Search citation statements
Paper Sections
Citation Types
Year Published
Publication Types
Relationship
Authors
Journals
AGRADECIMENTOSAo meu orientador, Carlos, pela oportunidade ímpar proporcionada, por acreditar e viabilizar este trabalho e por todo aprendizado compartilhado. À instituição parceira, pela parceria estabelecida que proporcionou o desenvolvimento desta pesquisa. E também à equipe dessa instituição, pela competência e dedicação durante todo o período da pesquisa. À Fundação de Amparo à Pesquisa do Estado de Às componentes da banca, professoras Inês Rugani, Semíramis Domene, RosaWanda Diez-Garcia e Patrícia Jaime, pesquisadoras de excelência que agregaram importantes contribuições a este trabalho. Introduction -Despite the importance of cooking skills for healthy eating, studies on this subject are scarce in Brazil. Objective -To study the influence of parents' cooking skills on the quality of diet consumed at home among school-age children. Methods -Cross-sectional study, followed by an experimental, randomized and controlled study involving an educational intervention to improve parents' cooking skills. The study population corresponds to child-parent pairs from nine private schools that provide integrated comprehensive services for students in São Paulo. Five schools were randomly allocated to the intervention group, and four to the control group. As part of this thesis, the Cooking Skills Index (CSI) was developed and evaluated. The CSI is a 0-100 index that measures the confidence regarding the performance of ten cooking skills considered facilitators to the implementation of the Brazilian Dietary Guidelines. Às inspiradoras RenataAcross the nine schools, 755 parents answered by telephone the CSI questionnaire and questions regarding their children food consumption at dinner the day before the interview (dietary recall). All the parents in the intervention group who answered the questionnaire (n=341) were invited to participate in a 10-hour course designed by the author of this thesis and taught by nutritionists from the partner schools in order to improve cooking skills. Parents who agreed to participate (n=81) were paired with parents of the control group according to sociodemographic variables. Linear regression analysis was used to test the association between the parents' cooking skills and the contribution of ultraprocessed foods to the total children's dinner energy intake, adjusted for sociodemographic variables. The impact of the educational intervention on parents' cooking skills and on children's diet quality was assessed by temporal changes within and between groups using crude and adjusted linear regression models. Results -The CSI presented Cronbach's alpha > 0.70, weighted quadratic kappa of 0.55, and adjusted kappa of 0.89. In the cross-sectional study the average age of the parents was 38.3 years old and of the children was 7.8.Parents were mostly women, white, married, college-educated, employed, with family per capita income of 1-3 minimum wages per month, and with high scores of cooking skills (CSI=78.8 points). Children's average dinner energy intake was 672.2 kcal, with 31.3% coming from ...
AGRADECIMENTOSAo meu orientador, Carlos, pela oportunidade ímpar proporcionada, por acreditar e viabilizar este trabalho e por todo aprendizado compartilhado. À instituição parceira, pela parceria estabelecida que proporcionou o desenvolvimento desta pesquisa. E também à equipe dessa instituição, pela competência e dedicação durante todo o período da pesquisa. À Fundação de Amparo à Pesquisa do Estado de Às componentes da banca, professoras Inês Rugani, Semíramis Domene, RosaWanda Diez-Garcia e Patrícia Jaime, pesquisadoras de excelência que agregaram importantes contribuições a este trabalho. Introduction -Despite the importance of cooking skills for healthy eating, studies on this subject are scarce in Brazil. Objective -To study the influence of parents' cooking skills on the quality of diet consumed at home among school-age children. Methods -Cross-sectional study, followed by an experimental, randomized and controlled study involving an educational intervention to improve parents' cooking skills. The study population corresponds to child-parent pairs from nine private schools that provide integrated comprehensive services for students in São Paulo. Five schools were randomly allocated to the intervention group, and four to the control group. As part of this thesis, the Cooking Skills Index (CSI) was developed and evaluated. The CSI is a 0-100 index that measures the confidence regarding the performance of ten cooking skills considered facilitators to the implementation of the Brazilian Dietary Guidelines. Às inspiradoras RenataAcross the nine schools, 755 parents answered by telephone the CSI questionnaire and questions regarding their children food consumption at dinner the day before the interview (dietary recall). All the parents in the intervention group who answered the questionnaire (n=341) were invited to participate in a 10-hour course designed by the author of this thesis and taught by nutritionists from the partner schools in order to improve cooking skills. Parents who agreed to participate (n=81) were paired with parents of the control group according to sociodemographic variables. Linear regression analysis was used to test the association between the parents' cooking skills and the contribution of ultraprocessed foods to the total children's dinner energy intake, adjusted for sociodemographic variables. The impact of the educational intervention on parents' cooking skills and on children's diet quality was assessed by temporal changes within and between groups using crude and adjusted linear regression models. Results -The CSI presented Cronbach's alpha > 0.70, weighted quadratic kappa of 0.55, and adjusted kappa of 0.89. In the cross-sectional study the average age of the parents was 38.3 years old and of the children was 7.8.Parents were mostly women, white, married, college-educated, employed, with family per capita income of 1-3 minimum wages per month, and with high scores of cooking skills (CSI=78.8 points). Children's average dinner energy intake was 672.2 kcal, with 31.3% coming from ...
A healthy nutritional intake is required to prevent malnutrition. Furthermore, nutrition is associated with improved quality of life in older adults. Simultaneously, many factors influence nutritional intake in later life. Onset and progression of acute or chronic diseases and a reduced dietary intake play a crucial role in developing malnutrition. Malnutrition is associated with poor outcomes such as pressure injury, increased length of hospital stays and increased mortality. The aim of the chapter is to increase the nutritional-based knowledge of the interdisciplinary team to prevent malnutrition in all its forms. Therefore, this chapter offers evidence-based information to support interdisciplinary prevention of malnutrition in older adults across diverse healthcare settings.
No abstract
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.