Exploring the adjustment of international university students in relation to dietary practices

Abstract

Purpose

The purpose of this paper is to analyze the influences of different variables on the dietary adjustment process of international university students. More specifically, the authors investigate how ethnocentrism, perceived risk, and external influences affect their adjustment processes by considering three different temporal stages and exploring adjustment in relation to dietary practices.

Design/methodology/approach

After performing an in-depth review of the relevant literature, a structural equation analysis is conducted. This analysis relies on data from a sample of 139 international students enrolled in a Spanish university.

Findings

The results reveal that ethnocentrism is significant only in the second stage of the adjustment process. The level of perceived risk decreases during the adjustment process but also depends on the features international students have in common with the host culture; in contrast, external influences are important in all stages.

Research limitations/implications

International students should not be treated the same way during different stages of their adjustment. For example, during the first stage, the focus should be on minimizing their perceived risk and guaranteeing a safe environment in which they feel comfortable with buying. The role of the media and the training of salespeople should be highlighted in the second stage of adjustment.

Practical implications

The dietary adjustment for this group of short-term migrants is different than other groups, which tend to return to their country of origin. In contrast, international university students try to assimilate the host culture and be part of it.

Social implications

In the context of consumption, because international university students are influenced by all constructs detailed in this study, it is necessary to formulate a specific approach for each stage.

Originality/value

This research evidences how there is a great opportunity for diverse operators (e.g. universities, food retail chains) to influence the consumption habits of international university students, because they are more receptive than other migrant groups.

Citation

Martínez-Ruiz, M.P., Tirelli, C., Izquierdo-Yusta, A. and Gómez-Ladrón-De-Guevara, R. (2015), "Exploring the adjustment of international university students in relation to dietary practices", British Food Journal, Vol. 117 No. 12, pp. 2947-2974. https://doi.org/10.1108/BFJ-02-2015-0082