Table 2 Effects of options, cost-benefit perceptions, and participation advice on intention to use a health recommendation system a
From: Consumers’ intention to use health recommendation systems to receive personalized nutrition advice
Cost-benefits | Options model | Cost-benefits model | Mediation test model | |
|---|---|---|---|---|
Effort | 0.00 | 0.00 | ||
Privacy risk | −0.20** | −0.20** | ||
Usefulness | 0.30** | 0.30** | ||
Enjoyment | 0.46** | 0.46** | ||
Impact of participation advice on the effect of usefulness | 0.13** | 0.13** | ||
Impact of participation advice on the effect of enjoyment | −0.10* | −0.09 | ||
Recommendation system options | Domain | |||
Recommendation content: Base = Ingredients | Information system | |||
Product groups | 0.07 | −0.04 | ||
Product brands | −0.11 | −0.05 | ||
Recommendation production: Base = Commercial food company | Information system | |||
Insurance company | −0.20** | −0.04 | ||
Governmental nutritional center | −0.03 | −0.03 | ||
Data handling: Base = Fully anonymous | Information system | |||
Shared with general practitioner | −0.01 | −0.04 | ||
Available to commercial food company | −0.16** | −0.07* | ||
Evaluation: Base = No feedback | Information system | |||
Optional feedback | 0.14* | −0.02 | ||
Obligatory feedback | 0.13* | 0.02 | ||
Communication: Base = Fitness club | Intermediary | |||
Through general practitioner | 0.16** | −0.05 | ||
Through hospital | 0.09 | −0.04 | ||
Delivery: Base = Through e-mail | Intermediary | |||
Through general practitioner | −0.07 | −0.02 | ||
Through fitness club | −0.19** | −0.03 | ||
Information sharing: Base = Blood composition | Consumer activity | |||
DNA/genetic makeup | −0.10 | −0.04 | ||
Food consumption habits | 0.05 | −0.03 | ||
Implementation: Base = Usual meal | Consumer activity | |||
Addition to regular meal | 0.01 | 0.04 | ||
Separate cooking | 0.00 | 0.04 | ||
Model Fit | R2 = 0.38 | R2 = 0.81 | R2 = 0.81 |