Contenido de sodio en preparaciones de consumo frecuente fuera del hogar en tres zonas de Lima Metropolitana, Perú / Sodium content in commonly consumed away-from-home food in three areas of Metropolitan Lima, Peru

El objetivo fue caracterizar el contenido de sodio en preparaciones de consumo frecuente fuera del hogar en tres zonas de Lima Metropolitana. Se realizó un estudio transversal para el cual se identificaron veinte preparaciones de consumo frecuente según el lugar de expendio. La determinación del contenido de sodio se obtuvo mediante espectroscopía de absorción atómica en preparaciones recolectadas en el 2019. La mediana del contenido de sodio en productos de venta ambulatoria fue 492,36 mg/100 g (RIQ: 83,93 - 918,78); 471,37 mg/100 g, en preparaciones tradicionales y típicas (RIQ: 76,04 - 765,39); y 471,06 mg/100 g (RIQ: 115,31 - 695,18), en comidas rápidas. El 65% de las preparaciones fueron consideradas altas en sodio según los parámetros peruanos, mientras que el 30% de las preparaciones también presentaron un alto contenido, de acuerdo con los parámetros del Reino Unido. La mayoría de las preparaciones expendidas y consumidas fuera del hogar presentan un elevado contenido de sodio. Es esencial involucrar a todos los actores que participan en la preparación de alimentos para el consumo fuera del hogar, con el fin de sensibilizarlos e incluirlos en la promoción de políticas enfocadas en la reducción del consumo de sodio.

The aim of this study was to characterize the sodium content in commonly consumed away-from-home food in three areas of Metropolitan Lima. We conducted a cross-sectional study, in which twenty frequently consumed foods were identified according to the place of sale. Sodium content was determined through atomic absorption spectroscopy in preparations collected in 2019. The median sodium content in street food products was 492.36 mg/100g (IQR: 83.93 - 918.78), 471.37 mg/100 g in artisanal food (IQR: 76.04 - 765.39) and 471.06 mg/100 g in fast food (IQR: 115.31 - 695.18). Sixty-five percent of the foods were classified as having high sodium content according to Peruvian regulations, while 30% of the preparations had high sodium content, according to UK parameters. Most food sold and consumed away from home have high sodium content. It is essential to engage all stakeholders involved in food preparation for away-from-home consumption in order to raise awareness and involve them in the promotion of policies aimed at reducing sodium intake.

Composition of Common Junk Food Items and Their Contribution to the Dietary Requirement of Children and Adolescents

Objective: To estimate the carbohydrate, energy, fat, protein, and sodium content of commonly consumed junk food items and to compare these to the Recommended Dietary Allowance (RDA) and Estimated Average Requirements (EAR) of children. Methods: A list of eight common junk food categories was made, and the median nutritional content of carbohydrate, energy, fat, protein and sodium was determined from the commonly consumed brands in these categories. It was compared to the RDA and EAR for two different age groups viz., age 4-6 year, and male adolescents aged 13-15 years. Results: The junk food groups with the highest carbo-hydrate were packaged potato chips and cakes, the group with the highest fat content was packaged potato chips, and the groups with the highest salt content were burgers and packaged potato chips. The %EAR of one packet of some items was 80-90% of daily fat requirement, and more than 60% of daily sodium requirement. Conclusions: Junk foods contribute substantially to the daily intake of carbohydrates, free sugars, total fats, saturated fats, and sodium of children.

Alimentação fora do lar: análise do ambiente alimentar de shopping centers de Campo Grande, Mato Grosso do Sul, Brasil / Eating away from home: analysis of the food environment of shopping malls in Campo Grande, Mato Grosso do Sul, Brazil / Alimentación fuera del hogar: análisis del entorno alimentario de los centros comerciales de Campo Grande, Mato Grosso do Sul, Brasil

Objetivo: Caracterizar o ambiente alimentar dos shopping centersde Campo Grande/MS, tendo em vista, a relevância de analisar os produtos que estão disponíveis a este público bem como sua qualidade nutricional. Método: Foram avaliados 124 Unidades de Produção de Refeições (UPR) nos shopping centers, por observação direta do cardápio, bufê ou fachada. Para coleta de dados foi utilizado o instrumento NutritionEnvironmentMeasuresSurveyRestaurants (NEMS-R). As variáveis coletadas a partir do referido instrumento foram tipos de unidades, sistema de gestão, serviços de mesa, tipos de alimentos e bebidas disponíveis, facilitadores e barreiras ao consumo de alimentos saudáveis. Resultados: Foram encontrados 29,0% de restaurantes àla carte; 8,1% de restaurantes tipo autosserviço; 36,3% de lanchonetes e 26,6% dos demais (bares, sorveterias, carrinhos/quiosques). Em relação aos tipos de gestão 77,4% são franquias. Entre os alimentos mais comercializados destaca-se as bebidas açucaradas, acessível em 79,8% das unidades e doces/sobremesas em 50,0%. Grande parte das unidades avaliadas não apresenta facilitadores para a alimentação saudável, sendo que mais de 90,0% das unidades não ofereceram opções de porções reduzidas, trocas saudáveis e opções saudáveis para crianças. A maior barreira encontrada foi a oferta de porções maiores por um pequeno acréscimo de preço (63,7%). Conclusão: O ambiente alimentar encontrado pode dificultar o acesso aos alimentos saudáveis. Assim, sugere-se que políticas públicas de segurança alimentar e nutricional, sejam implementadas, de forma a promover o maior acesso aos alimentos saudáveis que contribuem para a melhoria da qualidade de vida da população.

Objective: To characterize the food environment of shopping centers in Campo Grande/MS, in view the relevance of analyzing the products that are available to this public as well as their nutritional quality. Method: A total of 124 restaurants were evaluated in the shopping malls, by direct observation of the menu, buffet orfacade. For date collection was used the instrument Nutrition Environment Measures Survey Restaurants (NEMS-R). The variables collected were types of units, management system, table services, types of food and drinks available, facilitators and barriers to healthy food consumption. Results: 29.0% of the evaluated restaurants were à la carte; 8.1% self- service; 36.3% snack bars and 26.6% were bars, ice cream parlors or stands/kiosks. Regarding the types of management, 77.4% were franchises. Among the most commercialized foods, sugary drinks stand out, accessible in 79.8% of the units and sweets / desserts in 50.0%. Most of the units evaluated do not have facilitators for healthy eating, and more than 90.0% of the units did not offer reduced portion options, healthy exchanges and healthy options for children. The biggest barrier found was the offer of larger portions for a small price increase (63.7%). Conclusion: The food environment found may hinder access to healthy foods. Thus, it is suggested that public policies for food and nutritional security be implemented in order to promote greater access to healthy foods that contribute to improving the population's quality of life.

Objetivo: Caracterizar el entorno alimentario de los centros comerciales de Campo Grande/MS, considerando la relevancia de analizar los productos que están disponibles para este público así como su calidad nutricional. Método: Se evaluaron 124 unidades de producción de comidas (RPU) en centros comerciales mediante la observación directa del menú, el buffet o la fachada. Para la recopilación de datos se utilizó el instrumento NutritionEnvironmentMeasuresSurveyRestaurants (NEMS-R). Las variables cotejadas a partir del referido instrumento fueron los tipos de unidades, el sistema de gestión, los servicios de mesa, los tipos de alimentos y bebidas disponibles, los facilitadores y las barreras al consumo de alimentos sanos. Resultados: Se encontraron un 29,0% de restaurantes a la carta; un 8,1% de restaurantes tipo autoservicio; un 36,3% de bares y un 26,6% de los demás (bares, sorterías, carrinhos/quioscos). En cuanto a los tipos de gestión, el 77,4% son franquicias. Entre los alimentos más vendidos destacan las bebidas azucaradas, accesibles en el 79,8% de las unidades y los dulces/postres en el 50,0%. La mayoría de las unidades evaluadas no presentan facilitadores para una alimentación saludable, y más del 90,0% de las unidades no ofrecen opciones de porciones reducidas, intercambios saludables y opciones saludables para los niños. La mayor barrera encontrada fue la oferta de porciones más grandes por un pequeño aumento de precio (63,7%). Conclusión: El entorno alimentario encontrado puede dificultar el acceso a alimentos saludables. Por ello, se sugiere que se implementen políticas públicas de seguridad alimentaria y nutricional, para promover un mayor acceso a alimentos saludables que contribuyan a mejorar la calidad de vida de la población.

Incorporação da classificação NOVA na produção científica em alimentação e nutrição na América Latina: uma revisão cienciométrica / Incorporation of the NOVA classification into scientific production on food and nutrition in Latin America: a scientometric review

Em 2009, foi proposta uma classificação de alimentos, denominada classificação NOVA. Países da América Latina tem se destacado em seu uso nas recomendações nutricionais e agenda regulatória. Objetivo. Avaliar como a produção científica em alimentação e nutrição na América Latina tem incorporado a classificação NOVA. Materiais e métodos. A análise da produção científica foi realizada a partir de trabalhos apresentados no Congresso Latinoamericano de Nutrição (SLAN) nos anos de 2012, 2015 e 2018. Os termos utilizados para a busca foram: NOVA, ultraprocessado, processado, processamento e guia alimentar, nos idiomas português, inglês e espanhol. Após a busca, foram aplicados os critérios de exclusão e inclusão e os resumos selecionados foram descritos de acordo com variáveis analíticas previamente definidas. Resultados. Foram analisados 153, sendo 24 publicados em 2012, 20 em 2015 e 109 em 2018. A maioria dos estudos foram desenvolvidos no Brasil (56,2%) e no México (12,4%) e envolvia adolescentes (28,8%), adultos (21,6%) e alimentos (19,6%) como sujeito/unidade de análise. A maioria dos trabalhos foi classificada na área de Nutrição em Saúde Pública (88,9%), era de natureza observacional (82,3%) e empregava método quantitativo (76,5%). A venda e/ou consumo de alimentos (46,4%) e o ambiente alimentar (24,2%) foram os objetos de estudo mais frequentes. Conclusão. A produção científica que considera a classificação NOVA na América Latina aumentou em 2018, com Brasil e México liderando o desenvolvimento dos estudos. Estudos que explorem a relação da classificação NOVA com o preço dos alimentos, habilidades culinárias e políticas públicas são oportunidades de pesquisa(AU)

In 2009, a food classification was proposed, called NOVA classification. Latin American countries have stood out in their use in nutritional recommendations and regulatory agenda. Objective. To evaluate how scientific production in food and nutrition in Latin America has incorporated the NOVA classification. Materials and methods. The analysis of scientific production was carried out from annals at the Latin American Congress of Nutrition (SLAN) in 2012, 2015 and 2018. The terms used for the search were: NOVA, ultra-processed, processed, processing and food guide, in Portuguese, English and Spanish. After the search, the exclusion and inclusion criteria were applied and the selected abstracts were described according to previously defined analytical variables. Results. A total of 153 were analyzed, 24 of which were published in 2012, 20 in 2015 and 109 in 2018. Most studies were carried out in Brazil (56,2%), followed by Mexico (12,4%) and involved adolescents (28,8%), adults (21,6%) and food (19,6%) as subject or unit of analysis. Most of the works were classified in the area of Public Health Nutrition (88,9%), were observational (82,3%) and used a quantitative method (76,5%). The sale and/or consumption of food (46,4%) and the food environment (24,2%) were the most common objects of study. Conclusion. The scientific production that considers the NOVA classification in Latin America increased in 2018, with Brazil and Mexico leading the development of studies. Studies that explore the relationship of NOVA classification to food price, culinary skills and public policy analysis are research opportunities(AU)

Consumption of ultraprocessed foods and screen exposure of preschoolers living in a region of high social vulnerability in São Paulo, Brazil / Consumo de alimentos ultraprocessados e exposição a telas de pré-escolares residentes em região de alta vulnerabilidade social em São Paulo, Brasil

INTRODUCTION: There is a worldwide increase in the consumption of ultra-processed foods, including among preschoolers. The screen exposure time demands attention to the consequences of this habit. Studies on the consumption of ultra-processed and the screen exposure time are scarce in the literature. OBJECTIVE: To analyze the frequency of consumption of soft drinks, industrialized juice, sweets, and fast foods and the screen exposure time of preschoolers. METHODS: Cross-sectional study with 218 children (mean age 2.5±0.9 years), attending a Non-Governmental Organization, in the city of São Paulo, Brazil. Data were collected using a semi-structured form filled out by the person responsible for the preschoolers. Social and environmental data, food frequency consumption, and exposure to screens were systematized to perform statistical analyses. RESULTS: More than 30.0% of children consume sugar-sweetened beverages more than once a week, 35.8% consume sweets daily and 42.7% consume fast foods monthly. Half of the preschoolers are exposed to distractions at mealtime and 70.0% have a contact for more than an hour/day. Screen exposure time was significantly related (p<0.0001) to children's age, consumption of soft drinks, and frozen foods. CONCLUSION: Among preschoolers, there is a high exposure to ultra-processed foods and screens, the latter associated with the consumption of soft drinks and frozen foods. This information reinforces the need for careful look and actions directed at families with preschoolers and residents of socially vulnerable regions.

INTRODUÇÃO: Há, a nível mundial, um aumento no consumo de alimentos ultraprocessados, inclusive entre crianças pré-escolares. O tempo de exposição a telas demanda atenção quanto às consequências desse hábito. Estudos sobre o consumo de ultraprocessados e o tempo de exposição a telas são escassos na literatura. OBJETIVO: Analisar a frequência de consumo de refrigerantes, suco industrializado, doces e alimentos fast food e o tempo de exposição a telas de pré-escolares. MÉTODOS: Estudo transversal, com 218 crianças (idade média 2,5±0,9 anos), frequentadoras de uma Organização Não Governamental, no município de São Paulo, Brasil. Os dados foram coletados através de um formulário semiestruturado preenchido pelos responsáveis dos pré-escolares. Dados socioambientais, de frequência alimentar e de exposição a telas foram sistematizados para a realização das análises estatísticas. RESULTADOS: Mais de 30,0% das crianças consomem bebidas açucaradas mais de uma vez por semana, 35,8% consomem doces diariamente e 42,7% alimentos fast food com frequência mensal. Metade dos pré-escolares é exposto a distrações no momento das refeições e 70,0% tem contato por mais de uma hora/dia. O tempo de exposição a telas teve relação significativa (p<0,0001) com a idade das crianças e o consumo de refrigerantes e de alimentos congelados. CONCLUSÃO: Há entre os pré-escolares alta exposição à alimentos ultraprocessados e a telas, esse último associado com o consumo de refrigerantes e congelados. Essa informação reforça a necessidade de um olhar cuidadoso e ações direcionadas a famílias com pré-escolares e residentes de regiões vulneráveis socialmente.

Socioeconomic inequalities in the consumption of minimally processed and ultra-processed foods in Brazilian adolescents / Desigualdades socioeconômicas no consumo de alimentos minimamente processados e ultraprocessados em adolescentes no Brasil

Abstract In this study, we evaluated socioeconomic inequalities in the consumption of in natura/minimally processed and ultra-processed foods among adolescents. We used data from the Brazilian National Survey of School Health (PeNSE), 2015. According to the self-reported consumption of beans, vegetables and fruits, a score of in natura/minimally processed foods was generated (0-21 points). Sodas, sweets, instant noodles, and ultra-processed meat were used for the score of ultra-processed foods (0-21 points). Equality indicators were gender, maternal education, and socioeconomic level. Absolute difference, ratios, concentration index and slope index of inequality were calculated. Adolescents (n=101,689, 51% girls, 14.2 years) reported a mean score of 9.97 and 11.46 for ultra-processed foods and in natura/minimally processed foods, respectively. Absolute and relative differences between adolescents with the highest and lowest socioeconomic level, there were differences of 2.64 points and 33% for consumption of in natura/minimally processed foods; and 1.48 points and 15% for ultra-processed foods. Adolescents from higher socioeconomic level ate more in natura/minimally processed foods and ultra-processed foods.

Resumo Nesse estudo, avaliamos as desigualdades socioeconômicas no consumo de alimentos in natura/minimamente processados e ultraprocessados entre adolescentes. Foram utilizados dados da Pesquisa Nacional de Saúde do Escolar (PeNSE), 2015. De acordo com o consumo autorrelatado de feijão, hortaliças e frutas, foi gerado um escore de alimentos in natura/minimamente processados (0-21 pontos). Refrigerantes, doces, macarrão instantâneo e carnes ultraprocessadas prontos para o consumo foram utilizados para a pontuação dos alimentos ultraprocessados (0-21 pontos). Os indicadores de equidade foram gênero, educação materna e nível socioeconômico. Foram calculados a diferença absoluta, razões, índice de concentração e índice de inclinação de desigualdade. Os adolescentes (n=101.689, 51% meninas, 14,2 anos) relataram escore médio de 9,97 e 11,46 para alimentos ultraprocessados e in natura/minimamente processados, respectivamente. As diferenças absolutas entre os adolescentes de alto e baixo nível socioeconômico foram mais altos e mais baixos, houve diferenças de 2,64 pontos e 33% para o consumo de alimentos in natura/minimamente processados; e 1,48 pontos e 15% para alimentos ultraprocessados. Adolescentes de níveis socioeconômicos mais elevados comeram mais alimentos in natura/minimamente processados e alimentos ultraprocessados comparado aos seus pares.

Food environment of the economic capital of the Northeast: social and territorial disparities in the availability of food stores / Ambiente alimentar da capital econômica do Nordeste: disparidades sociais e territoriais da disponibilidade dos comércios de alimentos

ABSTRACT Objective Characterize the community food environment through the different types of food outlets in the city of Fortaleza and associate their distribution according to sociodemographic indicators. Methods This is an ecological study carried out in the city of Fortaleza in which data from the Health Surveillance Service were used with the location of all licensed food stores in the city in the years 2018 and 2019. Georeferenced maps were set up to illustrate the spatial distribution of the establishments. Correlation analyses were performed to verify the association between food outlets and socioeconomic data. Values of p≤0.005 were considered significant. Results We identified a greater concentration of food stores in the neighborhoods with better socioeconomic levels. Snack bars (n=2051; 27.7%) and restaurants (n=1945; 26.3%), were in greater quantity and exhibited a positive correlation with the Human Development Index and average income. Supermarkets and hypermarkets (n=288; 3.9%) and street markets (n=81; 1.1%) were in a smaller number and had the worst spatial distribution. Conclusion We observed socioeconomic inequalities in the distribution of different types of food outlets. The little diversity and the limited number of establishments in peripheral neighborhoods, besides the centralization of outlets that sell food that is harmful to health, constitute obstacles for the population to make healthy food choices.

RESUMO Objetivo Caracterizar o ambiente alimentar comunitário por meio dos diferentes tipos de estabelecimentos de venda de alimentos existentes na cidade de Fortaleza e relacionar sua distribuição de acordo com indicadores sociodemográficos. Métodos Trata-se de um estudo ecológico realizado na cidade de Fortaleza em que foram utilizados dados da Vigilância Sanitária com a localização de todos os comércios de alimentos licenciados para funcionamento no município nos anos de 2018 e 2019. Foram construídos mapas georreferenciados para ilustrar a distribuição espacial dos estabelecimentos. Análises de correlação foram realizadas para verificar associação entre os estabelecimentos de venda de alimentos e dados socioeconômicos. Consideraram-se significativos valores de p≤0,005. Resultados Foi possível identificar maior concentração de comércios de alimentos nos bairros com melhores níveis socioeconômicos. Lanchonetes (n=2051; 27,7%) e restaurantes (n=1945; 26,3%) apresentaram-se em maior quantidade e obtiveram correlação positiva com o Índice de Desenvolvimento Humano e a renda média. Supermercados e hipermercados (n = 288; 3,9%) e feiras livres (n=81; 1,1%) existiam em menor proporção e apresentaram a pior distribuição espacial. Conclusão Desigualdades socioeconômicas foram observadas na distribuição dos diferentes tipos de pontos de venda de alimentos. A pouca diversidade e a limitada quantidade de estabelecimentos em bairros periféricos, além da centralização da oferta de comércios que vendem alimentos prejudiciais à saúde, constituem-se obstáculos para que a população faça escolhas alimentares saudáveis.

Perfil de nutrientes de productos alimenticios procesados y ultra-procesados consumidos por mujeres que asisten a un hospital público de la ciudad de La Plata / Nutrient profile of processed and ultra-processed foods consumed by women attending a state hospital in La Plata

Resumen Introducción: el incremento de productos alimenticios procesados y ultra-procesados (APUP) en las dietas a nivel global se relaciona con la epidemia de Enfermedades Crónicas No Transmisibles (ECNT) ya que suelen contener concentraciones altas de sal, azúcar y grasas y bajas de fibra, micronutrientes y compuestos bioactivos. Objetivo: analizar el perfil de nutrientes de alimentos procesados y ultra-procesados consumidos con frecuencia por mujeres que asistieron al hospital público de niños "Sor Maria Ludovica" en La Plata, Argentina. Materiales y método: entre noviembre 2018 y febrero 2019 se realizaron recordatorios de 24 horas a 202 mujeres. Se identificaron los alimentos procesados y ultra-procesados consumidos por 2 mujeres o más y se analizó su perfil de nutrientes de acuerdo al "Modelo de Perfil de Nutrientes" de la OPS. Resultados: el 91% de 102 alimentos analizados poseían algún nutriente crítico en exceso. El exceso de sodio se encontró en el 58,2% de los alimentos, seguido por el exceso de azúcar (52%), otros edulcorantes (32,4%), grasas saturadas (29,4%), grasas totales (26,4%) y grasas trans (8%). Conclusión: la mayoría de los alimentos procesados y ultra-procesados consumidos por las mujeres que asistieron a este hospital público presentaron exceso de nutrientes críticos, principalmente sodio.

Abstract Introduction: the increase in processed and ultra-processed food products (APUP) in diets at a global level is related to the epidemic of Chronic Non-Communicable Diseases (CNCD) as they usually contain high concentrations of salt, sugar and fat and low fiber , micronutrients and bioactive compounds. Aim: to analyze the nutrient profile of processed and ultra-processed foods frequently consumed by women attending the state children´s hospital "Sor Maria Ludovica" in La Plata, Argentina. Materials and methods: from November 2018 to February 2019, 24-hour reminders were given to 202 women. Processed and ultra-processed foods consumed by at least 2 women were identified and their nutrient profile was analyzed according to PAHO Nutrient Profile Model. Results: out of 102 food items analyzed, 91% had excess of critical nutrients. Excess of sodium was found in 58.2% of the items, followed by excess of sugar (52%), other sweeteners (32.4%), saturated fat (29.4%), total fat (26.4%). %) and trans fats (8%). Conclusion: the majority of processed and ultra-processed foods consumed by women attending this state hospital had excess of critical nutrients, mainly sodium.

Survey on salt content in selected food products of fast food restaurants and determination of salt intake awareness among fast food consumers in Klang Valley

@#Introduction: Malaysians are exposed to a high salt diet, which is one of the contributors to the prevalence of hypertension among them. This study aimed to identify the salt content in selected food products of fast food restaurants and to determine the salt intake awareness among fast food consumers. Methods: Salt content data were collected through online survey from the official websites of selected restaurants (Kentucky Fried Chicken, McDonald’s, Subway® and Texas Chicken). The food products were classified into eight food categories (chickenbased, potato-based, rice-based, sandwich, salad, bread, dessert, and sauce). The cross-sectional study on salt intake awareness was conducted among 108 Malaysian adults from these restaurants. A knowledge, attitude and practice (KAP) questionnaire was disseminated online. The salt content and the consumers’ salt intake awareness were analysed using Statistical Products and Service Solution (SPSS) software version 25.0. Results: A total of 105 food products were surveyed in this study. Sauce products contained the highest salt content (1.9±0.8 g/100g), followed by bread (1.2±0.3 g/100g), potato-based (1.2±0.4 g/100g), chicken-based (1.2±0.3 g/100g), sandwich (1.1±0.6 g/100g), rice-based (0.7±0.3 g/100g), salad (0.4±0.2 g/100g), and dessert (0.3±0.4 g/100g). For the KAP study, a total of 108 consumers had participated and mostly (48.2%) had a fair level of salt intake awareness. Conclusion: Most food products of fast food restaurants contained high salt content and majority of fast food consumers had a fair level of salt intake awareness. More strategic interventions are needed to control the salt intake among adults in Malaysia.

Fast Food Intake and Prevalence of Overweight/Obesity in Students: do Eating Habits have a Differential Impact on Gender?

Introduction: Nowadays, eating fast food and spendingmoney on home away foods have been increased rapidly. As aresult, the prevalence rate of both fast food consumption andoverweight/obesity has been raised then previously.Material and methods: In an analytical cross-sectionalstudy, 106 students (50 males and 56 females) were selectedrandomly from two largest schools in Dhaka, center ofBangladesh, studying in primary, secondary, or middle schoolprograms in 2020 between ages 5 and 15. Data collectionwas conducted by a prepared fast food questionnaire andanthropometric measures including height, weight, and BodyMass Index (BMI). T-test and multivariate logistic regressionwere used for statistical analysis.Results: According to our results, overweight and obesityprevalence based on BMI in males was 24% (95% CI: 7.99,8.44) and 34% (95% CI: 8.22, 9.65) respectively while infemales was 12.5% (95% CI: 8.07, 9.06) and 14.3% (95%CI: 8.04, 9.7) respectively. According to our results, 40.56%(44% in males vs 37.5% in females) had at least one typeof fast food consumption in the recent week includingnoodles (31.8%), chips (37.1%), burger (15.9%), pizza(5.3%), sandwich (8.48%), rissole (19.08%), potato rissole(15.9%), fried chicken (10.6%), french fries (16.96), chickpea(11.66%), water balls (13.78%), mixed crispy (16.96%),cake (21.2%), pastry (10.6%), chocolate (12.72%), ice cream(15.9%), sweets (9.54%), and cold drinks (20.14%). Fast-foodconsumption for at least 3-4 days (OR: 10.66, 95% CI = 2.26–50.24) and 5-6 days (OR: 2.89, 95% CI = 1.14–7.32) in a weekwas related to BMI cut-off points for all males and females(P<0.05) respectively. But fast-food sources were related toBMI cut-off points for all males (P<0.05) only.Conclusion: The prevalence of fast food consumption andobesity/overweight in Bangladeshi students is high and sohealthy food and improved nutrition should be a high priorityon every school agenda.

Feelings reported by adolescents after food ingestion: a comparative study / Sentimentos relatados por adolescentes após a ingestão alimentar: um estudo comparativo

INTRODUCTION: Food is closely linked with emotions in a complex relationship. The imaginary and symbolic meaning attributed to food has been little studied and the act of eating needs to be better understood. OBJECTIVE: To analyze the association of adolescents´ feelings to selected foods. METHODS: Cross-sectional study with 995 adolescents from public and private schools in Teresina, PI, Brazil. It was a Supplementary Project to the Brazilian national survey ERICA (Estudo de Riscos Cardiovasculares em Adolescentes). Adolescents had to choose one of the following feelings to selected food: well-being/satisfaction, malaise, no feeling, aversion. For the option aversion, the participant had to indicate if it was related to smell, color, appearance, or taste. Adolescents´ feelings to foods were analyzed by type of school, sex, and age range, using Pearson's chi-square (χ²) or Fisher's exact tests. RESULTS: There was significant differences regarding the type of school for the feeling to chocolate (p=0.015); vegetables (p=0.003); leafy greens (p=0.005); healthy sandwich/natural fruit juice (p≤0.001); high fat red meat (p=0.046); fruit/natural fruit juice (p≤0.001). For sex, there was significant difrerences for healthy sandwich/natural fruit juice (p=0.001); beans and rice (p=0.021) and high fat red meat (p=0.005). There was significant differences between age groups for sandwich, chips, soda and ice cream (p=0.018); pasta (p=0.047) and high fat red meat (p=0.021). Well-being predominated in almost all foods and aversion was poorly reported. CONCLUSION: The results suggest that adolescents' feelings are not directed to specific foods.

INTRODUÇÃO: O alimento está intimamente ligado com as emoções em uma relação complexa. O sentido imaginário e simbólico atribuído à alimentação tem sido pouco estudado e o ato de comer precisa ser melhor compreendido. OBJETIVO: Avaliar a associação de sentimentos dos adolescentes relacionados a alimentos selecionados. MÉTODO: Estudo transversal com 995 adolescentes de escolas públicas e privadas de Teresina, PI, Brasil. Os dados foram provenientes do Projeto Suplementar ao levantamento nacional brasileiro ERICA (Estudo de Riscos Cardiovasculares em Adolescentes). O adolescente teve que escolher um dos seguintes sentimentos para o alimento selecionado: bem-estar/satisfação, desconforto, nenhum sentimento ou aversão. Para a opção aversão, o participante deveria indicar se ela estava relacionada ao cheiro, cor, aparência ou sabor. Os sentimentos dos adolescentes em relação aos alimentos foram analisados ​​por tipo de escola, sexo e faixa etária, por meio do teste qui-quadrado de Pearson (c²) ou teste exato de Fisher. RESULTADOS: Houve diferenças significativas entre os tipos de escola para o sentimento em relação ao chocolate (p=0,015); legumes/verduras (p=0,003); folhosos (p=0,005); sanduiche/suco natural (p≤0,001); carne vermelha gordurosa (p=0,046); fruta/suco natural (p≤0,001). Para o sexo, houve diferença significativa para sanduiche/suco natural (p=0,001); arroz com feijão (p=0,021) e carne vermelha gordurosa (p=0,005). Para a faixa etária, houve diferença significativa para sanduíche, batata frita, refrigerante e sorvete (p=0,018); macarrão (p=0,047) e carne vermelha gordurosa (p=0,021). O bem-estar predominou em quase todos os alimentos e a aversão foi pouco relatada. CONCLUSÃO: Os resultados sugerem que os sentimentos dos adolescentes não estão direcionados a um alimento específico.

Is the local food environment associated with excess body weight in adolescents in São Paulo, Brazil? / O ambiente alimentar local está associado ao excesso de peso em adolescentes em São Paulo, Brasil? / ¿El ambiente alimentario local está asociado al exceso de peso en adolescentes en São Paulo, Brasil?

The obesogenic environment stimulates an inadequate diet by hampering healthy choices. This cross-sectional study evaluated the association between the local food environment and the prevalence of overweight and obesity in a representative sample population of adolescents living in the city of São Paulo, Brazil, using multilevel logistic regression models. Among the adolescents, 29.6% were overweight/obese. There were no significant differences between food environment and adolescents' weight status. However, the presence of fast food restaurants near their home increased the chances of being overweight or obese (OR = 2.53; 95%CI: 1.02-6.27). Results suggest the need to intensify food and nutrition policies, development of culinary skills, and the reduction in prices of healthy foods to facilitate access to these foods, so that adolescents have options in locations to socialize with friends and family.

O ambiente obesogênico estimula uma dieta inadequada, ao dificultar escolhas alimentares saudáveis. Este estudo transversal avaliou a associação entre o ambiente alimentar local e a prevalência de sobrepeso e obesidade em uma amostra representativa da população de adolescentes residentes na cidade de São Paulo, Brasil, usando modelos de regressão logística multinível. Entre os adolescentes, 29,6% apresentavam sobrepeso ou obesidade. Não houve diferenças significativas entre o ambiente alimentar e o status de peso dos adolescentes. Entretanto, a presença de restaurantes de fast food próximos ao domicílio aumentava a probabilidade de apresentarem sobrepeso ou obesidade (OR = 2,53; IC95%: 1,02-6,27). Os resultados sugerem a necessidade de intensificar as políticas de alimentação e nutrição, o desenvolvimento de habilidades culinárias e a redução nos preços dos alimentos para facilitar o acesso a eles, de maneira que os adolescentes disponham de opções saudáveis em locais para socializar com amigos e familiares.

El ambiente obesogénico estimula una dieta inadecuada, al dificultar elecciones alimentarias saludables. Este estudio transversal evaluó la asociación entre el ambiente alimentario local y la prevalencia de sobrepeso y obesidad en una muestra representativa de la población de adolescentes residentes en la ciudad de São Paulo, Brasil, usando modelos de regresión logística multinivel. Entre los adolescentes, un 29,6% presentaban sobrepeso u obesidad. No hubo diferencias significativas entre el ambiente alimentario y el estado de peso de los adolescentes. No obstante, la presencia de restaurantes de fast food cercanos al domicilio aumentaba la probabilidad de presentar sobrepeso u obesidad (OR = 2,53; IC95%: 1,02-6,27). Los resultados sugieren la necesidad de intensificar las políticas de alimentación y nutrición, el desarrollo de habilidades culinarias y la reducción de los precios de los alimentos para facilitar el acceso a ellos, de forma que los adolescentes dispongan de opciones saludables en lugares para socializar con amigos y familiares.

Associations between dietary patterns and metabolic syndrome in adolescents / Asociación entre patrones de alimentación y síndrome metabólico en adolescentes

Abstract: Objective: Evaluate association of dietary patterns with metabolic syndrome (MetS) and metabolic markers. Materials and methods: 654 adolescents from Guadalajara, Jalisco, participated in a cross-sectional study. Diet was evaluated using a food frequency questionnaire; 24 food groups were integrated, and dietary patterns were derived using cluster analysis. MetS was defined according to International Diabetes Federation (IDF), Cook and colleagues, Ford and colleagues, and de Ferranti and colleagues criteria. Results: Dietary patterns identified were: "DP1", "DP2", and "DP3". Among males, "DP3" was associated with MetS (Cook and collaborators) (OR, 12.14; 95%CI, 1.66-89.05), hypertriglyceridemia (OR, 3.89; 95%CI, 1.01-15.07), and insulin resistance (OR, 6.66; 95%CI, 1.12-39.70). "DP2" was associated with abdominal obesity (OR, 5.11; 95%CI, 1.57-16.66). Conclusions: "DP3" entertained a greater risk of MetS, hypertriglyceridemia, and insulin resistance, while "DP2" possessed a greater risk of abdominal obesity among adolescent males.

Resumen: Objetivo: Evaluar la asociación de patrones dietarios (PD) con síndrome metabólico (SM) y marcadores metabólicos. Material y métodos: Estudio transversal con 654 adolescentes. Dieta evaluada con el cuestionario "frecuencia de consumos de alimentos"; se identificaron 24 grupos de alimentos, para obtener PD mediante análisis de conglomerados. SM se definió según los criterios: Federación de Diabetes Internacional (IDF), Cook y colaboradores, Ford y colaboradores y Ferranti y colaboradores. Resultados: Se identificaron tres PD: "PD1", "PD2" y "PD3". En hombres, "PD3" se asoció con SM (Cook y colaboradores) (RM, 12.14; IC95%, 1.66-89.05), hipertrigliceridemia (RM, 3.89; IC95%, 1.01-15.07) y resistencia a insulina (RM, 6.66; IC95%, 1.12-39.70). El patrón "PD2" se asoció con obesidad abdominal (RM, 5.11; IC95%, 1.57-16.66). Conclusiones: El patrón "PD3" aumenta el riesgo de SM, hipertrigliceridemia y resistencia a insulina y el "PD2" el riesgo de obesidad abdominal en adolescentes hombres.

Indian Academy of Pediatrics Guidelines on the Fast and Junk Foods, Sugar Sweetened Beverages, Fruit Juices, and Energy Drinks

Justification: In view of easy availability and increasing trend of consumption of fast foods and sugar sweetened beverages (fruit juicesand drinks, carbonated drinks, energy drinks) in Indian children, and their association with increasing obesity and related non-communicable diseases, there is a need to develop guidelines related to consumption of foods and drinks that have the potential toincrease this problem in children and adolescents. Objectives: To review the evidence and formulate consensus statements related toterminology, magnitude of problem and possible ill effects of junk foods, fast foods, sugar-sweetened beverages and carbonated drinks;and to formulate recommendations for limiting consumption of these foods and beverages in Indian children and adolescents. Process:A National Consultative group constituted by the Nutrition Chapter of the Indian Academy of Pediatrics (IAP), consisting of variousstakeholders in private and public sector, reviewed the literature and existing guidelines and policy regulations. Detailed review ofliterature was circulated to the members, and the Group met on 11th March 2019 at New Delhi for a day-long deliberation on framing theguidelines. The consensus statements and recommendations formulated by the Group were circulated to the participants and aconsensus document was finalized. Conclusions: The Group suggests a new acronym ‘JUNCS’ foods, to cover a wide variety ofconcepts related to unhealthy foods (Junk foods, Ultra-processed foods, Nutritionally inappropriate foods, Caffeinated/colored/carbonated foods/beverages, and Sugar-sweetened beverages). The Group concludes that consumption of these foods and beveragesis associated with higher free sugar and energy intake; and is associated with higher body mass index (and possibly with adversecardiometabolic consequences) in children and adolescents. Intake of caffeinated drinks may be associated with cardiac and sleepdisturbances. The Group recommends avoiding consumption of the JUNCS by all children and adolescents as far as possible and limittheir consumption to not more than one serving per week. The Group recommends intake of regional and seasonal whole fruits over fruitjuices in children and adolescents, and advises no fruit juices/drinks to infants and young children (age <2 y), whereas for children aged 2-5 y and >5-18 y, their intake should be limited to 125 mL/day and 250 mL/day, respectively. The Group recommends that caffeinatedenergy drinks should not be consumed by children and adolescents. The Group supports recommendations of ban on sale of JUNCSfoods in school canteens and in near vicinity, and suggests efforts to ensure availability and affordability of healthy snacks and foods. TheGroup supports traffic light coding of food available in school canteens and recommends legal ban of screen/print/digital advertisementsof all the JUNCS foods for channels/magazines/websites/social media catering to children and adolescents. The Group further suggestscommunication, marketing and policy/taxation strategies to promote consumption of healthy foods, and limit availability and consumptionof the JUNCS foods

Fatores associados à introdução precoce de alimentos ultraprocessados na alimentação de crianças menores de dois anos / Associated factors with early introduction of ultra-processed foods in feeding of children under two years old

Resumo O objetivo deste artigo é verificar a associação entre fatores maternos e antropométricos e o consumo de alimentos ultraprocessados em crianças de 4 a 24 meses de idade. Métodos: Estudo transversal, com 300 crianças internadas em um hospital terciário e suas mães. A entrevista deu-se nas primeiras 72 horas de internação para evitar interferência nas respostas sobre a alimentação da criança. Os fatores maternos investigados foram: idade, escolaridade, renda, paridade, IMC e orientação sobre alimentação complementar. As variáveis referentes às crianças investigadas foram: idade, aleitamento materno, escola infantil, IMC/idade, estatura/idade, peso/idade e introdução de alimentos ultraprocessados. A associação entre os fatores estudados e a introdução de alimentos ultraprocessados foi testada por regressão linear. O nível de significância considerado foi de 0.05. Verificou-se que apenas 21% das crianças ainda não haviam recebido nenhum tipo de alimento ultraprocessado, sendo que 56.5% recebeu algum destes alimentos antes dos seis meses. Na análise multivariada, escolaridade materna, renda familiar, idade materna e paridade foram associadas à oferta de alimentos ultraprocessados. As práticas alimentares de crianças entre 4 e 24 meses estão inadequadas frente às recomendações para a faixa etária.

Abstract Objective To verify the association of maternal and anthropometric factors with consumption of ultra-processed foods in children between 4 to 24 months. Methods cross-sectional study with 300 children hospitalized in a tertiary hospital and their mothers. The interview took place during the first 72 hours of hospitalization to avoid interference in the responses about the child's diet. Maternal factors investigated: age, schooling, income, parity, BMI and guidance on complementary feeding. Variables related to the child investigated: age, breastfeeding, infant school, BMI/age, height/age, weight/age and introduction of ultra-processed food. The association between the factors studied and introduction of ultra-processed food was tested by linear regression. The significance level considered was 0.05. Results . It was verified that only 21% of the children had not yet received any type of ultra-processed food, and 56.5% received any of these foods before 6 months. In the multivariate analysis, maternal schooling, family income, maternal age and parity were associated with ultra-processed food supply. Conclusions The feeding practices of children between 4 and 24 months are inadequate when compared to the recommendations for the age group.

Association of condylar angle with incisal wear and myofunctional therapy – Original Research

Introduction: In any normal dentition there is stable relationship between the morphology of the occlusal facets and the movement of the condyles. Change in one of these are compensated by reactive adaptation of another. In the present study, the relation between the incisal wear facets and the condylar inclination were evaluated by checking the changes in condylar angle measurements in patients with incisal wear and those without it. The effect of myofunctional therapy on condylar angle and its correlation pre and post treatment was also established. Materials and Methods: The case group included 50 patients with incisal wear (attrited mandibular incisors) and the control group included 50 patients without incisal wear. 44 samples were taken to evaluate the changes in condylar angle pre and post myofunctional therapy. The posterior slope of articular eminence was marked in the lateral cephalogram and the horizontal condylar angle was drawn by tangent method. Results and Conclusion: The steepness of the condylar angle was found, directly proportional to the mandibular incisal wear. There was decrease in the values of condylar angle in patients after treatment with myofunctional therapy when compared with the pre-treatment values.

Análise microbiológica de fast foods comercializados por ambulantes no centro da cidade de Natal, RN / Microbiological analysis of fast foods marketed by street vendors in the city center of Natal, RN

[{"text": "O hábito de realizar refeições fora\r\ndo domicílio, expõe os consumidores\r\nao risco de contraírem doenças\r\nveiculadas por alimentos; tendo em\r\nvista tal situação, o presente estudo\r\nteve como objetivo desenvolver uma\r\nanálise microbiológica dos fast foods\r\nmais consumidos. Foram selecionados\r\ncinco amostras de cada alimento\r\ntotalizando 25, dentre estes estão coxinha,\r\ncachorro-quente, batata-frita,\r\npastel de forno e espetinho de carne,\r\ntodos estes alimentos colhidos em\r\nembalagens esterilizadas e encaminhadas\r\npara o laboratório de microbiologia\r\nda Universidade Potiguar,\r\nonde foram realizadas análises microbiológicas\r\npara Staphylococcus\r\ncoagulase positiva, coliformes totais\r\ne termotolerantes, e Salmonella sp.\r\nA metodologia empregada seguiu os\r\npadrões microbiológicos recomendados\r\npela resolução RDC nº 12 da\r\nAgência Nacional de Vigilância Sanitária\r\nde acordo com as normas da\r\nAmerican Public Health Association.\r\nOs resultados obtidos mostraram que\r\n80% das coxinhas, 40% dos pastéis\r\nde forno, 60% das batatas-fritas e\r\n60% de cachorros-quentes, com exceção\r\ndo espetinho de carne, apresentaram\r\ncoliformes totais; quanto à\r\ncontagem de Staphylococcus aureus\r\ntodos superaram o limite máximo\r\ndeterminado pela legislação e todas\r\nas amostras apresentaram resultados\r\nnegativos para a pesquisa de Salmonella\r\nsp. Dessa forma, conclui-se que\r\nhá necessidade de aperfeiçoamento\r\nnos cuidados e nas condições de produção,\r\narmazenamento e comercialização\r\ndos alimentos analisados, bem\r\ncomo, há necessidade de inspeção\r\neficaz por parte dos órgãos de fiscalização.(AU)", "_i": "pt"}]

The concept of cooking skills: A review with contributions to the scientific debate / O conceito de habilidades culinárias. uma revisão com contribuições ao debate científico

ABSTRACT This paper aimed to conduct a literature review about the concept of cooking skills to contribute to the scientific debate about the subject. A systematic search was performed in the Scopus, PubMed/MedLine and Web of Science databases as well as the periodicals of the Federal Agency for Support and Evaluation of Graduate Education in Brazil Coordenação de Aperfeiçoamento de Pessoal de Nível Superior website, using the following Portuguese and English keywords: cooking skills, cooking and food/meal preparation. We also consulted references cited by these papers, electronic dictionaries (in Portuguese, English and French), technical documents found on public and private institutional websites, as well as books. Basic, etymological/vernacular and systematic definitions for cooking were identified, including historical global and national contexts. To conceptualize cooking skills, categories related to food and individuals were established, purposing a conceptual model. The category related to food referred to the use of unprocessed/minimal processed foods (which require procedures prior to their preparation), and/or processed/ultra-processed foods (which need a little or no preparation, such as re-heating). The category related to individuals involved dimensions such as confidence, attitudes, behavior, and individual knowledge used to prepare foods. The historical definitions of cooking allowed us to clarify the concept of cooking skills. Considering the global context of valuing and recovering cooking for the promotion of healthy eating, this review can contribute to the scientific discussion about the concept of cooking skills. The purposed conceptual model enables parameters to be established for further investigations, allowing cooking interventions to be directed toward promoting healthy eating.

RESUMO O objetivo do artigo foi realizar uma revisão de literatura sobre o conceito de habilidades culinárias, a fim de contribuir para o debate científico sobre o tema. Foi realizada busca sistemática de artigos nas bases de dados Scopus, PubMed/MedLine, Web of Science e portal de periódicos da Coordenação de Aperfeiçoamento de Pessoal do Ensino Superior, utilizando os seguintes descritores em português e inglês: habilidades culinárias, culinária, preparo dos alimentos/das refeições. Consultaram-se ainda referências citadas por esses artigos, dicionários eletrônicos (nos idiomas português, inglês e francês), documentos técnicos capturados em sites institucionais públicos ou privados, bem como livros. Identificaram-se definições para culinária denominadas como básicas, etimológicas/vernáculas e sistemáticas, incluindo um resgate histórico da culinária no contexto mundial e no Brasil. Para conceituar habilidades culinárias, foram estabelecidas categorias relacionadas aos alimentos e aos indivíduos, propondo-se um modelo conceitual. A categoria relacionada aos alimentos refere-se ao uso de alimentos in natura/minimamente processados (que requerem procedimentos prévios ao seu preparo), e/ou processados/ultraprocessados (que requerem pouco ou nenhum preparo, como reaquecimento). A categoria relacionada aos indivíduos envolveu dimensões como confiança, atitude, comportamento e conhecimentos individuais empregados para preparar os alimentos. As definições históricas de culinária permitiram elucidar o conceito de habilidades culinárias. Considerando o contexto mundial de valorização e resgate da culinária na promoção da alimentação saudável, essa revisão pode contribuir para o debate científico em torno do conceito de habilidades culinárias. O modelo conceitual proposto possibilita estabelecer parâmetros para avaliação em futuras investigações, permitindo direcionar intervenções culinárias para promoção da alimentação saudável.

One Menu Please: Parents Want Affordable, Right-sized Portions for Their Children in Restaurants

One contributing factor to the obesity epidemic is the large portion sizes served in restaurants. However, no study has looked at the parents' desire for smaller-portioned meals for their children at restaurants in the U.S. This study examined parents' preference for restaurants to offer smaller, lower-priced child portions for their children and reasons for the preference. Multivariable logistic regression was used to estimate adjusted odds ratios (ORs) for the association between preference for child portions and variables on parental sociodemographic characteristics and weight status. About 70% of parents said they would prefer that restaurants offer smaller, lower-priced child portions of all menu offerings. The adjusted odds of preferring child portions were significantly higher among Hispanic parents (OR, 1.95 vs. non-Hispanic whites) but significantly lower among parents with lower education (≤ high school, OR, 0.64; some college, OR, 0.69 vs. college graduate) and parents residing in the Midwest or West (Midwest, OR, 0.61; West, OR, 0.58 vs. South). The most common reason for preferring child portions of all meals was “wanting my child to eat healthier foods that are not offered on the children's menu” (72%). These findings can be used to encourage restaurants and other venues to consider offering child portions of healthier menu items.