scholarly journals Resilience effects in food consumption behaviour at the time of Covid-19: perspectives from Italy

Heliyon ◽  
2020 ◽  
Vol 6 (12) ◽  
pp. e05676
Author(s):  
Carla Cavallo ◽  
Giovanna Sacchi ◽  
Valentina Carfora
Keyword(s):  
Food Consumption ◽  
Consumption Behaviour

scholarly journals Sustainable vs. Unsustainable Food Consumption Behaviour: A Study among Students from Romania, Bulgaria and Moldova

2020 ◽  
Vol 12 (11) ◽  
pp. 4699 ◽  
Author(s):  
Cristina Bianca Pocol ◽  
Valentina Marinescu ◽  
Antonio Amuza ◽  
Roxana-Larisa Cadar ◽  
Anda Anca Rodideal
Keyword(s):  
Food Consumption ◽  
Fruits And Vegetables ◽  
Healthy Lifestyle ◽  
Eating Habits ◽  
Eating Behaviour ◽  
Negative Consequences ◽  
Long Term Effects ◽  
Sustainable Food ◽  
Consumption Behaviour

The importance of studying the aspects related to the sustainable food consumption behaviour of students lies in the fact that, at this age, they begin to develop certain consumption patterns that will have long-term effects. The study aimed to identify the type of eating behaviour—sustainable vs. unsustainable—and the socio-demographic factors that influence it, among students in Romania, Bulgaria, and Moldova. The research method was a survey based on a questionnaire administered to a sample of 2378 subjects in the 2017–2018 period. The ANOVA test and simple linear regression were used to identify the correlation between the various variables analysed. The results indicate both positive aspects, which characterise a sustainable diet—high consumption of fruits and vegetables, and negative—the adoption of a mixed diet, which will have a long-term impact on the environment. Age is a good predictor of unhealthy eating habits among students, as this behaviour leads to weight gain. Gender, number of household members, rural/urban and country residence are also influencing factors for food consumption behaviour. Eating while standing and having the last meal of the day after 23:00 are practices that also have negative consequences for health. Conducting campaigns to educate students on the adoption of sustainable food consumption is necessary for all three countries to empower them to choose a healthy lifestyle.

Functional Food Consumption Behaviour: The Role of Self-Efficacy

2016 ◽  
Vol 22 (12) ◽  
pp. 4271-4274
Author(s):  
Hayatul Safrah Salleh ◽  
Nor Azila Mohd Noor ◽  
Nik Hazimah Nik Mat
Keyword(s):  
Food Consumption ◽  
Self Efficacy ◽  
Functional Food ◽  
Consumption Behaviour

A model of traditional functional food consumption behaviour

2020 ◽  
Vol 123 (1) ◽  
pp. 13-30
Author(s):  
Sik Sumaedi ◽  
Sumardjo
Keyword(s):  
Food Consumption ◽  
Functional Food ◽  
Healthy Food ◽  
Extension Education ◽  
Community Group ◽  
Content Type ◽  
Media Usage ◽  
Usage Frequency ◽  
Consumption Behaviour ◽  
Group Meetings

PurposeThis study aims to analyse the influence of descriptive norm, perceived behavioural control, perceived threat of non-communicable disease (NCD), healthy food extension education frequency, the frequency of healthy food community group meetings, healthy food-related newspapers/magazines usage frequency, healthy food-related websites usage frequency and healthy food-related social media usage frequency towards traditional functional food consumption behaviour, especially tempeh, in Indonesia.Design/methodology/approachThis study collected data from 99 respondents who consumed traditional functional food. The data were analysed using multiple regression.FindingsTraditional functional food consumption behaviour is significantly influenced by descriptive norm, perceived behavioural control and the frequency of healthy food community group meetings. The traditional functional food consumption behaviour is not affected by the perceived threat of NCD, healthy food extension education frequency, healthy food-related newspapers/magazines usage frequency, healthy food-related websites usage frequency and healthy food-related social media usage frequency.Research limitations/implicationsThis research investigated only one functional food type and employed a purposive sampling technique. Future research should be conducted in other contexts to examine the stability of the research findings.Practical implicationsTo improve traditional functional food consumption, it is essential to ensure that people can easily consume traditional functional food. It is also essential to develop an extension education strategy that involves the community's influential person/leader and healthy food community group meetings.Originality/valueThis paper is the first that investigates traditional functional foods consumption behaviour.

How COVID-19 affects individuals' food consumption behaviour: a consumer survey on attitudes and habits in Turkey

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Osman Inanç Güney ◽  
Levent Sangün
Keyword(s):  
Food Consumption ◽  
Well Being ◽  
World Health ◽  
Computer Assisted ◽  
Grocery Stores ◽  
Content Type ◽  
Consumption Behaviour ◽  
Fresh Vegetables ◽  
The World ◽  
The Impact

PurposeAfter the novel coronavirus disease 2019 (COVID-19) was declared a pandemic by the World Health Organization in March 2020, its devastating effects began to be closely monitored all over the world. The new order that emerged due to the fight against the virus soon began to affect all our habits and behaviours. The fact that food consumption is vital for human well-being makes this an important area to investigate in terms of the impact of COVID-19. This research was carried out to investigate the changes in consumers' food consumption behaviour and habits during the COVID-19 pandemic and determine the factors that explain these changes.Design/methodology/approachIn line with the recommendations for social distancing under pandemic conditions, the empirical data were collected via computer-assisted telephone interviewing (CATI). The participants were 1,023 individuals living in the major cities of the seven regions of Turkey. An ordered probit regression model was used to estimate the attitudes related to the changes in food consumption behaviour and habits, and descriptive statistics are provided to show the current food consumption and purchase situation.FindingsThe results showed that the changes in food consumption behaviour and habits due to the pandemic were related to price increase concerns, stockpiling, awareness of food waste, safety and excessive, food access concerns, natural/organic food preferences and packaging of foods. Moreover, the participants tended to prepare food at home and preferred food that was popular with other consumers. Consumers mainly bought food from discount stores and local grocery stores and consumed fresh vegetables and fruits, animal-based products, cereals and pulses.Originality/valueThe current study contributes to knowledge regarding the effects of the coronavirus pandemic on food consumption behaviour by using a predictive model and provides behavioural estimations by using a countrywide questionnaire. The results show that the pandemic affects food consumption routines and food perspective of consumers in various ways.

THE CHANGES IN FOOD CONSUMPTION BEHAVIOR: A RAPID OBSERVATIONAL STUDY OF COVID-19 PANDEMIC

2020 ◽  
Vol 6 (2) ◽  
pp. 77-87
Author(s):  
Suci Sandi Wachyuni ◽  
Kadek Wiweka
Keyword(s):  
Food Consumption ◽  
Eating Behaviour ◽  
Simple Random Sampling ◽  
Mean Value ◽  
Design Strategies ◽  
Consumption Behavior ◽  
Study Approach ◽  
Consumption Behaviour ◽  
Quantitative Analysis Method ◽  
Health Quality

Purpose of the Study: This study aims to identify food consumption behaviour at pre, during, and post-pandemic (possibility). Methodology: This study uses a quantitative-based descriptive study approach to explain changes in consumer consumption patterns. Sampling was done by using probability sampling techniques or by a simple random sampling method. Electronic-questionnaire distribution was carried out through the WhatsApp broadcast message application to which 75 respondents responded. Meanwhile, a simple quantitative analysis method is used to calculate several formulas, including mean value, frequency distribution, and percentage. Main Findings:  The results showed that health, social, and psychological factors influenced the respondent's food consumption behaviour. There are increasing organic food intentions and self-cooking trends. Besides, this study also shows an increasing awareness of the importance of aspects of health, quality, and food safety in choosing food. Implication/Applications: This research can be used as a theoretical reference, especially related to the factors that influence eating behaviour during a pandemic. Also, the results of this research can be used by culinary businesses to design strategies to survive the Covid-19 pandemic by adjusting products, innovating, and improving product quality based on consumer needs. The originality of the study: The paper is original, and this is the current study to examine the food consumption behavior of local communities in the pandemic issue.

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