Pictorial instrument to guide the classification of foods in the dietary Guidelines for the Brazilian Population

Geraldi, Marina Vilar; Leite, Isabella Queiroz; Pinto, Stephanie Nayara; Garcia, Rosa Wanda Diez

doi:10.1590/1678-98652017000100013

Cited by 7 publications

(15 citation statements)

References 10 publications

(11 reference statements)

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“…Ultraprocessed foods are those made with a wide variety of ingredients including salt, different kinds of sugars, oils, fats and additives which are of industrial use. In contrast to in natura foods, obtained directly from plants or animals, and with the minimally processed ones, where foods are cleaned, dried, peeled etc., not adding salt, sugar, oils and additives, and should form the basis of the Brazilian people food consumption [16].…”

Section: Discussionmentioning

confidence: 99%

Extra institutional food consumption and food preferences of full-time public school students

2018

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Objective To analyze the factors associated with the consumption of extra institutional foods and the food preferences of full-time students. Methods A cross-sectional study with students from full-time municipal schools in the city of Goiânia, Brazil, from 6 to 14 years of age, both sexes and without food restrictions. The per capita family income, maternal education, nutritional status, the consumption of extra institutional foods (meals not provided by the school) in each meal and their source, and foods with higher or lower preference in school eating habits were verified. Both a Chi-Square and a Linear Trend tests were used to analyze the data. Results Three hundred and fifty nine students participated, most of them aged between 6 and 10. More than one third consumed extra institutional foods (44.0%), with the highest frequency of consumption during the mid-morning snack (34.0%). These foods mainly originated from their own households (48.7%) and one of the main items consumed was carton juice. There was an association between adolescents and mothers with higher education levels and the consumption of these items during lunch, and between students who are non-overweight and their consumption in the afternoon snack. The preferred foods were chocolate milk and bread with butter/margarine, rice and beans, passion fruit juice, and bread with cheese/requeijão and less preferably: caramelized milk and salt biscuit, beans and beets, coconut porridge and bread with cheese. Conclusion There was a high frequency of extra institutional food consumption, associated to the age group, to a higher educational level of the mother and students who are non-overweight. Foods of higher and lower preference included dairy foods and beans.

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Section: Discussionmentioning

confidence: 99%

Extra institutional food consumption and food preferences of full-time public school students

2018

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“…The main characteristics of the sixteen studies included in this review are described in Charts 2 and 3. Regarding study design, two were descriptive 12,13 , two adopted the protocol of a randomized clinical trial 14,15 , eleven were methodological 6,[16][17][18][19][20][21][22][23][24][25] , and one was psychometric 26 .…”

Section: Description Of Included Studiesmentioning

confidence: 99%

“…Six studies [12][13][14][15][16]18 addressed tools for promoting adequate and healthy eating, and ten 6,17,[19][20][21][22][23][24][25][26] reported on tools for assessing diets or eating practices.…”

Section: Description Of Included Studiesmentioning

confidence: 99%

Tools developed in Brazil for the promotion and assessment of adequate and healthy eating habits: A scoping review

Almeida,

Ribeiro,

Rocha

et al. 2023

Ciênc. saúde coletiva

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The objective of this study was to identify and discuss the tools for the promotion and evaluation of adequate and healthy eating based on the Food Guide for the Brazilian Population. The scoping review was conducted according to the JBI Manual for Evidence Synthesis via the Preferred Reporting Items for Systematic reviews and Meta-Analyses extension for Scoping Reviews (PRISMA-ScR) checklist and by searching PubMed/MEDLINE, EMBASE, SciELO and LILACS. Sixteen studies on relevant tools, based on the food guide for individuals of all age groups, were thus included: two descriptive studies, two randomized clinical trial protocols, eleven methodological analyses, and one psychometric paper, aimed at either a focal population (n=12) or health professionals (n=4). Six studies addressed tools for promoting adequate and healthy eating, and ten developed tools for evaluating dietary practices or the knowledge and activities of health professionals. This review can therefore assist health professionals in choosing instruments for the implementation and/or dissemination of food guide recommendations, contributing to the promotion of adequate and healthy eating habits.

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“…Visual appeal of food guide graphics Smith, Kellett, Schmerlaib and Sindall, 1999;Davis et al, 2001;Hunt et al, 2004;Bush et al, 2007;Temple and Bourne, 2010;Geraldi et al, 2017). The remainder of literature on the visual attributes of food guide graphics is comparisons of different models (i.e.…”

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confidence: 99%

Exploring the visual appeal of food guide graphics

Truman

2018

BFJ

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Purpose Food guides are graphic representations of food-based dietary guidelines that support national health policies and programming. They are visual aids simplifying complex nutritional messaging for the public. While pyramid and circle formats are the most common shapes in use worldwide, the dinner plate format is increasing in use due to its perceived effectiveness. However, research examining visual attributes of food guide graphics, and the dinner plate model specifically, is limited. The purpose of this paper is to systematically compare and analyse key visual attributes of plate food guide graphics (across multiple examples) to assess their potential for effective visual communication of nutrition messaging. Design/methodology/approach This study engages in a qualitative analysis of compositional elements of food guide graphics. Data collection and analysis are grounded in the methods of compositional interpretation, which includes a qualitative, descriptive approach to establishing a thematic survey of the data. Findings Unique visual attributes of the plate food guide (including image content, spatial organisation and expressive content) present challenges in the communication of key nutritional messaging regarding proportionality, moderation and overall usability. Practical implications A better understanding of the visual attributes of the plate food guide model will contribute to improved design and development of this key public health tool by researchers, educators and health practitioners. Additionally, the examination of visual attributes has implications for the study of food guide understanding and use. Originality/value This study highlights the need for critical visual skills in qualitative health research, and to address gaps in health education more broadly.

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Pictorial instrument to guide the classification of foods in the dietary Guidelines for the Brazilian Population

Cited by 7 publications

References 10 publications

Extra institutional food consumption and food preferences of full-time public school students

Extra institutional food consumption and food preferences of full-time public school students

Tools developed in Brazil for the promotion and assessment of adequate and healthy eating habits: A scoping review

Exploring the visual appeal of food guide graphics

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