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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.