Food choice behavior: a case study in South Korea

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Young Hoon Kim ◽  
Sangyung Lee ◽  
Nelson Barber
Keyword(s):  
Food Choice ◽  
Choice Behavior ◽  
Service Providers ◽  
Food Service ◽  
Healthy Food ◽  
Nutrition Information ◽  
Health Improvement ◽  
Menu Labeling ◽  
Content Type ◽  
Daily Behavior

PurposeWith dining out increasing globally, policy making and research have been on menu labeling as a source for meaningful nutrition information. Yet, despite attempts to mandate menu labeling and the studies examining consumer's perception of menu nutritional information and how this perception impacts dining behavior and intention to consume, concerns for obesity and malnutrition continue to be at the forefront of public health discussions. This study attempts to comprehend consumers' nutritional goals, intention and food choice behavior, thereby suggesting how to leverage this information for change.Design/methodology/approachUsing survey data and a proposed and validated theoretical model, the study identified the different aspects of consumer's food choice by analyzing the relationship of consumer's perceived importance toward nutrition information, food choice and healthy daily behavior, and intention to improve health.FindingsConsumers who perceive higher importance of nutrition information are more likely to choose healthy food when dining out and have stronger health improvement intention. The results also suggested healthy food choice and healthy daily behavior positively influenced health improvement intention.Originality/valueDespite the previous studies on menu labeling and the numerous policy mandates, there is still concern about the food choice behavior of consumers while eating out. No serious effort exists to regulate food service providers similar to the regulation of other consumer products, whereby consumers are generally protected from harm. This study suggests through education, promotional marketing and industry partnerships, motivating and leveraging consumers' desire for healthy food choices could move food service providers and policy makers to change what information is provided.

Food choice motivations among Ardabil – Iran adults?

2019 ◽  
Vol 50 (4) ◽  
pp. 641-652 ◽  
Author(s):  
Mahsa Mohajeri ◽  
Shiva Hoojeghani ◽  
Azimeh Izadi ◽  
Mohammad Ghahremanzadeh ◽  
Farhad Pourfarzi ◽  
...  
Keyword(s):  
Socioeconomic Status ◽  
Food Intake ◽  
Food Choice ◽  
Vegetable Consumption ◽  
Food Prices ◽  
Healthy Food ◽  
Food Price ◽  
Focus Group Study ◽  
Content Type ◽  
Study Results

Purpose This study aims to investigate the food choice motivations and some healthy food intake among Ardabil adults with different socioeconomic status. Design/methodology/approach The analysis is based on a focus group study conducted in September 2018. Self-assessed other food choice motivations, healthy food intake and socioeconomic status were reported in questionnaires. The study data were analyzed by one-way ANOVA test and χ2 test in groups of study. Findings Price was a primary motivation of food choice for low-level socioeconomic status persons. The wealthiest people total vegetable consumption was 3.59Â ± 0.004 serving/day, whereas the total vegetable consumption of poorest participants was significantly less than them (p = 0.012). Of the socioeconomics category 1 (SEC1) group participants, 82 per cent said that they consider food price when they were purchasing for their households, while only 28 per cent of SEC4 group said that they consider food prices when food choosing. Only 1 per cent of this group participants pay attention to food label when they choose foods. Originality/value This is the first study that investigated the food choice motivations in Ardabil adults. The results indicated that food price is the most critical food choice motivation. Based on this study results, the food policymaker can change people food security and food choices with some programs like as healthy food subsidies and unhealthy food taxes.

Who really values healthy food?

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Pilar Ester Arroyo ◽  
Javier Liñan ◽  
Jorge Vera Martínez
Keyword(s):  
Psychological Health ◽  
Food Choice ◽  
Food Preferences ◽  
Food Product ◽  
Food Products ◽  
Healthy Food ◽  
Content Type ◽  
Trade Offs ◽  
Individual Traits ◽  
Health Related

PurposeWhen selecting manufactured foods, customers consider several product features. Given the contemporary trends of food consumption, the purpose of this paper is to determine the influence that some demographic and psychographic key variables have on the chances of a consumer belonging to a market segment characterised by health-related food preferences.Design/methodology/approachThe food choice scale is revised to develop a multidimensional measure of the factors underlying consumer food choices. Data of 288 sampled consumers were used to validate the scale and to group consumers into four segments based on the value assigned to several food-product meta-attributes. Depending on these food choice values, the study identified four dissimilar clusters: utilitarian, protecting, toning and highly demanding.FindingsConsumers use multiple attributes when choosing food products. However, emerging segments tend to prefer health-related attributes over utilitarian or conventional attributes, such as price, flavour or accessibility. The consumers of these segments tend to be older, more health conscious and more prone to psychological health risks.Originality/valueDemographic and psychographic traits tend to drive trade-offs between health- and non-health-related attributes when considering food products. Several multivariate methodologies were innovatively coupled to characterize consumers based on their healthy food preferences and individual traits.

Application of the Tayyib concept among Malaysian muslim consumers

2019 ◽  
Vol 11 (3) ◽  
pp. 819-840
Author(s):  
Zuraidah Zainol ◽  
Rusliza Yahaya ◽  
Juliana Osman ◽  
Nor Asiah Omar
Keyword(s):  
Food Choice ◽  
Structural Equation ◽  
Health Knowledge ◽  
Healthy Food ◽  
Future Research ◽  
Nutrition Label ◽  
Content Type ◽  
Healthy Food Choice ◽  
Label Use

Purpose This study aims to determine the effect of health knowledge on nutrition-label use and attitude, and consequently on healthy food choice among Malaysian Muslim consumers. Design/methodology/approach This study adopts the positivist, deductive and quantitative approach. A sample consisting of 257 Muslim consumers, at least 15 years old, were selected using systematic street-intercept sampling method. Data collected using a self-administered questionnaire were analysed using descriptive statistics and structural equation modelling (SEM). Findings The findings reveal the significant positive effect of health knowledge on nutrition-label use and attitude towards nutrition label, but only attitude towards nutrition label significantly predicts healthy food choice. Research limitations/implications Though the findings add to the existing literature, provide useful information on how nutrition label could guide the consumer to make healthier food choices and serve as a reference point that could stimulate and guide future researchers and other relevant parties, this study is limited by several factors that require replication in future research. Originality/value This research is perhaps one of the first attempts to consider the role of nutrition label as one of the ways to comply with the Tayyib principle.

scholarly journals Spacing of Cue-approach Training Leads to Better Maintenance of Behavioral Change

2018 ◽  
Author(s):  
Akram Bakkour ◽  
Rotem Botvinik-Nezer ◽  
Neta Cohen ◽  
Ashleigh M. Hover ◽  
Russell A. Poldrack ◽  
...  
Keyword(s):  
Behavioral Change ◽  
Food Choice ◽  
Choice Behavior ◽  
Health Improvement ◽  
Automatic Processes ◽  
Health Goals ◽  
Approach Training ◽  
Term Maintenance

AbstractThe maintenance of behavioral change over the long term is essential to achieve public health goals such as combatting obesity and drug use. Previous work by our group has demonstrated a reliable shift in preferences for appetitive foods following a novel non-reinforced training paradigm. In the current studies, we tested whether distributing training trials over two consecutive days would affect preferences immediately after training as well as over time at a one-month follow-up. In four studies, three different designs and an additional pre-registered replication of one sample, we found that spacing of cue-approach training induced a shift in food choice preferences over one month. The spacing and massing schedule employed governed the long-term changes in choice behavior. Applying spacing strategies to training paradigms that target automatic processes could prove a useful tool for the long-term maintenance of health improvement goals with the development of real-world behavioral change paradigms that incorporate distributed practice principles.

Eating-out and experiential consumption: a typology of experience providers

2013 ◽  
Vol 116 (1) ◽  
pp. 91-103 ◽  
Author(s):  
Daniel Carvalho de Rezende ◽  
Matheus Alberto Rodrigues Silva
Keyword(s):  
Service Providers ◽  
Food Service ◽  
Business Strategies ◽  
Alternative View ◽  
Content Type ◽  
Consumer Responses ◽  
Experiential Consumption ◽  
Eating Out ◽  
Service Environments ◽  
The Uk

Purpose – The purpose of this paper is to describe generic eating out experiences that can be provided by commercial eating out establishments, presenting a typology of experience providers. Design/methodology/approach – The research carried out sought to make an understanding of the experiential environments in which eating-out is performed, as well as the experiences that it seeks to produce, and was conducted from a market-orientated ethnography in selected markets from the UK and Brazil. Findings – Six ideal models of service providers, according to the main characteristics of the stimulus provided by the service encounter, were identified: authentic, relaxed, “all you can eat”, “as home”, efficient and distinction environment. The diversity of food service environments is somehow an answer to the diversity of customers and expectations regarding eating-out. The access of different social classes to eating-out opens the space for more variety, and the creativity that food service managers have on building an appropriate set of stimulus, is a distinctive skill. Research limitations/implications – The restaurant side of experience encounters was the focus of analysis, but for a deeper understanding of experiential consumption on eating out these results must be confronted to consumer research based on psychophysical methods to assess consumer responses to eating out. Originality/value – Theoretical implications of this paper rely on the understanding that there are distinct forms of service encounters, providing an alternative view of servicescapes that allows a better understanding of business strategies and host-guest relationships on food service.

Clinical governance in Australia

2015 ◽  
Vol 20 (2) ◽  
pp. 56-73 ◽  
Author(s):  
Allan D Spigelman ◽  
Shane Rendalls
Keyword(s):  
Web Sites ◽  
Service Providers ◽  
Service Level ◽  
Clinical Governance ◽  
Success Factor ◽  
Quality And Safety ◽  
Funding Policy ◽  
Content Type ◽  
Health Service Providers ◽  
Governance Systems

Purpose – The purpose of this paper is to overview, background and context to clinical governance in Australia, areas for further development and potential learnings for other jurisdictions. Design/methodology/approach – Commentary; non-systematic review of clinical governance literature; review of web sites for national, state and territory health departments, quality and safety organisations, and clinical colleges in Australia. Findings – Clinical governance in Australia shows variation across jurisdictions, reflective of a fragmented health system with responsibility for funding, policy and service provision being divided between levels of government and across service streams. The mechanisms in place to protect and engage with consumers thus varies according to where one lives. Information on quality and safety outcomes also varies; is difficult to find and often does not drill down to a service level useful for informing consumer treatment decisions. Organisational stability was identified as a key success factor in realising and maintaining the cultural shift to deliver ongoing quality. Research limitations/implications – Comparison of quality indicators with clinical governance systems and processes at a hospital level will provide a more detailed understanding of components most influencing quality outcomes. Practical implications – The information reported will assist health service providers to improve information and processes to engage with consumers and build further transparency and accountability. Originality/value – In this paper the authors have included an in depth profile of the background and context for the current state of clinical governance in Australia. The authors expect the detail provided will be of use to the international reader unfamiliar with the nuances of the Australian Healthcare System. Other studies (e.g. Russell and Dawda, 2013; Phillips et al., n.d.) have been based on deep professional understanding of clinical governance in appraising and reporting on initaitives and structures. This review has utilised resources available to an informed consumer seeking to understand the quality and safety of health services.

Business outcomes of healthy food service initiatives in schools: A systematic review

2021 ◽  
Author(s):  
Courtney P. Thorpe ◽  
Tara Boelsen‐Robinson ◽  
Adrian J. Cameron ◽  
Miranda R. Blake
Keyword(s):  
Systematic Review ◽  
Food Service ◽  
Healthy Food ◽  
Business Outcomes

scholarly journals Under pressure: Nudging increases healthy food choice in a virtual reality supermarket, irrespective of system 1 reasoning

Appetite ◽  
2021 ◽  
Vol 160 ◽  
pp. 105116 ◽  
Author(s):  
Stephanie S.A.H. Blom ◽  
Marleen Gillebaart ◽  
Femke De Boer ◽  
Nynke van der Laan ◽  
Denise T.D. De Ridder
Keyword(s):  
Virtual Reality ◽  
Food Choice ◽  
Healthy Food ◽  
Healthy Food Choice ◽  
System 1

Customer delight during a crisis: understanding delight through the lens of transformative service research

2020 ◽  
Vol 32 (1) ◽  
pp. 129-141 ◽  
Author(s):  
Donald C. Barnes ◽  
Jessica Mesmer-Magnus ◽  
Lisa L. Scribner ◽  
Alexandra Krallman ◽  
Rebecca M. Guidice
Keyword(s):  
Critical Incident ◽  
Service Providers ◽  
Psychological Theory ◽  
Well Being ◽  
Service Research ◽  
Service Encounters ◽  
Need Fulfillment ◽  
Content Type ◽  
Customer Delight ◽  
Service Experiences

PurposeThe unprecedented dynamics of the COVID-19 pandemic has forced firms to re-envision the customer experience and find new ways to ensure positive service encounters. This context has underscored the reality that drivers of customer delight in a “traditional” context are not the same in a crisis context. While research has tended to identify hedonic need fulfillment as key to customer well-being and, ultimately, to invoking customer delight, the majority of studies were conducted in inherently positive contexts, which may limit generalizability to more challenging contexts. Through the combined lens of transformative service research (TSR) and psychological theory on hedonic and eudaimonic human needs, we evaluate the extent to which need fulfillment is the root of customer well-being and that meeting well-being needs ultimately promotes delight. We argue that in crisis contexts, the salience of needs shifts from hedonic to eudaimonic and the extent to which service experiences fulfill eudaimonic needs determines the experience and meaning of delight.Design/methodology/approachUtilizing the critical incident technique, this research surveyed 240 respondents who were asked to explain in detail a time they experienced customer delight during the COVID-19 pandemic. We analyzed their responses according to whether these incidents reflected the salience of hedonic versus eudaimonic need fulfillment.FindingsThe results support the notion that the salience of eudaimonic needs become more pronounced during times of crisis and that service providers are more likely to elicit perceptions of delight when they leverage meeting eudaimonic needs over the hedonic needs that are typically emphasized in traditional service encounters.Originality/valueWe discuss the implications of these findings for integrating the TSR and customer delight literatures to better understand how service experiences that meet salient needs produce customer well-being and delight. Ultimately, we find customer delight can benefit well-being across individual, collective and societal levels.

An empirical investigation of tourist’s choice of service delivery options

2017 ◽  
Vol 29 (7) ◽  
pp. 1892-1913 ◽  
Author(s):  
Arun Kumar Kaushik ◽  
Zillur Rahman
Keyword(s):  
Service Delivery ◽  
Service Providers ◽  
Ease Of Use ◽  
Perceived Usefulness ◽  
Technology Readiness ◽  
Extensive Literature ◽  
Perceived Ease Of Use ◽  
Content Type ◽  
Service Employees ◽  
Delivery Options

Purpose This paper aims to offer and examine a conceptual model of tourist innovativeness toward self-service technologies (SSTs) to confirm whether tourists prefer service delivery by SSTs over employees in an offline hospitality environment. Design/methodology/approach Tourists’ perceived usefulness (PU) of SSTs and need for interaction (NI) with service employees have been taken as crucial mediating variables to examine the effects of perceived ease of use and technology readiness index personality dimensions toward SST and employee-based service adoption. Findings Findings reveal that both “NI” and “PU” play significant roles in Technology Readiness and Acceptance Model (TRAM) when tourists select one of two service delivery options – SSTs and service employees. Research limitations/implications The foremost limitation of the study is its dependence on domestic tourist samples. However, such samples were chosen because tourists comprising these samples tend to use similar service delivery options more, in turn increasing their use of SSTs available in sample hotels. Practical implications The study gives a deeper understanding of TRAM with an extremely crucial mediating variable (NI) in an offline service context. It also provides useful insights to service providers and policy makers for developing new strategies and policies to enhance user experience. Social implications This study recommends the usage of numerous SSTs by tourists. Originality/value During extensive literature review carried out in this research, no study was found that proposed such an effective framework in an offline service context.

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