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How Personality Traits And Intrinsic Personal Characteristics Influence The Consumer's Choice Of Reduced-calorie Food
E. Carrillo, V. Prado-Gascó, S. Fiszman, P. Varela
Published 2012 · Psychology
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Abstract Nowadays, the consumption of low-calorie foods is being taken into account as a tool for reducing the incidence of certain nutrition-related health disorders. In this context, several factors were used to model low-fat (LF), low-sugar (LS) and high-calorie (HC) food consumption behavior. These factors were: personality traits (neuroticism and conscientiousness), food choice motives (health and weight control) and intrinsic personal characteristics such as self-esteem and satisfaction with life. The results indicate a good fit for the proposed model. Weight control was the best predictor of consumption of this kind of product, and health was a less strong predictor. In addition, correlations between the constructs indicated that LF and LS had the strongest correlation with each other and with weight control (p
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