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”
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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“This is comparable with research conducted by Steptoe et al. [18] and Carrillo, Varela, Salvador and Fiszman [54].”
From The association of demographic characteristics and food choice motives with the consumption of functional foods in emerging adults (2020) · cites this paper as [54]
In the citing paper
“These authors found that sensory appeal, convenience, price and health are considered the most important motives.”
From The association of demographic characteristics and food choice motives with the consumption of functional foods in emerging adults (2020) · cites this paper as [54]
In the citing paper
“Existing literature indicates that health is one of the most important FCMs [18,54].”
From The association of demographic characteristics and food choice motives with the consumption of functional foods in emerging adults (2020) · cites this paper as [54]
In the citing paper
“Carrillo et al. [54] found that the motives health and convenience were not related to each other, and represent two distinct ways of reasoning, namely ‘practical versus beneficial’ when choosing food.”
From The association of demographic characteristics and food choice motives with the consumption of functional foods in emerging adults (2020) · cites this paper as [54]
Citations
Cites
STEPTOE, A., POLLARD, T. M., & WARDLE, J. (1995) · Appetite · doi:10.1006/appe.1995.0061 · Cited by 2,176
DEVELOPMENT OF FOOD PREFERENCES
Birch, L. L. (1999) · Annual Review of Nutrition · doi:10.1146/annurev.nutr.19.1.41 · Cited by 1,757
Food Choice: A Conceptual Model of the Process
Furst, T., Connors, M. M., Bisogni, C. A., Sobal, J., & Falk, L. W. (1996) · Appetite · doi:10.1006/appe.1996.0019 · Cited by 1,331
Diversity in the determinants of food choice: A psychological perspective
Köster, E. P. (2007) · Food Quality and Preference · doi:10.1016/j.foodqual.2007.11.002 · Cited by 1,083
Stein, C. J., & Colditz, G. A. (2004) · The Journal of Clinical Endocrinology & Metabolism · doi:10.1210/jc.2004-0288 · Cited by 651
Ares, G., & Gámbaro, A. (2007) · Appetite · doi:10.1016/j.appet.2007.01.006 · Cited by 504
The perceived healthiness of functional foods
Bech-Larsen, T., & Grunert, K. G. (2003) · Appetite · doi:10.1016/s0195-6663(02)00171-x · Cited by 481
Attitudes behind consumers' willingness to use functional foods
Urala, N., & Lähteenmäki, L. (2004) · Food Quality and Preference · doi:10.1016/j.foodqual.2004.02.008 · Cited by 468
Pieniak, Z., Verbeke, W., Vanhonacker, F., Guerrero, L., & Hersleth, M. (2009) · Appetite · doi:10.1016/j.appet.2009.05.019 · Cited by 456
Motives for food choice: a comparison of consumers from Japan, Taiwan, Malaysia and New Zealand
Prescott, J., Young, O. A., O’Neill, L. M., Yau, N. J. N., & Stevens, R. (2002) · Food Quality and Preference · doi:10.1016/s0950-3293(02)00010-1 · Cited by 442
Research works printed but not linked: 1
- SALA, 2009, Nutrición y Alimentación, 55
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Credence and the effect on consumer liking of food – A review
Fernqvist, F., & Ekelund, L. (2013) · Food Quality and Preference · doi:10.1016/j.foodqual.2013.10.005 · Cited by 516
Van Loo, E. J., Hoefkens, C., & Verbeke, W. (2017) · Food Policy · doi:10.1016/j.foodpol.2017.03.001 · Cited by 292
Cunha, L. M., Cabral, D., Moura, A. P., & de Almeida, M. D. V. (2018) · Food Quality and Preference · doi:10.1016/j.foodqual.2017.10.007 · Cited by 196
Carrillo, E., Varela, P., & Fiszman, S. (2012) · Food Research International · doi:10.1016/j.foodres.2012.03.016 · Cited by 127
Self-citationNoguerol, A. T., Pagán, M. J., García‐Segovia, P., & Varela, P. (2021) · Food Research International · doi:10.1016/j.foodres.2021.110652 · Cited by 126
Self-citation
Metadata
- Authors
- CARRILLO, E., VARELA, P., SALVADOR, A., & FISZMAN, S.
- Affiliations
- Consejo Superior de Investigaciones Científicas (ES)
- Corresponding author
- FISZMAN, S.
- Venue
- Journal of Sensory Studies
- Publisher
- Wiley
- Published
- 2011-01-27
- Volume
- 26
- Issue
- 2
- Pages
- 85-95
- ISSN
- 0887-8250 (ISSN-L)
- 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
- 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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