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Food Consumption, Nutrition and Public Health
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Food Consumption, Nutrition and Public Health

A special issue of International Journal of Environmental Research and Public Health (ISSN 1660-4601). This special issue belongs to the section "Global Health".

Deadline for manuscript submissions: closed (30 September 2023) | Viewed by 11002

Special Issue Editor

Dr. Julia Wojciechowska-Solis

E-Mail Website
Guest Editor
Faculty of Agrobioengineering, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
Interests: sustainability; local food; nutrient preference; behaviour; consumer decision; food choices

Special Issue Information

Dear Colleagues,

Food is more than just a source of nutrients—it encompasses both essential pleasures and aesthetic sensations. Food, drink, and lifestyle can promote health or, alternatively, pose a range of potential health risks and ethical concerns related to the food chain and production. Today, consumers are more health-conscious and better-educated about the composition of their food. Many consumers seek healthier versions of retail food products, such as low-sodium or organic foods. According to the findings of numerous studies, food choice, acceptance, preferences, and consumption are influenced by both internal and external factors.

This Special Issue in the International Journal of Environmental Research and Public Health intends to publish both original, cutting-edge research and extensive reviews contributing to a deeper understanding of food choice, preferences, acceptance, consumption, and the health effects of proper nutrition as well as those focusing on product innovation and marketing beyond the traditional measurement of sensory preferences and acceptability. 

Dr. Julia Wojciechowska-Solis
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. International Journal of Environmental Research and Public Health is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2500 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • health and healthy eating
  • conscious consumption
  • food-evoked emotions
  • organic products in the diet
  • pulses in consumer choice
  • food preference
  • willingness to try
  • purchase intent
  • food choice
  • food intake
  • health risk and benefit statement

Published Papers (3 papers)

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Research

15 pages, 946 KiB  
Article
Role of Portion Size in the Context of a Healthy, Balanced Diet: A Case Study of European Countries
by Michele O. Carruba, Maurizio Ragni, Chiara Ruocco, Sofia Aliverti, Marco Silano, Andrea Amico, Concetta M. Vaccaro, Franca Marangoni, Alessandra Valerio, Andrea Poli and Enzo Nisoli
Int. J. Environ. Res. Public Health 2023, 20(6), 5230; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph20065230 - 22 Mar 2023
Cited by 1 | Viewed by 3948
Abstract
Over the past decades, a generalised increase in food portion sizes has probably contributed to the growing global obesity epidemic. Increasing awareness of appropriate portion sizes could contribute to reversing this trend through better control of calorie intake. In this study, a comparison [...] Read more.
Over the past decades, a generalised increase in food portion sizes has probably contributed to the growing global obesity epidemic. Increasing awareness of appropriate portion sizes could contribute to reversing this trend through better control of calorie intake. In this study, a comparison of standard portion sizes in European countries for various food categories shows a wide variability of their importance for food, nutrient, and energy consumption according to government and institutional websites. On the other hand, the overall averages appear to be largely in line with the values indicated by the Italian Society of Human Nutrition, which is the most comprehensive and detailed document among those evaluated. The exceptions are milk and yoghurt, for which the reference portions in Europe are generally higher, and vegetables and legumes, for which portions are smaller than those reported in the Italian document. Moreover, the portion sizes of staple foods (e.g., pasta and potatoes) vary according to different food traditions. It is reasonable to consider that the creation of harmonised standard reference portions common to the European countries, based on international guidelines and scientific evidence, would significantly contribute to consumers’ nutritional education and ability to make informed choices for a healthy diet. Full article
(This article belongs to the Special Issue Food Consumption, Nutrition and Public Health)
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15 pages, 1675 KiB  
Article
Practical Implications of the Millennial Generation’s Consumer Behaviour in the Food Market
by Anetta Barska, Julia Wojciechowska-Solis, Joanna Wyrwa and Janina Jędrzejczak-Gas
Int. J. Environ. Res. Public Health 2023, 20(3), 2341; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph20032341 - 29 Jan 2023
Cited by 4 | Viewed by 3295
Abstract
Generational theory assumes that generational cohorts develop similar attitudes and beliefs. The Generation Y/Millennials group is currently one of the most important generations in the market as they have a presence in the labour market with a high income of their own, which [...] Read more.
Generational theory assumes that generational cohorts develop similar attitudes and beliefs. The Generation Y/Millennials group is currently one of the most important generations in the market as they have a presence in the labour market with a high income of their own, which creates higher demand for products, especially in the food market which is very sensitive to consumer decisions. The aim of this study was to show the consumer behaviour of Generation Y in the market for innovative food products and to propose marketing models created on the basis of research on a Polish sample of Millennials. The research was conducted in the period before the COVID-19 pandemic on a group of 544 selected respondents. Descriptive statistics of the SPSS program were used to process the results obtained. Among the most important of the results was identifying the decision-makers who are purchasing innovative products and the influence of third parties on their decision. In the first instance, consumers look for innovative food products in large retail chains (hypermarkets and supermarkets), however, they pay attention to both the quality of the products on offer and the price. Values such as freshness and taste also play a role in their purchasing decisions. Sources of information about innovative products in the Polish food market include culinary blogs recommending innovative products, and the opinions of dieticians and nutritionists. Full article
(This article belongs to the Special Issue Food Consumption, Nutrition and Public Health)
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14 pages, 384 KiB  
Article
Consumers’ Perception towards Organic Products before and after the COVID-19 Pandemic: A Case Study in Bihor County, Romania
by Anca Monica Brata, Aurelia Ioana Chereji, Vlad Dumitru Brata, Anamaria Aurelia Morna, Olivia Paula Tirpe, Anca Popa, Felix H. Arion, Loredana Ioana Banszki, Ioan Chereji, Dorin Popa and Iulia C. Muresan
Int. J. Environ. Res. Public Health 2022, 19(19), 12712; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph191912712 - 5 Oct 2022
Cited by 10 | Viewed by 3038
Abstract
Organic products have grown ever more popular in recent years due to increased concerns regarding one’s health, the environment, and sustainability. The COVID-19 pandemic has only accelerated this growth, prompting producers to adapt to a rapidly growing market while maintaining the same standard [...] Read more.
Organic products have grown ever more popular in recent years due to increased concerns regarding one’s health, the environment, and sustainability. The COVID-19 pandemic has only accelerated this growth, prompting producers to adapt to a rapidly growing market while maintaining the same standard of quality. We have conducted a questionnaire-based pilot study on 190 organic food consumers from Bihor county, Romania, in order to analyze the main factors influencing customers’ beliefs regarding organic food consumption, as well as assess the extent to which their consumption frequency changed after the pandemic. A principal component analysis was performed, dividing the factors into two categories referring to intrinsic and extrinsic characteristics of the products, respectively. It was noticed that the most important cues were ranked the same by our 190 respondents, regardless of their socio-demographical background. At the same time, people who consumed organic products more frequently before the pandemic have either maintained or increased their consumption, while more indifferent consumers maintained or decreased the proportion of organic foods in their diet. Full article
(This article belongs to the Special Issue Food Consumption, Nutrition and Public Health)
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