ESAV - DIA - Artigo em ata de evento científico nacional
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- Visualização de conteúdos de TV sobre culinária e gastronomia.Publication . Florença, Sofia de Guiné e; Guiné, Raquel; Teixeira-Lemos, Edite; Cunha Silva Reis Lima, Maria Joao
- Utilização da castanha como ingrediente em preparações culinárias.Publication . Dulyanska, Y; Florença, Sofia de Guiné e; Correia, Paula; Guiné, Raquel
- From structure to plate: hazelnut properties in gastronomic applicationsPublication . Ferrão, Ana Cristina; Guiné, Raquel; Silva, Marco; Correia, Paula
- Insetos no prato: Curiosidade exótica ou revolução alimentarPublication . Guiné, Raquel; Florença, Sofia de Guiné e; Costa, Cristina Amaro da; Correia, Paula; Anjos, Ofélia; Ferreira, Manuela; Margarida Campos, Sofia; Cardoso, Ana Paula
- Massa fresca enriquecida com cenoura desidratada: Características físico-químicas e sensoriaisPublication . Costa, Filipa; Florença, Sofia de Guiné e; Ferrão, Ana Cristina; Guiné, Raquel
- Desenvolvimento de um índice para avaliação de receitas baseadas na Dieta MediterrânicaPublication . Florença, Sofia de Guiné e; Costa, Filipa; Guiné, Raquel; Cunha Silva Reis Lima, Maria Joao; Teixeira-Lemos, Edite; Costa, Cristina Amaro da
- O mel como património alimentar: análise de receitas e usos gastronómicosPublication . Florença, Sofia de Guiné e; Ferrão, Ana Cristina; Costa, Cristina Amaro da; Barroca, Maria João; Silva, Aida; Pedro, Soraia; Anjos, Ofélia; Guiné, Raquel
- Somos o que comemos? Uma APP mobile, como ferramenta de ciência cidadã para avaliar e promover a adesão à Dieta MediterrânicaPublication . Costa, Filipa; Florença, Sofia de Guiné e; Oliveira, Francisco; Chaves, Luís; Abreu, Vitor; Guiné, Raquel; Amaro da Costa, Cristina Isabel
- Influence of storage conditions on the physicochemical, sensory and microbiological characteristics of hazelnuts: preliminary resultsPublication . Ferrão, Ana Cristina; Guiné, Raquel; Silva, Marco; Correia, Paula
- Food Choice Motivations on a Sample of Portuguese CitizensPublication . Guiné, Raquel; Florença, Sofia de Guiné e; Correia, PaulaEating is a basic necessity of the human body to be able to maintain life. The ingestions of macro and micro nutrients ensures the provision of energy and compounds essential for the functioning of the organs and cells in the human body. However, what we choose to eat is not only determined by physiological or nutritional needs, and is influenced by a high number of factors of different nature. Some of these factors include socioeconomic status, demographics, taste, lifestyle characteristics, convenience, food cost, security, access to food, nutrition knowledge, cultural influences, religious beliefs, social groups, among others. choices, as well as lifestyle variables associated with the ingestion of foods, it is important to study their influence and in what way they are more This research intended to investigate the effect of social and cultural aspects on the eating motivations of a sample of Portuguese citizens. The questionnaire survey was approved by the Ethical Committee of Health School of Polytechnic University of Viseu, with reference nº 04/2017. The questionnaire contained a number of statements to -point Likert scale from 1 (totally disagree) to 4 (totally agree). The data were collected online through Google Forms and the survey was conducted through email invitation and social networks. A convenience samples was used, recruited by snowball methodology. A total of 1314 validated questionnaires were obtained. The results of the present study revealed that practically all participants consider that meals are an opportunity for fellowship and pleasure, the great majority said they do not like to eat alone and about half of the participants admitted that when they eat with company they tend to eat more than usual. Regarding familiarity with foods, a great majority do not feel they need to consume foods similar to those they used to consume as a child, and contrarily, like to try new foods and enjoy innovative food experiences. Regarding the influence of other in shaping what the participants consume, more than half admit that they eat what they are expected to eat, and they do not follow food trends. Finally, two thirds of the participants base their food choice in food items from the season
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