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dc.contributor.authorAndreassen, Hanne
dc.contributor.authorGjerald, Olga
dc.contributor.authorHansen, Kai Victor
dc.date.accessioned2021-05-03T09:52:49Z
dc.date.available2021-05-03T09:52:49Z
dc.date.created2021-04-06T10:17:38Z
dc.date.issued2021-04
dc.identifier.citationAndreassen, H., Gjerald, O., Hansen, K.V. (2021) “The Good, The Bad, and the Minimum Tolerable”: Exploring Expectations of Institutional Food. Foods, 10(4)en_US
dc.identifier.issn2304-8158
dc.identifier.urihttps://hdl.handle.net/11250/2753198
dc.description.abstractThere is a tendency towards greater expectations of consumer goods and services in society—what was once judged as ideal may now be a bare minimum. This presents a challenge for food providers in the upcoming decades. As the more demanding baby boomer cohort ages, health institutions of the future will face challenges meeting their food expectations. The purpose of this study was to explore expectation type dynamics and function with updated empirical material on aging consumers expectations of institutional food and advance our current understanding of how consumers evaluate their expectations. This qualitative study employed in-depth semi structured interviews with 14 informants between the age of 58–79. Content analysis was performed to capture the informants’ food expectations based on the expectation hierarchy proposed by Santos and Boote. Analyzing the content and relationship between different expectation types led to three main findings: expectation functions and content, interconnectedness, and the role of affect. Based on the findings, this study contributes by making several propositions for future research and proposes an updated expectancy–disconfirmation model. Importantly, this study provides novel knowledge that can help health institutions understand and meet aging consumers expectations of institutional food.en_US
dc.language.isoengen_US
dc.publisherMDPIen_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.subjectmat på institusjonen_US
dc.subjecternæringen_US
dc.subjecthelsefagen_US
dc.title“The Good, The Bad, and the Minimum Tolerable”: Exploring Expectations of Institutional Fooden_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionpublishedVersionen_US
dc.rights.holder© 2021 by the authorsen_US
dc.subject.nsiVDP::Samfunnsvitenskap: 200en_US
dc.source.volume10en_US
dc.source.journalFoodsen_US
dc.source.issue4en_US
dc.identifier.doi10.3390/foods10040767
dc.identifier.cristin1902258
dc.source.articlenumber767en_US
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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