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Rosenau N, Neumann U, Hamblett S, Ellrott T. University Students as Change Agents for Health and Sustainability: A Pilot Study on the Effects of a Teaching Kitchen-Based Planetary Health Diet Curriculum. Nutrients 2024; 16:521. [PMID: 38398844 PMCID: PMC10892560 DOI: 10.3390/nu16040521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 01/27/2024] [Accepted: 02/07/2024] [Indexed: 02/25/2024] Open
Abstract
Global dietary habits are one of the main drivers of climate change. At the same time, they contribute to 11 million premature deaths every year. This raises the question of how the urgently needed transformation of food systems can be realized. Regardless of their degree paths, all university students, in their role as potential future experts and leaders in their fields, can serve as important change agents in society. In this paper, we (a) introduce a university curriculum in a teaching kitchen setting that is based on the planetary health diet (PHD) of the EAT-Lancet Commission, (b) investigate its feasibility, and (c) analyze its effects on the planetary health diet literacy of a pilot cohort of university students enrolled in various degree programs. We developed seven flipped classroom teaching kitchen sessions based on social cognitive theory (SCT), each consisting of a one-hour seminar with student presentations on various nutrition- and sustainability-related key topics, followed by corresponding two-hour hands-on cooking classes. To assess feasibility, specific questions from the official teaching evaluation of the University of Göttingen were analyzed. Changes in self-assessed planetary health diet literacy were measured using a pre- and post-survey. During the pilot phase, 26 students successfully completed the course. A total of 25 participants responded to the teaching evaluation and expressed high satisfaction with the course, the learning outcomes, and the level of demand. A total of 26 participants completed the pre- and post-survey. At the post-intervention, the students rated their planetary health diet literacy as 21 to 98% higher than before their course participation. The findings of this pilot study indicate that the curriculum was well-received and feasible with the target group, and they demonstrate that the course participation increased the university students' self-assessed ability to disseminate strategies for more sustainable and healthy diets. Through replication at other universities worldwide, the teaching kitchen-based planetary health diet curriculum might foster a social shift towards healthier and more climate-friendly food systems.
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Affiliation(s)
- Nicola Rosenau
- Institute for Nutrition and Psychology at the Georg-August-University Göttingen, University Medical Centre, Humboldtallee 32, 37073 Göttingen, Germany
| | - Uwe Neumann
- Culinary Medicine Germany e.V., 48341 Altenberge, Germany;
| | - Stacey Hamblett
- The Teaching Kitchen Collaborative, 101 Middlesex Turnpike, Suite 6, Burlington, MA 01803, USA;
| | - Thomas Ellrott
- Institute for Nutrition and Psychology at the Georg-August-University Göttingen, University Medical Centre, Humboldtallee 32, 37073 Göttingen, Germany
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2
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Cruz Maceín JL, Hocine MA, Hernández-Jiménez V, Zamorano Rodríguez JP, Sayadi Gmada S. The Gap in Sustainable Food Services in Public Institutions: The Perceptions of Young Consumers from Public Universities in the Madrid Region (Spain). Foods 2023; 12:4103. [PMID: 38002161 PMCID: PMC10670913 DOI: 10.3390/foods12224103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/26/2023] Open
Abstract
The agri-food system needs to transition into a more balanced system that takes into account economic, social, and environmental factors. Young people are a key demographic group to consider as they are open to new trends of consumption, including sustainable buying practices. Public universities can play a significant role in promoting sustainable and healthy eating habits among students. In this paper, we focus on the perceptions of young people regarding sustainable food in the Madrid Region. We conducted a survey using a questionnaire-based approach among 1940 students in 2022. The results highlight that young consumers are highly concerned about food sustainability. They perceive sustainability as local and non-processed foods. However, this perception varies among young consumers, and we identified five different consumer profiles. Principal component analysis and cluster analysis provide insights into potential actions that universities can take to promote sustainable and healthy eating habits among students.
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Affiliation(s)
- José Luis Cruz Maceín
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA) Comunidad de Madrid, Autovía A2 Km 38,200, Alcalá de Henares, 28800 Madrid, Spain; (M.A.H.); (J.P.Z.R.)
| | - Mohamed Amine Hocine
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA) Comunidad de Madrid, Autovía A2 Km 38,200, Alcalá de Henares, 28800 Madrid, Spain; (M.A.H.); (J.P.Z.R.)
- International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), Av. de Montañana, 1005, 50059 Zaragoza, Spain
| | - Verónica Hernández-Jiménez
- Observatorio Para Una Cultura del Territorio, Calle Duque Fernán Nuñez, 2-1, 28922 Madrid, Spain;
- School of Agronomy, Food and Biosystems (ETSIAAB) at the Polytechnic University of Madrid (UPM), Campus Ciudad Universitaria Av. Puerta de Hierro, nº 2–4, 28040 Madrid, Spain
| | - José Pablo Zamorano Rodríguez
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA) Comunidad de Madrid, Autovía A2 Km 38,200, Alcalá de Henares, 28800 Madrid, Spain; (M.A.H.); (J.P.Z.R.)
| | - Samir Sayadi Gmada
- Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Cam. de Purchil, s/n, 18004 Granada, Spain;
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3
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Forleo MB, Bredice M. The Sustainability of Seafood Products in the Opinions of Italian Consumers of Generation Z. Foods 2023; 12:4047. [PMID: 38002105 PMCID: PMC10670485 DOI: 10.3390/foods12224047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 11/01/2023] [Accepted: 11/03/2023] [Indexed: 11/26/2023] Open
Abstract
This study aims to explore whether members of Generation Z have sensitivity and awareness about environmental issues related to seafood production and consumption, their beliefs on how to make more sustainable the future provisioning of seafood, their consumption frequency, and, finally, whether different profiles and groups of people could be detected. A survey was implemented with 778 Italian students attending secondary schools. Descriptive statistics, testing, and cluster analyses were applied. Results provide the sustainability profile of five groups, of which three are aligned with SDGs 12 and 14, but the other groups, comprising almost half of the sample, are insensitive, unaware, or irresolute about the sustainability of seafood production and consumption. Overall, people's environmental consciousness does not appear to be strongly related to the frequency of consumption of sustainable seafood species. Regarding the solutions for improving the sustainability of future seafood production, young respondents underlined the catching and raising of novel, discarded, not exploited, or marginally exploited seafood species. People declared a high knowledge of the nutritional and safety implications of seafood. This study is one of the few that explore issues specifically related to the profiles of Generation Z and young people's approach toward sustainable seafood production and consumption.
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Barbu A, Ion VA, Frîncu M, Defta N, Lagunovschi-Luchian V, Bădulescu LA. Organic Vegetable Chips: Exploring Romanian Consumers' Preferences in Relation to Socio-Demographic Factors. Foods 2023; 12:3374. [PMID: 37761083 PMCID: PMC10529703 DOI: 10.3390/foods12183374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 08/23/2023] [Accepted: 08/27/2023] [Indexed: 09/29/2023] Open
Abstract
In recent years, people have become increasingly interested in adopting a healthy diet, which also extends to healthy snacks, such as chips. Understanding the interplay of factors that influence the preference decisions concerning food products is very helpful in market segmentation for identifying specific groups of consumers with similar needs. This study aims to obtain a better understanding of Romanian consumers' preference for organic vegetable chips vs. classic potato chips. The research involved a transversal, cross-sectional, descriptive, exploratory, and correlational design. Data were collected based on a questionnaire (1060 participants) and processed with the SPSS 22 program, using the Pearson chi-square test and binary logistic regression as statistical procedures. Significant differences were found regarding the distribution of the respondents who prefer organic vegetable chips vs. classic potato chips based on socio-demographic characteristics. The results of the binary logistic regression analysis (χ2 = 102,906, df = 22, N = 909, p < 0.001) indicate that education level and frequency of consumption have a statistically significant impact on the preference for organic vegetable chips. The obtained results can contribute to a better understanding of Romanian consumers' preferences, acting as a knowledge stage in the adoption of a healthy eating style.
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Affiliation(s)
- Andreea Barbu
- Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania; (A.B.); (M.F.); (L.A.B.)
| | - Violeta Alexandra Ion
- Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania; (A.B.); (M.F.); (L.A.B.)
| | - Mihai Frîncu
- Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania; (A.B.); (M.F.); (L.A.B.)
| | - Nicoleta Defta
- Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania
| | - Viorica Lagunovschi-Luchian
- Faculty of Horticulture, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania;
| | - Liliana Aurelia Bădulescu
- Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania; (A.B.); (M.F.); (L.A.B.)
- Faculty of Horticulture, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania;
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Köksal E, Bilici S, Çitar Daziroğlu ME, Erdoğan Gövez N. Validity and Reliability of the Turkish Version of the Sustainable and Healthy Eating Behaviors Scale. Br J Nutr 2022; 129:1-20. [PMID: 35938236 DOI: 10.1017/s0007114522002525] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
This study was conducted to determine the validity and reliability of the Turkish version of the Sustainable and Healthy Eating (SHE) Behaviors Scale. The original scale included 8 factors and 34 items related to the SHE behaviors of adults. The research was carried out in three stages with a total of 586 participants aged 19 to 50 years. The Cronbach alpha coefficient was used to evaluate internal consistency reliability and the test-retest method was applied. Exploratory factor analysis (EFA) was performed to determine the factor structure. The model obtained with EFA was evaluated with confirmatory factor analysis (CFA). The Cronbach alpha coefficient of the scale was found to be excellent at 0.912, and the intra-class correlation coefficient was found to be good at 0.832 using the test-retest method. Considering the suitability of the data for factor analysis, the KMO coefficient was 0.859, and the significance level of the Bartlett test of sphericity was less than 0.05 (χ2=3.803,25; p<0.05). As a result of EFA, the items of the scale were found to be distributed in 7 factor dimensions. The factor loadings of the items were between 0.516 and 0.890, and the factors explained 67% of the variance. Considering the fit indices obtained as a result of the analysis of this model with CFA, it was seen that the model had an acceptable fit (χ2/sd=2.593, CFI=0.915, Tucker-Lewis index=0.902, SRMR=0.0754, and RMSEA=0.067). In conclusion, the Turkish version of the SHE Behaviors Scale has credible reliability and construct validity to assess the sustainable and healthy eating behaviors of the Turkish adult population.
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Affiliation(s)
- Eda Köksal
- Gazi University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Emek, Ankara, Turkey. E-mail:
| | - Saniye Bilici
- Gazi University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Emek, Ankara, Turkey. E-mail:
| | - Merve Esra Çitar Daziroğlu
- Gazi University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Emek, Ankara, Turkey. E-mail:
| | - Nazlıcan Erdoğan Gövez
- Gazi University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Emek, Ankara, Turkey. E-mail:
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Resources Management for a Resilient World: A Literature Review of Eastern European Countries with Focus on Household Behaviour and Trends Related to Food Waste. SUSTAINABILITY 2022. [DOI: 10.3390/su14127123] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Increasing concern about food waste and the consequences of human lifestyle on the environment have intensified attention on this topic. While waste and loss of food occur in all stages of the food chain, more than 50% of the blame relies on the consumers’ shoulders, regardless of their geographical location, age, culture, or historical roots. Ideally, wasted food (from agricultural production to storage and transportation stages, down to final consumers) should return to the habitat it came from (circular economy concept), but man-made materials do not naturally decompose quickly, or they decompose in several hundreds of years, destroying untouched resources. Simply presented, reducing lost or wasted food means more food for us all in the future, more visible economic growth (especially in low-income countries), and less pressure on the environment. While these concepts are largely being investigated in Western economies, Eastern Europe lacks a proper understanding, especially in the best relevant practices. Therefore, this systematic review highlights the need for further research on Eastern European households’ attitudes and the importance of identifying long-term trends in changing behaviour causing wastage. This can only be done properly if past experiences, societal culture, traditions, and food habits are mirrored in future predictions by considering the inherent factors influencing the decision-making process.
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7
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Psychological Barriers to Sustainable Dietary Patterns: Findings from Meat Intake Behaviour. SUSTAINABILITY 2022. [DOI: 10.3390/su14042199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Sustainable diets are patterns that change consumer behaviour towards more balanced and plant-based habits. This study investigates the effect of individuals’ predisposition to adopt sustainable diets while reducing meat intake by measuring their psychological proximity to meat. Using an online consumer-based platform, a cross-sectional survey collected responses from 497 individuals. Questionnaire items included 43 questions prospected from the literature, coded as practical and essential barriers and measured on a modified 7-point Likert scale. The results showed some paradoxes, as a high predisposition to adopt a sustainable diet coexists with a high predisposition to consume animal-based proteins. The main perceived barrier to adopting a plant-based diet was the enjoyment of eating meat, followed by the lack of information about plant-based diets. Barriers related to meat alternatives remained the highest above all the others. It confirms that, for local consumers, meat remains a usual option and is easier to prepare. When investigating the moderating effect of barriers on the predisposition to behaviours towards meat intake reduction, no effect was confirmed. However, we found a U-shaped moderating effect for plant-based meal increase, confirming the psychological proximity of the meat consumption effects under the lens of the Construal Level Theory and Transtheoretical Model. These findings call for further research on the effectiveness of measuring psychological barriers related to sustainable diet adoption.
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8
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Precup G, Pocol CB, Teleky BE, Vodnar DC. Awareness, Knowledge, and Interest about Prebiotics-A Study among Romanian Consumers. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19031208. [PMID: 35162231 PMCID: PMC8834855 DOI: 10.3390/ijerph19031208] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 01/12/2022] [Accepted: 01/13/2022] [Indexed: 02/06/2023]
Abstract
The consumer awareness towards healthier diets and the impact of nutrition on health has triggered an increase in the production and commercialization of foods with health claims. The scientific literature classifies these food products as functional foods, with a role in promoting health and preventing diseases, and they had a market share of almost 200 million EUR in 2019. Prebiotics are considered functional foods, referring to substrates that are selectively utilized by host microorganisms conferring a health benefit, as defined by the International Scientific Association for Probiotics and Prebiotics. Several health benefits are associated with the consumption of prebiotics; however, specific requirements must demonstrate the causality between the specific ingredient and the claimed effect. Health claims associated with food products are assessed in the European Union and need to be supported by rigorous scientific evidence before being authorized and permitted on the market. Consumers’ perception of this topic is influenced by the various stakeholders involved. The current work aimed to study the consumers’ perception and interest and to assess the knowledge on the prebiotic concept in Romania. The consumer interest level was quantified by using the web-based data tool Google Trends, and a questionnaire-based investigation was designed. The collected data were analyzed with the help of the SPSS program, and crosstabulation was used to identify the influence of socio-demographic characteristics on diet choice and awareness of prebiotics. A total of 303 persons answered the online applied questionnaire, grouped as young consumers (15–24 years old) and adults (25–64 years old). Even if most responders were familiar with the term of prebiotics (74% of total responders), some results were contradictory regarding their knowledge. The work emphasized the need to carry out educational campaigns and inform consumers on the relationship between certain food ingredients and health outcomes in a clear way and based on a rigorous assessment of the scientific evidence.
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Affiliation(s)
- Gabriela Precup
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (G.P.); (B.-E.T.)
| | - Cristina Bianca Pocol
- Department of Animal Production and Food Safety, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania;
| | - Bernadette-Emőke Teleky
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (G.P.); (B.-E.T.)
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (G.P.); (B.-E.T.)
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Correspondence: ; Tel.: +40-747-341-881
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9
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Aguirre Sánchez L, Roa-Díaz ZM, Gamba M, Grisotto G, Moreno Londoño AM, Mantilla-Uribe BP, Rincón Méndez AY, Ballesteros M, Kopp-Heim D, Minder B, Suggs LS, Franco OH. What Influences the Sustainable Food Consumption Behaviours of University Students? A Systematic Review. Int J Public Health 2021; 66:1604149. [PMID: 34557062 PMCID: PMC8454891 DOI: 10.3389/ijph.2021.1604149] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Accepted: 08/17/2021] [Indexed: 01/15/2023] Open
Abstract
Objectives: Global environmental challenges demand sustainable behaviours and policies to protect human and planetary health. We aimed to summarize the evidence about the factors related to Sustainable Food Consumption (SFC) behaviours of university students, and to propose an operational categorization of SFC behaviours. Methods: Seven databases were searched for observational studies evaluating Sustainable Food Consumption (SFC) among university students and that reported at least one behavioural outcome measure. Qualitative synthesis was conducted, and PRISMA guidelines for reporting were followed. Results: Out of 4,479 unique references identified, 40 studies were selected. All studies examined personal factors, while 11 out of 40 also measured social or situational factors. Except for food waste, females had higher levels of SFC behaviours, but situational factors moderated this association. Knowledge and attitudes showed mixed results. Overall, sustainable food consumers reported healthier lifestyles. Conclusions: Healthy lifestyle of sustainable food consumers suggests possible synergies between human health and sustainability in terms of motivations for food choice. Moderation effects of social and situational factors on personal factors reveal opportunities to design and examine the effects of choice architecture interventions.
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Affiliation(s)
- Lucía Aguirre Sánchez
- Institute of Public Health (IPH), Università della Svizzera italiana, Lugano, Switzerland.,Institute of Communication and Public Policy (ICPP), Università della Svizzera italiana, Lugano, Switzerland
| | - Zayne M Roa-Díaz
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland.,Graduate School for Health Sciences, University of Bern, Bern, Switzerland
| | - Magda Gamba
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland.,Graduate School for Health Sciences, University of Bern, Bern, Switzerland
| | - Giorgia Grisotto
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland.,Graduate School for Health Sciences, University of Bern, Bern, Switzerland.,Harvard T.H. Chan School of Public Health, Boston, MA, United States
| | | | | | | | - Mónica Ballesteros
- Centro de Investigación Biomédica en Epidemiología y Red de Salud Pública, Instituto de Salud Carlos III (ISCIII), Madrid, Spain
| | - Doris Kopp-Heim
- Public Health and Primary Care Library, University of Bern, Bern, Switzerland
| | - Beatrice Minder
- Public Health and Primary Care Library, University of Bern, Bern, Switzerland
| | - L Suzanne Suggs
- Institute of Public Health (IPH), Università della Svizzera italiana, Lugano, Switzerland.,Institute of Communication and Public Policy (ICPP), Università della Svizzera italiana, Lugano, Switzerland.,Swiss School of Public Health (SSPH+), Zurich, Switzerland
| | - Oscar H Franco
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland.,Harvard T.H. Chan School of Public Health, Boston, MA, United States.,Swiss School of Public Health (SSPH+), Zurich, Switzerland
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10
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Quarta S, Massaro M, Chervenkov M, Ivanova T, Dimitrova D, Jorge R, Andrade V, Philippou E, Zisimou C, Maksimova V, Smilkov K, Ackova DG, Miloseva L, Ruskovska T, Deligiannidou GE, Kontogiorgis CA, Sánchez-Meca J, Pinto P, García-Conesa MT. Persistent Moderate-to-Weak Mediterranean Diet Adherence and Low Scoring for Plant-Based Foods across Several Southern European Countries: Are We Overlooking the Mediterranean Diet Recommendations? Nutrients 2021; 13:nu13051432. [PMID: 33922771 PMCID: PMC8145023 DOI: 10.3390/nu13051432] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/19/2021] [Accepted: 04/21/2021] [Indexed: 01/15/2023] Open
Abstract
The Mediterranean diet (MD) has been sponsored worldwide as a healthy and sustainable diet. Our aim was to update and compare MD adherence and food choices across several Southern European countries: Spain (SP), Portugal (PT), Italy (IT), Greece (GR), and Cyprus (CY) (MED, Mediterranean), and Bulgaria (BG) and the Republic of North Macedonia (NMK) (non-MED, non-Mediterranean). Participants (N = 3145, ≥18 y) completed a survey (MeDiWeB) with sociodemographic, anthropometric, and food questions (14-item Mediterranean Diet Adherence Screener, 14-MEDAS). The MED and non-MED populations showed moderate (7.08 ± 1.96) and weak (5.58 ± 1.82) MD adherence, respectively, with significant yet small differences across countries (SP > PT > GR > IT > CY > BG > NMK, p-value < 0.001). The MED participants scored higher than the non-MED ones for most of the Mediterranean-typical foods, with the greatest differences found for olive oil (OO) and white meat preference. In most countries, ≥70% of the participants reported quantities of red meat, butter, sweet drinks, and desserts below the recommended cutoff points, whereas <50% achieved the targets for plant-based foods, OO, fish, and wine. Being a woman and increasing age were associated with superior adherence (p-value < 0.001), but differences were rather small. Our results suggest that the campaigns carried out to support and reinforce the MD and to promote plant-based foods have limited success across Southern Europe, and that more hard-hitting strategies are needed.
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Affiliation(s)
- Stefano Quarta
- Laboratory of Biochemistry and Molecular Biology, Department of Biological and Environmental Sciences and Technologies, University of Salento, 73100 Lecce, Italy;
| | - Marika Massaro
- National Research Council (CNR), Institute of Clinical Physiology, 73100 Lecce, Italy;
| | - Mihail Chervenkov
- Faculty of Veterinary Medicine, University of Forestry, 1797 Sofia, Bulgaria;
- Slow Food in Bulgaria, 9 Pierre De Geytre St. bl. 3, 1113 Sofia, Bulgaria; (T.I.); (D.D.)
| | - Teodora Ivanova
- Slow Food in Bulgaria, 9 Pierre De Geytre St. bl. 3, 1113 Sofia, Bulgaria; (T.I.); (D.D.)
- Department of Plant and Fungal Diversity and Resources, Institute of Biodiversity and Ecosystem Research, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | - Dessislava Dimitrova
- Slow Food in Bulgaria, 9 Pierre De Geytre St. bl. 3, 1113 Sofia, Bulgaria; (T.I.); (D.D.)
- Department of Plant and Fungal Diversity and Resources, Institute of Biodiversity and Ecosystem Research, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | - Rui Jorge
- Instituto Politécnico de Santarém, Escola Superior Agraria, 2001-904 Santarém, Portugal; (R.J.); (V.A.)
- Life Quality Research Centre (CIEQV), IPSantarém/IPLeiria, 2040-413 Rio Maior, Portugal
- Centro de Investigação Interdisciplinar Egas Moniz (CiiEM), Instituto Universitário Egas Moniz, 2829-511 Monte de Caparica, Portugal
| | - Vanda Andrade
- Instituto Politécnico de Santarém, Escola Superior Agraria, 2001-904 Santarém, Portugal; (R.J.); (V.A.)
| | - Elena Philippou
- Department of Life and Health Sciences, School of Sciences and Engineering, University of Nicosia, Nicosia 1700, Cyprus; (E.P.); (C.Z.)
- Department of Nutritional Sciences, King’s College London, London SE1 9NH, UK
| | - Constantinos Zisimou
- Department of Life and Health Sciences, School of Sciences and Engineering, University of Nicosia, Nicosia 1700, Cyprus; (E.P.); (C.Z.)
| | - Viktorija Maksimova
- Faculty of Medical Sciences, University Goce Delcev, str. Krste Misirkov, No. 10-A, POB 201, 2000 Stip, North Macedonia; (V.M.); (K.S.); (D.G.A.); (L.M.); (T.R.)
| | - Katarina Smilkov
- Faculty of Medical Sciences, University Goce Delcev, str. Krste Misirkov, No. 10-A, POB 201, 2000 Stip, North Macedonia; (V.M.); (K.S.); (D.G.A.); (L.M.); (T.R.)
| | - Darinka Gjorgieva Ackova
- Faculty of Medical Sciences, University Goce Delcev, str. Krste Misirkov, No. 10-A, POB 201, 2000 Stip, North Macedonia; (V.M.); (K.S.); (D.G.A.); (L.M.); (T.R.)
| | - Lence Miloseva
- Faculty of Medical Sciences, University Goce Delcev, str. Krste Misirkov, No. 10-A, POB 201, 2000 Stip, North Macedonia; (V.M.); (K.S.); (D.G.A.); (L.M.); (T.R.)
| | - Tatjana Ruskovska
- Faculty of Medical Sciences, University Goce Delcev, str. Krste Misirkov, No. 10-A, POB 201, 2000 Stip, North Macedonia; (V.M.); (K.S.); (D.G.A.); (L.M.); (T.R.)
| | - Georgia Eirini Deligiannidou
- Laboratory of Hygiene and Environmental Protection, School of Medicine, Democritus University of Thrace, Dragana, 68100 Alexandroupolis, Greece; (G.E.D.); (C.A.K.)
| | - Christos A. Kontogiorgis
- Laboratory of Hygiene and Environmental Protection, School of Medicine, Democritus University of Thrace, Dragana, 68100 Alexandroupolis, Greece; (G.E.D.); (C.A.K.)
| | - Julio Sánchez-Meca
- Department of Basic Psychology & Methodology, Faculty of Psychology, University of Murcia, 30100 Murcia, Spain;
| | - Paula Pinto
- Instituto Politécnico de Santarém, Escola Superior Agraria, 2001-904 Santarém, Portugal; (R.J.); (V.A.)
- Life Quality Research Centre (CIEQV), IPSantarém/IPLeiria, 2040-413 Rio Maior, Portugal
- Correspondence: (P.P.); (M-T.G.-C.); Tel.: +34-(968)396-276 (M-T.G.-C.)
| | - María-Teresa García-Conesa
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Centro de Edafología y Biología Aplicada del Segura-Consejo Superior de Investigaciones Científicas (CEBAS-CSIC), Campus de Espinardo, P.O. Box 164, 30100 Murcia, Spain
- Correspondence: (P.P.); (M-T.G.-C.); Tel.: +34-(968)396-276 (M-T.G.-C.)
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11
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Castellini G, Savarese M, Graffigna G. The Impact of COVID-19 Outbreak in Italy on the Sustainable Food Consumption Intention From a "One Health" Perspective. Front Nutr 2021; 8:622122. [PMID: 33791331 PMCID: PMC8006295 DOI: 10.3389/fnut.2021.622122] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Accepted: 02/17/2021] [Indexed: 11/13/2022] Open
Abstract
Coronavirus disease (COVID-19) is a transmissible illness that was recognized in December 2019 and World Health Organization (WHO) stated a pandemic on 11 March 2020. As no cure has been developed for COVID-19 disease yet, Italy has adopted restrictive measures to avoid the spread of the virus, causing different psychological reactions (e.g., stress, anxiety) that lead people to change lifestyle and in particular the consumer orientation toward food. In addition, the COVID-19 emergency had also affected the Italian economy, causing an 11.3% decrease in GDP (gross domestic product). All these changes gave rise to a sense of instability, but it is known that new possibilities may arise in these situations. In particular, the pandemic could be the turning point to make consumers aware of the close link between human health and the ecosystems, supporting the "One Health" perspective and enhancing the orientation to consumer sustainable food products. However, little is known about how the psychological reactions to COVID-19 emergency have affected the consumers' intention to purchase sustainable food products. In order to answer these questions, a representative sample of 1,004 Italian citizens, extracted by stratified sampling, answered an online survey between May the 12th and 18th 2020. The data were analyzed using ANOVA and contingency tables. The results show that during phase one of COVID-19 disease about 30% of the sample reported that have frequently (often and always) consumed the certified sustainable food products and about 20% of the sample have intention to increase the consumption of them in the next 6 months, percentages that increase among those who feel more vulnerable regarding the risk contagion. Moreover, the psychological impact of the COVID-19 emergency has led to a change in consumers' attitudes, increasing the interest in animal and environmental issues and in human health. These aspects seem to drive the future intention of purchasing sustainable food products. This research highlights how the psychological reactions to the health emergency have changed the consumers' attitudes toward sustainability issues, leading them to follow a more sustainable diet that is recognized as a way to preserve human health, environmental preservation, and animal welfare for present and future generations.
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Affiliation(s)
- Greta Castellini
- Faculty of Agriculture, Food and Environmental Sciences, Universitá Cattolica del Sacro Cuore, Cremona, Italy.,EngageMinds HUB - Consumer, Food & Health Engagement Research Center, Universitá Cattolica del Sacro Cuore, Milan, Italy
| | - Mariarosaria Savarese
- Faculty of Agriculture, Food and Environmental Sciences, Universitá Cattolica del Sacro Cuore, Cremona, Italy.,EngageMinds HUB - Consumer, Food & Health Engagement Research Center, Universitá Cattolica del Sacro Cuore, Milan, Italy
| | - Guendalina Graffigna
- Faculty of Agriculture, Food and Environmental Sciences, Universitá Cattolica del Sacro Cuore, Cremona, Italy.,EngageMinds HUB - Consumer, Food & Health Engagement Research Center, Universitá Cattolica del Sacro Cuore, Milan, Italy
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12
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How Healthy Are Health-Related Behaviors in University Students: The HOLISTic Study. Nutrients 2021; 13:nu13020675. [PMID: 33669884 PMCID: PMC7926492 DOI: 10.3390/nu13020675] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 02/10/2021] [Accepted: 02/17/2021] [Indexed: 12/12/2022] Open
Abstract
The aim of this cross-sectional study was to assess the health-related behaviors among university students, with emphasis on health sciences students from Croatia, Italy, Lebanon, Poland, Romania, Spain and Turkey. We included 6222 students in Medicine, Dentistry, Nursing, Pharmacy, Nutrition and Dietetics, Sports Sciences, Veterinary, and Economics enrolled between April 2018 and March 2020. We assessed dietary patterns, sleeping habits, physical activity and perceived stress among students by means of validated questionnaires. The median age ranged between 19 and 24 years, smoking prevalence between 12.0% and 35.4%, and body mass index (BMI) ranged between 21.1 and 23.2 kg/m2. Breakfast was less often and more often consumed daily in Turkey (36.7%), and Italy (75.7%), respectively. The highest Mediterranean diet score was recorded in Spain and Italy, and the lowest in Turkey, followed by students from Croatia, Lebanon, Poland and Romania. Sleep duration, physical activity and stress perception also differed between countries. Multivariable regression analysis revealed a small, but positive association between BMI and several characteristics, including age, female gender, smoking, physical activity, mobile phone use, and perceived stress. A negative association was found between BMI and sleep duration on non-working days. Self-rated health perception was positively associated with female gender, breakfast, physical activity, and time spent studying, and negatively with BMI, smoking and stress. Our results demonstrated diverse habits in students from different countries, some of which were less healthy than anticipated, given their educational background. Greater emphasis needs to be placed on improving the lifestyle of these adolescents and young adults, who will be tomorrow’s healthcare workers.
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13
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Influencing Factors of a Sustainable Vegetable Choice. The Romanian Consumers’ Case. SUSTAINABILITY 2020. [DOI: 10.3390/su12239991] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The behavior of vegetable consumption in the context of sustainable development has become a point of interest. Determining the barriers and the drivers for developing a sustainable consumption pattern, including food, should be a priority for every nation, as so to be able to design targeted food policies that would contribute to this development. Reducing the pressure on resources by diminishing meat consumption and increasing vegetable consumption is one of the global directions that should be followed. The situation of the current status of vegetable consumption in Romania is, therefore, important. Through an empirical quantitative analysis, the vegetable consumption pattern of Romanian consumers is presented. The results show that the respondents lack proper environmental education and concern, but unconsciously are aware of sustainability criteria such as choosing local and seasonal vegetables, choosing according to the freshness of the vegetables, and wasting little of these purchases. The main barriers determined in developing more sustainable vegetable choices in the case of Romanian consumers are income and time availability restrictions. It is also important to have the ability to identify the local, seasonal, and organic vegetables through specific labels, and to provide the local producers with the ability to sell their products in supermarkets, at fair prices. These would be the main drivers for developing a sustainable vegetable choice. Adding to that, an awareness campaign at the national level regarding the importance of individual choice would contribute to educating towards a sustainable purchasing pattern.
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14
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Traditional Foods at the Click of a Button: The Preference for the Online Purchase of Romanian Traditional Foods during the COVID-19 Pandemic. SUSTAINABILITY 2020. [DOI: 10.3390/su12239956] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
The 2020 quarantine demonstrated that online food purchase has become one of the main protagonists of the pandemic. The present study valued the Internet as a mediator between producers and consumers with the power to create new demand for Romanian traditional food during the COVID-19 crisis. Authors aimed at carrying out an exploratory research about the online purchase of traditional foods (TFs). Within this context, the study, firstly, outlines the meaning of traditional foods in the Romanian consumers’ minds and, secondly, it identifies the variables that can predict the preference for the online purchase of TFs during the COVID-19 pandemic. An online survey was carried out to investigate the Romanian consumers’ perceptions (n = 223) of TFs and online purchase of TFs during the COVID-19 pandemic. Binary logistic regression tested the relationship between the preference for the online purchase of TFS (vs. in-store) and seven perceived characteristics of TFs. Results show that the preference for the online purchase of TFs during the COVID-19 pandemic can be predicted by five variables—“TFs taste”; “Effect of TFs consumption on health during the COVID-19 pandemic”; “Effect of online TFs purchase on health during the COVID-19 pandemic”; “How cheap/expensive is to buy TFS online during the COVID-19 pandemic”; and “Easiness to purchase TFS online during the COVID-19 pandemic”. It was concluded that TFs have to claim their place within this digitized landscape by finding the balance between old and new, between preferences for foods taste passed through generations and new life lifestyles at 5G speed.
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15
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COVID-19 Drives Consumer Behaviour and Agro-Food Markets towards Healthier and More Sustainable Patterns. SUSTAINABILITY 2020. [DOI: 10.3390/su12208366] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
This study examines the extant state of research into our understanding of the impact of the coronavirus pandemic in its early stages on food-purchasing behaviour. As such, it includes a summary and categorisation of the findings, extending to consumption preferences worldwide. After the indiscriminate stockpiling of food, which was witnessed in many countries following the implementation of the lockdown, the impact of COVID-19 (COronaVIrus Disease-2019) on consumer habits has inversely varied in function of personal attitudes, individual and household experiences, and characteristics. Specific contexts, and the financial, economic, and logistic nature of these contexts, have also been found to be of relevance in examining the research relating to the coronavirus pandemic and food-purchasing behaviour. Concurrent with the pandemic, some worldwide trends have emerged—home cooking has been rediscovered, leading to an increase in the demand for staple foodstuffs, and purchases from small, local retailers and online food shopping have been accorded preferential treatment. Despite price volatility and concern about future household incomes, a significant proportion of consumers have shifted to buying healthier, more sustainable food. Moreover, food wastage has seen a notable decrease in volume. Such an occasion should be strategically exploited by manufacturers and retailers in satisfying this consumer demand. Finally, the COVID-19 crisis would seem to offer an unparalleled opportunity to re-engineer the agro-food market by driving the transition toward more sustainable supply and production patterns. Thus, stronger and more equitable partnerships between farmers, manufacturers, retailers, and citizens may be in the process of being forged.
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