文章基本信息

标题：Análise comparativa da satisfao do cardápio e aceitabilidade de preparaes vegetarianas em restaurante universitário
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作者：Joo Felipe de Almeida Fonseca ; Michelly de Araújo Marques ; Lívia Bollis Campagnaro 等
期刊名称：Research, Society and Development
电子版ISSN：2525-3409
出版年度：2021
卷号：10
期号：12
页码：1-11
DOI：10.33448/rsd-v10i12.20109
语种：English
出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：Objective: Evaluate menu satisfaction and compare the acceptability of vegetarian preparations between vegetarians and omnivores. Methodology: Cross-sectional study carried out in two UR in Vitória-ES (campus 1 and 2). Data collection occurred through the application of a questionnaire to identify the acceptability of vegetarian dishes, in addition to measuring rest-intake. The data were analyzed in SPSS, adopting p <0.05. Results: 19.2% of the participants were vegetarians, who had a median age similar to omnivores (22 years old). The majority were female (53.9% of omnivores and 68.2% of vegetarians), which was associated with vegetarianism (p<0.001). Vegetarian Kibbeh was the only dish that showed a difference in acceptability scores, the largest being atributed by omnivores. The least acceptable preparation was the Soy Pie. Menu satisfaction was low on both campuses, given high levels of rest-intake. Conclusion: Information on the satisfaction of the menu and the profile of the customers of food and nutrition units are important in satisfying public service and in promoting good environmental practices.
关键词：Vegetarianism;Food Waste;User satisfaction.