Customers’s intention to consume healthier foods: apply of the theory of planned behaviour

Pham Bich Diep, Tran Thi Phuong Thao, Le Thi Hoan, Thi Hong Diem Nguyen
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Abstract

Introduction: The purpose of this research was to investigate the associated factors of intention to consume healthier food among customers in 5 provinces, applying the theory of planned behaviour (TPB). Methods: A cross-sectional study with face-to-face interviews using structured questionnaire among 1493 customers who were shopping at supermarkets and retail stores was conducted. Results: Three factors were positively associated with “intention to consume healthier food in the coming time”, including “attitude toward consuming healthier foods” (b = 0.37), “subjective norm about consuming healthier food” (b = 0.31), and “perceived behaviour control of consuming healthier food” (b = 0.16). Attitudes toward consuming healthier foods were slightly more important than the subjective norm. Three factors explained 45,4% of the variance in behavioural intention. Conclusion: The study findings support the theory of TBP’ predictions. Future efforts to comprehensively develop and implement interventions guided by the TPB hold promise for encouraging the intention to consume healthier foods.
消费者消费健康食品的意向:计划行为理论的应用
前言:本研究的目的是运用计划行为理论(TPB)调查5个省份消费者健康食品消费意愿的相关因素。方法:采用横断面研究,采用结构化问卷对1493名在超市和零售商店购物的顾客进行面对面访谈。结果:“健康消费态度”(b = 0.37)、“健康消费主观规范”(b = 0.31)和“健康消费感知行为控制”(b = 0.16)三个因素与“未来健康消费意愿”呈正相关。消费健康食品的态度比主观标准略重要。三个因素解释了45.4%的行为意图差异。结论:本研究结果支持TBP的预测理论。未来在TPB指导下全面制定和实施干预措施的努力有望鼓励人们消费更健康食品的意愿。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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