Paper Title
Exploration of Attitudes and Behaviors of Consumer with Food Allergies about Dining Out: A Focus Group Study
Start Date
8-1-2011 8:00 AM
End Date
8-1-2011 9:15 AM
Track
1. Track 1 – Formal Paper Presentation
Subject Area
Food Service
Faculty Member
Junehee Kwon, PhD, RD jkwon@ksu.edu
Abstract
Aim: To investigate attitudes and behaviors of consumers with food allergies about dining out. Method: All sessions were audio-taped, transcribed verbatim, and analyzed using NVivo Version 8.0. Results: Seventeen participants participated in four focus group sessions. Participants perceived cross-contact, hidden ingredients, and miscommunication as potential causes of food allergic reactions. Perceived barriers to provide allergen-free food were lack of training and awareness among employees. Participants perceived buffet, ethnic and specialty restaurants as risky dining places but preferred national brand, chain restaurants. Participants expected the servers to follow the given instructions and have the major allergens and ingredients listed on the menus. They felt the needs of regulations to protect people with food allergies. People with food allergies should ask for clarifications and bring an Epi-pen while dining out. Conclusion: Consumers with food allergies experienced many difficulties in restaurants due to restaurant employees’ lack of knowledge and training regarding food allergy.
Keywords
Food allergy, Attitudes, Behaviors, Restaurants, Consumers
Exploration of Attitudes and Behaviors of Consumer with Food Allergies about Dining Out: A Focus Group Study
Aim: To investigate attitudes and behaviors of consumers with food allergies about dining out. Method: All sessions were audio-taped, transcribed verbatim, and analyzed using NVivo Version 8.0. Results: Seventeen participants participated in four focus group sessions. Participants perceived cross-contact, hidden ingredients, and miscommunication as potential causes of food allergic reactions. Perceived barriers to provide allergen-free food were lack of training and awareness among employees. Participants perceived buffet, ethnic and specialty restaurants as risky dining places but preferred national brand, chain restaurants. Participants expected the servers to follow the given instructions and have the major allergens and ingredients listed on the menus. They felt the needs of regulations to protect people with food allergies. People with food allergies should ask for clarifications and bring an Epi-pen while dining out. Conclusion: Consumers with food allergies experienced many difficulties in restaurants due to restaurant employees’ lack of knowledge and training regarding food allergy.