The Functional Food Trend: What’s Next And What Americans Think about Eggs
Abstract
OBJECTIVE: The Health Focus National Study of Public Attitudes and Actions Toward Healthy Foods is conducted every two years to identify current issues in consumer health and nutrition behavior and attitudes, to assess the trends in consumer priorities and to develop an understanding of where consumers are headed in their behavior towards their health and diet. This paper focuses on consumer interests in functional nutrition for disease prevention and health enhancement. It examines the role consumers see for eggs in healthy diets. METHODS: The data for this study were collected from written questionnaires completed by 2,074 qualified respondents in August, September and October of 1998. The research was conducted in two stages: 1. A telephone pre-recruit from a national probability sample of households qualified respondents as Primary Grocery Shoppers (those who make most of the food buying decisions for their household or who equally share that responsibility). 2. A 12-page, self-administered questionnaire was mailed to qualified respondents. Respondents to this survey represent shoppers in the U.S. in all respects except race. Women account for 81% of the survey respondents, since they do most of the household shopping. RESULTS: Most shoppers believe foods can offer benefits that reach beyond basic nutrition to functional nutrition for disease prevention and health enhancement. As consumers better understand the functional benefits of eggs, from Prevention to Performance, Wellness, Nurturing and Cosmetics, eggs will continue to play an important role in healthy eating for many consumers. CONCLUSIONS: Eggs are considered a healthy food by most consumers as long as they are eaten in moderation. Increased egg consumption is being driven by consumer interest in health benefits that reach beyond dietary avoidance strategies to positive nutrition strategies. Today's self-reliant approach to health creates significant opportunities for health and nutrition marketers to use knowledge-based marketing programs to shape present and future health decisions and product choices among shoppers.
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The influence of demographic variables on attitudes toward and consumption of functional foods has been reported in several articles.
“The influence of demographic variables on attitudes toward and consumption of functional foods has been reported in several articles [25,26,27,28,29,30,31,32,33,34].”
From The association of demographic characteristics and food choice motives with the consumption of functional foods in emerging adults (2020) · cites this paper as [34]
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Tüketicilerin Fonksiyonel Gıdalara Yönelik Farkındalığı, Kabulü ve Tutumları: İzmir İli Örneği
Hacioğlu, G., & Kurt, G. (2012) · Çanakkale Onsekiz Mart University AVESIS · Cited by 4 · see citing works
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Mcsporran, A. J., & Cho, Y. C. (2017) · Journal of Service Science (JSS) · doi:10.19030/jss.v10i1.10064 · Cited by 4 · see citing works
“Previous studies (Gilbert, 2000; Cox, Koster, & Russell, 2004) found that consumers were not willing to give up immediate cues such as taste and price for long term health benefits.”
BackgroundHealth-enhancing foods: barriers to consumers’ choice in Iran
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The hen's egg - is its role in human nutrition changing?
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“Many authors have indicated that consumers are not willing to compromise on the taste of functional foods for eventual health benefits (Augustin, 2001; Cox et al., 2004; Gilbert, 2000; Verbeke, 2006).”
BackgroundLes œufs et les ovoproduits dans l’alimentation des Français
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The Social Consequences of Envy
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Chapter 6 Selenium-enriched eggs and meat
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SIKAP AFEKTIF IBU TERHADAP IKAN LAUT NYATA MENINGKATKAN APRESIASI ANAK MENGONSUMSI IKAN LAUT
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“During 1990s, many researchers worked on reactions of consumers towards rapidly growing functional foods market in the US (Childs, 1997; Childs & Poryzees, 1997; Gilbert, 2000; IFIC, 2000; Wrick, 1995).”
Background
- Authors
- Gilbert, L. C.
- Affiliations
- Iowa Department of Transportation (US)
- Corresponding author
- Gilbert, Linda C.
- Venue
- Journal of the American College of Nutrition
- Publisher
- Informa UK Limited
- Published
- 2000-10
- Volume
- 19
- Issue
- sup5
- Pages
- 507S-512S
- ISSN
- 0731-5724 (ISSN-L)
- 1541-1087
- OpenAlex
- W2025105030
- Cited by
- 120
- References
- 0
- Citations by year
- 2025: 1 · 2023: 4 · 2022: 3 · 2021: 5 · 2020: 8 · 2019: 7 · 2018: 5 · 2017: 3 · 2016: 6 · 2015: 8 · 2014: 7 · 2013: 5 · 2012: 9
- FWCI
- 1.17
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of the American College of Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Social Sciences › Sociology and Political Science › Consumer behavior in food and health
- Keywords
- functional foods, eggs, consumer attitudes, disease prevention, health improvement, healthy eating, nutrition marketing, food purchasing decisions
- MeSH terms
- Educational Status, Eggs, Feeding Behavior, Female, Humans, Health Knowledge, Attitudes, Practice, Male, Mass Media, Surveys and Questionnaires, Taste, United States, Food, Organic
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