Content area
Full Text
Introduction
The social, economic and technological transformations that have occurred in the past decade have modified food habits. One need only consider the economic crisis still underway, the changes in lifestyle, as well as the changes in attitudes towards the healthiness of products and, more generally, towards foods. Several of these factors can limit the purchase of healthy foods (Drewnowski and Darmon, 2005; Jabs and Devine, 2006). Others reduce the attention dedicated to cooking, instead increasing the consumption of convenience foods, both at home and out of the home (Gofton, 1995; Jekanowski, 1999; Buckley et al., 2007). Still others stimulate an interest for foods with a high nutritional profile and for an elaborate preparation of foods (Nosi and Zanni, 2004; Mattiacci and Vignali, 2004; Siró et al., 2008; Padilla Bravo et al., 2013; Pelletier et al., 2013). The presence of drivers that have quite dissimilar impacts on food choices contributes to create a very complex picture, one that is not easily comprehensible.
In literature, food choices have been interpreted in relation to the socio-demographic characteristics of the consumers. In particular, high income and education levels are correlated with greater consumptions of low fat foods, foods with a high fibre content, fruit and vegetables. On the other hand, low income and education levels are associated with high energetic intake (Irala-Estevez et al., 2000; Roux et al., 2000; Trichopoulou et al., 2002). One explanation is that low income levels can represent a constraint to purchase products with a good nutritional profile. Vice versa, a good level of education stimulates information acquisition behaviours, involvement with healthy foods and the preference for natural and light foods, thereby encouraging health-oriented behaviours (Moorman and Matulich, 1993; Divine and Lepisto, 2005; Chrysochou et al., 2010).
As for gender, women display healthier food habits, consuming more fruit, vegetables, fish and chicken. Men instead privilege the hedonistic and flavour aspects of foods, and stand out for higher consumptions of meat, potatoes, bread and alcohol (Prättälä et al., 2007). The reasons at the basis of these differences can be traced to the marked sense of responsibility women have towards the well-being of their family members. Furthermore, women tend to show more concern for their health and...