2012年4月
Conceptualization of food choice motives and consumption among Japanese in light of meal, gender, and age effects
FOOD QUALITY AND PREFERENCE
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- 巻
- 24
- 号
- 1
- 開始ページ
- 213
- 終了ページ
- 217
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1016/j.foodqual.2011.10.002
- 出版者・発行元
- ELSEVIER SCI LTD
Appropriate choice and consumption of meals are important to optimize diet quality. Nevertheless, the relationship between the conceptualization of food choice motives and consumption has yet to be elucidated. The current study attempts to delineate the effects of meals (breakfast, lunch, and dinner), gender, and age on psychologically defined food properties in three conceptual dimensions, namely, desired-to-be-eaten, ought-to-be-eaten, and actually-consumed foods, based on self-reporting among 100 Japanese participants. Results showed that there were large discrepancies between food choice motives (composed of desired- and ought-food dimensions) and actually-consumed foods. Accordingly, the effects of meal on food properties were examined in each dimension respectively, and meal effects were supported in all dimensions. Although food choice motives did not differ across age groups, people in their 40's rated the properties of the foods they actually consumed substantially lower than did other age groups. No gender effect was observed. There were higher correlations between desired- and ought-dimensions across meals compared with between desired- and actual- and between ought- and actual-dimensions. In addition, association between dimensions was stronger at dinner compared with breakfast. (C) 2011 Elsevier Ltd. All rights reserved.
- リンク情報
- ID情報
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- DOI : 10.1016/j.foodqual.2011.10.002
- ISSN : 0950-3293
- eISSN : 1873-6343
- Web of Science ID : WOS:000299451400027