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Insect-based food: a (free) choice

2022Journal article Open access
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dc.contributor.authorMartins, Oliva M.D.
dc.contributor.authorBucea-Manea-Țoniş, Rocsana
dc.contributor.authorBašić, Jasmina
dc.contributor.authorCoelho, Ana Sofia
dc.contributor.authorSimion, Violeta
dc.date.accessioned2022-07-04T13:31:01Z
dc.date.available2022-07-04T13:31:01Z
dc.date.issued2022
dc.description.abstractThe literature highlights the importance of insect consumption for nutritional health habits. The increasingly clear legislation, the developed studies demonstrating their nutritional value, and the prospect of overcoming some barriers that have prevented consumers from consuming insects are among the reasons supporting the advantages of consuming insects. The leading determinants of consumption are culture and individual and social beliefs, accessibility to a particular nutritional resource, and individual behavior. The barriers to neophobia were analyzed by evaluating factors of influence and their respective relationship and meaning through quantitative research to measure the significance of the results. To develop a conceptual model that aims to change eating behavior and recognize structural aspects that can be barriers in the process of changing eating behavior, a methodological framework was developed. The methodological framework aimed to identify the characteristics that can be associated with the profile of opinion leaders, and it included a questionnaire which was applied to 213 young people. Moreover, the structural equation model was the statistical technique used. Given the projected population growth and increasing life expectancy, nutrition is a challenge in terms of health, but also in economic, social, and environmental respects. Aiming for sustainability, it is crucial to identify nutritional alternatives within the circular economy.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMartins, Oliva M.D.; Bucea-Manea-Țoniș, Rocsana; Bašić, Jasmina; Coelho, Ana Sofia; Simion, Violeta-Elena (2022). Insect-based food: a (free) choice. Sustainability. ISSN 2071-1050. 14:12, p. 7186pt_PT
dc.identifier.doi10.3390/su14127186pt_PT
dc.identifier.urihttp://hdl.handle.net/10198/25611
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectConsumer behaviorpt_PT
dc.subjectInsect-based foodpt_PT
dc.subjectSensory perception;pt_PT
dc.subjectIntentionpt_PT
dc.subjectNeophobiapt_PT
dc.titleInsect-based food: a (free) choicept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue12pt_PT
oaire.citation.startPage7186pt_PT
oaire.citation.titleSustainabilitypt_PT
oaire.citation.volume14pt_PT
person.familyNameMartins
person.familyNameCoelho
person.givenNameOliva M.D.
person.givenNameAna Sofia
person.identifier1025091
person.identifier2270676
person.identifier.ciencia-id221F-FF93-8879
person.identifier.ciencia-idBC1C-630F-3EA4
person.identifier.orcid0000-0002-2958-691X
person.identifier.orcid0000-0003-3389-3231
person.identifier.ridJ-5951-2015
person.identifier.scopus-author-id55324743500
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationfaaf8b5a-a36d-41ef-89e1-34772e67a535
relation.isAuthorOfPublication111469c0-b9b7-4769-ba84-5e501efb9534
relation.isAuthorOfPublication.latestForDiscoveryfaaf8b5a-a36d-41ef-89e1-34772e67a535

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