Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico / O estudo que esta dissertaÃÃo apresenta tem como objetivo compreender as estratÃgias, prÃticas e discursivas, de (re)construÃÃo de uma imagem regional do alimentar, utilizadas por proprietÃrios de dois restaurantes temÃticos, localizados na regiÃo metropolitana de Fortaleza, CearÃ: o Chica Sinhà e o Là na RoÃa. Especializados na chamada âculinÃria sertanejaâ, esses estabelecimentos revelam, nos detalhes de sua composiÃÃo, um amplo campo de relaÃÃes e produÃÃes simbÃlicas, do qual emergem e o qual ajudam a constituir. Nesse sentido, volto o olhar para a histÃria, como um processo permeado de permanÃncias e rupturas cognitivas, procurando refletir acerca dos caminhos de objetivaÃÃo social da idÃia de cozinha regional, adotada e ressignificada pelos restaurantes citados. Seguindo uma tendÃncia verificada tambÃm noutras partes do Brasil e do mundo, no CearÃ, a adoÃÃo do turismo pelo poder pÃblico (como alavanca para o desenvolvimento econÃmico local) e as expressivas mudanÃas impostas ao consumo alimentar urbano moderno (impulsionadas pela industrializaÃÃo e padronizaÃÃo dos gÃneros alimentÃcios) estÃo no cerne dos movimentos de concepÃÃo e valorizaÃÃo desse tipo tÃo peculiar de culinÃria. / The study of the dissertation presents has as purpose to understand the pratical discourse and (re)construction of a regional image of food, used by the owner of the two thematic restaurants, located in the region of Fortaleza, CearÃ: Chica Sinhà and Là na RoÃa. Especialized in sertÃoâs culinary, this firms shows us, in details of their compositions, a large field of simbolic relactions and productions, from them emerge and which help to build. This way, I back to look for the history, as a process full of cognitive staying and cognitive ruptures, searching to reflect about the way of social objetivation of the regional cusine ideia, adopt and reframe by the mentioned restaurants. Following a verified trend also in the other places of Brasil and the rest of the world, in CearÃ, the adoption of tourism by the government (as a growing form of aceleration the local economic devoloping) and the expressions changings imposed to the modern urban food consumption (driven by industrialization and padronization of the gender food) they are in the midle of conceptions and padronization movements this type of peculiar cusine.

In recent years, food waste has received growing interest from local, national and European policymakers, international organisations, NGOs as well as academics from various disciplinary fields. Increasing concerns about food security and environmental impacts, such as resource depletion and greenhouse gas emissions attributed to food waste, have intensified attention to the topic. While food waste occurs in all stages of the food supply chain, private households have been identified as key actors in food waste generation. However, the evidence on why food waste occurs remains scattered. This paper maps the still small but expanding academic territory of consumer food waste by systematically reviewing empirical studies on food waste practices as well as distilling factors that foster and impede the generation of food waste on the household level. Moreover, we briefly discuss the contributions of different social ontologies, more particularly psychology-related approaches and social practice theory. The analysis reveals food waste as a complex and multi-faceted issue that cannot be attributed to single variables; this also calls for a stronger integration of different disciplinary perspectives. Mapping the determinants of waste generation deepens the understanding of household practices and helps design food waste prevention strategies. Finally, we link the identified factors with a set of policy, business, and retailer options.

Concern regarding the decline in the knowledge and use of indigenous green vegetables exists in many southern African regions including Swaziland. Reasons for this are, amongst others, attributed to a lack of inter-generational knowledge transfer, the influence of westernisation and changing food values and attitudes, as people nowadays regard indigenous green leafy vegetables as a low status food. It is imperative that knowledge of these foods be documented before it is lost to future generation. Indigenous green leafy vegetables have long been considered healthier options than the many recently introduced western-orientated foods, which are closely linked to chronic lifestyle diseases. The aim of this study was to determine, describe and compare the knowledge of indigenous green leafy vegetables among two generations of rural Swazi women from the Eluyengweni community, and how it manifests in their food practices. Studies on indigenous green leafy vegetables in Swaziland are limited. This study will fill the knowledge gap in this field. The human ecological perspective was adopted as theoretical perspective and an explorative mixed method approach was followed. Qualitative data was collected through focus group discussions with younger (25-45 years) and older (over 45 years) women. Face-to-face structured interviews provided quantitative data on the knowledge the women had of indigenous green leafy vegetables, including their procurement, preparation, preservation and consumption patterns. The convenience sample comprised 102 respondents. Observation was done concurrently during both phases of data collection and photographs accompanied comprehensive field notes. It transpired that the availability of indigenous green leafy vegetables had declined in the community and those that were available were not easily accessible as they were located on the outskirts of the community. In spite of changes in the physical and natural environment, some indigenous green leafy vegetable species are still available in summer. It is clear that the older women, in comparison to their younger counterparts, had more knowledge of indigenous green leafy vegetables in terms of identifying them, where they are found and how they are used. Familiar and available indigenous green leafy vegetables such as imbuya (Amaranthus), chuchuza (Bidens pilosa) were preferred, and consumed fairly regularly. Although indigenous green leafy vegetables were still part of the food practices in this community, their consumption among the younger generation had declined. However, due to factors related to modernisation, economic influences and technological advancement the majority of both the younger and older participants seem to have become dependent on, and often include, western-orientated food in their food consumption patterns. Based on the results, recommendations are made to capture and preserve the knowledge of indigenous green leafy vegetables in this community and to revive interest in these vegetables and promote their consumption. / Daar is 'n besorgdheid oor die afname in kennis in die gebruik van inheemse groen blaargroentes in baie streke in Suider Afrika, insluitend Swaziland. Redes wat hiervoor aangevoer word, is onder andere, die gebrekkige oordrag van kennis van een geslag na die volgende, die invloed van verwestering asook 'n verandering in waardes en houdings aangesien mense inheemse groen blaargroentes deesdae as 'n lae status voedsel beskou. Daarom is dit noodsaaklik dat kennis oor hierdie voedsel gedokumenteer word voordat dit verlore gaan vir die nageslag. Inheemse groen blaargroentes word gesonder geag in vergelyking met Westers-georienteerde voedsel, wat op hul beurt nou geassosieer word met kroniese lewenstyl siektes. Die doel van hierdie studie was om die kennis van inheemse groen blaargroentes van twee geslagte landelike Swazi vroue van die Eluyengweni gemeenskap te bepaal, beskryf en te vergelyk asook hoe dit manifesteer in hul voedselpraktyke. Studies oor inheemse groen blaargroentes in Swaziland is beperk en hierdie studie dra by om die leemte in kennis in hierdie studieveld te vul. Die menslike ekologiese perspektief is a teoretiese perspektief gebruik en 'n verkennende gemengde metodologie is as navorsingsbenadering gevolg. Kwalitatiewe data is deur middle van fokusgroep gesprekke met beide die jonger (25-45 jaar) en ouer (ouer as 45 jaar) vroue ingesamel. Met behulp van gestruktureerde individuele onderhoude is kwantitatiewe data oor die kennis van inheemse groen blaargroentes ingesamel wat die verkryging, voorbereiding, preservering en verbruikspatrone van hierdie groentes ingesluit het. 'n Geriefssteekproef van 102 respondente het aan die studie deelgeneem. Waarnemings is gedurende beide fases van die data insameling uitgevoer en fotos en volledige veldnotas is ingesluit. Dit is duidelik dat die beskikbaarheid van inheemse groen blaargroentes in hierdie gemeenskap afgeneem het, en dit wat beskikbaar was, was nie maklik toeganklik nie, omdat dit aan die buitewyke van die gemeenskap gelëe was. Ten spyte van die verandering in die fisiese en natuurlike omgewing is sommige inheemse groen blaargroentes steeds beskikbaar gedurende die somer. Dit is duidelik dat die ouer vroue, in vergelyking met die die jonger vroue oor meer kennis van inheemse groen blaargroentes beskik het met betrekking tot die identifisering, waar hulle groei en hoe om hulle te gebruik. Bekende en beskikbare inheemse groen blaargroentes soos gewone misbredie (Amaranthus) en knapsakkerwel (Bidens pilosa) was voorkeur groente en is redelik gereeld gebruik. Alhoewel inheemse groen blaargroentes steeds deel vorm van die voedselpraktyke in hierdie gemeenskap, het die gebruik daarvan deur die jonger geslag afgeneem. As gevolg van faktore soos modernisering, die ekonomie en tegnologiese vooruitgang het die meerderheid van beide die jonger en ouer geslag afhanklik geword van westers-georienteerde voedsel en dit dikwels in hulle eetpatrone ingesluit. Die resultate van hierdie studie het bygedra dat aanbevelings oor die vaslegging en bewaring van die kennis oor inheemse groen blaargroentes in hierdie gemeenskap gemaak kon word, asook om 'n oplewing in die belangstelling in die gebruik daarvan te bevorder. / Dissertation (MConsumer Science)--University of Pretoria, 2017. / Consumer Science / MConsumer Science / Unrestricted

Magister Artium - MA / The black middle class of South Africa has been the subject of academic and media fascination since the democratisation of South Africa almost 30 years ago. However, this attention tends to portray a one-dimensional and homogenous image of the black middle class. The homogenising of this group often involves derogatory stereotypes and framing the group as shallow, and prone to especially excessive conspicuous consumption and vulgar displays of wealth and material possessions. Implicitly or overtly, the black middle class is therefore not seen as a bona fide middle class, i.e. entrepreneurial, zealous, dynamic and enterprising in demanding social recognition. Through the lens of food and food culture (which uses Pierre Bourdieu’s theory of class and capital distinction), this thesis undertakes a phenomenological exploration of a group that is not only heterogeneous but also very energetically rebuilding a sense of self and dignity in the face of power relations, racism and stereotypes linked to colonialism, apartheid and post-colonial politics. The findings of this thesis reveal that black middle-class South Africans are determined to (a) affirm their belonging in society, (b) confirm their class standing and access to capital, and, (c) establish their individual identities as well as an individualised group identity. In the face of continuing inequality, unequal power relations and tense social relations, this group has developed strategies to mitigate and navigate these challenges. This thesis identified two key strategies that are employed by black consumers both online and in the field: ‘eating without food’ and the ‘cultured palate’ (my terms). These two strategies empower practitioners to navigate foodscapes and social spaces as well as demonstrate their class belonging.

No description available.

Cette thèse se propose d’examiner l’hiatus « à la roumaine » entre les contraintes normatives exercées par la politique d’Etat et les pratiques quotidiennes des habitants dans les années 1980 en Roumanie. L’hypothèse principale de la recherche est fondée sur les pratiques alimentaires des acteurs qui s’apparentent à une véritable culture de résistance face aux politiques nutritionnelles menées pendant la dernière décennie communiste roumaine. A partir de l’approche théorique de l’espace politique de la santé (en l’occurrence, de l’alimentation) proposée par Didier Fassin, cette étude se construira selon trois axes qui constituent l’espace mentionné ci-dessus : le gouvernement des corps par la nourriture (« Gouverner et nourrir »), le pouvoir médical et sa limitation devant l’instance de l’Etat communiste (« Médicalisation de la nourriture »), et les disparités sociales face à l’alimentation (« Stratégies de ravitaillement et pratiques alimentaires »). Cette recherche sera conduite à partir d’une démarche associant l’analyse macroanthropologique (décorticage des actes législatifs, des traités médicaux de l’époque concernant la nutrition, des textes des articles de presse des quotidiens ou des périodiques, officiels ou de spécialité.) et l’analyse micro- anthropologique (observation des pratiques quotidiennes des habitants, entretiens, recueil des témoignages accrédités du point de vue scientifique). / This thesis intends to analyse the peculiar hiatus between the Estate normative constraints exerted on and the everyday practices of the Romania’s inhabitants during the eighties. With this aim in view, we have formulated the principal hypothesis of this research, as follows: the food practices of the actors resemble a genuine resistance culture facing the nutritional policies of the Romanian last communist decade. Based on the theoretical approach of the political space of health (in this case, of food), proposed by Didier Fassin, this study will be built upon three axis, which form the abovementioned space: the bodies’ government by food (“Gouverner et nourrir”, “Rule and feed”), the medical power and its limitation confronted with the communist Estate’s authority ( “Médicalisation de la nourriture”, “Physicians and food” ), the social disparities toward the food (“ Stratégies de ravitaillement et pratiques alimentaires “, “ Supplies strategies and food practices”) respectively. This research has been conducted on the basis of an approach that brings together the macro-anthropologist analysis (dissection of legislative acts, of medical treaties of that period, concerning the nutrition, of official daily, periodical or specialty papers), and the microanthropologist analysis ( observation of everyday food practices, interviews, scientifically accredited collection of people stories) as well.

Imagens associadas a informações escritas ou verbais podem aumentar a atenção, compreensão, lembrança e favorecer a adesão às informações. Diante do consumo elevado de alimentos ultraprocessados ricos em gordura e açúcar que contribuem para a obesidade são necessários instrumentos de educação alimentar e nutricional que favoreçam o aprendizado sobre o conteúdo energético e nutricional dos alimentos, de modo que o comensal possa fazer melhores escolhas alimentares. O objetivo do estudo foi compreender como as imagens influenciam no aprendizado de orientações nutricionais e nas práticas alimentares. Trata-se de um estudo experimental, de natureza quantitativa e qualitativa, realizado com 64 mulheres, 33 participaram de oficinas de educação alimentar e nutricional com imagens (grupo imagem: Gi), e 31 mulheres participantes de oficinas de educação alimentar e nutricional sem imagens (grupo sem imagem: Gsi), subdivididas em dois subgrupos, de mulheres eutróficas e obesas. As oficinas consistiram de encontros em grupo onde foram passadas verbalmente informações alimentares e nutricionais, com ou sem o apoio da visualização de fotos sobre quatro temas que compõe um instrumento imagético para orientação alimentar e nutricional, que são: Vida doce, cuidando do açúcar - aborda o conteúdo de açúcar em doces e bebidas; Comida gostosa e com pouca gordura - trata sobre o teor de gordura em alimentos; Comer bem fazendo as melhores escolhas - sobre substituições alimentares; e Cuido de mim com comida saudável - para estimular o consumo de frutas, verduras e legumes. Cada grupo participou de dois dias de oficinas sendo abordados dois temas do instrumento imagético por oficina. A avaliação das mensagens aprendidas nas oficinas foi feita individualmente por meio de questionário semiestruturado, aplicado logo após as oficinas (T0) e depois de 30 (T30) e 60 dias (T60) da 2a oficina. No T60 também foi aplicado individualmente às participantes um questionário de avaliação das práticas alimentares e realizados grupos focais. Foram realizadas 24 oficinas, com a participação de 4 a 8 pessoas por oficina, e 5 grupos focais. O Gi apresentou memorização 21% maior que o Gsi (IC 95%: 0,93 a 2,4; p<0,01) no tempo T0, não havendo diferença entre os grupos nos demais tempos. O intervalo de 30 dias (T0-T30) determinou diminuição do percentual de lembrança das mensagens tanto no Gi (1,97; IC: 1,44 - 2,49; p<0,01) quanto no Gsi (0,86; IC 95%: 0,32 - 1,40; p<0,01). A avaliação qualitativa empregada apontou que ambos os grupos aprenderam as mensagens, entretanto as imagens permitiram uma lembrança mais apurada das mensagens, atribuído ao impacto e à concretização das orientações por meio das imagens e recursos semióticos, e despertaram sentidos e sensações associadas ao gosto dos alimentos retratados nas fotos. As fotos exploraram representações e metáforas que causaram impacto e remeteram a sensações no indivíduo, relacionadas ao gosto dos alimentos, as quais podem implicar desafios ao comensal diante de suas escolhas alimentares. As oficinas contribuíram para o aprendizado e isso se traduziu, em ambos os grupos, na conscientização e por vezes na aplicação dos conhecimentos nas práticas alimentares. / Images closely linked to written or spoken text can markedly increase attention, comprehension, recall and favors adherence to information. Faced with the high consumption of ultra-processed foods rich in fat and sugar that contribute for obesity, food and nutritional education tools are necessary to promote learning about the energy and nutritional content of food, so that people could make better food choices. The aim of the study was to understand how images influence the learning of nutritional education and food practices. It´s an experimental study, quantitative and qualitative nature, carried out with 64 women, 33 participated of food and nutrition education workshops with images (group image: Gi), and 31 attending food and nutritional education workshops without images (Group without image: Gsi), subdivided into two subgroups, of normal weight and obese women. The workshops consisted of group meetings where food and nutrition information was verbally accessed, with or without the support of photo visualization about four themes that composes the pictorial instrument of food and nutrition education, which are: \"Sweet life, being aware of sugar\" - about sugar content in sweets and beverages; \"Tasty food with little fat\" - about fat content in food; \"Eating well by making the best choices\" - about food replacements; and \"I take care of myself by eating healthy food\" - to stimulate consumption of fruits and vegetables. Each group participated in two days of workshops and two themes of the pictorial instrument were addressed in each workshop. The evaluation of the messages learned in the workshops was individually done with a semi-structured questionnaire, that have been applied immediately after the workshops (T0) and after 30 (T30) and 60 days (T60) of the 2nd workshop. In T60, it was also individually applied to the participants one questionnaire to evaluate feeding practices and focus groups were done. Twenty-four workshops, with participation of 4 to 8 women in each, and 5 focus groups have been done. The Gi had 21% greater memory than Gsi (95% CI: 0.93 to 2.4, p <0.01) at T0, with no difference between groups in the other times. The 30-day interval (T0-T30) resulted in a decrease in recall percentage of the messages in both Gi (1, 97: CI: 1.44-2.49, p <0.01) and Gsi (0.86, 95% CI: 0.32-1.40, p <0.01). The qualitative evaluation has shown that both groups learned the messages, however the images allowed for a better recall of the messages, attributed to the impact and the application of the orientations through semiotic images and resources, and awoke senses and sensations associated with the taste of food portrayed in the photos. The photos explored representations and metaphors that caused impact and referred to sensations in the individual, related to the taste of food, which can imply challenges to the person in front of their food choices. The workshops contributed to the learning and this translated, in both groups, in the awareness and sometimes in the application of the knowledge in the alimentary practices.

Made available in DSpace on 2016-04-25T20:20:57Z (GMT). No. of bitstreams: 1 Nadja Maria Gomes Murta.pdf: 1969646 bytes, checksum: cc1f1d2f232612677c0d544ef2a972a7 (MD5) Previous issue date: 2013-05-27 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The reflection developed from three case studies - the food of the Portuguese seamen of the nineteenth century, the situation of food and nutritional security of a remaining quilombo community and food referred to black slaves in Brazil - seeks to show that the value (biological and cultural) attributed to food, is directly related to the notion of what is a healthy diet. With reference to the Portuguese Navy medical manuscripts, scientific books of that time and the narratives of travelers of the eighteenth and nineteenth centuries, we seek to demonstrate that current scientific knowledge associated with the feeding habit of the European elite were the explanatory models adopted to disqualify foods and the food of the colonized, as well as the refusal, by the seamen, of the feed imposed to them. Moreover, it also occurs today because the prevalent biomedical model dismisses the value of ratings given to foods by traditional peoples, ignoring that some were taken as scientific to the early nineteenth century. For these and other reasons presented throughout this work, we conclude that it is necessary to adopt a critical look to the history of nutrition. A look valid for all professionals who work with food and nutrition of collectivities for those facing the past or those facing the current moment / A reflexão desenvolvida a partir de três estudos de casos a alimentação dos marinheiros portugueses do século XIX, a situação de segurança alimentar e nutricional de uma comunidade remanescente de quilombo e a alimentação referida ao escravo negro no Brasil busca demonstrar que o valor (biológico e cultural) atribuído ao alimento está diretamente relacionado à noção do que é uma alimentação saudável. Tendo como referência os manuscritos médicos da marinha portuguesa, os livros científicos da época e as narrativas de viajantes dos séculos XVIII e XIX, procuramos demonstrar que o conhecimento científico vigente associado ao hábito alimentar da elite europeia foram os modelos explicativos adotados para desqualificar os alimentos e a comida dos colonizados, bem como para a recusa, por parte dos marinheiros, da ração que lhes era imposta. Por outro lado, na atualidade ocorre o mesmo pois, o modelo biomédico prevalecente destitui de valor classificações dadas aos alimentos pelos povos tradicionais, desconsiderando que algumas foram tidas como científicas até o início do século XIX. Por estes e outros motivos apresentados ao longo desse trabalho, concluímos que se faz necessário adotar um olhar crítico frente à história da nutrição. Olhar válido para todos os profissionais que trabalham com a alimentação e a nutrição de coletividades sejam aqueles voltados para o passado ou aqueles voltados para o momento atual

Made available in DSpace on 2016-04-26T14:54:06Z (GMT). No. of bitstreams: 1 Nadja Maria Gomes Murta.pdf: 1969646 bytes, checksum: cc1f1d2f232612677c0d544ef2a972a7 (MD5) Previous issue date: 2013-05-27 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The reflection developed from three case studies - the food of the Portuguese seamen of the nineteenth century, the situation of food and nutritional security of a remaining quilombo community and food referred to black slaves in Brazil - seeks to show that the value (biological and cultural) attributed to food, is directly related to the notion of what is a healthy diet. With reference to the Portuguese Navy medical manuscripts, scientific books of that time and the narratives of travelers of the eighteenth and nineteenth centuries, we seek to demonstrate that current scientific knowledge associated with the feeding habit of the European elite were the explanatory models adopted to disqualify foods and the food of the colonized, as well as the refusal, by the seamen, of the feed imposed to them. Moreover, it also occurs today because the prevalent biomedical model dismisses the value of ratings given to foods by traditional peoples, ignoring that some were taken as scientific to the early nineteenth century. For these and other reasons presented throughout this work, we conclude that it is necessary to adopt a critical look to the history of nutrition. A look valid for all professionals who work with food and nutrition of collectivities for those facing the past or those facing the current moment / A reflexão desenvolvida a partir de três estudos de casos a alimentação dos marinheiros portugueses do século XIX, a situação de segurança alimentar e nutricional de uma comunidade remanescente de quilombo e a alimentação referida ao escravo negro no Brasil busca demonstrar que o valor (biológico e cultural) atribuído ao alimento está diretamente relacionado à noção do que é uma alimentação saudável. Tendo como referência os manuscritos médicos da marinha portuguesa, os livros científicos da época e as narrativas de viajantes dos séculos XVIII e XIX, procuramos demonstrar que o conhecimento científico vigente associado ao hábito alimentar da elite europeia foram os modelos explicativos adotados para desqualificar os alimentos e a comida dos colonizados, bem como para a recusa, por parte dos marinheiros, da ração que lhes era imposta. Por outro lado, na atualidade ocorre o mesmo pois, o modelo biomédico prevalecente destitui de valor classificações dadas aos alimentos pelos povos tradicionais, desconsiderando que algumas foram tidas como científicas até o início do século XIX. Por estes e outros motivos apresentados ao longo desse trabalho, concluímos que se faz necessário adotar um olhar crítico frente à história da nutrição. Olhar válido para todos os profissionais que trabalham com a alimentação e a nutrição de coletividades sejam aqueles voltados para o passado ou aqueles voltados para o momento atual

L’état de santé des dirigeants de PME se dégrade. En effet, comme le soulignent certaines études (INRA, 2010; Observatoire AMAROK, 2012; MMA/Opinion Way, 2016), l’incertitude, les défaillances de trésorerie ou encore la surcharge de travail, seraient à l’origine du stress professionnel qui occasionnerait des maux chroniques. Cependant, seul un patron sur dix s’autoriserait un arrêt de travail. Dans ce contexte, Olivier TORRES en 2009 crée l’observatoire AMAROK et lance un vaste programme de recherches qui s’intéresse aux apports d’une démarche santé dans les sciences de gestion et, plus particulièrement, centré sur la personne même du dirigeant de PME. En effet, depuis quelques années, les démarches de prévention santé au travail suscitent un intérêt croissant de la part des pouvoirs publics et sont désormais inscrites au rang des devoirs du dirigeant envers ses salariés. Cependant, les études s’intéressant à la santé des dirigeants de PME restent aléatoires. S’inscrivant dans la lignée des développements d’auteurs comme RICHE (1998), TORRES et al. (2012), HERCBERG (2013), notre analyse invite ainsi à considérer la question de la santé du dirigeant de PME comme un outil de gestion responsable. Nous mobilisons les travaux sur les spécificités qui caractérisent le monde PME (MARCHESNAY, 1981, 1993; JULIEN, 1994; MAHE DE BOISLANDELLE, 1996; TORRES, 1997, 1998, 1999; FONROUGE, 2002), sur l’empreinte de l’environnement (DUVIGNAUD, 1977; FISCHER, 2011; TORRES 2012), le travail et la santé (LESAGE, 2012), ainsi que la modernité des pratiques alimentaires (FISCHLER, 1990; GAUDILLIERE 2001; POULAIN, 2002). Dans ce travail doctoral, nous cherchons d’une part à comprendre dans quelle mesure les déterminants caractérisant le métier de dirigeant de PME influent sur ses pratiques alimentaires, et, d’autre-part, à déterminer les causalités sur sa santé et celle de son entreprise. Sur le plan méthodologique, ce travail s’inscrit en premier lieu dans une étude exploratoire, s’appuyant sur les réponses apportées, à la suite d’une enquête par questionnaire, par l’échantillon de dirigeants de PME de la première cohorte de l’observatoire AMAROK. Les résultats de l’étude exploratoire mettent en exergue le rôle des marqueurs identitaires et nous conduisent à mener une étude qualitative compréhensive, en élaborant une deuxième grille de lecture considérant les notions de temps, de bien-être et de performance. Quatre principaux résultats émanent de notre recherche. En premier lieu, nous mettons en avant que suivant leurs marqueurs identitaires, les comportements alimentaires et de santé diffèrent. La proximité fonctionnelle du dirigeant place ce dernier dans une posture à la fois de sujet et d’objet, l’amenant à percevoir l’environnement et les autres d’une manière spécifique. Dans ce contexte, nous constatons que la taille de l’entreprise et l’entourage proche influencent ses pratiques alimentaires. Dans un deuxième temps, nous identifions que les pratiques alimentaires et compensatoires du dirigeant impactent sa santé et inversement. Il apparait que le dirigeant de PME est globalement sensible aux pressions exercées par la société civile et à la notion de risque. Troisième constat, les facteurs liés aux métiers de dirigeant de PME influencent sa santé. Nous pointons du doigt les effets délétères et « salutogènes » du travail sur la santé physique et psychique. Puis, nous identifions que les dirigeants ont une utilisation fonctionnelle de l’alimentation, qui dépendrait de leur surcharge de travail, de leur état d’esprit et de leur genre. Enfin, nous proposons une vision de la contribution d’une démarche unissant santé du dirigeant de PME etgestion. / The health of the leaders of SME (Small and Medium-sized Entreprise) degrades. Indeed, as underline it certains studies (INRA, 2010; Monitoring center AMAROK, 2012; MMA/Opinion Way, 2016), the uncertainty, the failures of finance or still the working overload, would be at the origin of the professional stress which would cause chronic troubles. However, only a boss on ten would adduce a sick leave (work stoppage). In this context, Olivier TORRES in 2009 creates the AMAROK observatory and launches a vast research program which are interested in the contributions of an initiative health in the science of management and more particularly centered on the person of the leader of SME. Indeed, since a few years, the steps of prevention health in the work arouse an interest growing on behalf of public authorities and are registered from now on to the rank of the homework of the leader to his employees. However, the studies being interested in the health of the leaders of SME remain random. Joining the lineage of the developments of authors as RICH (1998), TORRES and al. (2012) HERCBERG (2013), our analysis so invites to consider the question of the health of the leader of SME one responsible management tool. We mobilize the works on the specificities which characterize the world SME (MARCHESNAY, on 1981, on 1993; JULIEN, on 1994; MAHE OF BOISLANDELLE, on 1996; TORRES, on 1997, on 1998, on 1999; FONROUGE, on 2002), on the imprint of the environment (DUVIGNAUD, on 1977; FISCHER, on 2011; TORRES on 2012), the work and the health (LESAGE, on 2012;), as well as the modernity of the food practices (FISCHLER, on 1990; GAUDILLIERE on 2001; FOAL, on 2002).In this doctoral work, we try on one hand to understand to what extent determiners caractérisants the job by leader of SME influential on its food practices, and on the other hand to determine the causalities on his health and that of his company.On the methodological plan, this work joins first of all in an exploratory study, leaning on the brought answers, following an investigation by questionnaires, by the sample of leaders of SME of the first cohort of the monitoring center AMAROK. The results of the exploratory study highlight the role of the identical markers and lead us to lead a comprehensive qualitative study, by developing the second key for reading considering the notions of time, well-being and performance.Four main results emanate from our search. First of all, we put forward that according to their identical markers, eating habits and of health different. The functional closeness of the leader places him in a posture at the same time of subject and object, bringing him to perceive the environment and the others in a specific way. In this context, we notice that the size of the company and the close entourage influence its food practices. Secondly, we identify that the food and compensatory practices of the leader impact on its health and vice versa. It seems that the leader of SME is globally sensitive to the pressures exercised by the civil society and the notion of risk. The third report, the factors bound to the jobs by leader of SME influence its health. We point at the noxious effects and "salutogènes" of the work on the physical and psychic health. Then, we identify that the leaders have a functional use of the food, which would adapt itself to the stoneware of their working overload, their state of mind and their kind. Finally, we propose a vision of the contribution of an approach uniting health of the leader of SME and management.Keywords: SME(SMALL AND MEDIUM-SIZED ENTERPRISE), health of the leader, the food practices, the paradox well-being / performance.