Department of Management

Do we all perceive food-related wellbeing in the same way?: Results from an exploratory cross-cultural study

Research output: Research - peer-reviewJournal article

DOI

  • Gastón Ares
    Gastón AresUniversidad de la RepúblicaUruguay
  • Ana Giménez
    Ana GiménezUniversidad de la RepúblicaUruguay
  • Leticia Vidal
    Leticia VidalUniversidad de la RepúblicaUruguay
  • Yanfeng Zhou
    Yanfeng ZhouSun Yat-Sen University, GuangzhouChina
  • Athanasios Krystallis
  • George Tsalis
  • Ronan Symoneaux
    Ronan SymoneauxLUNAM UniversitéFrance
  • Luis M. Cunha
    Luis M. CunhaUniversidade do PortoPortugal
  • Ana Pinto de Moura
    Ana Pinto de MouraUniversidade AbertaPortugal
  • Anna Claret
    Anna ClaretIRTA, Food Technology, GironaSpain
  • Luis Guerrero
    Luis GuerreroIRTA, Food Technology, GironaSpain
  • Armand V. Cardello
    Armand V. CardelloU.S. Army Natick RD&E CenterUnited States
  • Alan Wright
    Alan WrightU.S. Army Natick RD&E CenterUnited States
  • Laura Jefferies
    Laura JefferiesBrigham Young UniversityUnited States
  • Michelle Lloyd
    Michelle LloydBrigham Young UniversityUnited States
  • Denize Oliveira
    Denize OliveiraIQ/Federal University of Rio de JaneiroBrazil
  • Rosires Deliza
    Rosires DelizaEmbrapa Food TechnologyBrazil
Interest in measuring consumers’ perceived wellbeing in a food-related context has grown in the last decade. Considering that wellbeing is one of the most important goals that people pursue to achieve a good life, studying the influence of food on this construct can contribute to our understanding of how eating
behavior patterns are shaped. The conceptualization of wellbeing and the influence of specific food products on different aspects of this construct are expected to vary with consumers’ cultural background. The present work aimed to investigate cross-cultural differences in perceived wellbeing of food products
and to link those differences to product-specific consumer evaluations. A web-based study was carried out with 1332 participants in seven countries on four continents: Brazil, China, France, Portugal, Spain, Uruguay and USA. Nine food concepts (apple, beef, beer, broccoli, chocolate cake, coffee, fish, French fries
and milk) were presented to participants by means of an incomplete balanced design. For each concept, participants gave their degree of agreement with 31 statements of a new wellbeing questionnaire, using a 7-point scale. The scores of the 31 items of the scale were significantly affected by country and food concept, as well as through their interaction. The largest differences among products were found for items related to physical and intellectual aspects of wellbeing, whereas the largest differences among countries were found for items related to emotional and spiritual aspects. Results from this research provide insights for measuring consumers’ perception of the influence of foods on wellbeing and highlight
the importance of taking into account cultural differences in the conceptualization of this construct.
Original languageEnglish
JournalFood Quality and Preference
Volume52
Pages (from-to)62-73
Number of pages12
ISSN0950-3293
DOIs
StatePublished - 2016

    Research areas

  • Wellbeing, Consumer perceptions, cultural differences

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