Nutrition Postgraduate Programme, Federal University of Santa Catarina, Florianópolis 88040-900, Brazil.
Nutrition Department, Federal University of Santa Catarina, Florianópolis 88040-900, Brazil.
Nutrients. 2024 Mar 26;16(7):948. doi: 10.3390/nu16070948.
The aim of the study was to explore the concept of quality food in the opinion of key informants of the food system. This qualitative research included 208 key informants related to the food supply for Brazilian public food services. The participants were grouped into three groups according to their participation in the food system: 1. Food production; 2. Management and marketing; 3. Meal's production process. Key informants answered the following question: "In your opinion, what is quality food?". The answers were analysed through qualitative content analysis. The data analysis resulted in 52 codes grouped into eight categories, expressing the opinion of the study participants about what quality food is: nutritional, sustainable, sensory, hygienic-sanitary, care, regulatory, dependability and symbolic. Nutritional and sustainable dimensions were predominantly considered. The activities carried out in the food system seem to influence the opinion on food quality. The groups linked to food production put more emphasis on the sustainable dimension, followed by the nutritional dimension, while the groups linked to management and marketing and to the meals production process put more emphasis on the nutritional and sensory dimensions. These differences may indicate a difficulty in the transition towards a more sustainable and healthy food system.
本研究旨在探讨食品系统关键利益相关者对优质食品的概念的看法。这项定性研究包括 208 名与巴西公共食品服务的食品供应有关的关键利益相关者。参与者根据其在食品系统中的参与情况分为三组：1. 食品生产；2. 管理和营销；3. 膳食生产过程。关键利益相关者回答了以下问题：“在您看来，什么是优质食品？”。答案通过定性内容分析进行分析。数据分析产生了 52 个代码，分为 8 个类别，表达了研究参与者对优质食品的看法：营养、可持续、感官、卫生-安全、关怀、监管、可靠和象征。营养和可持续性维度被广泛认为是最重要的。食品系统中开展的活动似乎会影响对食品质量的看法。与食品生产相关的群体更强调可持续性维度，其次是营养维度，而与管理和营销以及膳食生产过程相关的群体则更强调营养和感官维度。这些差异可能表明向更可持续和健康的食品系统过渡存在困难。
