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Advisor(s)
Abstract(s)
A alimentação humana tem contribuído para o agravamento dos problemas ambientais. Esta
pesquisa centra-se na problemática da (in)sustentabilidade alimentar, procurando dar resposta
ao problema: Quais as práticas e as preocupações dos alunos que frequentam o ensino superior
com a gestão dos produtos alimentares? Optou-se por uma metodologia quantitativa, tendo sido
elaborado um inquérito por questionário. A amostra foi constituída por 718 alunos da Escola
Superior de Educação de Bragança, 61% do sexo feminino, 93,5% com idades entre 18 e 25
anos. Os resultados mostraram que a maioria dos alunos evita o desperdício de alimentos
confecionados, mas ainda não tem por hábito gerir da melhor forma os excedentes. Constatouse,
ainda diferenças estatisticamente significativas nos resultados entre sexos, favoráveis ao
sexo feminino. Concluiu-se, assim, pela pertinência de incluir esta temática nos programas e
campanhas de Educação Ambiental, contribuindo para que as pessoas adotem ou reforcem
comportamentos que tornem a sua alimentação ambientalmente mais sustentável
Human food has contributed to the worsening of environmental problems. This research focuses on the problem of food (in) sustainability, seeking to answer the problem: What are the practices and concerns of students who attend higher education with food products management? A quantitative methodology was chosen and a questionnaire survey was developed. The sample consisted of 718 students from the Escola Superior de Educação de Bragança, 61% female, 93.5% aged between 18 and 25 years. The results showed that the majority of students avoid wasting cooked food, but still do not habitually manage surplus in the best way. There were also statistically significant differences in results between genders, favourable to females. It was concluded, therefore, that it is pertinent to include this theme in Environmental Education programs and campaigns, helping people to adopt or reinforce behaviours that make their food more environmentally sustainable
Human food has contributed to the worsening of environmental problems. This research focuses on the problem of food (in) sustainability, seeking to answer the problem: What are the practices and concerns of students who attend higher education with food products management? A quantitative methodology was chosen and a questionnaire survey was developed. The sample consisted of 718 students from the Escola Superior de Educação de Bragança, 61% female, 93.5% aged between 18 and 25 years. The results showed that the majority of students avoid wasting cooked food, but still do not habitually manage surplus in the best way. There were also statistically significant differences in results between genders, favourable to females. It was concluded, therefore, that it is pertinent to include this theme in Environmental Education programs and campaigns, helping people to adopt or reinforce behaviours that make their food more environmentally sustainable
Description
Keywords
Alimentação sustentável Desperdício alimentar Educação ambiental
Citation
Pinto, Sérgio Rui do Bento; Martins, Maria da Conceição; Gonçalves, Adorinda (2020). Alimentação sustentável em alunos do ensino superior: caracterização e diferenciação em função do sexo. EduSer: Revista de Educação. ISSN 1645-4774. 12:2, p. 17-35
Publisher
Instituto Politécnico de Bragança