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首页> 外文期刊>Food Protection Trends >Exploration of Past Experiences, Attitudes and Preventive Behaviors of Consumers with Food Allergies about Dining Out: A Focus Group Study
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Exploration of Past Experiences, Attitudes and Preventive Behaviors of Consumers with Food Allergies about Dining Out: A Focus Group Study

机译：对有食物过敏的外出就餐消费者的以往经验，态度和预防行为的探索：焦点小组研究

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摘要

This study investigated the attitudes and behaviors of consumers with food allergies toward dining out. Four focus groups with 17 individuals with food allergies were conducted to learn about their dining experiences. All sessions were audio-recorded,transcribed verbatim, and organized for extracting key concepts. Eight participants experienced allergic reactions after dining out at the restaurants, and many had unpleasant experiences when dining out. Participants perceived cross-contact, hidden ingredients, and miscommunication as potential causes of food allergic reactions. Participants identified lack of training, awareness, and knowledge about food allergy, and other operational restrictions such as lack of resources, as barriers to providing allergen-free food in restaurants. Buffet, ethnic, and specialty restaurants were seen as high-risk dining places due to potential risks of cross-contacts and hidden allergens in sauces.The participants took various precautions such as asking for clarifications of ingredients and seeking restaurants that are familiar to them. Consumers with food allergies experienced many difficulties in restaurants due to restaurant employees' lack of knowledge and training regarding food allergy.Through qualitative research, this study provides an in-depth understanding of the difficulties faced by consumers with food allergies, and addresses future training needs for restaurateurs to accommodate their clients with food allergies.
机译：这项研究调查了对食物过敏的消费者外出就餐的态度和行为。进行了四个有17个人对食物过敏的焦点小组研究，以了解他们的就餐经历。所有会议均进行录音，逐字记录，并组织以提取关键概念。八名参与者在餐厅外出用餐后经历了过敏反应，而且许多人外出用餐时都感到不愉快。参与者认为交叉接触，隐藏的成分和误传是导致食物过敏反应的潜在原因。与会人员认为缺乏对食物过敏的培训，认识和知识以及其他操作限制（例如资源不足）是阻碍在餐厅提供无过敏原食物的障碍。自助餐厅，民族餐厅和特色餐厅因交叉接触和酱汁中潜在的过敏原的潜在风险而被视为高风险餐厅。参与者采取了各种预防措施，例如要求澄清成分并寻找他们熟悉的餐厅。患有食物过敏的消费者由于餐馆员工缺乏对食物过敏的知识和培训而在餐馆遇到许多困难。通过定性研究，本研究深入了解了患有食物过敏的消费者所面临的困难，并解决了未来的培训需求餐馆老板，使他们的顾客有食物过敏。

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