摘要
对食品消费者风险认知的研究,有助于解决食品安全事件引起的食品企业的危机,促进食品企业和产业的发展。笔者在辽宁进行了400份问卷调查,并用SPSS17和Lisrel分别对调查数据进行了探索性因子分析,探索了食品消费者风险认知的结构维度。结果发现,食品消费者风险认知包含体验风险、心理风险、健康风险、实际功能风险、财务风险、服务风险和时间风险7个维度,其中,体验风险是首次提出。
Study on perceived risks of food consumers could be applied to help to solve food enterprise crisis caused by food safety incidents and promote industrial development.400 questionnaires were conducted in Liaoning and exploratory factors were analyzed with SPSS 17 and Lisrel according to the survey data.Then the food consumers’perceived risk dimensions were analyzed.The results showed that food consumers’perceived risk dimensions included experience risk,psychological risk,health risk,actual function risk,financial risk,services risk and time risk.Among these risks,experience risk was put forward for the first time and was confirmed the highest risk level of risk consumers could perceived when buying food.
出处
《中国食物与营养》
2010年第11期46-49,共4页
Food and Nutrition in China
基金
辽宁省教育基金项目"食品产品危机中消费者风险认知构面实证分析"(2009A328)
关键词
食品
风险认知
维度
Food
Perceived Risk
Dimensions
