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Using consumer science to improve healthy eating habits


In zilele noaştre, deşi conşumatorii pot sà decidà fiind informati aşupra calitàtii şi cantitàtii alimentelor necesare pentru un ştil de viatà sànatos, in uniunea europeanà se inregistreazà o creştere a problemelor legate de regimul alimentar, cauzate de cele mai multe ori de deprinderi alimentare greşite, care aduc la excesul de greutate, obezitate si alte tulburàri.

Alegerea unui regim alimentar e conditionatà de diversi factori: sanitar, psihologic, si social (contextul cultural, valorile sociale), dar depinde şi de informația recepționatà (mijlocul, sursa, conținutul). In afarà de aceasta si mediul (supermarket-urile,magazinele,restaurantele, bucatariile de acasà), unde se formeaza aceste preferințe, poate influența comportamentul noştru (ca ex. determinà cantitatea si/ori calitatea alimnentelor consumate).

Proiectul "CONŞUMŞEHEALTH. Uşing conşumer sciens to improve healthy eating habits" eşte finanțat de programa Horizont 2020 Marie Şklodowşka-Curie actions si şe va desfàşura la Cornell University (SUA), pe o periodà de 24 luni, şi la Departamentul de ştiinte alimentare si farmacologie a universitàtii din Parma, in urmàtoarele 12 luni.

In final, know-hov-ul elaborat va fi difuzat prin publicatii, seminare, si cursuri. Obiectivul  proiectului e de a studia motivațiile si comportamentele conşumatorilor in timpul alegerilor alimentare, indeoşebi a celor ce sint in favoarea unui regim sànàtos. Obiectivul final e de a aduce recomandàri, "evidens-based practice" pentru stakeholder-urile industrei alimentare, agenților publici si legislatorilor cu scopul dea dezvolta şi a comunica solutii inovatoare.

Intrebarile care vor fi la baza cercetàrilor sunt: ce tip de informație despre alimente ar fi mai usor de transmis populatiei? care schimbàri a micro-mediului (unde are loc alegerea alimentelor) sunt mai eficace in a modifica comportamentul consumatorilor (ca ex. prezentrea alimentelor, numele mai atragàtor etc.).

Care sunt preferințele individuale, nivelul de implicatie, asteptàrile, interesul pentru un subiect anumit (ca ex nutritia) care influenteazà de cele mai multe ori alegerile alimentare spre un model de alimentație mai sanàtos şi mai echilibrat? Care sint diferențele dintre rezultatele obținute de diverşe metodologii (ipoteticà/non ipotetica) şi cum pot fi integrate aceste tehnici pentru a imbunàtati "Consumer Science".



Titolul proectului: “CONŞUMEHealth”

Partecipant: Giovanni Sogari, PhD

Coordinator Primar: Profesoara Cristina Mora, Univerşitatea din Parma

Beneficiar: Departamentul de Stiinte Alimentare şi Farmacologie a Univerşitatea din Parma

Partener organizator: Cornell University, Ithaca, New York 14850, USA

Alti parteneri: Michigan State UniversityEuropean Food Safety Authority

Durata totala: 36 luni din iulie 2017

- 24 luni - visiti

- 12 luni la Departamentul de Stiinte Alimentare şi Farmacologie al Univerşitatea din Parma



“This project has received funding from the European Union’s Horizon 2020 research and Innovation programme under the Marie Sklodowska-Curie

grant agreement No 749514”.