School caterers’ attitudes towards providing healthier menus

Cross‐cultural evaluation of factors driving intention to purchase new food products – Beijing, China and south‐east England

“…The study instrument was based on the Theory of Reasoned Action – TRA (Ajzen and Fishbein, 1980). This model has been successfully applied to food studies (Shepherd and Stockley, 1985; Jary and Jary, 1991; Corney et al. , 1998), and has been found to work well under a Chinese cultural setting (Chan and Lau, 1998).…”

“…The study instrument was based on the Theory of Reasoned Action -TRA (Ajzen and Fishbein, 1980). This model has been successfully applied to food studies (Shepherd and Stockley, 1985;Jary and Jary, 1991;Corney et al , 1998), and has been found to work well under a Chinese cultural setting (Chan and Lau, 1998). The model predicts that a given behaviour is preceded by an intention to perform the behaviour, and that intention is influenced by personal attitude and perceptions of others' views towards that behaviour.…”

To buy or not to buy: Impact of labeling on purchasing intentions of genetically modified foods

“…Again, given the fact that the study was based on a secondary data source, the researchers had no control over the number of questions used to measure a construct. However, previous research has been successful in providing accurate intention measures based on one question (e.g., Corney et al, 1998). Third, although the study used a sample consisting of 16,078 participants from 15 European Union member countries, the results cannot be generalized beyond the countries surveyed.…”

“…Although both theories (TPB and TRA) have been somewhat successful in predicting intentions and behavior (e.g., Bagozzi et al, 2000;Corney et al, 1998;Saba and Vassallo, 2002), TPB has been selected as the theoretical framework used in this study for two primary reasons. First, in a comparative study of the TPB and the TRA, Madden and his colleagues found the TPB to be a better predictor of behavioral intention and behavior (Madden et al, 1992).…”

Catering for health: a review

“…14, 15 Obesity, diet and exercise are emphasised with particular attention on the food industry requesting implementation of measures to reduce portion sizes and that nutrition training improves caterers' attitudes and enhances motivation towards the provision of healthier menus. 29 However, despite the recognition of a need for training, it is not forthcoming and a large proportion of students are therefore entering the catering industry ill-equipped to react positively to the recommendations of current nutritional guidelines. 30 If it is accepted that those responsible for planning menus for meal consumption outside the home have a duty to offer healthy dishes in their menu selection, it follows that the future menu shapers must be educated to fulfil this competently.…”