Understanding students’ eating behavior through the life course paradigm

Comportement alimentaire des étudiants: effet de la décohabitation expliqué par la théorie du parcours de vie

Andréa Gourmelen (), Angélique Rodhain () and Josselin Masson ()
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Andréa Gourmelen: UM - Université de Montpellier, MRM - Montpellier Research in Management - UPVM - Université Paul-Valéry - Montpellier 3 - UPVD - Université de Perpignan Via Domitia - Groupe Sup de Co Montpellier (GSCM) - Montpellier Business School - UM - Université de Montpellier
Angélique Rodhain: UM - Université de Montpellier, MRM - Montpellier Research in Management - UPVM - Université Paul-Valéry - Montpellier 3 - UPVD - Université de Perpignan Via Domitia - Groupe Sup de Co Montpellier (GSCM) - Montpellier Business School - UM - Université de Montpellier
Josselin Masson: UM - Université de Montpellier, MRM - Montpellier Research in Management - UPVM - Université Paul-Valéry - Montpellier 3 - UPVD - Université de Perpignan Via Domitia - Groupe Sup de Co Montpellier (GSCM) - Montpellier Business School - UM - Université de Montpellier

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Abstract: This research, based on the life course paradigm (Moschis, 2007), focuses on students' food behaviors according to their "leaving home" phase. A survey on 815 students with diverse profiles shows that food quality and cooking level are significantly better among students who still live with their parents (compared with those who are independent, especially those who have just left family home). Nevertheless, the scores increase once the independence is well anchored. Then, we use structural equation modeling (n=676) to identify the variables that explain balanced diet and cooking level scores among independent students. The social and economic anxiety as well as the subjective knowledge (about cooking and nutrition) explain the scores differences. These results have societal implications: solutions aiming to reduce students stress and improve cooking skills would contribute to improve their food behaviors.

Keywords: students; food behavior; life course paradigm; cooking; étudiants; alimentation; parcours de vie; décohabitation; cuisine (search for similar items in EconPapers)
Date: 2019-05-15
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Published in 35ème Congrès de l’Association Française du Marketing - AFM 2019, May 2019, Le Havre, France

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-02395098

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