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Fish Consumption: Influence of Knowledge, Product Information, and Satisfaction with Product Attributes.
Kresic, Greta; Dujmic, Elena; Loncaric, Dina; Zrncic, Snjezana; Liovic, Nikolina; Pleadin, Jelka.
Afiliación
  • Kresic G; Department of Food and Nutrition, Faculty of Tourism and Hospitality Management, University of Rijeka, Primorska 46, P.O. Box 97, 51410 Opatija, Croatia.
  • Dujmic E; Center for Projects, Faculty of Tourism and Hospitality Management, University of Rijeka, Primorska 46, P.O. Box 97, 51410 Opatija, Croatia.
  • Loncaric D; Department of Marketing, Faculty of Tourism and Hospitality Management, University of Rijeka, Primorska 46, P.O. Box 97, 51410 Opatija, Croatia.
  • Zrncic S; Laboratory for Fish Pathology, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia.
  • Liovic N; Department of Food and Nutrition, Faculty of Tourism and Hospitality Management, University of Rijeka, Primorska 46, P.O. Box 97, 51410 Opatija, Croatia.
  • Pleadin J; Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia.
Nutrients ; 14(13)2022 Jun 28.
Article en En | MEDLINE | ID: mdl-35807871
Due to its numerous health benefits, fish consumption should be strongly encouraged. Fish consumption, however, is a complex phenomenon influenced by various factors. The aim of this research is to examine the influence of knowledge, product information, and satisfaction with product attributes on fish consumption in a nationally representative sample of people responsible for food purchasing within households in Croatia (n = 977) and Italy (n = 967). Fish consumption was well predicted (R2 = 15%) by the proposed structural model, using the partial least squares structural equation modelling method (PLS-SEM). The obtained results confirm that subjective knowledge (ß = 0.277, p < 0.001) and satisfaction with product attributes (ß = 0.197, p < 0.001) are predictors of fish consumption. Subjective knowledge was influenced by product information (ß = 0.161, p < 0.001), as well as by satisfaction with product attributes (ß = 0.282, p < 0.001), while objective knowledge had an influence on product information (ß = 0.194, p < 0.001). Although satisfaction with product attributes was the strongest predictor of subjective knowledge in both countries (ßCRO = 0.244, ßIT = 0.398), it had a greater effect among Italians (p = 0.001), while the impact of product information (ßCRO = 0.210, ßIT = 0.086) was more pronounced among Croatians (p = 0.010). Since the mediating role of subjective knowledge in all models was confirmed, action focused on enhancing subjective knowledge should be taken to increase fish consumption.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Satisfacción Personal / Comportamiento del Consumidor Tipo de estudio: Prognostic_studies Límite: Animals / Humans Idioma: En Revista: Nutrients Año: 2022 Tipo del documento: Article País de afiliación: Croacia Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Satisfacción Personal / Comportamiento del Consumidor Tipo de estudio: Prognostic_studies Límite: Animals / Humans Idioma: En Revista: Nutrients Año: 2022 Tipo del documento: Article País de afiliación: Croacia Pais de publicación: Suiza