Even though the influences of eating environments and the food environments on consumption have been discussed, little has been done to examine whether the food environments would be influenced by the eating environments. For example, the size of plate has been proved to have impact on consumers’ consumption volume; it is still unknown whether the eating environment would interact with the food environment and in turn influences consumers’ consumption volume. This research explores the underlying mechanisms how consumers are influenced by the size of bowl when they consume food. In addition, eating environments are also incorporated to discuss their effects on the relationship between bowl size and consumers’ consumption volume. The results indicate people who receive a large bowl with large chopsticks exhibit greater food consumption than those who receive a small bowl with small chopsticks. However, when people use tableware inconsistently, they exhibit similar food consumption. Under bright illumination, people given large bowls with large chopsticks exhibit greater food consumption than those given small bowls with small chopsticks; however, when people use inconsistently sized tableware, they exhibit similar food consumption. Under dim illumination, no significant differences in food consumption amount are evident in association with bowl and chopstick sizes.
AbstractRecently, internet usage among elderly adults has been increasing and becoming more mainstream; with the ageing population in Taiwan, concerns over health are on the rise, and this is directly related to the products that people eat. The main objectives of this study were to develop an integrated extensibility model incorporating the technology acceptance model and to investigate the impact of health consciousness on elderly adults’ acceptance of technology in relation to traceability information websites in Taiwan. This study used structural equation modelling to analyse the data. The results revealed that elderly people with high health consciousness and high perceived usefulness had more positive attitudes towards products than those with low health consciousness and low perceived usefulness, and those with high health consciousness and high perceived ease of use had more positive attitudes than those with low health consciousness and low perceived ease of use in relation to the agricultural product traceability system.
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