Table 3 Beliefs regarding milk and cheese consumption, according to Theory of planned behaviour constructs^a

Health benefits

Undesirable health effects

Family and friends

Family and friends

Reducing the price

High price

Nutritional advantages

Nutritional disadvantages

Health professionals and advisors

Health professionals and advisors

Potential improvements to the product

Health status as a barrier

Enjoyable tastes

Unpleasant organoleptic properties

Agri-food or restaurant industries

Communications domain

Varied and increased supply

Reducing confidence in the product

Practicality

Processed product that contains undesirable substances

Communications domain

Persons or groups who promote a diet

Current and better access

Problems linked to the supply

Socio-affective advantages

Impracticality

Socio-political agents

Agri-food or restaurant industries

Increased confidence in the product

Habits and cultural values as barriers

Socio-cultural advantages^c

Questions about source^b

Persons linked to education

Socio-political agents^c

Favourable social influences

Social influences as barriers

Natural product

Disadvantageous affective value^c

Persons linked to education

Favourable food/drink combinations

Food/drink combinations as barriers^b

Staple food

Foreigners^b

Better packaging or formats

Unpleasant odours^c

Advantages relating to socio-economic impacts^c

Cooking information and tips

Limited accessibility

Favourable cultural habits and values

Impractical formats or packaging^b

Health status or body weight as a facilitator

Lack of equipment^b

Physical environment as a barrier^b

Lack of cooking information or tips^c