Análise da Percepção em Alimentação Sustentável: Um Estudo Comparativo entre Estudantes do Curso de Nutrição / Analysis of Perception in Sustainable Diet: A Comparative Study Among Undergraduate Nutrition Students
Resumo
O objetivo deste estudo foi verificar a percepção de alimentação sustentável entre estudantes de graduação em Nutrição de uma universidade pública e analisar se alunos do último ano apresentam percepções distintas dos ingressantes. Trata-se de estudo transversal descritivo com amostra de conveniência composta por 84 estudantes, com coleta de dados on-line. Foram aplicadas medidas de tendência central, porcentagens e teste Qui-quadrado, considerando p<0,05 como significativo. Observou-se que 100% dos alunos do último ano afirmaram conhecer o termo “alimentação sustentável” contra 89,8% dos ingressantes (p=0,07). A percepção de que a própria dieta é mais sustentável foi maior entre concluintes (p=0,03) e associada à menor frequência de consumo de carne bovina (p=0,001). Ambos os grupos relacionaram alimentação sustentável, principalmente, à dimensão ambiental, com menções a práticas como redução de consumo de carnes, preferência por alimentos in natura, apoio à agricultura familiar e menor uso de embalagens. Apesar de padrões alimentares semelhantes entre ingressantes e concluintes, houve maior prática de hábitos sustentáveis entre os últimos. Conclui-se que os estudantes apresentam bom conhecimento sobre características de uma alimentação sustentável, sendo que a percepção e a prática aumentam no decorrer da graduação, possivelmente refletindo a influência da formação acadêmica. Esses achados indicam a relevância da universidade na promoção da sustentabilidade na formação em Nutrição, embora sejam necessários estudos que incluam outros anos do curso e diferentes instituições para ampliar a compreensão sobre o papel do ensino superior na consolidação de práticas alimentares sustentáveis
Palavras-chave: Ciências da Nutrição. Sistema alimentar. Percepção. Universidades. Dieta. Estudantes.
ABSTRACT
The aim of this study was to assess the perception of sustainable diet among undergraduate Nutrition students at a public university and to analyze whether final-year students present different perceptions from first-year students. This is a descriptive cross-sectional study with a convenience sample of 84 students, with data collected online. Measures of central tendency, percentages, and the Chi-square test were applied, considering p<0.05 as significant. It was observed that 100% of final-year students reported knowing the term “sustainable diet” compared to 89.8% of first-year students (p=0.07). The perception that their own diet is more sustainable was higher among final-year students (p=0.03) and was associated with lower frequency of beef consumption (p=0.001). Both groups mainly related sustainable diet to the environmental dimension, mentioning practices such as reducing meat consumption, preferring unprocessed foods, supporting family farming, and reducing packaging use. Despite similar dietary patterns between first-year and final-year students, the latter showed greater engagement in sustainable habits. It is concluded that students have good knowledge of the characteristics of a sustainable diet, and that perception and practice increase throughout the course, possibly reflecting the influence of academic training. These findings highlight the relevance of the university in promoting sustainability in Nutrition education, although further studies including other years of the course and different institutions are needed to broaden the understanding of the role of higher education in consolidating sustainable dietary practices.
Keywords: Nutritionists Students. Diet. Food system. Perception. Nutritional Sciences. Universities.
Palavras-chave
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DOI: http://dx.doi.org/10.12819/rsf.2025.12.3.6
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