Self Efficacy Clinical Trial
Official title:
Edible Seaweeds and Health: Quality Biomarkers to Support Consumer Acceptance
Seaweeds have been part of the diet of Asian countries for thousands of years, but
consumption by Quebecers remains unfamiliar. Because of their rich nutrients content and
unique bioactive compounds, seaweeds have a great dietary potential. The overall objective of
the project is to determine the potential for sustainable local exploitation of St. Lawrence
seaweeds by assessing their quality under growing conditions and following processing, and to
use them as a basis for culinary innovations for both industry and consumers. Our specific
objectives are as follows:
1. To assess the impact of environmental factors on the specific profile of biomarkers of
nutritional quality and health potential of harvested or cultivated seaweed;
2. To determine the impact of processing on the profile of biomarkers of nutritional
quality and health potential of harvested and cultivated seaweed;
3. To study changes in dietary attitudes and behaviours through a culinary workshop
promoting the acceptance of seaweeds and their appropriation as an ingredient by
consumers.
The application for ethical approval and this trial registration applies only to Specific
Objective 3.
For recruitment purposes, adults interested in cooking and consuming Quebec seaweeds will be randomly assigned to an experimental group (n=16 x 3 groups, ingredients, recipes and a culinary workshop) or a control group (n=16 x 3 groups, ingredients and recipes). Online questionnaires will be administered via the secure platform of INAF (FANI) at the beginning and the end of the study. ;
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