Volume 18, Issue 119 (2022)                   FSCT 2022, 18(119): 275-292 | Back to browse issues page

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1- Associate Professor at the Department of Sociology
2- Assistant Professor of Sociology, Kharazmi University
3- Associate Professor of Islamic Azad University, Damghan Branch
4- kharazmi University , mohammad.reza.sabeghi@gmail.com
Abstract:   (438 Views)
Bread is an important and influential element in our Iranian culture of nutrition and lifestyle. This study addresses the sociological explanation of the consumption of this essential commodity among the citizens of Tehran. The statistical population consists of all the citizens of Tehran living in areas 3, 7 and 19. 184 people were questioned and data were collected through a questionnaire. Data analysis method is Structural equation modeling that has been one of the few multivariate methods. Data collected has been analyzed through the Amos software. Accordingly, a theoretical model is estimated in which economic, cultural and social capital (social trust) forms external and independent variables, and the bread consumption variable is also included as an internal variable dependent on the model. Also, the lifestyle variable plays the role of mediator variable in the model. The basis for the formation of this theoretical model has been Pierre Bourdieu. The findings show that, in general, experimental data supports theoretical model. That is, bread consumption can be explained within the framework of the model. Among the different hypotheses of the hypothesis that have shown the relationship of lifestyle and social trust with the consumption of bread have been confirmed. Other variables are directly related to the consumption of bread, but this relationship is weak and therefore their related hypotheses are not statistically valid. Of course, two variables of cultural capital and economic capital have a significant relationship with the variable of lifestyle. This could mean their indirect impact on the bread consumption variable
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Article Type: Original Research | Subject: Statistics, modeling and response levels in the food industry
Received: 2019/02/13 | Accepted: 2020/10/5 | Published: 2022/01/9

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