Pirâmide alimentar adaptada: guia para escolha dos alimentos

Philippi, Sônia Tucunduva; Latterza, Andréa Romero; Cruz, Ana Teresa Rodrigues; Ribeiro, Luciana Cisotto

doi:10.1590/s1415-52731999000100006

Cited by 295 publications

(288 citation statements)

References 4 publications

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“…O mesmo continha perguntas de identificação, dados demográficos e socioeconômicos, além de dados antropométricos, histórico de saúde, atividades físicas praticadas durante o trabalho e durante o lazer. Também era composto por perguntas sobre hábitos alimentares em relação ao consumo de porções de alimentos dos grupos da pirâmide de alimentos adaptada à população brasileira 18 , que tinham por objetivo qualificar a alimentação consumida pelos participantes. Além disso, o questionário incluiu questões sobre o consumo de água, bebidas alcoólicas, frituras, doces e suplementos alimentares.…”

Section: é T O D O Sunclassified

Nível de atividade física e hábitos alimentares de universitários do 3º ao 5º semestres da área da saúde

2008

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EXERCÍCIOS E ALIMENTAÇÃO DE UNIVERSITÁRIOS | 39Rev. Nutr., Campinas, 21 (1) R E S U M O ObjetivoEste trabalho teve como objetivo verificar o nível de atividade física e os hábitos alimentares de universitários da área de saúde visto serem, no futuro, os disseminadores dessas informações. MétodosEstudo transversal, realizado em 281 estudantes da área da saúde da Universidade de Brasília. Foram avaliadas variáveis antropométricas, de consumo alimentar e de nível de atividade física. ResultadosObservou-se alto nível de sedentarismo nos estudantes da área de saúde, exceto nos alunos de educação física, que praticam atividade física como parte da própria grade curricular. Verificou-se tendência de menor nível de atividade física nos estudantes de menor estrato socioeconômico. A alimentação foi considerada inadequada para a maioria dos estudantes (79,7%). Os menores percentuais relativos a uma alimentação adequada foram observados para o grupo de leite e derivados (23,0%), frutas e vegetais (24,9%) e carboidratos complexos (25,9%). Verificou-se um alto percentual de consumo inadequado de refrigerantes e doces (74,0%). O sexo foi associado significantemente ao índice de massa corporal, tendo os homens um índice de massa corporal maior que o das mulheres (p<0,001). ConclusãoApesar de a amostra ser composta por estudantes da área da saúde, que, em princípio, são possuidores de maior conhecimento sobre práticas de vida saudáveis, observou-se um alto percentual de sedentarismo e de

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Nível de atividade física e hábitos alimentares de universitários do 3º ao 5º semestres da área da saúde

2008

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“…18,19 The result of the changing nutritional panorama in the country includes increased prevalence of overweight and obesity in the population and changes in the national morbidity profi le, burdening the health care system. 3,15,17 Food consumption is infl uenced by a wide variety of factors, especially economic determinants, such as relative prices and income. 4,11,17,a Since the end of the 1930s, factors linked to supply, such as improved technology and increased scales of production, accompanied by increased demand, have enabled the price per calorie of processed food to be reduced.…”

Section: Discussionmentioning

confidence: 99%

Evolução dos preços relativos de grupos alimentares entre 1939 e 2010, em São Paulo, SP

et al. 2013

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OBJECTIVE:To analyze the evolution of relative prices of food groups and its infl uence on public healthy eating policies. METHODS:Data from the municipality of São Paulo between 1939 and 2010 were analyzed based on calculating index numbers. Data from the Economic Researches Foundation Institute price database and weight structures (1939 to 1988) and from the Brazilian Institute of Geography and Statistics (1989 to 2010) were used to. The price database was organized, its consistency tested and prices were defl ated using the consumer price index. Relative prices were calculated and associated to food categories and groups, according to the food pyramid guide adapted for the Brazilian population. The price indices for each group were calculated according to Laspeyres modifi ed formula. The general food price index was compared with the indices for each food group and respective category: fresh food, processed food, beverages, meat, legumes, milk and eggs, cereals and root vegetables and eating out. RESULTS:Price indices for fat, oil, spices, sugars and sweets and processed food showed relative price reduction. Fresh food, such as fruit and vegetables, showed an increase in relative prices. Other food groups, such as cereals, fl our and pasta, meat, milk and egg, showed a steadier long term trend in relative prices. CONCLUSIONS:The evolution of relative prices of food in the city of Sao Paulo demonstrates a negative trend towards healthy eating at household level in the long run. Trends in the evolution of Brazilian eating patterns show a signifi cant increase in the consumption of processed foods with high levels of simple sugars, sodium and lipids (foods which characterize an unhealthy diet). Associated with reduced consumption of fresh foods (standard markers of healthy eating). 10 The nutritional profi le of Brazilian adults has changed signifi cantly since the 1970s. This transition process is characterized by the gradual decrease in the proportion of malnourished individuals and the continued increase in prevalence of obesity. 12 The change in Brazilian eating patterns is allied to life style changes due to urbanization and technological advances, such as the progressive reduction in energy expenditure at work and on household tasks. This results in an increase in the prevalence of overweight and obesity. 18,19 The result of the changing nutritional panorama in the country includes increased prevalence of overweight and obesity in the population and changes in the national morbidity profi le, burdening the health care system. 3,15,17 Food consumption is infl uenced by a wide variety of factors, especially economic determinants, such as relative prices and income. 4,11,17,a Since the end of the 1930s, factors linked to supply, such as improved technology and increased scales of production, accompanied by increased demand, have enabled the price per calorie of processed food to be reduced. 8,b Studies show that the price per calorie of fresh food, more subject to weather conditions and pests ...

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“…The reference values of 1 to 2 portions were used to determine oil intake adequacy, as proposed by the Food Pyramid for the Brazilian Population 18 , that is, a minimum of 240 mL and a maximum of 480 mL. …”

Section: E T H O D Smentioning

confidence: 99%

Eating behavior toward oil and fat consumption versus dietary fat intake

et al. 2014

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Objective: To analyze whether the stages of change of the Transtheoretical Model are in accordance with the fat consumption of members of the Academia da Cidade of Belo Horizonte, Minas Gerais. Methods: This cross-sectional study included a simple random sample of users aged ≥20 years frequenting an Academia da Cidade. Eating behavior toward oil and fat consumption was evaluated by the transtheoretical model and compared with fat intake adequacy, obtained through mean fat intake was investigated by three 24-hour recalls. Anthropometric and sociodemographic data were also collected. Additionally, the stages of change were verified, after reclassification the stages of change agreed with the consumption of fatty foods, fats, and fractions. Results: A total of 131 women with a mean age of 53.9±12.1 had an average fatty acid consumption of 556.0 mL. Some participants consumed high-fat foods, lipids (20.6%), saturated (31.3%) and polyunsaturated (38.2%) fatty acids, and cholesterol (16.0%) in excess. The stages of eating behavior were significantly different after reclassification. The number of women in action and maintenance decreased in a way that in the end, 4.6% were in precontemplation, 19.8% were in contemplation, 26.0% were in preparation, 28.2% were in action, and 21.4% were in maintenance. The consumption of chicken skin; fatty salad dressing; bread, doughnuts or cake with butter/margarine; and fats, saturated fatty acids, and monounsaturated fatty acids was lower in the final stages of the transtheoretical model. Conclusion: After reclassification the algorithm is in agreement with the ingestion of high-fat foods, which denotes its applicability for the evaluation of eating behavior and for providing data to food and nutrition education actions.

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Pirâmide alimentar adaptada: guia para escolha dos alimentos

Cited by 295 publications

References 4 publications

Nível de atividade física e hábitos alimentares de universitários do 3º ao 5º semestres da área da saúde

Nível de atividade física e hábitos alimentares de universitários do 3º ao 5º semestres da área da saúde

Evolução dos preços relativos de grupos alimentares entre 1939 e 2010, em São Paulo, SP

Eating behavior toward oil and fat consumption versus dietary fat intake

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