Literature Review of Fast Food
1. Critical Appraisal of 24 References
1.1. Reference 1
(Blanck et al.2007) Factors Influencing Lunchtime Food Choices among Working Americans.
Summary
Various factors affect the food choice of consumers. The literature aforementioned aims to determine the factors that will influence lunchtime choices among working Americans. The main methodology used is by surveys, of which the participants were selected via sampling. The variable definitions asked included the respondent’s age, weight, height, educational level, race and marital status apart from the initial question of where lunch was purchased at. Food choice in a time scarce environment relies on the variability of location, cost and convenience. The factors vary per individual and thus qualitative research on the choice of food stresses the importance of negotiating the right value amongst the factors. Findings from the report state convenience is most important at 34.3% of the responses. In relation to this factor, the source which lunch is obtained from is fast-food restaurants and more commonly among the younger adults or lesser educated. The results has paved the direction for future interventions should workplaces want to instil a healthier eating habit.
Critical Evaluation
A number of key factors vital to determine food choices include the cost, time, convenience and locality. However these factors alone are inadequate. By comparing these factors against the demographics of the survey participants, researchers can find out the specific age groups that respond to a particular lunch choice based on its combination of factors. This information can allow food and beverage vendors to modify their methods of operation or product offerings to suit a particular age group. One area the report may be lacking is that no additional qualitative research was included to build on the variability of factors such as taste, for the purpose of setting specific measures. The factors mentioned in this
1.1. Reference 1
(Blanck et al.2007) Factors Influencing Lunchtime Food Choices among Working Americans.
Summary
Various factors affect the food choice of consumers. The literature aforementioned aims to determine the factors that will influence lunchtime choices among working Americans. The main methodology used is by surveys, of which the participants were selected via sampling. The variable definitions asked included the respondent’s age, weight, height, educational level, race and marital status apart from the initial question of where lunch was purchased at. Food choice in a time scarce environment relies on the variability of location, cost and convenience. The factors vary per individual and thus qualitative research on the choice of food stresses the importance of negotiating the right value amongst the factors. Findings from the report state convenience is most important at 34.3% of the responses. In relation to this factor, the source which lunch is obtained from is fast-food restaurants and more commonly among the younger adults or lesser educated. The results has paved the direction for future interventions should workplaces want to instil a healthier eating habit.
Critical Evaluation
A number of key factors vital to determine food choices include the cost, time, convenience and locality. However these factors alone are inadequate. By comparing these factors against the demographics of the survey participants, researchers can find out the specific age groups that respond to a particular lunch choice based on its combination of factors. This information can allow food and beverage vendors to modify their methods of operation or product offerings to suit a particular age group. One area the report may be lacking is that no additional qualitative research was included to build on the variability of factors such as taste, for the purpose of setting specific measures. The factors mentioned in this
References: 1.1. Reference 1 (Blanck et al.2007) Factors Influencing Lunchtime Food Choices among Working Americans. Summary Various factors affect the food choice of consumers. The literature aforementioned aims to determine the factors that will influence lunchtime choices among working Americans. The main methodology used is by surveys, of which the participants were selected via sampling. The variable definitions asked included the respondent’s age, weight, height, educational level, race and marital status apart from the initial question of where lunch was purchased at. Food choice in a time scarce environment relies on the variability of location, cost and convenience. The factors vary per individual and thus qualitative research on the choice of food stresses the importance of negotiating the right value amongst the factors. Findings from the report state convenience is most important at 34.3% of the responses. In relation to this factor, the source which lunch is obtained from is fast-food restaurants and more commonly among the younger adults or lesser educated. The results has paved the direction for future interventions should workplaces want to instil a healthier eating habit. Critical Evaluation A number of key factors vital to determine food choices include the cost, time, convenience and locality. However these factors alone are inadequate. By comparing these factors against the demographics of the survey participants, researchers can find out the specific age groups that respond to a particular lunch choice based on its combination of factors. This information can allow food and beverage vendors to modify their methods of operation or product offerings to suit a particular age group. One area the report may be lacking is that no additional qualitative research was included to build on the variability of factors such as taste, for the purpose of setting specific measures. The factors mentioned in this literature can be adopted for future researches in relation to food and beverage choices. Furthermore, the results reflected in the survey help to account for the recent influx of food and beverage outlets under the fast food category. The methodology applied in this report is also proven to be feasible and produces results that enable changes to be made to a food and beverage place. Source Usefulness Rating: 4/5