INGRESOS FINANCIEROS
5103 INGRESOS POR INVERSIONES NEGOCIABLES Y A VENCIMIENTO
4.4.10.2.1 Demographic characteristics
A quarter (25%) of the female respondents recognised isoflavones, while only few (10.3%) of the male respondents recognised it. Approximately half (55.5%) of the respondents 61 years and older recognised isoflavones, whereas respondents aged 35 to 44 years had the lowest respondent percentage (10.7%) with recognition of it. Respondents from the white population group had the highest (26.1%) recognition of isoflavones, while no respondents from the Indian or ‘other’ population groups recognised it (refer Table 4.32).
Almost half (42.9%) of those respondents who had a post graduate qualification recognised isoflavones. However, no respondents who had an education level of Grade 12 and a degree
recognised it. While those respondents who fell into the unemployed or retired occupational groups had the highest (35.3%) recognition of isoflavones, a near equal percentage of those respondents who fell in the technicians and other associates, office clerks or service and shop sales workers occupation groups (16.3%, 17.9% and 16.7% respectively) recognised it. About one third of those respondents who earned R380 001 to R490 000 and R490 000 and above per annum (37.5% and 30% respectively) or were married or living together without children or single living with children (32.6% and 30% respectively) recognised isoflavones. Respondents within the other income brackets and marital status groups had a lower respondent percentage recognition of isoflavones than the above annual income brackets and marital status groups (up to 21.9% and 14.6% respectively) (refer Table 4.32).
Table 4.32: Respondent isoflavone recognition per demographic characteristic
Recognition (n = 29) Demographic characteristics n* % n Male 39 10.3 4 Gender Female 100 25.0 25 25-34 59 16.9 10 35-44 28 10.7 3 45-54 26 30.8 8 55-60 17 17.6 3 Age (years) 61 and older 9 55.5 5 Black 18 11.1 2 Coloured 26 11.5 3 Indian 1 0.0 0 White 92 26.1 24 Population group Other 2 0.0 0
Grade 11 (Standard 9) or below 11 36.4 4
Grade 12 (Matric) 40 7.5 3
Grade 12 and certificate 15 20.0 3
Grade 12 and diploma 33 33.3 11
Grade 12 and degree 11 0.0 0
Grade 12 and degree and diploma 22 22.7 5 Level of education
Table 4.32 (continued) Recognition (n = 29) Demographic characteristics n* % n Unemployed/retired 17 35.3 6
Legislators, senior officials, managers 10 30.0 3
Professionals 18 22.2 4
Technicians and other associate professionals 49 16.3 8
Office clerks 39 17.9 7
Occupation
Service workers, shop and market sales workers; Craft
and related trade workers; Elementary occupations 6 16.7 1
R490 001 and above 10 30.0 3 R380 001-R490 000 8 37.5 3 R270 001-R380 000 15 20.0 3 R195 001-R270 000 21 14.3 3 R122 001-R195 000 32 21.9 7 Annual income R0-R122 000 53 18.9 10
Married/Living together without children 43 32.6 14 Married/Living together with children 48 14.6 7 Single, living without children 37 13.5 5 Marital status
Single, living with children 10 30.0 3
* Respondent numbers within each demographic characteristic distribution obtained from Table 4.1
4.4.10.2.2 Health and lifestyle characteristics
One quarter (25%) of those respondents who suffered from chronic disease recognised isoflavones, while 20% of those who did not suffer from chronic disease recognised it. Those respondents who participated in moderate physical activity more than four times a week had the highest (27.3%) recognition of isoflavones while those respondents who participated in hard physical activity two to three times a month had the highest and a very similar respondent percentage (27.3%) recognition of it. One quarter (25%) of those respondents who consumed dietary supplements monthly had recognition of isoflavones, followed by those respondents who consumed them daily (22.8%) (refer Table 4.33).
Those respondents who viewed their level of nutrition or health and wellness knowledge as well informed had the highest recognition (35.5% and 41.7% respectively) of isoflavones, while those respondents who viewed their degree of interest in food and nutrition and health and wellness as very interested had the highest (30.1% and 29.6% respectively) recognition of it. No respondents who considered themselves not informed about nutrition or health and
wellness and indicated having no interest in health and wellness recognised isoflavones. No respondents who participated in moderate physical activity monthly or less also recognised isoflavones (refer Table 4.33).
Table 4.33: Respondent isoflavone recognition per health and lifestyle characteristic
Recognition (n = 29)
Health and lifestyle characteristics n*
% n
Yes 24 25.0 6
Incidence of chronic disease
No 115 20.0 23
Rarely or never 12 0.0 0
2-3 times over the month 9 0.0 0
About once a week 23 17.4 4
2-4 times a week 47 27.7 13
Frequency of moderate physical activity**
More than 4 times a week 11 27.3 3
Rarely or never 28 10.7 3
2-3 times over the month 11 27.3 3
About once a week 21 23.8 5
2-4 times a week 34 20.6 7
Frequency of hard physical activity**
More than 4 times a week 8 25.0 2
Daily 79 22.8 18
Weekly 17 11.8 2
Monthly 8 25.0 2
Frequency of consumption of dietary supplements
Seldom/Never 35 20.0 7
Well informed 24 41.7 10
Moderately informed 91 20.9 19 Level of health and wellness knowledge
rating in relation to other adults of similar age
Not at all informed 24 0.0 0
Well informed 31 35.5 11
Moderately informed 93 19.4 18 Level of nutrition knowledge rating in
relation to other adults of similar age
Not at all informed 15 0.0 0
Very interested 73 30.1 22
Little interest 56 10.7 6
Degree of interest in food and nutrition
No interest 10 10.0 1
Very interested 98 29.6 29
Little interest 36 0.0 0
Degree of interest in health and wellness
No interest 5 0.0 0
* Respondent numbers within each health and lifestyle characteristic distribution obtained from Table 4.2
4.4.10.2.3 Food and beverage with added health benefits purchase behaviours and intentions
About one fifth (20%) of the respondents who very often, often or seldom/never purchased foods and beverages with added health benefits (20%, 21.1% and 21.1% for foods and 20%, 22% and 20.5% for beverages) recognised isoflavones. A slightly higher percentage of the respondents who were prepared to pay more for foods with added health benefits (22.1%) recognised isoflavones than those who were not prepared to pay more (19.4%) for it, while a slightly lower percentage of respondents who were prepared to pay more for beverages with added health benefits (20.6%) recognised isoflavones than those who were not prepared to pay more (21.1%) for it. This, however, also equated to about one fifth or 20% of the respondents in each case. One quarter of those respondents who were prepared to pay 26 to 50% more for both foods and beverages (25% respectively) recognised isoflavones. Those respondents willing to pay 50% or more for such foods and beverages did not recognise isoflavones (refer Table 4.34).
Table 4.34: Respondent isoflavone recognition per food and beverage with added health benefits purchase behaviour and intention characteristics
Recognition (n = 29)
Purchase behaviours and intentions n*
% n
Very often 25 20.0 5
Often 57 21.1 12
Purchase frequency of foods with added health benefits
Seldom/never 57 21.1 12
Very often 15 20.0 3
Often 41 22.0 9
Purchase frequency of beverages with added health benefits
Seldom/never 83 20.5 17
Yes 77 22.1 17
Acceptance to paying more for foods with added health benefits
No 62 19.4 12
1-15% 57 24.6 14
16-25% 15 13.3 2
26-50% 4 25.0 1
51-75% 0 0.0 0
Degree of price premium of foods with added health benefits**
76-100% 1 0.0 0
Yes 68 20.6 14
Acceptance to paying more for beverages
Table 4.34 (continued)
Recognition (n = 29)
Purchase behaviours and intentions n*
% n
1-15% 54 22.2 12
16-25% 9 11.1 1
26-50% 4 25.0 1
51-75% 0 0.0 0
Degree of price premium of beverages with added health benefits**
76-100% 1 0.0 0
* Respondent numbers within each purchase behaviour and intention characteristic distribution obtained from Table 4.3
** Number of the respondents who responded affirmative to paying more for food/beverages with added health benefits
4.4.11 Glucosinolates
4.4.11.1 Acceptance as bioactive food ingredient
Less than twenty percent (15.1%) of the respondents recognised glucosinolates. Two thirds (66.7%) had awareness, while one third (33.3%) had knowledge of it. No respondents had an understanding of it (refer Table 4.4).