| dc.creator | Adasme-Berríos, Cristian | |
| dc.creator | Schnettler, Berta | |
| dc.creator | Grunert, Klaus G. | |
| dc.creator | Márquez, María Paulina | |
| dc.creator | Lobos, Germán | |
| dc.creator | Salinas-Oñate, Natalia | |
| dc.creator | Orellana, Ligia | |
| dc.creator | Sepúlveda, José | |
| dc.date | 2017-10-17T18:08:52Z | |
| dc.date | 2017-10-17T18:08:52Z | |
| dc.date | 2016 | |
| dc.date.accessioned | 2019-11-20T15:08:54Z | |
| dc.date.available | 2019-11-20T15:08:54Z | |
| dc.identifier | http://repositorio.ucm.cl:8080/handle/ucm/623 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/3032364 | |
| dc.description | Purpose: The purpose of this paper is to assess the effect of attitudes towards functional foods (AFF) on university students’ satisfaction with food-related life (SWFL) and to distinguish student typologies, considering that the AFF are not homogeneous among consumers.
Design/methodology/approach: A survey was applied to 372 university students (mean age=20.4 years, SD=2.4) in Southern Chile. The questionnaire included the AFF questionnaire and the SWFL scale, questions about consumption and knowledge about functional food (FF) and socio-demographic characteristics.
Findings: Using confirmatory factor analysis (CFA) and structural equation modelling, it was found that AFF directly and significantly influence students’ SWFL. A cluster analysis applied to the Z-scores from the factors obtained by the CFA classified three typologies: positive towards FF (36.3 per cent), moderately positive towards FF (43.0 per cent) and negative towards FF (20.7 per cent). The positive towards FF type had a significantly greater SWFL score than the negative towards FF type. The types differ according to consumption and knowledge about FF.
Research limitations/implications: This study was conducted in the context of only one country in South America.
Originality/value: This study is the first that assesses the effect of AFF on SWFL in a sample of university students. Fostering positive attitudes towards FF will allow for a growth in the degree of SWFL of university students with features similar to those of the study sample. | |
| dc.language | en | |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Chile | |
| dc.rights | http://creativecommons.org/licenses/by-nc-nd/3.0/cl/ | |
| dc.source | British Food Journal, 118(9), 2234-2250 | |
| dc.subject | Attitudes | |
| dc.subject | University students | |
| dc.subject | Functional foods | |
| dc.subject | Satisfaction with food-related life | |
| dc.title | The relation between attitudes toward functional foods and satisfaction with food-related life | |
| dc.type | Artículos de revistas | |
