French consumers’ perceptions of nutrition and health claims: A psychosocial-anthropological approach

Autor: Mohamed Merdji, Claude Fischler, Gervaise Debucquet, Estelle Masson
Přispěvatelé: Laboratoire de Psychologie : Cognition, Comportement, Communication (LP3C - EA1285), Université de Bretagne Sud (UBS)-Université de Brest (UBO)-Université de Rennes 2 (UR2), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Institut Brestois des Sciences de l'Homme et de la Société (IBSHS), Université de Brest (UBO), Audencia Recherche, Audencia Business School, Centre d'études transdisciplinaires (sociologie, anthropologie, histoire) (CETSAH), École des hautes études en sciences sociales (EHESS)-Centre National de la Recherche Scientifique (CNRS), Centre National de la Recherche Scientifique (CNRS)-École des hautes études en sciences sociales (EHESS)
Rok vydání: 2016
Předmět:
Adult
Male
0301 basic medicine
Health Knowledge
Attitudes
Practice
Nutritional and health claims
Functional foods
media_common.quotation_subject
Consumer perception
Health Behavior
[SHS.PSY]Humanities and Social Sciences/Psychology
Social representations
White People
[SHS]Humanities and Social Sciences
03 medical and health sciences
0404 agricultural biotechnology
Perception
Credibility
Humans
Medicine
Anthropology
Cultural
General Psychology
media_common
030109 nutrition & dietetics
Nutrition and Dietetics
Lay taxonomies
business.industry
Lay knowledge
Food composition data
04 agricultural and veterinary sciences
Food categorisation
Consumer Behavior
Middle Aged
040401 food science
Test (assessment)
Human nutrition
Socioeconomic Factors
Food
Food
Fortified
Spite
Female
France
Diet
Healthy
business
Construct (philosophy)
Nutritive Value
Social psychology
Psychosocial
Zdroj: Appetite
Appetite, Elsevier, 2016, 105, pp.618-629. ⟨10.1016/j.appet.2016.06.026⟩
ISSN: 0195-6663
1095-8304
DOI: 10.1016/j.appet.2016.06.026
Popis: French consumers’ perceptions of nutrition and health claims (NHC) are studied using both qualitative (n = 89) and quantitative (n = 1000) methods. We analyse the participants’ unprompted associations between nutrients and foods and construct a “lay food composition table”. We find evidence for a degree of familiarity, in most cases in name only, with macronutrients and a small number of micronutrients. We then turn to assessing how compatible nutritional claims are with the « lay food composition table » and with pre-existing, culture-based representations of the fate of foods in the body. We thus identify some principles predicting for positive or negative response in relation to types of claims. We also assess the credibility of types of claims according to the function cited and the carrier food. Finally, we test perception of hypothetical fortifications according to origin of nutrient and type of carrier food (e.g. omega 3 from fish oil in ham). Results and conclusions: we find (1) that the very principle of fortification disrupts culture-based representations French consumers have of the link between food and health, which they consider to essentially reside in a “varied and balanced diet”. And that (2), in spite of a general disposition against NHC, some types of claims are deemed more acceptable and credible than others. The questions raised by these findings are whether and to what extent nutrition can, does and should replace food cultures.
Databáze: OpenAIRE
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