The Psychology of Food Choice and Dietary Behaviour - MN.is
Transcript of The Psychology of Food Choice and Dietary Behaviour - MN.is
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Influences on Food Choice and Dietary Behaviour
Richard Shepherd
University of Surrey, UK
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Outline of talk
• Introduction
• Factors affecting food choice
• Cereal foods– Wholegrain
– Functional cereal products
• Organic foods
• Risk perception and foods
• Conclusions
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Food choice
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Choice in the supermarket
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Factors affecting food choice
Food Person Economicand social
Physical/chemicalProperties
Nutrient content
Perception of Sensory attributese.g. appearance,
aroma, taste, texture
Physiological effectse.g. satiety, hunger,
thirst, appetite
Psychological factorse.g. personality,
experience, mood, beliefs
Food choice
Attitudese.g. to: sensory properties,health/nutrition, price/value
Food intake
Price, availabilityBrand
Social/cultural
From Shepherd (1985)
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Cereal foods
• Health benefits of wholegrain but low consumption
• Functional cereal products
• HEALTHGRAIN project- www.healthgrain.org
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Cereal consumption in the UK 1942-2000
0
500
1000
1500
2000
2500
3000
1942
1947
1952
1957
1962
1967
1972
1977
1982
1987
1992
1997
Year
Gra
ms
per w
eek
CerealsBread
National Food Survey
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Cereal consumption in the UK 1942-2000
0
50
100
150
200
250
1942
1947
1952
1957
1962
1967
1972
1977
1982
1987
1992
1997
Year
Gra
ms
per w
eek
Cakes & pastriesBiscuitsBreakfast cereal
National Food Survey
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Wholegrain labels
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Functional foods
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Functional grain products
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HEALTHGRAIN consumer module
• UK, Finland, Italy, Germany
• Objectives:– Assess consumer expectations and attitudes towards modified cereal-
based products
– Assess the impact of the modification method on acceptability
– Assess how appealing different types of health promoting aspects of cereal-based product are
– Assess how they fit with the existing health image of products
• Qualitative – focus groups
• Quantitative – survey
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Survey
• Survey on approx. 500 people in each of four countries– UK, Italy, Germany and Finland
• Main foods:– bread
– pasta
– biscuits
• Main modifications:– cholesterol lowering
– added fibre
• Health Belief Model
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Survey: topics covered
• Views on refined vs wholegrain
• Use frequency of range of grain products
• Attitudes towards and appeal of modified products
• Acceptability of different ways of achieving the health benefits
• Willingness to use these products if they contained health benefits
• Motivation factors (perceived need to pay attention to a number of health related issues)
• General attitudes to functional foods
• Socio-demographic background (e.g. gender, age, education, size of household)
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Ratings of refined and whole grain products – three countries
What you expect refined / whole grain products to be on the following characteristics?Pooled data for UK, Italy and Finland
1
2
3
4
5
6
7
Natural
Health
yNutr
. bala
nced
Filling
Slow en
ergy r
eleas
eEas
y to d
igest
Good t
aste
Inexp
ensiv
e
RefinedWhole grain
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Ratings of refined and wholegrain by country
UK
FINLAND
ITALY
1
2
3
4
5
6
7
Natural Healthy Nutr.balanced
Filling Slow energyrelease
Easy todigest
Good taste Inexpensive1
2
3
4
5
6
7
Natural Healthy Nutr.balanced
Filling Slow energyrelease
Easy todigest
Good taste Inexpensive
1
2
3
4
5
6
7
Natural Healthy Nutr.balanced
Filling Slow energyrelease
Easy todigest
Good taste Inexpensive
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Gender differences
• Women are more aware of benefits of grain based foods than men
• Women are more health conscious
• Women expect less illness in later life caused by their eating habits
• Men describe themselves as paying less attention to a healthy diet but are conscious of possible health problems arising from this
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Gender differences
Would you be willing to use the following products if they were available on the
market?
4,4
4,9
4,8
5,2
1 4 7
Pastacontainingadded fibre
r=0,109
Breadcontainingadded fibre
r=0,096
femalemale
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Age differences
• Older people more concerned about health
• Older people more positive about:– functional foods generally
– grain based foods particularly
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Age differences
How much attention do you need to pay to the following?
4.2
3.4
4.1
5.1
4.1
4.6
5.3
5.0
4.5
5.0
5.5
5.2
5.2
5.3
5.6
5.4
5.4
5.5
4.9
4.8
1 2 3 4 5 6 7
Overall healthinessof diet
r=0,178
Fibre intaker=0,266
Blood cholesterollevel
r=0,385
Gut health r=0,294
<30years 30-39 years 40- 49 years 50- 59 years 60+ years
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Age differencesWould you be willing to use the following products if they were available on the
market?
4,3
4,0
4,0
4,7
3,6
4,3
4,5
4,2
4,2
4,9
4,0
4,7
4,7
4,4
4,5
5,2
4,3
5,2
4,9
4,5
4,8
5,4
4,5
5,4
4,7
4,6
4,8
5,6
4,7
3,9
1 4 7
Cholesterol lowering breadr=0,309
Pasta containing added fibrer=0,107
Biscuits containing added fibrer=0,127
Cholesterol lowering pastar=0,182
Bread containing added fibrer=0,219
Cholesterol lowering biscuitsr=0,199
<30years 30-39 years 40- 49 years 50- 59 years 60+ years
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Perceived benefit – differences between foods
4
4.2
4.4
4.6
4.8
5
5.2
5.4
bread pasta biscuit
cholesterolfibre
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Health Belief Model
Willing to use cholesterol lowering/
added fibreproducts
Healthiness
Cue to reduceheart disease/gut disorders
Pleasantness
Perceived control
Susceptibilityto heart disease/
gut disorders
Severityof heart disease/
gut disorders
Products• Bread• Pasta• Biscuits
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Health Belief Model for bread – significant predictors
Italy UK Finland Germany
Healthiness * * * *Pleasantness * * * *Perceived control *Severity
Susceptibility * *Cue to action * * *R2 0.50 0.59 0.58 0.37
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Cereals - concluding comments
• Perceptions differ between countries– Refined grain products seen less positively in Finland
• Women and older people more positive about functional grain products
• More positive about modifying bread and pasta than biscuits
• Pleasantness and perceived healthiness main influences on willingness to use
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Organic foods
• Increase in consumption over time
• Variation across EU countries
• Processed organic foods
• Moral and affective influences on choice
• CONDOR project - www.condor-organic.org
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EU-15: Organic area as share of usable agricultural area
00.5
11.5
22.5
33.5
4
1993 1994 1995 1996 1997 1998 1999 2000 2001 2002
Year
Perc
ent o
rgan
ic
CEC (2004)
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EU-15: Organic area as share of usable agricultural area
0123456789
AT BE DE DK EL ES FIFR IE IT LU NL PT SE UK
UE15
Country
Perc
ent o
rgan
ic
CEC (2004)
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Development of market
Special Segment
• Particular type of consumers
• Health food shops
• Environmental concerns
• Altruistic values
• Less concerned about:– Price
– Convenience
– Food quality
– Availability
Mainstream
• ‘Ordinary’ consumers
• Supermarkets
• More concerned about :– price
– convenience
– food quality
– availability
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Organic foods
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Organic fresh foods
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Organic frozen foods
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Organic processed food
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Organic processed food
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Organic Cola
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Theoretical background
• Theory of planned behaviour (TBP)
• Means-end chains (MEC)
• Food Related Lifestyle (FRL)
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Theory of Planned Behaviour
Adapted from Ajzen (1988)
Control Beliefs xPower
Normative Beliefs x Motivation to
Comply
Behavioural Beliefsx Outcome Evaluations
BehaviourBehavioural Intention
Perceived Control
Subjective Norm
Attitude
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Extended Theory of Planned Behaviour
Control Beliefs xPower
Normative Beliefs x Motivation to
Comply
Behavioural Beliefsx Outcome Evaluations
BehaviourBehavioural Intention
Perceived Control
Subjective Norm
Attitude
Moral Norm
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CONDOR organic study
• Elicit moral and affective concerns (n=50 in each country)
• Questionnaire based on TPB and FRL– the UK, Finland, Denmark, Sweden, Germany, Italy, Spain and Greece
– Only UK data presented
• Two foods– Fresh organic tomatoes (n=499)
– Organic tomato sauce (e.g. used on pasta) (n=501)
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Theory of Planned Behaviour
Behavioural Beliefsx Outcome Evaluations
Adapted from Ajzen (1988)
Perceived Control
Normative Beliefs x Motivation to
Comply
Control Beliefs xPower
Subjective Norm
Attitude
Behavioural Intention Behaviour
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Multiple regression: fresh tomatoes
Predictor of intention Final beta
Attitude - affective .13***
Attitude - cognitive .05
Subjective norm .25***
Perceived control .06
Moral norm .20***
Green identity .09***
Perceived knowledge .12***
Past behaviour .18***
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Multiple regression: tomato sauce
Predictor of intention Final beta
Attitude - affective .13***
Attitude - cognitive .08*
Subjective norm .24***
Perceived control -.00
Moral norm .24***
Green identity .08*
Perceived knowledge .13***
Past behaviour .19***
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Theory of Planned Behaviour
Behavioural Beliefsx Outcome Evaluations
Adapted from Ajzen (1988)
Perceived Control
Normative Beliefs x Motivation to
Comply
Control Beliefs xPower
Subjective Norm
Attitude
Behavioural Intention Behaviour
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Factor analysisFresh tomatoes Tomato sauce
Factor 1 Factor 2 Factor 1 Factor 2
Chemicals .70 .75
Freshness .54 .40
Variance 39% 10% 57% 15%
Price .41 .44
Taste .83 .70
Environment .84 .80
Healthy .83 .82
Appearance .59 .58
Natural .78 .76
Trust .48 .43
Cronbach alpha .88 .88
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Multiple regression: fresh tomatoes
Predictor of attitude Final beta
Beliefs .34***
Freshness .03
Appearance -.07**
Trust -.06*
Moral norm .48***
Perceived knowledge .06*
Green identity .15***
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Multiple regression: tomato sauce
Predictor of attitude Final beta
Beliefs .46***
Freshness -.06*
Appearance -.02
Trust .02
Moral norm .44***
Perceived knowledge .05
Green identity .12***
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Organic - concluding comments
• Organic markets are still relatively small
• Increases in processed organic foods
• Moral issues are not very salient
• However, moral norms do predict both intention and attitude within the TPB
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Risk concerns
The US public is apparently worried about: ‘Nothing much …
• except the food they eat,
• the water they drink,
• the air they breathe,
• the land they live on,
• and the energy they use.’
Douglas and Wildavsky (1982)
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Factors underlying risk perception
Sparks & Shepherd (1994)
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Risk ratings
0 10 20 30 40 50 60 70 80
GM plants
GM micro-organisms
GM animal
Pesticides
Irradiation
Microwave ovens
Food poisoning (outside)
Food poisoning (home)
Fat
Alcohol
society other people personal
Frewer, Shepherd & Sparks (1994)
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Control ratings
0 20 40 60 80 100
GM plants
GM micro-organisms
GM animal
Pesticides
Irradiation
Microwave ovens
Food poisoning (outside)
Food poisoning (home)
Fat
Alcohol
society other people personal
Frewer, Shepherd & Sparks (1994)
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Knowledge ratings
0 20 40 60 80 100
GM plants
GM micro-organisms
GM animal
Pesticides
Irradiation
Microwave ovens
Food poisoning (outside)
Food poisoning (home)
Fat
Alcohol
society other people personal
Frewer, Shepherd & Sparks (1994)
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Optimistic bias
• Feeling of being less at risk than other similar people
• Feeling of invulnerability
• Related to control
• True for many hazards including food hazards
• Optimism about behaviours
• Difficult to reduce
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Trust
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Trust ratings
25 35 45 55 65 75
Tabloid Newspaper
Government Minister
Government Information
Food Industry
Friends
Environmental Group
TV News
Research Publication
Consumer Organisation
Quality Newspaper
TV Current Affairs
Frewer & Shepherd (1994)
Trust
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Factors underlying trust
Frewer, Howard, Hedderley & Shepherd (1996)
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Reasons for trusting a source
Category Trust Gaining trust
Expert 12 2
Factual 12 1
Knowledgeable 12 3
No vested interest 9 5
Proven right 11 14
Responsible 8 1
Truthfulness 6 0
Unbiased 13 8
Adapted from Frewer et al. (1996)
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Reasons for distrusting a source
Category Distrust Losing trust
Amplification 16 2
Biased 16 4
Lack of knowledge 7 4
Not factual 9 4
Proven wrong 8 15
Vested interest 14 3
Adapted from Frewer et al. (1996)
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Asymmetry in gaining and losing trust
• Negative events more visible– Specific, well defined, e.g. accidents
• Positive events more indistinct– How many positive events in safely running a nuclear power plant for one
day?
• Negative events carry more weight
• Bad news seen as more credible
• Distrust reinforced by:– Not mixing with those who are distrusted
– Interpreting new information according to initial view (e.g. Three Mile Island)
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GM tomato paste
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GM in the media
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Genomics survey
• Included in British Social Attitudes Survey
• 3500 members of the public
• Approximately 60 questions on genomics
• Plus demographics and other information
• Fieldwork: June – September 2003
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‘In order to compete with the rest of the world, Britain should grow GM foods’
0
10
20
30
40
50
60
70
Agree Neither Disagree
19992003
Pro Anti Sturgis, Cooper, Fife-Schaw & Shepherd (2004)
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‘On balance, the advantages of GM foods outweigh any dangers’
0
10
20
30
40
50
60
Agree Neither Disagree
19992003
Pro Anti Sturgis, Cooper, Fife-Schaw & Shepherd (2004)
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‘GM foods should be banned, even if food prices suffer as a result’
0
10
20
30
40
50
60
Agree Neither Disagree
19992003
Anti Pro Sturgis, Cooper, Fife-Schaw & Shepherd (2004)
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Risk perception – concluding comments
• Factors underlying risk perception– Known risks and severity
• Optimistic bias
• Trust
• Genetically modified foods– Negative but less negative than in the 1990s
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Overall concluding comments
• Food choice is influenced by different factors and the effects of these will vary depending on the context
• Various theories and methods for investigating consumer attitudes and influences on food choice– Theory of planned behaviour
– Health belief model
– Risk psychometric model