1 resultado para Daily food consumption
em Instituto Politécnico de Viseu
Filtro por publicador
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- eResearch Archive - Queensland Department of Agriculture; Fisheries and Forestry (8)
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- Indian Institute of Science - Bangalore - Índia (4)
- Instituto Nacional de Saúde de Portugal (6)
- Instituto Politécnico de Santarém (1)
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- Repositorio Académico de la Universidad Nacional de Costa Rica (1)
- Repositório Científico da Universidade de Évora - Portugal (2)
- Repositório Científico do Instituto Politécnico de Lisboa - Portugal (2)
- Repositório Científico do Instituto Politécnico de Santarém - Portugal (1)
- Repositório digital da Fundação Getúlio Vargas - FGV (1)
- REPOSITORIO DIGITAL IMARPE - INSTITUTO DEL MAR DEL PERÚ, Peru (1)
- Repositório Institucional da Universidade de Aveiro - Portugal (2)
- Repositório Institucional da Universidade de Brasília (1)
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- Repositório Institucional UNESP - Universidade Estadual Paulista "Julio de Mesquita Filho" (99)
- RUN (Repositório da Universidade Nova de Lisboa) - FCT (Faculdade de Cienecias e Technologia), Universidade Nova de Lisboa (UNL), Portugal (4)
- SAPIENTIA - Universidade do Algarve - Portugal (3)
- Scielo España (3)
- South Carolina State Documents Depository (2)
- Universidad de Alicante (1)
- Universidad del Rosario, Colombia (4)
- Universidad Politécnica de Madrid (2)
- Universidade de Lisboa - Repositório Aberto (2)
- Universidade Estadual Paulista "Júlio de Mesquita Filho" (UNESP) (1)
- Universidade Federal do Pará (6)
- Universidade Federal do Rio Grande do Norte (UFRN) (9)
- Universitätsbibliothek Kassel, Universität Kassel, Germany (10)
- Université de Lausanne, Switzerland (6)
- Université de Montréal (2)
- Université de Montréal, Canada (12)
- Université Laval Mémoires et thèses électroniques (1)
- University of Michigan (21)
- University of Queensland eSpace - Australia (5)
- WestminsterResearch - UK (4)
Resumo:
Dietary fi bres (DFs) are essential components of the balanced diet. Even though the adequate level of their consumption can be ensured from several natural (e.g. fruit, vegetables, legumes) and ‘artifi cial’ sources (e.g. functional foods), the consumed levels are below the recommendations. To analyse the Hungarian and Romanian consumers’ knowledge level, their perceptions of the health benefi ts associated with fi bre, as well as the recognition of the potential information sources, a survey questionnaire was conducted with the total of 713 consumers. Results showed that the level of knowledge about DFs was not adequate. Internet was found to be widely used and identifi ed as one of the most appropriate information sources to encourage the consumption of DF. It was a favourable result that three-quarter of the respondents was interested in the topic of healthy food consumption; however, just less than half of them took into consideration the label information during their shopping decisions. To increase the consumption of DF and to support the responsibility and conscious consumer decisions steps must to be done (e.g. education of children, pointing out of the sources). For this purpose, modern information technology and communication channels fi tting to the consumers’ cultural and personal particularities can be utilized.