Factors related to food involvement in the adult population
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista de Nutrição |
Texto Completo: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/8028 |
Resumo: | ObjectiveThis study aimed to investigate aspects associated with food involvement and to ascertain whether individuals with higher food involvement consume larger amounts of fruits and vegetables. MethodsThis cross-sectional, analytical study was conducted with 301 adults (19-59 years old) from the Federal District, Brazil. Sample size calculation was based on numbers from the Brazilian Demographic Census and on consumption data for fruits and vegetables obtained from the Surveillance of Risk and Protective Factors for Chronic Diseases by Telephone Interviews survey. Data were collected in October of 2012. The questionnaire comprised 28 questions and included socio-demographic variables, reported fruit and vegetable consumption, and an adapted food involvement scale. Data were analyzed using Statistical Package for the Social Sciences software. Descriptive and comparative analyses were performed to determine population characteristics. ResultsWomen and older individuals displayed a higher degree of food involvement than did men and younger individuals (p<0.001). Among the factors included in food involvement, the highest influence was attributed to satisfaction in preparing food (cooking), pre-preparation of food, and pleasure in cooking for other people (p<0.001). ConclusionThe results presented here suggest that food involvement can be stimulated through innovative strategies of communication that go beyond the biological arguments and focus on the cultural expression of the elements of socialization, whose relationship with eating is well established. |
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Factors related to food involvement in the adult populationFatores relacionados ao envolvimento com alimentação da população adultaFood consumptionFood planningFood preferencesConsumo de alimentosPlanejamento alimentarPreferências alimentaresObjectiveThis study aimed to investigate aspects associated with food involvement and to ascertain whether individuals with higher food involvement consume larger amounts of fruits and vegetables. MethodsThis cross-sectional, analytical study was conducted with 301 adults (19-59 years old) from the Federal District, Brazil. Sample size calculation was based on numbers from the Brazilian Demographic Census and on consumption data for fruits and vegetables obtained from the Surveillance of Risk and Protective Factors for Chronic Diseases by Telephone Interviews survey. Data were collected in October of 2012. The questionnaire comprised 28 questions and included socio-demographic variables, reported fruit and vegetable consumption, and an adapted food involvement scale. Data were analyzed using Statistical Package for the Social Sciences software. Descriptive and comparative analyses were performed to determine population characteristics. ResultsWomen and older individuals displayed a higher degree of food involvement than did men and younger individuals (p<0.001). Among the factors included in food involvement, the highest influence was attributed to satisfaction in preparing food (cooking), pre-preparation of food, and pleasure in cooking for other people (p<0.001). ConclusionThe results presented here suggest that food involvement can be stimulated through innovative strategies of communication that go beyond the biological arguments and focus on the cultural expression of the elements of socialization, whose relationship with eating is well established. ObjetivoInvestigar os aspectos associados ao envolvimento com alimentação e verificar se os indivíduos que apresentam um maior envolvimento com alimentação consomem maiores quantidades de frutas e hortaliças. MétodosEstudo analítico transversal conduzido com 301 adultos (19-59 anos) do Distrito Federal. O cálculo amostral foi baseado no quantitativo fornecido pelo Censo Demográfico Brasileiro e em dados de consumo referido de frutas e hortaliças, de acordo com dados da pesquisa Vigilância de Fatores de Risco e Proteção para Doenças Crônicas por Inquérito Telefônico. A coleta de dados ocorreu em outubro de 2012. O questionário, composto por 28 questões abrangeo as variáveis sócio-demográficas, consumo referido de frutas e hortaliças e uma escala de envolvimento com alimentação, adaptada. Os dados foram analisados utilizando o software Statistical Package for the Social Sciences. Análises descritivas e comparativas foram realizadas para verificar as características da população. ResultadosMulheres e indivíduos mais velhos apresentaram um grau de envolvimento com a alimentação maior que homens e pessoas mais jovens (p<0,001). Dentre os fatores que compõem o envolvimento com alimentação tiveram maior influência os relacionados à satisfação em preparar de alimentos (cozinhar), ao pré-preparo de alimentos e ao prazer de cozinhar para outras pessoas (p<0,001). ConclusãoOs resultados apresentados sugerem que o envolvimento com alimentação pode ser estimulado por meio de estratégias de comunicação inovadoras, que ultrapassem o sentido biológico e se concentrem na expressão cultural sobre os elementos de socialização, reconhecidamente relacionados à alimentação.Núcleo de Editoração – PUC-Campinas2023-03-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/8028Brazilian Journal of Nutrition; Vol. 29 No. 3 (2016): Revista de NutriçãoRevista de Nutrição; Vol. 29 Núm. 3 (2016): Revista de NutriçãoRevista de Nutrição; v. 29 n. 3 (2016): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPenghttps://periodicos.puc-campinas.edu.br/nutricao/article/view/8028/5542Copyright (c) 2023 Bárbara de ALENCAR, Natacha TORAL, Elisabetta RECINE, Anelise RIZZOLOhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess de ALENCAR, Bárbara TORAL, Natacha RECINE, ElisabettaRIZZOLO, Anelise 2023-03-23T18:32:50Zoai:ojs.periodicos.puc-campinas.edu.br:article/8028Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-03-23T18:32:50Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
Factors related to food involvement in the adult population Fatores relacionados ao envolvimento com alimentação da população adulta |
title |
Factors related to food involvement in the adult population |
spellingShingle |
Factors related to food involvement in the adult population de ALENCAR, Bárbara Food consumption Food planning Food preferences Consumo de alimentos Planejamento alimentar Preferências alimentares |
title_short |
Factors related to food involvement in the adult population |
title_full |
Factors related to food involvement in the adult population |
title_fullStr |
Factors related to food involvement in the adult population |
title_full_unstemmed |
Factors related to food involvement in the adult population |
title_sort |
Factors related to food involvement in the adult population |
author |
de ALENCAR, Bárbara |
author_facet |
de ALENCAR, Bárbara TORAL, Natacha RECINE, Elisabetta RIZZOLO, Anelise |
author_role |
author |
author2 |
TORAL, Natacha RECINE, Elisabetta RIZZOLO, Anelise |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
de ALENCAR, Bárbara TORAL, Natacha RECINE, Elisabetta RIZZOLO, Anelise |
dc.subject.por.fl_str_mv |
Food consumption Food planning Food preferences Consumo de alimentos Planejamento alimentar Preferências alimentares |
topic |
Food consumption Food planning Food preferences Consumo de alimentos Planejamento alimentar Preferências alimentares |
description |
ObjectiveThis study aimed to investigate aspects associated with food involvement and to ascertain whether individuals with higher food involvement consume larger amounts of fruits and vegetables. MethodsThis cross-sectional, analytical study was conducted with 301 adults (19-59 years old) from the Federal District, Brazil. Sample size calculation was based on numbers from the Brazilian Demographic Census and on consumption data for fruits and vegetables obtained from the Surveillance of Risk and Protective Factors for Chronic Diseases by Telephone Interviews survey. Data were collected in October of 2012. The questionnaire comprised 28 questions and included socio-demographic variables, reported fruit and vegetable consumption, and an adapted food involvement scale. Data were analyzed using Statistical Package for the Social Sciences software. Descriptive and comparative analyses were performed to determine population characteristics. ResultsWomen and older individuals displayed a higher degree of food involvement than did men and younger individuals (p<0.001). Among the factors included in food involvement, the highest influence was attributed to satisfaction in preparing food (cooking), pre-preparation of food, and pleasure in cooking for other people (p<0.001). ConclusionThe results presented here suggest that food involvement can be stimulated through innovative strategies of communication that go beyond the biological arguments and focus on the cultural expression of the elements of socialization, whose relationship with eating is well established. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-03-23 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/8028 |
url |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/8028 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/8028/5542 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Bárbara de ALENCAR, Natacha TORAL, Elisabetta RECINE, Anelise RIZZOLO https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Bárbara de ALENCAR, Natacha TORAL, Elisabetta RECINE, Anelise RIZZOLO https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
dc.source.none.fl_str_mv |
Brazilian Journal of Nutrition; Vol. 29 No. 3 (2016): Revista de Nutrição Revista de Nutrição; Vol. 29 Núm. 3 (2016): Revista de Nutrição Revista de Nutrição; v. 29 n. 3 (2016): Revista de Nutrição 1678-9865 reponame:Revista de Nutrição instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) instacron:PUC_CAMP |
instname_str |
Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
instacron_str |
PUC_CAMP |
institution |
PUC_CAMP |
reponame_str |
Revista de Nutrição |
collection |
Revista de Nutrição |
repository.name.fl_str_mv |
Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
repository.mail.fl_str_mv |
||sbi.submissionrn@puc-campinas.edu.br |
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