Using the theory of planned behavior to determine factors influencing processed foods consumption behavior

Sunhee Seo, Og Yeon Kim, Soonmi Shim

Research output: Contribution to journalArticlepeer-review

14 Scopus citations


BACKGROUND/OBJECTIVES: The purpose of this study is to identify how level of information affected intention, using the Theory of Planned Behavior. SUBJECTS/METHODS: The study was conducted survey in diverse community centers and shopping malls in Seoul, which yielded N = 209 datasets. To compare processed foods consumption behavior, we divided samples into two groups based on level of information about food additives (whether respondents felt that information on food additives was sufficient or not). We analyzed differences in attitudes toward food additives and toward purchasing processed foods, subjective norms, perceived behavioral control, and behavioral intentions to processed foods between sufficient information group and lack information group. RESULTS: The results confirmed that more than 78% of respondents thought information on food additives was insufficient. However, the group who felt information was sufficient had more positive attitudes about consuming processed foods and behavioral intentions than the group who thought information was inadequate. This study found people who consider that they have sufficient information on food additives tend to have more positive attitudes toward processed foods and intention to consume processed foods. CONCLUSIONS: This study suggests increasing needs for nutrition education on the appropriate use of processed foods. Designing useful nutrition education requires a good understanding of factors which influence on processed foods consumption.

Original languageEnglish
Pages (from-to)327-335
Number of pages9
JournalNutrition Research and Practice
Issue number3
StatePublished - Jun 2014


  • Attitude
  • Information of food additives
  • Processed foods consumption
  • Subjective norms
  • Theory of planned behavior


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