Can Young Adults Be Influenced to Eat Healthier Snacks: The Effects of Choice and Nutritional Information on Taste, Satisfaction and Intent to Purchase

Abstract

Nutritional information allows customers to make an informed choice regarding food consumption, which may be related to higher satisfaction and product ratings. Researchers designed this study to evaluate the impact of choice and nutritional information on young adults' selection and ratings of a soy‐based snack versus an identical snack prepared using a traditional recipe. Specific objectives were to compare selection, quality ratings, and intention to purchase ratings with and without choice and information on nutrients per serving associated with both products. Two hundred college students were presented with an opportunity to select and evaluate two different formulations of the same snack. The products were identical in appearance, but the soy‐based snack had nutrient content lower in calories and fat and higher in protein, calcium, and fiber. Participants rated the sensory characteristics of their product of choice on a 7‐pt Likert‐type scale. They also noted whether they were willing to buy the snack in the future. Analysis of variance was used for data analysis. When no choice of snack or nutritional information was made available, students rated both snacks equally. When a choice but no information was supplied, except that one product was made with soy, the traditional snack was chosen more often. When choice and nutritional information was supplied, the food quality ratings and intention to purchase ratings of both snacks increased, and the soy‐based snack was chosen over the traditional product at a significantly higher rate. Differential effects by gender were noted. Nutritional information as informed choice was positively related to customer satisfaction and made a difference in food selection. Implications for foodservice operations focus on point of sale signage that would allow customers, particularly young adults, the information by which to choose food items to meet their personal nutritional goals. This would be particularly pertinent in university food service and high school cafeteria settings serving children and young adults.

Nutrition Labeling for Restaurant Menu Items: College Students’ Preferences for Nutrition Information and Its Influence on Purchase Intention

“…Cranage, Conklin, and Bordi (2003) found that the provision of nutrition information positively impacted college students' purchase intentions and customer satisfaction when discerning between two formulations of a similar product. The authors suggested that the provision of nutrition information aids young adults' informed decisionmaking instead of presenting options as 'healthy,' which may actually deter consumption.…”

Youth Willingness to Purchase Whole Grain Snack Packs from New York City Corner Stores Participating in a Healthy Retail Program

“…Additionally, in the present study, liking scores for whole grain snacks and vegetables were positively associated with how much money youth were willing to spend on a whole grain snack pack. Several studies have examined this association between youth snack preferences and purchase behaviors [41,42,43]. Heard and colleagues (2016) performed an online grocery store simulation with youth and discovered that liking was associated with the increased selection of snacks, such as carrots, raisins, and apples [42].…”

Impact of Information on Northeastern U.S. Consumer Willingness to Pay for Aronia Berries

“…Clark (1998) noted that taste is an important factor in food choice whereas McFarlane and Pliner (1997) reported that nutritional information can impact willingness to try a novel food. Furthermore, nutritional information can positively impact satisfaction while also impacting food selection (Cranage et al, 2003). Therefore, we examined the impact of potentially negative taste information (aronia berries have an astringent/bitter flavor) and positive health messaging (aronia have a high antioxidant content) on aronia berry preference.…”