Hábitos alimentares e grau de satisfação de discentes usuários do restaurante universitário da Universidade Federal do Triângulo Mineiro

Abstract

University Restaurants are intended to prepare and distribute meals to the students, professor and administrative technicians of a university. In general, these restaurants offer balanced, hygienic and low-cost meals for the university community. Considering the importance of this service, a study was conducted at the University Restaurant of the Federal University of Triangulo Mineiro with the objective of evaluating eating habits and satisfaction with the objective of evaluating eating habits and satisfaction regarding the menu of students users of the Restaurant University. The study included 150 students of both sexes, aged 18 years or older, users of the University Restaurant for at least six months. It was found, after analyzing the data, that there is, in general, an adequate consumption of cereals, legumes, meat, leafy and non-leafy vegetables, on the other hand, the consumption of fish and eggs were insufficient. Regarding the users satisfaction with the menu, the temperature and the presentation of the menu were the ones with the greatest satisfaction, since the portioning of the meat is the factor that most interferes, negatively. Based on the analysis of these results and suggestions made by users, some improvements were proposed in relation to the menu, and tray papers were designed with the objective of raising users awareness of healthy eating. Given these facts, it is suggested the constant development of actions aimed at university students, in order to favor the style and quality of life of these students.