{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T03:15:13Z","timestamp":1789096513962,"version":"build-2803163510"},"reference-count":85,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2015,9,18]],"date-time":"2015-09-18T00:00:00Z","timestamp":1442534400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>This study aims to (1) identify consumer segments based on consumers\u2019 impulsivity and level of food involvement, and (2) examine the dietary behaviours of each consumer segment. An Internet-based cross-sectional survey was conducted among  530 respondents. The mean age of the participants was 49.2 \u00b1 16.6 years, and 27% were tertiary educated. Two-stage cluster analysis revealed three distinct segments; \u201cimpulsive, involved\u201d (33.4%), \u201crational, health conscious\u201d (39.2%), and \u201cuninvolved\u201d (27.4%). The \u201cimpulsive, involved\u201d segment was characterised by higher levels of impulsivity and food involvement (importance of food) compared to the other two segments. This segment also reported significantly more frequent consumption of fast foods, takeaways, convenience meals, salted snacks and use of ready-made sauces and mixes in cooking compared to the \u201crational, health conscious\u201d consumers. They also reported higher frequency of preparing meals at home, cooking from scratch, using ready-made sauces and mixes in cooking and higher vegetable consumption compared to the \u201cuninvolved\u201d consumers. The findings show the need for customised approaches to the communication and promotion of healthy eating habits.<\/jats:p>","DOI":"10.3390\/nu7095379","type":"journal-article","created":{"date-parts":[[2015,9,21]],"date-time":"2015-09-21T02:25:40Z","timestamp":1442802340000},"page":"8036-8057","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":50,"title":["Dietary Behaviours, Impulsivity and Food Involvement: Identification of Three Consumer Segments"],"prefix":"10.3390","volume":"7","author":[{"given":"Rani","family":"Sarmugam","sequence":"first","affiliation":[{"name":"Health Promotion Board, 3 Second Hospital Avenue, 168937 Singapore"},{"name":"School of Exercise and Nutrition Sciences, Deakin University, Burwood VIC 3125, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4635-6059","authenticated-orcid":false,"given":"Anthony","family":"Worsley","sequence":"additional","affiliation":[{"name":"School of Exercise and Nutrition Sciences, Deakin University, Burwood VIC 3125, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2015,9,18]]},"reference":[{"key":"ref_1","unstructured":"Australian Bureau of Statistics Household Expenditure Survey Australia: Summary of results, 2009\u201310 (Catalogue No: 6530.0), Available online:http:\/\/www.abs.gov.au\/ausstats\/abs@.nsf\/Latestproducts\/6530.0Main%20Features2200910?opendocument&tabname=Summary&prodno=6530.0&issue=2009\u201310&num=&view=."},{"key":"ref_2","unstructured":"Guthrie, J., Lin, B.-H., Okrent, A., and Volpe, R. 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