Factors that influence the churrasco consumption in Rio Grande do Sul: a study with universities students

• Autor(a) principal: Milanesi, Camila Soria
• Data de Publicação: 2019
• Outros Autores: Trindade, Nathália Rigui, Batistela, Luciana Flores, Grohmann, Márcia Zampieri, Rosa, Ana Cláudia, Guarienti, Gabriela Rorato
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: https://doi.org/10.34624/ei.v0i12.5191

Given the barbecue consumption in the state of Rio Grande do Sul (RS) as one of the main courses and traditionalism symbol of southern Brazil, we intend to discuss in this article factors influencing their consumption. The goal is to test the model Thorsdottir et al. (2012), by applying a questionnaire with 200 students of the Federal University of Santa Maria / RS. Thus, it analyzed the consumption by constructs: consumption in childhood, involvement with health, sensory beliefs, attitude, social pressure, barbecue preparation and skill for cooking. It was concluded that the respondents were young men and women, students and mostly from the middle class; most do not roast / BBQ prepare and consume it four times or more per month; consumption had higher averages in the attitude constructs, sensory beliefs, consumption in childhood and social pressure, and that involvement with health and preparing barbecue / cooking skills were the constructs that had lower averages. To identify how the profile of respondents influences the barbecue consumption, it was found that men have a more positive attitude toward the barbecue consumption, they become more likely to consume it often are safer and have greater knowledge how to prepare it; those who do not prepare barbecue have a greater concern for health; those who have had more contact with barbecue in childhood, consume more often and those who consume barbecue 5 times or more per month are safer and have greater knowledge about their preparation.