A model of traditional functional food consumption behaviour

Abstract

PurposeThis study aims to analyse the influence of descriptive norm, perceived behavioural control, perceived threat of non-communicable disease (NCD), healthy food extension education frequency, the frequency of healthy food community group meetings, healthy food-related newspapers/magazines usage frequency, healthy food-related websites usage frequency and healthy food-related social media usage frequency towards traditional functional food consumption behaviour, especially tempeh, in Indonesia.Design/methodology/approachThis study collected data from 99 respondents who consumed traditional functional food. The data were analysed using multiple regression.FindingsTraditional functional food consumption behaviour is significantly influenced by descriptive norm, perceived behavioural control and the frequency of healthy food community group meetings. The traditional functional food consumption behaviour is not affected by the perceived threat of NCD, healthy food extension education frequency, healthy food-related newspapers/magazines usage frequency, healthy food-related websites usage frequency and healthy food-related social media usage frequency.Research limitations/implicationsThis research investigated only one functional food type and employed a purposive sampling technique. Future research should be conducted in other contexts to examine the stability of the research findings.Practical implicationsTo improve traditional functional food consumption, it is essential to ensure that people can easily consume traditional functional food. It is also essential to develop an extension education strategy that involves the community's influential person/leader and healthy food community group meetings.Originality/valueThis paper is the first that investigates traditional functional foods consumption behaviour.

A model of digital health communication media use during the Covid-19 pandemic

“…The concept is also referred to as the perceived risk of disease (Lavielle and Wacher, 2014; Paige et al , 2018) or the perceived health risk (Ahadzadeh et al , 2015). In the context of Internet usage for obtaining health information, numerous researchers have also investigated the perceived threat of disease and generally, they adopted the HBM's definition of the perceived threat of disease (Ahadzadeh et al , 2015; Mou et al , 2016; Sumaedi and Sumardjo, 2020a). The perceived threat of disease is basically people's evaluation of their probabilities of contracting a disease and their potential severity of symptoms (Ahadzadeh et al , 2015, 2018; Mou et al , 2016; Sumaedi and Sumardjo, 2020a).…”

“…In the context of Internet usage for obtaining health information, numerous researchers have also investigated the perceived threat of disease and generally, they adopted the HBM's definition of the perceived threat of disease (Ahadzadeh et al , 2015; Mou et al , 2016; Sumaedi and Sumardjo, 2020a). The perceived threat of disease is basically people's evaluation of their probabilities of contracting a disease and their potential severity of symptoms (Ahadzadeh et al , 2015, 2018; Mou et al , 2016; Sumaedi and Sumardjo, 2020a). Therefore, this study defined the perceived threat of Covid-19 as people's evaluation of their probability of contracting Covid-19 and their potential severity of symptoms.…”

“…Knowledge is cognitive aspect of a human (Czaja et al , 2013). It represents the insights a person has about something (Sumaedi and Sumardjo, 2020a, b). Therefore, this research defined knowledge of DHCM usage as the insights a person has about DHCM and how to use it for obtaining healthy food information.…”

Factors influencing males’ loyalty toward functional foods during the COVID-19 pandemic

“…Functional food can be exploited by a government to improve the health status of its citizens and decrease its national health cost [1]. Indonesia is one of the countries that have many raw materials that can be processed as functional food [2], [3]. Thus, Indonesia can use functional food as a part of its national health strategy.…”

Local food communities: exploring health-related adaptivity and self-management practices

“…Understanding the characteristics of both the environment which constrains one's ability to make healthy food choices as well as the food consumption strategies consumers develop is an important factor in the promotion of health (Arroyo et al, 2020;Dhaoui et al, 2020;Story et al, 2008). In line with this, scholars have begun to recognize distinct trends in relation to food's impact on life, as the local food environment proved to play an essential role in illness prevention (Salois, 2012); or how we might understand consumer perceptions of certain food products in context (Sumaedi and Sumardjo, 2020;Szegedyn e Fricz et al, 2020).…”