Department of Food and Nutrition, Faculty of Tourism and Hospitality Management, University of Rijeka, Primorska 46, P.O. Box 97, 51410 Opatija, Croatia.
Center for Projects, Faculty of Tourism and Hospitality Management, University of Rijeka, Primorska 46, P.O. Box 97, 51410 Opatija, Croatia.
Nutrients. 2022 Jun 28;14(13):2691. doi: 10.3390/nu14132691.
Due to its numerous health benefits, fish consumption should be strongly encouraged. Fish consumption, however, is a complex phenomenon influenced by various factors. The aim of this research is to examine the influence of knowledge, product information, and satisfaction with product attributes on fish consumption in a nationally representative sample of people responsible for food purchasing within households in Croatia (n = 977) and Italy (n = 967). Fish consumption was well predicted (R2 = 15%) by the proposed structural model, using the partial least squares structural equation modelling method (PLS-SEM). The obtained results confirm that subjective knowledge (β = 0.277, p < 0.001) and satisfaction with product attributes (β = 0.197, p < 0.001) are predictors of fish consumption. Subjective knowledge was influenced by product information (β = 0.161, p < 0.001), as well as by satisfaction with product attributes (β = 0.282, p < 0.001), while objective knowledge had an influence on product information (β = 0.194, p < 0.001). Although satisfaction with product attributes was the strongest predictor of subjective knowledge in both countries (βCRO = 0.244, βIT = 0.398), it had a greater effect among Italians (p = 0.001), while the impact of product information (βCRO = 0.210, βIT = 0.086) was more pronounced among Croatians (p = 0.010). Since the mediating role of subjective knowledge in all models was confirmed, action focused on enhancing subjective knowledge should be taken to increase fish consumption.
由于其众多的健康益处，应大力鼓励人们食用鱼类。然而，鱼类消费是一个受多种因素影响的复杂现象。本研究的目的是在克罗地亚（n = 977）和意大利（n = 967）负责家庭食品采购的人群中，检验知识、产品信息和对产品属性的满意度对鱼类消费的影响。使用偏最小二乘结构方程建模方法（PLS-SEM），通过提出的结构模型，很好地预测了鱼类消费（R2 = 15%）。研究结果证实，主观知识（β = 0.277，p < 0.001）和对产品属性的满意度（β = 0.197，p < 0.001）是鱼类消费的预测因素。主观知识受产品信息（β = 0.161，p < 0.001）和对产品属性的满意度（β = 0.282，p < 0.001）的影响，而客观知识对产品信息（β = 0.194，p < 0.001）有影响。尽管在两个国家中，对产品属性的满意度都是主观知识的最强预测因素（βCRO = 0.244，βIT = 0.398），但它对意大利人的影响更大（p = 0.001），而产品信息的影响（βCRO = 0.210，βIT = 0.086）在克罗地亚人中更为明显（p = 0.010）。由于在所有模型中都证实了主观知识的中介作用，因此应采取行动重点提高主观知识，以增加鱼类消费。
