Mulheres, trabalho e alimentação: Uma análise comparativa

• Ano de defesa: 2012
• Autor(a) principal: Lelis, Cristina Teixeira
• Orientador(a): Teixeira, Karla Maria Damiano
• Banca de defesa: Loreto, Maria das Dores Saraiva de , Castro, Luiza Carla Vidigal
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Economia Doméstica
• Departamento: Economia familiar; Estudo da família; Teoria econômica e Educação do consumidor
• País: BR
• Palavras-chave em Português: Mulher; Trabalho; Alimentação
• Palavras-chave em Inglês: Women; Work; Feed
• Área do conhecimento CNPq: CNPQ::CIENCIAS SOCIAIS APLICADAS::ECONOMIA DOMESTICA
• Link de acesso: http://locus.ufv.br/handle/123456789/3357

Many socioeconomic and demographic transformations have occurred in the past decades, worldwide, leading to dietary habit changes in consumer behavior. The aging population, the role of women in society, and the value of time and convenience products have had a great influence on changes in food consumption. The empowerment, employability, and independence of women affect food composition, leading to the appearance of new values and habits with likely consequences in the eating pattern, such as reduction of the time devoted to domestic eating activities, or even the replacement of the traditional diet by one including ready-to-eat products requiring little or no preparation time. Within this context, this study aimed to analyze the impact of the insertion of women in the labor market on their families eating habits, seeking to understand the factors involved and the strategies used by women included and not included in the formal labor market and their families, related to meal preparation, based on these new space-time relationships. The survey, quantitative and qualitative in nature, was carried out in Viçosa-MG, and included as audience-target female employees working in different occupational sectors at the Universidade Federal de Viçosa (UFV), as well as non working women, wives of UFV employees. The women selected were at the middle stage of the life cycle, ie, from households with children aged from 0 to 18 years, thus divided: 101 employed women, and 13 housewives. Data were obtained through an interview based on a semi-structured guide, and analyzed using content analysis. The results showed that the average food expenditure was very close for both working and non-working women, with the working women s income allowing eating habit changes. Industrialized foods were also adopted by families of nonworking women, because of the convenience and ease of use. Some of the strategies applied by the working women were hiring maids, eating out, using readyto-eat and frozen foods, especially for dinner and on the weekends. Other strategies included: help from family members, especially the husband and children, though not often. The main strategy used by the non working women was the use of readyto-eat foods, although not in a constant fashion, and eating out on the weekends. Maids and help by family members were available in a smaller percentage. Modern cooking technologies were available in all the families, and presented many advantages. However, the interviewed women reported some disadvantages, such as the time spent cleaning parts and electric power consumption. Time for meal preparation decreased after the women s insertion in the labor market. For those women involved with teaching, meal preparation time was reduced due to the need to bring academic work home. For non working women, the time available for the preparation of meals increased in most cases. Thus, any change in the family, such as the paid activity performed by the wife, produces a redistribution of functions, and eating habits, despite being affected, are not fully differentiated, when the inclusion of women in the labor market is considered, as a function of similarities in lifestyle.