Motivations Associated with Food Choices and Eating Practices

• Autor(a) principal: Guiné, Raquel P. F.
• Data de Publicação: 2021
• Tipo de documento: Livro
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.19/6777
• topic: Eating motications; Food choice

This book is generally focused on food choice, and which factors are associated with the decisions that define people’s eating behaviour. These reasons are highly variable and include influences from the surrounding environment, as well as the individual characteristics of each person. The chapters that compose the book address these issues from different points of view. Some explore the psychology of food choices or the cultural aspects and tradition, as well as the influence of surrounding contexts. Others focus on the role of lifestyle on eating practices and health motivations, but also the food marketing and the sensory aspects of food, as a way to incentive consumption. Finally, sustainability concerns and environmental impacts can also shape and help change people’s food choices. The book was derived from the international project “EATMOT - Psycho-social motivations associated with food choices and eating practices”developed in various countries simultaneously, to study the different psychic and social motivations that determine people’s food choices or eating habits. The project addressed, in particular, some key topics: health motivations, economic factors, emotional aspects, cultural influences, marketing and commercials, and environmental concerns. For this reason, the book contains a set of chapters about the outcomes from the project, and authored by its team members. Additionally, some other chapters were authored by scientists external to the project but working on related topics, which enhance the final quality of the book and expand its contents. Within the chapters gathered on this book you will find key topics that apply to everyday food choices or that can help target food consumption goals towards better health, more sustainable food chains and happier lifestyles. The Editor would like to thank MDPI publishing for supporting the publication of the book and CI&DETS and CERNAS research centres at Polytechnic Institute of Viseu for approval and financial support to the project EATMOT (references: PROJ/CI&DETS/2016/0008 & PROJ/CI&DETS/CGD/0012).