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 articleResearchpeer-review

  • Gastón Ares, Universidad de la República, Uruguay
  • Ana Giménez, Universidad de la República, Uruguay
  • Leticia Vidal, Universidad de la República, Uruguay
  • Yanfeng Zhou, Sun Yat-Sen University, Guangzhou, China
  • Athanasios Krystallis
  • ,
  • George Tsalis
  • Ronan Symoneaux, LUNAM Université, France
  • Luis M. Cunha, Universidade do Porto, Portugal
  • Ana Pinto de Moura, Universidade Aberta, Portugal
  • Anna Claret, IRTA, Food Technology, Girona, Spain
  • Luis Guerrero, IRTA, Food Technology, Girona, Spain
  • Armand V. Cardello, U.S. Army Natick RD&E Center, United States
  • Alan Wright, U.S. Army Natick RD&E Center, United States
  • Laura Jefferies, Brigham Young University, United States
  • Michelle Lloyd, Brigham Young University, United States
  • Denize Oliveira, IQ/Federal University of Rio de Janeiro, Brazil
  • Rosires 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
Volume52
Pages (from-to)62-73
Number of pages12
ISSN0950-3293
DOIs
Publication statusPublished - 2016

    Research areas

  • Wellbeing, Consumer perceptions, cultural differences

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