Editorial

Jump to: Research, Review

5 pages, 211 KiB

Open AccessEditorial

The Second Edition of Motivations Associated with Food Choices and Eating Practices

by Raquel P. F. Guiné

Foods 2023, 12(16), 2986; https://doi.org/10.3390/foods12162986 - 08 Aug 2023

Viewed by 1048

Abstract

Eating patterns are linked with both environmental and behavioural factors [...] Full article

(This article belongs to the Special Issue The 2nd Edition of Motivations Associated with Food Choices and Eating Practices)

Research

Jump to: Editorial, Review

12 pages, 304 KiB

Open AccessArticle

Relationship between Determinants of Food Choices and Socioeconomic and Demographic Factors of Individuals with Hepatitis B and C in the Amazon Region

by Manuela Maria de Lima Carvalhal, Rayzza Marcelly Jesus da Silva, Tayna Carvalho Pereira, Camila Rodrigues Monteiro, Daniela Lopes Gomes and Juarez Antônio Simões Quaresma

Foods 2023, 12(12), 2359; https://doi.org/10.3390/foods12122359 - 13 Jun 2023

Cited by 1 | Viewed by 980

Abstract

Knowing the determinants of food choices allows the nutritionist to develop more assertive guidelines considering biopsychosocial factors to produce effective changes in eating practices. This cross-sectional, descriptive, and analytical study aimed to test the correlation between the determinants of food choices and the [...] Read more.

Knowing the determinants of food choices allows the nutritionist to develop more assertive guidelines considering biopsychosocial factors to produce effective changes in eating practices. This cross-sectional, descriptive, and analytical study aimed to test the correlation between the determinants of food choices and the socioeconomic and demographic factors of individuals with hepatitis B and C. Patients with hepatitis B and/or C aged between 20 and 74 years were evaluated from August 2020 to August 2021. Their socioeconomic and demographic data and clinical data were collected, and The Eating Motivation Survey (TEMS) was applied. A total of 145 individuals were evaluated, with a mean age of 53.54 ± 12.14 years. There were positive weak correlations between gender (p² = 0.193; p = 0.020) and age (p² = 0.177; p = 0.033) with the scale “preference”; negative correlations between age and the scales “price” (p² = −0.204; p = 0.014) and “emotion control” (p² = −0.168; p = 0.044); negative correlations between education and the scales “convenience” (p² = −0.172; p = 0.039) and “social norms” (p² = −0.206; p = 0.013); and income showed a negative correlation with “price” (p² = −0.208; p = 0.012) and a positive correlation with “weight control” (p² = 0.186; p = 0.025). These findings contribute to the development of more realistic and feasible eating strategies that favor food autonomy. Full article

(This article belongs to the Special Issue The 2nd Edition of Motivations Associated with Food Choices and Eating Practices)

17 pages, 908 KiB

Open AccessArticle

Food Front-of-Pack Labelling and the Nutri-Score Nutrition Label—Poland-Wide Cross-Sectional Expert Opinion Study

by Mariusz Panczyk, Hubert Dobrowolski, Beata I. Sińska, Alicja Kucharska, Mariusz Jaworski and Iwona Traczyk

Foods 2023, 12(12), 2346; https://doi.org/10.3390/foods12122346 - 12 Jun 2023

Cited by 4 | Viewed by 3535

Abstract

Front-of-pack labelling (FOPL) systems, such as the Nutri-Score, play a crucial role in promoting healthy diets and raising consumer awareness. Our study aimed to gather the opinions of Polish experts on the Nutri-Score and its relation to an ideal information system. We conducted [...] Read more.

Front-of-pack labelling (FOPL) systems, such as the Nutri-Score, play a crucial role in promoting healthy diets and raising consumer awareness. Our study aimed to gather the opinions of Polish experts on the Nutri-Score and its relation to an ideal information system. We conducted a Poland-wide expert opinion study using a cross-sectional design survey with 75 participants, who had an average of 18 ± 13 years of experience and were mainly employed at medical and agricultural universities. The data were collected with the CAWI method. The results showed that the most important features of an FOPL system were clarity, simplicity, consistency with healthy eating recommendations, and the ability to objectively compare products within the same group. While more than half of the respondents believed that the Nutri-Score provides an overall assessment of a product’s nutritional value and facilitates quick purchasing decisions, it falls short in helping consumers compose a balanced diet and cannot be applied to all product groups. The experts also expressed concerns about the system’s ability to account for a product’s degree of processing, full nutritional value and carbon footprint. In conclusion, Poland’s current labelling system needs expansion, but the Nutri-Score requires significant and detailed changes and validation against national guidelines and expert expectations before implementation. Full article

(This article belongs to the Special Issue The 2nd Edition of Motivations Associated with Food Choices and Eating Practices)

► Show Figures

Figure 1

17 pages, 646 KiB

Open AccessArticle

Factors Affecting the Consumption of Traditional Food in Tourism—Perceptions of the Management Sector of Catering Facilities

by Bojana Kalenjuk Pivarski, Dragana Tekić, Stefan Šmugović, Maja Banjac, Aleksandra Novaković, Beba Mutavdžić, Velibor Ivanović, Dragan Tešanović, Bojan Đerčan, Predrag Ikonić, Marica Petrović, Dragana Ilić Udovičić, Aleksandra Vasić Popović and Aleksandar Marić

Foods 2023, 12(12), 2338; https://doi.org/10.3390/foods12122338 - 10 Jun 2023

Cited by 7 | Viewed by 2391

Abstract

The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. The paper aims to analyse the economic, environmental, social, and [...] Read more.

The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. The paper aims to analyse the economic, environmental, social, and touristic factors that highly influence the consumption patterns of catering facilities which are significant providers of traditional gastronomic experiences in tourism, by using the specially designed TFPct scale. The study was conducted on a sample of 300 catering facilities in AP Vojvodina (the Republic of Serbia). An explanatory factor analysis was used to confirm the key factors that influence the consumption of traditional products used to prepare the meals that are a part of what catering facilities offer. Subsequently, a binary logistics regression model was used to establish which of the indicated factors has a statistically significant effect on the management’s decision to purchase these products for their catering facility. The study showed that the TFPct scale is appropriate for this type of research, and that economic factors are key factors in the consumption of traditional products. Moreover, compared with other types of catering facilities, interest in the consumption of these products is clearly expressed by a la carte restaurants. Full article

(This article belongs to the Special Issue The 2nd Edition of Motivations Associated with Food Choices and Eating Practices)

► Show Figures

Figure 1

23 pages, 802 KiB

Open AccessArticle

Emotions and Food Consumption: Emotional Eating Behavior in a European Population

by Marija Ljubičić, Marijana Matek Sarić, Ivo Klarin, Ivana Rumbak, Irena Colić Barić, Jasmina Ranilović, Boris Dželalija, Ana Sarić, Dario Nakić, Ilija Djekic, Małgorzata Korzeniowska, Elena Bartkiene, Maria Papageorgiou, Monica Tarcea, Maša Černelič-Bizjak, Dace Klava, Viktória Szűcs, Elena Vittadini, Dieuwerke Bolhuis and Raquel P. F. Guiné

Foods 2023, 12(4), 872; https://doi.org/10.3390/foods12040872 - 17 Feb 2023

Cited by 10 | Viewed by 6528

Abstract

Emotion can reflect in the perception of food consumption. An increase in food intake during emotional and psychological conditions may have a negative impact on human health. The aim of this cross-sectional study was to determine the associations between food consumption, emotional eating [...] Read more.

Emotion can reflect in the perception of food consumption. An increase in food intake during emotional and psychological conditions may have a negative impact on human health. The aim of this cross-sectional study was to determine the associations between food consumption, emotional eating behavior, and emotional conditions such as stress, depression, loneliness, boredom eating, maintaining vigilance and alertness, and emotional food consolation. We used a Motivations for Food Choices Questionnaire (Eating Motivations, EATMOT) to determine the emotional aspects of food consumption in 9052 respondents living in 12 European countries between October 2017 and March 2018. Ordinal linear regression was used to identify the associations between the emotional eating behavior and emotional conditions such as stress, depression, loneliness, emotional consolation, and reasons to improve physical and psychological conditions. The regression models confirmed the associations between food consumption, emotional conditions, and emotional eating behavior. Associations were found between the emotional eating behavior and stress (odds ratio (OR) = 1.30, 95% confidence interval (CI) = 1.07–1.60, p = 0.010), depressive mood (OR = 1.41, 95% CI = 1.40–1.43, p < 0.001), loneliness (OR = 1.60, 95% CI = 1.58–1.62, p < 0.001), boredom (OR = 1.37, 95% CI = 1.36–1.39, p < 0.001), and emotional consolation (OR = 1.55, 95% CI = 1.54–1.57, p < 0.001). Emotional eating was associated with an effort to improve physical and psychological conditions, such as controlling body weight (OR = 1.11, 95% CI = 1.10–1.12, p < 0.001), keeping awake and alert (OR = 1.19, 95% CI = 1.19–1.20, p < 0.001) and consumption to feel good (OR = 1.22, 95% CI = 1.21–1.22, p < 0.001). In conclusion, emotions might provoke emotional eating behavior. The appropriate way to handle stress, depression, or other emotional states is important in conditions of being emotionally overwhelmed. The public should be educated on how to handle different emotional states. The focus should be moved somehow from emotional eating and the consumption of unhealthy food to healthy lifestyle practices, including regular exercise and healthy eating habits. Thus, it is necessary to halt these negative health effects on human health through public health programs. Full article

(This article belongs to the Special Issue The 2nd Edition of Motivations Associated with Food Choices and Eating Practices)

► Show Figures

Figure 1

12 pages, 314 KiB

Open AccessArticle

Consumer Behaviour and Attitude towards the Purchase of Organic Products in Riobamba, Ecuador

by Víctor Dante Ayaviri-Nina, Nataly Sthefania Jaramillo-Quinzo, Gabith Miriam Quispe-Fernández, Ilias Mahmud, Ibrahim Alasqah, Talal Ali F Alharbi, Nada Alqarawi, Conrado Carrascosa, Ariana Saraiva, Hani A. Alfheeaid and António Raposo

Foods 2022, 11(18), 2849; https://doi.org/10.3390/foods11182849 - 14 Sep 2022

Cited by 9 | Viewed by 4640

Abstract

The development of organic agriculture has been promoted worldwide to improve the nutritional health of families, and Ecuador is no exception. The aim of this research was to identify the behaviour and attitudes of consumers toward the commercialization of organic products in the [...] Read more.

The development of organic agriculture has been promoted worldwide to improve the nutritional health of families, and Ecuador is no exception. The aim of this research was to identify the behaviour and attitudes of consumers toward the commercialization of organic products in the city of Riobamba. This will help us to understand in what situations the consumers access these foods, the producer position in relation to the market, and to know their attitude towards these products. The study used a quantitative approach, and is descriptive, incorporating the deductive method and a non-experimental design. The techniques used were a survey as a source of data collection, with a sample including 195 consumers. Linear regression was applied to test the hypotheses; this made it possible to identify those demographic and cultural factors that determine, to a lesser extent, consumer purchase behaviour in regard to organic products. The study determined that motivation, emotions, and feelings are significantly related to the consumer’s attitude and purchase of organic products. Full article

(This article belongs to the Special Issue The 2nd Edition of Motivations Associated with Food Choices and Eating Practices)

20 pages, 1206 KiB

Open AccessArticle

The Effect of Novel and Environmentally Friendly Foods on Consumer Attitude and Behavior: A Value-Attitude-Behavioral Model

by Chun-Chieh Ma and Hsiao-Ping Chang

Foods 2022, 11(16), 2423; https://doi.org/10.3390/foods11162423 - 12 Aug 2022

Cited by 13 | Viewed by 3219

Abstract

Extreme weather conditions have intensified due to manufactured environmental damage in recent years. To reduce the environmental impact on the Earth, many consumers seek to change their dietary patterns to protect the environment and voluntarily switch to a vegetarian diet. Past studies have [...] Read more.

Extreme weather conditions have intensified due to manufactured environmental damage in recent years. To reduce the environmental impact on the Earth, many consumers seek to change their dietary patterns to protect the environment and voluntarily switch to a vegetarian diet. Past studies have found that the transition from nonvegetarian to vegetarian is not easy, but promoting the consumption of alternative foods such as plant-based meat alternatives should help consumers gradually reduce their dependence on meat during the transition period of changing their eating habits. This study was designed to apply the value-attitude-behavior model (VAB) to study the consumption attitude and behavior of novel and environmentally friendly foods such as plant-based meat alternatives, and the novelty of plant-based meat alternatives was included as an intervening variable for discussion. In this study, 376 valid questionnaires were collected from college students in Taiwan, and the recovery rate of valid questionnaires was 94%. It was found from the analysis of results that perceptions of green value and animal welfare value had a significantly positive effect on attitude, while attitude and product knowledge also had a significant positive effect on behavior; however, the novelty of plant-based meat alternatives products did not have an interference effect on the relationship between product knowledge and behavior. Based on the research findings of this study, it is suggested that when introducing plant-based meat alternatives products, food companies should not only let consumers understand that they are based on environmental friendliness and animal welfare values but also enhance the marketing and promotion of product knowledge to increase consumers’ confidence in purchasing plant-based meat alternatives and reduce their consumption concerns. Full article

(This article belongs to the Special Issue The 2nd Edition of Motivations Associated with Food Choices and Eating Practices)

► Show Figures

Figure 1

Review

Jump to: Editorial, Research

26 pages, 5136 KiB

Open AccessEditor’s ChoiceReview

The Motivations for Consumption of Edible Insects: A Systematic Review

by Sofia G. Florença, Raquel P. F. Guiné, Fernando J. A. Gonçalves, Maria João Barroca, Manuela Ferreira, Cristina A. Costa, Paula M. R. Correia, Ana P. Cardoso, Sofia Campos, Ofélia Anjos and Luís Miguel Cunha

Foods 2022, 11(22), 3643; https://doi.org/10.3390/foods11223643 - 15 Nov 2022

Cited by 25 | Viewed by 4673

Abstract

The consumption of edible insects (EI) is traditional in many parts of the world, but not in others. In fact, despite globalization and the multiple advantages pointed out about the consumption of EI, there are still many countries where entomophagy is seen with [...] Read more.

The consumption of edible insects (EI) is traditional in many parts of the world, but not in others. In fact, despite globalization and the multiple advantages pointed out about the consumption of EI, there are still many countries where entomophagy is seen with disgust and aversion. This systematic review aimed to examine the motivations that influence the consumption of EI in diverse cultures and understand if there are differences between Western countries (WC) and insect-eating countries (IEC). It further evaluated whether the degree of acceptability was influenced by the form of consumption of the insects (eating whole insects or foods containing insects). This literature review was conducted in November 2021 within three databases, Web of Science, PubMed and Scopus, according to the Preferred Reporting of Items for Systematic Reviews and Meta-analysis and using PRISMA directives. From a total of 245 studies, 31 were selected to be included in this review, based on the inclusion criteria defined: only original research articles, from 2010 or beyond, and written in English. The results indicated that the main motivations that determine the consumption of EI are related to gender, age, sustainability, nutritional value, sensory attributes, tradition/culture, food neophobia, disgust and familiarity/past experiences. Moreover, whereas in IEC, there is a greater focus on factors related to sensory attributes, availability, affordability and preferences, in WC, there is a bigger emphasis on determinants such as nutritional value, sustainability, benefits, familiarity/past experience, tradition/culture, food neophobia and disgust. Finally, it was observed that people in WC are more willing to accept food products containing insects rather than the whole insect, which is one of the most promising points to be addressed in the future. Overall, this review highlights that there are numerous factors influencing the consumption of edible insects, and differences between WC and IEC are clear in what concerns the motivations of consumers. Hence, targeting market segments and consumers’ characteristics has to be present when designing strategies to incentivize the consumption of EI in WC as a part of a global strategy for sustainability of food systems. Full article

(This article belongs to the Special Issue The 2nd Edition of Motivations Associated with Food Choices and Eating Practices)

► Show Figures

Figure 1

Journal Menu

Journal Browser

The 2nd Edition of Motivations Associated with Food Choices and Eating Practices

Share This Special Issue

Special Issue Editor

Special Issue Information

Keywords

Published Papers (8 papers)

Editorial

Research

Review

Further Information

Guidelines

MDPI Initiatives

Follow MDPI