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Distinguishing between perceived health and nutritional risks to improve eating behaviors
[Distinguer les risques sanitaire et nutritionnel perçus pour améliorer les comportements alimentaires]

Author

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  • Marie-Eve Laporte

    (LAB IAE Paris - Sorbonne - IAE Paris - Sorbonne Business School)

Abstract

Distinguishing between perceived health and nutritional risks to improve eating behaviors Food is closely associated with well-being and health. In return, it also causes concerns. The present research studies perception of food risk through its two dimensions: (1) perception of health risk in the short term and (2) perception of nutritional risk in the long term. Two quantitative studies verify in France that consumers distinguish both dimensions and that perception of nutritional risk is now prominent. Implementing tighter standards against health risk has paradoxically created a distance between consumers and their plate, increasing perception of nutritional risk. The latter should be taken into account to reassure consumers, without overlooking health risk. The present paper analyses practical tools to do so.

Suggested Citation

  • Marie-Eve Laporte, 2019. "Distinguishing between perceived health and nutritional risks to improve eating behaviors [Distinguer les risques sanitaire et nutritionnel perçus pour améliorer les comportements alimentaires]," Post-Print hal-02472011, HAL.
  • Handle: RePEc:hal:journl:hal-02472011
    DOI: 10.7193/DM.096.53.68
    Note: View the original document on HAL open archive server: https://hal.science/hal-02472011
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    Keywords

    food; nutrition; perceived risk; nutritional risk; digital tools; alimentation; risque perçu; risque nutritionnel; outils digitaux;
    All these keywords.

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