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Estudio De Las Actitudes, Conocimientos Y Comportamientos De Los Consumidores. Parámetros Sensoriales Y No Sensoriales Que Intervienen En La Elección De Alimentos Bajos En Calorías Y Enriquecidos Con Ingredientes Funcionales

Carrillo Alava, María Elízabeth
Published 2013 · Philosophy

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El estudio de las actitudes, expectativas y conocimientos del consumidor es una herramienta fundamental para el desarrollo de un producto asi como para garantizar su exito en el mercado. En la actualidad una de las principales tendencias de la industria alimentaria es proporcionar alimentos que ayuden al bienestar del consumidor por medio de alimentos bajos en calorias o enriquecidos con ingredientes funcionales. En este contexto, es indispensable identificar las necesidades del consumidor, sus actitudes y motivaciones de compra para establecer si la preocupacion por la salud es un factor importante en la compra de alimentos, y si lo es, promover la seleccion de alimentos que proporcionen efectos beneficiosos para la salud. El objetivo principal de este trabajo fue estudiar las actitudes, conocimientos y comportamiento de los consumidores frente a parametros sensoriales y no sensoriales que intervienen en la eleccion de alimentos bajos en calorias o enriquecidos con ingredientes funcionales. En primera instancia, se estudiaron los principales factores subyacentes a la seleccion de un alimento por parte del consumidor, resultando el sabor, el precio y la conveniencia como los principales motivos involucrados en la eleccion. Se observo que determinados componentes que proporcionan un efecto saludable no fueron considerados importantes en el ranking, lo cual sugirio un bajo conocimiento nutricional. Con este antecedente, se empleo un cuestionario para conocer los conocimientos nutricionales de la poblacion en estudio y su influencia en el uso del etiquetado nutricional. Se observo una directa relacion entre el nivel de educacion y el conocimiento nutricional y con el uso del etiquetado. A mayores conocimientos, mayor es la influencia del etiquetado en la eleccion de alimentos y la comprension de la informacion mostrada en la etiqueta es mejor. Debido a que el envase de un alimento es el primer contacto con el consumidor y la informacion que muestra es la forma ....
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