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PreferĂȘncias alimentares dos profissionais de um hospital privado portuguĂȘs
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 22266 | 239.27 KB | Adobe PDF |
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Abstract(s)
Os hĂĄbitos alimentares sĂŁo muitas vezes influenciados por vĂĄrios fatores e alterados ao longo do tempo, desenvolvendo as chamadas tendĂȘncias de consumo. Algumas dessas tendĂȘncias concentram-se no preço, na disponibilidade e na qualidade dos alimentos assim como no estado de saĂșde de cada um. O objetivo primordial deste estudo foi avaliar as preferĂȘncias alimentares dos profissionais de um hospital privado, atravĂ©s da aplicação indireta de um questionĂĄrio. A amostra deste estudo inclui 57 colaboradores, com uma mĂ©dia de idades entre os 24-35 anos. A percentagem referente Ă utilização diĂĄria do refeitĂłrio situa-se entre os 14% contra os 52% que raramente o frequentam. Os principais motivos para a escolha de alternativas ao refeitĂłrio foram o preço e a qualidade das refeiçÔes. Obtiveram-se resultados na ordem dos 72% como opção econĂłmica diĂĄria, como resposta ao tipo de serviço que gostariam de ter no restaurante do hospital. Os refeitĂłrios sĂŁo um excelente alvo para promover uma alimentação saudĂĄvel e econĂłmica, no entanto Ă© necessĂĄrio novas mudanças para que se adaptem a novas tendĂȘncias de consumo.
Dietary habits are often influenced by multiple factors and changed over time, developing the so called consumer trends. Some of these trends are focused on price, availability and quality of food as well as the health status of each. The goal of this study was to evaluate the dietary preferences of professionals in a private hospital, through the indirect application of a questionnaire. The sample includes 57 employees, with an average age between 24-35 years. The percentage refers to the daily use of the cafeteria is located between 14% against 52% who rarely attend. The main reasons for choosing alternatives to cafeteria were the price and quality of the meals. Results were obtained in the order of 72% as economic choice daily is response to the type of service you would like to have in the hospital restaurant. The dining rooms are an excellent target to promote a healthy and economical, however it is necessary to further changes in order to adapt to new consumer trends.
Dietary habits are often influenced by multiple factors and changed over time, developing the so called consumer trends. Some of these trends are focused on price, availability and quality of food as well as the health status of each. The goal of this study was to evaluate the dietary preferences of professionals in a private hospital, through the indirect application of a questionnaire. The sample includes 57 employees, with an average age between 24-35 years. The percentage refers to the daily use of the cafeteria is located between 14% against 52% who rarely attend. The main reasons for choosing alternatives to cafeteria were the price and quality of the meals. Results were obtained in the order of 72% as economic choice daily is response to the type of service you would like to have in the hospital restaurant. The dining rooms are an excellent target to promote a healthy and economical, however it is necessary to further changes in order to adapt to new consumer trends.
Description
Trabalho Complementar apresentado Ă Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Licenciada em CiĂȘncias da Nutrição
Keywords
PreferĂȘncias alimentares Restauração Food preferences Restoration