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Intermediate meals and the place of consumption - Which relationship?

2023-03-27Journal article Open access
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dc.contributor.authorLima, J.
dc.contributor.authorRodrigues, M.
dc.contributor.authorEulálio, M.
dc.contributor.authorRocha, A.
dc.date.accessioned2023-12-14T10:14:19Z
dc.date.available2024-03-27T01:30:28Z
dc.date.issued2023-03-27
dc.description.abstractIntroduction 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.citationJ. Lima, M. Rodrigues, M. Eulálio, A. Rocha, Intermediate meals and the place of consumption - Which relationship?, International Journal of Gastronomy and Food Science, Volume 32, 2023, 100719, ISSN 1878-450X, https://doi.org/10.1016/j.ijgfs.2023.100719. (https://www.sciencedirect.com/science/article/pii/S1878450X23000616)pt_PT
dc.identifier.doihttps://doi.org/10.1016/j.ijgfs.2023.100719pt_PT
dc.identifier.issn1878-450X
dc.identifier.urihttp://hdl.handle.net/10400.8/9089
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationGreenUPorto - Research Center in Sustainable Agri-food Production
dc.relationGreenUPorto - Research Center in Sustainable Agri-food Production
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S1878450X23000616?via%3Dihubpt_PT
dc.subjectIntermediate mealspt_PT
dc.subjectWorkplacept_PT
dc.subject24h recallpt_PT
dc.subjectHealthy eatingpt_PT
dc.titleIntermediate meals and the place of consumption - Which relationship?pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleGreenUPorto - Research Center in Sustainable Agri-food Production
oaire.awardTitleGreenUPorto - Research Center in Sustainable Agri-food Production
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05748%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F05748%2F2020/PT
oaire.citation.startPage100719pt_PT
oaire.citation.titleInternational Journal of Gastronomy and Food Sciencept_PT
oaire.citation.volume32pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameLima
person.givenNameJoão
person.identifier.ciencia-idCA17-897B-FA91
person.identifier.orcid0000-0003-0157-8368
person.identifier.scopus-author-id57200553777
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication071e5059-96c1-4ed4-950b-032966444a62
relation.isAuthorOfPublication.latestForDiscovery071e5059-96c1-4ed4-950b-032966444a62
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