'The Good, The Bad, and the Minimum Tolerable': Exploring Expectations of Institutional Food
| Autor: | Olga Gjerald, Kai Victor Hansen, Hanne Andreassen |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Semi-structured interview
Health (social science) 030309 nutrition & dietetics helsefag media_common.quotation_subject Plant Science Affect (psychology) aging consumers lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Interconnectedness Article 03 medical and health sciences Goods and services 0502 economics and business lcsh:TP1-1185 Marketing Function (engineering) health services media_common food expectations 0303 health sciences Hierarchy Samfunnsvitenskap: 200 [VDP] 05 social sciences mat på institusjon Content analysis 050211 marketing Business Food Science Qualitative research ernæring |
| Zdroj: | Foods, Vol 10, Iss 767, p 767 (2021) Foods Volume 10 Issue 4 |
| ISSN: | 2304-8158 |
| Popis: | There is a tendency towards greater expectations of consumer goods and services in society—what was once judged as ideal may now be a bare minimum. This presents a challenge for food providers in the upcoming decades. As the more demanding baby boomer cohort ages, health institutions of the future will face challenges meeting their food expectations. The purpose of this study was to explore expectation type dynamics and function with updated empirical material on aging consumers expectations of institutional food and advance our current understanding of how consumers evaluate their expectations. This qualitative study employed in-depth semi structured interviews with 14 informants between the age of 58–79. Content analysis was performed to capture the informants’ food expectations based on the expectation hierarchy proposed by Santos and Boote. Analyzing the content and relationship between different expectation types led to three main findings: expectation functions and content, interconnectedness, and the role of affect. Based on the findings, this study contributes by making several propositions for future research and proposes an updated expectancy–disconfirmation model. Importantly, this study provides novel knowledge that can help health institutions understand and meet aging consumers expectations of institutional food. |
| Databáze: | OpenAIRE |
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