{"id":30960,"date":"2020-07-08T13:09:02","date_gmt":"2020-07-08T11:09:02","guid":{"rendered":"https:\/\/fvz.upr.si\/?post_type=project&p=30960"},"modified":"2020-10-26T09:02:32","modified_gmt":"2020-10-26T08:02:32","slug":"eatmot-psycho-social-motivations-associated-with-food-choices-and-eating-practices","status":"publish","type":"project","link":"https:\/\/fvz.upr.si\/en\/project\/eatmot-psycho-social-motivations-associated-with-food-choices-and-eating-practices\/","title":{"rendered":"EATMOT Psycho-social motivations associated with food choices and eating practices"},"content":{"rendered":"

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Reference:\u00a0PROJ\/CI&DETS\/2016\/0008 & PROJ\/CI&DETS\/CGD\/0012<\/span><\/p>\n

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Duration:<\/strong><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.4.8″ custom_padding=”||0px|||”]<\/p>\n

\n

1. 6. 2016 – 31. 12. 2018<\/p>\n<\/div>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.27.2″ width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” custom_margin=”30px|auto|30px|auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|desktop” custom_padding=”||||false|false” locked=”off”][et_pb_column type=”4_4″ _builder_version=”3.27.2″][et_pb_text _builder_version=”4.4.8″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” custom_margin=”-35px|||||” custom_padding=”||||false|false”]<\/p>\n

Project Coordinator<\/strong>:\u00a0<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.4.8″ custom_padding=”||0px|||”]<\/p>\n

Prof. Raquel Guin\u00e9, PhD\u00a0<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.27.2″ width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” custom_margin=”30px|auto||auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” custom_padding=”||||false|false” locked=”off”][et_pb_column type=”4_4″ _builder_version=”3.27.2″][et_pb_text _builder_version=”4.4.8″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” custom_padding=”||||false|false”]<\/p>\n

Coordinator in Slovenia<\/strong>:<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.6.6″ custom_padding=”||0px|||” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n

Assist. Prof. Ma\u0161a \u010cerneli\u010d-Bizjak\u00a0(SICRIS<\/a>, ResearchGate<\/a>)<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.27.2″ width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” custom_margin=”30px|auto||auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” custom_padding=”||||false|false” locked=”off”][et_pb_column type=”4_4″ _builder_version=”3.27.2″][et_pb_text _builder_version=”4.4.8″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” custom_padding=”||||false|false”]<\/p>\n

Team members at UP Faculty of Health Sciences:<\/strong>\u00a0<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.6.6″ custom_padding=”||0px|||” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n

Assist. Prof. Mojca Stubelj\u00a0(SICRIS<\/a>, ResearchGate<\/a>)
Assist. Prof. Ana Petelin\u00a0(SICRIS<\/a>, ResearchGate<\/a>)
Assist. Prof. Zala Jenko-Pra\u017enikar\u00a0(SICRIS<\/a>, ResearchGate<\/a>)<\/p>\n

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Countries involved:\u00a0<\/strong><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.4.8″ custom_padding=”||0px|||”]<\/p>\n

Argentina, Brazil, Croatia, Cyprus, Egypt, Greece, Hungary, Italy, Latvia, Lithuania, Macedonia, Netherlands, Poland, Portugal, Serbia, Slovenia, Romania, United States of America.<\/p>\n

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Web site<\/strong>:\u00a0<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.4.8″ custom_padding=”||0px|||”]https:\/\/raquelguine.wixsite.com\/eatmot<\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.0.5″ width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” custom_margin=”30px|auto||auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” custom_padding=”||||false|false” locked=”off”][et_pb_column type=”4_4″ _builder_version=”4.0.5″][et_pb_text _builder_version=”4.4.8″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” custom_padding=”||||false|false”]<\/p>\n

Abstract:<\/strong><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.4.8″ custom_padding=”||0px|||”]<\/p>\n

The role of food as a valuable ally to maintain a good health status and prevent or treat diseases has been well established nowadays, through countless scientific studies. Excess of fats, particularly saturated and trans fats, sugars or salt have been associated with many chronic diseases. Also the insufficient ingestion of fruits and vegetables, as a result of modern trends towards consumption of high levels of processed convenience foods, results in deficiencies in vitamins, dietary minerals, dietary fibres, bioactive substances such as for example antioxidants, among other extremely important food constituents. The human behaviours regarding foods are linked to a number of factors either of sociological nature or of psychological nature. Hence, the aim of this project is to undertake a study about the different psychic and social motivations that determine people\u2019s eating patterns, either in relation to their choices or eating habits. To do this, factors linked to food choices will be evaluated in the following main areas: health motivations; economic factors; emotional aspects; cultural influences; marketing and commercials or environmental concerns. The study will be based on a questionnaire that will be prepared purposely for the project, and therefore adequate to evaluate the aspects that determine the objectives highlighted. The range of the study will be multinational, including different countries so as to gather information on a trans-frontier scale, that will be most valuable to produce relevant scientific outputs as well as directives that could be used in each of the countries to improve eating habits towards healthier diets.<\/p>\n

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