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Serving science to the public: Deliberations by a sample of older adults upon exposure to a serving size recommendation for meat

dc.contributor.authorGaspar, Rui
dc.contributor.authorDomingos, Samuel
dc.contributor.authorDemétrio, Patrícia
dc.date.accessioned2018-03-28T09:56:53Z
dc.date.available2018-03-28T09:56:53Z
dc.date.issued2018
dc.description.abstractTo enable consumers to make informed decisions based on communications about food risks and particularly intake recommendations, it is essential that individuals understand the information presented to them. Thus, research into the way people make sense and understand newly received information is important from a public policy perspective. This is the case when dealing with scientific information destined for the general public, such as recommended food intake serving sizes provided in numerical format. Hence, this study analysed responses from exposure to information concerning red meat intake risks and a numerical serving size recommendation. The study analysed: 1) participants’ reported difficulties in understanding a recommended serving size of red meat (70 g/day); and 2) behavioural indicators of deliberation strategies used to manage uncertainty and make sense of the numerical information. A mixed qualitative-quantitative method collected data from an older adults’ sample through single in-person deliberative sessions. While quantitative measures indicated that the information was perceived as moderately easy to understand; a qualitative thematic content analysis with a closed coding procedure evidenced participants’ implicit difficulties in understanding the quantity recommendation. “Commonplace” arguments (e.g. using general arguments and remarks applicable to any context/theme) emerged as the most commonly used deliberative strategy, along with various other individual strategies apparently intended to reduce uncertainty about quantities. This type of deliberative approach provides a step towards developing policies to reduce citizens’ uncertainty when exposed to scientific information in numerical formats. Such deliberative strategies may also promote increased citizen engagement in communication activities and health policy making.pt_PT
dc.description.sponsorshipFundação para a Ciência e a Tecnologia (FCT)pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFood Quality and Preference, 66, 85-94. Doi: 10.1016/j.foodqual.2018.01.008pt_PT
dc.identifier.doi10.1016/j.foodqual.2018.01.008pt_PT
dc.identifier.other0950-3293
dc.identifier.urihttp://hdl.handle.net/10400.12/6306
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0950329318300375?via%3Dihubpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectDeliberationpt_PT
dc.subjectRisk communicationpt_PT
dc.subjectFood riskspt_PT
dc.subjectRed meatpt_PT
dc.subjectNumerical informationpt_PT
dc.subjectUncertaintypt_PT
dc.subjectScience communicationpt_PT
dc.titleServing science to the public: Deliberations by a sample of older adults upon exposure to a serving size recommendation for meatpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FPSI%2F04810%2F2013/PT
oaire.citation.conferencePlaceUnited Kingdompt_PT
oaire.citation.endPage94pt_PT
oaire.citation.startPage85pt_PT
oaire.citation.titleFood Quality and Preferencept_PT
oaire.citation.volume66pt_PT
oaire.fundingStream5876
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublicationbde29b74-579e-493a-920c-09723e43ef3d
relation.isProjectOfPublication.latestForDiscoverybde29b74-579e-493a-920c-09723e43ef3d

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