Consumers' knowledge and perception on dietary fats and palm oil

Siow, Fong Ling (2006) Consumers' knowledge and perception on dietary fats and palm oil. Universiti Malaysia Sabah. (Unpublished)

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Abstract

Dietary fats and palm oil are mostly consumed by people and found widely In cooking oil butter, margarine and other related products. The objective of this study is to know consumers' general knowledge and their perception towards dietary fats. This also indudes identifying consumers' knowledge and perception specifically on palm oil There were 594 consumers who participated in this survey. This survey was carried out at K.K. Plaza, Wisma Merdeka, Kompleks Karamunsing and Center Point which are located in Kota Kinabalu city, Sabah. A set of questionnaire consisting of four parts were distributed to subjects for them to answer. Data analysis was carried out using SPSS software version 12.0. Data was analyzed through descriptive statistic, Chi-square and Spearman's rank order correlation coeffident From the 12 questions regarding dietary fats on knowledge, 264 (44.4%) subjects answered 0 to 4 questions correctly, 216 (36.4%) subjects and 114 (19.2%) subjects correctly answered 5 to 8 and 9 to 12 questions respectively. For perception on dietary fats, 409 (68.9%) subjects were conscious of their amount of fat intake where 207 (50.6%) of them were conscious due to health reasons. Besides that, 172 (29.096) subjects were concerned about the fat content of food products and 184 (31.0%) subjects choose to consume low fat content foods. Moreover, 440 (74.1%) subjects thought that eating high fat content foods can lead to overweightness. Subjects' knowledge towards palm oil showed that 287 (48.3%) subjects were able to answer 0 to 2 questions correctly whereas 207 (34.8%) subjects were able to answer 3 to 4 questions correctly and only 100 (16.8%) subjects were able to answer 5 to 7 questions correctly. In addition, 262 (44.1%) of the subjects thought that price was the most important factor when purchasing palm oil products. This includes 499 (84.0%) of them who were willing to purchase palm oil rather than other types of cooking oil and finally 124 (20.996) of the subjects thought that palm oil was good for their health. To conclude, consumers' knowledge on dietary fats and palm oil were low in this study. Most of the subjects were conscious of their amount of fat Intake daily and they were willing to purchase palm 011 as their cooking oil.

Item Type: Academic Exercise
Uncontrolled Keywords: palm oil, dietary fat, consumer, perception, consumers' knowledge
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Depositing User: Unnamed user with email storage.bpmlib@ums.edu.my
Date Deposited: 09 Mar 2015 06:16
Last Modified: 25 Oct 2017 06:03
URI: http://eprints.ums.edu.my/id/eprint/10603

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