Comparison of motives underlying food choice and barriers to healthy eating among low medium income consumers in Uruguay

Ares, Gastón; Machín, Leandro; Girona, Alejandra; Curutchet, María Rosa; Giménez, Ana

doi:10.1590/0102-311x00213315

Cited by 38 publications

(33 citation statements)

References 40 publications

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“…This high acceptance is possibly explained by the high sweetness of this sample (industrially added by sugar and noncaloric sweeteners), as Brazilians are used to drinking juice with sugar content (Reis et al, ). Additionally, high PDM acceptance can be explained by consumption habits related to the fact that it is easy to make and inexpensive, which is commonly observed for a low‐income population (Ares, Machín, Girona, Curutchet, & Giménez, ). All the remaining samples showed low acceptation, whereby NFC and UHT were similar showing scores for all attributes around 3.94–5.86, and FCOJ and FLC were the most rejected ones, with scores between 2.41 and 5.55, possibly due to the low brix of these samples after dilution.…”

Section: Resultsmentioning

confidence: 99%

Influence of information received by the consumer on the sensory perception of processed orange juice

Pereira

Honorio

Gasparetto

et al. 2019

Journal of Sensory Studies

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This study evaluated how the sensory perception of fresh and different types of processed juice changes according to the information received by 753 consumers. Fresh, pasteurized, commercially sterilized, frozen concentrated, fruit liquid concentrated, and powered drink mix orange juices were selected as the types of juice. Acceptance and check‐all‐that‐apply tests were carried out in three different conditions: (a) blind, (b) informed (juice processing characteristics, price, ingredients, and shelf‐life), and (c) given the information relative to each type of juice, although the samples tasted were identical and comprised a mix of fresh, sterilized, and powdered drink juices. Results showed that fresh juice was preferred in all tests (even in c, when the same juice mix was served for all samples) and that the acceptance of processed juices (mainly pasteurized, sterilized, and frozen concentrated) was higher in the informed tests. Moreover, the third test (serving the same juice mix) clearly showed how positive–negative information can change the consumer perception about the product. These results highlight the need to improve consumers' access to information about juice processes, helping them to be more aware of processed food products. Practical Application Consumers' rejection regarding processed juices is growing due to associating them with processed food and adverse health effects. Results of this study show that consumers easily recognize and prefer fresh juice and consistently reject processed samples when no information about the products is given. On the other hand, information on processing characteristics, ingredients, durability, and price positively influenced consumer acceptance of processed juices, especially those produced only with oranges (without sugar, water, or additives), regardless of the form of processing. Therefore, the juice industry can use consumer access to information about product characteristics as a marketing strategy.

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Section: Resultsmentioning

confidence: 99%

Influence of information received by the consumer on the sensory perception of processed orange juice

Pereira

Honorio

Gasparetto

et al. 2019

Journal of Sensory Studies

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“…However, the AHEI scores may relate to the sample composition with respect to socioeconomic status. In fact, it has been reported that families from lower socioeconomic backgrounds may not have access to or be able to afford nutritious food for their children 5,36 . This reality also relates to the fact that the high cost of healthy food is an important barrier in promoting healthy eating behaviors 21,36 .…”

Section: Discussionmentioning

confidence: 99%

“…In fact, it has been reported that families from lower socioeconomic backgrounds may not have access to or be able to afford nutritious food for their children 5,36 . This reality also relates to the fact that the high cost of healthy food is an important barrier in promoting healthy eating behaviors 21,36 . Nevertheless, the significantly higher AHEI and SWFoL scores from Group 1 compared to Groups 2 and 3 confirm the relationship between greater levels of foodrelated life satisfaction and better eating habits 2,5 , although the association between life satisfaction and better or worse eating habits was confirmed only in Groups 1 and 2.…”

Section: Discussionmentioning

confidence: 99%

University student profiles according to satisfaction with life, food and family

Schnettler¹,

Miranda-Zapata²,

Grunert³

et al. 2018

Rev. chil. nutr.

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The aim of this study was to distinguish university student profiles according to life satisfaction and satisfaction with food-related life and family, as well as to determine whether profiles differ in terms of their family support, quality of diet, body mass index (BMI) and socio-demographic characteristics. A questionnaire was applied to a non-probabilistic sample of 370 students of both sexes (mean age 21.1 years, 54.2% female) in Chile, including Satisfaction with Life Scale (SWLS), Satisfaction with Food-related Life (SWFoL) scale, Satisfaction with Family Life (SWFaL) scale, Family Resources Scale (FRS) and the Adapted Healthy Eating Index (AHEI). Three student types were distinguished with significant differences in average values of SWLS, SWFoL and SWFaL scales, z-scores from the intangible resources subscale from the FRS and average AHEI score. These profiles also differed in place of residence, dinner frequency at place of residence and BMI. Higher life satisfaction levels, as well as food-related life satisfaction, family life satisfaction, and intangible family support, were associated with a higher quality diet, lower BMI, living with parents while at university, and having dinner more frequently at home.

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“…A study conducted in Uruguay confirmed the influence of income level on the underlying FCM and barriers to the adoption of healthy eating between low and middle SEC. It was found that low SEC respondents described their choices as mainly driven by economic factors and physical needs (e.g., satiety), whereas product-related characteristics (i.e., convenience) were mainly determined for middle SEC respondents [40].…”

Section: Introductionmentioning

confidence: 97%

Drivers of Vegetable Consumption in Urban Nigeria: Food Choice Motives, Knowledge, and Self-Efficacy

et al. 2018

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Objective: This study aimed to provide insights into vegetable consumption behavior of urban Nigerian consumers across different Socio-Economic Classes (SEC), their main food choice motives, and the associations of these motives and other drivers with vegetable consumption. Methods: An online survey was conducted in which 1220 women from Lagos (N = 808) and Ibadan (N = 412) metropolis from different SEC participated. Results: On average, respondents reported to consume 2.6 portions of vegetables per day. Most vegetables were bought at open and traditional markets, were bought fresh rather than processed, and were consumed cooked. Respondents from the second richest and upper middle SEC consumed most vegetables () and higher SEC consumed a larger variety of vegetables compared to those from lower classes. Respondents who reported to have a higher knowledge of vegetable consumption, had a higher belief in one’s own ability to prepare vegetables (self-efficacy), and those that valued the food motive Mood and Health more, reported a higher vegetable intake. Conclusions: Vegetable consumption in the studied cities in Nigeria was below recommendations. Increasing knowledge and self-efficacy might be a way to increase consumption, especially in combination with interventions in the food environment and product design focused on the motives Health and Mood, and considering the importance of differences between SEC.

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Comparison of motives underlying food choice and barriers to healthy eating among low medium income consumers in Uruguay

Cited by 38 publications

References 40 publications

Influence of information received by the consumer on the sensory perception of processed orange juice

Influence of information received by the consumer on the sensory perception of processed orange juice

University student profiles according to satisfaction with life, food and family

Drivers of Vegetable Consumption in Urban Nigeria: Food Choice Motives, Knowledge, and Self-Efficacy

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