Food Choice Acceptance And Consumption

Author : H.J.H. MacFie,Herbert L. Meiselman
Publisher : Springer Science & Business Media
Page : 410 pages
File Size : 42,6 Mb
Release : 2012-12-06
Category : Social Science
ISBN : 9781461312215

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Food Choice, Acceptance and Consumption by H.J.H. MacFie,Herbert L. Meiselman Pdf

It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first time, this book brings together a coherent body of knowledge which draws on the experiences in industrial and academic settings of an international team of authors. Written for food technologists and marketeers, the book is also an essential reference for all those concerned with the economic, social, and psychological aspects of the subject.

Author : David Marshall,David W. Marshall
Publisher : Springer Science & Business Media
Page : 350 pages
File Size : 43,6 Mb
Release : 1995-12-31
Category : Business & Economics
ISBN : 0751402346

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Food Choice And The Consumer by David Marshall,David W. Marshall Pdf

The provision of food for consumers is affected by factors concerned with a variety of disciplines such as technical feasibility, choice and environment. This book explores these factors.

Author : Richard Shepherd,Monique Raats
Publisher : CABI
Page : 409 pages
File Size : 43,5 Mb
Release : 2006-01-01
Category : Science
ISBN : 9780851990323

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The Psychology of Food Choice by Richard Shepherd,Monique Raats Pdf

Written by leading international experts, this book explores one of the central difficulties faced by nutritionists today; how to improve people's health by getting them to change their dietary behaviour. It provides an overview of the current understanding of consumer food choice by exploring models of food choice, the motivations of consumers, biological, learning and societal influences on food choice, and food choices across the lifespan. It concludes by examining the barriers to dietary change and how nutritionists can best impact upon dietary behaviour.

Author : Richard Shepherd,Monique Raats
Publisher : CABI
Page : 411 pages
File Size : 55,8 Mb
Release : 2006
Category : Psychology
ISBN : 9781845930868

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The Psychology of Food Choice by Richard Shepherd,Monique Raats Pdf

One of the central problems in nutrition is the difficulty of getting people to change their dietary behaviours so as to bring about an improvement in health. What is required is a clearer understanding of the motivations of consumers, barriers to changing diets and how we might have an impact upon dietary behaviour. This book brings together theory, research and applications from psychology and behavioural sciences applied to dietary behaviour. The authors are all international leaders in their respective fields and together give an overview of the current understanding of consumer food choice.

Author : Lynn J. Frewer,Einar Risvik,Hendrik Schifferstein
Publisher : Springer Science & Business Media
Page : 467 pages
File Size : 52,8 Mb
Release : 2013-03-09
Category : Technology & Engineering
ISBN : 9783662046012

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Food, People and Society by Lynn J. Frewer,Einar Risvik,Hendrik Schifferstein Pdf

A unique insight into the decision-making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address the fundamental issues related to predicting food choice, consumer behavior and societal trust in quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail.

Author : Derek V. Byrne
Publisher : MDPI
Page : 236 pages
File Size : 55,9 Mb
Release : 2020-12-01
Category : Science
ISBN : 9783039436958

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Consumer Preferences and Acceptance of Food Products by Derek V. Byrne Pdf

The acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products, and finally food choice itself, are affected by a myriad of intrinsic and extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection “Consumer Preferences and Acceptance of Food Products”, we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.

Author : Jeremy M. MacClancy,C. J. K. Henry,Helen Macbeth
Publisher : Berghahn Books
Page : 256 pages
File Size : 51,9 Mb
Release : 2009-10
Category : Health & Fitness
ISBN : 9781845456849

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Consuming the Inedible by Jeremy M. MacClancy,C. J. K. Henry,Helen Macbeth Pdf

Everyday, millions of people eat earth, clay, nasal mucus, and similar substances. Yet food practices like these are strikingly understudied in a sustained, interdisciplinary manner. This book aims to correct this neglect. Contributors, utilizing anthropological, nutritional, biochemical, psychological and health-related perspectives, examine in a rigorously comparative manner the consumption of foods conventionally regarded as inedible by most Westerners. This book is both timely and significant because nutritionists and health care professionals are seldom aware of anthropological information on these food practices, and vice versa. Ranging across diversity of disciplines Consuming the Inedible surveys scientific and local views about the consequences - biological, mineral, social or spiritual - of these food practices, and probes to what extent we can generalize about them.

Author : Witoon Prinyawiwatkul,Adriano Gomes da Cruz
Publisher : MDPI
Page : 120 pages
File Size : 41,6 Mb
Release : 2021-03-30
Category : Social Science
ISBN : 9783036503707

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Emotion and Its Relationship to Acceptance, Food Choice, and Consumption: The New Perspective by Witoon Prinyawiwatkul,Adriano Gomes da Cruz Pdf

Food is a source of nutrients but it also provides basic pleasure and aesthetic experiences. Acceptance, food choice, and consumption are affected by many factors, including both intrinsic and extrinsic factors and cues, as well as consumer characteristics. Food-elicited emotions are becoming a critical component in designing products that meet consumers’ needs and expectations. Several studies have reported on the presence of emotional responses to food and the relationships of these to product acceptability, preference, and choice. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complex and multidisciplinary nature of this subject matter.

Author : H.J.H. MacFie,Herbert L. Meiselman
Publisher : Springer
Page : 0 pages
File Size : 49,6 Mb
Release : 2012-02-09
Category : Social Science
ISBN : 1461285186

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Food Choice, Acceptance and Consumption by H.J.H. MacFie,Herbert L. Meiselman Pdf

It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first time, this book brings together a coherent body of knowledge which draws on the experiences in industrial and academic settings of an international team of authors. Written for food technologists and marketeers, the book is also an essential reference for all those concerned with the economic, social, and psychological aspects of the subject.

Author : Institute of Medicine,Committee on Dietary Guidelines Implementation
Publisher : National Academies Press
Page : 256 pages
File Size : 44,6 Mb
Release : 1991-01-01
Category : Medical
ISBN : 9780309041393

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Improving America's Diet and Health by Institute of Medicine,Committee on Dietary Guidelines Implementation Pdf

Written and organized to be accessible to a wide range of readers, Improving America's Diet and Health explores how Americans can be persuaded to adopt healthier eating habits. Moving well beyond the "pamphlet and public service announcement" approach to dietary change, this volume investigates current eating patterns in this country, consumers' beliefs and attitudes about food and nutrition, the theory and practice of promoting healthy behaviors, and needs for further research. The core of the volume consists of strategies and actions targeted to sectors of societyâ€"government, the private sector, the health professions, the education communityâ€"that have special responsibilities for encouraging and enabling consumers to eat better. These recommendations form the basis for three principal strategies necessary to further the implementation of dietary recommendations in the United States.

Author : Halliday MacFie
Publisher : Springer Science & Business Media
Page : 312 pages
File Size : 54,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521716

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Measurement of Food Preferences by Halliday MacFie Pdf

This book provides comprehensive coverage of the numerous methods used to characterise food preference. It brings together, for the first time, the broad range of methodologies that are brought to bear on food choice and preference. Preference is not measured in a sensory laboratory using a trained panel - it is measured using consumers by means of product tests in laboratories, central locations, in canteens and at home, by questionnaires and in focus groups. Similarly, food preference is not a direct function of sensory preference - it is determined by a wide range of factors and influences, some competing against each other, some reinforcing each other. We have aimed to provide a detailed introduction to the measurement of all these aspects, including institutional product development, context effects, variation in language used by consumers, collection and analysis of qualitative data by focus groups, product optimisation, relating prefer ence to sensory perception, accounting for differences in taste sensitivity between consumers, measuring how attitudes and beliefs determine food choice, measuring how food affects mood and mental performance, and how different expectations affect sensory perception. The emphasis has been to provide practical descriptions of current methods. Three of the ten first-named authors are university academics, the rest are in industry or research institutes. Much of the methodology is quite new, particularly the repertory grid coupled with Generalised Procrustes Analysis, Individualised Difference Testing, Food and Mood Testing, and the Sensory Expectation Models.

Author : Lynn Frewer,Hans Van Trijp
Publisher : Woodhead Publishing
Page : 696 pages
File Size : 48,6 Mb
Release : 2006-12-22
Category : Technology & Engineering
ISBN : 9781845692506

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Understanding Consumers of Food Products by Lynn Frewer,Hans Van Trijp Pdf

In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international. The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part two examines the role of consumers’ attitudes towards quality and marketing, and their views on food preparation and technology. Part three covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers’ preferences for unhealthy foods are discussed in part four. The final section concludes with advice on developing coherent safety policies and the consumers’ responsibility for food production and consumption. Understanding consumers of food products is a standard reference for all those in the food industry concerned with product development and regulation. Develop an understanding of buyer behaviour to assist developing successful products Recognise the diversity between consumers and learn how to cater for their needs Covers cultural and individual differences in food choice

Author : Witoon Prinyawiwatkul
Publisher : Mdpi AG
Page : 0 pages
File Size : 50,9 Mb
Release : 2023-09-22
Category : Science
ISBN : 303657882X

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Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption by Witoon Prinyawiwatkul Pdf

Food choice, acceptance, preference, and consumption are affected by many factors, including both intrinsic and extrinsic factors and cues. Emotions are becoming a critical component in designing products that meet consumers' needs and expectations. Emotional profiles may effectively differentiate products with similar sensory characteristics and hedonic ratings; hence, they may provide additional information that goes beyond traditional hedonic ratings. In addition to the sensory quality of food, food-evoked emotion has been reported to be critical in predicting a consumer's food preference, acceptance, and food choice, which are, in turn, critical in developing novel products. Appropriate health benefit information has also been reported to impact emotion, purchase decisions, and food choices. Human senses and cues play an instrumental role in food choice and intake, emotion, and product acceptance; hence, understanding their roles and importance is critical. This Special Issue includes both original and cutting-edge research and comprehensive reviews contributing to a deeper understanding of food-evoked emotion, food choice, preference, acceptance, and consumption. The editor hopes that the readers will find this Special Issue insightful and interesting. The work presented in this Special Issue inspired and encouraged future exploration of multidisciplinary research collaboration which would lead to a better understanding of the complex relationship among emotion, acceptance, preference, choice, and consumption of food.

Author : H. J. H. Macfie,Herbert L Meiselman
Publisher : Unknown
Page : 414 pages
File Size : 41,9 Mb
Release : 1996-04-01
Category : Electronic
ISBN : 1461312221

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Food Choice, Acceptance and Consumption by H. J. H. Macfie,Herbert L Meiselman Pdf

Author : David W. Marshall
Publisher : Springer
Page : 0 pages
File Size : 52,8 Mb
Release : 1996-01-14
Category : Technology & Engineering
ISBN : 146152153X

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Food Choice and the Consumer by David W. Marshall Pdf

Food Choice and the Consumer fulfils two needs. First, it captures the inter-disciplinary aspects of food choice and advocates an appreciation for other perspectives on the subject in an attempt to discourage some of the disciplinary parochialism which surrounds this area. Second, it accom modates a range of different approaches to domestic food choice in a coherent way by encouraging the reader to see food choice as comprising a set of key tasks, such as shopping, preparing, cooking, etc. Further more, it illustrates the way in which the antecedents of choice vary according to which stage in the 'decision process' the 'enigmatic' con sumer finds him or herself. Food Choice and the Consumer is written for a wide audience including: academics and students interested in food related topics; policy makers, nutritionists and health educators striving to improve the nation's diet; food manufacturers and retailers keen to gain an insight into some of the underlying motivations, concerns and constraints on consumers' food choice. This is not about specific brands, but about consumers and the many factors that influence their choice. Rather than an ABC of food choice, this book aims to stimulate interest while offering the commercial sector, suffering from increasing competition and brand myopia, a fresh perspective on consumer food choice. I hope that this book will con tribute to the ongoing debate on food choice and bring us a little closer to understanding how and why consumers choose food.