RESUMO
Eating low amounts of healthy foods leads to high rates of diet-related diseases. How can we control and reduce the increase in these diseases? One of the recommendations is to improve nutritional competence, which means greater health consciousness. The objective of the present study is to determine the influence of health consciousness on the dimensions of perceived value and their impact on the willingness to consume foods from a healthy brand. Through a non-experimental, cross-sectional, and explanatory study, the responses of 518 participants (men and women) who confirmed being consumers of the healthy brands of food were analyzed. The study included adults aged from 18 to 58 years recruited using non-probability sampling. Data was collected using a self-report form and statistically analyzed using Smart PLS. The findings support that health awareness positively and significantly influences perceived quality value, perceived financial value, perceived social value, and perceived emotional value; contrary to this, it was detected that the perceived financial value does not influence the willingness to consume foods from healthy brands. This study contributes significantly to health science by showing how the theory of perceived value predicts the intention to consume healthy brands, with health consciousness intervening in this prediction. Therefore, it is concluded that the study population that consumes healthy foods has experienced the positive impact of perceived value and reports that the factors that comprise it influence their intention to consume healthy foods.
Assuntos
Dieta Saudável , Humanos , Feminino , Masculino , Adulto , Pessoa de Meia-Idade , Adulto Jovem , Adolescente , Estudos Transversais , Dieta Saudável/psicologia , Conhecimentos, Atitudes e Prática em Saúde , Comportamento do Consumidor , Preferências Alimentares/psicologia , Intenção , Valor Nutritivo , Inquéritos e QuestionáriosRESUMO
Resumen El objetivo de la investigación fue desarrollar un modelo para identificar las di mensiones del valor percibido de destinos turísticos oscuros, con una muestra de 821 parti cipantes. Se analizaron diferentes estructuras a través de un análisis factorial confirmatorio, centrándose en los índices de ajuste absoluto. Los resultados muestran que un modelo con cuatro dimensiones correlacionadas presenta los índices más altos de bondad de ajuste. Dentro del nuevo modelo es posible evidenciar una fuerte correlación entre el componente hedónico y el componente de búsqueda de sensaciones, con una correlación de .97, seguida por una correlación de .76 entre el componente hedónico y el componente utilitario; también entre el componente de búsqueda de sensaciones y el componente hedónico, cuyo coeficiente es de .57. Así, el interés por el turismo oscuro se relaciona en primera instancia con la búsqueda de sensaciones y en un grado menor, pero consistente, con el valor hedónico y utilitario perci bido. Finalmente, no se encuentran diferencias significativas intergeneracionales, ni diferen cias significativas entre sexos en la forma de percibir el valor de los destinos turísticos oscuros.
Abstract The purpose of this research was to develop a model to identify the dimensions of perceived value of dark tourist destinations, with a sample of 821 participants. Different structures are analyzed through a confirmatory factor analysis, focusing on absolute adjustment rates. The results show that a model with four correlated dimensions has the highest goodness-of-fit indexes. Within the new model it is possible to show a strong correlation between the hedonic and the sensation-seeking component, with a correlation of .97, followed by a correlation of .76 between the hedonic and the utilitarian component, as well as between the sensation-seeking and the hedonic component, whose coefficient was .57. Thus, interest in dark tourism is primarily related to sensation-seeking and to a lesser but consistent degree to the hedonic and utilitarian value per ceived by people in tourist destinations. Finally, no significative intergenerational differences were found in the way the value of dark tourist destinations is perceived and no differences between sex groups were found too.
Assuntos
Análise Fatorial , Valor Preditivo dos Testes , Marketing Social , TurismoRESUMO
The continuous dynamism that tourism suffers makes the motivations of tourists change, making them search for new experiences. In this sense, gastronomy is positioned as a key element of union between tourism and culture, thus developing gastronomic tourism. The analysis presented here will address gastronomic motivations and their influence on the value perceived by foreign tourists in Oruro (Bolivia), based on a total sample of 370 and through a covariance-based structural equation modelling (CB-SEM). Among the main results, it is worth highlighting the positive influence of gastronomic motivations on the value perceived by tourists. These results are also very useful for public and/or private entities for the creation of new strategies to promote local gastronomy.
Assuntos
Internacionalidade , Motivação , Viagem , Adulto , Idoso , Bolívia , Feminino , Alimentos , Humanos , Masculino , Pessoa de Meia-IdadeRESUMO
El objetivo de esta investigación es evaluar la relación de normas subjetivas, autoeficacia y valor percibido del conocimiento con la intención y la conducta de compartir conocimiento en líderes y colaboradores en organizaciones. Los datos se obtuvieron de 1027 participantes, el 23.1% líderes y el 76.9% colaboradores. Todas las hipótesis fueron consistentes con los datos. Se propuso un modelo sobre la relación entre las variables. Esta investigación contribuye a comprender los factores humanos en el enfoque conductual de la gestión del conocimiento.
The objective of this research was to evaluate the relationship of subjective norms, selfefficacy and perceived value of knowledge on the knowledge sharing intention and behavior in leaders and collaborators in organizations. Data were obtained from 1027 participants, 23.1% leaders and 76.9% collaborators. All the hypotheses were consistent with the data. A model of the relationship between variables was proposed. This study aims to contribute to the understanding of human factors involved in the behavioral approach to knowledge management.