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Open AccessArticle

Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants

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CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
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Department of Food Safety and Quality, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
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Directorate of Food Industry, Hungarian Chamber of Agriculture, H119 Budapest, Hungary
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Department of Community Nutrition & Food Safety, University of Medicine, Pharmacy, Science and Technology, 540139 Targu-Mures, Romania
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Department of Pediatrics, General Hospital Zadar, 23000 Zadar, Croatia
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Faculty of Health Sciences, University of Primorska, 6310 Izola, Slovenia
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Department of Biomedical, Health and Nutrition Sciences, Long Island University, 720 Northern Boulevard, Brookville, New York, NY 11548-1327, USA
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Department of Molecular Biology, Genetic Engineering and Biotechnology Institute, University of Sadat City, Sadat City 79/22857, Egypt
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Department of Nutrition, School of Nursing, UFMG University, Belo Horizonte 30130-100, Brazil
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Department of Food Technology, Latvia University of Life Sciences and Technologies, LV 3001 Jelgava, Latvia
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Faculty of Food Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
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School of Biosciences and Veterinary Medicine, University of Camerino, 62032 Camerino, Italy
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School of Nutrition, Faculty of Health Sciences, Maimonides University, Buenos Aires C1405, Argentina
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Food Quality and Design Group, Wageningen University & Research, 6700 HB Wageningen, The Netherlands
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Alexander Technological Educational Institute, Department Food Technology, 57400 Thessaloniki, Thessaloniki, Greece
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Faculty of Agriculture, University of Belgrade, 11000 Belgrade, Serbia
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UICISA:E Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
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CIDEI Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
*
Author to whom correspondence should be addressed.
Foods 2020, 9(7), 888; https://doi.org/10.3390/foods9070888
Received: 8 June 2020 / Revised: 16 June 2020 / Accepted: 22 June 2020 / Published: 7 July 2020
(This article belongs to the Special Issue Motivations Associated with Food Choices and Eating Practices)
Many aspects linked to personal characteristics, society and culture constitute some of the motivators that drive food choice. The aim of this work was to determine in what extent the eating behaviors of individuals are shaped by six different types of determinants, namely: health, emotions, price and availability, society and culture, environment and politics, and marketing and commercials. This is a descriptive cross-sectional study, involving a non-probabilistic sample of 11,960 participants from 16 countries. The objective of this work was to validate the questionnaire, so as to make it suitable for application in different contexts and different countries. For that, six scales were considered for validation by confirmatory factor analysis with structural equation modelling. The obtained results showed that the six individual scales evaluated presented good or very good fitting indices, with saturation in goodness-of-fit index in all cases. The values of chi-square ratio were 6.921 (for health), 0.987 (environment), 0.610 (emotions) and 0.000 in the remaining cases (convenience, society, marketing). Furthermore, the fit was perfect, with saturation for all indices, in three of the six models (convenience, society and marketing). The results of this wok allowed the validation of the six scales, and the assessing of different types of factors that can influence food choices and eating behaviors, namely in the categories: health, emotions, price and availability, society and culture, environment and politics, and marketing and commercials. View Full-Text
Keywords: eating determinants; healthy diet; emotions; feeding behavior; socio-cultural environment; instrument validation eating determinants; healthy diet; emotions; feeding behavior; socio-cultural environment; instrument validation
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MDPI and ACS Style

Guiné, R.P.F.; Bartkiene, E.; Szűcs, V.; Tarcea, M.; Ljubičić, M.; Černelič-Bizjak, M.; Isoldi, K.; EL-Kenawy, A.; Ferreira, V.; Straumite, E.; Korzeniowska, M.; Vittadini, E.; Leal, M.; Frez-Muñoz, L.; Papageorgiou, M.; Djekić, I.; Ferreira, M.; Correia, P.; Cardoso, A.P.; Duarte, J. Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants. Foods 2020, 9, 888. https://doi.org/10.3390/foods9070888

AMA Style

Guiné RPF, Bartkiene E, Szűcs V, Tarcea M, Ljubičić M, Černelič-Bizjak M, Isoldi K, EL-Kenawy A, Ferreira V, Straumite E, Korzeniowska M, Vittadini E, Leal M, Frez-Muñoz L, Papageorgiou M, Djekić I, Ferreira M, Correia P, Cardoso AP, Duarte J. Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants. Foods. 2020; 9(7):888. https://doi.org/10.3390/foods9070888

Chicago/Turabian Style

Guiné, Raquel P.F.; Bartkiene, Elena; Szűcs, Viktória; Tarcea, Monica; Ljubičić, Marija; Černelič-Bizjak, Maša; Isoldi, Kathy; EL-Kenawy, Ayman; Ferreira, Vanessa; Straumite, Evita; Korzeniowska, Małgorzata; Vittadini, Elena; Leal, Marcela; Frez-Muñoz, Lucia; Papageorgiou, Maria; Djekić, Ilija; Ferreira, Manuela; Correia, Paula; Cardoso, Ana P.; Duarte, João. 2020. "Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants" Foods 9, no. 7: 888. https://doi.org/10.3390/foods9070888

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