Consumption of Bakery Products in Correlation with Selected Demographic Characteristics

Abstract

The presented paper analyzes the consumption of consumers of bakery products based on a questionnaire survey. For these data, the chi-square test of independence was used to examine the relationship strength between qualitative variables, specifically whether there's any dependence between sex and the existence of dietary restriction. Also, the relationship between the frequency of consuming bakery products and the age of respondents. For both case scenarios, a relationship between the specified attributes was discovered. Subsequently, we examined, relative abundancies of answers according to segmentation of consumers, while we found out the difference between classic consumer and consumer with alternative type of eating as vegan, paleo low carb, gluten free or diagnosed allergy, intolerance or other health problems related to consuming bakery products. The research is supported by the VEGA project: Challenges for food security in 21st century Europe key factors, socio-economic and environmental contexts, no. VEGA 1/0755/21.