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Firms recognize the increasing potential of digital services to enhance customer engagement behaviors. Drawing on customer engagement and user gratification theory, two studies were conducted among Chinese consumers: an online survey and a field study. The results reveal varying effects of content types on customer engagement and underline a mediating role of engagement between content types and marketing outcomes. It is worth noting that the relational content type displays greater mediating effects compared to other content types. The findings provide new insights for development of digital content marketing strategies to enhance customer engagement and thereby generate marketing outcomes.

Meat production systems have to become more sustainable to ensure their social license to operate. While the discussion on the meat sector’s social license to operate revolves around sustainability and ethicality of meat production, less is known about consumers’ ethical orientation in relation to meat consumption. To this end, we incorporate a measurement scale for consumers’ ethical orientation in a latent class choice segmentation with 3028 European consumers to understand their preferences regarding responsible meat production and the role of ethicality as well as environmental concern. The results show that the segment with high meat consumption prefers lower prices and a smaller share of less-price sensitive, environmentally concerned consumers prefer the meat of animals that had outdoor access. A higher ethical orientation is associated with purchasing welfare meat. We conclude that ethicality appeals could have potential in reaching consumers of welfare meat.

The Comprehensive Feeding Practices Questionnaire (CFPQ) has been evaluated in international studies, but the evaluation of its psychometric properties in Spanish, and in particular for parents of adolescents is still limited, and the invariance of measurement according to gender has not been evaluated. Therefore, the objectives of this study were: (1) To adapt the five-factor model of the CFPQ instrument to Spanish; (2) To examine the psychometric properties of this adaptation; and (3) To evaluate the measurement invariance of the model to verify the equivalence of measurement of the perceptions of food parenting practices between mothers and fathers belonging to nuclear, dual-earner families with adolescent children. Participants were 946 mothers and fathers from Southern Chile. Results showed that the conceptual equivalence for the CFPQ was achieved. An exploratory factor analysis was performed for a five-factor model: Monitoring, Child control, Restriction for weight control, Modeling and Environment. Horn’s parallel analysis identified four factors, while factor loading analysis determined the removal of the environment factor. Confirmatory factor analysis presented good reliability values. Convergent and discriminant validity was confirmed, and medium-to-high levels of goodness of fit were obtained, eliminating two items. Results supported a final model of four factors and 19 items. Multigroup analysis of the measurement model verified the configural and metric invariance between fathers and mothers, while the scalar and strict partial invariance was verified. These findings are a relevant guide to measure factorial scores in the four-factor model of the CFPQ, establishing a characterization of feeding practices of parents and adolescents.

Information about food is available from several sources using a variety of communication channels. Following an overview of the different types on food information, the most important source/channel combinations are discussed. The key steps in processing the information toward making a food choice are discussed: consumer's exposure to such information, the attention the consumer pays to it, the understanding and/or liking of the information, as well as the importance of motivation, knowledge, and trust. To support consumers in making informed food choices, it is recommended to ensure that food information is easy to understand and targeted to consumers with a specific need or interest, align the information on the food label with the communication about the food elsewhere (“off label”), provide (non-expert) influencers with transparent information to enable an increase in the trustworthiness of their communications on the web in on social media. Furthermore, increase cooperation between authorities and food producers to create standards that fulfill the legal requirements and are feasible as label elements. Improving food literacy among consumers by including it in formal education would provide consumers with better nutrition knowledge and skills to interpret food-related information in a manner that supports informed choices.

Smartphone apps can create value for consumers by supporting their health goals. The purpose of the study was to reveal people's preferences for Self-Determination theory derived app features of health-related apps that can potentially promote motivation and sustained use of such apps. Three discrete choice experiments, followed by a ranking task, were used to assess consumer preferences for specific app features that can support the basic needs for autonomy, competence and relatedness among respondents from Germany and Spain (N = 719). Participants preferred the autonomy supporting app features, namely making changes to the menu recommendations or self-selecting their rewards. The competence supporting features of levels of progress and feedback that provided encouragement together with facts were preferred across countries; however, presenting the feedback in a dynamic display was disliked in Germany. The relatedness supporting feature, presence of an anthropomorphic cue with the menu recommendations, was preferred in Germany but disliked in Spain. Health and fitness apps can benefit from including features that bring value to consumers by responding to their psychological needs and help them achieve their health goals. Allowing choice flexibility in app recommendations, providing feedback that is encouraging in addition to informative, and including gamification elements in health apps, can respond to consumer preferences and thereby increase engagement with apps. The study contributes to understanding how the theoretically derived features of health apps can be included in the design of apps to match consumer preferences.

Current patterns of meat consumption are considered unsustainable. Plant-based products are presented as a solution. However, while some plant-based products thrive, others do not make the cut due to the information “framing” effect issues related to the way information is presented to the consumers. Information on the nutrition and health properties of food products are usually made available at the point of purchase, but their effect on consumer product evaluation and subsequent purchase intent can also occur later, during or after consumption. This research demonstrates that the effect of nutrition information on product evaluation and purchase intention depends on when such information is made available–before first tasting or after first tasting–and that the information interacts with the taste experience in its effect on product evaluation and subsequent purchase intent. Using three plant-based products as an example, we conducted a cross-cultural experimental sensory evaluation with temporal order of information as the main between-subject experimental condition (informed before taste vs. informed after taste vs. control condition), and product experience phase (expectation vs. experience vs. post-experience phase) and information content as within-subject conditions. Information content had two levels: lower vs. higher share of oat protein in the product (i.e., source of protein vs. high in protein). The results indicate that information generally increases consumers’ purchase intentions with information before tasting having a higher weight when compared to the condition when information was presented after tasting. Presenting the information before tasting also mitigates a drop in the evaluation of taste after tasting, observed in the two other conditions. Further, taste acts as a healthiness cue, but the direction of the inference depends on the availability of health-related information: tasting in the informed condition increased the healthiness perception, whereas tasting in the uninformed condition had the opposite effect. Giving the information before the first tasting also increased the weight of healthiness as compared to taste in the formation of purchase intentions. These findings contribute to a better understanding of the effect of temporal order of information and product tasting have on the consumers’ product evaluations of plant-based products from theoretical and managerial perspectives.

IntroductionImportance of understanding food consumer behavior patterns hasgained new emphasis with the appearance of the UN SustainableDevelopment Goals (sdgs.un.org, 2022), as the achievement ofseveral goals is specifically linked to food consumer and customerbehavior. The most visible of these are "zero hunger", "responsibleconsumption or production" or "good health and well-being", butalmost all 17 goals can be linked to our food related behavior. But itis equally important for lifestyle-related diseases and the rise ofhealthy lifestyles in ageing societies (Chen and House (2021).However, one of the keys to the broad utility of consumer behaviorresearches, including food consumer behavior surveys, is to surveynot only one country, but preferably several countries andcontinents. It has become a trend in international research toconduct international/cross-cultural surveys on food consumption.The number of such studies has been considerably increasing overthe last 25 years, as illustrated by the fact that more than 10% ofthe 829 articles were written in the last year alone(webofscience.org, 2022).With the increasing importance of international, cross-culturalresearch, the question arises to what extent the food consumptionpatterns of different countries correspond to each other, whetherfood consumption behavior understood in one country can beassumed to be similar in another country, while of course we knowthat there are many potential errors when comparing internationalresearch (e.g. Scholderer; 2010).Aim of researchThe aim of our research is to determine how accurately an algorithmtrained on a sample of 6 countries, or on a social stratum in onecountry, can predict expected food consumer and customer behaviorin other countries.Q1: Our first research objective is to investigate the accuracy withwhich food consumer and customer behavior in a given country canbe predicted by an algorithm trained on food consumption relatedstatements in another country. Given that our database contains arepresentative database of food consumers in 6 countries, we aim toperform this analysis for each country.Q2: Our second research objective is to identify the attitudinalstatements that are most helpful in predicting food consumer andcustomer behavior.Q3: Finally, our research aims to investigate whether training thealgorithm on a social stratum rather than on a whole sample of acountry can lead to more accurate predictions.

The green transition of the food sector involves a change towards a healthier and more sustainable food production and consumption. This transition will require a coordinated effort of all actors in the food chain, not least food producers and consumers, such that food producers develop healthier and more sustainable products that correspond to consumer demands and wants. Consumer wants are changing, with demands for health, sustainability and authenticity supplementing the classical quality parameters like taste, convenience and functionality. However, consumers’ perception of health and sustainability may not be congruent with the understanding of producers, and the marketing of products positioned in terms of health and sustainability requires well-designed and credible communication. In addition, the way in which people are creating meals is changing, not least funnelled by the COVID-19 crisis, which has led many people to rediscover home cooking. Building on insights on these ongoing developments, this presentation will cover ways in which these trends can be exploited to create value for consumers in innovative ways, and what this implies for the olive oil sector. Questions of information and credibility will receive special attention, closing with views on the role of olive oil sector in the green transition.

Presentation 20215

Linket til højre henviser til rapporten i trykt format til downloadDokumentet over linket er selve leveringen til ministeriet med følgebrev.Dette er den anden rapport i undersøgelsen om drivkræfter og barrierer for udbredelsen af Det Økologiske Spisemærke (DØS) i HORECA-segmentet. Undersøgelsen er baseret på i alt seks delundersøgelser. Denne rapport afdækker resultaterne fra delundersøgelse 4, 5 og 6. Delundersøgelse 4 omhandler hvad der kan motivere til, og ligeledes hindre, at private spisesteder ønsker certificering med DØS, og de opfattelser og prioriteringer af økologi, der kan have indflydelse herpå. Delundersøgelse 5 og 6 fokuserer på danske forbrugeres opfattelse af en god udespisningsoplevelse og hvordan økologi på spisesteder, kan påvirke denne. Med afsæt i disse indsigter er udviklet et valgeksperiment, hvor det vurderes hvilken rolle DØS kan have, i forskellige forbrugersegmenters valg af spisested. I hovedtræk konkluderes, at DØS er genkendeligt for forbrugere og spisesteder. Spisestederne kan også skaffe økologiske råvarer, men kan finde certificeringen besværlig og er usikre på forbrugernes reaktion på DØS. Forbrugerne forbinder DØS med høje priser, og økologi ved udespisning nedprioriteres, da det for to store, men mindre økologiinteresserede segmenter, ikke hænger sammen med den nydelse som udespisningsoplevelsen forventes at give.

Linket til højre henviser til rapporten i trykt format til downloadDokumentet over linket er selve leveringen til ministeriet med følgebrev’Kvalitetsindeks 2019’ fortsætter den årlige undersøgelse af danske fødevareforbrugeres kvalitetsopfattelser, kompetencer i køkkenet, betalingsvillighed og tilfredshed i et samlet billede af danskernes oplevede madkvalitet. Samtidig belyser årets rapport forbrugernes opfattelser af bæredygtighed og fødevarer samt deres interesse for fødevarer med kvalitetsmærkninger. Resultaterne er baseret på to spørgeskemaundersøgelser samt indkøbsdata. Sidstnævnte giver indblik i forbrugernes faktiske forbrug af fødevarer. Ligesom i tidligere års undersøgelser genfindes i år tre grupper af forbrugere, der med udgangspunkt i forskellige kvalitetsopfattelser, kompetencer, interesse for bæredygtighed og tilfredshed med det fødevarerelateret liv, oplever madkvalitet forskelligt. På tværs af grupperne er størstedelen af forbrugerne i undersøgelsen dog særdeles prisfølsomme, og fødevarernes pris er ofte vigtigere end kvalitet og bæredygtighed i købs- og valgsituationen.

Linket til højre henviser til rapporten i trykt format til download. Dokumentet over linket er selve leveringen til ministeriet med følgebrev.Denne rapport beskriver drivkræfter og barrierer for udbredelsen af Det Økologiske Spisemærke i Horecasegmentet. Dette sker ved hjælp af tre undersøgelser. Undersøgelse 1 kategoriserer og udvælger Horecasegmenter til nærmere undersøgelse. Undersøgelse 2 består af 19 kvalitative interviews med repræsentanter for de pågældende Horeca-segmenter. Undersøgelse 3 består af 3 kvalitative interviews med repræsentanter for fødevaregrossisterne. Rapporten konkluderer at der findes en række drivkræfter og barrierer for udbredelsen af Det Økologiske Spisemærke hos ledelse, leverandører, kunder og marked. Det fremhæves blandt andet at forbrugernes manglende kendskab til og efterspørgsel efter Det Økologiske Spisemærke er en udfordring, der fortjener særlig opmærksomhed. I 2019 udforskes disse problemstillinger yderligere med endnu tre delundersøgelser der omfatter både en kvalitativ og en kvantitativ forbrugerundersøgelse samt en kvantitativ undersøgelse af Horeca-segmenterne.

The aim of this study was to distinguish university student profiles according to life satisfaction and satisfaction with food-related life and family, as well as to determine whether profiles differ in terms of their family support, quality of diet, body mass index (BMI) and socio-demographic characteristics. A questionnaire was applied to a non-probabilistic sample of 370 students of both sexes (mean age 21.1 years, 54.2% female) in Chile, including Satisfaction with Life Scale (SWLS), Satisfaction with Food-related Life (SWFoL) scale, Satisfaction with Family Life (SWFaL) scale, Family Resources Scale (FRS) and the Adapted Healthy Eating Index (AHEI). Three student types were distinguished with significant differences in average values of SWLS, SWFoL and SWFaL scales, z-scores from the intangible resources subscale from the FRS and average AHEI score. These profiles also differed in place of residence, dinner frequency at place of residence and BMI. Higher life satisfaction levels, as well as food-related life satisfaction, family life satisfaction, and intangible family support, were associated with a higher quality diet, lower BMI, living with parents while at university, and having dinner more frequently at home. RESUMEN El objetivo de este trabajo fue distinguir perfiles de estudiantes universitarios según su nivel de satisfacción con la vida, satisfacción con la alimentación y satisfacción con la vida familiar, y determinar si los perfiles difieren en términos del apoyo familiar, calidad de la dieta, índice de masa corporal y características sociodemográficas. Se aplicó un cuestionario a una muestra no probabilística de 370 estudiantes de ambos sexos (edad promedio 21,1 años; 54,2% mujeres) en Temuco, Chile, incluyendo la Escala de Satisfacción con la Vida (SWLS), Escala de Satisfacción con la Alimentación (SWFoL), Escala de Satisfacción con la Vida Familiar (SWFaL), Escala de Recursos Familiares (FRS) y el Indice de Alimentación Saludable Adaptado (AHEI). Se distinguieron tres tipologías de estudiantes con diferencias significativas en los puntajes promedio de las escalas SWLS, SWFoL, SWFaL, puntajes z de la subescala recursos intangibles de la FRS y en los puntajes promedio del AHEI. Los perfiles también difirieron en el lugar de residencia, frecuencia de cenas en el lugar de residencia y en el índice de masa corporal (IMC). Mayores niveles de satisfacción vital, satisfacción con la alimentación, con la vida familiar y apoyo familiar en recursos intangibles se relacionaron con una dieta de mayor calidad, menor IMC, vivir con los padres durante el periodo de estudios y con una mayor frecuencia de cenas en el hogar.

This study assesses the relationship between food satisfaction and family satisfaction and their relationships to university student life satisfaction, while also exploring the moderating role of the place of student residence, student self-health perception and the importance students assign to food in relation to well-being. A survey was applied to a convenience sample of 269 university students. The questionnaire included: the Satisfaction with Life Scale, Satisfaction with Food-related Life, the family subscale of the Multidimensional Students' Life Satisfaction Scale and the first item of the Health-related Quality of Life Index. Having controlled for gender and socioeconomic status, it was found that a student's life satisfaction was significantly related to food satisfaction and, to a lesser extent, family satisfaction. Food satisfaction was positively and significantly related to family satisfaction. A moderating role of student residence was not found. Student health self-perception was found to moderate the relationship between family and life satisfaction, whereas the importance assigned to food in relation to well-being was found to moderate the relationship between food and student life satisfaction. These findings suggest that, in order to increase student life satisfaction, it is important to improve family satisfaction for those students who have a negative health self-perception. Likewise, improving food satisfaction is relevant for those students who gave low importance to food in regard to their well-being. Resumen El objetivo de este estudio fue evaluar la relación entre la satisfacción con la alimentación y la satisfacción familiar, sus relaciones con la satisfacción con la vida de estudiantes universitarios y explorar el rol moderador del lugar donde el estudiante vive, su autopercepción de la salud y de la importancia asignada a la alimentación para el bienestar. Se aplicó una encuesta a una muestra por conveniencia de 269 estudiantes universitarios. El cuestionario incluyó la Escala de Satisfacción con la Vida, Satisfacción con la Alimentación, la subescala de Familia de la Escala Multidimensional de Satisfacción con la Vida de Estudiantes y el primer ítem del Índice de Calidad de Vida Relacionado con la Salud. Habiendo controlado por género y nivel socioeconómico, se encontró que la satisfacción con la vida del estudiante se relacionó significativamente con la satisfacción con la alimentación y, en menor medida, con su satisfacción familiar. La satisfacción con la alimentación se relacionó positiva y significativamente con la satisfacción familiar. No se encontró un rol moderador del lugar donde el estudiante vive. La autopercepción de salud del estudiante moderaría la relación entre la satisfacción con la vida y la familia, mientras la importancia asignada a la alimentación para el bienestar moderaría la relación entre la satisfacción con la vida y la alimentación. Estos resultados sugieren que para incrementar la satisfacción con la vida de los estudiantes, es importante mejorar la satisfacción con la familia en los estudiantes que tienen una mala autopercepción de salud, mientras que mejorar la satisfacción con la alimentación es relevante en los estudiantes que asignan baja importancia a la alimentación para su bienestar.

Linket til højre henviser til rapporten i trykt format til download.Dokumentet over linket er selve leveringen til ministeriet med følgebrev.

The aim of this study was to distinguish university student profiles according to life satisfaction and satisfaction with food-related life and family, as well as to determine whether profiles differ in terms of their family support, quality of diet, body mass index (BMI) and socio-demographic characteristics. A questionnaire was applied to a non-probabilistic sample of 370 students of both sexes (mean age 21.1 years, 54.2% female) in Chile, including Satisfaction with Life Scale (SWLS), Satisfaction with Food-related Life (SWFoL) scale, Satisfaction with Family Life (SWFaL) scale, Family Resources Scale (FRS) and the Adapted Healthy Eating Index (AHEI). Three student types were distinguished with significant differences in average values of SWLS, SWFoL and SWFaL scales, z-scores from the intangible resources subscale from the FRS and average AHEI score. These profiles also differed in place of residence, dinner frequency at place of residence and BMI. Higher life satisfaction levels, as well as food-related life satisfaction, family life satisfaction, and intangible family support, were associated with a higher quality diet, lower BMI, living with parents while at university, and having dinner more frequently at home.

Linket til højre henviser til rapporten i trykt format til download.Dokumentet over linket er selve leveringen til ministeriet med følgebrev.Viden om forbrugernes holdning til og købsintention for saltreducerede fødevarer er central, i forhold til industriens udvikling af nye produkter og kommunikations indsatser. Denne rapport er baseret på resultaterne fra to undersøgelser; en web-baseret undersøgelse med 1030 deltagere og et butikseksperiment med 190 deltagere. Undersøgelsen blev foretaget af MAPP Centret, hhv. i maj 2016 og i april – juni 2017, med det formål at undersøge forbrugeres accept af saltreducerede fødevarer og deres købsintention af disse. Dette blev undersøgt ved at måle forbrugerens viden om salt, anvendelse af salt, ønske om reduktion af salt og købsintention af saltreducerede fødevarer i en web-baseret undersøgelse. Efter den web-baserede undersøgelse, blev de samme mål undersøgt, men i et supermarked, hvor deltagerne blev inddelt i fire grupper for at undersøge effekten af priming og saltmærkning. Desuden blev der foretaget 15 kvalitative interviews, for at studere hvem og hvad der karakteriserer de deltagere i eksperimentet, som enten ender med ingen salt-reducerede produkter at købe eller som ender med at købe alle de salt-reducerede produkter.

In the EU, alcoholic beverages are exempt from Regulation 1169/2011 on the provision of food information toconsumers (FIC) that requires food labels to contain both ingredient information and information on key nutrients. We investigate to which extent consumers want and use information on ingredients and nutritionalcharacteristics of alcoholic drinks from a range of off-label information sources. We also investigate how wantsand use are affected by product involvement, health interest, and previous knowledge on ingredients and nutritional characteristics of alcoholic drinks. Data are collected by means of an online survey in six Europeancountries (Denmark, n = 787; Germany, n = 993; Netherlands, n = 934; Poland, n = 1003; Spain, n = 810;UK, n = 868). Results of a Partial Least Squares analysis indicate that both information wants and informationuse are mainly determined by product involvement and to a lesser extent by health interest. Previous ingredientknowledge lowers information wants and use, whereas previous nutrition knowledge increases it. Average levelsof information wants and use differ between the six countries, with the highest levels in Spain and the lowest inDenmark and the Netherlands. The results have implications for both marketers of alcoholic drinks and forpolicies regarding information provision.

We propose a new approach for guiding eye movements by controlling the predictability of object locations. We hypothesize that when a high (low) relevance object has a predictable location, observers are more (less) likely to fixate it compared with objects in unpredictable locations. We tested this hypothesis in three decision-making studies, manipulating the location of a product label in an unpredictable, a predictable, and a mixed visual environment. In Study 1 and Study 2, we find that participants are less likely to fixate a low and medium relevance label in a predictable location, and in Study 3, we find that participants are more likely to fixate a high relevance label in a predictable location. Our findings suggest that predictable locations increase while unpredictable locations decrease top-down control. The approach can be used to increase or decrease eye movements towards specific information depending on the goals of the choice architect.

Genetically-modified (GM) food evokes high levels of fear and negative associations among consumers. This study predicts that people may associate naturally occurring vegetable shape-abnormalities with GM food, which increases their risk perception. With an experimental design in two studies, this research investigates the impact of abnormally-shaped vegetables on participants’ risk perceptions related to vegetable items that vary in their degree of association with GM technology. The results reveal that knowledge can moderate the vegetable shape-abnormality–risk relationship, depending on its objectivity or subjectivity.

We propose a new approach for guiding eye movements by controlling the predictability of object locations. We hypothesize that when a high (low) relevance object has a predictable location, observers are more (less) likely to fixate it compared with objects in unpredictable locations. We tested this hypothesis in three decision-making studies, manipulating the location of a product label in an unpredictable, a predictable, and a mixed visual environment. In Study 1 and Study 2, we find that participants are less likely to fixate a low and medium relevance label in a predictable location, and in Study 3, we find that participants are more likely to fixate a high relevance label in a predictable location. Our findings suggest that predictable locations increase while unpredictable locations decrease top-down control. The approach can be used to increase or decrease eye movements towards specific information depending on the goals of the choice architect.

Linket til højre henviser til rapporten i trykt format til download. Dokumentet over linket er selve leveringen til ministeriet med følgebrev.I indeværende rapport undersøges danske forbrugeres villighed til at spise insekter. Ved en systematisk gennemgang af tidligere studier omhandlende entomofagi og vestlige forbrugeres reaktion på insektspisning blev relevante faktorer, der viste sig at have en signifikant effekt på intentionen og adfærden om at spise insekter,fundet. Litteraturstudiet viste blandt andet at food neophobia og væmmelse er vigtige indikatorer for hvor klar vestlige forbrugere er til at smage insekter. Også mere produktspecifikke aspekter som forarbejdningsgrad og smag spiller en rolle. I den kvantitative del af rapporten ses der specifikt på de danske forbrugere og hvordan de forholder sig til entomofagi. Der findes tre segmenter: De Neutrale, Insektmodstanderne og de Potentielle entomofager. Dette sidste segment udgør 28% i undersøgelsen og har en overvægt af højtuddannede mænd. Der er også flere i dette segment der har prøvet at smage insekter før. Undersøgelsen viser også at sociale normer spiller en større rolle end forventet hos forbrugerne, og det vil være nødvendigt at implementere tiltag for at vende samfundsstemningen, så insekter kan blive noget man spiser og – med tiden – noget man nyder.

Linket til højre henviser til rapporten i trykt format til download. Dokumentet over linket er selve leveringen til ministeriet med følgebrev.Med afsæt i Miljø- og Fødevareministeriets ønske om, at nutidige og fremtidige generationer af forbrugere får større fokus på fødevarekvalitet, blev der i 2014 udviklet og afprøvet et spørgeskemainstrument til afdækning af sammenhængen mellem forbrugernes opfattelse af fødevarekvalitet, måltidskvalitet og tilfredshed med fødevarer og måltider. På baggrund af udviklingen af et instrument til at måle forbrugernes madlavningskompetencer, beskrev Kvalitetsindeks 2015, hvordan sådanne kompetencer påvirker forbrugernes tilfredshed. Tilsvarende beskrev Kvalitetsindeks 2016 en analyse af forbrugernes kvalitetsopfattelse af og tilfredshed med convenience-fødevarer. På baggrund af en videreudvikling af det spørgeskemainstrument, der er blevet anvendt i de foregående år, har nærværende rapport fokus på de måltidsstrukturer, roller og regler, der kendetegner danske familiers fødevareforbrug.

The aim of this study was to categorize university students based on their association between food neophobia and levels of subjective well-being, in general and in the food domain, and their perception of their family's eating habits. A survey was conducted among 372 university students from southern Chile. The questionnaire included the Food Neophobia Scale (FNS), Satisfaction with Life Scale (SWLS), Satisfaction with Food-related Life (SWFL), Health-related Quality of Life Index (HRQOL-4), and Family Eating Habits Questionnaire (FEHQ). Three student types were distinguished by cluster analysis: Group 1 (26.9%) had the highest scores on the FNS, SWLS and SWFL. Group 2 (40.8%) had a high score on the FNS but the lowest scores on the SWLS and SWFL. Group 3 (32.3%) had the lowest FNS score and high scores on the SWLS and SWFL. Group 2 stood out in having a low score on the FEHQ's component for cohesiveness of family eating. These results suggest that both neophobic and non-neophobic students have positive levels of satisfaction with life and food-related life, and that satisfaction among neophobic students is related to family eating patterns, especially cohesiveness in family eating. Resumen: El objetivo fue categorizar a los estudiantes universitarios en base a la asociación entre la neofobia alimentaria y los niveles de bienestar subjetivo general (y específico del dominio alimentario), además de la percepción de los estudiantes, en relación con los hábitos alimentarios de la familia. Se realizó una encuesta entre 372 universitarios del sur de Chile. El cuestionario incluyó la Food Neophobia Scale (FNS), Satisfaction with Life Scale (SWLS), Satisfaction with Food-related Life (SWFL), Health-related Quality of Life Index (HRQOL-4) y Family Eating Habits Questionnaire (FEHQ). El análisis de clústeres distinguió tres tipos de universitarios: el grupo 1 (26,9%) obtuvo las puntuaciones más altas en la FNS, SWLS y SWFL. El grupo 2 (40,8%) tuvo una puntuación alta en la FNS, aunque con puntuaciones más bajas en la SWLS y SWFL. El grupo 3 (32,3%) tuvo la FNS más baja y puntuaciones altas en la SWLS y SWFL. El grupo 2 se destacó por tener una puntuación baja en el componente del FEHQ, referente a la cohesión de la alimentación familiar. Los resultados sugieren que estudiantes neofóbicos y no-neofóbicos tienen niveles positivos de satisfacción con la vida, y con la vida relacionada con la alimentación, y que la satisfacción entre estudiantes neofóbicos está relacionada con los patrones alimentarios de la familia, sobre todo con la cohesión de la alimentación familiar. Resumo: Objetivou-se categorizar os estudantes universitários com base na associação entre a neofobia alimentar e níveis de bem-estar subjetivo geral (e específico ao domínio alimentar), além da percepção dos estudantes em relação aos hábitos alimentares da família. Foi realizado um inquérito entre 372 universitários do Sul do Chile. O questionário incluiu a Food Neophobia Scale (FNS), Satisfaction with Life Scale (SWLS), Satisfaction with Food-related Life (SWFL), Health-related Quality of Life Index (HRQOL-4) e Family Eating Habits Questionnaire (FEHQ). A análise de clusters distinguiu três tipos de universitários: o grupo 1 (26,9%) obteve as pontuações mais altas na FNS, SWLS e SWFL. O grupo 2 (40,8%) teve pontuação alta na FNS, porém as pontuações mais baixas na SWLS e SWFL. O grupo 3 (32,3%) teve a FNS mais baixa e pontuações altas na SWLS e SWFL. O Grupo 2 se destacou por ter pontuação baixa no componente do FEHQ referente à coesão da alimentação familiar. Os resultados sugerem que estudantes neofóbicos e não-neofóbicos têm níveis positivos de satisfação com a vida, e com a vida relacionada à alimentação, e que a satisfação entre estudantes neofóbicos está relacionada aos padrões alimentares da família, sobretudo à coesão da alimentação familiar.

Manglende viden om madens kvalitet, måltidets rammer, funktionsevne og livskvalitet blandt ældre i eget hjem danner baggrund for denne afdækning. I rapporten undersøges ældres selvvurderede ernæringsstatus og madrelateret funktionsevne, samtidig med at de ældres tilfredshed med madens kvalitet, ønsker til madservice, meninger om måltidets rammer og madrelateret livskvalitet undersøges. 1041 spørgeskemaer besvaret af ældre 65+ år bosiddende i eget hjem i 6 danske kommuner ligger til grund for undersøgelsens resultater. Resultaterne viste stor tilfredshed med madens kvalitet og god funktionsevne i forhold til borddækning, anretning, opvarmning og indtagelse af måltidet. En stor andel af alle ældre fandt socialt selskab med familie og venner under måltidet attraktivt, og mange enlige ældre fandt det attraktivt at spise alene. Få ældre deltog i madfællesskaber, og for mange ældre lød begrundelsen: føler ikke behov for det. En relativ høj madrelateret livskvalitet for alle ældre blev angivet. Denne viden kan bruges til udarbejdelse af nye studier eller anbefalinger indenfor ældreområdet.