Percepção sobre a qualidade da carne suína e perfil de consumo de professores e estudantes do Centro de Ciências da Saúde da UFRB

Abstract

With the objective of evaluating the consumption profile and perception of pork quality among professors and students of the UFRB Health Sciences Center, a questionnaire was elaborated with 19 questions related to the socioeconomic aspects of the interviewees and their general knowledge in relation to pork meat. to the production and marketing of pigs. Teachers and students were interviewed, making a total of 194 people from this academic community, 71.13% female, distributed among 89.69% students and 10.31% teachers. The predominant age group was 17 to 25 years old, with a total of 65.46% of respondents, with 74.74% of the population with incomplete higher education and 63.40% representatives of the Interdisciplinary Bachelor of Health. Among teachers and students, only 38.14% claimed to have knowledge about the most consumed meat in the world and pointed to beef as the most consumed. Fish meat was pointed out by 79.90% of the interviewees as being the healthiest, on the other hand, pork meat was considered the most harmful to human health by 70.10%. With regard to the meat most consumed in the homes of the interviewees, there was a difference between the classes, with 60% of the teachers saying they consumed chicken meat more frequently and 54.02% of the students said it was beef. Regarding the consumption of pork, 75.26% said they consumed it, and among consumers 60.27% consumed it only monthly and to justify the low consumption, to justify it, 50% of consumers with low frequency said they were vegetarians, they claimed lack of custom or cultural issues. Regarding the indication of pork consumption, 54.12% would indicate the consumption of pork and of those who would not indicate, 74.74% did not present specific reasons for not indicating. Regarding the conditions for raising and slaughtering pigs, 50.52% said they had no knowledge about the subject. With regard to the way and place they acquire the pork product, 36.60% said they consume it in natura and 40.21% buy it in markets. It is concluded that myths and prejudices related to the consumption of pork meat are still persistent in the health area, despite the level of education of the interviewees. In this way, it is necessary to carry out more in-depth studies and subsequently carry out an information campaign to demystify the prejudices directed at pork among health professionals, since the medical community exerts great influence on the eating routine of the population in general.