A central place for meat, but what about pulses? Studying French consumers' representations of main dish structure, using an indirect approach
| Autor: | Quentin Buatois, Juliana Melendrez-Ruiz, Stéphanie Chambaron, Gaëlle Arvisenet, Sandrine Monnery-Patris |
|---|---|
| Přispěvatelé: | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Melendrez-Ruiz, Juliana, Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), This work was supported by the Carnot institute Qualiment® and by the INRA DID’IT Metaprogramme (project for animal and plant proteins). |
| Rok vydání: | 2019 |
| Předmět: |
Adult
Male mesure indirecte Meat 030309 nutrition & dietetics Evoked context Indirect approach Choice Behavior Plant Proteins Dietary Food choice intentions [SHS]Humanities and Social Sciences Food associations 03 medical and health sciences Food Preferences Psychologie (Sciences cognitives) Plant-based food 0404 agricultural biotechnology Animal Proteins Dietary Vegetables Food and Nutrition Humans Product (category theory) Marketing Main-dish composition 2. Zero hunger 0303 health sciences Dish structure aliment à base de plante association Indirect measures Gastronomy Starch 04 agricultural and veterinary sciences choix alimentaire Consumer Behavior 040401 food science Geography plat cuisine First food choice Food products Alimentation et Nutrition intentionnalite Female [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition contexte Food Science |
| Zdroj: | Food Research International Food Research International, Elsevier, 2019, ⟨10.1016/j.foodres.2019.06.004⟩ Food Research International (123), 790-800. (2019) Food Research International, Elsevier, 2019, 123, pp.790-800. ⟨10.1016/j.foodres.2019.06.004⟩ |
| ISSN: | 1873-7145 0963-9969 |
| DOI: | 10.1016/j.foodres.2019.06.004⟩ |
| Popis: | International audience; Over time, meat has acquired a central place in French gastronomy. The role played by plant-based proteins, such as pulses, is less clear. In order to better understand it, this study seeks to identify how French non-vegetarian consumers structure their main dish, using an indirect approach. A total of 120 participants had to compose dishes, following six different scenarios, by selecting three images of food items out of the twenty proposed. Results provided information about: (1) the first food product chosen, and (2) how foods from different food-groups were associated. Our results indicated that (1) French non-vegetarian consumers generally constructed their main dishes using animal-based food products first. Some differences were nevertheless identified, in relation to the scenario presented, and the profile of the participants. Results also showed that (2) the food-groups most often associated within a dish were meat, starch, and vegetable. The pulse group, when used, was in general associated with the meat and vegetable food-groups. These findings provide new evidence of the structure of the French main dish. They also highlight possible levers that could be used to promote pulses to French consumers |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect