University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Dissertations, Theses, & Student Research in Food Science and Technology Food Science and Technology Department Summer 7-30-2020 CONSUMER ATTITUDES, KNOWLEDGE, AND BEHAVIOR: UNDERSTANDING GLUTEN AVOIDANCE AND POINT-OF-DECISION PROMPTS TO INCREASE FIBER CONSUMPTION Kristina Arslain University of Nebraska - Lincoln,
[email protected] Follow this and additional works at: https://digitalcommons.unl.edu/foodscidiss Part of the Food Science Commons Arslain, Kristina, "CONSUMER ATTITUDES, KNOWLEDGE, AND BEHAVIOR: UNDERSTANDING GLUTEN AVOIDANCE AND POINT-OF-DECISION PROMPTS TO INCREASE FIBER CONSUMPTION" (2020). Dissertations, Theses, & Student Research in Food Science and Technology. 110. https://digitalcommons.unl.edu/foodscidiss/110 This Article is brought to you for free and open access by the Food Science and Technology Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Dissertations, Theses, & Student Research in Food Science and Technology by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. CONSUMER ATTITUDES, KNOWLEDGE, AND BEHAVIOR: UNDERSTANDING GLUTEN AVOIDANCE AND POINT-OF-DECISION PROMPTS TO INCREASE FIBER CONSUMPTION by Kristina B. Arslain A THESIS Presented to the Faculty of The Graduate College of the University of Nebraska In Partial Fulfillment of Requirements For the Degree of Master of Science Major: Food Science and Technology Under the Supervision of Professors Devin J. Rose and Christopher R. Gustafson Lincoln, Nebraska July, 2020 CONSUMER ATTITUDES, KNOWLEDGE, AND BEHAVIOR: UNDERSTANDING GLUTEN AVOIDANCE AND POINT-OF-DECISION PROMPTS TO INCREASE FIBER CONSUMPTION Kristina B. Arslain, M.S. University of Nebraska, 2020 Advisors: Devin J. Rose and Christopher R. Gustafson Understanding consumer food behavior is important for creating effective health programs and policies that address obesity.