Factors associated with the intention of consumption of native food in students of a peruvian university
DOI:
https://doi.org/10.15381/gtm.v24i47.20575Keywords:
consumption, food, native, ultra-processed, monocultureAbstract
The objective of this study was to identify the factors associated with the intention to consume native foods in students of the Universidad Nacional Agraria La Molina, during the 2019-II semester, in the city of Lima. The survey technique was used and the questionnaire was used as a collection instrument. 177 valid surveys were collected through a probability cluster sampling. Two statistical tests were applied: Pearson’s Chi Square Test and Spearman’s Correlation Test. In both tests, a statistically significant association was found between the variable intention to consume native foods and the variables: attitude, subjective norm and perceived control over the consumption of the aforementioned foods. It is concluded that the intention to consume native foods at the La Molina National Agrarian University is related to the attitude, the subjective norm and the perceived control over performing said behavior.
Downloads
Published
Issue
Section
License
Copyright (c) 2021 Carmen Oly Elisa Soria Mendo, Edgar Vicente Armas, Luis Enrique Espinoza Villanueva
This work is licensed under a Creative Commons Attribution 4.0 International License.
THE AUTHORS RETAIN THEIR RIGHTS:
(a) The authors retain their trademark and patent rights, and also over any process or procedure described in the article.
(b) The authors retain the right to share, copy, distribute, execute and publicly communicate the article published in Gestión en el Tercer Milenio journal (for example, place it in an institutional repository or publish it in a book), with acknowledgment of its initial publication in the Gestión en el Tercer Milenio.
(c) Authors retain the right to make a subsequent publication of their work, to use the article or any part of it (for example: a compilation of their work, lecture notes, thesis, or for a book), provided that they indicate the source. of publication (authors of the work, magazine, volume, number and date).
