Araştırma Makalesi
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Restoranlarda balık tüketimi: Planlı davranış teorisi ve yiyecek neofobisi üzerine bir araştırma

Yıl 2024, Cilt: 41 Sayı: 4, 307 - 315, 11.12.2024

Furkan Dursun , Bahar Gümüş

https://doi.org/10.12714/egejfas.41.4.08

Öz

Bu çalışmada, tüketicilerin restoranlarda balık tüketme niyeti, Ajzen’in (1985) planlı davranış teorisi (PDT) genişletilerek incelenmiştir. PDT’nin temel bağımsız değişkenleri olan tutum, öznel norm (ÖN) ve algılanan davranışsal kontrol (ADK) değişkenlerine ek olarak, gıda neofobisi (GN) değişkeni de eklenmiş ve bu değişkenin tutum ve balık tüketme niyeti arasındaki moderatör rolü kontrol edilmiştir. Antalya/Türkiye'de toplam 517 katılımcıya anket uygulanmıştır. Elde edilen verilerin analizi için SPSS ve Lisrel paket programları kullanılarak keşfedici faktör analizi (KFA), doğrulayıcı faktör analizi (DFA) ve çoklu doğrusal regresyon analizleri yapılmıştır. Tutum, ÖN ve ADK değişkenlerinin, tüketicilerin restoranlarda balık tüketme niyetini anlamlı ve pozitif yönde etkilediği bulunmuştur. Ayrıca, GN değişkeninin, tüketicilerin restoranlarda balık tüketme niyetini anlamlı ve olumsuz yönde etkilediği saptanmıştır. Son olarak, GN değişkeninin, tutum ve balık tüketme niyeti arasında anlamlı bir moderatör etkisi olduğu tespit edilmiştir. Kısaca, yüksek gıda neofobisine sahip bireyler, balık yemeye yönelik olumlu bir tutumu güçlü bir tüketime niyete dönüştüremeyebilirken, düşük neofobiye sahip bireyler bunu daha etkili bir şekilde yapabilir. GN, tutum ve niyet arasındaki bağı değiştirerek balık tüketim kararlarını şekillendirmede önemli bir rol oynamaktadır. Bu araştırma, halk sağlığı ve gıda sektörü için önemli bulgular sunmaktadır. Bulgular bağlamında ilgili paydaşlar, sağlıklı beslenme kampanyalarına, pazarlama stratejilerine, ürün geliştirmeye ve sürdürülebilir balık tüketimini teşvik etme çabalarına rehberlik edebilir ve sosyal normların davranışsal ekonomi bağlamındaki etkisini de göz önünde bulundurabilir.

Anahtar Kelimeler

Gıda neofobisi planlı davranış teorisi su ürünleri tüketimi balık tüketme niyeti

Kaynakça

  • Aghamolaei, T., Tavafian, S.S., & Madani, A. (2012). Fish consumption in a sample of people in Bandar Abbas, Iran: Application of the theory of planned behavior. Archives of Iranian Medicine, 15(9), 545–548.
  • Ajzen, I. (1985). From intentions to actions: A theory of planned behavior. In J. Kuhl, J. Beckman (Eds.). Action Control, From Cognition to Behaviour. Springer-Verlag Berlin Heidelberg, 11-39.
  • Ajzen, I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes, 50(2), 179-211.
  • Ajzen, I. (2002). Perceived behavioral control. self-efficacy, locus of control, and the theory of planned behavior. Journal of Applied Social Psychology, 32(4), 665-683. https://doi.org/10.1111/j.1559-1816.2002.tb00236.x
  • Aksu, G., Eser, M.T., & Güzeller, C.O. (2017). Applications of exploratory and confirmatory factor analysis and structural equation model. (in Turkish) Detay Yayıncılık, Ankara.
  • Altintzoglou, T., Vanhonacker, F., Verbeke, W., & Luten, J. (2011). Association of health involvement and attitudes towards eating fish on farmed and wild fish consumption in Belgium, Norway and Spain. Aquaculture International, 19(3), 475–488. https://doi.org/10.1007/s10499-010-9363-2
  • Başman, M., Uluman, M., & Tunç, E. (2018). Use of assumption in dissertations. Abant İzzet Baysal Üniversitesi Eğitim Fakültesi Dergisi. 18(2), 736 751. (in Turkish with English abstract) https://doi.org/10.17240/aibuefd.2018.18.37322-431426
  • Büyüköztürk, Ş., Çakmak, E.K., Akgün, Ö.E., Karadeniz, Ş., & Demirel, F. (2018). Scientific research methods in education. Pegem Akademi, Ankara. (in Turkish)
  • Caber, M., Yilmaz, G., Kiliçarslan, D., & Öztürk, A. (2018). The effects of tour guide performance and food involvement on food neophobia and local food consumption intention. International Journal of Contemporary Hospitality Management, 30(3), 1472 1491. https://doi.org/10.1108/IJCHM-02-2017-0080
  • Canny, I.U. (2014). Measuring the mediating role of dining experience attributes on customer satisfaction and its impact on behavioral intentions of casual dining restaurant in Jakarta. International Journal of Innovation, Management and Technology, 5(1), 25 29. https://doi.org/10.7763/IJIMT.2014.V5.480
  • Costa, A., Silva, C., & Oliveira, A. (2020). Food neophobia and its association with food preferences and dietary intake of adults. Nutrition and Dietetics, 77(5), 542-549. https://doi.org/10.1111/1747-0080.12587
  • FAO. (2022). The State of World Fisheries and Aquaculture (SOFIA) https://www.fao.org/3/cc0461en/online/sofia/2022/consumption-of-aquatic-foods.html(accessed 15.09.2024)
  • FAO. (2018). The State of World Fisheries and Aquaculture. Meeting the Sustainable Development Goals. Food and Agriculture Organization of the United Nations, Rome.
  • Fishbein, M., & Ajzen, I. (1975). Belief, Attitude, Intention and Behavior: An Introduction to Theory and Research. MA: Addison-Wesley.
  • Fotea, L., Costachescu, E., Leonte, D., & Nıston, C. (2012). Research regarding consumer preferences in acquiring fish and fish products. Lucrări Ştiinţifice-Seria Zootehnie, 58, 112-115.
  • Grieger, J.A., Miller, M., & Cobiac, L. (2012). Knowledge and barriers relating to fish consumption in older Australians. Appetite, 59(2), 456–463. https://doi.org/10.1016/j.appet.2012.06.009
  • Gustafsson, I.B., Öström, Å., Johansson, J., & Mossberg, L. (2006). The five aspects meal model: A tool for developing meal services in restaurants. Journal of Foodservice, 17(2), 84-93. https://doi.org/10.1111/j.1745-4506.2006.00023.x
  • Hair, J.F., Anderson, R.E., Tatham, R.L., Black, W.C., & Babin, B.J. (2006). Multivariate Data Analysis. Edition Prentice Hall. New Jersey.
  • Hansen, K.V., Jensen, Q., & Gustafsson I. (2005). The meal experience of a la carte restaurant customers. Scandinavian Journal of Hospitality and Tourism, 5(2), 135- 151. https://doi.org/10.1080/15022250510014417
  • Hsu, F.C., Robinson, R.N., & Scott, N. (2018). Traditional food consumption behaviour: The case of Taiwan. Tourism Recreation Research, 43(4), 456-469. https://doi.org/10.1080/02508281.2018.1475879
  • Jaeger, S.R., Rasmussen, M.A., & Prescott, J. (2017). Relationships between food neophobia and food intake and preferences: Findings from a sample of New Zealand adults. Appetite, 116, 410 422. https://doi.org/10.1016/j.appet.2017.05.030
  • Kalaycı, Ş. (2009). SPSS Applied Multivariate Statistical Techniques. Asil Yayınevi, Ankara. (in Turkish)
  • Kim, Y.G., Eves, A., & Scarles, C. (2009). Building a model of local consumption on trips and holidays: Agrounded theory approach. International Journal of Hospitality Management, 28(3), 423-431. https://doi.org/10.1016/j.ijhm.2008.11.005
  • Knaapila, A., Silventoinen, K., Broms, U., Rose, R.J., Perola, M., Kaprio, J., & Tuorila, H.M. (2011). Food neophobia in young adults: Genetic architecture and relation to personality, pleasantness and use frequency of foods, and body mass index a twin study. Behavior genetics, 41(4), 512-521. https://doi.org/10.1007/s10519-010-9403-8
  • Kocagöz, E., & Dursun, Y. (2010). How can perceived behavioral control be positioned in the Ajzen’s Theory: Alternative model analyses. (in Turkish with English abstract). Karamanoğlu Mehmetbey Üniversitesi Sosyal ve Ekonomik Araştırmalar Dergisi, 12(19), 139-152.
  • Kornitzer, M. (2001). Fish and health among adults. In Descheemaeker K, Provoost C. Impact Of Food On Health-Recent Developments, Antwerpen: Garant, 53, 65.
  • Krejcie, R.V., & Morgan, D.W. (1970). Determining sample size for research activities. Educational and Psychological Measurement, 30(3), 607-610. https://doi.org/10.1177/001316447003000308
  • Laureati, M., Cattaneo, C., Bergamaschi, V., Proserpio, C., & Pagliarini, E. (2016). School children preferences for fish formulations: The impact of child and parental food neophobia. Journal of Sensory Studies, 31(5), 408–415. https://doi.org/10.1111/joss.12224
  • Liu, Y., & Jang, S.S. (2009). Perceptions of Chinese restaurants in the US: What affects customer satisfaction and behavioral intentions?. International Journal of Hospitality Management, 28(3), 338-348. https://doi.org/10.1016/j.ijhm.2008.10.008
  • Mitterer‐Daltoé, M.L., Latorres, J.M., Queiroz, M.I., Fiszman, S., & Varela, P. (2013). Reasons underlying low fish consumption where availability is not an issue. A case study in Brazil, one of the world's largest fish producers. Journal of Sensory Studies, 28(3), 205 216. https://doi.org/10.1111/joss.12037
  • Olsen, S.O. (2003). Understanding the relationship between age and seafood consumption: The mediating role of attitude, health involvement and convenience. Food Quality and Preference, 14(3), 199–209. https://doi.org/10.1016/S0950-3293(02)00055-1
  • Olsen, S.O., Scholderer, J., Brunsø, K., & Verbeke, W. (2007). Exploring the relationship between convenience and fish consumption: A cross-cultural study. Appetite, 49(1), 84 91. https://doi.org/10.1016/j.appet.2006.12.002
  • Olsen, S.O., Heide, M., Dopico, D.C., & Toften, K. (2008). Explaining intention to consume a new fish product: A cross-generational and cross-cultural comparison. Food Quality and Preference, 19(7), 618–627. https://doi.org/10.1016/j.foodqual.2008.04.007
  • Özdemir, B. (2010). The phenomenon of eating out: A proposal for a theoretical model. Anatolia Turizm Araştırmaları Dergisi, 21(2), 218-232 (in Turkish with English abstract)
  • Paolacci, S., Mendes, R., Klapper, R., Velasco, A., Ramilo-Fernandez, G., Munoz-Colmenero, M., Potts, T., Martins, S., Avignon, S., Maguire, J., De Paz, E., Johnson, M., Denis, F., Pardo, M A., McElligott, D., & Sotelo, C.G. (2021). Labels on seafood products in different European countries and their compliance to EU legislation. Marine Policy, 134, 104810. https://doi.org/10.1016/j.marpol.2021.104810
  • Pettersson, A., & Fjellström, C. (2007). Restaurants as friends of the family: functions of restaurant visits in everyday life. Journal of Foodservice, 18(6), 207-217. https://doi.org/10.1111/j.1745-4506.2007.00067.x
  • Pliner, P., & Hobden, K. (1992). Development of a scale to measure the trait of food neophobia in humans. Appetite, 19(2), 105-120. https://doi.org/10.1016/0195-6663(92)90014-W
  • Rortveit, A.W., & Olsen, S.O. (2007). The role of consideration set size in explaining fish consumption. Appetite, 49(1), 214 222. https://doi.org/10.1016/j.appet.2007.02.005
  • Ryu, K., & Han, H. (2010). Influence of the quality of food, service, and physical environment on customer satisfaction and behavioral intention in quick-casual restaurants: Moderating role of perceived price. Journal of Hospitality and Tourism Research, 34(3), 310 329. https://doi.org/10.1177/109634800935062
  • Siddique, M.A.M. (2012). Explaining the role of perceived risk, knowledge, price, & cost in dry fish consumption within the theory of planned behavior. Journal of Global Marketing, 25(4), 181 201. https://doi.org/10.1080/08911762.2012.743203
  • Sidhu, K.S. (2003). Health benefits and potential risks related to consumption of fish or fish oil. Regulatory Toxicology and Pharmacology, 38(3), 336-344. https://doi.org/10.1016/j.yrtph.2003.07.002
  • Siegrist, M., Hartmann, C., & Keller, C. (2013). Antecedents of food neophobia and its association with eating behavior and food choices. Food Quality and Preference, 30(2), 293 298. https://doi.org/10.1016/j.foodqual.2013.06.013
  • Thong, N.T., & Olsen, S.O. (2012). Attitude toward and consumption of fish in Vietnam”. Journal of Food Product Marketing, 18(2), 79–95. https://doi.org/10.1080/10454446.2012.653778
  • Ting, H., Tan, S.R., & John, A.N. (2017). Consumption intention toward ethnic food: Determinants of Dayak food choice by Malaysians. Journal of Ethnic Foods, 4(1), 21-27. https://doi.org/10.1016/j.jef.2017.02.005
  • Tomic, M., Matulic, D., & Jelic, M. (2015). What determines fresh fish consumption in Croatia?. Appetite, 106, 13 22. https://doi.org/10.1016/j.appet.2015.12.019
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  • Verbeke, W., & Vackier, I. (2005). Individual determinants of fish consumption: Application of the theory of planned behaviour. Appetite, 44(1), 67–82. https://doi.org/10.1016/j.appet.2004.08.006
  • Wai, C.Y.Y., Leung, N.Y.H., Leung, A.S.Y., Wong, G.W.K., & Leung, T.F. (2021). Seafood allergy in Asia: Geographical specificity and beyond. Frontiers in Allergy, 2, 676903. https://doi.org/10.3389/falgy.2021.676903

Fish consumption in restaurants: An investigation on planned behavior theory and food neophobia

Yıl 2024, Cilt: 41 Sayı: 4, 307 - 315, 11.12.2024

Furkan Dursun , Bahar Gümüş

https://doi.org/10.12714/egejfas.41.4.08

Öz

In this study, consumers' intention to consume fish in restaurants was explored by expanding Ajzen's (1985) theory of planned behavior (TPB). The food neophobia (FN) variable was added to the variables of attitude, subjective norm (SN) and perceived behavioral control (PBC), which are the main independent variables of the TPB, and the moderator role of the variable of FN between the variables of attitude and intention to consume fish was also controlled. A questionnaire was used to reach a total of 517 participants in Antalya/Türkiye. For the analysis of the obtained data, exploratory factor analysis (EFA), confirmatory factor analysis (CFA), and multiple linear regression analyses were performed using SPSS and Lisrel package programs. It was found that the variables of attitude, SN and PBC have a significant and positive effect on consumers' intention to consume fish in restaurants. Also, the FN variable had a significant and negative effect on consumers' intention to consume fish in restaurants. Finally, FN variable had a significant moderator effect between the variables of attitude and intention to consume fish. In short, individuals with high FN may not translate a positive attitude toward eating fish into a strong intention to consume it, while those with low neophobia may do so more effectively. FN alters the link between attitude and intention, highlighting its role in shaping fish consumption decisions. This research offers key insights for public health and the food industry. Findings can guide healthy eating campaigns, marketing strategies, product development, and efforts to promote sustainable fish consumption, while also considering the impact of social norms within behavioral economics.

Anahtar Kelimeler

Food neophobia planned behavior theory seafood consumption intention of fish consume

Etik Beyan

The ethical appropriateness of this study was approved by Akdeniz University Social Sciences and Humanities Scientific Research and Publication Ethics Committee with decision number 14 on 07/02/2020.

Teşekkür

The authors express their gratitude to the anonymous reviewers for their help during the manuscript review process. This study did not receive any financial support, grant, or assistance from any public, commercial, or nonprofit funding organization.

Kaynakça

  • Aghamolaei, T., Tavafian, S.S., & Madani, A. (2012). Fish consumption in a sample of people in Bandar Abbas, Iran: Application of the theory of planned behavior. Archives of Iranian Medicine, 15(9), 545–548.
  • Ajzen, I. (1985). From intentions to actions: A theory of planned behavior. In J. Kuhl, J. Beckman (Eds.). Action Control, From Cognition to Behaviour. Springer-Verlag Berlin Heidelberg, 11-39.
  • Ajzen, I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes, 50(2), 179-211.
  • Ajzen, I. (2002). Perceived behavioral control. self-efficacy, locus of control, and the theory of planned behavior. Journal of Applied Social Psychology, 32(4), 665-683. https://doi.org/10.1111/j.1559-1816.2002.tb00236.x
  • Aksu, G., Eser, M.T., & Güzeller, C.O. (2017). Applications of exploratory and confirmatory factor analysis and structural equation model. (in Turkish) Detay Yayıncılık, Ankara.
  • Altintzoglou, T., Vanhonacker, F., Verbeke, W., & Luten, J. (2011). Association of health involvement and attitudes towards eating fish on farmed and wild fish consumption in Belgium, Norway and Spain. Aquaculture International, 19(3), 475–488. https://doi.org/10.1007/s10499-010-9363-2
  • Başman, M., Uluman, M., & Tunç, E. (2018). Use of assumption in dissertations. Abant İzzet Baysal Üniversitesi Eğitim Fakültesi Dergisi. 18(2), 736 751. (in Turkish with English abstract) https://doi.org/10.17240/aibuefd.2018.18.37322-431426
  • Büyüköztürk, Ş., Çakmak, E.K., Akgün, Ö.E., Karadeniz, Ş., & Demirel, F. (2018). Scientific research methods in education. Pegem Akademi, Ankara. (in Turkish)
  • Caber, M., Yilmaz, G., Kiliçarslan, D., & Öztürk, A. (2018). The effects of tour guide performance and food involvement on food neophobia and local food consumption intention. International Journal of Contemporary Hospitality Management, 30(3), 1472 1491. https://doi.org/10.1108/IJCHM-02-2017-0080
  • Canny, I.U. (2014). Measuring the mediating role of dining experience attributes on customer satisfaction and its impact on behavioral intentions of casual dining restaurant in Jakarta. International Journal of Innovation, Management and Technology, 5(1), 25 29. https://doi.org/10.7763/IJIMT.2014.V5.480
  • Costa, A., Silva, C., & Oliveira, A. (2020). Food neophobia and its association with food preferences and dietary intake of adults. Nutrition and Dietetics, 77(5), 542-549. https://doi.org/10.1111/1747-0080.12587
  • FAO. (2022). The State of World Fisheries and Aquaculture (SOFIA) https://www.fao.org/3/cc0461en/online/sofia/2022/consumption-of-aquatic-foods.html(accessed 15.09.2024)
  • FAO. (2018). The State of World Fisheries and Aquaculture. Meeting the Sustainable Development Goals. Food and Agriculture Organization of the United Nations, Rome.
  • Fishbein, M., & Ajzen, I. (1975). Belief, Attitude, Intention and Behavior: An Introduction to Theory and Research. MA: Addison-Wesley.
  • Fotea, L., Costachescu, E., Leonte, D., & Nıston, C. (2012). Research regarding consumer preferences in acquiring fish and fish products. Lucrări Ştiinţifice-Seria Zootehnie, 58, 112-115.
  • Grieger, J.A., Miller, M., & Cobiac, L. (2012). Knowledge and barriers relating to fish consumption in older Australians. Appetite, 59(2), 456–463. https://doi.org/10.1016/j.appet.2012.06.009
  • Gustafsson, I.B., Öström, Å., Johansson, J., & Mossberg, L. (2006). The five aspects meal model: A tool for developing meal services in restaurants. Journal of Foodservice, 17(2), 84-93. https://doi.org/10.1111/j.1745-4506.2006.00023.x
  • Hair, J.F., Anderson, R.E., Tatham, R.L., Black, W.C., & Babin, B.J. (2006). Multivariate Data Analysis. Edition Prentice Hall. New Jersey.
  • Hansen, K.V., Jensen, Q., & Gustafsson I. (2005). The meal experience of a la carte restaurant customers. Scandinavian Journal of Hospitality and Tourism, 5(2), 135- 151. https://doi.org/10.1080/15022250510014417
  • Hsu, F.C., Robinson, R.N., & Scott, N. (2018). Traditional food consumption behaviour: The case of Taiwan. Tourism Recreation Research, 43(4), 456-469. https://doi.org/10.1080/02508281.2018.1475879
  • Jaeger, S.R., Rasmussen, M.A., & Prescott, J. (2017). Relationships between food neophobia and food intake and preferences: Findings from a sample of New Zealand adults. Appetite, 116, 410 422. https://doi.org/10.1016/j.appet.2017.05.030
  • Kalaycı, Ş. (2009). SPSS Applied Multivariate Statistical Techniques. Asil Yayınevi, Ankara. (in Turkish)
  • Kim, Y.G., Eves, A., & Scarles, C. (2009). Building a model of local consumption on trips and holidays: Agrounded theory approach. International Journal of Hospitality Management, 28(3), 423-431. https://doi.org/10.1016/j.ijhm.2008.11.005
  • Knaapila, A., Silventoinen, K., Broms, U., Rose, R.J., Perola, M., Kaprio, J., & Tuorila, H.M. (2011). Food neophobia in young adults: Genetic architecture and relation to personality, pleasantness and use frequency of foods, and body mass index a twin study. Behavior genetics, 41(4), 512-521. https://doi.org/10.1007/s10519-010-9403-8
  • Kocagöz, E., & Dursun, Y. (2010). How can perceived behavioral control be positioned in the Ajzen’s Theory: Alternative model analyses. (in Turkish with English abstract). Karamanoğlu Mehmetbey Üniversitesi Sosyal ve Ekonomik Araştırmalar Dergisi, 12(19), 139-152.
  • Kornitzer, M. (2001). Fish and health among adults. In Descheemaeker K, Provoost C. Impact Of Food On Health-Recent Developments, Antwerpen: Garant, 53, 65.
  • Krejcie, R.V., & Morgan, D.W. (1970). Determining sample size for research activities. Educational and Psychological Measurement, 30(3), 607-610. https://doi.org/10.1177/001316447003000308
  • Laureati, M., Cattaneo, C., Bergamaschi, V., Proserpio, C., & Pagliarini, E. (2016). School children preferences for fish formulations: The impact of child and parental food neophobia. Journal of Sensory Studies, 31(5), 408–415. https://doi.org/10.1111/joss.12224
  • Liu, Y., & Jang, S.S. (2009). Perceptions of Chinese restaurants in the US: What affects customer satisfaction and behavioral intentions?. International Journal of Hospitality Management, 28(3), 338-348. https://doi.org/10.1016/j.ijhm.2008.10.008
  • Mitterer‐Daltoé, M.L., Latorres, J.M., Queiroz, M.I., Fiszman, S., & Varela, P. (2013). Reasons underlying low fish consumption where availability is not an issue. A case study in Brazil, one of the world's largest fish producers. Journal of Sensory Studies, 28(3), 205 216. https://doi.org/10.1111/joss.12037
  • Olsen, S.O. (2003). Understanding the relationship between age and seafood consumption: The mediating role of attitude, health involvement and convenience. Food Quality and Preference, 14(3), 199–209. https://doi.org/10.1016/S0950-3293(02)00055-1
  • Olsen, S.O., Scholderer, J., Brunsø, K., & Verbeke, W. (2007). Exploring the relationship between convenience and fish consumption: A cross-cultural study. Appetite, 49(1), 84 91. https://doi.org/10.1016/j.appet.2006.12.002
  • Olsen, S.O., Heide, M., Dopico, D.C., & Toften, K. (2008). Explaining intention to consume a new fish product: A cross-generational and cross-cultural comparison. Food Quality and Preference, 19(7), 618–627. https://doi.org/10.1016/j.foodqual.2008.04.007
  • Özdemir, B. (2010). The phenomenon of eating out: A proposal for a theoretical model. Anatolia Turizm Araştırmaları Dergisi, 21(2), 218-232 (in Turkish with English abstract)
  • Paolacci, S., Mendes, R., Klapper, R., Velasco, A., Ramilo-Fernandez, G., Munoz-Colmenero, M., Potts, T., Martins, S., Avignon, S., Maguire, J., De Paz, E., Johnson, M., Denis, F., Pardo, M A., McElligott, D., & Sotelo, C.G. (2021). Labels on seafood products in different European countries and their compliance to EU legislation. Marine Policy, 134, 104810. https://doi.org/10.1016/j.marpol.2021.104810
  • Pettersson, A., & Fjellström, C. (2007). Restaurants as friends of the family: functions of restaurant visits in everyday life. Journal of Foodservice, 18(6), 207-217. https://doi.org/10.1111/j.1745-4506.2007.00067.x
  • Pliner, P., & Hobden, K. (1992). Development of a scale to measure the trait of food neophobia in humans. Appetite, 19(2), 105-120. https://doi.org/10.1016/0195-6663(92)90014-W
  • Rortveit, A.W., & Olsen, S.O. (2007). The role of consideration set size in explaining fish consumption. Appetite, 49(1), 214 222. https://doi.org/10.1016/j.appet.2007.02.005
  • Ryu, K., & Han, H. (2010). Influence of the quality of food, service, and physical environment on customer satisfaction and behavioral intention in quick-casual restaurants: Moderating role of perceived price. Journal of Hospitality and Tourism Research, 34(3), 310 329. https://doi.org/10.1177/109634800935062
  • Siddique, M.A.M. (2012). Explaining the role of perceived risk, knowledge, price, & cost in dry fish consumption within the theory of planned behavior. Journal of Global Marketing, 25(4), 181 201. https://doi.org/10.1080/08911762.2012.743203
  • Sidhu, K.S. (2003). Health benefits and potential risks related to consumption of fish or fish oil. Regulatory Toxicology and Pharmacology, 38(3), 336-344. https://doi.org/10.1016/j.yrtph.2003.07.002
  • Siegrist, M., Hartmann, C., & Keller, C. (2013). Antecedents of food neophobia and its association with eating behavior and food choices. Food Quality and Preference, 30(2), 293 298. https://doi.org/10.1016/j.foodqual.2013.06.013
  • Thong, N.T., & Olsen, S.O. (2012). Attitude toward and consumption of fish in Vietnam”. Journal of Food Product Marketing, 18(2), 79–95. https://doi.org/10.1080/10454446.2012.653778
  • Ting, H., Tan, S.R., & John, A.N. (2017). Consumption intention toward ethnic food: Determinants of Dayak food choice by Malaysians. Journal of Ethnic Foods, 4(1), 21-27. https://doi.org/10.1016/j.jef.2017.02.005
  • Tomic, M., Matulic, D., & Jelic, M. (2015). What determines fresh fish consumption in Croatia?. Appetite, 106, 13 22. https://doi.org/10.1016/j.appet.2015.12.019
  • TUİK. (2024). Fisheries Statistics. Balıkçık ve Su Ürünleri Genel Müdürlüğü, Ankara (in Turkish)
  • Verbeke, W., & Vackier, I. (2005). Individual determinants of fish consumption: Application of the theory of planned behaviour. Appetite, 44(1), 67–82. https://doi.org/10.1016/j.appet.2004.08.006
  • Wai, C.Y.Y., Leung, N.Y.H., Leung, A.S.Y., Wong, G.W.K., & Leung, T.F. (2021). Seafood allergy in Asia: Geographical specificity and beyond. Frontiers in Allergy, 2, 676903. https://doi.org/10.3389/falgy.2021.676903
Toplam 48 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Sucul Kültür ve Balıkçılık (Diğer)
Bölüm Makaleler
Yazarlar

Furkan Dursun 0000-0002-5785-1311

Bahar Gümüş 0000-0001-9232-8481

Erken Görünüm Tarihi 9 Aralık 2024
Yayımlanma Tarihi 11 Aralık 2024
Gönderilme Tarihi 25 Eylül 2024
Kabul Tarihi 29 Kasım 2024
Yayımlandığı Sayı Yıl 2024Cilt: 41 Sayı: 4

Kaynak Göster

APA Dursun, F., & Gümüş, B. (2024). Fish consumption in restaurants: An investigation on planned behavior theory and food neophobia. Ege Journal of Fisheries and Aquatic Sciences, 41(4), 307-315. https://doi.org/10.12714/egejfas.41.4.08