Naslov
Fish consumption: Influence of knowledge, product information, and satisfaction with product attributes

Autori
Krešić, Greta ; Dujmić, Elena ; Lončarić, Dina ; Zrnčić, Snježana ; Liović, Nikolina ; Pleadin, Jelka

Izvornik
Nutrients (2072-6643) 14 (2022); 2691, 18

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
consumer behaviour ; fish consumption ; PLS-SEM ; product information ; product attributes ; subjective knowledge 1. Introduction

Sažetak
Due to its numerous health benefits, fish consumption should be strongly encouraged. Fish consumption, however, is a complex phenomenon influenced by various factors. The aim of this research is to examine the influence of knowledge, product information, and satisfaction with product attributes on fish consumption in a nationally representative sample of people responsible for food purchasing within households in Croatia (n = 977) and Italy (n = 967). Fish consumption was well predicted (R2 = 15%) by the proposed structural model, using the partial least squares structural equation modelling method (PLS-SEM). The obtained results confirm that subjective knowledge ( = 0.277, p < 0.001) and satisfaction with product attributes ( = 0.197, p < 0.001) are predictors of fish consumption. Subjective knowledge was influenced by product information ( = 0.161, p < 0.001), as well as by satisfaction with product attributes ( = 0.282, p < 0.001), while objective knowledge had an influence on product information ( = 0.194, p < 0.001). Although satisfaction with product attributes was the strongest predictor of subjective knowledge in both countries ( CRO = 0.244, IT = 0.398), it had a greater effect among Italians (p = 0.001), while the impact of product information ( CRO = 0.210, IT = 0.086) was more pronounced among Croatians (p = 0.010). Since the mediating role of subjective knowledge in all models was confirmed, action focused on enhancing subjective knowledge should be taken to increase fish consumption.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina, Prehrambena tehnologija, Nutricionizam, Ekonomija

POVEZANOST RADA