ESTiG - Posters em Encontros Científicos Internacionais
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- Can Scopus AI help to understand e-cigarette experimentation?Publication . Ravara, Sofia; Cruz, Carla Dias Marques da; Cunha Filho, Hilson; Martins, Oliva M.D.According to the most recent data from the 5th National Survey on the Consumption of Psychoactive Substances in the General Population, Portugal (SICAD, 2022), tobacco consumption remains relatively high. Consumption is lower among young people (15-24 years old) and in the older age groups, 65 and over. According to the same report, experimentation happens even earlier, around the age of 16, in both sexes. And 96 per cent report low motivation to quit. There is an upward trend in experimentation with new products (e-cigarettes and heated tobacco) among young people aged between 13 and 18 (Lavado and Calado, 2020; SICAD, 2023, preliminary data). The risk of addiction depends on several factors, especially the young age of experimentation and the intensity of use of nicotine-based products. Considering that there is safe and effective treatment for quitting, and with a view to counselling society in general, the Portuguese Society of Pneumonology has launched a campaign on the two leading social networks: Facebook and Instagram. Associated with World No Tobacco Day 2024, the campaign ran between 24/05/2024 and 31/05/2024 and reached 5140 people on Facebook and 18437 people on Instagram. The second campaign was associated with European Ex-Smokers' Day 2024, ran between 23/09/2024 and 28/09/2024, and reached 6102 people on Facebook and 11155 on Instagram. These results are considered insufficient. However, they may also represent a lack of interest in this type of information, especially for young people. With so much information, why are young people still experimenting? Aiming to understand the factors that lead young people to experiment with electronic cigarettes, a search was conducted using Scopus AI to explore the main articles indexed in this database. The objective is to identify variables, indicators, and respective relationships to find a model. In other words, to identify significant factors that can be used by social marketing to describe, explain, and predict desired behavior.
- Los números del envejecimiento demográfico en PortugalPublication . Praça, Lídia GalvãoLa población mundial está envejeciendo y todos los países del mundo están presenciando un aumento en el número y proporción de personas mayores en su población El número de personas de 60 años o más está creciendo más rápido que todos los grupos de edad más jóvenes, un fenómeno conocido como envejecimiento demográfico Este fenómeno, aunque generalizado, se produce a diferentes ritmos, según la región del globo Por ejemplo, Europa tiene el mayor porcentaje de población de 60 años o más 25 según informes elaborados por la ONU También se pueden encontrar divergencias en los valores cuando el análisis se hace por países.
- A proposal to understand the perception of trying insect-based foodPublication . Martins, Oliva M.D.; Bastos, Adriana de Fatima Valente; Coelho, Ana Sofia; Nutu, Oana; Simion, Violeta-Elena Violeta; Bucea-Manea-Țoniș, Rocsana; Beck, CeresThe perspective of the world population growth, with an estimate of more than nine billion people by 2050 (UN, 2022), associated with environmental concerns, gives a singular combination able to create many future problems about humans and animals’ food supply. Recognizing that the available protein sources influence negatively the surrounding environment, it is crucial to reflect on safety food alternatives for the future of humanity. A protein can be of animal or vegetable origin, but the animal proteins have more impact on the environment (Lucchese-Cheung et al., 2020). The perverse effects of animal production on the environment can drive us to assume that the supply of this protein will be insufficient to meet the future global demand, which will favor increasing the price of meat. In this sense, it is urgent to find sustainable and accessible alternatives for future food and feeding to replace or complement the current sources of animal protein. So, edible insects could be considered as a viable and sustainable solution. This research aims to explore variables, agents, and barriers that influence insect-based food experimentation, proposing a project based on three phases of research: qualitative, quantitative, and experimental (sensorial perception). Assuming that sequential qualitative-quantitative is an adequate methodology (Steckler at al., 1992), the project intends also to develop experimental (sensorial) research, using experiencing influencing factors, such as: state of matter (liquid such as smooth, yogurt, juice, ice cream etc.; or solid, such as cereal bar, sweets, cooking, flour etc.); temperature (ambient temperature, hot, cold, etc.); vision (quantity, distribution, color, appearance, etc.); smell (mild/intense, pleasant/unfriendly, etc.); touch (thick/low consistent, solid/liquid, etc.). Changing food behavior, however, is a complex task, which involves perception, individual and social beliefs, as well as cognitive aspects of influence on decision making. Regarding food preferences, social pressure plays an important role (Ferreira et al., 2011) linked to local food traditions and cultural practices (Cicatiello et al., 2020). Furthermore, social beliefs are a form of social pressure, while individual beliefs reinforce attitudes (Fishbein & Ajzen, 1975). Also, friends, colleagues, or family recommendations can influence intention regarding trying insect-based food. Familiarity with food (Alhujaili, Nocella & Macready, 2023) and preparation (House, 2016), as well as the methods and ingredients (Hartmann et al., 2015), are important factors of influence. Finally, individual, social, and environmental benefits and risks can influence individuals to try insect-based food (Lange & Nakamura, 2021). In this regard, to modify individual behavior, it is possible to identify structural barriers in the environment, as well as agents, variables (factors) and respective relationship of influence (model of interaction) that can be used by Social Marketing to educate consumers and teach them to try alternative foods