Can Low-Income Americans Afford a Healthy Diet?

Drewnowski, Adam; Eichelsdoerfer, Petra

doi:10.1097/nt.0b013e3181c29f79

Cited by 142 publications

(99 citation statements)

References 9 publications

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“…Por outro lado, estudo realizado por Drewnowski & Eichelsdoerfer 17 , também nos Estados Unidos, indicou que os preços dos alimentos em supermercados seguem o status econômico da região em que se encontra, ou seja, alimentos com altos preços em regiões com maior poder aquisitivo e alimentos com menores preços em áreas de menor poder socioeconômico, fato que reduz o efeito dos preços nas escolhas alimentares. As análises deste estudo levaram, em consideração, as diferenças de preços pagos por famílias de diferentes status de renda e também verificou o comprometimento da renda do brasileiro nas aquisições alimentares.…”

Section: Resultsunclassified

“…As calorias provenientes de doces e gorduras são palatáveis, baratas, prontamente disponíveis e convenientes ao consumidor 22 . Os alimentos frescos e nutritivos, muitas vezes, requerem habilidades culinárias, são mais caros e necessitam mais tempo para serem preparados 17 . Outro estudo sugere que a escolha por alimentos pobres em qualidade nutricional oferece satisfação ao paladar e reduz significativamente os custos da alimentação, por isso, esses alimentos são escolhidos no lugar de alimentos frescos, principalmente por famílias de baixa renda 2 .…”

Section: Resultsunclassified

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Quanto custa para as famílias de baixa renda obterem uma dieta saudável no Brasil?

et al. 2015

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O objetivo do estudo foi identificar o custo necessário para a obtenção de uma dieta saudável no Brasil e analisar o comprometimento dessa prática na renda familiar. Foram utilizados dados da Pesquisa de Orçamentos Familiares de 2008. Aquisições de alimentos foram coletadas durante sete dias em 55.970 domicílios. Dois subconjuntos compostos apenas por famílias de baixa renda (≤ R$ 415,00 per capita/mês e ≤ US$ 1,00 per capita/dia) foram analisados. A partir dos alimentos obtidos, foram calculados calorias, despesa com alimentação e o preço médio dos oito grupos alimentares presentes no Guia Brasileiro. Foram comparados os gastos atuais e ideais para os oito grupos. As obtenções excederam às recomendações para feijões, óleos/gorduras, doces, carnes/ovos e não alcançaram as recomendações para frutas, hortaliças, lácteos e cereais. Atingir as recomendações aumentaria os gastos com a alimentação em 58%, para indivíduos de renda/per capita de ≤ US$ 1,00 per capita/dia, e em 39%, para indivíduos com renda ≤ R$ 415,00, e comprometeria em 145% a renda familiar. Brasileiros de menor poder aquisitivo necessitam aumentar a renda para atingir a dieta ideal.

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Section: Resultsunclassified

Quanto custa para as famílias de baixa renda obterem uma dieta saudável no Brasil?

et al. 2015

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“…The United States Department of Agriculture (USDA) created The Thrifty Food Plan (TFP) (Carlson et al, 2007) to provide suggestions for low costs foods for Americans participating in the food stamp program (Drewnowski and Eichelsdoerfer, 2009). In 2002, the weekly cost of TFP for a family of four was $107.10 and by 2008 it reached $147.08 per week ($588.30 per month) (Drewnowski and Eichelsdoerfer, 2009. What the USDA failed to consider the time necessary to prepare the meals.…”

Section: The Industrialization Of the Food Systemmentioning

confidence: 99%

Brain Evolution, the Determinates of Food Choice, and the Omnivore's Dilemma

Armelagos

2014

Critical Reviews in Food Science and Nutrition

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A coevolutionary paradigm using a biocultural perspective can help to unravel the complex interactions that led to the contemporary pattern of eating. Evolutionary history helps to understand the adaptation of diet and its nutritional implications. Anatomical and behavioral changes linked to changing dietary patterns in the Paleolithic resulted in an adaptive framework that affects modern diet. The evolution of an expanding brain, a shrinking large intestine, and lengthening small intestine necessitated a demand for nutritionally dense foods. The key to these changes is an understanding of the response to the omnivore's dilemma. Omnivores in their search for new items to feed their varied diet (neophilia) have a challenge when they fear (neophobia) novel items that may be poisonous and can cause death. The inborn mechanism initiates palate fatigue (sensory-specific satiety) ensuring a variety of foods will be eaten. Variety will limit the impact of toxins ingested and provide a more balanced diet. The development of cuisine, a momentous event in history, mediated the conflict, and changed the course of human evolution. The cuisine, a biocultural construct, defines which items found in nature are edible, how these products are transformed into food, the flavors used to add a sensory dimension to foods, and rules of eating or etiquette. Etiquette defines how, when, and with whom we eat. Patterns of eating in the modern setting are the end product of the way that Homo sapiens evolved and resolved the omnivore's dilemma. Control of fire and cooking expanded the range of available foods by creating a class of foods that are "predigested." An essential element to the evolution of the human diet was the transition to agriculture as the primary mode of subsistence. The Neolithic revolution dramatically narrowed the dietary niche by decreasing the variety of available foods, with the shift to intensive agriculture creating a dramatic decline in human nutrition. The recent industrialization of the world food system has resulted in a nutritional transition in which developing nations are simultaneously experiencing undernutrition and obesity. In addition, an abundance of inexpensive, high-density foods laden with sugar and fats is available to a population that expends little energy to obtain such large numbers of calories. Furthermore, the abundant variety of ultraprocessed foods overrides the sensory-specific satiety mechanism leading to overconsumption.

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“…The highest rate of breastfeeding is among wealthy whites [77,78]. However, women with low incomes are often financially compelled to quickly return to the workforce [7], and for them formula is a convenience. But in a time of prolonged economic poverty child's dietary patterns worsen, and mothers even return to earlier practice of giving cow's milk which worsens the symptoms of IDA [3,6,31,74].…”

Section: Iron Bioavailabilitymentioning

confidence: 99%

Iron Deficiency Anemia and Pregnancy

Banjari¹

2018

Current Topics in Anemia

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Iron deficiency is the most common nutritional deficiency in the world with immense public health consequences. It has a complex etiology and prolonged imbalance between dietary intake, absorption, and body needs which leads to iron deficiency anemia. If developed during pregnancy, it significantly alters pregnancy outcomes. Low birth weight is one of the main features, and those infants are at increased risk of developing anemia later in life. Along with widely recommended and practiced supplementation during pregnancy, proper combination of foods remain the best way for an optimal absorption of iron. Dietary iron is directly related to the total dietary energy intake, but depending on the type of its dietary source, maximum absorption is up to 40% of the total intake. Plant foods, the basis of everyday diet, contain significant number of dietary factors that inhibit iron absorption in the gut. Therefore, planning a well-balanced diet in order to achieve maximum absorption of iron from foods can be challenging. Pregnancy, especially its earliest period, is considered as the critical window in fetal programing, an ideal time frame to reduce risk factors for a number of health conditions in a newborn. Healthy pregnancy should be observed as a prerequisite for a healthier society.

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Can Low-Income Americans Afford a Healthy Diet?

Cited by 142 publications

References 9 publications

Quanto custa para as famílias de baixa renda obterem uma dieta saudável no Brasil?

Quanto custa para as famílias de baixa renda obterem uma dieta saudável no Brasil?

Brain Evolution, the Determinates of Food Choice, and the Omnivore's Dilemma

Iron Deficiency Anemia and Pregnancy

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