Distinguishing between perceived health and nutritional risks to improve eating behaviors

Distinguer les risques sanitaire et nutritionnel perçus pour améliorer les comportements alimentaires

Marie-Eve Laporte ()
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Marie-Eve Laporte: LAB IAE Paris - Sorbonne - IAE Paris - Sorbonne Business School

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Abstract: Distinguishing between perceived health and nutritional risks to improve eating behaviors Food is closely associated with well-being and health. In return, it also causes concerns. The present research studies perception of food risk through its two dimensions: (1) perception of health risk in the short term and (2) perception of nutritional risk in the long term. Two quantitative studies verify in France that consumers distinguish both dimensions and that perception of nutritional risk is now prominent. Implementing tighter standards against health risk has paradoxically created a distance between consumers and their plate, increasing perception of nutritional risk. The latter should be taken into account to reassure consumers, without overlooking health risk. The present paper analyses practical tools to do so.

Keywords: food; nutrition; perceived risk; nutritional risk; digital tools; alimentation; risque perçu; risque nutritionnel; outils digitaux (search for similar items in EconPapers)
Date: 2019
New Economics Papers: this item is included in nep-agr
Note: View the original document on HAL open archive server: https://hal.science/hal-02472011
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Published in Décisions Marketing, 2019, 96, pp.53-68. ⟨10.7193/DM.096.53.68⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-02472011

DOI: 10.7193/DM.096.53.68

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