Title: Distinguishing between perceived health and nutritional risks to improve eating behaviors
Abstract: Food is closely associated with well-being and health. In return, it also causes concerns. The present research studies the perception of food risk through its two dimensions: (1) perception of health risk in the short term, and (2) perception of nutritional risk in the long term. Two quantitative studies verify that in France, consumers distinguish both dimensions and that perception of nutritional risk is now prominent. Implementing tighter standards against health risks has paradoxically created a distance between consumers and their plate, increasing perception of nutritional risk. The latter should be taken into account to reassure consumers, without overlooking health risk. The present paper analyzes practical tools that can be used to achieve this.
Publication Year: 2019
Publication Date: 2019-01-01
Language: en
Type: article
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Cited By Count: 1
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