英文文献：Consumer preferences for milk and yogurt attributes: How health beliefs and attitudes affect choices-消费者对牛奶和酸奶的偏好属性:健康信念和态度如何影响选择
英文文献作者：Allen, Shannon,Goddard, Ellen W.
英文文献摘要：
Using data from a Canadian national survey assessing dairy product preferences in 2011, individual preferences for milk and yogurts with specific attributes are examined in this study. Statements developed based on the Health Belief Model, food attitudes, beliefs about the role that nutrition plays in health, nutrition knowledge, and an individual’s propensity to make changes to improve their health are used to predict whether or not respondents consume milk/yogurt, the frequency with which they consume it, which type of product they typically consume, and how much they would be willing to pay for new milk or yogurt attributes. Results indicate that several aspects of the Health Belief Model as well as general nutrition knowledge can predict purchasing and consumption intentions for milk and yogurt products. All else being equal, the influences on an individual’s willingness to pay for unique milk or yogurt characteristics in stated choices are different then the influences on their self-identified willingness to seek out milk or yogurt to increase calcium in their diet.

根据2011年加拿大一项评估乳制品偏好的全国性调查数据，这项研究考察了个人对特定属性的牛奶和酸奶的偏好。报表开发的基于健康信念模型、食品态度、信念营养对健康的作用,营养知识,和个人的倾向做出改变来改善他们的健康是用来预测是否受访者消费牛奶或酸奶,他们消费的频率,他们通常使用哪种类型的产品,他们愿意支付多少新的牛奶或酸奶属性。结果表明，健康信念模型的几个方面和一般营养知识可以预测牛奶和酸奶产品的购买和消费意愿。在其他条件相同的情况下，对个人在特定选择中购买独特牛奶或酸奶特征的意愿的影响是不同的对他们寻求牛奶或酸奶以增加饮食中钙质的自我认同意愿的影响是不同的。