The relation between attitudes toward functional foods and satisfaction with food-related life
Autor
Adasme-Berríos, Cristian
Schnettler, Berta
Grunert, Klaus G.
Márquez, María Paulina
Lobos, Germán
Salinas-Oñate, Natalia
Orellana, Ligia
Sepúlveda, José
Fecha
2016Resumen
Purpose: The purpose of this paper is to assess the effect of attitudes towards functional foods (AFF) on university students’ satisfaction with food-related life (SWFL) and to distinguish student typologies, considering that the AFF are not homogeneous among consumers.
Design/methodology/approach: A survey was applied to 372 university students (mean age=20.4 years, SD=2.4) in Southern Chile. The questionnaire included the AFF questionnaire and the SWFL scale, questions about consumption and knowledge about functional food (FF) and socio-demographic characteristics.
Findings: Using confirmatory factor analysis (CFA) and structural equation modelling, it was found that AFF directly and significantly influence students’ SWFL. A cluster analysis applied to the Z-scores from the factors obtained by the CFA classified three typologies: positive towards FF (36.3 per cent), moderately positive towards FF (43.0 per cent) and negative towards FF (20.7 per cent). The positive towards FF type had a significantly greater SWFL score than the negative towards FF type. The types differ according to consumption and knowledge about FF.
Research limitations/implications: This study was conducted in the context of only one country in South America.
Originality/value: This study is the first that assesses the effect of AFF on SWFL in a sample of university students. Fostering positive attitudes towards FF will allow for a growth in the degree of SWFL of university students with features similar to those of the study sample.
Fuente
British Food Journal, 118(9), 2234-2250Link de Acceso
Click aquí para ver el documentoIdentificador DOI
doi.org/10.1108/BFJ-02-2016-0079Colecciones
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