Desenvolvimento de guias alimentares em diversos países

Barbosa, Roseane Moreira Sampaio; Colares, Luciléia Granhen Tavares; Soares, Eliane de Abreu

doi:10.1590/s1415-52732008000400010

Cited by 23 publications

(18 citation statements)

References 22 publications

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“…However, food guides have not specifically assessed their readers' understanding by FHL. The process of developing food guides is complex, so it is necessary to plan their development and health impact assessment 13 . In this perspective, it is critical to include the variable FHL in the process.…”

Section: Discussionmentioning

confidence: 99%

Functional health literacy and healthy eating: Understanding the brazilian food guide recommendations

et al. 2014

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ResultsMost (58.0%) users had inadequate functional health literacy. Five core areas were identified: understands serving sizes; does not understand serving sizes; serving sizes are confusing; unfamiliar/uncommon foods; small letters. Group 2 had more trouble understanding. ConclusionDifficulty understanding hinders health promotion. Individuals need to have access to educational materials that are easier to understand and developed taking their functional health literacy into account.Indexing terms: Food guide. Functional health literacy. Health food. The questionnaire (B-TOFHLA) has fourpoint Likert-type questions totaling 28 points and reading comprehension questions totaling 72 points for a maximum of 100 points. As determined by the instrument, the individuals were categorized as follows: insufficient FHL (scores 0 to 53), marginal FHL (scores 54 to 66), and adequate FHL (scores 67 to 100). The thirty-two-page GA is divided into three parts and a summary. In the first part, there are 18 questions for users to assess the quality of their diet. The second part presents ten steps for a healthy diet, and teaches how to calculate body mass index and to interpret the result. The third part contains a list of foods divided into groups and respective serving sizes. This third part is complex because it recommends a certain number of servings for each food group, and within the group, each food is shown in the amount that should be consumed, known as one serving. These amounts are presented in cooking units, namely spoons, cups, and units. The complexity in how the data is presented made us discuss it in the second stage of the study. R E S U M O Objetivo Avaliar a relação entre o letramento funcional em saúde de usuários do Sistema Único de Saúde e o entendimento das porções alimentares do Guia Alimentar Brasileiro, versão bolso. Métodos Foi avaliado o letramento funcional em saúde com o Brief Test of Functional Health Literacy. Foram realizados dois círculos de diálogos, envolvendo pacientes com letramento adequado (Grupo 1) e insuficiente (Grupo 2). Os diálogos foram gravados e analisados segundo o discurso do sujeito coletivo. Resultados A maioria dos participantes apresentou letramento funcional em saúde insuficiente (58,0% I N T R O D U C T I O N M E T H O D SEight patients with adequate FHL and nine patients with inadequate FHL accepted to participate in this stage, here called Groups 1 and 2, respectively. The dialogue rounds were performed as proposed by Bohm 15 , in a room of the abovementioned institution's outpatient clinic on a Wednesday (Group 1) and a Friday (Group 2) from 2 p.m. to 4 p.m. The subject was "serving sizes in cooking units." In the first sixty minutes, the content was read and in the second 60 minutes, the group talked about the text they read. All sessions were recorded.The recordings of the conversations were fully transcribed and analyzed according to the Discourse of the Collective Subject (DCS) proposed by Lefèvre & Lefèvre 16 . The DCS is a mode of presenting qualitative stud...

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Section: Discussionmentioning

confidence: 99%

Functional health literacy and healthy eating: Understanding the brazilian food guide recommendations

et al. 2014

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“…Steemburgo et al 2 found that 25.4% of the population have chronic diseases and the Metabolic Syndrome (MS). Healthy diets play an important role in the prevention of chronic diseases, and food guides can be a strategy for promoting them 3 .…”

Section: Introductionmentioning

confidence: 99%

Diet quality index for healthy food choices

Caivano

Domene

2013

Rev. Nutr.

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Rev. Nutr., Campinas, 26 (6) A B S T R A C T ObjectiveTo present a Diet Quality Index proper for dietary intake studies of Brazilian adults. MethodsA diet quality index to analyze the incorporation of healthy food choices was associated with a digital food guide. This index includes moderation components, destined to indicate foods that may represent a risk when in excess, and adequacy components that include sources of nutrients and bioactive compounds in order to help individuals meet their nutritional requirements. The diet quality index-digital food guide performance was measured by determining its psychometric properties, namely content and construct validity, as well as internal consistency. ResultsThe moderation and adequacy components correlated weakly with dietary energy (-0.16 to 0.09). The strongest correlation (0.52) occurred between the component 'sugars and sweets' and the total score. The Cronbach's coefficient alpha for reliability was 0.36. ConclusionGiven that diet quality is a complex and multidimensional construct, the Diet Quality Index-Digital Food Guide, whose validity is comparable to those of other indices, is a useful resource for Brazilian dietary studies. However, new studies can provide additional information to improve its reliability.

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“…The agreement between the data collected by the 24hr interviews and the app concerning each variable of interest was assessed using the Pearson's correlation coefficient and the Student's t-test. Additionally, the correlation between the mean values of the portion sizes of food groups consumed (poultry, fish, and eggs; beef and pork; refined grains and breads; fruits and legumes; sugars and sweets, whole grains, tubers and roots; milk and dairy products; animal fats; vegetables and leafy greens; nuts; and vegetable oils) and the Diet Quality Index (GAD) 6 scores obtained by both methods were assessed.…”

Section: E T H O D Smentioning

confidence: 99%

“…On the other hand, excessive intake of refined grains, fats, and added sugars is one of the main factors causing the obesity epidemic 4 . Thus, the knowledge about the population food intake pattern is of great importance 5,6 .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of a mobile application for estimation of food intake

2017

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A B S T R A C T ObjectiveEvaluate the use of the Nutrabem (São Paulo, Brasil) mobile application as a tool for measurement of food intake among university students. MethodsCross-sectional study of a random sample of 40 undergraduate students at the Universidade Federal de São Paulo, Campus Baixada Santista. Food intake data were estimated using the Nutrabem app and the 24-hour dietary recall. Intakes of energy, carbohydrates, proteins, lipids, calcium, iron, and vitamin C were calculated. The intake of food groups and diet quality were evaluated by the Diet Quality Index associated with the Digital Food Guide. The agreement between the methods was assessed using the Pearson's correlation coefficient and the Student' t-test. ResultsStrong correlations were observed between energy (0.77), carbohydrates (0.82) and protein (0.83). The groups: poultry, fish, and eggs; beef and pork; refined grains and breads; and fruits and legumes showed strong correlations (between 0.76 and 0.85). There were moderate correlations (0.59 and 0.71) between the groups sugars and sweets; whole grains, tubers and roots, milk and dairy products, animal fats, and the Diet Quality Index associated with the Digital Food Guide scores. Vegetables and leafy greens, nuts, and vegetable oils showed weak correlations (0.31 and 0.43). Homogeneity assessment revealed similarity between the results obtained by both methods (p>0.05). ConclusionThe Nutrabem app can be used as a tool to assess dietary intake among university students since it produces results similar to those obtained by the 24-hour dietary recall method.

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Desenvolvimento de guias alimentares em diversos países

Cited by 23 publications

References 22 publications

Functional health literacy and healthy eating: Understanding the brazilian food guide recommendations

Functional health literacy and healthy eating: Understanding the brazilian food guide recommendations

Diet quality index for healthy food choices

Evaluation of a mobile application for estimation of food intake

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