《Gallup-健康食谱报告-英_市场营销策划_重点报告202301201_doc.docx》由会员分享，可在线阅读，更多相关《Gallup-健康食谱报告-英_市场营销策划_重点报告202301201_doc.docx（72页珍藏版）》请在课桌文档上搜索。
1、FOUNDATIONNlSNB清食品AGALLUPRECIPESFoRWELLBEINgREPoRTAndoFoundation/NissinFoodProductsTheFirstGlobalStudyonFoodEnjoyment,HealthyEating,ChoicesinTypesofFoodCOPYRIGHTSTANDARDSThisdocumentcontainsproprietaryresearch,copyrightedandtrademarkedmaterialsofGallup,Inc.Accordingly,internationalanddomesticlawsand
2、penaltiesguaranteeingpatent,copyright,trademarkandtradesecretprotectionsafeguardtheideas,conceptsandrecommendationsrelatedwithinthisdocument.Thematerialscontainedinthisdocumentand/orthedocumentitselfmaybedownloadedand/orcopiedprovidedthatallcopiesretainthecopyright,trademarkandanyotherproprietarynot
3、icescontainedonthematerialsand/ordocument.NochangesmaybemadetothisdocumentwithouttheexpresswrittenpermissionofGallup,Inc.Anyreferencewhatsoevertothisdocument,inwholeorinpart,onanywebpagemustprovidealinkbacktotheoriginaldocumentinitsentirety.Exceptasexpresslyprovidedherein,thetransmissionofthismateri
4、alshallnotbeconstruedtograntalicenseofanytypeunderanypatents,copyrightortrademarksownedorcontrolledbyGallup,Inc.GallupisatrademarkofGallup,Inc.Allrightsreserved.Allothertrademarksandcopyrightsarepropertyoftheirrespectiveowners.TABLEoFCONTENTSChapter 1: IntroductionandMotivationSection 1.1: AbouttheI
5、nauguralAndoFoundationZNissinFoodProductsSatisfactionWithFoodEnjoymentandVarietySurveyModuleSection 1.2: FeedingHappiness?UnravelingtheRelationshipBetweenFoodSatisfactionandSubjectiveWellbeingChapter 2: FoodEnjoyment,HealthyEatingandChoicesinTypesofFood:FindingsFromAroundtheWorldSection 2.1: GlobalF
6、indings:EnjoymentofFoodOutpacesPerceptionsofEatingHealthyorHavingLotsofChoicesSection 2.2: RegionalFindingsSection 2.3: Country-LevelFindingsSection 2.4: DifferencesAcrossKeyDemographicGroupsSection 2.5: DifferencesAcrossIncomeGroupsChapter 3: SubjectiveWellbeingandFoodEnjoyment,HealthandChoiceSecti
7、on 3.1: HowDoPerceptionsofChoiceandHealthInfluenceOverallFoodEnjoyment?Section 3.2: HowFoodEnjoyment,HealthyEatingandHavingChoicesinWhatYouEatContributetoOverallWellbeingSection 3.3: NutritionandHappiness:ExploringtheRelationshipThroughCross-CountryDataChapter 4: ConclusionAppendixMaterialA1:Supplem
8、entaryInformationAboutMultivariateAnalysisofAndoSurveyItemsandSubjectiveWellbeingA2:SurveyMethodA3:SurveyQuestionnaireA4:Country-LevelResultsforAllThreeSurveyQuestions,RankedbyFoodEnjoymentA5:FoodWellbeingIndex:Country-LevelDistributionA6:RegionalGroupings2467791120222828324143454547495052531Copyrig
9、ht2023Gallup,Inc.Allrightsreserved.ChAPTER1IntroductionandMotivationPeopleneedtoeattolive,butunderstandingtheireatinghabitstheirfoodpreferencesandwhytheyeatthetypesoffoodtheydocanprovideimportantinsightsintothequalityoftheirlives. The factors that influence our food choices. (2006, June 6). EUFIC. h
10、ttps:/WWW.eufic.orerVhealthv-livinqarticlethedeterminantsof-food- ChOiCeyet=The%20Pan%2DEuropean%20Survey%20of,to%20eat1%20(29%25)WhilepastresearchhasfailedtocoalescearoundasingletheorythatexplainstheeatingpreferencesandbehaviorsOfindividuals5theresearchagreesononething:Peopleseatingpreferencesandbe
11、haviorsarecomplicatedandshapedbyfactors,circumstancesandmotivationsthatarebothinandoutoftheircontrol. Reddy, G., & Van Dam, R. M. (2020). Food, culture, and identity in multicultural societies: Insights from Singapore. Appetite, 149,104633. 的IodQI6appel2Q2QdlMe8Elementswhichareoutofpeople,scontrolin
12、cludetheinabilitytoaffordcertainfooditemsoraccessibility-relatedissueseitherduetolargersupplychainproblemsorbecausepeopleliveinaso-calledufooddesertwheretherearefewornonearbygrocerystores.Food Empowerment Project, (.d.). Food deserts*, describedstores%20wnhin%20convenient%20lraveli0%20dislancePeople
13、whomaynothaveenoughtime,suchasthosewhoworkwhilealsojugglingfamilialresponsibilities,canhavenarrowedfoodoptions,giventhepreparationandcookingtimeinvolvedwithnutritiousandflavorfulmeals.Tasteisaparamountconcernpeoplecraveadeliciousmeal.A2020Eurobarometersurveyfoundthatamajorityofindividualslivinginthe
14、EuropeanUnioncitedtasteasthemostimportantreasonthattheybuyfood. Kantar. (2020). Making our fd fit for the future - new trends and challenges. Eurobarometer.Otherpersonalconcernsinfluencewhatindividualswillorwillnoteat,includinghealthconsiderations,culturalheritage,orreligiousormoralvalues. Kapur, K.
15、 & Dunning. T. (2008). A global survey of eating preferences, dietary habits and food beliefs. JournalOfDiabetes Nursing, 12(3). https djabetesonthenet.8VwpcontentLDoadsidn 1 2-3dq 109-113-1.Ddf Sobal, J., & Bisogni, C. A. (2009). Constructing food choice decisions. Annals of Behavioral Medicine. 3(
16、S1), 37-46. s12160-009-9124-52Muchoftheexistingresearchthatattemptstograpplewiththequestionofwhypeopleeatwhattheyeathascenteredontheconsequencesofourcollectivechoices,includingpublichealthproblemsthatstemfromunhealthydiets,diabetes,heartdiseaseandobesity.1 World Health Organization, United Nations C
17、hildrens Fund (UNICEF) & Food and Agriculture Organization of the United Nations. (2021). Report of the technical consultation on measuring healthy diets: concepts, methods and metrics: virtual meeting. 18-20 May 2021. World Health Organization. httDS)/ apps.who.int/iris/handle/10665/351048. License
18、: CC BY-NC-SA 3.0 IGOFoodsecurity,animportanthumanitarianchallenge,isanotherreasontostudyeatinghabitsandchoices,giventheobviouslinkbetweenfoodinsecurityanddietarybehaviors. Mello, J. A., Gans, K. M., Risica, P. M.1 Kirlania, U., Strolla, L. O., & Foumier1 L. (2010). How is food insecurity associated
19、 with dietary behaviors? An analysis with low-income, ethnically diverse participants in a nutrition intervention study. Journal of the American Dietetic Association, f(l2), 1906-1911. httos:/ doLorHl 0.1016i.iada20l0,09011Stillanotherconsiderationistheenvironmentalimpactofhowsocietiesgettheirfood,a
20、topicthatisnowreceivinggreaterattentioninthecontextofclimatechange. Fasman. J. (2021. September 28). Technology can help deliver cleaner, greener delicious fd. The Economist, https力IWWW.economist.covtechnolov- uarterlv20210928techn OIoQV-Can-helpdejvercleaner-reener-delicious-foocl3While these are c
21、ritical issues, one area of focus that is often overlooked is how peoples eating preferences and behaviors are related to how they feel about their overall quality of life, known as subjective wellbeing. There is strong reason to believe that eating enjoyable food can provide at least a momentary bo
22、ost in one,s feeling of contentment, but relatively few studies have considered what the long-term effects of eating well might be on subjective wellbeing.To answer this question, the Ando Foundation/Nissin Food Products partnered with Gallup to develop and field the Satisfaction With Food Enjoyment
23、 and Variety Survey Module. This module was designed to facilitate a comparison across countries and regions and therefore fielded in over 140 countries or areas as part of the larger Gallup World Poll in 2022.The results of this groundbreaking survey provide fresh insights into what people around t
24、he world think about the food they regularly eat.The Ando Foundation/Nissin Food Products was interested in addressing a major question with this survey:Is there a relationship between individual eating attitudes and behaviors, and subjective wellbeing?Previous research suggests that the current und
25、erstanding of the major drivers of subjective wellbeing are incomplete and leave out an important facet of life eating and how people feel about their choices and actions related to this necessary but rewarding activity.Thisreport,scentralfinding:Individualswhofeelliketheyhaveavarietyofchoicesinthei
26、rfoodoptionsandconsumefoodtheyfindenjoyableandnutritiousaresignificantlymorelikelytohavehighersubjectivewellbeingthanthosewhodonotfeelthiswayabouttheirfood,evenwhencontrollingforotherfactorswhichareknowntoshapesubjectivewellbeing,suchasincome,educationandage.Beforeexploringthisconclusionmoredeeply(a
27、swillbedoneinChapter3),itsimportanttointroducetheAndoFoundation/NissinFoodProductsSatisfactionWithFoodEnjoymentandVarietySurveyModule.Section目AbouttheInauguralAndoFoundation/NissinFoodProductsSatisfactionWithFoodEnjoymentandVarietySurveyModuleThethreequestionsincludedinthisstudymeasurekeyaspectsofpe
28、ople,ssatisfactionwiththefoodtheyeat,includingwhethertheymostlyenjoyedthefoodtheyateinpastsevendays(referencedas,foodenjoyment*1or“enjoymentoffoodthroughoutthisreport),thoughttheyatemostlyhealthyandfeltliketheyhadlotsofchoicesinthetypesoffoodtheyateeachday.Respondents are asked to focus on the past
29、7 days, when answering each question to better understand how people assess their eating habits in relative real time.This time frame can be reasonably interpreted as how people rate different parts of their eating habits in an average week, even if this claim almost certainly would not apply to eve
30、ry single individual interviewed.TABLE1AndoFoundation/NissinFoodProductsSatisfactionWithFoodEnjoymentandVarietySurveyModuleQuestionWordingThinkingaboutthepast7days.ResponseOptionsWouldyousayyoumostlyenjoyedthefoodyouate,ornot?YesNo(Don,tknow/Noanswer)*Doyouthinkthefoodyouatewasmostlyhealthy,ornot?Di
31、dyoufeelyouhadalotofchoicesinthetypesoffoodyouateeachday,ornot?Dontknow,wasnotofferedasanexplicitresponseoptionbutwasacceptedasavalidanswerifofferedbytherespondent.4Takentogether,thesequestionstouchupondistinct,thoughrelated,aspectsofanindividuasfeelingsandexperienceswithrespecttofood.Moreover,event
32、houghthesequestionshighlightone,srelationshipwithfood,theunderlyingthreeconceptsplayasignificantroleinshapingoverallwellbeing.,Foodenjoymentassessespeoplespositiveexperiencewiththeirfood.Theconceptofenjoyment,whichfallsunderexperientialoraffectivewellbeing,isconsideredasoneofthemajorcomponentsofwell
33、beingintheclassicalframework.Eatingthealthy,*foodcommonlyunderstoodasbeingnutritiouslybalanced,thoughtheterm,*healthy,wasnotdefinedtorespondentsduringtheinterviewprocessisalsoacoreingredientintermsofdevelopingasustainedsenseofsatisfactionwithone,sdiet.Havingavarietyofuchoicesinthetypesoffoodavailabl
34、etoeatisimportantfortworeasons:Eatingadiversedietisconsideredbymanypublichealthexpertsandnutritionistsasessentialtoeatinghealthy FAO, IFAD. UNICEF, WFP and WHO. (2023). The state of food security and nutrition in the world2023. Urbanization, agrifood systems transformation and healthy diets across t
35、he rural-urban continuum. Rome. FAO.5andtherefore,havingvariouschoicesintypesoffoodcanpotentiallyindicatethatapersonhasahealthydiet.Inaddition,varietyisvitalformaintainingorboostingone,soverallenjoymentineating,sincecontinuousrepetitionscanmakeeventhemostdeliciousdishesbecomedull.Interestandboredom,
36、speaktooneimportantcomponentofwellbeing,accordingtopsychologistNorbertSchwarz,whoadvisedontheGallupWorldPollmeasures.Lackofinterestorfeelingsofboredomhaveanegativeinfluenceonoverallwellbeing.Similarly,thosewithlimitedfoodoptionsmayfindtheirdietlessfulfilling.Thethreequestionsarealsointerrelated,both
37、fromastatisticalandaconceptualpointofview.Forinstance,awiderangeof,foodchoicest,candirectlyenhance,foodenjoymentandtheperceptionofufoodhealthiness?ThisaspectisfurtherdiscussedinSeCtioS3.1ofthereport.Ouranalysisalsorevealedthatwhencombiningthesethreequestionsintoanindex,theindexwasastrongandstatistic
38、allysignificantpredictorofsubjectivewellbeing.ThiswillbefurtherdiscussedinSeCtiOn3.2.2.Itbearsrepeating:Thisisthefirstsurveytoaskpeoplearoundtheworldtheirfeelingsaboutthefoodtheyeat一includingthoseinlow-andlower-middle-incomecountrieswherethistypeofresearchisespeciallyscarce.ChaPter2ofthisreportwillr
39、eviewtheresultsofthisblockbustersurvey,aswellasinvestigateandinterpretwhere(countries,regionsortypesofcommunities)andamongwhom(differentdemographicsubgroupssuchasgender,ageandlevelofeducation)eatingevaluationsdiffermostsharply.However,thatisnottheonlyanalyticalgoalofthisreport.Section 1.2IFeedingHap
40、piness?UnravelingtheRelationshipBetweenFoodSatisfactionandSubjectiveWellbeingThe central research question fueling this study is whether eating well can lead to living well. That is, if people who regularly eat enjoyable, healthy food and feel like they have lots of choices in the types of food they
41、 eat in fact have higher subjective wellbeing.This analysis has powerful implications for not only how we think about individual eating preferences and behaviors, but also our current understanding of the drivers of subjective wellbeing.This research is especially valuable given the sheer number of
42、countries included in the study - over 140 in total, drawn from every region and level of country income.One tantalizing conclusion is that food satisfaction is indeed an important ingredient when it comes to subjective wellbeing, even after taking into account other salient factors that past resear
43、ch has shown to have a positive or negative relationship with peoples happiness.Put another way, food satisfaction (as embodied by these three survey questions) makes its own unique contribution in explaining subjective wellbeing.6ChAPTER2FoodEnjoyment5HealthyEatingandChoicesinTypesofFood:FindingsFr
44、omAroundtheWorldSection 2.1IGlobalFindings:EnjoymentofFoodOutpacesPerceptionsofEatingHealthyorHavingLotsofChoicesTheIrishplaywrightGeorgeBernardShawoncewrotethat*,thereisnolovesincererthantheloveoffood,* Shaw1 G. B. (1903). Man and superman. httDS：/WWWqUIenber (IOr(VfiIeS/3328/3328-h/3328-h,him#:tex
45、t=There%20is%20no%20love%20sincerer%20 man%20he%2Qlove%20of%20food7asentimentthatiswidelysharedbypeopleacrosstheworld,accordingtotheresultsofthefirst-of-its-kindAndoFoundation/NissinFoodProductssurvey.Nearlyninein10(87%)adultsworldwidesaidthattheyenjoyedthefoodtheyateinthepastsevendays,whiletheremai
46、ning13%saidthiswasnotthecase.Aslightlysmallermajoritysaidtheyfeltlikethefoodtheyateinthepastsevendayswasumostlyhealthy,at82%.Bycomparison,alittlemorethansixin10(63%)peopleworldwidesaidtheyfelttheyhadalotofchoicesinthetypesoffoodtheyateinthepastsevendays,while36%feltotherwise.FIGURE1GlobalToplineResu
47、ltsHYes% No87Enjoyed the Food You Ate in Past Seven Days82,63TheFoodYouAteWasMostlyHealthyinPastSevenDaysHadALotofChoicesinTypesofFoodYouAteinPastSevenDaysTotalsmightnotalwaysaddupto100%duetoroundingaswellastheproportionofrespondentsindicatingtheDoNotKnoworRefusetoAnswer-responseoptions.Theseresults
48、raiseintriguingquestionsabouttherelationshipbetweenthesedimensionsoffoodsatisfaction.Enjoymentoffoodoutpacesperceptionsofhealthiness,albeitbyaslimbutstatisticallysignificantmargin.Anddespiteresoundingmajoritiessayingtheymostlyenjoyedthefoodtheyateinthepastsevendaysandbelievingitwasmostlyhealthy,notablyfeweryetstillamajorityfelttheyhadlotsofchoices.Interestingly,slightlymorethanha
