Consumer Choice Determinants In Context Of Functional Food

Grochowska-Niedworok, Elżbieta; Brukało, Katarzyna; Kardas, Marcin

doi:10.5281/zenodo.1131778

Cited by 2 publications

(2 citation statements)

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“…Although most participants across studies were not knowledgeable about functional foods, they still showed interest in consuming functional foods [53]. Italian participants were more willing to accept functional foods if they were first exposed to the concept of functional foods [37].…”

Section: Consumers' Knowledge Of the Concept Of Functional Foodsmentioning

confidence: 98%

“…Similarly, 26.4% of 372 Chilean participants were knowledgeable about functional foods in Schnettler et al's [51] study, and 40.6% of 251 Lebanese participants were knowledgeable about functional foods in Chammas et al's [52] study. Grochowska-Niedworok et al [53] found that a higher percentage of 300 Polish participants (52.3%) were knowledgeable, and Stojanovic et al [39] found more than half of Montenegrin participants (52% of 479) were moderately informed about functional foods.…”

Section: Consumers' Knowledge Of the Concept Of Functional Foodsmentioning

confidence: 99%

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Investigating the Effect of Consumers’ Knowledge on their Acceptance of Functional Foods: A Systematic Review and Meta-Analysis

Baker¹,

Lu²,

Parrella³

et al. 2022

Preprint

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Inconsistent results published in previous studies make it difficult to determine the precise effect of consumer knowledge on their acceptance of functional foods, which were developed to improve consumers’ health status by providing adequate nutrition. We conducted a systematic review and meta-analysis by identifying and collecting relevant literature from three databases. Of the 1050 studies we reviewed, we included 40 in the systematic review and 18 in meta-analysis. Based on the focus of each included study, we operationally defined knowledge as knowledge of the functional food concept, nutritional-related knowledge, and knowledge of specific functional products. Results from the systematic review indicate that most participants from the included studies had a low level of knowledge, especially nutrition-related knowledge associated with consuming functional foods, and they were generally not familiar with the concept of functional foods. It is possible that participants’ level of knowledge was influenced by their demographic characteristics (e.g., age, gender, educational level, marital status, nationality). Results from the meta-analysis generated a summary effect size (r = 0.14, 95% CI [0.05; 0.23]), measured by the correlation coefficient r, which indicates that a small positive relationship exists between consumers’ level of functional foods knowledge and their acceptance of functional foods.

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Section: Consumers' Knowledge Of the Concept Of Functional Foodsmentioning

confidence: 98%

Section: Consumers' Knowledge Of the Concept Of Functional Foodsmentioning

confidence: 99%

Investigating the Effect of Consumers’ Knowledge on their Acceptance of Functional Foods: A Systematic Review and Meta-Analysis

Baker¹,

Lu²,

Parrella³

et al. 2022

Preprint

View full text Add to dashboard Cite

show abstract

Investigating the Effect of Consumers’ Knowledge on Their Acceptance of Functional Foods: A Systematic Review and Meta-Analysis

Baker

Parrella

et al. 2022

Foods

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Inconsistent results published in previous studies make it difficult to determine the precise effect of consumer knowledge on their acceptance of functional foods. We conducted a systematic review and meta-analysis by identifying and collecting relevant literature from three databases. Of the 1050 studies reviewed, we included 40 in the systematic review and 18 in the meta-analysis. Based on the focus of each included study, we operationally defined knowledge as knowledge of the functional food concept, nutritional-related knowledge, and knowledge of specific functional products. Results from the systematic review indicate that most participants from the included studies had low knowledge, especially nutrition-related knowledge associated with consuming functional foods, and were generally not familiar with the concept of functional foods. Results from the meta-analysis generated a summary effect size (r = 0.14, 95% CI [0.05; 0.23]), measured by the correlation coefficient r, which indicates a small positive relationship exists between consumers’ level of knowledge and their acceptance of functional foods. Results from our study demonstrate the importance of increasing consumers’ functional foods knowledge to improve their acceptance of such products. Agricultural and health communicators, educators, and functional foods industry professionals should prioritize increasing consumers’ knowledge through their communications, marketing, and programmatic efforts.

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Consumer Choice Determinants In Context Of Functional Food

Cited by 2 publications

References 0 publications

Investigating the Effect of Consumers’ Knowledge on their Acceptance of Functional Foods: A Systematic Review and Meta-Analysis

Investigating the Effect of Consumers’ Knowledge on their Acceptance of Functional Foods: A Systematic Review and Meta-Analysis

Investigating the Effect of Consumers’ Knowledge on Their Acceptance of Functional Foods: A Systematic Review and Meta-Analysis

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