Banca de DEFESA: GABRIELA SANTOS DA CONCEICAO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : GABRIELA SANTOS DA CONCEICAO
DATE: 25/03/2022
TIME: 09:00
LOCAL: Faculdade de Farmácia
TITLE:

STREET FOOD IN THE SPACE OF A PUBLIC UNIVERSITY: CONSUMPTION PRACTICES AND STUDENT'S PERCEPTIONS

KEY WORDS:

Informal food sector. Eating habits. Food perception. Consumers. University students.

PAGES: 100
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SUMMARY:

The food consumption pattern of the world population has been changing over time, and one its characteristics is the food away from home, which includes street food (SF). In developing countries, due to the easy access and low price SF serves part of the low-income population, especially workers and students. However, there are few studies in the literature considering the factors that lead students to seek this service. Thus, this study aimed to characterize consumption practices and perceptions about street food among students of a public university in Brazil. The research was an exploratory, quantitative study, with 364 college students from a public institution. Through a structured self-administered questionnaire, composed of 21 questions, in three dimensions: Identification; Habits and food practices; and Perception of food practices and the SF. Data were treated by descriptive analysis, bivariate, and multinomial logistic regression (p< 0.05). In the sample, predominant were women (59.3%), aged 18 to 22 years, income from two to four minimum wages (56.0%), undergraduate students (87.4%), from the health (32.1%) and exact areas (30.2%), who lived with their families (78.8%). As for eating habits, most consumed SF weekly (38.2%), especially at kiosks and street vendors, with a preference for snacks. The factors that influenced consumption the most were taste (70.1%), price (69.5%), hygiene (67.0%), quality (66.5%), and convenience (54.9%). On the other hand, high concern (71.7%) was observed for SF safety, and a lower relevance for health and nutrition. Socioeconomic variables such as gender, course and income, showed significant associations with the factors involved in consumption. The consumption of the SF was more attracted to benefits such as practicality and comfort, quality, hygiene, price and flavor, which will prevail, in relation to concerns with the use of food and with aspects of health and nutrition.

BANKING MEMBERS:
Presidente - 287774 - RYZIA DE CASSIA VIEIRA CARDOSO
Externa ao Programa - 1505100 - DENISE NUNES VIOLA
Externa à Instituição - RITA DE CASSIA COELHO AKUTSU - UnB