| Title | Identifying key factors that encourage vegetable intake by young adults: using the health belief model |
|---|---|
| ID_Doc | 21373 |
| Authors | Hartwell, H; Bray, J; Lavrushkina, N; Lacey, J; Rodrigues, VM; Fernandes, AC; Bernardo, GL; Martinelli, SS; Cavalli, SB; Proença, RPD |
| Title | Identifying key factors that encourage vegetable intake by young adults: using the health belief model |
| Year | 2023 |
| Published | |
| Abstract | Purpose - Adequate vegetable consumption is fundamental to a healthy balanced diet; however, global compliance with recommendations is poor which is particularly important for young adults as they form food consumption habits. There is a growing interest in the circular economy of hospitality and sustainability of current dietary patterns in light of climate change and an expanding global population. The food value chain needs to be considered both vertically and horizontally where the research and development (R&D) investment is optimised by being "joined up" and not fragmentary; in addition, consumer trade-offs of health vs for example sensory appeal are taken into consideration. The purpose of this study was to identify factors predicting acceptance of vegetable dishes by young adults and present a roadmap that can be used for dish development and healthful marketing. Design/methodology/approach - This study used the health belief model (HBM) as framework to investigate key factors that encourage vegetable intake by young adults using an online questionnaire sample of 444 enrolled in undergraduate programs at universities in Brazil. Findings - Structural modelling showed that vegetable consumption frequency was positively influenced by Health concerns, Naturalness and Self-efficacy (including cooking skills), whereas Sensory factors and Familiarity demonstrated a negative loading that might be related to unpleasantness. Originality/value - Globally, there is a strong need to promote the consumption of vegetables as a public health policy priority but also to ameliorate barriers to action that could be facilitated by availability, dish development and healthful marketing in hospitality operations. |
| https://eprints.bournemouth.ac.uk/38977/1/Attached%20standard%20file-.PDF |
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