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- 01HD3JC5YC8BFTH2T6W6E99KKF classification C3.
- 01HD3JC5YC8BFTH2T6W6E99KKF date "2023".
- 01HD3JC5YC8BFTH2T6W6E99KKF language "eng".
- 01HD3JC5YC8BFTH2T6W6E99KKF type conference.
- 01HD3JC5YC8BFTH2T6W6E99KKF hasPart 01HD3N1B46J0NNEW16SJAWVS6B.pdf.
- 01HD3JC5YC8BFTH2T6W6E99KKF hasPart urn:uuid:aa85291e-6f53-4a33-874b-89660bea362f.
- 01HD3JC5YC8BFTH2T6W6E99KKF subject "Agriculture and Food Sciences".
- 01HD3JC5YC8BFTH2T6W6E99KKF presentedAt urn:uuid:5631f25a-8736-4587-9e8a-8b2030f3e558.
- 01HD3JC5YC8BFTH2T6W6E99KKF abstract "Food choice is a complex function of preferences and combines a myriad of food-related factors, such as biological, economic, physical, social, and psychological determinants. People’s food choices directly affect their health and can have both positive and negative outcomes depending on the eating context. For instance, the lockdown during the pandemic presented an opportunity for increased home cooking and culinary experiences, which might have resulted in dietary benefits, health improvements, and reduced stress. Conversely, adverse behavioral, psychological, and physical outcomes, such as overeating, have also been associated with stressful situations. Therefore, the aim of this study is to explore the relationship between cooking readiness and stress levels in consumers’ nutritionally recommended (or non- recommended) food choices. We analyzed cross-country data (Brazil, Denmark) from 1,074 consumers, quantitatively using structural equation modeling. Findings revealed that respondents who were ‘ready to cook’ consumed nutritionally recommended food choices more frequently, and as such, we can depict that providing consumers with abilities, motivation, and opportunity to cook represents an important factor to stimulate healthy eating. Cooking readiness can be conceptualized as an enabler to healthy eating (considering the first wave of COVID-19 as a stressor scenario for the respondents) and can be used as an indicator for tailored interventions willing to motivate and educate consumers toward nutritionally recommended food options. The reported stress level was linked to a higher frequency choice of non-recommended food, suggesting that unhealthy food helped consumers to alleviate stress during a moment of crisis. Assessing coping strategies in populations exposed to acute stressors might be useful to define concrete actions to mitigate possible negative nutritional and psychosocial outcomes. Hopefully, cooking motivations and abilities that emerged due to COVID-19 and its aftermath will persist and help the setting of healthy eating behaviors.".
- 01HD3JC5YC8BFTH2T6W6E99KKF author b7283625-6b56-11ec-92bb-d3dd8cddee62.
- 01HD3JC5YC8BFTH2T6W6E99KKF author urn:uuid:12ad3b25-eb42-40de-9972-d318e3c47f3b.
- 01HD3JC5YC8BFTH2T6W6E99KKF author urn:uuid:5cdcaddc-6f6c-45b3-be18-6375a7047344.
- 01HD3JC5YC8BFTH2T6W6E99KKF author urn:uuid:bd155a42-d7d3-4421-9cd1-bb13fd309c60.
- 01HD3JC5YC8BFTH2T6W6E99KKF dateCreated "2023-10-19T08:56:00Z".
- 01HD3JC5YC8BFTH2T6W6E99KKF dateModified "2024-10-29T18:26:53Z".
- 01HD3JC5YC8BFTH2T6W6E99KKF name "Beyond 'belly hunger' : capabilities and motivation for eating nutritionally recommended food during stressful times".
- 01HD3JC5YC8BFTH2T6W6E99KKF pagination urn:uuid:19789422-4209-4aa8-8460-d06e3c8f5849.
- 01HD3JC5YC8BFTH2T6W6E99KKF sameAs LU-01HD3JC5YC8BFTH2T6W6E99KKF.
- 01HD3JC5YC8BFTH2T6W6E99KKF sourceOrganization urn:uuid:c434e3dc-d8c8-418d-a0fc-df23b89e6b1d.
- 01HD3JC5YC8BFTH2T6W6E99KKF type C3.