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Previous research on foods advertised in supermarket circulars revealed that advertisement for foods at promotional prices influence food choices and shopping behaviour, but no paper reporting the Latin American context was identified. Furthermore, most studies only assessed the products advertised on the front pages and not in the entire circulars. This paper quantifies and categorizes, according to level of processing, the foods advertised in circulars from four Brazilian supermarket chains in order to assess their compatibility with the national dietary guidelines issued by the Ministry of Health. Printed and online circulars were collected between June and July 2016. Foods items advertised were identified and classified into one of four categories using the NOVA classification as unprocessed or minimally processed, processed culinary ingredient, processed or ultra-processed. Sixteen documents were analysed, and 1786 food items identified, where 23% were categorized as unprocessed or minimally processed, and 63% as ultra-processed foods. While the mean proportion of ultra-processed and unprocessed or minimally processed foods advertised on circular covers was similar (p = 0.49), the mean proportion of ultra-processed foods advertised in the entire circular was significantly higher than unprocessed or minimally processed foods (p < 0.001). Brazilian supermarket circulars are stimulating the acquisition of ultra-processed foods, which does not encourage food choices to be in line with what is recommended by the Dietary Guidelines for the Brazilian Population.

This article aims to present reflections on cooking skills in times of the coronavirus disease 2019 pandemic. The current period of uncertainty and isolation heightens food insecurity issues, influencing food choice, purchase, and preparation. Social media and networks are sources of entertainment and learning, with vast resources for cooking skills, which can stimulate home cooking and strengthen family ties. Research has evidenced the positive relationship between cooking and diet quality, an important factor for groups at increased risk of severe illness from Covid-19. For some individuals, cooking may be a strategy to reduce anxiety and stress associated with the pandemic. However, the Brazilian reality is marked by inequalities in income and access to food. Thus, more vulnerable populations may not have the same relationship with cooking. Public policies should focus on food and nutrition programs and actions for the development of cooking skills as a means to promote healthy eating and encourage self-care.

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.

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