Skip to main content
Article
Understanding Customers’ Healthful Food Selection at Restaurants: Roles of Attitude, Gender, and Past Experience
Rosen Faculty Scholarship and Creative Works
  • Jinhyun Jun, University of Hawaiʻi at Mānoa
  • Susan W. Arendt, Iowa State University
  • Juhee Kang, University of Central Florida
Keywords
  • ttitude, gender, healthful food, past experience, restaurant
Abstract

This study aimed to examine differences in attitudes and behavioral intentions toward low-fat or low-calorie menu items depending on customers’ gender and past experiences, as well as identify contributors for behavioral intentions. Independent t-test revealed that female customers and customers who had eaten healthful low-fat or low-calorie menu items in the past had more positive attitudes and behavioral intentions toward those menu items. Also, hierarchical regression analysis showed that attitudes toward taste and healthfulness, and past experience consuming those menu items were significant contributors in forming behavioral intentions. In particular, attitudes toward healthfulness had the greatest impact on behavioral intentions.

Publication Date
4-6-2016
DOI
10.1080/15378020.2016.1159895
Number of Pages
197-212
Document Type
Paper
Language
English
Source Title
Journal of Foodservice Business Research
College
Rosen College of Hospitality Management
Location
Rosen College of Hospitality Management
Citation Information

Jun, J., Wohlsdorf-Arendt, S., & Kang, J. (2016). Understanding customers’ healthful food selection at restaurants: Roles of attitude, gender, and past experience. Journal of Foodservice Business Research, 19(2), 197-212.