Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 513140
Title Cosiness or nutrients: Exploring mealtime functionality of vital community-dwelling older adults through consumer segmentation and a means-end chain approach
Author(s) Uijl, L.C. den; Jager, G.; Graaf, C. de; Kremer, S.
Source Appetite 107 (2016). - ISSN 0195-6663 - p. 693 - 693.
Department(s) Chair Sensory Science and Eating Behaviour
FBR Consumer Science & Health
Publication type Abstract in scientific journal or proceedings
Publication year 2016
Abstract Senior consumers are a rapidly growing and highly heterogeneous part of the world’s population. To date little is known about their motivations to consume meals. In the current study we therefore aim to identify consumer segments within the group of vital community-dwelling older adults on the basis of mealtime functionality (for example ‘I eat because I’m hungry’, or ‘I eat because it is cosy,’). To this end, we identified consumer segments based on the senior’s mealtime functionalities as reported during an online survey. To obtain in-depth insights regarding mealtime functionality, laddering interviews about evening meal functionality were conducted. The online survey showed three consumer clusters based on mealtime functionality: Social eaters, Physical eaters, and Thoughtless eaters. Thoughtless eaters tend to eat without consciously thinking about it, and hence were not further interviewed on their cognitive mealtime motivations. Both the segmentation and the in-depth interviews showed that for the social eaters the cosiness and social function of a meal are important, whereas for the physical eaters the focus is more on the health and nutrient aspects of a meal. These results provide actionable insights for the development of meals, food products and communication strategies tailored to the needs of vital community-dwelling older consumers.
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