0004/2024 - CONVENIENCE OF OPENING HOURS OF COMMERCIAL FOOD ESTABLISHMENTS: BARRIER OR FACILITATOR TO HEALTHY FOOD? CONVENIÊNCIA DO HORÁRIO DE FUNCIONAMENTO DE ESTABELECIMENTOS COMERCIAIS DE ALIMENTOS: BARREIRA OU FACILITADOR PARA UMA ALIMENTAÇÃO SAUDÁVEL?
O objetivo foi avaliar o horário de funcionamento de estabelecimentos comerciais de alimentos in natura e mistos, localizados em áreas com e sem Equipamentos Públicos de Segurança Alimentar e Nutricional (EPSAN). Estudo transversal, realizado em Belo Horizonte, Brasil. Foram registradas médias de horas de funcionamento, comparadas entre tipos (teste t de Student). Status do funcionamento dos estabelecimentos foi comparados entre tipos (Qui-quadrado). As horas médias de funcionamento foram comparadas segundo sua localização em áreas com ou sem EPSAN (teste t de Student). Estabelecimentos mistos ficavam abertos, em média, mais horas do que os estabelecimentos in natura (p<0,001). A quantidade de estabelecimentos mistos abertos no horário estendido (após 18 horas) foi significativamente superior à quantidade de estabelecimentos in natura (p<0,001), em dias de semana (90,9% vs. 67,8%), sábados (84,1% vs. 55,9%) e domingos (40,9% vs. 3,4%). Funcionamento semanal dos estabelecimentos de alimentos in natura foi menor nas áreas com EPSAN (61,0 horas vs. 51,2 horas; p<0,05). Estabelecimentos mistos funcionam mais horas e estão mais disponíveis em horário estendido e aos domingos. Áreas com EPSAN apresentaram menor média de horas de funcionamento dos estabelecimentos comerciais de alimentos in natura, mas o funcionamento dos estabelecimentos mistos não variou de acordo com sua localizaçã
Palavras-chave:
Conveniência; Ambiente alimentar; Segurança alimentar e nutricional;
Abstract:
The objective was to evaluate the opening hours of establishments selling in natura and mixed foods, located in areas with and without Food and Nutrition Public Establishments (FNPE). A cross-sectional study, carried out in Belo Horizonte, Brazil. Average hours of operation were recorded, and compared between in natura and mixed food establishments (Student's t-test). The functioning of establishments was divided into status and compared between types of establishments (Chi-square). The average operation hours of the establishments were compared according to their location in areas with or without FNPE (Student's t-test). Mixed establishments were open, on average, longer hours than in natura food establishments (p<0.001). The number of mixed establishments open at extended hours (after 18 hours) was significantly higher than the number of in natura establishments (p<0.001), on weekdays (90.9% vs. 67.8%), Saturdays (84. 1% vs. 55.9%) and Sundays (40.9% vs. 3.4%). On weekdays operation of in natura food establishments was lower in areas with FNPE (p<0.05). Mixed establishments open longer hours and are more available during extended hours and on Sundays. Areas with FNPE had lower average opening hours for in natura food establishments but the operation of mixed establishments did not vary according to their location.
Keywords:
Convenience; Food Environment; Food and Nutrition Security; Food retailers.
CONVENIÊNCIA DO HORÁRIO DE FUNCIONAMENTO DE ESTABELECIMENTOS COMERCIAIS DE ALIMENTOS: BARREIRA OU FACILITADOR PARA UMA ALIMENTAÇÃO SAUDÁVEL?
Resumo (abstract):
The objective was to evaluate the opening hours of establishments selling in natura and mixed foods, located in areas with and without Food and Nutrition Public Establishments (FNPE). A cross-sectional study, carried out in Belo Horizonte, Brazil. Average hours of operation were recorded, and compared between in natura and mixed food establishments (Student's t-test). The functioning of establishments was divided into status and compared between types of establishments (Chi-square). The average operation hours of the establishments were compared according to their location in areas with or without FNPE (Student's t-test). Mixed establishments were open, on average, longer hours than in natura food establishments (p<0.001). The number of mixed establishments open at extended hours (after 18 hours) was significantly higher than the number of in natura establishments (p<0.001), on weekdays (90.9% vs. 67.8%), Saturdays (84. 1% vs. 55.9%) and Sundays (40.9% vs. 3.4%). On weekdays operation of in natura food establishments was lower in areas with FNPE (p<0.05). Mixed establishments open longer hours and are more available during extended hours and on Sundays. Areas with FNPE had lower average opening hours for in natura food establishments but the operation of mixed establishments did not vary according to their location.
Palavras-chave (keywords):
Convenience; Food Environment; Food and Nutrition Security; Food retailers.
de Paiva, G. G., Claro, R. M., Bocardi, V. B., Costa, B.V.L. CONVENIENCE OF OPENING HOURS OF COMMERCIAL FOOD ESTABLISHMENTS: BARRIER OR FACILITATOR TO HEALTHY FOOD?. Cien Saude Colet [periódico na internet] (2024/jan). [Citado em 05/04/2025].
Está disponível em: http://cienciaesaudecoletiva.com.br/artigos/convenience-of-opening-hours-of-commercial-food-establishments-barrier-or-facilitator-to-healthy-food/19052?id=19052
