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Diet related chronic disease is a global problem related to millions of deaths worldwide. To encourage healthier diets, a greater understanding of the determinants of food choice is necessary. Food choice is a complex, multifaceted process, with a wide range of non-price determinants of food choice. Economic studies tend to focus on the importance of price factors and categorise non-price determinants as individual preferences. The aim of this thesis is to investigate the role of non-price determinants of food choice, specifically exploring how perceived barriers towards healthy eating, time preference, and signposting a food tax can influence food choices. Analysis of the Scottish Health Survey identified associations between perceived barriers to healthy eating and fruit and vegetable consumption. Results show perceiving healthy foods as too boring or not liking the taste of healthy foods were associated with lower fruit and vegetable consumption for men and women. A lack of willpower was reported as the most commonly reported perceived barrier to healthy eating. Time preference is a concept closely related to willpower and to investigate the impact of dietary choices further, primary data were collected to estimate the relationship between time preference and diet. No association between time preference and diet was observed in this study. The effect of signposting a food tax on food purchases was tested using two methods: a discrete choice experiment and field experiment. The discrete choice experiment found that the tax signpost was significantly associated with food choices whilst the field experiment showed no effect. These contradictory results may be explained by the majority of participants failing to notice the signpost in a real-world setting, compared to the discrete choice experiment which was completed online. To conclude, this thesis highlights that non-price determinants of food choice play an important role in the understanding of food choices.

Thesis (M.A. in Latin American Studies)--Vanderbilt University, May 2007. / Title from title screen. Includes bibliographical references.

Thesis PlanB (M.S.)--University of Wisconsin--Stout, 2009. / Includes bibliographical references.

The purpose of this research study was to identify menu entree descriptors perceived by consumers to be both appealing and healthy and to describe factors that influence food selection and frequency of eating out at restaurants, including consumers' preference for healthier food selection choices in ethnic restaurants.Four hundred adults completed this survey. Six food descriptors were found to be both "appealing" and "healthy." "Value/cost", "hunger/cravings", and "taste" were found to influence subjects' food selection when eating out. The three factors influencing subjects' frequency of eating out were "value/cost", "hunger/cravings", and "taste." Individuals who ate at ethnic restaurants at least once per week were significantly more likely to want more healthy options and nutrition information available on ethnic restaurant menus. Educational level did not influence frequency of eating out at a sit-down restaurant. Individuals with "some college", however, ate out less frequency at ethnic restaurants than one would expect statistically. / Department of Family and Consumer Sciences

Thesis (Ph.D.)--University of Nebraska-Lincoln, 2007. / Title from title screen (site viewed Nov. 9, 2007). PDF text: 168 p. : ill. ; 8 Mb. UMI publication number: AAT 3266781. Includes bibliographical references. Also available in microfilm and microfiche formats.

Thesis (Ph.D.) -- University of Western Sydney, Hawkesbury, 1999. / Thesis submitted for the degree of Doctor of Philosophy. Includes bibliographical references (leaves 312-325).

Thesis (M.S.)--Oregon State University, 1999. / Typescript (photocopy). Includes bibliographical references. Also available via the World Wide Web.

Thesis (M.S.)--Eastern Illinois University, 2009. / Includes bibliographical references (leaves 36-41).

This study reports an investigation of teenagers' perceptions of food and their food behaviors. The study was qualitative in design. Data were collected on eleven teenagers in their homes through interviews and observations. Data were analysed using the method of constant comparative analysis. The adolescents' rationales for their food behaviors reflected both their perceptions of what was important regarding foods and food behaviors and how these perceptions or actual behaviors might change over time or as situations changed. The data were interpreted to show that teenagers have frameworks which guide their decision making about food. Processes which contributed to the development of the adolescents' frameworks were their interpretation of cues and knowledge, the comparison of themselves with others and the desire to resolve issues of personal concern. The adolescents were also described as having food behaviors directed by issues related to either "convictions" or "convenience." The knowledge guiding the teenagers' decision making was based on their interpretations of information and personal experiences. Adolescents assessed the usefulness of information presented to them by examining its relevancy to their own situation, its compatibility with personal beliefs and its consistency with sources identified as credible. Such credible sources might include parents, nurses or teachers. / Applied Science, Faculty of / Nursing, School of / Graduate