labels.     

Avoidance Measures and Household Perceptions of Water Quality in Uganda

ABSTRACT

The importance that households place on reducing health risks from drinking water can guide policies intended to enhance safety. Self-reported household water quality opinions and avoidance measures used by households in Kampala, Uganda, to manage health risks were analyzed. The paper is based on survey data collected from four divisions in Kampala district and analyzed using binary logit model. Survey results indicate that the majority of the respondents boil water to manage potential health risks. On the other hand, logit results confirmed the existence of strong relationships between household characteristics, opinions on water quality, and the use of avoidance measures.     

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 effectiveness of information interventions to improve domestic food safety among rural consumers

Consumer education on food handling behavior is regarded as an effective method to improve domestic food safety and prevent foodborne illness, but is usually overlooked in rural areas. Using a presurvey and two rounds of postsurveys targeted at rural consumers from China included in a randomized controlled trial, this study investigated the effectiveness of two information interventions—a leaflet with tips for best practices and the leaflet plus consumer education sessions conveyed by phone—and compared them with a control group. Cloth use behavior was the target in the trial and five specific aspects were evaluated: (1) whether the cloth was made of old clothes, (2) whether the one used to clean kitchen tables was also used to wash dishes, (3) whether it was hung to dry, (4) how it was disinfected, and (5) how long the cloth was used before being discarded. Firstly, consumers' behavior was scored by summing the above-mentioned five behaviors. The results estimated using the difference-in-difference model showed that respondents in the leaflet-only group improved to a greater extent than those in the control group, but their difference in progress was not statistically significant until the second round of the postsurvey. Respondents in the leaflet-plus-phone group were quicker to adopt suggested practices and made discernible improvements compared with those in the leaflet-only group in the first round of the postsurvey, but the gap between these groups narrowed to statistically insignificant in the second round of the postsurvey. It was concluded that one consumer education session was effective and made a difference in the long term, whereas more education sessions produced normative behavior at faster rates, showing a significant improvement in the short term. Then, the study estimated the effectiveness of interventions on the five specific behaviors separately. The results were estimated using a probit difference-in-difference model and showed that the suggested behaviors with lower costs or a greater difference from past behaviors were more likely to be adopted by consumers. Consumer education facilitates proper food handling practices among rural households, which should be considered by policy makers.     

Combating deceptive advertisements and labelling on food products – an exploratory study on the perceptions of teachers

People are becoming more health conscious nowadays, but most of them are not able to adopt a lifestyle with adequate physical exercise and a healthier eating pattern. Many attempt to compensate by taking ‘health foods’. Despite the recent economic recession, the functional food market expands rapidly in Asian countries. Recent statistics indicate a huge increase in weight loss and functional food product advertising expenditure in Hong Kong and other Asian countries. In a massive survey conducted by the Hong Kong Consumer Council, it was found that 85% of the medicines, health food and therapies sampled contain questionable claims and misleading messages (Consumer Council, 1999). In fact, young people do not understand much about modern food processing, in particular those present in low energy and functional foods, and they know very little about the modern food marketing strategies. The situation is detrimental to consumer welfare especially to the younger generation. This study attempts to reflect critically on the implications of these issues for the health and well‐being of young people in Hong Kong. It explores directions for designing relevant and effective education programmes to empower young people in understanding food advertising strategies and making informed decisions on food choice. The paper will begin with a critical review on the current situation in Hong Kong. An interview survey on preservice and in‐service teachers’ perception towards misleading food advertising and labelling will then be reported. The situations at schools will be defined and problems faced by teachers in providing relevant consumer education programmes to students will be identified. Finally, the study will look to the future, with a view to developing students’ critical skills in evaluating claims offered in food advertisements.     

The Effect of Demographic,Economic, and Nutrition Factors on the Frequency of Food Away from Home

Food away from home, especially fast food, is often cited as contributing to obesity and other nutritional problems. This negative publicity can affect demand. Models explaining visits to table service and fast food restaurants are estimated, with nutrition variables added to standard demographic measures. Demographic effects are similar to those in past studies. Nutrition factors have little impact on table service, but nutrition‐orientated consumers tend to have lower fast food consumption.