It is widely considered that in-store shopping is a repetitive yet vital activity in human life. People are accustomed to making shopping lists on a piece of paper or on their mobile phones, or more commonly, memorizing the list in their minds. However, people tend to forget the items they want to buy if they cannot write them down immediately when they have the shopping demand, let alone keeping the list in their minds. Some work has started to help people resolve this problem, yet most of them are based on smartphones and are focused on riching add-on functions of the shopping list applications instead of allowing real-time recording. Namely, these existing shopping-list systems cannot let people record items and satisfy their information needs while minimizing the intervention to their ongoing activities. In this study, a new Augmented Reality (AR) solution named AR Shopping List was proposed. It is a smart-glasses application that allows users to add items at any time and place and with arbitrary input formats (photos, videos, and voice to text). We conducted semi-structured interviews with twelve participants aged from 20 to 30 by letting them experience the AR Shopping List app themselves on Microsoft HoloLens (1st gen). Our interviews reveal that the AR Shopping List realizes real-time recording, and therefore releases people’s hands from touching a physical device when making a list. It also shows the app’s potential in helping people reduce the opportunity of forgetting something to buy, as well as shopping more targeted. Furthermore, this research sheds light on future designs on smart-glasses applications for assisting people in recording and remembering items, building a new memorizing habit, and further functioning as people’s working memory expansion. / Trots att det är repetitivt att handla i butik så anses det allmänt vara en vital del av vardagen. Det är vanligt förekommande att inköpslistor skrivs ner på ett paper eller på en mobiltelefon, men även att memorera inköpslistor är vanligt förekommande. Att memorera en inköpslista är dock svårt, och det är ofta viktigt att skriva ner varor som behöver införskaffas, så fort behovet att köpa varorna uppstår. Några metoder har tagits fram för att lösa detta problem, men de flesta av dessa metoder är till för att användas på mobiltelefoner och fokuserar främst på att lägga till funktioner för att skapa avancerade inköpslistor, istället för att tillåta skapandet av listor i realtid. Framförallt så kan de existerande systemen för att skapa inköpslistor inte registrera varor och tillfredsställa användarens andra behov, utan att användarens pågående aktiviteter påverkas. I denna studie presenteras en ny lösning kallad AR Shopping List baserad på Augmented Reality (AR). Det är en applikation för smarta glasögon som tillåter användare att lägga till varor när som helst och var som helst, med godtyckligt format (bilder, videor och text genererad med rösten). Vi genomförde semistrukturerade intervjuer där tolv deltagare i åldrarna 20 till 30 år, fick prova på att använda AR Shopping List applikationen på en Microsoft HoloLens (första generationen). Våra intervjuer visar att AR Shopping List kan skapa inköpslistor i realtid, utan att användarna behöver använda en fysisk enhet. De visar även potentialen som applikationen har för att minska antalet tillfällen där varor som behöver köpas in glöms bort, samt potentialen för mer riktade inköp. Dessutom belyser denna rapport designen för framtida applikationer till smarta glasögon för att underlätta skapandet av inköpslistor, bygga upp nya minnesvanor, och för att utöka det aktiva minnet.

In this dissertation, I investigate the value of information to consumers, the pricing of chicken, and the value of shopping lists to consumers. My first essay finds that across 14 different product categories and seven types of information, information about price and origin are the most important and information about social and environmental impacts are the least important. Our estimates also suggest consumers are willing to wait a large amount of time to obtain the most vs. least desirable types of information prior to making a non-hypothetical product choice. My second essay relates to price indices used to value chicken in the United States. There were two main price indices commonly used by the industry in recent history: the USDA 12-City Price Index and the Georgia Dock Price. We find that there was a long standing equilibrium relationship between these two price indices that shifted across time. Additionally, our analysis shows that there was a structural break between these two price indices around 2000. After this structural break, the analysis suggests Georgia Dock prices were about $0.047/lb higher than they would have been without the break. Last, my third essay aims to determine the impact of shopping lists on consumer spending and healthy shopping behaviors. We find that after controlling for conscientiousness, consumers willingness-to-accept to give up their shopping list is $5.05, while the equivalent gain to write a shopping list is $3.87. We did not find a significant difference in the healthiness of the purchases made by consumers using a shopping list versus those who shopped without a list.

This study used personal interviews with Turkish female grocery shoppers to determine their shopping behaviors and attitudes. The sample was divided into two groups: deliberate and nondeliberate shoppers. The two groups were then compared in terms of their sociodemographic characteristics, importance placed on patronage motives, purchase location of selected grocery products, and their attitudinal orientations. Results are outlined and implications discussed.

O presente trabalho teve como objetivo realizar estudos para entender a percepção de consumidores em relação a salsichas com diferentes atributos de saudabilidade. Foram conduzidos três estudos e diferentes metodologias foram empregadas para explorar a atitude do consumidor. No primeiro estudo, a percepção dos consumidores foi avaliada através das técnicas de associação de palavras, aceitação de cada conceito (salsicha tradicional, com antioxidantes naturais, com redução de sódio, com redução de gordura, fonte de fibra alimentar e com ômega 3), grau de familiaridade com cada atributo de saudabilidade e resposta emocional. Para a salsicha tradicional, as categorias mais relevantes para os consumidores foram: modo de consumo, sabor agradável, não saudável, aparência (cor), gordura/caloria e pressão alta, já o grupo formado pelas salsichas com ômega 3, antioxidantes naturais, com redução de gordura e com redução de sódio se caracterizou principalmente pela percepção de saudabilidade. Para o segundo estudo, a relação entre a preocupação de consumidores com sua saúde e sua percepção sobre salsichas com adição de ingredientes funcionais (fibra alimentar e ômega 3) foi avaliada através do teste de completamento e da técnica de lista de compras. Não foram encontradas diferenças significativas entre os clusters (consciência em relação à saúde) para as razões apontadas pelos consumidores que incentivam (sabor agradável, praticidade, preço acessível e modo de consumo) e limitam (prejudicial à saúde, não saudável, ricas em sódio e gordura e artificial) a compra de salsichas. Os resultados do segundo estudo, ainda demonstraram que a adição de fibra alimentar e ômega 3 em salsicha gerou associações predominantemente positivas independente do nível de consciência em relação à saúde dos consumidores. Em relação ao terceiro estudo, na aplicação da técnica sorting task, termos como falta de conhecimento, natural, problemas de sabor e não atrativo caracterizaram o grupo formado pelas salsichas sem adição de fosfato e nitrito. Já as salsichas com antioxidantes naturais, fonte de fibra alimentar e com ômega 3 foram associadas a melhor qualidade nutricional e impacto positivo na saúde/organismo. Neste mesmo estudo, a técnica hard laddering revelou que os principais motivos que justificam as escolhas das salsichas com redução de sódio, com redução de gordura, com ômega 3, com antioxidantes naturais e fibra alimentar são preocupação com a saúde e vida longa. Os resultados obtidos nos três estudos demonstraram que os consumidores apresentam percepções distintas em relação aos diferentes tipos de salsicha (conceitos) avaliados, sugerindo que a indústria da carne deve considerar as particularidades identificadas ao desenvolver salsichas mais saudáveis e anunciar seus atributos. / The present paper aimed to perform studies to understand the consumers\' perception regarding frankfurter sausages with different healthiness attributes. Three studies were carried out and different methods were applied to explore the consumer\'s attitude. In the first study the consumers\' perception was evaluated through the technique of word association, acceptance of each concept (traditional frankfurter, with natural antioxidants, with reduced sodium, with reduced fat, as a source of dietary fibre, and with omega 3), level of familiarity with each attribute and emotional response. For the traditional frankfurter the most relevant categories for the consumers were: consumption mode, good flavour, unhealthy, appearance (colour), fat/calorie and high blood pressure, whereas the group formed by the frankfurters with omega 3, natural antioxidants, with reduced fat and reduced sodium was characterized especially by healthiness perception. For the second study the connection between the concern of consumer\'s with their health and their perception on frankfurters with the addition of functional ingredients (dietary fibre and omega 3) was evaluated through a completion test and the shopping list technique. No significant differences were found between the clusters (concern with health) for the reasons pointed out by the consumers that encourage (good flavour, convenience, price/cheap, and consumption mode) and restrict (harmful to health, unhealthy, rich in sodium and fat, and artificial) purchasing frankfurters. The results of the second study also demonstrated that adding dietary fibre and omega 3 in frankfurters provided predominantly positive associations regardless of consumers\' concerns with health. Regarding the third study, lack of knowledge, natural, flavour defects and not appealing characterized the group formed by frankfurters with no phosphate added and no nitrite added through the sorting task technique. The frankfurters with natural antioxidant, as a source of dietary fibre and with omega 3 were associated to a better nutritional quality and positive impact on health/organism. The hard laddering technique revealed that the main reasons that justify the choices for the frankfurters with reduced sodium, reduced fat, with omega 3, with natural antioxidants and dietary fibre are concerns with health and longevity. The results obtained through the three studies showed that the consumers present distinctive perceptions concerning different types of evaluated frankfurters (concepts), suggesting that the meat industry should consider the particularities identified to develop healthier sausages and advertise their attributes.

O presente trabalho teve como objetivo realizar estudos para entender a percepção de consumidores em relação a salsichas com diferentes atributos de saudabilidade. Foram conduzidos três estudos e diferentes metodologias foram empregadas para explorar a atitude do consumidor. No primeiro estudo, a percepção dos consumidores foi avaliada através das técnicas de associação de palavras, aceitação de cada conceito (salsicha tradicional, com antioxidantes naturais, com redução de sódio, com redução de gordura, fonte de fibra alimentar e com ômega 3), grau de familiaridade com cada atributo de saudabilidade e resposta emocional. Para a salsicha tradicional, as categorias mais relevantes para os consumidores foram: modo de consumo, sabor agradável, não saudável, aparência (cor), gordura/caloria e pressão alta, já o grupo formado pelas salsichas com ômega 3, antioxidantes naturais, com redução de gordura e com redução de sódio se caracterizou principalmente pela percepção de saudabilidade. Para o segundo estudo, a relação entre a preocupação de consumidores com sua saúde e sua percepção sobre salsichas com adição de ingredientes funcionais (fibra alimentar e ômega 3) foi avaliada através do teste de completamento e da técnica de lista de compras. Não foram encontradas diferenças significativas entre os clusters (consciência em relação à saúde) para as razões apontadas pelos consumidores que incentivam (sabor agradável, praticidade, preço acessível e modo de consumo) e limitam (prejudicial à saúde, não saudável, ricas em sódio e gordura e artificial) a compra de salsichas. Os resultados do segundo estudo, ainda demonstraram que a adição de fibra alimentar e ômega 3 em salsicha gerou associações predominantemente positivas independente do nível de consciência em relação à saúde dos consumidores. Em relação ao terceiro estudo, na aplicação da técnica sorting task, termos como falta de conhecimento, natural, problemas de sabor e não atrativo caracterizaram o grupo formado pelas salsichas sem adição de fosfato e nitrito. Já as salsichas com antioxidantes naturais, fonte de fibra alimentar e com ômega 3 foram associadas a melhor qualidade nutricional e impacto positivo na saúde/organismo. Neste mesmo estudo, a técnica hard laddering revelou que os principais motivos que justificam as escolhas das salsichas com redução de sódio, com redução de gordura, com ômega 3, com antioxidantes naturais e fibra alimentar são preocupação com a saúde e vida longa. Os resultados obtidos nos três estudos demonstraram que os consumidores apresentam percepções distintas em relação aos diferentes tipos de salsicha (conceitos) avaliados, sugerindo que a indústria da carne deve considerar as particularidades identificadas ao desenvolver salsichas mais saudáveis e anunciar seus atributos. / The present paper aimed to perform studies to understand the consumers\' perception regarding frankfurter sausages with different healthiness attributes. Three studies were carried out and different methods were applied to explore the consumer\'s attitude. In the first study the consumers\' perception was evaluated through the technique of word association, acceptance of each concept (traditional frankfurter, with natural antioxidants, with reduced sodium, with reduced fat, as a source of dietary fibre, and with omega 3), level of familiarity with each attribute and emotional response. For the traditional frankfurter the most relevant categories for the consumers were: consumption mode, good flavour, unhealthy, appearance (colour), fat/calorie and high blood pressure, whereas the group formed by the frankfurters with omega 3, natural antioxidants, with reduced fat and reduced sodium was characterized especially by healthiness perception. For the second study the connection between the concern of consumer\'s with their health and their perception on frankfurters with the addition of functional ingredients (dietary fibre and omega 3) was evaluated through a completion test and the shopping list technique. No significant differences were found between the clusters (concern with health) for the reasons pointed out by the consumers that encourage (good flavour, convenience, price/cheap, and consumption mode) and restrict (harmful to health, unhealthy, rich in sodium and fat, and artificial) purchasing frankfurters. The results of the second study also demonstrated that adding dietary fibre and omega 3 in frankfurters provided predominantly positive associations regardless of consumers\' concerns with health. Regarding the third study, lack of knowledge, natural, flavour defects and not appealing characterized the group formed by frankfurters with no phosphate added and no nitrite added through the sorting task technique. The frankfurters with natural antioxidant, as a source of dietary fibre and with omega 3 were associated to a better nutritional quality and positive impact on health/organism. The hard laddering technique revealed that the main reasons that justify the choices for the frankfurters with reduced sodium, reduced fat, with omega 3, with natural antioxidants and dietary fibre are concerns with health and longevity. The results obtained through the three studies showed that the consumers present distinctive perceptions concerning different types of evaluated frankfurters (concepts), suggesting that the meat industry should consider the particularities identified to develop healthier sausages and advertise their attributes.

El presente trabajo de investigación desarrolla una idea de negocio creada por el equipo de trabajo ante la percepción de un problema latente en la sociedad peruana, y ante la coyuntura actual. Se identificó que muchas personas, responsables de la comida en su hogar, presentaban problemas en organizar sus compras de alimentos, y, por ende, perdían dinero por gastos de más o tiempo por no tener claros los insumos a adquirir. Asimismo, se encontró que muchos tenían problemas para decidir qué cocinar. Es por este motivo que, se decidió crear un aplicativo móvil que permita mejorar la organización de las compras a través de una selección fácil y rápida de los platillos a cocinar durante la semana, y de la presentación de una lista de compras específicas para que no se compren ingredientes de más ni falte alguno. Para poder validarlo, se realizaron diversos experimentos desarrollados a lo largo del trabajo. Asimismo, se realizaron experimentos que permitieron darle validez al modelo de negocio planteado en su totalidad, así como al interés de compra por parte de los usuarios potenciales. Finalmente se realizó un plan financiero que permitió valorizar el proyecto obteniendo flujos de caja positivos, dando como resultado un valor actual neto positivo también. Y adicionalmente, se escogió entre dos estilos de financiamientos que resultaron beneficios para el proyecto del aplicativo móvil. / This research work develops a business idea created by the team in response to the perception of a latent problem in Peruvian society and the current situation. It was identified that many people, responsible for the food in their homes, had problems in organizing their food purchases, and therefore, they lost money due to extra expenses or time because they were not clear about the supplies to be purchased. It was also found that many had problems in deciding what to cook. For this reason, it was decided to create a mobile application to improve the organization of purchases through an easy and quick selection of the dishes to cook during the week, and the presentation of a list of specific purchases to avoid over purchasing or missing ingredients.  In order to validate it, several experiments were carried out throughout the work. Likewise, experiments were carried out to validate the business model as a whole, as well as the purchase interest of potential users. Finally, a financial plan was developed that allowed valuing the project by obtaining positive cash flows, resulting in a positive net present value as well. In addition, a choice was made between two financing styles that were beneficial for the mobile application project. / Trabajo de investigación