Karen Byrd

• Purdue University West Lafayette

Purpose This study aimed to determine the factors affecting consumers’ perceptions and intention to purchase home meal kit services (HMK), a convenient home-cooked meal option, considering the moderating effects of monetary restriction, through the lens of the theory of planned behaviour (TPB). Design/methodology/approach This cross-sectional stud...

Destinations are constantly searching for ways to improve tourists’ dining experiences. However, the impact of dining styles on tourists' social and wellness needs has received limited attention. This study explores the influence of dining styles on the outcomes of tourists' food experiences. Two empirical experiments investigated how sharing meals...

Drawing on servicescape theory, this research investigates guests’ perceptions of and responses to the protection and prevention practices launched by hotels at different stages of the pandemic. The research finds that hotel guests’ general response-efficacy beliefs positively influence their perception of the effectiveness of the protection and pr...

Background The use of low-calorie menu items as optimal defaults and visual cues may nudge consumers to healthier choices at restaurants. However, little is known regarding their effects on emotions and behavioral intentions, particularly among people with different levels of health concern. Objective Evaluate optimal defaults and visual cues' eff...

Background Low-calorie menu items as optimal defaults may encourage healthier choices when people eat out. Limited research has studied default effects from the restauranteurs' perspective, as well as the public health perspective. Objective To examine the effects of optimal defaults on calories ordered, dietary autonomy, and visit intention in th...

Many factors likely influence decisions for in-restaurant dining during a highly contagious respiratory pandemic. Applying the Protection Motivation Theory, this study examined the relationships between consumers' threat and coping appraisals and their in-restaurant patronage intentions during the COVID-19 pandemic and the moderating roles of confl...

Purpose Drawing on protection motivation theory (PMT) and expectancy theory, this study aims to investigate consumers’ lodging consumption intentions during a pandemic crisis. Design/methodology/approach The research survey was conducted during the ongoing COVID-19 pandemic (August, 2020) in the USA to investigate consumers’ lodging intentions ami...

To systematically investigate factors affecting consumers’ restaurant patronage decisions during the COVID-19 pandemic, this study drew on the Protection Motivation Theory (PMT) to (1) evaluate how threat and coping appraisal (i.e., PMT factors) may vary based on socio-demographics and COVID-19 situational characteristics, and (2) determine if PMT...

Purpose This study aims to examine consumers’ preferences among four calorie-reducing approaches – resizing, reformulation, substitution and elimination – and to understand what motivates consumers to order low-calorie food using the theory of planned behavior (TPB) as a model. Design/methodology/approach A conceptual model was developed based on...

Purpose Off-premise restaurant service has a new addition – food delivery robots. This new technology and off-premise service, in general, has received little research attention, despite continued year-over-year sales growth for both carry-out and delivery. Therefore, this study aims to analyze off-premise service modes, including food delivery rob...

The COVID-19 pandemic and subsequent U.S. in-restaurant dining restrictions deleteriously affected the restaurant industry. While dining restrictions were adopted to prevent human contact, evidence suggests that consumers may mistakenly perceive that restaurant "food" and its "packaging" are risky sources of COVID-19. To explore consumers' COVID-19...

This study evaluated menu labeling (ML) of a novel sodium warning symbol on consumer food selections and the moderating effect of the psychographic characteristic of time orientation on calorie and sodium ML. Randomized participants saw one of four menus varying only by type of ML for calories (numeric) and sodium (numeric or the novel sodium warni...

With consumers becoming increasingly health conscious, the demand for reduced calorie food has significantly increased over the years. However, the definition of low-calorie food remains unclear. Therefore, the purpose of this study was to investigate consumers’ perception of reduced calorie meals, from the perspective of the maximum calorie level...

Background: Nutrition screening on admission is one way to identify patients with malnutrition. The Malnutrition Screening Tool (MST) is a commonly used screening tool but has been found to generate false-positive consults. Purpose: The purpose of this research was two-fold: (1) to determine the percentage of nursing screens, using the MST, that...

High sodium levels in restaurant food have prompted Philadelphia and New York City to require inclusion of sodium content in addition to calories on menus to "nudge" consumers toward lower sodium foods. However, taste perceptions may impact the effectiveness of this intervention. An online survey tested whether sodium and calorie menu nutrition inf...

Background: Restaurant foods have been shown to be high in sodium and limited sodium content information provided through menu nutrition information (MNI) is available at the point of purchase. Dining out and use of MNI are behaviors that can be altered by consumers who are trying to decrease their sodium intake. Objective: The aim of this study...

Historical cookbooks as a source of recipes and food preparation information would be expected to document advancements in food safety related to kitchen equipment, cleaning, foodborne illness knowledge, and consumer education materials. In turn, this food safety information might be expected to contribute to consumers' food safety behaviors. Using...