Food and social identity: Rural lives that appear through food
Conclusion Eating, in addition to the biological and individual, can also be apprehended as a complex and revealing sociocultural phenomenon, including ways of belonging to a group. With food a marked rural identity appears, mainly through reactions to stigmata.RESUMO Objective Analisar as intera ções entre a comida e a identidade explorando o comer cotidiano de uma comunidade rural. Procurou-se, a partir do referencial teórico da Dádiva, expor leituras de uma identidade rural que os interlocutores da pesquisa fizeram aparecer a partir do comer, partindo do princípio de que analisar a r elação entre a identidade de...
Source: Revista de Nutricao - March 28, 2019 Category: Nutrition Source Type: research
Eighty years of undergraduate education in nutrition in Brazil: An analysis of the 2009-2018 period
Conclusion With 1,803 undergraduate courses in Nutrition in Brazil, of which the majority is composed of distance learning courses, the current scenario may be the most dramatic in the history of nutrition education in Brazil. Care must be taken to ensure that it is consistent, marked by opportunities for learning in society, in which the student can develop an investigative, critical, innovative spirit, having their professional identities clear in a multidisciplinary work team. The expansion of the offer of undergraduate courses in Nutrition did not correct regional asymmetries.RESUMO Objective Realizar an álise da tra...
Source: Revista de Nutricao - March 28, 2019 Category: Nutrition Source Type: research
Food insecurity and overweight among government-backed economy restaurant workers
Conclusion It was evidenced an occurrence of overweight among government-backed economy restaurant workers, which was associated with age, income and job position. Food insecurity prevalence was associated with income and quality of life perception. Although the sample work in a food and nutritional security promotion program, it is necessary to recommend actions aimed at the promotion of healthy eating habits.Resumo Objetivo Analisar a ocorr ência e os fatores associados à insegurança alimentar e ao excesso de peso entre trabalhadores dos restaurantes populares de uma metrópole brasileira. Métodos Amostra foi compo...
Source: Revista de Nutricao - February 14, 2019 Category: Nutrition Source Type: research
Cooking Skills Index: Development and reliability assessment
Conclusion The Cooking Skills Index has a good reliability and is therefore recommended to evaluate cooking skills confidence in Brazilian studies developed in contexts similar to those of this study.Resumo Objetivo Descrever o desenvolvimento de um instrumento que avalia a confian ça no desempenho de habilidades culinárias consideradas relevantes no Brasil, e avaliar sua confiabilidade. Métodos O Índice de Habilidades Culinárias foi desenvolvido com base na crença de autoeficácia e tendo como referencial teórico o Guia Alimentar para a População Brasileira. Ele men sura, com uma escala entre zero e 100, o grau...
Source: Revista de Nutricao - February 14, 2019 Category: Nutrition Source Type: research
Food practices and their meanings in the daily routine of a university
Conclusion It was possible to identify barriers and desires related to food practices in the daily life of the university. This study demonstrated that changing the eating behavior of an academic community is a major challenge for wellness programs, even for an institution that produces and disseminates scientific knowledge.RESUMO Objetivo Este trabalho teve como objetivo conhecer e analisar os significados socioculturais das pr áticas alimentares cotidianas revelados pela comunidade de uma universidade brasileira no contexto de um programa de bem estar para sua comunidade e entornos. Métodos Foram realizadas 28 oficin...
Source: Revista de Nutricao - February 5, 2019 Category: Nutrition Source Type: research
Nutritional composition of fad diets published on websites and blogs
Conclusion Long-term dieting can be a risk factor for several deficiency diseases and may endanger the health of individuals.RESUMO Objetivo Analisar quantitativamente dietas dispon íveis em blogs e sites. Métodos Analisou-se 15 cardápios de dietas intituladas: Low Carb, Dieta Sem Glúten e Jejum Intermitente utilizando o software, Virtual Nutri. Os nutrientes analisados foram: carboidratos, fibras, proteínas, lipídios, iodo, sódio, cálcio, magnésio, ferro, zinco, mang anês, potássio, fósforo, cobre, selênio, vitaminas A, C, B6, B12, D, niacina e folato. Os nutrientes tiveram seus valores comparados com recom...
Source: Revista de Nutricao - February 5, 2019 Category: Nutrition Source Type: research
Satisfaction of nutritionists who work in food service
Conclusion Although most professionals are satisfied, many were indifferent to job satisfaction, which may reflect a low perspective on their current job or poor experience in the food service. These results suggest the need for further actions aiming at raising nutritionists ’ perceived professional importance.RESUMO Objetivo Avaliar a satisfa ção no trabalho dos nutricionistas que atuam na área de alimentação coletiva no estado do Paraná. Métodos Pesquisa realizada com 249 nutricionistas, por meio de um questionário semiestruturado online, que avaliou o perfil, o exercício profissional e a satisfação do n...
Source: Revista de Nutricao - February 5, 2019 Category: Nutrition Source Type: research
Evaluation of the biological quality of defatted pequi (Caryocar brasiliense Cambess) seed flour protein supplemented with lysine to rats (Rattus norvegicus)
Conclusion These findings have shown an effect of supplementation on the protein efficiency ratio when comparing the test diets, however, when compared to the control group, no improvement was found.RESUMO Objetivo O bioma cerrado é rico em espécies frutíferas que destacam-se por suas qualidades sensoriais e por apresentarem potencialidades no mercado de polpas e amêndoas. Dentre essas espécies, o pequi merece atenção porque possui uma amêndoa rica em proteínas e que é pouco explorada. Este estudo teve como objetivo avaliar a qualidade biológica da farinha da semente do pequi desengordurada e suplementada com ...
Source: Revista de Nutricao - February 5, 2019 Category: Nutrition Source Type: research
Increased sugar-sweetened beverage consumption is associated with poorer dietary quality: A cross-sectional population-based study
Conclusion The results of our study suggest that higher sugar-sweetened beverages consumption was associated with poorer dietary quality. Planning public health policies aimed at decreasing sugar-sweetened beverages consumption is essential to increase dietary quality and reduce the incidence of noncommunicable diseases.RESUMO Objetivo Avaliar a associa ção entre a qualidade da dieta e o consumo de bebidas açucaradas em adolescentes, adultos e idosos residentes da cidade de São Paulo, Brasil. Métodos Foram utilizados dados provenientes do Inquérito de Saúde de São Paulo de 2008, estudo transversal de base populac...
Source: Revista de Nutricao - February 5, 2019 Category: Nutrition Source Type: research
Nutritionist’s job market: 80 years of history
Conclusion In addition to the increase in the number of professionals, there were adjustments in specific labor legislation, as well as geographical repositioning, diversification and expansion of the job market. It is necessary to move ahead, mainly in what concerns a more extended and holistic understanding of the profession.RESUMO Objetivo Analisar a expans ão do número de nutricionistas e aspectos do mercado de trabalho do profissional na última década Métodos Ensaio crítico realizado com base em revisão da literatura e em dados oficiais fornecidos pelos Conselhos e outras entidades da profissão. Resultados ...
Source: Revista de Nutricao - February 5, 2019 Category: Nutrition Source Type: research
Public policies of food and nutrition in Brazil: From Lula to Temer
Conclusion This period presents an expansion and qualification of public policies on food and nutrition, mainly in the Lula and Dilma administration, with setbacks in the Temer administration, in which continuous budget cuts weaken social, hunger reduction, poverty reduction and food and nutrition security policies.RESUMO Objetivo Realizar an álise da política pública de alimentação e nutrição no Brasil, com ênfase nos últimos quinze anos (2003-2018). Métodos Análise histórico-documental, realizada a partir de levantamento bibliográfico em bases indexadas e visitas exploratórias a sítios eletrônicos de ó...
Source: Revista de Nutricao - February 5, 2019 Category: Nutrition Source Type: research
The 80-year history of the professional associations of nutritionists in Brazil: A historical-documentary analysis
Conclusion The professional associations of nutritionists have played an important role in the process of professionalization and legitimacy of training and performance of the profession in the country. There are indications of the unified performance of professional associations, but it is still incipient and scarce. Nowadays, unified, transparent and committed action of these professional associations is imperative for the professionalization and improvements of the working conditions of Brazilian nutritionists.RESUMO Objetivo Realizar mapeamento da trajet ória histórica das entidades de classe do nutricionista (assoc...
Source: Revista de Nutricao - February 5, 2019 Category: Nutrition Source Type: research
Strategic evaluation of the Food and Nutrition Security Plan of the State of Santa Catarina, Brazil
Conclusion It is hoped that the results of this research can qualify the Plan researched, as well as stimulate reflections for the construction of Plans in the other Brazilian states.RESUMO Objetivo Realizou-se pesquisa avaliativa, do tipo an álise estratégica, para verificar a pertinência do Plano de Segurança Alimentar e Nutricional de Santa Catarina ao conceito brasileiro de Segurança Alimentar e Nutricional. Métodos Para a avaliação, foi utilizada uma matriz contendo 7 dimensões, 16 subdimensões e 35 indicadores, avaliados segundo os juízos de valor ruim, regular, bom e ótimo para cada componente. Resul...
Source: Revista de Nutricao - January 21, 2019 Category: Nutrition Source Type: research
Improvement of nutritional quality of local dishes and their acceptance by children of different ages
Conclusion Children easily accept the addition of amaranth to the dishes they are accustomed to, as it does not change their food culture. It is possible to improve child nutrition by designing healthier dishes and incorporating them into the daily cooking of those who prepare the food.RESUMO Objetivo A inseguran ça alimentar e a desnutrição infantil são temas centrais de muitos programas alimentares ao redor do mundo; no entanto, esses índices não diminuem. É preciso criar estratégias para aumentar a eficácia dos programas de desenvolvimento nutricional. A presente pesquisa teve como objetivo melho rar a qualida...
Source: Revista de Nutricao - January 21, 2019 Category: Nutrition Source Type: research
Content validity of an educational workshop based on the Dietary Guidelines for the Brazilian Population
Conclusion The protocol was considered appropriate for its purpose and with potential application in the different scenarios of primary health care in Brazil.RESUMO Objetivo Descrever o desenvolvimento e valida ção de um protocolo de oficina de educação permanente para implementação do Guia Alimentar para a População Brasileira no âmbito da atenção primária à saúde. Métodos Este estudo descritivo foi desenvolvido no estado de São Paulo. Participaram do estudo 20-25 profissionais de saúde na fase de experimentação e 12 doze especialistas na fase de validação de conteúdo. O protocolo da oficina foi de...
Source: Revista de Nutricao - January 21, 2019 Category: Nutrition Source Type: research
