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| 35. |  | OLIVEIRA, D.; REIS, F.; GIMÉNEZ, A.; DELIZA, R.; ARES, G. Diseño de estrategias para la reducción gradual de sacarosa en alimentos procesados: aplicación a leche chocolatada. In: CONGRESO IBEROAMERICANO DE NUTRICIÓN, 6.; CONGRESO LATINOAMERICANO Y DEL CARIBE DE NUTRICIONISTAS Y DIETISTAS, 16.; CONGRESO URUGUAYO DE ALIMENTACIÓN Y NUTRICIÓN, 5., 2015, Montevideo. Por una mejor nutrición para alcanzar estilos de vida saludables e sustentables. AUDYN: Montevideo, 2015. 1 p. Apresentação oral. Realização: AUDYN, CONFELANYD, AIBAN.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 37. | | REIS, F.; MACHÍN, L.; ROSENTHAL, A.; DELIZA, R.; ARES, G. Does time constrain affect consumer intention to purchase? A case study with orange/pomegranate juice. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25.; CIGR SESSION 6 INTERNATIONAL TECHNICAL SYMPOSIUM, 10., 2016, Gramado. Alimentação: árvore que sustenta a vida. Anais... Gramado: SBCTA Regional, 2016. Food: the tree that sustains life. 1648.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
29/12/2014 |
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Data da última atualização: |
18/02/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 1 |
|
Autoria: |
ARES, G.; SALDAMANDO, L. de; GIMÉNEZ, A.; DELIZA, R. |
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Afiliação: |
GASTÓN ARES, UNIVERSIDAD DE LA REPÚBLICA, URUGUAY; LUIS DE SALDAMANDO, UNIVERSIDAD DE LA REPÚBLICA, URUGUAY; ANA GIMÉNEZ, UNIVERSIDAD DE LA REPÚBLICA, URUGUAY; ROSIRES DELIZA, CTAA. |
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Título: |
Food and wellbeing: towards a consumer-based approach. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Appetite, v. 74, p. 61-69, mar. 2014. |
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DOI: |
10.1016/j.appet.2013.11.017 |
|
Idioma: |
Inglês |
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Conteúdo: |
Interest in understanding how foods affect consumers? perceived wellbeing has grown in the last decade due to the increasing need to modify dietary patterns. Considering that wellbeing is a broad concept that lacks of a unique definition, in order to use and measure this concept it is necessary to explore how consumers understand it, particularly in the context of food consumption. The aim of the present work was to investigate consumers? perception of wellbeing in a food-related context using an exploratory qualitative approach. A study was carried out with 120 Uruguayan participants using three qualitative techniques: word association, open-ended questions and free listing. Wellbeing in a food-related context was strongly associated with physical health. The expected effects of foods on wellbeing were mainly related to non-communicable diseases such as high cholesterol levels, hypertension, and cardiovascular diseases. However, hedonic and emotional aspects of food consumption were also salient for consumers perceived wellbeing. The information gathered in this study can contribute to the development of scales for measuring consumer perceived wellbeing when consuming foods. |
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Palavras-Chave: |
Consumer studies; Free listing; Qualitative studies; Wellness; Word association. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
Marc: |
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024 7 $a10.1016/j.appet.2013.11.017$2DOI
100 1 $aARES, G.
245 $aFood and wellbeing$btowards a consumer-based approach.
260 $c2014
520 $aInterest in understanding how foods affect consumers? perceived wellbeing has grown in the last decade due to the increasing need to modify dietary patterns. Considering that wellbeing is a broad concept that lacks of a unique definition, in order to use and measure this concept it is necessary to explore how consumers understand it, particularly in the context of food consumption. The aim of the present work was to investigate consumers? perception of wellbeing in a food-related context using an exploratory qualitative approach. A study was carried out with 120 Uruguayan participants using three qualitative techniques: word association, open-ended questions and free listing. Wellbeing in a food-related context was strongly associated with physical health. The expected effects of foods on wellbeing were mainly related to non-communicable diseases such as high cholesterol levels, hypertension, and cardiovascular diseases. However, hedonic and emotional aspects of food consumption were also salient for consumers perceived wellbeing. The information gathered in this study can contribute to the development of scales for measuring consumer perceived wellbeing when consuming foods.
653 $aConsumer studies
653 $aFree listing
653 $aQualitative studies
653 $aWellness
653 $aWord association
700 1 $aSALDAMANDO, L. de
700 1 $aGIMÉNEZ, A.
700 1 $aDELIZA, R.
773 $tAppetite$gv. 74, p. 61-69, mar. 2014.
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Embrapa Agroindústria de Alimentos (CTAA) |
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