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Article
Publication date: 29 April 2021

Veljko Marinković and Jovana Lazarević

The COVID-19 virus pandemic has strongly influenced consumer behaviour worldwide. This paper aims to investigate how risk perceptions and precautions related to COVID-19…

1908

Abstract

Purpose

The COVID-19 virus pandemic has strongly influenced consumer behaviour worldwide. This paper aims to investigate how risk perceptions and precautions related to COVID-19 virus influence consumer eating habits and consequently, behaviour during shopping for food. Also, research tends to identify changes in consumer eating habits resulting from the current pandemic situation.

Design/methodology/approach

In total, 237 consumers from Serbia were online surveyed during November 2020. Starting from the methodology of the SOR model (Mehrabian and Russell, 1974), the questionnaire consists of seven-point Likert scale statements that measure risk perceptions and precautions as stimulus (S), eating habits as an organism (O) and food choice, precautions during shopping for food and food purchasing patterns as a response (S).

Findings

Research results confirm the difference in consumers' eating habits during and before a pandemic. Also, results indicate that perceived risk and precautions related to the COVID-19 virus have a statistically significant influence on consumers' eating habits which have changed during a pandemic, finally resulting in significant effects on consumers' food shopping behaviour.

Research limitations/implications

The main limitations of this study are observing only a few aspects related to COVID-19 virus pandemic and consumer food shopping behaviour, as well as measuring precautions, perceived risk and food shopping behaviour at one point in time besides the fact that pandemic situation constantly changes.

Originality/value

The study indicates that food manufacturers should pay attention to the consumers' eating habits and food shopping behaviour changes under the circumstances of COVID-19 virus pandemic. Identified changes can be used as opportunities to gain a competitive advantage on the market.

Details

British Food Journal, vol. 123 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 24 August 2022

Ines Kuster-Boluda and Natalia Vila-Lopez

The aim of this paper is the analysis of teenage consumers with varying degrees of healthy and unhealthy lifestyle habits and different healthy and unhealthy eating…

Abstract

Purpose

The aim of this paper is the analysis of teenage consumers with varying degrees of healthy and unhealthy lifestyle habits and different healthy and unhealthy eating behaviours and food involvement, and its effects on packaging cues. At the same time, the paper tries to analyse the moderating role of gender.

Design/methodology/approach

With a sample of 589 (316 girls and 273 boys) young consumers (14–17 years old) and using SEM methodology, this paper tested a theoretical model related to the association between health, food, packaging cues and gender differences.

Findings

Among teenagers, healthy habits (sports) and healthy eating behaviours affect positively food involvement (p < 0.01 in both cases), and food involvement is positively related to informative packaging cues (p < 0.05). There are some differences between girls and boys. For example (1) there is a significant relationship between your consumers' sports activities and food involvement, and young consumers' healthy eating behaviours and food involvement. (2) More food-involved teenagers are those consumers that significantly read more carefully the packaging labels. Or (3) gender could be considered as a variable able to moderate the relationships between health and unhealthy lifestyle habits and eating behaviours, food involvement and packaging decisions.

Originality/value

The present paper tries to fulfil some literature gaps by developing a study with teenage consumers to solve three main questions/objectives: (1) Do healthy behaviours affect teenagers' food involvement? (2) Does teenagers' food involvement affect teenagers' packaging perceptions? and (3) Do girls and boys differ in their food packaging perceptions?

Details

British Food Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 14 September 2015

Minatsu Kobayashi, Sayo Uesugi, Reiko Hikosaka and Rieko Aikawa

This paper aims to examine the effects of professional job experience on the lifestyle and dietary habits of participants who have studied food science and nutrition and…

359

Abstract

Purpose

This paper aims to examine the effects of professional job experience on the lifestyle and dietary habits of participants who have studied food science and nutrition and acquired a dietitian license. The dietary habits of students of departments of food science and nutrition have been reported. However, no study has compared the dietary habits of graduates with and without actual clinical experience.

Design/methodology/approach

In total, 206 participants who graduated from the department of food science and nutrition of a university located in Tokyo between 1975 and 1984 completed a questionnaire on food and nutrient intake and lifestyle habits in 2011.

Findings

Total fat and SFA intake adjusted for energy intake or frequency of snack and fast food intake differed among participants with and without experience as dietitians, indicating that dietitian experience influenced the dietary habits of participants for approximately 30 years after graduation. Nutritional knowledge and skills acquired during attendance at a dietitian school are effective in maintaining favorable behavior for a long time. However, nutritional knowledge and skills were enhanced by later professional experience.

Originality/value

The refining effect of clinical experience appears to contribute to the maintenance of daily dietary habits and health. Professional experience can contribute to the prevention of lifestyle-related diseases not only personally but also for other people in terms of public health nutrition or nutritional education.

Details

Nutrition & Food Science, vol. 45 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 11 March 2021

Tianchang Zhai, Wenjin Long and Wei Si

The purpose of this study is to explain the rapid growth of urban residents' sugar consumption in China from the perspective of habit formation.

Abstract

Purpose

The purpose of this study is to explain the rapid growth of urban residents' sugar consumption in China from the perspective of habit formation.

Design/methodology/approach

Using the provincial panel data of Chinese urban households from 1995 to 2012, this study uses the two-step System Generalized Moment Method (GMM) to test the habit formation effect on residents' sugar expenditure in urban China. We also use system GMM and the recursive estimated method to explore the changes of the habit formation coefficients in different years.

Findings

We find a significant habit formation effect on overall residents' sugar expenditure and different types of sugary foods expenditure. The habit formation effect on total residents' sugar expenditure and different types of sugary foods is decreasing over the years. The patterns of the changes of the habit formation effect on different types of sugar foods are slightly different.

Research limitations/implications

Due to data limitations, we are not able to do household-level analysis and to examine the heterogeneity of the habit formation effect.

Originality/value

This is the first study that examines changes in the habit formation effect on residents' sugar expenditure in urban China. Our findings provide a reasonable explanation for the rapid growth of residents' sugar consumption in urban China. The result helps to formulate targeted policies for future interventions to control the growth of sugar consumption.

Details

China Agricultural Economic Review, vol. 13 no. 3
Type: Research Article
ISSN: 1756-137X

Keywords

Article
Publication date: 1 March 2006

Teija Räihä, Kerttu Tossavainen, Hannele Turunen, Jorma Enkenberg and Pirjo Halonen

The purpose of this study was to examine Finnish seventh‐graders' (13 to 14 years old) nutrition health attitudes, perceptions of skills, reported behaviour and…

2400

Abstract

Purpose

The purpose of this study was to examine Finnish seventh‐graders' (13 to 14 years old) nutrition health attitudes, perceptions of skills, reported behaviour and perceptions of families' and friends' nutrition health‐related behaviour.

Design/methodology/approach

The research data were collected in a baseline situation through a structured questionnaire presented to seventh‐graders (n=188) in four secondary schools, both rural and urban, in Eastern Finland. Two of the schools were experimental and two were control schools. All schools implemented nutrition health education according to the objectives of the national curriculum for basic education. Additionally, the experimental schools were developing their nutrition health education by using an ICT‐based learning environment.

Findings

The results show that seventh‐grade girls had a greater probability to follow healthy eating habits compared to seventh‐grade boys. Parental support had an important role in seventh‐grade adolescents' healthy eating habits and food choices. Additionally, adolescents' own healthy food preparation and choice skills were associated with healthy and versatile eating among seventh‐graders. As expected, no significant differences between the experimental and control schools were found at this baseline situation.

Originality/value

In Finland, strategies and curricula have been developed in schools to encourage children and adolescents to choose a healthy diet and to prepare healthy meals. Having high‐quality school lunches available to all and practical home economics as a school subject are good examples of well‐implemented nutrition health education, which could serve as model for nutrition health promotion worldwide.

Details

Health Education, vol. 106 no. 2
Type: Research Article
ISSN: 0965-4283

Keywords

Article
Publication date: 21 April 2022

Nurgul Arslan, Jiyan Aslan Ceylan and Abdulkerim Hatipoğlu

University students are one of the vulnerable groups in terms of having nutritional problems due to their lifestyle and social environment. This study aims to determine…

Abstract

Purpose

University students are one of the vulnerable groups in terms of having nutritional problems due to their lifestyle and social environment. This study aims to determine the consumption of fast food among university students and evaluate factors that may impact it, such as sociodemographic factors, body mass index (BMI) or nutritional habits.

Design/methodology/approach

A cross-sectional study was conducted among a random sample of 184 university students (47.8% men and 52.2% women) with a mean age of 21.1 ± 2.0 years. The survey included students’ sociodemographic characteristics, anthropometric measurements, nutritional habits and fast-food consumption. Chi-square test, t-test and binary logistic regression analysis were used depending on the characteristics of the data.

Findings

Results indicated that 39.7% of the students consumed fast food at least once in 15 days and preferred these foods for taste, workload and social activity. Consumption of fast food occurred at an earlier age in men (%13.6) and the portions were higher than portions of vegetables (p = 0.001). By using regression analysis, a statistically significant relationship was found between the frequency of fast-food consumption and age, gender, economic status, BMI, the amount of vegetables consumed daily and the habit of eating breakfast (p < 0.05).

Research limitations/implications

It is planned to reach more students in the study. However, due to the COVID-19 pandemic, transportation to students became difficult or could not be reached.

Originality/value

This study is one of the rare studies examining students’ orientation to fast food. The number of studies in this field in Turkey is limited.

Details

Nutrition & Food Science , vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 8 June 2015

Francesco Bimbo, Alessandro Bonanno and Rosaria Viscecchia

Improving access to healthy foods is currently on the European Union health policy agenda, as a means to mitigate obesity. The purpose of this paper is to analyze the…

1265

Abstract

Purpose

Improving access to healthy foods is currently on the European Union health policy agenda, as a means to mitigate obesity. The purpose of this paper is to analyze the relationship between access to food stores and adult BMI in Italy, accounting also for the synergic role of individuals’ eating habits.

Design/methodology/approach

To study the relationship between access to different food outlets, eating habits, and adult BMI in Italy, the authors combine three years of individual-level data with region-level food stores’ density measures and account for store location endogeneity using a Generalized Method of Moment estimator.

Findings

While large stores and specialty fruit and vegetable stores show a BMI decreasing effect, local/convenience stores show little to no effect on adult BMI. The effect of access on adult BMI varies conditionally on dietary habits, since access to food outlets and healthy eating can have a synergic impact on reducing Italian adults’ BMI.

Originality/value

The authors highlight how, the effectiveness of policies aimed to curb obesity may vary according with the food environment consumers live in as well as on individuals’ eating habits.

Details

British Food Journal, vol. 117 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 26 September 2020

José António C. Santos, Margarida Custódio Santos, Luis Nobre Pereira, Greg Richards and Luis Caiado

Little is known about how tourists’ eating habits change between everyday life and holidays. This study aims to identify market segments based on changes in food

1023

Abstract

Purpose

Little is known about how tourists’ eating habits change between everyday life and holidays. This study aims to identify market segments based on changes in food consumption and experiences of a sun-and-sea destination’s local food. The authors evaluate to what extent tourists consume local food and assess the contribution of local food experiences to the tourists’ overall experience.

Design/methodology/approach

The target population was all tourists visiting the Algarve in the Summer 2018 and included both domestic and international sun-and-sea tourists. A sample of 378 valid questionnaires was collected. Data analysis included descriptive analysis, statistical tests and cluster analysis.

Findings

Cluster analysis identified three segments: non-foodies, selective foodies and local gastronomy foodies. Results indicate that tourists change their eating habits during holidays, eating significantly more seafood and fish and less legumes, meat, fast food and cereals and their derivatives. International and domestic sun-and-sea tourists reported that eating local food contributes significantly to their overall tourism experience.

Practical implications

Sun-and-sea destinations should promote the offer of local dishes, especially those that include locally produced fish and seafood, to improve the tourist experience, differentiate the destination and increase sustainability.

Originality/value

The authors address three identified research gaps: a posteriori segmentation based on tourists’ food consumption behaviour; measurement of changes in eating practices between home and in a sun-and-sea destination; and assessment of the role of food experiences to overall tourism experience of tourists visiting a sun-and-sea destination.

Details

International Journal of Contemporary Hospitality Management, vol. 32 no. 11
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 21 February 2020

Fatya Alty Amalia, Adila Sosianika and Dwi Suhartanto

To investigate the determinants of Muslim Millennials’ purchasing behavior of Halal food in a Muslim-majority country under the reflective and reflexive systems.

1232

Abstract

Purpose

To investigate the determinants of Muslim Millennials’ purchasing behavior of Halal food in a Muslim-majority country under the reflective and reflexive systems.

Design/methodology/approach

Through 339 responds collected from the survey, this study uses 319 responds from Muslim Millennial consumers in Indonesia for further analysis. Data analysis is conducted using a partial least square (PLS) to verify the relationships between the variables herein.

Findings

Though purchasing Halal food is familiar to Muslim Millennial consumers in a religious society, this study demonstrated that purchase intention and habit can independently affect their purchasing behavior. In forming the purchase intention, attitude, subjective norms, perceived behavioral control, and religiosity are all necessary determinants on this phenomenon.

Practical implications

This study enlightens the food providers to continuously intervene in the purchase intention of Muslim Millennials as a consumer group as purchasing of Halal food is also a matter of habit for such consumers in the religious community. To strengthen Muslim Millennials’ purchase intention of Halal food, governments should harmonize their actions with the various stakeholders involved in this purchase intention.

Originality/value

This study focuses on the Muslim Millennial consumer group regarding their Halal food purchasing behavior by integrating two behavioral theories (theory of planned behavior and theory of interpersonal behavior) to obtain a more comprehensive explanation of their purchasing behavior.

Details

British Food Journal, vol. 122 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 14 July 2022

Suraj Das and Anindya Jayanta Mishra

The present exploratory study aimed (1) to explore the traditional dietary habits of local communities, (2) to analyze the shift in traditional eating practices and (3) to…

Abstract

Purpose

The present exploratory study aimed (1) to explore the traditional dietary habits of local communities, (2) to analyze the shift in traditional eating practices and (3) to examine the changes observed in socio-cultural beliefs system due to climate change.

Design/methodology/approach

A cross-sectional study was conducted with purposive sampling of 210 households in the select ten villages of the western Himalayan region. Open-ended interview questionnaires and a close-ended survey on a 5-point Likert scale are used. Statistical Package for the Social Sciences (SPSS) version 24 is used for the exploratory factor analysis. Further, Atlas-ti version 8 is also employed for thematic analysis.

Findings

The exploratory and thematic analysis illustrated that socio-ecological beliefs are crucial in food choices, but cultural beliefs are also changing due to climate change. Thus, the shift in socio-cultural beliefs can significantly affect the nutritional security of the indigenous societies during climate-induced emergencies in the mountain regions.

Practical implications

Therefore, the findings of the study are significant for a comprehensive understanding of the traditional dietary practice of the indigenous community for an evidence-based inclusive food security and climate change adaptation policy.

Originality/value

The inclusion of cultural practices is evident for ensuring the nutritional security. But, the magnitude of the climate-induced impacts on customary societies is not yet fully understood. Thus, the current study was conducted.

Details

British Food Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0007-070X

Keywords

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