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Os hábitos alimentares variam de acordo com diferentes fatores complexos,
dependendo de motivações pessoais e do contexto onde o indivíduo está inserido na
sociedade. O pão é um dos alimentos mais antigos, consumido de diversas formas e com
frequência. Assim sendo, foi desenvolvido um estudo quantitativo e transversal que teve
como objetivos conhecer os hábitos de compra e consumo de pão da região de Bragança,
e verificar se os hábitos de consumo e compra estão associados a fatores
sociodemográficos. Para isso, foi realizado um inquérito online aplicado a 215 inquiridos
da região de Bragança, estruturado de forma a descrever o inquirido por suas
características sociodemográficas, seus hábitos de compra e consumo, seu conhecimento
sobre o pão regional e restrições alimentares. Os resultados deste estudo mostraram que
determinados hábitos de consumo e de compra do pão estavam, de facto, associados às
características sociodemográficas do inquirido. Contudo, de forma geral o pão, ainda, é
consumido de forma hedônica, porém, há uma percentagem significativa de indivíduos
que optam pelo consumo de pão integral. Percebeu-se, também, que existe atualmente,
uma preocupação constante por parte dos inquiridos relativamente à quantidade de sal
presente no pão. Neste sentido, surge a necessidade de divulgação de informação a
respeito da composição do pão tradicional e dos pães substitutos.
Os inquiridos demostraram ter um bom conhecimento dos pães da região de
Bragança. No entanto, nesta investigação, a percentagem de inquiridos que admitiram
comprar este tipo de pão foi relativamente reduzida, especialmente entre os mais jovens.
O pão regional apresenta um consumo mais elevado entre os inquiridos com mais de 35
anos, ativos e que fazem parte de agregados familiares de menor dimensão. A
comercialização de produtos regionais auxilia na manutenção da tradição, no
desenvolvimento do comércio local e das áreas rurais, em especial, as de menos densidade
populacional. Em respeito a isso, aumentar a visibilidade desses produtos torna-se
imperativo. A divulgação de informação e o desenvolvimento de campanhas de
valorização destes produtos que são típicos, artesanais, que representam toda uma cultura
regional e aos quais são reconhecidos atributos de qualidade, poderá ser uma forma destes
produtos se destacarem entre uma imensidão de produtos substitutos existentes no
mercado regional, nacional e internacional.
Eating habits vary according to different complex factors, depending on personal motivations and the context in which the individual is inserted in society. Bread is one of the oldest foods, consumed in different ways and often. Therefore, a quantitative and cross-sectional study was developed with the objective of knowing the bread buying and consumption habits of the Bragança region, and verifying whether the consumption and buying habits are associated with sociodemographic factors. For this, an online survey was applied to 215 respondents from the Bragança region, structured in order to describe the respondent by their sociodemographic characteristics, their buying, consuming habits, their knowledge about regional bread and dietary restrictions. The results of this study showed that certain habits of consumption and purchase of bread were, in fact, associated with the sociodemographic characteristics of the respondent. In general, bread is still consumed in a hedonic way, however, there is a significant percentage of individuals who choose to eat whole grain bread. It was also noticed that there is currently a constant concern on the part of respondents regarding the amount of salt present in bread. In this sense, there is a need to disseminate information about the composition of traditional bread and substitute breads. Respondents showed that they had a good knowledge of the breads in the Bragança region. Although, in this investigation, the percentage of respondents who admitted to buying this type of bread was relatively low, especially between the younger ones. Regional bread has a higher consumption among respondents over 35 years old, active and who are part of smaller households. The commercialization of regional products helps to maintain the tradition, to develop local commerce and rural areas, especially those with less population density. In this respect, increasing the visibility of these products is imperative. The dissemination of information and the development of campaigns to value these products, which are local, handcrafted, represent a whole regional culture, and are adopt as reference in quality, may be a way for these products to stand out among the multitude of substitute products existing in the regional, national and international market.
Eating habits vary according to different complex factors, depending on personal motivations and the context in which the individual is inserted in society. Bread is one of the oldest foods, consumed in different ways and often. Therefore, a quantitative and cross-sectional study was developed with the objective of knowing the bread buying and consumption habits of the Bragança region, and verifying whether the consumption and buying habits are associated with sociodemographic factors. For this, an online survey was applied to 215 respondents from the Bragança region, structured in order to describe the respondent by their sociodemographic characteristics, their buying, consuming habits, their knowledge about regional bread and dietary restrictions. The results of this study showed that certain habits of consumption and purchase of bread were, in fact, associated with the sociodemographic characteristics of the respondent. In general, bread is still consumed in a hedonic way, however, there is a significant percentage of individuals who choose to eat whole grain bread. It was also noticed that there is currently a constant concern on the part of respondents regarding the amount of salt present in bread. In this sense, there is a need to disseminate information about the composition of traditional bread and substitute breads. Respondents showed that they had a good knowledge of the breads in the Bragança region. Although, in this investigation, the percentage of respondents who admitted to buying this type of bread was relatively low, especially between the younger ones. Regional bread has a higher consumption among respondents over 35 years old, active and who are part of smaller households. The commercialization of regional products helps to maintain the tradition, to develop local commerce and rural areas, especially those with less population density. In this respect, increasing the visibility of these products is imperative. The dissemination of information and the development of campaigns to value these products, which are local, handcrafted, represent a whole regional culture, and are adopt as reference in quality, may be a way for these products to stand out among the multitude of substitute products existing in the regional, national and international market.
Descrição
Mestrado de dupla diplomação com a UTFPR - Universidade Tecnológica Federal do Paraná
Palavras-chave
Hábitos alimentares Consumo Bragança Portugal Pão regional