PROGRAM

PROGRAM

Time Conference Program

9:00

Registration & Refreshments @ CATÓLICA-LISBON (1st Floor, Foyer)

9:45

Opening & Welcome to Day 1: To Cook or Not To Cook? (1st Floor, Room 511)
Filipe Santos, Dean of Católica-Lisbon School of Business and Economics

10:00

Susanna Mills (Newcastle University): Who Eats Home-Cooked Meals in the UK and is Consumption Associated with Better Diet and Health? (1st Floor, Room 511)

10:45

Amy Trubek (University of Vermont): Does Organization Make the Meal? Stories from American Home Cooks (of all types) (1st Floor, Room 511)

11:30

Pedro Pena Bastos (Restaurant CEIA): Chefs as Main Ambassadors and Activists of a Healthier Society, Linking the Producer to the Final Consumer (1st Floor, Room 511)

12:30

Lunch (4th Floor, Restaurant Vila Plana)

14:00

Oral Presentations Session 1: Cooking Interventions with AdultsOral
(1st Floor, Room 512-A)

Oral Presentations Session 2: Away-from-Home Meal Consumption
(1st Floor, Room 512-B)

16:00

Poster Presentations & Refreshments (1st Floor, Foyer)

16:30

Sarah Bowen (North Carolina State University), Joslyn Brenton (Ithaca College) and Sinikka Elliott (University of British Colombia): Why Home Cooking Won’t Solve Our Problems and What We Can Do About It (1st Floor, Room 511)

17:15

Sara Rodrigues (University of Porto): Portuguese Eating Out Patterns: Results from the National Food, Nutrition, and Physical Activity Survey (2015-2016) (1st Floor, Room 511)

18:00

End of Session

19:30

Conference Dinner: CCIP – Rua das Portas de Santo Antão, 89, 1169-022 LISBOA
Time Oral Presentation Session 1: Cooking Interventions with Adults
Chair: Ana Isabel Costa, FCT Principal Research Associate at CUBE – Católica Lisbon Research Unit in Business and Economics (CLSBE-UCP)
Room: 512-A
Oral Presentation Session 2: Away-from-Home Meal Consumption
Chair: Manuela Pintado, Director of CBQF – Centre of Biotechnology and Fine Chemistry (ESB-UCP)
Room: 512-B

14:00

The Cook-Ed™ model for planning, implementing and evaluating domestic cooking education programs [ABS16] Roberta C. Asher1, Vanessa A. Shrewsbury1, Tamara Bucher1, Tracy Burrows1, Moira Dean1,2, Fiona Lavelle2, Julia Wolfson3, Anna Rose1, Tammie Jakstas4, Kerith Duncanson1 and Clare E. Collins1 1Priority Research Centre for Physical Activity & Nutrition (PRCPAN) & School of Health Sciences, The University of Newcastle, AU 2Institute for Global Food Security, School of Biological Sciences, Queen’s University, UK 3Department of Health Management and Policy & Department of Nutritional Sciences, School of Public Health, University of Michigan, US 4Primary Health Care Education and Research Unit, Western Sydney Local Health District, AU

Improving the meal experience in health care institutions thanks to the principles of gastronomy [ABS42]
Agnès Giboreau
and Anestis Dougkas
RECHERCHE Science & Innovation,  Institut Paul Bocuse, FR

14:15

Evaluation of an adult food literacy program [ABS17]
Andrea Begley1
, Ellen Paynter1, Lucy. M. Butcher2, Vanessa Bobongie2 and Satvinder S.Dhaliwal3

1
Nutrition & Dietetics School of Public Health, Curtin University, AU
2 Healthy Food for All Program, Foodbank WA, AU
3 Epidemiology & Biostatistics, School of Public Health, Curtin University, AU

How to promote dietary change in collective meal contexts? A systematic review of the literature [ABS22]
David Guedes1,
Lúcia Campos1, Mónica Truninger1, Cristina Godinho2, Markus Vinnari3 and João Graça1

1
University of Lisbon, Institute of Social Sciences, PT
2Instituto Universitário de Lisboa (ISCTE-IUL), CIS-IUL, Lisboa, PT
3University of Helsinki, FI

14:30

Nutrition and Culinary in the Kitchen Program increases cooking skills and self-efficacy for consumption and use of fruits and vegetables among Brazilian university students: a randomized controlled trial [ABS19]
Greyce Luci Bernardo1
, Manuela Mika Jomori2, Ana Carolina Fernandes1, Margaret D. Condrasky3 and Rossana P. da Costa Proença4

1Department of Nutrition, Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre – (Núcleo de Pesquisa de Nutrição em Produção de Refeições – NUPPRE), Federal University of Santa Catarina (UFSC), BR
2Department of Nutrition, Federal University of Santa Catarina, BR
3Food, Nutrition, and Packaging Sciences Department, Clemson University, US
4Nutrition Postgraduate Program, NUPPRE, UFSC, BR

How menu description change consumer perception about traditional gastronomy: the case of the Portuguese “Alentejo cuisine” [ABS35]
David Guedes1, Carla Simões2, Vlademir Silva3, Cristina Pinheiro4, Fernando Capela e Silva5, Sofia Tavares6, Maria Raquel Lucas7 and Elsa Lamy2

1Institute of Social Sciences, University of Lisbon, PT
2ICAAM – Institute of Mediterranean Agricultural and Environmental Sciences, University of Évora, PT
3CEFAGE – Center for Advanced Studies in Management and Economics, University of Évora, PT
4ICAAM & Department of Zootechnics, University of Évora, PT
5ICAAM & Department of Biology, University of Évora, PT
6CIEP – Research Center in Education and Psychology & Psychology Department, University of Évora, PT
7CEFAGE & Department of Management, School of Social Sciences, University of Évora, PT

14:45

Simply Dinner Study [ABS45]
Holly E. Brophy-Herb1, Jean M. Kerver2 and Julie C. Lumeng3

1Department of Human Development and Family Studies, Michigan State University, US
2Department of Epidemiology and Biostatistics, Michigan State University, US
3Center for Human Growth and Development, Department of Pediatrics, Medical School, and Department of Nutritional Sciences, School of Public Health, University of Michigan, US

Pre-self-commitment to nudge for healthier and more sustainable food choices out-of-home [ABS37]
Nina Langen
and Pascal Ohlhausen
Department of Education for Sustainable Nutrition and Food Science, TU Berlin, DE

15:00

Ten experiential delivery methods for teaching kitchens that drive behavior change across the life cycle [ABS21]
Lynn Fredericks1
, Pam Koch2 and Mercedes Sanchez1

1FamilyCook Productions, NY, US
2Laurie M. Tisch Center for Food, Education & Policy, Colombia University, US

Eating-out during the working day: how the European FOOD-Fighting Obesity through Offer and Demand program promotes healthy habits [ABS02]
Romane Leaute and Nolwenn Bertrand
Edenred, BE

15:15

A realist evaluation of community cooking skills courses in Scotland [ABS26]
Kim Newstead
and Jacqui McDowell
Community Food and Health (Scotland) team, NHS Health Scotland, UK

Determinants of choice of the place of lunch at workplace: comparison between two populations [ABS23]
João P.M. Lima1
, Andreia Boleta2, Helena Enes2, Inês Pereira2, Rita Pereira2 and Ada Rocha3

1Departamento de Dietética e Nutrição, Escola Superior de Tecnologia da Saúde de Coimbra, Instituto Politécnico de Coimbra, LAQV-REQUIMTE, GreenUPorto, PT
2Escola Superior de Saúde, Instituto Politécnico de Leiria, PT
3Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, LAQV-REQUIMTE, GreenUPorto, PT

15:30

Randomized controlled trial of Home Plate, a cooking intervention for parents of toddlers [ABS40]
Senbagam Virudachalam1-5
, Karen Glanz5-7, Justine Shults7, Charmaine Wright8 and Chris Feudtner1-3,5

1Department of Pediatrics, Perelman School of Medicine, University of Pennsylvania, US
2Division of General Pediatrics, Children’s Hospital of Philadelphia, US
3Center for Pediatric Clinical Effectiveness, Children’s Hospital of Philadelphia, US
4PolicyLab, Children’s Hospital of Philadelphia, US
5Leonard Davis Institute of Health Economics, University of Pennsylvania, US
6School of Nursing, University of Pennsylvania, US
7Department of Biostatistics and Epidemiology, Perelman School of Medicine, University of Pennsylvania, US
8Center for Special Health Care Needs, Christiana Care Health System, US

Home-cooking in public spaces: mapping ‘social eating’ as an alternative form of homemade meal provision [ABS10]
Nadina Luca1
and Marsha Smith²

¹York Management School, University of York, UK
²CBiS (Centre for Business in Society), Coventry University, UK

Time Conference Program

9:00

Registration @ CATÓLICA-LISBON (1st Floor, Foyer)

9:10

Welcome to Day 2: Empowering Home Cooking for the Future (1st Floor, Room 511)

9:15

Julia Wolfson (University of Michigan): Food Agency Among US Adults: Implications for Understanding and Promoting Cooking Skills and Behavior (1st Floor, Room 511)

10:00

Amanda McCloat (St. Angela’s College): Is Food Education on the Burner? The position of Food and Cooking on the Formal Curriculum in School (1st Floor, Room 511)

10:45

Refreshments (1st Floor, Foyer)

11:00

Oral Presentations Session 3: Food Literacy for All
(1st Floor, Room 512-A)

Oral Presentations Session 4: Cooking Interventions with Children
(1st Floor, Room 512-B)

13:00

Lunch (4th Floor – Restaurant Vila Plana)

14:15

Oral Presentations Session 5: Skills for Healthy Cooking
(1st Floor – Room 512-A)

Oral Presentations Session 6: Food Choices for Healthy Eating
(1st Floor – Room 512-B)

16:15

Poster Presentations & Refreshments (1st Floor, Foyer)

16:45

Leslie Cunningham-Sabo (Colorado State University): Cooking Interventions to Improve Children’s Cooking Skills, Food Enjoyment, and Diet Quality (1st Floor, Room 511)

17:30

Closing Remarks (1st Floor, Room 511)

18:00

Post-Conference Wine Tasting Event (4th Floor – Restaurant Vila Plana)

Time Oral Presentations Session 3: Food Literacy 4 ALL
Chair: Rita Coelho do Vale, Coordinator of Behavioral Research Units LERNE, PEO & OSP at CUBE – Católica Lisbon Research Unit in Business and Economics (CLSBE-UCP)
Room: 512-A
Oral Presentations Session 4: Cooking Interventions with Children
Chair: Rita Francisco, Director of CRC-W: Católica Research Centre for Psychological, Family and Social Wellbeing (FCH-UCP)
Room: 512-B

11:00

Time and foodwork in the UK [ABS47]
Chloe Clifford Astbury
, Tarra L. Penney and Jean Adams MRC Epidemiology Unit and Centre for Diet and Activity Research, University of Cambridge, UK

“Choose a recipe, buy the ingredients and cook it”: results from an intervention study in school for enhancing children’s food choices [ABS44]
Xavier Allirot1
, Edurne Maiz2,3 and Elena Urdaneta4

1Food and Nutrition Consultancy, FR
2Department of Personality, Assessment and Psychological Treatment, University of the Basque Country, SP
3Basque Culinary Center, SP
4Euskampus Fundazioa, SP

11:15

From the kitchen to the clinic: feeding the health of providers (and their patients) through experiential nutrition education for health professionals [ABS20]
Jenny Breen1
, Kelsey Simmons2, Qi Wang2 and Kate Shafto3

1Faculty in Culinary Nutrition, Bakken Center for Spirituality and Healing, University of Minnesota, US
2University of Minnesota Medical School, US
3Departments of Internal Medicine and Pediatrics, University of Minnesota Medical School, US

IValueFood: An Exploratory Study on Food Engagement Needs of Next Generation Consumers [ABS07]
Stephanie Brooks1, Niamh O’Kane1, Paul Brereton1, Jayne Woodeside2, Danielle McCarthy1 and Moira Dean1

1Institute for Global Food Security, School of Biological Sciences, Queen’s University Belfast, UK
2Centre for Public Health, School of Medicine, Dentistry and Biomedical Sciences, Queen’s University, Belfast, UK

11:30

What’s cooking in the northern and southern US? Differences in cooking attitudes, behaviors and perceptions [ABS09]
Jean Harvey1,
Becca Krukowski2, Julia Wolfson3 and Delia West4

1Department of Nutrition and Food Sciences, University of Vermont, US
2Department of Preventive Medicine, University of Tennessee Health Science Center, US
3Department of Health Management and Policy, University of Michigan, US
4Department of Exercise Science, University of South Carolina, Columbia, US

Co-created Children’s Cooking Camp – Design and initial results [ABS12]
Moira Dean1, Amanda McCloat2, Elaine Mooney2, Johann Issartel3 and Fiona Lavelle1

1Institute for Global Food Security, School of Biological Sciences, Queen’s University Belfast, UK
2Department of Home Economics, St. Angela’s College, Sligo (National University of Ireland Galway), IE
3Multisensory Motor Learning Lab, Dublin City University, IE

11:45

Physician knowledge and perceptions about dietary interventions [ABS11]
Megan McLeod1 and Julia Wolfson2

1University of Michigan Medical School, US
2University of Michigan School of Public Health, US

The developmental process of a Children’s Perceived Cooking Competence Measure [ABS13]
Moira Dean1
, Johann Issartel2, Amanda McCloat3, Elaine Mooney4 and Fiona Lavelle1

1Institute for Global Food Security, School of Biological Sciences, Queen’s University Belfast, UK
2Multisensory Motor Learning Lab, Dublin City University, IE
3Department of Home Economics, St. Angela’s College, Sligo (National University of Ireland Galway), IE

12:00

Culinary behaviors of Brazilian university students [ABS28]
Manoella Vieira da Silva1,
Greyce Luci Bernardo2, Manuela Mika Jomori3, Paula Lazzarin Uggioni1, Thais Peiter de Borba1, Gabriele Rockenbach4, Rossana P. da Costa Proença1 and Ana Carolina Fernandes2

1Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre – (Núcleo de Pesquisa de Nutrição em Produção de Refeições – NUPPRE), Federal University of Santa Catarina (UFSC), BR
2Department of Nutrition, Nutrition Postgraduate Program, NUPPRE, UFSC, BR
3Department of Nutrition, Federal University of Santa Catarina, BR
4Department of Nutrition, UFSC, BR

Evaluation of the “Big Chef Little Chef”, a community-based cooking program on young children’s eating behaviors and vegetable preferences in Scotland [ABS06]
Ada L. Garcia1
, Emma Brown2, Alison Parrett1 and Mairi McLachlan2

1Human Nutrition, School of Medicine, Dentistry and Nursing, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow, UK
2High Five for Fruit, Lanarkshire Community Food and Health Partnership, Bargeddie, UK

12:15

Expanding physicians’ scope of knowledge: culinary medicine curriculum includes innovative sessions on food insecurity and food systems [ABS32] Anita Vasudevan, Megan McLeod and Keerthi Gondy University of Michigan Medical School, US

Ready for a healthy change? Exploring food-related attitudes, self-determined motivation and behaviour amongst students attending technical college [ABS38]
Alice Grønhøj,
Gitte Lundberg Hansen and Lise Bundgaard MAPP, Department of Management, Aarhus University, DK

12:30

Interventions to promote adult cooking skills: A systematic review of effects on home cooking, diet and obesity [ABS 54]
Ana Isabel de Almeida Costa1
,Julia Wolfson2, Cláudia Simão1, Klazine van der Horst3, Xavier Allirot4 and Leslie Cunningham-Sabo5

1Católica-Lisbon School of Business and Economics, Universidade Católica Portuguesa, PT
2Department of Health Management and Policy & Department of Nutritional Sciences, School of Public Health, University of Michigan, US
3Bern University of Applied Sciences, Department of Health Professions, CH
4Food and Nutrition Consultancy, FR
5Department of Food Science and Human Nutrition, Colorado State University, US

A novel observational protocol to measure cooking skills in youth audiences [ABS24]
Jessica Jarick Metcalfe1
, Barbara Fiese2 and Jennifer McCaffrey3

1Department of Food Science and Human Nutrition, University of Illinois, US
2Department of Human Development and Family Studies, University of Illinois, US
3Office of Extension and Outreach, University of Illinois, US

Time Oral Presentations Session 5: Skills 4 Healthy Cooking
Chair: Luís Cunha (Director of the Master’s Degree in Consumer Sciences and Nutrition at FCUP, Porto
Room: 512-A
Oral Presentations Session 6: Food Choices 4 Healthy Living
Chair: Cláudia Simão, FCT Senior Research Associate at CUBE – Católica Lisbon Research Unit in Business and Economics (CLSBE-UCP)
Room: 512-B

14:15

Using a novel food and health information message to understand attitudes towards cooking for health [ABS18]
Tony Benson,
Fiona Lavelle, Stephane Durand and Moira Dean Institute for Global Food Security, School of Biological Sciences, Queen’s University Belfast, UK

Intake of dietary herbs and spices: a preliminary study about the factors affecting it and its relationship with Body Mass Index [ABS36]
Teresa Louro1, Carla Simões1,Henrique Luís2, Pedro Moreira3 and Elsa Lamy1

1ICAAM – Institute of Mediterranean Agricultural and Environmental Sciences, University of Évora, PT
2Polythecnic Institute of Portalegre, PT
3FCNAUP – Faculty of Nutrition and Food Sciences, University of Porto, PT

14:30

Microbial pathogens in domestic environments: incidence and prevention measures [ABS04]
Acácio Rosse Salamandane1,2, Cátia Macaringue Salamandane2, Maria Luísa Lobo2, Olga Matos2 and Manuel Malfeito Ferreira1

1Laboratório de Microbiologia, LEAF-Linking Environment Agriculture and Food Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, PT
2Unidade de Parasitologia Médica, Instituto de Higiene e Medicina Tropical, Universidade Nova de Lisboa, PT

Introducing macroalgae from the Portuguese coast in the diet of consumers: challenges and strategies [ABS33]
Bruno Moreira Leite1
, Bruno Campos1, Patrícia Gabriel1, Mário Diniz2, João Paulo Noronha1 and Paulina Mata1

1LAQV, REQUIMTE, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, PT
2UCIBIO, REQUIMTE, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, PT

14:45

How to measure cooking skills and healthy eating in young adults? [ABS30
Manuela Mika Jomori1,2
, Greyce Luci Bernardo1, Paula Lazzarin Uggioni1, Martin Caraher2 and Rossana Pacheco da Costa Proença3

1Department of Nutrition, Federal University of Santa Catarina, BR
2Centre for Food Policy, City University of London, UK
3Nutrition Postgraduate Program, NUPPRE, UFSC, BR

Eating well, eating together? Studying the social and cultural variations of family food practices [ABS43]
Fairley Le Moal
RECHERCHE Science & Innovation,  Institut Paul Bocuse, FR

15:00

From a hobby to a burden: changes in home cooking and meal patterns when adults become parents [ABS34]
Andreia Ferreira de Moura1
, Alice Grønhøj2 and Jessica Aschemann-Witzel2

1
Department of Management, School of Business and Social Sciences, Aarhus University, DK
2MAPP Centre Research on Value Creation in the Food Sector, Department of Management, School of Business and Social Sciences, Aarhus University, DK

Voluntary food restrictions: individual choices or social phenomenon? [ABS41]
Maxime Michaud
RECHERCHE Science & Innovation,  Institut Paul Bocuse, FR

15:15

Development, reliability and validity of the Home-Cooking Environment and Resource Inventory (Home-CookERITM) [ABS15]
Sonja Schönberg1,
Klazine Van der Horst1, Lee Ashton2, Tamara Bucher2, Roberta Asher2, Clare Collins2 and Vanessa Shrewsbury2

1Bern University of Applied Sciences, Department of Health Professions, CH
2Priority Research Centre for Physical Activity & Nutrition, School of Health Sciences, Faculty of Health and Medicine, AU

How easy and practical, safe, and healthier for pregnant and nursing mothers if they cook their own meals and snacks at home [ABS25] Flavia Neca, Nelson Tavares and Maria do Céu Costa Escola de Ciências e Tecnologia das Saúde, CBIOSBiosciences Research Center, Universidade Lusófona, PT

15:30

Food strategies and behaviors associated with food security among low-income US households with children: National Health and Nutrition Examination Survey 2007-2010 [ABS39] Senbagam Virudachalam1-5, Alexander Fiks1-5, Jungwon Min3 , Jennifer Faerber3 , Justine Shults6 and Chris Feudtner1-3, 5,

1 Department of Pediatrics, Perelman School of Medicine, University of Pennsylvania, US
2 Division of General Pediatrics, Children’s Hospital of Philadelphia, US
3 Center for Pediatric Clinical Effectiveness, Children’s Hospital of Philadelphia, US
4 PolicyLab, Children’s Hospital of Philadelphia, US
5 Leonard Davis Institute of Health Economics, University of Pennsylvania, US
6 Department of Biostatistics and Epidemiology, Perelman School of Medicine, University of Pennsylvania, US
Knowledge, beliefs and attitudes regarding sugar content of process foods [ABS31] Marília Prada1 , Margarida V. Garrido1 , Cristina Albuquerque Godinho1,2, David Rodrigues1 and Diniz Lopes1

1 Instituto Universitário de Lisboa (ISCTE-IUL), CIS-IUL, PT
2 Direção-Geral da Saúde (DGS), PT
15:45

Use of video to maximise cooking skills development: a latent class analysis to explore student learning groups [ABS01]
Dawn Surgenor1
, C. Mc Laughlin2, U. Mc Mahon-Beattie1, A. Burns1, A. and S. Furey1

1
Department of Hospitality and Tourism Management, Ulster University, Coleraine, UK
2Institute of Technology Sligo, IE

Traditional Portuguese grass pea meet Eastern microbial fermenters for the production of innovative food [ABS08]
Susana Cunha Dias1, Rafaela Santos2, Maria C. Loureiro-Dias1,2, Mariana Mota2, Anabela Raymundo2 and Catarina Prista1,2

1CookingLab, PT
2LEAF-Linking Environment Agriculture and Food Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, PT

16:00

Use of microencapsulation of aromatic plants and spices as strategy for salt reduction for food and cooking [ABS29]
Cláudia Viegas1
, André Gerardo1, Margarida Sapata2 and Carmo Serrano2

1Escola Superior de Hotelaria e Turismo do Estoril, PT
2Instituto Nacional de Investigação Agrária e Veterinária, PT

Too much? The effect of colour saturation and food perception and preference [ABS03]
Maria Luís Rocha1, Cláudia Simão2 and Rita Jerónimo1

1Centro de Investigação e Intervenção Social, ISCTE-IUL, Instituto Universitário de Lisboa, PT
2CUBE, Católica-Lisbon School of Business and Economics, Universidade Católica Portuguesa, PT

Poster Presentations 17-18, 2019

Nutritional and sensory characterization of semi-intensively and intensively grown beef [ABS52]

Diva Jesus1, Hans-Peter Voss1, Maria João Monteiro1, Paulo Ramos1, Luís Alcalá1, Ivo Gama2, Ricardo F. M. Teixeira3, Tiago Domingos3, Norton Komora1, Paula Teixeira1, Manuela Pintado1

1Universidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia
2Terraprima, Environmental Services, Ltd
3MARETEC – Marine, Environment and Technology Centre, Instituto Superior Técnico, Universidade de Lisboa

Engaging next generation audiences with food: a Pan-European review of existing tools and strategies (IValueFood) [ABS14]

Niamh O’Kane1, Stephanie Brooks1, Paul Brereton1, Prof Jayne Woodside1,2, Danielle McCarthy1, Laura Dunne3 and Moira Dean1

1Institute for Global Food Security, School of Biological Sciences, Queen’s University Belfast, UK
2Clinical Research Collaboration Centre of Excellence for Public Health and Centre for Public Health, School of Medicine, Dentistry and Biomedical Sciences Queen’s University Belfast, UK
3Centre for Evidence and Social Innovation, School of Social Sciences, Education and Social Work, Queen’s University Belfast, UK

Project EntoValor – A novel solution for both nutritional and environmental sustainability [Project Demonstration, 18 October only]
Daniel Murta
and Rui Nunes
EntoGreen, PT

Newfood Project: Promoting innovation and valorization in Traditional Foods Sector [ABS27]
Leandro Jorge Guimarães de Oliveira
and Eduardo Luís Cardoso CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, PT

Breakfasts, lunches and dinners recognized as “healthy” or “home” meals by Mexican women with excess of weight [ABS51]
María de Jesús Serrano Plata1, Xavier Allirot2 and Antonio Laguna Camacho3

1Facultad de Enfermería y Obstetricia, Universidad Autónoma del Estado de México (UAEMéx), MX
2Senior Research Consultant in Food and Nutrition, FR
3Laboratorio de conducta alimentaria, Centro de Investigación en Ciencias Médicas (CICMED), UAEMéx, MX

Acceptance of traditional and innovative chickpea dishes by Portuguese home cooks: influence of eating habits,
cooking skills and cooking confidence [ABS53]

José F. Pereira1,2, Ana I. A. Costa3 and Luís M. Cunha1

1GreenUPorto, DGAOT, Faculty of Sciences, University of Porto, PT

2Polytechnic Institute of Cávado and Ave, PT

3Católica-Lisbon School of Business and Economics, Universidade Católica Portuguesa, PT

Understanding the motivational antecedents for adopting a cooking app [ABS55]
Cláudia Simão1, Ana I. A. Costa1, Ana Rita Farias1-2 and Pedro Rosa3

1Católica-Lisbon School of Business and Economics, Universidade Católica Portuguesa, PT
2Center for Economics and Finance, Faculty of Economics, Universidade do Porto, PT
3VAN – Marketing & Digital, PT

ProdTo – Cooking well it’s now easy! [Project Demonstration, 18 October only]
Francisco Lopes da Fonseca
and Michele Frenken
ProdTo.com, PT

SPEAKERS

TALK TOPICS

Amanda McCloat

Is food education on the burner? The position of food and cooking on the formal curriculum in schools

Amy Trubek

What Makes A Meal? Stories from American Cooks (Of All Types)

Julia Wolfson

Food Agency among US adults: implications for understanding and promoting cooking skills and behaviour

Joslyn Brenton, Sarah Bowen and Sinikka Elliott

Pressure cooker: Why home cooking won’t solve our problems and what we can do about it

Pedro Pena Bastos

Chefs as main ambassadors and activists of a healthier society, linking the producer to the final consumer

Leslie Cunningham-Sabo

Cooking interventions to improve children’s cooking skills, food enjoyment, and diet quality

Sara Rodrigues

Portuguese eating out patterns: results from the National Food, Nutrition, and Physical Activity Survey (2015-2016)

Susanna Mills

Who eats home-cooked meals in the UK and is consumption associated with better diet and health?

Xavier Allirot

Cooking interventions in European schools to improve children’s food choices