RESUMEN
Las etiquetas de advertencia nutricional (EAN) informan a los estudiantes acerca de los alimentos procesados que exceden los niveles de nutrientes críticos. Sin embargo, aún es escasa la evidencia cómo funcionan las EAN en las decisiones alimentarias. El objetivo de esta investigación fue relacionar el efecto de las EAN en la toma de decisiones de alimentación de estudiantes universitarios, considerando los constructos de la teoría del comportamiento planificado (TCP), carrera de formación y variables sociodemográficas. A través de un muestreo no probabilístico se entrevistaron a 384 estudiantes universitarios. El cuestionario incluyó los factores de la TCP, correspondiente a las actitud, norma subjetiva, control percibido e intención de evitar la compra de alimentos procesados con EAN, más las carreras de formación y variables sociodemográficas. Los resultados del análisis factorial y regresión múltiple identificaron los determinantes de la intención de evitar comprar alimentos procesados con EAN. Los modelos muestran una actitud negativa de los estudiantes a las EAN lo que no activa la conducta de evasión por parte de los jóvenes. Mientras que la norma subjetiva, el control percibido y la formación en carreras de salud contribuyen positivamente a la intención de evitar alimentos con EAN. Los resultados evidencian que la TCP ayuda a entender el funcionamiento de las EAN en universitarios. Sin embargo, los hallazgos sugieren utilizar herramientas comunicacionales de mediano plazo dirigidas a jóvenes sin formación en salud para que estos realicen una elección informada de alimentos procesados y así reducir enfermedades no transmisibles asociadas a los malos hábitos alimentarios.
Nutrition Warning Labels (NWLs) inform students about processed foods that exceed critical nutrient levels. However, evidence on how NWLs influence food decisions is still scarce. The objective of this research was to relate the effect of NWLs on the decision-making of university students, considering the constructs of the theory of planned behavior (TPB), university major, and sociodemographic variables. Through non-probability sampling, 384 university students were interviewed. The questionnaire included the factors of the TPB, corresponding to the attitude, subjective norm, perceived control, and intention to avoid the purchase of foods processed with NWLs, plus field of study and sociodemographic variables. Factor analysis and multiple regression results identified the determinants of the intention to avoid buying processed foods with NWLs. The models showed a negative attitude of the students to the NWLs, which did not activate avoidance behavior on the part of young people. At the same time, the subjective norm, the perceived control, and the training in health careers contribute positively to the intention to avoid foods with NWLs. The results show that the TPB helps understand the operation of NWLs in university students. However, the findings suggest using medium-term communication tools aimed at young people without health training to make an informed choice of processed foods and thus reduce non-communicable diseases associated with poor eating habits.
RESUMEN
Nutritional warnings (NWs) as a front-of-package label were implemented as a public policy aiding consumers with recognizing processed foods with high levels of critical nutrients (sodium, saturated fats, carbohydrates, and calories). However, in spite of this tool being well positioned in consumer decision making, there is little extant knowledge about the relationship between the message sent by NW, nutritional knowledge, consumer motivation, and the intention to avoid consuming processed foods. To understand these dimensions' relations, a theoretical model was created and subsequently tested through structural equations. We applied a survey to 807 home food purchasing decision makers. The results show that the direct effect of NW messages raises the intention to avoid processed foods, while eating motivation is negative in its direct effect on the same avoidance intention. However, the message sent by NWs had a mediating effect between the intentions to avoid processed food and eating motivation but showed no such effect on nutritional knowledge. This suggests that the message sent by NWs was able to turn negative eating motivation into positive eating motivation to avoid processed foods. In conclusion, NWs help mitigate eating motivations, as well as boost the intention to avoid processed foods.
Asunto(s)
Etiquetado de Alimentos , Intención , Comportamiento del Consumidor , Comida Rápida , Etiquetado de Alimentos/métodos , Preferencias Alimentarias , Motivación , Valor NutritivoRESUMEN
Nutritional Warning Labels (NWLs) inform consumers about processed foods that exceed critical nutrient levels activating the risk perception in consumers. However, this information is limited. The objective was to identify the dimensions of risk perception and to study their associations with avoidance of buying processed foods with warning labels. A survey was applied to 807 decision-makers who choose what to eat at home. The four dimensions of risk perception (performance, financial, physical, and psychological) were identified through exploratory factor analysis. Through a multiple regression model, we determined the dimensions of risk perception and sociodemographic variables that affect the intention to avoid buying processed foods with NWLs. The results show that the performance risk, physical risk, and psychological risk positively affect the intention of avoiding processed foods with NWLs. In addition, the female gender considers NWLs to purchase foods. Nevertheless, the high frequency of consumption and belonging to a lower-income socioeconomic group are barriers to the use of NWLs. In conclusion, NWLs help people to choose processed food that does not impact negatively their food expectations, as well as their mental and physical health. However, health authorities must invest in nutrition education. Specifically, in groups who pay less attention to NWLs. Such groups include people with high daily consumption of processed foods, males, and low-income socioeconomic groups.