Analysis of kefir information propagated in digital media

Authors

  • Luana Carolina Manara Unimogi
  • Janaína Aparecida Saulino Fagundes Unimogi
  • Daniele Flaviane Mendes Camargo Unimogi
  • Ana Lúcia Alves Caram Unimogi
  • Mônica Roberta Mazalli University of São Paulo
  • Eliana Setsuko Kamimura University of São Paulo
  • Rafael Resende Maldonado a:1:{s:5:"en_US";s:22:"University of Campinas";}

DOI:

https://doi.org/10.31686/ijier.vol8.iss8.2563

Keywords:

kefir, fermented milk, media, health benefits

Abstract

The amount of available information in the media grows continuously and, frequently, it does not have a basis in the scientific literature. In the area of ​​food and nutrition, the contents are available on social media profiles, websites and blogs, which usually appoint some foods as “superfoods” – able of curing diseases or inhibiting their development –  or, on the other hand, classifying other foods as the cause of damage to health. Kefir-based products can be classified in the first category, being considered a “superfood” by the media. Thus, the aim of this study is to search for information about kefir in digital media and to evaluate such information based on scientific articles. The contents were collected from 50 websites or blogs, using Google as a search tool. The data obtained were divided into 25 positive categories and 5 negative categories. One made a comparison with the scientific literature. Analyzing the information about kefir, the majority has a scientific basis, however, digital media put the research data in a superficial way, without clear information to readers.

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Published

2020-08-01
CITATION
DOI: 10.31686/ijier.vol8.iss8.2563

How to Cite

Manara , L. C. ., Saulino Fagundes , J. A. ., Mendes Camargo , D. F. ., Alves Caram, A. L. ., Mazalli, M. R., Kamimura, E. S., & Maldonado, R. R. (2020). Analysis of kefir information propagated in digital media . International Journal for Innovation Education and Research, 8(8), 551–567. https://doi.org/10.31686/ijier.vol8.iss8.2563
Received 2020-07-18
Accepted 2020-07-29
Published 2020-08-01

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