The impact of the meal situation on the consumption of ready meals

International Journal of Consumer Studies

Volumn 29, Issue 6, 2005, Pages 485-492

  Ahlgren, Mia K ^a,b   Gustafsson, Inga Britt ^b   Hall, Gunnar ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^b ÖREBRO UNIVERSITY   (Sweden)

Author keywords

Convenience; Food choice; Ready meal; Situation

Indexed keywords

EID: 33847794972     PISSN: 14706423     EISSN: 14706431     Source Type: Journal    
DOI: 10.1111/j.1470-6431.2005.00416.x     Document Type: Article

References (31)

1. Hollingsworth, P. (1997) Steering a new course for beef. Food Technology, 51, 30.
2. Sloan, A.E. (1997) What's cooking? Food Technology, 51, 32.
3. Mäkelä, J., Kjaernes, U., Pipping Ekström, M., L’Orange Fürst, E., Gronow, J. & Holm, L. (1999) Nordic meals: methodological notes on a comparative survey. Appetite, 32, 73–79.pmid/9989916
4. Ekström, M.P. & Fürst, E.L. (2001) The gendered division of cooking. In Eating Patterns (ed. by U. Kjaernes), pp. 213–233. SIFO, Oslo.
5. Datamonitor. (2003) Workplace Consumption. NCI-reports, April DMCM0413.
6. Marshall, D.W. & Bell, R. (1995) The relative influence of meal occasion and situations on food acceptability and choice. In Food Choice (ed. by T. Worsley). Food Choice Conference, Adelaide.
7. Köster, E.P. (1996) The consumer? The quality? Production industrielle and qualité sensorielle. Agoral 96. Huitièmes rencontres scientifiques et technologiques des industries alimentaires, 2–3 Avril. Dijon. 11–19.
8. Köster, E.P. (2003) The psychology of food choice: some often encountered fallacies. Food Quality and Preference, 14, 359–373.
9. Gehrt, K.C. (1999) Situational segmentation opportunities in the snack food market. Journal of Food Products Marketing, 5, 1–17.
10. Verlegh, P.W.J. & Candel, M.J.J.M. (1999) The consumption of convenience foods: reference groups and eating situations. Food Quality and Preference, 10, 457–464.
11. Cardello, A.V. & Schutz, H.G. (1996) Food appropriateness measures as an adjunct to consumer preference/acceptability evaluation. Food Quality and Preference, 7, 239–249.
12. Meiselman, H.L., Hirsch, E.S. & Popper, R.D. (1988) Sensory, hedonic and situational factors in food acceptance and consumption. In Food Acceptability (ed. by D.M.H. Thomson), pp. 77–87. Elsevier, London.
13. Cardello, A.V., Schutz, H.G., Snow, C. & Lesher, L. (2000) Predictors of food acceptance, consumption and satisfaction in specific eating situations. Food Quality and Preference, 11, 201–216.
14. De Castro, J.M., Brewer, E.M., Elmore, D.K. & Orozco, S. (1990) Social facilitation of the spontaneous meal size of humans occurs regardless of time, place, alcohol or snacks. Appetite, 15, 89–101.pmid/2268142
15. Pliner, P. & Chaiken, S. (1990) Eating, social motives, and self-presentation in women and men. Journal of Experimental Social Psychology, 26, 240–254.
16. Chaiken, S. & Pliner, P. (1987) Women, but not men, are what they eat: the effect of meal size and gender on perceived femininity and masculinity. Personality and Social Psychology Bulletin, 13, 166–176.
17. Mori, D., Chaiken, S. & Pliner, P. (1987) ‘Eating lightly’ and the self-presentation of femininity. Journal of Personality and Social Psychology, 53, 693–702.pmid/3681647
18. Polivy, J., Herman, C.P., Younger, J.C. & Jaeger, J. (1979) Effects of a model on eating behaviour: the induction of a restrained eating style. Journal of Personality, 47, 100–117.pmid/430328
19. Meiselman, H.L. (1996) The contextual basis for food acceptance, food choice and food consumption: the food, the situation and the individual. In Food Choice, Acceptance and Consumption (ed. by H.L. Meiselman & H.J.H. MacFie), pp. 239–263. Chapman & Hall, London.
20. Douglas, M. & Nicod, M. (1974) Taking the biscuit. The structure of British meals. New Society, 30, 744–747.
21. Mäkelä, J., Kjaernes, U. & Ekström, M.P. (2001) What did they eat? In Eating Patterns (ed. by U. Kjaernes), pp. 65–90. SIFO, Oslo.
22. SCB (2003) Tid för vardagsliv [Time for Everyday Life]. SCB, Stockholm.
23. MORI (2001) Eating and Today's Lifestyle. Nestlé Family Monitor. Number 13. Nestlé UK Ltd, Croydon.
24. Christensen, G. (2000) Svenskarnas middagsvanor [Dinner Habits of the Swedish People]. Project 3805040, Sifo Research & Consulting AB, Stockholm.
25. Lilienström, M. (2004) Bekvämmat större än dagligvaror i England[Convenience foods larger than everyday commodities in Great Britain]. Fast Food, 4, 10.
26. Hansson, S.-A. (2002) Middagsvanor [Dinner habits]. Supermarket, 4, 1–47.
27. Kjaernes, U. (2001) Eating Patterns, pp. 16–18, 272. SIFO, Oslo.
28. Lundström, M. (2004) Lagad lunch slår snabbmaten [Cooked lunch beats fast food]. Supermarket, 3, 16–17.
29. Clendenen, V.I., Herman, C.P. & Polivy, J. (1994) Social facilitation of eating among friends and strangers. Appetite, 23, 1–13.pmid/7826053
30. De Castro, J.M. (1990) Social facilitation of duration and size but not rate of the spontaneous meal intake of humans. Physiology and Behavior, 47, 1129–1135.pmid/2395917
31. De Castro, J.M. (1994) Family and friends produce greater social facilitation of food intake than other companions. Physiology and Behavior, 56, 445–455.pmid/7972393