Using the theory of planned behavior to determine factors influencing processed foods consumption behavior

Abstract

BACKGROUND/OBJECTIVESThe purpose of this study is to identify how level of information affected intention, using the Theory of Planned Behavior.SUBJECTS/METHODSThe study was conducted survey in diverse community centers and shopping malls in Seoul, which yielded N = 209 datasets. To compare processed foods consumption behavior, we divided samples into two groups based on level of information about food additives (whether respondents felt that information on food additives was sufficient or not). We analyzed differences in attitudes toward food additives and toward purchasing processed foods, subjective norms, perceived behavioral control, and behavioral intentions to processed foods between sufficient information group and lack information group.RESULTSThe results confirmed that more than 78% of respondents thought information on food additives was insufficient. However, the group who felt information was sufficient had more positive attitudes about consuming processed foods and behavioral intentions than the group who thought information was inadequate. This study found people who consider that they have sufficient information on food additives tend to have more positive attitudes toward processed foods and intention to consume processed foods.CONCLUSIONSThis study suggests increasing needs for nutrition education on the appropriate use of processed foods. Designing useful nutrition education requires a good understanding of factors which influence on processed foods consumption.

Knowledge and Behavior Change of People Living with HIV through Nutrition Education and Counseling

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Assessment of the impacts of the consumers’ awareness of organic food on consumption behavior

“…The distribution of scales according to organic information and TPB is given in Table 1. The scales used to determine the organic food purchasing behaviors of the consumers were derived from previous studies (Hoppe et al, 2013;Seo et al, 2014;Misra & Singh, 2016;Teng & Lu, 2016;Joshi & Rahman, 2017;Lian, 2017;Maichum et al, 2017;Singh & Verma, 2017;Hansen et al, 2018;Shin et al, 2018) and adapted to the conditions of Turkey. On addition to this, in the development of the model, TPB and studies regarding the preparation of questionnaire were also used (Ajzen, 2013).…”

“…Many studies only explain intentions and generally assume that behavior is a good predictor of intent. Ot has been determined that subjective norms and attitude towards behavior have positive effect on the intention to purchase organic food products (Seo et al, 2014;Shashi et al, 2015;Joshi & Rahman, 2017;Rana & Paul, 2017;Savita & Verma, 2017;Singh & Verma, 2017). The intent is seen as the most important factor in influencing performance of the behavior.…”

“…On the expanded model, consumers' knowledge about organic foods is included. The theory of planned behavior has been widely applied to estimate various human behaviors and has been used in a number of empirical studies on organic food consumption (Hoppe et al, 2013;Kuran & Mihić, 2014;Seo et al, 2014;Ajzen, 2015;Tsai et al, 2015;Liobikienė et al, 2016;Paul et al, 2016;Kumar et al, 2017;Maichum et al, 2017;Shin et al, 2018). On a survey conducted in Turkey, Oran and Pakistan, it was determined that the intention of purchasing organic food could be better predicted by attitude and health consciousness, and that increase in consumers' awareness of organic products positively affects their purchasing intention (Asif et al, 2018).…”

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“…However the present study focussed on intention to make healthy choices, rather than intention to use the nutritional information, which may help to explain why the increase in PBCC in the present study did not lead to an increase in Intention. Furthermore, information has been found to inform behavioural intention to consume processed foods (Seo, Kim and Shim, 2014).The study was based on the development in food processing, which can offer benefits such as affordability and enhanced nutrition. Participants were split into two groups; those reporting a lack of information and those reporting sufficient information.…”