Duration: 2017 – 2018
Principal Researcher
Raquel Guiné
Team Members
Ana Paula Cardoso
78 researchers in 18 countries:
Portugal (8)
Argentina (2)
Brazil (6)
Croatia (6)
Cyprus (1)
Egypt (3)
Greece (3)
Hungary (2)
Italy (4)
Latvia (3)
Lithuania (7)
Netherlands (3)
Macedonia (3)
Poland (10)
Romania (7)
Serbia (2)
Slovenia (4)
USA (4)
R&D UNIT
CI&DETS/IPV
Institutional and Enterprise Partners
Instituto Politécnico de Viseu; School of Nutrition. Faculty of Health Sciences. Maimonides University; UFVJM. FCBS. Departamento de Nutrição, Campus JK, Diamantina, Minas Gerais, Brasil; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia; Limassol College, Department of Nutrition and Clinical Dietetics, Nicosia, Cyprus; Molecular Biology Dep., Genetic Eng. and Biotechnology Institute, University of Sadat City, Egypt; Alexander Technological Educational Institute, Dept. of Food Technology, Thessaloniki, Greece; HCA, Directorate of Food Industry, Budapest, Hungary; Department of Food Science, University of Parma, Italy; LLU, Faculty of Food Technology, Latvia; Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania; Ministry of Health, Macedonia; Wageningen University & Research, The Netherlands; Wroclaw University of Environmental and Life Sciences, Chełmooskiego 37, 51-630 Wrocław, Poland; Dep. Community Nutrition and Food Safety, University of Medicine and Pharmacy Tirgu-Mures, Romania; Faculty of Health Sciences, University of Primorska, Slovenia; Faculty of Agriculture – University of Belgrade, Republic of Serbia; Long island University, USA
Funding
IPV/CGD
The role of nutrition as a valuable ally in maintaining good health and preventing or treating diseases has been widely established today through numerous scientific studies. Excess intake of fats, particularly saturated and trans fats, sugars, or salt has been associated with numerous chronic diseases. Additionally, insufficient intake of fruits and vegetables, resulting from modern trends in consuming high levels of processed convenience foods, leads to deficiencies in vitamins, minerals, dietary fibers, and bioactive substances such as antioxidants, among other crucial food constituents. Human behaviors regarding food are linked to a variety of factors, both sociological and psychological in nature. Therefore, the objective of this project is to conduct a study on the different psychological and social motivations that determine people's food patterns, whether in terms of their choices or eating habits. To achieve this purpose, factors related to food choices will be assessed in the following main areas: health motivations; economic factors; emotional aspects; cultural influences; marketing and advertising; or environmental concerns. The study will be based on a questionnaire specifically prepared for the project, tailored to evaluate aspects considered determinants in achieving the highlighted objectives. The scope of the study will be multinational, including different countries, in order to gather information on a cross-border scale, which will be extremely valuable for producing relevant scientific results and providing guidelines that could be used in each country to improve eating habits towards adopting healthier diets.