Related Experiment Video
Updated: Jun 3, 2025
06:48
Breakfast Habits among Schoolchildren in the City of Uruguaiana, Brazil
Published on: July 29, 2020
4.5K
Beyond the Myths: Brazilian Consumer Perceptions of Functional Food
Luis Gustavo Saboia Ponte1, Suliene França Ribeiro1, Adriane Elisabete Costa Antunes2
1Laboratório Multidisciplinar em Alimentos e Saúde, Faculdade de Ciências Aplicadas, Universidade Estadual de Campinas (UNICAMP), Limeira 13484-350, SP, Brazil.
Foods (Basel, Switzerland)
|January 8, 2025
Summary
Consumer beliefs about functional foods in Brazil reveal that perceived necessity and reward are linked to myths, while safety concerns reduce myth acceptance. Understanding these factors is key for promoting evidence-based nutrition.
Area of Science:
- Nutritional Science
- Consumer Psychology
- Sociocultural Studies
Background:
- Growing consumer interest in functional foods and healthy eating.
- Prevalence of misinformation and food-related myths.
- Need to understand Brazilian consumers' perceptions of functional food facts and myths.
Purpose of the Study:
- To analyze Brazilian consumers' perceptions and beliefs regarding functional food facts and myths.
- To investigate the influence of attitudes, reference groups, and sociocultural factors.
- To develop and test a theoretical model of functional food perception.
Main Methods:
- Online questionnaires administered to 600 participants in Brazil's Southeast and Northeast regions.
- Data collected using a five-point Likert scale.
- Structural equation modeling and cluster analysis employed to analyze data.
Main Results:
- Perceived necessity and reward positively correlated with functional food myths.
- Perceived safety negatively correlated with functional food myths.
- Reference groups and beliefs positively correlated with functional food facts.
- Two consumer profiles identified: safety-conscious individuals and engaged critics.
Conclusions:
- Culturally tailored communication strategies are crucial for countering myths and promoting functional foods in Brazil.
- Enhanced regulatory oversight of health claims is needed to build consumer trust.
- Findings support fostering informed choices and mindful consumption habits.
Related Concept Videos
01:29Assessment of the Gastrointestinal System II: Health Perception Pattern
75
Assessing the gastrointestinal (GI) system is a complex process that begins with collecting subjective data. This data, collected through patient interviews, provides crucial insights into the patient's health history, perception patterns, and lifestyle habits, all contributing significantly to GI health.
Health Perception Patterns
Health perception patterns offer valuable insights into a patient's lifestyle habits and how they may impact their GI health. These patterns include:
Health Perception Patterns
Health perception patterns offer valuable insights into a patient's lifestyle habits and how they may impact their GI health. These patterns include:
75
01:13Bioavailability: Overview
2.7K
Bioavailability refers to the proportion of an unaltered drug that, after administration, enters the systemic circulation and can be distributed to the desired action site. Factors such as gastrointestinal (GI) absorption and liver biotransformation influence the bioavailability of a drug when it is administered orally. When a drug is administered intravenously, it enters the systemic circulation directly; by definition, its bioavailability is assumed to be 100%. The bioavailability of an...
2.7K
02:45Functional Groups
78.4K
Functional groups are a group of atoms with characteristic properties, which when linked to the carbon skeleton of a molecule, alter the properties of that molecule. For example, the presence of certain functional groups on a molecule will make them hydrophilic, whereas others will make them hydrophobic. These functional groups are an indispensable part of organic chemistry and important components of biological molecules, such as carbohydrates, proteins, lipids, and nucleic acids. Each...
78.4K
01:19Overview of Functional Groups
9.9K
Functional groups are a group of atoms with characteristic properties, which when linked to the carbon skeleton of a molecule, alter the properties of that molecule. For example, certain functional groups will make a molecule hydrophilic, whereas others will make them hydrophobic. These functional groups are an indispensable part of organic chemistry and important components of biological molecules, such as carbohydrates, proteins, lipids, and nucleic acids. Each functional group is a unique...
9.9K
01:06Fats as Energy Storage Molecules
24.8K
Triglycerides are a form of long-term energy storage molecules. They are made of glycerol and three fatty acids. To obtain energy from fat, triglycerides must first be broken down by hydrolysis into their two principal components, fatty acids and glycerol. This process, called lipolysis, takes place in the cytoplasm. The resulting fatty acids are oxidized by β-oxidation into acetyl-CoA, which is used by the Krebs cycle. The glycerol that is released from triglycerides after lipolysis...
24.8K
01:20Taste Buds and Receptors
1.8K
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
1.8K