Conceptions of Healthy Food in Brazil and Portugal: reflections from Human and Social Sciences.
Conceptions of Healthy Food in Brazil and Portugal: reflections from Human and Social Sciences
Start and End of Project
June 2013 until October 2016
Chief Investigator NECTAR:
Shirley Donizete Prado – NECTAR PPG ANS – Brazil
Chief Investigator CAPP:
Luisa Ferreira da Silva – CAPP/ISCSP-ULisboa - Portugal
Chief Investigator URV:
Mabel Gracia – Spain
|Researcher Name||Institutional Afiliation
|Cláudia de Freitas||CIES|
|Claudia O. Cruz||UERJ|
|Fabiana Bom Kraemer||UERJ|
|Francisco Romão Ferreira||NECTAR|
|Kenneth Rochel Camargo Jr.||NECTAR|
|Luís Santos||CECLICO IUL|
|Luísa Ferreira da Silva||CAPP/ISCSP|
|Maria Claudia Veiga Soares Carvalho||NECTAR PPG ANS|
|Maria José Araújo||Portugal|
|Maria Lucia Bosi||LAPQS – UFC Mirian|
|Bertran Vilá||Metropolitan University of Mexico|
|Tiago Correia||CIES, IUL|
|Virgínia Henriques Calado||CRIA-Uminho|
|Brazil||Center for the Study of Culture and Food (NECTAR)|
||Center for Administration and Public Policy (CAPP)|
||University Rovira y Virgili (URV)|
|Mexico||Metropolitan University of Mexico|
Federal University of Ceará
-In UERJ the project integrates the research line “Policies, knowledge and practices in Food, Nutrition and Health” Program Graduate in Food, Nutrition and Health NUT (PPG ANS) that develops the academic Master's courses and doctoral recommended with concept 4 by CAPES.
-In ULisboa the project integrates the Research Group on ‘Systems and Policies, Practices and Rationalities of Health’ in CAPP / ISCSP.
Project Main Goals:
The aim of this Project is the construction of conceptions on healthy food in contemporary societies where global change occurs in a fast pace. It concerns specifically Brazil and Portugal.
It aims to understand the polyphony of the multiple messages disseminating conceptions of healthy food and its relation with identity codes and food habits, in the scope of food, public Policies and culture.
Hypothesis is that the production of conceptions on healthy food follows a strategy of food ‘bricolage’ contributing to consumption, to identity codes and also to public policies.
It covers three lines of research under the theme of healthy food:
- Meanings constructed through food habits;
- Managers perceptions on promotion of healthy food and food safety;
- Dissemination of healthy food conceptions through marketing and publicity.