How does the consumer choose a restaurant? An overview of the determinants of consumer satisfaction.

The failure rate of restaurants is high in many countries, primarily because of the complex relationships between services and customers. Therefore, improving restaurant customer experience is a significant challenge for entrepreneurs. This multi-dimensional experience encompasses several aspects that may or may not be related to food consumption. Many restaurant owners can avoid bankruptcy if they understand theories of service quality and the factors involved. The objective of this research is to identify and summarize known important factors that lead consumers to choose, patronize or be satisfied with a restaurant. The research question for this review is: What are the important factors that influence consumers (population) to choose, patronize, or be satisfied with a restaurant  (outcome)? Therefore, we conducted an integrative review to address this question. We included 111 studies and identified 117 factors/indicators related to consumer satisfaction and restaurant choices. First, we grouped these factors into four categories based on the Big Four restaurant attributes: atmosphere, food, service, and price & value. Four categories emerged based on consumer- and business-related aspects: behavioral intentions, values and beliefs, experiences, and companies. The "food" category is the most important factor in consumer choice and experience. However, the importance of this category may vary depending on the situation (e.g., lunch, dinner, weekends, weekdays) and should be carefully considered, as all categories were relevant but intricate. Such factors are associated with many positive outcomes, such as satisfaction, loyalty, brand love, patronization, and intent to visit and revisit.

Do Primary Health Professionals in Brazil Have a Misperception about Food? The Role of Food Literacy as a Positive Predictor.

Risk perception is socially constructed; psychological elements control people's reactions to a hazard, and even health professionals may have difficulty determining what healthy food is. This work aimed to measure food literacy and food risk perceptions among primary healthcare professionals in a Brazilian city. In the first phase, 280 health professionals working in primary care in Rio Claro, Brazil, were studied. The Short Food Literacy Questionnaire (SFLQ-Br) and scales of risk and benefit perception of 50 foods were used. In the second phase, 20 professionals were interviewed to investigate the responses to different foods observed in the first phase. In this second phase, 16 users of the health system were also enrolled to understand their perceptions and how the nutrition messages conveyed by the health team reached them. Professionals scored an average of 34.5 on food literacy (for which there is a maximum score of 52). They showed difficulty with dietary guidelines and their interpretation. Food's risk and benefit perception were generally consistent with the recommendations of the Food Guide for the Brazilian Population. However, some processed foods or those with no proven health benefits were considered healthy by the study participants, indicating a biased perception (e.g., gelatin, processed turkey breast, cream crackers, and cereal bars). Less misperception was observed when food literacy was higher, which positively predicted risk perception. The reasons for identifying benefits of these foods ranged from the false impression that they are natural and nutritious foods to the comparative claim that they are better for health than similar foods. The results indicate the need to educate health professionals based on current references to avoid bias in population counseling.

Do Brazilian consumers intend to use food labels to make healthy food choices? An assessment before the front-of-package labelling policy.

Front-of-package labelling is a measure that can facilitate consumption of healthier foods. This study examined the predictors of consumers' intentions to use food labelling to make healthy food choices and prevent non-communicable diseases before the implementation of the front-of-package labelling policy in Brazil. An extended theory of planned behaviour incorporating knowledge and food literacy served as the theoretical foundation. First, experts (n = 6) and the target population (n = 30) validated the questionnaire, and the validation data were analysed using content validity coefficients (CVC). An online questionnaire was administered to 783 participants, and data were collected between May and October 2022. Partial least squares structural equation modelling (PLS-SEM) was used to test the prediction hypothesis. The questionnaire showed adequate content validity, with all indicators of CVC ≥ 0.75. In the PLS-SEM attitudes (p < 0.001), subjective norms (p < 0.001), knowledge (p < 0.001), and food literacy (p < 0.001) positively predicted the intention to use food labels to make healthy food choices, confirming the main hypothesis. Also, Food literacy and knowledge predicted all constructs of the theory of planned behaviour (p < 0.001). The results highlight the importance of providing nutritional knowledge and food literacy, developing nutritional skills and abilities to encourage consumers to make healthy food choices, and to strengthen other policies such as front-of-package labelling.

Exploring dark kitchens in Brazilian urban centres: A study of delivery-only restaurants with food delivery apps.

Dark kitchen is a delivery-only restaurant that operates without direct contact with the consumer, has no premises for local consumption and sells exclusively through online platforms. The main objective of this work is to identify and characterise dark kitchens in three urban centres featured in the most used food delivery app in Brazil. To this end, data collection was conducted in two phases. In the first phase, through data mining, we collected information from restaurants in three cities (Limeira, Campinas and São Paulo - Brazil) that were provided in the food delivery app. A total of 22,520 establishments were searched from the central point of each of the cities. In the second phase, the first 1,000 restaurants in each city were classified as dark kitchens, standard, or undefined restaurants. A thematic content analysis was conducted to further distinguish the dark kitchen models. Of the restaurants evaluated, 1,749 (65.2%) were classified as standard restaurants, 727 (27.1%) as dark kitchens, and 206 (7.7%) as undefined. In terms of the characteristics of dark kitchens, they were more dispersed and located further away from the central points compared to standard restaurants. Meals in dark kitchens were cheaper than in standard restaurants, and had a lower number of user reviews. Most of the dark kitchens in São Paulo served Brazilian dishes, while in the smaller cities, Limeira and Campinas, it was mainly snacks and desserts. Six different models of dark kitchen were identified: Independent dark kitchen; shell-type (hub); franchise; virtual kitchen in a standard restaurant (different menu); virtual kitchen in a standard restaurant (similar menu but different name); and home-based dark kitchen. The modelling approach and methodology used to classify and identify dark kitchens is considered a contribution to science as it allows a better understanding of this fast growing sector of the food industry. This in turn can help to develop management strategies and policies for the sector. Our study is also of value to regulators to determine their proliferation through urban planning and to promote appropriate guidelines for dark kitchens as they differ from standard restaurants.

Organizational factors and safe food handling by food service workers: a scoping review protocol.

OBJECTIVE: The objective of this scoping review is to explore and map the scientific evidence on organizational factors related to safe food handling by food service workers to prevent foodborne disease. INTRODUCTION: According to the World Health Organization, more than 600 million people become ill each year due to foodborne diseases. Improper food handling is one of the main causes of such diseases. Despite the growing literature on safe food handling, many studies focus on assessing and discussing cognitive variables, such as food safety knowledge. This indicates a need to study this topic from a new perspective, for example, through its organizational factors. INCLUSION CRITERIA: The review will include quantitative and qualitative studies on food handlers (ie, individuals who have direct or indirect contact with food during their professional duties) working in food services (ie, institutional or commercial establishments). Food handlers involved in industrial processing, planting, harvesting, or working on the street (street food) or in the home will be excluded. Eligible studies will explore the organizational factors of safe food handling that influence employee behavior regarding food production. METHODS: This review will use the JBI methodology for scoping reviews to identify published and unpublished studies in all languages, with no date limit. The following databases will be searched: Scopus, CINAHL, Embase, Web of Science, MEDLINE, PsycINFO, and Food Science and Technology Abstracts. A structured search for gray literature will also be conducted. Titles, abstracts, and full texts of articles will be screened by 2 independent reviewers for inclusion, with discrepancies resolved by a third reviewer. Data will be extracted using a standardized form. The results will be summarized in tabular or graphical format, accompanied by a narrative summary. KEY DETAILS OF THIS REVIEW PROJECT ARE AVAILABLE IN OPEN SCIENCE FRAMEWORK: https://osf.io/hxfe4.

Checklist to assess food safety when handling home enteral nutrition.

BACKGROUND: Identifying food safety risks when handling enteral formulations at home is important to restore and maintain the health of patients. Therefore, this study developed and validated a food safety assessment checklist for handling home enteral nutrition (HEN). METHODS: This methodological study developed a checklist based on a literature review and interviews with food safety professionals. The content validation, which was conducted by food safety and enteral feeding experts, assessed the relevance, clarity, and simplicity of the checklist using the content validity index of items (CVI-I), categories (CVI-C), and the entire instrument (CVI-EI). Each item was rated as either essential, necessary, or recommended according to the risk in relation to foodborne diseases. RESULTS: The Food Safety for Handling Home Enteral Nutrition checklist (FSHEN checklist) that was developed includes 40 items and the following eight categories: physical structure; cleaning of facilities, equipment, furniture, and utensils; pests and waste; water supply; food handlers; ingredients and packaging; handling of enteral formulations; and the bottling and storage of enteral formulations. The CVI-EI was above the recommendation (≥0.93) for the three assessed criteria, as was the CVI-C in terms of clarity (≥0.95), relevance (≥0.98), and simplicity (≥0.84). A total of 52.5% of the items were rated as essential, 32.5% as necessary, and 15% as recommended. CONCLUSION: The FSHEN checklist is relevant, clear, and easy to use. It can help health professionals and individuals working in the field to assess and prioritize items to improve food safety in the management of HEN.

Exploring the pathways from the power of food to food cravings in a sample of Brazilian young adults.

The present study has three main objectives: a) to analyse, for the first time, the factor structure of the Control of Eating Questionnaire (CoEQ) in a Brazilian sample; b) to explore, through in-depth interviews, motivators and consequences of food cravings among participants with high scores on the CoEQ; and c) to analyse whether and how the power of food is related to food cravings. The study involved 335 young adults aged 18-30 years, balanced for sex. The CoEQ and the Power of Food Scale (PFS) were used in an online survey. The CoEQ and PFS were subjected to confirmatory factor analysis. Semi-structured interviews were also conducted with a subsample (n = 20) with high CoEQ scores. The Socratic questioning method was used for the interviews. The interviews were transcribed and analysed according to thematic content analysis. The PFS and the CoEQ showed adequate factor structure with reliable factors. The results of the qualitative analysis showed that both food availability and seeking relief from stressors serve as motives for food cravings. Concern for health and weight gain were cited as consequences of cravings, as was seeking distraction to cope with these cravings. It was found that the PFS aggregate factor was a significant influencing factor for craving control (ß = 0.604; p < 0.001), craving for savoury (ß = 0.382; p < 0.001), craving for sweet (ß = 0.414; p < 0.001) and positive mood (ß = -0.198; p < 0.001). The findings suggest that the relationship between food cravings and the power of food is significant in today's obesogenic environment.

The Psychological Impact of the Widespread Availability of Palatable Foods Predicts Uncontrolled and Emotional Eating in Adults.

This study aimed to investigate the role of the psychological impact of environments rich in palatable foods on three aspects of eating behavior: cognitive restraint (CR), uncontrolled eating (UE), and emotional eating (EE). The hypotheses were as follows: (a) The psychological impact (i.e., motivation to eat) of an environment rich in palatable foods will positively predict CR, UE, and EE; (b) dieting will predict CR, UE, and EE; and (c) CR, UE, and EE will positively predict body mass index (BMI). This study had a cross-sectional design in which data were collected online from 413 subjects. The psychological impact of food-rich environments (food available, food present, and food tasted) was assessed using the Power of Food Scale (PFS), and CR, UE, and EE were assessed using the Three-Factor Eating Questionnaire (TFEQ-R18). Both instruments were tested for confirmatory factor analysis. The relationship between constructs was measured using partial least-square structural equation modeling (PLS-SEM). "Food available" positively predicted all TFEQ-R18 factors (p < 0.01). "Food present" positively predicted UE (p < 0.001) and EE (p = 0.01). People currently on a diet showed higher levels of CR (p < 0.001) and EE (p = 0.02). UE and EE positively predicted BMI. Thus, CR, UE, and EE were positively predicted by the motivation to consume palatable foods in varying proximity, suggesting that the presence of food and, more importantly, its general availability may be important determinants of eating behavior, particularly UE and EE. Health strategies should consider the influence of the food environment to prevent and better manage impairments in eating behavior. Sex differences suggest that special attention should be paid to women. Furthermore, dieting was associated with higher levels of EE, which in turn was associated with higher BMI. Weight loss interventions should consider this vulnerability.

Translation, Adaptation, and Validity of the Short Food Literacy Questionnaire for Brazil.

Food literacy refers to the knowledge and skills related to healthy food choices. The aim of this study is to present the process of the cross-cultural adaptation and content validation of the Short Food Literacy Questionnaire (SFLQ) for the Brazilian population. The process of adaptation and validation of the SFLQ was conducted in four steps: (1) conceptual and item equivalence; (2) translation with semantic equivalence; (3) operational equivalence; (4) measurement equivalence. The study involved ten judges (food and nutrition experts) and 20 subjects (general population) in evaluating the semantic equivalence of the SFLQ. The semantic equivalence was assessed by calculating the content validity coefficient (CVC). All the items had a CVC greater than 0.80 considering all the evaluated parameters. The SFLQ has been adapted for the Brazilian context and guidelines. The adapted version of the questionnaire was referred to as the SFLQ-Br. The operational equivalence was conducted with 120 subjects using an online approach. The measurement equivalence was assessed using confirmatory factor analysis, a reliability assessment, and an instrument stability assessment. A single factor was extracted, and all the items had a factor loading of >0.40 and appropriate goodness-of-fit values. All the equivalence results show that the SFLQ-Br can be used in the Brazilian population as a reliable, consistent, and stable instrument to measure food literacy.

What is a dark kitchen? A study of consumer's perceptions of deliver-only restaurants using food delivery apps in Brazil.

Dark kitchens are restaurants with no storefronts, no direct customer interaction and delivery-only commercial kitchens that rent out shared or private kitchen spaces to food businesses. The objective of this study is to determine consumers' knowledge about dark kitchens and the factors that influence willingness to pay and intention to purchase meals in this restaurant model. It were surveyed 623 Brazilian consumers. First, consumers' knowledge of the term dark kitchen was determined using specific questions. Then, consumers were presented with the actual meaning of dark kitchens and were asked about their intention to use this restaurant model. To this end, participants were presented with 25 indicators to assess the following constructs: willingness to pay and purchase intention, trust in health authorities, trust in food delivery app, perceived food safety, quality control, consumer experience, and solidarity with the foodservice sector. Overall, 73.4 % of participants reported having heard of the term dark kitchen. Using a descending hierarchical classification, four classes of definitions were found. The factor solidarity with the foodservice sector (ß = 0.440; p < 0.001) had the greatest positive influence on willingness to pay and purchase intention, followed by perceived food safety (ß = 0.273; p < 0.001); quality control (ß = 0.125; p = 0.003); consumer experience (ß = 0.110; p = 0.002) and trust in health authorities (ß = 0.059; p = 0.047). Even if consumers cannot accurately describe what a dark kitchen is, there is a positive intention to purchase food produced in this kitchen model. It is important to develop strategies to promote and improve dark kitchen models. Finally, it is suggested that health authorities and app operators pay more attention to improving food safety in these establishments, as consumers have low risk perception about them.

Job Crafting and Burnout as Predictors of Food Safety Behaviors in the Foodservice Industry.

This study aimed to investigate whether job crafting, burnout, and work engagement predict food safety behaviors in the foodservice industry. It was a cross-sectional study conducted in Cuiabá (Brazil) among foodservice workers. Four instruments were used among foodservice workers for the examination: (a) job demands and resources, (b) job satisfaction, (c) burnout, and (d) work engagement. Food safety practices were measured using a validated risk-based checklist. Partial least squares structural equation modeling was used to test the hypothesis model. In this study, 22 restaurants and 302 foodservice workers were examined. It was found that the "job demands-resources" model was valid for foodservice workers, i.e., burnout was strongly predicted by job demands (ß = 0.550; p < 0.001); job resources were a positive predictor of work engagement (ß = 0.258; p < 0.001); and burnout was a negative predictor of work engagement (ß = −0.411; p < 0.001). Food safety violations were predicted by job crafting (ß = −0.125; p = 0.029) and burnout (ß = 0.143; p = 0.016). The results indicate that mitigating burnout and increasing job crafting can be important supporting strategies to improve food safety behaviors.

Changes in lifestyle during the COVID-19 lockdown in Brazil: Impact on sleep quality.

This study examined the influence of lifestyle changes made during the COVID -19 lockdown on sleep quality in a Brazilian population. We conducted an online cross-sectional study with 589 Brazilians that completed an online questionnaire about sociodemographic variables (age/status/cohabitation/education), general habits (exercise/work), and sleep quality (Mini Sleep Questionnaire). Poisson regression (log-linear) was used to examine sleep quality risk factors. 41.93% of the population reported impaired sleep quality during lockdown. Increased alcohol consumption, worsened diet quality, and use of bed for work during lockdown were risk factors for worsening sleep quality. Increased or beginning physical activity during lockdown was protective against poor sleep quality, as was male sex. Our results suggest that habit change during COVID -19 affected sleep quality in a general Brazilian population. However, it is important to be aware of whether these positive/negative habits acquired during the interdiction persist after the pandemic.

Proposal of a new method for the risk scoring and categorization of Brazilian food services.

Risk scores are used worldwide to predict foodborne disease (FBD) outbreaks in the food service industry. This study aims to develop and validate a new method for the calculation of the FBD risk score for the checklist used to categorize food service outlets. The proposed novel method is based on a risk score for each item using a risk matrix (consequence × probability), overcoming the limitations of the previous scoring process used during the World Cup in Brazil, which was based on a factorial analysis. The classification of consequences was based on critical points identified by experts prior to the World Cup in Brazil. Probability was defined based on the violation percentage of each item evaluated during inspections from 1536 food service outlets. Validation was performed using a secondary database of 3072 food service assessments in two inspection cycles. The risk scores of the new method were compared with those used during the World Cup. Each food service was classified based on their risk score into four categories: A, B, C, and pending. Good concordance (Lin's correlation coefficient = 0.8711 and 0.9205) was observed between the new and previous scores in the two inspection cycles, respectively. Comparison of the classifications showed substantial agreement (Kappa = 0.749, p < 0.001) to the first inspection cycle and near-perfect agreement (Kappa = 0.821; p < 0.001) to the second inspection cycle. This new method allows the inclusion and exclusion of assessment elements depending on local reality. Simpler methods can be used throughout Brazil and serve as a model for other countries' food safety assessments.

Changes in Phenolic Compound and Antioxidant Activity of Germinated Broccoli, Wheat, and Lentils during Simulated Gastrointestinal Digestion.

The consumption of sprouts has increased as the germination process causes changes in the chemical composition of the seeds, improving their nutritional value. The aim of this work was to compare the total phenolic content and antioxidant capacity of broccoli, lentils and wheat sprouts before and after in vitro digestion, and the total phenolic content and antioxidant capacity between seeds and sprouts. Broccoli and wheat showed no difference in total phenolic content before and after germination, while lentils showed a significant decrease in total phenolic content after germination. The antioxidant capacity of broccoli and wheat increased after germination. After simulated digestion, the total phenolic content and antioxidant activity of broccoli sprouts significantly decreased during digestion in the gastric phase compared to the sprouts before digestion. Lentil sprouts did not show a decrease in total phenolic content during the gastric phase of digestion compared to the sprouts before digestion. However, they showed a significant increase in total phenolic content during the enteric phase. Finally, wheat sprouts showed a significant increase in total phenolic content and antioxidant activity during the gastric phase of digestion compared to grain before digestion. The germination process may increase the antioxidant capacity of sprouts, although this is not always related to the phenolic compound.

Motivation to consume palatable foods as a predictor of body image dissatisfaction: Using the Power of Food Scale in a Brazilian sample.

The Power of Food Scale (PFS) is a questionnaire for self-assessing the motivation to consume palatable foods, especially in environments where food is abundant and constantly available. This study aimed to a) assess the factorial structure of the PFS in a Brazilian sample and b) examine the relationship between the power of food and body image dissatisfaction and BMI. The PFS and Body Shape Questionnaire (BSQ) were applied to a sample of 300 adults. Data were analysed using confirmatory factor analysis. Composite reliability (CR) was used to verify factor reliability. A partial least squares structural equation model was used to verify the effect of the PFS score on body image dissatisfaction. The PFS had an adequate factorial structure in this Brazilian sample, showing three well-defined factors: food available (CR = 0.91), food tasted (CR = 0.84), and food present (CR = 0.87). The BSQ showed one reliable factor (CR = 0.97). The power of the food aggregate factor significantly predicted body mass index (ß = 0.16; p = .01) and body image dissatisfaction (ß = 0.46; p < .001). The effect size was small for body mass index (f2 = 0.02) and medium for body image dissatisfaction (f2 = 0.26). The food present factor also had a slightly higher average among the three PFS factors. Women had higher PFS scores than men. Understanding the role that this motivation plays in physical and psychological outcomes such as body dissatisfaction can contribute to developing treatment strategies and support health professionals' performance in clinical settings.

Are Dietitians With Obesity Perceived as Competent and Warm? Applying the Stereotype Content Model to Weight Stigma in Brazil.

The aim of this study was to understand how dietitians' body size influences perceived competence and warmth, based on the Stereotype Content Model (SCM). Online data were collected from 1,039 Brazilians, who were either laypeople, registered dietitians, or nutrition students. Participants rated the competence and warmth dimensions of three dietitians who differed in sex, body weight, and age. Participants also indicated how likelythey would consult or recommend each dietitian for nutritional advice, and indicated their attitudes toward people with obesity (PWO) [using The Antifat Attitudes Test (AFAT)]. Laypeople attributed less competence and warmth to all profiles compared to dietitians and students (p < 0.001). Three clusters occupied the SCM warmth-by-competence space. However, the clusters were different among groups (laypeople, dietitians, and students). For lay participants, the woman without overweight, the older woman, and the older man were located in the high competence/medium warmth cluster. Meanwhile, the woman with obesity was located in the medium competence/high warmth cluster. The dietitians and students map found the woman with obesity and the older woman in a high competence and warmth cluster. In general, the woman with obesity, the man without obesity, and the older man can be classified as ambivalent stereotypes, the woman being perceived as more warm than competent and the men more competent than warm. Participants with high AFAT scores were less likely to consult or recommend to a family member a dietitian with obesity. This study contributes to identifying ambivalent stereotypes for dietitians. Dietitians with obesity can be seen as warm but less competent. Also, although less intense than laypeople, dietitians, and students exhibited weight stigma. These findings can foster important discussions about weight stigma and emphasize the need to increase population awareness about the causes of obesity.

What Motivates Consumer Food Safety Perceptions and Beliefs? A Scoping Review in BRICS Countries.

This scoping review aimed to map the main evidence in the existing literature regarding consumer perceptions and beliefs regarding food safety in the context of BRICS (Brazil, Russia, India, China, and South Africa) countries. Articles were searched in the Web of Science, Scopus, and SciELO databases. The last search was performed on November 2021. Only the studies conducted within BRICS countries were included. The synthesis aimed to group similarities in consumer beliefs and perceptions of food safety. After screening, 74 eligible articles were included in the study. Of the 74 studies analyzed, 49 (66.2%) were carried out in China, 14 (18.9%) in Brazil, 5 (6.8%) in India,4 (5.4%) in South Africa, and 2 (2.7%) in Russia. Thirty-three motivators of perceptions and beliefs regarding food safety were identified. Food safety motivators were grouped into three categories: (1) sociodemographic characteristics, (2) cognitive aspects, and (3) other. In the "sociodemographic characteristics" category, the motivator with the highest number of corresponding results was education level (results = 22), followed by income (results = 22), both positive drivers for food safety perceptions. The "cognitive aspects" category comprised the majority of the identified motivators. Concern for food safety (results = 32) and risk perception (results = 30) were the motivators with the highest number of results among all categories and motivators. Finally, the main motivator in the "other" category was place of consumption/purchase (results = 8), focusing on consumers underestimating the risk of having a foodborne disease when eating away from home. China and Brazil are leading the way in studies on this topic. Consumers' perceptions are influenced by socioeconomic characteristics (e.g., age, gender, education level, income), cognitive aspects (e.g., knowledge, risk perception, food concerns, previous experience with food safety incidents) and other situational factors (e.g., price, place of purchase, traceability).

A dataset of food choice motives among adults consumers in Brazil: The use of Food Choice Questionnaire.

The Food Choice Questionnaire (FCQ) was applied to assess the motivations for daily food choices and associated factors in a Brazilian sample. Data were collected from January to July 2019 from 525 individuals over 18 years old recruited face-to-face in different places (e.g., university, public squares, health posts), using a convenient, intentional, and reasoned sampling. In addition to the FCQ, socioeconomic data were collected from printed questionnaires. Answers were given using a seven-point scale, ranging from (1) strongly disagree to (7) strongly agree. After Confirmatory factor analysis led to the rejection of the original FCQ structure, exploratory factor analysis was performed. Eight factors were extracted and named: nutritional composition, mood, health, sensory appeal, price, preparation convenience, familiarity, and purchase convenience. Other analyses were performed and led to a previously published discussion about food choice criteria hierarchy and associated factors. Researchers and practitioners can further use data from this survey in science and practice. These data can be useful for product development, nutritional counseling, and public health policies development. Furthermore, the FCQ is a widely used instrument, and comparisons between results obtained in different samples can bring meaningful contributions to the study of consumer behavior.

Behavioral predictors of household food-safety practices during the COVID-19 pandemic: Extending the theory of planned behavior.

The epidemiological scenario of COVID-19, social distancing, and business restrictions has increased food preparation and consumption at home. Food mishandling at home can significantly raise the risk of foodborne diseases. This study investigates food-mishandling behavior predictors by applying the extended theory of planned behavior (TPB), with the addition of knowledge and risk perception, to households during the COVID-19 pandemic. One thousand and sixty-eight consumers (n = 1068) in Brazil participated in this study before the COVID-19 vaccination period. Data were collected using an online questionnaire with 40 questions and different anchors; they were analyzed using structural equation modeling. The following original TPB factors positively affected the intention to implement safe food-handling practices: attitude (p < 0.001), perceived behavioral control (p < 0.001), and subjective norms (p < 0.001). More robust effects of attitude and perceived behavioral control on intention were also observed. Although food-safety knowledge did not affect intention (p = 0.30), it positively affected the other TPB factors. Perceived risk positively affected all TPB factors. The results of this study support the usefulness of TPB and its extension, providing evidence that public-health crises can contribute to changes in food-safety-related consumer behavior.

Omega-3 mechanism of action in inflammation and endoplasmic reticulum stress in mononuclear cells from overweight non-alcoholic fatty liver disease participants: study protocol for the "Brazilian Omega Study" (BROS)-a randomized controlled trial.

The low-grade inflammation is pivotal in obesity and its comorbidities; however, the inflammatory proteins are out of target for traditional drug therapy. Omega-3 (ω3) fatty acids can modulate the downstream signaling of Toll-like receptor (TLR) and tumor necrosis factor-α receptor (TNFα) through GPR120, a G-protein-coupled receptor, a mechanism not yet elucidated in humans. This work aims to investigate if the ω3 supplementation, at a feasible level below the previously recommended level in the literature, is enough to disrupt the inflammation and endoplasmic reticulum stress (ER-stress), and also if in acute treatment (3 h) ω3 can activate the GPR120 in peripheral blood mononuclear cells (PBMC) and leukocytes from overweight non-alcoholic fatty liver disease (NAFLD) participants. The R270H variant of the Ffar4 (GPR120 gene) will also be explored about molecular responses and blood lipid profiles. A triple-blind, prospective clinical trial will be conducted in overweight men and women, aged 19-75 years, randomized into placebo or supplemented (2.2 g of ω3 [EPA+DHA]) groups for 28 days. For sample calculation, it was considered the variation of TNFα protein and a 40% dropout rate, obtaining 22 individuals in each group. Volunteers will be recruited among patients with NAFLD diagnosis. Anthropometric parameters, food intake, physical activity, total serum lipids, complete fatty acid blood profile, and glycemia will be evaluated pre- and post-supplementation. In the PBMC and neutrophils, the protein content and gene expression of markers related to inflammation (TNFα, MCP1, IL1ß, IL6, IL10, JNK, and TAK1), ER-stress (ATF1, ATF6, IRE1, XBP1, CHOP, eIF2α, eIF4, HSP), and ω3 pathway (GPR120, ß-arrestin2, Tab1/2, and TAK1) will be evaluated using Western blot and RT-qPCR. Participants will be genotyped for the R270H (rs116454156) variant using the TaqMan assay. It is hypothesized that attenuation of inflammation and ER-stress signaling pathways in overweight and NAFLD participants will be achieved through ω3 supplementation through binding to the GPR120 receptor. TRIAL REGISTRATION: ClinicalTrials.gov #RBR-7x8tbx. Registered on May 10, 2018, with the Brazilian Registry of Clinical Trials.