Dieta por quê?: mudanças nos hábitos alimentares em comensais do restaurante universitário da Universidade Federal Rural de Pernambuco

Abstract

With industrialization, the number of people who have stopped eating healthy and balanced has increased, and with it, the rate of NCDs and their risk factorsalso increased, being considered public health problems in the country. To reverse this scenario, dietary guidelines have been implemented, but access to information and awareness-raising work are not the only obstacles to be overcome by the government, as socio-economic and cultural factors must also be taken into account when making recommendations on balanced and healthy eating. The University Restaurants, located within public institutions, are collective meal establishments that aim to meet the basic nutritional needs of their diners. Awareness raising actions and strategies should be taken to their users to help combat and prevent NCD-related risk factors. The objective of this study was to identify the reason for the change in eating habits practicedby the university population of UFRPE that uses the dietary service of the university restaurant of the institution. This quantitative research shows that 70% of the sample universe interviewed, uses the dietary service in search of healthy eating, even if only 12% of college students have some NCD. Soon the results corroborate the importance of strategic actions used by the university restaurant management in the awareness of its users about how to practice healthy eating, offering a quality service, accessible and contributing to the best quality of life of those who use them, consequently reducing public spending related to unhealthy eating habits.