بررسی عوامل موثر بر سطح مصرف فرآورده‌های گوشتی آماده در شهر مشهد

نوع مقاله : مقالات پژوهشی به زبان انگلیسی

نویسندگان

• مرتضی محمدی
• سید احسان علوی

گروه اقتصاد، دانشگاه حکیم سبزواری، سبزوار، ایران

https://doi.org/10.22067/jead.2022.74633.1112

چکیده

با توجه به افزایش مصرف فرآورده‌های غذایی آماده در کشور، در این مطالعه عوامل موثر بر سطح مصرف فراورده‌های غذایی آماده از جمله سوسیس، کالباس و همبرگر مورد بررسی قرار گرفته است. به منظور بررسی عوامل موثر بر سطح مصرف فرآورده‌های غذایی آماده و هم چنین نحوه تاثیر هر عامل بر احتمال قرار گرفتن هر خانوار در چهار گروه عدم مصرف، مصرف کم، مصرف متوسط و مصرف زیاد، الگوی لاجیت ترتیبی و اطلاعات 396 خانوار شهر مشهد در سال 1399 به کار گرفته شد. نتایج مدل لاجیت ترتیبی حاکی از آن است که متغیرهای قیمت، درآمد، مصرف سایر گوشت‌ها و تحصیلات مصرف کننده از لحاظ آماری اثر معناداری روی سطح مصرف فراورد‌ه‌های گوشتی آماده مورد بررسی ندارند و متغیرهایی چون آگاهی از وجود و اثرات نیتریت، اطلاع از تقلب و شیوه‌های آن و شناخت ترکیبات فراورده‌های غذایی آماده دارای اثر منفی و معنادار روی احتمال مصرف این فراورده‌ها است. میزان دسترسی خانوارها به فراورده‌های غذایی آماده مورد بررسی و اعتماد خانوارها به تولیدکنندگان نیز روی احتمال مصرف فراورده‌های گوشتی آماده تحت بررسی، اثر مثبت برجای می‌گذارد. از این رو اگر هدف سیاست‌گذاران حوزه تغدیه و بهداشت در جامعه کنترل و تغییر مصرف فراورده‌های گوشتی آماده است، می‌توان از ابزارهایی از جمله تغییر در میزان دسترسی خانوارها به این فراورده‌ها بهره گرفت. همچنین با اطلاع‌رسانی از وجود و خواص نیتریت و اثرات آن و نیز با تلاش برای شناساندن ترکیبات فراورده‌های گوشتی آماده برای مصرف‌کنندگان، می‌توان مصرف این مواد غذایی را در جامعه کنترل کرد و از این مسیر آسیب‌های احتمالی را در حوزه تغذیه کمتر ساخت.

کلیدواژه‌ها

• الگوی لاجیت ترتیبی
• بازاریابی اجتماعی
• فراورده‌های غذایی آماده
• مصرف

20.1001.1.20084722.1401.36.2.7.6

موضوعات

• بازاریابی و تجارت محصولات کشاورزی

عنوان مقاله [English]

Investigating the Factors Affecting Fast Food Consumption Level: Case Study, Mashhad, Iran

نویسندگان [English]

• M. Mohammadi
• S.E. Alavi

Department of Economics, Hakim Sabzevari University, Sabzevar, Iran

چکیده [English]

Due to increase of consumption of fast foods in Iran, the factors affecting the consumption level of sausages, salami and hamburgers have been investigated in this study. For this purpose, we investigated the probability of each household being in groups of non-consumption, low consumption, medium consumption and high consumption using an ordered logit model and data of 396 households of Mashhad, in 2020. The results of the ordered logit model indicated that variables such as price, income, consumption of other meats and education level of consumers do not have a statistically significant effect on the level of consumption of prepared meat products. While variables such as awareness of the existence and effects of nitrite, information about cheating in the product and awareness about the materials used in the ready-made foods have a negative and significant effect on the probability of consuming these kinds of foods. Accessibility of households to the fast foods and households' trust in the producers also have a positive effect on the likelihood of consuming the ready-to-eat meat products under question. Regarding the importance of controlling fast food consumption in society, we concluded that improving awareness of consumers about the properties of fast foods and their consequences effects on health could be considered as an important tool to control fast food consumption

کلیدواژه‌ها [English]

• Fast food products
• Ordered Logit model
• Marketing

مراجع

1. Aoki K., Shen J., and Saijo T. 2010. Consumer reaction to information on food additives: evidence from an eating experiment and a field survey. Journal Economics Behavier Organ 73: 433-8. https://doi.org/10.1016/j.jebo.2009.11.007.
2. Bai J., Tomas I., wahl Bryan T. Lohmar and Jikun H. 2010. Food away from home in Beijing: Effects of wealth Time and free meals. China Economic Review 21: 432-441. https://doi.org/10.1016/j.chieco.2010.04.003.
3. Becker G.S. 1965. A Theory of allocation of Time. Economic Journal 75: 493-517. https://doi.org/10.2307/2228949.
4. Bowman S., and Vinyard B. 2004. Fast food consumption of U.S. adults: Impact on energy and nutrient intakes and overweight status. Journal of the American College of Nutrition 23(2). https://doi.org/10.1080/07315724.2004.10719357.
5. Didarloo A., Khalili Sedghiani S., Aghapour A.A., and Salem Safi P. 2018. Investigating the status of fast food consumption and its related factors among students of the University of Medical Sciences. Journal of the School of Nursing and Midwifery 5(17). (In Persian)
6. Gale F., and Hung K. 2007. Demand for food quantity and quality in china. Economic Research Report, No. ERR-32.
7. Gould B., and Villareal H. 2006. An assessment of the Current structure of food demand in urban china. Agrichltural Economics 34: 1-6. http://dx.doi.org/10.1111/j.1574-0862.2006.00098.x.
8. Fazelpour Sh., Baqiani Moghadam M.H., Najarzadeh A., Fallahzadeh H., Shamsi F., and Khabiri F. 2010. Study of fast food consumption in the people of Yazd. Dawn of Health 1(2). (In Persian)
9. Fatehi Panah S., Salavati A., and Shafei R. 2015. Investigating the effect of extension-educational programs on the reduction of ready-made food consumption. Health System Research 11(2). (In Persian)
10. Hassan Gholipour T., MiriSeyed M., and Marwati Sharifabadi A. 2007. Market segmentation using artificial neural networks Case study: Meat products. Special Letter of Management 11(55). (In Persian)
11. Kamkar A., Cheraghali A., Bakai S. et al. 2003. Measurement of nitrate residue in various meat products offered in Iran Journal of the Faculty of Veterinary Medicine, University of Tehran, 59(2): 179-182). (In Persian)
12. Kim EJ., Na HJ., Kim Y. 2007. Awareness on food additives and purchase of processed foods containing food additives in middle school students. Journal Korean Living SciAssoc 16: 205-18.
13. Khajezadeh S. 2004. Assess the impact of television advertising on the agricultural bank deposits in savings accounts. [Master Thesis]. Tehran, Iran: ShahidBeheshti University. (In Persian)
14. Long S.J. 1997. Regression models for categorical and limited dependent variables. Advanced quantitative techniques in the social sciences, 7, Sage Pub.
15. McCracken V., and Brandt J. 1987. Household consumption of food Away from home: total expenditures and by Type of food facility. American Journal of Agricultural Economies 69: 274-284. https://doi.org/10.2307/1242277.
16. Nayga R., and Capps O. 1992. Determinan of food away from home consumption an update. Agribusiness 8: 549-559. https://doi.org/10.1002/1520-6297(199211)8:6.
17. Nazari B., and Sarrafzadegan N. 2009. A study of the amount and types of fatty acids in some samples of the most widely consumed Iranian ready-to-eat foods Journal of Isfahan Medical School, year 27, number 99. (In Persian)
18. Pereira MA., Kartashov A.I. Ebbeling CB., et al. 2005. Fast-food habits, weight gain, and insulin resistance (the CARDIA study): 15-year prospective analysis. The Lancet 365: 36-42. https://doi.org/10.1016/s0140-6736(04)17663-0.
19. Prochaska F., and Schrimper A. 1973.Opportunity cost of Time and other socioeconomic effects on away from home food consumption. American Journal of Agricultural Economics 55(4): 595-603. https://doi.org/10.2307/1238344.
20. Sadeghi A., Khazaei M., et al. 2010. Investigating the existence of unauthorized tissues in the types of sausages offered in the distribution centers of Kermanshah. Knowledge horizon. Quarterly Journal of Gonabad University of Medical Sciences and Health Services 17(1). (In Persian)
21. Sampaio G.R., Claudia M.N., and Torrcs E.A.F.S. 2004. Effect of fat replacers on the nutritive value and acceptability of beef frankfurters. Journal of Food Component Analysis. http://dx.doi.org/10.1016%2Fj.jfca.2004.03.016.
22. Stewart H., Blisard N., Bhuyan S., and Nayga R.M. 2006. The Demand for food Away from home: full-service or fastfood?. U.S. Department of Agrculture Agricultural Economic Report No.829.
23. Tehrani M., Shakerinejad Gh., Jarvandi F., Haji Najaf S., and Baji Z. 2019. Comparison of the effect of two educational methods of lecture and mobile network based on mobile phone based on the theory of planned behavior on improving the behavior of ready-to-eat food. Payesh Journal 19(1). (In Persian)
24. Yarmohammadi P. et al. 2011. Investigating the Predictors of Behavior of High School Students in Isfahan Regarding Fast Food Consumption Using Theory of Planned Behavior. Journal of Health System Research (4): 11-1. (In Persian)