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Rev. Bras. Saúde Matern. Infant., Recife, 15 (1): 33-46 jan. / mar., 2015 ARTIGOS ORIGINAIS / ORIGINAL ARTICLES Características das crianças menores de cinco anos atendidas em serviços de atenção básica em dois municípios do nordeste brasileiro The characteristics of children under five years of age receiving basic care services in two municipalities in the Northeast region of Brazil

Há diversos de estudos sobre a relação entre nutrição e cognição ou nutrição e emoção. Porém a ciência da nutrição transcende o nutrir e o comer. Envolve fatores interligados que precisam ser verificados e utilizados para melhor compreensão do indivíduo e das populações atendidas pelo nutricionista e da proposição de modos de resolução e/ou melhora destas demandas. Para tanto, existem instrumentos que incrementam a avaliação alimentar e nutricional e proporcionam melhor compreensão da formação do hábito alimentar. Este ensaio teórico sobre instrumentos neuropsicológicos utilizados para avaliação de adultos e idosos contribui para a avaliação nutricional, especificando as funções cognitivas e suas relações com os fatores nutricionais e emocionais do indivíduo. Realizou-se levantamento dos instrumentos de avaliação neuropsicológica ou que possuam construtos cognitivos e emocionais. Verificou-se a avaliação cognitiva e a relação da emoção com a comida. Pensa-se que este seja um guia básico para o nutricionista incrementar sua avaliação para além da tradicional.

Eating competence (EC) is a biopsychosocial concept related to a healthier eating pattern. Studies have shown that weight gain and body shape and weight dissatisfaction are typical among college students, contributing to low self-esteem, risky eating behaviors, and a propensity to develop eating disorders. As eating habits are determinant factors for food choices that can be modified by eating behavior, this study aimed to evaluate EC in college students from Brazil, using the Brazilian version of the EC Satter Inventory (ecSI2.0™BR), and EC’s association with health data. This cross-sectional study was conducted using an online survey spread using the snowball method. The self-report instrument was divided into three parts (socioeconomic and demographic data; health data; and ecSI2.0™BR). Recruitment took place through social networks, and 593 students from public and private universities from all five regions of Brazil participated in the survey. The EC average was 29.46 ± 8.67, and 46.2% of the sample were considered competent eaters. Total EC did not differ among gender and Brazilian region. Younger participants (up to 20 y/o) presented higher scores for total EC, contextual skills and food acceptance. The total EC and contextual skills of health sciences students did not differ from those of students in other areas, except for agricultural sciences in which students had lower total EC. Obese individuals and the participants who perceived themselves to be overweight had low scores for EC. This study confirmed the hypothesis that college students have low EC, causing worse health outcomes related to BMI, perceived body weight, and occurrence of hypertension and dyslipidemia.