GreenUPorto - Research Center in Sustainable Agri-food Production

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Intermediate meals and the place of consumption - Which relationship?

Publication . Lima, J.; Rodrigues, M.; Eulálio, M.; Rocha, A.

Introduction The distribution of energy and nutrients in 4–6 daily meals may have beneficial health effects. The place where people have their meals is frequently identified as a determinant of food consumption. Objectives To evaluate the influence of the place where university employees, have their meals on the adequacy of intermediate meals. Methods Data collection was carried out in face-to-face interviews, by a nutritionist that inquired individuals following a 24h recall. Only regular intake days were considered. 399 individuals were surveyed, and data collection was carried out in a Portuguese Public University in the north of Portugal. All ethical procedures were considered and an ethical committee approved the research. Statistical analysis was conducted using SPSS software. Results It was observed a relationship between the place where first mid-afternoon meal (p = 0.004) and second mid-afternoon meal (p = 0.006) were eaten and the adequacy of its energy value. Either consumption at home or food brought from home contribute to a better adequacy of the energy value of meal evaluated. Conclusion The place where intermediate meals were eaten seems to influence their adequacy. Reason why it is important to carry out awareness actions related to the topic at workplace, to promote the health and well-being of employees.

2023-03-27Journal article

Open access

Perception of Portuguese Consumers Regarding Food Labeling

Publication . Silva, Bruna; Lima, João P. M.; Baltazar, Ana Lúcia; Pinto, Ezequiel; Fialho, Sónia

Food labels are the first information tool used by consumers in the purchase and consumption of food products. Food labeling is a tool that can influence the consumers’ perception of quality and, in turn, their food choice. This study characterizes and demonstrates the importance of labeling and the degree of consumers’ perception and literacy about food labels through the application of an online questionnaire. The results obtained, in a sample of n = 467, showed that Portuguese consumers have the habit of reading the label and recognizing its importance but do not understand all the information contained in the label. They have an easier time understanding the front-of-pack labeling systems, especially those presented through symbols/colors. Thus, it demonstrates the need for greater education and literacy in the areas of food and nutrition so that through the reading and interpretation of labels, consumers can make informed food choices.

2022-07-19Journal article

Open access

Food Consumption Determinants and Barriers for Healthy Eating at the Workplace - A University Setting

Publication . Lima, João P. M.; Almeida Costa, Sofia; Brandão, Teresa R.S.; Rocha, Ada

Background: A wide variety of social, cultural and economic factors may influence dietary patterns. This work aims to identify the main determinants of food consumption and barriers for healthy eating at the workplace, in a university setting. Methods: A cross-sectional observational study was conducted with 533 participants. Data were obtained through the application of a self-administered questionnaire that included socio-demographic information, food consumption determinants and the main perceived barriers for healthy eating at the workplace. Results: The respondents identified “price” (22.5%), “meal quality” (20.7%), and “location/distance” (16.5%). For women, the determinant “availability of healthy food options” was more important than for men (p < 0.001). The food consumption determinants at the workplace most referred to by respondents were related to the nutritional value. Smell, taste, appearance and texture, and good value for money, were also considered important for choosing food at the workplace. Respondents referred to work commitments and lack of time as the main barriers for healthy eating at the workplace. Conclusions: Identification of determinants involved in food consumption, and the barriers for healthy eating, may contribute to a better definition of health promotion initiatives at the workplace aiming to improve nutritional intake.

2021Journal article

Open access