Evaluation of Dietary Habits and Purchase Intentions for Online Food Orders

Yahya Özdoğan; Rahime Evra Karakaya

Article Details

Evaluation of Dietary Habits and Purchase Intentions for Online Food Orders

Authors:

Yahya Özdoğan | Rahime Evra Karakaya

Publisher:

İstanbul Gelisim University

Main Topics:

Klinik Tıp Bilimleri

Journal:

İstanbul Gelişim Üniversitesi Sağlık Bilimleri Dergisi Issue 22, pp.238-252

Document Type:

Article

Publication Date:

4/2024

Document Language:

Turkish

Document ID (Org No.):

2001316055

pISSN:

2536-4499

Keywords:

Abstract:

 Aim: The aim of this study is to evaluate the relationship between consumers purchase intentions for online food orders and their dietary habits. Method: The study was conducted with 660 individuals between the ages of 19-64 years. Questions about the eating habits of online food orders were prepared by making use of previous studies. Questions from previous surveys were adapted to evaluate the factors affecting consumers online food orders. Statistical analyses were performed with the SPSS 22.0 package program. Results: It was determined that more than half of the participants 61,6 ordered online food in the evening and preferred high carbohydrate meals 84,5. When the purchase intention for online food orders was examined; all of the sub-dimension scores of the survey were found statistically higher in women than in men p0.05. The perceived convenience score of online food ordering in individuals who order online food 1-2 times a week was significantly higher than the score of individuals who order food online 1-2 times a month p0,05. A very weak negative correlation was found between the food desire sub-dimension and BMI value in women and all participants respectively; r-0,090, p0,046; r-0,116; p0,003. Conclusion: It is thought that the frequency of ordering food online increases as the frequency of ordering food increases with the perceived convenience dimension. More studies are needed to correlate food desires, which are a factor in individuals ordering, with their body mass index.

 Aim: The aim of this study is to evaluate the relationship between consumers purchase intentions for online food orders and their dietary habits. Method: The study was conducted with 660 individuals between the ages of 19-64 years. Questions about the eating habits of online food orders were prepared by making use of previous studies. Questions from previous surveys were adapted to evaluate the factors affecting consumers online food orders. Statistical analyses were performed with the SPSS 22.0 package program. Results: It was determined that more than half of the participants 61,6 ordered online food in the evening and preferred high carbohydrate meals 84,5. When the purchase intention for online food orders was examined; all of the sub-dimension scores of the survey were found statistically higher in women than in men p0.05. The perceived convenience score of online food ordering in individuals who order online food 1-2 times a week was significantly higher than the score of individuals who order food online 1-2 times a month p0,05. A very weak negative correlation was found between the food desire sub-dimension and BMI value in women and all participants respectively; r-0,090, p0,046; r-0,116; p0,003. Conclusion: It is thought that the frequency of ordering food online increases as the frequency of ordering food increases with the perceived convenience dimension. More studies are needed to correlate food desires, which are a factor in individuals ordering, with their body mass index.

 Aim: The aim of this study is to evaluate the relationship between consumers purchase intentions for online food orders and their dietary habits. Method: The study was conducted with 660 individuals between the ages of 19-64 years. Questions about the eating habits of online food orders were prepared by making use of previous studies. Questions from previous surveys were adapted to evaluate the factors affecting consumers online food orders. Statistical analyses were performed with the SPSS 22.0 package program. Results: It was determined that more than half of the participants 61,6 ordered online food in the evening and preferred high carbohydrate meals 84,5. When the purchase intention for online food orders was examined; all of the sub-dimension scores of the survey were found statistically higher in women than in men p0.05. The perceived convenience score of online food ordering in individuals who order online food 1-2 times a week was significantly higher than the score of individuals who order food online 1-2 times a month p0,05. A very weak negative correlation was found between the food desire sub-dimension and BMI value in women and all participants respectively; r-0,090, p0,046; r-0,116; p0,003. Conclusion: It is thought that the frequency of ordering food online increases as the frequency of ordering food increases with the perceived convenience dimension. More studies are needed to correlate food desires, which are a factor in individuals ordering, with their body mass index.

 Amaç: Bu araştırmanın amacı, tüketicilerin çevrim içi yemek siparişlerine yönelik satın alma niyetleri ile beslenme alışkanlıkları arasındaki ilişkinin değerlendirilmesidir. Yöntem: Çalışma, 18-65 yaş aralığındaki 660 birey ile yürütülmüştür. Çevrim içi yemek siparişlerine yönelik beslenme alışkanlıklarına yönelik sorular daha önce yapılan çalışmalardan yararlanılarak hazırlanmıştır. Tüketicilerin çevrim içi yemek siparişlerini etkileyen faktörleri değerlendirmek amacıyla daha önce yapılan anketlerin soruları uyarlanmıştır. İstatistiksel analizler SPSS 22.0 paket programı ile yapılmıştır. Bulgular: Katılımcıların yarıdan fazlasının 61,6 akşam çevrim içi yemek siparişi verdiği ve yüksek oranda karbonhidrat ağırlıklı 84,5 yemekleri tercih ettikleri saptanmıştır. Çevrim içi yemek siparişlerine yönelik satın alma niyeti incelendiğinde; anketin tüm alt boyut puanlarının kadınlarda erkeklerden istatistiksel olarak daha yüksek olduğu tespit edilmiştir p0.05. Kadınlarda ve tüm katılımcılarda, haftada 1-2 kez çevrim içi yemek siparişi veren bireylerin çevrim içi yemek siparişinin algılanan rahatlığı puanı, ayda 1-2 kez sipariş veren bireylerin puanından anlamlı olarak yüksektir p0,05. Kadınlarda ve tüm katılımcılarda yeme arzusu alt boyutu ile beden kütle indeksi arasında çok zayıf derecede negatif ilişki saptanmıştır sırasıyla, r-0,090, p0,046; r-0,116; p0,003. Sonuç: Çevrim içi yemek siparişi verme sıklığının algılanan rahatlık boyutu ile daha fazla olduğu için sipariş verme sıklığının arttığı düşünülmektedir. Bireylerin sipariş vermelerinde bir etken olan yemek arzularının, beden kütle indeksleri ile ilişkilendirildiği daha fazla çalışmaya ihtiyaç vardır.

Article Details

Evaluation of Dietary Habits and Purchase Intentions for Online Food Orders

Authors:

Yahya Özdoğan | Rahime Evra Karakaya

Publisher:

İstanbul Gelisim University

Main Topics:

Klinik Tıp Bilimleri

Journal:

İstanbul Gelişim Üniversitesi Sağlık Bilimleri Dergisi Issue 22, pp.238-252

Document Type:

Article

Publication Date:

4/2024

Document Language:

Turkish

Document ID (Org No.):

2001316055

pISSN:

2536-4499

Dietary habits

online

consumer behaviour

food orderBeslenme alışkanlıkları

çevrim içi

tüketici davranışı

yemek siparişi

Issues

Article Details

Authors: Yahya Özdoğan | Rahime Evra Karakaya

Publisher: İstanbul Gelisim University

Main Topics: Klinik Tıp Bilimleri

Journal: İstanbul Gelişim Üniversitesi Sağlık Bilimleri Dergisi Issue 22, pp.238-252

Document Type: Article

Publication Date: 4/2024

Document Language: Turkish

Document ID (Org No.): 2001316055

pISSN: 2536-4499

Issues

Authors:

Yahya Özdoğan | Rahime Evra Karakaya

Publisher:

İstanbul Gelisim University

Main Topics:

Klinik Tıp Bilimleri

Journal:

İstanbul Gelişim Üniversitesi Sağlık Bilimleri Dergisi Issue 22, pp.238-252

Document Type:

Article

Publication Date:

4/2024

Document Language:

Turkish

Document ID (Org No.):

2001316055

pISSN:

2536-4499