Encuesta a profesionales sobre la nueva base de datos de composición de alimentos de Uruguay / Survey of professionals on the new database of food composition in Uruguay

Introducción. El Capítulo Nacional URUGUAYFOODS, perteneciente a la Red Latinoamericana de Composición de Alimentos (LATINFOODS, INFOODS, FAO), realizó recientemente una investigación para identificar cuáles tablas/bases de datos de composición de alimentos (TCA/ BDCA) utilizan los profesionales nacionales, así como la percepción de sus limitaciones, con el fin de ser tenidos en cuenta en la creación de la nueva BDCA nacional. Objetivo. Caracterizar el uso de las TCA/BDCA de composición de alimentos y describir las características y limitaciones de las mismas, mediante el análisis de la encuesta realizada a profesionales del área de salud, nutrición y alimentos de Uruguay en el año 2022. Materiales y métodos. Se trató de un estudio cuantitativo, descriptivo y transversal. La información fue obtenida a través de una encuesta de participación voluntaria. La muestra estuvo conformada por 94 profesionales nacionales. Se analizó la variable uso y frecuencia de uso de dichas herramientas respecto a la edad y población específica con la que trabaja el profesional encuestado. Resultados. La preferencia de uso fue la base de datos USDA y CENEXA, antes que la TCAU, resultando en una debilidad importante en todas las áreas en donde se utilicen estos datos, pues no refleja los hábitos ni costumbres de la población. Conclusiones. Los potenciales usuarios de la nueva BDCA nacional pretenden que sea de acceso fácil y gratuito, en idioma español, en formato digital, con información actualizada y con posibilidad de elección de datos en porción o cada 100 gramos(AU)

Introduction. The URUGUAYFOODS National Chapter, belonging to the Latin American Food Composition Network (LATINFOODS, INFOODS, FAO), recently carried out an investigation to identify which food composition tables and databases (TCA and BDCA) are used by national professionals, as well as the perception of their limitations, in order to be taken into account in the creation of the new national BDCA. Objective. Characterize the use of TCAs and BDCAs for food composition and describe their characteristics and limitations through the analysis of the survey carried out among professionals in the area of health, nutrition, and food in Uruguay in 2022. Materials and methods. It was a quantitative, descriptive, and cross-sectional study. The information was obtained through a voluntary participation survey. The sample consisted of 94 national professionals. The variable use and frequency of these tools were analyzed with respect to the age and specific populations with which the surveyed professional works. Results. The preference for use was the USDA and CENEXA databases rather than the TCAU, resulting in a significant weakness in all areas where these data are used since they do not reflect the habits and customs of the population. Conclusions. Potential users of the new national BDCA want it to be easily and freely accessible, in Spanish, in digital format, with up-to-date information, and with the possibility of choosing data in portions or every 100 grams(AU)

(In)segurança da rotulagem de alimentos infantis à base de cereais em relação à legislação brasileira vigente / (In)safety of labeling of cereal-based infant foods in relation to current brazilian legislation

Introdução: Os cereais sãoamplamente utilizados na alimentação das crianças. Objetivo: avaliar a composição nutricional e a rotulagem de alimentos infantis à base de cereais, em relação à legislação vigente. Material e Métodos: Estudo transversal, analítico e descritivo que avaliou alimentos à base de cereais, bem como a conformidade da rotulagem em relação à legislação brasileira vigente. Resultados: Avaliaram-se 72 amostras de alimentos: cereal para alimentação infantil; mistura para o preparo de mingaus e farinha de cereais; 100% das amostras apresentaram alguma não conformidade em relação à legislação, incluindo a presença de falso conceito de vantagem e segurança, ilustrações não permitidas, ausência de advertências obrigatórias e ausência da idade mínima para consumo do produto. Nas análises bromatológicas e de rotulagem, o teor de carboidratos de todas as categorias ultrapassou 80% do valor energético total do produto. Os teores de proteínas, lipídios, carboidratos e energia da categoria cereal para alimentação infantil mostraram diferenças significativas, sendo, respectivamente, p=0,015, p<0,001, p=0,013 e p<0,001. A categoria "mistura para preparo de mingaus" também mostrou diferenças significativas para proteínas, lipídios, carboidratos e energia (p<0,001). Na categoria de farinhas de cereais, somente o teor de proteínas apresentou diferença (p=0,05). Conclusão: Considerando o universo amostral do estudo, é possível concluir que mesmo na vigência de legislações específicas, ainda encontramos não conformidades legais na rotulagem de alimentos à base de cereais destinados à alimentação infantil, sendo que esses alimentos apresentam composição nutricional diferente das informações apresentadas em seus rótulos, impactando negativamente a segurança alimentar de crianças.

Introduction: Cereals are widely used in children's nutrition. Objective: to evaluate the nutritional composition and labeling of cereal-based infant foods, in relation to current legislation. Material and Methods: cross-sectional, analytical and descriptive study that evaluated cereal-based foods, as well as labeling compliance with current Brazilian legislation. Results: 72 food samples were evaluated: cereal for baby food; mixture for the preparation of porridge and cereal flour. One hundred percent of the samples showed some non-compliance with the legislation, including the presence of a false concept of advantage and safety, illustrations not allowed, absence of mandatory warnings and, absence of the minimum age for consumption of the product. In bromatological and labeling analyses, the carbohydrate content of all categories exceeded 80% of the total energy value of the product. The protein, lipid, carbohydrate and energy contents of the cereal category for infant feeding showed significant differences, being, respectively, p=0.015, p<0.001, p=0.013 and p<0.001. The mix category for porridge preparation also showed significant differences for proteins, lipids, carbohydrates and energy (p<0.001). In the category of cereal flours, only the protein content showed a difference (p=0.05). Conclusion: considering the sample universe of the study, it is possible to conclude that even in the presence of specific legislation, we still find legal non-conformities in the labeling of cereal-based foods intended for infant feeding, and these foods have a nutritional composition different from the information presented on their labels, negatively impacting children's food safety.

Nutrient Consumption among the Bangladeshi Children with Autism

Background: The prevalence of Autism in South Asia is 1 in 93 children, where, prevalence is much higher, 3% in Dhaka city of Bangladesh. Consumption of daily required nutrient is essential for these children like normal ones but sometimes may be neglected. Objectives: This study was undertaken to assess the macro and micronutrient consumption among the children with autism in Dhaka city and compared to the requirement.Material & Methods:In this cross-sectional study, 100 subjects where male-female ratio was 3:2, were studied from urban autism centers Dhaka, Bangladesh. Anthropometric parameters height, weight, BMI and 24-hour dietary recall (individual 3days) were collected following predesigned questionnaire. Data was collected from face to face interview from both parents and center抯 teacher as appropriate. Nutritive value of food was calculated using Food Composition Table for Bangladesh, 2014 using a food software. For statistical analysis, SPSS 20 was used.Results:The average age and BMI of subjects were 11 yrs and 21 kg/m2 respectively. The mean 盨Dvalues (g/day) of protein, fat and carbohydrate intake were 38�, 47� and 116� respectively. The average intake of (mg/day) thiamine, riboflavin, vitamin C, calcium, magnesium, iron, niacin, and zinc was 0.68�32, 0.46�23, 33�, 144�, 137�, 6.5� 11�and 5.2�respectively. About 94% children consumed only 33% of the required calcium. Nearly 42% children took 67% of the required magnesium. Similarly, half of the children failed to consume 33% thiamine and zinc of the requirement. Conclusions:Consumption of calcium, thiamine, folic acid, and zinc are seemed to be lower than their requirement.

Inquérito Nacional de Alimentação de 2017-2018 no Brasil: implementação e análise / National Food Survey 2017-2018 in Brazil: implementation and analisys

A avaliação do consumo alimentar da população brasileira é uma preocupação de longa data. Os primeiros dados de amplitude nacional sobre alimentação dos brasileiros foram publicados a partir do Estudo Nacional de Despesa Familiar (ENDEF) entre 1974-1975. Por serem baseados na pesagem dos alimentos consumidos nos domicílios durante uma semana, os dados retratavam o consumo do domicílio, ou seja, não captavam o consumo individual. A partir de então, os dados da Pesquisa de Orçamento Familiar (POF) vem sendo usados para a avaliação da alimentação no Brasil. As primeiras POF realizadas em 1987-1988, 1995-1996 e em 2002-2003, permitiam estimar o consumo a partir da aquisição domiciliar de alimentos no período de uma semana. Ou seja, somente os alimentos que foram adquiridos e que passaram pelo domicílio são analisados. Os dados das refeições realizadas fora do domicílio não são considerados, portanto, não permitem avaliar o consumo individual em sua totalidade. A fim de solucionar essa limitação, as duas últimas POF realizadas em 2008-2009 e 2017-2018, adicionaram informações do consumo alimentar individual em uma subamostra da pesquisa. Esses dados permitem fazer avaliações a nível individual, caracterizando melhor o consumo de alimentos por sexo, faixa etária, e outras variáveis sociodemográficas. Esta tese apresenta as etapas de desenvolvimento do bloco de consumo alimentar pessoal da POF de 2017-2018, aqui referido como Inquérito Nacional de Alimentação (INA) , realizado pelo IBGE. O objetivo deste trabalho é documentar o processo de desenvolvimento dos instrumentos, da base de dados e de adequações para comparações temporais do INA 2017-2018 com o INA 2008-2009, bem como apresentar os alimentos mais frequentemente consumidos nos dois inquéritos e a evolução do consumo na última década. Para o INA 2017-2018, foram coletados dois recordatórios de 24 horas em dias não consecutivos de 46.164 indivíduos com 10 anos ou mais de idade, representando uma subamostra de 34,7% da amostra geral da POF. Todas as alterações metodológicas sofridas de um inquérito para o outro, como: mudança do instrumento de coleta e da tabela de composição dos alimentos, atualização da base de dados, adições de novas variáveis como itens de adição e ocasiões de consumo estão descritas neste trabalho. As mudanças na coleta de dados aprimoraram o instrumento que apresentou menor sub-relato no inquérito mais recente. A mudança na tabela de composição para a Tabela Brasileira de Composição de Alimentos (TBCA), em reanálise dos dados de 2008-2009 representou mudanças de estimativas de energia, macronutrientes e minerais menores do que 15%, com exceção das gorduras trans e selênio, com médias 40% e 52% menores na TBCA.Na comparação dos dois inquéritos constatou-se que embora a população brasileira permaneça comendo arroz, feijão, café, pão, carne bovina e legumes como os seis principais itens da alimentação, houve redução na frequência do consumo de arroz, feijão, carne bovina, pães, frutas, laticínios, carnes processadas e refrigerantes e aumento no consumo de sanduíches, independente de sexo, idade e renda. As duas maiores mudanças foram relativas à redução do feijão e aumento de sanduíches, que apresentou estimativa de mais de 4 vezes mais chance de aumento nas brasileiras idosas. Ainda, a tendência de aumento do consumo de sanduíches foi três vezes maior no menor quartil de renda comparado ao maior. Tendência positiva foi a redução de refrigerantes em todas as classes de renda. As mudanças observadas na alimentação do brasileiro nesse período de 10 anos são consistentes com a política de redução de bebidas adoçadas e com a redução da renda familiar no período. Os resultados sinalizam piora na alimentação do brasileiro.

The evaluation of the food consumption of the Brazilian population is a long-standing concern. The first comprehensive data on the diet of Brazilians were those from the National Study of Family Expenditure (ENDEF) between 1974-1975. The survey captures the data of one week family consumption, using weighing method. Since then, data from the Family Budget Survey (POF) have been used to assess diet in Brazil. The first POF was carried out in1987-1988, followed by 1995-1996 and 2002-2003. Estimation of consumption is based on household purchases in a period of one week. Thus, meals eaten away from home are not considered, and therefore, do not allow the assessment of individual consumption.. In order to solve this limitation, the last two POF carried out in 2008-2009 and 2017-2018included a new block of data that collected information from individual food consumption in a subsample of the survey. These data allow making individual-level estimates, characterizing food consumption by sex, age group, and other sociodemographic variables. Development and analytical strategies of the 2017-2018 National Dietary Survey (NDS) included in the Family Budget Survey is shown in this thesis. Thus, the objective of this work is to document the process of selection and adaptation of the instruments, the food database for energy and nutrient analysis and the necessary harmonization with previous NDS of 2008-2009. Also, the foods most frequently consumed in the two surveys and the evolution of the consumption in the last decade was analyzed. For NDS 2017-2018, two 24-hour recalls were collected on non-consecutive days of 46,164 with 10 years of age or older, representing a subsample of 34.7% of the general POF. All methodological changes from one survey to the other, such as: instrument to collect data, food composition databases, new variables added are presented. In addition, results of change in the foods most frequently consumed by the population is presented. Changes in data collection improved the instrument that had the lowest underreporting in the most recent survey. The change in the composition table for Brazilian Food Composition Table (TBCA), in reanalysis of the 2008-2009 data, showed changes in energy, macronutrient and mineral estimates of less than 15%, with the exception of trans fats and selenium, with average changes of 40% and 52% lower in the TBCA. Comparing the two surveys, it was found that although the results show that the Brazilian population continues to eat rice, beans, coffee, bread, beef and vegetables as the six main food items, there was a reduction in the frequency of consumption of rice, beans, beef, breads, fruits, dairy products, processed meats and soft drinks and an increase in the consumption of sandwiches, regardless of gender, age and income. The two biggest changes were related to the reduction of beans and the increase of sandwiches, which was estimated to be more than 4 times more likely to increase in elderly Brazilians. A positive trend was the reduction of soft drinks in all income classes. The changes observed in the diet of Brazilians in this 10-year period are consistent with the policy of reducing sweetened beverages and with the reduction of family income in the period. The results indicate a worsening in the Brazilian diet.

Limitations in the comparison of the Brazilian National Dietary Surveys of 2008-2009 and 2017-2018 / Limitações na comparação dos Inquéritos Nacionais de Alimentação de 2008-2009 e 2017-2018

ABSTRACT OBJETIVE: To present particular characteristics of two Brazilian National Dietary Surveys (Inquéritos Nacionais de Alimentação - INA) and the methodology used to better compare their data. METHODS: This study details the differences between both INA conducted by the Brazilian Institute of Geography and Statistics (IBGE) in 2008-2009 and 2017-2018. We present the alterations in data collecting methods and food composition tables as well as the analysis strategies recommended to obtain such data. A validation study with 95 participants of the third wave of the Longitudinal Study of Adult Health assessed the measurement error associated with the procedures adopted in the 24-hours dietary recall of INA 2017-2018. The reference standards were urinary protein recovery, sodium, and potassium biomarkers. Different strategies were used in the analysis of INA to compare two essential dietary items that had their collection method changed: fats and sugars. RESULTS: The validation study indicated lower underreport in the most recent survey with higher means of energy intake. The correlation of means for the 24-hours recalls with their respective biomarkers was 0.58 for proteins, 0.31 for potassium, and 0.30 for sodium. Comparing the food composition tables used in both surveys with the data obtained by INA 2008-2009, the mean variation of energy, macronutrients, and minerals was lower than 15%, except for trans fats and selenium, which had means 40% and 52% lower in the Tabela Brasileira de Composição de Alimentos (TBCA - Brazilian Food Composition Table). INA 2017-2018 presents lower means for added sugar, using a generic question about the frequency of sugar consumption as a measure for sugar as an additional item. CONCLUSION: The methodological changes promoted in the most recent INA enhanced food groups and nutrients intake estimation, adding detailed and specific data in dietary habits reports.

RESUMO OBJETIVO: Apresentar particularidades dos dois Inquéritos Nacionais de Alimentação (INA) e o processo metodológico empregado para comparação dos dados. MÉTODOS: O estudo detalha as diferenças entre os INA realizados pelo IBGE em 2008-2009 e em 2017-2018, apresentando as alterações nos métodos de coleta de dados e nas tabelas de composição dos alimentos, assim como as estratégias de análise recomendadas para comparação dos dados. Um estudo de validação foi realizado com 95 participantes da terceira onda do Estudo Longitudinal de Saúde do Adulto a fim de avaliar o erro de medição associado aos procedimentos adotados nos recordatórios de 24 horas do INA 2017-2018. Empregaram-se biomarcadores de recuperação urinária de proteínas, sódio e potássio como padrões de referência. Na análise dos INA, diferentes estratégias foram elaboradas para comparar dois itens importantes do consumo alimentar que sofreram mudanças na forma de coleta: as gorduras e os açúcares. RESULTADOS: O estudo de validação do instrumento indicou menor sub-relato no inquérito mais recente, com maiores médias de ingestão de energia. A correlação das medidas dos recordatórios de 24 horas com os respectivos biomarcadores foi de 0,58 para proteínas, 0,31 para potássio e 0,30 para sódio. Comparando as tabelas de composição utilizadas nos dois inquéritos com os dados obtidos no INA 2008-2009, a variação média de energia, macronutrientes e minerais foi menor que 15%, com exceção das gorduras trans e selênio, com médias 40% e 52% menores na TBCA. No INA 2017-2018, as médias do consumo de açúcar de adição foram menores, usando a informação do açúcar reportado como item de adição comparada com a pergunta genérica sobre a frequência do uso do açúcar. CONCLUSÃO: As mudanças metodológicas incluídas no INA atual permitiram aprimorar as estimativas de consumo de grupos de alimentos e nutrientes, acrescentando informações mais detalhadas e específicas aos relatos do consumo alimentar.

Quality of kids' meals in fast-food restaurants: the nutritional content is not enough for an informed choice / Qualidade das refeições infantis em restaurantes de fast-food: a informação nutricional não é suficiente para uma escolha informada

ABSTRACT Objective Eating out in restaurants is a common family behavior, but it has been persistently associated with unbalanced nutrient intakes, contributing to create and reinforce unhealthy food habits among children. The purpose of this study was to evaluate the kids' meals from three common well-known restaurant chains in Portugal. Methods The nutritional composition (total fat, carbohydrates, protein, and sodium content) of the menus was analyzed bromatologicaly, and food portions were also examined. The assessment was carried out according to the European Food Safety Authority recommendations. Results Analyses of the menus from the two points of view revealed that the evaluations for macronutrients and food portions may return contradictory results. Protein, carbohydrates, and fats are compliant with the requirements for most of the meals. The analysis from the food portion perspective exceeds the requirements for the meat, fish, and eggs groups, as well as for fats and oils. Fruits, vegetables, and pulses are not present in the menus. Despite the balance associated with the macronutrients, the salt content exceeds the recommendations for most of the meals. Conclusions Popular fast-food chain restaurants have already adapted to comply with nutritional recommendations, whilst neglecting important recommended foods such as fruit, pulses, and vegetables. This study points not only to the need of investing in the improvement of the offerings, but also to the importance of fighting the tendency to reduce the perception of food quality to its nutritional content, leading consumers to believe that the meals offered are balanced when they are not.

RESUMO Objetivo Comer fora de casa tem se tornado um comportamento cada vez mais frequente entre as famílias, fato que tem sido persistentemente associado à ingestão desequilibrada de nutrientes e contribuído para reforçar hábitos alimentares infantis pouco saudáveis. Este estudo avaliou menus infantis de três redes de restaurantes bem conhecidas em Portugal. Métodos A composição nutricional (gordura total, carboidratos, proteína e sódio) dos cardápios foi analisada bromatologicamente, assim como as porções dos alimentos fornecidas. A avaliação foi realizada de acordo com as recomendações da Autoridade Europeia para a Segurança dos Alimentos. Resultados A análise dos cardápios, na perspetiva da composição em macronutrientes e das porções alimentares, apresentou resultados contraditórios. Os teores de proteínas, carboidratos e gorduras cumprem os requisitos na maioria das refeições. A análise das porções alimentares excede as recomendações para os grupos da carne, peixe e ovos, bem como para gorduras e óleos. No entanto, frutas, hortícolas e leguminosas não estão presentes nos menus. Apesar do equilíbrio associado aos macronutrientes, o teor de sal supera as recomendações na maioria das refeições. Conclusão As redes de fast-food mais populares já adaptaram a sua oferta às recomendações nutricionais. No entanto, verifica-se que negligenciaram algumas recomendações alimentares importantes, como incluir frutas, leguminosas e hortícolas nas refeições. Este estudo aponta para a necessidade de investir não só na melhoria da oferta, como também para a importância de combater a tendência crescente dos consumidores se focarem nos nutrientes e se esquecerem dos alimentos, o que os leva a acreditar que as refeições oferecidas são equilibradas, quando não o são.

Tempero à base de ervas como estratégia para redução da oferta de sódio para comensais de uma unidade de alimentação e nutrição / Herbs-based seasoning as a strategy for reducing the sodium offer for consumers of a food and nutrition unit

Objetivo:O objetivo deste estudo foi avaliar o uso de um tempero à base de ervas em preparações proteicas como estratégia para a redução da ingestão de sódio por comensais atendidos em uma Unidade de Alimentação e Nutrição (UAN). Material e Métodos:Trata-se de um estudo transversal realizado em uma UAN de uma fábrica. O tempero à base de ervas foi desenvolvido com o auxílio das cozinheiras da unidade. A composição nutricional das preparações proteicas foi determinada com o auxílio de tabelas de composição de alimentos. Para avaliar a aceitação das preparações, foram realizadas análises sensoriais de duas preparações culinárias: peito de frango e acém bovino adicionados do tempero à base de ervas. Foram considerados os seguintes atributos: cor, textura, aroma, aparência e avaliação global, em uma escala hedônica de 9 pontos que varia de "desgostei muitíssimo" a "gostei muitíssimo". O índice de aceitabilidade também foi calculado para todos os atributos. Resultados: Quarenta e um juízes consumidores foram recrutados para realizar a análise sensorial. Houve uma redução importante nos níveis de sódio de 60,2% (de 939,2 mg para 375,3 mg) e 23,3% (de 709,7 mg para 544,0 mg) por 100g de peito de frango e acém bovino, respectivamente, e um aumento no teor de fibra das preparações que receberam o tempero à base de ervas. O índice de aceitação global de peito de frango temperado e filé de carne bovina foi de 87,8% e 83,8%, respectivamente. Conclusão: A substituição de temperos ultraprocessados por temperos à base de ervas em preparações de proteínas foi bem aceita entre comensais da UAN.

Objective:This study aimed to evaluate the use of a herbs-based seasoning in protein preparations as a strategy for reducing sodium intake by diners served at a Food and Nutrition Unit (FNU). Material and Methods: This was a cross-sectional study carried out in a FNU factory. The herbs-based seasoning was developed with the help of the unit's cooks. The proximate composition of protein preparations was determined with the aid of food composition tables. To assess the acceptance of the preparations, a sensory analysis was performed for two culinary preparations: chicken breast and beef chuck steak added with the herbs-based seasoning. The following attributes were considered for evaluating colour, texture, aroma, appearance and overall evaluation, on a 9-point hedonic scale ranging from "I disliked a lot" to "I liked a lot". The acceptability index was also calculated for all attributes. Results: Forty-one consumer judges were recruited to perform the sensory analysis. There was an important reduction in sodium levels of 60.2% (from 939.2 mg to 375.3 mg) and 23.3% (from 709.7 mg to 544.0 mg) per 100g of chicken breast and beef chuck steak, respectively, and an increase in the fiber content of the preparations that received the herbs-based seasoning. The global acceptance index of seasoned chicken breast and beef chuck steak was 87.8% and 83.8%, respectively. Conclusion: The substitution of ultra-processed seasoning for herbs-based seasoning in protein preparations was well accepted among FNU diners.

Desarrollo de una tabla nacional de composición de alimentos para diseñar políticas y programas de seguridad alimentaria / Development of a National Food Composition Table to design food security policies and programs

RESUMEN INTRODUCCIÓN El desarrollo de las Tablas de Composición de Alimentos tiene varios desafíos, por lo que es necesario formar equipos interdisciplinarios que trabajen de manera articulada. El objetivo fue desarrollar una Tabla Nacional de Composición de Alimentos actualizada y metodológicamente adecuada para responder a las necesidades de programas alimentarios y la formulación de nuevos alimentos saludables. MÉTODOS Se realizó una búsqueda electrónica de la literatura publicada sobre composición de alimentos desde 2010 con el software Covidence. También se efectuó una búsqueda manual de publicaciones nacionales no indexadas. La inclusión de los datos se evaluó en términos de criterios analíticos. RESULTADOS A partir de la búsqueda se identificaron 1647 referencias potencialmente elegibles, de las cuales 103 artículos e informes cumplieron los criterios de inclusión. Estos estudios proporcionaron información principalmente sobre valor energético, macronutrientes, ácidos grasos y, en menor proporción, sobre vitaminas y minerales para diversos alimentos individuales y de múltiples ingredientes. Se inició la inclusión de esta información en la Base Nacional de Datos de Alimentos mediante un software desarrollado a tal efecto, y se continúa trabajando en la compilación y generación de datos analíticos. DISCUSIÓN Estos resultados contribuirán a la actualización continua y sistemática de la base de datos de composición de alimentos, que es de suma importancia para la salud pública.

ABSTRACT INTRODUCTION The development of the Food Composition Tables has several challenges, so it is necessary to form interdisciplinary teams that work jointly. The aim was to develop a National Table of Food Composition updated and methodologically appropriate to respond to the needs of food programs and the formulation of new healthy foods. METHODS An electronic search of the literature on food composition published since 2010 was carried out using Covidence online software. A manual search of non-indexed national publications was also performed. The inclusion of the data was evaluated in terms of analytical criteria. RESULTS The search yielded 1647 potentially eligible references, of which 103 articles and reports met the inclusion criteria. These studies provided information primarily on energy value, macronutrients, fatty acids and, to a lesser extent, vitamins and minerals for various individual foods and multiple ingredients. The inclusion of this information in the National Food Database was initiated through a software developed for this purpose, and work continues on the compilation and generation of analytical data. DISCUSSION These results will contribute to the continuous and systematic updating of the food composition database, which is of utmost importance for public health.

Avaliação físico-química e caracterização sensorial por meio de Focus Group de carne de sol / Physical-chemical evaluation and sensory characterization of sun-dried meat by Focus Group

Focus Group é uma técnica sensorial qualitativa baseada no comportamento de um grupo de pessoas quanto aos atributos sensoriais. É conduzida por um moderador que garante a interação para discussão diante às percepções. O objetivo deste estudo foi avaliar carne de sol a partir de análises sensoriais, associando-as com resultados obtidos por análises físico-químicas. Para tanto, quatro amostras foram coletadas de comércio varejista na cidade de João Pessoa, PB, sendo caracterizadas quanto à composição centesimal, atividade de água, pH e capacidade de retenção de água (CRA). Os participantes foram recrutados conforme hábitos de consumo e as amostras foram preparadas a partir do dessalgue e cocção em forno elétrico, sendo mantidas em banho-maria até o momento da avaliação sensorial. Com as respostas obtidas, observou-se que além da aparência, o teor de umidade e a CRA são considerados parâmetros que influenciam diretamente nos atributos sensoriais. O estudo qualitativo exploratório - Focus Group, em associação aos parâmetros físico-químicos, representaram métodos confiáveis para a interpretação do perfil de consumo da carne de sol. Conclui-se que por meio de critérios específicos, os fatores de qualidade foram melhor interpretados, definindo as preferências de um consumidor cada dia mais exigente quanto às características de seu alimento.

Focus Group is a qualitative sensory technique, based on the behavior of a group of people, regarding the attributes of a product. It is conducted by a moderator who ensures an interaction for discussion in the face of perceptions. The aim of this study was to evaluated dried meat by sensory analysis associating the evaluation with results obtained by physicochemical analysis. Therefore, four samples were collected from the retail trade in the city of João Pessoa, PB, which were then characterized for chemical composition, water activity, pH and water holding capacity (WHC). Participants were recruited according to consumer habits and the samples were prepared by desalting and cooking in an electric oven, and kept in a water bath until the time for sensory analysis. With the answers obtained, in addition to appearance, the moisture content and the WHC are considered parameters that directly influence the sensory attributes. The qualitative exploratory study - Focus Group, in association with physical-chemical methods, represented methods used for the interpretation of the consumption profile of sun dread meat. Thus, conclude what is the use of specific criteria, the quality factors that were evaluated, defining the preferences of consumers who are increasingly demanding as to the characteristics of their food.

Nutritional composition of indigenous durian varieties

@#Introduction: Data on nutrients of indigenous durians are useful for selecting suitable varieties for future cultivation and conservation. The objective of this study is to investigate the nutrient composition (proximate composition, dietary fibre, minerals, sugars, and fatty acids) of 17 indigenous durian varieties from Thailand. Methods: The edible part of each variety was collected, freeze dried, and kept in a freezer until analysis. All parameters were analysed by International Organization for Standardization (ISO) 17025 accredited laboratories using the Association of Official Analytical Chemists (AOAC) standards or well-validated methods. Results: All varieties of durian contained protein, fat [2.2-3.4g and 2.6-6.1g/100g fresh weight (FW), respectively], and carbohydrate (20.0-39.5g/100g FW). Sugars were predominantly found (14.2-21.8g/100g FW) and sucrose was the major form of sugars (50.0-90.0%). For the most part, all varieties contained considerable amounts of potassium, sulphur, and phosphorus. Oleic acid (C18:1n9) was the major monounsaturated fatty acid and palmitic acid (16:0) was the major saturated fatty acid (27.9-51.9% and 35.6-48.3%, respectively) in all varieties. Conclusion: Varieties of Kob-wat-kuay, Kob-sao-noi, and Kob-wai provided several beneficial compounds but also had unhealthy nutrients in small amounts. This food composition database information is beneficial for selecting good varieties for the purpose of conservation, healthy consumption, and export promotion.

Agrupación nutricional de las frutas y hortalizas en Venezuela / Nutritional grouping of fruits and vegetables in Venezuela

La falta de una clasificación única para las frutas y hortalizas (FyH) representa un reto al establecer recomendaciones o realizar evaluaciones de su consumo. Por ello, este estudio tiene como objetivo examinar la agrupación de las FyH en Venezuela, considerando únicamente su composición nutricional, en pro de ofrecer criterios científicos que puedan ayudar a establecer posteriormente una clasificación apropiada. Se trata de una investigación descriptiva y transversal que utilizó como fuente secundaria a los valores nutricionales presentados en la Tabla de Composición de Alimentos venezolana. Se compararon los aportes nutricionales de 73 frutas y 47 hortalizas, contra otros 27 alimentos de 8 grupos considerados como suplementarios. Se realizó una comparación entre los grupos de alimentos con la prueba ANOVA, una comparación entre las FyH a través de un análisis de componentes principales y se establecieron grupos de FyH a través del análisis por conglomerados. Se encontró que las FyH se distinguen significativamente de los otros grupos de alimentos, por su alto contenido de agua >80% y ácido ascórbico >35%, con un bajo aporte de proteínas <2% y grasas <1% (p<0,05). Se establecieron 5 grupos de FyH, de los cuales 2 distaron significativamente del promedio por su alto contenido de grasa, sodio o carbohidratos. Los hallazgos sugieren que el aporte nutricional pareciera no ser un factor concluyente para diferenciar entre las frutas y las hortalizas. En conclusión, establecer una clasificación definitiva de FyH considerando únicamente su aporte nutricional, sería limitado, ya que podrían ser muchos otros los factores intervinientes(AU)

The lack of a single classification for fruits and vegetables (F&V) represents a challenge when is necessary establishing recommendations or evaluating their consumption. This study aims to examine the grouping of F&V in Venezuela, considering only their nutritional composition, in order to offer scientific criteria that can help to establish an appropriate classification later. It is a descriptive and cross-sectional investigation that used as a secondary source the nutritional values presented in the Venezuelan Food Composition Table. The nutritional contributions of 73 fruits and 47 vegetables were compared against another 27 foods of 8 groups considered as supplementary. A comparison was made between the food groups with the ANOVA test, a comparison between the F&V through a principal component analysis and F&V groups were established through the cluster analysis. It was found that F&V are major distinguished from other food groups, due to their high-water content >80% and ascorbic acid >35%, with a low protein content <2% and fat <1% (p <0, 05). 5 F&V groups were established, of which 2 were significantly different from the average due to their high content of fat, sodium or carbohydrates. The findings suggest that the nutritional contribution appears not to be a conclusive factor to differentiate between fruits and vegetables. In conclusion, establishing a definitive classification of FyH considering only its nutritional contribution would be limited, since there could be many other factors involved(AU)

Food Iodine Content Table compiled from international databases / Tabela do Conteúdo de Iodo de Alimentos compilada de bancos de dados internacionais

ABSATRCT In Brazil, there are no data on the iodine content of foods, making it difficult for the population to assess their consumption of iodine. Such information is necessary for public policies aimed at establishing nutritional goals. The objective this article is to construct a table of the iodine content of foods. For the construction of the table, databases from 14 countries were used. The foods used were those listed in the 2008-2009 Household Budget Survey, except those containing added salt, and the doubts about whether or not the food was submitted to any kind of preparation. The compilation of international databases of iodine content resulted in 266 foods, which were grouped into 15 groups. Iodine was also quantified by food group and iodized salt. Data were presented as median, minimum, and maximum. A broad variation in the iodine content of foods was found between countries and inter- and intra-food groups. Those with the highest content were fish and seafood, and dairy products. Regarding salt iodization, these countries followed the recommendation of the World Health Organization, except for Spain, Norway and Turkey. The Food Iodine Content Table can be a useful tool for assessing iodine intake, being important in research on nutritional status, food guidance, and public health programs.

RESUMO O objetivo deste trabalho é construir uma tabela de conteúdo de iodo de alimentos visto que tais informações são necessárias para que políticas públicas possam estabelecer metas nutricionais e no Brasil não existem dados do conteúdo de iodo dos alimentos, dificultando a avaliação do consumo pela população. Na construção da tabela utilizou-se bancos de dados de 14 países. Os alimentos utilizados foram aqueles listados na Pesquisa de Orçamentos Familiares de 2008-2009, exceto aqueles que continham sal de adição e os que suscitaram dúvidas em relação à existência de submissão ou não a algum preparo. A compilação dos bancos de dados internacionais do conteúdo de iodo resultou em 266 alimentos, os quais foram reunidos em 15 grupos. Foi realizada também a quantificação de iodo por grupo de alimentos e no sal iodado. Os dados foram apresentados como mediana, mínimo e máximo. Foi encontrada grande variação no conteúdo de iodo dos alimentos entre os países e inter e intra grupos de alimentos. Os que apresentaram maiores conteúdos foram o dos pescados e frutos do mar e dos laticínios. Em relação à iodação do sal, os países seguiram a recomendação da Organização Mundial da Saúde, exceto, Espanha, Noruega e Turquia. A tabela do conteúdo de iodo de alimentos poderá ser um instrumento útil para avaliação da ingestão de iodo, sendo importante em pesquisa do estado nutricional, orientação alimentar e programas de saúde pública.

Comparação do consumo alimentar calculado a partir de duas tabelas de composição de alimentos / Comparing food intake calculated by two lists of food composition

O objetivo do presente trabalho foi comparar o consumo de energia, macronutrientes e micronutrientes calculado a partir de duas tabelas de composição dos alimentos: Tabela Brasileira de Composição de Alimentos (TACO) mais informações de rótulos de alimentos e United States Department of Agriculture Food Composition Databases (USDA). Trata-se de estudo transversal, com dados do consumo alimentar de participantes do estudo principal "Modificação do Estilo de Vida e Risco Cardiovascular". Os dados foram analisados por meio dos Testes de Kruskal Wallis, Post Hoc de Dunn, e Correlação de Pearson. Foram avaliados 59 Recordatórios de 24 horas e as medianas de 21 entre 29 nutrientes (72,4%) apresentaram diferença estatisticamente significativa (p<0,05) na comparação entre os resultados obtidos das tabelas avaliadas. Foram encontradas divergências significativas entre os valores nutricionais apresentados nas tabelas. Este fato alerta para o uso destes instrumentos e a sua influência nos resultados do cálculo do consumo alimentar e impacto na prescrição nutricional

Energy, macronutrient and micronutrient intakes are compared by two food composition lists: Brazilian Food Composition List and nutrition facts and the United States Department of Agriculture Food Composition Databases (USDA). Current transversal study comprised data on food intake of participants within the main research theme 'Changes in Life Style and Cardiovascular Risks'. Data were analyzed by Kruskal Wallis and Post-Hoc Dunn tests and by Pearson´s Co-relation test. Fifty-nine 24-h records were evaluated. Medians of 21 out of 29 nutrients (72.4%) showed statistically significant difference (p<0.05) when compared to results from evaluated tables. There was significant divergence between the nutrition rates in the lists. The above is a warning on the use of these tools and their influence on results in calculating food intake and impact in nutritional prescriptions

Diversificación de productos alimenticios a base de cáscaras de vegetales procesadas como materia prima en la industria de alimentos: en asocio colaborativo con el Parque Tecnológico de Agroindustria PTA / Diversification of food products based on vegetable peels processed as raw material in the food industry: in collaborative association with the Parque Tecnológico de Agroindustria PTA

En esta investigación se presentan alternativas viables para utilizar restos de vegetales generados en restaurantes como materia prima para la elaboración de productos alimenticios. Para lograrlo, se caracterizaron todos los desechos orgánicos de la Cafetería Escuela de ITCA FEPADE, resultando más prometedores los provenientes de las cáscaras de plátano, guineo y restos de repollo. En ese sentido, se comenzó a separar desde el origen dichos restos, y fueron sometidos a diversos procesos de transformación (lavados, desinfección, secado) hasta obtener polvos, a los cuales se les practicaron diversos análisis físico químicos y microbiológicos.

In this research, viable alternatives are presented to use vegetable remains generated in restaurants as raw material for the production of food products. To achieve this, all organic waste from the Cafetería-Escuela ITCA FEPADE was characterized, the most promising was those from banana peels and cabbage remains. In this sense, said remains began to be separated from the origin, and they were subjected to various transformation processes (washing, disinfection, drying) until obtaining powders, to which various physical-chemical and microbiological analyzes were performed.

Survey on utilization and demand for national food composition database / 한국영양학회지

PURPOSE: This study was performed to evaluate the utilization of a current national Food Composition Database (FCDB) and to investigate demand for nutrients that should be added or supplemented in order to expand the national FCDB. METHODS: Surveys were constructed based on the utilization of FCDB, use of a food and nutrition analysis program, utilization and importance of nutritional ingredients, and nutritional ingredients desired to be supplemented in the national FCDB. Self-administered surveys were obtained from 349 food and nutrition specialists, including dietitians, nutrition teachers, food industry workers, professors, and researcher. RESULTS: Exactly 73.6% of respondents used the FCDB, and 90.5% experienced using various food and nutrition analysis programs. Professors and researchers frequently utilized protein, carbohydrate, and lipid nutrients in the FCDB. Among vitamins, vitamin C, vitamin A, and vitamin D were frequently used. Among minerals, sodium and calcium were highly used. Among the subjects, 17.4% of subjects have used phytochemical DB. Carotenoids, anthocyanins, and isoflavones among phytochemicals were frequently used, in that order. Respondents desired an additional data on sugars, vitamin D, folic acid, selenium, iodine, dietary fiber, vitamin B12, and carotenoids in the FCDB. CONCLUSION: The survey results indicate that the current FCDB is actively used for various purposes, although it is necessary to construct a national nutrition database with additional nutrients.

Development of 9(th) Revision Korean Food Composition Table and Its Major Changes / 대한지역사회영양학회지

OBJECTIVES: The Korean Food Composition Table (KFCT) was first published in 1970, and has since been updated every five years by the Rural Development Administration (RDA). This study was conducted to introduce the development strategies, features, and challenges of the 9th revision of the KFCT. METHODS: Due to the increasing demands of nutrient database users and generators, the RDA started a new research project in 2013 to improve the quantity and quality of data for the 9th revision of the KFCT. Over 1,000 food items frequently consumed in Korea were selected as key foods using the results of the Korean National Health and Nutrition Examination Survey. About 200 raw materials and processed food items were collected and analyzed every year. Target nutrients that were analyzed by collaborative labs, such as, sugars, selenium, iodine, and biotin, were increased from 22 to 43. Analytical sample handling procedures and data quality evaluation systems were also established in collaboration with 10 contracted labs. Data were evaluated for data quality according to the FAO/INFOODS, CODEX, and AOAC guidelines. RESULTS: The 9th revision contains data on 3,000 food items and up to 43 and 140 food nutrients for the printed table and the excel database file, respectively. Overall, 1,485 data items were newly added, 973 of which were provided by the RDA and 512 were cited from foreign nutrient databases. The remaining 1,515 food items were maintained as in the 8th revision. CONCLUSIONS: The KFCT provides the basic infrastructure for food and nutrition policy, research, and dietary practice in South Korea. The use of the KFCT has increased exponentially in the past few years in both public and private sectors; accordingly, increased efforts should be paid to the preparation, improvement, and maintenance of KFCT.

Development of 9(th) Revision Korean Food Composition Table and Its Major Changes / 대한지역사회영양학회지

OBJECTIVES: The Korean Food Composition Table (KFCT) was first published in 1970, and has since been updated every five years by the Rural Development Administration (RDA). This study was conducted to introduce the development strategies, features, and challenges of the 9th revision of the KFCT. METHODS: Due to the increasing demands of nutrient database users and generators, the RDA started a new research project in 2013 to improve the quantity and quality of data for the 9th revision of the KFCT. Over 1,000 food items frequently consumed in Korea were selected as key foods using the results of the Korean National Health and Nutrition Examination Survey. About 200 raw materials and processed food items were collected and analyzed every year. Target nutrients that were analyzed by collaborative labs, such as, sugars, selenium, iodine, and biotin, were increased from 22 to 43. Analytical sample handling procedures and data quality evaluation systems were also established in collaboration with 10 contracted labs. Data were evaluated for data quality according to the FAO/INFOODS, CODEX, and AOAC guidelines. RESULTS: The 9th revision contains data on 3,000 food items and up to 43 and 140 food nutrients for the printed table and the excel database file, respectively. Overall, 1,485 data items were newly added, 973 of which were provided by the RDA and 512 were cited from foreign nutrient databases. The remaining 1,515 food items were maintained as in the 8th revision. CONCLUSIONS: The KFCT provides the basic infrastructure for food and nutrition policy, research, and dietary practice in South Korea. The use of the KFCT has increased exponentially in the past few years in both public and private sectors; accordingly, increased efforts should be paid to the preparation, improvement, and maintenance of KFCT.

Agreement of dietary fiber and calorie intake values according to the choice of nutrient composition and household measure tables / Concordância dos valores de consumo de fibras alimentares e de calorias diárias de acordo com a escolha da tabela de composição de nutrientes e de medidas caseiras

ABSTRACT Objective: To analyze the variations in the daily intake of dietary fiber and calories according to the different nutrient composition and homemade measure tables. Methods: Five different methods based on different nutrient composition and household measure tables were used to calculate daily calorie and fiber intake, measured using a food frequency questionnaire, of 633 pregnant women receiving care in primary health care units in the Southern region of Brazil; they were selected to participate in a cohort study. The agreement between the five methods was evaluated using the Kappa and weighted Kappa coefficients. The Nutritional Support Table, a Brazilian traditional food composition table and the Brazilian household expenditure survey were used in Method 1. Brazilian Food Composition Table and the Table for the Assessment of Household Measures (Pinheiro) were used in Methods 2 and 3. The average values of all subtypes of food listed in the Brazilian Food Composition Table for each corresponding item in the food frequency questionnaire were calculated in the method 3. The United States Department of Agriculture Food Composition Table and the table complied by Pinheiro were used in Method 4. The Brazilian Food Composition Table and the Brazilian household expenditure survey were used in Method 5. Results: The highest agreement of calorie intake values were found between Methods 2 and 3 (Kappa=0.94; 0.92-0.95), and the lowest agreement was found between Methods 4 and 5 (Kappa=0.46; 0.42-0.50). As for the fiber intake, the highest agreement was found between Methods 2 and 5 (Kappa=0.87; 0.82-0.90), and the lowest agreement was observed between Methods 1 and 4 (Kappa=0.36; 0.3-0.43). Conclusion: Considerable differences were found between the nutritional composition tables. Therefore, the choice of the table can influence the comparability between studies.

RESUMO Objetivo: Analisar a variação no consumo diário de fibras e de calorias de acordo com diferentes tabelas de composição nutricional e de medidas caseiras. Métodos: Cinco métodos baseados em diferentes tabelas de composição nutricional e de medidas caseiras foram utilizados para calcular o consumo diário de calorias e de fibras, aferidos por questionário de frequência alimentar em 633 gestantes atendidas na atenção primária do Sul do Brasil, arroladas para estudo de coorte. A concordância entre os cinco métodos foi avaliada pelo coeficiente Kappa e Kappa Ponderado. A Tabela de Suporte Nutricional e a de medidas caseiras do Estudo Nacional de Despesas Familiares foram usadas no método 1. A Tabela Brasileira de Composição de Alimentos e a Tabela para Avaliação de Consumo Alimentar em Medidas Caseiras (Pinheiro) foram utilizadas pelos métodos 2 e 3, sendo que no método 3 calculou-se a média dos subtipos do alimento encontradas na Tabela Brasileira de Composição de Alimentos correspondente ao item do Questionário de Frequência Alimentar. No método 4, foram utilizadas a Tabela Americana da United States Department of Agriculture e a Pinheiro e, no método 5, a Tabela Brasileira de Composição de Alimentos e a do Estudo Nacional de Despesas Familiares. Resultados: A maior concordância entre valores de calorias ocorreu entre os métodos 2 e 3 (Kappa=0,94; 0,92-0,95) e a menor concordância foi entre os métodos 4 e 5 (Kappa=0,46; 0,42-0,50). Já para os valores de fibras, a melhor concordância foi entre os métodos 2 e 5 (Kappa=0,87; 0,82-0,90) e a menor entre os métodos 1 e 4 (Kappa=0,36; 0,31-0,43). Conclusão: Diferenças encontradas, conforme escolha da tabela de composição nutricional, são relevantes, podendo influenciar a comparabilidade entre estudos.

Package design and nutritional profile of foods targeted at children in supermarkets in Montevideo, Uruguay / Desenho das embalagens e perfil nutricional de alimentos dirigidos ao público infantil em supermercados em Montevidéu, Uruguai / Diseño de envase y perfil nutricional de alimentos dirigidos a niños disponibles en supermercados en Montevideo, Uruguay

Abstract: Marketing of unhealthy products has been identified as one of the main characteristics of the food environment that negatively affects children’s eating patterns. Restrictions on advertising of unhealthy foods to children have already been imposed in different countries. However, marketing strategies are not limited to broadcast and digital advertising, but also include package design. In this context, the current study aimed to describe the food products targeted at children and sold in supermarkets in Montevideo, Uruguay, in terms of package design and nutrient profile. Two supermarkets in Montevideo were selected for data collection. In each supermarket, all products targeted at children were identified. Products were analyzed in terms of package design and nutritional profile, considering the Pan American Health Organization Nutrient Profile Model. A total of 180 unique products were identified, which included a wide range of product categories. The great majority of the products corresponded to ultra-processed products with excessive amounts of sodium, free sugars, total fat, saturated fat, and/or trans fat, which are not recommended for frequent consumption. Several marketing strategies were identified in the design of packages to attract children’s attention and drive their preferences. The most common strategies were the inclusion of cartoon characters, bright colors, childish lettering, and a wide range of claims related to health and nutrition, as well as the products’ sensory and hedonic characteristics. The study’s findings provide additional evidence on the need to regulate packaging of products targeted at children.

Resumen: El marketing de productos poco saludables se ha identificado como una de las características del entorno alimentario que afecta negativamente los hábitos alimentarios de los niños. Diferentes países han impuesto restricciones a la publicidad de alimentos poco saludables dirigidos a niños. Sin embargo, las estrategias de marketing no se limitan a la publicidad visual y digital, sino que también incluyen el diseño de envases. En este contexto, el presente estudio tuvo como objetivo describir los productos alimenticios dirigidos a niños y vendidos en supermercados de Montevideo, Uruguay, en términos de diseño del envase y perfil nutricional. Se seleccionarondos supermercados em Montevideo para la recollección de datos. En cada supermercado, se identificaron todos los productos dirigidos a niños. Se analizaron los productos en términos de diseño del envase y perfil nutrientes, considerando el Modelo de Perfil Nutricional de la Organización Panamericana de la Salud. Se identificaron un total de 180 productos, que incluyeron una amplia variedad de categorías. La gran mayoría de los productos correspondieron a productos ultraprocesados con excesivas cantidades de sodio, azúcares, grasa total, grasas saturadas, y/o grasas trans, cuyo consumo frecuente no está recomendado. Se identificaron diversas estrategias de marketing en el envase de los productos para atraer la atención de los niños e influenciar sus preferencias. Las estrategias más comunes fueron la inclusión de personajes de infantiles, colores vivos, letras infantiles y una amplia variedad de alegaciones sobre salud y nutrición, así como relacionadas con caracterśiticas sensoriales y hedónicas de los productos. Los hallazgos del estudio proporcionan evidencias adicionales sobre la necesidad de regular el diseño de los envases de los productos dirigidos a niños.

Resumo: A publicidade de produtos alimentícios pouco saudáveis tem sido identificada como uma das principais características do ambiente alimentar com efeito negativo sobre a alimentação das crianças. Diversos países já impuseram restrições sobre a publicidade de produtos alimentícios pouco saudáveis para crianças. Entretanto, as estratégias publicitárias não se limitam à radiodifusão e às mídias digitais; incluem também o desenho das embalagens. Nesse contexto, o estudo buscou descrever os alimentos dirigidos ao público infantil e vendidos em supermercados em Montevidéu, Uruguai, em termos de desenho de embalagem e perfil de nutrientes. Dois supermercados em Montevidéu foram selecionados para a coleta dos dados. Em cada supermercado, foram identificados todos os produtos dirigidos ao público infantil. Os produtos foram analisados quanto ao desenho da embalagem e perfil nutricional, considerando o Modelo de Perfil de Nutrientes da Organização Pan-Americana da Saúde. Foi identificado um total de 180 produtos, incluindo uma ampla variedade de categorias de produtos. A grande maioria dos produtos correspondia aos ultra-processados, com teores excessivos de sódio, açucares livres, gordura total e gordura saturada e/ou trans, que são contraindicados para consumo frequente. Foram identificadas diversas estratégias mercadológicas no desenho das embalagens para atrair a atenção das crianças e moldar suas preferências. As estratégias mais comuns foram a inclusão de personagens de desenho animado, cores brilhantes, letras infantilizadas e uma ampla gama de alegações em relação à saúde e nutrição e às características sensoriais e hedônicas dos produtos Os achados do estudo fornecem evidências adicionais sobre a necessidade de regulamentar as embalagens dos produtos alimentícios para crianças.