An examination of food choice, eating behaviors, and satisfaction with food services among white-collar employees of generations X, Y, and Z

This study was designed to examine the differences in food choices, eating behaviors, and satisfaction with food services among white-collar employees belonging to Generations X, Y, and Z. The research was conducted between February and October 2024 in a company cafeteria located in Kahramankazan, Ankara. The study included white-collar company employees from Generations X, Y, and Z who voluntarily agreed to participate. The online questionnaire administered to employees contained questions on demographic characteristics, health information, dietary habits, and anthropometric measurements, as well as the "Food Choice Questionnaire (FCQ)," the "Adult Eating Behavior Questionnaire (AEBQ)," and the "Menu Evaluation Questionnaire." A total of 210 individuals, with 70 participants from each generation, were included in the study. The majority of employees reported daily use of the workplace cafeteria, with Generation Z participants showing the highest rate of use (71%) (p<0.05). For participants from Generations X, Y, and Z, "sensory appeal" was identified as the most important factor in food choice, while "enjoyment of food" emerged as the most significant factor in eating behavior. The mean scores of the AEBQ "slowness in eating" subscale were significantly higher in Generation Z (3.3±1.28) compared to Generation Y (2.6±1.27) (p<0.05). When examining the relationships between the scales, a negative correlation was found between the FCQ "natural content" subscale and the AEBQ "emotional overeating" subscale (p<0.01). A negative correlation was also observed between the FCQ "mood" subscale and the AEBQ "satiety responsiveness" subscale (p<0.05). The "meal variety" subscale of the Menu Evaluation Questionnaire had significantly higher mean scores among Generation X (3.6±0.82) compared to Generations Y (3.2±1.05) and Z (3.3±0.98). Additionally, the ratings for "the suitability of meals in the menu to overall dietary habits" and "the healthiness of meals in the menu" were found to be statistically higher among Generation X compared to the other generations (p<0.05). It was determined that from Generation X to Generation Z, the importance placed on the FCQ "natural content" subscale in food choice decreased (p>0.05). As a result of the study, findings regarding the food choices, eating behaviors, and satisfaction with food services of Generations X, Y, and Z were obtained, and differences among generations were observed. Considering intergenerational differences and expectations in mass catering services is of importance in terms of satisfaction.