Vulnerable plates: What we (Don’t) know about food and health

¹ Transilvania University of Brasov, Faculty of Food and Tourism, Eroilor street no. 39, Brasov, Romania
² CSCBAS&CE-MONT Centre/INCE-Romanian Academy, Casa Academiei Romane, Calea 13 Septembrie no. 13, Bucharest, Romania
³ Academy of Romanian Scientists, Ilfov Street, no. 3, Bucharest, Romania

Abstract

As part of the European Food CLIC project (2022–2027), a survey was conducted in Braşov, Romania to assess the population’s health and nutrition, with a particular focus on vulnerable groups. The project aims to support the sustainable transformation of urban food systems and to raise awareness about the impact of diet on health—especially in the context of excessive consumption of fats, sugars, and food additives. The survey, carried out on a sample of 300 individuals, specifically targeted groups at high risk of food insecurity: homeless people, elderly individuals in care homes, students from disadvantaged neighborhoods, and low-income university students. The tools used were the Food Insecurity Experience Scale (FIES) model (to assess food insecurity) and the Dietary Quality Questionnaire (DQQ) model (to evaluate diet quality). The results revealed a lack of awareness about the connection between diet and serious illnesses: less than 1% of respondents associated their diet with diseases such as cancer. Similarly, only 4.3% mentioned obesity as a nutrition-related problem, while nutritional deficiencies such as anemia were more commonly cited. Another notable finding was the extremely low consumption of raw foods (only 3.3%), which may point to cultural preferences or economic barriers in accessing fresh produce. Additionally, around 8% of participants rated their own health as “poor” or “very poor,” suggesting a potentially high-risk group. Misconceptions about nutrition can be a major barrier to healthier eating behaviors. The lack of awareness about the link between diet and chronic disease, the underestimation of obesity, and the preference for cooked over raw foods all highlight the urgent need for targeted nutrition education. Furthermore, identifying vulnerable groups who perceive their health negatively should prompt early interventions and the development of dedicated support programs.