Repository logo
 
Publication

Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants

2020Journal article Open access
Simple item page
dc.contributor.authorGuiné, Raquel
dc.contributor.authorBartkiene, Elena
dc.contributor.authorSzűcs, Viktória
dc.contributor.authorTarcea, Monica
dc.contributor.authorLjubičić, Marija
dc.contributor.authorČernelič-Bizjak, Maša
dc.contributor.authorIsoldi, Kathy
dc.contributor.authorEL-Kenawy, Ayman
dc.contributor.authorFerreira, Vanessa
dc.contributor.authorStraumite, Evita
dc.contributor.authorKorzeniowska, Małgorzata
dc.contributor.authorVittadini, Elena
dc.contributor.authorLeal, Marcela
dc.contributor.authorFrez-Muñoz, Lucia
dc.contributor.authorPapageorgiou, Maria
dc.contributor.authorDjekić, Ilija
dc.contributor.authorFerreira, Manuela
dc.contributor.authorCorreia, Paula
dc.contributor.authorCardoso, Ana Paula
dc.contributor.authorDuarte, João
dc.date.accessioned2020-07-08T07:55:18Z
dc.date.available2020-07-08T07:55:18Z
dc.date.issued2020
dc.description.abstractMany aspects linked to personal characteristics, society and culture constitute some of the motivators that drive food choice. The aim of this work was to determine in what extent the eating behaviors of individuals are shaped by six different types of determinants, namely: health, emotions, price and availability, society and culture, environment and politics, and marketing and commercials. This is a descriptive cross-sectional study, involving a non-probabilistic sample of 11,960 participants from 16 countries. The objective of this work was to validate the questionnaire, so as to make it suitable for application in different contexts and different countries. For that, six scales were considered for validation by confirmatory factor analysis with structural equation modelling. The obtained results showed that the six individual scales evaluated presented good or very good fitting indices, with saturation in goodness-of-fit index in all cases. The values of chi-square ratio were 6.921 (for health), 0.987 (environment), 0.610 (emotions) and 0.000 in the remaining cases (convenience, society, marketing). Furthermore, the fit was perfect, with saturation for all indices, in three of the six models (convenience, society and marketing). The results of this wok allowed the validation of the six scales, and the assessing of different types of factors that can influence food choices and eating behaviors, namely in the categories: health, emotions, price and availability, society and culture, environment and politics, and marketing and commercials.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGuiné RPF, Bartkiene E, Szűcs V, Tarcea M, Ljubičić M, Černelič-Bizjak M, Isoldi K, EL-Kenawy A, Ferreira V, Straumite E, Korzeniowska M, Vittadini E, Leal M, Frez-Muñoz L, Papageorgiou M, Djekić i, Ferreira M, Correia P, Cardoso AP, Duarte J (2020) Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants. Foods, 9(7), 888:1-18.pt_PT
dc.identifier.doi10.3390/foods9070888pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/6315
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjecteating determinantspt_PT
dc.subjecthealthy dietpt_PT
dc.subjectemotionspt_PT
dc.subjectfeeding behaviorpt_PT
dc.subjectsocio-cultural environmentpt_PT
dc.subjectinstrument validationpt_PT
dc.titleStudy about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participantspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue7pt_PT
oaire.citation.startPage888pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume9pt_PT
person.familyNamede Pinho Ferreira Guiné
person.familyNameFerreira
person.familyNameCorreia
person.familyNamePaula Pereira de Oliveira Cardoso
person.familyNameDuarte
person.givenNameRaquel
person.givenNameManuela
person.givenNamePaula
person.givenNameAna
person.givenNameJoão
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.ciencia-id7915-FB81-4520
person.identifier.ciencia-id4019-E6D8-1885
person.identifier.orcid0000-0003-0595-6805
person.identifier.orcid0000-0002-8452-2222
person.identifier.orcid0000-0002-2023-4475
person.identifier.orcid0000-0001-5062-4098
person.identifier.orcid0000-0001-7082-8012
person.identifier.ridN-1236-2013
person.identifier.ridN-6975-2013
person.identifier.scopus-author-id6603138390
person.identifier.scopus-author-id54795093700
person.identifier.scopus-author-id24597116100
person.identifier.scopus-author-id54795027800
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublicationb3ac2fdc-b878-4f68-9045-4b1c0ae8f567
relation.isAuthorOfPublication9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0
relation.isAuthorOfPublication746d2746-c92f-4309-a078-f7c7c2f9df2f
relation.isAuthorOfPublication83958e9b-89ef-418a-929a-1e734b4204f3
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
SCAN_2020_Foods_EATMOT escalas separadas.pdf
Size:
2.38 MB
Format:
Adobe Portable Document Format
Download

Collections

CERNAS - Artigo em revista científica, indexada ao WoS/Scopus
ESAV - DIA - Artigo em revista científica, indexada ao WoS/Scopus
ESSV - UEMOG - Artigo em revista científica, indexada ao WoS/Scopus