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Functional foods have been marketed as promoting health and reducing the risk of disease. While the market of functional foods is increasing across the globe, little is known about how actual and subjective health status are related to functional food choices and existing research evidence is inconsistent. Therefore, the purpose of this paper is to systematically explore the relationship between functional food choices and perception related dimensions vs medical dimensions.

The study used data collected from a large-scale mail survey in Japan (N = 8,368) and a representative Internet survey in Lithuania (N = 900). It used structural equation modeling (SEM) to test the proposed conceptual model.

The general results indicated that functional foods could be used to maintain one’s subjective health status – the frequency of using functional food products was positively related to consumers’ subjective health status (p = 0.04). However, if consumers were experiencing health-related issues (self-reported disease symptoms or current medical treatment), there was no systematic relationship between such experience and the usage of functional food products.

To the best of the authors’ knowledge, this study is among the first to systematically analyze the relationship between subjective health status, self-reported disease symptoms, current medical treatment and the frequency of using different functional food product groups. The findings indicated that it is important to simultaneously consider different underlying factors, such as specific to functional food targeted disease symptoms and specific food product groups, which contributed to a more thorough understanding of functional food consumption.

The purpose of this paper is to offer a framework of third-place value offering that explains how specific consumer groups’, senior citizens, customer-to-customer engagement in third places can develop their value experiences.

Data were collected for two studies from senior citizen clubs in Australia. Study 1 uses focus group (12) and is analysed with QSR NVivo software following content analysis. Study 2 is based on 324 surveys and is analysed with AMOS version 24 software.

Study 1 identifies eight themes based on 29 main codes to develop a framework on the value offerings of third-place value and its consumer-centric effect on seniors’ loyalty and social capital. The themes under social capital and loyalty contributed to a better understanding of how consumers engage with each other in social clubs and develop their social capital. The results of Study 2 support the conceptualisation of third-place value offering as a reflective model and confirm the model’s nomological validity in relation to seniors’ loyalty and social capital outcomes.

The only limitation of the paper is that it presents findings based on data collected in a regional place in Australia.

The findings provide three practical implications for managers to consider in relation to service places: improve consumer patronage through community engagement, improve local business practices via consumer–owner friendship and redesign spatial settings to deliver meaningful consumer experiences.

The present study has three social implications; first, it highlights the significant role of third places in bringing isolated groups of community together for regular interaction and socialisation. It also extends understanding on senior citizen customers and their consumption experiences within third places for value creation. The study also contributes to understanding how senior citizen customers develop loyalty towards third places and enhance their social capital through social engagement in the place.

This paper uses consumption experience to develop the consumer value in third places. It provides a consumer-centric focus to servicescape and incorporates recent works on third places, value, social capital and loyalty.