Nutrition labelling, soon obligatory for all food circulating on the EU market, is a topic of int... more Nutrition labelling, soon obligatory for all food circulating on the EU market, is a topic of interest since being an important tool that shapes consumers´ conscious food choices. The study tested the infl uence of nutrition knowledge on the use of labelled nutrition information on 200 Croatian consumers. A comprehensive three-section questionnaire comprising demographic data, a nutrition knowledge test, and questions about the use of nutrition information provided on food labels was employed. Cluster analysis identifi ed three participating clusters (having good, medium, or poor nutrition knowledge). Answers to 70% of the questionnaire items were correct, but the application of nutrition knowledge in an everyday food selection scored low. Best knowledgeable participants (middle-aged with university degree) tend to browse the nutrition label per se, information on sugar content, fat content, the list of ingredients, and the list of additives. The same group of consumers consider nutrition labelling policy helpful and fi nd the information provided on nutrition labels understandable and useful in conscious food choices. Multivariate logistic regression confi rmed the use of labelled nutrition information to be signifi cantly infl uenced by education and nutrition knowledge. Bottom-line, consumers consider nutrition labelling important, but do not pay close attention to information on certain nutrients.
Power ultrasound has vast potential in the food industry; however, there are no works on its effe... more Power ultrasound has vast potential in the food industry; however, there are no works on its effects on desserts. Thus, the objectives of this study were to investigate the effect of ultrasound as a mixing or homogenization step or as a tool to modify the texture of the soy-based desserts without reformulating the product. Different properties of soybased desserts were evaluated and the behaviour of the samples during storage under refrigeration (60 days) was monitored. The samples were treated with an ultrasound probe for 1, 3, and 5 min. The treated samples showed lower mean particle size, lower consistency index, higher fl ow index, and clear difference in their microstructure. However, water holding capacity and particle size dispersion index values did not differ among untreated and treated soy based desserts for 1 and 3 minutes, and none of the treatments caused visible colour differences among the samples. Periodically, rheological properties, pH, soluble solids content, colour, particle size, and water holding capacity were determined. After 60 days, all evaluated properties differed signifi cantly, except for the pH.
The increased interest in novel food technologies using mild treatments, nowdays are very much in... more The increased interest in novel food technologies using mild treatments, nowdays are very much in demand. Although the effect of high pressure on the food systems was reported over 100 years ago, it is only in recent years that this process has been seriously considered as a viable method for food processing and preservation. It was shown that high pressure processing has a significant influence on the protein conformation as well as on their interactions with other food components. The aim of this work was to investigate the rheological properties as well as the phase transition temperatures of model suspension prepared by mixing of high pressured beta-lactoglobulin and carboxymethylcellulose (CMC). Treatment of beta-lactoglobulin suspensions (10% w/w)was carried out in the semi-industrial equioment for high pressurization using pressure of 300, 400, 500 and 600 MPa for 5 and 10 minutes. The influence of CMC addition on flowing behavious and phase transition temperatures of beta-lactoglobulin was investigated using rotational rheometar set at 20 0C and by using equipment for differential thermal analysis (DTA), respectively. The results obtained have shown that investigated beta-lactoglobulin model systems were non-Newtonian fluid that exhibit dilatant properties. CMC addition caused a significant (P<0.05) decrease of apparent viscosity related to the intensity of applied pressure and duration of pressure treatment, indicating incompatibility between biopolymers. It was evident that CMC in model systems act as cryoprotectant with significant (P<0.05) effect on freezing and thawing temperatures depression, respectively. These changes in phase-transition temperatures giv rise to potential commercial application of these model systems because of reduced ice-crystal damage during freezing and thawing.
It has become evident that chronic low-grade inflammation associated with excess adipose tissue p... more It has become evident that chronic low-grade inflammation associated with excess adipose tissue plays an important role in the etiology of insulin resistance and other obesity related metabolic disturbances. Weight loss intervention focusing on anti-inflammatory dietary modification might help to attenuate and eventually reverse these disturbances. In this random case-control nutrition intervention study we hypothesized that obese patients will improve their inflammatory and metabolic status together with body composition following anti-inflammatory diet during 24 weeks. Body composition parameters of 42 obese patients, who completed the study, were determined by bioelectrical impedance analysis (Seca®, mBCA 515 Medical Body Composition Analyzer). Their inflammatory status was assessed with high-sensitivity C-reactive protein (hs-CRP), and insulin resistance with HOMA index. The inflammatory potential of their diet was assessed by the Dietary Inflammatory Index (DII®), based on 37 food parameters which derived from 123-item food frequency questionnaire. A positive DII® designates a diet with pro-inflammatory potential, while negative DII® designates a diet with anti-inflammatory potential. Data and z-scores were analyzed with Statistica v13.3 (StatSoft Inc., Tulsa, USA) for baseline and study end parameters differences. Obtained results have shown that, at the end of study, the patients significantly reduced their body weight (-3.3 %, p < 0.001), BMI (-3.2 %, p < 0.001), waist circumference (-1.9 %, p < 0.001), total (-3.3 %, p < 0.001) and visceral body fat (-10.4 %, p < 0.001), total (-3.1 %, p < 0.001) and extracellular water (-2.9 %, p < 0.001). The patients also significantly reduced hs-CRP (-37.7 %, p = 0.0025). Although we observed noteworthy-10.7 % reduction of HOMA index, this finding did not reach statistical significance (p = 0.862). The inflammatory potential of patients' diet changed significantly from-0.45 to-1.73 on average (p < 0.001). With presented dietary intervention study it could be concluded that the change of the diet toward more anti-inflammatory milieu had significant influence on body weight, total and visceral body fat reduction. Consequently, those changes could have been involved in observed significant improvement of their inflammatory status. However, mild reduction of insulin resistance and rather small study group pointed out the need for further studies with more comprehensive dietary intervention.
U kompetitivnom okruženju obaveza objekata zdravstvenog turizma je da osim brige za zdravlje klij... more U kompetitivnom okruženju obaveza objekata zdravstvenog turizma je da osim brige za zdravlje klijenata ponudom inovativnih proizvoda kontinuirano podižu kvalitetu usluge. U tom kontekstu, nutricionisticki pristup oblikovanju ponude hrane predstavlja novi proizvod kojim se mogu premasiti ocekivanja gosta te povecati njihovo zadovoljstvo uslugom. U radu je prikazan primjer oblikovanja i implementacije ugostiteljske ponude koja je u skladu sa certificiranim standardima za ocuvanje zdravlja srca. Sa ciljem minimaliziranja troskova implementacije, preliminarno je provedena kompletna nutritivna analiza postojece ponude od 129 jela. Na temelju dobivenih rezultata kreirani su novi normativi vodeci racuna da se koriste namirnice vec ukljucene u plan nabave. Na taj nacin je bez dodatnog troska sirovina kreirana nova ponuda u potpunosti usklađena sa preporukama. Rezultati nutritivne analize nove ponude su pokazali sljedece vrijednosti za energiju, ukupne masti, zasicene masne kiseline, kolesterol i natrij (izraženo po obroku): 498, 1±58, 3g ; 18, 6±2, 3g ; 3, 4±0, 1g ; 66, 1±32, 3mg i 681, 1±66, 2mg. Za svaki nutricionisticki oblikovani meni navedena je napomena vezana uz odabir glavne namirnice koja može imati pozitivan ucinak na zdravlje. Buduci da u Hrvatskoj nije uobicajeno izražavanje informacija o nutritivnom sastavu ugostiteljske ponude te da prema nasim saznanjima ne postoji objekt koji nudi posebno oblikovanu ponudu za zdravstveno-osvijestene goste ovaj rad može poslužiti kao primjer oblikovanja inovativnog proizvoda.
The effect of hydrocolloids addition (in amount of 0.5 %) on the rheological properties of whey p... more The effect of hydrocolloids addition (in amount of 0.5 %) on the rheological properties of whey protein concentrate (WPC) and whey protein isolate (WPI) model solutions were studied. Hydrocolloids used were carboxymethylcellulose (CMC) and guar gum. 10 % WPC as well as WPI solutions were pre-treated with high pressure (300 and 600 MPa/ 5 minutes) and the viscosity measurements were done at 20 0C using rotational rheometer. The results obtained have shown that hydrocolloids addition caused an increase in viscosity of model solutions prepared with both, high pressured and native whey proteins. The apparent viscosity increase were more pronounced when guar gum was added to WPC (increase of 12.5% and 25.4%, for 300 and 600 MPa, respectively), compared with addition of the same hydrocolloid to WPI model solution (increase of 10% and 22%, respectively). When CMC was added to high-pressured whey proteins, the apparent viscosity decreased with intensifying of the high pressure pre-treatment. For WPC the decrease from 18 mPas (300 MPa) to 15 mPas (600 MPa) were obtained, while for WPI model solutions viscosity varied in range of 16 mPas (600 MPa) to 19 mPas (300 MPa). The all samples viscosity profiles obeyed the power law model most closely (r>0.998). Model solution prepared with guar gum exhibited pseudoplastic behaviour, while model solutions with CMC had dilatant properties.
The effect of two hydrocolloids addition: carboxymethylcellulose (CMC) and guar gum on the rheolo... more The effect of two hydrocolloids addition: carboxymethylcellulose (CMC) and guar gum on the rheological properties of whey protein concentrate (WPC) and whey protein isolate (WPI) model solutions, were studied. Before hydrocolloids addition (0.5 w/w) WPC and WPI were pre-treated with high pressure (300 and 600 MPa, holding time of 5 minutes). The viscosity measurements were done using rotational rheometer at temperature 20 0C. The obtained results have shown that hydrocolloids addition caused increase in viscosity of model solutions prepared with both high pressure treated and native whey proteins. Intensity of applied high pressure influenced the viscosity change. The apparent viscosity increase were more pronounced when guar gum was added to WPC (increase of 12.5% and 25.4%, for 300 and 600 MPa, respectively), compared with addition of the same hydrocolloid to WPI model solution (increase of 10% and 22%, respectively). When CMC was added to high pressure treated whey proteins, the apparent viscosity decreased with intensifying of the high pressure pre-treatment. For WPC the decrease from 18 mPa s (300 MPa) to 15 mPa s (600 MPa) were obtained, while for WPI model solutions viscosity were in range of 16 mPa s (600 MPa) to 19 mPa s (300 MPa). The all samples viscosity profiles obeyed the power law model most closely (r>0.998). Model solution prepared with guar gum exhibited pseudoplastic behaviour, while model solutions with CMC had dilatant properties.
The goal of nutrition information is to help consumers make informed, healthful choices. In the l... more The goal of nutrition information is to help consumers make informed, healthful choices. In the light of increasing global rates of overweight and obesity in recent years, the use and understanding of nutrition information on food labels could be a dietary tool which could help to maintain healthy weight. The present study investigated whether individuals, who practice some kind of weight-related action, use nutrition labels more frequently, and which part of the label they consider important, compared with counterparts who do not undertake weight-related actions. A total of 200 participants (50% males and 50% females) were recruited using purposive convenience sampling. The results revealed that 166 participants (79 females and 87 males) confirmed they take some actions with the aim to control weight. Among the group practising weight control, 35.6 % read nutrition labels always or often (frequent label users), while 64.5% could be considered as non-frequent label users (never, rarely or sometimes read nutrition labels). The group of frequent label users considered the sugar content in food as the most important information (35.5%), followed by energy (31.3%), fat (28.3%), saturated fat (28.3%), cholesterol (28.3%), protein (24.1%) and fibre (22.9%). As the least important they considered the amount of sodium. As a weight loss strategy, about 22.3% of participants combined nutrition label use with vigorous physical activity, while 35.5% used only the nutrition label but did not engage in physical activity. Among participants who try to control their weight the strongest predictor for nutrition label use was education (OR=3.16 ; p<0.001) followed by female gender (OR=2.20 ; p=0.001), the youngest group (18-29 years) (OR=1.51 ; p=0.001) and physical inactivity (OR=1.51 ; p=0.045).
PurposeThis study aims to investigate the influence of sociodemographic characteristics, perceive... more PurposeThis study aims to investigate the influence of sociodemographic characteristics, perceived risks, health and nutritional motives and taste preference on at-home fish consumption.Design/methodology/approachData were collected from a nationally representative sample of people responsible for food purchasing in households, using the CAWI (computer-aided web interviewing) method. The eligible study sample comprised 977 participants in Croatia and 967 in Italy, who reported fishery products consumption in the previous 12 months. A questionnaire was used to examine sociodemographic characteristics, fish consumption frequency and factors affecting fish consumption. Determinants of white and fatty fish consumption were estimated with ordered probit models, along with marginal effects for each factor in the models.FindingsCommon positive determinants of white and fatty fish consumption in Croatia and Italy were health and nutritional motives (p &lt; 0.001, p = 0.001, p &lt; 0.001, p = 0.010), taste preference (p &lt; 0.001, p &lt; 0.001, p = 0.001, p = 0.001) and maritime nature of the living region. The common negative determinant of white and fatty fish consumption in Croatia and Italy was financial risk (p &lt; 0.001, p &lt; 0.001, p &lt; 0.001, p = 0.005). The country-specific positive determinant in Croatia was the number of household members (p &lt; 0.001), while negative determinants for white and fatty fish were functional risk (p = 0.004, p = 0.013), number of children (p = 0.030, p = 0.001) and female gender (for fatty fish) (p = 0.028). In Italy, older age negatively affected (p &lt; 0.001) fish consumption, while number of children (p = 0.009) and household income positively affected white fish consumption.Originality/valueAn adequate probabilistic model of national representative samples ensures credibility of results. Policy and marketing activities are proposed that can encourage higher fish consumption.
Nutrition labelling, soon obligatory for all food circulating on the EU market, is a topic of int... more Nutrition labelling, soon obligatory for all food circulating on the EU market, is a topic of interest since being an important tool that shapes consumers´ conscious food choices. The study tested the infl uence of nutrition knowledge on the use of labelled nutrition information on 200 Croatian consumers. A comprehensive three-section questionnaire comprising demographic data, a nutrition knowledge test, and questions about the use of nutrition information provided on food labels was employed. Cluster analysis identifi ed three participating clusters (having good, medium, or poor nutrition knowledge). Answers to 70% of the questionnaire items were correct, but the application of nutrition knowledge in an everyday food selection scored low. Best knowledgeable participants (middle-aged with university degree) tend to browse the nutrition label per se, information on sugar content, fat content, the list of ingredients, and the list of additives. The same group of consumers consider nutrition labelling policy helpful and fi nd the information provided on nutrition labels understandable and useful in conscious food choices. Multivariate logistic regression confi rmed the use of labelled nutrition information to be signifi cantly infl uenced by education and nutrition knowledge. Bottom-line, consumers consider nutrition labelling important, but do not pay close attention to information on certain nutrients.
Power ultrasound has vast potential in the food industry; however, there are no works on its effe... more Power ultrasound has vast potential in the food industry; however, there are no works on its effects on desserts. Thus, the objectives of this study were to investigate the effect of ultrasound as a mixing or homogenization step or as a tool to modify the texture of the soy-based desserts without reformulating the product. Different properties of soybased desserts were evaluated and the behaviour of the samples during storage under refrigeration (60 days) was monitored. The samples were treated with an ultrasound probe for 1, 3, and 5 min. The treated samples showed lower mean particle size, lower consistency index, higher fl ow index, and clear difference in their microstructure. However, water holding capacity and particle size dispersion index values did not differ among untreated and treated soy based desserts for 1 and 3 minutes, and none of the treatments caused visible colour differences among the samples. Periodically, rheological properties, pH, soluble solids content, colour, particle size, and water holding capacity were determined. After 60 days, all evaluated properties differed signifi cantly, except for the pH.
The increased interest in novel food technologies using mild treatments, nowdays are very much in... more The increased interest in novel food technologies using mild treatments, nowdays are very much in demand. Although the effect of high pressure on the food systems was reported over 100 years ago, it is only in recent years that this process has been seriously considered as a viable method for food processing and preservation. It was shown that high pressure processing has a significant influence on the protein conformation as well as on their interactions with other food components. The aim of this work was to investigate the rheological properties as well as the phase transition temperatures of model suspension prepared by mixing of high pressured beta-lactoglobulin and carboxymethylcellulose (CMC). Treatment of beta-lactoglobulin suspensions (10% w/w)was carried out in the semi-industrial equioment for high pressurization using pressure of 300, 400, 500 and 600 MPa for 5 and 10 minutes. The influence of CMC addition on flowing behavious and phase transition temperatures of beta-lactoglobulin was investigated using rotational rheometar set at 20 0C and by using equipment for differential thermal analysis (DTA), respectively. The results obtained have shown that investigated beta-lactoglobulin model systems were non-Newtonian fluid that exhibit dilatant properties. CMC addition caused a significant (P<0.05) decrease of apparent viscosity related to the intensity of applied pressure and duration of pressure treatment, indicating incompatibility between biopolymers. It was evident that CMC in model systems act as cryoprotectant with significant (P<0.05) effect on freezing and thawing temperatures depression, respectively. These changes in phase-transition temperatures giv rise to potential commercial application of these model systems because of reduced ice-crystal damage during freezing and thawing.
It has become evident that chronic low-grade inflammation associated with excess adipose tissue p... more It has become evident that chronic low-grade inflammation associated with excess adipose tissue plays an important role in the etiology of insulin resistance and other obesity related metabolic disturbances. Weight loss intervention focusing on anti-inflammatory dietary modification might help to attenuate and eventually reverse these disturbances. In this random case-control nutrition intervention study we hypothesized that obese patients will improve their inflammatory and metabolic status together with body composition following anti-inflammatory diet during 24 weeks. Body composition parameters of 42 obese patients, who completed the study, were determined by bioelectrical impedance analysis (Seca®, mBCA 515 Medical Body Composition Analyzer). Their inflammatory status was assessed with high-sensitivity C-reactive protein (hs-CRP), and insulin resistance with HOMA index. The inflammatory potential of their diet was assessed by the Dietary Inflammatory Index (DII®), based on 37 food parameters which derived from 123-item food frequency questionnaire. A positive DII® designates a diet with pro-inflammatory potential, while negative DII® designates a diet with anti-inflammatory potential. Data and z-scores were analyzed with Statistica v13.3 (StatSoft Inc., Tulsa, USA) for baseline and study end parameters differences. Obtained results have shown that, at the end of study, the patients significantly reduced their body weight (-3.3 %, p < 0.001), BMI (-3.2 %, p < 0.001), waist circumference (-1.9 %, p < 0.001), total (-3.3 %, p < 0.001) and visceral body fat (-10.4 %, p < 0.001), total (-3.1 %, p < 0.001) and extracellular water (-2.9 %, p < 0.001). The patients also significantly reduced hs-CRP (-37.7 %, p = 0.0025). Although we observed noteworthy-10.7 % reduction of HOMA index, this finding did not reach statistical significance (p = 0.862). The inflammatory potential of patients' diet changed significantly from-0.45 to-1.73 on average (p < 0.001). With presented dietary intervention study it could be concluded that the change of the diet toward more anti-inflammatory milieu had significant influence on body weight, total and visceral body fat reduction. Consequently, those changes could have been involved in observed significant improvement of their inflammatory status. However, mild reduction of insulin resistance and rather small study group pointed out the need for further studies with more comprehensive dietary intervention.
U kompetitivnom okruženju obaveza objekata zdravstvenog turizma je da osim brige za zdravlje klij... more U kompetitivnom okruženju obaveza objekata zdravstvenog turizma je da osim brige za zdravlje klijenata ponudom inovativnih proizvoda kontinuirano podižu kvalitetu usluge. U tom kontekstu, nutricionisticki pristup oblikovanju ponude hrane predstavlja novi proizvod kojim se mogu premasiti ocekivanja gosta te povecati njihovo zadovoljstvo uslugom. U radu je prikazan primjer oblikovanja i implementacije ugostiteljske ponude koja je u skladu sa certificiranim standardima za ocuvanje zdravlja srca. Sa ciljem minimaliziranja troskova implementacije, preliminarno je provedena kompletna nutritivna analiza postojece ponude od 129 jela. Na temelju dobivenih rezultata kreirani su novi normativi vodeci racuna da se koriste namirnice vec ukljucene u plan nabave. Na taj nacin je bez dodatnog troska sirovina kreirana nova ponuda u potpunosti usklađena sa preporukama. Rezultati nutritivne analize nove ponude su pokazali sljedece vrijednosti za energiju, ukupne masti, zasicene masne kiseline, kolesterol i natrij (izraženo po obroku): 498, 1±58, 3g ; 18, 6±2, 3g ; 3, 4±0, 1g ; 66, 1±32, 3mg i 681, 1±66, 2mg. Za svaki nutricionisticki oblikovani meni navedena je napomena vezana uz odabir glavne namirnice koja može imati pozitivan ucinak na zdravlje. Buduci da u Hrvatskoj nije uobicajeno izražavanje informacija o nutritivnom sastavu ugostiteljske ponude te da prema nasim saznanjima ne postoji objekt koji nudi posebno oblikovanu ponudu za zdravstveno-osvijestene goste ovaj rad može poslužiti kao primjer oblikovanja inovativnog proizvoda.
The effect of hydrocolloids addition (in amount of 0.5 %) on the rheological properties of whey p... more The effect of hydrocolloids addition (in amount of 0.5 %) on the rheological properties of whey protein concentrate (WPC) and whey protein isolate (WPI) model solutions were studied. Hydrocolloids used were carboxymethylcellulose (CMC) and guar gum. 10 % WPC as well as WPI solutions were pre-treated with high pressure (300 and 600 MPa/ 5 minutes) and the viscosity measurements were done at 20 0C using rotational rheometer. The results obtained have shown that hydrocolloids addition caused an increase in viscosity of model solutions prepared with both, high pressured and native whey proteins. The apparent viscosity increase were more pronounced when guar gum was added to WPC (increase of 12.5% and 25.4%, for 300 and 600 MPa, respectively), compared with addition of the same hydrocolloid to WPI model solution (increase of 10% and 22%, respectively). When CMC was added to high-pressured whey proteins, the apparent viscosity decreased with intensifying of the high pressure pre-treatment. For WPC the decrease from 18 mPas (300 MPa) to 15 mPas (600 MPa) were obtained, while for WPI model solutions viscosity varied in range of 16 mPas (600 MPa) to 19 mPas (300 MPa). The all samples viscosity profiles obeyed the power law model most closely (r>0.998). Model solution prepared with guar gum exhibited pseudoplastic behaviour, while model solutions with CMC had dilatant properties.
The effect of two hydrocolloids addition: carboxymethylcellulose (CMC) and guar gum on the rheolo... more The effect of two hydrocolloids addition: carboxymethylcellulose (CMC) and guar gum on the rheological properties of whey protein concentrate (WPC) and whey protein isolate (WPI) model solutions, were studied. Before hydrocolloids addition (0.5 w/w) WPC and WPI were pre-treated with high pressure (300 and 600 MPa, holding time of 5 minutes). The viscosity measurements were done using rotational rheometer at temperature 20 0C. The obtained results have shown that hydrocolloids addition caused increase in viscosity of model solutions prepared with both high pressure treated and native whey proteins. Intensity of applied high pressure influenced the viscosity change. The apparent viscosity increase were more pronounced when guar gum was added to WPC (increase of 12.5% and 25.4%, for 300 and 600 MPa, respectively), compared with addition of the same hydrocolloid to WPI model solution (increase of 10% and 22%, respectively). When CMC was added to high pressure treated whey proteins, the apparent viscosity decreased with intensifying of the high pressure pre-treatment. For WPC the decrease from 18 mPa s (300 MPa) to 15 mPa s (600 MPa) were obtained, while for WPI model solutions viscosity were in range of 16 mPa s (600 MPa) to 19 mPa s (300 MPa). The all samples viscosity profiles obeyed the power law model most closely (r>0.998). Model solution prepared with guar gum exhibited pseudoplastic behaviour, while model solutions with CMC had dilatant properties.
The goal of nutrition information is to help consumers make informed, healthful choices. In the l... more The goal of nutrition information is to help consumers make informed, healthful choices. In the light of increasing global rates of overweight and obesity in recent years, the use and understanding of nutrition information on food labels could be a dietary tool which could help to maintain healthy weight. The present study investigated whether individuals, who practice some kind of weight-related action, use nutrition labels more frequently, and which part of the label they consider important, compared with counterparts who do not undertake weight-related actions. A total of 200 participants (50% males and 50% females) were recruited using purposive convenience sampling. The results revealed that 166 participants (79 females and 87 males) confirmed they take some actions with the aim to control weight. Among the group practising weight control, 35.6 % read nutrition labels always or often (frequent label users), while 64.5% could be considered as non-frequent label users (never, rarely or sometimes read nutrition labels). The group of frequent label users considered the sugar content in food as the most important information (35.5%), followed by energy (31.3%), fat (28.3%), saturated fat (28.3%), cholesterol (28.3%), protein (24.1%) and fibre (22.9%). As the least important they considered the amount of sodium. As a weight loss strategy, about 22.3% of participants combined nutrition label use with vigorous physical activity, while 35.5% used only the nutrition label but did not engage in physical activity. Among participants who try to control their weight the strongest predictor for nutrition label use was education (OR=3.16 ; p<0.001) followed by female gender (OR=2.20 ; p=0.001), the youngest group (18-29 years) (OR=1.51 ; p=0.001) and physical inactivity (OR=1.51 ; p=0.045).
PurposeThis study aims to investigate the influence of sociodemographic characteristics, perceive... more PurposeThis study aims to investigate the influence of sociodemographic characteristics, perceived risks, health and nutritional motives and taste preference on at-home fish consumption.Design/methodology/approachData were collected from a nationally representative sample of people responsible for food purchasing in households, using the CAWI (computer-aided web interviewing) method. The eligible study sample comprised 977 participants in Croatia and 967 in Italy, who reported fishery products consumption in the previous 12 months. A questionnaire was used to examine sociodemographic characteristics, fish consumption frequency and factors affecting fish consumption. Determinants of white and fatty fish consumption were estimated with ordered probit models, along with marginal effects for each factor in the models.FindingsCommon positive determinants of white and fatty fish consumption in Croatia and Italy were health and nutritional motives (p &lt; 0.001, p = 0.001, p &lt; 0.001, p = 0.010), taste preference (p &lt; 0.001, p &lt; 0.001, p = 0.001, p = 0.001) and maritime nature of the living region. The common negative determinant of white and fatty fish consumption in Croatia and Italy was financial risk (p &lt; 0.001, p &lt; 0.001, p &lt; 0.001, p = 0.005). The country-specific positive determinant in Croatia was the number of household members (p &lt; 0.001), while negative determinants for white and fatty fish were functional risk (p = 0.004, p = 0.013), number of children (p = 0.030, p = 0.001) and female gender (for fatty fish) (p = 0.028). In Italy, older age negatively affected (p &lt; 0.001) fish consumption, while number of children (p = 0.009) and household income positively affected white fish consumption.Originality/valueAn adequate probabilistic model of national representative samples ensures credibility of results. Policy and marketing activities are proposed that can encourage higher fish consumption.
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