Percorrer por autor "Oliveira, Jorge C."
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- Adaptation of the Food Choice Questionnaire using a design thinking approach and application to rice consumption by the major European consumersPublication . Castanho, Ana; Brites, Carla; Rocha, Célia; Moura, Ana Pinto de; Oliveira, Jorge C.; Cunha, Luís MiguelPortugal, the largest rice consumer in Europe, is witnessing an increase in imported rice, prompting a need to understand the underlying reasons for this rise. The Food Choice Questionnaire (FCQ) has been adapted to particular cases, however, the procedure isn’t standardized. A method based on Design Thinking—a usercentred problem-solving approach—and the use of images in the association technique, was developed and presented to Portuguese rice consumers, comprised of three phases. In the Inspiration phase, the FCQ items and others retrieved from interviews were converted into images through an online survey. In the Ideation phase, eight Portuguese rice consumer consensus-groups performed card-sorting and word association exercises based on these images and an evoked context regarding rice. In the Implementation phase, the generated words were compared to the original FCQ items. The method was revealed to be valuable in adapting the FCQ in a structured manner that can be employed to other realities. The adapted FCQ consisted of 33 items (including 12 new) and was presented to 371 Portuguese rice consumers. An exploratory factorial analysis revealed six factors, where Sensory Appeal, followed by Convenience, and Health & Nutrition were the most relevant. A cluster analysis based on consumption patterns, when compared to the rice choice determinants, revealed three consumer groups: “Nationals” - mainly consumed Portuguese rice, “Varied” - consumed different rice types, and “Imported” - predominantly consumed Basmati rice. The findings indicate that the changes in lifestyle contribute to the preference for more convenient rice, regardless of price, aligning Portuguese consumer patterns with those of other European countries.
- Consumers’ perception toward rice and rice with low glycemic index: inputs for the development of a new rice productPublication . Cabral, Diva; Fonseca, Susana C.; Moura, Ana Pinto de; Oliveira, Jorge C.; Cunha, Luís Miguel
- Exploring rice consumption habits and determinants of choice, aiming for the development and promotion of rice products with a low glycaemic indexPublication . Cabral, Diva; Moura, Ana Pinto de; Fonseca, Susana C.; Oliveira, Jorge C.; Cunha, Luís MiguelCurrent 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.