Jeffery Bray

Bournemouth University, School of Tourism, Faculty Member

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My research to-date has been focused on Retail Pricing and Pedagogy, and has led to a number of conference presentations and publications including in the Journal of Marketing Management and the Journal of Product and Brand Management. In September 2006 I started a large research project into the role of ethical considerations in consumer purchasing decisions. This is a highly relevant topic in today’s changing consumption environment, and will form the basis for my PhD studies.

Along with this academic research I have also conducted a number of commercially based consultancy projects, and regularly provide media comment on retail and marketing issues
Phone: +44 (0) 7977822641

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Albert Mills

Saint Mary's University (Canada)

Steffen Boehm

University of Exeter

Armando Marques-Guedes

UNL - New University of Lisbon

Marianna Sigala

University of South Australia

Svend Hollensen

University of Southern Denmark

J.-C. Spender

Kozminski University

Robert Kozinets

University of Southern California

DR. RAKESH KUMAR

University of Delhi

Delphine Dion

ESSEC Business School

Juraj Marušiak

Slovak Academy of Sciences

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Papers by Jeffery Bray

Association of personal characteristics and cooking skills with vegetable consumption frequency among university students

Appetite

Most university students are transitioning to adulthood, and tend to adopt unhealthy eating habit... more Most university students are transitioning to adulthood, and tend to adopt unhealthy eating habits characterised by a low intake of fruits and vegetables. Few studies have specifically addressed the consumption of vegetables, which have a high content of minerals, fibre, and active compounds. The aim of this investigation was to assess vegetable consumption frequency among university students in a Brazilian capital and examine associations with individual characteristics and cooking skills. This crosssectional study used a online questionnaire to collect data. Cooking skills were evaluated in eight dimensions. Vegetable consumption was recorded in five frequency groups and then categorised into daily and non-daily consumption. Data were subjected to Pearson's chi-squared or analysis of variance followed by Bonferroni post hoc test. Associations between cooking skill dimensions and daily vegetable consumption were identified by crude and adjusted logistic regression analyses.Adjustment was performed for sex, age, paternal education, and overweight/obesity.Results are expressed as odds ratios (p < 0.05). Less than half of the respondents (N = 237; 45%) reported consuming vegetables daily. Higher level of paternal education, not being overweight or obese, and higher scores on seven cooking skill dimensions were positively associated with daily vegetable consumption. Given the scarcity of research on the topic, the findings of this study make a significant contribution to knowledge and may support public health strategies for promoting vegetable consumption among university students.

Food information presentation: consumer preferences when eating out

British Food Journal

Purpose Advances have been made in the provision of nutritional and ingredient information on pac... more Purpose Advances have been made in the provision of nutritional and ingredient information on packaged food, however, there is a need to translate this to eating out reflecting consumer desire for greater transparency and knowledge of menu content. The purpose of this paper is to assess consumer’s preferences for food information presentation in four European countries (UK, Greece, Denmark and France) in a workplace dining setting. Design/methodology/approach This study focusses on workplace canteens since the regularity in which they are used provides an important context and potential for behaviour change. An exploratory phase designed iteratively in collaboration with experts, end-users and researchers (qualitative) informed a survey (quantitative) conducted in four European countries. The survey was used to examine workplace diners’ preferences towards food information presentation. Findings Differences were found and clustered (n=5) to “heuristic processors” (33 per cent) “bran...

Jeffery Bray

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