Uso da rotulagem nutricional e percepção sobre a confiabilidade das informações por consumidores
| Autor: | Fernanda Furtado, Caroline Opolski Medeiros, Lisane Moreno Lorena de Sousa, Lize Stangarlin-Fiori, Esther Heyde Selke Costa |
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| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Adulto jovem media_common.quotation_subject Informação nutricional Medicine (miscellaneous) lcsh:TX341-641 Nutritional facts 03 medical and health sciences 0302 clinical medicine Statistical significance Environmental health Perception Rotulagem de alimentos Nutrition information 030212 general & internal medicine Nutritional labeling functional claim media_common Nutrition Labeling 030109 nutrition & dietetics Nutrition and Dietetics biology Alegação de propriedades funcionais nutritional facts Curitiba Public institution biology.organism_classification Test (assessment) Functional claim Exact test Young adult young adult Psychology lcsh:Nutrition. Foods and food supply nutritional labeling |
| Zdroj: | Revista de Nutrição v.33 2020 Revista de Nutrição Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) instacron:PUC_CAMP Revista de Nutrição, Volume: 33, Article number: e190199, Published: 10 JUN 2020 Revista de Nutrição, Vol 33 |
| ISSN: | 1678-9865 1415-5273 |
| DOI: | 10.1590/1678-9865202033e190199 |
| Popis: | Objective This investigation evaluated the use of food labels and consumers’ perception of the reliability of food labels nutritional information. Methods This is a transversal exploratory quantitative investigation, carried out in Curitiba, Brazil. A total of 536 students from a public institution participated in the survey answering a structured questionnaire. Descriptive analyses, Chi-Square test and Fisher’s exact test were performed considering a significance level of 5%. Results The participants’ mean age was 21.11±2.83 years, and 59.3% were female. It was noticed that 41.6% of consumers used the nutritional information sometimes and 14.7% always, mainly because they liked to know what they were buying and consuming (35.8%). Lack of patience (29.5%) and concern about the composition of the food purchased (34.2%) were the main reasons for not using the information provided. The most commonly used nutrition claim was “trans fat-free” (42.5%) and the type of food in which nutrition labeling was used most was milk and dairy products (42.0%). Frequent use of nutritional information was higher among women (p |
| Databáze: | OpenAIRE |
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