Regional Food Consumption in the Northeast of Brazil by the Low-Income Population

Duarte, Isabella de Araújo Esteves; Botelho, Raquel Braz Assunção; Akutsu, Rita de Cássia Coelho de Almeida

doi:10.1080/15428052.2017.1406833

Cited by 14 publications

(13 citation statements)

References 16 publications

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“…Although some preparations could be changed before the strategy implementation, others such as some regional preparations [ 45 ] could not be changed because they would mischaracterize them. Therefore, if the restaurant maintains on the menu, their nameplate would be an alert to consumers that they should eat these preparations less frequently or in small portions, choosing another dish of the same group to complete the plate.…”

Section: Discussionmentioning

confidence: 99%

Food Rating Scale in Food Services: From Development to Assessment of a Strategy for Consumer Healthier Choices

et al. 2018

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This study aimed to create an easy tool to identify healthier choices for meal assembly in food services (self-service restaurants) and to allow consumers to compose their plates to make healthier choices. It is an interventional study, and the first step was setting healthy food parameters to design a rating scale. The first evaluation criterion was based on energy density (ED) and sodium content (SC) using “traffic light” color in the dishes’ nameplates; the second criterion was based on food groups; the third criterion was based on ingredients of the meals. After using the classification, we assessed the rating scale in a food service and we evaluated the strategy with its consumers. To evaluate the effect of the nutritional intervention, we developed a multiple-choice-questionnaire with eight questions to measure the impact on consumer food choices quantitatively. The dish nameplate allows identification of healthier choices regarding SC and/or ED by colors; ingredients that compose the dish; the food group and the serving size, helping the identification of the amount of food to compose the meal. Banners helped consumers to understand the information. After four weeks, all the consumers (n = 1000) received questionnaires regarding their comprehension of the classification. The questionnaire presented an ICC of 0.71. Most of the preparations (61%) were inadequate based on ED and/or SC at the studied food service. A total of 556 consumers returned questionnaires, and 86.3% of them observed the rating scale as a nutritional strategy. Almost 55% (n = 261) of consumers reported changes in food choice after reading the dishes nameplates. The items with greater impact on consumer change in eating behavior were the use of colors as an indicator of nutritional quality, portion size information and ingredients list. Almost 25% of the consumers that changed their eating behavior noticed more than three items presented on the nameplate.

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Section: Discussionmentioning

confidence: 99%

Food Rating Scale in Food Services: From Development to Assessment of a Strategy for Consumer Healthier Choices

et al. 2018

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“…Previous studies evaluated the profile, body mass index (BMI), food insecurity, and food intake of CR customers [9,13,14,16,26]. Carrijo et al [13] showed that CRs' external customers had an average lunch intake of 881 kcal.…”

Section: Introductionmentioning

confidence: 99%

Brazilian Community Restaurants’ Low-Income Food Handlers: Association between the Nutritional Status and the Presence of Non-Communicable Chronic Diseases

et al. 2020

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This cross-sectional study aimed primarily to determine the association between the nutritional status and the presence of non-communicable chronic diseases (NCDs) among community restaurants’ food handlers, since their access to food can influence their body mass index (BMI). The study discusses the socio-demographic status of participants, dietary intake, the prevalence of overweightness/obesity, and self-reported diagnosed NCDs. In 36 Community Restaurants (CRs) from all of the Brazilian regions, we collected data from 559 food handlers. We used a questionnaire to collect socio-demographic data and the reported diagnosed chronic diseases. For the anthropometric evaluation with Body Mass Index calculation, we measured the weight and the height of the individuals. They were all weighed before having lunch at the CR, without shoes and coats. Associations between variables were analyzed by the chi-square test and Poisson regression at a significance level of 5%, considering health as the outcome variable. Most of the food handlers were female (63.1%), married or with a partner (51.7%), and overweight (59.9%). Among the food handlers that presented diagnosed NCDs (n = 96, 17.2% of food handlers), 45.8% (n = 44) presented hypertension and 12.5% (n = 12) type 2 diabetes mellitus. There was a significant association between BMI and NCD status in the studied population. The total daily sodium intake of food handlers was higher than the recommendations of the World Health Organization (WHO), especially from the CR lunch, which may raise the risk of chronic diseases such as hypertension (the most prevalent non-communicable disease found in our study). Despite that, in general, the CRs provide access to cheap and adequate meals to their workers, considering energy intake and the proportion of macronutrients. In this population, overweightness and obesity were prevalent; there was an association of obesity with chronic disease in the study population. Therefore, it is necessary for better menu planning for CRs to guarantee sodium reduction throughout time.

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“…Several other studies have used FFQ and FIA to analyze dietary information and the evolution in dietary quality in Brazil [4,[61][62][63]. These studies show that Brazil has undergone rapid change, particularly through the uptake of processed foods with high calorie content and drinks with added sugar [61].…”

Section: Diets and Food Consumption In Brazilmentioning

confidence: 99%

“…When it comes to a healthy diet, the Brazilian population is in the category of "needs improvement", i.e., it is characterized by low consumption of fresh fruit and vegetables, and high fat intake, particularly saturated fats [63]. In the NE, for example, consumption of regional foods is low, with higher intakes of processed ready-to-eat meals, which demand less time to prepare than regional foods [62]. Conversely, the N region has a lower prevalence of sugary soft drinks and higher presence of fish and is marked by the presence of manioc flour in meals [61].…”

Section: Diets and Food Consumption In Brazilmentioning

confidence: 99%

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A Simulator to Determine the Evolution of Disparities in Food Consumption between Socio-Economic Groups: A Brazilian Case Study

et al. 2020

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Food is a fundamental right that deserves attention but is usually dealt with from the supply side in aggregated models that use macroeconomic variables to forecast the demand and the required supply. This study challenges this paradigm by developing a simulator to analyze food consumption from the demand side and estimate the evolution of disparity in food consumption over time with respect to region, sex, ethnicity, education, and income. This novel approach was applied to Brazil using household expenditure surveys to feed serial neural networks. Results show that the ‘poorer’ north and northeast of Brazil encounter the lowest consumption of food and are therefore the most food vulnerable regions. This trend continues to 2040. The ‘richer’ south and southeast regions have higher food consumption, which varies according to sex, ethnicity, education, and income. Brazil has contrasting issues with some groups having considerably higher food consumption, while other groups still have less than the threshold for healthy consumption. Now, the country not only has to deal with the food access by the most vulnerable due to the latest economic declines but also to deal with excess consumption, the so-called “double burden of malnutrition”.

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Regional Food Consumption in the Northeast of Brazil by the Low-Income Population

Cited by 14 publications

References 16 publications

Food Rating Scale in Food Services: From Development to Assessment of a Strategy for Consumer Healthier Choices

Food Rating Scale in Food Services: From Development to Assessment of a Strategy for Consumer Healthier Choices

Brazilian Community Restaurants’ Low-Income Food Handlers: Association between the Nutritional Status and the Presence of Non-Communicable Chronic Diseases

A Simulator to Determine the Evolution of Disparities in Food Consumption between Socio-Economic Groups: A Brazilian Case Study

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