Public Awareness of Food Products, Preferences and Practices

© 2022 by the authors; CC BY-NC-ND license

health; values and preferences; red meat; processed meat; cross-sectional study; mixed methods; explanatory sequential; survey; food consumption; well-being; dietary patterns; sustainable consumption; consumer behaviour; food well-being; subjective well-being; social influence; food choice; climate-friendly eating; social media; political consumerism; children’s health; functional diversity; commensality; self-esteem; shame; loneliness; aquaculture; food heritage; carp; consumer preferences of Young Adult Populations; marketing place; sustainability; consumer attitudes; organic food; consumer behavior; sustainable food; food surveys; food change; food policies; sociology of food; obesity; edible insects; health; sustainability; alternative proteins; planetary health; systematic review; gastronomic routes; Iberian ham; olive oil; wine; Córdoba; ARIMA; food; gastronomic tourism; social media data; outdoor dining environment preference; rural restaurants; human-oriented; rural sustainable development; food label; consumer purchase intention; attitude; food delivery app; online food delivery; online-to-offline (O2O); consumer behavior; COVID-19; post-pandemic; thematic review; edible insects; food preferences; entomophagy; nutrition surveys; food choice; food neophobia; cultural domains; pile sorts; food risk; trust; distrust; pregnancy; breastfeeding; prehabilitation; ERAS; endometrial cancer; surgery; protein supplementation; n/a