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dc.contributor.authorCong, Lei
dc.contributor.authorBremer, Phil
dc.contributor.authorKaye-Blake, William
dc.contributor.authorMirosa, Miranda
dc.date.available2021-03-07T21:12:23Z
dc.date.copyright2020-02
dc.identifier.citationCong, L., Bremer, P., Kaye-Blake, W., & Mirosa, M. (2020). Chinese consumers’ perceptions of immune health and immune-boosting remedies including functional foods. Journal of Food Products Marketing, 26(1), 55–78. doi:https://doi.org/10.1080/10454446.2020.1720885en
dc.identifier.urihttp://hdl.handle.net/10523/10745
dc.description.abstractTo facilitate the successful design of functional foods designed to boost immunity and to guide the successful promotion of such products, to Chinese consumers, fundamental knowledge is required on how consumers perceive the concept of immunity, the steps they take to improve their immunity and what their general attitudes are toward new functional food products. To explore these issues, focus groups (n = 4) and in-home semi-structured interviews (n = 12) were conducted in Shanghai. Immunity was understood to be the defense system that protects the body, with perceived causes for poor immunity including irregular lifestyles, polluted air, and increased age. Participants believed that immunity could be changed by modifying their diet with either conventional or functional foods (including TCM-based foods), supplements (TCM or non-TCM containing), TCM medical gels, TCM patent medicine, and Western medicine all playing varying roles at enhancing immunity and protecting health at different stages of wellbeing.en_NZ
dc.format.mimetypeapplication/pdf
dc.language.isoenen_NZ
dc.publisherTaylor and Francisen_NZ
dc.relation.ispartofJournal of Food Products Marketingen_NZ
dc.subjectimmune healthen_NZ
dc.subjectfunctional foodsen_NZ
dc.subjectChinese consumersen_NZ
dc.subjectperceptionsen_NZ
dc.subjectin-home interviewen_NZ
dc.subjectfocus groupen_NZ
dc.titleChinese consumers’ perceptions of immune health and immune-boosting remedies including functional foodsen_NZ
dc.typeJournal Articleen_NZ
dc.date.updated2021-03-04T22:30:51Z
otago.schoolDepartment of Food Scienceen_NZ
otago.relation.issue1en_NZ
otago.relation.volume26en_NZ
dc.identifier.doihttps://doi.org/10.1080/10454446.2020.1720885en_NZ
otago.bitstream.endpage78en_NZ
otago.bitstream.startpage55en_NZ
otago.openaccessOpenen_NZ
dc.rights.statementhttps://doi.org/10.1080/10454446.2020.1720885en_NZ
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