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Stetkiewicz S, Menary J, Nair A, Rufino M, Fischer ARH, Cornelissen M, Guichaoua A, Jorasch P, Lemarié S, Nanda AK, Wilhelm R, Davies JAC. Food system actor perspectives on future-proofing European food systems through plant breeding. Sci Rep 2023; 13:5444. [PMID: 37012265 PMCID: PMC10069723 DOI: 10.1038/s41598-023-32207-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Accepted: 03/24/2023] [Indexed: 04/05/2023] Open
Abstract
Crop improvement is a key innovation area in the pursuit of sustainable food systems. However, realising its potential requires integration of the needs and priorities of all agri-food chain stakeholders. In this study, we provide a multi-stakeholder perspective on the role of crop improvement in future-proofing the European food system. We engaged agri-business, farm- and consumer-level stakeholders, and plant scientists through an online survey and focus groups. Four of each group's top five priorities were shared and related to environmental sustainability goals (water, nitrogen and phosphorus efficiency, and heat stress). Consensus was identified on issues including considering existing alternatives to plant breeding (e.g. management strategies), minimising trade-offs, and addressing geographical variation in needs. We conducted a rapid evidence synthesis on the impacts of priority crop improvement options, highlighting the urgent need for further research examining downstream sustainability impacts to identify concrete targets for plant breeding innovation as a food systems solution.
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Affiliation(s)
- S Stetkiewicz
- Lancaster University, Lancaster, LA1 4YX, Lancashire, UK.
| | - J Menary
- Lancaster University, Lancaster, LA1 4YX, Lancashire, UK
| | - A Nair
- Marketing and Consumer Behaviour Group, Wageningen University, 6700 EW, Wageningen, The Netherlands
| | - M Rufino
- Lancaster University, Lancaster, LA1 4YX, Lancashire, UK
| | - A R H Fischer
- Marketing and Consumer Behaviour Group, Wageningen University, 6700 EW, Wageningen, The Netherlands
| | | | - A Guichaoua
- ACTA -The Agricultural Technical Institutes, 75595, Paris, France
| | | | - S Lemarié
- Université Grenoble Alpes, CNRS, INRA, Grenoble INP, 38400, Saint-Martin-d'Hères, France
| | - A K Nanda
- 'Plants for the Future' European Technology Platform, 1000, Brussels, Belgium
| | - R Wilhelm
- Federal Research Centre for Cultivated Plants, Julius Kühn-Institut, 06484, Quedlinburg, Germany
| | - J A C Davies
- Lancaster University, Lancaster, LA1 4YX, Lancashire, UK
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Scholtmeijer K, van den Broek LAM, Fischer ARH, van Peer A. Potential Protein Production from Lignocellulosic Materials Using Edible Mushroom Forming Fungi. J Agric Food Chem 2023; 71:4450-4457. [PMID: 36883423 PMCID: PMC10037329 DOI: 10.1021/acs.jafc.2c08828] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/22/2023] [Accepted: 02/24/2023] [Indexed: 06/18/2023]
Abstract
There is a need for new protein sources to feed the world in a sustainable way. Converting non-food-grade "woody" side streams into food containing proteins will contribute to this mission. Mushroom forming fungi are unique in their capability to convert lignocellulosic substances into edible biomass containing protein. Especially if substrate mycelium can be used instead of mushrooms, this technology could be a serious contribution to addressing the protein challenge. In this Perspective, we discuss challenges toward production, purification, and market introduction of mushroom mycelium based foods.
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Affiliation(s)
- Karin Scholtmeijer
- Wageningen
Plant Breeding Research, Mushroom Research
Group, Droevensdaalsesteeg
1, 6708PB Wageningen, The Netherlands
| | | | - Arnout R. H. Fischer
- Wageningen
University Marketing and Consumer Behaviour Group, Hollandseweg 1, 6706KN Wageningen, The Netherlands
| | - Arend van Peer
- Wageningen
Plant Breeding Research, Mushroom Research
Group, Droevensdaalsesteeg
1, 6708PB Wageningen, The Netherlands
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van der Meer M, Fischer ARH, Onwezen MC. Same strategies - different categories: An explorative card-sort study of plant-based proteins comparing omnivores, flexitarians, vegetarians and vegans. Appetite 2023; 180:106315. [PMID: 36162538 DOI: 10.1016/j.appet.2022.106315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 08/04/2022] [Accepted: 09/19/2022] [Indexed: 12/24/2022]
Abstract
Replacing animal-derived proteins with plant-based proteins has environmental and health benefits. Despite increasing consumer acceptance of plant-based proteins, most individuals do not frequently consume them. Understanding how different consumer groups perceive and categorise plant-based proteins in comparison to animal-derived proteins can support the protein transition, as it might provide insights into both consumer acceptance and how to position plant-based proteins. Based on categorisation theory, we investigated how different consumers - omnivores, flexitarians, vegetarians and vegans - categorise various sources of proteins and to what extent they use taxonomic, goal-derived or cross-categorisation approaches. 121 Dutch participants free-sorted 80 product cards (30 plant-based proteins, 20 animal-derived proteins, 5 hybrids (animal-plant) and 25 non-protein products). Forty participants elaborated on their categorisations in follow-up interviews. Our findings show that similar strategies can result in different categories depending on consumer group. Taxonomic categorisation strategies are dominantly applied by all consumer groups, but specific categories differ. With decreasing animal protein consumption, omnivores, flexitarians, vegetarians and vegans become increasingly strict in their categorisations. Omnivores do not separate proteins as strictly as flexitarians, vegetarians and vegans. All groups separate animal-derived meat from plant-based meat alternatives, but hybrid meat is ambiguous for omnivores and flexitarians. Variations in categorisations of plant-based proteins between groups give directions to marketers on how to tailor positioning of these products in a way that consumers identify and adopt plant-based proteins, to guide and accelerate the protein transition.
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Affiliation(s)
- Monique van der Meer
- Marketing and Consumer Behaviour Group, Social Sciences, Wageningen University & Research, Hollandseweg 1, 6706 KN, Wageningen, the Netherlands.
| | - Arnout R H Fischer
- Marketing and Consumer Behaviour Group, Social Sciences, Wageningen University & Research, Hollandseweg 1, 6706 KN, Wageningen, the Netherlands.
| | - Marleen C Onwezen
- Wageningen Economic Research, Prinses Beatrixlaan 582-528, 2595 BM, Den Haag, the Netherlands.
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Nair A, Fischer ARH, Moscatelli S, Socaciu C, Kohl C, Stetkiewicz SS, Menary J, Baekelandt A, Nanda AK, Jorasch P, Davies JAC, Wilhelm R. European consumer and societal stakeholders' response to crop improvements and new plant breeding techniques. Food Energy Secur 2022. [DOI: 10.1002/fes3.417] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Affiliation(s)
- Abhishek Nair
- Marketing and Consumer Behaviour Group Wageningen University Wageningen, Gelderland Netherlands
| | - Arnout R. H. Fischer
- Marketing and Consumer Behaviour Group Wageningen University Wageningen, Gelderland Netherlands
| | - Silvana Moscatelli
- Department of Biology, Agriculture and Food Sciences National Research Council Rome Italy
| | - Carmen Socaciu
- Department of Chemistry and Biochemistry University of Agricultural Sciences and Veterinary Medicine Cluj‐Napoca Romania
| | - Christian Kohl
- Federal Research Centre for Cultivated Plants Julius Kühn‐Institut Quedlinburg Germany
| | - Stacia S. Stetkiewicz
- Lancaster Environment Centre Lancaster University Lancaster Lancashire UK
- Division of Agricultural & Environmental Sciences University of Nottingham, Sutton Bonington Campus Loughborough Leicestershire UK
| | - Jonathan Menary
- Lancaster Environment Centre Lancaster University Lancaster Lancashire UK
- Health Systems Collaborative, Centre for Tropical Medicine and Global Health University of Oxford Oxford UK
| | - Alexandra Baekelandt
- Department of Plant Biotechnology and Bioinformatics Ghent University Ghent Belgium
- VIB – UGENT Center for Plant System Biology Zwijnaarde Belgium
| | - Amrit K. Nanda
- ‘Plants for the Future’, European Technology Platform Brussels Belgium
| | | | | | - Ralf Wilhelm
- Federal Research Centre for Cultivated Plants Julius Kühn‐Institut Quedlinburg Germany
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Will S, Vangheluwe N, Krause D, Fischer ARH, Jorasch P, Kohl C, Nair A, Nanda AK, Wilhelm R. Communicating about plant breeding and genome editing in plants: Assessment of European stakeholders, sources, channels and content. Food Energy Secur 2022. [DOI: 10.1002/fes3.415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Affiliation(s)
- Sabine Will
- Federal Research Centre for Cultivated Plants Julius Kühn‐Institut Quedlinburg Germany
| | - Nick Vangheluwe
- Euroseeds Brussels Belgium
- Plants for the Future' European Technology Platform Brussels Belgium
| | - Dörthe Krause
- Federal Research Centre for Cultivated Plants Julius Kühn‐Institut Quedlinburg Germany
| | - Arnout R. H. Fischer
- Marketing and Consumer Behaviour Group Wageningen University Wageningen The Netherlands
| | | | - Christian Kohl
- Federal Research Centre for Cultivated Plants Julius Kühn‐Institut Quedlinburg Germany
| | - Abhishek Nair
- Marketing and Consumer Behaviour Group Wageningen University Wageningen The Netherlands
| | - Amrit K. Nanda
- Plants for the Future' European Technology Platform Brussels Belgium
| | - Ralf Wilhelm
- Federal Research Centre for Cultivated Plants Julius Kühn‐Institut Quedlinburg Germany
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Stewart-Knox BJ, Poínhos R, Fischer ARH, Chaudhrey M, Rankin A, Davison J, Bunting BP, Frewer LJ, Oliveira BMPM. Sex and age differences in attitudes and intention to adopt personalised nutrition in a UK sample. Z Gesundh Wiss 2021; 31:1-7. [PMID: 34926128 PMCID: PMC8670611 DOI: 10.1007/s10389-021-01676-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Accepted: 11/11/2021] [Indexed: 11/29/2022]
Abstract
AIM There has been an increase in the development of technologies that can deliver personalised dietary advice. Devising healthy, sustainable dietary plans will mean taking into consideration extrinsic factors such as individual social circumstances. The aim of this study was to identify societal groups more or less receptive to and likely to engage with personalised nutrition initiatives. SAMPLE AND METHODS Volunteers were recruited via a social research agency from within the UK. The resultant sample (N = 1061) was 49% female, aged 18-65 years. RESULTS MANOVA (Tukey HSD applied) indicated that females and younger people (aged 18-29 years) had more favourable attitudes and were more likely to intend to adopt personalised nutrition. There were no differences in attitude toward or intention to adopt personalised nutrition between different education levels, income brackets or occupational groups. CONCLUSION These results imply that females and younger people may be most likely to adopt personalised nutrition in the future. Initiatives to promote healthy eating should target males and older people.
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Affiliation(s)
- Barbara J. Stewart-Knox
- Division of Psychology, School of Social Sciences, University of Bradford, Richmond Road, Bradford, BD71DP UK
| | - Rui Poínhos
- Faculty of Nutrition and Food Sciences, University of Porto, Rua do Campo Alegre, n.° 823, 4150-180 Porto, Portugal
| | - Arnout R. H. Fischer
- Social-Sciences, Marketing and Consumer Behaviour, Wageningen University, Hollandseweg 1, 6706 KN Wageningen, The Netherlands
| | - Mutassam Chaudhrey
- Division of Psychology, School of Social Sciences, University of Bradford, Richmond Road, Bradford, BD71DP UK
| | - Audrey Rankin
- School of Pharmacy, Queen’s University Belfast, 97 Lisburn Road, Belfast, BT9 7BL UK
| | - Jenny Davison
- School of Psychology, Ulster University, Cromore Road, Coleraine, County Londonderry BT52 1SA UK
| | - Brendan P. Bunting
- School of Psychology, Ulster University, Cromore Road, Coleraine, County Londonderry BT52 1SA UK
| | - Lynn J. Frewer
- School of Natural and Environmental Sciences, Newcastle University, Newcastle Upon Tyne, NE191AA UK
| | - Bruno M. P. M. Oliveira
- Faculty of Nutrition and Food Sciences, University of Porto, Rua do Campo Alegre, n.° 823, 4150-180 Porto, Portugal
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Lucassen DA, Lasschuijt MP, Camps G, Van Loo EJ, Fischer ARH, de Vries RAJ, Haarman JAM, Simons M, de Vet E, Bos-de Vos M, Pan S, Ren X, de Graaf K, Lu Y, Feskens EJM, Brouwer-Brolsma EM. Short and Long-Term Innovations on Dietary Behavior Assessment and Coaching: Present Efforts and Vision of the Pride and Prejudice Consortium. Int J Environ Res Public Health 2021; 18:7877. [PMID: 34360170 PMCID: PMC8345591 DOI: 10.3390/ijerph18157877] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/22/2021] [Accepted: 07/23/2021] [Indexed: 01/10/2023]
Abstract
Overweight, obesity and cardiometabolic diseases are major global health concerns. Lifestyle factors, including diet, have been acknowledged to play a key role in the solution of these health risks. However, as shown by numerous studies, and in clinical practice, it is extremely challenging to quantify dietary behaviors as well as influencing them via dietary interventions. As shown by the limited success of 'one-size-fits-all' nutritional campaigns catered to an entire population or subpopulation, the need for more personalized coaching approaches is evident. New technology-based innovations provide opportunities to further improve the accuracy of dietary assessment and develop approaches to coach individuals towards healthier dietary behaviors. Pride & Prejudice (P&P) is a unique multi-disciplinary consortium consisting of researchers in life, nutrition, ICT, design, behavioral and social sciences from all four Dutch Universities of Technology. P&P focuses on the development and integration of innovative technological techniques such as artificial intelligence (AI), machine learning, conversational agents, behavior change theory and personalized coaching to improve current practices and establish lasting dietary behavior change.
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Affiliation(s)
- Desiree A. Lucassen
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands; (D.A.L.); (M.P.L.); (G.C.); (K.d.G.); (E.J.M.F.)
| | - Marlou P. Lasschuijt
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands; (D.A.L.); (M.P.L.); (G.C.); (K.d.G.); (E.J.M.F.)
| | - Guido Camps
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands; (D.A.L.); (M.P.L.); (G.C.); (K.d.G.); (E.J.M.F.)
| | - Ellen J. Van Loo
- Marketing and Consumer Behavior Group, Wageningen University & Research, Hollandseweg 1, 6706 KN Wageningen, The Netherlands; (E.J.V.L.); (A.R.H.F.)
| | - Arnout R. H. Fischer
- Marketing and Consumer Behavior Group, Wageningen University & Research, Hollandseweg 1, 6706 KN Wageningen, The Netherlands; (E.J.V.L.); (A.R.H.F.)
| | - Roelof A. J. de Vries
- Biomedical Signals and Systems, University of Twente, Drienerlolaan 5, 7522 NB Enschede, The Netherlands;
| | - Juliet A. M. Haarman
- Human Media Interaction, University of Twente, Drienerlolaan 5, 7522 NB Enschede, The Netherlands;
| | - Monique Simons
- Consumption and Healthy Lifestyles, Wageningen University & Research, Hollandseweg 1, 6706 KN Wageningen, The Netherlands; (M.S.); (E.d.V.)
| | - Emely de Vet
- Consumption and Healthy Lifestyles, Wageningen University & Research, Hollandseweg 1, 6706 KN Wageningen, The Netherlands; (M.S.); (E.d.V.)
| | - Marina Bos-de Vos
- Faculty of Industrial Design Engineering, Delft University of Technology, Landbergstraat 15, 2628 CE Delft, The Netherlands;
| | - Sibo Pan
- Systemic Change Group, Department of Industrial Design, Eindhoven University of Technology, Atlas 7.106, 5612 AP Eindhoven, The Netherlands; (S.P.); (X.R.); (Y.L.)
| | - Xipei Ren
- Systemic Change Group, Department of Industrial Design, Eindhoven University of Technology, Atlas 7.106, 5612 AP Eindhoven, The Netherlands; (S.P.); (X.R.); (Y.L.)
- School of Design and Arts, Beijing Institute of Technology, 5 Zhongguancun St. Haidian District, Beijing 100081, China
| | - Kees de Graaf
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands; (D.A.L.); (M.P.L.); (G.C.); (K.d.G.); (E.J.M.F.)
| | - Yuan Lu
- Systemic Change Group, Department of Industrial Design, Eindhoven University of Technology, Atlas 7.106, 5612 AP Eindhoven, The Netherlands; (S.P.); (X.R.); (Y.L.)
| | - Edith J. M. Feskens
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands; (D.A.L.); (M.P.L.); (G.C.); (K.d.G.); (E.J.M.F.)
| | - Elske M. Brouwer-Brolsma
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands; (D.A.L.); (M.P.L.); (G.C.); (K.d.G.); (E.J.M.F.)
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Fischer ARH, Steenbekkers LPAB. All insects are equal, but some insects are more equal than others. Br Food J 2018; 120:852-863. [PMID: 30166647 PMCID: PMC5974696 DOI: 10.1108/bfj-05-2017-0267] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 10/02/2017] [Accepted: 10/03/2017] [Indexed: 06/08/2023]
Abstract
PURPOSE Lack of acceptance of insects as food is considered a barrier against societal adoption of the potentially valuable contribution of insects to human foods. An underlying barrier may be that insects are lumped together as one group, while consumers typically try specific insects. The purpose of this paper is to investigate the ways in which Dutch consumers, with and without insect tasting experience, are more or less willing to eat different insects. DESIGN/METHODOLOGY/APPROACH In a quasi-experimental study (n=140), the participants with and without prior experience in eating insects were asked to give their willingness to eat a range of insects, and their attitudes and disgust towards eating insects. FINDINGS Insects promoted in the market were more preferred than the less marketed insects, and a subgroup of preferred insects for participants with experience in eating insects was formed. RESEARCH LIMITATIONS/IMPLICATIONS Although well-known insects were more preferred, general willingness to eat remained low for all participants. The results indicate that in future research on insects as food the specific insects used should be taken into account. PRACTICAL IMPLICATIONS Continued promotion of specific, carefully targeted, insects may not lead to short-term uptake of insects as food, but may contribute to willingness to eat insects as human food in the long term. ORIGINALITY/VALUE The paper shows substantial differences between consumers who have and who have not previously tasted insects, with higher acceptance of people with experience in tasting insects for the specific insects that are frequently promoted beyond their generally more positive attitude towards eating insects.
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van Giesen RI, Fischer ARH, van Trijp HCM. Changes in the influence of affect and cognition over time on consumer attitude formation toward nanotechnology: A longitudinal survey study. Public Underst Sci 2018; 27:168-184. [PMID: 27469489 DOI: 10.1177/0963662516661292] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Insights into how consumer attitudes toward nanotechnology are formed and develop are crucial for understanding and anticipating possible barriers in consumer acceptance of nanotechnology applications. In this study, the influence of affect and cognition on overall opinion is investigated longitudinally for emerging nanotechnologies, and compared with conventional technologies. Overall, in attitude formation toward nanotechnology applications, people rely relatively more on affect than cognition. Over time, reliance on affect decreases whereas reliance on cognition increases for nanotechnology. This suggests that over time nanotechnology applications have become somewhat more integrated within people's already existing knowledge structure. However, for conventional technologies the influence of affect and cognition on overall attitude remains stable over time. The current study shows that it is essential to address both affective and cognitive aspects of public opinion of nanotechnology.
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Poínhos R, Oliveira BMPM, van der Lans IA, Fischer ARH, Berezowska A, Rankin A, Kuznesof S, Stewart-Knox B, Frewer LJ, de Almeida MDV. Providing Personalised Nutrition: Consumers' Trust and Preferences Regarding Sources of Information, Service Providers and Regulators, and Communication Channels. Public Health Genomics 2017; 20:218-228. [PMID: 29050032 DOI: 10.1159/000481357] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2017] [Accepted: 09/09/2017] [Indexed: 11/19/2022] Open
Abstract
BACKGROUND/AIMS Personalised nutrition has potential to revolutionise dietary health promotion if accepted by the general public. We studied trust and preferences regarding personalised nutrition services, how they influence intention to adopt these services, and cultural and social differences therein. METHODS A total of 9,381 participants were quota-sampled to be representative of each of 9 EU countries (Germany, Greece, Ireland, Poland, Portugal, Spain, the Netherlands, the UK, and Norway) and surveyed by a questionnaire assessing their intention to adopt personalised nutrition, trust in service regulators and information sources, and preferences for service providers and information channels. RESULTS Trust and preferences significantly predicted intention to adopt personalised nutrition. Higher trust in the local department of health care was associated with lower intention to adopt personalised nutrition. General practitioners were the most trusted of service regulators, except in Portugal, where consumer organisations and universities were most trusted. In all countries, family doctors were the most trusted information providers. Trust in the National Health Service as service regulator and information source showed high variability across countries. Despite its highest variability across countries, personal meeting was the preferred communication channel, except in Spain, where an automated internet service was preferred. General practitioners were the preferred service providers, except in Poland, where dietitians and nutritionists were preferred. The preference for dietitians and nutritionists as service providers highly varied across countries. CONCLUSION These results may assist in informing local initiatives to encourage acceptance and adoption of country-specific tailored personalised nutrition services, therefore benefiting individual and public health.
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Affiliation(s)
- Rui Poínhos
- Faculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal
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Berezowska A, Fischer ARH, van Trijp HCM. The interplay between regulatory focus and temporal distance in the health context. Br J Health Psychol 2017; 23:22-37. [DOI: 10.1111/bjhp.12272] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2016] [Revised: 07/22/2017] [Indexed: 12/01/2022]
Affiliation(s)
- Aleksandra Berezowska
- Marketing and Consumer Behaviour Group; Department of Social Sciences; Wageningen University and Research Centre; The Netherlands
| | - Arnout R. H. Fischer
- Marketing and Consumer Behaviour Group; Department of Social Sciences; Wageningen University and Research Centre; The Netherlands
| | - Hans C. M. van Trijp
- Marketing and Consumer Behaviour Group; Department of Social Sciences; Wageningen University and Research Centre; The Netherlands
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Fischer ARH, Berezowska A, van der Lans IA, Ronteltap A, Rankin A, Kuznesof S, Poínhos R, Stewart-Knox B, Frewer LJ. Willingness to pay for personalised nutrition across Europe. Eur J Public Health 2016; 26:640-4. [PMID: 27069004 DOI: 10.1093/eurpub/ckw045] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
BACKGROUND Personalised nutrition (PN) may promote public health. PN involves dietary advice based on individual characteristics of end users and can for example be based on lifestyle, blood and/or DNA profiling. Currently, PN is not refunded by most health insurance or health care plans. Improved public health is contingent on individual consumers being willing to pay for the service. METHODS A survey with a representative sample from the general population was conducted in eight European countries (N = 8233). Participants reported their willingness to pay (WTP) for PN based on lifestyle information, lifestyle and blood information, and lifestyle and DNA information. WTP was elicited by contingent valuation with the price of a standard, non-PN advice used as reference. RESULTS About 30% of participants reported being willing to pay more for PN than for non-PN advice. They were on average prepared to pay about 150% of the reference price of a standard, non-personalised advice, with some differences related to socio-demographic factors. CONCLUSION There is a potential market for PN compared to non-PN advice, particularly among men on higher incomes. These findings raise questions to what extent personalized nutrition can be left to the market or should be incorporated into public health programs.
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Affiliation(s)
- Arnout R H Fischer
- 1 Wageningen University, Marketing and Consumer Behaviour Group, The Netherlands
| | | | - Ivo A van der Lans
- 1 Wageningen University, Marketing and Consumer Behaviour Group, The Netherlands
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Affiliation(s)
| | | | - Heleen van Dijk
- Marketing and Consumer Behavior Group; Wageningen University; Wageningen NL
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van Giesen RI, Fischer ARH, van Dijk H, van Trijp HCM. Affect and Cognition in Attitude Formation toward Familiar and Unfamiliar Attitude Objects. PLoS One 2015; 10:e0141790. [PMID: 26517876 PMCID: PMC4627771 DOI: 10.1371/journal.pone.0141790] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2015] [Accepted: 10/13/2015] [Indexed: 11/30/2022] Open
Abstract
At large attitudes are built on earlier experience with the attitude object. If earlier experiences are not available, as is the case for unfamiliar attitude objects such as new technologies, no stored evaluations exist. Yet, people are still somehow able to construct attitudes on the spot. Depending on the familiarity of the attitude object, attitudes may find their basis more in affect or cognition. The current paper investigates differences in reliance on affect or cognition in attitude formation toward familiar and unfamiliar realistic attitude objects. In addition, individual differences in reliance on affect (high faith in intuition) or cognition (high need for cognition) are taken into account. In an experimental survey among Dutch consumers (N = 1870), we show that, for unfamiliar realistic attitude objects, people rely more on affect than cognition. For familiar attitude objects where both affective and cognitive evaluations are available, high need for cognition leads to more reliance on cognition, and high faith in intuition leads to more reliance on affect, reflecting the influence of individually preferred thinking style. For people with high need for cognition, cognition has a higher influence on overall attitude for both familiar and unfamiliar realistic attitude objects. On the other hand, affect is important for people with high faith in intuition for both familiar and unfamiliar attitude objects and for people with low faith in intuition for unfamiliar attitude objects; this shows that preferred thinking style is less influential for unfamiliar objects. By comparing attitude formation for familiar and unfamiliar realistic attitude objects, this research contributes to understanding situations in which affect or cognition is the better predictor of overall attitudes.
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Affiliation(s)
- Roxanne I. van Giesen
- Marketing and Consumer Behaviour Group, Wageningen University, Wageningen, The Netherlands
- * E-mail:
| | - Arnout R. H. Fischer
- Marketing and Consumer Behaviour Group, Wageningen University, Wageningen, The Netherlands
| | - Heleen van Dijk
- Marketing and Consumer Behaviour Group, Wageningen University, Wageningen, The Netherlands
| | - Hans C. M. van Trijp
- Marketing and Consumer Behaviour Group, Wageningen University, Wageningen, The Netherlands
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Berezowska A, Fischer ARH, Ronteltap A, Kuznesof S, Macready A, Fallaize R, van Trijp HCM. Understanding consumer evaluations of personalised nutrition services in terms of the privacy calculus: a qualitative study. Public Health Genomics 2014; 17:127-40. [PMID: 24732571 DOI: 10.1159/000358851] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2013] [Accepted: 01/15/2014] [Indexed: 11/19/2022] Open
Abstract
BACKGROUND Personalised nutrition (PN) may provide major health benefits to consumers. A potential barrier to the uptake of PN is consumers' reluctance to disclose sensitive information upon which PN is based. This study adopts the privacy calculus to explore how PN service attributes contribute to consumers' privacy risk and personalisation benefit perceptions. METHODS Sixteen focus groups (n = 124) were held in 8 EU countries and discussed 9 PN services that differed in terms of personal information, communication channel, service provider, advice justification, scope, frequency, and customer lock-in. Transcripts were content analysed. RESULTS The personal information that underpinned PN contributed to both privacy risk perception and personalisation benefit perception. Disclosing information face-to-face mitigated the perception of privacy risk and amplified the perception of personalisation benefit. PN provided by a qualified expert and justified by scientific evidence increased participants' value perception. Enhancing convenience, offering regular face-to face support, and employing customer lock-in strategies were perceived as beneficial. CONCLUSION This study suggests that to encourage consumer adoption, PN has to account for face-to-face communication, expert advice providers, support, a lifestyle-change focus, and customised offers. The results provide an initial insight into service attributes that influence consumer adoption of PN.
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Affiliation(s)
- Aleksandra Berezowska
- Department of Social Sciences, Marketing and Consumer Behaviour Group, Wageningen University and Research Centre, Wageningen, The Netherlands
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Fischer ARH, van Dijk H, de Jonge J, Rowe G, Frewer LJ. Attitudes and attitudinal ambivalence change towards nanotechnology applied to food production. Public Underst Sci 2013; 22:817-31. [PMID: 23825237 DOI: 10.1177/0963662512440220] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
The strategic development of novel nanotechnologies will be determined by their public acceptance, which in turn may be influenced by public perceptions of the risks and benefits associated with the specific applications. At the present time, public opinions towards nanotechnologies remain largely inchoate, although this is likely to change with increasing public exposure to relevant information. In two experiments, a total of 618 participants, from the UK population, were provided with different risk-benefit information on nanotechnology application in food. The results show that the provision of both risk and benefit information does not influence average attitude, but results in some individuals becoming more positive and less ambivalent and others more negative and less ambivalent towards nanotechnologies. A third group maintained a neutral attitude and became more ambivalent. It is concluded that to understand public opinion formation about nanotechnology keeping track of polarization and ambivalence is important.
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Hendrick TAM, Fischer ARH, Tobi H, Frewer LJ. Self-reported attitude scales: current practice in adequate assessment of reliability, validity, and dimensionality. J Appl Soc Psychol 2013. [DOI: 10.1111/jasp.12147] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Tamara A. M. Hendrick
- Marketing and Consumer Behaviour Group; Research Methodology Group; Wageningen University; Wageningen The Netherlands
| | - Arnout R. H. Fischer
- Marketing and Consumer Behaviour Group; Wageningen University; Wageningen The Netherlands
| | - Hilde Tobi
- Research Methodology Group; Wageningen University; Wageningen The Netherlands
| | - Lynn J. Frewer
- School of Agriculture, Food, and Rural Development; Newcastle University; Newcastle upon Tyne UK
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Stewart-Knox B, Kuznesof S, Robinson J, Rankin A, Orr K, Duffy M, Poínhos R, de Almeida MDV, Macready A, Gallagher C, Berezowska A, Fischer ARH, Navas-Carretero S, Riemer M, Traczyk I, Gjelstad IMF, Mavrogianni C, Frewer LJ. Factors influencing European consumer uptake of personalised nutrition. Results of a qualitative analysis. Appetite 2013; 66:67-74. [PMID: 23500415 DOI: 10.1016/j.appet.2013.03.001] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2012] [Revised: 03/01/2013] [Accepted: 03/02/2013] [Indexed: 11/29/2022]
Abstract
The aim of this research was to explore consumer perceptions of personalised nutrition and to compare these across three different levels of "medicalization": lifestyle assessment (no blood sampling); phenotypic assessment (blood sampling); genomic assessment (blood and buccal sampling). The protocol was developed from two pilot focus groups conducted in the UK. Two focus groups (one comprising only "older" individuals between 30 and 60 years old, the other of adults 18-65 yrs of age) were run in the UK, Spain, the Netherlands, Poland, Portugal, Ireland, Greece and Germany (N=16). The analysis (guided using grounded theory) suggested that personalised nutrition was perceived in terms of benefit to health and fitness and that convenience was an important driver of uptake. Negative attitudes were associated with internet delivery but not with personalised nutrition per se. Barriers to uptake were linked to broader technological issues associated with data protection, trust in regulator and service providers. Services that required a fee were expected to be of better quality and more secure. An efficacious, transparent and trustworthy regulatory framework for personalised nutrition is required to alleviate consumer concern. In addition, developing trust in service providers is important if such services to be successful.
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Affiliation(s)
- Barbara Stewart-Knox
- Centre for Food & Health-NICHE, School of Biomedical Sciences, University of Ulster, BT52 1SA Coleraine, Northern Ireland, UK
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Gupta N, Fischer ARH, van der Lans IA, Frewer LJ. Factors influencing societal response of nanotechnology: an expert stakeholder analysis. J Nanopart Res 2012; 14:857. [PMID: 22822302 PMCID: PMC3397131 DOI: 10.1007/s11051-012-0857-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/22/2011] [Accepted: 04/03/2012] [Indexed: 06/01/2023]
Abstract
Nanotechnology can be described as an emerging technology and, as has been the case with other emerging technologies such as genetic modification, different socio-psychological factors will potentially influence societal responses to its development and application. These factors will play an important role in how nanotechnology is developed and commercialised. This article aims to identify expert opinion on factors influencing societal response to applications of nanotechnology. Structured interviews with experts on nanotechnology from North West Europe were conducted using repertory grid methodology in conjunction with generalized Procrustes analysis to examine the psychological constructs underlying societal uptake of 15 key applications of nanotechnology drawn from different areas (e.g. medicine, agriculture and environment, chemical, food, military, sports, and cosmetics). Based on expert judgement, the main factors influencing societal response to different applications of nanotechnology will be the extent to which applications are perceived to be beneficial, useful, and necessary, and how 'real' and physically close to the end-user these applications are perceived to be by the public. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (doi:10.1007/s11051-012-0857-x) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Nidhi Gupta
- Marketing and Consumer Behaviour Group, Wageningen University, Building 201. Hollandseweg 1, 6706 KN Wageningen, The Netherlands
| | - Arnout R. H. Fischer
- Marketing and Consumer Behaviour Group, Wageningen University, Building 201. Hollandseweg 1, 6706 KN Wageningen, The Netherlands
| | - Ivo A. van der Lans
- Marketing and Consumer Behaviour Group, Wageningen University, Building 201. Hollandseweg 1, 6706 KN Wageningen, The Netherlands
| | - Lynn J. Frewer
- School of Agriculture, Food and Rural Development, Newcastle University, Agriculture Building, Newcastle upon Tyne, NE1 7RU UK
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Abstract
The risk analysis of the health impact of foods is increasingly focused on integrated risk-benefit assessment, which will also need to be communicated to consumers. It therefore becomes important to understand how consumers respond to integrated risk-benefit information. Quality-adjusted-life-years (QALYs) is one measure that can be used to assess the balance between risks and benefits associated with a particular food. The effectiveness of QALYs for communicating both positive and negative health effects associated with food consumption to consumers was examined, using a 3 × 2 experiment varying information about health changes in terms of QALYs associated with the consumption of fish (n = 325). The effect of this information on consumer perceptions of the usefulness of QALYs for describing health effects, on risk and benefit perceptions, attitudes, and intentions to consume fish was examined. Results demonstrated that consumers perceived QALYs as useful for communicating health effects associated with food consumption. QALYs communicated as a net effect were preferred for food products associated with negative net effects on health, while separate communication of both risks and benefits may be preferred for food products associated with positive or zero net health effects. Information about health changes in terms of QALYs facilitated informed decision making by consumers, as indicated by the impact on risk and benefit perceptions as intended by the information. The impact of this information on actual food consumption choices merits further investigation.
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Abstract
Research in developed countries showed that many citizens perceive that radio signals transmitted by mobile phones and base stations represent potential health risks. Less research has been conducted in developing countries focused on citizen perceptions of risks and benefits, despite the recent and rapid introduction of mobile communication technologies. This study aims to identify factors that are influential in determining the tradeoffs that Bangladeshi citizens make between risks and benefits in terms of mobile phone technology acceptance and health concerns associated with the technology. Bangladesh was selected as representative of many developing countries inasmuch as terrestrial telephone infrastructure is insubstantial, and mobile phone use has expanded rapidly over the last decade, even among the poor. Issues of importance were identified in a small-scale qualitative study among Bangladeshi citizens (n = 13), followed by a survey within a sample of Bangladeshi citizens (n = 500). The results demonstrate that, in general, the perceived benefits of mobile phone technology outweigh the risks. The perceived benefits are primarily related to the social and personal advantages of mobile phone use, including the ability to receive emergency news about floods, cyclones, and other natural disasters. Base stations were seen as a symbol of societal advance. The results furthermore suggest that overall risk perceptions are relatively low, in particular health risks, and are primarily driven by perceptions that related to crime and social inconvenience. Perceived health risks are relatively small. These findings show that risk communication and management may be particularly effective when contextual factors of the society where the system is implemented are taken into consideration.
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Affiliation(s)
- Ellen van Kleef
- Wageningen University, Marketing & Consumer Behaviour Group, Hollandseweg 1, 6706 KN Wageningen, The Netherlands.
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Fischer ARH, Frewer LJ. Food-Safety Practices in the Domestic Kitchen: Demographic, Personality, and Experiential Determinants. Journal of Applied Social Psychology 2008. [DOI: 10.1111/j.1559-1816.2008.00416.x] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Nauta MJ, Fischer ARH, van Asselt ED, de Jong AEI, Frewer LJ, de Jonge R. Food safety in the domestic environment: the effect of consumer risk information on human disease risks. Risk Anal 2008; 28:179-192. [PMID: 18304115 DOI: 10.1111/j.1539-6924.2008.01012.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The improvement of food safety in the domestic environment requires a transdisciplinary approach, involving interaction between both the social and natural sciences. This approach is applied in a study on risks associated with Campylobacter on broiler meat. First, some web-based information interventions were designed and tested on participant motivation and intentions to cook more safely. Based on these self-reported measures, the intervention supported by the emotion "disgust" was selected as the most promising information intervention. Its effect on microbial cross-contamination was tested by recruiting a set of participants who prepared a salad with chicken breast fillet carrying a known amount of tracer bacteria. The amount of tracer that could be recovered from the salad revealed the transfer and survival of Campylobacter and was used as a measure of hygiene. This was introduced into an existing risk model on Campylobacter in the Netherlands to assess the effect of the information intervention both at the level of exposure and the level of human disease risk. We showed that the information intervention supported by the emotion "disgust" alone had no measurable effect on the health risk. However, when a behavioral cue was embedded within the instruction for the salad preparation, the risk decreased sharply. It is shown that a transdisciplinary approach, involving research on risk perception, microbiology, and risk assessment, is successful in evaluating the efficacy of an information intervention in terms of human health risks. The approach offers a novel tool for science-based risk management in the area of food safety.
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Affiliation(s)
- Maarten J Nauta
- Laboratory for Zoonoses and Environmental Microbiology, Centre of Infectious Disease Control Netherlands, National Institute for Public Health and the Environment (RVIM), bilthoven, The Netherlands.
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Fischer ARH, De Jong AEI, Van Asselt ED, De Jonge R, Frewer LJ, Nauta MJ. Food safety in the domestic environment: an interdisciplinary investigation of microbial hazards during food preparation. Risk Anal 2007; 27:1065-1082. [PMID: 17958512 DOI: 10.1111/j.1539-6924.2007.00944.x] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
It has been established that, to a considerable extent, the domestic hygiene practices adopted by consumers can result in a greater or lesser microbial load in prepared meals. In the research presented here, an interdisciplinary study is reported in which interviews, observations of consumers preparing a recipe, and microbial contamination of the finished meals were compared. The results suggest that, while most consumers are knowledgeable about the importance of cross-contamination and heating in preventing the occurrence of foodborne illness, this knowledge is not necessarily translated into behavior. The adoption of habitual cooking practices may also be important. Potentially risky behaviors were, indeed, observed in the domestic food preparation environment. Eighteen of the participants made errors in food preparation that could potentially result in cross-contamination, and seven participants allowed raw meat juices to come in contact with the final meal. Using a tracer microorganism the log reduction as a result of consumer preparation was estimated at an average of log 4.1 cfu/salad. When combining these findings, it was found that cross-contamination errors were a good predictor for log reduction. Procedural food safety knowledge (i.e., knowledge proffered after general open questions) was a better predictor of efficacious bacterial reduction than declarative food safety knowledge (i.e., knowledge proffered after formal questioning). This suggests that motivation to prepare safe food was a better indicator of actual behavior than knowledge about food safety per se.
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Affiliation(s)
- Arnout R H Fischer
- Wageningen University, Marketing and Consumer Behaviour Group, Wageningen, The Netherlands.
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Fischer ARH, Frewer LJ, Nauta MJ. Toward improving food safety in the domestic environment: a multi-item Rasch scale for the measurement of the safety efficacy of domestic food-handling practices. Risk Anal 2006; 26:1323-38. [PMID: 17054534 DOI: 10.1111/j.1539-6924.2006.00813.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
To reduce consumer health risks from foodborne diseases that result from improper domestic food handling, consumers need to know how to safely handle food. To realize improvements in public health, it is necessary to develop interventions that match the needs of individual consumers. Successful intervention strategies are therefore contingent on identifying not only the practices that are important for consumer protection, but also barriers that prevent consumers from responding to these interventions. A measure of food safety behavior is needed to assess the effectiveness of different intervention strategies across different groups of consumers. A nationally representative survey was conducted in the Netherlands to determine which practices are likely conducted by which consumers. Participants reported their behaviors with respect to 55 different food-handling practices. The Rasch modeling technique was used to determine a general measure for the likelihood of an average consumer performing each food-handling behavior. Simultaneously, an average performance measure was estimated for each consumer. These two measures can be combined to predict the likelihood that an individual consumer engages in a specific food-handling behavior. A single "food safety" dimension was shown to underlie all items. Some potentially safe practices (e.g., use of meat thermometers) were reported as very difficult, while other safe practices were conducted by respondents more frequently (e.g., washing of fresh fruit and vegetables). A cluster analysis was applied to the resulting data set, and five segments of consumers were identified. Different behaviors may have different effects on microbial growth in food, and thus have different consequences for human health. Once the microbial relevance of the different consumer behaviors has been confirmed by experiments and modeling, the scale developed in the research reported here can be used to develop risk communication targeted to the needs of different consumer groups, as well as to measure the efficacy of different interventions.
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Affiliation(s)
- Arnout R H Fischer
- Social Sciences Group, Marketing and Consumer Behaviour Group, Wageningen University, Wageningen, The Netherlands.
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Fischer ARH, de Jong AEI, de Jonge R, Frewer LJ, Nauta MJ. Improving food safety in the domestic environment: the need for a transdisciplinary approach. Risk Anal 2005; 25:503-17. [PMID: 16022686 DOI: 10.1111/j.1539-6924.2005.00618.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Microbial food safety has been the focus of research across various disciplines within the risk analysis community. Natural scientists involved in food microbiology and related disciplines work on the identification of health hazards, and the detection of pathogenic microorganisms. To perform risk assessment, research activities are increasingly focused on the quantification of microbial contamination of food products at various stages in the food chain, and modeling the impact of this contamination on human health. Social scientists conduct research into how consumers perceive food risks, and how best to develop effective risk communication with consumers in order to improve public health through improved food handling practices. The two approaches converge at the end of the food chain, where the activities regarding food preparation and food consumption are considered. Both natural and social sciences may benefit from input and expertise from the perspective of the alternative discipline, although, to date, the integration of social and natural sciences has been somewhat limited. This article therefore explores the potential of a transdisciplinary approach to food risk analysis in terms of delivering additional improvements to public health. Developing knowledge arising from research in both the natural and social sciences, we present a novel framework involving the integration of the two approaches that might provide the most effective way to improve the consumer health associated with food-borne illness.
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Affiliation(s)
- Arnout R H Fischer
- Social Sciences Group, Marketing and Consumer Behaviour Group, Wageningen University, Wageningen, the Netherlands.
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