Com o objetivo de explorar a relação entre a alimentação, como domínio da vida, e o bem estar subjetivo em estudantes universitários, se aplicou uma enquete a uma amostra não probabilística de 112 estudantes universitários. O questionário incluiu as escalas SWLS (Satisfaction with Life Scale), SWFL (Satisfaction with Food-related Life) e a freqüência de consumo de distintos alimentos. Ambas as escalas apresentaram adequados níveis de consistência interna e a existência de um só fator para o total dos itens. Detectaram-se diferenças associadas aos hábitos de consumo de carne, refrigerantes, óleo, manteiga e margarina. Ao considerar só as categorias satisfeito e não satisfeito, se obteve associação com a etnia, lugar de residência e trabalho do principal ingresso do lar. É possível sugerir que os hábitos de alimentação de estudantes universitários se relacionam com a satisfação, com a vida e com a satisfação em relação a sua alimentação.

In order to explore the relationship between feeding, as a domain of life, and subjective welfare in university students, a survey was applied to a non probability sample of 112 university students. The questionnaire included the SWLS (Satisfaction with Life Scale) and SWFL (Satisfaction with Food-related Life) scale, and the frequency of consumption of certain types of food. Both scales presented appropriate levels of internal consistency and the existence of a single factor for all the items. Differences were found to be associated with habits in the consumption of meat, soft drinks, oil, butter and margarine. When only two categories are considered, satisfied and not satisfied, association was obtained with ethnic group, place of residence and type of work providing the principal income of the household. It may be suggested that the feeding habits of university students are related to satisfaction with life and their food-related life.

Con el objetivo de explorar la relación entre la alimentación, como dominio de la vida, y el bienestar subjetivo en estudiantes universitarios, se aplicó una encuesta a una muestra no probabilística de 112 estudiantes universitarios. El cuestionario incluyó las escalas SWLS (Satisfaction with Life Scale), SWFL (Satisfaction with Food-related Life) y la frecuencia de consumo de distintos alimentos. Ambas escalas presentaron adecuados niveles de consistencia interna y la existencia de un solo factor para el total de los ítems. Se detectaron diferencias asociadas a los hábitos de consumo de carne, bebidas gaseosas, aceite, mantequilla y margarina. Al considerar sólo las categorías satisfecho y no satisfecho, se obtuvo asociación con la etnia, lugar de residencia y trabajo del principal ingreso del hogar. Es posible sugerir que los hábitos de alimentación de estudiantes universitarios se relacionan con la satisfacción con la vida y con la satisfacción en relación a su alimentación.

The purpose of the study was to determine and describe the social representations of Chilean university students about poverty, its causes and solutions. We used the technique of semantic network (Valdez, 1998), we applied the instrument to 121 students from the Faculties of Education and Humanities and Medicine of the University of La Frontera. The analyses were carried out based on values of the semantics network. The results indicate common contents in the social representations of both groups, probably nuanced by academic formation; we observed differences among students groups related to the importance that they assigned to historic and social factors. We discussed the results about structural aspects thoughts.

El propósito del estudio fue determinar y describir las representaciones sociales de estudiantes universitarios chilenos sobre pobreza, sus causas y soluciones. Se empleó la Técnica de Redes Semánticas Naturales (Valdez, 1998), el instrumento se aplicó a 121 estudiantes de las Facultades de Educación y Humanidades y Medicina de la Universidad de La Frontera. Los análisis fueron realizados en base a los valores que arrojan las redes semánticas. Los resultados dan cuenta de contenidos comunes en las representaciones sociales de ambos grupos, matizadas probablemente por la formación académica, observando diferencias en relación a la importancia que asignan a factores de carácter histórico y social. Los hallazgos se discuten en relación a aspectos estructurales del pensamiento.

Considering the high proportion spend of beef in the budget of Chilean households, a survey carried out that looked at the habits, consumption preferences and knowledge about the use of beef among supermarket clients in Temuco, IX Region of Chile. The existence of differences between various segments of the population was also looked at. The survey was carried out in eleven supermarkets, with a sample of 260 individuals, stratified by sex, socio-economic stratum and age. Beef was preferred to chicken and pork. The individuals who made the decision and purchased the beef were generally women. It was most common for beef to be purchased in cuts, with a frequency of three times per week, and in quantities of between 1 and 2 kg at each purchase. Approximately 50% displayed a low level of knowledge with regard to the uses of the various cuts. Differences in habits, preferences and degree of knowledge of the culinary uses of beef were detected according to the sex and socio-economic stratum of the consumer.

Considerando la importancia del gasto en carne dentro del presupuesto familiar de los hogares chilenos, se determinaron los hábitos, preferencias de consumo y conocimiento del uso de la carne bovina de compradores de supermercados en la ciudad de Temuco, IX Región de Chile, y la existencia de diferencias entre distintos segmentos de población. Se realizó una encuesta en once supermercados a una muestra de 260 personas, estratificada por género, grupo socioeconómico y edad. La carne bovina fue preferida por sobre el pollo y cerdo. La persona que decide y compra la carne bovina correspondió mayoritariamente a mujeres. Predominó la compra de carne bovina en cortes, una frecuencia de consumo tres veces por semana y adquisiciones entre 1 y 2 kg en cada evento de compra. Aproximadamente 50% presentó un bajo conocimiento de los usos de los cortes de la carne. Se detectaron diferencias en hábitos, preferencias y grado de conocimiento de los usos culinarios de la carne bovina según el género y estrato socioeconómico del consumidor.