Food choice behavior: a case study in South Korea

Abstract

PurposeWith dining out increasing globally, policy making and research have been on menu labeling as a source for meaningful nutrition information. Yet, despite attempts to mandate menu labeling and the studies examining consumer's perception of menu nutritional information and how this perception impacts dining behavior and intention to consume, concerns for obesity and malnutrition continue to be at the forefront of public health discussions. This study attempts to comprehend consumers' nutritional goals, intention and food choice behavior, thereby suggesting how to leverage this information for change.Design/methodology/approachUsing survey data and a proposed and validated theoretical model, the study identified the different aspects of consumer's food choice by analyzing the relationship of consumer's perceived importance toward nutrition information, food choice and healthy daily behavior, and intention to improve health.FindingsConsumers who perceive higher importance of nutrition information are more likely to choose healthy food when dining out and have stronger health improvement intention. The results also suggested healthy food choice and healthy daily behavior positively influenced health improvement intention.Originality/valueDespite the previous studies on menu labeling and the numerous policy mandates, there is still concern about the food choice behavior of consumers while eating out. No serious effort exists to regulate food service providers similar to the regulation of other consumer products, whereby consumers are generally protected from harm. This study suggests through education, promotional marketing and industry partnerships, motivating and leveraging consumers' desire for healthy food choices could move food service providers and policy makers to change what information is provided.

In search of an appropriate front-of-package nutritional labelling scheme for the CARICOM region

“…, 2001a, 2001b; Nayga 1996; Wang et al. , 1996; Kim et al 2022). Therefore, lower prices or cost incentives and nutritional education have been found to be effective strategies to encourage healthier food choices especially among low-income groups (French, 2003; Horgen and Brownell, 2002; Michels et al.…”

“…Studies have found price, taste, advertising/branding and convenience to be among the major contributing factors driving consumer food choices (Dana et al, 2021;French et al, 2001;Glanz et al, 1998;Plasek et al, 2020). The research shows that consumers with higher health knowledge/literacy socioeconomic status and healthier lifestyles and habits are more likely to use nutrition labels (Barreiro-Hurl e, et al, 2010;Kim, et al, 2001aKim, et al, , 2001bNayga 1996;Wang et al, 1996;Kim et al 2022). Therefore, lower prices or cost incentives and nutritional education have been found to be effective strategies to encourage healthier food choices especially among low-income groups (French, 2003;Horgen and Brownell, 2002;Michels et al, 2008).…”

Anteseden Dari Behavioral Intention Pada Restoran Makanan Sehat

“…Untuk itu perlu dilakukan penelitian lebih lanjut menggunakan variable lain seperti emosi, servicescape. nutritional information (Kim et al, 2022).…”