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	Provedor de dados AgEcon (2) Autor Fraser, Iain (2) Haddock-Fraser, Janet (2) Bitzios, Michael (1) Hellyer, Nicole Elizabeth (1) Palavra-chave Bread (2) Food Consumption/Nutrition/Food Safety (2) Agricultural and Food Policy (1) Choice Experiment (1) Consumer/Household Economics (1) D44 (1) Demand and Price Analysis (1) Food Security and Poverty (1) Functional Food (1) Functional foods (1) Health Economics and Policy (1) I1 (1) I10 (1) Q10 (1) R22 (1) Willingness-to-pay (1) Mais... Tipo do documento Conference Paper or Presentation (2) Ano 2010 (2) País United States (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última FOOD CHOICE, NUTRITIONAL INFORMATION AND FUNCTIONAL INGREDIENTS: AN EXPERIMENTAL AUCTION EMPLOYING BREAD AgEcon Hellyer, Nicole Elizabeth; Fraser, Iain; Haddock-Fraser, Janet. In this paper we present the results of an experimental auction conducted to examine the influence of nutritional information on food choice and in particular estimate consumer willingness to pay for bread that contains functional ingredients which is used to make sandwiches. We find that consumers are willing to pay more for a whole grain and whole grain granary bread sandwich than other bread types. We also find that consumers do react positively to the provision of nutritional and health benefit information but that this effect occurs regardless of whether we supply specific or nonspecific health benefit information. We discuss information provision and health policy implications that emerge from our analysis. Tipo: Conference Paper or Presentation Palavras-chave: Functional foods; Bread; Willingness-to-pay; Agricultural and Food Policy; Consumer/Household Economics; Demand and Price Analysis; Food Consumption/Nutrition/Food Safety; Food Security and Poverty; Health Economics and Policy; D44; I1. Ano: 2010 URL: http://purl.umn.edu/116424 Functional Ingredients and Food Choice: Results from a Choice Experiment AgEcon Fraser, Iain; Bitzios, Michael; Haddock-Fraser, Janet. In this paper we present the results of a Choice Experiment (CE) conducted to examine how the inclusion of an attribute for a functional ingredient affects consumer food choice. Specifically, we examine consumer attitudes towards bread and the inclusion of a functional ingredient (eg, inulin), which can be added to bread to increase the quantity and the effectiveness of fibre in the final product A novel feature of the design of this CE was the use of Means-End-Chain analysis via semi-structured interviews to reveal key attributes to be included in the CE. In addition, the CE included the Dutch Eating Behaviour Questionnaire (DEBQ) so as to collect information on all participants underlying eating behaviours. Preliminary analysis of the data reveals that... Tipo: Conference Paper or Presentation Palavras-chave: Functional Food; Bread; Choice Experiment; Food Consumption/Nutrition/Food Safety; I10; Q10; R22. Ano: 2010 URL: http://purl.umn.edu/91755 Registros recuperados: 2 Primeira ... 1 ... Última

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