Factors that influence the churrasco consumption in Rio Grande do Sul: a study with universities students
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
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 |
Resumo: | 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. |
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Factors that influence the churrasco consumption in Rio Grande do Sul: a study with universities studentsFatores que influenciam o consumo de churrasco no Rio Grande do Sul: um estudo com estudantes universitáriosGiven 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.Tendo em vista o consumo de churrasco no Estado do Rio Grande do Sul (RS) enquanto um dos principais pratos e símbolo do tradicionalismo da região sul do Brasil, pretende-se discutir neste artigo fatores que influenciam o seu consumo. O objetivo é testar o modelo de Thorsdottir et al. (2012), através da aplicação de um questionário com 200 universitários da Universidade Federal de Santa Maria/RS. Assim, analisou-se o consumo pelos construtos: consumo na infância, envolvimento com a saúde, crenças sensoriais, atitude, pressão social, preparo de churrasco e habilidade para cozinhar. Concluiu-se que os respondentes eram homens e mulheres jovens, estudantes e em sua maioria da classe média; a maioria não assa/prepara churrasco e consomem-no 4 vezes ou mais por mês; o consumo de apresentou maiores médias nos construtos atitude, crenças sensoriais, consumo na infância e pressão social, e que o envolvimento com a saúde e a preparação de churrasco/habilidades culinárias foram os construtos que apresentaram menores médias. Para identificar como o perfil dos respondentes influencia o consumo de churrasco, constatou-se que os homens têm uma atitude mais positiva em relação ao consumo de churrasco, tornam-se mais propensos a consumi-lo com frequência, são mais seguros e têm maior conhecimento de como prepará-lo; os que não preparam churrasco têm uma maior preocupação com a saúde; aqueles que tiveram mais contato com churrasco na infância consomem-no com mais frequência e os que consomem churrasco 5 vezes ou mais por mês são mais seguros e têm maior conhecimento quanto à sua preparação.Instituto Superior de Contabilidade e Administração da Universidade de Aveiro2019-09-30T00:00:00Zjournal articlejournal articleinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://doi.org/10.34624/ei.v0i12.5191oai:proa.ua.pt:article/5191Estudos do ISCA; No 12 (2015)Estudos do ISCA; n.º 12 (2015)1646-48500873-2019reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAPporhttps://proa.ua.pt/index.php/estudosdoisca/article/view/5191https://doi.org/10.34624/ei.v0i12.5191https://proa.ua.pt/index.php/estudosdoisca/article/view/5191/3877https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessMilanesi, Camila SoriaTrindade, Nathália RiguiBatistela, Luciana FloresGrohmann, Márcia ZampieriRosa, Ana CláudiaGuarienti, Gabriela Rorato2022-09-22T16:24:13Zoai:proa.ua.pt:article/5191Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T15:59:27.704201Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Factors that influence the churrasco consumption in Rio Grande do Sul: a study with universities students Fatores que influenciam o consumo de churrasco no Rio Grande do Sul: um estudo com estudantes universitários |
title |
Factors that influence the churrasco consumption in Rio Grande do Sul: a study with universities students |
spellingShingle |
Factors that influence the churrasco consumption in Rio Grande do Sul: a study with universities students Milanesi, Camila Soria |
title_short |
Factors that influence the churrasco consumption in Rio Grande do Sul: a study with universities students |
title_full |
Factors that influence the churrasco consumption in Rio Grande do Sul: a study with universities students |
title_fullStr |
Factors that influence the churrasco consumption in Rio Grande do Sul: a study with universities students |
title_full_unstemmed |
Factors that influence the churrasco consumption in Rio Grande do Sul: a study with universities students |
title_sort |
Factors that influence the churrasco consumption in Rio Grande do Sul: a study with universities students |
author |
Milanesi, Camila Soria |
author_facet |
Milanesi, Camila Soria Trindade, Nathália Rigui Batistela, Luciana Flores Grohmann, Márcia Zampieri Rosa, Ana Cláudia Guarienti, Gabriela Rorato |
author_role |
author |
author2 |
Trindade, Nathália Rigui Batistela, Luciana Flores Grohmann, Márcia Zampieri Rosa, Ana Cláudia Guarienti, Gabriela Rorato |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Milanesi, Camila Soria Trindade, Nathália Rigui Batistela, Luciana Flores Grohmann, Márcia Zampieri Rosa, Ana Cláudia Guarienti, Gabriela Rorato |
description |
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. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-09-30T00:00:00Z |
dc.type.driver.fl_str_mv |
journal article journal article info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://doi.org/10.34624/ei.v0i12.5191 oai:proa.ua.pt:article/5191 |
url |
https://doi.org/10.34624/ei.v0i12.5191 |
identifier_str_mv |
oai:proa.ua.pt:article/5191 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://proa.ua.pt/index.php/estudosdoisca/article/view/5191 https://doi.org/10.34624/ei.v0i12.5191 https://proa.ua.pt/index.php/estudosdoisca/article/view/5191/3877 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Instituto Superior de Contabilidade e Administração da Universidade de Aveiro |
publisher.none.fl_str_mv |
Instituto Superior de Contabilidade e Administração da Universidade de Aveiro |
dc.source.none.fl_str_mv |
Estudos do ISCA; No 12 (2015) Estudos do ISCA; n.º 12 (2015) 1646-4850 0873-2019 reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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