Jacobs, S.

Marques, A.

Sioen, I.

Verbeke, W.

Open Marine Archive

12th European Nutrition Conference 2015 Ann Nutr Metab 2015; 67(suppl 1)  535
the salt content and look for simple ways for passing this message to 
the consumers.
Objectives: To determine the factors of choice and barriers for 
purchasing products with reduced salt content.
Method / Design: A survey (face to face interview) was conduc-
ted among 434 consumers (220 respondents under 25 years and 214 
aged 26-55 years) to find out what criteria were taken into account 
while choosing and purchasing food products with reduced salt con-
tent. 
Results: The respondents were not able to evaluate their knowled-
ge on the products with reduced salt content. In the group of people 
under 25, the majority of women chose the answer: “my knowledge is 
neither broad nor limited”. In the group of people aged 26-55 years, 
women much more frequently declared that an increase of interest in 
such products is related to the change of diet. In the group of respon-
dents under 25 years, women more often than men declared that a sig-
nificant decrease in purchasing of products with reduced salt content 
is due to purchasing habits and high price. In the group aged 26-55 
years, women more often than men considered insufficient palatability 
as an important factor limiting the purchase of such products.
Conclusions: We noticed the lack of sufficient knowledge about 
the products with reduced salt content. Due to this fact, some actions 
should be undertaken by the producers and some educational cam-
paigns should be implemented to increase consumer awareness.
Keywords: (maximum 5): salt content, consumer, purchasing 
behavior 
149/904. Factors driving consumers’ inten-
tion to purchase food products-Konya, Tur-
key
Author(s): (1) Ebru Bayrak; (2) Nazan Aktaş.
Affiliation: (1) Asst. Prof. Dr.Mevlana University. School of Health 
Services. Department of Nutrition and Dietetics. Konya. Turkey; (2) 
Assoc. Prof. Dr. Selcuk University. Faculty of Health Sciences. Nutri-
tion and Dietetics Department. Konya. Turkey.
Introduction: Consumers’ food purchasing behavior is complex 
phenomena influenced by many factors such as consumer’s awareness 
about food and health, quality, price, brand, package, familiarity and 
taste. 
Objectives: This study aims to determine that factors influencing 
consumers’ intention to purchase food products in Konya, Turkey.
Method / Design: The research was a cross sectional descriptive 
survey. The study sample consisted of voluntary consumers randomly 
selected (n=332; 166 female, 166 male) from individuals shopping 
from markets in Konya, Turkey. The survey was a one-to-one inter-
view using a questionnaire including open-ended and closed-ended 
questions regarding demographic information, factors that consumers 
pay attention to for price, brand, production date, expiry date, flavor, 
packing, color while purchasing food products. The data were statisti-
cally analyzed using descriptive method. 
Results: Ages of 38.6 % of participants were between 21-29 years. 
Of the consumers 36.4% were university graduates, 28.3% were self-
employed and half of them were unmarried. Consumers paid atten-
tion to expiry date while purchasing milk products (77.9%), canned 
products (68.6%) and frozen foods (67.2%). It was determined that 
participants gave importance to price during purchase of meat pro-
ducts (46.0%). Package was a feature that consumers did not take into 
consideration while buying milk products (57.0%) and canned foods 
(58.8%). For purchasing frozen food, they did not pay attention to 
price (57.1%), and brands when consumers purchased meat products 
(87.2%). Gender difference was found to be significantly important 
among consumers in paying attention to price for purchase of milk 
and canned products, production date while purchasing frozen foods 
and taste when they bought meat products (p<0.05). 
Conclusions: The findings revealed that factors driving consu-
mers’ intention to purchase food products were influenced by price, 
brand, expiry date, package, taste and these factors varied depending 
on types of food products purchased.
Keywords: (maximum 5): Consumer, food products, purchase
149/910. The impact of a message contai-
ning health and ecology aspects related to 
seafood consumption
Author(s): (1) Silke Jacobs; (2) Isabelle Sioen; (3) António Mar-
ques; (4) Wim Verbeke.
Affiliation: (1) Department of Agricultural Economics. De-
partment of Public Health. Ghent University; (2) Ghent University. 
Belgium.; (3) Division of Aquaculture and Upgrading. I.P. (IPMA, 
I.P.); (4) Department of Agricultural Economics. Ghent University.
Introduction: Most guidance on seafood consumption does not 
take into account the ecological and economic impact of seafood con-
sumption choices. Although little attention has been paid to integrate 
health and ecology in communication activities, this is important 
because economic viability and nutritional recommendations depend 
on the maintenance of adequate fish stocks. 
Objectives: The determination of a good communication stra-
tegy which combines health and sustainability regarding seafood 
consumption advice. 
Method / Design: A web-based survey was performed in two 
countries, namely Belgium (Flanders, n=474) and Portugal (n=512). 
The survey consisted of three parts: (1) a baseline questionnaire, (2) 
presentation of a message and (3) a post-intervention questionnaire. 
The message contained balanced information about health benefits 
(nutrients) and health risks (contaminants) of seafood, information 
about the depletion of fish stocks as well as advice to consume seafood 
twice per week and to buy seafood in a sustainable way.
Results: Although the message has a negative effect on the attitude 
towards eating seafood, the Belgian respondents reported an intended 
higher seafood consumption frequency after reading the message. 
Portuguese respondents reported to buy seafood in a sustainable 
way before reading the message and the intention did not change 
536  Ann Nutr Metab 2015; 67(suppl 1) 12th European Nutrition Conference 2015
after reading the message. This is in contrast with Flanders where the 
intention to buy seafood in a sustainable way significantly increased, 
however this intention remained low. Therefore, attention has to be 
paid to perceived barriers such as price, satisfaction with conventional 
seafood and low availability regarding sustainable seafood consump-
tion.
Conclusions: A message including health and ecology aspects 
related to seafood does not decrease intended consumption frequency 
and has a positive effect on the intention to buy seafood in a sustai-
nable way. However, barriers and motives are important to consider 
when aiming a behavioural change. 
Keywords: (maximum 5): Seafood, Communication strategy, 
Health, Ecological sustainability
149/912. Climate change, post harvest food 
losses and food security trainings for Geor-
gian farmers
Author(s): (1) Kakha Nadiradze; (2) Mrs. Nana Phirosmanashvi-
li; (3) Mariam Godinashvili.
Affiliation: (1) Tbilisi; (2) BioPhysic.AFRD.Tbilisi.Georgia; (3) 
Student.Tbilisi.State University.Tbilisi.Georgia.
Introduction: By estimating the significant scientific evidence 
indicating that the climate is changing, largely due to human acti-
vities and anthropogenic factors are evident. The goal of this paper 
is to show our study the complex interaction between agriculture, 
economic growth and post harvest food looses given future uncer-
tainties. We combine economic concepts to analyze the long-term 
socio-economic and environmental consequences of different crops. 
Georgian Agriculture is rapidly transforming into a modernized, 
productive and competitive force by the State Support in the last three 
years, a wide ranging, highly effective set of policy reforms focused on 
enabling private-sector led modernization of the Ag Cooperatives to 
sustainable agribusiness community.
Objectives: Smallholder farmers in some selected communities 
of Georgia have been trained by the Experts of the Association for 
Farmers Rights Defense, AFRD how to reduce Post-Harvest Losses 
using the small bags and vehicles for collecting post harvest crops for 
moving to storages. 
Method / Design: The benefits to consumers from reducing 
losses include lower prices and improved food security. In addition, 
postharvest activities such as processing and marketing can create em-
ployment and thus income and better food security in the agricultural 
sector. Therefore, reducing PHL clearly complements other efforts to 
enhance food security through improved farm-level productivity and 
will generate incomes. 
Results: During trainings were analyzed the establishment of 
postharvest weight loss baseline data, as well as a better understan-
ding of the magnitude of the opportunities lost, are both critical to 
better inform development experts, policy makers, and industry 
stakeholders of the options offered by the systematic adopting of PHL-
reduction strategies. 
Conclusions: The exercise presented here on PHL estimations 
also suggests the need for an approach that balances the costs and 
benefits of producing more food to cover the losses caused by the lack 
of appropriate PHL reduction technologies and practices
Keywords: (maximum 5): Climate Change, Food Security, 
Georgia
149/922. Course for use of tilapia (Oreochro-
mis niloticus) in school meals
Author(s): (1) Rafael Bittencourt Vieira; (2) Karina Zanoti Fon-
seca; (3) Ariston Lima Cardoso; (2) Soraia Barreto Aguiar Fonteles.
Affiliation: (1) Student. Universidade Federal do Recôncavo da 
Bahia. Brazil.; (2) University Federal do Recôncavo da Bahia. Cruz 
das Almas. Brazil; (3) Professor Sênior. CETEC. Universidade Fede-
ral do Recôncavo da Bahia. Brazil.
Introduction: The food served in public schools in Brazil is free 
and constantly seeks to offer good quality, nutritious and healthy. 
Currently it is necessary to seek more sustainable alternatives that 
promote greater care for the environment. The Santo Antônio de Jesus 
city is located in Bahia, Brazil and receives an average of 9,580 students 
daily. Guide those involved in school feeding on the inclusion of food 
purchased in the region becomes very important. 
Objectives: The study aimed to empower multipliers of school 
feeding Santo Antônio de Jesus - BA, Brazil on the inclusion of tilapia 
fish (Oreochromis niloticus) produced in the region replacing the 
fillet Hake “Merluza” (Merluccius hubbsi) purchased from Argentina. 
Method / Design: Agents involved in school feeding manage-
ment received training with the theme “Inclusion of Tilapia in school 
meals.” The event was addressed the nutritional characteristics of Tila-
pia, taste, ease of removal of thorns, the low cost and the possibility of 
acquiring the city itself. 
Results: All participants reported at the end of training that will 
change the fish imported from Argentina by Tilapia acquired locally, 
they saw that it is possible to make the switch. The impact of this chan-
ge is too big for only one day in the fish consumption is 700kg.
Conclusions: The training allowed make a major change in the 
food offered in schools since the fish to be used will be acquired in the 
town itself and not imported from Argentina. Thanks to the training 
used positive impacts on the environment and health will be priori-
tized.
Keywords: (maximum 5): Food. Environment. Health. Fish.
149/933. The impact of packaging type on 
the antioxidant activity of pickled red cabba-
ge cool stored
Author(s): (1) Barbara Borczak; (2) Joanna Kapusta-Duch; (3) 
Teresa Leszczynska.
Affiliation: (1) Nutritionist. Department of Human Nutrition. 


The impact of a message containing health and ecology aspects related to seafood consumption

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The impact of a message containing health and ecology aspects related to seafood consumption

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