Uso de alimentos convenientes : uma proposta de modelo conceitual
Autor(a) principal: | |
---|---|
Data de Publicação: | 2017 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFSCAR |
Texto Completo: | https://repositorio.ufscar.br/handle/ufscar/8896 |
Resumo: | Convenience food can provide individuals with savings in time and effort – both physical and mental – at all stages of food provisioning, from meal planning to cleaning up. In this sense, its consumption fits into the contemporary changes in eating habits, attitudes towards the act of cooking, and also into increasingly stressful lifestyles. Although there is an increasingly shift on the demand from raw foods to foods with some degree of convenience in Brazil, national studies portraying this topic are still scarce. In order to contribute to this debate, this thesis proposes a conceptual model relating attitudinal and socio-demographic variables – directly and indirectly – to the declared consumption of convenient food. This framework is based on premises of two main theories: the theory of domestic production and the convenience orientation approach. The methods we employed include a systematic bibliographic research, followed by a survey with consumers of the state of São Paulo. In order to test the proposed hypotheses we employed a structural equation modeling approach based on a valid sample of 1391 consumers. The use of convenient foods was mainly promoted by an individual’s convenience orientation on the food provisioning process, in the stages of meal planning and preparation and cleaning up, and by an individual’s perception of time constraint. The main attitudinal factors that are likely to restrict the consumption of those products were the desire to keep a healthy and natural way of eating and the pleasure achieved by culinary activities. Based on the impact of certain attitudinal variables on the use of convenient foods, the results deepen the discussion regarding the set of factors supporting the growth of the trend of convenient food consumption in the Brazilian market. By understanding the dimensions of this trend, food manufacturers are able to better seize the emerging opportunities to position their products successfully in the market. |
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Raimundo, Lívia Maria BorgesBatalha, Mario Otáviohttp://lattes.cnpq.br/1015001063418091Sans, Pierrehttp://lattes.cnpq.br/3771063312428520b6ac1628-bea9-4267-adf0-19bf604dddb02017-06-28T20:27:33Z2017-06-28T20:27:33Z2017-03-08RAIMUNDO, Lívia Maria Borges. Uso de alimentos convenientes : uma proposta de modelo conceitual. 2017. Tese (Doutorado em Engenharia de Produção) – Universidade Federal de São Carlos, São Carlos, 2017. Disponível em: https://repositorio.ufscar.br/handle/ufscar/8896.https://repositorio.ufscar.br/handle/ufscar/8896Convenience food can provide individuals with savings in time and effort – both physical and mental – at all stages of food provisioning, from meal planning to cleaning up. In this sense, its consumption fits into the contemporary changes in eating habits, attitudes towards the act of cooking, and also into increasingly stressful lifestyles. Although there is an increasingly shift on the demand from raw foods to foods with some degree of convenience in Brazil, national studies portraying this topic are still scarce. In order to contribute to this debate, this thesis proposes a conceptual model relating attitudinal and socio-demographic variables – directly and indirectly – to the declared consumption of convenient food. This framework is based on premises of two main theories: the theory of domestic production and the convenience orientation approach. The methods we employed include a systematic bibliographic research, followed by a survey with consumers of the state of São Paulo. In order to test the proposed hypotheses we employed a structural equation modeling approach based on a valid sample of 1391 consumers. The use of convenient foods was mainly promoted by an individual’s convenience orientation on the food provisioning process, in the stages of meal planning and preparation and cleaning up, and by an individual’s perception of time constraint. The main attitudinal factors that are likely to restrict the consumption of those products were the desire to keep a healthy and natural way of eating and the pleasure achieved by culinary activities. Based on the impact of certain attitudinal variables on the use of convenient foods, the results deepen the discussion regarding the set of factors supporting the growth of the trend of convenient food consumption in the Brazilian market. By understanding the dimensions of this trend, food manufacturers are able to better seize the emerging opportunities to position their products successfully in the market.Os alimentos convenientes podem proporcionar aos indivíduos economias de tempo e esforços – físicos e mentais – em todos os estágios do aprovisionamento de alimentos, do planejamento das refeições à limpeza da cozinha. Dessa forma, seu consumo se enquadra nas mudanças contemporâneas dos hábitos alimentares e atitudes em relação ao ato de cozinhar, bem como em estilos de vida cada vez mais atribulados. Embora haja um crescente deslocamento da demanda de alimentos brutos para alimentos com algum grau de conveniência no Brasil, estudos sobre esse quadro ainda são escassos. Visando avançar nesta discussão, esta tese propõe um modelo conceitual que relaciona, direta e indiretamente, variáveis atitudinais e sociodemográficas ao consumo declarado de alimentos convenientes, com base em premissas de duas teorias principais: a teoria da produção doméstica e a abordagem de orientação para conveniência. Os métodos empregados incluíram pesquisa bibliográfica sistemática, seguida de survey com consumidores do estado de São Paulo. Os dados foram tratados com a técnica de modelagem de equações estruturais, a fim de testar as hipóteses propostas com base numa amostra válida de 1391 consumidores. O uso de alimentos convenientes foi principalmente promovido pela orientação para conveniência no aprovisionamento, nos estágios de planejamento e preparo de refeições e limpeza da cozinha, e pela percepção de restrição de tempo do indivíduo. Os principais fatores atitudinais que tendem a restringir o consumo desses produtos foram a busca por uma alimentação natural e saudável e o prazer relacionado às atividades culinárias. Os resultados elencados permitem o aprofundamento da discussão sobre o conjunto de fatores que sustentam o crescimento da tendência de consumo alimentos convenientes no mercado brasileiro, com base no impacto de determinados fatores atitudinais sobre a utilização desses produtos. Ao entender as dimensões dessa tendência, os fabricantes de alimentos serão capazes de melhor aproveitar as oportunidades emergentes e posicionar seus produtos com sucesso no mercado.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)porUniversidade Federal de São CarlosCâmpus São CarlosPrograma de Pós-Graduação em Engenharia de Produção - PPGEPUFSCarAlimentos convenientesConsumo de alimentosComportamento do consumidorOrientação para conveniênciaConvenience foodFood consumptionConsumer behaviorConvenience orientationENGENHARIAS::ENGENHARIA DE PRODUCAOUso de alimentos convenientes : uma proposta de modelo conceitualConvenience food usage : a conceptual model proposalinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisOnline60013fa4966-9404-4793-9cb1-99f7855bbc85info:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFSCARinstname:Universidade Federal de São Carlos (UFSCAR)instacron:UFSCARORIGINALTese LMBR.pdfTese LMBR.pdfapplication/pdf4645855https://repositorio.ufscar.br/bitstream/ufscar/8896/1/Tese%20LMBR.pdff9c9fbd979a6bc69113a891ee67d3075MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81957https://repositorio.ufscar.br/bitstream/ufscar/8896/2/license.txtae0398b6f8b235e40ad82cba6c50031dMD52TEXTTese LMBR.pdf.txtTese LMBR.pdf.txtExtracted texttext/plain359362https://repositorio.ufscar.br/bitstream/ufscar/8896/3/Tese%20LMBR.pdf.txt2a83bb1face4fedd241dee58cc8cf905MD53THUMBNAILTese LMBR.pdf.jpgTese LMBR.pdf.jpgIM Thumbnailimage/jpeg6165https://repositorio.ufscar.br/bitstream/ufscar/8896/4/Tese%20LMBR.pdf.jpg3bd8caba6351a46efe273399afb3e568MD54ufscar/88962023-09-18 18:31:24.888oai:repositorio.ufscar.br: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Repositório InstitucionalPUBhttps://repositorio.ufscar.br/oai/requestopendoar:43222023-09-18T18:31:24Repositório Institucional da UFSCAR - Universidade Federal de São Carlos (UFSCAR)false |
dc.title.por.fl_str_mv |
Uso de alimentos convenientes : uma proposta de modelo conceitual |
dc.title.alternative.eng.fl_str_mv |
Convenience food usage : a conceptual model proposal |
title |
Uso de alimentos convenientes : uma proposta de modelo conceitual |
spellingShingle |
Uso de alimentos convenientes : uma proposta de modelo conceitual Raimundo, Lívia Maria Borges Alimentos convenientes Consumo de alimentos Comportamento do consumidor Orientação para conveniência Convenience food Food consumption Consumer behavior Convenience orientation ENGENHARIAS::ENGENHARIA DE PRODUCAO |
title_short |
Uso de alimentos convenientes : uma proposta de modelo conceitual |
title_full |
Uso de alimentos convenientes : uma proposta de modelo conceitual |
title_fullStr |
Uso de alimentos convenientes : uma proposta de modelo conceitual |
title_full_unstemmed |
Uso de alimentos convenientes : uma proposta de modelo conceitual |
title_sort |
Uso de alimentos convenientes : uma proposta de modelo conceitual |
author |
Raimundo, Lívia Maria Borges |
author_facet |
Raimundo, Lívia Maria Borges |
author_role |
author |
dc.contributor.authorlattes.por.fl_str_mv |
http://lattes.cnpq.br/3771063312428520 |
dc.contributor.author.fl_str_mv |
Raimundo, Lívia Maria Borges |
dc.contributor.advisor1.fl_str_mv |
Batalha, Mario Otávio |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/1015001063418091 |
dc.contributor.advisor-co1.fl_str_mv |
Sans, Pierre |
dc.contributor.authorID.fl_str_mv |
b6ac1628-bea9-4267-adf0-19bf604dddb0 |
contributor_str_mv |
Batalha, Mario Otávio Sans, Pierre |
dc.subject.por.fl_str_mv |
Alimentos convenientes Consumo de alimentos Comportamento do consumidor Orientação para conveniência |
topic |
Alimentos convenientes Consumo de alimentos Comportamento do consumidor Orientação para conveniência Convenience food Food consumption Consumer behavior Convenience orientation ENGENHARIAS::ENGENHARIA DE PRODUCAO |
dc.subject.eng.fl_str_mv |
Convenience food Food consumption Consumer behavior Convenience orientation |
dc.subject.cnpq.fl_str_mv |
ENGENHARIAS::ENGENHARIA DE PRODUCAO |
description |
Convenience food can provide individuals with savings in time and effort – both physical and mental – at all stages of food provisioning, from meal planning to cleaning up. In this sense, its consumption fits into the contemporary changes in eating habits, attitudes towards the act of cooking, and also into increasingly stressful lifestyles. Although there is an increasingly shift on the demand from raw foods to foods with some degree of convenience in Brazil, national studies portraying this topic are still scarce. In order to contribute to this debate, this thesis proposes a conceptual model relating attitudinal and socio-demographic variables – directly and indirectly – to the declared consumption of convenient food. This framework is based on premises of two main theories: the theory of domestic production and the convenience orientation approach. The methods we employed include a systematic bibliographic research, followed by a survey with consumers of the state of São Paulo. In order to test the proposed hypotheses we employed a structural equation modeling approach based on a valid sample of 1391 consumers. The use of convenient foods was mainly promoted by an individual’s convenience orientation on the food provisioning process, in the stages of meal planning and preparation and cleaning up, and by an individual’s perception of time constraint. The main attitudinal factors that are likely to restrict the consumption of those products were the desire to keep a healthy and natural way of eating and the pleasure achieved by culinary activities. Based on the impact of certain attitudinal variables on the use of convenient foods, the results deepen the discussion regarding the set of factors supporting the growth of the trend of convenient food consumption in the Brazilian market. By understanding the dimensions of this trend, food manufacturers are able to better seize the emerging opportunities to position their products successfully in the market. |
publishDate |
2017 |
dc.date.accessioned.fl_str_mv |
2017-06-28T20:27:33Z |
dc.date.available.fl_str_mv |
2017-06-28T20:27:33Z |
dc.date.issued.fl_str_mv |
2017-03-08 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
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doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
RAIMUNDO, Lívia Maria Borges. Uso de alimentos convenientes : uma proposta de modelo conceitual. 2017. Tese (Doutorado em Engenharia de Produção) – Universidade Federal de São Carlos, São Carlos, 2017. Disponível em: https://repositorio.ufscar.br/handle/ufscar/8896. |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufscar.br/handle/ufscar/8896 |
identifier_str_mv |
RAIMUNDO, Lívia Maria Borges. Uso de alimentos convenientes : uma proposta de modelo conceitual. 2017. Tese (Doutorado em Engenharia de Produção) – Universidade Federal de São Carlos, São Carlos, 2017. Disponível em: https://repositorio.ufscar.br/handle/ufscar/8896. |
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https://repositorio.ufscar.br/handle/ufscar/8896 |
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por |
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600 |
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openAccess |
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Universidade Federal de São Carlos Câmpus São Carlos |
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Programa de Pós-Graduação em Engenharia de Produção - PPGEP |
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UFSCar |
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Universidade Federal de São Carlos Câmpus São Carlos |
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