Do all students have an unhealthy eating? A cluster analysis made from the cooking practices and food balance

Les étudiants mangent-ils tous mal ? Une typologie basée sur la pratique culinaire et l'équilibre alimentaire

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: Student diet is often depicted as unstructured, not very balanced and with a frequent use to the fast food. However, this same student status can hide very different situations. Therefore, this research aims to detect a possible heterogeneity in food behaviors and cooking practices among students. By using an online survey among 804 students with diverse profiles, we make a cluster analysis. Results show five distinguishable groups in terms of food balance and cooking practices. These five clusters mirror a student class ranking (the first of the class, the dunce caps, the challengers, the cheaters, and the cook apprentices) and exhibit different profiles regarding the socio-demographic characteristics, allowing an easier identification and targeting. We propose preventive measures in the discussion part.

Keywords: cluster analysis; students; food diet; food balance; cooking; typologie students; food diet; food balance; cooking; cluster analysis LES ETUDIANTS; étudiants alimentation équilibre cuisine typologie students; food diet; food balance; cooking; cluster analysis LES ETUDIANTS; étudiants; alimentation; équilibre; cuisine; typologie (search for similar items in EconPapers)
Date: 2019-09-20
Note: View the original document on HAL open archive server: https://hal.umontpellier.fr/hal-02395126v1
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Published in 14ème journée AFM du Marketing agro-alimentaire, Sep 2019, Montpellier, France

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