ConclusãoOs hábitos dos estudantes indicam a necessidade de empregar estratégias educacionais que promovam a adoção de hábitos e comportamentos mais saudáveis. ConclusionResults suggest that strategies must be employed, such as parent's counseling and development of school programs, in order to prevent possible health problems in the studied population.

Purpose -A gluten-free diet is the only possible treatment for coeliac disease, but studies about the nutritional content of gluten-free products and coeliac individual's diet quality are scarce. The purpose of this paper is to evaluate the availability, price, and nutritional composition of gluten-free products in retail stores of a Brazilian capital city. Design/methodology/approach -All retail stores listed by the Brazilian Coeliac Association as gluten-free product selling places in the city of Florian opolis were visited. All available products were catalogued and their labels analysed for nutritional content. Similar gluten-containing products were systematically selected in order to allow comparisons. t-test, analyses of covariance, and cluster analysis were performed, all considering a 5 per cent significance level. Findings -Availability and variety of gluten-free products was limited and prices were high. Cluster analysis found similarities in the nutritional content of gluten-free and conventional food products, suggesting that although raw materials different than wheat were being employed, the composition patterns are the same. Certain advantages in the composition of gluten-free products were observed, regarding mainly calories and sodium, however, protein and dietary fibre values were inferior. Social implications -Results observed may negatively impact diet adherence and stimulate the intake of conventional products with harmful consequences to the quality of life and health of coeliac individuals. Originality/value -This paper conducted a careful evaluation of nutrition composition of gluten-free products from different categories, available in retail stores, which is rare in researches on this topic. Moreover, results call attention to the need of better care in product formulation and dietary guidance for coeliac individuals.The current issue and full text archive of this journal is available at

The present study investigated the perceptions of individuals with celiac disease about gluten-free (GF) products, their consumer behavior and which product is the most desired. A survey was used to collect information. Descriptive analysis, χ² tests and Multiple Logistic Regressions were conducted. Ninety-one questionnaires were analyzed. Limited variety and availability, the high price of products and the social restrictions imposed by the diet were the factors that caused the most dissatisfaction and difficulty. A total of 71% of the participants confirmed having moderate to high difficulty finding GF products. The logistic regression identified a significant relationship between dissatisfaction, texture and variety (p < 0.05) and between variety and difficulty of finding GF products (p < 0.05). The sensory characteristics were the most important variables considered for actual purchases. Bread was the most desired product. The participants were dissatisfaction with GF products. The desire for bread with better sensory characteristics reinforces the challenge to develop higher quality baking products.

Ingredients mentioned on the labels of commercially available packaged gluten-free and similar gluten-containing food products were analyzed and compared, using the text mining technique. A total of 324 products' labels were analyzed for content (162 from gluten-free products), and ingredient diversity in gluten-free products was 28% lower. Raw materials used as ingredients of gluten-free products were limited to five varieties: rice, cassava, corn, soy, and potato. Sugar was the most frequently mentioned ingredient on both types of products' labels. Salt and sodium also were among these ingredients. Presence of hydrocolloids, enzymes or raw materials of high nutritional content such as pseudocereals, suggested by academic studies as alternatives to improve nutritional and sensorial quality of gluten-free food products, was not identified in the present study. Nutritional quality of gluten-free diets and health of celiac patients may be compromised.

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PurposeThe article aims to address two questions: “What are the important extrinsic variables in consumer food studies?” and “Which are focused on the most?”Design/methodology/approachAn extensive search of previous literature was conducted to find data on papers related to extrinsic variables in food studies. Both an electronics search through computerized library databases (Web of Science, Food Science and Technology Abstract), and reference lists from relevant research papers were used.FindingsThe article finds that acceptance and intention to purchase measures regarding foods are associated with consumption and purchase process and are used as an indirect way of obtaining data to understand consumer behavior. Although the importance of intrinsic variables such as color, aroma, flavor and texture in food acceptance and choice are very well recognized, several studies have shown that other variables also play an important role in food acceptance, preference, choice and intention to purchase. This article presents the more studied extrinsic variables using the conjoint analysis and repertory grid methods.Research limitations/implicationsThis article shows data only on repertory grid and conjoint analysis. There are other methodologies such as focus group, laddering interviews and questionnaires that can be used to investigate the role of extrinsic variables on consumer attitude.Originality/valueContext variables are the most studied extrinsic variables. Production method, nutritional information, protected denomination of origin/certification and origin are some of these variables and are directly linked with consumer concerns about the product. The authors believe that the change in consumer behavior globally drives the search for motives that better explain choices.

A alface americana (Lactuca sativa), minimamente processada, foi avaliada quanto aos efeitos dos diferentes sistemas de cultivo (orgânico e convencional), sobre a vida-de-prateleira. A alface minimamente processada foi embalada em sacos de polietileno de baixa densidade (PEBD), armazenada em refrigerador a 4ºC e avaliada até o final da vida-de-prateleira, estabelecida por métodos sensoriais. As avaliações foram realizadas durante a estocagem, nas condições pré-estabelecidas. Nos tempos zero a dez dias, uma equipe sensorial treinada avaliou a alface quanto a: cor, brilho, escurecimento enzimático, aroma, odor estranho, textura e sabor (escores de zero a dez). O teste sensorial determinou que o escore seis (6) eliminaria a amostra; a alface orgânica, atingiu o escore mínimo em tempo superior ao da alface convencional, tendo sido sensivelmente superior a esta em todos os atributos testados. Palavras-chave: alface; vida-de-prateleira; cultivo orgânico; cultivo convencional. SUMMARY EFFECT OF THE ORGANIC AND CONVENTIONAL CULTIVE IN THE SHELF LIFE OF ICEBERG LETTUCE (Lactuca sativa L.) MINIMALLY PROCESSED. Iceberg lettuce (Lactuca sativa)obtained by conventional and organic cultivation systems and minimally processed was evaluated for the effect of different cultivation systems on shelf life. The minimally processed lettuce was packed in low-density polyethylene bags, stored in refrigerator at 4 0 C and evaluated until the end of shelf life period established by a sensorial team. The evaluation was performed during the storage period under pre-determined conditions. At days zero and ten, a skilled sensorial team evaluated the lettuce for: color, brightness, enzymatic darkening, flavor, off flavor, texture and smell (scores 0 -10). The sensorial team determined that score six (6) would eliminate the sample; the organic lettuce took longer to reach the minimum score compared to the conventional lettuce and proved substantially superior to the latter regarding all the attributes tested.

Four carrot cultivars (Aline, Nogman, RZ and Wokraw) were evaluated in terms of their chemical and organoleptic characteristics. Chemical and sensory characteristic correlations were close to 1.0 between the root cylindrical form and the attributes internal and external colors, minerals, total and insoluble alimentary fibers. There was a strong correlation between minerals, insoluble alimentary fiber and acidity. The Wokraw variety was superior in sweetness but similar in juice. While the carrot cultivars studied in this work differ statistically in most of their sensory features, they were similar to most of the physical and chemical characteristics. This shows that the competition between cultivars is necessary when deciding about the raw material selected to be used in carrot juice production. PRACTICAL APPLICATIONS Chemical and physical characteristics of raw material are generally analyzed to improve agro‐industrial product quality. Consumer preference for natural juices is increasing because of their nutritional properties. This work evaluated four carrot varieties and concluded that sensorial evaluation with a trained panel is a reliable practical procedure for the selection of varieties for carrot juice processing.