Nutritional behaviour of households: An analysis of slovak consumers
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F44555601%3A13510%2F21%3A43896370" target="_blank" >RIV/44555601:13510/21:43896370 - isvavai.cz</a>
Result on the web
<a href="http://ojs.wsb.edu.pl/index.php/fso/article/view/377/270" target="_blank" >http://ojs.wsb.edu.pl/index.php/fso/article/view/377/270</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.23762/FSO_VOL9_NO2_4" target="_blank" >10.23762/FSO_VOL9_NO2_4</a>
Alternative languages
Result language
angličtina
Original language name
Nutritional behaviour of households: An analysis of slovak consumers
Original language description
The aim of the paper is to present the attitude of mothers to choos-ing healthy food for their children and other members of their house-holds. The survey was conducted in the period of January-May 2019 on a sample of 1373 respondents from Slovakia. We were interested in discovering the extent to which households in which the mother has the decisive word differ from other households in terms of their food choices. The most relevant test for achieving the goal was a nonpara-metric, two-sample Mann-Whitney test. We also created regression decision trees with the help of a CRT algorithm. Furthermore, we were interested in determining the differences in four areas: firstly in terms of the content of consumed food; secondly in terms of eating healthy food; thirdly in terms of the frequency of eating special types of food; and finally the frequency of eating outside the home. The research results show that a mother?s nutritional behaviour, knowledge, attitude and practice may significantly influence the behaviour of her rela-tives. Lifestyle changes can also provide an appropriate home-food environment in order to adopt healthy behavioural models. Mothers, as consumers, should also be supported by food manufacturers in making healthier food choices through supplying more complete and correct information about their products and creating educational programmes to strengthen their knowledge of cooking. These findings can be used by nutritional programmes to promote the purchasing of healthy food to Slovak consumers.
Czech name
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Czech description
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Classification
Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
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OECD FORD branch
50204 - Business and management
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Forum Scientiae Oeconomia
ISSN
2300-5947
e-ISSN
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Volume of the periodical
9
Issue of the periodical within the volume
2
Country of publishing house
PL - POLAND
Number of pages
22
Pages from-to
73-94
UT code for WoS article
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EID of the result in the Scopus database
2-s2.0-85108970723