Who eats what? The eating behaviour of high school students in Brasov

• Author: Tierean O.M.
• Pages: 95-104

Bulletin of the Transilvania University of Braşov

Series V: Economic Sciences • Vol. 9 (58) No. 2 - 2016

Who eats what? The eating behaviour

of high school students in Braşov

Ovidiu Mircea IEREAN1

Abstract: The article presents the results of a quantitative marketing research conducted on

students from two high schools in Braşov regarding their eating behaviour at school and at

home during the school year and holidays. The purpose of this research is to identify what

kind of products students consume on their way to school, during breaks and on their way

back from school, what kind of food do they eat at home during weekdays and weekends, the

complementary behaviours while eating and their eating behaviour in their free time. The

results are presented cross tabulated with gender and residence status.

Key-words: quantitative research, eating behaviour, gender and residence status

segmentation

1. Introduction

Research shows students learn better when they are well nourished. Healthy eating

has been linked to higher grades, better memory, more alertness, faster information

processing and improved health leading to better school performance. Conversely,

unhealthy eating habits can negatively affect learning.

So how healthy is the food Romanian students eat? The purpose of this

research is to identify the kind of products students consume on their way to school,

during breaks and on their way back from school, what do they kind of food do they

eat at home during weekdays and weekends, the complementary behaviours while

eating and their eating behaviour in their free time.

2. Literature review

The latest research in public health care and nutrition makes the law that governs

healthy eating in school and high school units (law 123 from 2008) be obsolete in

terms of its content and the latest marketing research are based on the premise that

the law is also outdated from in its implementation. Thus the work of J. Keon (2010)

1 Transilvania University of Braşov, ovidiu.tierean@unitbv.ro