Intermediate meals and the place of consumption-Which relationship?

• Type: Article in International Scientific Journal
• Date: 2023

Authors

Lima, J (Author) Other; Rodrigues, M (Author) Other; Eulalio, M (Author) Other; Rocha, Ada (Author) FCNAUP

Journal

Title: International Journal of Gastronomy and Food Science

Vol. 32

ISSN: 1878-450X

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 0 Citations

Scientific classification

CORDIS: Health sciences

FOS: Medical and Health sciences

Other information

Authenticus ID: P-00Y-7T6

DOI: 10.1016/j.ijgfs.2023.100719

Abstract (EN): Introduction: The distribution of energy and nutrients in 4-6 daily meals may have beneficial health effects. The place where people have their meals is frequently identified as a determinant of food consumption. Objectives: To evaluate the influence of the place where university employees, have their meals on the adequacy of intermediate meals.Methods: Data collection was carried out in face-to-face interviews, by a nutritionist that inquired individuals following a 24h recall. Only regular intake days were considered. 399 individuals were surveyed, and data collection was carried out in a Portuguese Public University in the north of Portugal. All ethical procedures were considered and an ethical committee approved the research. Statistical analysis was conducted using SPSS software.Results: It was observed a relationship between the place where first mid-afternoon meal (p = 0.004) and second mid-afternoon meal (p = 0.006) were eaten and the adequacy of its energy value. Either consumption at home or food brought from home contribute to a better adequacy of the energy value of meal evaluated.Conclusion: The place where intermediate meals were eaten seems to influence their adequacy. Reason why it is important to carry out awareness actions related to the topic at workplace, to promote the health and well-being of employees.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6