Consumption of functional food model for Malay Muslims in Malaysia
Tóm tắt
The purpose of this paper is to reveal and understand the consumption of functional food model for Malay Muslim consumers in Malaysia. The paper presents a new framework to understand how the majority of Malay Muslim consumers living in multicultural societies make their functional food choices in the modern world.
The data were collected through a self‐administrated questionnaire survey that was distributed using convenience sampling. The items for the questionnaire were identified from a preliminary model derived from the qualitative analysis input using ethnoconsumerist and grounded theory methodologies. Structural equation modelling was used to develop the consumption of functional food model for Malay Muslims in Malaysia.
These findings have practical implications for public policymakers (e.g. government and consumer educators), industrial food practitioners, market researchers and manufacturers who produce, sell or market functional foods in Malaysia.
This research is specific to functional food consumption and Malay Muslim consumers. Thus, the results in this study may not be applicable to cultures in general.
In terms of originality, the empirical findings of this study represent a contribution to the literature in the area of food marketing in developing multicultural countries, because the model is developed in a cross‐cultural context. The model is specific to the Malay Muslim population.
Từ khóa
Tài liệu tham khảo
Ahmad, S. (1996), “Research and development on functional foods in Malaysia”, Nutrition Reviews, Vol. 54 No. 11, p. S169.
American Dietetic Association Report (2004), “Position of the American Dietetic Association: functional foods”, Journal of the American Dietetic Association, Vol. 104 No. 5, pp. 814‐26.
Arai, S. (2002), “Global view on functional foods: Asian perspectives”, British Journal of Nutrition, Vol. 88, pp. 139‐43 (suppl. 2).
Asmah, O. (1982), Language and Society in Malaysia, Dewan Bahasa dan Pustaka, Kuala Lumpur.
Bech‐Larsen, T. and Grunert, K.G. (2003), “The perceived healthiness of functional foods: a conjoint study of Danish, Finnish and American consumers' perception of functional foods”, Appetite, Vol. 40 No. 1, pp. 9‐14.
Bhaskaran, S. and Hardley, F. (2002), “Buyer beliefs, attitudes and behaviour: foods with therapeutic claims”, Journal of Consumer Marketing, Vol. 19 No. 7, p. 591.
Canadian Council of Muslim Theologians (2007), Halal Guidelines, available at: www.jucanada.org/halalguidelines.htm (accessed 23 July 2007).
Chamarik, S. (1999), “Oral tradition in Thailand: a development perspective”, paper presented at the Collection and Safeguarding the Oral Tradition, a Satellite Meeting of 65th IFLA Council and General Conference, Bangkok, 16‐19 August.
Childs, N.M. (1997), “Functional foods and the food industry: consumer, economic and product development issues”, Journal of Nutraceuticals, Functional and Medical Foods, Vol. 1 No. 2, pp. 25‐43.
Childs, N.M. and Poryzees, G.H. (1997), “Foods that help prevent disease: consumer attitudes and public policy implications”, Journal of Consumer Marketing, Vol. 14 No. 6, pp. 433‐47.
Colonial Office (1957), Report of the Federation of Malaya Constitutional Commission, No. 330, Her Majesty's Stationery Office, London.
Connors, M., Bisogni, C.A., Sobal, J. and Devine, C.M. (2001), “Managing values in personal food systems”, Appetite, Vol. 36 No. 3, pp. 189‐200.
Cote, J.A. and Tansuhai, P.S. (1989), “Culture bound assumptions in behaviour intention models”, Advances in Consumer Research, Vol. 16, pp. 105‐9.
Cox, D.F. (1967), Risk Taking and Information Handling in Consumer Behavior, Harvard University Press, Cambridge, MA.
Douglas, S.P. and Craig, C.S. (1997), “The changing dynamic of consumer behavior: implications for cross‐cultural research”, International Journal of Research in Marketing, Vol. 14 No. 4, pp. 379‐95.
Durvasula, S., Andrews, J.C., Lysonski, S. and Netemeyer, R.G. (1993), “Assessing the cross‐national applicability of consumer behavior models: a model of attitude toward advertising in general”, Journal of Consumer Research, Vol. 19 No. 4, pp. 626‐36.
Ebady, A. (2004), “Islamic values vs. Muslim values”, available at: http://darulislam.info/Article60.html.
Eliasi, J.R. and Dwyer, J.T. (2002), “Kosher and Halal: religious observances affecting dietary intakes”, Journal of the American Dietetic Association, Vol. 102 No. 7, pp. 911‐13.
Embong, A.R. (1998), “Social transformation the state and the middle classes in post‐independence Malaysia”, in Ibrahim, Z. (Ed.), Cultural Contestations: Mediating Identities in a Changing Malaysian Society, ASEAN Academic Press, London, pp. 83‐116.
Emery, C. and Tian, R. (2009), “Opportunities vs. challenges: a cross‐cultural approach to internet marketing”, available at: http://infosciencetoday.org.
Fehily, A.M., Vaughn‐Williams, E. and Shiels, K. (1989), “The effect of dietary advice on nutrient intakes: evidence from the diet and re‐infarction trial (DART)”, Journal of Human Nutrition and Dietetics, Vol. 2 No. 4, pp. 225‐36.
Fieldhouse, P. (1986), Food & Nutrition: Customs and Culture, Croom Helm, London.
Finucane, M.L. and Holup, J.L. (2005), “Psychosocial and cultural factors affecting the perceived risk of genetically modified food: an overview of the literature”, Social Science & Medicine, Vol. 60 No. 7, pp. 1603‐12.
Fischler, C. (1988), “Food, self and identity”, Social Science Information, Vol. 27 No. 2, pp. 275‐92.
Ford, J.B., LaTour, M.S. and Henthorne, T.L. (1995), “Perception of marital roles in purchase decision processes: a cross‐cultural study”, Journal of Academic Marketing Science, Vol. 23 No. 2, pp. 120‐31.
Foster, G. (1962), Traditional Cultures and the Impact of Technological Change, Harper & Row, New York, NY.
Furst, T., Connors, M., Bisogni, C.A., Sobal, J. and Falk, L.W. (1996), “Food choice: a conceptual model of the process”, Appetite, Vol. 26 No. 3, pp. 247‐66.
Gard, M. and Wright, J. (2005), The Obesity Epidemic: Science, Morality and Ideology, Routledge, London.
Gilly, M., Graham, J., Wolfinbarger, M. and Yale, L. (1998), “A dyadic study of interpersonal information search”, Journal of Academy of Marketing Science, Vol. 26 No. 2, pp. 83‐100.
Green, R.T. and Alden, D.L. (1988), “Functional equivalence in cross‐cultural consumer behavior: gift giving in Japan and the United States”, Psychological Marketing, Vol. 5 No. 2, pp. 155‐68.
Green, R.T. and White, P.D. (1976), “Methodological considerations in cross national consumer research”, Journal of International Business Studies, Vol. 7 No. 2, pp. 81‐7.
Hair, J.F., Anderson, R.E., Tatham, R.L. and Black, W.C. (1998), Multivariate Data Analysis, 5 ed., Prentice‐Hall, Englewood Cliffs, NJ.
Hamzah, S. and Yusof, A. (2003), “The ergogenic effects of eurycoma longifolia jack: a pilot study”, British Journal of Sports Medicine, Vol. 37 No. 5, pp. 464‐70.
Harris, P.R. and Moran, R.T. (1995), Managing Cultural Differences, Gulf Publishing, Houston, TX.
Hasler, C.M. (1996), “Functional foods: the western perspective”, Nutrition Reviews, Vol. 54 No. 11, p. S6.
Hasler, C.M. (1998), “Functional foods: their role in disease prevention and health promotion”, Food Technology, Vol. 52 No. 11, pp. 63‐70.
Hasler, C.M. (2002), “Functional foods: benefits, concerns and challenges – a position paper from the American Council on Science and Health”, Journal of Nutrition, Vol. 132 No. 12, p. 3772.
Hassan, S.H. (2008), “Functional food consumption in multicultural society”, unpublished PhD, Australian National University, Canberra.
Hassan, S.H., Dann, S., Mohd Kamal, K.A. and Nicholls, D. (2009), “Market opportunities from cultural value convergence and functional food: the experiences of the Malaysian marketplace”, in Lindgreen, A. and Hingley, M. (Eds), The New Cultures of Food: Marketing Opportunities from Ethnic, Religious and Cultural Diversity, Gower, Aldershot, pp. 223‐42.
Hilliam, M. (1996), “Functional foods: the western consumer viewpoint”, Nutrition Reviews, Vol. 54 No. 11, p. S189.
Hirschman, C. (1987), “The meaning and measurement of ethnicity in Malaysia: an analysis of census classifications”, The Journal of Asian Studies, Vol. 46 No. 3, pp. 555‐82.
Homer, P.M. and Kahle, L.R. (1988), “A structural equation test of the value‐attitude‐behavior hierarchy”, Journal of Personality and Social Psychology, Vol. 54, pp. 638‐45.
Hu, L.T. and Bentler, P.M. (1999), “Cutoff criteria for fit indexes in covariance structure analysis: conventional criteria versus new alternatives”, Structural Equation Modeling, Vol. 6 No. 1, pp. 1‐55.
IFIC (1999), Functional Foods: Attitudinal Research (1996‐1999), International Food Information Council Foundation, Washington, DC.
IFIC (2002), Functional Foods: Attitudinal Research, International Food Information Council Foundation, Washington, DC.
Ikeda, J.P. (1999), “Culture, food, and nutrition in increasingly culturally diverse societies”, in Germov, J. and Williams, L. (Eds), A Sociology of Food and Nutrition: The Social Appetite, Oxford University Press, Oxford, pp. 149‐68.
JAKIM (2009), “Takrifan Halal”, available at: www.halal.gov.my/ (accessed 1 July 2010).
Kline, R.B. (1998), Principles and Practice of Structural Equation Modeling, Guilford, New York, NY.
Kluckhohn, C. (1946), Mirror for Man, McGraw‐Hill‐Whittlesey, New York, NY.
Kojima, K. (1996), “The eastern consumer viewpoint: the experience in Japan”, Nutrition Reviews, Vol. 54 No. 11, p. S186.
Laderman, C. (1983), Wives and Midwives: Childbirth and Nutrition in Rural Malaysia, University of California Press, Los Angeles, CA.
Lamb, A. (1964), “Early history”, in Gungwu, W. (Ed.), Malaysia: A Survey, Praeger, New York, NY, pp. 99‐112.
Lawrence, M. and Germov, J. (1999), “Future foods: the politics of functional foods and health claims”, in Germov, J. and Williams, L. (Eds), A Sociology of Food and Nutrition: The Social Appetite, Oxford University Press, Oxford, pp. 149‐68.
McCarty, J.A. (1989), “Current theory and research on cross‐cultural factors in consumer factors in consumer behaviour”, Advances in Consumer Research, Vol. 16, pp. 127‐9.
McCort, D.J. and Malhotra, N.K. (1993), “Culture and consumer behavior: toward an understanding of cross‐cultural consumer behavior in international marketing”, Journal of International Consumer Marketing, Vol. 6 No. 2, p. 91.
Milner, J.A. (1996), “Garlic: its anticarcinogenic and antiumorigenic properties”, Nutrition Reviews, Vol. 54 No. 11, p. S82.
Milner, J.A. (1999), “Functional foods and health promotion”, Journal of Nutrition, Vol. 129 No. 7, p. S1395.
Neal, C., Quester, P. and Hawkins, D. (2006), Consumer Behaviour: Implications for Marketing Strategy, 4th ed., McGraw‐Hill, Boston, MA.
Nunnally, J.C. (1978), Psychometric Theory, 2nd ed., McGraw‐Hill, New York, NY.
Nunnally, J.C. and Berstein, I.H. (1994), Psychometric Theory, 3rd ed., McGraw‐Hill, New York, NY.
Pachter, L.M., Sheehan, J. and Cloutier, M.M. (2000), “Factor and subscale structure of a parental health locus of control instrument (parental health beliefs scales) for use in a mainland United States Puerto Rican community”, Social Science & Medicine, Vol. 50 No. 5, pp. 715‐21.
Philipson, T. (2005), “Government perspective: food labeling”, American Journal of Clinical Nutrition, Vol. 82 No. 1, pp. 262S‐26.
Poulsen, J.B. (1999), “Danish consumers' attitudes towards functional foods”, MAPP Working Paper No. 62, The Aarhus School of Business, Aarhus University, Aarhus.
Pratt, H.D. and Tsitsika, A.K. (2007), “Fetal, childhood, and adolescence interventions leading to adult disease prevention”, Primary Care: Clinics in Office Practice, Vol. 34 No. 2, pp. 203‐17.
Purcell, V. (1948), Chinese in Malaya, Oxford University Press, Kuala Lumpur.
Purcell, V. (1967), Chinese in Malaya, Oxford University Press, Kuala Lumpur.
Ristovski‐Slijepcevic, S., Bell, K., Chapman, G.E. and Beagan, B.L. (2010), “Being ‘Thick’ indicates you are eating, you are healthy and you have an attractive body shape: perspectives on fatness and food choice amongst Black and White men and women in Canada”, Health Sociology Review, Vol. 19 No. 3.
Rokeach, M. (1969), “Part II. religious values and social compassion”, Review of Religious Research, Vol. 11 No. 1, pp. 24‐39.
Rokeach, M. (1973), The Nature of Human Values, The Free Press, New York, NY.
Rozin, P., Fischler, C., Imada, S., Sarubin, A. and Wrzesniewski, A. (1999), “Attitudes to food and the role of food in life in the USA, Japan, Flemish Belgium and France: possible implications for the diet‐health debate”, Appetite, Vol. 33 No. 2, pp. 163‐80.
Sahih al‐Bukhari (2010a), Translation of Sahih Bukhari, Volume 8, Book 76, Number 421, available at: www.usc.edu/schools/college/crcc/engagement/resources/texts/muslim/hadith/bukhari/002.sbt.html.
Sahih al‐Bukhari (2010b), Translation of Sahih Bukhari, Volume 1, Book 2, Number 42, available at: www.usc.edu/schools/college/crcc/engagement/resources/texts/muslim/hadith/bukhari/002.sbt.html.
Schiffman, L.G. and Kanuk, L.L. (2002), Consumer Behavior, 7 ed., Prentice‐Hall, Upper Saddle River, NJ.
Schwartz, S.H. (1994), “Are there universal aspect in the structure and contents of human values?”, Journal of Social Issue, Vol. 50 No. 4, pp. 19‐46.
Scott, J.E. and Lamont, L.M. (1977), “Relating consumer values to consumer behavior a model and method for investigation”, in Greer, T.W. (Ed.), Increasing Marketing Productivity, American Marketing Association, Chicago, IL, pp. 283‐8.
Sheth, J.N., Mittal, B. and Newman, B. (1999), Customer Behavior: Consumer Behavior and Beyond, Dryden, New York, NY.
Sobal, J. (1998), “Cultural comparison research designs in food, eating, and nutrition”, Food Quality and Preference, Vol. 9 No. 6, pp. 385‐92.
Tee, E.S. (2004), Functional Foods in Asia: Current Status and Issues, International Life Sciences Institute, Singapore.
Verbeke, W. (2005), “Consumer acceptance of functional foods: socio‐demographic, cognitive and attitudinal determinants”, Food Quality and Preference, Vol. 16 No. 1, pp. 45‐57.
Verschuren, P.M. (2002), “Functional foods: scientific and global perspectives”, British Journal of Nutrition, Vol. 88, pp. S125‐30.
Wallendorf, M. and Arnould, E.J. (1988), “My favorite things: a cross‐cultural inquiry into object attachment, possessiveness, and social linkage”, Journal of Consumer Research, Vol. 14 No. 4, pp. 531‐47.
Wansink, B. (2001), “When does nutritional knowledge relate to the acceptance of a functional food”, available at: www.consumerpsychology.com/insights/pdf/funcfoodsknow.pdf (accessed 5 January 2005).
Watson, J., Lysonski, S., Gillan, T. and Raymore, L. (2002), “Cultural values and important possessions: a cross‐cultural analysis”, Journal of Business Research, Vol. 55 No. 11, pp. 923‐31.
Wrick, K.L. (1995), “Consumer issues and expectations for functional foods”, Food Science and Nutrition, Vol. 35 Nos 1/2, pp. 167‐73.
Yau, O.H.M. (1994), Consumer Behaviour in China: Customer Satisfaction and Cultural Values, Routlege, London.