The role of norms in explaining attitudes, intention and consumption of a common food (fish) in Vietnam

Tuu, Ho Huy; Olsen, Svein Ottar; Thao, Duong Tri; Ánh, Nguyễn Thị Kim

doi:10.1016/j.appet.2008.04.007

Cited by 80 publications

(86 citation statements)

References 45 publications

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“…Research on family decision-making (Foxman, Tansuhaj, & Ekstrom, 1989) has shown that the family is the most important social group to influence the decision-making process of individual members (e.g., children, adolescents and parents). This is also the case concerning food choice and consumption (Olsen & Ruiz, 2008;Tuu et al, 2008). A few previous studies extend the traditional theories of planned behaviour (Ajzen, 1991) and suggest that social identity should be included in the models as a moderator in the norm-behaviour relationships (Terry & Hogg, 1996;Wellen, Hogg, & Terry, 1998).…”

Section: Resultsmentioning

confidence: 99%

Dimensions of Authenticity in Malay Cuisine from Experts’ Perspectives

Hamzah

Karim

Othman

et al. 2013

AJIS

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Section: Resultsmentioning

confidence: 99%

Dimensions of Authenticity in Malay Cuisine from Experts’ Perspectives

Hamzah

Karim

Othman

et al. 2013

AJIS

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“…Although the TPB has been found to be effective in predicting and explaining consumer's and tourist's behaviour (Ajzen & Driver, 1992;Han & Kim, 2010;Lam & Hsu, 2006;Lobb, Mazzocchi, & Traill, 2007;Masalu & Astrøm, 2001;Oh & Hsu, 2001;Quintal et al, 2010;Tuu et al, 2008;Verbeke & Vackier, 2005) few studies have discussed the moderating effects on the relationship between three predictors (attitude, subjective norm, and perceived behavioural control) and behavioural intention. As introduced in the previous section, food choice behaviour is a complex behaviour which is affected by many different factors (Contento et al, 2006;Köster, 2009).…”

Section: Moderator Variablesmentioning

confidence: 99%

“…For example, it has been used to examine consumption of fish products in Vietnam (Tuu, Olsen, Thao, & Anh, 2008), where it was found that attitudes, social norms, descriptive norm and behavioural control have significant positive effect on behavioural intention. Cook, Kerr, and Moore (2002) utilized the TPB to explore consumers' intentions to purchase genetically modified food in New Zealand and concluded that attitude, subjective norm, and perceived behavioural control were all significant in determining intention.…”

Section: The Application Of the Theory Of Planned Behaviour To The Fomentioning

confidence: 99%

Food tourism: consumer behaviour in relation to traditional food

Hsu¹

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Traditionally, sun, sea, and sand are the major reasons why tourists travel, however, in postmodern tourism, tourism products are no longer restricted by these types of natural resources. In order to extend the tourism life cycle and to attract more inbound tourists from overseas, more and more niche markets are developing. One such market that has been highlighted recently is food tourism. Over the past two decades, food tourism is emerging as an area of practical interest for both the host country and tourists as food is an inevitable experience at the travel destination.Food, unlike other natural resources can be provided year-round by utilizing local ingredients.For destination managers there is a need to develop a sense of regional distinctiveness and to maintain the local cultural traditions of their regions. For tourists, food provides the tourists with a novel experience and the chance to become more deeply involved in the local culture and traditions.Accordingly, because of the benefits of food tourism, it has also created interest among scholars to investigate in greater depth. However, even though the study of tourism is increasing, research issues and topics are still somewhat limited. At this stage, there is still a lack of research regarding the tourist's traditional food consumption behaviour. In redressing this omission, this study examines consumer choice behaviour of traditional Taiwanese foods. The specific objectives of this study are to: firstly, explore the food choice behaviour in relation to traditional food; secondly, to examine the impact of personality traits on tourists' traditional food choice behaviour. After a review of the literature, the theory of planned behaviour (TPB) was selected to help explain tourists' traditional food buying behaviour. This theory of TPB was used as it explained human's behaviour from the perspective of the attitude-behaviour relationship and allows the researcher to conduct empirically based research. Furthermore, personality traits have been regarded as an important factor that influences people's food choice behaviour. Therefore, in order to examine the influence of food tourism, two personality traits, food neophobia and sensation-seeking have been examined in this study.A quantitative research study design was adopted which was based on the postpostivism paradigm. A pilot survey was conducted in Australia involving 149 respondents to confirm the iii validity and reliability of the six scales used in the pilot study. As a result, the final questionnaire consisted of a total of 44 items in six different scales and two open-ended questions. The final survey was conducted using face-to-face interviews in Taiwan, with Caucasian tourists using a convenience sampling design. This resulted in 389 completed questionnaires. SPSS version 21 and AMOS version 21 were employed to analyse the numeric data and to test the hypotheses.Statistical techniques used with the pilot survey data included item analysis, reliability, and exploratory factor analysis. Fo...

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“…Thus, children's observations of their caregiver's preferences, attitudes and behaviours (descriptive norms) may more strongly influence their feelings and behaviour than their caregiver's expectations (subjective norms). In a study of Vietnamese consumers, Tuu et al (2008) found that both subjective and descriptive norms explained the intention to consume seafood and emphasized the importance of distinguishing between those different dimensions of norms. Thus, this study determines whether children differentiate between subjective and descriptive norms.…”

Section: Food Socializationmentioning

confidence: 99%

Exploring seafood socialization in the kindergarten: an intervention’s influence on children’s attitudes

Alm

Olsen

2015

Young Consumers

Self Cite

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Purpose -This paper aims to enhance understanding of the influence of increased food availability and social learning in kindergartens on children's attitudes towards food. In addition, it discusses questions regarding children and their parent's attitudes and seafood consumption at home.Design/methodology/approach -The study employs a qualitative approach that includes semi structured interviews with twenty-four Norwegian children aged 4-6 years, interviewed in pairs. They represented two public kindergartens. One group attended a seafood intervention and the other did not. The intervention comprised seafood served as lunch twice per week, in addition to various educational activities designed to increase children's knowledge of seafood.Findings-Children who attended the seafood intervention used more cognitive associations by describing seafood as healthy. They also expressed more positive attitudes towards seafood compared with the other children. The findings indicate a stronger socialization effect from parents than preschool teachers. Research limitations/implications-The children proved to have limited cognitive and communicative abilities for participation in semi structured interviews. Future studies should consider older samples and/or methods that are more adapted to their cognitive abilities.Results cannot be generalized due to the relative small sample and performed in one culture.Social implications-To promote a healthier diet, children's caregivers and school authorities should make seafood more available. Preschool teachers should be encouraged to eat meals with the children in order to function as positive role models.Originality/value-The study addresses a currently under-researched issue concerning the influence of kindergartens on children's food attitudes towards a specific food category.

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The role of norms in explaining attitudes, intention and consumption of a common food (fish) in Vietnam

Cited by 80 publications

References 45 publications

Dimensions of Authenticity in Malay Cuisine from Experts’ Perspectives

Dimensions of Authenticity in Malay Cuisine from Experts’ Perspectives

Food tourism: consumer behaviour in relation to traditional food

Exploring seafood socialization in the kindergarten: an intervention’s influence on children’s attitudes

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