ABSTRACT
BACKGROUND: There is a striking lack of evidence about parents'/caregivers' influence on their children's dietary intake across Brazil and other middle- and low-income countries. Therefore, the purpose of this study was to identify the associations between adolescents' dietary intake and home environment, family meals and parental support. METHODS: Cross-sectional study with 1418 years old adolescent girls was conducted in 10 public schools in the city of São Paulo. Girls' dietary intake, home food environment, parental support, and family meals' frequency were self-reported by 253 adolescents. Brazilian Food Pyramid recommendation was used as reference for the dietary intake. Linear regressions were used to verify the associations between home environmental, parental support, and family meal frequency with dietary intake. RESULTS: Girls parents' support for healthy eating was positively associated with the fruits group (mean (95%CI) 0.75 (0.66 to 0.84) ß = 0.26,p= 0.003), and the vegetables group (3.40 (3.08 to 3.72, ß = 0.25,p= 0.006)and negatively associated with the meat and eggs group (2.09 (1.93 to 2.25), ß =−0.14,p= 0.041). Home environment was associated with fruits group (0.73 (0.63 to 0.82), ß = 0.35,p= 0.001). The associations between sharing family meals and food groups were not statistically significant. However, girls demonstrated a positive association with dietary intake and sharing family meals. CONCLUSION: Parental support and home food environment were associated with dietary intake of the adolescent girls. Future studies - mainly from low- and middle-income countries - are needed to provide additional evidence on these associations and the effects of youth home environment
Subject(s)
Humans , Female , Adolescent , Family , Diet, Healthy/statistics & numerical data , Meals/classificationABSTRACT
The objective of this study was to verify whether public announcements for the supply of small meals are consistent with the recommendations of the Workers? Food Program (WFP). Research for the announcements was carried out through Internet search in the official press sites of the states of Sao Paulo and Rio de Janeiro, using the following keywords: meal supply public announcements and food supply public announcements. The menus of small meals were selected and analyzed for energy content (kcal), macronutrients (%), fiber (g), sodium (mg), and NdPcal (%) and compared with the recommendation of the Workers? Food Program - WFP. Twenty-two menus selected from eight announcements were analyzed and none of them were in accordance with all nutri¬tional parameters recommended by the WFP. The inadequacies regard¬ing values above the recommended parameters were total energy value, carbohydrates, total fat, saturated fat, and sodium. Regarding values below the recommended parameter, the menus studied were inadequate for dietary fiber and protein. The recommendations of the WFP would be a good parameter to be followed by public institutions, because this program advocates healthy eating habits for the working class.
El objetivo de este trabajo fue verificar si los edictos públicos para el suministro de pequeñas comidas están de acuerdo con las recomendaciones del Programa de Alimentación del Trabajador - PAT. La investigación de los edictos se realizó a través de la búsqueda por internet en el site de la prensa oficial del estado de São Paulo y de Rio de Janeiro, usando las siguientes palabras clave: edicto de suministro de comidas y edicto de suministro de alimentación. Los menús para pequeñas comidas fueron seleccionados y analizados por su contenido de energía (Kcal), macronutrientes (%), fibras (g), sodio (mg) y NdPcal (%), comparándolos con la recomendación del Programa de Alimentación del Trabajador - PAT. En los ocho edictos seleccionados se analizaron 22 menús y no se encontró ninguno que cumpliese estrictamente todos los parámetros nutricionales recomendados por el PAT. Las inadecuaciones se daban tanto por exceso como por defecto. Los valores que estaban por encima de lo recomendado, presentaban unos menús con un exceso de nivel en valor energético total, hidratos de carbono, grasas totales, grasas saturadas y sodio. Y, entre los que estaban por debajo de lo recomendado, se encontró que dichos menús presentaban un escaso nivel de fibras y proteínas. Las recomendaciones del PAT serían un buen parámetro a seguir por parte de los órganos públicos, ya que este programa promueve la alimentación saludable para los trabajadores.
O objetivo deste trabalho foi verificar se os editais públicos para fornecimento de pequenas refeições estão de acordo com as recomendações do Programa de Alimentação do Trabalhador. A pesquisa dos editais foi feita por meio de busca na internet em site da imprensa oficial dos estados de São Paulo e do Rio de Janeiro, utilizando as palavras-chave: edital de fornecimento de refeições e edital de fornecimento de alimentação. Os cardápios de pequenas refeições foram selecionados e analisados em relação ao conteúdo de energia (kcal), macronutrientes (%), fibras alimentares (g), sódio (mg) e NdPcal (%) e comparados com a recomendação do Programa de Alimentação do Trabalhador - PAT. Nos oito editais selecionados, foram analisados 22 cardápios, não sendo encontrado nenhum deles em total conformidade com todos os parâmetros nutricionais previstos pelo PAT. As inadequações referentes aos valores acima do recomendado foram: valor energético total, carboidratos, gorduras totais, gorduras saturadas e sódio. Já em relação ao que estava abaixo do recomendado, verificou-se inadequação para fibras alimentares e proteínas. As recomendações do PAT seriam um bom parâmetro a ser seguido pelos órgãos públicos, uma vez que este programa pre¬coniza uma alimentação saudável para os trabalhadores.
Subject(s)
Food and Nutrition Education , Meals/classification , Nutrition Programs and Policies , Collective Feeding , Occupational HealthABSTRACT
Se valoró la calidad bacteriológica de 696 comidas listas para su consumo preparadas desde 1991 a 2009. 454 muestras correspondían a alimentos tratados térmicamente y el resto a alimentos que llevaban ingredientes no so metidos a cocción. Las muestras se escogieron al final de su elaboración, y antes de distribuirlas, en diferentes establecimientos de res tauración (hoteles, empresas de catering, restaurantes, supermercados, panaderías, luncherías, areperas, ventas ambulantes, cantinas y comedores es colares y casas de alimentación). Los criterios considerados fueron NMP/g de Coliformes, Coliformes fecales y Escherichia coli; y recuentos (UFC/g) de aerobios mesófilos y Staphylo coccus aureus (coagulasa +), según normas COVENIN y FONDONORMA. Los resultados se compararon con requisitos internos establecidos por el Laboratorio de Microbiolo gía, Fundación La Salle de C.N. Al momento de la captación el promedio de la temperatura de las comidas servidas en frío fue 13,4 °C y el de las cocinadas 32,2 °C. Los menores porcentajes de cumplimiento a todos los requisitos los tuvieron las rebanadas de jamón y queso (28%), rellenos de arepas y empanadas (28%), pastas italianas (23%), postres horneados (13%) y ensaladas con ingredientes crudos (7%). En este tipo de ensaladas sólo cumplieron los requisitos de Coliformes, Coliformes fecales y re cuentos de aerobios mesófilos el 19%; 31% y 24% de las muestras respectivamente. El menor cumplimiento de S. aureus (72%) se obtuvo en las rebanadas de jamón y queso y de E. coli (45%) en los rellenos de arepas y empanadas. Los establecimientos que presentaron los mayores valores de conformidad fueron las casas de alimentación (66%), comedores escolares (51%) y catering (50%) y los menores, los kioscos y ventas ambulantes (24%), supermercados y panaderías (17%) y cantinas escolares (0%). Las causas por las cuales los resultados bacteriológicos no cumplieron los criterios internos del Laboratorio pudieran estar relacionadas, entre otras, con la calidad de la materia prima, fallas higiénicas en la preparación de los alimentos, temperatura de mantenimiento al igual que tiempo y temperatura de cocción.
The bacteriological quality of 696 samples of ready to eat (RTE) food prepared from 1991 to 2009 was assessed. 454 samples corresponded to food subject to thermal treatment and the remainder carried ingredients that were not subject to cooking. The samples were chosen at the end of their elabo ration and before distributing, from different dinning establishments (hotels, caterers, restaurants, supermarkets, baker shops, luncheon rooms, arepa shops, ambulatory sales, canteens, school lunchrooms, and feeding houses). Total and fecal coliforms, E. coli, aerobic plate count and S. aureus (coagulase +) according to COVENIN and FONDONORMA norms were the criteria used for the investigation. The results were compared with internal requirements established by the microbiology laboratory of La Salle Natural Sciences Foundation. At the moment of sampling, the average temperature of cool dishes was 13.4 °C and of hot dishes was 32.2 °C. The smallest percentage of observance to all requisites were: ham and cheese slices (28%); arepas and turnovers (28%); Italian pasta (23%), baked desserts (13%) and salad with raw ingredients (7%). In these last ones, the requirements of total coliforms, fecal coliforms and aerobic plate count norms were met only by the 19%, 31% and 24% of samples respectively. The lowest compliance with S. aureus (72%) was found in the ham and cheese slices, and with E. coli (45%) were the arepas and turnovers. The establishments that presented the highest compliance values were the feeding houses (66%), school lunchrooms (51%) and caterers (50%); while those with the lowest values were the ambulatory sales (24%), supermarkets and baker shops (17%), and school canteens (0%). The reasons for non compliance with the internal requirements can be related, among other things, with the quality of raw material, hygienic failure in food handling, maintenance temperatures, and time and temperature of cooking.