Consumer attitudes to ‘Healthy’ restaurants
作者:
JANE POTTER,
PHILLIP WILLIAMS,
期刊:
Journal of Consumer Studies&Home Economics
(WILEY Available online 1996)
卷期:
Volume 20,
issue 1
页码: 43-51
ISSN:0309-3891
年代: 1996
DOI:10.1111/j.1470-6431.1996.tb00235.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
This paper describes the results of a qualitative research study that sought the views of consumers about using restaurants as a setting for health promotion and, specifically, for providing low‐fat healthy food choices. As health promotion has evolved from a major focus on individual change toward a greater focus on the environments in which people live, work and recreate, restaurants in Australia are now being targeted as appropriate organizations for change. Consumers in this study expressed cautious interest in the idea. However, it was clear that their prime motivation for choosing a restaurant and a restaurant meal did not lie with healthy food considerations. Instead, issues such as cost, personal preference and hygiene appeared to be more importan
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