Abstract
This study was designed to determine whether consumers could be grouped on the basis of their perceptions of the appropriateness of various food-use combinations, and, if so, whether these categories replicate across subject sets. Results indicate there are at least three, and possibly five, stable people groups vis-avis food attitudes.
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References
Pamela C. Baird and Howard G. Schutz, “The Marketing Concept Applied to ‘Selling’ Good Nutrition,” Journal of Nutrition Education, 8 (January–March, 1976), 13–17.
R. J. Rummell, Applied Factor Analysis (Evanston, IL: Northwestern University Press, 1970).
Howard G. Schutz, Margaret H. Rucker and Gerald F. Russell, “Food and Food-Use Classification Systems,” Food Technology, 29 (March 1975), 50–64.
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Rucker, M.H., Schutz, H.G. (2015). Development of Consumer Typologies from Appropriateness Ratings. In: Kothari, V. (eds) Proceedings of the 1982 Academy of Marketing Science (AMS) Annual Conference. Developments in Marketing Science: Proceedings of the Academy of Marketing Science. Springer, Cham. https://doi.org/10.1007/978-3-319-16946-0_179
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DOI: https://doi.org/10.1007/978-3-319-16946-0_179
Publisher Name: Springer, Cham
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