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 articleResearchpeer-review


  • 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, Denmark
  • José 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
Pages (from-to)2234-2250
Number of pages17
Publication statusPublished - 2016

    Research areas

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

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