Do consumers' attitudes and preferences determine their FAFH behavior? An application of the theory of planned behavior

Bhuyan, Sanjib

doi:10.1002/agr.20256

Cited by 18 publications

(22 citation statements)

References 25 publications

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“…Because of the behavioral basis of this study, the interview protocol included questions covering topics related to the constructs of health behavior theories. These theories included the socio-ecological model (Dresler-Hawke & Veer, 2006 ), social cognitive theory (Anderson, Winett, & Wojcik, 2007 ), the theory of planned behavior (Bhuyan, 2011 ), and the health belief model (Orji & Mandryk, 2014 ). These theories were included as several studies had used them in relation to understanding eating behaviors (Anderson et al, 2007 ; Kothe, Mullan, & Butow, 2012 ; Lindsay, Sussner, Greaney, & Peterson, 2009 ).…”

Section: Methodsmentioning

confidence: 99%

Communicating about eating behaviors. A qualitative study of Chilean women and their health-care providers

Gálvez

Valencia

Palomino

et al. 2015

International Journal of Qualitative Studies on Health and Well

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Good communication between health care providers (HCPs) and patients is critical in achieving positive health outcomes. The purpose of this article was to compare the perceptions of Chilean woman and their HCPs with respect to determinants of eating behaviors. Semi-structured interviews were conducted with women (n=15) visiting a public health care center in Chile and with their HCPs (n=8) who were in charge of promoting healthy eating behaviors among women. Data from the interviews indicated similarities and inconsistencies in determinants of eating behaviors between the groups. Both mentioned many important factors that influence women's eating behaviors, including food preferences, dietary knowledge, self-control and self-efficacy, family, food cost, and food availability. HCPs appeared to be less aware of the role that personality traits and past experiences play as potential determinants which women mentioned. In contrast, women were less aware of the influence of anxiety and low self-esteem on eating choices, which HCPs noted as key factors. Although it was encouraging to see agreement between women and their HCPs in some areas, it is important to work on increasing understanding among the groups with respect to the important role psychological factors play in influencing eating behavior. We suggest that HCPs should focus on the importance of women's personality traits and past eating behaviors, as well as work on improving women's self-esteem and helping to decrease their anxiety levels. HCPs should be encouraged to develop good communication with each person in order to help them understand the roles that external and internal factors play in eating behaviors.

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Section: Methodsmentioning

confidence: 99%

Communicating about eating behaviors. A qualitative study of Chilean women and their health-care providers

Gálvez

Valencia

Palomino

et al. 2015

International Journal of Qualitative Studies on Health and Well

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“…Previous research articulated TPB as one of the key expectative-value models to analyze food-related behavioral intention. For example, several studies concentrated on the TPB model investigating healthy eating (Payne et al, 2005), green food purchasing (Ham et al, 2015), halal food purchasing (Soon & Wallace, 2017), and choices for food-away-from home (Bhuyan, 2010). In this study, food safety and delivery hygiene are essential determinants for explaining behavioral intention and continuance behavior.…”

Section: Conceptual Frameworkmentioning

confidence: 99%

Using Mobile Food Delivery Applications during COVID-19 Pandemic: An Extended Model of Planned Behavior

Amin

Arefin

Shamsul

et al. 2021

Journal of Food Products Marketing

101

129

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The purpose of this study was to identify the factors influencing consumers' behavioral and continuance intention to use mobile food delivery applications (MFDAs) during COVID-19 pandemic. Based on the theory of Planned Behavior, we examined the impact of social isolation, food safety, delivery hygiene, subjective norms, dining attitudes, and behavioral control on behavioral and continuous intention to use MFDAs. Data were collected from 432 users and analyzed using Structured Equation Modeling. The results showed that delivery hygiene, subjective norms, attitudes, and behavioral control were related to both behavioral and continuance intention to use MFDAs, whereas perceived food safety was related to behavioral intention and social isolation was related to continuance intention. Moreover, behavioral intention mediated the impact of perceived food safety, delivery hygiene, attitudes, and behavioral control on continuance intention. This study incorporated situational factors into theory of Planned Behavior, which might guide the practitioners to use MFDAs during COVID-19.

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“…Healthy food availability and access is a means of living for everyone. However, due to swiftly skyrocketed FF restaurants in USA, health and eating out have largely shown that eating food away from home adversely impacts an individual's health, including contributing to obesity (Bellemare et al, 2017;Bhuyan, 2011). In other words, consumers understand that meals and snacks consumed away from home are typically less healthful than foods prepared at home (Anderson et al, 2011;Brown et al, 2000;Lin et al, 1999).…”

Section: Health Risks In Consumption Of Fast-foods and Street Foodsmentioning

confidence: 99%

Factors influencing consumers choice of street-foods and fast-foods in China

Atinkut¹,

Yan²,

Gebisa³

et al. 2018

Afr. J. Mark. Manage.

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The overarching aim of this paper is to examine empirical findings on the arena of consumers' behavior and attitude towards intake of street-foods (SFs) and fast foods (FFs) status as well as associated risks of consumption in China. Presently, consuming SFs and FFs have become a popular trend and is counted as the manifestation of modernity in most fast growing countries, for instance, China. The SFs and FFs are believed to be a panacea to the major socio-economic problems for countries having a large population. Over one-quarter of the century FFs and SFs become rapidly expanded in China through the quick service provision of already prepared foods with reasonable prices and source of employment for swarming open country and city inhabitants end to end to its supply. FFs and SFs are the most preferred by consumers because of safety issue, reasonable price, ready-made nature, easily accessible, portability, and so on. Concurrently, the nutritional and health concerns in China revealed that the government is very committed to quarantine and certifies FFs and SFs of food safety and public health, particularly after melamine was detected in milk in the year 2008. This later stimulated the Chinese regime to put into practice food safety law (FSL) in 2009 next to food hygiene law (FHL). FFs and SFs consumers in China are very conscious of food quality and give credit for safety than purchasing prices. Broadly speaking, most examined the papers indulged that FF and SF choice rely on 'safety first' by consumers in China. To sustain vendors stock and satisfy consumers' demand for SF and FF, avoiding health risks, change in the existing perception and trust building is a priority issue.

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Do consumers' attitudes and preferences determine their FAFH behavior? An application of the theory of planned behavior

Cited by 18 publications

References 25 publications

Communicating about eating behaviors. A qualitative study of Chilean women and their health-care providers

Communicating about eating behaviors. A qualitative study of Chilean women and their health-care providers

Using Mobile Food Delivery Applications during COVID-19 Pandemic: An Extended Model of Planned Behavior

Factors influencing consumers choice of street-foods and fast-foods in China

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