Effect of Food Quality and Nutritional Attributes on Consumer Choices during the COVID-19 Pandemic
(1) Background: During COVID-19, disruption in food demand and supply chain led to changes in food choices in response to consumer demand, frequency of delivered items, and production setup during a pandemic. The aim of the study was to evaluate the effect of quality and nutritional attributes on co...
Gespeichert in:
Veröffentlicht in: | Sustainability 2022-11, Vol.14 (22), p.15172 |
---|---|
Hauptverfasser: | , , |
Format: | Artikel |
Sprache: | eng |
Schlagworte: | |
Online-Zugang: | Volltext |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
container_end_page | |
---|---|
container_issue | 22 |
container_start_page | 15172 |
container_title | Sustainability |
container_volume | 14 |
creator | Anis, Zainab Bintay Rahman, Hafiz Ubaid ur Khalid, Nauman |
description | (1) Background: During COVID-19, disruption in food demand and supply chain led to changes in food choices in response to consumer demand, frequency of delivered items, and production setup during a pandemic. The aim of the study was to evaluate the effect of quality and nutritional attributes on consumer food consumption behavior, attitude, and practices. (2) Methods: In this regard, cross-sectional survey research was conducted through a structured questionnaire. (3) Results: The results of the study showed that there was no difference in the receptiveness of COVID-19 infection between both genders. Quality perspective (p = 0.001) was deemed a significant positive predictor in the change of food consumption patterns during the COVID-19 pandemic. It also stated price (p = 0.045) and purity (p = 0.009) as a quality factor while sugar (p = 0.028) and fiber (p = 0.034) content, as nutritional attributes, influenced the consumption frequency of food groups. The overall experience of online shopping was in the neutral category. (4) Conclusions: It was concluded that food quality cues as well as nutritional attributes affected consumer food choices during the COVID-19 pandemic regardless of gender. Online shopping trends were influenced but overall experience remained neutral during the pandemic. |
doi_str_mv | 10.3390/su142215172 |
format | Article |
fullrecord | <record><control><sourceid>gale_proqu</sourceid><recordid>TN_cdi_proquest_journals_2739475531</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A747189811</galeid><sourcerecordid>A747189811</sourcerecordid><originalsourceid>FETCH-LOGICAL-c329t-2bbab272ae9dc87ce97126ec9b01a5770f9bfb3f24eccb325c6438b1fb25753f3</originalsourceid><addsrcrecordid>eNptkdtqAjEQhpfSQsV61RcI9KqUtTnsGnMpW20FqT3fhiQmGtGNzQHq23ethSp05mKG4ft_Zpgsu0SwSwiDtyGhAmNUIopPshaGFOUIlvD0oD_POiEsYROEIIZ6rUwOjdEqAmfAyLkZeE5iZeMWiHoGHlP0NlpXixUYxKaXKeoAXA0qV4e01h5UC2dVM5slb-s5iAsNqunH-C5HDDw1Hnpt1UV2ZsQq6M5vbWfvo-Fb9ZBPpvfjajDJFcEs5lhKITHFQrOZ6lOlGUW4pxWTEImSUmiYNJIYXGilJMGl6hWkL5GRuKQlMaSdXe19N959Jh0iX7rkm-UDx5SwgpYlQX_UXKw0t7Vx0Qu1tkHxAS0o6rM-2lHdf6gmfy5ytTa2mR8Jro8EDRP1V5yLFAIfv74cszd7VnkXgteGb7xdC7_lCPLdK_nBK8k30SyNoQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2739475531</pqid></control><display><type>article</type><title>Effect of Food Quality and Nutritional Attributes on Consumer Choices during the COVID-19 Pandemic</title><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>MDPI - Multidisciplinary Digital Publishing Institute</source><creator>Anis, Zainab Bintay ; Rahman, Hafiz Ubaid ur ; Khalid, Nauman</creator><creatorcontrib>Anis, Zainab Bintay ; Rahman, Hafiz Ubaid ur ; Khalid, Nauman</creatorcontrib><description>(1) Background: During COVID-19, disruption in food demand and supply chain led to changes in food choices in response to consumer demand, frequency of delivered items, and production setup during a pandemic. The aim of the study was to evaluate the effect of quality and nutritional attributes on consumer food consumption behavior, attitude, and practices. (2) Methods: In this regard, cross-sectional survey research was conducted through a structured questionnaire. (3) Results: The results of the study showed that there was no difference in the receptiveness of COVID-19 infection between both genders. Quality perspective (p = 0.001) was deemed a significant positive predictor in the change of food consumption patterns during the COVID-19 pandemic. It also stated price (p = 0.045) and purity (p = 0.009) as a quality factor while sugar (p = 0.028) and fiber (p = 0.034) content, as nutritional attributes, influenced the consumption frequency of food groups. The overall experience of online shopping was in the neutral category. (4) Conclusions: It was concluded that food quality cues as well as nutritional attributes affected consumer food choices during the COVID-19 pandemic regardless of gender. Online shopping trends were influenced but overall experience remained neutral during the pandemic.</description><identifier>ISSN: 2071-1050</identifier><identifier>EISSN: 2071-1050</identifier><identifier>DOI: 10.3390/su142215172</identifier><language>eng</language><publisher>Basel: MDPI AG</publisher><subject>Consumer preferences ; COVID-19 ; Epidemics ; Food ; Food chains ; Food consumption ; Food groups ; Food quality ; Food supply ; Health aspects ; Nutrition ; Nutritional aspects ; Pakistan ; Psychological aspects ; Purchasing ; Social aspects ; Supply chains</subject><ispartof>Sustainability, 2022-11, Vol.14 (22), p.15172</ispartof><rights>COPYRIGHT 2022 MDPI AG</rights><rights>2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c329t-2bbab272ae9dc87ce97126ec9b01a5770f9bfb3f24eccb325c6438b1fb25753f3</citedby><cites>FETCH-LOGICAL-c329t-2bbab272ae9dc87ce97126ec9b01a5770f9bfb3f24eccb325c6438b1fb25753f3</cites><orcidid>0000-0002-5107-3299 ; 0000-0002-8045-199X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Anis, Zainab Bintay</creatorcontrib><creatorcontrib>Rahman, Hafiz Ubaid ur</creatorcontrib><creatorcontrib>Khalid, Nauman</creatorcontrib><title>Effect of Food Quality and Nutritional Attributes on Consumer Choices during the COVID-19 Pandemic</title><title>Sustainability</title><description>(1) Background: During COVID-19, disruption in food demand and supply chain led to changes in food choices in response to consumer demand, frequency of delivered items, and production setup during a pandemic. The aim of the study was to evaluate the effect of quality and nutritional attributes on consumer food consumption behavior, attitude, and practices. (2) Methods: In this regard, cross-sectional survey research was conducted through a structured questionnaire. (3) Results: The results of the study showed that there was no difference in the receptiveness of COVID-19 infection between both genders. Quality perspective (p = 0.001) was deemed a significant positive predictor in the change of food consumption patterns during the COVID-19 pandemic. It also stated price (p = 0.045) and purity (p = 0.009) as a quality factor while sugar (p = 0.028) and fiber (p = 0.034) content, as nutritional attributes, influenced the consumption frequency of food groups. The overall experience of online shopping was in the neutral category. (4) Conclusions: It was concluded that food quality cues as well as nutritional attributes affected consumer food choices during the COVID-19 pandemic regardless of gender. Online shopping trends were influenced but overall experience remained neutral during the pandemic.</description><subject>Consumer preferences</subject><subject>COVID-19</subject><subject>Epidemics</subject><subject>Food</subject><subject>Food chains</subject><subject>Food consumption</subject><subject>Food groups</subject><subject>Food quality</subject><subject>Food supply</subject><subject>Health aspects</subject><subject>Nutrition</subject><subject>Nutritional aspects</subject><subject>Pakistan</subject><subject>Psychological aspects</subject><subject>Purchasing</subject><subject>Social aspects</subject><subject>Supply chains</subject><issn>2071-1050</issn><issn>2071-1050</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNptkdtqAjEQhpfSQsV61RcI9KqUtTnsGnMpW20FqT3fhiQmGtGNzQHq23ethSp05mKG4ft_Zpgsu0SwSwiDtyGhAmNUIopPshaGFOUIlvD0oD_POiEsYROEIIZ6rUwOjdEqAmfAyLkZeE5iZeMWiHoGHlP0NlpXixUYxKaXKeoAXA0qV4e01h5UC2dVM5slb-s5iAsNqunH-C5HDDw1Hnpt1UV2ZsQq6M5vbWfvo-Fb9ZBPpvfjajDJFcEs5lhKITHFQrOZ6lOlGUW4pxWTEImSUmiYNJIYXGilJMGl6hWkL5GRuKQlMaSdXe19N959Jh0iX7rkm-UDx5SwgpYlQX_UXKw0t7Vx0Qu1tkHxAS0o6rM-2lHdf6gmfy5ytTa2mR8Jro8EDRP1V5yLFAIfv74cszd7VnkXgteGb7xdC7_lCPLdK_nBK8k30SyNoQ</recordid><startdate>20221101</startdate><enddate>20221101</enddate><creator>Anis, Zainab Bintay</creator><creator>Rahman, Hafiz Ubaid ur</creator><creator>Khalid, Nauman</creator><general>MDPI AG</general><scope>AAYXX</scope><scope>CITATION</scope><scope>ISR</scope><scope>4U-</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>COVID</scope><scope>DWQXO</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><orcidid>https://orcid.org/0000-0002-5107-3299</orcidid><orcidid>https://orcid.org/0000-0002-8045-199X</orcidid></search><sort><creationdate>20221101</creationdate><title>Effect of Food Quality and Nutritional Attributes on Consumer Choices during the COVID-19 Pandemic</title><author>Anis, Zainab Bintay ; Rahman, Hafiz Ubaid ur ; Khalid, Nauman</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c329t-2bbab272ae9dc87ce97126ec9b01a5770f9bfb3f24eccb325c6438b1fb25753f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Consumer preferences</topic><topic>COVID-19</topic><topic>Epidemics</topic><topic>Food</topic><topic>Food chains</topic><topic>Food consumption</topic><topic>Food groups</topic><topic>Food quality</topic><topic>Food supply</topic><topic>Health aspects</topic><topic>Nutrition</topic><topic>Nutritional aspects</topic><topic>Pakistan</topic><topic>Psychological aspects</topic><topic>Purchasing</topic><topic>Social aspects</topic><topic>Supply chains</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Anis, Zainab Bintay</creatorcontrib><creatorcontrib>Rahman, Hafiz Ubaid ur</creatorcontrib><creatorcontrib>Khalid, Nauman</creatorcontrib><collection>CrossRef</collection><collection>Gale In Context: Science</collection><collection>University Readers</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest One Community College</collection><collection>Coronavirus Research Database</collection><collection>ProQuest Central Korea</collection><collection>Access via ProQuest (Open Access)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><jtitle>Sustainability</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Anis, Zainab Bintay</au><au>Rahman, Hafiz Ubaid ur</au><au>Khalid, Nauman</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Food Quality and Nutritional Attributes on Consumer Choices during the COVID-19 Pandemic</atitle><jtitle>Sustainability</jtitle><date>2022-11-01</date><risdate>2022</risdate><volume>14</volume><issue>22</issue><spage>15172</spage><pages>15172-</pages><issn>2071-1050</issn><eissn>2071-1050</eissn><abstract>(1) Background: During COVID-19, disruption in food demand and supply chain led to changes in food choices in response to consumer demand, frequency of delivered items, and production setup during a pandemic. The aim of the study was to evaluate the effect of quality and nutritional attributes on consumer food consumption behavior, attitude, and practices. (2) Methods: In this regard, cross-sectional survey research was conducted through a structured questionnaire. (3) Results: The results of the study showed that there was no difference in the receptiveness of COVID-19 infection between both genders. Quality perspective (p = 0.001) was deemed a significant positive predictor in the change of food consumption patterns during the COVID-19 pandemic. It also stated price (p = 0.045) and purity (p = 0.009) as a quality factor while sugar (p = 0.028) and fiber (p = 0.034) content, as nutritional attributes, influenced the consumption frequency of food groups. The overall experience of online shopping was in the neutral category. (4) Conclusions: It was concluded that food quality cues as well as nutritional attributes affected consumer food choices during the COVID-19 pandemic regardless of gender. Online shopping trends were influenced but overall experience remained neutral during the pandemic.</abstract><cop>Basel</cop><pub>MDPI AG</pub><doi>10.3390/su142215172</doi><orcidid>https://orcid.org/0000-0002-5107-3299</orcidid><orcidid>https://orcid.org/0000-0002-8045-199X</orcidid><oa>free_for_read</oa></addata></record> |
fulltext | fulltext |
identifier | ISSN: 2071-1050 |
ispartof | Sustainability, 2022-11, Vol.14 (22), p.15172 |
issn | 2071-1050 2071-1050 |
language | eng |
recordid | cdi_proquest_journals_2739475531 |
source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; MDPI - Multidisciplinary Digital Publishing Institute |
subjects | Consumer preferences COVID-19 Epidemics Food Food chains Food consumption Food groups Food quality Food supply Health aspects Nutrition Nutritional aspects Pakistan Psychological aspects Purchasing Social aspects Supply chains |
title | Effect of Food Quality and Nutritional Attributes on Consumer Choices during the COVID-19 Pandemic |
url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-02T22%3A56%3A43IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-gale_proqu&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20Food%20Quality%20and%20Nutritional%20Attributes%20on%20Consumer%20Choices%20during%20the%20COVID-19%20Pandemic&rft.jtitle=Sustainability&rft.au=Anis,%20Zainab%20Bintay&rft.date=2022-11-01&rft.volume=14&rft.issue=22&rft.spage=15172&rft.pages=15172-&rft.issn=2071-1050&rft.eissn=2071-1050&rft_id=info:doi/10.3390/su142215172&rft_dat=%3Cgale_proqu%3EA747189811%3C/gale_proqu%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2739475531&rft_id=info:pmid/&rft_galeid=A747189811&rfr_iscdi=true |