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The purpose of this study is to provide a decision support tool to deal with the problem of seting priorites among patients competing for limited health care resources. Limited resources and unlimited demands prevent health-care services to be provided to all those in need. This became publicity evident with the current Covid-19 pandemic. Although controversial, health care rationing has always existed and is now inevitable. Setting priorities becomes then inevitable. How to define those priorities is a complex and yet irresolvable issue mainly because it involves several and conflicting criteria, translated into efficiency and equity considerations. This is why multi-criteria decision analysis (MCDA) was introduced to health care as an appropriate decision-support framework for solving complex problems.

This paper proposes the application of two combined approaches – analytic hierarchy process (AHP)-Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) and AHP-VlseKriterijumska Optimizacija I Kompromisno Resenje (VIKOR), as decision support tools to rank patients with competing needs in a more effective and equitable way. A rationing scenario involving four patients, differentiated by personal characteristics and health conditions, is used to illustrate, test and compare the applicability of both approaches. After extraction of the relative weights of the prioritization criteria involved in the hypothetical scenario from paired wise comparison methods, TOPSIS and VIKOR priority setting methods were designed.

Results suggest that patients ranking from both combination approaches are similar and in accordance with the order made directly by health-care professionals. Therefore, the relative weights computed by AHP in combination with TOPSIS and/or VIKOR methods could be used with suitable applicability by health-care decision-makers.

This study is the first attempt to apply a combination of MCDA methods to patients’ prioritization context and the first to cross previous studies to deepen and consolidate the research.

This study aims to focus on the development and testing of a social risk management scale that could be applied to identify internal and external dimensions of strategic risks.

This study applied a quantitative approach for testing an theoretical model in the Brazilian mining sector, using partial least squares–structural equation modeling to assess reliability and validity of the dimensions and model.

Results points that internal and external risks have similar impact on general risk in the mining sector on the company studied. The research also identifies multidimensional scales consisting of internal (company policy, attitudes, loss of assets, human resources and operational) and external risks (market, strategic, social, credit, liquidity, loss of assets and technological). The results also points the relative importance of these dimensions and sub-dimensions on general business strategic risks.

The scale was tested in just one company and, as a case study approach, the results are of limited generalization. Also, the scale was developed in the mining sector, so also the scale may require adaptation to applications in other contexts.

The multidimensional and hierarchical approach applied to modeling and scale development helps managers to understand the nature of risks and how to minimize them in business strategic settings.

The study points out cues for managers to reconcile divergent sources of strategic risks that affect business, taking in to account the social dimension as a central element of risk management.

The study proposes and tests a scale with a multidimensional and hierarchical approach for social risk managing.

There are countless challenges concerning the process of interest mediation. Regarding territorial planning, the participation of different stakeholders is essential. In this sense, Geodesign is a method that supports decision-making based on geocollaboration and co-creation, using geospatial data and tools. The purpose of this study was to use the method to support the co-creation of environmental projects and policies climate-oriented for the Iron Quadrangle region, Brazil.

The Brazilian platform of Geodesign, GISColab, was used to support the activity. The experiment involved undergraduate and graduate students in Urban Planning and in Geography and technicians that work with planning subjects. Social isolation measures imposed by the pandemic resulted in an adaptation of the dynamic, which was held entirely online.

The study group proposed 28 designs, in which the most discussed topics were landscape (43%), climate (25%) and risk (25%). This may be associated with the fact that the workshop was conducted in consideration of the UN's Sustainable Development Goals (SDGs) and the environmental crisis, but it might also suggest the group’s prior concern with such issues. Other SDGs were contemplated, with the productive sector as the most negatively impacted by proposals. This situation reinforces the importance of incorporating different actors (a term used for participants in the Geodesign method, referring to representatives from groups of the society) into planning processes. Geodesign was easily accepted and assimilated by participants.

The proposed methodology proved to be positive for this type of study and GISColab, the Brazilian Geodesign platform, was easily adapted to the characteristics and demands of the experience.

This study aims to present a methodological experience using geodesign as a process and instrument that facilitates citizen awareness and the use of alternative urban parameters in a discipline of an undergraduate course in architecture and urbanism, about urban planning at a local scale.

Aiming to develop solutions more suited to the reality of the area and attentive to contemporary practices of collaborative urban planning – for and with people – the methodological approach was divided into two complementary steps. The first step was elaborated through a general plan of ideas, with the aid of the Geodesign Hub platform, and for the more detailed second step, we used the Brazilian virtual GISColab geodesign platform. Both steps were conducted in workshop format.

In this experience, by incorporating geoinformation technology resources, geodesign proved to be a potential tool for creating opinions and decision-making regarding co-creative planning and experimenting with alternative urban parameters.

In the context of a current scenario of city growth oriented from the perspective of motor vehicles, the urban sprawl and in turn, the progressive loss of the human dimension in the urban space, students were introduced and encouraged to reflect on the different functions of the street and on the possibility of measuring urban quality from alternative parameters: completeness indicators.

The purpose of this paper was to study responses to traditional food of a country, focusing on emotion-motivational responses by locals and foreigners.

Through an experimental design study, Portuguese and Foreign participants were exposed to both traditional and nontraditional food pictures of a country and asked to evaluate their emotional and motivational responses while physiological responses of electrodermal activity were being continuously recorded. Predisposition factors of body dissatisfaction, food neophobia and food involvement were also evaluated given their potential role in predicting the responses to the visualization of the food pictures.

This study found that local traditional food received a higher positive evaluation than nontraditional food with locals evaluating it even higher than foreigners. Higher feelings of arousal and desire as well as willingness to try in response to traditional food were also found as well as higher feelings of pleasure by locals. However, interestingly, and contrary to expectations derived from previous literature, emotion-motivational responses were not significantly different between locals and foreigners.

To the best of the authors’ knowledge, this research addressed an identified research gap in the literature, being the first one evaluating the autonomic responses of consumers to traditional food by exploring how local and foreign consumers respond to traditional food versus nontraditional food using psychophysiological measures of emotion.

El objetivo principal de esta investigación fue estudiar las respuestas a la comida tradicional de un país, centrándose en las respuestas emoción-motivación de los locales y los extranjeros.

A través de un estudio de diseño experimental, los participantes portugueses y extranjeros fueron expuestos a imágenes de comida tradicional y no tradicional de un país y se les pidió que evaluaran sus respuestas emocionales y motivacionales mientras se registraban continuamente las respuestas fisiológicas de la actividad electrodérmica. También se evaluaron los factores de predisposición de la insatisfacción corporal, la neofobia a la comida y la implicación en la comida, dado su papel potencial en la predicción de las respuestas a la visualización de las imágenes de comida.

Encontramos que la comida tradicional local recibió una evaluación positiva más alta que la comida no tradicional, con los locales evaluándola incluso más alto que los extranjeros. También se encontraron mayores sentimientos de excitación y deseo, así como la voluntad de probar en respuesta a la comida tradicional, así como mayores sentimientos de placer por parte de los locales. Sin embargo, curiosamente, y en contra de las expectativas derivadas de la literatura anterior, las respuestas emocionales-motivacionales no fueron significativamente diferentes entre los locales y los extranjeros.

Esta investigación abordó una brecha de investigación identificada en la literatura, siendo la primera que evalúa las respuestas autonómicas de los consumidores a la comida tradicional al explorar cómo los consumidores locales y extranjeros responden a la comida tradicional frente a la no tradicional utilizando medidas psicofisiológicas de emoción.

本研究的主要目的是研究本地人和外国人对一个国家的传统食物的情感动机反应。

通过实验设计研究, 葡萄牙人和外国参与者会看到一个国家的传统和非传统食物图片, 并被要求评估他们的情绪和动机反应, 同时连续记录皮肤电活动的生理反应。考虑到其他变量在预测对食物图片可视化的反应方面的潜在作用, 还评估了身体不满、食物恐惧症和食物参与的易感因素的影响。

研究结果发现, 当地的传统食物比非传统食物得到了更高的积极评价, 且当地人对它的评价甚至比外国人更高。当地人对传统食物的表现出更高的唤醒, 欲望和尝试意愿, 以及更高的愉悦感。然而, 有趣的是, 与以往文献的预期相反, 当地人和外国人之间的情绪动机反应并没有呈现出明显差异。

这项研究填补了现有文献中的研究空白, 它是第一个通过使用心理生理学的情绪测量方法来探索本地和外国消费者对传统食物与非传统食物的反应, 从而评估消费者对传统食物自主反应的研究。

Improper levels or excess of iodine may present a greater risk to health, for this reason, this paper aims to assess the iodine content present in salt and estimate the iodine concentration in school meals in a Brazilian northeast region.

Six samples of different salt brands sold in the city of Lagarto, Sergipe, Brazil were gathered for analyzing iodate concentration. The amounts of salt added to meals of four schools in the city and the weight of the provided meals were recorded during two consecutive days of gathering, thus obtaining data to estimate the iodine content of these meals. The rest of the meals and the nutritional composition of school meals were analyzed. A questionnaire for participants on the perception of salt was applied. For data analysis, α = 5% was used.

The iodine concentration in all salt samples followed legislation (15 to 45 mg of iodine/kg of salt), with the average of iodine ranged between 26.5 ± 1.29 and 33.9 ± 2.49 mg/kg (p < 0.001). The estimated iodine content in consumed school meals was 0.025 mg (25 µg), in meals of schools A and C, it was 0.03 ± 0.02 mg, and to schools B and D, it was 0.02 ± 0.01 mg (p < 0.001). Percentages of rest of the meals greater than 10% were found and the assessed food preparation showed low caloric and nutritional values.

The iodine content is in accordance with the salt iodization policy in Brazil, and that the average iodine estimate in school meals was considered adequate for this population.

The purpose of this paper is to explore women's perceptions about the benefits and risks of fish consumption, while exploring differences on their views about wild and farmed fish, considering light fish consumers.

The methodology adopted is exploratory, using focus group technique, segregating women by education level (higher education versus lower education). A focus group guide was designed, taking into account the following dimensions: attitudes towards fish consumption and perceptions towards farmed fish relative to wild fish, also considering risk perceptions related to farmed versus wild fish.

This study has shown that fish consumers enjoy the taste of fish and they are strongly convinced that eating fish is healthy. The main reason for their low fish consumption is related to perceive lacking of convenience. Women with higher education levels expressed additional knowledge considering different aquaculture systems and women with lower education levels were convinced that both wild and farmed fish offer benefits and present disadvantages.

The paper shows that attitudes of light fish users are partially similar to heavy fish users considering farmed fish production, with the search for convenience being driven by either perceived lack of time or perceived lack of cookery skills to prepare fish‐based meals.

The purpose of this research is to assess public perception of food‐related hazards by Portuguese consumers at major metropolitan areas. A contrast was searched between controllable and non‐controllable hazards.

The Perceived Food Risk Index developed by Fife‐Schaw and Rowe, was administered to a sample of 666 subjects through a door to door interview using a random route walk procedure and following a quota sampling controlled for sex, age and location. Risk perception was evaluated over ten risk characteristics, for each of the hazards.

Through principal component analysis, two main components were identified: “Knowledge” and “Dread”. A perceptual map of the hazards was built over these two dimensions. A high level of worry and concern associated with fatty foods was found, clearly contradicting the expected attenuation of risk perception associated to greater perceived personal control. Contrarily to previous findings for other populations, GMOs yielded lower levels of both “Knowledge” and “Dread”. Based on risk perceptions, consumers were grouped in four segments: optimists, unconfident, fearless, and fearful.

This work adds to knowledge on the Portuguese consumer and its risk perceptions, a fairly unreported topic, thus helping to the success of food safety communication by different stakeholders.

The purpose of this paper is to compare face‐to‐face versus online course delivery systems in the area of food consumption and to analyse the students' expectations and experiences. It aims to analyse the following dimensions: general expectations, learning organization and interactions in students' discourses. Design/methodology/approach – The methodology adopted is of interpretative nature using semi‐structured qualitative interviews. An interview guide was designed taking into account the learning modalities (styles and strategies), materials and learning tools, teacher‐student interaction and peer interaction dimensions. The students of both courses were interviewed in the second semester of the curricular year of the respective MSc degrees. Findings – This study has shown that face‐to‐face and online students are equally satisfied with their courses revealing the same confirmed general expectations. Comments for both course delivery systems are the need for more laboratory and practical classes. Results from this study also indicated that face‐to‐face and online educations are effective training food consumer sciences students suggesting, however, that both systems should evolve to blended‐learning. Practical implications – Both course delivery systems (face‐to‐face and online) contributed to the competencies acquisition in Food Consumer Sciences. B‐learning appears as the natural convergence of students needs. Originality/value – The online course results of the discourse analysis suggest the success developing a learning community pointing out the role of the online instructor and the course coordinator. The paper provided useful data and knowledge on which further research can be carried out.