Evolução do consumo de alimentos fora do domicílio no Brasil de 2008–2009 a 2017–2018

Bezerra, Ilana Nogueira; Vasconcelos, Thais Meirelles de; Cavalcante, Jessica Brito; Yokoo, Edna Massae; Pereira, Rosângela Alves; Sichieri, Rosely

doi:10.11606/s1518-8787.2021055003221

Cited by 15 publications

(10 citation statements)

References 18 publications

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“…The role of Internet use in high-income farm households in improving dietary structure is significantly greater than that in low-income farm households. Equally, in low-income farm households, dietary diversity and dietary rationality are lower than in high-income farm households, similar to the conclusions of Natalia et al ( 93 ).…”

Section: Discussionsupporting

confidence: 85%

Does Internet use connect smallholder farmers to a healthy diet? Evidence from rural China

2023

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IntroductionUndernutrition and micronutrient malnutrition remain problems of significant magnitude among small-scale subsistence farmers, posing a serious threat to their health and well-being. Developing a healthy diet can effectively reduce this threat. Fortunately, the Internet can speed up the process.MethodsBased on survey data from 5,114 farm households in nine provinces in China, this study quantitatively assesses the impact of Internet use on the dietary quality of smallholder farmers using OLS regression models and PSM models.Results/Discussion(1) Internet use can significantly contribute to dietary diversity and dietary rationality among smallholder farmers, thus optimizing their dietary structure. (2) Internet use significantly increased the average consumption amounts of milk and its products (2.9 g), fruits (21.5 g), eggs (7.5 g), and vegetables (27.1 g), while also decreasing the intake of salts (1.5 g) and oil (3.8 g). (3) The pull of internet use to improve diet quality is more significant for smallholder households with lower levels of education, older heads of households, and higher household incomes. (4) A possible mechanism is that Internet use increases household income and information access skills of rural residents, thus improving their dietary quality. In summary, governments should further promote Internet penetration in rural areas for health purposes.

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Section: Discussionsupporting

confidence: 85%

Does Internet use connect smallholder farmers to a healthy diet? Evidence from rural China

2023

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“…Unlike this study, Bezerra et al. (2021) evaluated the place of consumption considering only the first day of food record or recall in both Brazilian NDS . The authors found a reduction in away‐from‐home eating between the surveys and pointed out that sandwiches, pizza and fried and baked snacks were the food items that fell the most.…”

Section: Discussionmentioning

confidence: 99%

“…Food consumption away from home has been associated with higher energy and fat intake than eating at home (Lachat et al, 2012); moreover, Landais et al (2023) showed that away-from-home food consumption is associated with unfavourable effects on diet quality, nutritional status and health. Unlike this study, Bezerra et al (2021) evaluated the place of consumption considering only the first day of food record or recall in both Brazilian NDS. The authors found a reduction in away-fromhome eating between the surveys and pointed out that sandwiches, pizza and fried and baked snacks were the food items that fell the most.…”

Section: Discussionmentioning

confidence: 99%

Changes in dietary carbohydrate and lipid quality indices between 2008 and 2018: Analysis of the Brazilian dietary surveys

Cardoso,

Monteiro,

Sichieri

et al. 2023

Nutrition Bulletin

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The aim of the study was to evaluate characteristics and changes over a decade in dietary carbohydrate and lipid quality according to socio‐demographic variables. Data was obtained from two Brazilian National Dietary Surveys 2008–2009 (n = 34 003) and 2017–2018 (n = 46 164) examining a nationwide representative sample of individuals ≥10 years old. Food intake was assessed by means of two non‐consecutive diet records (2008–2009) and 24 h diet recalls (2017–2018). Carbohydrate Quality Index is a score ranging from 4 to 20 calculated from fibre intake, global dietary glycaemic index, solid/total carbohydrate (CHO) and whole grains/total grains CHO. Lipid Quality Index was estimated by dividing the sum of the dietary content of monounsaturated and polyunsaturated fatty acids by the sum of saturated and trans fatty acids. Indices were categorised into five categories (1 for lowest and 5 for highest quality). Socio‐demographic variables were sex, age, income, urban/rural area and place of food consumption. The estimates (95% CI) were generated separately for each survey and then compared to identify changes in time. Our main findings refer to changes in diet quality according to income. At the lowest income level, the proportions of individuals in the best carbohydrate and lipid quality categories reduced from 26.9% to 20.6% and from 30.0% to 24.9%, respectively. Alternatively, at the highest income level, these proportions increased from 22.9% to 26.6% and from 11.9% to 15.7%, respectively. Furthermore, the quality of lipids improved in women and among individuals reporting some away‐from‐home food consumption, while the quality of carbohydrates was reduced among adolescents and in rural areas.

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“…Although we observed a significant reduction in the purchase of these foods compared to pre-pandemic times, over 60% of participants continued buying them during the pandemic. In Brazil, people most commonly consume fried and baked snacks, pizzas, sweets and sandwiches outside the home, with alcoholic beverages and soft drinks as the most popular drinks (Bezerra et al , 2021). Our findings align with these results, as we found these foods and drinks to be the most frequently purchased both before and during the pandemic.…”

Section: Discussionmentioning

confidence: 99%

Using of food service: changes in a Brazilian sample during the COVID-19 pandemic

Liboredo,

Amaral,

Carvalho

2024

NFS

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Purpose This study aims to assess Brazilian adult consumers’ behavior, aged 18–70, when purchasing ready-to-eat food during the first months of the Coronavirus disease 2019 (COVID-19) pandemic. Design/methodology/approach Participants answered an online questionnaire about behaviors related to the purchase of ready-to-eat food from food services: changes in usage frequency during the pandemic, reasons for altering purchase habits, types of food and beverages bought before and during the pandemic and the frequency of on-site (consumption in food services) and off-site (delivery, take-away and drive-through) service utilization at lunch and dinner. Findings Out of 970 individuals who participated in the study, during the pandemic, 38% of participants reduced their food service usage, whereas 18% stopped using it. The main reasons given by participants who reduced and stopped food service usage were cooking at home (52% and 59%, respectively) and feeling afraid of contracting COVID-19 (26% and 22%, respectively). The reduction was more frequent among divorced/widowed/single individuals (p = 0.001) and in total social distancing, that is, all day long (p = 0.03). A significant reduction in on-site consumption frequency occurred for lunch and dinner (p < 0.001), whereas an increase in the off-site consumption frequency service for lunch (p = 0.016) and a reduction for dinner (p = 0.01) occurred compared to pre-COVID-19. However, 48% of participants used these services at least once a week in both periods. Most consumed foods and drinks before and during the pandemic were pasta/pizza (74% and 64%, respectively), snack/burgers (66% and 59%, respectively), soft drinks (41% and 37%, respectively) and alcoholic beverages (37% and 25%, respectively). Originality/value Knowledge about food choices away from home during the pandemic is scarce. High consumption of food away from home has been associated with a greater risk of developing chronic non-communicable diseases, such as obesity, diabetes and others. Eating behavior is influenced by the cultural, social, economic and personal characteristics of each individual. Understanding the main changes related to the consumption of ready-to-eat food and what the affected consumers profile in a time of unprecedented crisis, it is important to provide scientific knowledge that allows one to anticipate the implications for the future of individuals’ health and food systems and, consequently, to develop public policy or awareness and promotion actions of public health that encourage adopting healthier and balanced eating habits.

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Evolução do consumo de alimentos fora do domicílio no Brasil de 2008–2009 a 2017–2018

Cited by 15 publications

References 18 publications

Does Internet use connect smallholder farmers to a healthy diet? Evidence from rural China

Does Internet use connect smallholder farmers to a healthy diet? Evidence from rural China

Changes in dietary carbohydrate and lipid quality indices between 2008 and 2018: Analysis of the Brazilian dietary surveys

Using of food service: changes in a Brazilian sample during the COVID-19 pandemic

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