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Table 3 Effects of health recommendation system options on cost-benefit perceptions a

From: Consumers’ intention to use health recommendation systems to receive personalized nutrition advice

 

Domain

Effort

Privacy risk

Usefulness

Enjoyment

Recommendation content: Base = Ingredients

Information system

    

Product groups

 

−0.09*

−0.08

0.06

0.14*

Product brands

 

−0.01

−0.02

−0.11

−0.08

Recommendation production: Base = Commercial food company

Information system

    

Insurance company

 

0.07

0.13*

−0.17**

−0.18**

Governmental nutritional center

 

−0.02

−0.08

−0.05

−0.04

Data handling: Base = Fully anonymous

Information system

    

Shared with patient and general practitioner

 

−0.04

−0.07

−0.01

0.04

Available to commercial food company

 

0.06

0.14*

−0.08

−0.10

Evaluation: Base = No feedback

Information system

    

Optional feedback

 

−0.15**

−0.18**

0.19**

0.17**

Obligatory feedback

 

−0.12*

−0.13*

0.09

0.13*

Communication: Base = Fitness club

Intermediary

    

Through general practitioner

 

−0.15**

−0.23**

0.24**

0.21**

Through hospital

 

−0.10*

−0.18**

0.17**

0.11

Delivery: Base = Through e-mail

Intermediary

    

Through general practitioner

 

0.03

0.06

0.01

−0.10

Through fitness club

 

0.10*

0.13*

−0.17**

−0.18**

Information sharing: Base = Blood composition

Consumer activity

    

DNA/genetic makeup

 

0.06

0.11*

−0.04

−0.06

Food consumption habits

 

−0.04

−0.13*

0.06

0.08

Implementation: Base = Usual meal

Consumer activity

    

Addition to regular meal

 

0.00

0.01

−0.04

−0.02

Separate cooking

 

0.08

−0.04

−0.06

−0.05

Model Fit

 

R2 = 0.58

R2 = 0.43

R2 = 0.33

R2 = 0.30

  1. a Estimates of regression model with individual-specific fixed effects.
  2. *Significant at p < 0.05.
  3. **Significant at p < 0.01.