CAN YOUNG ADULTS BE INFLUENCED TO EAT HEALTHIER SNACKS: THE EFFECTS OF CHOICE AND NUTRITIONAL INFORMATION ON TASTE, SATISFACTION AND INTENT TO PURCHASE

摘要

Nutritional information allows customers to make an informed choice regarding food consumption, which may be related to higher satisfaction and product ratings. Researchers designed this study to evaluate the impact of choice and nutritional information on young adults' selection and ratings of a soy-based snack versus an identical snack prepared using a traditional recipe. Specific objectives were to compare selection, quality ratings, and intention to purchase ratings with and without choice and information on nutrients per serving associated with both products. Two hundred college students were presented with an opportunity to select and evaluate two different formulations of the same snack. The products were identical in appearance, but the soy-based snack had nutrient content lower in calories and fat and higher in protein, calcium, and fiber. Participants rated the sensory characteristics of their product of choice on a 7-pt Likert-type scale. They also noted whether they were willing to buy the snack in the future. Analysis of variance was used for data analysis. When no choice of snack or nutritional information was made available, students rated both snacks equally. When a choice but no information was supplied, except that one product was made with soy, the traditional snack was chosen more often. When choice and nutritional information was supplied, the food quality ratings and intention to purchase ratings of both snacks increased, and the soy-based snack was chosen over the traditional product at a significantly higher rate. Differential effects by gender were noted. Nutritional information as informed choice was positively related to customer satisfaction and made a difference in food selection. Implications for foodservice operations focus on point of sale signage that would allow customers, particularly young adults, the information by which to choose food items to meet their personal nutritional goals. This would be particularly pertinent in university food service and high school cafeteria settings serving children and young adults.