Emotions, perceived knowledge and food behaviors during stressful periods

Abstract

Purpose

This paper aims to examine how emotions affect consumers' food choices and food preparation activities during stressful periods, using the context of the coronavirus disease 2019 (COVID-19) outbreak in China.

Design/methodology/approach

This study used an online survey, with a sample of 1,050 individuals from 32 regions in China. Multi-regression and mediation models were used to test the relationships among perceived knowledge, emotions and food behaviors.

Findings

The results show that positive emotions positively affect healthy food consumption and engagement in food preparations. In contrast, negative emotions contribute to an increase in indulgent food consumption and quick-and-easy meal preparations. Increased knowledge of the current situation can enhance positive emotions and thus promote healthy food behaviors. Lacking knowledge may result in unhealthy food behaviors through negative emotions.

Originality/value

This study contributes to the understanding of emotions and food behaviors by examining the effects of both negative and positive emotions in the general population, exploring a wider constellation of food behaviors and identifying perceived knowledge as an important antecedent to emotions' effects on food behaviors. Implications for consumers and public policy are offered.

Citation

Xie, H., Veeck, A., Yu, H. and Zhu, H. (2023), "Emotions, perceived knowledge and food behaviors during stressful periods", British Food Journal, Vol. 125 No. 9, pp. 3304-3319. https://doi.org/10.1108/BFJ-08-2022-0717