Title

The effects of health value on healthful food selection intention at restaurants: Considering the role of attitudes toward taste and healthfulness of healthful foods

Authors

Authors

J. H. Jun; J. H. Kang;S. W. Arendt

Comments

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Abbreviated Journal Title

Int. J. Hosp. Manag.

Keywords

Value-attitude-behavior model; Health value; Healthful food; Casual; dining restaurants; LOW-FAT DIET; PLANNED BEHAVIOR; MEDIATING ROLE; CONSUMERS; CONSUMPTION; CALORIE; CHOICES; INFORMATION; BELIEFS; ENVIRONMENTS; Hospitality, Leisure, Sport & Tourism

Abstract

This study investigated restaurant customers' intent to choose healthful (e.g., low-fat or low-calorie) menu items using the value-attitude-behavior model. The sample was comprised of customers who had previously consumed these types of healthful items at a casual dining restaurant. Structural equation modeling was used to analyze data. Results revealed that customers' health values had a positive effect on attitudes and behavioral intentions and that customers' attitudes toward low-fat or low-calorie menu items positively influenced behavioral intentions. However, attitudes toward taste of healthful menu items exerted a greater impact on behavioral intentions to choose, recommend, and spread a positive word-of-mouth about those menu items. To meet customers' desire, restaurants should continue to focus on great-tasting healthful foods. (c) 2014 Elsevier Ltd. All rights reserved.

Journal Title

International Journal of Hospitality Management

Volume

42

Publication Date

1-1-2014

Document Type

Article

Language

English

First Page

85

Last Page

91

WOS Identifier

WOS:000341902200009

ISSN

0278-4319

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