Naslov
Beliefs about wild and farmed fish among catering customers

Autori
Krešić, Greta ; Dujmić, Elena ; Lončarić, Dina ; Pleadin, Jelka ; Buneta Anamarija ; Liović, Nikolina

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
13.International scientific and professional conference With food to health / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2021, 21-21

ISBN
978-953-7005-79-5

Skup
13. međunarodni znanstveno-stručni skup: hranom do zdravlja = 13th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska, 16.09.2021. - 17.09.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
beliefs ; catering customers ; farmed fish ; wild fish

Sažetak
The consumption of fish offers health benefits due to its nutritional value and it is highly recommended on different eating occasions. Although increased demand cannot be sustained by capture fisheries, farmed fish consumption is still burdened with prejudices. This work aims to better understand consumption habits and beliefs about wild and farmed fish among catering customers. The national representative sample of the Croatian population was split into two groups: frequent catering customers (FCC ; n=264) and non-frequent catering customers (NFCC ; n=654). Fish consumption habits and beliefs towards wild and farmed fish were tested with a tailor-made questionnaire. The obtained results showed that the highest share of FCC ate white fish (56%) and fatty fish (42%) in catering facilities on a monthly basis, while the majority of NFCC ate them once a year or less (37% and 35%, respectively). The NFCC group believed that farmed fish contains more antibiotics (p=0.003), more fat (p<0.001) and is more artificial (p<0.001) compared to the wild counterpart. However, they have more positive beliefs regarding its control (p=0.001), availability (p=0.004) and price (p<0.001). It can be concluded that one of the preconditions for increasing fish consumption in catering establishments is breaking down prejudices about farmed fish.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija, Nutricionizam, Ekonomija

POVEZANOST RADA