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The purposes of this research were to compare the attitudes about new food purchases between innovators/early adopters and non‐innovators, and to determine the food purchase characteristics of innovators/early adopters and non‐innovators. Data were collected in ten locations in India between November 1999 and February 2000. Including income as a covariate, MANCOVA was performed to determine how innovators/early adopters and non‐innovators differed in their attitudes about new food purchases. The findings revealed some important characteristics of food innovators/early adopters: they tend to be opinion leaders, seek variety in food types and brands, and are more responsive to sales promotions and advertisements. Food prices are relatively important to both consumer groups. Marketing implications for food businesses are discussed.

The purpose of this paper is to examine how health consciousness and nutrition self-efficacy influence attitudes towards and use of nutrition labels, the moderating effect of nutrition knowledge between health consciousness and nutrition label attitude, and the impact of the consumer’s ethical evaluation of a business on nutrition label use.

This study proposes an integrative model that includes health consciousness, nutrition self-efficacy, nutrition knowledge, nutrition label attitude, ethical evaluation, and nutrition label use. Empirical data were collected from a famous website in Taiwan by a non-ordered questionnaire to decrease the priming effect, and 306 valid questionnaires were collected. The collected data were analysed using SPSS and AMOS software.

The results show that both health consciousness and nutrition self-efficacy have direct effects on nutrition label attitude, and this attitude will influence label use. There is a moderating effect of nutrition knowledge, in terms of both subjective and objective nutrition label knowledge, between health consciousness and nutrition label attitude. However, the moderating effect in the low nutrition label knowledge group is slightly greater than in the high nutrition label knowledge group. The consumer’s ethical evaluation of businesses affects nutrition label use.

This study is the first to indicate that nutrition label knowledge, both subjective and objective, will moderate the relationship between consumers’ health consciousness and their attitude towards nutrition labels. Furthermore, this study affirms the relationship between the consumer’s ethical evaluation of a firm and nutrition label use.

Nutritional disorders and unhealthy nutrition, which are recognised as the causes of many widespread health problems (overweight, obesity, diabetes, cardiovascular disease, cancer, etc.) have emerged as a significant problem that requires resolution. The purpose of this study is to influence dietary preferences and to reduce current health issues by using gamification as a social marketing tool. To this end, the decision-making processes affecting food choices in individuals based on calorific content were evaluated and the effectiveness of gamification in encouraging consumers to make lower-calorie choices was examined.

An experimental design was used to determine the effect of gamification on the dietary preferences of consumers. An independent factorial design (between groups) in which multiple variables were tested with different subjects was used to test the factors that were thought to affect the food choices made by the participants from gamified and non-gamified menus.

In Study 1, menus (gamified vs non-gamified) and nutritional consciousness (low vs high) had a significant main effect on the total calorie count of the selected foods. In Study 2, menus (gamified with prices vs non-gamified with prices) had a significant main effect on the total calorie count of the selected foods, while nutritional consciousness (low vs high) did not. A significant interaction was observed between menus and nutritional consciousness.

Gamification can be used as an important publicity tool for promoting public health using different influential factors such as price.

This study shows that people can change their food preferences positively through gamification. It shows further how people tend to evaluate the price of their food rather than the calorie count when making dietary preferences. Gamification can, therefore, be considered a promising social marketing tool for improving public health.

This paper aims to examine how health consciousness, perceived nutrition of cereals, hedonic eating values and utilitarian eating values would influence consumers’ attitudes towards cereal consumption, willingness to pay for cereals, actual consumption of cereal products, cereal product consumption satisfaction and continuance of cereal consumption.

The research embraced a quantitative approach. The examination was completed in the Eastern Cape province of South Africa (SA). A structured questionnaire was used to collect data from 380 Generation Z consumers of cereal products. Structural equation modelling analysis was used using the smart partial least squares software to test the hypothesized model.

The results uncovered that the study variables were significantly associated, and surprisingly, the relationship between hedonic eating values and attitudes towards cereal consumption was found to be insignificant. It was also found that attitudes toward cereal consumption positively and significantly mediated the relationship between health consciousness and willingness to pay for cereals, perceived cereal nutrition and willingness to pay for cereals, hedonic eating values and willingness to pay for cereals and utilitarian eating values and willingness to pay for cereals.

This research adds new, fresh knowledge to the established body of knowledge on cereal consumption behaviour. This area has had little research attention in developing African countries like SA.

People have become more health conscious about the food they eat on any occasion. As healthy dietary information has been released to the public in order to correspond with active public adaptation, more consumers have become aware of and are showing interest in new information related to health. The purpose of this paper is to utilize food-related lifestyle (FRL) instruments to explain nutrition information-conscious behaviors.

This study used a cross-sectional survey design. A questionnaire was developed based on previous studies. A factor analysis and a cluster analysis were conducted to segment nutrition information-conscious behaviors of consumers. Participants were 200 and the survey was administered to citizens in South Korea. Exploratory factor analysis, cluster analysis, analysis of variance, Duncan’s multiple comparison tests, and χ2 test were used.

Nine factors were identified and four clusters were established. These clusters were named: “personal value concern group,” “enthusiastic group,” “moderation group,” and “unconcerned group.” Each segment was significantly different in body satisfaction and nutrition information-conscious behaviors. Nutrients such as dietary fibers, sodium, and trans fat were considered differently by the four segments.

Using an FRL instrument in relation to nutrition information-conscious behavior, interesting conclusions were drawn. Results of this study suggested that each segment has its characteristics in relation to nutrition information-conscious behaviors. Also it can be concluded that it is time for individuals to take responsibility for their own health problems.

This study aims to reveal the presence of products with negatively correlated nutrients in the marketplace and their implications for consumer choices. It also investigates the role of an overall simplified nutrition scoring system (SNSS) – health star rating (HSR), in improving the healthiness of consumer choices.

Three (lab, online and eye-tracking) experiments investigate the effects of negatively correlated nutrients and the mitigating role of an overall SNSS for consumers’ food choices. A final panel-data study analyzes the changes in actual food purchases after the introduction of HSRs (an SNSS) in Australia.

Experimental results show that consumers use a decision strategy based on a dominant nutrient to choose food products, which creates health halos and leads to less healthy choices when products have negatively correlated nutrients. The presence of an overall SNSS leads to more accurate healthiness perception and healthier choices. Panel data analysis shows that the healthiness of consumer food purchases increased after the introduction of HSRs.

The study investigated the effect of an overall SNSS on specific categories, but not on the overall shopping basket.

For policymakers, this paper shows that overall SNSS helps consumers choose healthier options. Food manufacturers and retailers could be motivated to formulate healthier products when consumers choose healthier options.

This is the first study to document the presence of products with negatively correlated nutrients and their implications for consumer choices. It highlights the unique role of an overall SNSS, in helping consumers identify healthier options when products have negatively correlated nutrients.

The present study aimed to discover whether there are any differences among people in healthy eating and nutrition consciousness when they eat out at restaurants. Also, the study aimed to determine what relationship exists between consumers' lifestyle and their behavioral intention to eat healthily when dining out. In addition, the study investigated the relationships between restaurant attributes and consumers' intention to eat healthily when dining out.

This study posits that restaurant attributes have an impact on consumers' intention to order healthy meals at a restaurant. Questionnaires were distributed and collected over a two-month period in south Florida. Respondents were asked to indicate on a five-point scale their considerations when selecting a restaurant and particular ingredients in the food when dining out. The study analyzed the data using one-way ANOVA and Games-Howell test in order to find that considerations about nutritional components when choosing a meal at a restaurant. Also, multiple regression was run to determine the relationship between lifestyle and restaurant attributes and intention to order healthy food at a restaurant.

Most of the respondents (76.5 percent) were concerned about their weight; however, only 26.7 percent of the respondents were actually on a diet. Of the respondents 33 percent knew about MyPyramid (USDA), which is an updated version of the Food Pyramid (USDA). Based on the results of one-way ANOVA and Games-Howell test, the study found that considerations about nutritional components when choosing a meal at a restaurant differed according to consumers' knowledge of health issues, weight concerns, gender, age, and marital status. Also, the results of multiple regression suggested that lifestyle, offering variety of healthy food, and services were significant predictors of consumers' intention to order healthy food at a restaurant, whereas other attributes of restaurants were not significant predictors for the ordering of healthy food.

This study has contributed unique and extended conclusions from previous studies and has given consumers a better understanding about particular nutritional components in order for them to take advantage of the recent trend in more healthy foods being available at restaurants. The results of this study revealed that restaurants' marketing strategies for healthy food need to target consumers whose lifestyle promotes a healthy life in terms of regular exercise, dietary plans, or eating food considering the FoodPyramid, rather than target consumers whose lifestyle is less healthy. However, the results of this study also suggest that the offering of healthy food and good services do have effect on consumers' consideration to order healthy food.

The purpose of this paper is to identify the most important characteristics of functional foods and the motives behind its consumption.

The data were collected in the direct interview. The sample (n=200) consisted of 137 women and 63 men at the age of 18-60 years. The research tool was a questionnaire divided into four sections. The first one included quality attributes. The second one included healthful properties, functional components and carriers. The third one concerned the motives for purchasing functional food and included the consequences and values. In the fourth section the participants were asked about gender, age and education.

Among the quality attributes the research reveals six principal components package of information on healthful properties and nutritional value of the product, attributes of taste, health and safety, practical packaging, freshness, purity and naturalness. In terms of health benefits, two components were distinguished prevention of health problems, strengthening of the body and improvement of its functions. Among functional components, the following were distinguished vitamins and minerals, dietary fibre and Omega-3 fatty acids. As the best carriers the following were recognized: cereal products, dairy products, meat products; mixtures of fruits and vegetables. As the most important consequences motivating people to consume functional food the following were recognized: the health effects of proper nutrition resulting from consciousness raising actions promoting health; and the joy of eating and improvement of the appearance. When it comes to the most important motivating factors, good health, long harmonious life and self-esteem were included. The means to achieve these goals are to be responsible for health.

The key factors determining the functional product and motivating for consumption of functional food may establish a basis for actions related to development and consumption of the food. The understanding of the factors that consumers take into account when choosing functional food will help in shaping the optimal strategies for product development. Learning about the basic motivating factors in consumption may be helpful in the development of healthy nutrition education and promotion programmes. The research may provide valuable support for actions related to food products promotion and marketing.

The purpose of this research is to improve the understanding of drivers and inhibitors of healthy diet behaviors in the context of an emerging economy, such as Mexico, with a severe problem of overweight and obesity. The theory of planned behavior (TPB) and protection motivation theory (PMT) provided the theoretical background for this study.

A qualitative approach was used, given the limited amount of information available on consumers’ motivations to change behavior. In-depth interviews with experts in nutrition and four focus groups with consumers from two segments were performed to collect information. Thematic analysis was used to analyze information.

PMT provided a better explanation of current dietary behavior; the positive attitudes that, according to TPB, are the immediate antecedent of behavior offered a poor explanation for autoreported behaviors. Results indicate that perceived low self-efficacy and high costs prevent change of behavior. Meanwhile, low vulnerability and severity among younger consumers adds to the low intention to adopt a healthier diet. In general, sensorial attributes of products, such as texture, flavor, color, smell and appearance, prevail over nutritional attributes.

The outline of a social marketing program is suggested after the research findings. This program emphasizes prevention and is intended to complement governmental policies designed to modify the environment to facilitate access to healthy food.

Social marketing principles have been developed and applied mainly in the context of developed countries. This work contributes to the extension of such principles to an emerging economy with a public health problem related to overweight. Results of the research provide the basis to mold an appropriate intervention.

The aim of the current study is to examine the effect of health consciousness, perceived consumer effectiveness and ethical self-identity on customers green purchase intention and actual behavior through an antecedent–focus–outcome relationship in the context of Bangladesh.

For this study, research design was cross sectional and self-administered questionnaire was used for collecting data from the sample respondents. Primary data for this current study were collected from the segment termed as “millennium generation” which consists of young adults between the ages of 18–39 years. Sample technique of this study was judgmental, and a part of non-probability sampling was used for data collection. Statistical tools like SPSS and partial least square (PLS) were employed for the study to examine the impact of the constructs on green purchase intention and behavior.

After analyzing the data, the empirical findings obtained via smart Partial Least Square (PLS) approach confirmed out that all the four factors have significant positive relationship with green purchase intention which is also positively related with actual purchase behavior regarding ecological food products.

The result of the current study provides better understanding and information for the organizations to give more emphasis on the association of health consciousness, ethical self-identity and perceived consumer effectiveness with green purchase intention and actual behavior. The present study will assist as a guide to provide several implications and recommendations to organizations, business owners, academicians and policymakers aiming to encourage green products adoption rate thereby reducing natural degradation and increasing environmental sustainability.

This research establishes the findings that more concentration should be given to enhance ecological consumption and environmental awareness to achieve environmental sustainability and ecological balance in Bangladesh and all other developing countries. The outcomes of the study also contribute to the existing literature by adding new insights to customers' environmental concern and green consumption behavior in the context of Bangladesh.