Effect of Food Quality and Nutritional Attributes on Consumer Choices during the COVID-19 Pandemic

Zainab Bintay Anis, Hafiz Ubaid ur Rahman and Nauman Khalid ()
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Zainab Bintay Anis: Department of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan
Hafiz Ubaid ur Rahman: Department of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan
Nauman Khalid: Department of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan

Sustainability, 2022, vol. 14, issue 22, 1-13

Abstract: (1) Background: During COVID-19, disruption in food demand and supply chain led to changes in food choices in response to consumer demand, frequency of delivered items, and production setup during a pandemic. The aim of the study was to evaluate the effect of quality and nutritional attributes on consumer food consumption behavior, attitude, and practices. (2) Methods: In this regard, cross-sectional survey research was conducted through a structured questionnaire. (3) Results: The results of the study showed that there was no difference in the receptiveness of COVID-19 infection between both genders. Quality perspective ( p = 0.001) was deemed a significant positive predictor in the change of food consumption patterns during the COVID-19 pandemic. It also stated price ( p = 0.045) and purity ( p = 0.009) as a quality factor while sugar ( p = 0.028) and fiber ( p = 0.034) content, as nutritional attributes, influenced the consumption frequency of food groups. The overall experience of online shopping was in the neutral category. (4) Conclusions: It was concluded that food quality cues as well as nutritional attributes affected consumer food choices during the COVID-19 pandemic regardless of gender. Online shopping trends were influenced but overall experience remained neutral during the pandemic.

Keywords: COVID-19; quality; nutritional value; consumer perception; food supply (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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