Department of Management

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

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal article

    Gastón Ares, Universidad de la República, UruguayAna Giménez, Universidad de la República, UruguayLeticia Vidal, Universidad de la República, UruguayYanfeng Zhou, Sun Yat-Sen University, Guangzhou, ChinaAthanasios Krystallis,
  • George Tsalis
  • Ronan Symoneaux, LUNAM Université, FranceLuis M. Cunha, Universidade do Porto, PortugalAna Pinto de Moura, Universidade Aberta, PortugalAnna Claret, IRTA, Food Technology, Girona, SpainLuis Guerrero, IRTA, Food Technology, Girona, SpainArmand V. Cardello, U.S. Army Natick RD&E Center, United States Alan Wright, U.S. Army Natick RD&E Center, United StatesLaura Jefferies, Brigham Young University, United StatesMichelle Lloyd, Brigham Young University, United StatesDenize Oliveira, IQ/Federal University of Rio de Janeiro, BrazilRosires Deliza, Embrapa Food Technology, Brazil
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
Pages (from-to)62-73
Number of pages12
StatePublished - 2016

    Research areas

  • Wellbeing, Consumer perceptions, cultural differences

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