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

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The relation between attitudes toward functional foods and satisfaction with food-related life. / Schnettler, Berta; Adasme-Berríos, Cristian ; Grunert, Klaus G; Márquez, María Paulina; Lobos, German; Salinas-Oñate, Natalia; Orellana, Ligia ; Sepúlveda, José .

In: British Food Journal, Vol. 118, No. 9, 2016, p. 2234-2250.

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

Harvard

Schnettler, B, Adasme-Berríos, C, Grunert, KG, Márquez, MP, Lobos, G, Salinas-Oñate, N, Orellana, L & Sepúlveda, J 2016, 'The relation between attitudes toward functional foods and satisfaction with food-related life', British Food Journal, vol. 118, no. 9, pp. 2234-2250. https://doi.org/10.1108/BFJ-02-2016-0079

APA

Schnettler, B., Adasme-Berríos, C., Grunert, K. G., Márquez, M. P., Lobos, G., Salinas-Oñate, N., Orellana, L., & Sepúlveda, J. (2016). The relation between attitudes toward functional foods and satisfaction with food-related life. British Food Journal, 118(9), 2234-2250. https://doi.org/10.1108/BFJ-02-2016-0079

CBE

Schnettler B, Adasme-Berríos C, Grunert KG, Márquez MP, Lobos G, Salinas-Oñate N, Orellana L, Sepúlveda J. 2016. The relation between attitudes toward functional foods and satisfaction with food-related life. British Food Journal. 118(9):2234-2250. https://doi.org/10.1108/BFJ-02-2016-0079

MLA

Vancouver

Schnettler B, Adasme-Berríos C, Grunert KG, Márquez MP, Lobos G, Salinas-Oñate N et al. The relation between attitudes toward functional foods and satisfaction with food-related life. British Food Journal. 2016;118(9):2234-2250. https://doi.org/10.1108/BFJ-02-2016-0079

Author

Schnettler, Berta ; Adasme-Berríos, Cristian ; Grunert, Klaus G ; Márquez, María Paulina ; Lobos, German ; Salinas-Oñate, Natalia ; Orellana, Ligia ; Sepúlveda, José . / The relation between attitudes toward functional foods and satisfaction with food-related life. In: British Food Journal. 2016 ; Vol. 118, No. 9. pp. 2234-2250.

Bibtex

@article{d843ac454c0f4b11967bf7751d15b8a3,
title = "The relation between attitudes toward functional foods and satisfaction with food-related life",
abstract = "PurposeThe purpose of this paper is to assess the effect of attitudes towards functional foods (AFF) on university students{\textquoteright} satisfaction with food-related life (SWFL) and to distinguish student typologies, considering that the AFF are not homogeneous among consumers.Design/methodology/approachA 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.FindingsUsing confirmatory factor analysis (CFA) and structural equation modelling, it was found that AFF directly and significantly influence students{\textquoteright} 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/implicationsThis study was conducted in the context of only one country in South America.Originality/valueThis 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.",
keywords = "Attitudes , University students, Functional foods, Satisfaction with food-related life",
author = "Berta Schnettler and Cristian Adasme-Berr{\'i}os and Grunert, {Klaus G} and M{\'a}rquez, {Mar{\'i}a Paulina} and German Lobos and Natalia Salinas-O{\~n}ate and Ligia Orellana and Jos{\'e} Sep{\'u}lveda",
year = "2016",
doi = "10.1108/BFJ-02-2016-0079",
language = "English",
volume = "118",
pages = "2234--2250",
journal = "British Food Journal",
issn = "0007-070X",
publisher = "Emerald Group Publishing",
number = "9",

}

RIS

TY - JOUR

T1 - The relation between attitudes toward functional foods and satisfaction with food-related life

AU - Schnettler, Berta

AU - Adasme-Berríos, Cristian

AU - Grunert, Klaus G

AU - Márquez, María Paulina

AU - Lobos, German

AU - Salinas-Oñate, Natalia

AU - Orellana, Ligia

AU - Sepúlveda, José

PY - 2016

Y1 - 2016

N2 - PurposeThe 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.Design/methodology/approachA 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.FindingsUsing 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/implicationsThis study was conducted in the context of only one country in South America.Originality/valueThis 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.

AB - PurposeThe 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.Design/methodology/approachA 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.FindingsUsing 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/implicationsThis study was conducted in the context of only one country in South America.Originality/valueThis 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.

KW - Attitudes

KW - University students

KW - Functional foods

KW - Satisfaction with food-related life

U2 - 10.1108/BFJ-02-2016-0079

DO - 10.1108/BFJ-02-2016-0079

M3 - Journal article

VL - 118

SP - 2234

EP - 2250

JO - British Food Journal

JF - British Food Journal

SN - 0007-070X

IS - 9

ER -