Rotulagem nutricional: você sabe o que está comendo?

Cavada, Giovanna da Silva; Paiva, Flávia Fernandes; Helbig, Elizabete; Borges, Lúcia Rota

doi:10.1590/s1981-67232012005000043

Cited by 41 publications

(41 citation statements)

References 6 publications

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“…São elementos identificadores que, além da função publicitária, servem principalmente como um meio de informação, o qual, durante o processo de decisão de compra, permite ao consumidor a escolha saudável dos produtos alimentícios, tornando-se um fator determinante na seleção dos alimentos (CAVADA et al, 2012).…”

Section: Introductionunclassified

Avaliação da influência de características sensoriais e do conhecimento nutricional na aceitação do chá-mate

Barboza

Cazal

2018

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Avaliação da influência de características sensoriais e do conhecimento nutricional na aceitação do chá-mate Evaluation of the influence of the sensory characteristics and nutritional knowledge in the acceptance of mate tea ResumoNo âmbito empresarial, as estratégias de marketing voltadas para assuntos relacionados à nutrição têm sido a principal vantagem competitiva. Diante disso, o objetivo deste trabalho foi avaliar a influência de características sensoriais e do conhecimento nutricional na aceitação do chá-mate, visando identificar o comportamento do consumidor frente a este tipo de informação. Foi utilizado chá-mate tostado, tipo a granel, adquirido no comércio local e preparado de acordo com a recomendação descrita na embalagem. Para o teste afetivo de aceitação, foram recrutados 30 consumidores do produto. O recrutamento ocorreu por meio de um questionário abrangendo questões sobre o perfil dos consumidores, hábitos de consumo e disponibilidade para participar da pesquisa. Foram realizadas avaliações de aceitação sensorial em duas sessões (teste cego e com informação), utilizando-se uma escala hedônica de nove pontos, para avaliar os atributos cor, sabor, aroma e impressão global. Em relação ao perfil dos julgadores, 67% pertenciam ao sexo feminino, 50% relataram consumir chá-mate raramente e 37% afirmaram observar as informações nutricionais no rótulo. Houve diferença significativa para os atributos cor e sabor, entre as sessões cega e com informação. Pode-se concluir que o chá-mate apresentou boa aceitação pelos participantes e que o conhecimento nutricional influenciou positivamente na aceitação da bebida. Palavras-chave:Chá-mate; Avaliação sensorial; Consumidor; Saúde. AbstractIn the business field, marketing strategies focused on nutritional issues have been the main competitive advantage. Therefore the objective of this study was to evaluate the influence of the sensory characteristics and nutritional knowledge on the acceptance of mate tea, in order to identify consumer behaviour in relation to this type of information. Toasted mate tea was used, purchased in bulk at the local shops and prepared according to the manufacturer's instructions, as described on the package. Thirty consumers were recruited for the affective acceptance test. Recruitment was via a questionnaire including questions about the profile of the consumers, consumption habits and willingness to participate in the survey. The sensory acceptance evaluations were carried out in two sessions (blind test and with information) using a nine point hedonic scale to evaluate the attributes of colour, taste, aroma and overall impression. Regarding the profile of the judges, 67% were female, 50% reported consuming mate tea rarely and 37% reported reading the nutritional information on the label. There were signif...

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Section: Introductionunclassified

Avaliação da influência de características sensoriais e do conhecimento nutricional na aceitação do chá-mate

Barboza

Cazal

2018

Braz. J. Food Technol.

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“…Even though the product is in compliance with PIQ, the label shows incorrect information to the consumer. Cavada et al (2012) say that labels are made to inform the consumers as to the compounds in the food, helping them have healthy dietary choices. However, this does not mean that consumers are using them as a tool to choose foods that will take part in their diet and, thus, reduce dietary excesses and damages to health.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical characterization and label comparison among diet yogurts sold in the city of Limoeiro do Norte – CE

et al. 2016

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This work aimed at analyzing labels (based on the current legislation) and confirm the nutritional information given on the label of five brands of diet yogurt. The physicochemical analyses carried out were: moisture, minerals, proteins, lipids, reducing carbohydrates in lactose, non-reducing carbohydrates in sucrose, total carbohydrates, acidity and pH. All brands of diet yogurt had mandatory nutritional information on their label. As for content, only brands B and C are compliant with the current legal demands. The numbers found in the analyses for protein and carbohydrates were higher than the percentages shown on the labels in all brands. There were no numbers for lipids. Despite the differences found on the labels, all brands of diet yogurt are in accordance with the Identity and Quality Standards for Fermented Milk as for protein, acidity and fat content. There was a significant difference in the complementary analyses for moisture, minerals and acidity. Nevertheless, the numbers assigned to carbohydrates and protein were lower than the actual values determined in lab and, in some brands, carbohydrates were three times higher. Thus, despite presenting all the necessary information on the label, the companies are not concerned about showing the correct nutritional data to consumers.Keywords: fermented milk; lacteous products; centesimal composition; labeling.Practical Application: This paper highlights the importance to investigate what foods actually contain and check whether this mandatory information on the labels are true and placed in accordance with national demands. The products chosen for analysis were diet yogurts, whose label information was investigated based on specific legislation and physicochemical analyses that are highly necessary to verify whether the centesimal composition of yogurts sold to consumers is real, given that every consumer is entitled to correct and true information.

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“…Labels have an important role in food choice since they offer a great deal of information on the nutrient contents of foods (Cavada et al, 2012). Traceability assures certain intrinsic characteristics of food products, their origin, and the certificates of quality management and safety systems (Nitzke et al, 2012).…”

Section: Discussionmentioning

confidence: 99%