PREFERENCES, CONSUMPTION AND CHOICE FACTORS OF FISH AND SEAFOOD AMONG UNIVERSITY STUDENTS
 
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Pol. J. Food Nutr. Sci. 2006;56(1):91–96
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ABSTRACT
Preferences of fish and seafood, criteria of choice and consumption frequency were examined in a group of 200 students of the Medical University of Gdańsk (Poland). They answered a self-administrated questionnaire about preferences of seafood and fish. The study was aimed at clarifying choice factors and consumption frequency of fish and seafood. The results of the study showed that respondents were significantly more familiar with fish than molluscs and crustaceans. The most preferred among fish and seafood were: salmon, cod, tuna and mackerel, and shrimps, respectively. Data analysis shows that the most significant factors of choice of fish and seafood were taste and freshness. The third significant attribute of the choice of these products by women was their health impact, while the others were as follows: nutritive value, price, availability, appearance, habits, fads and market novelty. Male respondents reported price as a factor determining their choice over both nutritive value and health impact.
ISSN:1230-0322