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Cited by 181Nutrition, Health and Food BehaviorConsumer Attitudes and Food LabelingConsumer behavior in food and health

The DOI matches its Crossref record; 37 of the 37 references it cites were found in a registry or an index.

Main Factors Underlying Consumers’ Food Choice: A First Step For the Understanding of Attitudes toward “Healthy Eating”

CARRILLO, E., VARELA, P., SALVADOR, A., FISZMAN, S.·2011·Journal of Sensory Studies
DOI 10.1111/j.1745-459x.2010.00325.x
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Abstract

ABSTRACT This research investigates consumers' factors underlying food choice and their attitudes toward healthy eating. The participants completed a questionnaire composed by two parts. The first one was based on the Food Choice Questionnaire where the mean scores and factor analyses pointed to “sensory appeal,”“price” and “convenience” as the most important factors in Spaniards' food choice. The agglomerative hierarchical clustering grouped women and adult people as the most concerned population about health and weight control. Considering the latter factor, the items “is low in calories,”“help me to control my weight” were more associated with “is low in fat” than “Is low in sugar.” The second part of the questionnaire asked about the consumption frequencies of different kind of foods and revealed dairy products as the most consumed ones. Furthermore, foods with specific health-promoting ingredients exhibited low consumption frequency, most likely motivated by the low interest or knowledge about their health benefits. PRACTICAL APPLICATIONS Knowing the main factors underlying consumers' food choice provides important information for having a better understanding of consumers' interest and attitudes toward healthy eating, as well as their concerns about factors involving purchase decision. Knowledge about perceptions toward healthy foods is useful for researchers, producer, manufacturers and health professionals as a first step to design public health policies and consumer education strategies. In addition, the methodology used in the present study with potential application to any kind of population, establishes relationships between consumers perception and food consumption behavior for Spanish consumers.

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Crossref · 10.1111/j.1745-459x.2010.00325.x

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Research works printed but not linked: 1

  1. SALA, 2009, Nutrición y Alimentación, 55

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Metadata

Authors
CARRILLO, E., VARELA, P., SALVADOR, A., & FISZMAN, S.
Affiliations
Consejo Superior de Investigaciones Científicas (ES)
Corresponding author
FISZMAN, S.
ORCID
Venue
Journal of Sensory Studies
Publisher
Wiley
Published
2011-01-27
Volume
26
Issue
2
Pages
85-95
ISSN
0887-8250 (ISSN-L)
DOI
10.1111/j.1745-459x.2010.00325.x
OpenAlex
W1937939057
Cited by
181
References
37
Citations by year
2026: 6 · 2025: 5 · 2024: 12 · 2023: 12 · 2022: 13 · 2021: 13 · 2020: 22 · 2019: 11 · 2018: 13 · 2017: 11 · 2016: 10 · 2015: 8 · 2014: 19 · 2013: 13 · 2012: 11
FWCI
13.31
Type
journal article
Language
en
Open access
closed
Licence
doi.wiley.com/10.1002/tdm_license_1.1 (tdm, 1678 d)
Locations
  • Journal of Sensory Studies (publishedVersion)
  • DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion)
Funders
Ministerio de Ciencia e Innovación
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
  • Social Sciences › Sociology and Political Science › Consumer behavior in food and health
Keywords
food choice, healthy eating, consumer attitudes, sensory appeal, price, convenience, weight management, food consumption frequency, dairy products, health-promoting foods, consumer perception, Spanish consumers

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