Doctorate – Dieting for weight loss by the female public: a study in the light of food well-being

Tipo de evento: 
Data e hora: 
14/05/2019 - 15:00 to 18:00


Ohana Trajano Barbosa    

Doctorate – Dieting for weight loss by the female public: a study in the light of food well-being  

Advisor: Prof. Dr. Andres Rodriguez Veloso    

Comission: Profs. Drs. Kavita Miadaira Hamza, Maria do Carmo Romeiro e Francisco Vicente Sales Melo

Class: 217, FEA-5


Food is an important source of pleasure for humans. However, over the years, sacrificing the pleasure that food provides has been characterizing one of the most self-regulating behaviors of contemporary society, which is dieting. Thus, this study sought to answer the following central question: How the eating behavior associated with dietary practices may influence food well-being? To do so, we adopted the perspective of the Food well-being (FWB), inserted in the context of Transformative Consumer Research (TCR). The aspect that motivated the choice of the theme is related to the lack of studies focused on the influence that the food choices can exert on the behavior and well-being of the consumer. The research is characterized by being a basic qualitative study with an interpretative character. Data collection techniques were used in-depth interview and photo-elicitation techniques. After transcribing the interviews with 16 informants, the data were organized and interpreted based on the thematic analysis technique. Through photo-elicitation, the 201 photos were categorized and later, a content analysis was performed. From the analyzes, it was noticed that although the informants expressed feelings of pleasure in relation to food, the relationship was dichotomous considering the possibility of acquiring extra kilos. In addition, it was possible to identify some vulnerabilities experienced by women in diets such as the high price of diet products; difficulty in distinguishing foods (especially fruits and vegetables) if they are not identified; understand the nutritional aspects of food to make a good choice; and the disagreements in market and professional discourses about what is 'healthy' or 'unhealthy' food. It is believed that dietary well-being can be achieved by individuals on a weight-loss diet, when a positive psychological, physical, emotional, and social relationship with food is established, and when the associated vulnerabilities are minimized.

 *Abstract provided by the author




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