Promoting positive change: Advancing the food well-being paradigm

被引：99

作者：

Bublitz, Melissa G. ^{[1
]}

Peracchio, Laura A. ^{[2
]}

Andreasen, Alan R. ^{[3
]}

Kees, Jeremy ^{[4
]}

Kidwell, Blair ^{[5
]}

Miller, Elizabeth Gelfand ^{[6
]}

Motley, Carol M. ^{[7
]}

Peter, Paula C. ^{[8
]}

Rajagopal, Priyali ^{[9
]}

Scott, Maura L. ^{[10
]}

Vallen, Beth ^{[11
]}

机构：

[1] Univ Wisconsin Oshkosh, Oshkosh, WI USA

[2] Univ Wisconsin Milwaukee, Milwaukee, WI USA

[3] Georgetown Univ, Washington, DC 20057 USA

[4] Villanova Univ, Villanova, PA 19085 USA

[5] Ohio State Univ, Columbus, OH 43210 USA

[6] Univ Massachusetts Amherst, Amherst, MA USA

[7] Univ Alabama Birmingham, Birmingham, AL USA

[8] San Diego State Univ, San Diego, CA 92182 USA

[9] So Methodist Univ, Dallas, TX 75275 USA

[10] Univ Kentucky, Lexington, KY 40506 USA

[11] Fordham Univ, Bronx, NY 10458 USA

来源：

JOURNAL OF BUSINESS RESEARCH | 2013年 / 66卷 / 08期

关键词：

Food; Food well-being; Food decision making; Consumption; SOCIAL-INFLUENCE; EMOTIONAL INTELLIGENCE; NUTRITION INFORMATION; SIZE PERCEPTIONS; CONSUMER; HEALTH; CONSUMPTION; MODEL; MOTIVATION; BEHAVIOR;

D O I：

10.1016/j.jbusres.2012.08.014

中图分类号：

F [经济];

学科分类号：

02 ;

摘要：

Food well-being (FWB) is defined as "a positive psychological, physical, emotional, and social relationship with food at both the individual and societal levels" (Block et al., 2011, p. 6). This article seeks to advance our understanding of FWB along two dimensions. First, we discuss how awareness of consumer goals, as well as motivation and readiness to change, may help us to understand consumer preparedness to advance FWB. Second, we deconstruct the automatic and deliberative influences on food decision making into cognitive and emotional information that guide food choices and can be used by consumers to advance their own FWB. We close with a discussion of how measurement and strategies to influence FWB may allow researchers, policymakers, and industry to help consumers advance FWB. (C) 2012 Elsevier Inc. All rights reserved.

引用

页码：1211 / 1218

页数：8

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