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THE IMPACT OF HEALTH VALUE ON FOOD CHOICE IN RESTAURANT CUSTOMERS: A COMPARISON IN TERMS OF BODY-MASS INDEX (BMI)

Year 2020, , 269 - 284, 15.08.2020
https://doi.org/10.26809/joa.5.020

Abstract

The best method to maintain a healthy life is healthy food choice. As for the healthy food choice itself, it is related to placing value on health. The aim of the study is to determine the impact of health value on healthy food choice in restaurant customers. The data were gathered through a questionnaire, which was developed based on the literature review. The questionnaire was conducted on 01.05-31.07.2018 on restaurant customers between the ages of 20-69, who lived in Kayseri, and dined out at least once a year. Quota sampling was employed in the implementation of the survey on the basis of towns and age groups. A total of 1286 surveys were analysed via factor, regression and variance analysis, as well as single sample t-test. Health value had a positive impact on healthy food choice among the underweight participants (β: 0,339), the participants with normal weight (β: 0,143), the overweight participants (β:-0,684), and the participants with the 1st degree of obesity (β: 0,152) while it had a negative impact on healthy food choice among the participants with the 2nd degree of obesity (β: 0,162). As for the participants with the 3rd degree of obesity, health value was found out to have no impact on healthy food choice.

References

  • Acıbadem, (2019). Vücut Kitle İndeksi Hesaplama, Retrieved 28 March, 2019, from https://www.acibadem.com.tr/obezitemerkezi/detayli-obezite-hesaplama-vucut-kitle-indeksi-hesaplayici/ .
  • AKSU, G., ESER, M.T. and GÜZELLER, C.O. (2017). Açımlayıcı ve Doğrulayıcı Faktör Analizi. Ankara: Detay yayıncılık.
  • AUCHİNCLOSS, A. H., LEONBERG, B. L., GLANZ, K., BELLİTZ, S., RİCCHEZZA, A., and JERVİS, A. (2014). Nutritional value of meals at full-service restaurant chains. Journal of Nutrition Education and Behavior, 46(1), 75-81.
  • BOGUE, J., COLEMAN, T., and SORENSON, D. (2005). Determinants of consumers' dietary behaviour for health-enhancing foods. British Food Journal, 107(1), 4-16.
  • BOWMAN, S. A., and VINYARD, B. T. (2004). Fast food consumption of US adults: impact on energy and nutrient intakes and overweight status. Journal of the American College of Nutrition, 23(2), 163-168.
  • CHANG, R. C. (2017). The influence of attitudes towards healthy eating on food consumption when travelling. Current Issues in Tourism, 20(4), 369-390.
  • CHEN, J. S., LEGRAND, W., and SLOAN, P. (2006). Factors influencing healthy meal choice in Germany. Turizam: znanstveno-stručni časopis, 54(4), 315-322.
  • CHEN, M. F. (2009). Attitude toward organic foods among Taiwanese as related to health consciousness, environmental attitudes, and the mediating effects of a healthy lifestyle. British Food Journal, 111(2), 165-178.
  • CHOI, J., and ZHAO, J. (2010). Factors influencing restaurant selection in south florida: Is health issue one of the factors influencing consumers' behavior when selecting a restaurant?. Journal of Foodservice Business Research, 13(3), 237-251.
  • CROLL, J. K., NEUMARK-SZTAİNER, D., and STORY, M. (2001). Healthy eating: what does it mean to adolescents?. Journal of Nutrition Education, 33(4), 193-198.
  • DESHPANDE, S., BASİL, M. D., and BASİL, D. Z. (2009). Factors influencing healthy eating habits among college students: An application of the health belief model. Health Marketing Quarterly, 26(2), 145-164.
  • FERGUSON, C. J. (2009). An Effect Size Primer: A Guide for Clinicians and Researchers. Professional Psychology: Research and Practice, American Psychological Association 40(5), 532–538.
  • FILA, S. A., and SMITH, C. (2006). Applying the theory of planned behavior to healthy eating behaviors in urban Native American youth. International Journal of Behavioral Nutrition and Physical Activity, 3(1), 11.
  • GLANZ, K., RESNICOW, K., SEYMOUR, J., HOY, K., STEWART, H., LYONS, M., and GOLDBERG, J. (2007). How major restaurant chains plan their menus: the role of profit, demand, and health. American Journal of Preventive Medicine, 32(5), 383-388.
  • HEARTY, A. P., MCCARTHY, S. N., KEARNEY, J. M., and GIBNEY, M. J. (2007). Relationship between attitudes towards healthy eating and dietary behaviour, lifestyle and demographic factors in a representative sample of Irish adults. Appetite, 48(1), 1-11.
  • HWANG, J., and LORENZEN, C. L. (2008). Effective nutrition labeling of restaurant menu and pricing of healthy menu. Journal of Foodservice, 19(5), 270-276.
  • HWANG, J., and CRANAGE, D. (2010). Customer health perceptions of selected fast-food restaurants according to their nutritional knowledge and health consciousness. Journal of Foodservice Business Research, 13(2), 68-84.
  • JONES, C. S. (2010). Encouraging healthy eating at restaurants: More themes uncovered through focus group research. Services Marketing Quarterly, 31(4), 448-465.
  • JUN, J., KANG, J., and ARENDT, S. W. (2014). The effects of health value on healthful food selection intention at restaurants: Considering the role of attitudes toward taste and healthfulness of healthful foods. International Journal of Hospitality Management, 42, 85-91.
  • JUN, J., ARENDT, S. W., and KANG, J. (2016). Understanding customers’ healthful food selection at restaurants: Roles of attitude, gender, and past experience. Journal of Foodservice Business Research, 19(2), 197-212.
  • KALAYCI, Ş. (2014). SPSS uygulamalı çok değişkenli istatistik teknikleri. Ankara: Asil Yayın Dağıtım.
  • KEANE, A., and WILLETTS, A. (1996). Concepts of healthy eating: an anthropological investigation in South East London. London: Goldsmiths College, University of London.
  • KEARNEY, M., KELLY, A., and GİBNEY, M. J. (1998). Attitudes toward and beliefs about nutrition and health among a nationally representative sample of Irish adults: Application of logistic regression modelling. Journal of Nutrition Education, 30(3), 139-148.
  • KEARNEY, J. M., and MCELHONE, S. (1999). Perceived barriers in trying to eat healthier–results of a pan-EU consumer attitudinal survey. British Journal of Nutrition, 81(S1), S133-S137.
  • KEARNEY, J. M., GIBNEY, M. J., LIVINGSTONE, B. E., ROBSON, P. J., KIELY, M., and HARRINGTON, K. (2001). Attitudes towards and beliefs about nutrition and health among a random sample of adults in the Republic of Ireland and Northern Ireland. Public Health Nutrition, 4(5a), 1117-1126.
  • KIM, Y. G., EVES, A., and SCARLES, C. (2009). Building a model of local food consumption on trips and holidays: A grounded theory approach. International Journal of Hospitality Management, 28(3), 423-431.
  • KIM, Y. G., and EVES, A. (2012). Construction and validation of a scale to measure tourist motivation to consume local food. Tourism Management, 33(6), 1458-1467.
  • KIM, M. J., LEE, C. K., GON KIM, W., and KIM, J. M. (2013). Relationships between lifestyle of health and sustainability and healthy food choices for seniors. International Journal of Contemporary Hospitality Management, 25(4), 558-576.
  • KRAHN, V. M., LENGYEL, C. O., and HAWRANİK, P. (2011). Healthy eating perceptions of older adults living in Canadian rural and northern communities. Journal of Nutrition in Gerontology and Geriatrics, 30(3), 261-273.
  • LAKE, A. A., HYLAND, R. M., RUGG-GUNN, A. J., WOOD, C. E., MATHERS, J. C., and ADAMSON, A. J. (2007). Healthy eating: perceptions and practice (the ASH30 study). Appetite, 48(2), 176-182.
  • LAPPALAİNEN, R., KEARNEY, J., and GİBNEY, M. (1998). A pan EU survey of consumer attitudes to food, nutrition and health: an overview. Food Quality and Preference, 9(6), 467-478.
  • LAU, R. R., HARTMAN, K. A., and WARE, J. E. (1986). Health as a value: Methodological and theoretical considerations. Health Psychology, 5(1), 25.
  • LEE, S. (2009). The relationship between perceived health, health attitude, and healthy offerings for seniors at family restaurants. Unpublished master’s thesis, Virginia Polytechnic Institute and State University, Blacksburg, Virginia.
  • MARSHALL, D., ANDERSON, A. S., LEAN, M., and FOSTER, A. (1994). Healthy eating: fruit and vegetables in Scotland. British Food Journal, 96(7), 18-24.
  • NHLBI. (October 2000). Obesity. U.S. Department of Health and Human Services, Public Health Service, National Institutes of Health, National Heart, Lung, and Blood Institute: NIH Publication Number 00-4084.
  • NORMAN, P. (1995). Health locus of control and health behaviour: An investigation into the role of health value and behaviour-specific efficacy beliefs. Personality and Individual Differences, 18(2), 213-218.
  • NOTHWEHR, F., SNETSELAAR, L., DAWSON, J. D., HRADEK, C., and SEPULVEDA, M. (2010). Healthy option preferences of rural restaurant customers. Health Promotion Practice, 11(6), 828-836.
  • POLLARD, T. M., STEPTOE, A. N. D. R. E. W., and WARDLE, J. A. N. E. (1998). Motives underlying healthy eating: using the Food Choice Questionnaire to explain variation in dietary intake. Journal of Biosocial Science, 30(2), 165-179.
  • ROİNİNEN, K., LÄHTEENMÄKİ, L., and TUORİLA, H. (1999). Quantification of consumer attitudes to health and hedonic characteristics of foods. Appetite, 33(1), 71-88.
  • ROININEN, K., TUORILA, H., ZANDSTRA, E. H., DE GRAAF, C., VEHKALAHTI, K., STUBENITSKY, K., and MELA, D. J. (2001). Differences in health and taste attitudes and reported behaviour among Finnish, Dutch and British consumers: a cross-national validation of the Health and Taste Attitude Scales (HTAS). Appetite, 37(1), 33-45.
  • RONTELTAP, A., SİJTSEMA, S. J., DAGEVOS, H., and de Winter, M. A. (2012). Construal levels of healthy eating. Exploring consumers’ interpretation of health in the food context. Appetite, 59(2), 333-340.
  • SEAMAN, C., WOODS, M., and GROSSET, E. (1997). Attitudes to healthy eating among Scottish school children. Health Education, 97(1), 9-15.
  • SEKARAN, U., and BOUGIE, R. (2013). Research Methods for Business. West Sussex: Wiley.
  • SMITH, M. S., and WALLSTON, K. A. (1992). How to measure the value of health. Health Education Research, 7(1), 129-135.
  • SUN, Y. H. C. (2008). Health concern, food choice motives, and attitudes toward healthy eating: the mediating role of food choice motives. Appetite, 51(1), 42-49.
  • STEPTOE, A., POLLARD, T. M., and WARDLE, J. (1995). Development of a measure of the motives underlying the selection of food: the food choice questionnaire. Appetite, 25(3), 267-284.
  • TEPPER, B. J., CHOİ, Y. S., and NAYGA, R. M. (1997). Understanding food choice in adult men: influence of nutrition knowledge, food beliefs and dietary restraint. Food Quality and Preference, 8(4), 307-317.
  • TUDORAN, A., OLSEN, S. O., and DOPICO, D. C. (2009). The effect of health benefit information on consumers health value, attitudes and intentions. Appetite, 52(3), 568-579.
  • TURE, R. S., and GANESH, M. P. (2012). Effect of health consciousness and material values on environmental belief and pro-environmental behaviours. International Proceedings of Economics Development and Research, 43, 41-45.
  • ZANDSTRA, E. H., DE GRAAF, C., and VAN STAVEREN, W. A. (2001). Influence of health and taste attitudes on consumption of low-and high-fat foods. Food Quality and Preference, 12(1), 75-82.

THE IMPACT OF HEALTH VALUE ON FOOD CHOICE IN RESTAURANT CUSTOMERS: A COMPARISON IN TERMS OF BODY-MASS INDEX (BMI)

Year 2020, , 269 - 284, 15.08.2020
https://doi.org/10.26809/joa.5.020

Abstract

The best method to maintain a healthy life is healthy food choice. As for the healthy food choice itself, it is related to placing value on health. The aim of the study is to determine the impact of health value on healthy food choice in restaurant customers. The data were gathered through a questionnaire, which was developed based on the literature review. The questionnaire was conducted on 01.05-31.07.2018 on restaurant customers between the ages of 20-69, who lived in Kayseri, and dined out at least once a year. Quota sampling was employed in the implementation of the survey on the basis of towns and age groups. A total of 1286 surveys were analysed via factor, regression and variance analysis, as well as single sample t-test. Health value had a positive impact on healthy food choice among the underweight participants (β: 0,339), the participants with normal weight (β: 0,143), the overweight participants (β:-0,684), and the participants with the 1st degree of obesity (β: 0,152) while it had a negative impact on healthy food choice among the participants with the 2nd degree of obesity (β: 0,162). As for the participants with the 3rd degree of obesity, health value was found out to have no impact on healthy food choice.

References

  • Acıbadem, (2019). Vücut Kitle İndeksi Hesaplama, Retrieved 28 March, 2019, from https://www.acibadem.com.tr/obezitemerkezi/detayli-obezite-hesaplama-vucut-kitle-indeksi-hesaplayici/ .
  • AKSU, G., ESER, M.T. and GÜZELLER, C.O. (2017). Açımlayıcı ve Doğrulayıcı Faktör Analizi. Ankara: Detay yayıncılık.
  • AUCHİNCLOSS, A. H., LEONBERG, B. L., GLANZ, K., BELLİTZ, S., RİCCHEZZA, A., and JERVİS, A. (2014). Nutritional value of meals at full-service restaurant chains. Journal of Nutrition Education and Behavior, 46(1), 75-81.
  • BOGUE, J., COLEMAN, T., and SORENSON, D. (2005). Determinants of consumers' dietary behaviour for health-enhancing foods. British Food Journal, 107(1), 4-16.
  • BOWMAN, S. A., and VINYARD, B. T. (2004). Fast food consumption of US adults: impact on energy and nutrient intakes and overweight status. Journal of the American College of Nutrition, 23(2), 163-168.
  • CHANG, R. C. (2017). The influence of attitudes towards healthy eating on food consumption when travelling. Current Issues in Tourism, 20(4), 369-390.
  • CHEN, J. S., LEGRAND, W., and SLOAN, P. (2006). Factors influencing healthy meal choice in Germany. Turizam: znanstveno-stručni časopis, 54(4), 315-322.
  • CHEN, M. F. (2009). Attitude toward organic foods among Taiwanese as related to health consciousness, environmental attitudes, and the mediating effects of a healthy lifestyle. British Food Journal, 111(2), 165-178.
  • CHOI, J., and ZHAO, J. (2010). Factors influencing restaurant selection in south florida: Is health issue one of the factors influencing consumers' behavior when selecting a restaurant?. Journal of Foodservice Business Research, 13(3), 237-251.
  • CROLL, J. K., NEUMARK-SZTAİNER, D., and STORY, M. (2001). Healthy eating: what does it mean to adolescents?. Journal of Nutrition Education, 33(4), 193-198.
  • DESHPANDE, S., BASİL, M. D., and BASİL, D. Z. (2009). Factors influencing healthy eating habits among college students: An application of the health belief model. Health Marketing Quarterly, 26(2), 145-164.
  • FERGUSON, C. J. (2009). An Effect Size Primer: A Guide for Clinicians and Researchers. Professional Psychology: Research and Practice, American Psychological Association 40(5), 532–538.
  • FILA, S. A., and SMITH, C. (2006). Applying the theory of planned behavior to healthy eating behaviors in urban Native American youth. International Journal of Behavioral Nutrition and Physical Activity, 3(1), 11.
  • GLANZ, K., RESNICOW, K., SEYMOUR, J., HOY, K., STEWART, H., LYONS, M., and GOLDBERG, J. (2007). How major restaurant chains plan their menus: the role of profit, demand, and health. American Journal of Preventive Medicine, 32(5), 383-388.
  • HEARTY, A. P., MCCARTHY, S. N., KEARNEY, J. M., and GIBNEY, M. J. (2007). Relationship between attitudes towards healthy eating and dietary behaviour, lifestyle and demographic factors in a representative sample of Irish adults. Appetite, 48(1), 1-11.
  • HWANG, J., and LORENZEN, C. L. (2008). Effective nutrition labeling of restaurant menu and pricing of healthy menu. Journal of Foodservice, 19(5), 270-276.
  • HWANG, J., and CRANAGE, D. (2010). Customer health perceptions of selected fast-food restaurants according to their nutritional knowledge and health consciousness. Journal of Foodservice Business Research, 13(2), 68-84.
  • JONES, C. S. (2010). Encouraging healthy eating at restaurants: More themes uncovered through focus group research. Services Marketing Quarterly, 31(4), 448-465.
  • JUN, J., KANG, J., and ARENDT, S. W. (2014). The effects of health value on healthful food selection intention at restaurants: Considering the role of attitudes toward taste and healthfulness of healthful foods. International Journal of Hospitality Management, 42, 85-91.
  • JUN, J., ARENDT, S. W., and KANG, J. (2016). Understanding customers’ healthful food selection at restaurants: Roles of attitude, gender, and past experience. Journal of Foodservice Business Research, 19(2), 197-212.
  • KALAYCI, Ş. (2014). SPSS uygulamalı çok değişkenli istatistik teknikleri. Ankara: Asil Yayın Dağıtım.
  • KEANE, A., and WILLETTS, A. (1996). Concepts of healthy eating: an anthropological investigation in South East London. London: Goldsmiths College, University of London.
  • KEARNEY, M., KELLY, A., and GİBNEY, M. J. (1998). Attitudes toward and beliefs about nutrition and health among a nationally representative sample of Irish adults: Application of logistic regression modelling. Journal of Nutrition Education, 30(3), 139-148.
  • KEARNEY, J. M., and MCELHONE, S. (1999). Perceived barriers in trying to eat healthier–results of a pan-EU consumer attitudinal survey. British Journal of Nutrition, 81(S1), S133-S137.
  • KEARNEY, J. M., GIBNEY, M. J., LIVINGSTONE, B. E., ROBSON, P. J., KIELY, M., and HARRINGTON, K. (2001). Attitudes towards and beliefs about nutrition and health among a random sample of adults in the Republic of Ireland and Northern Ireland. Public Health Nutrition, 4(5a), 1117-1126.
  • KIM, Y. G., EVES, A., and SCARLES, C. (2009). Building a model of local food consumption on trips and holidays: A grounded theory approach. International Journal of Hospitality Management, 28(3), 423-431.
  • KIM, Y. G., and EVES, A. (2012). Construction and validation of a scale to measure tourist motivation to consume local food. Tourism Management, 33(6), 1458-1467.
  • KIM, M. J., LEE, C. K., GON KIM, W., and KIM, J. M. (2013). Relationships between lifestyle of health and sustainability and healthy food choices for seniors. International Journal of Contemporary Hospitality Management, 25(4), 558-576.
  • KRAHN, V. M., LENGYEL, C. O., and HAWRANİK, P. (2011). Healthy eating perceptions of older adults living in Canadian rural and northern communities. Journal of Nutrition in Gerontology and Geriatrics, 30(3), 261-273.
  • LAKE, A. A., HYLAND, R. M., RUGG-GUNN, A. J., WOOD, C. E., MATHERS, J. C., and ADAMSON, A. J. (2007). Healthy eating: perceptions and practice (the ASH30 study). Appetite, 48(2), 176-182.
  • LAPPALAİNEN, R., KEARNEY, J., and GİBNEY, M. (1998). A pan EU survey of consumer attitudes to food, nutrition and health: an overview. Food Quality and Preference, 9(6), 467-478.
  • LAU, R. R., HARTMAN, K. A., and WARE, J. E. (1986). Health as a value: Methodological and theoretical considerations. Health Psychology, 5(1), 25.
  • LEE, S. (2009). The relationship between perceived health, health attitude, and healthy offerings for seniors at family restaurants. Unpublished master’s thesis, Virginia Polytechnic Institute and State University, Blacksburg, Virginia.
  • MARSHALL, D., ANDERSON, A. S., LEAN, M., and FOSTER, A. (1994). Healthy eating: fruit and vegetables in Scotland. British Food Journal, 96(7), 18-24.
  • NHLBI. (October 2000). Obesity. U.S. Department of Health and Human Services, Public Health Service, National Institutes of Health, National Heart, Lung, and Blood Institute: NIH Publication Number 00-4084.
  • NORMAN, P. (1995). Health locus of control and health behaviour: An investigation into the role of health value and behaviour-specific efficacy beliefs. Personality and Individual Differences, 18(2), 213-218.
  • NOTHWEHR, F., SNETSELAAR, L., DAWSON, J. D., HRADEK, C., and SEPULVEDA, M. (2010). Healthy option preferences of rural restaurant customers. Health Promotion Practice, 11(6), 828-836.
  • POLLARD, T. M., STEPTOE, A. N. D. R. E. W., and WARDLE, J. A. N. E. (1998). Motives underlying healthy eating: using the Food Choice Questionnaire to explain variation in dietary intake. Journal of Biosocial Science, 30(2), 165-179.
  • ROİNİNEN, K., LÄHTEENMÄKİ, L., and TUORİLA, H. (1999). Quantification of consumer attitudes to health and hedonic characteristics of foods. Appetite, 33(1), 71-88.
  • ROININEN, K., TUORILA, H., ZANDSTRA, E. H., DE GRAAF, C., VEHKALAHTI, K., STUBENITSKY, K., and MELA, D. J. (2001). Differences in health and taste attitudes and reported behaviour among Finnish, Dutch and British consumers: a cross-national validation of the Health and Taste Attitude Scales (HTAS). Appetite, 37(1), 33-45.
  • RONTELTAP, A., SİJTSEMA, S. J., DAGEVOS, H., and de Winter, M. A. (2012). Construal levels of healthy eating. Exploring consumers’ interpretation of health in the food context. Appetite, 59(2), 333-340.
  • SEAMAN, C., WOODS, M., and GROSSET, E. (1997). Attitudes to healthy eating among Scottish school children. Health Education, 97(1), 9-15.
  • SEKARAN, U., and BOUGIE, R. (2013). Research Methods for Business. West Sussex: Wiley.
  • SMITH, M. S., and WALLSTON, K. A. (1992). How to measure the value of health. Health Education Research, 7(1), 129-135.
  • SUN, Y. H. C. (2008). Health concern, food choice motives, and attitudes toward healthy eating: the mediating role of food choice motives. Appetite, 51(1), 42-49.
  • STEPTOE, A., POLLARD, T. M., and WARDLE, J. (1995). Development of a measure of the motives underlying the selection of food: the food choice questionnaire. Appetite, 25(3), 267-284.
  • TEPPER, B. J., CHOİ, Y. S., and NAYGA, R. M. (1997). Understanding food choice in adult men: influence of nutrition knowledge, food beliefs and dietary restraint. Food Quality and Preference, 8(4), 307-317.
  • TUDORAN, A., OLSEN, S. O., and DOPICO, D. C. (2009). The effect of health benefit information on consumers health value, attitudes and intentions. Appetite, 52(3), 568-579.
  • TURE, R. S., and GANESH, M. P. (2012). Effect of health consciousness and material values on environmental belief and pro-environmental behaviours. International Proceedings of Economics Development and Research, 43, 41-45.
  • ZANDSTRA, E. H., DE GRAAF, C., and VAN STAVEREN, W. A. (2001). Influence of health and taste attitudes on consumption of low-and high-fat foods. Food Quality and Preference, 12(1), 75-82.
There are 50 citations in total.

Details

Primary Language English
Journal Section Research Article
Authors

A. Celil Çakıcı 0000-0002-9192-1969

Erşan Yıldız 0000-0001-9761-3185

Publication Date August 15, 2020
Published in Issue Year 2020

Cite

APA Çakıcı, A. C., & Yıldız, E. (2020). THE IMPACT OF HEALTH VALUE ON FOOD CHOICE IN RESTAURANT CUSTOMERS: A COMPARISON IN TERMS OF BODY-MASS INDEX (BMI). Journal of Awareness, 5(3), 269-284. https://doi.org/10.26809/joa.5.020