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Health perception and food attributes

Sijtsema, Siet (2007) Health perception and food attributes. Poster at: 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems, University of Hohenheim, Germany, March 20-23, 2007.

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Summary

Consumers’ perception of health related to food products, characteristics, ingredients and attributes is measured in a qualitative and quantitative approach. Cognitive aspects as well as affective aspects are taken in consideration.
In the perspective of health perception consumers talk in terms of unprocessed, nutritious, fresh, and natural attributes, as well as affective aspects like appetizing, happy and enjoy. Different groups of consumers have their own perception of health. Depending the target group and the product the health perception of consumers is correlated to specific attributes and affective aspects.


EPrint Type:Conference paper, poster, etc.
Type of presentation:Poster
Keywords:Consumers’ perception, health, projective techniques, food characteristics
Subjects: Values, standards and certification > Consumer issues
Research affiliation: International Conferences > 2007: 3rd QLIF Congress > 1 Consumers
Related Links:http://orgprints.org/10417/
Deposited By: Sijtsema, Dr Siet
ID Code:9824
Deposited On:11 Mar 2007
Last Modified:12 Apr 2010 07:34
Document Language:English
Status:Published
Refereed:Not peer-reviewed
Additional Publishing Information: The final version of this paper is published in:
Niggli, Urs; Leifert, Carlo; Alföldi, Thomas; Lück, Lorna and Willer, Helga, Eds. (2007) Improving Sustainability in Organic and Low Input Food Production Systems. Proceedings of the 3rd International Congress of the European Integrated Project Quality Low Input Food (QLIF). University of Hohenheim, Germany, March 20 – 23, 2007. Research Institute of Organic Agriculture FiBL, CH-Frick.http://orgprints.org/10417/
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