Relationships between Motivations for Food Choices and Consumption of Food Groups: A Prospective Cross-Sectional Survey in Manufacturing Workers in Brazil

Abstract

Motivations for food choices may determine consumption, and understanding that relationship may help direct strategies for formulating diets. This study aimed to identify associations between motivations for food choices and consumption of food groups. An observational cross-sectional survey was conducted in 921 manufacturing workers from 33 companies in Brazil, based on a stratified two-stage probability sample. Motivations for food choices were assessed with the Food Choice Questionnaire, and intake of food groups was measured using 24-h dietary recall. Consumption was classified into 31 food groups defined according to their nutritional value and the NOVA classification. Data were analyzed with multilevel mixed-effects regression. The results showed that sensory appeal and price were the most important motivations for food choices, while ethical concern was less important. Sensory appeal was positively associated with consumption of industrialized condiments (p = 0.022), price showed a negative correlation with consumption of plant oils (p = 0.022), ethical concern showed positive correlation within consumption white meat (p = 0.065) and negative correlation within pasta dishes (p < 0.001). Regarding the NOVA classification, health correlated with an increase in consumption of unprocessed foods (p = 0.017) and weight control with a decrease in consumption of processed culinary ingredients (p = 0.057).

Population-Based Study of the Changes in the Food Choice Determinants of Secondary School Students: Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

“…Similar determinants have been declared by adult populations in different studies; for example, manufacturing workers in Brazil indicated sensory appeal and price as the most important determinants [43]; relatives of secondary and high school students in Spain indicated sensory appeal, price, and weight control [44]; adults from Western Balkan countries indicated sensory appeal, convenience, health, and natural content [45]; individuals from Belgium, Hungary, and Romania indicated sensory appeal, health, convenience, and price; and individuals from the Philippines indicated health, price, mood, and sensory appeal [27]. In the comprehensive study of Markovina conducted in 9 European countries, price was found to be the most important determinant of food choices in Spain, Greece, Ireland, Portugal, and the Netherlands, sensory appeal in Norway, Germany, and the United Kingdom, and natural content in Poland, while familiarity and ethical concern were consistently ranked as the least important by the populations of all the studied countries [46].…”

Traditional or Fast Foods, Which One Do You Choose? The Roles of Traditional Value, Modern Value, and Promotion Focus

“…Traditional food and fast food have different nutrients and contribute differently to consumer diets. Given the importance of understanding consumer motivations for eating behavior and food choice [13], the findings of this study provide implications for academic researchers, business practitioners, and policymakers in several manners.…”

“…Traditional food refers to foods and dishes that are passed through generations, whereas fast food is a type of mass-produced food designed for commercial resale and with a strong priority placed on speed of service versus other relevant factors involved in culinary science [2,5,11]. Notably, fast food consumption has been considered as an unfavorable eating behavior, contributing to overweight and obesity [3,12,13]. By contrast, traditional food is not necessarily healthy but considered as better than fast food in the eyes of consumers [2].…”

Como os adolescentes escolhem os alimentos que consomem? Tradução, adaptação transcultural e avaliação psicométrica do Questionário de Escolhas Alimentares para Adolescentes Brasileiros (FCQ-A-BR)

“…O homem, enquanto ser social, é influenciado pelos mais diversos fatores que igualmente impactam nas escolhas alimentares (BARUFALDI et al, 2016;MAIA et al, 2018). As preferências do indivíduo são constituídas com base, principalmente, nos fatores socioeconômicos, culturais, cognitivos, hábitos familiares, crenças aprendidas, assim como nos mecanismos fisiológicos e genéticos (LENG et al, 2017;SOUZA et al, 2020). Apesar de parecer simples, as escolhas alimentares são processos complexos determinados por diferentes razões e suas interações (KÖSTER, 2007).…”

“…Em publicação com trabalhadores brasileiros, Souza et al (2020) observaram que os fatores mais influentes nas escolhas dos alimentos foram o apelo sensorial, preço e conveniência e os que causam menores impactos foram a preocupação com as questões éticas, humor e conteúdo natural dos alimentos.…”