CONSUMER CHARACTERISTICS ASSOCIATED WITH LOW FAT, LOW CHOLESTEROL FOODS

This study identifies several characteristics and factors of individuals who are more likely to try low-fat, low-cholesterol foods. The analysis was performed using logit analysis. The results imply that the following individuals are more likely to try low-fat, low-cholesterol foods: those with high incomes, whites compared to blacks, females, those with smaller households, those with high body mass index, those who have a better perception of their own health, those who are aware of the link between diet and disease, nonsmokers, and those who do not agree that people are born fat or thin and that there is nothing one can do about it.


Issue Date:
1998
Publication Type:
Journal Article
PURL Identifier:
http://purl.umn.edu/34322
Published in:
International Food and Agribusiness Management Review, Volume 01, Issue 1
Page range:
41-49
Total Pages:
9




 Record created 2017-04-01, last modified 2017-08-25

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