Consumption of Nuts and Similar Dried Foods in Portugal and Level of Knowledge about their Chemical Composition and Health Effects
Autor(a) principal: | |
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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/10400.19/6815 |
Resumo: | Nuts are consumed worldwide and have interesting nutritional compositions. However, few studies exist about the consumers’ knowledge regarding nuts and similar dried fruits. This study aimed to investigate the knowledge on nuts composition (KNC) and health effects (KNHE) associated with nuts consumption and evaluate eating habits and preferences. A questionnaire survey was applied by direct interview to 300 Portuguese citizens, recruited by convenience. Anthropometric properties, behavioural and health aspects, knowledge about nuts composition and health effects, and consumption habits and preferences were evaluated and statistically analysed. Globally, the participants were not well informed on the chemical composition of nuts and about their effects on human health. Regarding age, the middle-aged adults showed a little higher level of KNC. However, no statistical differences were observed for KNC and KNHE across groups of Body Mass Index, physical exercise practice or balanced diet. Concerning eating habits and preferences, most participants (84%) like nuts, and usually consume them (58%). The most consumed were peanuts and walnuts, followed by almonds and hazelnuts. A vast majority of participants (86%) preferred to eat the nuts in their simple form and consume them between meals. In conclusion, improvement of communication on nuts benefits to human health might be a way to increase their consumption. Our data can also help the nuts’ industry to formulate a better strategy’. Our data can also help the nuts industry to formulate a better strategy. |
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Consumption of Nuts and Similar Dried Foods in Portugal and Level of Knowledge about their Chemical Composition and Health Effectschemical compositionhealth effectnut compositionnut propertiesNuts are consumed worldwide and have interesting nutritional compositions. However, few studies exist about the consumers’ knowledge regarding nuts and similar dried fruits. This study aimed to investigate the knowledge on nuts composition (KNC) and health effects (KNHE) associated with nuts consumption and evaluate eating habits and preferences. A questionnaire survey was applied by direct interview to 300 Portuguese citizens, recruited by convenience. Anthropometric properties, behavioural and health aspects, knowledge about nuts composition and health effects, and consumption habits and preferences were evaluated and statistically analysed. Globally, the participants were not well informed on the chemical composition of nuts and about their effects on human health. Regarding age, the middle-aged adults showed a little higher level of KNC. However, no statistical differences were observed for KNC and KNHE across groups of Body Mass Index, physical exercise practice or balanced diet. Concerning eating habits and preferences, most participants (84%) like nuts, and usually consume them (58%). The most consumed were peanuts and walnuts, followed by almonds and hazelnuts. A vast majority of participants (86%) preferred to eat the nuts in their simple form and consume them between meals. In conclusion, improvement of communication on nuts benefits to human health might be a way to increase their consumption. Our data can also help the nuts’ industry to formulate a better strategy’. Our data can also help the nuts industry to formulate a better strategy.Repositório Científico do Instituto Politécnico de ViseuGuiné, Raquel P. F.Correia, PaulaFernandes, S.Ramalhosa, E.2021-09-14T14:16:34Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.19/6815engGuiné R, Correia P, Fernandes S, Ramalhosa E. (2021) Consumption of Nuts and Similar Dried Foods in Portugal and Level of Knowledge about their Chemical Composition and Health Effects. Journal of Nuts, 12(3), 171-200.10.22034/JON.2021.1928049.1112info: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:RCAAP2023-01-16T15:29:00Zoai:repositorio.ipv.pt:10400.19/6815Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:44:39.328527Repositório 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 |
Consumption of Nuts and Similar Dried Foods in Portugal and Level of Knowledge about their Chemical Composition and Health Effects |
title |
Consumption of Nuts and Similar Dried Foods in Portugal and Level of Knowledge about their Chemical Composition and Health Effects |
spellingShingle |
Consumption of Nuts and Similar Dried Foods in Portugal and Level of Knowledge about their Chemical Composition and Health Effects Guiné, Raquel P. F. chemical composition health effect nut composition nut properties |
title_short |
Consumption of Nuts and Similar Dried Foods in Portugal and Level of Knowledge about their Chemical Composition and Health Effects |
title_full |
Consumption of Nuts and Similar Dried Foods in Portugal and Level of Knowledge about their Chemical Composition and Health Effects |
title_fullStr |
Consumption of Nuts and Similar Dried Foods in Portugal and Level of Knowledge about their Chemical Composition and Health Effects |
title_full_unstemmed |
Consumption of Nuts and Similar Dried Foods in Portugal and Level of Knowledge about their Chemical Composition and Health Effects |
title_sort |
Consumption of Nuts and Similar Dried Foods in Portugal and Level of Knowledge about their Chemical Composition and Health Effects |
author |
Guiné, Raquel P. F. |
author_facet |
Guiné, Raquel P. F. Correia, Paula Fernandes, S. Ramalhosa, E. |
author_role |
author |
author2 |
Correia, Paula Fernandes, S. Ramalhosa, E. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico de Viseu |
dc.contributor.author.fl_str_mv |
Guiné, Raquel P. F. Correia, Paula Fernandes, S. Ramalhosa, E. |
dc.subject.por.fl_str_mv |
chemical composition health effect nut composition nut properties |
topic |
chemical composition health effect nut composition nut properties |
description |
Nuts are consumed worldwide and have interesting nutritional compositions. However, few studies exist about the consumers’ knowledge regarding nuts and similar dried fruits. This study aimed to investigate the knowledge on nuts composition (KNC) and health effects (KNHE) associated with nuts consumption and evaluate eating habits and preferences. A questionnaire survey was applied by direct interview to 300 Portuguese citizens, recruited by convenience. Anthropometric properties, behavioural and health aspects, knowledge about nuts composition and health effects, and consumption habits and preferences were evaluated and statistically analysed. Globally, the participants were not well informed on the chemical composition of nuts and about their effects on human health. Regarding age, the middle-aged adults showed a little higher level of KNC. However, no statistical differences were observed for KNC and KNHE across groups of Body Mass Index, physical exercise practice or balanced diet. Concerning eating habits and preferences, most participants (84%) like nuts, and usually consume them (58%). The most consumed were peanuts and walnuts, followed by almonds and hazelnuts. A vast majority of participants (86%) preferred to eat the nuts in their simple form and consume them between meals. In conclusion, improvement of communication on nuts benefits to human health might be a way to increase their consumption. Our data can also help the nuts’ industry to formulate a better strategy’. Our data can also help the nuts industry to formulate a better strategy. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-09-14T14:16:34Z 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/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.19/6815 |
url |
http://hdl.handle.net/10400.19/6815 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Guiné R, Correia P, Fernandes S, Ramalhosa E. (2021) Consumption of Nuts and Similar Dried Foods in Portugal and Level of Knowledge about their Chemical Composition and Health Effects. Journal of Nuts, 12(3), 171-200. 10.22034/JON.2021.1928049.1112 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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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 |
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1799130917624610816 |