Purpose – Seeks to provide answers to two questions: is willingness to pay (WTP) for organic products influenced by the same set of factors that affect purchasing of conventional foods? Does WTP for organic products vary according to different food categories?Design/methodology/approach – Purchasers were approached during their food shopping in retail chains in Athens in July 2003. Sample inclusion is based on real awareness of the term “organic”. The questionnaire included in its first part a number of criteria that influence consumers when buying food. In the second part respondents were asked to indicate if any food products they buy were organic and to state how much more they were willing to pay. Information from the first part was analysed with factor analysis. With the help of t‐value analysis, it was examined whether there is a statistically significant difference per product category between consumers who are willing to pay and consumers who are unwilling to pay in terms of the factors identified...

Consumers' willingness to pay for organic food: Factors that affect it and variation per organic product type

Objective: To study differences in dietary intake between adults with different socioeconomic status (SES) and trends over time. Design: Cross-sectional study based on data of three Dutch National Food Consumption Surveys (DNFCS-1 1987/88; DNFCS-2 1992; DNFCS-3 1997/98), obtained from a panel by a stratified probability sample of the non-institutionalized Dutch population. Subjects: A total of 6008 men and 6957 women aged 19 y and over. Methods: Dietary intake was assessed with a 2 day dietary record. Background information was obtained by structured questionnaire. Sociodemographic variables were available from panel information. SES, based on educational level, occupation and occupational position was categorized into (very) low, middle and high. Analysis of variance with age as covariable was used to explore the effects of SES on dietary intake and anthropometry. Statistical tests for trend were carried out with models in which week-weekend-day effects and an interaction term of time with SES were also included. Results: The prevalence of obesity and skipping of breakfast was higher among people with a low SES. In all three surveys, subjects in the (very) low SES group reported having a higher consumption of potatoes, meat and meat products, visible fats, coffee and soft drinks (men only). Subjects with a high SES reported consuming more vegetables, cheese and alcohol. As regards nutrients, in all surveys a higher SES was associated with higher intake of vegetable protein, dietary fibre and most micronutrients. A higher SES was also associated with a lower fat intake but the differences between social classes were rather small and not consistent when the contribution of alcohol to energy intake was taken into account. Conclusion: In general, dietary intake among subjects in higher SES groups tended to be closer to the recommendations of the Netherlands Food and Nutrition Council and this phenomenon was quite stable over a period of 10y.

Socio-economic status, dietary intake and 10 y trends: the Dutch National Food Consumption Survey.

Marion Nestle, PhD, MPH, New York University, New YorkNY (Co-chair); Rena Wing, PhD, University of Pittsburgh, Pittsburgh PA(Co-chair); Learn Birch, PhD, Perm State University, University Park PA; Lorelei DiSogra, PhD, Dole Foods, San Mateo CA; Adam Drewnowski, PhD, University ofMichigan, Ann Arbor MI; Suzette Middleton, PhD, Procter & Gamble, Cincinnati OH; Madeleine Sigman-Grant, PhD, University ofNevada, Cooperative Extension, Las Vegas W, Jeffery Sobal, PhD, Cornell University, Ithaca W, Mary Winston, PhD, American Heart Association, Dallas TX; Christina Economos, PhD, Tufts University, Medford MA*

/pdf/behavioral-and-social-influences-on-food-choice-4chd8ixdo4.pdf

Behavioral and Social Influences on Food Choice

http://files.radystrawberryjam.webnode.com/200000204-8775488709/Healthy%20Eating%20What%20Does%20It%20Mean%20to%20Adolescents.pdf

Healthy eating: what does it mean to adolescents?

The present review provides an investigation into the food choice decisions made by individuals in relation to fruit and vegetable consumption. A comprehensive body of evidence now exists concerning the protective effect of fruit and vegetables against a number of diseases, particularly cardiovascular disease and certain forms of cancer. Current UK recommendations are to increase intakes of fruit and vegetables to 400 g/person per d. In the main body of the review the factors that affect food choice decisions of adults in relation to fruit and vegetable consumption are studied, following a suggested framework of food choice. Factors covered include sensory appeal, familiarity and habit, social interactions, cost, availability, time constraints, personal ideology, media and advertising and health. The content of the review shows just how complex the food choice process can be. Health promotion techniques can be better targeted towards certain groups of individuals, all holding similar sets of values, when making food choice decisions. Food choice, in relation to fruit and vegetable intake, needs to be studied in more depth, in order to provide effective nutrition education programmes, in particular the sets of priorities that different sub-groups of the population consider when making food choice decisions.

/pdf/factors-affecting-food-choice-in-relation-to-fruit-and-4cv8hztg6o.pdf

Factors affecting food choice in relation to fruit and vegetable intake: a review

Objective To determine the factors which are perceived to be important barriers to healthy eating among European adults. Design A cross sectional study in which quota-controlled, nationally-representative samples of approximately 1000 adults from each country completed a face-to-face interview-assisted questionnaire. Setting The survey was conducted between October 1995 and February 1996 in the 15 member states of the European Union. Subjects 14,331 subjects (aged 15 y upwards) completed the questionnaire. Data were weighted by population size for each country and by sex, age and regional distribution within each member state. Results The study demonstrates a great variability in the perceived barriers to healthy eating between different EU countries. Lack of time was the most frequently mentioned difficulty among EU subjects for not following nutritional advice (24% of total EU sample). This barrier was frequently reported by the younger and the higher education people. Other frequently reported barriers were giving up favourite foods (23%) and willpower (18%). Thus healthy diets do not appear to be viewed as an easy or attractive alternative to current diets. There was wide geographical variation in the number of subjects mentioning price as an important barrier to healthy eating (15% in overall EU sample) ranging from less than 10% in Germany and Italy to 23% in the UK and 24% in Luxembourg.

Difficulties in trying to eat healthier: descriptive analysis of perceived barriers for healthy eating.

Objective To describe the perceptions of a healthy diet across Europe and to explore the socio-cultural factors that influence these perceptions. Design A cross-sectional study in which quota-controlled, nationally-representative samples of approximately 1000 adults from each country completed a face-to-face interview-assisted questionnaire. Setting The survey was conducted between October 1995 and February 1996 in the 15 member states of the European Union. Subjects 14331 subjects (aged 15 y upwards) completed the questionnaire. Data were weighted by population size for each country and by sex, age and regional distribution within each member state. Results Responses were grouped into broad categories; overall 80% (specific country rates varied from 67-91%) of respondents mentioned either more fruit and vegetables or less fat, fatty foods, or a low fat diet, or balance and variety. The effects of age, gender and level of education were also explored: educational level appeared to have the strongest influence on perceptions of a healthy diet. Respondents who mentioned the family as a key influence on food choice, were more likely to mention eating more fruit and vegetables as part of a healthy diet. Respondents who stated that they did not have any source of information about diet were less likely to mention balance and variety or less fat or more vegetables. Conclusions The results of the present study suggest that many people defined healthy eating in a way which would suggest that the healthy dietary guidelines are having some impact. The results also show, however, that there may be specific groups who are missed by current national campaigns, and that any European wide campaigns to change attitudes about healthy eating need to consider the baseline perception of healthy eating reported here.

Definitions of 'healthy' eating: A pan-EU survey of consumer attitudes to food, nutrition and health

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Difficulties in trying to eat healthier: descriptive analysis of perceived barriers for healthy eating.

Definitions of 'healthy' eating: A pan-EU survey of consumer attitudes to food, nutrition and health