Determinantes das escolhas alimentares de surfistas nas cidades litorâneas do estado de São Paulo
Data
2024-12-27
Autores
Silva, Pedro Barros Fernandes 
Orientadores
Juzwiak, Claudia Ridel
Tipo
Trabalho de conclusão de curso
Título da Revista
ISSN da Revista
Título de Volume
Resumo
Introdução: O surfe, esporte cada vez mais popular, exige uma alimentação adequada devido à alta demanda nutricional dos treinos. No entanto, nem sempre o consumo alimentar é adequado, decorrente das tomadas de decisões sobre o que comer. Objetivos: Compreender e avaliar os determinantes das escolhas alimentares (EA) de surfistas, identificando a influência do esporte na tomada de decisão e comparar os resultados entre sexos e entre atletas amadores e profissionais. Participantes e Métodos: Trata-se de um estudo transversal, de natureza quantitativa, com aplicação em ambiente virtual, do questionário, traduzido e validado, “Questionário sobre Motivo das Escolhas Alimentares” e de perguntas abertas sobre estratégias de treino e competição. Uma amostra de conveniência de 54 atletas, com 18 anos ou mais, praticando surfe há pelo menos um ano e competindo em pelo menos duas etapas organizadas no litoral de São Paulo. Resultados: “Apelo Sensorial”, “Humor” e “Preço” foram os principais fatores determinantes das EA dos surfistas, sem diferença significativa entre homens e mulheres. Apesar de “Saúde” ter ficado em 4° lugar segundo o questionário, foi a resposta mais frequente à questão aberta sobre o principal fator para as EA. Houve correlação positiva (rho=0,33; p=0,019) entre idade e o fator “Conteúdo Natural”, principalmente entre as mulheres, enquanto a correlação foi negativa entre carga horária semanal de treinos e os fatores “Saúde” (rho=-0,60; p=0,050) e “Apelo Sensorial” (rho=-0,63; p=0,039). Quanto ao nível atlético, “Apelo Sensorial” foi o fator mais influente para surfistas profissionais e “Humor” para os amadores. Já entre os fatores menos pontuados, destacaram-se “Preocupação Ética” e “Familiaridade”. Surfistas com maior carga de treino priorizam menos “Saúde” e “Apelo Sensorial”, provavelmente em função da satisfação imediata do apetite. Metade dos surfistas indicaram não adotar estratégias nutricionais para o treino e 46% não indicaram estratégias para a competição. Conclusão: Os resultados sugerem que as EA dos surfistas são predominantemente guiadas pelas características dos alimentos que atendam aos fatores envolvidos com o “Apelo Sensorial” e o “Humor”, refletindo a influência da cultura do surfe, na qual se prioriza prazeres e bem-estar emocional. Conhecer os fatores que determinam as escolhas alimentares entre grupos atléticos contribui para a elaboração de condutas nutricionais, tanto educativas quanto de aconselhamento, voltadas às especificidades do grupo estudado, aumentando a chance de adesão às orientações nutricionais.
Introduction: Surfing, an increasingly popular sport, requires an adequate diet due to the high nutritional demands of training. However, food consumption is not always appropriate, resulting from decision-making about what to eat. Objectives: To understand and assess the determinants of surfers' food choices (FC), identifying the influence of the sport on decision-making, and comparing the results between genders and between amateur and professional athletes. Participants and Methods: This is a cross-sectional, quantitative study, carried out in a virtual environment using the translated and validated “Food Choice Motives Questionnaire” and open-ended questions about training and competition strategies. A convenience sample of 54 athletes, aged 18 and older, practicing surfing for at least one year and competing in at least two organized events on the coast of São Paulo. Results: “Sensory Appeal,” “Mood,” and “Price” were the main factors determining surfers' FC, with no significant differences between men and women. Although “Health” ranked 4th in the questionnaire, it was the most frequent response to the open question about the main factor influencing FC. There was a positive correlation (rho=0.33; p=0.019) between age and the “Natural Content” factor, especially among women, while there was a negative correlation between weekly training hours and the “Health” (rho=-0.60; p=0.050) and “Sensory Appeal” (rho=-0.63; p=0.039) factors. Regarding athletic level, “Sensory Appeal” was the most influential factor for professional surfers, and “Mood” for amateurs. Among the least scored factors were “Ethical Concern” and “Familiarity.” Surfers with a higher training load prioritized “Health” and “Sensory Appeal” less, likely due to the immediate satisfaction of appetite. Half of the surfers indicated that they do not adopt nutritional strategies for training, and 46% did not indicate strategies for competition. Conclusion: The results suggest that surfers' FC are predominantly guided by the characteristics of foods that meet factors related to “Sensory Appeal” and “Mood,” reflecting the influence of surf culture, which prioritizes pleasure and emotional well-being. Understanding the factors that determine food choices among athletic groups contributes to the development of nutritional strategies, both educational and advisory, tailored to the specificities of the group studied, increasing adherence to nutritional guidelines.
Introduction: Surfing, an increasingly popular sport, requires an adequate diet due to the high nutritional demands of training. However, food consumption is not always appropriate, resulting from decision-making about what to eat. Objectives: To understand and assess the determinants of surfers' food choices (FC), identifying the influence of the sport on decision-making, and comparing the results between genders and between amateur and professional athletes. Participants and Methods: This is a cross-sectional, quantitative study, carried out in a virtual environment using the translated and validated “Food Choice Motives Questionnaire” and open-ended questions about training and competition strategies. A convenience sample of 54 athletes, aged 18 and older, practicing surfing for at least one year and competing in at least two organized events on the coast of São Paulo. Results: “Sensory Appeal,” “Mood,” and “Price” were the main factors determining surfers' FC, with no significant differences between men and women. Although “Health” ranked 4th in the questionnaire, it was the most frequent response to the open question about the main factor influencing FC. There was a positive correlation (rho=0.33; p=0.019) between age and the “Natural Content” factor, especially among women, while there was a negative correlation between weekly training hours and the “Health” (rho=-0.60; p=0.050) and “Sensory Appeal” (rho=-0.63; p=0.039) factors. Regarding athletic level, “Sensory Appeal” was the most influential factor for professional surfers, and “Mood” for amateurs. Among the least scored factors were “Ethical Concern” and “Familiarity.” Surfers with a higher training load prioritized “Health” and “Sensory Appeal” less, likely due to the immediate satisfaction of appetite. Half of the surfers indicated that they do not adopt nutritional strategies for training, and 46% did not indicate strategies for competition. Conclusion: The results suggest that surfers' FC are predominantly guided by the characteristics of foods that meet factors related to “Sensory Appeal” and “Mood,” reflecting the influence of surf culture, which prioritizes pleasure and emotional well-being. Understanding the factors that determine food choices among athletic groups contributes to the development of nutritional strategies, both educational and advisory, tailored to the specificities of the group studied, increasing adherence to nutritional guidelines.
Descrição
Citação
SILVA, Pedro Barros Fernandes. Determinantes das escolhas alimentares de surfistas nas cidades litorâneas do estado de São Paulo. 2024. 57 f. Trabalho de conclusão de curso (Graduação em Nutrição) - Universidade Federal de São Paulo, Instituto de Saúde e Sociedade, Santos, 2024.