The role of perceived corporate social responsibility on providing healthful foods and nutrition information with health-consciousness as a moderator

International Journal of Hospitality Management

Volumn 37, Issue , 2014, Pages 29-37

  Lee, Kiwon ^a   Conklin, Martha ^b   Cranage, David A ^b   Lee, Seoki ^b  

^a UNIVERSITY OF TENNESSEE   (United States)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Health consciousness; Healthful foods; Nutrition information; Perceived corporate social responsibility; Willingness to select restaurants

Indexed keywords

EID: 84887576638     PISSN: 02784319     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijhm.2013.10.005     Document Type: Article

References (54)

1. Ajzen I. The theory of planned behavior. Organizational Behavior and Human Decision Processes 1991, 50:179-211.
2. Anderson J.C., Gerbing D.W. Structural equation modeling in practice: a review and recommended two-step approach. Psychological Bulletin 1988, 103:411-423.
3. Bassett M.T., Dumanovsky T., Huang C., Silver L.D., Young C., Nonas C., Matte T.D., Chideya S., Frieden T.R. Purchasing behavior and calorie information at fast-food chains in New York City, 2007. American Journal of Public Health 2008, 98:1457-1459.
4. Becker M.H., Maiman L.A., Kirscht J.P., Haefner D.P., Drachman R.H. The health belief model and prediction of dietary compliance: a field experiment. Journal of Health and Social Behavior 1977, 18(4):348-366.
5. Becker-Olson K.L., Cudmore B.A., Hill R.P. The impact of perceived corporate social responsibility on consumer behavior. Journal of Business Research 2006, 59:46-53.
6. Bower J.A., Saadat M.A., Whitten C. Effect of liking, information and consumer characteristics on purchase intention and willingness to pay more for a fat spread with a proven health benefit. Food Quality and Preference 2003, 14:65-74.
7. Brown T.J., Dacin P.A. The company and the product: corporate associations and consumer product responses. Journal of Marketing 1997, 61(1):68-84.
8. Bruemmer B., Krieger J., Saelens B.E., Chan N. Energy, saturated fat, and sodium were lower in entrees at chain restaurants at 18 months compared with 6 months following the implementation of mandatory menu labeling regulation in King County, Washington. Journal of the Academy of Nutrition and Dietetics 2012, 112(8):1169-1176.
9. Burton S., Creyer E.H., Kees J., Huggins K. Attacking the obesity epidemic: the potential health benefits of providing nutrition information in restaurants. American Journal of Public Health 2006, 96(9):1669-1675.
10. Chen M.F. Attitude toward organic foods among Taiwanese as related to health consciousness, environmental attitudes, and the mediating effects of a healthy lifestyle. British Food Journal 2009, 111:165-178.
11. Chrysochou P. Food health branding: the role of marketing mix elements and public discourse in conveying a healthy brand image. Journal of Marketing Communications 2010, 16:69-85.
12. Cranage D.A., Conklin M.T., Lambert C.U. Effect of nutrition information in perceptions of food quality, consumption behavior and purchase intentions. Journal of Foodservice Business Research 2004, 7(1):43-61.
13. Cranage D.A., Conklin M.T., Lambert C.U. High school students are more satisfied customers when nutrition information is posted. Journal of Child Nutrition and Management 2006, 30(1). http://docs.schoolnutrition.org/newsroom/jcnm/06spring/cranage/index.asp.
14. Cranage D.A., Sujan H. Customer choice: a preemptive strategy to buffer the effects of service failure and improve customer loyalty. Journal of Hospitality & Tourism Research 2004, 28(1):3-20.
15. Democratic Policy& Communication Center The patient protection and affordable care act section-by-section analysis 2010, http://dpc.senate.gov/healthreformbill/healthbill05.pdf.
16. Deshmukh-Taskar P., Nicklas T.A., Yang S., Berenson G.S. Does food group consumption vary by differences in socioeconomic, demographic, and lifestyle factors in young adults? The Bogalusa Heart Study. Journal of American. Dietetic Association 2007, 107(2):223-234.
17. Drichoutis A., Lazaridis P., Nayga R.M. Consumers' use of nutritional labels: a review of research studies and issues. Academy of Marketing Science Review 2006, 10:1-25.
18. Economos C.D., Folta S.C., Goldberg J., Hudson D., Collins J., Baker Z., Nelson M. A community-based restaurant initiative to increase availability of healthy menu options in Somerville, Massachusetts: shape up Somerville. Preventing Chronic Disease 2009, 6(3):A102-A110.
19. Ellen P.S., Mohr L.A., Webb D.J. Charitable programs and the retailer: do they mix?. Journal of Retailing 2000, 76(3):393-406.
20. Fornell C., Larcker D.F. Evaluating structural equation models with unobservable variables and measurement error. Journal of Marketing Research 1981, 18(1):39-50.
21. Fuchs C., Prandelli E., Schreier M. The psychological effects of empowerment strategies on consumers' product demand. Journal of Marketing 2010, 74:65-79.
22. Glanz K., Hoelscher D. Increasing fruit and vegetable intake by changing environments, policy and pricing: restaurant-based research, strategies, and recommendations. Preventive Medicine 2004, 39:88-93.
23. Glanz K., Resnicow K., Seymour J., Hoy K., Stewart H., Lyons M., Goldberg J. How major restaurant chains plan their menus: the role of profit, demand, and health. American Journal of Preventive Medicine 2007, 32:383-388.
24. Gould S.J. Consumer attitudes toward health and health care: a differential perspective. Journal of Consumer Affairs 1988, 22:96-118.
25. Hair J.F., Black W.C., Babin B.J., Anderson R.E. Multivariate Data Analysis 2010, Pearson, New Jersey. 7th ed.
26. Hewitt A.M., Stephens C. Healthy eating among 10-13-year-old New Zealand children: understanding choice using the theory of planned behavior and the role of parental influence. Psychology, Health, and Medicine 2007, 12(5):526-535.
27. Hu H.H., Parsa H., Self J. The dynamics of green restaurant patronage. Cornell Hospitality Quarterly 2010, 51:344-362.
28. Jang Y.J., Kim W.G., Bonn M.A. Generation Y consumers' selection attributes and behavioral intentions concerning green restaurants. International Journal of Hospitality Management 2011, 30:803-811.
29. Jia H., Lubetkin E.I. Trends in quality-adjusted life-years lost contributed by smoking and obesity. American Journal of Preventive Medicine 2010, 38:138-144.
30. Jones P., Comfort D., Hillier D. Healthy eating and the UK's major food retailers: a case study in corporate social responsibility. British Food Journal 2006, 108:838-848.
31. Kang K.H., Lee S., Huh C. Impacts of positive and negative corporate social. responsibility activities on company performance in the hospitality industry. International Journal of Hospitality Management 2010, 29:72-82.
32. Kozup J.C., Creyer E.H., Burton S. Making healthful food choices: the influence of health claims and nutrition information on consumers' evaluations of packaged food products and restaurant menu items. Journal of Marketing 2003, 67(2):19-34.
33. Lee S., Heo C.Y. Corporate social responsibility and customer satisfaction among US publicly traded hotels and restaurants. International Journal of Hospitality Management 2009, 28:635-637.
34. Maloni M.J., Brown M.E. Corporate social responsibility in the supply chain: an application in the food industry. Journal of Business Ethics 2006, 68:35-52.
35. Marshall T.A. Dietary guidelines for Americans, 2010. Journal of the American Dental Association 2011, 142:654-656.
36. McGehee N.G., Wattanakamolchai S., Perdue R.R., Calvert E.O. Corporate social responsibility within the U.S. lodging industry: an exploratory study. Journal of Hospitality & Tourism Research 2009, 33(3):417-437.
37. Michaelidou N., Hassan L.M. The role of health consciousness, food safety concern and ethical identity on attitudes and intentions towards organic food. International Journal of Consumer Studies 2008, 32:163-170.
38. Mohr, L.A., Webb, D.J., 2005. The effects of corporate social responsibility and price on consumer responses, Journal of Consumer Affairs 39 (1), 121-147.
39. National Restaurant Association, 2012. 2013 Restaurant Industry Forecast. Washington, DC.
40. Nicolau J.L. Corporate social responsibility: worth-creating activities. Annals of Tourism Research 2008, 35(4):990-1006.
41. Pawlak R., Colby S. Benefits, barriers, self-efficacy and knowledge regarding healthy foods; perception of African Americans living in eastern North Carolina. Nutrition Research and Practice 2009, 3(1):56-63.
42. Povey R., Wellens B., Conner M. Attitudes towards following meat, vegetarian and vegan diets: an examination of the role of ambivalence. Appetite 2001, 37(1):15-26.
43. Roseman M.G., Mathe-Soulek K., Higgins J.A. Relationships among grocery nutrition label users and consumers' attitudes and behavior toward restaurant menu labeling. Appetite 2013, 71:274-278.
44. Royne M.B., Levy M. Does marketing undermine public health?. Journal of Consumer Marketing 2008, 25:473-475.
45. Saelens B.E., Glanz K., Sallis J.F., Frank L.D. Nutrition Environment Measures Study in Restaurants (NEMS-R): development and evaluation. American Journal of Preventive Medicine 2007, 32:273-281.
46. Schroder M.J.A., McEachern M.G. Fast foods and ethical consumer value: a focus on McDonald's and KFC. British Food Journal 2005, 107:212-224.
47. Sloan A.E. Top ten food trends. Food Technology 2013, April:24-40.
48. Sen S., Bhattacharya C.B. Does doing good always lead to doing better? Consumer reactions to corporate social responsibility. Journal of Marketing Research 2001, 38(2):225-243.
49. Sparks P., Guthrie C.A. Self-identity and the theory of planned behavior: a useful addition or an unhelpful artifice?. Journal of Applied Social Psychology 1998, 28:1393-1410.
50. Story M., Kaphingst K.M., Robinson-O'Brien R., Glanz K. Creating healthy food and eating environments: policy and environmental approaches. Annual Review of Public Health 2008, 29:253-272.
51. Technomic, 2013. The healthy eating consumer trend report. Chicago, IL.
52. Thomas L., Mills J.E. Consumer knowledge and expectations of restaurant menus and their governing legislation: a qualitative assessment. Journal of Foodservice 2006, 17:6-22.
53. Wardle J., Steptoe A. Socioeconomic differences in attitudes and beliefs about healthy lifestyles. Journal of Epidemiology and Community Health 2003, 57:440-443.
54. Wu H.W., Sturm R. What's on the menu?. A review of the energy and nutritional content of US chain restaurant menus. Public Health Nutrition 2013, 16(1):87-96.