Whole Grains Consumption In Lebanon: The Missing Link For Food And Nutrition Security: A Food Systems Approach

الموضوعات

علوم بحتة وطبيعية

الملخص

Non-communicable diseases (NCDs) are becoming a huge health concern, and their rates are dramatically increasing worldwide, more specifically in the MENA region and Lebanon. Unhealthy food consumption patterns are their main risk factor, and are mainly driven by our current food systems. Hence, food purchasing decisions are not only limited to personal choices. Whole grains are proven to be protective foods against NCDs, and bread being one of the most consumed staple foods in Lebanon is therefore a very suitable target product for nutritional interventions. Substituting refined bread with whole wheat bread can be a great attempt to curb NCDs. Providing suggestions to increase brown bread consumption requires an analysis of the main actors in Lebanese bread’s food system: the millers, bakers, and consumers. Objectives: This study aims to determine the drivers and barriers to whole wheat bread consumption in Lebanon. The secondary objective is to explore the perceptions and experiences of consumers, bakers, and millers with respect to whole wheat bread production and consumption. The outcomes, or the third objective, will be to identify intervention entry points within the food system to promote and enhance whole wheat products consumption. Methods: Data from this study was derived from consumer surveys in addition to open ended interviews with bakers and millers. They were conducted from June until September 2018. Consumer surveys included sociodemographic questions (sex, highest attained educational level), their preferred bread type, whole wheat bread knowledge section as well as the reasons for consuming or not consuming whole wheat bread. Bakers and millers’ interviews revolved around bread and flour production machineries and practices, sales, regulations and market prices and demand. Participants could also provide their own suggestions in order to increase whole wheat bread consumption among the Lebanese population and curb NCDs. Results: Data from 150 consumers were included in

روابط وملفات

التعريف والنوع

رقم الوثيقة

0eafa30d-010f-43fb-a869-ab80973cc151

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل ماجيستير

نوع الملف

pdf text

أسماء الملفات

1632456_1.pdf

بيانات النشر

ألقاب المؤلفين

[{"name_ar":"Martin Keulertz","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":"Nahla Hwalla","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":"ميرفانا أسعد صادق","title_ar":"اعداد","title_en":"Preparation"}]

اللغة

English

المصدر والدورية

اسم المصدر

Whole Grains Consumption In Lebanon: The Missing Link For Food And Nutrition Security: A Food Systems Approach

المحتوى والصفحات

عدد الصفحات

0

إشراف وإعداد

الإشراف

Martin Keulertz, Nahla Hwalla

الإعداد

ميرفانا أسعد صادق

الاقتباسات الببليوغرافية