Socioeconomic and nutritional profile of consumers of vegetarian meals in a university restaurant
Introduction: Vegetarianism is a dietary practice that excludes meat and its derivatives, which may or may not include dairy, eggs, and honey. Due to the growing adherence to vegetarianism among young people, it is important to understand these consumers of vegetarian meals in the university environ...
| Autores: | , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2025 |
| País: | Brasil |
| Recursos: | Universidade Estadual de Campinas (UNICAMP) |
| Repositorio: | Revista Segurança Alimentar e Nutricional (Online) |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.periodicos.sbu.unicamp.br:article/8679175 |
| Acesso em linha: | https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8679175 |
| Access Level: | acceso abierto |
| Palavra-chave: | Dieta vegetariana Alimentação coletiva Restaurantes Vegetarian diet Collective feeding Restaurants Alimentación colectiva |
| Resumo: | Introduction: Vegetarianism is a dietary practice that excludes meat and its derivatives, which may or may not include dairy, eggs, and honey. Due to the growing adherence to vegetarianism among young people, it is important to understand these consumers of vegetarian meals in the university environment. Objective: To characterize the profile of users who consume vegetarian meals in university restaurants of a federal educational institution in Piauí. Methods: This is a cross-sectional study with the collection of primary data obtained through a socioeconomic questionnaire and an anthropometric assessment of diners. Results and Discussion: The research gathered data from 95 diners. Vegetarian meals consumers were mostly adults (71.6%), female (68.4%), undergraduate students (89.5%), with total family income of less than three minimum wages (64.3%), eutrophic (67.4%), and omnivorous (53.7%). Considering the subgroups of vegetarianism, ovo-lacto vegetarians represented 27.4% of diners and ethics was the main reported reason for adopting vegetarianism (58.9%). Regarding health conditions, it was observed that a considerable portion of these consumers are sedentary (43.1%) and do not undergo nutritional monitoring (77.9%) or use supplements (79%). Regarding the frequency of consumption of vegetarian meals, 51.6% of participants consume them at least four times a week. Conclusion: There was an interest among omnivorous undergraduates in vegetarian meals, however, the practice of physical activity, nutritional monitoring and the use of supplements, when necessary, should be encouraged for this public sympathetic to vegetarianism. |
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