Food Consumption Behavior Research Articles

Students’ Food Consumption Behavior during COVID-19 Lockdown

This study is experimental in nature. The cognitive purpose of this study is to examine the reduction in food waste by students in the economic process during the lockdown. The normative goal is to identify drivers of social rationality of ex ante food stewardship by students, by reducing food waste. The subjects of the study consisted of students from the Faculty of Economics and Management at the University of Zielona Góra, Poland. To achieve the study’s goal, we use Consumer 4.0 model and develop one main hypothesis and six working hypotheses. The hypotheses were verified, and the study’s goals were achieved by employing desk research, followed by the descriptive, comparative, survey, and model methods, accompanied by deduction, induction, descriptive statistics, and visualization. The comparative method was used to perform the study in two periods—lockdown (S1) and pandemic threat (S2)—and to compare with the results of other authors. The model method was used to reflect the factor gap in consumer behavior. The conclusion stipulates that during the lockdown and pandemic risk period the behavior of students was similar and did not reflect food saving by deliberately reducing waste. The reason for this was the demonstrated gap of intangible factors, defined by their weakness, in both analyzed periods, in relation to their optimal level in the theoretical Consumer 4.0 model. This study determined a gap caused by the weakness of intrinsic factors during the lockdown and pandemic risk between the typical student behavior model and the theoretical model of Consumer 4.0, with respect to food-saving practices.

The Impact of Sustainable Education Practices on Food Consumption Behaviours – An Experimental Study of Agrarian School's Students in Hungary

The Impact of Sustainable Education Practices on Food Consumption Behaviours – An Experimental Study of Agrarian School's Students in Hungary

DETERMINANTS OF FAST FOOD CONSUMPTION BEHAVIOR IN ADOLESCENTS IN THE CITY OF JAKARTA

Fast food is high in calories and fat. Consuming fast food excessively can cause various health problems, including obesity. This study aims to determine the factors related to the behavior of fast food consumption in adolescents at SMA Negeri 30 Jakarta in 2022. The research design was quantitative with a cross-sectional approach. Data collection in this study was carried out in April - May 2022 with a population of 884. A total of 200 respondents as samples were collected and processed using the Quota Sampling sampling technique. This research employs univariate, bivariate, and Chi-Square test analysis methods. The results of the univariate analysis of most categories showed that adolescents often consumed fast food (51%), female gender (59.5%), had good knowledge (65%), had a positive attitude (59%), had a positive body image (56%), has high pocket money (66.5%), is not affected by social media (68.5%), not affected by peers (78%) and unaffected by promotion (65%). The bivariate analysis showed a relationship between knowledge (p-value= 0.000; PR= 2.566; 95% CI= 1.661-3.963), body image (p-value= 0.035; PR= 1.381; 95% CI= 1.042-1.830) , pocket money (p-value= 0.046; PR= 1.369; 95% CI= 1.039-1.804), and the influence of promotion (p-value = 0.009; PR= 1.572; 95% CI= 1.109-2.229) on fast food consumption behavior.

DAMPAK E-COMMERCE TERHADAP PERILAKU KONSUMSI MAKANAN OLEH MAHASISWA DI YOGYAKARTA

The Impact Of E-commerce On Food Consumption Behavior By Students In Yogyakarta. Modernization in the economic field gave rise to an online selling system known as e-commerce. The emergence of e-commerce in Yogyakarta, such as shopee, grab, and gojek, has made students often use e-commerce to order food, so it needs to be studied further to determine the impact of e-commerce. This study aims to find out the e-commerce used by students, find out the variety of food purchased by students, and find out the impact of e-commerce on food consumption behavior by students. This research was conducted using a descriptive method with a qualitative-quantitative approach and the location of the research was determined using a case study at Instiper Yogyakarta. Sampling used accidental sampling criteria with solvin formula so that 97 students were obtained. The data were analyzed using t-test. The research results obtained by the e-commerce used by students at Instiper Yogyakarta are shopee (70.1%), grab (15.5%), and gojek (14.4%). Food ordered through e-commerce by students at were staples (14.4%), main meals (38.1%), desserts (30.9%), and snacks (16.5%). The positive impact of using e-commerce makes it easier to meet needs, time efficient, and energy efficient and the negative impact of e-commerce is an increase in spending, an increase in food purchases, and the emergence of consumptive behavior. Based on the results of the t test, spending after using e-commerce is greater than spending before using e-commerce.

Knowledge and Consumption Behavior of Students’ Ramkhamhaeng University Demonstration School

The objectives of this research were to study knowledge and food consumption behavior of students’ Ramkhamhaeng Demonstration School and to compare personal factors toward food consumption behavior students’ Ramkhamhaeng University Demonstration School. The questionnaire was used as a research tool.Research samples was collecting from 213 students. Data analysis employed frequency, percentage, average, standard deviation, and t-Test dependent. The results were as follows: the most students were knowledgeable about eating sweet and fatty foods, risk of overweight and sausage was a high fat. Food consumption behavior of students was at high level Hypothesis testing was found that difference gender and education had behavior food consumption was no significant.

Beyond a Health Crisis: What Has Changed in Food Consumption Behaviour? A DEMATEL Method Application

The aim of this study is an attempt to determine the fundamental factors driving alterations in food consumption behaviour during pandemic days. The primary data of the study have been collected from 484 households in Turkey. In order to define the factors that are affecting changes in food consumption behaviour; first of all, the Stimulus-Response model has been constructed. Then, the DEMATEL method has been utilized to indicate and prioritize the position of the significant factors. It is noteworthy to further mention that by utilizing the DEMATEL method, our analysis rely on the findings of the model used but not depending on experts’ opinions. Somers’ D coefficients were computed for each pair of variables, in transforming the raw data into DEMATEL scores to expand the experience and benefit from multi-criteria method in using complex real life problems, in various fields. The findings indicate that the determining factors of food consumption turn out to be social factors, such as restrictions of restaurants, publicity posts on social media, having constrained to stay at home for a long period of time and eating with the family gatherings during the pandemic outbreak.

The Impact of COVID-19 on Supply Chain in UAE Food Sector

The COVID-19 outbreak has significantly impacted supply chains and has caused several supply chain disruptions in almost all industries worldwide. Moreover, increased transportation costs, labor shortages, and insufficient storage facilities have all led to food loss during the pandemic, and this disruption has affected the logistics in the food value chain. As a result, we examine the food supply chain, which is one of the key industries COVID-19 has detrimentally affected, impacting, indeed, on the entire business process from the supplier all the way to the customer. Retail businesses are thus facing supply issues, which affect consumer behavior by creating stress regarding the availability of food. This has a negative impact on the amount of food that is available as well as its quality, freshness, safety, access to markets, and affordability. This study examines the impact of COVID-19 on the United Arab Emirates food distribution systems and how consumer behavior changed in reaction to interruptions in the food supply chain and the food security problem. Hypothesis testing was used in the study’s quantitative methodology to assess consumer behavior, and participants who were consumers were given a descriptive questionnaire to ascertain whether the availability and security of food had been impacted. The study used JASP 0.17.2 software to develop a model of food consumption behavior and to reveal pertinent connections between each construct. Results show that consumer food stress and consumption behavior are directly impacted by food access, food quality and safety, and food pricing. Furthermore, food stress has an impact on how consumers behave when it comes to consumption. Food stress, however, is not significantly influenced by food supply.

Education on mercury exposure from fish and its processed products among school children in the Kenjeran Beach Area, Surabaya

Introduction. Fish is a protein source that can be easily found especially in Indonesia, a maritime country. However, the development of industrialization also contributes to increased pollution. In some cases, industrial wastewater contains metals that can be toxic for fish and their processed products. Mercury is one of the heavy metals that is commonly found in fish and has been found to have negative impacts on the health of the human body especially on kids. Objective. The purpose of this study is to increase schoolchildren's knowledge of the risks of mercury exposure from fish and their products. Methods. A quasi-experimental pre-post-test design was conducted among 120 elementary school students in SDN Sukolilo 250 and SDN Komplek Kenjeran II. The sampling method was done using simple random sampling. Elementary school students were divided into two groups. The intervention group received information about the dangers of mercury contamination in fish and its products and the control group received general education about the behavior of a clean and healthy lifestyle. Results. From the test, we found that the result of the paired sample t-test is <0.001 and the delta of mean score between pre-test and post-test among the intervention group was higher than the control group. Conclusion. Nutrition education in elementary students may influence the nutritional behavior of food consumption and mercury awareness. Nutrition education had a positive effect on individual behavior by increasing knowledge, behavioral intentions, and perceived behavioral control.

Business model innovation in the food sector: towards a dimensional framework for analyzing the value proposition of digital platforms for food information services

PurposeDigital platforms for the provision of food information-based services (FISs) represent a consolidated business with increasing revenue streams for entrepreneurs. Such platforms have transformed and clarified the nature of uncertainty and ambiguity inherent in the traditional food sector entrepreneurial processes. Anyway, a clear understanding of the value of digital platforms for FISs is not yet consolidated in the literature. With this paper, the authors try to fill this gap through a critical literature review of scientific research that combines knowledge on food consumer's behavior and user's knowledge behavior.Design/methodology/approachThe authors carried out a critical literature review of scientific research combining knowledge of food consumer's and food information user's behavior. This allowed the identification of the main value components of FISs.FindingsThe authors propose a multidimensional framework for modelling the value proposition of digital platforms for FISs. Three main value dimensions have been identified: relevance, credibility, and accessibility. These dimensions concur with the consumer's perceived value of consumers in terms of benefits increase and cost reduction.Research limitations/implicationsThe research was intended to shed light on aspects characterizing consumers' perception of food information value. The authors put in evidence that the informational perspective of food communication is under-investigated. This study attempts to provide a holistic overview of the dimensions impacting on consumers' perception of the value of information for food consumers, opening new research perspectives.Practical implicationsThe framework represents a tool for positioning food information offerings on the market, with the objective to analyze the value proposition of FISs according to a consumer perspective and to understand gaps of current offering of FISs. Moreover, it may support the design of a new generation of digital platform for food information provision, which would respond to consumers' expectations and information needs, highlighting emerging business opportunities for digital entrepreneurs.Originality/valueFew research works provide a characterization of value proposition of digital platforms providing food information to consumers. In particular, to date, literature lacks of a holistic overview of the dimensions influencing consumer's perception of the information value of food communications.

How to Exploit Sustainable Food Consumption Habits of Individuals: Evidence from a Household Survey in Izmir, Türkiye

Sustainable production and consumption in the food supply chain are critical for the United Nations’ sustainable development goals (SDGs). Therefore, it is significant to identify the factors that shape individuals’ food consumption behaviour. Türkiye prioritises sustainable food consumption and the prevention of food loss and waste as a national focus. Accordingly, this study aims to identify the drivers of individuals’ food consumption habits in Türkiye through a survey with the participants being households in Izmir, the third most populous city in Türkiye. More specifically, the study has two main objectives: (i) to identify the factors influencing households’ food consumption preferences and (ii) to demonstrate how the factors concerning sustainable food consumption interact through a survey conducted in Izmir. Based on the state-of-art literature, an online survey was completed by 515 respondents in Izmir. Through an analysis of the survey responses, this study provides a descriptive analysis of socio-demographic variables and a correlation analysis between socio-demographics and sustainable food consumption behaviours, including food shopping behaviour, food purchasing and consumption behaviour, dietary habits, and food waste behaviour. The results demonstrate that socio-demographic factors such as age, gender, education level, income level, and the number of residents in the household are significant for sustainable food consumption behaviour. The survey results also demonstrate that the respondents do not consider carbon footprint generation from food production and transportation in their decisions or behaviours. The study’s main limitation is that the survey is implemented in a single city, Izmir. Future research may extend the scope to other cities in Türkiye, allowing a comparative analysis.

English

This study was conducted to study the correlating factors between personal nutritional awareness and consumption behavior of the elderly in Samutprakarn Province, Thailand.  Members of the elderly society of Samutprakarn Province were interviewed with a rating scale questionnaire to know about their personal data, nutritional awareness and the factors that influence their food consumption behaviors. 400 elderlies participated in the study. Their ages range is between 60 and 84 years old (±0.79); with average age of 67.20 years. There were 156 males (38.90%) and 244 females (61.1%). Factors that influence nutritional awareness showed reliability statistic between 0.25 and 0.46 and food consumption behavior was 0.34. Moreover, result shows emotional awareness (r=0.43, p-value < 0.05), accurate self-assessment (r=0.13, p-value < 0.05), and self-confidence (r=0.16, p-value < 0.05) were positively and significantly correlated with food consumption behaviors. It can be concluded that the 3 personal awareness factors were positively correlated with food consumption behaviors. With a high rating, personal awareness can impact proper food consumption behaviors. Key word: Elderly, food consumption behavior, nutritional awareness, personal factor. &nbsp

Poultry Food Assess Risk Model for Salmonella and Chicken Gizzards: II. Illness Dose Step

The Illness Dose (ID) step of a Poultry Food Assess Risk Model (PFARM) for Salmonella and chicken gizzards (CGs) was shown in the present study. The illness dose is the minimum dose of Salmonella consumed that causes an illness. It depends on the zoonotic potential (ZP) of Salmonella, food consumption behavior (FCB), and consumer health and immunity (CHI) or the disease triangle (DT). Zoonotic potential is the ability of Salmonella to survive, grow, and spread in the production chain or food and then cause illness in humans. Illness dose is predicted in PFARM using a DT, dose-response model (DRM) that was developed with human feeding trial (HFT) data and was validated with human outbreak investigation (HOI) data for Salmonella. The ability of the DT, DRM to predict DR data from HOI and HFT for Salmonella was quantified using the Acceptable Prediction Zone (APZ) method where acceptable performance occurred when the proportion of residuals in the APZ (pAPZ) was ≥0.7. United States, Centers for Disease Control and Prevention (CDC) data for human salmonellosis from 2007 to 2016 were used to simulate ZP, and only minor changes in ZP of 11 Salmonella serotypes were observed during this time. The performance of the DT, DRM for predicting Salmonella DR data from HFT and HOI was acceptable with pAPZ that ranged from 0.87 to 1 for individual serotypes of Salmonella. Simulation results from the DT, DRM in PFARM indicated that ID decreased (P ≤ 0.05) and ZP increased (P ≤ 0.05) over time in the simulated production chain because the main serotype of Salmonella changed from Kentucky (low ZP) to Infantis (high ZP) while FCB and CHI were held constant. These results indicated that the DT, DRM in PFARM can be used with confidence to predict ID as a function of ZP, FCB, and CHI. In other words, the DT, DRM in PFARM can be used with confidence to predict dose-response for Salmonella and CGs.

The Impact of Mukbang Live Streaming Commerce on Consumers’ Overconsumption Behavior

Food live streaming shopping, which features a host eating and promoting the products to viewers, has become a new form of food marketing. In three studies, the authors examine the impact of content, influencer, and channel factors of mukbang live streaming on consumers’ perceived value and subsequent impulse purchase and food consumption behavior. Study 1, an experiment with 216 participants, reveals that a non–autonomous sensory meridian response (non-ASMR) video in which the mukbanger talks to viewers while eating regular (i.e., nonjunk) food is more influential in enhancing the video's perceived value and increasing impulse purchase and consumption. Study 2, with 624 participants, introduces influencer factors into the experiment. It shows that a credible and parasocial influencer significantly affects consumers’ perceived value, regardless of the food featured, resulting in impulse purchase and consumption. Study 3, which excludes the content factors fully mediated by influencer factors, examines the impact of the live streaming influencer and the shopping platform on perceived value and food well-being. A cross-sectional survey of 630 respondents finds that channel factors (food product offerings and convenience) and influencer factors (credibility and parasocial relationship) significantly enhance consumers’ perceived value, leading to impulse purchase and overconsumption. The authors provide theoretical and practical implications to enrich future research and responsible business practices in online food marketing.

Food and Beverage (F&B) Consumption Behavior Changes During COVID-19 in the Taiwan’s Aging Society

Food and Beverage (F&B) Consumption Behavior Changes During COVID-19 in the Taiwan’s Aging Society

Econometric analysis of factors affecting organic food consumption behaviors of university students: a case study of Isparta

Amaç: Bu çalışmada, Süleyman Demirel Üniversitesi ve Isparta Uygulamalı Bilimler Üniversite’nde okuyan öğrencilerinin organik gıda tüketimini etkileyen faktörleri belirlemek amaçlanmıştır. Materyal ve Yöntem: Bu amaç doğrultusunda, anket yoluyla yüz yüze görüşülerek toplanan demografik ve bilişsel faktörlere ilişkin birincil verilerle Lojistik regresyon modeli tahmin edilmektedir. Bu faktörler cinsiyet, gelir seviyesi, bilgi düzeyi, çevresel kaygı, fiyat etkisi, sağlık bilinci ve ulaşılabilirliktir. Anket, Isparta ilinde Isparta Uygulamalı Bilimler Üniversitesi veya Süleyman Demirel Üniversitesi’nde okuyan 384 üniversite öğrencisi ile gerçekleştirilmiştir. Araştırma Bulguları: Bu çalışmada, tüketicilerin %40.88’inin kadın, %59.11’inin ise erkek olduğu ve yaş ortalamalarının 22 olduğu saptanmıştır. Katılımcıların %85.68’inin organik gıda tükettiği belirlenmiştir. Ayrıca, organik gıda tüketimini etkileyen faktörler arasında cinsiyet faktörünün, bilgi düzeyinin ve organik gıdaya ulaşılabilirliğinin istatistiksel olarak anlamlı olduğu tespit edilmiştir. Sonuç: Araştırma sonuçlarına göre, tüketicilerin organik gıdaları tüketmesinde yüksek bilgi düzeyinin ve cinsiyetin önemli olduğu görülmüştür.

Food Consumption in Argentina: The Deaton-Paxson Puzzle Beyond Mean Effects

Abstract Deaton, A., and C. Paxson (1998. “Economies of Scale, Household Size, and the Demand for Food.” Journal of Political Economy 106 (5): 897–930. doi: 10.1086/250035) found the opposite to what theory predicts: food share declines with household size, keeping household per capita expenditure constant. This paper aims to explore the relationship between food demand and household size beyond the conditional mean of food consumption for Argentina using a quantile regression technique. Because standard analysis focuses on the average effects, the existence of the paradox at the lower and upper ends of the conditional food share distribution remains unknown. We find negative and significant effects of household size on food share at the upper tail of the conditional food share distribution, but we find no evidence of the puzzle for households with relatively lower food share that are reasonably richer. Results show the importance of accounting for distributional effects to obtain a complete understanding of food consumption behavior and sheds light on the crucial role of economies of scale in poor households.

The Prevalence of Fast-food Consumption among University Students in the Northern Area of Malaysia

Fast food has become popular on a global scale. This study aims to investigate the prevalence of fast-food consumption among university students. A total of 364 students from Universiti Teknologi MARA, Perlis branch were recruited to participate in this study. Data collection was conducted with a modified version of the standard Nelson’s questionnaire. In this study, the prevalence described by percentage shows that 32.7% of participants consume fast food 2-3 times per month. As for the type of food consumption, most participants preferred bakeries or doughnuts (64.6%), and most of them are female. The second rank was pizza/restaurant fast food type, Asian fast food, ice cream and burger shops. The last rank was the sandwich shop type of fast food. These prevalence results provided a descriptive analysis of the frequency of fast food consumption, specifically in this geographic area. It also provided statistics about the type of fast food being consumed by the participants. A comprehensive demographic background and fast food consumption behavior should be focus of the next study.

THE RELATIONSHIP BETWEEN UNIVERSITY STUDENTS' NUTRITION, PHYSICAL ACTIVITY HABITS AND BODY MASS INDEX, ACADEMIC ACHIEVEMENT

The aim of this study is to determine the nutrition and physical activity habits of university students and to examine the relationship between body mass index (BMI) and academic achievement of these habits. This descriptive and cross-sectional study was conducted with 127 second-year students at a university. A questionnaire consisting of multiple choice questions was used in this study. The data were analyzed using the SPSS (Statistical Package for Social Sciences) for Windows 23.0 program. A total of 81.9% of the participants were female, and their mean age was 20.07±1.4 years. The overall weighted grade average of the students was 2.93±0.47. The mean BMI of the students was 21.5±2. There was a statistically significant difference between the number of daily meals, the consumption of fruit, nuts and legumes, meat, processed food, with grade point average (GPA) among the students participating in the study (p=.003, p=.001, p=.000, p=.032, p=.036, respectively). Moreover there was a statistically significant difference between the amount of physical activity and BMI (p=.008). The results show that the number of meals per day, fruit, meat, legumes, nuts and processed food consumption behaviors of university students can affect GPA, and physical activity can improve BMI scores positively.

What is known and what is unknown about food buying and consumption behavior during the COVID-19 pandemic? A systematic literature review

PurposeThis study aims to analyze the management and marketing literature on food buying and consumption behavior during the COVID-19 pandemic to shed light on how consumers reacted to this global crisis, to help interpret consumer reactions to possible future crises and to identify future research avenues.Design/methodology/approachThis study adopts a systematic literature review as research methodology.FindingsThis study's outcomes reveal that, during the pandemic, people have deeply changed their food buying and consumption habits. The analysis identifies four main themes: food purchasing channel choice and buying behavior; food choices and consumption habits; food and “food-related” waste; and country influence on food buying and consumption.Research limitations/implicationsThis review uses only one database of records (Scopus). The Boolean modifiers chosen for extracting the papers may have influenced the type and number of retrieved publications. The analysis was limited to articles published in peer-reviewed academic journals.Originality/valueWhile most examined investigations do not provide a comprehensive picture of consumers’ food-related responses to the pandemic and individually offer only a partial view focusing on one or just a few aspects of food consumer behavior, this study offers an overall description of consumers’ responses to the crisis and identifies important research issues to be addressed in the future.

Sociology of Sustainable Agriculture to Save Farmer Empowerment in Indonesia: Green-Economy Approach

This study investigates the sociology of sustainable food production and the use of smart green-agricultural. The literature study research method uses content analysis to find answers to the research problem formulation. Various public documents and relevant literature studies were collected. The findings reveal that the government's policy on sustainable food production focuses on a sustainable food system by utilizing the concept of sustainable production, optimizing the use of land and food waters, ensuring fair food prices, and implementing a food waste management hierarchy. Agricultural technology focuses on food knowledge management systems, creation of knowledge management and databases based on local wisdom, implementation of sustainable production and food industry 4.0, development of a national system of barns, development of logistics and distribution systems, development of virtual content, and a national knowledge network. It can be concluded that the novelty of this research on the sociology of sustainable food systems is aware of the importance of a sustainable food system orientation with the concept of 'Fill My Plate'. Sociologically, the community understands that technology is intended as a definite step to support a green economy by encouraging responsible food consumption behavior. The implications of this research are expected to be able to provide recommendations for the development of a sustainable food system using a green economy approach to support the Indonesian sustainable food system (SPBI).