How hand-made affects consumers' perceived nutritional quality of organic food.

Qin Liu, Jun Cao, Siyu Li, Yunyun Wei, Conghong Ma

Abstract read

In one paragraph

Article in Frontiers in nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Qin LiuResearch Center for Industry Digitalization, Huainan Normal University, Huainan, Anhui Province, China.

Jun CaoResearch Center for Industry Digitalization, Huainan Normal University, Huainan, Anhui Province, China.

Siyu LiSchool of Administration, North Sichuan Medical College, Nanchong, Sichuan Province, China.

Yunyun WeiResearch Center for Industry Digitalization, Huainan Normal University, Huainan, Anhui Province, China.

Conghong MaResearch Center for Industry Digitalization, Huainan Normal University, Huainan, Anhui Province, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study analyzed the impact of handmade in depth on consumers' perceived nutritional quality of organic food through three experiments. Experiment 1 found that handmade significantly enhanced consumers' positive perceptions of nutritional quality of organic food. Experiment 2 revealed the mediating role of handicraft cultural identity between handmade and perceived nutritional quality. Experiment 3 further explored the moderating role of perceived authenticity on the impact of handmade. We found that these factors above significantly enhanced the positive effect of handmade on perceived nutritional quality. The findings suggest that handmade directly affected consumers' perceived nutritional quality of organic food, which could be further strengthened through the mediating effect of handcraft cultural identity and the moderating effect of perceived authenticity. These findings provide important guidance for organic food manufacturers and marketers on marketing strategy-making that can help better meet consumer demand for high-quality organic food.

Indexed as

handicraft cultural identityhandmadeorganic foodperceived nutritional qualityproduct quality

Identifiers

PMID39574521

DOI10.3389/fnut.2024.1448751

PMCPMC11578740

What OpenQuestion holds

Textmetadata

LicenceCC BY

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.