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Food Choice Basis, Overall Attitudes and Purchase Intention towards
Terengganu Traditional Food
Syarifah Fadzliatun Syed Ahmad
Supervisor: Encik Mohamad Rahijan Abdul Wahab
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Keropok lekor, sata, nasi dagang and nekbat sira are a few Terengganu traditional food
that were consumed till now. Every different region in Malaysia are known for their unique
or signature dish (R. Nazri et al., 2017). This study highlighted the food choice basis,
purchase intention and overall attitude towards Terengganu traditional foods. A research
will be conducted in a few cities of Terengganu which used primary and secondary data
collection and 150 respondents will be randomly picked. It will be conducted a face to
face survey using questionnaires. This research are conducted because of the problem
arises such as fast food is chosen over traditional food, lack of promotion, time consuming
and lack of research in this matter. Health concern, time or money saving, sensory appeal,
availability and familiarity, mood and food safety concern (Ou Wang et al., 2017) will be
the food choice motives. Meanwhile, overall attitude are expected to be correlated with
purchase intention.
1214 | UMT UNDERGRADUATE RESEARCH DAY