RESUMO
Food safety is a top priority for the European Commission, which policies aim at sustaining a high level of protection of human health and consumers' interests, while ensuring an effective functioning of the internal EU market. Under the New Transparency Regulation (EU/2019/138), the 3-year EU-funded foodsafety4eu project (FS4EU) kicked off in January 2021, represents a significant step for the European Union (EU) food safety system (FSS), towards more transparency, better engagement, and closer cooperation. This Horizon 2020 Project, coordinated by CNR-ISPA (Italy), focuses on building a multi-stakeholder platform for the future EU FSS. The foodsafety4eu Network currently consists of 23 consortium partners and around 50 stakeholders: Food Safety Authorities (FSA), consumer associations, academia, research centres and networks, food industries and sector associations, thinktanks, etc. Through a structured, digitally supported, participatory process, the platform hosts the co-design of future strategic research and innovation agenda (SRIA), as well as risk communication models tailored to the specificities of various target groups. Among the goals: providing scientific advice and technical support for EU food safety policies, by enabling actors to access, share and exchange scientific knowledge, resources, and data more efficiently, to better synchronise food safety research and policies, and to contribute to a more transparent communication through the FSS. Overall, the FS4EU project underpins the EFSA missions in risk assessment, including risk communication, with the ambition to be a basis for a Knowledge Centre for Food Safety in Europe. Accordingly, the EU-FORA 2021-2022 fellow (based in CNR-ISPA under the Work Programme RECIPE: Risk AssEssment/Risk CommunIcation: understanding the context and addressing Priorities of the futurE - a learning-by-doing approach) committed to multiple Work Packages, actively participated to various activities, thus successfully contributing to the FS4EU project meeting its objectives by the end of 2023.
RESUMO
Attitudes are important precursors of behaviours. This study aims to compare the food attitudes (i.e., hedonic- and nutrition-based) of children using both an implicit pairing task and an explicit forced-choice categorization task suitable for the cognitive abilities of 5- to 11-year-olds. A dominance of hedonically driven attitudes was expected for all ages in the pairing task, designed to elicit affective and spontaneous answers, whereas a progressive emergence of nutrition-based attitudes was expected in the categorization task, designed to involve deliberate analyses of the costs/benefits of foods. An additional exploratory goal was to evaluate differences in the attitudes of normal and overweight children in both tasks. Children from 3 school levels (n = 194; mean age = 8.03 years) were individually tested on computers in their schools. They performed a pairing task in which the tendencies to associate foods with nutritional vs. culinary contexts were assessed. Next, they were asked to categorize each food into one of the following four categories: "yummy", "yucky" (i.e., hedonic categories), "makes you strong", or"makes you fat" (i.e., nutritional categories). The hedonic/culinary pairs were very frequently selected (81% on average), and this frequency significantly increased through school levels. In contrast, in the categorization task, a significant increase in nutrition-driven categorizations with school level was observed. Additional analyses revealed no differences in the food attitudes between the normal and overweight children in the pairing task, and a tendency towards lower hedonic categorizations among the overweight children. Culinary associations can reflect cultural learning in the French context where food pleasure is dominant. In contrast, the progressive emergence of cognitively driven attitudes with age may reflect the cognitive development of children who are more reasonable and influenced by social norms.
