Percorrer por autor "Claret, Anna"
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- Consumers’ associations with wellbeing in a food-related context : a cross-cultural studyPublication . Ares, Gastón; Saldamando, Luis de; Giménez, Ana; Claret, Anna; Cunha, Luís Miguel; Guerrero, Luis; Moura, Ana Pinto de; Oliveira, Denize C. R.; Symoneaux, Ronan; Deliza, RosiresConsumers’ perception of wellbeing in a food context can affect food choices and might provide a more holistic evaluation of products than overall liking or healthfulness scores. However, considering that wellbeing is a broad concept which lacks of a unique definition, it is necessary to explore how consumers perceive wellbeing in a food-related context. The present work aims at exploring consumers’ associations with wellbeing in a food-related context, taking into account the views of consumers from five countries: Brazil, France, Portugal, Spain and Uruguay. A total of 755 consumers were asked to complete a questionnaire comprising five open-ended questions about foods and wellbeing. The elicited terms were translated into English, coded and grouped into categories. The frequency of mention of the categories was determined and differences among countries were evaluated. In the five countries wellbeing was mainly associated with calmness, health, happiness, food products, positive emotions and satisfaction with specific aspects of life. The effects of foods on wellbeing were strongly related to physical health, pleasure and emotional aspects. Meanwhile, consumers regarded sensory characteristics, manufacturing processes, nutritional composition and context of food consumption as the main factors underlying food-related wellbeing. Vegetables, fruits, fish and seafood, meat products, grains and cereals, and dairy products were the main foods recognized as positive for wellbeing, whereas foods high in fat, salt and sugar, meat products, junk food and fried food were perceived as harmful. Significant differences among countries were identified in the frequency of mention of the categories elicited in the five questions, suggesting that culture affected consumers’ associations with wellbeing.
- Do we all perceive food-related wellbeing in the same way? : results from a cross-culturalPublication . Ares, Gastón; Giménez, Ana; Vida, L.; Yanfeng, Z.; Krystallis, A.; Tsalis, G.; Symoneaux, Ronan; Cunha, A.; Moura, Ana Pinto de; Claret, AnnaInterest in measuring consumers' perceived wellbeing in a food-related context has been growing. Understanding how foods influence consumers' perceived wellbeing can contribute to better understand eating patterns. Culture is expected to largely influence how consumers perceive food-related wellbeing. People in different cultures have different values and are exposed to different socio-economic contexts, which make them likely to consider different criteria when evaluating food-related wellbeing. In this context, the present work aimed at investigating cross-cultural differences in perceived wellbeing of food products using a new scale. A web-based study was carried with 1332 participants in seven countries: Brazil, China, France, Portugal, Spain, Uruguay and USA. A new scale to measure wellbeing in a food-related context was constructed considering results from previous studies and other wellbeing scales. The scale contained 31 statements related to six main dimensions (general, emotional, intellectual, physical, social and spiritual). Six out of nine food concepts (apple, beef, beer, broccoli, chocolate cake, coffee, fish, French fries and milk) were presented to participants following an incomplete balanced design. For each of the concepts participants rated their degree of agreement with the 31 statements using a 7-point scale. The scores of the 31 items of the scale were significantly affected by country and food concept, as well as their interaction. Using factor analysis, the items were grouped into four main factors related to physical, intellectual and emotional aspects of food consumption. The items related to physical aspects showed the greatest differences among products, followed by those related to the intellectual aspects. Average scores of the food concepts in the four factors differed among countries. The largest differences were found for the two emotional related factors. These results provide insight on how consumers perceive different dimensions of wellbeing and stress the influence of cultural differences on the conceptualization of this construct.