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1.
Con-ciencia (La Paz) ; 10(1): [1-13], 20220600.
Article in Spanish | LILACS | ID: biblio-1399698

ABSTRACT

INTRODUCCION. El índice glicémico (IG) es la forma numérica que representa la rapidez de la absorción de los carbohidratos de un alimento, este índice multiplicado por la cantidad de carbohidratos en gramos dividido entre 100 es la carga glicémica (CG), ambos indicadores permiten la selección y uso de alimentos en dietas para controlar los niveles de glucosa sanguínea repercutiendo sobre el estado y restitución de la salud. La Galleta de Chuño es un alimento de repostería a base de fécula de papa que ha ampliado su mercado de consumo a las ciudades bolivianas, es fuente de carbohidratos y es consumido como sustituto del pan y galletas. OBJETIVOS. Determinar el índice glicémico y la carga glicémica de Galletas de Chuño en estudiantes del CETAL La Paz. MATERIALES Y MÉTODOS. Se realizó un estudio observacional, prospectivo, transversal y descriptivo seleccionando 10 estudiantes que cumplieron con criterios de selección. Se evaluó la respuesta glucémica a los 0, 15, 30, 45, 60, 90 y 120 min tras la ingesta de una solución con 50 g de glucosa y tras el consumo de 72,14 g de Galletas de Chuño, siguiendo procedimientos recomendados por la FAO/WHO para posteriormente calcular el índice glucémico y la carga glucémica. RESULTADOS. El valor promedio del IG de las Galletas de Chuño fue de 65,5 ± 4,8. La CG fue 13,6 para una ración de 30 g de las Galletas de Chuño. CONCLUSIONES. La Galleta de Chuño es un alimento de índice glucémico medio y de carga glicémica media, por lo que es recomendado para el consumo de la población en general, pero con moderación en su ingesta frecuente.


INTRODUCTION. The glycemic index (GI) is the numerical form that represents the rate of the carbohydrate absorption after a meal. This index multiplied by the amount of carbohydrates in grams divided by 100 is the glycemic load (CG). Both indicators allow selection and use of food in diets to control blood glucose levels, affecting the state and restitution of health. Chuño biscuits is a pastry food based on potato starch that has expanded its consumer market to Bolivian cities, it is a source of carbohydrates, and it is consumed as a substitute for bread and cookies. OBJECTIVES. To determine the glycemic index and the glycemic load of Chuño biscuits in students of Centro de Estudios Técnicos Acelerados Loreto (CETAL) in La Paz city. MATERIALS AND METHODS. This observational, prospective, cross-sectional and descriptive study included ten students who met the selection criteria. The glycemic response was evaluated at 0, 15, 30, 45, 60, 90, and 120 min after ingesting a solution with 50 g of glucose and after consuming 72.14 g of Chuño biscuits, following procedures recommended by FAO / WHO to calculate the glycemic index and glycemic load subsequently. RESULTS. The average GI value of Chuño biscuits was 65.5 ± 4.8. The CG was 13.6 for a serving of 30 g of the Galletas de Chuño. CONCLUSIONS. Chuño biscuits are a food with a medium glycemic index and a medium glycemic load, so it is recommended for consumption by the general population, however, when its intake is frequent, it should be consumed in moderation.


Subject(s)
Blood Glucose , Food , Diet , Meals , Glycemic Load
2.
Ciênc. Saúde Colet. (Impr.) ; 27(1): 387-398, jan. 2022. tab
Article in English, Portuguese | LILACS | ID: biblio-1356025

ABSTRACT

Resumo O objetivo deste estudo foi descrever as mudanças na frequência do consumo de refeições de adolescentes residentes na região metropolitana do Rio de Janeiro, em período de 5 anos. Utilizaram-se dados de dois estudos transversais, de base populacional, que foram realizados por meio de visitas domiciliares. Em 2005, a amostra final foi de 1089 domicílios com 511 adolescentes (de 12 a 18 anos), e em 2010 de 1121 domicílios com 314 adolescentes. A frequência do consumo de refeições foi obtida por meio de questionário autopreenchido e a avaliação da adequação de peso dos adolescentes foi realizada com base nos pontos de corte do IMC por sexo e faixa etária. Houve aumento da substituição diária do almoço tradicional por lanche (3,7% para 13,7%) e no consumo do jantar tradicional (62,9% para 72,0%). Os adolescentes com sobrepeso consumiram o desjejum com menor frequência do que aqueles sem sobrepeso (2005: 68,3% vs 79,3% p=0,02, 2010: 59,5% vs 77,4% p=0,03). Conclui-se que houve aumento da substituição diária do almoço tradicional por lanche e no consumo do jantar tradicional no período de 5 anos. Ademais, a prática do desjejum diário se associou com a classificação de IMC nos dois momentos do estudo, de modo que aqueles com sobrepeso consomem o desjejum com menor frequência.


Abstract This study described changes in meal frequency over a 5-year period among adolescents living in the Rio de Janeiro metropolitan region. The data used were from two cross-sectional, population-based studies conducted by home visits. In 2005 the final sample was 1089 households with 511 adolescents (aged 12 to 18 years) and in 2010, 1121 households with 314 adolescents. Meal frequency was obtained through self-administered questionnaire and the adolescents were assessed for appropriate weight by BMI cut-off points, by sex and age group. Increasingly, traditional daily lunch was replaced by snacks (from 3.7% to 13.7%) and traditional dinner was eaten (62.9% to 72.0%). Overweight adolescents ate breakfast less often than those not overweight (in 2005, 68.3% and 79.3%, p=0.02 and, in 2010, 59.5% and 77.4%, p=0.03). Traditional daily lunch was increasingly replaced by snacks and consumption of traditional dinner increased over the 5-year period. Also, eating breakfast every day was associated with BMI classification at both study times: those who were overweight consumed breakfast less frequently.


Subject(s)
Humans , Feeding Behavior , Meals , Brazil/epidemiology , Body Mass Index , Cross-Sectional Studies
3.
Ciênc. Saúde Colet. (Impr.) ; 27(2): 687-700, Fev. 2022. tab
Article in English, Portuguese | LILACS | ID: biblio-1356080

ABSTRACT

Resumo Objetivou-se estudar a associação entre padrão alimentar, fatores demográficos, socioeconômicos e o ambiente alimentar em uma população de adultos e idosos de uma cidade do Sul do Brasil. Estudo transversal com pessoas de ambos os sexos e idade entre 20 e 70 anos. Os padrões alimentares foram identificados por meio da análise de componentes principais. A regressão de Poisson foi utilizada para estimar as razões de prevalência brutas e ajustadas e os intervalos de 95% de confiança (IC 95%). Quatro padrões alimentares foram identificados: saudável, tradicional, carboidratos e açúcares refinados e fast food. Encontraram-se associações positivas entre: sexo feminino e maior renda com o padrão alimentar saudável; cor da pele preta ou parda e domicílios com seis ou mais moradores com padrões alimentares tradicional e carboidratos e açúcares refinados; maior escolaridade com o padrão fast food. Realizar as principais refeições em casa associou-se ao padrão tradicional, e almoço ou jantar fora do domicílio com os padrões carboidratos e açúcares refinados e fast food. Posição socioeconômica mais baixa leva ao maior consumo do padrão alimentar tradicional e/ou rico em carboidratos e açúcares, e uma posição socioeconômica mais elevada parece permitir uma escolha entre padrão saudável ou fast food.


Abstract The aim of this study was to investigate the association between dietary patterns and demographic and socioeconomic factors and the food environment among adults and older persons in a city in the south of Brazil. We conducted a cross-sectional study with people of both sexes aged between 20 and 70 years. Dietary patterns were identified using principal component analysis. Poisson regression was used to estimate crude and adjusted prevalence ratios and 95% confidence intervals. Four dietary patterns were identified: Healthy; Traditional; Refined Carbs and Sugars; and Fast Food. Positive associations were found between being female and higher income and the Healthy dietary pattern; being black or brown and living in a household with at least six members and the Traditional and Refined Carbs and Sugars patterns; and higher education and the fast-food dietary pattern. Having main meals at home was associated with the Traditional pattern and having lunch or dinner away from home was the associated with Refined Carbs and Sugars and fast-food patterns. Lower socioeconomic status leads to higher consumption of the Traditional and/or Refined Carbs and Sugars dietary patterns, while higher socioeconomic status appears to enable individuals to choose between healthy or fast-food patterns.


Subject(s)
Humans , Male , Female , Adult , Aged , Aged, 80 and over , Young Adult , Diet , Meals , Socioeconomic Factors , Brazil/epidemiology , Cross-Sectional Studies , Feeding Behavior , Middle Aged
4.
Cad. Saúde Pública (Online) ; 38(4): EN178221, 2022. tab, graf
Article in English | LILACS | ID: biblio-1374814

ABSTRACT

The empowerment of home cooking has been recently approached in the literature as pertaining to cooking skills and the capacity to overcome social, physical, and economic obstacles. However, thus far no studies have related the State's role in this important health-promoting home practice, namely healthy cooking. We aim to elaborate on the concept and develop a multilevel conceptual model of cooking autonomy (CMCA) in order to relate the State's role in healthy home cooking. This is a theoretical-conceptual study consisting of three phases: conceptual elaboration, expert panel consultation, and content validity of the CMCA developed in this study. A comprehensive literature review worked as the theoretical and conceptual basis, featuring Amartya Sen's human capability approach. A total of 28 experts issued their opinions in listening workshops and interviews. Cooking autonomy was defined as the capacity to think, to decide, and to act to prepare meals from scratch, influenced by interpersonal relations, environment, cultural values, access to opportunities, and guarantee of rights. The CMCA has six levels, differing according to the degree of participation of an individual. We also present two charts with examples of the agent's practices and actions that can be developed by the State in the public policy sphere. As a pioneering model in the international literature, the CMCA provides the conceptual basis for the development of studies and interventions on cooking autonomy, focusing not only on individual skills, but also on the role of public policies for healthy home cooking.


El empoderamiento de cocinar en el hogar se ha tratado recientemente en la literatura como una cuestión dentro del ámbito de las habilidades para cocinar y la capacidad para superar obstáculos sociales, físicos, y económicos. No obstante, hasta ahora ningún estudio ha relacionado el papel del Estado para esta importante práctica de promoción de la salud en el hogar, denominada cocina sana. Nuestro objetivo ha sido elaborar el concepto y desarrollar un modelo conceptual multinivel de autonomía culinaria (MCAC), con el fin de relacionar el papel del estado para la cocina sana en el hogar. Se trata de un estudio teórico-conceptual consistente en tres fases: elaboración conceptual, consulta de panel de expertos, y validez del contenido del MCAC desarrollado en este ejercicio. La revisión general de la literatura sirvió como base teórica y conceptual, destacando el enfoque basado en las capacidades de Amartya Sen. Un total de 28 expertos proporcionaron sus opiniones escuchando talleres y entrevistas. La autonomía culinaria se definió como la capacidad para pensar, decidir, y actuar para preparar comidas desde cero, influenciada por las relaciones interpersonales, el ambiente, valores culturales, acceso a oportunidades, y garantía de derechos. El MCAC cuenta con seis niveles, diferenciados según el grado de participación individual del agente. También presentamos dos tablas con ejemplos de las prácticas y acciones de los agentes que se pueden desarrollar por parte del Estado en la esfera de políticas públicas. Como modelo pionero en la literatura mundial, el MCAC proporciona la base conceptual para el desarrollo de estudios e intervenciones en la autonomía culinaria, centrándose no solo en las habilidades individuales, sino también en el papel de las políticas públicas para la cocina sana en el hogar.


O empoderamento na culinária doméstica tem sido tratado recentemente, na literatura específica sobre o tema, como uma questão de domínio de habilidades culinárias e de capacidade em superar obstáculos sociais, físicos e econômicos. Ainda não há, contudo, estudos que relacionem o papel do Estado a essa importante prática promotora de saúde em casa, que é o cozinhar saudável. Desse modo, este trabalho adotou como objetivos elaborar o conceito e desenvolver o modelo conceitual multinível de autonomia culinária (MCAC), a fim de relacionar o papel do Estado à prática da culinária saudável em casa. Trata-se de um estudo teórico-conceitual dividido em três fases: elaboração conceitual, consulta a painel de especialistas e validação de conteúdo do MCAC desenvolvido neste trabalho. Ampla revisão bibliográfica serviu de base teórica e conceitual, com destaque para a abordagem das capacidades humanas de Amartya Sen. No total, 28 especialistas opinaram em oficinas de escuta e em entrevistas. A autonomia culinária foi definida como a capacidade de pensar, decidir e agir para preparar refeições em casa, usando majoritariamente alimentos in natura ou minimamente processados, sob a influência das relações interpessoais, do meio ambiente, dos valores culturais, do acesso a oportunidades e da garantia de direitos. O MCAC possui seis níveis, que diferem entre si quanto ao grau de participação do agente. Além do MCAC, são apresentados dois quadros que fornecem exemplos de práticas do agente e de ações que podem ser desenvolvidas no âmbito de políticas públicas pelo Estado. Pioneiro na literatura mundial, o MCAC apresentado fornece as bases conceituais para o desenvolvimento de pesquisas e intervenções sobre o assunto, não apenas focando nas habilidades individuais, mas também no papel das políticas públicas.


Subject(s)
Humans , Cooking , Meals , Brazil , Health Status , Interpersonal Relations
5.
Chinese Journal of Epidemiology ; (12): 503-508, 2022.
Article in Chinese | WPRIM | ID: wpr-935418

ABSTRACT

Objective: To analyze the situation and influencing factors of school meals leftover among primary and secondary school students in the area of the Nutrition Improvement Program for Rural Compulsory Education Students, improve the quality of school meals, develop healthy dietary behavior, and reduce food waste. Methods: In 2019, among the 50 monitoring counties that implemented the Compulsory Education Student Nutrition Improvement Program, two primary schools and two junior schools were randomly selected according to different food supply patterns.This study randomly selected one or two classes from grade 3 to grade 9. Basic information and school meals of 26 778 students were collected by using a student questionnaire. Multivariate logistic regression was used to analyze the influencing factors of leftovers rate. Results: 54.93% (14 709) of students wasted school meals, in which the highest rate was the staple food, with the main reason as "not in favor". 11.87% (1 743) of the students wasted school meals 6-7 days a week, with 54.20% (7 957) of students wasted but in less amount. The leftover rate of staple food was the highest (29.78%), followed by vegetables and meat. The main reason of leftovers was that they didn't like this kind of food (33.52%). The rate of school meal waste was higher for girls (OR=1.19,95%CI:1.13-1.25), junior high school students (OR=1.17, 95%CI: 1.11-1.25), resident students (OR=1.06, 95%CI: 1.00-1.12), lower economic level (OR=1.06, 95%CI: 1.00-1.12), parents working outside their houses (OR=1.22, 95%CI: 1.13-1.30), health education classes (OR=1.70, 95%CI: 1.40-2.06), company-based meals (OR=1.89, 95%CI: 1.71-2.07) and school meals were not as good as home food(OR=1.89, 95%CI: 1.78-2.00)(P<0.05). Conclusions: It is common for poor rural primary and middle school students in central and western China to waste school meals, and the reasons were affected by many factors. Reducing food waste requires the joint efforts of individuals, families, schools and society.


Subject(s)
Female , Food Services , Humans , Meals , Refuse Disposal , Schools , Students
6.
Cad. Saúde Pública (Online) ; 38(3): e00146521, 2022. tab
Article in Spanish | LILACS | ID: biblio-1364636

ABSTRACT

Se presentan los hallazgos de un estudio cualitativo, realizado en el departamento de Antioquia, Colombia, cuyo objetivo fue reconocer las estrategias de afrontamiento a las cuales recurren hogares en situaciones críticas de acceso a los alimentos. Desde la perspectiva de la etnografía focalizada, se recolectó información en nueve municipios, mediante entrevistas individuales y grupales a hombres y mujeres adolescentes, adultos y adultos mayores de zonas urbanas y rurales, con diferentes roles sociales, también se realizaron observaciones en lugares relacionados con alimentación. Se encontró que las situaciones críticas de acceso a los alimentos se relacionan con dinámicas económicas, ambientales y sociales que se viven en los municipios y afectan la disponibilidad local y el acceso físico y económico de las familias. La escasez de alimentos puede ser transitoria o crónica y las estrategias de afrontamiento instauradas pueden situarse en el nivel del hogar, como la restricción en la compra de ciertos alimentos o el reemplazo de preparaciones, o pueden ser del ámbito social, como el intercambio de alimentos, las prácticas solidarias con vecinos y familiares o el acceso a programas institucionales. Las familias que cuentan con redes de apoyo o producen alimentos enfrentan mejor esos momentos de difícil acceso. En conclusión, el acceso a los alimentos va más allá de la esfera doméstica, se instaura en el nivel social y político; por consiguiente, se requieren acciones estatales en diversos ámbitos que contribuyan a la equidad y promuevan sistemas alimentarios más sostenibles.


The article presents the findings from a qualitative study in the department of Antioquia, Colombia, whose objective was to identify the strategies employed by households during situations involving critical access to food. Based on the perspective of targeted ethnography, information was collected in nine municipalities using individual and group interviews with male and female adolescents, adults, and elders in urban and rural areas, with different social roles, besides observations in places related to food. The critical situations for access to food were related to economic, environmental, and social aspects in the municipalities and that affected local availability and accessibility and affordability for families. Food shortages can be temporary or chronic, and the strategies for dealing with them may be situated at the household level, such as limitations on the purchase of certain foods or substitution of certain meals. They may also occur at the social level, such as bartering different foods, solidarity among neighbors and family members, or access to institutional programs. Families that can count on support networks or that produce their own food deal better with such times of difficult access. In conclusion, access to foods goes beyond the household sphere and reaches the social and political levels, thus requiring State actions at various levels to contribute to equity and promote more sustainable food systems.


São apresentados os resultados de um estudo qualitativo realizado no Departamento de Antióquia, Colômbia, que tinha como objetivo identificar as estratégias de enfrentamento implementadas pelas famílias em situação crítica de acesso à alimentação. Partindo da perspectiva da etnografia focalizada, dados foram coletados em nove municípios, por meio de entrevistas individuais e de grupo, junto a homens e mulheres adolescentes, adultos e idosos das zonas urbanas e rurais, com diferentes papéis sociais; também foram realizadas observações em lugares relacionados com a alimentação. Identificou-se que as situações críticas de acesso aos alimentos estão relacionadas com as dinâmicas econômicas, ambientais e sociais vivenciadas nos municípios e que afetam a disponibilidade local e o acesso físico e econômico das famílias. A escassez de alimentos pode ser transitória ou crônica e as estratégias de enfrentamento desenvolvidas podem se situar no âmbito da família, como a restrição na compra de determinados alimentos ou a substituição de certas comidas, ou no âmbito social, como a troca de alimentos, as práticas solidárias com vizinhos e familiares ou o acesso a programas institucionais. As famílias que contam com redes de apoio ou que produzem alimentos enfrentam melhor esses momentos de difícil acesso. Em conclusão, o acesso à alimentação vai além da esfera doméstica, instaura-se no nível social e político; com isso são necessárias ações do poder público, em diversos âmbitos, que contribuam para a equidade e promovam sistemas alimentares mais sustentáveis.


Subject(s)
Humans , Male , Female , Adolescent , Adult , Aged , Family Characteristics , Food Supply , Rural Population , Brazil , Colombia , Meals
7.
Rev. Nutr. (Online) ; 35: e210168, 2022. tab, graf
Article in English | LILACS | ID: biblio-1394676

ABSTRACT

ABSTRACT Objective To assess and identify factors linked to the accuracy of patients' food intake estimations through a self-monitoring instrument filled in by the patient. Methods This cross-sectional study approached adult hospital patients subjected to regular or therapeutic diets. The actual food intake percentage was obtained by the ratio between the actual food intake and the amount of food served x 100. Patients had to complete a food chart including 9 circles representing plates of food in percentages (increasing scale of 12.5%) to represent their food intake at lunch and/or dinner. The Bland-Altman method assessed the agreement between the actual and the estimated values. The associations between variables (age, sex, hospitalization day, diet prescription, amount of food served and actual food intake percentage) and the accuracy of the food intake estimation (adequate ±10%, overestimated and underestimated) were evaluated through univariate multinomial logistic regression. Results Ninety-six patients were evaluated (51.0% male; 44.0±15.8 years of age). The Bland-Altman analysis showed good agreement between the actual and the estimated food intake. The actual food intake percentage was the only variable associated with the accuracy of the food intake estimation. Conclusion Most patients (~70%) adequately estimated their food intake using the 9-point food chart tested. Furthermore, the only factor linked to the accuracy of the food intake estimation was the actual food-intake percentage. These findings provide preliminary support for the usefulness of this instrument. However, it must be tested in a representative sample of hospitalized patients.


RESUMO Objetivo Avaliar e identificar fatores associados à acurácia da estimativa de ingestão alimentar por meio de um instrumento de monitoramento preenchido pelo próprio paciente. Métodos O presente estudo transversal incluiu adultos hospitalizados em uso de dietas regulares ou terapêuticas. A porcentagem real de ingestão alimentar foi obtida pela razão entre a ingestão alimentar real e a quantidade servida x100. Os pacientes preencheram um instrumento imagético incluindo nove círculos que representavam pratos de comida em porcentagens (escala crescente de 12,5%) da sua ingestão alimentar no almoço e/ou jantar. O método de Bland-Altman foi usado para avaliar a concordância entre os valores reais e estimados. Também foram avaliadas associações entre variáveis (idade, sexo, dia de hospitalização, prescrição dietética, quantidade de comida servida e porcentagem real de ingestão alimentar) e a acurácia da estimativa de ingestão alimentar (adequada ±10%, superestimada e subestimada) através de regressão logística multinomial univariada. Resultados Foram avaliados 96 pacientes (51% homens; 44.0±15.8 anos de idade). A análise de Bland-Altman mostrou boa concordância entre a ingestão alimentar real e estimada. A porcentagem real de ingestão alimentar foi a única variável associada à acurácia da estimativa de ingestão alimentar. Conclusão A maioria dos pacientes (~70%) estimaram adequadamente sua ingestão alimentar usando o instrumento imagético testado. Além disso, o único fator associado à acurácia da estimativa de ingestão alimentar foi a porcentagem real de ingestão alimentar. Esses achados fornecem suporte preliminar para a utilidade desse instrumento, porém, é necessário que seja testado em uma amostra representativa de pacientes hospitalizados.


Subject(s)
Humans , Male , Female , Adult , Patients , Eating , Hospitalization , Pilot Projects , Cross-Sectional Studies , Meals
8.
An. venez. nutr ; 35(1): 16-29, 2022. tab, graf
Article in Spanish | LILACS, LIVECS | ID: biblio-1412450

ABSTRACT

Los eventos naturales afectan directamente la alimentación y nutrición de personas. Se presentan las experiencias en Venezuela en las emergencias y desastres naturales con intervención nutricional (1999-2021). Se trata de un estudio descriptivo, sobre la revisión de documentos impresos y electrónicos. Se describen los aspectos generales y la intervención nutricional. Se estableció un sistema logístico-nutricional de adquisición y manejo de alimentos con estrategia alimentaria, para lograr sobrevivencia, restauración, mantenimiento de la salud y moral. El plan logístico-nutricional tuvo 3 fases: distribución de alimentos (porcionamientos momentáneos, bolsas combo y cestas de emergencias, menú de emergencia), control de calidad de alimentos e inventarios, canalización del uso de alimentos donados, diseño y distribución de comidas calientes en campamentos de rescate y personal médico en operaciones asistenciales. Se efectuaron inspecciones nacionales, se impartió educación para la salud y recomendaciones nutricionales, se efectuaron encuestas alimentarias transversales con recordatorio de 24 horas y porcentaje de efectividad de ingesta. En Vargas se atendieron 70.000 damnificados en 360 centros nacionales, movimiento de alimentos 2.532 t. mensuales, en Guasdualito 19.621 damnificados y 709,72 t. (101 centros), Mérida 14.000 damnificados y 750 t. (90 centros). La atención fue satisfactoria según inspecciones y encuestas y se conoció más sobre la alimentación y nutrición suministrada. La educación nutricional y sanitaria y las recomendaciones fueron primordial, para proteger la salud, mantener prácticas y conductas saludables. Se suministró una alimentación adecuada en tiempo oportuno a la población damnificada en todos los eventos naturales (inundaciones, COVID-19)(AU)


Natural events directly affect people's diet and nutrition. The lived experiences of emergencies and natural disasters with nutritional intervention (1999-2021) were presented as input and guidance. This is a descriptive study of printed and electronic documents were reviewed and synthesized. General aspects and the nutritional intervention are described. A logistic-nutritional system of food acquisition and handling was established with a food strategy, to achieve survival, restoration, health maintenance and morale. The logistic-nutritional plan had 3 phases: food distribution (momentary portions, combo bags and emergency baskets, emergency menu), quality control of food and inventories, channeling of the use of donated food, design and distribution of hot meals in rescue camps and medical personnel in assistance operations. National inspections were carried out, health education and nutritional recommendations were provided, cross-sectional food surveys were carried out with a 24-hour reminder and percentage of intake effectiveness. Vargas was attended: 70,000 victims in 360 national centers, food movement 2,532 t. monthly, Guasdualito: 19,621 victims and 709.72 t. (101 centers), Mérida: 14,000 victims and 750 t. (90 centers). The care was satisfactory according to inspections and surveys, knowing more about food and nutrition supplied. Nutritional and health education as the recommendations were paramount, to protect health, maintain healthy practices and behaviors. Adequate food was provided in a timely manner to the population affected in all natural events (floods, COVID-19)(AU)


Subject(s)
Humans , Male , Female , Emergency Feeding , Floods , Meals , Natural Disasters , Food and Nutrition Education , Search and Rescue , Emergencies , Diet, Food, and Nutrition
9.
Arch. endocrinol. metab. (Online) ; 65(6): 778-786, Nov.-Dec. 2021. tab
Article in English | LILACS | ID: biblio-1349980

ABSTRACT

ABSTRACT Objective: To investigate the association of dietary patterns, number of daily meals and anthropometric measures among women in age of menopause. Subjects and methods: This was a transversal study with 320 women over 50 years old from Caxias do Sul, Brazil. The outcomes were body mass index (BMI) and waist circumference (WC). Multiple linear regression was performed. Results: Three dietary patterns: regional, fruits and vegetables, and common Brazilian was identified by Principal Component Analysis. After adjustment, higher adoption of the regional dietary pattern was associated with increased BMI (β = 0.56 [CI95% = 0.03-1.08], p = 0.037) and WC (β = 1.28 [CI95% = 0.17-2,55], p = 0.047). The highest number of meals per day (>=5/day) was associated with reduced BMI (β = -1.18 [CI95% = -2.30 to -0.05], p = 0.041) and WC (β = -2.77 [CI95% = -5.41 to -0.13], p = 0.039), and a mid-afternoon snack BMI (β = -2.16 [CI95% = -3.66 to -0.65], p = 0.005) and WC (β = -5.76 [CI95% = -9.29 to -2.23], p = 0,001). The regional dietary pattern was inversely associated with have five or more meals per day (β = -0.51 [CI95% = -0.84 to -0.18], p = 0.002) and have a mid-afternoon snack (β = -0.63 [CI95% = -1.07 to -0.18], p = 0.006). The fruit and vegetables dietary pattern was positively associated with have five or more meals per day (β = 0.35 [CI95% = 0.02-0.69], p = 0.034). Conclusion: The regional dietary pattern has resulted in higher BMI and WC measures and contributes to decreased meals per day, behavior associated with higher anthropometric measures.


Subject(s)
Humans , Female , Menopause , Meals , Body Mass Index , Cross-Sectional Studies , Waist Circumference , Middle Aged
10.
Medicina (Ribeirao Preto, Online) ; 54(3)dez. 2021. Tabela
Article in Portuguese | LILACS | ID: biblio-1352837

ABSTRACT

Modelo: Estudo caracteriza-se como transversal, qualitativo. Objetivo: Avaliar qualitativamente as preparações de cardápios oferecidos em hospitais no município de Uberaba - MG. Metodologia: A análise foi realizada pelo método "Avaliação Qualitativa de Preparações do Cardápio" dos almoços oferecidos em cinco Unidades de Alimentação e Nutrição hospitalares públicas ou particulares durante três semanas alternadas entre os meses de fevereiro a junho de 2018. Avaliou-se as ofertas de frutas, folhosos, repetições de cores, presença de alimentos sulfurados, doces, frituras, carnes gordurosas e frituras + doces na mesma refeição. Resultados: Os itens foram classificados como "ótimo" a baixa oferta de frituras (6,7%), carnes gordurosas (8,0%) e nenhuma oferta de doce + frituras no mesmo dia (0%), "bom" para oferta de folhosos (75%) e doces (22,7%), "regular" para repetição de cores (42.7%), "ruim" quanto aos alimentos sulfurados (56%) e "péssimos" quanto a oferta de frutas (9,3%). Conclusão: Os cardápios possuíam aspectos positivos como ausência de doce + fritura, baixa utilização de frituras e carnes gordurosas, boa oferta de folhosos e doces; os aspectos preocupantes relacionaram-se com a repetição de cores e negativos com a presença de alimentos sulfurados e ausência de frutas. (AU)


Study design: Cross-sectional, qualitative study. Objectives: To qualitatively evaluate the menu preparations offered at hospitals from the city of Uberaba - MG Methods: The analysis was conducted using the method "Qualitative evaluation of menu preparations" to evaluate lunch menus offered at 5 Food and Nutrition Units from public or private Hospitals for 3 weeks alternated between February and June 2018. The offer of fruits, leafy vegetables, sweets, fried food, fatty meats and fried food + sweets in the same meal were evaluated, as well as the color repetitions and the presence of sulphurated food. Results: Items rated as "Excellent" showed low offer of fried food (6.7%), fatty meats (8.0%) and no offer of sweet + fried food on the same day (0%); "Good" showed the offer of leafy vegetables (75%) and sweets (22.7%); "Regular" indicated color repetition (42.7%); "Bad" indicated sulphurated food (56%) and "Very bad" stood for fruit offer (9.3%). Conclusion: The menus had positive aspects such as the absence of sweet + fried food, low presence of fried food and fatty meats, good offer of leafy vegetables and sweets. The worrying aspects were associated with color repetition and the negative aspects were related to the presence of sulphurated food and absence of fruits. (AU)


Subject(s)
Candy , Diet , Meals , Food Service, Hospital , Fruit , Qualitative Evaluation of Menu Preparations , Menu Planning
11.
Ciênc. Saúde Colet ; 26(8): 3161-3173, ago. 2021. tab, graf
Article in Portuguese | LILACS | ID: biblio-1285950

ABSTRACT

Resumo O objetivo do estudo foi descrever a frequência e tipos de refeições realizadas por idosos de Pelotas-RS e fatores associados à frequência adequada de refeições. Foi realizado estudo transversal com indivíduos ≥60 anos. Questionou-se sobre as refeições diárias na semana anterior à entrevista. A adequação de refeições foi definida conforme recomendação do Ministério da Saúde (pelo menos três refeições principais e dois lanches por dia). As variáveis independentes foram as características sociodemográficas, de saúde e da rotina alimentar. Razões de prevalência e intervalos de confiança de 95% foram calculados por regressão de Poisson. Dos 1.438 idosos entrevistados, cerca de 40% afirmaram realizar quatro refeições diárias. O almoço foi a refeição mais relatada, seguido do café da manhã. Apresentaram frequên cia adequada de refeições 30,6% dos homens e 38,6% das mulheres (p=0,002). Homens com edentulismo (perda dentária total) tiveram 35% maior probabilidade de adequação, enquanto essa probabilidade foi cerca de 30% menor em mulheres de cor da pele não branca, não escolarizadas e que declararam falta de dinheiro para a compra de alimentos. Um a cada três idosos atendeu a recomendação da frequência adequada de refeições e algumas características sociodemográficas foram negativamente associadas com esse hábito.


Abstract The scope of this study was to describe the frequency and types of meals consumed by the elderly in Pelotas (Brazil) and factors associated with the adequacy of meal frequency. A cross-sectional study was carried out with ≥60 years of age individuals. They were asked about daily meals during the week prior to the interview. The adequacy of meals was defined as recommended by the Ministry of Health (at least three main meals and two small snacks per day). The independent variables were sociodemographic, health and food routine characteristics. Prevalence ratios and 95% confidence intervals were calculated using Poisson regression. Of the 1,438 elderly individuals interviewed, about 40% reported consuming four meals a day. Lunch was the most reported meal, followed by breakfast. A total of 30.6% of men and 38.6% of women had adequate frequency of meals (p=0.002). Men with edentulism (total tooth loss) were 35% more likely to eat adequately, while this probability was about 30% lower among non-white women, those without schooling and those who reported a lack of money to buy food. One in each three elderly people met the recommendation of adequate frequency of meals and some sociodemographic characteristics were negatively associated with this habit.


Subject(s)
Humans , Male , Female , Aged , Feeding Behavior , Independent Living , Brazil/epidemiology , Cross-Sectional Studies , Diet , Meals
12.
Ciênc. Saúde Colet. (Impr.) ; 26(6): 2207-2213, jun. 2021. tab, graf
Article in English | LILACS | ID: biblio-1278685

ABSTRACT

Abstract This article aims to evaluate the quality of Brazilian school meal menus. Cross-sectional study that analyzed 2,500 menus of 500 Brazilian municipalities. The menus were evaluated based on the Quality Index for School Meal Menus (IQCAE - Indicador de Qualidade para Cardápios da Alimentação Escolar). The data were submitted to descriptive analysis. We found that 29,4% of menus presented high quality; 50,6%, regular quality; and 20%, low quality. Grains and tubers (86%) and Meat and eggs (67%) were the groups most found in menus, followed by Legumes (42,16%), Vegetables (40%), Fruits (35,56%), and Dairy products (18,6%); the frequency of Cured meats and sausages (8,68%) and Sweets as meals (3,64%) was lower. Among other components, 84,6% of the menus offered Sweets as dessert in none or one day a week; ultra-processed foods appear in 65,6% of menus at least once a week. In 22% of the menus, meal time was compatible with type meal served. Important food for child nutrition, such as dairy, vegetables, and fruits, are not regularly provided by school meals. Despite the advances in policy management, the presence of ultra-processed foods at least once a week is still frequent in the menus.


Resumo O objetivo deste artigo é avaliar a qualidade de cardápios escolares brasileiros. Estudo transversal analisou 2.500 cardápios, de 500 municípios brasileiros, com base no Indicador de Qualidade para Cardápios da Alimentação Escolar. Os dados foram submetidos à análise descritiva. Observou-se que 29,4% dos cardápios apresentaram alta qualidade, 50,6% qualidade regular e 20% baixa qualidade. Cereais e tubérculos (86%) e carnes e ovos (67%) foram os grupos de maior frequência nos cardápios, seguidos de leguminosas (42,16%), hortaliças (40%), frutas (35,56%) e laticínios (18,6%); a frequência da oferta de alimentos embutidos (8,68%) e doces como refeições (3,64%) foi menor. Entre os demais componentes, 84,6% dos cardápios ofertavam doces como sobremesa em nenhum ou em apenas um dia da semana; os formulados aparecem em 65,6% dos cardápios pelo menos uma vez por semana. Em 22% dos cardápios o horário estava compatível com o tipo de refeição servida. Alimentos importantes para a nutrição infantil, como laticínios, hortaliças e frutas, não são oferecidos regulamente na alimentação escolar. A despeito dos avanços observados na gestão da política, a presença de formulados pelo menos uma vez por semana ainda é frequente nos cardápios.


Subject(s)
Humans , Child , Meals , Food Services , Schools , Brazil , Cross-Sectional Studies , Cities , Diet
13.
Rev. saúde pública (Online) ; 55: 1-11, 2021. tab
Article in English, Portuguese | LILACS, BBO | ID: biblio-1357422

ABSTRACT

ABSTRACT OBJECTIVE To characterize the food and physical activity environments in Brazilian public and private schools, and develop indicators to evaluate them. METHODS This is a cross-sectional study conducted with data from a questionnaire on school characteristics of the 2015 National Adolescent School-based Health Survey, answered by principals or coordinators, referring to 3040 public and private schools throughout the country. The variables related to food and physical activity environments were described in isolation, and an indicator was developed for each environment, with scores ranging from 0 to 100. The frequency and mean score of each variable were described according to the administrative sphere (public or private). RESULTS The public sector showed a predominance of school meals offer (97.8%), whereas the private sector, of canteens (89.8%). Both had a similar frequency of alternative food outlets in the surroundings. Private schools provided all markers of healthy and unhealthy eating in canteens more frequently. Public schools scored higher in "Food and beverage availability" (64.9) than private schools (55.8). The characteristics of physical activity environments showed that sports courts and sports or games equipment were common in public (69.2% and 90.7%, respectively) and private schools (94.1% and 99.8%, respectively), though at a significantly higher frequency in the second group. Private schools scored higher in "Structures and materials availability" than public schools (63.3 and 41.6, respectively). CONCLUSIONS Public schools provide a more favorable food environment, whereas private schools, a physical activity environment.


RESUMO OBJETIVO Caracterizar o ambiente alimentar e o ambiente para a prática de atividade física em escolas brasileiras públicas e privadas, bem como desenvolver indicadores-síntese de avaliação desses ambientes. MÉTODOS Estudo transversal, realizado com dados oriundos de questionário sobre características da escola da Pesquisa Nacional de Saúde do Escolar 2015 respondido pelo diretor ou responsável pelas escolas, referentes a 3.040 escolas públicas e privadas de todo o território nacional. As variáveis relacionadas aos ambientes alimentar e de prática de atividades físicas foram descritas isoladamente e, adicionalmente, foi desenvolvido um indicador-síntese para cada um dos ambientes, com pontuação variando de 0 a 100. A frequência de cada variável e a pontuação média dos escores foi descrita segundo a esfera administrativa (pública ou privada). RESULTADO A oferta de alimentação escolar foi predominante na rede pública (97,8%) e a presença de cantinas na rede privada (89,8%). A presença de pontos alternativos de venda foi similar nas duas esferas. A disponibilidade de todos os marcadores de alimentação saudável e não saudável nas cantinas foi mais frequente nas escolas privadas. A pontuação do escore "Disponibilidade de alimentos e bebidas" foi maior para as escolas públicas (64,9), comparada à das privadas (55,8). A caraterização do ambiente para a prática de atividade física mostrou que a presença de quadra de esporte e de material esportivo foi frequente em escolas públicas (69,2% e 90,7%, respectivamente) e em escolas privadas (94,1% e 99,8%, respectivamente), ainda que em frequência significativamente maior no segundo grupo. A pontuação do escore "Disponibilidade de estruturas e materiais" foi maior entre escolas privadas do que entre as públicas (63,3 e 41,6, respectivamente). CONCLUSÕES O ambiente alimentar de escolas públicas foi mais favorável à promoção da alimentação saudável que o de escolas privadas, sendo que o oposto foi verificado para o ambiente para a prática de atividade física.


Subject(s)
Humans , Adolescent , Schools , Exercise , Brazil , Cross-Sectional Studies , Meals
14.
Article in English | WPRIM | ID: wpr-922196

ABSTRACT

BACKGROUND@#Chronic kidney disease (CKD) is an independent risk factor for progression to an end-stage renal disease requiring dialysis or kidney transplantation. We investigated the association of lifestyle behaviors with the initiation of renal replacement therapy (RRT) among CKD patients using an employment-based health insurance claims database linked with specific health checkup (SHC) data.@*METHODS@#This retrospective cohort study included 149,620 CKD patients aged 40-74 years who underwent a SHC between April 2008 and March 2016. CKD patients were identified using ICD-10 diagnostic codes and SHC results. We investigated lifestyle behaviors recorded at SHC. Initiation of RRT was defined by medical procedure claims. Lifestyle behaviors related to the initiation of RRT were identified using a Cox proportional hazards regression model with recency-weighted cumulative exposure as a time-dependent covariate.@*RESULTS@#During 384,042 patient-years of follow-up by the end of March 2016, 295 dialysis and no kidney transplantation cases were identified. Current smoking (hazard ratio: 1.87, 95% confidence interval, 1.04─3.36), skipping breakfast (4.80, 1.98─11.62), and taking sufficient rest along with sleep (2.09, 1.14─3.85) were associated with the initiation of RRT.@*CONCLUSIONS@#Among CKD patients, the lifestyle behaviors of smoking, skipping breakfast, and sufficient rest along with sleep were independently associated with the initiation of RRT. Our study strengthens the importance of monitoring lifestyle behaviors to delay the progression of mild CKD to RRT in the Japanese working generation. A substantial portion of subjects had missing data for eGFR and drinking frequency, warranting verification of these results in prospective studies.


Subject(s)
Aged , Cohort Studies , Databases, Factual , Disease Progression , Female , Health Benefit Plans, Employee , Humans , Japan/epidemiology , Life Style , Male , Meals , Middle Aged , Proportional Hazards Models , Renal Insufficiency, Chronic/therapy , Renal Replacement Therapy , Retrospective Studies , Sleep , Smoking/epidemiology
15.
Article in Chinese | WPRIM | ID: wpr-878702

ABSTRACT

Objective To investigate the nutritional literacy levels of the takeaway platform practitioners in Chengdu,the takeaway food nutrients,and the correlation between them.Methods We employed a multi-stage random sampling method to investigate the nutritional literacy levels of 100 takeaway platform restaurants in the main urban area of Chengdu and examined the nutritional components of hot set meals in each restaurant.A questionnaire survey was conducted on the nutritional literacy levels of chefs and food matching staff.The correlations of nutrient energy supply rationality with nutritional literacy level and set meal price were then analyzed.Results The total pass rate of nutrition knowledge of chefs/food matching staff was 61.0%.Only 2.0% of the set meals had reasonable total energy supply.The set meals with reasonable energy supply of available carbohydrate,protein,and fat accounted for 3.0%,62.0%,and 21.0%,and those with over energy supply accounted for 97.0%,26.0%,and 73.0%,respectively.The rest set meals provided insufficient energy.There was a positive correlation between the nutritional literacy level and the rationality of protein energy supply(r=0.414,P=0.003).Conclusions The nutritional literacy levels of chefs/food matching staff of takeaway food restaurants in Chengdu are moderate.The hot set meals on the takeaway platform have the problem of excess energy supply.The nutrition knowledge of chefs/food matching staff cannot effectively satisfy rational nutrition matching.The nutritional literacy levels of chefs/food matching staff showed no significant correlation with the rationality of nutrient energy supply.


Subject(s)
Fast Foods , Humans , Literacy , Meals , Nutrients , Restaurants
16.
Cad. Saúde Pública (Online) ; 37(4): e00132020, 2021.
Article in Portuguese | LILACS | ID: biblio-1249429

ABSTRACT

Este estudo indagou como ampliar a análise da alimentação de crianças autistas, considerada inadequada pela seletividade alimentar ou pela dificuldade de interação nos momentos das refeições, atribuídas a alterações no processamento sensorial e a dificuldades sociais, comunicativas e cognitivas descritas no transtorno. A partir da perspectiva etnográfica, foi realizada observação participante, com registro em diários de campo, de oficinas culinárias com crianças/adolescentes autistas com vistas a analisar as relações que as crianças estabelecem com o alimento e os utensílios, com o espaço físico, entre elas e com adultos. Os registros foram analisados a partir da noção de experiência de Bondía e da Teoria Ator-Rede. Os dados produzidos mostraram singularidades na realização das tarefas de cozinhar e na aceitação das receitas. Algumas crianças não comeram os alimentos, mas cheiraram, lamberam e manipularam os ingredientes em momentos de experimentação, a partir da mediação dos profissionais, facilitadora da conexão das crianças com a comida e o comer. As interações estabelecidas com alimentos e utensílios apontam para a importância da comida e do cozinhar como mediadores da conexão das crianças com seus pares, com os adultos e com o mundo. Essa experiência rompeu com a valorização homogeneizadora das dificuldades de interação das crianças autistas e reforçou a comensalidade como ferramenta de construção de redes de cuidado. Pensar a alimentação dessas crianças em uma perspectiva ampliada é valorizar a subjetividade, a relação com o alimento e a interação entre pessoas nos momentos das refeições para além da compreensão biológica restrita aos nutrientes.


This study examined ways to expand the analysis of diet in autistic children, widely considered inadequate according to food selectivity and/or difficulty interacting at mealtimes, attributed to alterations in sensorial processing and social, communicative, and cognitive difficulties. From an ethnographic perspective, a participant observational study was performed with field diary records and cooking workshops with autistic children and adolescents, aimed at analyzing the relations established by the children with the food and utensils, physical space, and between each other and the adults. The records were analyzed based on Bondía's notion of experience and Actor-Network Theory. The resulting data showed singularities in performing cooking tasks and accepting recipes. Some children did not eat the foods, but smelled, licked, and handled the ingredients in moments of experimentation through mediation by the educators, facilitating connection by the children with food and eating. The interactions established with foods and utensils highlight the importance of food and eating as mediators of the connection between autistic children and their peers, with adults, and with the world. This experience broke with the homogenizing value assigned to autistic children's difficulties with interaction and reinforced commensality as a tool for building networks of care. To conceive eating for these children from an expanded perspective means to value subjectivity, the relationship to food, and interaction with others at mealtimes, far beyond the biological understanding of the nutrients.


Este estudio indagó como ampliar el análisis de la alimentación de niños autistas, considerada inadecuada por la selectividad alimentaria o por la dificultad de interacción en los momentos de las comidas, atribuidas a alteraciones en el procesamiento sensorial y dificultades sociales, comunicativas y cognitivas descritas en el trastorno. A partir de la perspectiva etnográfica, se realizó una observación participante, con registro en diarios de campo, de talleres culinarios con niños/adolescentes autistas, con el fin de analizar las relaciones que los niños establecen con el alimento y utensilios, con el espacio físico, entre ellos y con adultos. Los registros fueron analizados a partir de la noción de experiencia de Bondía y de la Teoría Actor Red. Los datos producidos mostraron singularidades en la realización de las tareas de cocinar y en la aceptación de las recetas. Algunos niños no comieron los alimentos, pero los olieron, lamieron y manipularon los ingredientes, en momentos de esta experiencia, a partir de la mediación de los educadores, facilitadora de la conexión de los niños con la comida y el comer. Las interacciones establecidas con alimentos y utensilios apuntan a la importancia de la comida y del cocinar como mediadores de la conexión de los niños con sus compañeros, con adultos, así como con el mundo. Esta experiencia rompió con la valoración homogeneizadora de las dificultades de interacción de los niños autistas y reforzó la comensalía como herramienta de construcción de redes de cuidado. Pensar la alimentación de estos niños desde una perspectiva ampliada es valorar la subjetividad, la relación con el alimento, la interacción entre personas en los momentos de las comidas, para ir más allá de la comprensión biológica restringida a los nutrientes.


Subject(s)
Humans , Child , Adolescent , Adult , Autistic Disorder , Brazil , Nutrients , Cooking , Feeding Behavior , Meals
17.
An. venez. nutr ; 34(2): 64-75, 2021. tab
Article in Spanish | LILACS, LIVECS | ID: biblio-1393286

ABSTRACT

Las condiciones higiénicas, sanitarias y nutricionales de comedores institucionales son claves para proteger la salud. Objetivo. El objetivo fue evaluar estas condiciones en comedores del Área Metropolitana de Caracas entre 2016-2017. Materiales y métodos. Mediante una investigación descriptiva, se seleccionaron intencionalmente siete comedores de cuatro municipios, para evaluar sus condiciones higiénico-sanitarias, riesgos potenciales en preparación de alimentos, menús, supervisión y gestión, asimismo educación para la salud. Se emplearon formularios de comparación nacional, Código Alimentario, HACCP y escala de estimación, con observación directa estructurada. Resultados. Los resultados incluyeron cinco comedores en la categoría I, uno en la II y uno en la III, reafirmando que el número de menús, la complejidad de platos y el gran número de comidas/usuarios representan mayores riesgos para la salud, con violaciones críticas permitidas. Se registró una eficiencia higiénico general media satisfactoria (88,02%). Las fallas, enumeradas en orden decreciente fueron: protección en almacenamientos, edificaciones e instalaciones, equipo y utensilios, personal, servicios sanitarios, disposiciones generales y saneamiento ambiental. No aplicaron HACCP; hay deficiencias en buenas prácticas de preparación y manipulación según los riesgos potenciales de elaboración de comidas: control de temperatura, uniformes, hábitos higiénicos, comidas testigos, acciones correctivas. Las temperaturas indicaron control higiénico de alimentos, con mayor riesgo en reposo y pasos de refrigeración; adecuado en cocción. El manejo del menú y la alimentación fue muy bueno, pero la educación para la salud clasificó de regular a malo. Conclusiones. Se concluye que aun en crisis los comedores poseen adecuada gestión, cumpliendo la legislación en cuanto a condiciones higiénicas sanitarias, parámetros y características nutricionales de la alimentación(AU)


The hygienic, sanitary and nutritional conditions of institutional canteens are keys to protecting health. Objective. Evaluate these conditions in canteens in the Metropolitan Area of Caracas between 2016-2017. Materials and methods. Through a descriptive research, 7 canteens from four municipalities were intentionally selected to evaluate their hygienic-sanitary conditions, potential risks in food preparation, menus, supervision and management, as well as health education. National comparison forms, Food Code, HACCP and estimation scale were used, with structured direct observation. Results. The results included five dining rooms in category I, one in category II and one in category III., reaffirming that the number of menus, the complexity of dishes and the large number of meals/users represent greater health risks, with critical violations allowed. A satisfactory average overall hygienic efficiency (88.02%) was recorded. The failures, listed in decreasing order were: protection in storage, buildings and facilities, equipment and utensils, personnel, sanitary services, general provisions and environmental sanitation. They did not apply HACCP; there are deficiencies in good preparation and handling practices according to the potential risks of meal preparation: temperature control, uniforms, hygienic habits, witness meals, corrective actions. Temperatures indicated hygienic control of food, with increased risk at rest and refrigeration steps; suitable in cooking. Menu management and food was very good, but health education classified from regular too bad. Conclusions. It is concluded that even in crisis the canteens have adequate management, complying with the legislation in terms of sanitary hygienic conditions, parameters and nutritional characteristics of the food(AU)


Subject(s)
Food Hygiene , Diet , Meals , Access to Healthy Foods , Nutrition Assessment , Health Education , Health Risk , Nutritional Sciences
18.
Ciênc. Saúde Colet. (Impr.) ; 25(11): 4559-4571, nov. 2020. tab, graf
Article in English, Portuguese | LILACS, ColecionaSUS, SES-SP | ID: biblio-1133030

ABSTRACT

Resumo O objetivo da presente revisão integrativa foi identificar estudos qualitativos que abordam a percepção de indivíduos sobre o ato de cozinhar no ambiente doméstico. Realizou-se busca sistemática em português e inglês nas bases de dados Scopus e SciELO, sem limite de data e idioma. Foram identificados e selecionados 26 artigos publicados entre os anos de 2004 e 2017 que exploraram como objetivo principal, ou como resultado secundário, perspectivas de indivíduos sobre o ato de cozinhar. Mais da metade foi realizada em países de língua inglesa. Os estudos foram conduzidos com homens e mulheres, adultos e idosos, residentes em área rural e urbana de países orientais e ocidentais, desenvolvidos e em desenvolvimento. Análise temática dos estudos revelou que os indivíduos planejam e executam o ato de cozinhar de formas variadas e que cozinhar também é entendido de forma ampla e diversa. As motivações para cozinhar envolveram questões cognitivas, práticas, afetivas e emocionais. Diferentes influências foram identificadas. A presença (ou ausência) de modelo familiar, morar sozinho, ter ou não confiança e habilidade para cozinhar aparecem como facilitadores e barreiras. O reconhecimento da heterogeneidade dos fatores que influenciam o ato de cozinhar podem informar a criação e o desenvolvimento de orientações e intervenções com a finalidade de estimulá-lo.


Abstract This study aimed to review qualitative studies on perceptions of home cooking. A systematic search was conducted in Scopus and SciELO databases using English and Portuguese terms related to home cooking, without date or language restrictions. Twenty-six articles, published between 2004 and 2017, investigated, whether as a primary objective or as a secondary finding, the perceptions of individuals on home cooking. More than half of the studies were conducted in English-speaking countries. Study participants included women and men, adults and seniors as well as residents of urban and rural areas, Eastern and Western countries, and developing and developed nations. Thematic analysis showed that home cooking has different interpretations and meanings in diverse contexts and revealed differences in how individuals plan and cook their meals at home. Cognitive, practical, affective, and emotional factors are the major motivators to home meal preparation. Having a cooking role model in the family, cooking confidence and skills, and living alone were reported as facilitators of home cooking. A better understanding of the heterogeneity of perceptions and meanings of home cooking can contribute to the development of effective and culturally appropriate interventions for stimulating healthy cooking habits.


Subject(s)
Humans , Male , Female , Adult , Cooking , Meals , Perception , Qualitative Research
20.
Rev. chil. nutr ; 47(5): 765-771, set. 2020. tab
Article in English | LILACS | ID: biblio-1138613

ABSTRACT

ABSTRACT Objective: Assess adherence to school food offered by the School Food Program (Programa Nacional de Alimentação Escolar - PNAE) and the associated factors among Brazilian adolescents. Methods: Cross-sectional study with data from the Study of Cardiovascular Risks in Adolescents conducted in 2013-2014, with 58,707 adolescents aged 12 to 17 years-old who attended public schools. Logistic regression models were stratified by sex and the significance level of 5% was adopted for all analyses. Results: There was low adherence to school meals (17.2%). The chance of regular consumption of school meals was higher among male adolescents belonging to the medium (p<0.05) and the low (p<0.05) socioeconomic score categories. For females, the chance of regular consumption of food offered at school was higher among black-skinned, brown-skinned, indigenous-skinned or yellow-skinned adolescents (p<0.05), aged 16 and 17 (p<0.05), who worked (p<0.001) and belonged to the medium (p<0.05) and low (p<0.05) socioeconomic score categories. The regular purchase of food in school cafeterias reduced the chance of regular consumption of school meals for males (p<0.001) and females (p<0.001). Conclusions: Adherence to the food offered by the PNAE is far from ideal, and it is important to create public policies that encourage the consumption of school meals and improve adherence. In addition, the strengthening and drafting of regulations aimed at the sale of food in the interior and surrounding schools' areas is necessary.


RESUMEN Objetivo: Evaluar la adherencia a la comida escolar ofrecida por el Programa Nacional de Alimentación Escolar y los factores asociados entre los adolescentes brasileños. Métodos: Estudio transversal con datos del Estudio de Riesgos Cardiovasculares en Adolescentes realizado en 2013-2014, con 58.707 adolescentes de 12 a 17 años que asistieron a escuelas públicas. Los modelos de regresión logística se realizaron estratificados por sexo, y se aplicó el nivel de significancia del 5% para todos los análisis. Resultados: Hubo baja adherencia a las comidas escolares (17,2%). La posibilidad de consumo regular de comidas escolares fue mayor entre los adolescentes varones pertenecientes a las categorías de puntaje socioeconómico medio (p<0,05) y bajo (p<0,05). Para las mujeres, la probabilidad de consumo regular de alimentos ofrecidos en la escuela fue mayor entre las adolescentes de piel negra, marrón, indígena o amarilla (p<0,05), de 16 y 17 años (p<0,05), quién trabaja (p<0,001) y pertenece a las categorías de puntaje socioeconómico medio (p<0,05) y bajo (p<0,05). La compra regular de alimentos en las cafeterías escolares redujo la posibilidad de consumo regular de comidas escolares para hombres (p<0,001) y mujeres (p<0,001). Conclusiones: La adhesión a los alimentos ofrecidos por el PNAE está lejos de ser ideal, y es importante crear políticas públicas que fomenten el consumo de comidas escolares, mejoren su adherencia, además de ayudar en el fortalecimiento y la redacción de regulaciones dirigidas a la venta de alimentos en el interior y las áreas de las escuelas circundantes.


Subject(s)
Adolescent , School Feeding , Nutritional Sciences , Heart Disease Risk Factors , Schools , Adolescent , Meals
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