Food Pyramid - The Principles of a Balanced Diet

Sărac, Ioan; Butnariu, Monica

doi:10.14302/issn.2379-7835.ijn-20-3199

Cited by 7 publications

(2 citation statements)

References 54 publications

(21 reference statements)

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“…A healthy diet should include the consumption of cereals, vegetables, fruit, moderate consumption of milk and dairy products, meat, fish and eggs, less fat, oil, salt and sugar, but at the same time adequate fluid consumption. The food pyramid can be defined as a practical tool for consumers to maintain consumer health (Sarac and Butnariu, 2020; Leme and Philippi, 2017).…”

Section: Introductionmentioning

confidence: 99%

Exploring consumer behavior and attitudes toward healthy food in Slovakia

Predanócyová

Šedík

Horská

2022

BFJ

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PurposeThe aim of this paper is to study attitudes and perception of Slovak consumers toward healthy food in terms of consumption, as well as to identify key factors during the purchasing process.Design/methodology/approachAn online questionnaire survey was conducted using snowball sampling method in Slovakia (n = 1,138 respondents) between March and May 2021. By applying categorical principal component analysis, five latent factors were identified. Moreover, non-parametric tests (Chi-square test for independence, Kruskal–Wallis H test) were carried out to study differences between age cohorts.FindingsResults showed that Slovak consumers mostly perceived as very healthy the following food categories: fruit, vegetables, honey, juices made of fruit and vegetables, fish meat or cereals, nuts and seeds. Moreover, research has identified five latent factors, which consumers mostly consider during purchase of healthy food as follows: price-marketing factor, information and composition factor, authenticity factor, quality factor and factor of motivation.Originality/valueResearch paper gives an important insight about consumer behavior and perception toward healthy food in Slovakia. Results provide valuable information for producers in terms of marketing and communication strategies. In addition, provided information can be used by policymakers for improving food policy to foster public health in the society.

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Section: Introductionmentioning

confidence: 99%

Exploring consumer behavior and attitudes toward healthy food in Slovakia

Predanócyová

Šedík

Horská

2022

BFJ

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“…Как известно, хлебобулочные изделия находятся в основании пищевой пирамиды [4], поэтому анализ этих продуктов наводит на размышления в плане получения статистически достоверной информации о микро-и макронутриентном составе современных пищевых продуктов.…”

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Approaches to the Algorithm of Analyzing the Results of Laboratory Testing of Micro- and Macronutrient Content of Bakery Products: Part 2

Shcherbakov¹,

Bessonov²

2023

PH&LE

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Introduction: Obtaining correct data on the chemical composition of food products is required for solving different problems, including those related to human health. It is important not only to organize the process of collecting sufficient data, but also to develop an analytical algorithm that considers different periods of data collection and types of foods. Objective: To test and adjust the algorithm for obtaining statistically correct values of average concentrations and variability of the main micro- and macronutrients in bakery products. Materials and methods: In order to test and then improve the algorithm, we used the results of laboratory testing of bakery products collected within the framework of the Federal Project on Public Health Strengthening in 2020–2021 by the laboratories of the Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing (Rospotrebnadzor). Results: An increase in the sample size made it possible to identify new groups of bakery products. At the same time, the data of the sample combined over two years demonstrated the best convergence. The sodium content was determined as an additional clustering feature. The implementation of the algorithm on the pooled data enabled further reduction of the coefficient of variability. Conclusion: Sequential processing of laboratory test results using the developed algorithm allowed us to update information on the chemical composition of bread currently sold by retailers and determine the presence of products that are critical in terms of their sodium content. It is of interest to expand capabilities of the algorithm in terms of automating the selection of priority indicators for clustering and, as a result, the possibility of processing similar data arrays.

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Malnutrition of Micronutrients and Brain Disorders

Khalil

2022

Nutritional Neurosciences

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Food Pyramid - The Principles of a Balanced Diet

Cited by 7 publications

References 54 publications

Exploring consumer behavior and attitudes toward healthy food in Slovakia

Exploring consumer behavior and attitudes toward healthy food in Slovakia

Approaches to the Algorithm of Analyzing the Results of Laboratory Testing of Micro- and Macronutrient Content of Bakery Products: Part 2

Malnutrition of Micronutrients and Brain Disorders

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