Navegando por Palavras-chave "Food guide"
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- ItemAcesso aberto (Open Access)Diet quality index for healthy food choices(Pontifícia Universidade Católica de Campinas, 2013-12-01) Caivano, Simone [UNIFESP]; Domene, Semíramis Martins Álvares [UNIFESP]; Universidade Federal de São Paulo (UNIFESP)OBJECTIVE: To present a Diet Quality Index proper for dietary intake studies of Brazilian adults. METHODS: A diet quality index to analyze the incorporation of healthy food choices was associated with a digital food guide. This index includes moderation components, destined to indicate foods that may represent a risk when in excess, and adequacy components that include sources of nutrients and bioactive compounds in order to help individuals meet their nutritional requirements. The diet quality index-digital food guide performance was measured by determining its psychometric properties, namely content and construct validity, as well as internal consistency. RESULTS: The moderation and adequacy components correlated weakly with dietary energy (-0.16 to 0.09). The strongest correlation (0.52) occurred between the component 'sugars and sweets' and the total score. The Cronbach's coefficient alpha for reliability was 0.36. CONCLUSION: Given that diet quality is a complex and multidimensional construct, the Diet Quality Index-Digital Food Guide, whose validity is comparable to those of other indices, is a useful resource for Brazilian dietary studies. However, new studies can provide additional information to improve its reliability.
- ItemAcesso aberto (Open Access)Disponibilidade Domiciliar de Alimentos Regionais no Brasil: Distribuição e Evolução 2002-2018(Universidade Federal de São Paulo, 2021-11-23) Lucas da Silva, Marcos Anderson [UNIFESP]; Louzada, Maria Laura da Costa [UNIFESP]; http://lattes.cnpq.br/4542068707177097; http://lattes.cnpq.br/5707079652956028Introdução: O Guia Alimentar para a População Brasileira (2014) recomenda que se prefiram sempre alimentos in natura ou minimamente processados, estimulando também a valorização cultural da diversidade de alimentos que representam aspectos de cada região do país. Estudos anteriores com inquéritos populacionais demonstraram que o consumo de alimentos in natura e minimamente vem diminuindo com o passar dos anos. Todavia, não há estudos específicos sobre o consumo de alimentos regionais com uma amostra representativa do território nacional. Objetivo: Descrever a disponibilidade domiciliar de alimentos regionais em 2017-2018 e sua evolução no período de 2002 a 2018 nas Grandes Regiões brasileiras e no Brasil como um todo. Material e Métodos: Foram utilizados os dados das Pesquisas de Orçamentos Familiares de 2002-2003, 2008-2009 e 2017-2018 sobre aquisições de alimentos para consumo domiciliar. Alimentos regionais (frutas, legumes e verduras, leguminosas e tubérculos, raízes e cereais, e farinhas) foram identificados com base no livro Alimentos Regionais Brasileiros (2015). A quantidade adquirida de cada alimento foi convertida em energia com base na Tabela Brasileira de Composição de Alimentar – USP. Foi calculada e participação relativa dos grupos de alimentos no total de energia disponível para o domicílio (% de energia). Foi utilizado modelos de regressão linear para avaliar as variações temporais das estimativas considerando o valor de P<0,05. Resultados: Alimentos regionais representaram, no Brasil como um todo, 3,69% do total de energia (frutas – 0,6%; legumes e verduras – 0,18%; leguminosas – 2,21%; tubérculos, raízes e cereais – 0,58%; farinhas – 0,12%) em 2002-2003, 3,12% (Frutas – 0,67%; legumes e verduras – 0,17%; leguminosas – 1,67%; tubérculos, raízes e cereais – 0,43%; farinhas – 0,16%) em 2008-2009, e 3,12% (frutas – 0,77%; legumes e verduras 0,18%; leguminosas – 1,49%; Tubérculos, raízes e cereais – 0,43%; farinhas – 0,23%) em 2017-2018. Por região, a participação calórica do total de alimentos regionais foi maior no Nordeste em todos os anos. Observou-se que a disponibilidade dos grupos de alimentos regionais caiu 15,98% entre os anos estudados (de 2002 para 2018). Apesar de tendência não ser uniforme, sua participação caiu principalmente pela queda do consumo de tubérculos, raízes e cereais, e leguminosas regionais, mas estagnou entre 2008 e 2018 pelo aumento no consumo de frutas e farinhas regionais. Conclusão: O baixo consumo de alimentos regionais neste estudo reforça a importância das ações que incentiva seu consumo.
- ItemSomente MetadadadosGuia alimentar digital: ferramenta para incorporação de escolhas alimentares saudáveis(Universidade Federal de São Paulo (UNIFESP), 2013-02-27) Caivano, Simone [UNIFESP]; Domene, Semíramis Martins Álvares [UNIFESP]; Universidade Federal de São Paulo (UNIFESP)INTRODUCTION. The development of dietary guidelines next to the action planning aligned to culture and health problems related to food in each country are strategies to improve dietary intake and nutritional well-being of the population. The American food pyramid was one of the best known icons for promoting healthy eating and, since its proposition, other guides were constructed to incorporate advances in nutrition science and enhance the role of qualitative indicators of dietary intake for the prevention of chronic diseases. Nutrition education is a process that aims to help individuals and groups to adopt desirable eating behaviors as part of a healthy lifestyle. The search for languages that enhance the dialogue with the leaner is a strategy for meaningful learning, whereby the individual is invited to leadthe process. The increasing interest and access to information technology is an opportunity to promote healthy food choices. Digital language was used to house a Food Guide on mobile devices; the outcome effect of this tool, however, is not known on the eating behavior or the acceptance of its users. OBJECTIVE.To evaluate the Digital Food Guide (DFG) as a resource to promote healthy food choices. MATERIALS AND METHODS. Retrospective cohort study involving analysis of food intake and body weight was conducted with DFG users of both sexes and aged between 19 and 50 years. An Index was created to assess the Diet Quality, associated with the guide – DQI-DFG. Psychometric properties of the instrument were used to evaluate its reliability and validity. The users' perception regarding the usability of the tool, healthy choices incorporation and transition to appropriate weight was measured by a Likert scale. RESULTS.Among the 442 subjects in the sample, 31.45% showed improvement of the diet quality and 60% lost weight. The validation study of the DQI-DFG showed weak correlations between the components and the total energy of the diet (r = -0.16 to 0.09), the highest correlation (r = 0.515) occurred between the component sugars and sweets and total score; internal consistency showed an α= 0.36; answering to Likert scale, users indicatedsatisfaction of most assertives, with an average 3.10 points outof possible 4.0. CONCLUSION.The increased interest and access to technology for mobile devices is an opportunity to promote healthy food choices. The DFG helped in improving dietary patterns and the loss of excess weight. Although the internal consistency is similar to that observed in international indexes, the reliability of the instrument can be improved in order to provide greater certainty and to qualify interpretation of the data of food intake. The perception was positive for all three dimensions studied, which demonstrates an assertive technological construction.