Lee S, et al. Nutr Res Pract. 2021 Dec;15(Suppl 1):S22-0. https://doi.org/10.4162/nrp.2021.15.S1.S22

This study recruited 537 participants who dined at vegan eateries and posted images of their food on Instagram. Our sample included diners from 86 vegan eateries. An online questionnaire developed by Qualtrics was administered. This study explored the relationship between food choice motives, subjective well-being, and loyalty behavior among Singaporean and South Korean diners at vegan eateries. Findings from the PLS-SEM and multigroup analysis revealed that out of 9 health and non-health related food choice motive factors, mood, natural content, and health significantly affected subjective well-being, and perceived vitality was found to significantly affect customer loyalty at vegan eateries. Specifically, mood had significant effects on subjective well-being in South Korean vegan diners, while health, mood, and natural content significantly affected subjective well-being in Singaporeans vegan diners.

With the advances in technologies, self-service kiosks at foodservice operations are becoming a new way of service provision. This study examined the relationships among the menu information quality, nutrition information quality, technology acceptance characteristics, and customer behavioral intention toward the kiosks in fast food restaurants. A survey with a self-administered method was distributed online and offline. The sample consisted of customers who had used the kiosks at fast food restaurants in the last six months prior to the survey. The study hypotheses were tested by applying structural equation modeling. Structural equation modeling revealed the positive impacts of menu information quality and nutrition information quality, technology acceptance characteristics, and behavioral intention toward kiosks at fast food restaurants. On the other hand, one hypothesis (Hypothesis 4) on the impact of nutrition information quality on the perceived usefulness was rejected. The study is the first to investigate nutrition and menu information at foodservice kiosks and relate them to technology acceptance. The study is very timely and adequate in the time of the 4th industrial revolution. The critical importance of the presentation of nutrition information and menu information at the kiosks at fast food restaurants was verified. The academic and industrial implications of the study findings were discussed.

Kim H, et al. Nutr Res Pract. 2018 Aug;12(4):348-354. https://doi.org/10.4162/nrp.2018.12.4.348