Dimensions of food-related wellbeing and their relative importance among New Zealand consumers: A quasi-replication and extension approach

Dublin Core

Título

Dimensions of food-related wellbeing and their relative importance among New Zealand consumers: A quasi-replication and extension approach

Tema

CONSUMIDORES
BIENESTAR
NUEVA ZELANDA
ESCALA MEJOR-PEOR
ASOCIACION DE PALABRAS
BIBLIOGRAFIA NACIONAL QUIMICA
2023

Abstract

Research into perceived wellbeing (WB) can improve understanding of consumer food choices and support development of strategies to promote healthier and more sustainable eating habits. In this research, using online studies, food-related WB was explored among New Zealand consumers. In a “quasi-replication” of Jaeger, Vidal, Chheang, and Ares (2022), Study 1 uncovered word associations to different WB-related terms (‘Sense of wellbeing,’ ‘Lack of wellbeing,’ ‘Feeling good,’ ‘Feeling bad/unhappy,’ ‘Satisfied with life,’ and ‘Dissatisfied with life’) with 912 participants in a between-subjects design. The results confirmed the multidimensional nature of WB, and the need to consider positive and negative aspects of food-related WB, as well as differences linked to physical, emotional, and spiritual WB. Drawing on Study 1, 13 characteristics of food-related WB were identified, and in Study 2 their importance for feeling a ‘Sense of wellbeing’ and ‘Satisfied with life’ was determined with 1206 participants using a between-subjects design. In a further extension, Study 2 also adopted a product-specific perspective and explored the associations of, and importance, for 16 different foods and beverages to foodrelated WB. Based on Best-Worst Scaling and penalty/lift analysis, the four most important characteristics overall were ‘Is good quality,’ ‘Is healthy,’ ‘Is fresh,’ and ‘Is tasty,’ with the nuance that healthiness contributed most to feeling a ‘Sense of wellbeing’ while good quality contributed most to feeling ‘Satisfied with life.’ The associations to individual foods and beverages underscored that food-related WB is a complex construct arising from an overall evaluation of the different effects of foods (including physical health, social and spiritual aspects of food consumption) and their short-term effects on food-related behaviour. Contextual and individual differences in perceptions of WB in relation to food deserve further investigation.

Autor

Jaeger, Sara R.
Vidal, Leticia
Chheang , Sok L.
Ares, Gastón

Fuente

Appetite, v. 188, 2023. -- e106613

Editor

Elsevier

Fecha

2023

Derechos

Información sobre Derechos de Autor

(Por favor lea este aviso antes de abrir los documentos u objetos)

La legislación uruguaya protege el derecho de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)

ADVERTENCIA - La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.

Formato

PDF

Extent

13 p.

Idioma

Inglés

Tipo

Artículo

Identificador

doi.org/10.1016/j.appet.2023.106613

Document Item Type Metadata

Original Format

PDF
Fecha de agregación
June 27, 2023
Colección
Bibliografía Nacional Química
Tipo de Elemento
Document
Etiquetas
, , , ,
Citación
Jaeger, Sara R., “Dimensions of food-related wellbeing and their relative importance among New Zealand consumers: A quasi-replication and extension approach,” RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR, accessed June 20, 2024, https://riquim.fq.edu.uy/items/show/6651.
Archivos