Regional food dishes in the Brazilian National School Food Program: Acceptability and nutritional composition

Cunha, Diogo Thimóteo da; Gonçalves, Hélida Ventura Barbosa; Lima, Aline Fátima Andrade de; Martins, Paula; Rosso, Veridiana Vera de; Stedefeldt, Elke

doi:10.1590/1415-52732014000400004

Cited by 15 publications

(16 citation statements)

References 19 publications

(22 reference statements)

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“…Regional preparations tend to be well accepted by the school children, constituting as an important strategy for a healthy feeding. It is affordable and respects the Brazilian culture (CUNHA et al, 2014). Table 1 also shows the food groups of interest to be purchased by the cities.…”

Section: Resultsmentioning

confidence: 99%

Family farming products on menus in school feeding: a partnership for promoting healthy eating

et al. 2015

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Section: Resultsmentioning

confidence: 99%

Family farming products on menus in school feeding: a partnership for promoting healthy eating

et al. 2015

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“…A literatura aponta que os conselhos foram essenciais no processo de mudança no escopo das políticas públicas de alimentação e nutrição no Brasil, e impulsionaram, na última década, a inclusão das temáticas Segurança Alimentar e Nutricional (SAN) e Direito Humano à Alimentação Adequada (DHAA) nas políticas públicas dessa área, sobretudo no PNAE 14,15 . Dessa forma, a capacitação de conselheiros dos CAE tem sido um dos focos de 12,13 , é notável o núme-ro de artigos publicados sobre a temática nos periódicos nacionais que compõem a base Scientific Electronic Library Online (SciELO) 9,[15][16][17][18][19][20][21][22][23][24][25][26][27] . Nos últimos cinco anos, embora se identifique interesse emergente pela temática alimentação escolar, consideram-se ainda escassos os estudos sobre a atuação dos CAE no Brasil.…”

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Conselhos de Alimentação Escolar em Santa Catarina, Brasil: uma análise do Discurso do Sujeito Coletivo

et al. 2015

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OBJETIVO: Identificar no discurso dos conselheiros de alimentação escolar a compreensão sobre as funções, os limites e os avanços da atuação dos Conselhos de Alimentação Escolar. MÉTODOS: Trata-se de um estudo qualitativo que utilizou entrevistas com roteiro semiestruturado baseadas na técnica de Grupos Focais em nove Conselhos de Alimentação Escolar do estado de Santa Catarina, sendo oito conselhos municipais e um estadual. As falas dos conselheiros foram gravadas, posteriormente transcritas e analisadas a partir do método do Discurso do Sujeito Coletivo. RESULTADOS: Foram construídos cinco discursos, agrupados segundo as ideias centrais emergentes. Destacam-se os avanços conquistados pela atuação dos Conselhos de Alimentação Escolar e a capacidade limitada de intervenção na gestão da alimentação escolar. Os achados corroboram a literatura no que se refere ao excesso de burocracia para atuação dos conselhos, à compreensão dos conselheiros sobre os espaços democráticos institucionalizados como de controle social e à falta de comprometimento e representatividade dos membros envolvidos. CONCLUSÃO: Entre os temas analisados, ressaltam-se a compreensão do papel de fiscalização do Conselho de Alimentação Escolar, o conceito de controle social que envolve a participação no Programa Nacional de Alimentação Escolar, e a compreensão desse programa como uma política de Segurança Alimentar e Nutricional. Verifica-se a necessidade de continuidade da formação e qualificação de conselheiros e de estímulo à participação democrática que vise a uma maior representação social. Dessa forma, contribui-se para o resgate da capacidade dos conselhos de intervirem na execução da política pública.

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“…Faced with these changes, it is necessary to identify the practical implementation of these measures, if they have actually impacted on an improved supply of food and whether students accept the meals offered in public basic education schools. Studies show that there is a significant variation in the acceptance of food preparations served in school nutrition programs of these institutions (27 to 98%) [2][3][4][5] and the better acceptance by students is related to the non-consumption of extra institutional foods and to the participation in food and nutrition education activities. Extra institutional foods are those consumed by students at school and are not part of the PNAE [3].…”

Section: Introductionmentioning

confidence: 99%

Extra institutional food consumption and food preferences of full-time public school students

2018

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Objective To analyze the factors associated with the consumption of extra institutional foods and the food preferences of full-time students. Methods A cross-sectional study with students from full-time municipal schools in the city of Goiânia, Brazil, from 6 to 14 years of age, both sexes and without food restrictions. The per capita family income, maternal education, nutritional status, the consumption of extra institutional foods (meals not provided by the school) in each meal and their source, and foods with higher or lower preference in school eating habits were verified. Both a Chi-Square and a Linear Trend tests were used to analyze the data. Results Three hundred and fifty nine students participated, most of them aged between 6 and 10. More than one third consumed extra institutional foods (44.0%), with the highest frequency of consumption during the mid-morning snack (34.0%). These foods mainly originated from their own households (48.7%) and one of the main items consumed was carton juice. There was an association between adolescents and mothers with higher education levels and the consumption of these items during lunch, and between students who are non-overweight and their consumption in the afternoon snack. The preferred foods were chocolate milk and bread with butter/margarine, rice and beans, passion fruit juice, and bread with cheese/requeijão and less preferably: caramelized milk and salt biscuit, beans and beets, coconut porridge and bread with cheese. Conclusion There was a high frequency of extra institutional food consumption, associated to the age group, to a higher educational level of the mother and students who are non-overweight. Foods of higher and lower preference included dairy foods and beans.

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Regional food dishes in the Brazilian National School Food Program: Acceptability and nutritional composition

Cited by 15 publications

References 19 publications

Family farming products on menus in school feeding: a partnership for promoting healthy eating

Family farming products on menus in school feeding: a partnership for promoting healthy eating

Conselhos de Alimentação Escolar em Santa Catarina, Brasil: uma análise do Discurso do Sujeito Coletivo

Extra institutional food consumption and food preferences of full-time public school students

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