healthbehaviour ( Küster-Boluda & Vidal-Capilla, 2017 ). In line with global trends, the market share of functional foods face explosive growth in East-Central Europe, too, and research on habits, expectations, and attitudes of targeted consumer groups
Authors:S. Balogh, F. Hajnal, B. Belec, M. Kómár, R. Papp, L. Nagymajtényi, and E. Paulik
Several risk factors of diet-related diseases are present in the nutrition of the Hungarian population. The aim of the study was to investigate the health status and the association of the daily consumption of fruits and vegetables as indicators of healthy diet with sociodemographic factors, health behaviours in the south-eastern part of Hungary. In 2002, a cross-sectional study based on interviewer-administered questionnaires was conducted in the south-eastern part of Hungary. The sample comprised of 3419 people, aged between 15 and 75, with about 40 persons from each practice. The results demonstrated that fruit and vegetable consumption of the studied population were determined by certain demographical, economical and lifestyle factors, and were also associated with self-assessed health and health status. Altering the habits of nutrition is an integral part of health intervention programs. Success rate may, however, be largely reduced by the social and economic background of the habits in question.
Authors:Z. Szakály, V. Szente, Zs. Polereczki, and O. Szigeti
The research aims to examine the health conscious consumer behaviour on the market of functional foods. In the survey two focus groups with 8 participants from two Hungarian cities were involved. People, whose health behaviour has changed positively in the past few years, were chosen to take part in the focus groups. The respondents connected the concept of health consciousness to the conscious way of life, nutrition and active physical exercises as well. Most of them are interested in the possibilities of healthy nutrition, they consider themselves capable of controlling their state of health, but only few of them take particular steps. The difference is caused by the lack of time and financial background, but the low level of motivations also plays a significant role. The consumers accept the presence of functional foods, which is interpreted as a long run innovation trend. They have limited information about functional ingredients; they do not know nutritional benefits and most of them are mistrustful of this product category. The organisations that are mainly responsible for information are not authentic for the consumers, but the authentic ones do not reach their stimulus threshold. Beliefs, attitudes, subjective norms do not exert enough influence on the consumers and perceived behavioural control does not reach that critical level at which these factors can motivate them to take particular steps.
Authors:E. Szabó, D. Szakos, Gy. Kasza, and L. Ózsvári
-Koski , M. , Uutela , A. , and Vartiainen , E. ( 2004 ). The combined use of cholesterol-lowering drugs and cholesterol lowering bread spreads: healthbehaviour data from Finland . Preventive Medicine , 39 : 849 – 855 . 10.1016/j.ypmed.2004