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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    Understanding heterogeneity in decision-making among elderly consumers: the case of functional foods
    Zanden, Lotte D.T. van der - \ 2017
    Wageningen University. Promotor(en): J.C.M. van Trijp, co-promotor(en): P.W. Kleef; R.A. de Wijk. - Wageningen : Wageningen University - ISBN 9789463431439 - 161
    voedselopname - ouderen - voedselsamenstellingtabellen - voedselverrijking - ouderenvoeding - leeftijdsgroepen - marketing - marketing van voedingsmiddelen - ziekenhuisdiëten - besluitvorming - consumenten - voedselconsumptie - food intake - elderly - food composition tables - food enrichment - elderly nutrition - age groups - marketing - food marketing - hospital diets - decision making - consumers - food consumption

    The population of elderly has grown considerably over the past few decades, due to reduced birth rates and increased life expectancy. Old age is, however, still associated with a higher incidence of various health conditions that pose a threat to quality of life and result in high healthcare costs. Various products and services could help elderly to stay active and healthy for longer if they were adopted, such as mobility aids, home modifications and functional foods. A key challenge is to position products and services like these on the market in such a way that elderly can see their value and will start using them. In doing this, it is crucial to know what elderly need and to understand how they make decisions. This thesis therefore aims to provide a deeper understanding of decision-making among elderly consumers. It does so using functional foods as an example, and concentrates on answering the following research questions: 1) Which types of wants, inferences and intentions characterize the elderly consumer population? 2) What are relevant ways to distinguish between elderly consumers? and 3) How can elderly consumers be motivated to form consumption intentions for products and services aimed at promoting their wellbeing?

    An experience-sampling paradigm shows that there are age-related differences in both desires (i.e. wants), such as the desire for food, and goals, such as the goal to work (i.e. intentions), but not in the way these wants and intentions interact with each other (Chapter 2). Young and old consumers experience the same types of conflict between their wants and intentions. The extent of conflict does change with age however, such that older adults experience conflict less often and less strongly than younger adults. This age-related difference can be partly explained by the way in which consumers perceive the time they have left in their lives. Those who perceive time as limited, experience more conflict. Zooming in on product-specific decision-making, a series of focus groups indicates that elderly consumers overall want to use healthy products that they use frequently as a basis for enrichment with protein (Chapter 3). Most elderly do not display intentions to purchase and use such products, however, either because they do not feel the need to use functional foods or because they hold various negative inferences regarding functional foods, such as a high price or bad taste. Importantly, elderly consumers differ strongly in their wants, inferences and intentions, suggesting that segmentation of this population is warranted.

    A narrative review reveals that there are various ways to segment the elderly consumer population, for example based on age, future time perspective or purchase behaviour, and every approach has its strengths and weaknesses (Chapter 4). Based on the objectives of a segmentation approach one can, however, make an informed decision regarding which segmentation base to use. In the functional food market, elderly consumers may best be segmented using a segmentation base on the food or product level (i.e. rather than the person level) that results in segments in which consumers have similar needs and wants, for example the attributes benefits that consumers seek. A segmentation study shows that using such a segmentation base results in segments that provide concrete instructions for the development of functional foods (Chapter 5). The resulting segments of elderly have unique preferences that do not necessarily reflect those of the average elderly consumer and thereby provide useful insights that can help increase our understanding of elderly consumers.

    Segmentation also provides a basis for tailoring products to the needs and wants of elderly consumers. A segmentation study illustrates that such tailoring can increase elderly consumers’ willingness to try protein-enriched foods for the first time (i.e. trial purchase), as well as their willingness to use such products on a more regular basis (i.e. repeat purchase) (Chapter 5). For a small group of elderly, tailoring proves to be ineffective, however, as they categorically reject all types of protein-enriched foods presented to them. These elderly are relatively uninterested in the concept of functional foods, which may be due to negative inferences surrounding such products. Overcoming the activation of such negative inferences may be useful in motivating elderly consumers to use protein-enriched foods. A field study in a hospital setting shows that the implementation of a verbal prompt intervention that motivates consumers to make decisions without much can increase the consumption of protein (Chapter 6). By understanding and capitalizing on cognitive biases in human decision-making, interventions like these can motivate consumers to form consumption intentions even when they hold negative inferences about products or services.

    Overall, this thesis shows that although elderly consumers share an age bracket they are strongly heterogeneous in their wants, inferences and intentions. This heterogeneity is robust, as it can even be observed when zooming in on decision-making regarding a specific product category (i.e. protein-enriched foods). Our understanding of the elderly consumer population increases by studying this heterogeneity, as it provides insights beyond those that apply to the group of elderly that reflect the average. In studying heterogeneity, it pays off to focus on bases that are predictive of behaviour while demographic characteristics like age provide only few insights. Industry and health institutions can also benefit from an increased understanding of the composition of the elderly population and how they make decisions. Such understanding may provide them with concrete instructions for the development and commercialization of products and services for this growing group of consumers.

    Food Composition
    West, C.E. ; Schonfeldt, H.C. - \ 2002
    In: Introduction to Human Nutrition / Gibney MJ; Vorster HH; Kok FJ Blackwell Publishing - p. 249 - 262.
    voedselsamenstelling - voedselsamenstellingtabellen - voedingsstoffen - voedingswaarde - food composition - food composition tables - nutrients - nutritive value
    Reliable good-quality food composition data of foods for human consumption are critical resources for a variety of applications. The determination of the consumption of nutrients can be achieved either by analyzing the foods consumed directly or by using food composition tables
    Samenstelling van voedingsmiddelentabellen met gehalten aan transvetzuren ten behoeve van epidemiologisch onderzoek
    Oomen, C.E. ; Feskens, E.J.M. ; Kok, F.J. ; Brants, H.A.M. ; Erp-Baart, A.J.M. van; Kromhout, D. - \ 2000
    Bilthoven : Unknown Publisher (RIVM rapport 441110004) - 125
    voedingsmiddelen - voedselsamenstellingtabellen - vetzuren - trans-isomeren van vetzuren - meervoudig onverzadigde vetzuren - voeding en gezondheid - foods - food composition tables - fatty acids - trans fatty acids - polyenoic fatty acids - nutrition and health
    Om de transvetzuurinneming in de tijd te vergelijken en de grootte van het effect op o.a. plasmalipiden en coronaire hartziekten in de Zutphen Ouderen Studie te bestuderen, wordt een schatting van het gehalte van transvetzuren in voedingsmiddelen gemaakt voor de jaren 1985, 1990 en 1995. Voedingsmiddelentabellen zijn samengesteld met de gehalten in gram per 100 gram eetbaar product opgenomen voor de C18:1-transvetzuren, som van de transvetzuren met een keten-lengte van ->C18 en totaal transvetzuren. Het transvetzuurgehalte en informatie over de spreiding in gehalten van soortgelijk producten gedurende een bemonsteringsperiode per jaar werd bij voorkeur achterhaald uit een van de nationale bronnen. Voor de verschillende gebruikte analysemethoden die verschillen in nauwkeurigheid voor het bepalen van het transvetzuurgehalte zijn onderlinge correctiefactoren berekend. Na berekening van de transvetzuurinneming in de Zutphen Ouderen Studie bleek dat de personen overeenkomstig gerangschikt worden op basis van transvetzuurinneming ongeacht of er gecorrigeerd werd voor deze verschillen in nauwkeurigheid. Ook bleek de verschillende schattingen van inneming van transvetzuurisomeren (C18:1t, ->C18t, totaal) hoog te correleren. Indien een kwantitatieve uitspraak gedaan moet worden over de transvetzuurinneming, dient rekening gehouden te worden met de onderschatting van het transvetzuurgehalte door de gaschromatografische methode waarbij de vetzuren alleen worden omgezet naar methylesters.
    The composition of foods commonly eaten in East Africa.
    West, C.E. ; Pepping, F. ; Temalilwa, C.R. - \ 1988
    Wageningen : Wageningen Agricultural University - ISBN 9789072407108 - 84
    voedingsinformatie - voedingsleer - voeding - basisbehoeften - voedselsamenstelling - voedselsamenstellingtabellen - voedingsstoffen - nutrition information - nutrition knowledge - nutrition - basic needs - food composition - food composition tables - nutrients
    Beknopte documentatie Landbouwdatabank Voedingsmiddelen RIKILT
    Essen, M.M. van; Herstel, H. - \ 1987
    Wageningen : RIKILT (Rapport / RIKILT 97.29B) - 36
    databanken - voedselsamenstellingtabellen - food composition tables - databases
    In deze beknopte documentatie van de Landbouwdatabank Voedingsmiddelen RIKILT worden de struktuur en de toepassingsmogelijkheden van de databank beschreven. De mogelijkheden van een informatiesysteem hangen direkt samen met de struktuur. Naast een beschrijving van de struktuur van de databank worden voorbeelden gegeven van de in dit stadium voorgeprogrammeerde overzichten. Voorts wordt aangegeven welke kriteria zijn vastgesteld voor opname van gegevens in de databank en wordt een voorbeeld gegeven van een invoer formulier.
    Bepaling nutriëntengehalten in frites (diepvries), zilvervliesrijst, volkoren macaroni en vissticks ten behoeve van de Voedingsmiddelentabel
    Frijns, L.M.H. ; Muuse, B.G. - \ 1980
    Wageningen : RIKILT (Verslag / RIKILT 80.68) - 2
    voedselsamenstelling - voedselsamenstellingtabellen - voedingsstoffengehalte - patates frites - rijst - visproducten - deegwaren - food composition - food composition tables - nutrient content - chips (french fries) - rice - fish products - pasta
    Frites, zilvervliesrijst, volkoren macaroni en vissticks werden onderzocht op de voedingsbestanddelen in het oorspronkelijk en in het voor consumptie toebereide produkt. Middels de resultaten voor de vissticks is vergelijking mogelijk met de onderzoekresultaten van CIVO, RIVO en Sprenger Instituut.
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