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The Attractiveness of Replacing Delicious Meals with Health-Preserving Diets to Modern Consumers in Taiwan

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DOI: 10.23977/afshn.2023.050105 | Downloads: 25 | Views: 723

Author(s)

Peiyu Chen 1, Jinsheng Cheng 1,2

Affiliation(s)

1 The College of Innovation and Entrepreneurship, Shaoguan University, Shaoguan, Guangdong, 512005, China
2 Zhuhai Jingwu Tech. Co. Ltd., Zhuhai, 519000, China

Corresponding Author

Peiyu Chen

ABSTRACT

By attaching great importance to their physical and mental health, the consumers are dedicated to high-quality ecology and healthy food supply that replace delicious meals with the concept of health-preserving diets. And continuously improve and enhance through internet sharing methods such as TikTok, Facebook, Twitter, Weibo, and mobile apps that are widely spread worldwide.In this study, consumers in Taiwan are taken as the study objects, consumers' values on their physical and mental health are taken as the independent variable, while the consumers' concept of health-preserving diets over delicious meals are taken as the dependent variable, not only discussing "the correlation between consumers' value on their physical and mental health and their preference for high-quality ecology & health-preserving food" but also "the influence of their preferences on the concept of health-preserving diets over delicious meals". The result is established through empirical analysis. It is found that the more consumers attach importance to their physical and mental health, the stronger their preference for high-quality ecology & health-preserving food. The stronger the consumer's preference for high-quality ecology & health-preserving food, the stronger their concept for health-preserving diets over delicious meals. 

KEYWORDS

Physical and mental health, high-quality ecology, healthy food supply, health-preserving food, delicious meals

CITE THIS PAPER

Peiyu Chen, Jinsheng Cheng, The Attractiveness of Replacing Delicious Meals with Health-Preserving Diets to Modern Consumers in Taiwan. Advances in Food Science and Human Nutrition (2023) Vol.5: 39-45. DOI: http://dx.doi.org/10.23977/afshn.2023.050105.

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