Browsing by Author "Boustani, Nada Mallah"
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- Exploring innovative food in a developing country: Edible insects as a sustainable optionPublication . Boustani, Nada Mallah; Guiné, RaquelToday's consumers are becoming more aware of what they eat and the benefits that a healthy diet can provide. Edible insects (EIs) have recently been proposed as a sustainable, protein-rich alternative food source. Consumers' adoption of insects as part of their diet may be influenced by their awareness of this source of food. In this context, the current study investigated the level of knowledge about EI in a developing country, with the goal of understanding how Lebanese people perceive EI as food, as well as whether there are any sociodemographic or socioeconomic differences in their knowledge and motivation to accept EI as food. This was a cross-sectional study conducted using a questionnaire survey of 357 Lebanese participants. Basic descriptive statistics were employed to analyze the data, which were supplemented with statistical tests such as ANOVA for comparisons between three or more groups with post hoc to examine any group differences and Cronbach's alpha to assess internal scale reliability. The search for differences according to sociodemographic and socioeconomic characteristics showed significant differences between age groups and levels of education. Additionally, the results showed that the items used to assess the EI dimensions scale have a very high internal consistency, with the lowest being nutritional aspects (α = 0.669) and the highest being health effects (α = 0.797). This work is relevant because it highlights the EI food dimensions that influence people’s acceptance in Lebanon, which is facing social and economic crises while highlighting many age inequalities and education level differences. Based on the findings, individual EI dimensions were discovered, allowing for strategies deployment to effectively improve knowledge and eventually respond to a Sustainable Development Goal objective even in a nation where this is not a traditional practice.
- Food determinants and motivation factors impact on consumer behavior in LebanonPublication . Boustani, Nada Mallah; Guiné, Raquel P. F.The current study looks at a variety of factors that affect eating patterns. This is about internal and external aspects that lead to a thorough assessment of consumer behavior, with an emphasis on driving forces and obstacles that significantly affect each consumer’s food preferences. The information is based on questionnaire research of traditional and fiber food consumption as well as specific consumer purchasing behaviors. The results of the questionnaire survey were analyzed using qualitative aspects analysis and other statistical methods (ANOVA, t-test). The study’s goal is to provide comprehensive strategies that encourage and support the intake of nutritious meals, especially in light of how different food motivations and knowledge factors influence Lebanese consumer behavior. Based on the findings, individual eating motivation and its impact on consumers’ behavior in Lebanon when making food purchase decisions were found. Sources of potential influences include information, the social environment, and environmental variables. Processes like social learning influence the interplay between these components as well as food choices and eating habits. As a result, future programs to encourage healthy eating habits might profit by putting more of an emphasis on learning principles and food preferences when programs are implemented.
- Understanding the role of media and food labels to disseminate food related information in LebanonPublication . Boustani, Nada Mallah; Cardoso, Ana Paula; Guiné, Raquel P. F.Today’s consumers are becoming more aware of what they consume and the implications that a proper diet can have for their health. This work aimed to understand how Lebanese people get information about foods, and which communication media they consider the most appropriate. Also, the attitudes toward food labelling were assessed. This was a cross-sectional study undertaken by means of a questionnaire survey on a sample of 258 Lebanese participants. Data analysis used statistical tools such as T-test and ANOVA with post hoc to test possible group differences or Cronbach’s alpha to assess internal scale reliability. The results showed that radio was the first choice as a media tool used by Lebanese people for gathering food information (29.1%), followed by hospitals (23.3%), and the participants also considered that these are the most appropriate means to communicate information (28.3 and 22.5%, respectively). Regarding the Lebanese behaviour on nutrition labelling, nearly half of the participants (44.6%) very frequently or always check the food labels but some showed no interest in the components and the fibres they contain. Reliability analysis showed that the items used to assess the food labelling scale have a very high internal consistency (α = 0.847). So, the Lebanese people tend to rely on radio for information about food and the labels are considered as important source of information as well. Nevertheless, Lebanese don’t consult the nutritional composition as often as desirable in order to adjust their purchases or compare to different items, aimed at healthier food choices. So in order to inform Lebanese people about related food rich in fibres and to instigate their purchasing intentions, the producing companies must rely on marketing campaigns through radio and on labels not just the information in nutritional composition.