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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
11/12/2023 |
Data da última atualização: |
12/12/2023 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
GONZALES, M. J.; MARTINS, I. B. A.; ALCANTARA, M.; ALMEIDA, M. DE; ASSIS, R. DE; SANTOS, G. N.; ROSENTHAL, A.; DELIZA, R. |
Afiliação: |
M. J. GONZALES, UFRRJ; I. B. A. MARTINS, UFRRJ; M. ALCANTARA, UFRJ; M. DE ALMEIDA, UFRRJ; R. DE ASSIS, UFRRJ; G. N. SANTOS, UFRJ; AMAURI ROSENTHAL, CTAA; ROSIRES DELIZA, CTAA. |
Título: |
Brazilian consumers' understanding of food processing level: how the healthy, industrialized, and ultra-processed foods are perceived? |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. |
Idioma: |
Inglês |
Notas: |
Pôster 168499; SLACAN. |
Conteúdo: |
Food processing includes a series of operations that transform raw materials into new products, ensuring the preservation and allowing safety to the consumer. The NOVA classification system includes the category named ultra-processed foods, which seems to be unfamiliar to Brazilians. This study aimed to explore the perception of Brazilians about food processing level, including their views on healthy food. 513 participants were recruited and took part in an online study through a word association task. They were invited to write down the first four words that came to mind when they thought of healthy, industrialized, and ultra-processed foods (UPF). They also answered socio-demographic questions. The terms with the same meaning were grouped into categories using inductive triangulation coding. A consensus between three researchers was achieved through open discussion. Statistical differences were assessed using X2 tests. A total of 6,138 associations were mentioned by participants and grouped into 50 categories. The most mentioned categories when participants thought of Healthy Foods were legumes and vegetables (61%), fruits with (47%), health (43%). For Industrialized they mentioned commercial brands (30%), convenience (25%) and bad to the health (22%). UPF comprised meat products (55%), bad to the health (26%), commercial brands (23%), and negative associations (23%). Industrialized and UPF had a more negative perception (p<0.05), being considered harmful to health, differently of the healthy food, which had positive mentions. Participant's level of education had a significant effect when making the associations and, the higher education, the greater the positive association with healthy foods, and the negative association with industrialized and ultra-processed foods. Results suggest that there was a misunderstanding between the meaning of industrialized and ultra-processed foods among participants. Communication strategies are recommended to inform the population about the difference between them aiming at allowing conscious food choices by Brazilian consumers. MenosFood processing includes a series of operations that transform raw materials into new products, ensuring the preservation and allowing safety to the consumer. The NOVA classification system includes the category named ultra-processed foods, which seems to be unfamiliar to Brazilians. This study aimed to explore the perception of Brazilians about food processing level, including their views on healthy food. 513 participants were recruited and took part in an online study through a word association task. They were invited to write down the first four words that came to mind when they thought of healthy, industrialized, and ultra-processed foods (UPF). They also answered socio-demographic questions. The terms with the same meaning were grouped into categories using inductive triangulation coding. A consensus between three researchers was achieved through open discussion. Statistical differences were assessed using X2 tests. A total of 6,138 associations were mentioned by participants and grouped into 50 categories. The most mentioned categories when participants thought of Healthy Foods were legumes and vegetables (61%), fruits with (47%), health (43%). For Industrialized they mentioned commercial brands (30%), convenience (25%) and bad to the health (22%). UPF comprised meat products (55%), bad to the health (26%), commercial brands (23%), and negative associations (23%). Industrialized and UPF had a more negative perception (p<0.05), being considered harmful to health, differ... Mostrar Tudo |
Palavras-Chave: |
Food perception; Ultra-processed foods. |
Thesaurus Nal: |
Food processing. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 03061nam a2200241 a 4500 001 2159492 005 2023-12-12 008 2023 bl uuuu u00u1 u #d 100 1 $aGONZALES, M. J. 245 $aBrazilian consumers' understanding of food processing level$bhow the healthy, industrialized, and ultra-processed foods are perceived?$h[electronic resource] 260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá$c2023 500 $aPôster 168499; SLACAN. 520 $aFood processing includes a series of operations that transform raw materials into new products, ensuring the preservation and allowing safety to the consumer. The NOVA classification system includes the category named ultra-processed foods, which seems to be unfamiliar to Brazilians. This study aimed to explore the perception of Brazilians about food processing level, including their views on healthy food. 513 participants were recruited and took part in an online study through a word association task. They were invited to write down the first four words that came to mind when they thought of healthy, industrialized, and ultra-processed foods (UPF). They also answered socio-demographic questions. The terms with the same meaning were grouped into categories using inductive triangulation coding. A consensus between three researchers was achieved through open discussion. Statistical differences were assessed using X2 tests. A total of 6,138 associations were mentioned by participants and grouped into 50 categories. The most mentioned categories when participants thought of Healthy Foods were legumes and vegetables (61%), fruits with (47%), health (43%). For Industrialized they mentioned commercial brands (30%), convenience (25%) and bad to the health (22%). UPF comprised meat products (55%), bad to the health (26%), commercial brands (23%), and negative associations (23%). Industrialized and UPF had a more negative perception (p<0.05), being considered harmful to health, differently of the healthy food, which had positive mentions. Participant's level of education had a significant effect when making the associations and, the higher education, the greater the positive association with healthy foods, and the negative association with industrialized and ultra-processed foods. Results suggest that there was a misunderstanding between the meaning of industrialized and ultra-processed foods among participants. Communication strategies are recommended to inform the population about the difference between them aiming at allowing conscious food choices by Brazilian consumers. 650 $aFood processing 653 $aFood perception 653 $aUltra-processed foods 700 1 $aMARTINS, I. B. A. 700 1 $aALCANTARA, M. 700 1 $aALMEIDA, M. DE 700 1 $aASSIS, R. DE 700 1 $aSANTOS, G. N. 700 1 $aROSENTHAL, A. 700 1 $aDELIZA, R.
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Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
Data corrente: |
28/12/2016 |
Data da última atualização: |
28/12/2016 |
Tipo da produção científica: |
Folder/Folheto/Cartilha |
Autoria: |
COSTA, R. V. da; SIMON, J.; ALMEIDA, R. E. M. de; CAMPOS, L. J. M. |
Afiliação: |
RODRIGO VERAS DA COSTA, CNPMS; JONES SIMON, CNPASA; RODRIGO ESTEVAM MUNHOZ DE ALMEIDA, CNPASA; LEONARDO JOSE MOTTA CAMPOS, CNPSO. |
Título: |
Desempenho de cultivares de milho safrinha em Tocantins. |
Ano de publicação: |
2016 |
Fonte/Imprenta: |
Palmas: Embrapa Pesca e Aquicultura, 2016. |
Páginas: |
4 p. |
Série: |
(Embrapa Pesca e Aquicultura. Fronteira agrícola, 13). |
Idioma: |
Português |
Conteúdo: |
Um dos principais fatores de sucesso no cultivo do milho safrinha é a escolha correta das cultivares a serem utilizadas em cada região. Portanto, a avaliação contínua das cultivares, a nível local ou regional, é importante para conhecer a sua adaptabilidade produtiva, bem como a sua reação aos insetos e aos patógenos predominantes em cada localidade. Nos últimos anos, a Embrapa tem realizado ensaios de avaliação do desempenho de cultivares em diferentes épocas de plantio do milho safrinha no estado do Tocantins. Aqui, serão abordados os resultados do experimento conduzido no ano de 2014 na região Central do estado. |
Palavras-Chave: |
Tocantins. |
Thesagro: |
Milho; Prática cultural; Safrinha; Variedade. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/146557/1/CNPASA-2016-fa13.pdf
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Marc: |
LEADER 01285nam a2200229 a 4500 001 2059509 005 2016-12-28 008 2016 bl uuuu u0uu1 u #d 100 1 $aCOSTA, R. V. da 245 $aDesempenho de cultivares de milho safrinha em Tocantins.$h[electronic resource] 260 $aPalmas: Embrapa Pesca e Aquicultura$c2016 300 $a4 p. 490 $a(Embrapa Pesca e Aquicultura. Fronteira agrícola, 13). 520 $aUm dos principais fatores de sucesso no cultivo do milho safrinha é a escolha correta das cultivares a serem utilizadas em cada região. Portanto, a avaliação contínua das cultivares, a nível local ou regional, é importante para conhecer a sua adaptabilidade produtiva, bem como a sua reação aos insetos e aos patógenos predominantes em cada localidade. Nos últimos anos, a Embrapa tem realizado ensaios de avaliação do desempenho de cultivares em diferentes épocas de plantio do milho safrinha no estado do Tocantins. Aqui, serão abordados os resultados do experimento conduzido no ano de 2014 na região Central do estado. 650 $aMilho 650 $aPrática cultural 650 $aSafrinha 650 $aVariedade 653 $aTocantins 700 1 $aSIMON, J. 700 1 $aALMEIDA, R. E. M. de 700 1 $aCAMPOS, L. J. M.
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