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Consumer preferences for flooring in Turkey in terms of purchasing and use

100%

Akyuz I., Ersen N., Tiryaki S.

Drewno. Prace Naukowe. Doniesienia. Komunikaty

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2016

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tom 59

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nr 198

2

Evaluation of Lithuanian consumers’ attitudes to genetically modified food

100%

Lukosiute I., Petrauskaite-Senkevic L.

Journal of Agribusiness and Rural Development

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2017

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nr 1[43]

The aim of this investigation is to present the results obtained during the survey of Lithuanian consumers in order to identify their attitudes towards food with genetically modified organisms (GMO). Investigating the consumers approach to genetically modified (GM) food, the following were considered: consumers’ opinions on GMO were analyzed, their knowledge about the presence of food containing GMO on the Lithuanian market, the mandatory GM food labelling, the behavior to a transgenic product while shopping, as well as consumers’ willingness to purchase such products. Data were gathered through a survey of 1000 Lithuanian residents. The empirical results indicated that the majority of the respondents’ attitudes towards food containing GMO are negative. The older consumers with less income are more against GM food compared to younger, wealthier households. 72% of consumers know that if the food contains GMO it must be indicated on the label. However, many consumers who oppose GMO do not try to avoid paying attention to the components of the product listed on its label. Only about a quarter of consumers while buying a product look for such information. This indicates that consumers are not really interested in whether or not the product contains GMO.

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Is sustainable consumption possible in Poland? An examination of consumers’ attitudes toward deconsumption practices

86%

Burgiel A., Zralek J.

Acta Scientiarum Polonorum. Oeconomia

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2015

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tom 14

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nr 2

Deconsumption remains an inherent part of sustainable consumption. Here we argue that collaborative consumption (CC), a new model of satisfying consumers’ needs, may also be treated as a symptom of deconsumption. Hence, the goal of this article is twofold: to characterize consumers’ attitudes towards deconsumption and CC and to discuss possibility of such changes in Polish consumers’ behaviors that would result in their more sustainable approach to consumption. Data used in the paper comes from two studies – qualitative (in-depth interviews among 15 consumers) and quantitative one (survey among 400 consumers). The results suggest that there is a chance that collaborative consumption will play a significant role in the process of converting Polish consumers’ behaviors. On the one hand it may represent the only form of deconsumption accepted by some Poles. On the other hand, CC may be perceived as a first step to broader adoption of deconsumption practices and to more sustainable consumption.

4

The effect of gender on the perception of functional foods

86%

Batyk I., Gujska E., Dabrowska A. Z.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2015

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nr 1

5

Do consumers' attitudes towards food technologies and motives of food choice influence willingness to eat cereal products fortified with fibre?

86%

Jezewska-Zychowicz M., Krolak M.

Polish Journal of Food and Nutrition Sciences

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2015

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tom 65

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nr 4

The aim was to assess the relationships between willingness to eat cereal products fortified with fibre, attitudes towards food technologies and some food choice motives. The questionnaire survey was carried out in 2013 within 1000 Polish consumers. Selection criteria of the sample took into account representativeness of the population due to province, then the choice had quota character by gender, education and size of residence place. The questionnaire consisted of questions on Food Technology Neophobia Scale (FTNS), motives of food choice (health, quality, and hedonic value) and intention to eat bread, pasta and biscuits fortified with fibre. The frequency analysis, cross tables and cluster analysis were used to analyse data. Relationships between parameters were assessed by calculating Pearson correlation coefficients using SPPS, version 21.0. The neophilic attitudes towards new food technologies (12.6% of participants) were represented by more women and people in the 26-35 age group. More neophobic (16.1%) were male, worse educated and older respondents. Only 18.4% of participants were in cluster "wanting to eat". More of them were people with neophilic attitudes. Among "not wanting to eat" (24.5%) there were more men, worse educated respondents, and representing neophobic attitudes. There were statistically significant correlations between perceived motives of food choice and declared intentions to eat cereal products fortified with fibre, except perceived pleasure from eating pasta. The willingness to eat cereal products fortified with fibre was significantly determined by attitudes towards new food technologies, health, quality and pleasure as motives of food choice, but also by socio-demographic profile.

6

Postawy wobec reklamy w roznych mediach

72%

Wozniczka J.

Marketing i Rynek

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2007

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tom 14

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nr 10

27-33

7

Ewaluacja postawy obywateli wobec GMO

72%

Kapla A., Robak M.

Acta Scientiarum Polonorum. Biotechnologia

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2014

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tom 13

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nr 4

Genetycznie zmodyfikowane organizmy (GMO) dotarły do Polski pod koniec ubiegłego wieku (soja i kukurydza w paszach) i wywoływało to w pierwszym okresie sprzeciw opinii publicznej. Mało jest danych na temat dzisiejszej postawy polskiego społeczeństwa wobec GMO i dlatego celem pracy było zbadanie na podstawie ankiety obecnego nastawienia obywateli oraz zdefiniowanie aktualnych obaw. Badanie ankietowe przeprowadzono wśród pracowników Funduszu Ochrony Środowiska i Gospodarki Wodnej (FOŚiGW) z Wrocławia i Legnicy oraz internautów (N92). Z ankiety wynika, że zwiększyła się świadomość w zakresie GMO oraz zmniejszyły się obawy. Niemniej, w grupie pracowników FOŚiGW wiedza na temat zagadnienia GMO wymaga pogłębienia.

8

Food behaviour and attitude towards nutritional knowledge in female fitness instructors and female fitness participants

72%

Merkiel S., Ratajczak M.

Roczniki Państwowego Zakładu Higieny

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2013

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tom 64

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nr 4

Background. Fitness has recently become a very popular form of physical activity among women. Since more and more fitness clubs are founded, more and more women take up the job of a fitness instructor or participate in fitness classes. Therefore, the studies on female fitness instructors and participants are of great relevance. Objective. The objective of this study was to compare food behaviour and attitude towards nutritional knowledge in fitness instructors and fitness participants. Material and methods. The studied population comprised 200 women, including 100 fitness instructors and 100 fitness participants from fitness clubs in Poznań and the vicinity. The studied women filled in questionnaires on food behaviour and attitude towards nutritional knowledge. Statistical analysis was carried out by means of the IBM SPSS Statistics 19 computer programme. Results. Statistically significant differences were observed in the studied women’s age, education, the period of working as a fitness instructor or attending fitness classes and the frequency of teaching fitness classes or attending fitness classes, as well as avoiding poultry. Fitness instructors were older than fitness participants and a higher percentage of them had higher education. The period of working as a fitness instructor was almost twice as long as the period of attending fitness classes. The highest percentage of fitness instructors taught fitness classes more than four times a week, while the highest percentage of fitness participants attended fitness classes three times a week. More fitness participants than fitness instructors avoided poultry. Conclusions. Unfavourable food behaviour observed in the studied women, both fitness instructors and fitness participants, may increase the risk of diet-related diseases. The observed inadequacies in the studied women’s food behaviour, along with their conviction that their diets were adequate and that their nutritional knowledge was sufficient, suggest the necessity to implement education programme to popularise basic dietary recommendations.

9

Developments in fish processing and quality assurance

72%

Sikorski Z. E.

Polish Journal of Food and Nutrition Sciences

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1997

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tom 06

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nr 1

10

Programy lojalnościowe. Obecna wiedza i sugerowane kierunki przyszłych badań

58%

Sawicki J.

Marketing i Rynek

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2013

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tom 20

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nr 01

11

Postawy konsumentow wobec marek

58%

Kucharska B., Malinowska M.

Marketing i Rynek

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2004

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tom 11

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nr 01

25-29

12

Ocena postaw konsumentow wzgledem rozwoju zywienia dietetycznego w placowkach zywienia zbiorowego

58%

Zabrocki R., Dabrowska A.

Bromatologia i Chemia Toksykologiczna

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2008

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tom 41

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nr 3

804-808

13

Przyczyny, kierunki rozwoju i segmentacja rynku zywnosci prozdrowotnej na tle doswiadczen swiatowych

58%

Krajewski K.

Żywność Nauka Technologia Jakość. Suplement

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1999

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tom 06

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nr 4

150-167

W pracy przedstawiono ocenę przyczyn i doświadczeń rozwoju rynku żywności funkcjonalnej - prozdrowotnej w wybranych krajach (Japonia, USA, UE) oraz próbę zdefiniowania i segmentacji rynku produktów prozdrowotnych. Przeprowadzono również analizę postaw konsumentów i wpływ tych zachowań na stan i perspektywy tego rynku.

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Polish consumer attitudes and behaviour towards meat safety risk

58%

Jakubowska D., Radzyminska M.

Polish Journal of Food and Nutrition Sciences

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2010

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tom 60

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nr 4

The aim of this study was to examine the perception of risk related to the presence of chemical hazards in meat and to establish the relationship between the risk perceived by Polish consumers and applied methods of its reduction, as well as the likelihood of recurring meat purchases. The research was carried out on a representative sample of 1075 respondents from Warmia and Mazury region. A quota sampling method was used with gender, age and educational level. The survey instrument consisted of three parts with questions assessing: risk perception, risk reducing strategies and likelihood of purchasing meat. The research revealed that the risk perceived by Polish consumers was reflected in decisions concerning meat purchase. It was shown that assumptions of the perceived risk theory applied in the marketing theory of consumer purchasing behaviour can be used in the context of threat to the health safety of food. Guaranteed quality of meat is very important for purchasers since it provides a guarantee of a proper safety level. The research indicated that good branding can be one of the most effective strategies for meat producers, since in the opinion of consumers it is associated with high product quality and represents a low threat to consumer health safety.

15

Analysis of consumers’ attitudes to regional and traditional products in rural areas

58%

Solek K.

Economic and Regional Studies

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2015

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tom 08

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nr 4

16

Ambiwalentne postawy Polaków wobec zaawansowanej elektroniki użytkowej

51%

Kall J.

Marketing i Rynek

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2012

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tom 19

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nr 12

17

Stanowisko konsumentow wobec napromieniania zywnosci promieniowaniem jonizujacym

51%

Kolek Z.

Bromatologia i Chemia Toksykologiczna

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2008

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tom 41

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nr 3

756-760

18

Postawa mlodych konsumentow wobec produktow mlecznych i probiotykow

51%

Zareba D., Ziarno M., Hauzer A.

Bromatologia i Chemia Toksykologiczna

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2009

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tom 42

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nr 3

954-958

19

Polski e-konsument. Założenia metodologiczne badań

51%

Jaciow M.

Marketing i Rynek

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2011

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tom 18

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nr 05

20

Postawy i zachowania wobec luksusu w Polsce

44%

Sikora T.

Marketing i Rynek

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2010

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tom 17

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nr 06

2-9

Ograniczanie wyników

Consumer preferences for flooring in Turkey in terms of purchasing and use

Evaluation of Lithuanian consumers’ attitudes to genetically modified food

Is sustainable consumption possible in Poland? An examination of consumers’ attitudes toward deconsumption practices

The effect of gender on the perception of functional foods

Do consumers' attitudes towards food technologies and motives of food choice influence willingness to eat cereal products fortified with fibre?

Postawy wobec reklamy w roznych mediach

Ewaluacja postawy obywateli wobec GMO

Food behaviour and attitude towards nutritional knowledge in female fitness instructors and female fitness participants

Developments in fish processing and quality assurance

Programy lojalnościowe. Obecna wiedza i sugerowane kierunki przyszłych badań

Postawy konsumentow wobec marek

Ocena postaw konsumentow wzgledem rozwoju zywienia dietetycznego w placowkach zywienia zbiorowego

Przyczyny, kierunki rozwoju i segmentacja rynku zywnosci prozdrowotnej na tle doswiadczen swiatowych

Polish consumer attitudes and behaviour towards meat safety risk

Analysis of consumers’ attitudes to regional and traditional products in rural areas

Ambiwalentne postawy Polaków wobec zaawansowanej elektroniki użytkowej

Stanowisko konsumentow wobec napromieniania zywnosci promieniowaniem jonizujacym

Postawa mlodych konsumentow wobec produktow mlecznych i probiotykow

Polski e-konsument. Założenia metodologiczne badań

Postawy i zachowania wobec luksusu w Polsce