This study purposely to investigate how fast food consumer use the nutritional information before they decide to purchase fast food meal. In a previous study, researchers found that many people do research on packed food but limited study on restaurant menu. Therefore, this study has now emphasized on food menu and focus on fast food outlets. Despite that, this study investigates the relationship of food nutrition knowledge on consumer purchase decision towards fast food. Besides, this study analyze the relationship of nutritional information on fast food restaurant menu on consumer purchase decision. In this study, the researcher uses the quantitative method to get respondent information about this topic of research. The study population includes consumers who purchase fast food meals. The convenience sampling method is opted. Through the questionnaire, the researcher found impacts of nutrition information on consumer evaluation toward fast food meal. The finding shows that consumers still chooses to consume fast food restaurants because they have reference to nutritional information before making any purchase.
Ali, A. (2014). An exploration of dietary patterns and the relationship with obesity in the Malaysian population (Doctoral dissertation, University of Southampton).
Almudaihim, A., Alanazi, K., Almutairi, R. A., & Alsubaie, R. (2022). Public Perception and Awareness Regarding Calorie Information in Restaurant in Saudi Arabia. Current Developments in Nutrition, 6(Supplement_1), 818-818.
Andrews, J. C., Burton, S., & Kees, J. (2011). Is simpler always better? Consumer evaluations of front-of-package nutrition symbols. Journal of Public Policy & Marketing, 30(2), 175-190.
Apovian, C. M. (2016). Obesity: definition, comorbidities, causes, and burden. Am J Manag Care, 22(7 Suppl), s176-85.
Bhawra, J., Kirkpatrick, S. I., Hall, M. G., Vanderlee, L., Thrasher, J. F., & Hammond, D. (2022). A five-country study of front-and back-of-package nutrition label awareness and use: patterns and correlates from the 2018 International Food Policy Study. Public Health Nutrition, 1-31.
Chen, K. J., Yeh, T. M., Pai, F. Y., & Chen, D. F. (2018). Integrating refined kano model and QFD for service quality improvement in healthy fast-food chain restaurants. International journal of environmental research and public health, 15(7), 1310.
Burgoine, T., Sarkar, C., Webster, C. J., & Monsivais, P. (2018). Examining the interaction of fast-food outlet exposure and income on diet and obesity: evidence from 51,361 UK Biobank participants. International Journal of Behavioral Nutrition and Physical Activity, 15(1), 1-12.
Delvarani, S., Ghazali, H., & Othman, M. (2013). Factors affecting fast food consumers' intention to use menu labeling in Klang Valley, Malaysia. International Food Research Journal, 20(4).
Espinosa, A., & Kadic-Maglajlic, S. (2018). The mediating role of health consciousness in the relation between emotional intelligence and health behaviors. Frontiers in psychology, 9, 2161.
Faucheur, S. L., & Chabret, A. (2018). The impact of consistency and inconsistency between a selfdeclared claim and a mandatory fact information label on a packaging on the consumer pre-purchase behaviour (Master's thesis, Handelshøyskolen BI).
Ge, W. A. N. G., Madison, T. P., Bai, Y. L., & LIU, C. F. (2022). Consumers' Experiences and Preferences for Plant-Based Meat Food: Evidence from a Choice Experiment in Four Cities of China. Journal of Integrative Agriculture.
Ikonen, I., Sotgiu, F., Aydinli, A., & Verlegh, P. W. (2020). Consumer effects of front-of-package nutrition labeling: An interdisciplinary meta-analysis. Journal of the Academy of Marketing Science, 48(3), 360-383.
Kamyari, N., Soltanian, A. R., Mahjub, H., & Moghimbeigi, A. (2021). Diet, nutrition, obesity, and their implications for COVID-19 mortality: Development of a marginalized two-part model for semicontinuous data. JMIR public health and surveillance, 7(1), e22717.
Kerlinger, F. N. (1973). Foundation of Behavioral Research, Halt Rinehart and Winston Inc., New York. 379
Kinnucan, H. W., Miao, Y., Xiao, H., & Kaiser, H. M. (2001). Effects of advertising on US non-alcoholic beverage demand: Evidence from a two-stage Rotterdam model. In Advertising and differentiated products. Emerald Group Publishing Limited.
Krupnikov, Y., Nam, H. H., & Style, H. (2021). Convenience samples in political science experiments. Advances in Experimental Political Science, 165.
Laso, J., Ruiz-Salmon, I., Margallo, M., Villanueva-Rey, P., Poceiro, L., Quinteiro, P., ... & Aldaco, R. (2022). Achieving Sustainability of the Seafood Sector in the European Atlantic Area by Addressing Eco-Social Challenges: The NEPTUNUS Project. Sustainability, 14(5), 3054.
Li, J., Huang, W., Gao, J., Li, D., Xu, L., & Huang, J. (2019). Impact of mobile-based health education on the awareness and knowledge of glaucoma in Chinese patients. Telemedicine and e-Health, 25(6), 455-461.
Lee, K., Hyun, J., & Lee, Y. (2022). Why do and why Don’t people consume fast Food?: An application of the consumption value model. Food Quality and Preference, 99, 104550.
Noor, M. I. (2002). The nutrition and health transition in Malaysia. Public health nutrition, 5(1a), 191-195.
Gomez, O. A. X. (2011). Gender Differences in Food Habits, Beliefs, And Fast Food Consumption Among A Predominantly Hispanic College Student Population.
Ostrom, A. L., Fotheringham, D., & Bitner, M. J. (2019). Customer acceptance of AI in service encounters: understanding antecedents and consequences. In Handbook of Service Science, Volume II (pp. 77-103). Springer, Cham.
Rana, A., Samtiya, M., Dhewa, T., Mishra, V., & Aluko, R. E. (2022). Health benefits of polyphenols: A concise review. Journal of Food Biochemistry, e14264.
Reyes-Olavarria, D., Latorre-Roman, P. A., Guzman-Guzman, I. P., Jerez-Mayorga, D., Caamano-Navarrete, F., & Delgado-Floody, P. (2020). Positive and negative changes in food habits, physical activity patterns, and weight status during COVID-19 confinement: associated factors in the Chilean population. International Journal of Environmental Research and Public Health, 17(15), 5431.
Robert, M., Shankland, R., Bellicha, A., Kesse-Guyot, E., Deschasaux-Tanguy, M., Andreeva, V. A., ... & Péneau, S. (2022). Associations between resilience and food intake are mediated by emotional eating in the NutriNet-Santé study. The Journal of Nutrition.
Shaban, L., & Alkazemi, D. (2019). Trends in fast-food consumption among Kuwaiti youth. International journal of preventive medicine, 10.
Shen, W., Long, L. M., Shih, C. H., & Ludy, M. J. (2020). A humanities-based explanation for the effects of emotional eating and perceived stress on food choice motives during the COVID-19 pandemic. Nutrients, 12(9), 2712.
Teng, P. K., Wai, K. T., Waei, O. M., & Kyin, T. S. (2020, June). Natural Functional Foods Consumption Behavior Among the Malaysians with Obesity. In 8th International Conference of Entrepreneurship and Business Management Untar (ICEBM 2019) (pp. 471-477). Atlantis Press.
Yoon, B., Chung, Y., & Jun, K. (2020). Restaurant industry practices to promote healthy sustainable eating: a content analysis of restaurant websites using the value chain approach. Sustainability, 12(17), 7127.
In-Text Citation: (Norsalim et al., 2022)
To Cite this Article: Norsalim, P. M. N., Nordin, M. N. H., Suhaimi, M. Z., & Kamaruddin, M. S. Y. (2022). The Relationship of Nutrition Knowledge and Information on Consumers’ Purchase Decision toward Fast Food Meal. International Journal of Academic Research in Business and Social Sciences, 12(11), 1026– 1036.
Copyright: © 2022 The Author(s)
Published by Knowledge Words Publications (www.kwpublications.com)
This article is published under the Creative Commons Attribution (CC BY 4.0) license. Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. The full terms of this license may be seen at: http://creativecommons.org/licences/by/4.0/legalcode