... and importance of conscious and unconscious non-health-related socio-cultural factors in the construction and acceptance of functional foods by the Tunisian consumer. Common sense knowledge, social environment and tradition shape the constructions and practices of functional foods. These factors may act...

..., described as a state of happiness and fulfillment of a person’s true nature (Ryan and Deci, 2001). Moreover, pleasurable food experiences that positively contribute to physical health and societal concerns may help consumers achieve a state of food well-being; that is, a positive relationship with food both...