Customers’ Preferences to Healthy Meals

Abstract

Today's restaurant customer is tempted with an unprecedented array of culinary delights coming from all around the planet. Consumers have been increasingly concerned about personal well-being and are better equipped to gain knowledge about health and nutrition through abundant information in print and other media such as the Internet. This study strives to discover what German restaurant goers really consider to be healthy. Due to the paucity of literature on healthy meals, this research attempts to initiate exploratory investigations testing a new psychological construct of healthy meals by using college students as the study population. This study finds that low-fat and non-genetically modified ingredients are the main concerns when respondents select a healthy meal. In addition, gender and eating habits affect the perceptions of healthy meals. Lastly, drawing from the key findings, suggestions for future research are proposed.

Citation

Legrand, W. and Sloan, P. (2006), "Customers’ Preferences to Healthy Meals", Chen, J.S. (Ed.) Advances in Hospitality and Leisure (Advances in Hospitality and Leisure, Vol. 2), Emerald Group Publishing Limited, Leeds, pp. 265-273. https://doi.org/10.1016/S1745-3542(05)02014-X