Table 5.
Assessment of structural paths (Hypothesis testing).
| Structural paths | β-Value | t-value | f2 | LL | UL | Results |
|---|---|---|---|---|---|---|
| ATT → CBI | 0.515 | 11.053** | 0.314 | 0.417 | 0.609 | Supported |
| PBC → CBI | 0.040 | 0.978 | 0.003 | −0.037 | 0.125 | Not supported |
| SN → CBI | 0.309 | 6.648** | 0.123 | 0.219 | 0.412 | Supported |
| FS → ATT | 0.427 | 9.421** | 0.242 | 0.337 | 0.514 | Supported |
| FS → SN | 0.414 | 8.782** | 0.203 | 0.317 | 0.498 | Supported |
| FS → PBC | 0.306 | 5.147** | 0.078 | 0.196 | 0.410 | Supported |
| HC → ATT | 0.393 | 8.469** | 0.206 | 0.299 | 0.490 | Supported |
| HC → SN | 0.363 | 7.674** | 0.156 | 0.281 | 0.445 | Supported |
| HC → PBC | 0.273 | 4.993** | 0.062 | 0.168 | 0.380 | Supported |
**
Significance at p ≤ 0.01.
In the current study, the intentions were to retain Pakistani food consumption during COVID-19. Pakistani students have positive intentions toward consuming their own food when living in China.
ATT, attitude; SN, subjective norm; PBC, perceived behavioral control; CBI, consumption behavioral intentions; FS, food safety; HC, health consciousness. LL, lower limit; UL, upper limit at 99 percent confidence interval.