Dietary Behavioural Preferences of Spanish and German Adults and Their Translation to the Dietary Recommendations of a Personalised Nutrition App in the Framework of the Stance4Health Project
Metadatos
Mostrar el registro completo del ítemAutor
Hinojosa Nogueira, Daniel José; Navajas Porras, Beatriz; Pastoriza de la Cueva, Silvia; Delgado-Osorio, Adriana; Toledano Marín, Ángela; Rohn, Sascha; Rufián Henares, José Ángel; Quesada Granados, José JavierEditorial
MDPI
Materia
food choice portion size assessment meal intake behaviour personalised nutrition
Fecha
2025Referencia bibliográfica
Nutrients 2025, 17, 912
Patrocinador
This research was funded by the European Research Commission (Research Executive Agency) under the research project Stance4Health (Grant Contract No. 816303) to José Á. Rufián-Henares.Resumen
The influence of individual differences in the selection
of food portions can have a deep effect on recommendations for personalised nutrition. In
addition to typical aspects such us energy density and nutrient composition, portion size
is important for dietary recommendations. This study examined the dietary behaviours
and portion size selection of 224 subjects in Spain and Germany to use such information
to improve dietary adherence to a personalised nutrition app. Methods: An online ques-
tionnaire administered to adults in Spain and Germany collected sociodemographic data
and dietary habits. The measurement of portion sizes was derived from a classification
ranging from XXS to XL across 22 food groups, with assistance from a photographic atlas.
Results: Significant differences across dimensions were found. Dietary habits showed
that omnivores were the majority in both countries, with significant differences in the
consumption of bread, desserts, and beverages. The Mediterranean diet was significantly
followed by the Spanish group, reflecting cultural differences. Body mass index (BMI) was
slightly higher among Germans, although both populations fell within the normal ranges.
Portion size comparisons revealed statistically significant differences in the consumption
of various food items between the two countries. Spaniards consumed higher amounts of
rice, meat, and legumes, while Germans consumed larger portions of stews, lasagne, and
pizza. These variations highlight differing dietary habits influenced by cultural preferences
and dietary guidelines. Conclusions: The findings support the development of novel
personalised nutrition apps that consider user preferences and enhance dietary adherence,
thereby contributing to improved dietary recommendations and health outcomes.