Influences of health consciousness on consumers' modern health worries and willingness to use functional foods

Journal of Applied Social Psychology

Volumn 43, Issue SUPPL.1, 2013, Pages

  Chen, Mei Fang ^a  

^a TATUNG UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84878883589     PISSN: 00219029     EISSN: 15591816     Source Type: Journal    
DOI: 10.1111/jasp.12033     Document Type: Article

References (68)

1. Arai, S. (2002). Global view on functional foods: Asian perspectives. British Journal of Nutrition, 88, S139-S143.
2. Bäckström, A., Pirttilä-Backman, A.-M., & Tuorila, H. (2003). Dimensions of novelty: A social representation approach to new foods. Appetite, 40, 299-307.
3. Barsky, A. J. (1988). The paradox of health. New England Journal of Medicine, 318, 414-418.
4. Beck, U. (1992). Risk society: Towards a new modernity. London: Sage.
5. Beck, U., Wolfgang, B., & Christoph, L. (2003). The theory of reflexive modernization: Problematic, hypotheses, and research programme. Theory, Culture, and Society, 20, 1-33.
6. Becker, M. H., Maiman, L. A., Kirscht, J. P., Haefner, D. P., & Drachman, R. H. (1977). The health belief model and prediction of dietary compliance: A field experiment. Journal of Health and Social Behavior, 18, 348-366.
7. Brown, L., Rosner, B., Willett, W. W., & Sacks, F. M. (1999). Cholesterol-lowering effects of dietary fiber: A meta-analysis. American Journal of Clinical Nutrition, 69, 30-42.
8. Chen, M.-F. (2008). Consumer's trust in food safety: A multi-disciplinary approach and empirical evidence from Taiwan. Risk Analysis, 6, 1553-1569.
9. Chen, M.-F. (2011a). The joint moderating effect of health consciousness and healthy lifestyle on consumers' willingness to use functional foods in Taiwan. Appetite, 57, 253-262.
10. Chen, M.-F. (2011b). The mediating role of subjective health complaints on willingness to use selected functional foods. Food Quality and Preference, 22, 110-118.
11. Cronbach, L. J. (1951). Coefficient alpha and the internal structure of tests. Psychometrika, 16, 297-334.
12. de Jong, N., Ocké, M. C., Branderhorst, H. A. C., & Friele, R. (2003). Demographic and lifestyle characteristics of functional food consumers and dietary supplement users. British Journal of Nutrition, 89, 273-281.
13. Devcich, D. A., Pedersen, I. K., & Petrie, K. J. (2007). You eat what you are: Modern health worries and the acceptance of natural and synthetic additives in functional foods. Appetite, 48, 333-337.
14. Diplock, A. T., Agget, P. J., Ashwell, M., Bornet, F., Fern, E. B., & Roberfroid, M. B. (1999). Scientific concepts of functional foods in Europe: Consensus document. British Journal of Nutrition, 81, 1-27.
15. Forthofer, M. S., & Bryant, C. A. (2000). Using audience-segmentation techniques to tailor health behavior change strategies. American Journal of Health Behavior, 24, 36-43.
16. Frewer, L., Scholderer, J., & Lambert, N. (2003). Consumer acceptance of functional foods: Issues for the future. British Food Journal, 10, 714-731.
17. Furnham, A. (2007). Are modern health worries, personality, and attitudes to science associated with the use of complementary and alternative medicine? British Journal of Health Psychology, 12, 229-243.
18. Furnham, A., & Forey, J. (1994). The attitudes, behaviors, and beliefs of patients of conventional vs. complementary (alternative) medicine. Journal of Clinical Psychology, 50, 458-469.
19. Giddens, A. (1991). Modernity and self-identity: Self and society in the late modern age. Stanford, CA: Stanford University Press.
20. Gould, S. J. (1988). Consumer attitudes toward health and health care: A differential perspective. Journal of Consumer Affairs, 22, 96-118.
21. Gould, S. J. (1990). Health consciousness and health behavior: The application of a new health consciousness scale. American Journal of Preventive Medicine, 6, 228-237.
22. Grier, S., & Bryant, C. A. (2005). Social marketing in public health. Annual Review of Public Health, 26, 319-339.
23. Grunig, J. E., & Repper, F. C. (1992). Strategic management, publics, and issues. In J. E. Grunig (Ed.), Excellence in public relations and communication management (pp. 117-157). Hillsdale, NJ: Lawrence Erlbaum.
24. nd ed.). New York: Macmillan.
25. Hardy, G. (2000). Nutraceuticals and functional foods: Introduction and meaning. Nutrition, 16, 688-697.
26. Health Food Control Act. (2006). Department of Health, Executive Yuan, R.O.C. (Taiwan). Retrieved October 16, 2011, from http://www.doh.gov.tw/ufile/doc/HEALTH%20FOOD%20CONTROL%20ACT(950517).doc
27. Hong, H. (2011). Scale development for measuring health consciousness: Re-conceptualization. University of Missouri. Retrieved April 14, 2011, from http://www.instituteforpr.org/files/uploads/ScaleDvlpmentMeasuring.pdf
28. Iversen, A. C., & Kraft, P. (2006). Does socioeconomic status and health consciousness influence how women respond to health related messages in media? Health Education Research, 21, 601-610.
29. Jayanti, R. K., & Burns, A. C. (1998). The antecedents of preventive health care behavior: An empirical study. Academy of Marketing Science Journal, 26, 6-15.
30. Jonas, M. S., & Beckmann, S. C. (1998). Functional foods: Consumer perceptions in Denmark and England (MAPP Working Paper No. 55). Aarhus, Denmark: Aarhus School of Business.
31. Kaptein, A. A., Helder, D. I., Kleijn, W. C., Rief, W., Moss-Morris, R., & Petrie, K. J. (2005). Modern health worries in medical students. Journal of Psychosomatic Research, 58, 453-457.
32. Kraft, F. B., & Goodell, P. W. (1993). Identifying the health conscious consumer. Journal of Health Care Marketing, 13, 18-25.
33. Kushi, L. H., Meyer, K. A., & Jacobs, D. R., Jr. (1999). Cereals, legumes, and chronic disease risk reduction: Evidence from epidemiologic studies. American Journal of Clinical Nutrition, 70, 451S-458S.
34. Kwak, N.-S., & Jukes, D. (2001). Issues in the substantiation process of health claims. Critical Reviews in Food Science and Nutrition, 41, 465-479.
35. Landström, E., Hursti, U. K., Becker, W., & Magnusson, M. (2007). Use of functional foods among Swedish consumers is related to health-consciousness and perceived effect. British Journal of Nutrition, 98, 1058-1069.
36. Lappalainen, R., Kearney, J. M., & Gibney, M. J. (1998). A pan EU survey of consumer attitudes to food, nutrition, and health: An overview. Food Quality and Preference, 9, 467-478.
37. Menrad, K. (2003). Market and marketing of functional food in Europe. Journal of Food Engineering, 56, 181-188.
38. Michaelidou, N., & Hassan, L. M. (2008). The role of health consciousness, food safety concern, and ethical identity on attitudes and intentions towards organic food. International Journal of Consumer Studies, 32, 163-170.
39. Mollet, B., & Rowland, I. (2002). Functional foods: At the frontier between food and pharma. Current Opinion in Biotechnology, 13, 483-485.
40. Naylor, R. W., Droms, C. M., & Haws, K. L. (2009). Eating with a purpose: Consumer response to functional food health claims in conflicting versus complementary information environments. Journal of Public Policy and Marketing, 28, 221-233.
41. Newsom, J. T., McFarland, B. H., Kaplan, M. S., Huguet, N., & Zani, B. (2005). The health consciousness myth: Implications of the near independence of major health behaviors in the North American population. Social Science and Medicine, 60, 433-437.
42. Niva, M. (2007). All foods affect health: Understandings of functional foods and healthy eating among health-oriented Finns. Appetite, 48, 384-393.
43. nd ed.). New York: McGraw-Hill.
44. Oude Ophuis, P. A. M. (1989). Measuring health orientation and health consciousness as determinants of food choice behavior: Development and implementation of various attitudinal scales. In G. J. Avlonitis, N. K. Papavasiliou, & A. G. Kouremenos (Eds.), Marketing thought and practice in the 1990s (EMAC XVIII, pp. 1723-1725). Athens, Greece: Athens School of Economics and Business.
45. Petrie, K. J., Broadbent, E., Kley, N., Moss-Morris, R., Horne, R., & Rief, W. (2005). Worries about modernity predict symptom complaints following environmental spraying. Psychosomatic Medicine, 67, 778-782.
46. Petrie, K. J., Sivertsen, B., Hysing, M., Broadbent, E., Moss-Morris, R., Eriksen, H. R., etal. (2001). Thoroughly modern worries: The relationship of worries about modernity to reported symptoms, health, and medical care utilization. Journal of Psychosomatic Research, 51, 395-401.
47. Petrie, K. J., & Wessely, S. (2002). Modern worries, new technology, and medicine. British Medical Journal, 324, 690-691.
48. Plank, R. E., & Gould, S. J. (1990). Health consciousness, scientific orientation, and wellness: An examination of the determinants of wellness attitudes and behaviors. Health Marketing Quarterly, 7, 65-83.
49. Poppe, C., & Kjærnes, U. (2003). Trust in food in Europe: A comparative analysis (SIFO Report No. 5-2003). Oslo, Norway: National Institute for Consumer Research.
50. Prattala, R. (2003). Dietary changes in Finland: Success stories and future challenges. Appetite, 41, 245-249.
51. Roberfroid, M. B. (2000). A European consensus of scientific concepts of functional foods. Nutrition, 16, 689-691.
52. Rust, J., & Golombok, S. (1989). Modern psychometrics: The science of psychological assessment. London: Routledge.
53. Saba, A. (2001). Cross-cultural differences in food choice. In L. Frewer, E. Risvik, & H. Schifferstein (Eds.), Food, people, and society: A European perspective of consumers' food choices (pp. 233-246). Berlin, Germany: Springer.
54. Saher, M., Arvola, A., Lindeman, M., & Lähteenmäki, L. (2004). Impressions of functional food consumers. Appetite, 42, 79-89.
55. Schafer, R. B., Schafer, E., Bultena, G., & Hoiberg, E. (1993). Coping with a health threat. Journal of Applied Social Psychology, 23, 386-394.
56. Shepherd, R. (1989). Factors influencing food preferences and choice. In R. Shepherd (Ed.), Handbook of the psychophysiology of human eating (pp. 3-24). Chichester, UK: Wiley.
57. Shepherd, R., & Stockley, L. (1985). Fat consumption and attitude towards foods with a high fat content. Human Nutrition Applied Nutrition, 39, 431-442.
58. Shepherd, R., & Stockley, L. (1987). Nutrition knowledge, attitudes, and fat consumption. Journal of the American Dietetic Association, 87, 615-619.
59. Slater, M., & Flora, J. (1991). Health lifestyles: Audience segmentation analysis for public health interventions. Health Education Quarterly, 18, 221-233.
60. Stanton, C., Ross, R. P., Fitzgerald, G. F., & Van Sinderen, D. (2005). Fermented functional foods based on probiotics and their biogenic metabolites. Current Opinion in Biotechnology, 16, 198-203.
61. Steptoe, A., Pollard, T. M., & Wardle, J. (1995). Development of a measure of the motives underlying the selection of food: The Food Choice Questionnaire. Appetite, 25, 267-284.
62. Taiwan's Ministry of Internal Affairs, Executive Yuan. (2008). Retrieved April 10, 2009, from http://www.moi.gov.tw/stat/
63. Taiwan's Ministry of Internal Affairs, Executive Yuan. (2009). Retrieved February 10, 2010, from http://www.moi.gov.tw/stat/
64. Urala, N., & Lähteenmäki, L. (2003). Reasons behind consumers' functional food choices. Nutrition and Food Science, 33, 148-158.
65. Urala, N., & Lähteenmäki, L. (2004). Attitudes behind consumers' willingness to use functional foods. Food Quality and Preference, 15, 793-803.
66. Urala, N., & Lähteenmäki, L. (2007). Consumers' changing attitudes towards functional foods. Food Quality and Preference, 18, 1-12.
67. Young, Y. (2000). Functional foods and the European consumer. In J. Buttriss & M. Saltmarsh (Eds.), Functional foods: II. Claims and evidence (pp. 75-81). London: Royal Society of Chemistry.
68. Zinn, J. O. (2006). Recent developments in sociology of risk and uncertainty. Forum: Qualitative Social Research, 7, Art. 30.