Attitudes towards health foods in terms of diet and physical activity
In our research, the aim was to examine consumer attitudes related to health foods, and these were analyzed in terms of physical activity and diet. Our studies were carried out in three stages. First, a netnographic analysis (a study of social interactions in the contemporary digital communication e...
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| Dokumentumtípus: | Cikk |
| Megjelent: |
WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft.
Budapest
2021
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| Sorozat: | Élelmiszervizsgálati közlemények
67 No. 3 |
| Kulcsszavak: | Fogyasztói magatartás, Táplálkozástudomány - kutatás |
| Tárgyszavak: | |
| doi: | 10.52091/EVIK-2021/3-1-ENG |
| Online Access: | http://acta.bibl.u-szeged.hu/79430 |
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| 100 | 1 | |a Nábrádi Zsófia | |
| 245 | 1 | 0 | |a Attitudes towards health foods in terms of diet and physical activity |h [elektronikus dokumentum] / |c Nábrádi Zsófia |
| 260 | |a WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft. |b Budapest |c 2021 | ||
| 300 | |a 3525-3541 | ||
| 490 | 0 | |a Élelmiszervizsgálati közlemények |v 67 No. 3 | |
| 520 | 3 | |a In our research, the aim was to examine consumer attitudes related to health foods, and these were analyzed in terms of physical activity and diet. Our studies were carried out in three stages. First, a netnographic analysis (a study of social interactions in the contemporary digital communication environment – Editor) was performed with data recorded in a search engine on the one hand and with the content analysis of posts and comments made in groups of publicly available social media sites on the other hand. The interest and its changes of consumers present in the online space were detected in the common subset of health-conscious eating and physical activity. While the number of hits shows a variable rate growth from year to year, the contetns are concentrated in relatively stable groups. Based on this, four main topics can be distinguished in the online space in the common subset of healthy eating and exercise: • Training plans with recipes, • Requests for recommendations, • Providing advice, • Motivational examples. During teh second stage of our research, focus group interviews were conducted. The impact of regular exercise on the purchase and consumption of health foods was examined, and also the implications of this in developing and maintaining a diet perceived to be healthier by the consumers. 7 people were included in each study, based on preliminary criteria. The differentiating factor in joining the groups was the performance of regular physical activity, so an active and a passive group was formed. The identification of differences and characteristics was fundamental to the design of our quantitative research. During the third stage of our research, we were the first in Hungary to adapt the Consumer Style Inventory (CSI)1 test for health foods, the final version of which contains 25 items. In adition, differences in the way people transition to a healthy diet were examined. Based on the Eurobarometer survey, statements related to physical activity and sedentary lifestyle were formulated, which were classified as background variables in the analysis. The survey includes a gender-representative sample of 300 people. In our exploratory research, attitudes appearing in CSI were identified by principal component analysis, and then groups were formed by K-means cluster analysis. Based on this, four homogeneous consumer groups were identified in terms of attitudes towards health foods: • Uninterested, • Health-oriented, • Variety seekers, • Uncertain brand choosers. Our results show that a sedentary lifestyle has no effect, while a diet considered healthy, as well as the regularity and duration of physical activity have significant effects on attitudes toward health foods. | |
| 650 | 4 | |a Műszaki és technológiai tudományok | |
| 650 | 4 | |a Egyéb műszaki tudományok és technológiák | |
| 650 | 4 | |a Élelmiszer és italfélék | |
| 695 | |a Fogyasztói magatartás, Táplálkozástudomány - kutatás | ||
| 700 | 0 | 1 | |a Szakály Zoltán |e aut |
| 856 | 4 | 0 | |u http://acta.bibl.u-szeged.hu/79430/1/elelmiszervizsgalati_kozlemenyek_2021_03_3525-3541.pdf |z Dokumentum-elérés |