Download or read book Consumers Approach to Eating Healthily Key Drivers Barriers and Other Factors Affecting Food Choice written by Campden & Chorleywood Food Research Association and published by . This book was released on with total page 47 pages. Available in PDF, EPUB and Kindle. Book excerpt: The role of diet in promoting good health is receiving considerable attention. Various surveys have been conducted to ascertain what consumers understand about the role of diet in health and major initiatives have been launched to encourage consumers to choose 'healthy foods' and develop 'healthy eating' habits. In order to develop new products that meet consumers' requirements, companies are also trying to assess consumer attitudes to diet and health, and in particular to understand what motivates or prevents consumers from making healthy choices. This review takes stock of what is known about consumers' approach to healthy eating - paying particular attention to the factors that affect consumer choice. Pulling together information from a wide range of sources - including consumer surveys and market research, primary scientific literature, trade press, discussion papers, web sources and official publications - the review considers the various definitions of 'healthy foods', looks at reasons why consumers select such foods, explores the main barriers that discourage consumers from picking these options, and looks at wider factors that influence food choice. The references section provides the details necessary to explore the source information further. This review will be of interest to anyone following the debate on diet and health, and particularly those in industry involved in the development, reformulation, production and marketing of 'healthy eating' products.
Download or read book Consumers Approach to Eating Healthily written by Sarah Thomas and published by . This book was released on 2006 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sustainable healthy diets written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2019-10-15 with total page 42 pages. Available in PDF, EPUB and Kindle. Book excerpt: Considering the detrimental environmental impact of current food systems, and the concerns raised about their sustainability, there is an urgent need to promote diets that are healthy and have low environmental impacts. These diets also need to be socio-culturally acceptable and economically accessible for all. Acknowledging the existence of diverging views on the concepts of sustainable diets and healthy diets, countries have requested guidance from the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) on what constitutes sustainable healthy diets. These guiding principles take a holistic approach to diets; they consider international nutrition recommendations; the environmental cost of food production and consumption; and the adaptability to local social, cultural and economic contexts. This publication aims to support the efforts of countries as they work to transform food systems to deliver on sustainable healthy diets, contributing to the achievement of the SDGs at country level, especially Goals 1 (No Poverty), 2 (Zero Hunger), 3 (Good Health and Well-Being), 4 (Quality Education), 5 (Gender Equality) and 12 (Responsible Consumption and Production) and 13 (Climate Action).
Download or read book Food Literacy written by Helen Vidgen and published by Routledge. This book was released on 2016-04-14 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: Globally, the food system and the relationship of the individual to that system, continues to change and grow in complexity. Eating is an everyday event that is part of everyone’s lives. There are many commentaries on the nature of these changes to what, where and how we eat and their socio-cultural, environmental, educational, economic and health consequences. Among this discussion, the term "food literacy" has emerged to acknowledge the broad role food and eating play in our lives and the empowerment that comes from meeting food needs well. In this book, contributors from Australia, China, United Kingdom and North America provide a review of international research on food literacy and how this can be applied in schools, health care settings and public education and communication at the individual, group and population level. These varying perspectives will give the reader an introduction to this emerging concept. The book gathers current insights and provides a platform for discussion to further understanding and application in this field. It stimulates the reader to conceptualise what food literacy means to their practice and to critically review its potential contribution to a range of outcomes.
Download or read book Food Choice and the Consumer written by David W. Marshall and published by Springer. This book was released on 1996-01-14 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Motivations Associated with Food Choices and Eating Practices written by Raquel P F Guiné and published by Mdpi AG. This book was released on 2021-11-19 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is generally focused on food choice and which factors are associated with the decisions that define people's eating behaviour. These factor are highly variable and include influences from the surrounding environment as well as the individual characteristics of each person. The book includes a number of chapters that address these issues from different points of view. Some explore the psychology of food choices or the cultural aspects and tradition, as well as the influence of surrounding contexts. Others focus on the role of lifestyle on eating practices and health motivations, but also the food marketing and the sensory aspects of food, as a way to incentive consumption. Finally, sustainability concerns and environmental impacts can also shape and help change people's food choices. Within the chapters gathered on this book you will find key topics that apply to everyday food choices or that can help target food consumption goals towards better health, more sustainable food chains and happier life styles.
Download or read book Food Choice Acceptance and Consumption written by H.J.H. MacFie and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Supplemental Nutrition Assistance Program written by National Research Council and published by National Academies Press. This book was released on 2013-04-23 with total page 235 pages. Available in PDF, EPUB and Kindle. Book excerpt: For many Americans who live at or below the poverty threshold, access to healthy foods at a reasonable price is a challenge that often places a strain on already limited resources and may compel them to make food choices that are contrary to current nutritional guidance. To help alleviate this problem, the U.S. Department of Agriculture (USDA) administers a number of nutrition assistance programs designed to improve access to healthy foods for low-income individuals and households. The largest of these programs is the Supplemental Nutrition Assistance Program (SNAP), formerly called the Food Stamp Program, which today serves more than 46 million Americans with a program cost in excess of $75 billion annually. The goals of SNAP include raising the level of nutrition among low-income households and maintaining adequate levels of nutrition by increasing the food purchasing power of low-income families. In response to questions about whether there are different ways to define the adequacy of SNAP allotments consistent with the program goals of improving food security and access to a healthy diet, USDA's Food and Nutrition Service (FNS) asked the Institute of Medicine (IOM) to conduct a study to examine the feasibility of defining the adequacy of SNAP allotments, specifically: the feasibility of establishing an objective, evidence-based, science-driven definition of the adequacy of SNAP allotments consistent with the program goals of improving food security and access to a healthy diet, as well as other relevant dimensions of adequacy; and data and analyses needed to support an evidence-based assessment of the adequacy of SNAP allotments. Supplemental Nutrition Assistance Program: Examining the Evidence to Define Benefit Adequacy reviews the current evidence, including the peer-reviewed published literature and peer-reviewed government reports. Although not given equal weight with peer-reviewed publications, some non-peer-reviewed publications from nongovernmental organizations and stakeholder groups also were considered because they provided additional insight into the behavioral aspects of participation in nutrition assistance programs. In addition to its evidence review, the committee held a data gathering workshop that tapped a range of expertise relevant to its task.
Download or read book The Psychology of Food Choice written by Richard Shepherd and published by CABI. This book was released on 2006-01-01 with total page 409 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Multisensory Packaging written by Carlos Velasco and published by Springer. This book was released on 2018-11-28 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edited collection presents state-of-the-art reviews of the latest developments in multisensory packaging design. Bringing together leading researchers and practitioners working in the field, the contributions consider how our growing understanding of the human senses, as well as new technologies, will transform the way in which we design, interact with, and experience food and beverage, home and personal care, and fast-moving consumer products packaging. Spanning all of the senses from colour meaning, imagery and font, touch and sonic packaging, a new framework for multisensory packaging analysis is outlined. Including a number of case studies and examples, this book provides both practical application and theoretical discussion to appeal to students, researchers, and practitioners alike.
Download or read book Is Dietary Knowledge Enough written by Lisa Mancino and published by DIANE Publishing. This book was released on 2010-02 with total page 29 pages. Available in PDF, EPUB and Kindle. Book excerpt: Poor diets and rising obesity rates among Americans have persisted despite increased awareness and publicity regarding the benefits of a healthy lifestyle. This analysis of consumer food choice developed a consumer demand model to illustrate how both longterm health objectives and immediate visceral influences ¿ long intervals between meals and away-from-home eating ¿ can affect individuals¿ food choices. The model predicts that dietary knowledge will have less influence on food choices in the face of immediate visceral factors. Longer intervals between meals and consumption of more food away from home both contribute to one¿s consuming more calories and more calories from solid fats, alcohol, and added sugars. Charts and tables.
Download or read book Food Australia written by and published by . This book was released on 2006 with total page 694 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Understanding Consumers of Food Products written by Lynn Frewer and published by Woodhead Publishing. This book was released on 2006-12-22 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Mindless Eating written by Brian Wansink and published by Bantam. This book was released on 2010 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: A food psychologist identifies hidden factors, motivations, and cues that cause overeating and offers practical solutions to help avoid these hidden traps and enjoy food without putting on excess pounds.
Download or read book A National Strategy to Reduce Food Waste at the Consumer Level written by National Academies of Sciences, Engineering, and Medicine and published by National Academies Press. This book was released on 2020-10-14 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: Approximately 30 percent of the edible food produced in the United States is wasted and a significant portion of this waste occurs at the consumer level. Despite food's essential role as a source of nutrients and energy and its emotional and cultural importance, U.S. consumers waste an estimated average of 1 pound of food per person per day at home and in places where they buy and consume food away from home. Many factors contribute to this wasteâ€"consumers behaviors are shaped not only by individual and interpersonal factors but also by influences within the food system, such as policies, food marketing and the media. Some food waste is unavoidable, and there is substantial variation in how food waste and its impacts are defined and measured. But there is no doubt that the consequences of food waste are severe: the wasting of food is costly to consumers, depletes natural resources, and degrades the environment. In addition, at a time when the COVID-19 pandemic has severely strained the U.S. economy and sharply increased food insecurity, it is predicted that food waste will worsen in the short term because of both supply chain disruptions and the closures of food businesses that affect the way people eat and the types of food they can afford. A National Strategy to Reduce Food Waste at the Consumer Level identifies strategies for changing consumer behavior, considering interactions and feedbacks within the food system. It explores the reasons food is wasted in the United States, including the characteristics of the complex systems through which food is produced, marketed, and sold, as well as the many other interconnected influences on consumers' conscious and unconscious choices about purchasing, preparing, consuming, storing, and discarding food. This report presents a strategy for addressing the challenge of reducing food waste at the consumer level from a holistic, systems perspective.
Download or read book Exploring Consumers Willingness To Adopt Climate Friendly Diets written by Maria Isabel Miguel and published by Frontiers Media SA. This book was released on 2024-08-28 with total page 165 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is widely known that food markets have a high environmental impact, which needs to be minimized in order to help mitigate climate change. Governments and international institutions can help improve the sustainability of global food production; however, consumers’ decisions have an important role in influencing food market stakeholders’ choices towards sustainable food sources and low-emission practices. Understanding consumers' awareness of the importance of choosing sustainable diets and their capability to adapt their individual decision-making, is pivotal to stimulating or improving consumers’ willingness to move towards choosing climate-friendly food and avoiding food waste. There are many factors that influence people’s food choices from cultural and ethical acceptability, visual attractiveness, taste agreeability, and economic affordability, which change depending on the geographical areas and targeted group of people. Thus, to orient consumers’ food choices many challenges need to be considered, including making consumers aware of organic food health and environmental benefits, nutritional high protein alternatives to meat, and offering affordable solutions. The aim of this Research Topic is to collect different perspectives on consumers’ food choices in relation to the environmental sustainability issue. This would support the decision-makers and food systems stakeholders to move towards sustainable food production. Thus, this collection wishes to highlight the consumers’ point of view on the trade-off between personal habits and food preferences, and climate-friendly choices in geographical areas, including the awareness of the impact that the diet choice may have on the environment. This collection welcomes submissions on the following themes, but are not limited to: • Consumers' perception of the diet’s impact on climate change issue • Consumers' food choice drivers • Cultural acceptability of alternative protein sources • Consumers’ willingness to purchase organic food • Trade-off availability between sustainable and affordable food choice
Download or read book Ethical Traceability and Communicating Food written by Christian Coff and published by Springer Science & Business Media. This book was released on 2008-06-12 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: The theme of this book evolved from the idea of linking three concepts around food: traceability, ethics and informed choice. We believe that the current devel- ment and implementation of traceability in the agri-food sector offers an interesting way not only of handling food safety but also of addressing and communicating ethical issues arising from current food production practices. Practices in the agri-food sector worry food consumers (as we all are, since we need to eat and drink to stay alive). But how can consumers act upon their concerns? Paradoxically, although consumers are bombarded with information on food – from the media, the food industry, food authorities, NGOs and interest groups – details about how foods are actually produced is often hard to find. Much of the infor- tion available is superficial, conflicting or partial, and it is hard for consumers seeking to mak e informed food choices to know which information to trust. The consumers we interviewed for this project felt that information about food products was withheld and manipulated. Traceability, which provides a record of the history and journey of a given food, and which is increasingly used in the food sector for legal and commercial reasons, has the potential to communicate a more authentic picture of how food is produced.
