LEADER 04239nam 2201141z- 450 001 9910557367103321 005 20231220191043.0 035 $a(CKB)5400000000042220 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76527 035 $a(EXLCZ)995400000000042220 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aMotivations Associated with Food Choices and Eating Practices 210 1$aBasel, Switzerland :$cMDPI - Multidisciplinary Digital Publishing Institute,$d2021. 215 $a1 electronic resource (265 pages) 311 $a3-0365-1414-7 311 $a3-0365-1413-9 330 $aThis book is generally focused on food choice and which factors are associated with the decisions that define people?s eating behaviour. These factor are highly variable and include influences from the surrounding environment as well as the individual characteristics of each person. The book includes a number of chapters that address these issues from different points of view. Some explore the psychology of food choices or the cultural aspects and tradition, as well as the influence of surrounding contexts. Others focus on the role of lifestyle on eating practices and health motivations, but also the food marketing and the sensory aspects of food, as a way to incentive consumption. Finally, sustainability concerns and environmental impacts can also shape and help change people?s food choices.Within the chapters gathered on this book you will find key topics that apply to everyday food choices or that can help target food consumption goals towards better health, more sustainable food chains and happier life styles. 606 $aResearch 606 $aBiology 606 $aFood$xSocial aspects 610 $aeating determinants 610 $ahealthy diet 610 $aemotions 610 $afeeding behavior 610 $asocio-cultural environment 610 $ainstrument validation 610 $aedible flowers 610 $afood security 610 $agourmet kitchen 610 $aknowledge 610 $aquestionnaire survey 610 $asupercritical CO2-drying 610 $abeetroot snacks 610 $apreference mapping 610 $amean drop analysis 610 $aperceptions 610 $ahealthy eating 610 $aemotional motivations 610 $aindividual differences 610 $aperceived risk 610 $afunctional risk 610 $apsychological risk 610 $asocial risk 610 $aphysical risk 610 $anegative past experiences 610 $astructural equation modeling 610 $aconsumer behavior 610 $abuying intention 610 $aconsumer acceptance 610 $amarketing innovation 610 $aprice 610 $abeverages 610 $amilk permeate 610 $awheat bran 610 $afruit/berry by-products 610 $aantimicrobial properties 610 $aantioxidant properties 610 $aoverall acceptability 610 $aemotions induced for consumers 610 $aliterature survey 610 $aScopus 610 $abrands 610 $aconsumer preferences 610 $amilk 610 $acheese 610 $abutter 610 $ayogurt 610 $aauthenticity scale 610 $agenuine 610 $acheese specialty 610 $acountry-of-origin labels 610 $aproduct identification 610 $astated willingness to consume 610 $afood choices 610 $ahealth 610 $amotivation 610 $aBMI 610 $afood behavior 610 $aeducation 610 $afood choice 610 $afood consumption 610 $auniversity 610 $aworkplace 610 $adeterminants 610 $abarriers 615 0$aResearch. 615 0$aBiology. 615 0$aFood$xSocial aspects. 702 $aGuine?$b Raquel Pinho Ferreira 906 $aBOOK 912 $a9910557367103321 996 $aMotivations Associated with Food Choices and Eating Practices$93025163 997 $aUNINA