Risk perception about food and feeding: multifocal approach with consumers and professionals

• Grant number: 19/10936-0
• Support Opportunities: Regular Research Grants
• Start date: February 01, 2020
• End date: February 28, 2022
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Diogo Thimoteo da Cunha
• Grantee: Diogo Thimoteo da Cunha
• Host Institution: Faculdade de Ciências Aplicadas (FCA). Universidade Estadual de Campinas (UNICAMP). Limeira , SP, Brazil
• Associated researchers: Caroline Dario Capitani ; Elizabeth Redmond ; Elke Stedefeldt ; Joana Pereira de Carvalho Ferreira ; Luis Miguel Soares Ribeiro Leite da Cunha ; Nicola Buckland ; Veridiana Vera de Rosso

Abstract

The main objectives of the study are: a) To measure and to evaluate the risk perceptions about food and feeding by consumers considering aspects of health, consumption and foodborne illness and; b) Evaluate the confidence and warmth of nutritionist stereotypes with a view to assess the professional competence. The study has a cross-sectional, analytical design and quantitative methodology. The project is divided into two execution blocks: A) Consumers' perception of food, its consumption and its risk; B) Perception about nutritionists/ dietitians. In block A, 800 volunteers are expected to participate in two stages: To evaluate the risk and benefit perception of adults and the elderly (n = 500) on 50 foods and applying the Food Choice Questionnaire (FCQ) and perceptions related to food handling and hygiene of 300 consumers. They will indicate the perceived risk of food-borne illness related to six losses: economic, performance, social, physical, psychological and time. Understanding food risk perceptions can assist in designing more effective risk mitigation strategies. In block B the objective will be to evaluate the perceptions about professionals related to food. 300 adults, 250 nutritionists and 250 nutrition students (n = 800) will participate in the confidence and warmth of different stereotypes of nutritionists in the light of the Stereotype Content Model (SCM) theory. A professional confidence rating form will be applied by evaluating six images of different types of nutritionists (ranging from: body weight, gender and age). Understanding the perception of individuals about professionals is important because these professionals are highly indicated to help the population about risks associated with food and nutrition (AU)

Scientific publications

(9)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

MARSOLA, CAMILA DE MELLO; CUNHA, LUIS MIGUEL; CARVALHO-FERREIRA, JOANA PEREIRA; DA CUNHA, DIOGO THIMOTEO. A dataset of food choice motives among adults consumers in Brazil: The use of Food Choice Questionnaire. DATA IN BRIEF, v. 40, p. 8-pg., 2022-02-01. (19/10936-0, 18/12625-9)

MARSOLA, CAMILA DE MELLO; DE CARVALHO-FERREIRA, JOANA PEREIRA; CUNHA, LUIS MIGUEL; JAIME, PATRICIA CONSTANTE; DA CUNHA, DIOGO THIMOTEO. Perceptions of risk and benefit of different foods consumed in Brazil and the optimism about chronic diseases. Food Research International, v. 143, MAY 2021. (18/12625-9, 19/10936-0)

CASSIANO, GIOVANA SANTAROSA; CARVALHO-FERREIRA, JOANA PEREIRA; BUCKLAND, NICOLA J.; DA CUNHA, DIOGO THIMOTEO. Do Registered Dietitians, Nutrition Students, and Laypeople Perceive Individuals with Obesity Differently?. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH, v. 18, n. 17, SEP 2021. (19/10936-0)

DA CUNHA, DIOGO THIMOTEO. Improving food safety practices in the foodservice industry. CURRENT OPINION IN FOOD SCIENCE, v. 42, p. 127-133, DEC 2021. (19/10936-0)

ZANETTA, LUIS D'AVOGLIO; HAKIM, MARIANA PITON; GASTALDI, GABRIEL BARBOSA; JUCA SEABRA, LARISSA MONT'ALVERNE; ROLIM, PRISCILLA MOURA; PERDOMO NASCIMENTO, LETICIA GUIMARAES; MEDEIROS, CAROLINE OPOLSKI; DA CUNHA, DIOGO THIMOTEO. The use of food delivery apps during the COVID-19 pandemic in Brazil: The role of solidarity, perceived risk, and regional aspects. Food Research International, v. 149, NOV 2021. (19/10936-0)

DE ANDRADE, MARCEL LEVY; STEDEFELDT, ELKE; ZANIN, LAIS MARIANO; ZANETTA, LUIS D'AVOGLIO; DA CUNHA, DIOGO THIMOTEO. Unveiling the food safety climate's paths to adequate food handling in the hospitality industry in Brazil. INTERNATIONAL JOURNAL OF CONTEMPORARY HOSPITALITY MANAGEMENT, v. 33, n. 3, FEB 2021. (19/10936-0)

MARSOLA, CAMILA DE MELLO; CUNHA, LUIS MIGUEL; DE CARVALHO-FERREIRA, JOANA PEREIRA; DA CUNHA, DIOGO THIMOTEO. Factors Underlying Food Choice Motives in a Brazilian Sample: The Association with Socioeconomic Factors and Risk Perceptions about Chronic Diseases. FOODS, v. 9, n. 8, AUG 2020. (18/12625-9, 19/10936-0)

ZANETTA, LUIS D'AVOGLIO; HAKIM, MARIANA PITON; STEDEFELDT, ELKE; DE ROSSO, VERIDIANA VERA; CUNHA, LUIS MIGUEL; REDMOND, ELIZABETH C.; DA CUNHA, DIOGO THIMOTEO. Consumer risk perceptions concerning different consequences of foodborne disease acquired from food consumed away from home: A case study in Brazil. FOOD CONTROL, v. 133, n. B, MAR 2022. (19/10936-0)

HAKIM, MARIANA PITON; ZANETTA, LUIS D'AVOGLIO; DA CUNHA, DIOGO THIMOTEO. Should I stay, or should I go? Consumers' perceived risk and intention to visit restaurants during the COVID-19 pandemic in Brazil. Food Research International, v. 141, MAR 2021. (19/10936-0)