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Dietary fibres (DFs) are essential components of the balanced diet. Even though the adequate level of their consumption can be ensured from several natural (e.g. fruit, vegetables, legumes) and ‘artificial’ sources (e.g. functional foods), the consumed levels are below the recommendations. To analyse the Hungarian and Romanian consumers’ knowledge level, their perceptions of the health benefits associated with fibre, as well as the recognition of the potential information sources, a survey questionnaire was conducted with the total of 713 consumers. Results showed that the level of knowledge about DFs was not adequate. Internet was found to be widely used and identified as one of the most appropriate information sources to encourage the consumption of DF. It was a favourable result that three-quarter of the respondents was interested in the topic of healthy food consumption; however, just less than half of them took into consideration the label information during their shopping decisions. To increase the consumption of DF and to support the responsibility and conscious consumer decisions steps must to be done (e.g. education of children, pointing out of the sources). For this purpose, modern information technology and communication channels fitting to the consumers’ cultural and personal particularities can be utilized.

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Absztrakt

Bevezetés: Az élelmi rostok az egészséges és kiegyensúlyozott táplálkozás kulcselemei, amelyek rendszeres fogyasztása számos betegség kockázatát csökkentheti. Célkitűzés: Jelen munka célja a magyar fogyasztók élelmi rostokkal kapcsolatos ismeretének, vásárlási döntésben betöltött szerepének feltárása, valamint a jelenleg használt és a fogyasztást előremozdító lehetséges információforrások megismerése volt. Módszer: A kérdőíves megkérdezést 303 magyar felnőtt fogyasztó segítségével végezték. Eredmények: Az élelmi rostok forrásait tekintve a résztvevők bizonytalanok voltak, míg a rostfogyasztás egészségügyi hatásainak ismerete viszonylag alapos volt. Az internet jelentős információs forrásként jelent meg a témában, azonban az eredmények rámutatnak az iskolai oktatás fontosságára is. Az élelmi rostban gazdag élelmiszereket gyakrabban fogyasztók, a nők, valamint a 45 éven felüli résztvevők az élelmi rostokkal kapcsolatosan tudatos attitűdöt mutattak. Következtetések: A hazai fogyasztók kiegyensúlyozott táplálkozásának érdekében az élelmi rostokkal kapcsolatos hiteles és gyakorlati elemeket tartalmazó iránymutatás és oktatás elengedhetetlen, amelynek eredményeképpen a latens ismeret várhatóan a fogyasztók vásárlási döntéseiben tudatosan is meg fog jelenni. Orv. Hetil., 2016, 157(8), 302–309.

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Abstract

Purpose

The aim of this study was to evaluate the use of probiotic products in Hungary, to explore consumers' knowledge of probiotics, and to gain information about the main characteristics of current usage.

Materials and Methods

The research used a self-developed explorative questionnaire to obtain the necessary information. The data collected was further analysed with IBM SPSS 25.0 and Microsoft Office Excel.

Results

Nearly three-quarters of respondents (73.9%) have used probiotics in their life. Those who have already used these products, mostly heard about them from doctors (62.8%) and friends/relatives (40.5%), while among non-users the main sources of information were web pages (46.8%) and commercials (45.2%).

Conclusions

We found several differences between users and non-users in terms of probiotics awareness. Consequently, healthcare providers may play an important role in the process of careful product choice and proper usage.

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Shim , S.M., Seo , S.H., Lee , Y., Moon , G.I., Kim , M.S. & Park , J.H. (2011): Consumersknowledge and safety perceptions of food additives: Evaluation on the effectiveness of transmitting information on preservatives. Food Control , 22 , 1054

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Oltersdorf, U. (2007): Consumer knowledge, attitudes and behaviour — the point of view of scientist. ILSI Europe International Symposium, Functional Foods in Europe — International Development in Science and Health Claims . Malta. pp. 1

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, 175 – 181 . Pieniak , Z. , Vanhonacker , F. & Verbeke , W. ( 2013 ): Consumer knowledge and use of information about fish aquaculture . Food

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–72. 5 Szűcs V, Harangozó J, Guiné, RP. Consumer knowledge about dietary fibre – Results of a national questionnaire survey. [Az élelmi rostokkal kapcsolatos fogyasztói ismeret – Hazai kérdőíves felmérés

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. – Price , L. – Feick L. – Micu , C. ( 2005 ): The Evolution of Consumer Knowledge and Sources of Information: Hungary in Transition . Journal of the Academy of Marketing Science 33 ( 4 ): 604 – 609

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. Coulter , R. A. – Price , L. L. – Feick , L. – Micu , C. ( 2005 ): The Evolution of Consumer Knowledge and Sources of Information: Hungary Transition . Journal of the Academy of Marketing Science 33 ( 4 ): 604 – 619

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. ( 2008 ): The Effects of Consumer Knowledge on Message Processing of Electronic Word-of-Mouth via Online Consumer Reviews . Electronic Commerce Research and Applications 7 ( 4 ): 399 – 410

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