Uso de técnicas projetivas para compreensão da percepção dos consumidores em relação aos alimentos in natura e processados
Autor(a) principal: | |
---|---|
Data de Publicação: | 2022 |
Outros Autores: | |
Tipo de documento: | Trabalho de conclusão de curso |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Monografias da UFMT |
Texto Completo: | http://bdm.ufmt.br/handle/1/3546 |
Resumo: | Changes in socioeconomic and food production systems have resulted in an increase in the consumption of processed foods and ultra-processed products and a reduction in the consumption of in natura and minimally processed foods. Consequently, there is a negative impact on the Brazilian morbidity and mortality profile, with an increase in excess weight. Considering that the evaluation of food consumption goes beyond the analysis of the nutritional and chemical composition of foods and that it explores motivations, desires, needs and consumer behavior, Projective Techniques can be used for evaluation. The objective of this study was to evaluate the association between food consumption by Brazilian individuals, considering the degree of processing, and the factors that determine this choice. To this end, an online self-completion questionnaire developed on the Compusence Cloud platform was applied, containing socioeconomic and demographic questions; an essay question using the word association technique; as well as questions about food consumption. 187 responses were obtained. A word cloud was created to highlight the most mentioned words in the Word Association. The other results were analyzed by Analysis of Variance (ANOVA), Tukey's test, chi-square test and Pearson's correlation. The study was approved by the Ethics Committee. The results indicated that 71.66% of the participants were female, aged between 18 and 45 years (90.38%), with incomplete higher education (36.36%) or postgraduate (35.29%) and residents of the Central-West region (32.62%). Regarding consumption motivation, the averages of the answers were higher for “I would like to get closer to fresh and minimally processed foods” (6.71), “desire to eat” (6.52) and “healthiness” (6. 60). On the other hand, the average for “availability” (6.57) was lower for this food group compared to processed (6.67) and ultra-processed (6.81) foods, and they were also considered more expensive (5.95). ). Regarding the frequency of food consumption, the participants described frequently eating both fresh and minimally processed foods (5.61) and ultra-processed foods (5.80). in natura and minimally processed showed a higher mean of responses for positive emotions (6.26). tion, made by the participants were with the terms health, quality of life and well-being (n=84), fresh foods (n=24), fruits and vegetables (n=80), natural (n=22) and organic (n=23). Regarding fresh and minimally processed foods, it was found that participants who consumed more fruits and vegetables had a better subjective health assessment (10.16% and 13.37% of participants, respectively). In relation to industrialized foods, participants who consume less ultra-processed foods, such as soft drinks, expressed a better subjective assessment of health (13.90% of participants). It was concluded that most participants had a greater desire to eat and to approach fresh and minimally processed foods, although the participants considered processed and ultra-processed foods more available and affordable. In addition, participants who consumed more fruits and vegetables expressed a better subjective assessment of health. |
id |
UFMT-1_2a14571e0bbab2a70a5f83487957cbdb |
---|---|
oai_identifier_str |
oai:localhost:1/3546 |
network_acronym_str |
UFMT-1 |
network_name_str |
Biblioteca Digital de Monografias da UFMT |
repository_id_str |
|
spelling |
Uso de técnicas projetivas para compreensão da percepção dos consumidores em relação aos alimentos in natura e processadosCNPQ::CIENCIAS DA SAUDE::NUTRICAOAlimentos in naturaAlimentos processadosAlimentos ultraprocessadosConsumo alimentarSaúdeIn natura foodsProcessed foodsUltra-processed foodsFood consumptiomHealthChanges in socioeconomic and food production systems have resulted in an increase in the consumption of processed foods and ultra-processed products and a reduction in the consumption of in natura and minimally processed foods. Consequently, there is a negative impact on the Brazilian morbidity and mortality profile, with an increase in excess weight. Considering that the evaluation of food consumption goes beyond the analysis of the nutritional and chemical composition of foods and that it explores motivations, desires, needs and consumer behavior, Projective Techniques can be used for evaluation. The objective of this study was to evaluate the association between food consumption by Brazilian individuals, considering the degree of processing, and the factors that determine this choice. To this end, an online self-completion questionnaire developed on the Compusence Cloud platform was applied, containing socioeconomic and demographic questions; an essay question using the word association technique; as well as questions about food consumption. 187 responses were obtained. A word cloud was created to highlight the most mentioned words in the Word Association. The other results were analyzed by Analysis of Variance (ANOVA), Tukey's test, chi-square test and Pearson's correlation. The study was approved by the Ethics Committee. The results indicated that 71.66% of the participants were female, aged between 18 and 45 years (90.38%), with incomplete higher education (36.36%) or postgraduate (35.29%) and residents of the Central-West region (32.62%). Regarding consumption motivation, the averages of the answers were higher for “I would like to get closer to fresh and minimally processed foods” (6.71), “desire to eat” (6.52) and “healthiness” (6. 60). On the other hand, the average for “availability” (6.57) was lower for this food group compared to processed (6.67) and ultra-processed (6.81) foods, and they were also considered more expensive (5.95). ). Regarding the frequency of food consumption, the participants described frequently eating both fresh and minimally processed foods (5.61) and ultra-processed foods (5.80). in natura and minimally processed showed a higher mean of responses for positive emotions (6.26). tion, made by the participants were with the terms health, quality of life and well-being (n=84), fresh foods (n=24), fruits and vegetables (n=80), natural (n=22) and organic (n=23). Regarding fresh and minimally processed foods, it was found that participants who consumed more fruits and vegetables had a better subjective health assessment (10.16% and 13.37% of participants, respectively). In relation to industrialized foods, participants who consume less ultra-processed foods, such as soft drinks, expressed a better subjective assessment of health (13.90% of participants). It was concluded that most participants had a greater desire to eat and to approach fresh and minimally processed foods, although the participants considered processed and ultra-processed foods more available and affordable. In addition, participants who consumed more fruits and vegetables expressed a better subjective assessment of health.As transformações nos sistemas socioeconômicos e de produção dos alimentos têm resultado num aumento do consumo de alimentos processados e produtos ultraprocessados e redução do consumo de alimentos in natura e minimamente processados. Consequentemente, observa-se um impacto negativo no perfil de morbimortalidade brasileiro, com aumento do excesso de peso. Considerando que a avaliação do consumo alimentar vai além da análise da composição nutricional e química dos alimentos e que explora motivações, desejos, necessidades e o comportamento dos consumidores, as Técnicas Projetivas podem ser utilizadas para avaliação. O objetivo deste estudo foi avaliar a associação entre o consumo de alimentos por indivíduos brasileiros, considerando o grau de processamento, e os fatores que determinam essa escolha. Foi aplicado um questionário online de autopreenchimento desenvolvido na plataforma Compusence Cloud, contendo questões socioeconômicas e demográficas; uma questão dissertativa utilizando a técnica de associação de palavras; além de questões sobre o consumo alimentar. Foram obtidas 187 respostas. Elaborou-se uma nuvem de palavras para evidenciar as palavras mais mencionadas na Associação de Palavras. Os demais resultados foram analisados pela Análise de Variância (ANOVA), Teste de Tukey, teste do qui-quadrado e por correlação de Pearson. O estudo foi aprovado pelo Comitê de Ética. 71,66% dos participantes eram do sexo feminino, idade entre 18 e 45 anos (90,38%), com nível de escolaridade Superior Incompleto (36,36%) ou Pós-Graduação (35,29%) e residentes da região Centro-Oeste (32,62%). Em relação à motivação de consumo, as médias das respostas foram maiores para “gostaria de se aproximar dos alimentos in natura e minimamente processados” (6,71), “desejo de comer” (6,52) e "saudabilidade” (6,60). A média para “disponibilidade” (6,57) foi menor para esse grupo alimentar em comparação aos alimentos processados (6,67) e ultraprocessados (6,81) e foram considerados mais caros (5,95). Em relação à frequência do consumo alimentar, os participantes descreveram ingerir frequentemente tanto os alimentos in natura e minimamente processados (5,61) quanto os ultraprocessados (5,80). Sobre as emoções e os sentimentos que os alimentos despertavam, os alimentos in natura e minimamente processados apresentaram maior média de respostas para emoções positivas (6,26). Quando perguntado sobre os níveis de excitação que os alimentos despertavam os grupos alimentares não tiveram diferenças significativas. Concernente à nuvem de palavras, as principais associações, com alimentação saudável, feitas pelos participantes foram com os termos saúde, qualidade de vida e bem-estar (n=84), alimentos in natura (n=24), frutas e verduras (n=80), natural (n=22) e orgânico (n=23). Em relação aos alimentos in natura e minimamente processados, verificou-se que os participantes que consomem mais frutas e vegetais apresentaram uma melhor avaliação subjetiva da saúde (10,16% e 13,37% dos participantes, respectivamente). Em relação aos industrializados, os participantes que consomem menos alimentos ultraprocessados, como refrigerantes, expressaram uma melhor avaliação subjetiva da saúde (13,90% dos participantes). Concluiuse que a maioria dos participantes apresentou maior desejo de comer e de se aproximar dos alimentos in natura e minimamente processados, embora os participantes tenham considerado os alimentos processados e ultraprocessados mais disponíveis e acessíveis financeiramente. Além disso, os participantes que consomem mais frutas e vegetais expressaram uma melhor avaliação subjetiva da saúde.Universidade Federal de Mato GrossoBrasilFaculdade de Nutrição (FANUT)UFMT CUC - CuiabáNutrição - CUCPereira, Ana Paula Aparecida086.860.436-40http://lattes.cnpq.br/8680882222557410Pereira, Ana Paula Aparecida086.860.436-40http://lattes.cnpq.br/8680882222557410Souza, Ana Paula Alves de012.167.201.85http://lattes.cnpq.br/4978241476354390Gorgulho, Bartira Mendes356.723.228-24http://lattes.cnpq.br/5452652233563384Miranda, Daniele Pessanha Lopes Sousa deOliveira, Isabella Thais Silva2023-10-25T16:25:00Z2022-07-272023-10-25T16:25:00Z2022-07-12info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesisinfo:eu-repo/semantics/datasetMIRANDA, Daniele Pessanha Lopes Sousa de; OLIVEIRA, Isabella Thais Silva. Uso de técnicas projetivas para compreensão da percepção dos consumidores em relação aos alimentos in natura e processados. 2022. 79 f. Trabalho de Conclusão de Curso (Graduação em Nutrição) – Universidade Federal de Mato Grosso, Faculdade de Nutrição, Cuiabá, 2022.http://bdm.ufmt.br/handle/1/3546porinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Monografias da UFMTinstname:Universidade Federal de Mato Grosso (UFMT)instacron:UFMT2023-10-28T07:00:55Zoai:localhost:1/3546Biblioteca Digital de Monografiahttps://bdm.ufmt.br/PUBhttp://200.129.241.122/oai/requestopendoar:2023-10-28T07:00:55falseBiblioteca Digital de Monografiahttps://bdm.ufmt.br/PUBhttp://200.129.241.122/oai/requestbibliotecacentral@ufmt.br||opendoar:2023-10-28T07:00:55Biblioteca Digital de Monografias da UFMT - Universidade Federal de Mato Grosso (UFMT)false |
dc.title.none.fl_str_mv |
Uso de técnicas projetivas para compreensão da percepção dos consumidores em relação aos alimentos in natura e processados |
title |
Uso de técnicas projetivas para compreensão da percepção dos consumidores em relação aos alimentos in natura e processados |
spellingShingle |
Uso de técnicas projetivas para compreensão da percepção dos consumidores em relação aos alimentos in natura e processados Miranda, Daniele Pessanha Lopes Sousa de CNPQ::CIENCIAS DA SAUDE::NUTRICAO Alimentos in natura Alimentos processados Alimentos ultraprocessados Consumo alimentar Saúde In natura foods Processed foods Ultra-processed foods Food consumptiom Health |
title_short |
Uso de técnicas projetivas para compreensão da percepção dos consumidores em relação aos alimentos in natura e processados |
title_full |
Uso de técnicas projetivas para compreensão da percepção dos consumidores em relação aos alimentos in natura e processados |
title_fullStr |
Uso de técnicas projetivas para compreensão da percepção dos consumidores em relação aos alimentos in natura e processados |
title_full_unstemmed |
Uso de técnicas projetivas para compreensão da percepção dos consumidores em relação aos alimentos in natura e processados |
title_sort |
Uso de técnicas projetivas para compreensão da percepção dos consumidores em relação aos alimentos in natura e processados |
author |
Miranda, Daniele Pessanha Lopes Sousa de |
author_facet |
Miranda, Daniele Pessanha Lopes Sousa de Oliveira, Isabella Thais Silva |
author_role |
author |
author2 |
Oliveira, Isabella Thais Silva |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Pereira, Ana Paula Aparecida 086.860.436-40 http://lattes.cnpq.br/8680882222557410 Pereira, Ana Paula Aparecida 086.860.436-40 http://lattes.cnpq.br/8680882222557410 Souza, Ana Paula Alves de 012.167.201.85 http://lattes.cnpq.br/4978241476354390 Gorgulho, Bartira Mendes 356.723.228-24 http://lattes.cnpq.br/5452652233563384 |
dc.contributor.author.fl_str_mv |
Miranda, Daniele Pessanha Lopes Sousa de Oliveira, Isabella Thais Silva |
dc.subject.por.fl_str_mv |
CNPQ::CIENCIAS DA SAUDE::NUTRICAO Alimentos in natura Alimentos processados Alimentos ultraprocessados Consumo alimentar Saúde In natura foods Processed foods Ultra-processed foods Food consumptiom Health |
topic |
CNPQ::CIENCIAS DA SAUDE::NUTRICAO Alimentos in natura Alimentos processados Alimentos ultraprocessados Consumo alimentar Saúde In natura foods Processed foods Ultra-processed foods Food consumptiom Health |
description |
Changes in socioeconomic and food production systems have resulted in an increase in the consumption of processed foods and ultra-processed products and a reduction in the consumption of in natura and minimally processed foods. Consequently, there is a negative impact on the Brazilian morbidity and mortality profile, with an increase in excess weight. Considering that the evaluation of food consumption goes beyond the analysis of the nutritional and chemical composition of foods and that it explores motivations, desires, needs and consumer behavior, Projective Techniques can be used for evaluation. The objective of this study was to evaluate the association between food consumption by Brazilian individuals, considering the degree of processing, and the factors that determine this choice. To this end, an online self-completion questionnaire developed on the Compusence Cloud platform was applied, containing socioeconomic and demographic questions; an essay question using the word association technique; as well as questions about food consumption. 187 responses were obtained. A word cloud was created to highlight the most mentioned words in the Word Association. The other results were analyzed by Analysis of Variance (ANOVA), Tukey's test, chi-square test and Pearson's correlation. The study was approved by the Ethics Committee. The results indicated that 71.66% of the participants were female, aged between 18 and 45 years (90.38%), with incomplete higher education (36.36%) or postgraduate (35.29%) and residents of the Central-West region (32.62%). Regarding consumption motivation, the averages of the answers were higher for “I would like to get closer to fresh and minimally processed foods” (6.71), “desire to eat” (6.52) and “healthiness” (6. 60). On the other hand, the average for “availability” (6.57) was lower for this food group compared to processed (6.67) and ultra-processed (6.81) foods, and they were also considered more expensive (5.95). ). Regarding the frequency of food consumption, the participants described frequently eating both fresh and minimally processed foods (5.61) and ultra-processed foods (5.80). in natura and minimally processed showed a higher mean of responses for positive emotions (6.26). tion, made by the participants were with the terms health, quality of life and well-being (n=84), fresh foods (n=24), fruits and vegetables (n=80), natural (n=22) and organic (n=23). Regarding fresh and minimally processed foods, it was found that participants who consumed more fruits and vegetables had a better subjective health assessment (10.16% and 13.37% of participants, respectively). In relation to industrialized foods, participants who consume less ultra-processed foods, such as soft drinks, expressed a better subjective assessment of health (13.90% of participants). It was concluded that most participants had a greater desire to eat and to approach fresh and minimally processed foods, although the participants considered processed and ultra-processed foods more available and affordable. In addition, participants who consumed more fruits and vegetables expressed a better subjective assessment of health. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-07-27 2022-07-12 2023-10-25T16:25:00Z 2023-10-25T16:25:00Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis info:eu-repo/semantics/dataset |
format |
bachelorThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
MIRANDA, Daniele Pessanha Lopes Sousa de; OLIVEIRA, Isabella Thais Silva. Uso de técnicas projetivas para compreensão da percepção dos consumidores em relação aos alimentos in natura e processados. 2022. 79 f. Trabalho de Conclusão de Curso (Graduação em Nutrição) – Universidade Federal de Mato Grosso, Faculdade de Nutrição, Cuiabá, 2022. http://bdm.ufmt.br/handle/1/3546 |
identifier_str_mv |
MIRANDA, Daniele Pessanha Lopes Sousa de; OLIVEIRA, Isabella Thais Silva. Uso de técnicas projetivas para compreensão da percepção dos consumidores em relação aos alimentos in natura e processados. 2022. 79 f. Trabalho de Conclusão de Curso (Graduação em Nutrição) – Universidade Federal de Mato Grosso, Faculdade de Nutrição, Cuiabá, 2022. |
url |
http://bdm.ufmt.br/handle/1/3546 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Mato Grosso Brasil Faculdade de Nutrição (FANUT) UFMT CUC - Cuiabá Nutrição - CUC |
publisher.none.fl_str_mv |
Universidade Federal de Mato Grosso Brasil Faculdade de Nutrição (FANUT) UFMT CUC - Cuiabá Nutrição - CUC |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Monografias da UFMT instname:Universidade Federal de Mato Grosso (UFMT) instacron:UFMT |
instname_str |
Universidade Federal de Mato Grosso (UFMT) |
instacron_str |
UFMT |
institution |
UFMT |
reponame_str |
Biblioteca Digital de Monografias da UFMT |
collection |
Biblioteca Digital de Monografias da UFMT |
repository.name.fl_str_mv |
Biblioteca Digital de Monografias da UFMT - Universidade Federal de Mato Grosso (UFMT) |
repository.mail.fl_str_mv |
bibliotecacentral@ufmt.br|| |
_version_ |
1804658260732542976 |