Consumer evaluation of food with nutritional benefits: a systematic review and narrative synthesis
- Author
- Joseph Birundu Mogendi (UGent) , Hans De Steur (UGent) , Xavier Gellynck (UGent) and Anselimo Makokha
- Organization
- Abstract
- As a consequence of the growing interest in, and development of, various types of food with nutritional benefits, the modern consumer views their kitchen cabinet more and more as a medicine cabinet. Given that consumer evaluation of food is considered key to the successful production, marketing and finally consumption of food, a procedure commonly used in medical fields was employed to systematically review and summarize evidence of consumer evaluation studies on nutritious foods. The focus is primarily on consumer understanding of nutritious food and the underlying determinants of consumer evaluation. Our results highlight four groups of key determinants: (1) nutrition knowledge and information; (2) attitudes, beliefs, perceptions and behavioural determinants; (3) price, process and product characteristics; and (4) socio-demographics. The findings also point to the importance of understanding consumer acceptance as one many concepts in the consumer evaluation process, and provide support for developing appropriate strategies for improving health and well-being of consumers.
- Keywords
- 2ND-GENERATION GM FOODS, WILLINGNESS-TO-PAY, FUNCTIONAL FOODS, EXPERIMENTAL AUCTIONS, MICRONUTRIENT MALNUTRITION, DEVELOPING-COUNTRIES, DAIRY-PRODUCTS, HEALTH CLAIMS, ACCEPTANCE, systematic review, nutritional benefits, GENETICALLY-MODIFIED FOOD, consumer evaluation, food, Acceptance
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-7239288
- MLA
- Mogendi, Joseph Birundu, et al. “Consumer Evaluation of Food with Nutritional Benefits: A Systematic Review and Narrative Synthesis.” INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, vol. 67, no. 4, 2016, pp. 355–71, doi:10.3109/09637486.2016.1170768.
- APA
- Mogendi, J. B., De Steur, H., Gellynck, X., & Makokha, A. (2016). Consumer evaluation of food with nutritional benefits: a systematic review and narrative synthesis. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 67(4), 355–371. https://doi.org/10.3109/09637486.2016.1170768
- Chicago author-date
- Mogendi, Joseph Birundu, Hans De Steur, Xavier Gellynck, and Anselimo Makokha. 2016. “Consumer Evaluation of Food with Nutritional Benefits: A Systematic Review and Narrative Synthesis.” INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION 67 (4): 355–71. https://doi.org/10.3109/09637486.2016.1170768.
- Chicago author-date (all authors)
- Mogendi, Joseph Birundu, Hans De Steur, Xavier Gellynck, and Anselimo Makokha. 2016. “Consumer Evaluation of Food with Nutritional Benefits: A Systematic Review and Narrative Synthesis.” INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION 67 (4): 355–371. doi:10.3109/09637486.2016.1170768.
- Vancouver
- 1.Mogendi JB, De Steur H, Gellynck X, Makokha A. Consumer evaluation of food with nutritional benefits: a systematic review and narrative synthesis. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION. 2016;67(4):355–71.
- IEEE
- [1]J. B. Mogendi, H. De Steur, X. Gellynck, and A. Makokha, “Consumer evaluation of food with nutritional benefits: a systematic review and narrative synthesis,” INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, vol. 67, no. 4, pp. 355–371, 2016.
@article{7239288,
abstract = {{As a consequence of the growing interest in, and development of, various types of food with nutritional benefits, the modern consumer views their kitchen cabinet more and more as a medicine cabinet. Given that consumer evaluation of food is considered key to the successful production, marketing and finally consumption of food, a procedure commonly used in medical fields was employed to systematically review and summarize evidence of consumer evaluation studies on nutritious foods. The focus is primarily on consumer understanding of nutritious food and the underlying determinants of consumer evaluation. Our results highlight four groups of key determinants: (1) nutrition knowledge and information; (2) attitudes, beliefs, perceptions and behavioural determinants; (3) price, process and product characteristics; and (4) socio-demographics. The findings also point to the importance of understanding consumer acceptance as one many concepts in the consumer evaluation process, and provide support for developing appropriate strategies for improving health and well-being of consumers.}},
author = {{Mogendi, Joseph Birundu and De Steur, Hans and Gellynck, Xavier and Makokha, Anselimo}},
issn = {{0963-7486}},
journal = {{INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION}},
keywords = {{2ND-GENERATION GM FOODS,WILLINGNESS-TO-PAY,FUNCTIONAL FOODS,EXPERIMENTAL AUCTIONS,MICRONUTRIENT MALNUTRITION,DEVELOPING-COUNTRIES,DAIRY-PRODUCTS,HEALTH CLAIMS,ACCEPTANCE,systematic review,nutritional benefits,GENETICALLY-MODIFIED FOOD,consumer evaluation,food,Acceptance}},
language = {{eng}},
number = {{4}},
pages = {{355--371}},
title = {{Consumer evaluation of food with nutritional benefits: a systematic review and narrative synthesis}},
url = {{http://dx.doi.org/10.3109/09637486.2016.1170768}},
volume = {{67}},
year = {{2016}},
}
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