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超越知识:感知行为控制和风险感知调解南美消费者的食品安全行为
R M D Mucinhato1, L M Zanin2, D T da Cunha3
1Postgraduate Program in Nutrition - Federal University of São Paulo - UNIFESP, São Paulo - SP, Brazil. 862, Botucatu St, Vila Clementino, São Paulo, SP, 04024-002, Brazil.
Food research international (Ottawa, Ont.)
|January 9, 2026
概括
食品安全知识通过感知行为控制和风险感知间接影响意图. 感知行为控制是南美安全食品处理行为最强的预测因素.
科学领域:
- 公共卫生 公共卫生
- 行为科学 行为科学
- 食品安全 食品安全
背景情况:
- 食物传播疾病 (FBD) 是南美洲的一个重大公共卫生问题.
- 在家准备食物是导致FBD的主要风险因素.
- 了解影响食品安全行为的心理因素对于干预开发至关重要.
研究的目的:
- 研究风险感知和计划行为理论 (TPB) 构造 (态度,主观规范,感知行为控制) 在知识和食品安全意图之间的关系中的调解作用.
- 确定南美消费者食品安全意图和行为的关键预测因素.
主要方法:
- 在七个南美国家的2,255名消费者中进行了横截面调查.
- 使用了基于世卫组织"更安全食品的五个关键"和TPB构造的验证问卷.
- 为了分析直接和间接的影响,采用了一个并行调解模型 (Hayes PROCESS) 和启动.
主要成果:
- 知识通过感知行为控制 (PBC) 和风险感知间接影响了食品安全意图.
- PBC是意图和行为的最强的预测指标 (f2 = 0.175),其次是主观规范 (f2 = 0.018).
- 态度显示出有限的影响 (f2 = 0.019),而风险感知通过PBC显著影响行为.
结论:
- 感知行为控制是促进安全食品处理实践的关键因素.
- 社会影响和规范在塑造食品安全行为方面发挥着重要作用,特别是在集体主义社会.
- 干预措施应侧重于加强感知控制和利用社会规范,以减少南美洲的FBD风险.
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