Study of the influence of sociodemographic and lifestyle factors on consumption of dairy products: preliminary study in Portugal and Brazil

Sociodemographic characteristics, including regional variations, have been associated with different food consumption patterns. Behavioral factors and lifestyle variables may also contribute to different food dietary trends. In this way, the present study intended to investigate the consumption habits of the most relevant types of dairy products around the world and relate them to sociodemographic factors, for example, age, sex, education and country as well as with some anthropometric and behavioral aspects, for example, body mass index, satisfaction with body weight and exercise or sedentary lifestyles. One other objective of the study was to categorize the lifestyles of the participants, according to measured variables linked with hours of inactivity or exercise, in order to use these as possible differentiating variables for the consumption of dairy products. The study involved a questionnaire survey undertaken on a non-probabilistic convenience sample of participants from Portugal (PT) and Brazil (BR), and participation was voluntary and anonymous. The data analysis involved different statistical techniques: basic statistics, chi-square tests, factor analysis, cluster analysis and tree classification analysis. The results showed that semi skimmed milk is never consumed by about half of the participants (47.4% for PT and 46.7 for BR), and those numbers increase for skimmed (64.8% for PT and 50.9% for BR), chocolate flavored milk (82.6% for PT and 65.6% for BR) and enriched milks (94.8% for PT and 85.3% for BR). Cheeses are also consumed in the two countries by small numbers of people. The number of participants consuming imported cheeses in both countries was particularly low (only 4.0% consume these more than once a week in both countries), suggesting national products may be preferred. It was further observed that those who consume cheese do it seldom (once a week) or sometimes (2-3 times per week). Butter is also consumed by only about half of the adult population (43.8% for PT and 49.5% for BR), but the percentage of those who never consume butter increases for skimmed butter (66.0% for PT and 82.6% for BR) and unsalted butter (70.2% for PT and 69.1% for BR). The consumption of yogurts also follows similar low consumption patterns. The most frequently consumed yogurt types in Portugal are liquid (30.5% consume regularly) and natural yogurts (34.8% consume regularly), while in Brazil the most frequent are creamy fruit pulp yogurt (14.4% consume regularly), liquid (13.7% consume regularly) and Greek type yogurt (10.2% consume regularly). A factor analysis and a cluster analysis established groups according to lifestyles, as follows: 1-Screeners, 2-Exercisers, 3-Travelers and 4-Others. These lifestyles were found to be influential in the consumption of dairy products for all classes of dairy tested: milk, cheese, yogurt and butter. For example, the screeners were found to consume more milk, more butter, more cheese and more yogurt. Additionally, other influential factors were age, sex, education, BMI and satisfaction with body weight. Nevertheless, country was not a meaningfully discriminant variable in relation to the other variables included in the classification analysis. The results concluded that, despite some small differences in the patterns of consumption of dairy products in both countries, the levels of consumption of dairy products are extremely low, for all classes studied (milk, cheese, yogurt or butter). Additionally, it was concluded that some factors are influential on the level of consumption of dairy products, and therefore decision makers can plan their interventions according to the characteristics of the targeted segments of the population, according to lifestyle, age, sex, education, BMI and satisfaction with body weight.info:eu-repo/semantics/publishedVersio

Study about the use of edible flowers in Costa Rica

Introduction: Edible flowers (EF) constitute a source of some bioactive compounds and are very useful to step up the appeal of food. The use of EF for gastronomic purposes has a long history in some cultures but more recently it has expanded in most countries being particularly appreciated by some chefs who use them both for flavour intensification and decorative purposes. Objective: The objective of this study was to characterize the use of EF in gastronomy. Methods: A cross-sectional descriptive investigation was undertaken using a questionnaire developed for the study, which included some questions about consumption habits and others about the knowledge relatively to EF. The sample included 123 individual residing in Costa Rica, aged between 18 and 66 years old. Results: The results revealed that 74% of the participants already heard about EF and 45.5% have already eaten them. EF are appreciated particularly for salads and decoration of dishes due to their taste, aroma and decorative ability. The frequency of use, however is low, since they are eaten sporadically by 89.3% of the participants and only 26.8% admit they use EF in their culinary practices. It is important to consider the possible risks associated to their consumption, such as pesticides or toxicity, and 96.7% consider that there is not enough information about EF. Only 25.2% of the participants state that there are risks associated with the consumption of EF, and these recognize both types of risks, pesticides and toxicity. Conclusions: The marketing of EF is expanding in modern gastronomic trends, with restaurants playing important roles on the chain of EF consumption. Still, the home preparation of recipes including EF is scarce and sporadic.info:eu-repo/semantics/publishedVersio

Study about attitudes, perceptions and knowledge regarding edible insects in Portugal

Os insetos têm sido apontados como uma fonte alternativa e mais sustentável de proteína animal, que pode ajudar a alimentar a crescente população mundial. Devido à menor pegada e impacto ambiental, a substituição parcial da proteína animal por insetos pode contribuir para a preservação do meio ambiente e dos ecossistemas naturais. No entanto, o consumo de insetos comestíveis, embora culturalmente aceite em algumas comunidades, não é prontamente aceite noutras. Assim, este trabalho investigou o conhecimento, atitudes, hábitos de consumo e grau de aceitabilidade de insetos ou produtos derivados entre consumidores portugueses. Este estudo foi baseado numa pesquisa por questionário, realizada numa amostra de 213 participantes. Os resultados mostraram que os portugueses tendem a ter perceções corretas sobre as questões de sustentabilidade relacionadas com a utilização de insetos como alternativa a carnes convencionais. No entanto, o grau de conhecimento sobre o valor nutritivo dos insetos e possíveis efeitos na saúde é baixo. Entre os indivíduos pesquisados, apenas uma pequena percentagem indicou já ter comido insetos, consumidos maioritariamente no estrangeiro, por iniciativa própria, seja em restaurantes ou em festas/eventos sociais. Não surpreendentemente, observou-se que há uma maior relutância em consumir insetos inteiros do que em ingeri-los como ingredientes utilizados em preparações alimentares. Assim, em conclusão, a investigação revelou que os portugueses ainda apresentam alguma resistência para aderir ao consumo de insetos como alternativa a outros produtos cárneos, mas não se descarta que o mercado de produtos à base de insetos possa ser uma forma de ultrapassar a neofobia associada a este tipo de alimentos num país tradicionalmente não comedor de insetos.Insects have been pointed out as an alternative and more sustainable source of animal protein that might help feed the growing world population. Because of the lower footprint and environmental impact, replacing partly the animal protein by insects can contribute to the preservation of the environment and natural ecosystems. However, the consumption of edible insects, although culturally accepted for some communities, is not readily accepted for others. Hence this work investigated the knowledge, attitudes, consumption habits, and degree of acceptability of edible insects or derived products among Portuguese consumers. This study was based on a questionnaire survey undertaken on a sample of 213 participants. The results showed that the Portuguese tend to have correct perceptions about the sustainability issues related to the utilization of edible insects as an alternative to conventional meats. Nevertheless, the degree of knowledge about the nutritive value of insects and possible health effects is low. Among the individuals surveyed, only a small percentage indicated they had already eaten insects, consumed mostly abroad, by self-initiative, and either in restaurants or at parties/social events. Not surprisingly, it was observed that there is a higher reluctance to consume whole insects than to ingest them as ingredients used in food preparations. So, in conclusion, the research revealed that the Portuguese still present some resistance to adhere to the consumption of insects as an alternative to other meat products, but it is not discarded that the market of insect based products can be a way to surpass the neophobia associated with this type of food on a traditionally non-insect-eating country.info:eu-repo/semantics/publishedVersio

Development of products with Shiitake mushroom: chemical, physical and sensory characterization

Shiitake mushrooms are much appreciated and therefore their production has increased. However, an important quantity of by-products and residues, are also generated and which are considered as waste materials. In this way, the aim of this work was to develop new foods incorporating shiitake mushrooms that do not comply with standards for commercialization, thus providing additional sources of income for the farmers. For this, a filling with mushroom was produced for rissoles and pies, and the final products were analysed for their chemical composition, colour, texture and sensorial attributes. The results showed that the shiitake products presented an interesting chemical composition, rich in protein and minerals, and poor in salt. It was also observed that the frying operation induced more colour changes in the rissoles than the oven baking of the pies. The textural measurements indicated that the rissoles were much softer when compared to the pies, being also more cohesive and elastic. The sensory panel attributed high scores to both products (around 4.5, on a scale from 1 to 5), thus indicating that these may constitute an additional source of income to the farmers and at the same time reducing waste.info:eu-repo/semantics/publishedVersio

Study about attitudes, perceptions and knowledge regardind edible insects in Portugal

Os insetos têm sido apontados como uma fonte alternativa e mais sustentável de proteína animal, que pode ajudar a alimentar a crescente população mundial. Devido à menor pegada e impacto ambiental, a substituição parcial da proteína animal por insetos pode contribuir para a preservação do meio ambiente e dos ecossistemas naturais. No entanto, o consumo de insetos comestíveis, embora culturalmente aceite em algumas comunidades, não é prontamente aceite noutras. Assim, este trabalho investigou o conhecimento, atitudes, hábitos de consumo e grau de aceitabilidade de insetos ou produtos derivados entre consumidores portugueses. Este estudo foi baseado numa pesquisa por questionário, realizada numa amostra de 213 participantes. Os resultados mostraram que os portugueses tendem a ter perceções corretas sobre as questões de sustentabilidade relacionadas com a utilização de insetos como alternativa a carnes convencionais. No entanto, o grau de conhecimento sobre o valor nutritivo dos insetos e possíveis efeitos na saúde é baixo. Entre os indivíduos pesquisados, apenas uma pequena percentagem indicou já ter comido insetos, consumidos maioritariamente no estrangeiro, por iniciativa própria, seja em restaurantes ou em festas/eventos sociais. Não surpreendentemente, observou-se que há uma maior relutância em consumir insetos inteiros do que em ingeri-los como ingredientes utilizados em preparações alimentares. Assim, em conclusão, a investigação revelou que os portugueses ainda apresentam alguma resistência para aderir ao consumo de insetos como alternativa a outros produtos cárneos, mas não se descarta que o mercado de produtos à base de insetos possa ser uma forma de ultrapassar a neofobia associada a este tipo de alimentos num país tradicionalmente não comedor de insetos.info:eu-repo/semantics/publishedVersio

Honey Bee (Apis mellifera L.) Broods: Composition, Technology and Gastronomic Applicability

Honey bee broods (larvae and pupae) can be consumed as human food, offering a rich nutritional value. Therefore, the objective of this work was to present an overview of the nutritional value of the honey bee brood and its gastronomic potential. The results indicated that honey bee broods are rich in protein (including essential amino acids), fat (essentially saturated and monounsaturated fatty acids), carbohydrates, vitamin C and those of the B complex, and minerals such as potassium, magnesium, calcium, and phosphorous. The results further highlight some variability according to the stage of development, with increasing content of fat and protein and decreasing carbohydrates from the larval to the pupal stages. The production of the honey bee brood in the hive, as well as its removal, can impact the wellbeing of the hive. This limits the production potential of the brood aimed at application for gastronomic purposes. The consumption and purchase of honey bee broods as food may be accessible in specialised markets where, for example, ethnic communities consume this type of food. However, in some markets, insects or products produced from insects are not readily accepted because of neophobia and disgust. The role of culinary chefs allied to traditional ways of preparing culinary dishes that include honey bee broods are relevant to motivate more people in western societies to consume of these types of food products.info:eu-repo/semantics/publishedVersio

Honey bee (Apis mellifera L.) broods: composition, technology and gastronomic applicability

Honey bee broods (larvae and pupae) can be consumed as human food, offering a rich nutritional value. Therefore, the objective of this work was to present an overview of the nutritional value of the honey bee brood and its gastronomic potential. The results indicated that honey bee broods are rich in protein (including essential amino acids), fat (essentially saturated and monounsaturated fatty acids), carbohydrates, vitamin C and those of the B complex, and minerals such as potassium, magnesium, calcium, and phosphorous. The results further highlight some variability according to the stage of development, with increasing content of fat and protein and decreasing carbohydrates from the larval to the pupal stages. The production of the honey bee brood in the hive, as well as its removal, can impact the wellbeing of the hive. This limits the production potential of the brood aimed at application for gastronomic purposes. The consumption and purchase of honey bee broods as food may be accessible in specialised markets where, for example, ethnic communities consume this type of food. However, in some markets, insects or products produced from insects are not readily accepted because of neophobia and disgust. The role of culinary chefs allied to traditional ways of preparing culinary dishes that include honey bee broods are relevant to motivate more people in western societies to consume of these types of food products.info:eu-repo/semantics/publishedVersio

Development of a Questionnaire to Assess Knowledge and Perceptions about Edible Insects

Edible insects (EI) have been consumed as traditional foods in many parts of the globe, but in other regions, they are not readily accepted, particularly in Western countries. However, because EI are suggested to constitute a more sustainable protein food as compared with other sources of animal protein, they can be considered a future food that could help mitigate hunger and malnutrition. Additionally, new gastronomic trends are already targeting this area for exploring new potentialities. The objective of this work was to develop and validate a questionnaire to assess consumers’ perceptions and knowledge about EI in seven different domains: D1. Culture and Tradition, D2. Gastronomic Innovation and Gourmet Kitchen, D3. Environment and Sustainability, D4. Economic and Social Aspects, D5. Commercialization and Marketing, D6. Nutritional Aspects and D7. Health Effects. The 64 items were subjected to item analysis and reliability analysis for validation, and factor analysis was also conducted to identify a grouping structure. The results validated all the items of the seven subscales with high values of Cronbach’s alpha (α = 0.732 for D1, α = 0.795 for D2, α = 0.882 for D3, α = 0.742 for D4, α = 0.675 for D5, α = 0.799 for D6 and α = 0.788 for D7). However, by eliminating 17 items, the final values of the alpha increased in all subscales. Factor analysis with extraction by principal component analysis with varimax rotation extracted 14 factors that explained, in total, 65% of the variance, although the first two factors were the most important (35.7% variance explained). In conclusion, the confirmed usefulness of the questionnaire has been hereby validated for assessing consumer perceptions of and knowledge about EI.info:eu-repo/semantics/publishedVersio

The Motivations for Consumption of Edible Insects: A Systematic Review

The consumption of edible insects (EI) is traditional in many parts of the world, but not in others. In fact, despite globalization and the multiple advantages pointed out about the consumption of EI, there are still many countries where entomophagy is seen with disgust and aversion. This systematic review aimed to examine the motivations that influence the consumption of EI in diverse cultures and understand if there are differences between Western countries (WC) and insect-eating countries (IEC). It further evaluated whether the degree of acceptability was influenced by the form of consumption of the insects (eating whole insects or foods containing insects). This literature review was conducted in November 2021 within three databases, Web of Science, PubMed and Scopus, according to the Preferred Reporting of Items for Systematic Reviews and Meta-analysis and using PRISMA directives. From a total of 245 studies, 31 were selected to be included in this review, based on the inclusion criteria defined: only original research articles, from 2010 or beyond, and written in English. The results indicated that the main motivations that determine the consumption of EI are related to gender, age, sustainability, nutritional value, sensory attributes, tradition/culture, food neophobia, disgust and familiarity/past experiences. Moreover, whereas in IEC, there is a greater focus on factors related to sensory attributes, availability, affordability and preferences, in WC, there is a bigger emphasis on determinants such as nutritional value, sustainability, benefits, familiarity/past experience, tradition/culture, food neophobia and disgust. Finally, it was observed that people in WC are more willing to accept food products containing insects rather than the whole insect, which is one of the most promising points to be addressed in the future. Overall, this review highlights that there are numerous factors influencing the consumption of edible insects, and differences between WC and IEC are clear in what concerns the motivations of consumers. Hence, targeting market segments and consumers’ characteristics has to be present when designing strategies to incentivize the consumption of EI in WC as a part of a global strategy for sustainability of food systems.info:eu-repo/semantics/publishedVersio

Consumption of fibre rich foods: comparative study in different countries

Foods such as fruit, vegetables, and cereals, and particularly whole grain, are rich in dietary fibre and have been proved to have multiple beneficial effects for the human health. The present research was designed to assess some eating practices related to fibre-rich foods in different countries, namely Argentina, Croatia, Hungary, Latvia, Portugal, and Romania. A cross-sectional descriptive study was undertaken on a sample of 4905 adult participants, obeying all ethical guidelines for this type of research. Regarding the data treatment, basic statistics was complemented with the tree classification analysis. Generally, the results show a low consumption of salads and vegetables, i.e., up to 11 servings/week (for 78.2% of participants), with Croatia in the lead (86.6%). Regarding fruit, a great majority of data also indicated low consumption (92.3%), most especially for Latvia (98.3%). The level of consumption of whole cereals was also low (72.6%), particularly for Latvia (90.0%). The tree classification analysis showed that while the first discriminant variable for the consumption of salads and vegetables was country, followed by education, for the consumption of fruit, it was country and then sex, and finally, for the consumption of whole cereals, it was sex and followed by country. The results allowed the conclusion that the consumption of foods rich in dietary fibre was very low for these countries, highlighting the necessity to implement strategies that incentivise the consumption of such foods, which are very important for a healthy diet