Relationships between Motivations for Food Choices and Consumption of Food Groups: A Prospective Cross-Sectional Survey in Manufacturing Workers in Brazil

Nutrients

Ingrid W.L. Bezerra¹  Antonio G. Oliveira²  Raiane M. Costa³  Gabriela S. Pereira³  Karina G. Torres³  Anissa M. Souza³ 

[1] Nutrition Department, Centro de Ciências da Saúde, Universidade Federal do Rio Grande do Norte, Natal RN 59078-970, Brazil;Pharmacy Department, Centro de Ciências da Saúde, Universidade Federal do Rio Grande do Norte, Natal RN 59012-570, Brazil;Postgraduate Program in Health Sciences, Centro de Ciências da Saúde, Universidade Federal do Rio Grande do Norte, Natal RN 59012-570, Brazil;

关键词: food choices;    food consumption;    food preferences;    food intake;   

DOI  :  10.3390/nu12051490

来源: DOAJ

【 摘 要 】

Motivations for food choices may determine consumption, and understanding that relationship may help direct strategies for formulating diets. This study aimed to identify associations between motivations for food choices and consumption of food groups. An observational cross-sectional survey was conducted in 921 manufacturing workers from 33 companies in Brazil, based on a stratified two-stage probability sample. Motivations for food choices were assessed with the Food Choice Questionnaire, and intake of food groups was measured using 24-h dietary recall. Consumption was classified into 31 food groups defined according to their nutritional value and the NOVA classification. Data were analyzed with multilevel mixed-effects regression. The results showed that sensory appeal and price were the most important motivations for food choices, while ethical concern was less important. Sensory appeal was positively associated with consumption of industrialized condiments (p = 0.022), price showed a negative correlation with consumption of plant oils (p = 0.022), ethical concern showed positive correlation within consumption white meat (p = 0.065) and negative correlation within pasta dishes (p < 0.001). Regarding the NOVA classification, health correlated with an increase in consumption of unprocessed foods (p = 0.017) and weight control with a decrease in consumption of processed culinary ingredients (p = 0.057).

【 授权许可】

Unknown