Vincenzo Fogliano
Biographic Data
| ID | 260176 |
|---|---|
| NAME | Vincenzo Fogliano |
| GIVEN NAMES | Vincenzo |
| FAMILY NAME | Fogliano |
| SIGNATURE | FOGLIANO V |
| AFFILIATIONS | Wageningen University & Research |
| ORCID | 0000-0001-8786-9355 |
| VERIFIED | Yes |
| TOTAL WORKS | 9 |
| TOTAL CITATIONS | 28 |
| AUTHOR COUNT | 9 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2009 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 4 |
We are a family! Exploring flexitarian households’ meat reduction practices
It is widely accepted that the (over)consumption of meat is negatively linked to environmental problems and public health issues, yet research shows that actual meat consumption remains (too) high. While most research related to the protein transition focuses on consumers' motivations, perceptions and acceptance towards plant-based meat alternatives, a clear need arises to extensively study the context in which (plant-based) meals are consumed. I…
What's for dinner?” understanding family food decision-making and wishes of children and their caregivers for plant-based alternatives in family main meals
Children are recognized as drivers of change for a sustainable future, beginning with their choices and actions at the dinner table. Therefore, plant-based food should appeal to children to empower them to encourage the family to choose plant-based alternatives during family meals. The current study aimed to investigate both the perspective of children (9- to 11-year-old) and their caregivers on family food decision-making, focusing on the transi…
Create the future of food with children: Qualitative insights into children's perception of plant-based meat, fish, and dairy alternatives
Children's food preferences are a major influence on what is served for dinner in the household. However, little is known about children's perceptions of plant-based foods. This study aimed to better understand how 9- to 11-year-old children perceive plant-based meat and dairy alternatives. Different types of plant-based alternatives were investigated: meat and fish substitutes (legumes, nuts), replacements (tofu, tempeh), and analogues, as well …
Enhancing Qualitative Research: The Use of Design Probes and Cooking Sessions Deepens the Understanding of 9- to 11-Year-Old Children's Food Perceptions
Qualitative research with children is critical for tailoring interventions and decisions that directly impact their well-being and future. Yet, the involvement of children in the field of sustainable food perception is still limited because of children's unique cognitive needs. This research aims to reflect upon design probes, one-to-one interviews, and cooking sessions as complementary qualitative research methods for understanding children's pe…
The perception of 8- to 10-year-old Dutch children towards plant-based meat analogues
Consumption of meat-based food products can be related to diverse health problems, while the production of meat-based food products negatively impacts the environment. A way to reduce meat production and consumption is to replace meat-based food products by meat substitutes. This would be especially effective when done by consumers who are currently eating meat. Families could play an important role in the transition from regular meat consumption…
Youngest versus oldest child: Why does mothers’ snack choice differ
Value conflicts in mothers' snack choice for their 2‐ to 7‐year‐old children
Value conflicts appear when people experience struggles, doubts, and feelings of guilt when making food choices. This study aims to provide insight into value conflicts, which mothers may experience while providing snacks to their young children. Mothers are mainly responsible for providing the snacks their young children eat, making it a big responsibility for them as children's dietary behaviour tracks into adulthood. Possible value conflicts D…
Active – Animation for Children to Teach and Influence Values and Views on healthy Eating and physical activity
now that several points might be bettered: again Service setting (60?96 %), booking service (26?03 %), waiting time (15?07 %), even some technical-professional aspects (22?61 %)
Β-Glucan-enriched bread reduces energy intake and modifies plasma ghrelin and peptide YY concentrations in the short term
Β-Glucan-enriched bread reduces energy intake and modifies plasma ghrelin and peptide YY concentrations in the short term
The perception of 8- to 10-year-old Dutch children towards plant-based meat analogues
Consumption of meat-based food products can be related to diverse health problems, while the production of meat-based food products negatively impacts the environment. A way to reduce meat production and consumption is to replace meat-based food products by meat substitutes. This would be especially effective when done by consumers who are currently eating meat. Families could play an important role in the transition from regular meat consumption…
We are a family! Exploring flexitarian households’ meat reduction practices
It is widely accepted that the (over)consumption of meat is negatively linked to environmental problems and public health issues, yet research shows that actual meat consumption remains (too) high. While most research related to the protein transition focuses on consumers' motivations, perceptions and acceptance towards plant-based meat alternatives, a clear need arises to extensively study the context in which (plant-based) meals are consumed. I…
Create the future of food with children: Qualitative insights into children's perception of plant-based meat, fish, and dairy alternatives
Children's food preferences are a major influence on what is served for dinner in the household. However, little is known about children's perceptions of plant-based foods. This study aimed to better understand how 9- to 11-year-old children perceive plant-based meat and dairy alternatives. Different types of plant-based alternatives were investigated: meat and fish substitutes (legumes, nuts), replacements (tofu, tempeh), and analogues, as well …
Youngest versus oldest child: Why does mothers’ snack choice differ
What's for dinner?” understanding family food decision-making and wishes of children and their caregivers for plant-based alternatives in family main meals
Children are recognized as drivers of change for a sustainable future, beginning with their choices and actions at the dinner table. Therefore, plant-based food should appeal to children to empower them to encourage the family to choose plant-based alternatives during family meals. The current study aimed to investigate both the perspective of children (9- to 11-year-old) and their caregivers on family food decision-making, focusing on the transi…
Enhancing Qualitative Research: The Use of Design Probes and Cooking Sessions Deepens the Understanding of 9- to 11-Year-Old Children's Food Perceptions
Qualitative research with children is critical for tailoring interventions and decisions that directly impact their well-being and future. Yet, the involvement of children in the field of sustainable food perception is still limited because of children's unique cognitive needs. This research aims to reflect upon design probes, one-to-one interviews, and cooking sessions as complementary qualitative research methods for understanding children's pe…
Β-Glucan-enriched bread reduces energy intake and modifies plasma ghrelin and peptide YY concentrations in the short term
Active – Animation for Children to Teach and Influence Values and Views on healthy Eating and physical activity
now that several points might be bettered: again Service setting (60?96 %), booking service (26?03 %), waiting time (15?07 %), even some technical-professional aspects (22?61 %)
Value conflicts in mothers' snack choice for their 2‐ to 7‐year‐old children
Value conflicts appear when people experience struggles, doubts, and feelings of guilt when making food choices. This study aims to provide insight into value conflicts, which mothers may experience while providing snacks to their young children. Mothers are mainly responsible for providing the snacks their young children eat, making it a big responsibility for them as children's dietary behaviour tracks into adulthood. Possible value conflicts D…
Youngest versus oldest child: Why does mothers’ snack choice differ
The perception of 8- to 10-year-old Dutch children towards plant-based meat analogues
Consumption of meat-based food products can be related to diverse health problems, while the production of meat-based food products negatively impacts the environment. A way to reduce meat production and consumption is to replace meat-based food products by meat substitutes. This would be especially effective when done by consumers who are currently eating meat. Families could play an important role in the transition from regular meat consumption…
We are a family! Exploring flexitarian households’ meat reduction practices
It is widely accepted that the (over)consumption of meat is negatively linked to environmental problems and public health issues, yet research shows that actual meat consumption remains (too) high. While most research related to the protein transition focuses on consumers' motivations, perceptions and acceptance towards plant-based meat alternatives, a clear need arises to extensively study the context in which (plant-based) meals are consumed. I…
What's for dinner?” understanding family food decision-making and wishes of children and their caregivers for plant-based alternatives in family main meals
Children are recognized as drivers of change for a sustainable future, beginning with their choices and actions at the dinner table. Therefore, plant-based food should appeal to children to empower them to encourage the family to choose plant-based alternatives during family meals. The current study aimed to investigate both the perspective of children (9- to 11-year-old) and their caregivers on family food decision-making, focusing on the transi…
Create the future of food with children: Qualitative insights into children's perception of plant-based meat, fish, and dairy alternatives
Children's food preferences are a major influence on what is served for dinner in the household. However, little is known about children's perceptions of plant-based foods. This study aimed to better understand how 9- to 11-year-old children perceive plant-based meat and dairy alternatives. Different types of plant-based alternatives were investigated: meat and fish substitutes (legumes, nuts), replacements (tofu, tempeh), and analogues, as well …
Enhancing Qualitative Research: The Use of Design Probes and Cooking Sessions Deepens the Understanding of 9- to 11-Year-Old Children's Food Perceptions
Qualitative research with children is critical for tailoring interventions and decisions that directly impact their well-being and future. Yet, the involvement of children in the field of sustainable food perception is still limited because of children's unique cognitive needs. This research aims to reflect upon design probes, one-to-one interviews, and cooking sessions as complementary qualitative research methods for understanding children's pe…
Psychology (8 works) · Agriculture Sustainability and Environmental Impact (4 works) · Developmental psychology (4 works) · Food Science (4 works) · Food Waste Reduction and Sustainability (4 works) · Medicine (4 works) · Obesity, Physical Activity, Diet (4 works) · Mathematics (3 works) · Perception (3 works) · Biology (2 works)