Fatores associados à qualidade nutricional de restaurantes autosserviço pela escala de avaliação do ambiente alimentar e qualidade nutrucional (AKN)
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Data
2019-06-19
Autores
Furlani, Thais Mitestainer [UNIFESP]
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Tipo
Tese de doutorado
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Objetivo: Identificar fatores associados à qualidade nutricional de restaurantes autosserviço, avaliada pela escala Avaliação do Ambiente Alimentar e Qualidade Nutricional (AQN). Material e métodos: Trata-se de um estudo de delineamento transversal, com avaliação de 55 restaurantes do tipo autosserviço, realizado na cidade de Santos, São Paulo, Brasil A coleta de dados foi realizada de fevereiro a maio de 2014, por meio da aplicação de um instrumento que incluiu entrevista e observação das opções disponíveis no bufê e do ambiente dos estabelecimentos. Os critérios de inclusão foram: restaurantes que tinham como atividade principal o sistema de autosserviço, com cobrança por peso ou por preço único, e que estavam abertos de segunda a sexta-feira no horário de almoço. Foram excluídos restaurantes que apresentam esse tipo de sistema de serviço, mas que eram especializados em comidas típicas estrangeiras. Para classificação dos estabelecimentos foi utilizada a escala AQN que considera quatro critérios: (1) facilitadores para a alimentação saudável; (2) barreiras para a alimentação saudável; (3) disponibilidade de alimentos; (4) grupos e subgrupos de preparações e técnicas de preparo. Foram realizadas análises descritivas dos dados por meio de distribuição de frequência de características dos restaurantes de acordo com a escala AQN. Os dados coletados foram integrados ao Sistema de Informação Geográficas (SIG-AMBNUT) e foram produzidos mapas temáticos com a distribuição dos restaurantes autosserviço de acordo com as características avaliadas e características sociodemográficas da população. Foram estudadas duas unidades territoriais distintas: a região administrativa do município (centro, orla, noroeste) e a área de abrangência de cada restaurante (calculado um buffer de 250m tendo como centro cada restaurante). A associação entre os valores da escala AQN e o nível socioeconômico e a raça da população residente da região foi avaliada por meio da análise cartográfica e do ajuste de um modelo de regressão linear. Para processamentos dos dados foi utilizado o software Statistical Package for the Social Sciences® (SPSS) v.18 e para a modelagem do sistema de informações geográficas e análises espaciais, foi utilizado o software Quantum GIS (v3.4). Resultados: Foram incluídos no estudo 55 estabelecimentos entre os quais poucos possuíam facilitadores para alimentação saudável (27,3%). Barreiras para alimentação saudável foram encontradas em 51 restaurantes, nos quais a maioria se deu por meio de incentivo ao consumo de alimentos de alta densidade energética. Observaram-se diferenças na disponibilidade de alimentos em relação ao nível socioeconômico da região, com a ausência de arroz integral em região de menor nível socioeconômico. Houve ainda, tendência para maior qualidade dos restaurantes em regiões de maior nível socioeconômico. Conclusão: Embora fatores como o preço não interfiram na qualidade nutricional desses estabelecimentos, fatores socioeconômicos, o uso de solo mais comercial e uma maior concentração de moradores negros interferem nessa qualidade do ambiente e da disponibilidade de alimentos. Políticas públicas de saúde e intervenções voltadas para diminuir as inequidades em diferentes regiões podem contribuir para melhorar o acesso e disponibilidade de alimentos saudáveis nesse tipo de restaurante.
Objective: To identify factors associated with the nutritional quality of self-service restaurants, evaluated by the food environment and nutritional quality assessment scale(AQN). Material and methods: This is a cross-sectional study. Data collection was performed from February to May 2014, through the application of a questionnaire. The inclusion criteria were: restaurants that had as their main activity the system of self-service, with a charge for weight or a single price, and which were open from Monday to Friday at lunchtime. Restaurants with this type of service system were excluded, but specialized in typical foreign foods. For the classification of the establishments, the AQN scale used considers four criteria: (1) facilitators for healthy eating; (2) barriers to healthy eating; (3) availability of food; (4) groups and subgroups of preparation and preparation techniques. Descriptive analyzes of the data were carried out by frequency distribution of restaurant characteristics according to the AQN scale. The data collected were integrated into the Geographic Information System (SIG-AMBNUT) and thematic maps were produced with the distribution of self-service restaurants according to the characteristics assessed and the sociodemographic characteristics of the population. Two different territorial units were studied: the administrative region of the municipality (center, border, northwest) and the area of coverage of each restaurant (a buffer of 250m will be calculated with each restaurant centered). The association between the values of the AQN scale and the socioeconomic level of the region were evaluated through the cartographic analysis and the adjustment of a logistic regression model. For data processing, the software Statistical Package for the Social Sciences (SPSS) v.18 and for the modeling of the geographic information system and spatial analysis, the Quantum GIS software was used. Results: The study included 55 facilities among those who had facilitators for healthy eating. Barriers to long-distance food were found in 51 restaurants, in which most food consumption has high energy density. It is observed differences in food availability in relation to the socioeconomic level of the region, with absence of brown rice in the region of lower socioeconomic level. There is also a tendency for higher quality restaurants in regions with higher socioeconomic levels. Conclusion: Factors such as price do not interfere with the nutritional quality of the factors, but socioeconomic factors, more commercial regions and higher concentration of black residents interfered in the quality of the environment and the availability of food. Public health policies and intervations can reduce the difference in access and availability of food found in this type of restaurant.
Objective: To identify factors associated with the nutritional quality of self-service restaurants, evaluated by the food environment and nutritional quality assessment scale(AQN). Material and methods: This is a cross-sectional study. Data collection was performed from February to May 2014, through the application of a questionnaire. The inclusion criteria were: restaurants that had as their main activity the system of self-service, with a charge for weight or a single price, and which were open from Monday to Friday at lunchtime. Restaurants with this type of service system were excluded, but specialized in typical foreign foods. For the classification of the establishments, the AQN scale used considers four criteria: (1) facilitators for healthy eating; (2) barriers to healthy eating; (3) availability of food; (4) groups and subgroups of preparation and preparation techniques. Descriptive analyzes of the data were carried out by frequency distribution of restaurant characteristics according to the AQN scale. The data collected were integrated into the Geographic Information System (SIG-AMBNUT) and thematic maps were produced with the distribution of self-service restaurants according to the characteristics assessed and the sociodemographic characteristics of the population. Two different territorial units were studied: the administrative region of the municipality (center, border, northwest) and the area of coverage of each restaurant (a buffer of 250m will be calculated with each restaurant centered). The association between the values of the AQN scale and the socioeconomic level of the region were evaluated through the cartographic analysis and the adjustment of a logistic regression model. For data processing, the software Statistical Package for the Social Sciences (SPSS) v.18 and for the modeling of the geographic information system and spatial analysis, the Quantum GIS software was used. Results: The study included 55 facilities among those who had facilitators for healthy eating. Barriers to long-distance food were found in 51 restaurants, in which most food consumption has high energy density. It is observed differences in food availability in relation to the socioeconomic level of the region, with absence of brown rice in the region of lower socioeconomic level. There is also a tendency for higher quality restaurants in regions with higher socioeconomic levels. Conclusion: Factors such as price do not interfere with the nutritional quality of the factors, but socioeconomic factors, more commercial regions and higher concentration of black residents interfered in the quality of the environment and the availability of food. Public health policies and intervations can reduce the difference in access and availability of food found in this type of restaurant.