Innovative Equipment to Monitor and Control Salt Usage When Cooking: Acceptance of This New Technology to Healthy Eating Promotion

Detalhes bibliográficos
Autor(a) principal: Gonçalves, C.
Data de Publicação: 2021
Outros Autores: Santos, T., Padrão, Patrícia, Moreira, Pedro, Esteves, S, Oliveira, L, Pinho, Olívia
Tipo de documento: Livro
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: https://hdl.handle.net/10216/137522
Resumo: A large number of studies support the concept that high salt intake is the main risk factor in increasing blood pressure and cardiovascular diseases in the population. The main objective of this study is to analyze consumers preliminary satisfaction questionnaires regarding the use of an innovative prototype equipment to monitor and control salt during cooking the Salt Control H (SCH) during their participation in one clinical trial. Most of the participants (37.5%) reported that stayed very satisfied with the use of the equipment (overall satisfaction) and 78.1% of participants would like to recommend the SCH to a friend. This acceptance study shows satisfactory results, even though it is a prototype version, to encourage the use of this innovative equipment in order to improve familys tools to healthier cooking. (c) 2021, The Author(s), under exclusive license to Springer Nature Switzerland AG.
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spelling Innovative Equipment to Monitor and Control Salt Usage When Cooking: Acceptance of This New Technology to Healthy Eating PromotionCiências da Saúde, Ciências médicas e da saúdeHealth sciences, Medical and Health sciencesA large number of studies support the concept that high salt intake is the main risk factor in increasing blood pressure and cardiovascular diseases in the population. The main objective of this study is to analyze consumers preliminary satisfaction questionnaires regarding the use of an innovative prototype equipment to monitor and control salt during cooking the Salt Control H (SCH) during their participation in one clinical trial. Most of the participants (37.5%) reported that stayed very satisfied with the use of the equipment (overall satisfaction) and 78.1% of participants would like to recommend the SCH to a friend. This acceptance study shows satisfactory results, even though it is a prototype version, to encourage the use of this innovative equipment in order to improve familys tools to healthier cooking. (c) 2021, The Author(s), under exclusive license to Springer Nature Switzerland AG.20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bookapplication/pdfhttps://hdl.handle.net/10216/137522eng10.1007/978-3-030-72654-6_23Gonçalves, C.Santos, T.Padrão, PatríciaMoreira, PedroEsteves, SOliveira, LPinho, Olíviainfo: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:RCAAP2023-11-29T14:27:20Zoai:repositorio-aberto.up.pt:10216/137522Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T00:01:37.252103Repositório 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 Innovative Equipment to Monitor and Control Salt Usage When Cooking: Acceptance of This New Technology to Healthy Eating Promotion
title Innovative Equipment to Monitor and Control Salt Usage When Cooking: Acceptance of This New Technology to Healthy Eating Promotion
spellingShingle Innovative Equipment to Monitor and Control Salt Usage When Cooking: Acceptance of This New Technology to Healthy Eating Promotion
Gonçalves, C.
Ciências da Saúde, Ciências médicas e da saúde
Health sciences, Medical and Health sciences
title_short Innovative Equipment to Monitor and Control Salt Usage When Cooking: Acceptance of This New Technology to Healthy Eating Promotion
title_full Innovative Equipment to Monitor and Control Salt Usage When Cooking: Acceptance of This New Technology to Healthy Eating Promotion
title_fullStr Innovative Equipment to Monitor and Control Salt Usage When Cooking: Acceptance of This New Technology to Healthy Eating Promotion
title_full_unstemmed Innovative Equipment to Monitor and Control Salt Usage When Cooking: Acceptance of This New Technology to Healthy Eating Promotion
title_sort Innovative Equipment to Monitor and Control Salt Usage When Cooking: Acceptance of This New Technology to Healthy Eating Promotion
author Gonçalves, C.
author_facet Gonçalves, C.
Santos, T.
Padrão, Patrícia
Moreira, Pedro
Esteves, S
Oliveira, L
Pinho, Olívia
author_role author
author2 Santos, T.
Padrão, Patrícia
Moreira, Pedro
Esteves, S
Oliveira, L
Pinho, Olívia
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Gonçalves, C.
Santos, T.
Padrão, Patrícia
Moreira, Pedro
Esteves, S
Oliveira, L
Pinho, Olívia
dc.subject.por.fl_str_mv Ciências da Saúde, Ciências médicas e da saúde
Health sciences, Medical and Health sciences
topic Ciências da Saúde, Ciências médicas e da saúde
Health sciences, Medical and Health sciences
description A large number of studies support the concept that high salt intake is the main risk factor in increasing blood pressure and cardiovascular diseases in the population. The main objective of this study is to analyze consumers preliminary satisfaction questionnaires regarding the use of an innovative prototype equipment to monitor and control salt during cooking the Salt Control H (SCH) during their participation in one clinical trial. Most of the participants (37.5%) reported that stayed very satisfied with the use of the equipment (overall satisfaction) and 78.1% of participants would like to recommend the SCH to a friend. This acceptance study shows satisfactory results, even though it is a prototype version, to encourage the use of this innovative equipment in order to improve familys tools to healthier cooking. (c) 2021, The Author(s), under exclusive license to Springer Nature Switzerland AG.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/book
format book
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://hdl.handle.net/10216/137522
url https://hdl.handle.net/10216/137522
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1007/978-3-030-72654-6_23
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.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
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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
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