creators_name: Sijtsema, Siet
type: conference_item
datestamp: 2007-03-11
lastmod: 2009-08-20 14:34:45
metadata_visibility: show
title: Health perception and food attributes
ispublished: pub
subjects: 7consumer
full_text_status: public
keywords: Consumers’ perception, health, projective techniques, food characteristics
abstract: 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.
date: 2007
date_type: published
refereed: never
citation: Sijtsema, Siet (2007) Health perception and food attributes. 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems, University of Hohenheim, Germany, March 20-23, 2007.
document_url: http://orgprints.org/9824/1/Sijtsema-2007-HealthPerception.pdf