title: Consumer evaluation of food with nutritional benefits: a systematic review and narrative synthesis.
abstract: As a consequence of the growing interest in, and development of, various types of food with nutritional benefits, the modern consumer views their kitchen cabinet more and more as a medicine cabinet. Given that consumer evaluation of food is considered key to the successful production, marketing and finally consumption of food, a procedure commonly used in medical fields was employed to systematically review and summarize evidence of consumer evaluation studies on nutritious foods. The focus is primarily on consumer understanding of nutritious food and the underlying determinants of consumer evaluation. Our results highlight four groups of key determinants: (1) nutrition knowledge and information; (2) attitudes, beliefs, perceptions and behavioural determinants; (3) price, process and product characteristics; and (4) socio-demographics. The findings also point to the importance of understanding consumer acceptance as one many concepts in the consumer evaluation process, and provide support for developing appropriate strategies for improving health and well-being of consumers.
authors.affiliation: a Department of Agricultural Economics, Faculty of Biosciences Engineering , Ghent University , Ghent , Belgium ;|b Department of Food Science and Technology/Nutrition, Faculty of Agriculture , Jomo Kenyatta University of Agriculture and Technology , Nairobi , Kenya.
authors.forename: Joseph Birundu
authors.initials: JB
authors.lastname: Mogendi
authors.affiliation: a Department of Agricultural Economics, Faculty of Biosciences Engineering , Ghent University , Ghent , Belgium ;
authors.forename: Hans
authors.initials: H
authors.lastname: De Steur
authors.affiliation: a Department of Agricultural Economics, Faculty of Biosciences Engineering , Ghent University , Ghent , Belgium ;
authors.forename: Xavier
authors.initials: X
authors.lastname: Gellynck
authors.affiliation: b Department of Food Science and Technology/Nutrition, Faculty of Agriculture , Jomo Kenyatta University of Agriculture and Technology , Nairobi , Kenya.
authors.forename: Anselimo
authors.initials: A
authors.lastname: Makokha
mesh_terms: D000328:Adult; D003258:Consumer Behavior / Q000191:economics; D003365:Costs and Cost Analysis; D000072001:Diet, Healthy / Q000191:economics; D005511:Food Handling / Q000191:economics; D005515:Food Labeling; D005518:Food Preferences; D005527:Food, Fortified / Q000032:analysis* / Q000191:economics; D030841:Food, Genetically Modified / Q000191:economics; D055951:Functional Food / Q000032:analysis* / Q000191:economics; D007722:Health Knowledge, Attitudes, Practice; D000070497:Healthy Lifestyle; D006801:Humans; D052756:Nutritional Sciences / Q000191:economics / Q000193:education; D009753:Nutritive Value; D012959:Socioeconomic Factors
keywords: Acceptance; consumer evaluation; food; nutritional benefits; systematic review