Department of Food and Nutrition, Yeungnam University, Daedong 214-1, Gyeongsan, Gyeongbuk 712-749, Korea.
Nutr Res Pract. 2010 Feb;4(1):75-81. doi: 10.4162/nrp.2010.4.1.75. Epub 2010 Feb 24.
This study explored the conceptual framework of dieticians' intentions to recommend functional food and the mediating role of consumption frequency. A web-based survey was designed using a self-administered questionnaire. A sample of Korean dieticians (N=233) responded to the questionnaire that included response efficacy, risk perception, consumption frequency, and recommendation intention for functional foods. A structural equation model was constructed to analyze the data. We found that response efficacy was positively related to frequency of consumption of functional foods and to recommendation intention. Consumption frequency also positively influenced recommendation intention. Risk perception had no direct influence on recommendation intention; however, the relationship was mediated completely by consumption frequency. Dieticians' consumption frequency and response efficacy were the crucial factors in recommending functional foods. Dieticians may perceive risks arising from the use of functional foods in general, but the perceived risks do not affect ratings describing dieticians' intentions to recommend them. The results also indicated that when dieticians more frequently consume functional foods, the expression of an intention to recommend functional foods may be controlled by the salience of past behaviors rather than by attitudes.
本研究探讨了营养师推荐功能性食品的意图的概念框架，以及消费频率的中介作用。采用基于网络的问卷调查设计，以自我管理问卷的形式收集数据。我们对韩国营养师（N=233）进行了问卷调查，问卷内容包括对功能性食品的回应效能、风险感知、消费频率和推荐意图。采用结构方程模型对数据进行分析。研究结果表明，回应效能与功能性食品的消费频率和推荐意图呈正相关。消费频率也对推荐意图有积极影响。风险感知对推荐意图没有直接影响，但完全通过消费频率来介导。营养师的消费频率和回应效能是推荐功能性食品的关键因素。营养师可能普遍认为使用功能性食品存在风险，但感知到的风险不会影响描述营养师推荐意图的评分。结果还表明，当营养师更频繁地消费功能性食品时，表达推荐功能性食品的意图可能会受到过去行为的突显程度的控制，而不是受态度的控制。
