Navegando por Palavras-chave "Nutrition programs and policies"
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- ItemAcesso aberto (Open Access)Eating out or in from home: analyzing the quality of meal according eating locations(Pontifícia Universidade Católica de Campinas, 2013-12-01) Bandoni, Daniel Henrique [UNIFESP]; Canella, Daniela Silva; Levy, Renata Bertazzy; Jaime, Patricia Constante; Universidade Federal de São Paulo (UNIFESP); Universidade de São Paulo (USP)OBJECTIVE: The aim of this study was to evaluate the quality of meals consumed by workers from São Paulo according to eating location. METHODS: This cross-sectional study used the 24-hour recall to collect dietary data from 815 workers, including where the meal was consumed, and then grouped the meals by eating location: home, workplace cafeteria, and restaurant. Meal quality was assessed according to energy content and density, fiber density, and proportion of macronutrients, 10 food groups, and from sugar-sweetened beverages. These indicators and their respective eating locations were then included in linear regression models adjusted for gender, age, and education level. RESULTS: Meals consumed at workplace cafeterias had lower energy density, higher fiber density, and higher proportions of vegetables, fruits, and beans than those consumed at home. However, away-from-home meals contain more sugars, sweets, fats, and oils. CONCLUSION: Eating location influences diet quality, so dietary surveys should assess meals consumed away from home more thoroughly since meal quality varies greatly by food service.
- ItemAcesso aberto (Open Access)Regional food dishes in the Brazilian National School Food Program: Acceptability and nutritional composition(Pontifícia Universidade Católica de Campinas, 2014-08-01) Cunha, Diogo Thimoteo da; Gonçalves, Hélida Ventura Barbosa; Lima, Aline Fátima Andrade de; Martins, Paula Andrea [UNIFESP]; De Rosso, Veridiana Vera [UNIFESP]; Stedefeldt, Elke [UNIFESP]; Universidade Federal de São Paulo (UNIFESP)Objective:the objective of this study was to evaluate the nutritional composition and describe the acceptability of regional culinary dishes served to students from public schools of rural and urban areas.Methods:Ten Brazilian regional dishes were evaluated for acceptability and nutritional composition. the survey was conducted in schools located in rural and urban areas of two cities in the state of São Paulo. Dish acceptability was evaluated using leftover analysis and a 5-point facial hedonic scale. the adherence index was calculated and used as an indirect measure of acceptance, and the nutritional composition was calculated based on the technical files of each dish.Results:A total of 2,384 students from 20 schools participated in the study and 1,174 tasted and evaluated the dishes. the test using the 5-point facial hedonic scale demonstrated that five dishes (Caldo verde soup, persimmon jelly, chicken with okra, puréed cornmeal with spinach, and arugula pizza) had an acceptability rate above 85.0%. the mean adherence indices were 57.3% and 55.6% in urban and rural environments, respectively. Analysis of the nutritional composition of regional dishes indicates that these dishes can partially meet macronutrient recommendations.Conclusion:the tested dishes can become part of school menus as they were accepted or partly accepted by the students regardless of school location, whether rural or urban. the cultural heritage is an important resource for the food sovereignty of a country and should be constantly encouraged.
- ItemSomente MetadadadosScientific production of the national school food program in Brazil: a systematic review(Karger, 2017) Canella, Daniela Silva; Quadros, Jhenifer; Bandoni, Daniel Henrique [UNIFESP]