Food Consumption Determinants and Barriers for Healthy Eating at the Workplace - A University Setting
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.8/7129 |
Resumo: | Background: A wide variety of social, cultural and economic factors may influence dietary patterns. This work aims to identify the main determinants of food consumption and barriers for healthy eating at the workplace, in a university setting. Methods: A cross-sectional observational study was conducted with 533 participants. Data were obtained through the application of a self-administered questionnaire that included socio-demographic information, food consumption determinants and the main perceived barriers for healthy eating at the workplace. Results: The respondents identified “price” (22.5%), “meal quality” (20.7%), and “location/distance” (16.5%). For women, the determinant “availability of healthy food options” was more important than for men (p < 0.001). The food consumption determinants at the workplace most referred to by respondents were related to the nutritional value. Smell, taste, appearance and texture, and good value for money, were also considered important for choosing food at the workplace. Respondents referred to work commitments and lack of time as the main barriers for healthy eating at the workplace. Conclusions: Identification of determinants involved in food consumption, and the barriers for healthy eating, may contribute to a better definition of health promotion initiatives at the workplace aiming to improve nutritional intake. |
id |
RCAP_31933acae6996030209abd2e51c6b8de |
---|---|
oai_identifier_str |
oai:iconline.ipleiria.pt:10400.8/7129 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Food Consumption Determinants and Barriers for Healthy Eating at the Workplace - A University SettingFood choiceFood consumptionUniversityworkplaceDeterminantsBarriersBackground: A wide variety of social, cultural and economic factors may influence dietary patterns. This work aims to identify the main determinants of food consumption and barriers for healthy eating at the workplace, in a university setting. Methods: A cross-sectional observational study was conducted with 533 participants. Data were obtained through the application of a self-administered questionnaire that included socio-demographic information, food consumption determinants and the main perceived barriers for healthy eating at the workplace. Results: The respondents identified “price” (22.5%), “meal quality” (20.7%), and “location/distance” (16.5%). For women, the determinant “availability of healthy food options” was more important than for men (p < 0.001). The food consumption determinants at the workplace most referred to by respondents were related to the nutritional value. Smell, taste, appearance and texture, and good value for money, were also considered important for choosing food at the workplace. Respondents referred to work commitments and lack of time as the main barriers for healthy eating at the workplace. Conclusions: Identification of determinants involved in food consumption, and the barriers for healthy eating, may contribute to a better definition of health promotion initiatives at the workplace aiming to improve nutritional intake.MDPIIC-OnlineLima, João P. M.Almeida Costa, SofiaBrandão, Teresa R.S.Rocha, Ada2022-05-13T13:04:05Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.8/7129engLima, J.P.M.; Costa, S.A.; Brandão, T.R.S.; Rocha, A. Food Consumption Determinants and Barriers for Healthy Eating at the Workplace—A University Setting. Foods 2021, 10, 695. https://doi.org/10.3390/foods1004069510.3390/foods10040695info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-17T15:53:40Zoai:iconline.ipleiria.pt:10400.8/7129Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:49:51.337724Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Food Consumption Determinants and Barriers for Healthy Eating at the Workplace - A University Setting |
title |
Food Consumption Determinants and Barriers for Healthy Eating at the Workplace - A University Setting |
spellingShingle |
Food Consumption Determinants and Barriers for Healthy Eating at the Workplace - A University Setting Lima, João P. M. Food choice Food consumption University workplace Determinants Barriers |
title_short |
Food Consumption Determinants and Barriers for Healthy Eating at the Workplace - A University Setting |
title_full |
Food Consumption Determinants and Barriers for Healthy Eating at the Workplace - A University Setting |
title_fullStr |
Food Consumption Determinants and Barriers for Healthy Eating at the Workplace - A University Setting |
title_full_unstemmed |
Food Consumption Determinants and Barriers for Healthy Eating at the Workplace - A University Setting |
title_sort |
Food Consumption Determinants and Barriers for Healthy Eating at the Workplace - A University Setting |
author |
Lima, João P. M. |
author_facet |
Lima, João P. M. Almeida Costa, Sofia Brandão, Teresa R.S. Rocha, Ada |
author_role |
author |
author2 |
Almeida Costa, Sofia Brandão, Teresa R.S. Rocha, Ada |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
IC-Online |
dc.contributor.author.fl_str_mv |
Lima, João P. M. Almeida Costa, Sofia Brandão, Teresa R.S. Rocha, Ada |
dc.subject.por.fl_str_mv |
Food choice Food consumption University workplace Determinants Barriers |
topic |
Food choice Food consumption University workplace Determinants Barriers |
description |
Background: A wide variety of social, cultural and economic factors may influence dietary patterns. This work aims to identify the main determinants of food consumption and barriers for healthy eating at the workplace, in a university setting. Methods: A cross-sectional observational study was conducted with 533 participants. Data were obtained through the application of a self-administered questionnaire that included socio-demographic information, food consumption determinants and the main perceived barriers for healthy eating at the workplace. Results: The respondents identified “price” (22.5%), “meal quality” (20.7%), and “location/distance” (16.5%). For women, the determinant “availability of healthy food options” was more important than for men (p < 0.001). The food consumption determinants at the workplace most referred to by respondents were related to the nutritional value. Smell, taste, appearance and texture, and good value for money, were also considered important for choosing food at the workplace. Respondents referred to work commitments and lack of time as the main barriers for healthy eating at the workplace. Conclusions: Identification of determinants involved in food consumption, and the barriers for healthy eating, may contribute to a better definition of health promotion initiatives at the workplace aiming to improve nutritional intake. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 2021-01-01T00:00:00Z 2022-05-13T13:04:05Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.8/7129 |
url |
http://hdl.handle.net/10400.8/7129 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Lima, J.P.M.; Costa, S.A.; Brandão, T.R.S.; Rocha, A. Food Consumption Determinants and Barriers for Healthy Eating at the Workplace—A University Setting. Foods 2021, 10, 695. https://doi.org/10.3390/foods10040695 10.3390/foods10040695 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799136990701027328 |