| Issue |
SHS Web Conf.
Volume 210, 2025
11th International Conference on Humanity and Social Sciences (ICHSS 2025)
|
|
|---|---|---|
| Article Number | 01001 | |
| Number of page(s) | 5 | |
| Section | Marketing Management and Labor Economics | |
| DOI | https://doi.org/10.1051/shsconf/202521001001 | |
| Published online | 26 February 2025 | |
Effect of online food delivery service use on dietary choices among older adults
1 Department of Long-term Care, Hsin Sheng College of Medical Care and Management, Taiwan
2 Center of General Education, Hsin Sheng College of Medical Care and Management, Taiwan
3 Department of Adult and Continuing Education, National Taiwan Normal University, Taiwan
* Corresponding author: hungchoulin@ntnu.edu.tw
The purpose of this paper is to explore the relationship of the use of online food delivery (OFD) services and the wait time when using OFD services with the diet of older adults. This study also investigated the moderating effect of OFD services on the relationship between willingness to wait and the making of food choices. This paper contains two experimental studies. 123 and 171 older adults participated in the two studies respectively. All participants were recruited and randomly assigned to each experimental groups. According to the results of two studies, older adults were willing to spend more time waiting for food from OFD services than when dining in or taking out from a restaurant. Furthermore, OFD use moderated the relationship between food choice (lower vs. higher calories) and wait time. Older adults were willing to wait longer for lower calories food when choosing OFD services. Furthermore, regardless of the time taken for food delivery, older adults chose lower calories’ food when using OFD services. This study observed that OFD changed how older adults chose to buy food.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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