How dish components influence older consumers’ evaluation? – A study with application of conjoint analysis and eye tracking technology

Xiao Zhou, Federico J.A. Perez-Cueto*, Christian Ritz, Wender L.P. Bredie

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review


A visually appetising and vegetable-rich dish can be an alternative to the traditional dish for well-functioning older consumers. The aim of this study was to investigate older people's evaluations towards dishes by incorporating dish attributes (main course, potatoes, vegetables, and dish label) with novel dish components. During the test, a total of 100 participants aged from 60 to 91 were invited to verbally rate their willingness to try, perceived familiarity and healthiness towards eight dish combinations presented randomly in the form of pictures. In the meanwhile, 31 participants’ eye motions for each dish picture were successfully recorded by an eye-tracker. Through conjoint analysis, main course and vegetables were found to have the highest influence on willingness to try, perceived familiarity, perceived healthiness, and total eye fixation time towards the dish. A labelled dish with meatballs, broccolis and plain potatoes was perceived as the most familiar dish. A dish with veggie balls, mixed vegetables and decorated potatoes was perceived as the healthiest. Older participants were most willing to try the dish consisting of mixed vegetables, veggie balls and decorated potatoes when the dish label was added. Females, who emphasised healthy eating and cared about price, variety, organic and health value of a dish were more willing to try veggie balls than meatballs. Regarding the eye metrics, most participants looked at the main course area first, and had the longest total eye fixation time on the dish valued as the healthiest. In the future, to meet older consumers’ demand for daily diet, appropriate selection of dish components with frequent food communication will be indispensable.

Original languageEnglish
Article number104484
JournalFood Quality and Preference
Publication statusPublished - Apr 2022

Bibliographical note

Publisher Copyright:
© 2021


  • Conjoint analysis
  • Dish attributes
  • Dish evaluation
  • Eye tracking
  • Older consumers
  • Plant-based food


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