Le comportement nutritionnel des populations est une priorité pour les pouvoirs publics. En effet, les maladies associées sont la première cause de mortalité dans le monde. Dans un souci de santé publique, il est essentiel de mieux comprendre la Perception du Risque Nutritionnel par le consommateur (PRN), car elle influence l’intention comportementale d’après le modèle de la motivation à se protéger (Maddux et Rogers, 1983 ; Rogers, 1975). A travers une synthèse de la littérature et une étude qualitative, cet article clarifie le concept de PRN, explore de potentiels facteurs explicatifs ou modérateurs, et identifie des pistes de recherche. Il montre que la PRN ne tient pas seulement aux caractéristiques du produit (rôle de la naturalité perçue), mais aussi au contexte de consommation (rôle de la commensalité) et d’achat (rôle de l’hyperchoix).
AfsaaInpees (2004) Comparaison de deux enquêtes nationales de consommation alimentaire auprès des adolescents et des adultes (Baromètre Santé Nutrition 2002 et INCA 1998–99): éléments de méthode et résultats.
2.
AjzenI (1991) The theory of planned behavior. Organizational Behavior & Human Decision Processes50(2): 179–211.
3.
AjzenIFishbeinM (1980) Understanding attitudes and predicting social behavior. Englewood Cliffs, NJ: Prentice-Hall.
4.
Allen-O’DonnellMCottinghamMDNowakTCSnyderKA (2011) Impact of group settings and gender on meals purchased by college students. Journal of Applied Social Psychology41(9): 2268–2283.
5.
AndrewsJCNetemeyerRGBurtonS (1998) Consumer generalization of nutrient content claims in advertising. Journal of Marketing62(4): 62–75.
6.
ApfelbaumM (1998) Risques et peurs alimentaires. Paris: Odile Jacob.
7.
ArnouldEJWallendorfM (1994) Market-oriented ethnography: interpretation building and marketing strategy formulation. Journal of Marketing Research31(4): 484–504.
8.
AscherF (2005) Le mangeur hypermoderne: une figure de l’individu éclectique. Paris: Odile Jacob.
9.
AurierPSirieixL (2009) Marketing des produits agroalimentaires. Paris: Dunod.
10.
AyacheMDumezH (2011a) Le codage dans la recherche qualitative: une nouvelle perspective?Le Libellio d’Aegis, CRG Polytechnique7(2): 33–46.
11.
AyacheMDumezH (2011b) Réflexions en forme de réponses : à propos du codage dans la recherche qualitative. Le Libellio d’Aegis, CRG Polytechnique7(3): 29–34.
12.
BauerR (1960) Consumer behavior as risk taking. In Dynamic marketing for a changing world, proceedings of the 43rd conference of the AMA, Chicago, 389–398.
13.
Bech-LarsenTScholdererJ (2007) Functional foods in Europe: consumer research, market experiences and regulatory aspects. Trends in Food Science & Technology18(4): 231–234.
14.
BelkRW (1974) An exploratory assessment of situational effects in buyer behavior. Journal of Marketing Research11(2): 156–163.
15.
BelkRW (1975) Situational variables and consumer behavior. Journal of Consumer Research2(3): 157–164.
16.
BellRPlinerPL (2003) Time to eat: the relationship between the number of people eating and meal duration in three lunch settings. Appetite41(2): 215–218.
17.
BergadaàMUrienB (2006) Le risque alimentaire perçu comme risque vital de consommation : émergences, adaptation et gestion. Revue Française de Gestion32(162): 127–144.
18.
BlockLGGrierSAChildersTLDavisBEbertJEJKumanyikaSLaczniakRNMachinJEMotleyCMPeracchioLPettigrewSScottMVan Ginkel BieshaarMNG (2011) From nutrients to nurturance: a conceptual introduction to food well-being. Journal of Public Policy & Marketing30(1): 5–13.
19.
BlockLGPeracchioLA (2006) The calcium quandary: how consumers use nutrition labels. Journal of Public Policy & Marketing25(2): 188–196.
20.
BoutaudJ-J (2004) L’imaginaire de la table: convivialité, commensalité et communication. Paris: L’Harmattan.
21.
BréeJ (2010) Marketing, alimentation et obésité infantile. Revue Management et Avenir37: 93–96.
22.
BrownellKWarnerK (2009) The perils of ignoring history: big tobacco played dirty and millions died. How similar is big food ?The Milbank Quarterly87(1): 259–294.
23.
BrunelOPichonP-E (2004) Food-related risk-reduction strategies : purchasing and consumption processes. Journal of Consumer Behaviour3(4): 360–374.
24.
BublitzMGPeracchioLAAndreasenARKeesJKidwellBMillerEGMotleyCMPeterPCRajagopalPScottMLVallenB (2013) Promoting positive change: advancing the food well-being paradigm. Journal of Business Research66(8): 1211–1218.
25.
BurtonSCreyerEH (2004) What consumers don’t know can hurt them: consumer evaluations and disease risk perceptions of restaurant menu items. Journal of Consumer Affairs38(1): 121–145.
26.
CalandreNBricasNSirieixL (2009) Comment les mères perçoivent-elles les risques nutritionnels de leurs enfants? Une approche par le paradigme psychométrique au Vietnam. Economies et sociétés31: 1735–1760.
27.
CamousR (2011) Ados et prises de risques… Quelles actions de communication pour les sensibiliser aux dangers du tabac, de l’alcool, de la route, etc.?Paris: Editions EMS Management & Société.
28.
ChandonP (2012) How package design and packaged-based marketing claims lead to overeating. INSEAD Working Papers Collection61: 1–40.
29.
ChandonPOrdabayevaN (2009) Supersize in one dimension, downsize in three dimensions: effects of spatial dimensionality on size perceptions and preferences. Journal of Marketing Research46(6): 739–753.
30.
ChandonPWansinkB (2007a) Is obesity caused by calorie underestimation? A psychophysical model of meal size estimation. Journal of Marketing Research44(1): 84–99.
31.
ChandonPWansinkB (2007b) The biasing health halos of fast-food restaurant health claims : lower calorie estimates and higher side-dish consumption intentions. Journal of Consumer Research34(3): 301–314.
32.
ChandonPWansinkB (2010) Is food marketing making us fat? A multi-disciplinary review. Foundations & Trends in Marketing5(3): 1–86.
33.
ChernevAGalD (2010) Categorization effects in value judgments: averaging bias in evaluating combinations of vices and virtues. Journal of Marketing Research47(4): 738–747.
34.
ChevallierL (2009) Tout savoir sur les aliments: vérités et impostures. Paris: LGF Livre de Poche.
35.
CoxDF (1967) Risk taking and information handling in consumer behaviour. Boston, MA: Harvard University Press.
36.
CunninghamSM (1967) The major dimensions of perceived risk. In DF Cox (éd.)Risk taking and information handling in consumer behaviour. Boston, MA: Harvard University Press, 82–108.
37.
De CastroJM (2010) The control of food intake of free-living humans: putting the pieces back together. Physiology & Behavior100(5): 446–453.
38.
DouglasMWildavskyAB (1983) Risk and culture: an essay on the selection of technical and environmental dangers. Berkeley, CA: University of California Press.
39.
EvrardYPrasBRouxEDesmetPCollectif (2009) Market: fondements et méthodes des recherches en marketing. Paris: Dunod.
40.
FaulknerGPPourshahidiLKWallaceJMWKerrMAMcCaffreyTALivingstoneMBE (2013) Perceived ‘healthiness’ of foods can influence consumers’ estimations of energy density and appropriate portion size. International journal of obesity38: 106–112.
41.
FerreiraC (2006) The influence of food portion size and energy density on energy intake: implications for weight management. Journal of Risk Research9(8): 851–868.
42.
FerrièresM (2006) Histoire des peurs alimentaires: du Moyen Age à l’aube du XXe siècle. Paris: Seuil.
43.
FischlerC (1990) L’homnivore, Paris: Odile Jacob.
44.
FischlerC (2001) La peur est dans l’assiette. Revue Française du Marketing183/184(3/4): 7–10.
45.
FischlerC (2011) Commensality, society and culture. Social Science Information50(3–4): 528–548.
46.
FischlerCMassonE (2008) Manger: Français, Européens et Américains face à l’alimentation. Paris, Odile Jacob.
47.
FischlerCMerdjiMMichelsSRiouNlartM-A (2010) Etude EuroAllégations. Paris, Protéines et BrainValue.
48.
FishbeinMAjzenI (1975) Belief, attitude, intention and behavior: an introduction to theory and research. Boston, MA: Addison-Wesley Publishing.
49.
FlandrinJLMontanariM (1996) Histoire de l’alimentation. Paris: Fayard.
50.
FrazerJ-G (1911) Le rameau d’or. Paris: Robert Laffont (1998).
51.
GallenC (2001) Le besoin de réassurance en consommation alimentaire. Revue Française du Marketing183/184(3/4), 67–85.
52.
GargNWansinkBInmanJJ (2007) The influence of incidental affect on consumers’ food intake. Journal of Marketing71(1): 194–206.
53.
GarretsonJABurtonS (2000) Effects of nutrition facts panel values, nutrition claims, and health claims on consumer attitudes, perceptions of disease-related risks, and trust. Journal of Public Policy & Marketing19(2): 213–227.
54.
Gavard-PerretM-LGottelandDHaonCJolibertA (2008) Méthodologie de la Recherche, réussir son mémoire ou sa thèse en sciences gestion. Paris: Pearson.
55.
GomezP (2008) La nutrition dans les stratégies d’innovation alimentaire: de la protection du risque de santé publique à la construction de l’avantage concurrentiel. Décisions Marketing49: 71–83.
56.
GomezP (2009a) Les heuristiques de choix nutritionnels: une étude qualitative exploratoire. Journées de Recherche en Marketing de Bourgogne 14, Dijon, 1–25.
57.
GomezP (2009b) L’orientation régulatrice de santé: déterminants, mesure et conséquences sur les comportements de santé et le traitement de l’information. Thèse de doctorat en sciences de gestion: IAE Université de Nantes.
58.
GrunertKGWillsJM (2007) A review of European research on consumer response to nutrition information on food labels. Journal of Public Health15(5): 385–399.
59.
GurviezP (2001) Le rôle de la confiance dans la perception des risques alimentaires par les consommateurs. Revue Française du Marketing183/184(3/4): 87–98.
60.
GurviezP (2010) « Et là je dis attention arnaque! » Evitement et résistance des consommateurs envers une marque qui leur veut du bien. Journées de Recherche en Marketing de Bourgogne 11, Dijon, 56–78.
61.
HermanCPRothDAPolivyJ (2003) Effects of the presence of others on food intake: a normative interpretation. Psychological Bulletin129(6): 873–886.
62.
IREMAS (2010) Livre blanc cacophonie alimentaire et nutritionnelle. Jouy-en-Josas: Institut pour la Recherche en Marketing de l’Alimentation Santé.
63.
IyengarSSLepperMR (2000) When choice is demotivating : can one desire too much of a good thing?Journal of Personality & Social Psychology79(6): 995–1006.
64.
KahnemanDTverskyA (1979) Prospect theory: an analysis of decision under risk. Econometrica47(2): 263–291.
65.
KapfererJ-N (1998) Les marques, base de la confiance? In ApfelbaumM (éd.) Risques et peurs alimentaires. Paris: Odile Jacob, 203–210.
66.
KaplanLBSzybilloGJJacobyJ (1974) Components of perceived risk in product purchase : a cross-validation. Journal of Applied Psychology59(3): 287–291.
67.
KellerSBLandryMOlsonJVelliquetteAMBurtonSAndrewsJC (1997) The effects of nutrition package claims, nutrition facts panels, and motivation to process nutrition information on consumer product evaluations. Journal of Public Policy & Marketing16(2): 256–269.
68.
KermischC (2011) Le concept du risque: de l’épistémologie à l’éthique. Paris: Tec & Doc.
69.
KozupJCCreyerEHBurtonS (2003) Making healthful food choices: the influence of health claims and nutrition information on consumers’ evaluations of packaged food products and restaurant menu items. Journal of Marketing67(2): 19–34.
70.
KytleBRuggieJG (2005) Corporate social responsibility as risk management: z model for multinationals. Papier de recherche Corporate social responsibility as risk management. Boston, MA: Harvard University, John F Kennedy School of Government.
71.
LahlouS (1995) Penser-manger: les représentations sociales de l’alimentation. Thèse de doctorat en psychologie sociale: Ecole des Hautes Etudes en Sciences Sociales, Paris.
72.
LarceneuxF (2003a) Segmentation des signes de qualité: labels experientiels et labels techniques. Décisions Marketing29: 35–46.
73.
LarceneuxF (2003b) Stratégies de signalisation de la qualité: l’impact des labels sur le processus de décision des consommateurs. Thèse de doctorat en sciences de gestion: Université Paris-Dauphine.
74.
LarceneuxFRieunierSFadyA (2007) Effet de l’hyperchoix sur le consommateur et effet modérateur de la marque: une application au cas de l’horlogerie-bijouterie. Recherche et Applications en Marketing22(4): 43–57.
75.
LardellierP (2011) Opéra bouffe: une anthropologie gourmande de nos modes alimentaires. Paris: Editions EMS Management & Société.
76.
LathamMC (2001) Human nutrition in the developing world. Food and Nutrition Series29, Rome: FAO
77.
LipovetskyG (2006) Le bonheur paradoxal: essai sur la société d’hyperconsommation. Paris: Gallimard.
78.
LoneTAPenceDLeviAEChanKKBianco-SimeralS (2009) Marketing healthy food to the least interested consumers. Journal of Foodservice20(2): 90–99.
79.
MadduxJERogersRW (1983) Protection motivation and self-efficacy : a revised theory of fear appeals and attitude change. Journal of Experimental Social Psychology19(5): 469–479.
80.
MasonCF (2009) Certification of socially responsible behavior: eco-labels and fair-trade coffee. Journal of Agricultural & Food Industrial Organization7: 1–19.
81.
MathéTPilorinTHébelP (2008) Du discours nutritionnel aux représentations de l’alimentation. Cahier de recherche n°252, Paris: Crédoc.
82.
McCannMTWallaceJMWRobsonPJRennieKLMcCaffreyTAWelchRWLivingstoneMBE (2013) Influence of nutrition labelling on food portion size consumption. Appetite65: 153–158.
83.
McFerranBDahlDWFitzsimonsGJMoralesAC (2013) I’ll have what she’s having: effects of social influence and body type on the food choices of others. Journal of Consumer Research36(6): 915–929.
84.
MerdjiM (2006) L’imaginaire du dégoût : une approche anthropologique de l’univers émotionnel de l’alimentation. In M Kalika et P Romelaer (éd.)Recherches en Management et Organisation, Paris: Economica, 179–194.
85.
MerdjiM (2010) Consumers’ perception and uses of nutritional and health claims. In Nutreating Conference: Food, Consumer and Health Claims, AgroParisTech.
86.
MerdjiM (2012) Profils nutritionnels. In PoulainJ-P (éd.) Dictionnaire des cultures alimentaires. Paris: PUF.
87.
MéricJPesqueuxYSoléA (2009) La société du risque: analyse et critique. Paris: Economica.
88.
MichelG (2004) Au coeur de la marque: les clés du management de la marque. Paris: Dunod.
89.
MishraAMishraHMastersTM (2012) The influence of bite size on quantity of food consumed: a field study, Journal of Consumer Research38(5): 791–795.
90.
MitchellV-W (1999) Consumer perceived risk : conceptualisations and models. European Journal of Marketing33(1/2): 6–195.
91.
MoonWBalasubramanianS (2003) Willingness to pay for non-biotech foods in the US and UKJournal of Consumer Affairs37(2): 317–339.
92.
MooreESRideoutVJ (2007) The online marketing of food to children: is it just fun and games?Journal of Public Policy & Marketing26(2): 202–220.
93.
MoriDChaikenSPlinerP (1987) ‘Eating lightly’ and the self-presentation of femininity. Journal of Personality and Social Psychology53(4): 693–702.
94.
NestleM (2007) Food politics: how the food industry influences nutrition and health. Berkeley, CA: University of California Press.
95.
OMS (1946) Préambule à la constitution de l’Organisation Mondiale de la Santé. Actes officiels de l’Organisation Mondiale de la Santé2: 100.
96.
OMS (1990) WHO global programme on AIDS: social and behavioural research. Disasters14(3): 276–281.
97.
OMS et FAO (2003) Régime alimentaire, nutrition et prévention des maladies chroniques. Série de rapports techniques 916, Genève, OMS
98.
ParkerJRSchriftRY (2011) Rejectable choice sets : how seemingly irrelevant no-choice options affect consumer decision processes. Journal of Marketing Research48(5): 840–854.
99.
PenningsJMEWansinkBMeulenbergMTG (2002) A note on modeling consumer reactions to a crisis: the case of the mad cow disease. International Journal of Research in Marketing19(1): 91–100.
100.
PidgeonNKaspersonRESlovicP (2003) The social amplification of risk. Cambridge: Cambridge University Press.
101.
PlinerPBellRHirschESKinchlaM (2006) Meal duration mediates the effect of « social facilitation » on eating in humans. Appetite46(2): 189–198.
102.
PollanM (2009) In defense of food: an eater’s manifesto. New York: Penguin Books.
103.
PoulainJ-P (2002) Sociologies de l’alimentation: les mangeurs et l’espace social alimentaire, Paris: Presses Universitaires de France.
104.
RogersRW (1975) A protection motivation theory of fear appeals and attitude change. The Journal of Psychology91(1): 93–114.
105.
RosaEA (2003) The logical structure of the social amplification of risk framework (SARF) : metatheoretical foundations and policy implications. In PidgeonNKaspersonRESlovicP (éd.) The social amplification of risk, Cambridge: Cambridge University Press, 47–79.
106.
RoseliusR (1971) Consumer rankings of risk reduction methods. Journal of Marketing35(1): 56–61.
107.
RozinP (2005a) The meaning of ‘natural’. Psychological Science16(8): 652–658.
108.
RozinP (2005b) The meaning of food in our lives: a cross-cultural perspective on eating and well-being. Journal of Nutrition Education & Behavior37: 107–112.
109.
RozinP (2006) Naturalness judgments by lay Americans : process dominates content in judgments of food or water acceptability and naturalness. Judgment and Decision Making1(2): 91–97.
110.
RozinPFischlerCShieldsCMassonE (2006) Attitudes towards large numbers of choices in the food domain: a cross-cultural study of five countries in Europe and the USA. Appetite46(3): 304–308.
111.
RozinPMillmanLNemeroffC (1986) Operation of the laws of sympathetic magic in disgust and other domains. Journal of Personality and Social Psychology50(4): 703–712.
112.
RozinPSprancaMKriegerZNeuhausRSurilloDSwerdlinAWoodK (2004) Preference for natural : instrumental and ideational/moral motivations, and the contrast between foods and medicines. Appetite43(2): 147–154.
113.
SaulaisLDoyonMRuffieuxBKaiserH (2012) Consumer knowledge about dietary fats : another French paradox?British Food Journal114(1): 108–120.
114.
ScheibehenneBGreifenederRToddPM (2010) Can there ever be too many options? A meta-analytic review of choice overload. Journal of Consumer Research37(3): 409–425.
115.
SchuldtJPMullerDSchwarzN (2012) The « fair trade » effect health halos from social ethics claims. Social Psychological and Personality Science3(5): 581–589.
116.
SchwartzB (2004) The paradox of choice: why more is less. New York: Harper Perennial.
117.
SharpeKMStaelinRHuberJ (2008) Using extremeness aversion to fight obesity: policy implications of context dependent demand. Journal of Consumer Research35(3): 406–422.
118.
SiegristM (2003) Perception of gene technology, and food risks: results of a survey in Switzerland. Journal of Risk Research6(1): 45–60.
119.
SimonHWBerkowitzNNMoyerRJ (1970) Similarity, credibility, and attitude change: a review and a theory. Psychological Bulletin;Psychological Bulletin73(1): 1–16.
120.
SinghJSirdeshmukhD (2000) Agency and trust mechanisms in consumer satisfaction and loyalty judgments. Journal of the Academy of Marketing Science28(1): 150–167.
121.
SirieixL (1999) La consommation alimentaire : problématiques, approches et voies de recherche. Recherche et Applications en Marketing14(3): 41–58.
122.
SirieixLDuboisP-L (1999) Vers un modèle qualité-satisfaction intégrant la confiance. Recherche et Applications en Marketing14(3): 1–22.
123.
SlovicP (1987) Perception of risk. Science236(4799): 280–285.
124.
SlovicPPetersE (2006) Risk perception and affect. Current Directions in Psychological Science15(6): 322–325.
125.
StroebeleNDe CastroJM (2004) Effect of ambience on food intake and food choice. Nutrition20(9): 821–838.
126.
TaylorJW (1974) The role of risk in consumer behavior. Journal of Marketing38(2): 54–60.
127.
TverskyAKahnemanD (1992) Advances in prospect theory: cumulative representation of uncertainty. Journal of Risk & Uncertainty5(4): 297–323.
128.
VerbekeWVanhonackerFFrewerLJSioenIDe HenauwSVan CampJ (2008) Communicating risks and benefits from fish consumption : impact on Belgian consumers’ perception and intention to eat fish. Risk Analysis: An International Journal28(4): 951–967.
129.
VolleP (1995) Le concept de risque perçu en psychologie du consommateur : antécédents et statut théorique. Recherche et Applications en Marketing10(1): 39–56.
130.
WansinkB (2006) Mindless eating : why we eat more than we think, New York, Bantam Dell.
131.
WansinkBChandonP (2006) Can « low-fat » nutrition labels lead to obesity?Journal of Marketing Research43, 605–617.
132.
WerleCBoesen-MarianiSGavard-PerretM-LBerthaudS (2012) Prévention de l’obésité auprès des adolescents : l’efficacité de l’argument « risque social » sur les intentions et comportements alimentaires. Recherche et Applications en Marketing27(3): 3–29.
133.
WilcoxKVallenBBlockLFitzsimonsGJ (2009) Vicarious goal fulfillment : when the mere presence of a healthy option leads to an ironically indulgent decision. Journal of Consumer Research36(3): 380–393.
134.
ZinggACousinM-EConnorMSiegristM (2013) Public risk perception in the total meat supply chain. Journal of Risk Research16(8): 1005–1020.
