Nowa wersja platformy, zawierająca wyłącznie zasoby pełnotekstowe, jest już dostępna.
Przejdź na https://bibliotekanauki.pl

PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2009 | 59 | 2 |
Tytuł artykułu

Impact of beliefs and atitudes on young consumers’ wilingness to use functional fod

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The aim of the study was to describe young consumers’ attitudes toward functional food and to find the dimensions that can predict respondents’ willingness to buy different functional food products. Five functional products were chosen as sample products, namely cholesterol lowering spreads, probiotic yoghurt, juice with added calcium, low-fat mayonnaise, and energetic beverage. Perceived familiarity, healthiness and willingness to use were assessed in relation to these products. Data were collected in the sample of 275 students by using self-administered questionnaire. The consumers’ attitudes measured by three dimensions explained their willingness to buy functional food differently. The greatest effects on the willingness to use functional food were found between students who had different attitude toward its benefits. The respondents most willing to use cholesterol lowering spreads and probiotic yoghurts expected benefits from using functional to a greater extent. The need for functional food affected positively the willingness to use probiotic yoghurts. The willingness to use low-fat mayonnaise was affected by the confidence in functional food and the safety of functional food. The attitude represented by general health interest was positively correlated with the willingness to use probiotic yoghurts and low-fat mayonnaise. The scales used in this survey can be seen as a useful tool for monitoring the factors that determine consumers’ behaviours on the market of functional food.
Słowa kluczowe
Wydawca
-
Rocznik
Tom
59
Numer
2
Opis fizyczny
p.183-187,fig.,ref.
Twórcy
  • Department of Organization and Consumer Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
Bibliografia
  • 1. Bech-Larsen T., Grunert K.G., The perceived healthiness of functional foods: a conjoint study of Danish, Finnish and American consumers’ perception of functional foods. Appetite, 2003, 49, 9–14.
  • 2. Cox D.N., Koster A., Russell C.G., Predicting intentions to consume functional foods and supplements to offset memory loss using an adaptation of protection motivation theory. Appetite, 2004, 43, 55–64.
  • 3. Diplock A.T., Agget P.J., Ashwell M., Bornet F., Fern E.B., Roberfroid M.B., Scientific concepts of functional foods in Europe: consensus document. Brit. J. Nutr., 1999, 81, 127–134.
  • 4. Flaczyk E., Kobus J., Korczak J., Assessment of consumption of “light” food by students. Acta Sci. Pol., Technol. Aliment., 2006, 5, 173–181.
  • 5. Frewer L., Scholderer J., Lambert N., Consumer acceptance of functional foods: issues for the future. Brit. Food J., 2003, 10, 714–731.
  • 6. Jeżewska-Zychowicz M., Wądołowska L., Danowska-Oziewicz M., Vaz de Almeida M.D., Steward-Knox B., Preferences of functional food without or with genetically modified technology in the perspective of perceived health risk related to metabolic syndrome. Pol. J. Food Nutr. Sci., 2007, 57, 3A, 51–54.
  • 7. Patch C.S., Tapsell L.C., Williams P.G., Attitudes and intensions toward purchasing novel foods enriched with Omega-3 fatty acids. J. Nutr. Educ. Behav., 2005, 37, 235–241.
  • 8. Roininen K., Lähteenmäki L., Tuorila H., Quantification of consumers’ attitudes to health and hedonic characteristics of foods. Appetite, 1999, 33, 7188.
  • 9. Rowicka G., Klemarczyk W., Probiotic knowledge in parents of children from outpatients of gastroenterology clinic and the reason for application of probiotics to this group of children – questionnaire examinations. Żyw. Człow. Metab., 2007, 34, 1/2, 249–254 (in Polish; English abstract).
  • 10. Saher M., Arvola A., Lindeman M., Lähteenmäki L., Impressions of functional food consumers. Appetite, 2004, 42, 79–89.
  • 11. Urala N., Lähteenmäki L., Reasons behind consumers’ functional food choices. Nutr. Food Sci., 2003, 33, 148–158.
  • 12. Urala N., Lähteenmäki L., Attitudes behind consumers’ willingness to use functional foods. Food Qual. Pref., 2004, 15, 793–803.
  • 13. Urala N., Lähteenmäki L., Consumers’ changing attitudes towards functional foods. Food Qual. Pref., 2007, 18, 1–12.
  • 14. Wierzbicka E., Woźniak M., The eating attitudes towards food with artificial sweeteners in a group of diabetics. Pol. J. Food Nutr. Sci., 2006, 15/56, SI2, 145–150.
Uwagi
PL
Rekord w opracowaniu
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-9e0cd01a-ca98-4390-a7d5-7030561fe249
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.