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RESEARCH PRODUCT
How personality traits and intrinsic personal characteristics influence the consumer's choice of reduced-calorie food
Vicente Prado-gascóE. CarrilloPaula VarelaSusana Fiszmansubject
CorrelationConsumption (economics)media_common.quotation_subjectFood choiceSelf-esteemConscientiousnessContext (language use)Big Five personality traitsPsychologyNeuroticismFood Sciencemedia_commonDevelopmental psychologydescription
Abstract Nowadays, the consumption of low-calorie foods is being taken into account as a tool for reducing the incidence of certain nutrition-related health disorders. In this context, several factors were used to model low-fat (LF), low-sugar (LS) and high-calorie (HC) food consumption behavior. These factors were: personality traits (neuroticism and conscientiousness), food choice motives (health and weight control) and intrinsic personal characteristics such as self-esteem and satisfaction with life. The results indicate a good fit for the proposed model. Weight control was the best predictor of consumption of this kind of product, and health was a less strong predictor. In addition, correlations between the constructs indicated that LF and LS had the strongest correlation with each other and with weight control (p
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2012-12-01 | Food Research International |