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Consumer attitudes to ‘Healthy’ restaurants
Author(s) -
POTTER JANE,
WILLIAMS PHILLIP
Publication year - 1996
Publication title -
journal of consumer studies and home economics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 0309-3891
DOI - 10.1111/j.1470-6431.1996.tb00235.x
Subject(s) - promotion (chess) , preference , focus group , marketing , work (physics) , health promotion , business , qualitative research , focus (optics) , advertising , personal hygiene , regulatory focus theory , food choice , psychology , public relations , medicine , sociology , public health , social psychology , political science , nursing , economics , social science , family medicine , creativity , law , pathology , optics , engineering , microeconomics , physics , politics , mechanical engineering
This paper describes the results of a qualitative research study that sought the views of consumers about using restaurants as a setting for health promotion and, specifically, for providing low‐fat healthy food choices. As health promotion has evolved from a major focus on individual change toward a greater focus on the environments in which people live, work and recreate, restaurants in Australia are now being targeted as appropriate organizations for change. Consumers in this study expressed cautious interest in the idea. However, it was clear that their prime motivation for choosing a restaurant and a restaurant meal did not lie with healthy food considerations. Instead, issues such as cost, personal preference and hygiene appeared to be more important.