000086363 001__ 86363
000086363 005__ 20211201113715.0
000086363 0247_ $$2doi$$a10.3390/nu11081773
000086363 0248_ $$2sideral$$a115011
000086363 037__ $$aART-2019-115011
000086363 041__ $$aeng
000086363 100__ $$0(orcid)0000-0002-6347-2908$$aLópez-Galán, Belinda$$uUniversidad de Zaragoza
000086363 245__ $$aTesting emotional eating style in relation to willingness to pay for nutritional claims
000086363 260__ $$c2019
000086363 5060_ $$aAccess copy available to the general public$$fUnrestricted
000086363 5203_ $$aIn face of the high prevalence of non-communicable diseases, nutritional claims represent a useful tool to help people to make healthier food choices. However, recent research notes that when some people experience an intense emotional state, they increase their food consumption, particularly of energy-dense and sweet foods. In consequence, this study aims to assess whether emotional eating (EE) style influences the purchase of food products carrying these claims. To this end, a real choice experiment (RCE) was conducted with 306 participants who were asked to evaluate different types of toast. An error component random parameter logit (ECRPL) was used to analyze their preferences for reduced-fat and low-salt claims toast and the effects of the variation of the EE score on individual preferences. Findings of this study suggest that emotional eating negatively impacts purchasing behavior related to nutritional claims. In particular, a decrease of the willingness to pay between 9% and 16% for every unit of toast with nutritional claims was noted when an increase of EE individual score was registered. In this regard, to increase the effectiveness of the nutritional claims, policymakers and private sectors should consider the management of individuals’ emotional states in designing public health policies and marketing strategies, respectively.
000086363 536__ $$9info:eu-repo/grantAgreement/EC/FP7/332769/EU/Fighting against obesity in Europe: The role of health related-claim labels in food products/OBESCLAIM
000086363 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000086363 590__ $$a4.546$$b2019
000086363 591__ $$aNUTRITION & DIETETICS$$b17 / 89 = 0.191$$c2019$$dQ1$$eT1
000086363 592__ $$a1.329$$b2019
000086363 593__ $$aNutrition and Dietetics$$c2019$$dQ1
000086363 593__ $$aFood Science$$c2019$$dQ1
000086363 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000086363 700__ $$0(orcid)0000-0001-5480-183X$$aDe-Magistris, Tiziana$$uUniversidad de Zaragoza
000086363 7102_ $$15011$$2235$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cÁrea Econom.Sociol.Polit.Agra.
000086363 7102_ $$14000$$2415$$aUniversidad de Zaragoza$$bDpto. Análisis Económico$$cÁrea Fund. Análisis Económico
000086363 773__ $$g11, 8 (2019), 1773 [16 pp.]$$pNUTRIENTS$$tNutrients$$x2072-6643
000086363 8564_ $$s691315$$uhttps://zaguan.unizar.es/record/86363/files/texto_completo.pdf$$yVersión publicada
000086363 8564_ $$s110095$$uhttps://zaguan.unizar.es/record/86363/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000086363 909CO $$ooai:zaguan.unizar.es:86363$$particulos$$pdriver
000086363 951__ $$a2021-12-01-11:34:53
000086363 980__ $$aARTICLE