Gender and Age Differences in Food Cognition

Rappoport, Leon; Peters, George R.; Downey, Ronald G.; McCann, Teri; Huff‐Corzine, Lin

doi:10.1006/appe.1993.1004

Cited by 150 publications

(118 citation statements)

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“…Broader change is also required, such as the cooperation of food processors in the production and promotion of healthy and tasty plant-based foods that are attractive to the entire family. The absence of sex differences between stages of change groups is noteworthy, as previous research has found that women tend to be more health conscious and more likely to be a low meat consumer than are men (Rappoport et al, 1993;Australian Bureau of Statistics, 1997;Fagerli and Wandel, 1999;Kearney et al, 2000;Lea and Worsley, 2004). In addition, a study on stages of change for fruit and vegetables found that those in maintenance were more likely to be women (Van Duyn et al, 1998).…”

Section: Discussionmentioning

confidence: 89%

Consumers' readiness to eat a plant-based diet

2005

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Objective: The aim of this study was to examine consumers' readiness to change to a plant-based diet. Design: Mail survey that included questions on readiness to change, eating habits and perceived benefits and barriers to the consumption of a plant-based diet. Setting: Victoria, Australia. Subjects: A total of 415 randomly selected adults. Results: In terms of their readiness to eat a plant-based diet, the majority (58%) of participants were in the precontemplation stage of change, while 14% were in contemplation/preparation, and 28% in action/maintenance. Those in the action/ maintenance stage ate more fruit, vegetables, nuts, seeds, whole-meal bread, and cooked cereals than those in earlier stages. There were statistically significant differences in age and vegetarian status between the stages of change, but not for other demographic variables. There were strong differences across the stages of change with regard to perceived benefits and barriers to plant-based diets. For example, those in action/maintenance scored highest for benefit factors associated with well-being, weight, health, convenience and finances, whereas those in the precontemplation stage did not recognise such benefits. Conclusions: These findings can be utilised to help provide appropriate nutrition education and advertising, targeted at specific stages of change. For example, education about how it is possible to obtain iron and protein from a plant-based diet and on the benefits of change, in addition to tips on how to make a gradual, easy transition to a plant-based diet, could help progress precontemplators to later stages.

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Section: Discussionmentioning

confidence: 89%

Consumers' readiness to eat a plant-based diet

2005

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“…Differences between men and women in research that related gender to food were found by Rappoport et al (1993). For instance, women tended more towards healthy food while men placed more importance on a food's intrinsic pleasure.…”

Section: Introductionmentioning

confidence: 96%

Men’s and women’s attitudes toward organic food consumption. A Spanish case study

Olivas

Cañete

2012

Span. j. agric. res.

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The study of the behaviour of food consumers in general and of organic food in particular, is revealed as the key element for agrofood business in its strategy to accommodate supply to consumer needs and desires. In research on organic food consumer behaviour, various papers suggest the existence of differences between men and women in their preferences, purchase, consumption and willingness to pay. Proposing to determine whether differences between men and women in the consumption of organic food come from their lifestyles, a series of surveys was conducted in the metropolitan area of Madrid in December, 2006. The results obtained through structural equation analysis indicates the model for men (χ 2 /df = 1.76 p < 0.01, CFI = 0.907) as well as the model for women (χ 2 /df = 1.87 p < 0.01, CFI = 0.857) can be considered acceptable, they suggest that women are more proactive in the consumption of organic food. While women are more motivated due to eating a healthy diet, men are more influenced by their social circumstances. In conclusion the basic commercial strategy for increasing organic food consumption in Spain would be for businesses as well as the government to conduct communication campaigns addressed basically to women, the clear promoters of healthy eating in the home.Additional key words: consumer behaviour; gender; marketing strategy; modelling; structural equation. Resumen Actitudes de hombres y mujeres hacia el consumo de alimentos ecológicos. Estudio de un caso españolEl estudio del comportamiento del consumidor de alimentos en general, y de ecológicos en particular, se revela como el elemento clave en la empresa agroalimentaria en su estrategia de acomodar su oferta a las necesidades y deseos de los consumidores. Dentro del estudio del comportamiento del consumidor de alimentos ecológicos, distintos trabajos sugieren la existencia de diferencias entre hombres y mujeres en sus preferencias, compra, consumo y disposición al pago. En este sentido, con el objetivo de determinar si las diferencias en el consumo de alimentos ecológicos entre hombres y mujeres proceden de sus estilos de vida, se realizaron una serie de encuestas en el área metropolitana de Madrid, en diciembre de 2006. Los resultados, obtenidos mediante análisis de ecuaciones estructurales, que se pueden considerar aceptables, tanto en el modelo de los hombres (χ 2 /df = 1,76 p < 0,01, CFI = 0,907) como en el de mujeres (χ 2 /df = 1,87 p < 0,01, CFI = 0,857), sugieren que las mujeres son más proactivas en el consumo de alimentos ecoló-gicos, ya que mientras éstas están más motivadas por seguir una dieta sana, los hombres por las circunstancias sociales en las que se encuentran. Como conclusión, la estrategia comercial básica para incrementar el consumo de alimentos ecológicos en España pasa por realizar, tanto por las empresas como por la Administración, campañas de comunicación dirigidas fundamentalmente a las mujeres, claras impulsoras de la alimentación sana en el hogar.

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“…One example is gender (Oakes & Slotterback, 2001a;2001c;Rappoport, Peters, Downey, McCann, & Huffcorzine, 1993;Slotterback & Oakes, 2000). Fat content tends to be more important to women than men in their perception of healthiness (Oakes & Slotterback, 2001a).…”

Section: Introductionmentioning

confidence: 99%

Associations between nutritional properties of food and consumer perceptions related to weight management

Buckland

Dalton

Stubbs

et al. 2015

Food Quality and Preference

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Consumer perceptions of food (for example, how filling or healthy) influence eating behaviour and appetite control. Therefore approaches to understand the global nutritional attributes of foods that predict the strength of consumer perceptions are of academic and commercial interest. The current research describes the development of a flexible platform for systematically mapping the global nutritional attributes of foods (both objective and perceived) to consumer perceptions of those foods. The platform consists of a database of standardised UK food images (currently n = 300), linked to a catalogue of detailed perceptual, nutritional, sensory, cost, and psychological informationThe platform also incorporates demographic and psychometric questionnaires to examine the importance of nutritional attributes on consumer perceptions within or between relevant target groups. In the current study, the platform was applied to a sample of dieting and non-dieting British men and women (n = 887) to examine the global attributes of a subset of foods (n = 75) and their association with successful weight management (i.e. supportive of weight loss, weight loss maintenance or prevention of weight gain). Generalised linear models identified energy density, cost (£/kcal), perceived energy content and satiating capacity as the main -management food. Additionally, pleasantness, and desire not to (over) eat were uniquely associated ; pleasantness was positively associated with weight management and desire to eat was negatively associated with weight management. Therefore, global nutritional attributes of foods can predict and distinguish the extent This platform will be extended to increase the variety of foods and specificity of nutritional attributes in the database suitable for a range of commercial, academic or clinical research applications.

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Gender and Age Differences in Food Cognition

Cited by 150 publications

References 0 publications

Consumers' readiness to eat a plant-based diet

Consumers' readiness to eat a plant-based diet

Men’s and women’s attitudes toward organic food consumption. A Spanish case study

Associations between nutritional properties of food and consumer perceptions related to weight management

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