Food practices and their meanings in the daily routine of a university

• Autor(a) principal: GALESI-PACHECO, Lilian Fernanda
• Data de Publicação: 2023
• Outros Autores: VIEIRA, Carla Maria, Sendão FERREIRA, Milena Cristina, Marques de OLIVEIRA, Maria Rita
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/7551
• topic: Eating behavior; Healthy diet; Universities; Wellness program

ObjectiveThis study aimed at knowing and analyzing sociocultural meanings of the daily dietary practices revealed by a university community, in the context of a wellness program to their community and its surroundings. MethodsThe research team ran 28 workshops with the participation of 34 university units and 558 subjects in total. All workshops were recorded and transcribed verbatim. Content analysis was performed with the identifi cation of emerging themes and categories. ResultsFrom the analysis of this material four categories emerged. There is the desire caused by the pleasure ofhaving meals in a group of people and consuming foods rich in fat and sugar, but with its consumption shrouded by guilt. Healthy foods were considered important but related to obligation and displeasure. The community also wants to consume healthy foods daily in the academic environment, however, pointed out barriers such as an increasing pace of work and lack of time. ConclusionIt was possible to identify barriers and desires related to food practices in the daily life of the university. This study demonstrated that changing the eating behavior of an academic community is a major challenge for wellness programs, even for an institution that produces and disseminates scientific knowledge.