Mulheres, trabalho e alimentação: Uma análise comparativa
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://locus.ufv.br/handle/123456789/3357 |
Resumo: | Many socioeconomic and demographic transformations have occurred in the past decades, worldwide, leading to dietary habit changes in consumer behavior. The aging population, the role of women in society, and the value of time and convenience products have had a great influence on changes in food consumption. The empowerment, employability, and independence of women affect food composition, leading to the appearance of new values and habits with likely consequences in the eating pattern, such as reduction of the time devoted to domestic eating activities, or even the replacement of the traditional diet by one including ready-to-eat products requiring little or no preparation time. Within this context, this study aimed to analyze the impact of the insertion of women in the labor market on their families eating habits, seeking to understand the factors involved and the strategies used by women included and not included in the formal labor market and their families, related to meal preparation, based on these new space-time relationships. The survey, quantitative and qualitative in nature, was carried out in Viçosa-MG, and included as audience-target female employees working in different occupational sectors at the Universidade Federal de Viçosa (UFV), as well as non working women, wives of UFV employees. The women selected were at the middle stage of the life cycle, ie, from households with children aged from 0 to 18 years, thus divided: 101 employed women, and 13 housewives. Data were obtained through an interview based on a semi-structured guide, and analyzed using content analysis. The results showed that the average food expenditure was very close for both working and non-working women, with the working women s income allowing eating habit changes. Industrialized foods were also adopted by families of nonworking women, because of the convenience and ease of use. Some of the strategies applied by the working women were hiring maids, eating out, using readyto-eat and frozen foods, especially for dinner and on the weekends. Other strategies included: help from family members, especially the husband and children, though not often. The main strategy used by the non working women was the use of readyto-eat foods, although not in a constant fashion, and eating out on the weekends. Maids and help by family members were available in a smaller percentage. Modern cooking technologies were available in all the families, and presented many advantages. However, the interviewed women reported some disadvantages, such as the time spent cleaning parts and electric power consumption. Time for meal preparation decreased after the women s insertion in the labor market. For those women involved with teaching, meal preparation time was reduced due to the need to bring academic work home. For non working women, the time available for the preparation of meals increased in most cases. Thus, any change in the family, such as the paid activity performed by the wife, produces a redistribution of functions, and eating habits, despite being affected, are not fully differentiated, when the inclusion of women in the labor market is considered, as a function of similarities in lifestyle. |
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Lelis, Cristina Teixeirahttp://lattes.cnpq.br/6369315665949949Silva, Neuza Maria dahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783876Z0Teixeira, Karla Maria Damianohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4790320H4Loreto, Maria das Dores Saraiva dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787872U2Castro, Luiza Carla Vidigalhttp://lattes.cnpq.br/92567205890422522015-03-26T13:19:50Z2012-08-202015-03-26T13:19:50Z2012-03-20LELIS, Cristina Teixeira. Women, work and eating habits: A comparative analysis. 2012. 117 f. Dissertação (Mestrado em Economia familiar; Estudo da família; Teoria econômica e Educação do consumidor) - Universidade Federal de Viçosa, Viçosa, 2012.http://locus.ufv.br/handle/123456789/3357Many socioeconomic and demographic transformations have occurred in the past decades, worldwide, leading to dietary habit changes in consumer behavior. The aging population, the role of women in society, and the value of time and convenience products have had a great influence on changes in food consumption. The empowerment, employability, and independence of women affect food composition, leading to the appearance of new values and habits with likely consequences in the eating pattern, such as reduction of the time devoted to domestic eating activities, or even the replacement of the traditional diet by one including ready-to-eat products requiring little or no preparation time. Within this context, this study aimed to analyze the impact of the insertion of women in the labor market on their families eating habits, seeking to understand the factors involved and the strategies used by women included and not included in the formal labor market and their families, related to meal preparation, based on these new space-time relationships. The survey, quantitative and qualitative in nature, was carried out in Viçosa-MG, and included as audience-target female employees working in different occupational sectors at the Universidade Federal de Viçosa (UFV), as well as non working women, wives of UFV employees. The women selected were at the middle stage of the life cycle, ie, from households with children aged from 0 to 18 years, thus divided: 101 employed women, and 13 housewives. Data were obtained through an interview based on a semi-structured guide, and analyzed using content analysis. The results showed that the average food expenditure was very close for both working and non-working women, with the working women s income allowing eating habit changes. Industrialized foods were also adopted by families of nonworking women, because of the convenience and ease of use. Some of the strategies applied by the working women were hiring maids, eating out, using readyto-eat and frozen foods, especially for dinner and on the weekends. Other strategies included: help from family members, especially the husband and children, though not often. The main strategy used by the non working women was the use of readyto-eat foods, although not in a constant fashion, and eating out on the weekends. Maids and help by family members were available in a smaller percentage. Modern cooking technologies were available in all the families, and presented many advantages. However, the interviewed women reported some disadvantages, such as the time spent cleaning parts and electric power consumption. Time for meal preparation decreased after the women s insertion in the labor market. For those women involved with teaching, meal preparation time was reduced due to the need to bring academic work home. For non working women, the time available for the preparation of meals increased in most cases. Thus, any change in the family, such as the paid activity performed by the wife, produces a redistribution of functions, and eating habits, despite being affected, are not fully differentiated, when the inclusion of women in the labor market is considered, as a function of similarities in lifestyle.Nas últimas décadas vêm acontecendo muitas mudanças socioeconômicas e demográficas em todas as regiões do mundo, que refletem no comportamento do consumidor, como por exemplo, a alteração dos hábitos alimentares. Algumas tendências influenciam o consumo de alimentos, como o envelhecimento da população, o papel da mulher na sociedade, o valor do tempo e a conveniência de produtos. A colocação profissional e independência da mulher afetam a composição da alimentação e provocam uma organização de valores e hábitos, que podem trazer consequências no padrão alimentar, como a redução do tempo destinado às atividades alimentares domésticas, ou mesmo, modificação da dieta tradicional para uma com produtos prontos para o consumo ou produtos que exijam pouca dedicação durante o seu preparo. Diante deste contexto, esse estudo consistiu em analisar o impacto da inserção feminina no mercado de trabalho nos hábitos alimentares de sua família, buscando entender seus fatores intervenientes e as estratégias utilizadas pelas mulheres inseridas e não inseridas no mercado de trabalho formal e de suas famílias, no preparo das refeições, em face as novas relações espaço-tempo. A pesquisa, de natureza quanti-qualitativa, foi realizada na cidade de Viçosa/MG, e teve como público alvo mulheres que trabalhavam nos diferentes setores ocupacionais da Universidade Federal de Viçosa e aquelas que não exerciam atividades remuneradas e que eram esposas de funcionários da UFV. ntencionalmente, selecionou-se mulheres que estavam no estágio intermediário do ciclo de vida, ou seja, em cujas famílias havia presença de crianças a partir de 0 ano de idade e adolescentes até 18 anos. Assim, o estudo contou com 101 mulheres que exerciam atividade remunerada, e 13 mulheres donas de casa. Os dados foram obtidos através de uma entrevista fundamentada em um roteiro semi-estruturado, e analisados por meio da análise de conteúdo. Os resultados permitiram concluir que a renda média gasta com a alimentação era muito próximo tanto para as mulheres que trabalhavam quanto para as que não exerciam atividade remunerada, sendo que a renda das mulheres inseridas no mercado de trabalho permitiu uma alteração nos hábitos alimentares. Os alimentos industrializados eram utilizados mesmo nas famílias que a mulher não estava inserida no mercado de trabalho, devido à praticidade e facilidade de uso. Quanto às estratégias utilizadas pelas mulheres que exerciam atividade remunerada estava a presença de empregadas domésticas; realização de refeições fora do domicílio; utilização de alimentos prontos e congelados, principalmente nas refeições noturnas e de finais de semana; e ajuda dos membros da família, principalmente dos maridos e filhos, mas esta ajuda não era frequente. Para as mulheres que não exerciam uma atividade laboral, a principal estratégia era a utilização de comidas prontas, apesar de não ser constante o seu uso. Outra estratégia utilizada eram as refeições realizadas fora de casa aos finais de semana. Em menor percentagem estavam empregadas e ajuda de membros familiares. As tecnologias domésticas estavam presentes em todas as famílias estudadas. Algumas delas apresentavam grandes vantagens e eram necessárias para a preparação das refeições. No entanto, as mulheres entrevistadas relataram que as tecnologias apresentavam algumas desvantagens, como o tempo despendido na limpeza das peças e o consumo de energia. O tempo para o preparo das refeições diminuiu a partir do momento que a mulher se inseriu no mercado de trabalho. Para as docentes, o tempo reduziu devido também à necessidade de levar trabalho acadêmico para casa. Por outro lado, o grupo das mulheres que não trabalhavam fora, o tempo disponível para o preparo das refeições aumentou, na maioria dos casos. Dessa maneira, qualquer mudança na família, tal como a atividade remunerada exercida pela mulher, produz um remanejamento de funções, e os hábitos alimentares, apesar de sofrerem influência, não são totalmente diferenciados, quando se analisa a inserção feminina no mercado de trabalho, em função das semelhanças no estilo de vida.Fundação de Amparo a Pesquisa do Estado de Minas Geraisapplication/pdfporUniversidade Federal de ViçosaMestrado em Economia DomésticaUFVBREconomia familiar; Estudo da família; Teoria econômica e Educação do consumidorMulherTrabalhoAlimentaçãoWomenWorkFeedCNPQ::CIENCIAS SOCIAIS APLICADAS::ECONOMIA DOMESTICAMulheres, trabalho e alimentação: Uma análise comparativaWomen, work and eating habits: A comparative analysisinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf911451https://locus.ufv.br//bitstream/123456789/3357/1/texto%20completo.pdf1eeab48506a7685c9039f72a48774d62MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain256137https://locus.ufv.br//bitstream/123456789/3357/2/texto%20completo.pdf.txt6bf1cf33198c16ecd18e180de50713ecMD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3436https://locus.ufv.br//bitstream/123456789/3357/3/texto%20completo.pdf.jpg305466c12dc014d6b8fd9ca65286498eMD53123456789/33572016-04-08 23:20:28.151oai:locus.ufv.br:123456789/3357Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-09T02:20:28LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Mulheres, trabalho e alimentação: Uma análise comparativa |
dc.title.alternative.eng.fl_str_mv |
Women, work and eating habits: A comparative analysis |
title |
Mulheres, trabalho e alimentação: Uma análise comparativa |
spellingShingle |
Mulheres, trabalho e alimentação: Uma análise comparativa Lelis, Cristina Teixeira Mulher Trabalho Alimentação Women Work Feed CNPQ::CIENCIAS SOCIAIS APLICADAS::ECONOMIA DOMESTICA |
title_short |
Mulheres, trabalho e alimentação: Uma análise comparativa |
title_full |
Mulheres, trabalho e alimentação: Uma análise comparativa |
title_fullStr |
Mulheres, trabalho e alimentação: Uma análise comparativa |
title_full_unstemmed |
Mulheres, trabalho e alimentação: Uma análise comparativa |
title_sort |
Mulheres, trabalho e alimentação: Uma análise comparativa |
author |
Lelis, Cristina Teixeira |
author_facet |
Lelis, Cristina Teixeira |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/6369315665949949 |
dc.contributor.author.fl_str_mv |
Lelis, Cristina Teixeira |
dc.contributor.advisor-co1.fl_str_mv |
Silva, Neuza Maria da |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783876Z0 |
dc.contributor.advisor1.fl_str_mv |
Teixeira, Karla Maria Damiano |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4790320H4 |
dc.contributor.referee1.fl_str_mv |
Loreto, Maria das Dores Saraiva de |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787872U2 |
dc.contributor.referee2.fl_str_mv |
Castro, Luiza Carla Vidigal |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/9256720589042252 |
contributor_str_mv |
Silva, Neuza Maria da Teixeira, Karla Maria Damiano Loreto, Maria das Dores Saraiva de Castro, Luiza Carla Vidigal |
dc.subject.por.fl_str_mv |
Mulher Trabalho Alimentação |
topic |
Mulher Trabalho Alimentação Women Work Feed CNPQ::CIENCIAS SOCIAIS APLICADAS::ECONOMIA DOMESTICA |
dc.subject.eng.fl_str_mv |
Women Work Feed |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS SOCIAIS APLICADAS::ECONOMIA DOMESTICA |
description |
Many socioeconomic and demographic transformations have occurred in the past decades, worldwide, leading to dietary habit changes in consumer behavior. The aging population, the role of women in society, and the value of time and convenience products have had a great influence on changes in food consumption. The empowerment, employability, and independence of women affect food composition, leading to the appearance of new values and habits with likely consequences in the eating pattern, such as reduction of the time devoted to domestic eating activities, or even the replacement of the traditional diet by one including ready-to-eat products requiring little or no preparation time. Within this context, this study aimed to analyze the impact of the insertion of women in the labor market on their families eating habits, seeking to understand the factors involved and the strategies used by women included and not included in the formal labor market and their families, related to meal preparation, based on these new space-time relationships. The survey, quantitative and qualitative in nature, was carried out in Viçosa-MG, and included as audience-target female employees working in different occupational sectors at the Universidade Federal de Viçosa (UFV), as well as non working women, wives of UFV employees. The women selected were at the middle stage of the life cycle, ie, from households with children aged from 0 to 18 years, thus divided: 101 employed women, and 13 housewives. Data were obtained through an interview based on a semi-structured guide, and analyzed using content analysis. The results showed that the average food expenditure was very close for both working and non-working women, with the working women s income allowing eating habit changes. Industrialized foods were also adopted by families of nonworking women, because of the convenience and ease of use. Some of the strategies applied by the working women were hiring maids, eating out, using readyto-eat and frozen foods, especially for dinner and on the weekends. Other strategies included: help from family members, especially the husband and children, though not often. The main strategy used by the non working women was the use of readyto-eat foods, although not in a constant fashion, and eating out on the weekends. Maids and help by family members were available in a smaller percentage. Modern cooking technologies were available in all the families, and presented many advantages. However, the interviewed women reported some disadvantages, such as the time spent cleaning parts and electric power consumption. Time for meal preparation decreased after the women s insertion in the labor market. For those women involved with teaching, meal preparation time was reduced due to the need to bring academic work home. For non working women, the time available for the preparation of meals increased in most cases. Thus, any change in the family, such as the paid activity performed by the wife, produces a redistribution of functions, and eating habits, despite being affected, are not fully differentiated, when the inclusion of women in the labor market is considered, as a function of similarities in lifestyle. |
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2012 |
dc.date.available.fl_str_mv |
2012-08-20 2015-03-26T13:19:50Z |
dc.date.issued.fl_str_mv |
2012-03-20 |
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2015-03-26T13:19:50Z |
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info:eu-repo/semantics/masterThesis |
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masterThesis |
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dc.identifier.citation.fl_str_mv |
LELIS, Cristina Teixeira. Women, work and eating habits: A comparative analysis. 2012. 117 f. Dissertação (Mestrado em Economia familiar; Estudo da família; Teoria econômica e Educação do consumidor) - Universidade Federal de Viçosa, Viçosa, 2012. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/3357 |
identifier_str_mv |
LELIS, Cristina Teixeira. Women, work and eating habits: A comparative analysis. 2012. 117 f. Dissertação (Mestrado em Economia familiar; Estudo da família; Teoria econômica e Educação do consumidor) - Universidade Federal de Viçosa, Viçosa, 2012. |
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Universidade Federal de Viçosa |
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Mestrado em Economia Doméstica |
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UFV |
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BR |
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Economia familiar; Estudo da família; Teoria econômica e Educação do consumidor |
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Universidade Federal de Viçosa |
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