Mostrar el registro sencillo de la publicación

dc.contributor.authorAdasme-Berríos, Cristian
dc.contributor.authorSchnettler, Berta
dc.contributor.authorGrunert, Klaus G.
dc.contributor.authorMárquez, María Paulina
dc.contributor.authorLobos, Germán
dc.contributor.authorSalinas-Oñate, Natalia
dc.contributor.authorOrellana, Ligia
dc.contributor.authorSepúlveda, José
dc.date.accessioned2017-10-17T18:08:52Z
dc.date.available2017-10-17T18:08:52Z
dc.date.issued2016
dc.identifier.urihttp://repositorio.ucm.cl/handle/ucm/623
dc.description.abstractPurpose: 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.es_CL
dc.language.isoenes_CL
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Chile*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/*
dc.sourceBritish Food Journal, 118(9), 2234-2250es_CL
dc.subjectAttitudeses_CL
dc.subjectUniversity studentses_CL
dc.subjectFunctional foodses_CL
dc.subjectSatisfaction with food-related lifees_CL
dc.titleThe relation between attitudes toward functional foods and satisfaction with food-related lifees_CL
dc.typeArticlees_CL
dc.ucm.facultadFacultad de Ciencias Sociales y Económicases_CL
dc.ucm.indexacionScopuses_CL
dc.ucm.indexacionIsies_CL
dc.ucm.uriwww.emeraldinsight.com/doi/pdfplus/10.1108/BFJ-02-2016-0079es_CL
dc.ucm.doidoi.org/10.1108/BFJ-02-2016-0079es_CL


Ficheros en la publicación

FicherosTamañoFormatoVer

No hay ficheros asociados a esta publicación.

Esta publicación aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo de la publicación

Atribución-NoComercial-SinDerivadas 3.0 Chile
Excepto si se señala otra cosa, la licencia de la publicación se describe como Atribución-NoComercial-SinDerivadas 3.0 Chile