Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries

Research output: Contribution to journalJournal articleResearchpeer-review

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Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries. / Zhou, Xiao; Perez-Cueto, Federico J. A.; dos Santos, Quenia; Bredie, Wender L. P.; Molla-Bauza, Margarita Brugarolas; Rodrigues, Vanessa Mello; Buch-Andersen, Tine; Appleton, Katherine M.; Hemingway, Ann; Giboreau, Agnès; Saulais, Laure; Monteleone, Erminio; Dinnella, Caterina; Hartwell, Heather.

In: Food Quality and Preference, Vol. 75, 2019, p. 260-272.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Zhou, X, Perez-Cueto, FJA, dos Santos, Q, Bredie, WLP, Molla-Bauza, MB, Rodrigues, VM, Buch-Andersen, T, Appleton, KM, Hemingway, A, Giboreau, A, Saulais, L, Monteleone, E, Dinnella, C & Hartwell, H 2019, 'Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries', Food Quality and Preference, vol. 75, pp. 260-272. https://doi.org/10.1016/j.foodqual.2018.12.003

APA

Zhou, X., Perez-Cueto, F. J. A., dos Santos, Q., Bredie, W. L. P., Molla-Bauza, M. B., Rodrigues, V. M., ... Hartwell, H. (2019). Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries. Food Quality and Preference, 75, 260-272. https://doi.org/10.1016/j.foodqual.2018.12.003

Vancouver

Zhou X, Perez-Cueto FJA, dos Santos Q, Bredie WLP, Molla-Bauza MB, Rodrigues VM et al. Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries. Food Quality and Preference. 2019;75:260-272. https://doi.org/10.1016/j.foodqual.2018.12.003

Author

Zhou, Xiao ; Perez-Cueto, Federico J. A. ; dos Santos, Quenia ; Bredie, Wender L. P. ; Molla-Bauza, Margarita Brugarolas ; Rodrigues, Vanessa Mello ; Buch-Andersen, Tine ; Appleton, Katherine M. ; Hemingway, Ann ; Giboreau, Agnès ; Saulais, Laure ; Monteleone, Erminio ; Dinnella, Caterina ; Hartwell, Heather. / Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries. In: Food Quality and Preference. 2019 ; Vol. 75. pp. 260-272.

Bibtex

@article{e16be91a5e6d445c889e5a51c4da01f4,
title = "Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries",
abstract = "A quasi-experimental study was designed to promote novel plant-based dishes using the nudging strategy ‘dish of the day’ among older consumers in Denmark, France, Italy and the United Kingdom. Participants were presented with three dish options: veggie balls, meatballs and fish cakes. In the intervention situation, participants were informed that the ‘dish of the day’ was the novel plant-based ‘veggie balls’. Thereafter, participants were asked to choose one of three dishes to intake and then fill a questionnaire. No statistically significant difference in dish choice was found between the control group and intervention group in the four countries. Males were less likely to choose the plant-based dish when compared with the females. Participants from the United Kingdom and Denmark were more likely to choose the plant-based dish when compared with participants from France. High scores of security dimension from the Human Value Scale was negatively associated with choice of plant-based dish, while high scores of the sensory dimension from Food Choice Questionnaire and high scores of the universalism dimension from Human Values Scale were positively related to the choice of the plant-based dish. The ‘dish of the day’ nudging approach did not influence older people's plant-based dish choice. Gender, country, and dimensions of sensory, universalism and security were critical factors influencing an older people's plant-based food choice.",
keywords = "Determinants, Food choice, Nudging, Older people, Plant-based dish",
author = "Xiao Zhou and Perez-Cueto, {Federico J. A.} and {dos Santos}, Quenia and Bredie, {Wender L. P.} and Molla-Bauza, {Margarita Brugarolas} and Rodrigues, {Vanessa Mello} and Tine Buch-Andersen and Appleton, {Katherine M.} and Ann Hemingway and Agn{\`e}s Giboreau and Laure Saulais and Erminio Monteleone and Caterina Dinnella and Heather Hartwell",
year = "2019",
doi = "10.1016/j.foodqual.2018.12.003",
language = "English",
volume = "75",
pages = "260--272",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries

AU - Zhou, Xiao

AU - Perez-Cueto, Federico J. A.

AU - dos Santos, Quenia

AU - Bredie, Wender L. P.

AU - Molla-Bauza, Margarita Brugarolas

AU - Rodrigues, Vanessa Mello

AU - Buch-Andersen, Tine

AU - Appleton, Katherine M.

AU - Hemingway, Ann

AU - Giboreau, Agnès

AU - Saulais, Laure

AU - Monteleone, Erminio

AU - Dinnella, Caterina

AU - Hartwell, Heather

PY - 2019

Y1 - 2019

N2 - A quasi-experimental study was designed to promote novel plant-based dishes using the nudging strategy ‘dish of the day’ among older consumers in Denmark, France, Italy and the United Kingdom. Participants were presented with three dish options: veggie balls, meatballs and fish cakes. In the intervention situation, participants were informed that the ‘dish of the day’ was the novel plant-based ‘veggie balls’. Thereafter, participants were asked to choose one of three dishes to intake and then fill a questionnaire. No statistically significant difference in dish choice was found between the control group and intervention group in the four countries. Males were less likely to choose the plant-based dish when compared with the females. Participants from the United Kingdom and Denmark were more likely to choose the plant-based dish when compared with participants from France. High scores of security dimension from the Human Value Scale was negatively associated with choice of plant-based dish, while high scores of the sensory dimension from Food Choice Questionnaire and high scores of the universalism dimension from Human Values Scale were positively related to the choice of the plant-based dish. The ‘dish of the day’ nudging approach did not influence older people's plant-based dish choice. Gender, country, and dimensions of sensory, universalism and security were critical factors influencing an older people's plant-based food choice.

AB - A quasi-experimental study was designed to promote novel plant-based dishes using the nudging strategy ‘dish of the day’ among older consumers in Denmark, France, Italy and the United Kingdom. Participants were presented with three dish options: veggie balls, meatballs and fish cakes. In the intervention situation, participants were informed that the ‘dish of the day’ was the novel plant-based ‘veggie balls’. Thereafter, participants were asked to choose one of three dishes to intake and then fill a questionnaire. No statistically significant difference in dish choice was found between the control group and intervention group in the four countries. Males were less likely to choose the plant-based dish when compared with the females. Participants from the United Kingdom and Denmark were more likely to choose the plant-based dish when compared with participants from France. High scores of security dimension from the Human Value Scale was negatively associated with choice of plant-based dish, while high scores of the sensory dimension from Food Choice Questionnaire and high scores of the universalism dimension from Human Values Scale were positively related to the choice of the plant-based dish. The ‘dish of the day’ nudging approach did not influence older people's plant-based dish choice. Gender, country, and dimensions of sensory, universalism and security were critical factors influencing an older people's plant-based food choice.

KW - Determinants

KW - Food choice

KW - Nudging

KW - Older people

KW - Plant-based dish

U2 - 10.1016/j.foodqual.2018.12.003

DO - 10.1016/j.foodqual.2018.12.003

M3 - Journal article

AN - SCOPUS:85059127041

VL - 75

SP - 260

EP - 272

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

ER -

ID: 212301858