Department of Management

The relation between attitudes toward functional foods and satisfaction with food-related life

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


    Berta Schnettler, Departamento de Producción Agropecuaria, Universidad de La Frontera, Cristian Adasme-Berríos, Departamento de Economía y Administración, Universidad Católica del Maule, Chile
  • Klaus G Grunert
  • María Paulina Márquez, Departamento de Producción Agropecuaria, Universidad de La Frontera, German Lobos, Escuela de Ingeniería Comercial, Universidad de Talca, Natalia Salinas-Oñate, Centro de Excelencia de Psicología Económica y del Consumo, Núcleo Científico Tecnológico de Ciencias Sociales, Universidad de La Frontera, Ligia Orellana, Department of Psychology, University of Sheffield, DenmarkJosé Sepúlveda, Department of Psychology, University of Sheffield
The purpose of this paper is to assess the effect of attitudes towards functional foods (AFF) on university students’ satisfaction with food-related life (SWFL) and to distinguish student typologies, considering that the AFF are not homogeneous among consumers.

A survey was applied to 372 university students (mean age=20.4 years, SD=2.4) in Southern Chile. The questionnaire included the AFF questionnaire and the SWFL scale, questions about consumption and knowledge about functional food (FF) and socio-demographic characteristics.

Using confirmatory factor analysis (CFA) and structural equation modelling, it was found that AFF directly and significantly influence students’ SWFL. A cluster analysis applied to the Z-scores from the factors obtained by the CFA classified three typologies: positive towards FF (36.3 per cent), moderately positive towards FF (43.0 per cent) and negative towards FF (20.7 per cent). The positive towards FF type had a significantly greater SWFL score than the negative towards FF type. The types differ according to consumption and knowledge about FF.

Research limitations/implications
This study was conducted in the context of only one country in South America.

This study is the first that assesses the effect of AFF on SWFL in a sample of university students. Fostering positive attitudes towards FF will allow for a growth in the degree of SWFL of university students with features similar to those of the study sample.
Original languageEnglish
JournalBritish Food Journal
Issue number9
Pages (from-to)2234-2250
Number of pages17
StatePublished - 2016

    Research areas

  • Attitudes , University students, Functional foods, Satisfaction with food-related life

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