Food habits and degree of satisfaction of discent users of the university restaurant/ HABITOS ALIMENTARES E GRAU DE SATISFACAO DE DISCENTES USUARIOS DO RESTAURANTE UNIVERSITARIO DA UNIVERSIDADE FEDERAL DO TRIANGULO MINEIRO

• Published in: Revista brasileira de obesidade, nutrição e emagrecimento Vol. 15; no. 93; p. 336
• Main Authors: Costa, Simone Abadia Aparecida da, de Padua Assis, Fernanda Bringel, Fornazari, Gabriela, Vieira, Patricia Maria, Naves, Emiliane Andrade Araujo
• Format: Journal Article
• Language: Portuguese
• Published: Instituto Brasileiro de Pesquisa e Ensino em Fisiologia do Exercicio. IBPEFEX 01-03-2021
• ISSN: 1981-9919; 1981-9919

Objective: To evaluate eating habits and satisfaction regarding the menu of students users of the University Restaurant at the Federal University of Triangulo Mineiro. Materials and Methods: The study included 150 students, of both sexes, aged 18 years or older, and users of the University Restaurant for at least six months A questionnaire was applied, in which the presence of diseases was evaluated; presence of diseases, allergies and food intolerances, style of feeding; eating habits; suggestions from students; and degree of satisfaction with the menu served. Results: It was found that 88,00% of the individuals reported absence of diseases, and 82,67% did not have a defined diet style. Regarding the use of the University Restaurant, 45,33% stated that they attend 3 to 4 times a week, and the location is the main reason to attend it. In general, university students have an adequate consumption of cereals, legumes, meats, hardwood and non-hardwood vegetables, and fruits. On the other hand, there was low acceptance of sweets, and low consumption of fish and eggs. In the evaluation of the quality of the menu, the temperature and presentation of the preparations presented better qualification, and the portioning of the meat negatively interfered with the satisfaction. Based on the analysis and suggestions of the users, improvements were proposed regarding the menu, and preparation of tray papers aimed at raising awareness of healthy eating. Conclusion: In general, one can observe a good eating habit and health status of the students. It is suggested the constant development of actions aimed at the university community, in order to favor the style and quality of life of these students. Key words: Students. Food Consumption. Feeding Behavior. Objetivo: Avaliar os habitos alimentares e satisfacao com relacao ao cardapio de discentes usuarios do Restaurante Universitario na Universidade Federal do Triangulo Mineiro. Materiais e Metodos: Participaram da pesquisa 150 discentes, de ambos os sexos, com idade igual ou superior a 18 anos, e usuarios do Restaurante Universitario ha pelo menos seis meses. Foi aplicado um questionario, no qual foram avaliadas presenca de doencas, alergias e intolerancias alimentares, e estilo da alimentacao; habitos alimentares; e grau de satisfacao quanto ao cardapio. Resultados e Discussao: Constatou-se que 88,00% dos individuos relataram ausencia de doencas, e 82,67% nao possuem estilo definido de alimentacao. Quanto a utilizacao do Restaurante Universitario, 45,33% afirmaram que frequentam de 3 a 4 vezes na semana, sendo a localizacao o principal motivo para frequenta-lo. De forma geral, os universitarios possuem um consumo adequado de cereais, leguminosas, carnes, hortalicas folhosas e nao folhosas, e frutas. Em contrapartida, houve baixa aceitacao de doces, e baixo consumo de peixes e ovos. Na avaliacao da qualidade do cardapio, a temperatura e a apresentacao das preparacoes apresentaram melhor aceitacao, enquanto o porcionamento da carne interferiu negativamente na satisfacao. Baseados na analise e sugestoes dos usuarios, propos-se melhorias quanto ao cardapio, e elaboracao de papeis bandeja visando a conscientizacao de alimentacao saudavel. Conclusao: Pode-se observar que a maioria dos discentes nao apresentavam problemas de saude e estilos alimentares definidos. Os usuarios utilizavam no almoco o Restaurante Universitario devido a localizacao, e ingeriam com frequencia os principais grupos alimentares. Identificou-se tambem que no geral a satisfacao com relacao ao cardapio foi satisfatoria. Palavras-chave: Estudantes. Consumo de Alimentos. Comportamento Alimentar.