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Nutritional information approaches for consumers in menus: an exploratory study to understand consumer perceptions

2026-03Artigo científico Acesso embargado
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datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorBonito, Manuela
dc.contributor.authorCosta, Francisca
dc.contributor.authorRocha, Ada
dc.contributor.authorViegas, Cláudia
dc.date.accessioned2026-03-11T12:44:04Z
dc.date.available2026-03-11T12:44:04Z
dc.date.issued2026-03
dc.descriptionThis research was supported by national funds through FCT - Foundation for Science and Technology - Ada Rocha reports financial support was provided by the University of Porto GreenUPorto Sustainable Agrifood Production Research Center (UID/05748). The other authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
dc.description.abstractNutritional labelling, mandatory for pre-packed foods in the European Union, is one of public health's main tools to inform consumers and promote healthier choices. However, limited nutrition literacy remains a major barrier to its effectiveness, especially in food service settings where information is less standardised. To address this, Viegas and Rocha proposed an infographic (IFG) labelling format, which is designed according to the Mediterranean Diet and portion sizes of the Portuguese Food Guide. This study compared the IFG to the Nutritional Declaration (ND) among Portuguese adults using institutional food service. The ND scored higher in perceived meal balance and completeness. The IFG was also considered useful, and many respondents expressed interest in combining both formats. These findings suggest that the infographic format may serve as a promising complementary tool in food service settings and help policy makers to include a more effective labelling of food service menus to promote healthier choices.eng
dc.identifier.citationBonito M, Costa F, Rocha A, Viegas C. Nutritional information approaches for consumers in menus: an exploratory study to understand consumer perceptions. Int J Gastron Food Sci. 2026;43:101417.
dc.identifier.doi10.1016/j.ijgfs.2026.101417
dc.identifier.issn1878-450X
dc.identifier.urihttp://hdl.handle.net/10400.21/22716
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier BV
dc.relation.hasversionhttps://www.sciencedirect.com/science/article/pii/S1878450X26000119
dc.relation.ispartofInternational Journal of Gastronomy and Food Science
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectNutrition
dc.subjectMeal labelling
dc.subjectHealth literacy
dc.subjectConsumer behaviour
dc.subjectFood services
dc.subjectMediterranean diet
dc.subjectLabelling
dc.subjectPortugal
dc.titleNutritional information approaches for consumers in menus: an exploratory study to understand consumer perceptionseng
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage101417
oaire.citation.titleInternational Journal of Gastronomy and Food Science
oaire.citation.volume43
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameCOLAÇO LOURENÇO VIEGAS
person.givenNameCLÁUDIA ALEXANDRA
person.identifier.ciencia-id1E1E-A95A-5A71
person.identifier.orcid0000-0001-6051-7317
relation.isAuthorOfPublication2539f10d-3879-4cc7-b781-9d03f8a68db2
relation.isAuthorOfPublication.latestForDiscovery2539f10d-3879-4cc7-b781-9d03f8a68db2

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