Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/135528
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dc.creatorLima, JPM
dc.creatorCosta, SA
dc.creatorBrandao, TRS
dc.creatorRocha, Ada
dc.date.accessioned2022-09-08T12:31:48Z-
dc.date.available2022-09-08T12:31:48Z-
dc.date.issued2021
dc.identifier.othersigarra:487203
dc.identifier.urihttps://hdl.handle.net/10216/135528-
dc.description.abstractBackground: A wide variety of social, cultural and economic factors may influence dietary patterns. This work aims to identify the main determinants of food consumption and barriers for healthy eating at the workplace, in a university setting. Methods: A cross-sectional observational study was conducted with 533 participants. Data were obtained through the application of a self-administered questionnaire that included socio-demographic information, food consumption determinants and the main perceived barriers for healthy eating at the workplace. Results: The respondents identified "price" (22.5%), "meal quality" (20.7%), and "location/distance" (16.5%). For women, the determinant "availability of healthy food options" was more important than for men (p < 0.001). The food consumption determinants at the workplace most referred to by respondents were related to the nutritional value. Smell, taste, appearance and texture, and good value for money, were also considered important for choosing food at the workplace. Respondents referred to work commitments and lack of time as the main barriers for healthy eating at the workplace. Conclusions: Identification of determinants involved in food consumption, and the barriers for healthy eating, may contribute to a better definition of health promotion initiatives at the workplace aiming to improve nutritional intake.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectCiências da Saúde, Ciências médicas e da saúde
dc.subjectHealth sciences, Medical and Health sciences
dc.titleFood Consumption Determinants and Barriers for Healthy Eating at the Workplace-A University Setting
dc.typeArtigo em Revista Científica Internacional
dc.contributor.uportoFaculdade de Ciências da Nutrição e Alimentação
dc.identifier.doi10.3390/foods10040695
dc.identifier.authenticusP-00T-PWG
dc.subject.fosCiências médicas e da saúde
dc.subject.fosMedical and Health sciences
Appears in Collections:FCNAUP - Artigo em Revista Científica Internacional

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