I A van der Lans
Biographic Data
| ID | 6265513 |
|---|---|
| NAME | I A van der Lans |
| GIVEN NAMES | I A |
| FAMILY NAME | van der Lans |
| SIGNATURE | VAN DER LANS I A |
| AFFILIATIONS | Wageningen University & Research |
| ORCID | 0000-0003-3351-1379 |
| VERIFIED | Yes |
| TOTAL WORKS | 13 |
| TOTAL CITATIONS | 57 |
| AUTHOR COUNT | 13 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 1990 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 4 |
Impact of food swap recommendations on dietary choices in an online supermarket
One novel strategy to shift food choices in digital shopping environments is to automatically recommend healthier alternatives when an unhealthy choice is made. However, this raises the question which alternative products to recommend. This study assesses 1) whether healthier food swap recommendations are effective, even though the unhealthy choice was made in the presence of visible FOP nutrition labels, and 2) how the similarity of the alternat…
Partially Green, Wholly Deceptive? How Consumers Respond to (In)Consistently Sustainable Packaged Products in the Presence of Sustainability Claims
Firms often emphasize “green” benefits for products that are only partially more sustainable than alternatives (e.g., a more sustainable packaging with similar product ingredients). The current article posits that such strategies can lead to a perceived claim–fact discrepancy and examines to what extent this makes consumers feel deceived and detracts from attitudes and purchase intentions, even though consumers can intrinsically value the (partia…
Food choice motives, attitude towards and intention to adopt personalised nutrition
Objective The present study explored associations between food choice motives, attitudes towards and intention to adopt personalised nutrition, to inform communication strategies based on consumer priorities and concerns. Design/Setting A survey was administered online which included the Food Choice Questionnaire (FCQ) and items assessing attitudes towards and intention to adopt personalised nutrition. Subjects Nationally representative samples w…
Promoting healthy choices from vending machines
Vending machines often provide relatively energy-dense snack foods and beverages at a wide variety of points-of-purchase. Vending-machine interventions that stimulate low-calorie choices can therefore play a role in improving the healthfulness of the food environment landscape. The aim of this study is to examine the effects of four vending-machine interventions, varying in level of intrusiveness, on consumers’ choices, consumers’ acceptance of s…
Heterogeneity in barriers regarding the motivation, the opportunity and the ability to choose low-calorie snack foods and beverages
Objective Employing Rothschild’s Motivation–Opportunity–Ability framework, the present study examines the extent to which heterogeneity in barriers regarding the motivation, the perceived opportunity and the perceived ability to choose low-calorie over high-calorie snacks is associated with the proportion of low-calorie snack choices in real life. Furthermore, the study investigates which dominant barrier profiles can be discerned. Design Data we…
Making personalised nutrition the easy choice
Understanding consumer acceptance of intervention strategies for healthy food choices
General and intervention-specific beliefs are associated with consumer acceptance of interventions for low-calorie food choices. Policymakers in the food domain can use the findings to negotiate the development of interventions and to assess the feasibility of interventions. With respect to future research, we recommend that segments of consumers based on perceptions of intervention strategies are identified
Impacts of fast food and the food retail environment on overweight and obesity in China
Objective To simultaneously identify consumer segments based on individual-level consumption and community-level food retail environment data and to investigate whether the segments are associated with BMI and dietary knowledge in China. Design A multilevel latent class cluster model was applied to identify consumer segments based not only on their individual preferences for fast food, salty snack foods, and soft drinks and sugared fruit drinks, …
How trust in institutions and organizations builds general consumer confidence in the safety of food
Consumer responses to communication about food risk management
Consumption and corpulence in China
Consumer perceptions of nutrition and health claims
Cognitive Structures in the Perception of Modern Technologies
Results of two survey studies (N = 197 and N = 2037) are presented. It is shown that attitudes of the public about "technology in general" are not stable and can easily be affected by how the subject is introduced. Eight areas of technology are compared on the basis of empirical relations in attitudinal judgments, in attribute ratings, in self- assigned importance weights of attributes, and in importance of reference groups and persons. On the ba…
Consumer perceptions of nutrition and health claims
How trust in institutions and organizations builds general consumer confidence in the safety of food
Consumption and corpulence in China
Promoting healthy choices from vending machines
Vending machines often provide relatively energy-dense snack foods and beverages at a wide variety of points-of-purchase. Vending-machine interventions that stimulate low-calorie choices can therefore play a role in improving the healthfulness of the food environment landscape. The aim of this study is to examine the effects of four vending-machine interventions, varying in level of intrusiveness, on consumers’ choices, consumers’ acceptance of s…
Impact of food swap recommendations on dietary choices in an online supermarket
One novel strategy to shift food choices in digital shopping environments is to automatically recommend healthier alternatives when an unhealthy choice is made. However, this raises the question which alternative products to recommend. This study assesses 1) whether healthier food swap recommendations are effective, even though the unhealthy choice was made in the presence of visible FOP nutrition labels, and 2) how the similarity of the alternat…
Consumer responses to communication about food risk management
Cognitive Structures in the Perception of Modern Technologies
Results of two survey studies (N = 197 and N = 2037) are presented. It is shown that attitudes of the public about "technology in general" are not stable and can easily be affected by how the subject is introduced. Eight areas of technology are compared on the basis of empirical relations in attitudinal judgments, in attribute ratings, in self- assigned importance weights of attributes, and in importance of reference groups and persons. On the ba…
Cognitive Structures in the Perception of Modern Technologies
Results of two survey studies (N = 197 and N = 2037) are presented. It is shown that attitudes of the public about "technology in general" are not stable and can easily be affected by how the subject is introduced. Eight areas of technology are compared on the basis of empirical relations in attitudinal judgments, in attribute ratings, in self- assigned importance weights of attributes, and in importance of reference groups and persons. On the ba…
Consumption and corpulence in China
Consumer perceptions of nutrition and health claims
How trust in institutions and organizations builds general consumer confidence in the safety of food
Consumer responses to communication about food risk management
Impacts of fast food and the food retail environment on overweight and obesity in China
Objective To simultaneously identify consumer segments based on individual-level consumption and community-level food retail environment data and to investigate whether the segments are associated with BMI and dietary knowledge in China. Design A multilevel latent class cluster model was applied to identify consumer segments based not only on their individual preferences for fast food, salty snack foods, and soft drinks and sugared fruit drinks, …
Understanding consumer acceptance of intervention strategies for healthy food choices
General and intervention-specific beliefs are associated with consumer acceptance of interventions for low-calorie food choices. Policymakers in the food domain can use the findings to negotiate the development of interventions and to assess the feasibility of interventions. With respect to future research, we recommend that segments of consumers based on perceptions of intervention strategies are identified
Heterogeneity in barriers regarding the motivation, the opportunity and the ability to choose low-calorie snack foods and beverages
Objective Employing Rothschild’s Motivation–Opportunity–Ability framework, the present study examines the extent to which heterogeneity in barriers regarding the motivation, the perceived opportunity and the perceived ability to choose low-calorie over high-calorie snacks is associated with the proportion of low-calorie snack choices in real life. Furthermore, the study investigates which dominant barrier profiles can be discerned. Design Data we…
Making personalised nutrition the easy choice
Food choice motives, attitude towards and intention to adopt personalised nutrition
Objective The present study explored associations between food choice motives, attitudes towards and intention to adopt personalised nutrition, to inform communication strategies based on consumer priorities and concerns. Design/Setting A survey was administered online which included the Food Choice Questionnaire (FCQ) and items assessing attitudes towards and intention to adopt personalised nutrition. Subjects Nationally representative samples w…
Promoting healthy choices from vending machines
Vending machines often provide relatively energy-dense snack foods and beverages at a wide variety of points-of-purchase. Vending-machine interventions that stimulate low-calorie choices can therefore play a role in improving the healthfulness of the food environment landscape. The aim of this study is to examine the effects of four vending-machine interventions, varying in level of intrusiveness, on consumers’ choices, consumers’ acceptance of s…
Partially Green, Wholly Deceptive? How Consumers Respond to (In)Consistently Sustainable Packaged Products in the Presence of Sustainability Claims
Firms often emphasize “green” benefits for products that are only partially more sustainable than alternatives (e.g., a more sustainable packaging with similar product ingredients). The current article posits that such strategies can lead to a perceived claim–fact discrepancy and examines to what extent this makes consumers feel deceived and detracts from attitudes and purchase intentions, even though consumers can intrinsically value the (partia…
Impact of food swap recommendations on dietary choices in an online supermarket
One novel strategy to shift food choices in digital shopping environments is to automatically recommend healthier alternatives when an unhealthy choice is made. However, this raises the question which alternative products to recommend. This study assesses 1) whether healthier food swap recommendations are effective, even though the unhealthy choice was made in the presence of visible FOP nutrition labels, and 2) how the similarity of the alternat…
Business (10 works) · Marketing (10 works) · Medicine (10 works) · Psychology (8 works) · Consumer Attitudes and Food Labeling (7 works) · Environmental health (6 works) · Obesity, Physical Activity, Diet (6 works) · Food choice (5 works) · Obesity (5 works) · Behavioral Health and Interventions (4 works)