消费者对含有营养和健康声明的牛奶和酸奶产品的行为:一项定性研究

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Nutrition & Food Science Pub Date : 2023-09-18 DOI:10.1108/nfs-11-2022-0374
Nuala Collins, Fiona Lalor
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引用次数: 0

摘要

目的牛奶和酸奶在爱尔兰饮食的整个生命周期中提供必要的营养来源。乳制品标签上的健康声明在20世纪80年代很流行,自从2007年引入营养和健康声明(NHC)条例(EC) No 1924/2006以来,许多新的规范声明被用来宣传产品的好处。与此同时,2019冠状病毒病和“从农场到餐桌”战略提高了消费者对健康问题的认识。所有这些因素都促成了我们的食物环境和对健康的兴趣的变化。此外,欧盟委员会正在努力提出一项关于营养概况(NP)的立法提案,以限制在高盐、高脂肪或高糖的食品上使用NHC。本定性研究旨在研究成人对乳制品NHC的态度、认知和行为。设计/方法/方法本研究采用了主题分析,使用了由成年人参加的一系列讨论小组的文本(n = 24)。参与者还完成了一份介绍性问卷。研究发现,人们对乳制品中的蛋白质持积极态度。这种态度在不同年龄、性别和人生阶段都很普遍。人们对酸奶的成分和健康益处存在误解。人们对酸奶的低脂营养声明持负面看法,这导致了对全脂乳制品的偏好。这需要进一步的洞察和研究。研究限制/影响来自更广泛的社会人口群体的参与者可以扩大这个项目的研究限制。这些发现将引起政策制定者、监管机构、营养师和食品行业的兴趣。
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Consumer behaviour towards milk and dairy yoghurt products carrying nutrition and health claims: a qualitative study
Purpose Milk and yoghurt provide essential sources of nutrition throughout the life cycle in the Irish diet. Health claims on dairy product labels were popular in the 1980s, and since the introduction of the nutrition and health claims (NHC) Regulation (EC) No 1924/2006 in 2007, many new regulated claims have been used to communicate product benefits. Meanwhile, COVID-19 and the Farm to Fork strategy have heightened consumer awareness of health issues. All of these factors have contributed to a change in our food environment and interest in health. In addition, the European Commission is working to introduce a legislative proposal on nutrient profiles (NP) to restrict the use of NHC on foods that are high in salt, fat or sugar. This qualitative study aims to research knowledge on adults’ attitudes, perceptions and behaviour towards NHC on dairy products. Design/methodology/approach The study used a thematic analysis using transcripts from a series of discussion groups, attended by adults ( n = 24). The participants also completed an introductory questionnaire. Findings The study noted positive attitudes towards dairy protein. This attitude was common across age, gender or life stage. There were misperceptions regarding yoghurt composition and health benefits. There were negative perceptions of low-fat nutrition claims on yoghurt, which led to a preference for full-fat dairy products. This requires further insight and research. Research limitations/implications Participants from a wider socio-demographic group could have broadened the research limits of this project. Originality/value These findings will interest policymakers, regulators, dieticians and the food industry.
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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