Measurement of food preferences:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
London u.a.
Blackie Acad. & Professional
1994
|
| Ausgabe: | 1. ed. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XII, 301 S. graph. Darst. |
| ISBN: | 0751401838 |
Internformat
MARC
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| 245 | 1 | 0 | |a Measurement of food preferences |c ed. by H. J. H. MacFie ... |
| 250 | |a 1. ed. | ||
| 264 | 1 | |a London u.a. |b Blackie Acad. & Professional |c 1994 | |
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| 943 | 1 | |a oai:aleph.bib-bvb.de:BVB01-006601913 | |
Datensatz im Suchindex
| _version_ | 1812898478861320192 |
|---|---|
| adam_text |
Contents
1 A measurement scheme for developing institutional products 1
H.L. MEISELMAN
1.1 Introduction 1
1.2 Phase I. Consumer marketing 3
1.2.1 Whom to test 3
1.2.2 What to test 4
1.2.3 How to test 4
1.3 Phase II. Individual item sensory testing 5
1.3.1 Trained and consumer panels 6
1.3.2 Choice of rating scales 7
1.4 Phase III. Consumer meal testing laboratory 10
1.4.1 What is a meal? 10
1.4.2 Acceptance and consumption 11
1.5 Phase IV. Consumer meal testing field 12
1.5.1 Realism 12
1.5.2 Test population 12
1.5.3 Adhering to test protocol 13
1.5.4 Item and meal acceptance 13
1.6 Phase V. Prototype testing 15
1.7 Phase VI. Extended ration use validation 18
1.8 Phase VII. Quality control testing 21
1.9 How to use the seven phase testing sequences 22
References 23
2 Appropriateness as a measure of the cognitive contextual
aspects of food acceptance ^5
H.G. SCHUTZ
2.1 Introduction 25
2.2 Description of procedures for appropriateness, item by use technique 27
2.2.1 Selection of stimuli 27
2.2.2 Format of the questionnaire 31
2.2.3 Selection of respondents 33
2.2.4 Collection of non appropriateness data 34
2.2.5 Data collection 35
2.2.6 Analysis of appropriateness data 35
2.2.7 Use of principal component analysis 39
2.2.8 Analyses with non appropriateness data 48
2.3 Conclusions 49
References 49
3 The repertory grid approach 51
N. GAINS
3.1 Introduction 51
3.1.1 Food choice 51
X CONTENTS
3.1.2 Personal construct theory 52
3.2 Methodology 52
3.2.1 Repertory grid method 52
3.2.2 Statistical analysis of repertory grids 53
3.2.3 Generalised Procrustes analysis 54
3.3 Application 54
3.3.1 The different aspects of food choice 54
3.3.2 Investigating the food: general perceptions, sensory
characteristics and reasons for choice 55
3.3.3 Investigating consumers 61
3.3.4 Investigating contexts of use 63
3.3.5 Interaction of foods, consumers and context of use 67
3.3.6 Extending repertory grid methodology: laddering, preference
mapping and other procedures 74
3.4 Conclusions 74
References 75
4 Focus group interviewing 77
M.A. CASEY and R.A. KRUEGER
4.1 Introduction 77
4.1.1 Advantages and limitations of focus groups 77
4.1.2 Myths about focus groups 78
4.2 The process of conducting focus groups 79
4.2.1 Designing a study 79
4.2.2 Developing the questioning route 81
4.2.3 Recruiting participants 84
4.2.4 Moderating 86
4.2.5 Analysis 90
4.2.6 Validity and reliability Can we really trust this stuff? 94
4.3 Summary 96
References 96
5 Product optimization: approaches and applications 97
H.R. MOSKOWITZ
5.1 Background and applications 97
5.1.1 What is product optimization? 97
5.1.2 Historical background 97
5.2 Steps in a designed experiment and product optimization study 99
5.2.1 Selection of variables and their levels systematic versus
haphazard designs 101
5.2.2 Questionnaire development 102
5.2.3 Test implementation 105
5.2.4 Analysis of the data a multi step process 110
5.3 A case history salsa 111
5.3.1 Experimental design 111
5.3.2 Results 113
5.3.3 Analysis phase 1, R R analysis 113
5.3.4 Analysis phase 2, S R (stimulus response) analysis 118
5.3.5 Three examples of optimization technology 125
5.4 An overview 135
References 136
CONTENTS Xi
6 Preference mapping in practice 137
K. GREENHOFF and H.J.H. MACFIE
6.1 Introduction 137
6.1.1 An alternative approach 138
6.2 External preference analysis Prefmap 139
6.2.1 The method 139
6.2.2 Case study using external analysis 141
6.2.3 Problems with external preference mapping 145
6.3 Internal analysis MDPREF 146
6.3.1 Method 146
6.3.2 Case study using internal analysis 149
6.4 Advantages and limitations of preference mapping 160
6.5 Aspects of conduct 163
References 165
7 An individualised psychological approach to measuring
influences on consumer preferences 167
M.T. CONNER
7.1 Introduction 167
7.2 Measuring individual consumer preferences 167
7.2.1 Acquisition of food preferences 169
7.2.2 Relating determinants to food preferences: the acceptance
triangle 170
7.2.3 Principles of consumer preference measurement 173
7.3 Psychophysical acceptance parameters 175
7.3.1 Ideal point (IP) 177
7.3.2 Rejections ratio (RR) 177
7.3.3 Tolerance discrimination ratio (TDR) 178
7.4 Aggregation of individuals'acceptance parameters 182
7.5 Measuring determinants of acceptance in the'real world' 189
7.5.1 Multiple determinants 189
7.5.2 Unidentified determinants 193
7.5.3 Non sensory determinants 195
7.6 Conclusions 198
References 198
8 Modelling food choice 202
R. SHEPHERD and P. SPARKS
8.1 Introduction 202
8.2 Factors influencing food choice 202
8.3 Beliefs and attitudes 205
8.4 Application of the theory of reasoned action to food choice 209
8.4.1 Fat intake: the roles of attitudes and nutritional knowledge 209
8.5 Extensions of the theory of reasoned action 212
8.5.1 Perceived control 212
8.5.2 Habit 213
8.5.3 Self identity 214
8.5.4 Consumption of chips 215
8.5.5 Biscuits and bread 217
8.5.6 Organic vegetables 219
8.6 Conclusions 221
References 223
Xii CONTENTS
9 Nutritional influences on mood and cognitive performance:
their measurement and relevance to food acceptance 227
P.J. ROGERS, M.W. GREEN and S. EDWARDS
9.1 Introduction 227
9.2 Relevance to food acceptance of dietary effects on behaviour 227
9.3 Conceptual issues 229
9.3.1 Mood and emotion 229
9.3.2 Arousal, mood and cognitive performance 231
9.3.3 Effects of food on mood and cognitive performance 234
9.4 Methodological issues 236
9.4.1 Experimental design 236
9.4.2 Sensitivity and validity of measures 237
9.4.3 Mood measures 238
9.4.4 Mood induction 241
9.4.5 Measures of cognitive performance 242
9.5 Caffeine: a case study 246
9.6 Summary 248
References 248
10 Consumer expectations and their role in food acceptance 253
A.V. CARDELLO
10.1 Introduction 253
10.1.1 Food acceptance: definition and measurement 253
10.1.2 Overview 255
10.2 The plausible role of expectations in food behavior 256
10.2.1 Oral texture and temperature 257
10.2.2 Flavor 262
10.2.3 Appearance: food and its packaging 267
10.2.4 Ideational effects 273
10.3 Consumer expectations and food acceptance 275
10.3.1 Expectations as a construct 275
10.3.2 Expectations: sensory versus hedonic 277
10.3.3 Models of the effect of disconfirmed expectations 277
10.3.4 Measuring expectations and confirmation/disconfirmation 279
10.4 Experimental studies 281
10.4.1 Sensory disconfirmation 281
10.4.2 Direct manipulation of expectations 283
10.4.3 Direct manipulation of disconfirmation levels 287
10.5 Summary/conclusions 291
References 291
Index 298 |
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| dewey-full | 641.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.3 |
| dewey-search | 641.3 |
| dewey-sort | 3641.3 |
| dewey-tens | 640 - Home and family management |
| discipline | Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Wirtschaftswissenschaften Ökotrophologie |
| edition | 1. ed. |
| format | Book |
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| language | English |
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| spelling | Measurement of food preferences ed. by H. J. H. MacFie ... 1. ed. London u.a. Blackie Acad. & Professional 1994 XII, 301 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food Consumption Lebensmittelindustrie (DE-588)4034889-1 gnd rswk-swf Verbraucher (DE-588)4062632-5 gnd rswk-swf Messung (DE-588)4038852-9 gnd rswk-swf Präferenz (DE-588)4121501-1 gnd rswk-swf Qualitätsplanung (DE-588)4127516-0 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittelindustrie (DE-588)4034889-1 s Qualitätsplanung (DE-588)4127516-0 s DE-604 Lebensmittel (DE-588)4034870-2 s Verbraucher (DE-588)4062632-5 s Präferenz (DE-588)4121501-1 s Messung (DE-588)4038852-9 s MacFie, H. J. Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=006601913&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Measurement of food preferences Food Consumption Lebensmittelindustrie (DE-588)4034889-1 gnd Verbraucher (DE-588)4062632-5 gnd Messung (DE-588)4038852-9 gnd Präferenz (DE-588)4121501-1 gnd Qualitätsplanung (DE-588)4127516-0 gnd Lebensmittel (DE-588)4034870-2 gnd |
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| title | Measurement of food preferences |
| title_auth | Measurement of food preferences |
| title_exact_search | Measurement of food preferences |
| title_full | Measurement of food preferences ed. by H. J. H. MacFie ... |
| title_fullStr | Measurement of food preferences ed. by H. J. H. MacFie ... |
| title_full_unstemmed | Measurement of food preferences ed. by H. J. H. MacFie ... |
| title_short | Measurement of food preferences |
| title_sort | measurement of food preferences |
| topic | Food Consumption Lebensmittelindustrie (DE-588)4034889-1 gnd Verbraucher (DE-588)4062632-5 gnd Messung (DE-588)4038852-9 gnd Präferenz (DE-588)4121501-1 gnd Qualitätsplanung (DE-588)4127516-0 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Food Consumption Lebensmittelindustrie Verbraucher Messung Präferenz Qualitätsplanung Lebensmittel |
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