{rfName}
Fo

Indexed in

License and use

Citations

Altmetrics

Grant support

This work was supported by the Social Sciences and Humanities Research Council (SSHRC) of Canada. ID: 430-2023-00070.

Analysis of institutional authors

Sansaloni, Eduard Xavier MontesinosAuthor

Share

Publications
>
Article

Food well-being: a review of its conceptualization and measurement

Publicated to:British Food Journal. 127 (3): 857-877 - 2024-12-24 127(3), DOI: 10.1108/BFJ-04-2024-0380

Authors: Zeng, Tian; Sansaloni, Eduard Xavier Montesinos

Affiliations

Univ Quebec Rimouski, Dept Management Sci, Rimouski, PQ, Canada - Author
Univ Valencia, Inst Univ Econ Social Cooperativismo & Emprendimie, Valencia, Spain - Author

Abstract

PurposeThis study aimed to improve understanding of the phenomenon of food well-being (FWB) (conceptualization, measurement, antecedents and outcomes) so as to lead future empirical work on measurement, development and theory testing. The hope is to improve the societal benefits of FWB and sustainable food system transformation.Design/methodology/approachA domain-based systematic review of FWB was conducted using databases (Web of Science, ABI/INFORM, EBSCO and Scopus). The well-established theory, context, characteristics and methodology framework were used to structure the review.FindingsThis study synthesized conceptual definitions and measurements of consumer FWB from hedonic, eudemonistic and mixed research streams and a nomological network that distinguishes this construct from its antecedents and outcomes.Practical implicationsThis study provides recommendations for consumers, food designers, retailers and policymakers to improve FWB.Originality/valueThis study assessed the conceptualizations of FWB from hedonic, eudemonistic and mixed perspectives for conceptual clarity. It summarized ten measurement tools for FWB-allied concepts (Well-being Related to Food Questionnaires, Satisfaction with Food-Related Life Scale and World Health Organization-Five Well-Being Index), which revealed the need for novel measurement. This study developed a holistic nomological network of FWB by identifying the categories of antecedents (food-related, consumer-related and contextual factors) and outcomes (general well-being, life satisfaction and food consumption). This study provides a research agenda for FWB measurement and theoretical development.

Keywords

ConstructConsumer well-beingConsumptionDietEating pleasureFood availabilityFood consumptionFood literacyFood marketingFood policyFood socializationFood well-beingHappinessHealthy eatingLifManagementMeasurementNurturanceSystematic revieTransformative consumer research

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal British Food Journal due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2024 there are still no calculated indicators, but in 2023, it was in position 65/173, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-06-30:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 4 (PlumX).

Leadership analysis of institutional authors

This work has been carried out with international collaboration, specifically with researchers from: Canada.

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: Last Author (Montesinos Sansaloni, Eduard Xavier).