Skip to Main content Skip to Navigation
New interface
Journal articles

Distinguer les risques sanitaire et nutritionnel perçus pour améliorer les comportements alimentaires

Abstract : Distinguishing between perceived health and nutritional risks to improve eating behaviors Food is closely associated with well-being and health. In return, it also causes concerns. The present research studies 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 in France that consumers distinguish both dimensions and that perception of nutritional risk is now prominent. Implementing tighter standards against health risk 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 analyses practical tools to do so.
Document type :
Journal articles
Complete list of metadata

Cited literature [27 references]  Display  Hide  Download

https://hal.archives-ouvertes.fr/hal-02472011
Contributor : Marie-Eve LAPORTE Connect in order to contact the contributor
Submitted on : Sunday, February 9, 2020 - 9:01:23 PM
Last modification on : Wednesday, September 28, 2022 - 4:18:58 PM
Long-term archiving on: : Sunday, May 10, 2020 - 1:28:22 PM

Files

Article V3 DM - Distinguer les...
Files produced by the author(s)

Identifiers

Citation

Marie-Eve Laporte. Distinguer les risques sanitaire et nutritionnel perçus pour améliorer les comportements alimentaires. Décisions Marketing, 2019, 96, pp.53-68. ⟨10.7193/DM.096.53.68⟩. ⟨hal-02472011⟩

Share

Metrics

Record views

281

Files downloads

405