ABSTRACT
Current consumption drivers, particularly those related to health and wellbeing, have been influencing trends for the lower consumption of cereals, particularly rice, due to their typical high glycaemic index (GIs) and consequent impacts on obesity. To satisfy this consumer concern, more food innovations that promote healthy eating habits are required. Such innovations must be consumer-oriented to succeed, understanding the dynamics of consumer habits and responding to consumer expectations. This study explored these habits, from acquisition to consumption practices, and the expectations of the European market from the perspective of the major European consumer, Portugal, to obtain insights that support the development of low glycaemic index (GI) rice products. A mixed-methods approach was applied. For the first quantitative questionnaire, 256 Portuguese rice consumers aged 18-73 years were recruited. Twenty-four individuals were selected according to their gender and rice consumption profiles for in-depth interviews. The results confirmed that rice was the main side dish for the participants and was mainly consumed at home, cooked from raw milled rice. The drivers of consumption differ according to the provisioning process stage. In the acquisition stage, participants reported benefits from the rice's dynamic market by comparing products on price, brand, and rice types. In the preparation stage, participants reported the adequacy of the recipe and occasion, while in the consumption stage, participants enhanced their sensory preferences, depending on the rice dish. Although the GI concept was unknown to half of the participants, it was perceived as interesting and positive for healthy eating. Consumers showed concern about the taste and naturalness of the product, preferring it to be as close to a homemade dish as possible. The negative perceptions we verified were interpreted to be due to a lack of knowledge about the GI concept. Therefore, awareness actions and informative campaigns are recommended to promote low-GI rice products.
ABSTRACT
We report on the structural, optical, and magnetic properties of α,ß-NiMoO4 nanorods synthesized by annealing the NiMoO4:nH2O precursor at 600°C for 10 minutes in a domestic microwave. The crystalline structure properties of α,ß-NiMoO4 were investigated using X-ray diffraction (XRD), Fourier transform infrared (FTIR), and Raman (FT-Raman) spectroscopies. The particle morphologies and size distributions were identified by field emission microscopy (FE-SEM). Experimental data were obtained by magnetization measurements for different applied magnetic fields. Optical properties were analyzed by ultraviolet-visible (UV-vis) and photoluminescence (PL) measurements. Our results revealed that the oxygen atoms occupy different positions and are very disturbed in the lattice and exhibit a particular characteristic related to differences in the length of the chemical bonds (Ni-O and Mo-O) of the cluster structure or defect densities in the crystalline α,ß-NiMoO4 nanorods, which are the key to a deeper understanding of the exploitable physical and chemical properties in this study.
ABSTRACT
This study evaluates the perceptions of teachers in charge of coordinating health education in schools: the School Health Coordinators (SHCs). It addresses the success and barriers of the development and implementation regarding the first year of healthy eating programmes in their schools. This research is based on 16 face-to-face semi-structured interviews with SHCs from Portuguese public schools offering from fifth to ninth grades. A thematic analysis was performed and themes were identified, taking into consideration similarities and differences among the participants' opinions. The results showed that the schools in this study often involved a set of separate healthy diet promotion activities with a low level of joint effort from all members of the school. Nevertheless, in Portugal, health education is based on the broad concept that school health promotion is compulsory for all schools. Two main barriers were identified in order to explain this divergence: structural and political idiosyncrasies among schools and the food environment inside and outside the schools. The results are discussed considering the wide range of factors influencing young people's eating behaviours and recommendations are made for the different agents interacting with them in order to promote appropriate eating habits.
