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

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Do we all perceive food-related wellbeing in the same way? Results from an exploratory cross-cultural study. / Ares, Gastón ; Giménez, Ana ; Vidal, Leticia ; Zhou, Yanfeng; Krystallis, Athanasios; Tsalis, George; Symoneaux, Ronan ; Cunha, Luis M.; de Moura, Ana Pinto ; Claret, Anna ; Guerrero, Luis ; Cardello, Armand V. ; Wright, Alan ; Jefferies, Laura ; Lloyd, Michelle ; Oliveira, Denize ; Deliza, Rosires .

In: Food Quality and Preference, Vol. 52, 2016, p. 62-73.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

Harvard

Ares, G, Giménez, A, Vidal, L, Zhou, Y, Krystallis, A, Tsalis, G, Symoneaux, R, Cunha, LM, de Moura, AP, Claret, A, Guerrero, L, Cardello, AV, Wright, A, Jefferies, L, Lloyd, M, Oliveira, D & Deliza, R 2016, 'Do we all perceive food-related wellbeing in the same way? Results from an exploratory cross-cultural study', Food Quality and Preference, vol. 52, pp. 62-73. https://doi.org/10.1016/j.foodqual.2016.03.014

APA

Ares, G., Giménez, A., Vidal, L., Zhou, Y., Krystallis, A., Tsalis, G., Symoneaux, R., Cunha, L. M., de Moura, A. P., Claret, A., Guerrero, L., Cardello, A. V., Wright, A., Jefferies, L., Lloyd, M., Oliveira, D., & Deliza, R. (2016). Do we all perceive food-related wellbeing in the same way? Results from an exploratory cross-cultural study. Food Quality and Preference, 52, 62-73. https://doi.org/10.1016/j.foodqual.2016.03.014

CBE

Ares G, Giménez A, Vidal L, Zhou Y, Krystallis A, Tsalis G, Symoneaux R, Cunha LM, de Moura AP, Claret A, Guerrero L, Cardello AV, Wright A, Jefferies L, Lloyd M, Oliveira D, Deliza R. 2016. Do we all perceive food-related wellbeing in the same way? Results from an exploratory cross-cultural study. Food Quality and Preference. 52:62-73. https://doi.org/10.1016/j.foodqual.2016.03.014

MLA

Vancouver

Author

Ares, Gastón ; Giménez, Ana ; Vidal, Leticia ; Zhou, Yanfeng ; Krystallis, Athanasios ; Tsalis, George ; Symoneaux, Ronan ; Cunha, Luis M. ; de Moura, Ana Pinto ; Claret, Anna ; Guerrero, Luis ; Cardello, Armand V. ; Wright, Alan ; Jefferies, Laura ; Lloyd, Michelle ; Oliveira, Denize ; Deliza, Rosires . / Do we all perceive food-related wellbeing in the same way? Results from an exploratory cross-cultural study. In: Food Quality and Preference. 2016 ; Vol. 52. pp. 62-73.

Bibtex

@article{1d49f6a35ef84ffca76c994d80270397,
title = "Do we all perceive food-related wellbeing in the same way?: Results from an exploratory cross-cultural study",
abstract = "Interest in measuring consumers{\textquoteright} 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 eatingbehavior 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{\textquoteright} cultural background. The present work aimed to investigate cross-cultural differences in perceived wellbeing of food productsand 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 friesand 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{\textquoteright} perception of the influence of foods on wellbeing and highlightthe importance of taking into account cultural differences in the conceptualization of this construct.",
keywords = "Wellbeing, Consumer perceptions, cultural differences",
author = "Gast{\'o}n Ares and Ana Gim{\'e}nez and Leticia Vidal and Yanfeng Zhou and Athanasios Krystallis and George Tsalis and Ronan Symoneaux and Cunha, {Luis M.} and {de Moura}, {Ana Pinto} and Anna Claret and Luis Guerrero and Cardello, {Armand V.} and Alan Wright and Laura Jefferies and Michelle Lloyd and Denize Oliveira and Rosires Deliza",
year = "2016",
doi = "10.1016/j.foodqual.2016.03.014",
language = "English",
volume = "52",
pages = "62--73",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - Do we all perceive food-related wellbeing in the same way?

T2 - Results from an exploratory cross-cultural study

AU - Ares, Gastón

AU - Giménez, Ana

AU - Vidal, Leticia

AU - Zhou, Yanfeng

AU - Krystallis, Athanasios

AU - Tsalis, George

AU - Symoneaux, Ronan

AU - Cunha, Luis M.

AU - de Moura, Ana Pinto

AU - Claret, Anna

AU - Guerrero, Luis

AU - Cardello, Armand V.

AU - Wright, Alan

AU - Jefferies, Laura

AU - Lloyd, Michelle

AU - Oliveira, Denize

AU - Deliza, Rosires

PY - 2016

Y1 - 2016

N2 - 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 eatingbehavior 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 productsand 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 friesand 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 highlightthe importance of taking into account cultural differences in the conceptualization of this construct.

AB - 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 eatingbehavior 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 productsand 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 friesand 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 highlightthe importance of taking into account cultural differences in the conceptualization of this construct.

KW - Wellbeing

KW - Consumer perceptions

KW - cultural differences

U2 - 10.1016/j.foodqual.2016.03.014

DO - 10.1016/j.foodqual.2016.03.014

M3 - Journal article

VL - 52

SP - 62

EP - 73

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

ER -