Exploration of seaweed consumption in Norway using the norm activation model: The moderator role of food innovativeness

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Progress on novelty in tourism: An integration of personality, attitudinal and emotional theoretical foundations

Novelty is often depicted as the essence of travelling and is gaining attention in the tourism literature. However, the understanding of novelty is diverse, with multiple theoretical perspectives and a lack of consensus regarding its definition and conceptualisation. This study integrates different theoretical perspectives and presents an extended analysis of the progress of novelty in tourism, both chronologically and thematically. The findings indicate three thematic clusters categorised based on the core of novelty, its antecedents, and consequences, evolving through different time periods. The results show that the core is mostly based on emotional appraisal attributes, is influenced by novelty-seeking personality traits, and can drive consequences including tourist satisfaction, loyalty, and value. Future research can explore an integrated theoretical perspective based on defining novelty in tourism as an attitudinal belief with varying degrees of valence, extremity, and arousal in the evaluative space, which connects novelty to other relevant antecedents and consequences

Consumers’ values, attitudes and behaviours towards consuming seaweed food products: The effects of perceived naturalness, uniqueness, and behavioural control

Seaweed has great potential as a natural, healthy, and sustainable food. Seaweed as food is novel in Western countries; thus, few studies have focused on the factors influencing consumers’ behavioural tendencies towards seaweed food products. This study aimed to fill the gap by investigating the antecedents for consumers’ attitudes towards as well as their consumption of seaweed food products in a representative sample of Norwegian consumers (N = 426). An extended version of the value-attitude-behaviour (VAB) theory was employed as a conceptual framework to study seaweed consumption, assessing hedonistic values and perceived uniqueness versus biospheric values and perceived naturalness. Structural equation modelling was used to test the hypothesis. Our results showed that attitude significantly affected the consumption of seaweed food products and that perceived behavioural control positively moderated the attitude–consumption relationship. Perceived naturalness and uniqueness were associated with attitudes towards seaweed. Biospheric values directly influenced attitude, while perceived uniqueness positively moderated the hedonistic values–attitude relationship. In conclusion, this study indicates that Norwegian consumers form their positive attitudes towards seaweed food products based biospheric values and their beliefs that these products are healthy and natural

General vs health-specific consideration of immediate and future consequences to predict eating and exercise behavior in a Norwegian student population: A randomized survey experiment

Over several decades, the consideration of future consequences (CFC) construct has been used to explain and predict health behaviors. However, the reported associations between CFC and health behaviors are relatively weak, leading to the low explanatory power of the models. Recent research suggests that CFC can be a domain-specific construct. In this study, we explored the psychometric properties of the Norwegian CFC-general and CFC-health questionnaires in terms of factor structure and discriminant and convergent validity and tested the association between the general and domain-specific CFC and exercise and eating behaviors. In a randomized survey experiment, 1,001 university students were assigned to either a CFC-general or a CFC-health questionnaire. In the tested models, two dimensions of CFC, consideration of immediate consequences (CFC-I) and consideration of future consequences (CFC-F), were independent variables. The exercise and eating behaviors, measured both as self-evaluated behaviors and self-reported frequency measures, were dependent variables. The results showed that in both CFC-general and CFC-health, CFC-I and CFC-F are distinct dimensions that differentially explain variance in health behaviors. A domain-specific CFC-health explained a significantly higher amount of variance in self-reported eating and exercising behaviors than a general CFC. Self-evaluated health behaviors were better explained by CFC than self-reported behavioral frequencies. Practical implications of the findings and avenues for future research are discussed

Analysis of the Preferences for a New Convenient Seafood Product: Empirical Application for Spain and Norway

Fish and seafood products represent a very healthy food, low in saturated fats and offer an excellent source of protein essential for our health. However, very often, consumer behaviour would seem to infer that seafood products do not rank particularly highly in terms of preference, this being due to the perception of various physical and psychological costs, which represent barriers to consumption. Consequently, there is an opportunity to develop new tailor-made seafood products more adapted to recent demand. The aim of this study is to analyse the overall preference of young consumers for such a new seafood product. The experiments were carried out in two European countries: Spain and Norway, with samples of 349 and 296 young people respectively. The study permits to infer how consumers weight the product dimensions against each other when arriving to overall preference for the product and also to estimate how these have an influence on overall satisfaction and future intention to consume. Evidence suggests that liking for the sensory aspects plays a dominant role in (sea)food product choice and consumption, as it explains most of the satisfaction and intention to consume the product. The relative contribution of health and convenience aspects is significant only on intention to consume, but not on satisfaction. Consequently, appropriate strategies for promoting seafood eating behaviour among young people might benefit from an increase attention towards product likes and/or convenience rather than messages emphasizing health alone.consumer behaviour, preferences, seafood, convenience, Demand and Price Analysis,

The Relationship Between Convenience and Fish Consumption in Norway

The role of convenience in explaining food attitudes and consumption has been discussed in several recent studies. The purpose of this study is to test a model of the relationship between convenience, attitudes and fish consumption in Norway. This model has previously been tested in five other European countries (Olsen et al in Appetite 49, 2007, pp. 214-222) and we compare our results with the findings from this European study. Survey data from as representative sample of more than 1400 Norwegian households form the basis for our analyses. The dependent variable was consumption of fish as a main dish. The other variables; convenience orientation, product inconvenience and attitudes toward fish, were measured by multiple item measures. After checking for reliability and validity of the data by confirmatory factor analyses, structural equation modelling (SEM) in LISREL was used to estimate relationships between variables. The results from this Norwegian study confirmed the results from the European study suggesting that convenience orientation was positively related to the perceived inconvenience of fish, and that perceived inconvenience of fish was negatively related to both attitudes towards fish and to fish consumption. We found a minor but significant direct relationship between convenience orientation and fish consumption, which differ from most other European countries. However, the negative relationship between perceived inconvenience of fish and attitudes toward fish and fish consumption was stronger in Norway than in the other five European countries (Spain, Poland, the Netherlands, Denmark and Belgium). Together, these results confirm some earlier findings that fish is generally perceived as a relatively inconvenient type of food. Convenience orientation is related to attitudes toward fish and fish consumption, but mostly indirectly through the perception that fish is and inconvenient product. Thus, this study suggests that convenience orientation can be crucial to understanding food choice or behaviour only when critical mediating constructs are explored

Consumers’ attitudes and intentions toward consuming functional foods in Norway

Source at https://doi.org/10.1016/j.foodqual.2019.103827. © 2019 The Authors.This study investigates antecedents of consumers’ attitudes and intentions to eating functional foods in a representative sample of Norwegian consumers (N = 810). The theory of planned behavior (TPB), with an extension of self-efficacy and descriptive norms and, as well, hedonic and utilitarian eating values, is used as a conceptual framework. Structural equation modeling (SEM) is applied to test the hypothesized relationships. The findings differed significantly between the basic and extended model, particularly for the perceived behavioral control (PBC) constructs. Perceived control over behavior was insignificantly related to intention and consumption frequency in the basic model and significantly negatively related in the extended model. The inclusion of self-efficacy, conceptualized as confidence in the ability to consume functional foods regularly, proved to be the most important explanatory factor of intention. Descriptive and injunctive norms were both significant and relatively strong predictors of intention. However, injunctive norms lost explanatory power when descriptive norms were included in the structural model. The strong influence of attitude on intention also diminished in the extended model. Utilitarian eating values clearly outperformed hedonic eating values as a basis for explaining consumer attitude toward eating functional foods. Whereas utilitarian eating values were strongly and positively associated with participants’ attitude toward the consumption of functional foods, hedonic eating values were less strongly and negatively related to attitude. Thus, the food industry needs to improve the hedonic value of functional foods to commercially succeed

How do affective health-related and cognitive determinants influence fish consumption? A consumer survey in five European countries

This paper focuses on exploring whether and to what extent affective health-related and cognitive determinants have an impact on fish consumption behaviour. Cross-sectional data were collected through the SEAFOODplus pan-European consumer survey (n=4,786) with samples representative for age and region in Belgium, the Netherlands, Denmark, Spain and Poland. Consumers’ belief that eating fish is healthy and their interest in healthy eating positively influence fish consumption behaviour. Subjective knowledge is found to be a more important predictor of fish consumption than objective knowledge. Age and education contribute significantly to explaining fish consumption behaviour. However, the age and education effects on fish consumption frequency are indirect and mediated by the affective health-related and cognitive factors, such as health involvement and interest in healthy eating and knowledge related to fish. The proposed model contributes to a better understanding of health-related and cognitive factors influencing fish consumption behaviour.consumer, fish, determinants, model, Food Consumption/Nutrition/Food Safety,

Consumer Concern for Ethical Issues in Fish Farming: A Segmentation Study

The main objective of this paper was to study consumer concern for ethical and environmental issues regarding fishing and aquaculture. Cross-sectional data was collected in Valencia, Spain. A total sample of 452 consumers was obtained. This study uses descriptive and multivariate techniques to present data, and to obtain and describe the segments. The analysis resulted in three segments: the unconcerned, the wild fish concerned and the ambivalent. These represented 27%, 35% and 39% of the sample respectively. The segments were profiled with variables age, gender, education, social class, fish consumption, attitudes towards fish, attitudes towards farmed fish, perceived knowledge about fish farming, health involvement and the type of information used when buying fish (product vs. environmental)

The conflicting effects of self-construal on impulsive buying tendency toward unhealthy food: the moderating role of future time perspective

This study extends the understanding of if and how consumer impulse buying tendency toward unhealthy food can be explained by the conflicting and interactive mechanisms of individual differences in self-construal and future time perspectives. Based on a survey sample of 439 Vietnamese consumers, this study adopts a structural equation modelling approach for second-order constructs and moderating effects to test hypotheses. The study confirms that interdependent and independent self-construal are structured as second-order individual constructs, and that interdependent self-construal has a negative impact, while an independent self-construal positively affects impulse buying tendency toward unhealthy food. In particular, besides having a direct negative effect on this tendency, future time perspectives have opposite moderating effects on these relationships