Caracterização das barreiras e facilitadores para alimentação adequada e saudável no ambiente alimentar do consumidor

Abstract

Resumo: O objetivo deste trabalho é explorar potenciais barreiras e facilitadores para alimentação saudável no ambiente alimentar do consumidor e analisar a associação com diferentes tipos de estabelecimentos comerciais tendo como referencial teórico o Guia Alimentar para a População Brasileira. Estudo transversal realizado no Município de Jundiaí, São Paulo, Brasil, com auditoria do ambiente alimentar do consumidor realizada em 650 comércios varejistas. Foram identificados barreiras e facilitadores das escolhas alimentares saudáveis no ambiente interno dos comércios. Análise fatorial foi utilizada para estimar fatores que caracterizassem o ambiente segundo barreiras e facilitadores. Regressão linear foi utilizada para avaliar a associação entre os fatores e as diferentes categorias de estabelecimentos. A maioria dos estabelecimentos tinham venda prioritária de ultraprocessados. Do total de comércios estudados, 75,9% disponibilizavam bebidas açucaradas; 37% arroz, feijão e 30% frutas e hortaliças. O primeiro fator caracterizou-se pela presença tanto de barreiras quanto de facilitadores (fator misto), o segundo fator caracterizou-se por mais facilitadores e o terceiro por maior presença de barreiras no ambiente do consumidor. Supermercados foram associados positivamente com os três fatores (valor de p < 0,001). Os sacolões/hortifrutis públicos e privados, os mercados de bairro tiveram associação positiva com o fator mais facilitadores (valor de p < 0,001). Os mercados e padarias se associaram positivamente ao fator mais barreiras (valor de p < 0,001). Os padrões que caracterizam barreiras e facilitadores para alimentação saudável diferem de forma significativa segundo tipos de comércios.

Availability and price of fruits and vegetables in the surroundings of food and nutrition public establishments

“…On the other hand, in areas without FNPE, mixed retailers apparently are cheaper than fresh food retailers. Most audited food retailers were the mixed type, reinforcing the hypothesis of similar distribution of establishment types in the country [25] and also in different urban centers [22,51,52]. However, our study adds new information by observing such distribution also concerning the presence of FNPE.…”

“…In the last two decades, there has been a greater focus on agriculture and food production to supply these mixed food retailers [11], which gives them an advantage in commercial negotiation and the possibility of greater price control in the markets where they are installed [54]. However, in these food retailers, there is greater availability and dominance of ultra-processed foods [22][23][24]52], which exposes consumers to a simultaneous offer of healthy…”

“…This availability and promotion of healthy and unhealthy foods in the same place seem to have ambiguous impacts on consumer eating behaviors, leading to 'matched' purchases and, consequently, the acquisition and consumption of unplanned foods, which are commonly ultra-processed [61,62]. Strategies present in mixed food retailers, such as greater availability, advertising, product promotion (tasting), price promotion, and physical modifications (such as consumer circulation through all sections and store; arrangement in islands or queues at checkouts or on shelves at eye level), encourage the purchase of ultra-processed foods [22,24,52,64].…”

“…Thus, the retail food environment wield significant influences on access [20], and barriers and facilitators for healthy food choices differ significantly among types of food retailers [22,23]. For instance, in Brazil, fresh food is mostly acquired in open-air markets, greengroceries, butcheries, small producers, and street vendors [24,25].…”

Food practices and nutritional status of university students who use the University Restaurant

“…The food environment has been considered as one of the determinants of food intake and has been widely studied in recent years [1]. Individual factors, physical, economic, political, and sociocultural dimensions are constituent factors of the food environment [2].…”