Development of a measure of the motives underlying the selection of food: The food choice questionnaire

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Items 301–400 of 1,001

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2. Approaching 100 years of sensory and consumer science: Developments and ongoing issues
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3. Beyond Affect and Cognition: Identification of the Informational Bases of Food Attitudes1
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4. Candy or apple? How self-control resources and motives impact dietary healthiness in women
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5. Do social norms affect intended food choice?
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6. Decision-making in the aisles: informing, overwhelming or nudging supermarket shoppers?
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7. What is the value of sustainably-produced rice? Consumer evidence from experimental auctions in Vietnam
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8. Influences on purchase intentions of organic food consumers in an emerging economy
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9. Expectations and surprise in a molecular gastronomic meal
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10. Role of Sensory Appeal, Nutritional Quality, Safety, and Health Determinants on Convenience Food Choice in an Academic Environment
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12. Marketing Healthy Diets: The Impact of Health Consciousness on Chinese Consumers’ Food Choices
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13. Motives for eating tasty foods associated with binge-eating. Results from a student and a weight-loss seeking population
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15. Effective Segmentation of Organic Food Consumers in Vietnam Using Food-Related Lifestyles
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16. How to nudge in Situ
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17. Exploring local and organic food consumption in a holistic sustainability view
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18. Cognitive and motivational structure of sustainability
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19. Role of expendable income and price in food choice by low income families
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20. Food choice motives, attitude towards and intention to adopt personalised nutrition
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21. Taste and health concerns trump anticipated stigma as barriers to vegetarianism
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22. Consumer-driven product development and improvement combined with sensory analysis: A case-study for European filled chocolates
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23. Population-Based Study of the Changes in the Food Choice Determinants of Secondary School Students: Polish Adolescents’ COVID-19 Experience (PLACE-19) Study
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24. Nutrition label processing in the past 10 years: Contributions from eye tracking approach
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25. Food & meal decision making in lockdown: How and who has Covid-19 affected?
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26. Income differences in food consumption in the 1995 Australian National Nutrition Survey
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27. Food neophobia in the context of a varied diet induced by a weight reduction program in massively obese adolescents
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28. Organic Tomatoes Versus Canned Beans
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29. Determinants of Sustainable Food Consumption: A Meta-Analysis Using a Traditional and a Structura Equation Modelling Approach
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30. Development and validation of the meaning of food in life questionnaire (MFLQ): Evidence for a new construct to explain eating behavior
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31. Consumer perception of original and modernised traditional foods of Indonesia
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32. Consumer preference for nutrition and health claims: A multi-methodological approach
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33. Food attitudes, eating behavior, and the information underlying food attitudes
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34. Understanding variations in the consumption of functional foods – Evidence from Croatia
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35. Purchase intentions for domestic food: a moderated TPB-explanation
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36. Parental family food choice motives and children’s food intake
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37. 3D printed food attributes and their roles within the value-attitude-behavior model: Moderating effects of food neophobia and food technology neophobia
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38. Project HEAL: Peer Education Leads to Weight Loss in Harlem
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39. Assessment of Magical Beliefs about Food and Health
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41. International segmentation in the food domain: Issues and approaches
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42. The Psychology of Nutrition with Advancing Age: Focus on Food Neophobia
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43. Examining heterogeneity in elderly consumers’ acceptance of carriers for protein-enriched food: A segmentation study
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44. How and Why Do Individuals Make Food and Physical Activity Choices?
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45. Influence of Context on Motives Underlying Food Choice
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46. Judgements of food healthfulness: food name stereotypes in adults over age 25
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47. Likelihood of buying healthy convenience food: An at-home testing procedure for ready-to-heat meals
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49. Understanding heterogeneity among elderly consumers: an evaluation of segmentation approaches in the functional food market
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50. Sensory perception as a basis of food acceptance and consumption
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51. The consumer of food products in organic markets of central Mexico
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52. Who Buys Products with Nutrition and Health Claims? A Purchase Simulation with Eye Tracking on the Influence of Consumers’ Nutrition Knowledge and Health Motivation
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54. Influence of packaging attributes on consumer evaluation of fresh cod
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55. Importance of food choice motives vary with degree of food neophobia
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56. How chemophobia affects public acceptance of pesticide use and biotechnology in agriculture
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57. The consumption of flavored milk among a children population. The influence of beliefs and the association of brands with emotions
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58. Development and validation of a measure of food choice values
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59. Organic Food Perception: Fad, or Healthy and Environmentally Friendly? A Case on Romanian Consumers
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60. Factors affecting purchase intention of organic food products: Evidence from a developing nation context
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61. Food neophobia and ethnic food consumption intention
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62. The role of imagery in promoting organic food
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63. Classification of Orthorexia Nervosa: Further evidence for placement within the eating disorders spectrum
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64. Game Meat Consumption—Conscious Choice or Just a Game?
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65. Motivations behind Preferences for Local or Organic Food
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66. Consumers’ beliefs, attitudes, and loyalty in purchasing organic foods
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67. Eating tasty food to cope. Longitudinal association with BMI
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68. Ethical and unethical food. Social representations among Finnish, Danish and Italian students
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69. Effects of added “flavour principles” on liking and familiarity of a sheepmeat product: a comparison of Singaporean and New Zealand consumers
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70. Validation of a measure of the Satter eating competence model with low-income females
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71. It is not just a meal, it is an emotional experience – A segmentation of older persons based on the emotions that they associate with mealtimes
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72. Design and implementation of a cross-sectional nutritional phenotyping study in healthy US adults
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73. Consumer perception of clean food labels
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74. Consumer attitudes and beliefs towards plant-based food in different degrees of processing – The case of Sweden
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75. The motivational and informational basis of attitudes toward foods with health claims
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76. A comparison of dog food choice criteria across dog owner segments: an exploratory study
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77. Review: Use of Methods of Research into Consumers’ Opinions and Attitudes in Food Research
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78. The influence of product- and person-related factors on consumer hedonic responses to soy products
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79. The Development, Validation, and User Evaluation of Foodbook24: A Web-Based Dietary Assessment Tool Developed for the Irish Adult Population
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80. The who, where and why of choosing suboptimal foods: Consequences for tackling food waste in store
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81. Gender Perspectives on Adolescent Eating Behaviors: A Study on the Eating Attitudes and Behaviors of Junior Secondary Students in Hong Kong
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82. Exploring consumers’ knowledge and perceptions of unconventional food plants: case study of addition of Pereskia aculeata Miller to ice cream
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83. Econundrum
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84. Fish consumption and its motives in households with versus without self-reported medical history of CVD: A consumer survey from five European countries
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86. Urban food markets in the context of a tourist attraction – La Boqueria market in Barcelona, Spain
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87. Eudaimonia Around the Kitchen: A Hermeneutic Approach to Understanding Food Well-Being in Consumers’ Lived Experiences
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88. Factors Underlying Food Choice Motives in a Brazilian Sample: The Association with Socioeconomic Factors and Risk Perceptions about Chronic Diseases
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89. Stages of change for dietary fat reduction: associations with food intake, decisional balance and motives for food choice
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90. Farmed fish as a functional food: Perception of fish fortification and the influence of origin – Insights from Portugal
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91. Drivers of snack foods impulse buying behaviour among young consumers
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92. Structural equation modelling and word association as tools for a better understanding of low fish consumption
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93. Factors influencing consumers' food waste reduction behaviour at university canteens
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94. Characteristics and factors influencing fast food intake of young adult consumers in Johannesburg, South Africa
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95. Antecedents of pregnant women’s purchase intentions and willingness to pay a premium for organic food
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96. What influences students’ food waste behaviour in campus canteens?
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97. Consumers' willingness to pay for an animal welfare food label
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98. How French subjects describe well-being from food and eating habits? Development, item reduction and scoring definition of the Well-Being related to Food Questionnaire (Well-BFQ©)
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99. Food choice as a multidimensional experience. A qualitative study with young African American women
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100. Food shopping, sensory determinants of food choice and meal preparation by visually impaired people. Obstacles and expectations in daily food experiences
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