The DOI matches its Crossref record; 24 of the 24 references it cites were found in a registry or an index.
The influence of lifestyle characteristics and beliefs about convenience food on the demand for convenience foods in the Irish market
Abstract
This paper focuses on the Irish convenience food consumer and investigates four convenience food categories: ready meals, take-away meals, restaurant meals, and pub meals. A nationally representative (n=1024) survey was undertaken in Ireland amongst primary food purchasers in the household. Within each convenience food category, consumers were segmented into tertiles based on their level of consumption. The tertile with the highest consumption level of convenience foods was compared with the tertile with the lowest consumption level on their food-related lifestyles, convenience food-related lifestyles and their beliefs about convenience food. Analysis of data found that the consumption of ready meals and take-away meals was most associated with convenience related dimensions. Restaurant and pub meals seem to be less related to the convenience dimensions. The purchase of restaurant meals was strongly related to social event. Furthermore the effect of lifestyles and beliefs on the purchase of convenience food was examined. Comparison of the regression results across the four convenience food categories highlighted the importance of convenience food-related lifestyle issues in the purchase of ready meals. General food-related lifestyle issues were more important in the purchase of take-away meals. The consumption of restaurant and pub meals was least effected by convenience related dimensions and more by the importance of social events.
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“de Boer, McCarthy, Cowan, and Ryan (2004) compared convenience categories (take-away meals, ready meals, and pub-restaurant meals) and concluded that convenience food choice is positively related to the lifestyle (social events breakdown of mealtimes, eating alone, novelty) and time constraints, but negatively associated to cooking ability and importance of freshness into food choice.”
From Emerging trends in European food, diets and food industry (2018) · cites this paper as de Boer et al., 2004
Citations
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Research works printed but not linked: 4
- Central Statistics Office Ireland (CSO). (2001). Quarterly Labour Force Survey, Second Quarter, August.
- Cronin, T. (1999) Convenience food consumption in Ireland. Thesis, Dublin City University and The National Food Centre.
- Ryan, I. (2002). Segmenting Irish food consumers using the food-related lifestyle instrument, with particular reference to convenience food. Thesis, University College Cork.
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Cited by
Sorted by citations
Future trends and consumer lifestyles with regard to meat consumption
Grunert, K. G. (2006) · Meat Science · doi:10.1016/j.meatsci.2006.04.016 · Cited by 440
“A major study of demand for convenience products and services in Ireland (de Boer et al., 2004; Ryan, Cowan, McCarthy, & O’Sullivan, 2002) demonstrated very nicely that demand for convenience can be high in lifestyle segments as different as the ‘adventurous’ and the ‘extremely uninvolved’ food…”
BackgroundConvenience food products. Drivers for consumption
Brunner, T. A., van der Horst, K., & Siegrist, M. (2010) · Appetite · doi:10.1016/j.appet.2010.08.017 · Cited by 377
Generation Y consumers’ selection attributes and behavioral intentions concerning green restaurants
Jang, Y. J., Kim, W. G., & Bonn, M. A. (2011) · International Journal of Hospitality Management · doi:10.1016/j.ijhm.2010.12.012 · Cited by 334
The convenience food market in Great Britain: convenience food lifestyle (CFL) segments
Buckley, M., Cowan, C., & McCarthy, M. (2007) · Appetite · doi:10.1016/j.appet.2007.03.226 · Cited by 299
“De Boer et al. (2004) compared higher frequency users of convenience foods with lower frequency users in relation to their food-related lifestyles, attitudes towards convenience and beliefs about convenience foods and subsequently identified the FRL dimensions and convenience measures that had an…”
BackgroundMethodResultInfluentialEmerging trends in European food, diets and food industry
Santeramo, F. G., Carlucci, D., De Devitiis, B., Seccia, A., Stasi, A., Viscecchia, R., & Nardone, G. (2018) · Food Research International · doi:10.1016/j.foodres.2017.10.039 · Cited by 231
Metadata
- Authors
- de Boer, M., McCarthy, M., Cowan, C., & Ryan, I.
- Affiliations
- National University of Ireland (IE)
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
- ORCID
- McCarthy, Mary
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 2004-03
- Volume
- 15
- Issue
- 2
- Pages
- 155-165
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W2078338240
- Cited by
- 199
- References
- 24
- Citations by year
- 2026: 5 · 2025: 10 · 2024: 8 · 2023: 11 · 2022: 6 · 2021: 8 · 2020: 12 · 2019: 6 · 2018: 13 · 2017: 18 · 2016: 9 · 2015: 11 · 2014: 10 · 2013: 10 · 2012: 11
- FWCI
- 2.86
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Quality and Preference (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Social Sciences › Business, Management and Accounting › Marketing › Consumer Behavior and Marketing Influence
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Keywords
- convenience foods, consumer lifestyle, ready-to-eat meals, restaurant meals, dietary intake, customer segmentation, social gatherings, Irish consumers
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