Table 1 Attributes considered in the maximum difference scaling experiment questionnaire
Attributes | Explanation |
|---|---|
Nutrition content/ nutritional value | perceived ratio of carbohydrates, fats, proteins, and energy of a food |
Image/ desirability | subjectively perceived image of a food as a representation of global lifestyles, foreignness, or non-localness, which is seen as prestigious and cosmopolitan |
High in fibre and roughage | portion of plant foods, such as whole grains, nuts, seeds, legumes, fruits, and vegetables, present in a food |
Taste/ flavour | expected or previously experienced taste of a food |
Less preparation time of a meal | convenience of ready meals/take-away food that can be prepared in 5 to 15 min |
Familiarity of a meal | frequency of consumption of a meal, with a threshold of at least once a week |
Healthiness | subjectively perceived healthiness of a food |
Social (family/friends eat) | socialization into, and cultural norms around, eating habits, including the diet consumed within the family or by friends |
Food quality/packaging | subjective perception of the quality of the ingredients used in the food/meal. Multinational food is perceived as safer than conventional food (sold on the open market) and well packaged/covered |
Availability | ready-to-eat meals are readily present at fast-food franchises and restaurants for purchase |
Accessibility | convenience of not having to travel long distances to obtain the food |
Affordability | consumer's ability to afford the cost of the food/meal |
Convenience | convenience of ready-to-eat meals that can be bought in food franchises and restaurants close to where the consumer lives/works or can be ordered without walking (i.e., in a sedentary lifestyle) |
Aroma/smell | favor sensation or reflection of the sense of taste associated with the food/meal |
Texture | characteristics of a meal that can be felt with the fingers, tongue, palate, or teeth |
Visual aesthetic | pleasing appearance of a meal |