Jang Ryeojin, Lee Won Seok, Moon Joonho
Department of Tourism and Recreation, Kyonggi University, Suwon 443760, Republic of Korea.
Department of Tourism Administration, Kangwon National University, Chuncheon 24341, Republic of Korea.
Foods. 2024 Jul 2;13(13):2111. doi: 10.3390/foods13132111.
This work focused on the perception of the food healthiness of in-flight meals. This work adopts presentation as the determinant. This work also employs attitude as the consequence of food healthiness. This research also examines the moderating effect of familiarity on the relationship between food presentation and food healthiness. This research used a survey, and survey participants were recruited via a Clickworker platform service. Survey participants were experienced with in-flight meals. The number of observations was 317. Moreover, this research tested the research hypotheses using the Hayes process macro Model 7. The results revealed that food healthiness is positively influenced by presentation and that food healthiness positively affects attitude. Moreover, the results revealed that the type of presentation has a positive influence on attitude. Familiarity was a significant moderating variable for the relationship between food presentation and food healthiness. This work sheds light on the literature by identifying the associations among four attributes of in-flight meals. Additionally, the results of this study could be used as a reference to develop better in-flight meals.
这项研究聚焦于对机上餐食健康程度的认知。该研究采用呈现方式作为决定因素。这项研究还将态度作为食物健康程度的结果。本研究还考察了熟悉程度对食物呈现与食物健康程度之间关系的调节作用。本研究采用了一项调查，调查参与者通过Clickworker平台服务招募。调查参与者有乘坐飞机时用餐的经历。观测数量为317。此外，本研究使用海耶斯过程宏模型7对研究假设进行了检验。结果显示，食物呈现对食物健康程度有正向影响，且食物健康程度对态度有正向影响。此外，结果还显示，呈现方式的类型对态度有正向影响。熟悉程度是食物呈现与食物健康程度之间关系的一个显著调节变量。这项研究通过确定机上餐食四个属性之间的关联，为相关文献提供了新的见解。此外，本研究结果可作为开发更好机上餐食的参考。
