Product Knowledge Nexus: Shaping Street Food Purchase Intention Among Nursing Students

Abstract

This study examined the influence of product knowledge on street food purchase intention among nursing students in Cagayan de Oro City, Philippines. Anchored in the Theory of Planned Behavior, the study conceptualized product knowledge as an attitudinal factor influencing purchase intention and operationalized it through two dimensions: product process and product source. A quantitative research approach was employed using a descriptive–correlational design. Data were collected through a structured questionnaire administered to 350 undergraduate nursing students from universities in Cagayan de Oro City, selected through purposive and stratified random sampling. Descriptive statistics and Pearson correlation coefficient (r) analysis were used to analyze the data. Results indicated that nursing students were generally informed about street food preparation processes and ingredient sources, reflecting awareness of hygiene, cleanliness, and ingredient safety. Through this knowledge, respondents demonstrated a positive intention to purchase street food, primarily influenced by affordability, convenience, and accessibility. Correlation analysis revealed a statistically significant, but modest, positive relationship between product knowledge and purchase intention. Among the dimensions of product knowledge, product source showed the strongest positive correlation with purchase intention, suggesting that perceptions of ingredient safety and cleanliness play a more influential role in shaping purchasing decisions than preparation-process knowledge alone. These findings confirm that product knowledge contributes meaningfully to purchase intention, although other practical factors also affect decision-making. The study concludes that while nursing students possess health-related knowledge, this does not deter street food consumption; rather, it coexists with practical considerations. The study aligns with Sustainable Development Goal 3 (Good Health and Well-Being) by addressing food safety awareness among future healthcare professionals and with Sustainable Development Goal 12 (Responsible Consumption and Production) by examining informed consumption within informal food systems. The study's sustainability impact lies in its contribution to public health education, responsible consumer behavior, and the promotion of safer practices in street food consumption.