000061694 001__ 61694
000061694 005__ 20190709135441.0
000061694 0247_ $$2doi$$a10.3390/nu9020132
000061694 0248_ $$2sideral$$a99139
000061694 037__ $$aART-2017-99139
000061694 041__ $$aeng
000061694 100__ $$aJurado, F.
000061694 245__ $$aDoes the valuation of nutritional claims differ among consumers? Insights from Spain
000061694 260__ $$c2017
000061694 5060_ $$aAccess copy available to the general public$$fUnrestricted
000061694 5203_ $$aThe presence in the market of food products with nutritional claims is increasing. The objective of this paper is to assess consumers’ valuation of some nutritional claims (‘high in fiber’ and ‘reduced saturated fat’) in a European country and to test for differences among consumers. An artefactual non-hypothetical experiment was carried out in a realistic setting (mock/real brick-and-mortar supermarket) with a sample of 121 Spanish consumers stratified by gender, age, and body mass index. A latent class model was specified and estimated with the data from the experiment. Results indicate that consumers positively valued both nutritional claims, but the valuation was heterogeneous, and three consumer segments were detected. Two of them positively valued both nutritional claims (named ‘nutritional claim seekers’), while the third segment’s valuation was negative (named ‘nutritional claim avoiders’). This last segment is characterized by being younger males with university studies who give the least importance to health, natural ingredients, and the calorie/sugar/fat content when shopping. They pay less attention to nutritional information, and they stated that they use this information to a lesser extent. These consumers showed the least interest in healthy eating, and they reported that they do not have health problems related to their diet.
000061694 536__ $$9info:eu-repo/grantAgreement/ES/DGA/S01
000061694 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000061694 590__ $$a4.196$$b2017
000061694 591__ $$aNUTRITION & DIETETICS$$b18 / 81 = 0.222$$c2017$$dQ1$$eT1
000061694 592__ $$a1.557$$b2017
000061694 593__ $$aNutrition and Dietetics$$c2017$$dQ1
000061694 593__ $$aFood Science$$c2017$$dQ1
000061694 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000061694 700__ $$0(orcid)0000-0003-3096-302X$$aGracia, A.
000061694 773__ $$g9, 2 (2017), 132$$pNUTRIENTS$$tNutrients$$x2072-6643
000061694 8564_ $$s576443$$uhttps://zaguan.unizar.es/record/61694/files/texto_completo.pdf$$yVersión publicada
000061694 8564_ $$s112960$$uhttps://zaguan.unizar.es/record/61694/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000061694 909CO $$ooai:zaguan.unizar.es:61694$$particulos$$pdriver
000061694 951__ $$a2019-07-09-11:36:14
000061694 980__ $$aARTICLE