TCC Laticínios

URI Permanente para esta coleção

https://repositorio.ifal.edu.br/handle/123456789/57

Navegar

Navegando TCC Laticínios por Assunto "Estudantes do Ifal Campus Satuba"

Agora exibindo 1 - 1 de 1
  • Imagem de Miniatura
    Item
    Avaliação do consumo de leite e derivados lácteos por alunos do curso subsequente do Campus Satuba
    (INSTITUTO FEDERAL DE ALAGOAS - Ifal, 2025-08-29) Santos, Tereza Leticia da Silva; Lyra, Daniele Gomes de; http://lattes.cnpq.br/5731038200690699; Lima, Marciara Lúcia dos Santos; http://lattes.cnpq.br/7363169253014822; Silva, Tâmara Lúcia dos Santos; http://lattes.cnpq.br/7697002445483904
    Milk and dairy products are important sources of nutrients in the human diet, providing high biological value proteins, calcium, and essential vitamins. This study aims to investigate the milk and dairy product consumption habits among students enrolled in the post-secondary technical course at the IFAL– Satuba Campus. Data collection was carried out through a structured questionnaire that addressed aspects such as student profile (age, gender, income, and place of residence), preferences and frequency of milk and dairy consumption, and factors influencing this consumption. The questionnaire was created using the Google Forms platform, resulting in 50 responses, which represent 61.7% of the enrolled students. The results revealed the following profile of the respondents: 54% identified as female, 64% reported a household income of up to one minimum wage, and 60% reside in rural areas of the state. Regarding the type of milk most consumed, powdered milk was preferred by 72% of respondents. In terms of fat content, whole milk accounted for 84% of preferences. UHT milk showed low consumption within this group (22%). As for raw milk, 22% of the respondents reported consuming it at least once a week. The predominant form of milk consumption was with coffee (50%). Among dairy products, butter was the most consumed, and mozzarella was the most preferred cheese, with 54% of the responses. Only 4% reported not consuming milk at all. The most considered factors during purchase were brand and price, while the expiration date was the main criterion when choosing the product. Thus, the data indicate that among students in the post-secondary Agriculture course at IFAL – Satuba Campus, the predominant choice is whole powdered milk, which aligns with the researchers' expectations. However, the study also revealed a still frequent consumption of raw milk, which raises concerns regarding food safety. It is known that the consumption of unpasteurized milk remains common in rural areas of the country, which may explain this finding. Therefore, it is essential to develop awareness- raising actions aimed at the academic community to highlight the health risks associated with the consumption of raw milk.