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Identifying Low-Carb Dieter's Characteristics and Their Diet Practices During Business Travels UNLV Retrospective Theses & Dissertations 1-1-2005 Identifying low-carb dieter's characteristics and their diet practices during business travels So Jung Lee University of Nevada, Las Vegas Follow this and additional works at: https://digitalscholarship.unlv.edu/rtds Repository Citation Lee, So Jung, "Identifying low-carb dieter's characteristics and their diet practices during business travels" (2005). UNLV Retrospective Theses & Dissertations. 1839. http://dx.doi.org/10.25669/g3x2-yh73 This Thesis is protected by copyright and/or related rights. It has been brought to you by Digital Scholarship@UNLV with permission from the rights-holder(s). You are free to use this Thesis in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s) directly, unless additional rights are indicated by a Creative Commons license in the record and/ or on the work itself. This Thesis has been accepted for inclusion in UNLV Retrospective Theses & Dissertations by an authorized administrator of Digital Scholarship@UNLV. For more information, please contact [email protected]. IDENTIFYING LOW-CARB DIETERS’ CHARACTERISTICS AND THEIR DIET PRACTICES DURING BUSINESS TRAVELS by So Jung Lee Bachelor of Science Yonsei University 1999 A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Hotel Administration William F. Harrah College of Hotel Administration Graduate College University of Nevada, Las Vegas August 2005 Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. UMI Number: 1429713 Copyright 2005 by Lee, So Jung All rights reserved. INFORMATION TO USERS The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleed-through, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. UMI UMI Microform 1429713 Copyright 2006 by ProQuest Information and Learning Company. All rights reserved. This microform edition is protected against unauthorized copying under Title 17, United States Code. ProQuest Information and Learning Company 300 North Zeeb Road P.O. Box 1346 Ann Arbor, Ml 48106-1346 Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Copyright by So Jung Lee 2005 All Rights Reserved Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Thesis Approval LMIZ The Graduate College University of Nevada, Las Vegas AUGUST -,20H5_ The Thesis prepared by SO JUNG LEE. Entitled IDENTIFYING LOW GARB DIETERS GHARACTERISTTGS AND THEIR DIET PRACTICES DURING BUSINESS TRAVELS is approved in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE IN HOTEL ADMINISTRATION Examination Committee Chah Dean of the Graduate College Examination Committee Member matién CemnmteerMember danate College Faculty Revfesent/tive 1017-53 11 Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. ABSTRACT Identifying low-carb dieters’ characteristics and their diet practices during business travels by So Jung Lee Dr. Audrey McCool, Examination Committee Chair Professor of Hotel Administration University of Nevada, Las Vegas The low carbohydrate diet phenomenon has recently evolved to such an extent that there is now extensive consumer demand for carbohydrate conscious dining options. The power of the recent movement is impacting all facets of the hospitality industry including restaurants, hotels, airlines and conventions. The purpose of this study is to identify business travelers’ low carbohydrate diet practices and to understand their experiences with low-carbohydrate menus during business trips. This research identified low-carb dieters’ characteristics and their diet practices during business trips. Results indicated that, compared to other dieters, low-carb dieters are older, more likely to be overweight or obese, more concerned with weight loss as a reason for dieting, and more likely to follow their diets and seek high quality low-carb foods when traveling. In addition, the findings indicate that the respondents’ experiences with low-carb foods during their business trips are influential in predicting their behavior regarding following a diet in the future. This study suggests that the food, restaurant, and hotel industry should understand business travelers’ diet practices and 111 Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. food preferences at meetings. The findings imply that all facets of the hospitality industry interfacing with business travelers need to continue development of low-carb menu offerings if they are to meet business travelers’ needs. IV Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. TABLE OF CONTENTS ABSTRACT........................................................................................................................... iii LIST OF FIGURES...............................................................................................................vii LIST OF TABLES...............................................................................................................viii ACKNOWLEDGEMENT................................................................................................... x CHAPTER 1 INTRODUCTION............................................................................................. I Problem Statement ................................................................................................................2 Purpose of the Study.............................................................................................................3 Research Questions ...............................................................................................................4 Significance of the Study................................................................................................... 12 Delimitation .............. 13 Definition of Terms .............................................................................................................14 CHAPTER 2 REVIEW OF RELATED LITERATURE..................................................... 16 Food and Nutrition ..............................................................................................................16 Nutritional Trends ...........................................................................................................17 Nutrition Concerns ..........................................................................................................18 Obesity............................................................................................................................ 20 Health and D iet...................................................................................................................22 Diet Trends...................................................................................................................... 23 Diet Status by Sociodemographics ............................................................................... 27 Business Travelers..............................................................................................................31 Nutrition and Diet Practice ............................................................................................31 Low-Carb Diet ....................................................................................................................33 Low-Carb vs. Low-Fat ................................................................................................... 37 The Kinds of Low-carb D iets........................................................................................39 Concerns Regarding Low-carb Diets ............................................................................41 Impact of Low-Carb Diets on the Hospitality Industry.............................................. 44 Summary............................................................................................................................. 49 CHAPTER 3 METHODOLOGY..........................................................................................51 Research Design ..................................................................................................................51 Survey Instrument.............................................................................. 52 Scales...............................................................................................................................54 Validity and Reliability..................................................................................................54 Sample Selection .................................................................................................................56 Research Procedures ....................................... 57 Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. On-site Meetings .............................................................................................................57
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