Rossana Pacheco da Costa Proença

Reflexões metodológicas para o estudo das práticas alimentares

Human nutrition is a very complex phenomenon as it invites at the same time the physiology, the psychology and the socio-cultural. Thats also why food practice measures have caused the development of tools and methodologies within several disciplines. This article presents the approach of sociology and anthropology. It defines first of all the different dimensions of the social food space; from the eatable order to the process of social differentiation via the culinary, the consumption forms and the temporality. It analyses in detail the data types which can be used taking care in distinguishing the behavioural data that can be obtained either by observation or by declaration from the representation data. It presents the different collect tools and the ways of entry in the food phenomenon. These methodological tools built within a sociological theoretical framing are proposed to the researchers engaged in the study of the food facts so as to walk towards a pooling likely to result on a multi-field approach.

Determinantes de escolha alimentar

Human food choice is based, on the one hand, on the omnivorous condition of man, that is, to be able to eat everything, and on the other hand, by many other factors that will influence the individual in this decision. In an attempt to discuss these determinants, a scientific literature review was done on the issue. Some studies and reflections on determinants of human food choice in different contexts, besides books that discuss the theme were identified. In order to make the discussion viable, an initial reflection on the omnivorous condition of man was included, followed by determinants associated with foods and those associated with the eater. Thus, variables associated with foods such as price, flavor, variety, nutritional value, appearance and hygiene were identified. The variables associated with the individual were divided into biological, sociocultural and anthropologic determinants, as well as economic and psychological determinants. Finally, the interaction of these determinants is discusses in qualitative and quantitative methods to assess the human food choice. We point out that the sharing of interdisciplinary knowledge between the Human and Nutritional sciences can help to deepen the knowledge on the human eater.

Condições de trabalho e estado nutricional de operadores do setor de alimentação coletiva: um estudo de caso

The aim of this study was to analyze the relationship between the work conditions and the nutritional status of a group of workers in a Food Service Unit. The methodology consisted of the nutritional status evaluation and the Ergonomic Analysis of Work. Seven female workers and one male worker were included in this research; they had been working at the company for a period from three months to five years (median of 45 months). The work in the Food Service Unit demanded moderate physical effort, repetitive movements for long periods of time, sporadic weight loading and lifting and standing posture. The Body Mass Index data demonstrated that two workers were entrophic and five were overweight. The diets were considered hypercaloric for four workers, hyperproteic for six, hyperlipidic and hypoglycemic for all individuals. In this way, although the Unit activities demanded a significant expenditure of energy, some physical and organizational limitations could be contributing to the high rate of food consumption and to their unbalanced diet.

Reporting of trans- fat on labels of Brazilian food products

OBJECTIVE The present study investigated how trans-fat is reported on the packaging of foods sold in a Brazilian supermarket. DESIGN The present descriptive, cross-sectional study analysed the ingredient list, nutrition facts label and claims of no trans-fat on the packaging. SETTING A large supermarket in Florianópolis, Brazil. SUBJECTS All food products available at the supermarket. RESULTS Of the 2327 study products, more than half had components containing trans-fat in the ingredient list, especially hydrogenated vegetable fat and its alternative names. A small percentage of food products reported some trans-fat content on the nutrition facts label and roughly a quarter of the food products claimed to contain no trans-fat on the front of the packaging. There was very low agreement among the trans-fat content reported in the nutrition facts label, claims of no trans-fat made on the packaging and the ingredient list. CONCLUSIONS There was low agreement among the different ways of reporting trans-fat, suggesting that it is not possible to rely on the nutrition facts label or no trans-fat claims printed on the packaging of Brazilian food products. Hence, the Brazilian legislation on food labels needs to change to improve the reliability of food labels and to help control the trans-fat intake of the population.

Café da manhã: caracterização, consumo e importância para a saúde

Breakfast is one of the main daily meals but despite its importance for health, skipping breakfast is becoming increasingly common and constitutes an important change from former to current food habits. This study discusses the characterization of this meal, its implication on health, its importance and consumption recommendations. Searching databases in the field for articles and their respective scientific contributions evidences that there are very few studies on this meal. However, the existing studies show that regular breakfast consumption is associated with a lower risk of overweight and obesity and improved learning ability. Individuals who have breakfast regularly are usually physically active nonsmokers who monitor their weight and drink only sporadically. Thus, the reviewed articles suggest that there is a positive association between having breakfast regularly and healthy lifestyle, justifying the recommendation of programs that stimulate its consumption.

Tecnologias de gestão dos cuidados nutricionais: recomendações para qualificação do atendimento nas unidades de alimentação e nutrição hospitalares

OBJECTIVE: This study of the nutritional care management in hospital, one in Brazil and the other in France, departs from an analysis of the work of dieticians and nutritionists, supported by ergonomics and anthropotechnology. METHODS: Data was obtained from documents, semi-structured interviews and direct observation. RESULTS: The results suggested that the working conditions of the professionals focused on herein were directly affected by the characteristics of the operational environment. A comparatively more challenging scenario is encountered in Brazil, due to low investments in the health system, lack of education, limited acquisition power and access to consumption, deficient worker background, changes in eating behaviour and population ageing. On the other hand, the developing industrial context, of the country, in association with the nutritionists qualified background and working experience, are positive aspects in their favour. In France, health professionals are assisted by higher investments and better organization of the health system, resulting in improved conditions for the management of population ageing, changes in eating behaviour, low worker background, treatment of chronic non-transmissible diseases, and home health care. The educational background of dieticians is not easily recognized in the health area. CONCLUSION: Recommendations are devised herein in an attempt to contribute to the qualification and as well as work of nutritionists, to the management of nutritional care Brazil.

Os Restaurantes por peso no contexto de alimentação saudável fora de casa

Consumption of food away from home is a trend in different regions of the world, with indications that this practice may pose a health risk. It is recognized that eating behaviors and food choices are complex and conditioned to several factors. The environmental factor has been receiving increasing attention among the variables that involve food choices. In this context, this article discusses the possibility of pay-per-kilo restaurants, a typical Brazilian service, being a healthy alternative when eating out. Scientific facts related to pay-per-kilo restaurants are scarce, making it unfeasible to perform a systematic assessment of the subject. Hence, this review discusses restaurant modalities and some studies that compare the possibility of healthy choices in restaurants with different distribution modalities. Given its characteristics, which include diversity, reasonable prices, speed and convenience, pay-per-weight restaurants can encourage healthy food choices away from home. Also, there is emphasis on the importance of nutrition interventions that make healthy foods available and educate the population to make healthier food choices.

Overweight/obesity is associated with food choices related to rice and beans, colors of salads, and portion size among consumers at a restaurant serving buffet-by-weight in Brazil.

The present study investigated the prevalence of overweight/obesity and its relationship with behavioral and food choice characteristics among consumers at a restaurant serving buffet-by-weight in the city of Florianopolis, southern Brazil, during lunch time. An analytical cross-sectional survey of 675 consumers aged 16-81 years was conducted. The measures included anthropometric, socio-demographic, and behavioral characteristics, as well as portion size and a photographic record of the plate chosen by the consumer. The results indicated a prevalence of overweight/obesity in the sample of 33.8%. Overall, after an adjustment for other variables (sex, age, schooling, marital status, and food choice variables), overweight/obesity was positively associated with not choosing rice and beans (PR=1.11) and larger portion sizes (PR=1.08 for a portion size of 347-462 g and PR=1.16 for a portion size of 463 g or more). Moreover, choosing 1-2 colors of salads showed a positive association when compared with choosing 3 or more colors of salads (PR=1.06). Efforts in helping consumers make healthier food choices when eating out and thereby possibly reduce weight gain should address those aspects along with socio-demographic factors.

Novas tecnologias para a produção de refeições coletivas: recomendações de introdução para a realidade brasileira

Este estudo foi desenvolvido com o objetivo de identificar, por meio de uma abordagem comparativa entre Franca e Brasil, os fatores pertinentes a adaptacao das novas tecnologias de producao de alimentacao coletiva no Brasil, relativas a equipamentos importados e processo de cozinha de montagem, visando a melhoria tanto da qualidade das refeicoes como das condicoes de trabalho dos operadores. A pesquisa envolveu a analise das condicoes de funcionamento de unidades de referencia na Franca e no Brasil, considerando o ambiente externo e o ambiente interno, para, a partir das especificidades de funcionamento, principalmente com relacao aos aspectos organizacionais, proceder a identificacao de fatores de interferencia e a formulacao das recomendacoes objetivadas. Os resultados demonstraram que, com relacao a Franca, as condicoes tecnicas de trabalho sao boas, condizentes com o desenvolvimento do contexto industrial, e que as condicoes organizacionais sao variaveis, apresentando influencia, alem do contexto industrial, do contexto social e demografico. Destaca-se a demonstracao de que a experiencia e formacao em servico, bem como a insercao da Unidade de Alimentacao e Nutricao no mercado, podem apresentar importante influencia nos aspectos organizacionais. Com relacao ao Brasil, conclui-se que as condicoes tecnicas de trabalho apresentam-se comprometidas pelas carencias apresentadas pelo contexto industrial e que as condicoes organizacionais estao em processo de adaptacao a partir da influencia, alem do contexto industrial, do contexto social e demografico. As recomendacoes envolvem varias questoes do desenvolvimento de: fornecedores de materia-prima e equipamentos, empresas do setor, entidades representativas dos trabalhadores em alimentacao coletiva e entidades governamentais, visando a sua evolucao para viabilizar a implantacao e o funcionamento satisfatorios de Unidades de Alimentacao e Nutricao, utilizando novas tecnologias no Brasil.

Ácidos graxos trans em produtos alimentícios brasileiros: uma revisão sobre aspectos relacionados à saúde e à rotulagem nutricional

In recent years, several studies have indicated a positive relationship between trans fatty acids and cardiovascular disease, maternal and infant diseases, inflammatory diseases and cancer. The World Health Organization manifested the need of decreasing the consumption of these fatty acids, which culminated with the recommendation of their elimination in 2004. Labeling is a measure that helps the population make food choices. This article presents a literature review on trans fatty acids, their formation, health effects and the current measures to control their intake, emphasizing food labeling. The following databases were searched: Scopus, PubMed, SciELO, Science Direct and Lilacs. In addition, national and international government sites covering the period from 1990 to 2012 were consulted. The key words used in Portuguese and English were “trans fatty acids”, and/or “hydrogenated fat”, conjugated with “labeling”, and/or “regulation”, and/or “legislation”. Manufacturing, individual and public measures stemming from governmental policies and education can help to reduce the consumption of trans fatty acids. Although Brazilian law requires companies to report the amount of trans fatty acids per serving on their product labels, the way this information is presented is questionable. The effective reduction of trans fatty acids in food products can take considerable time because of the necessary cultural and technological changes. It should be noted that any initiative regarding trans fatty acids is important since it will improve the general population’s health.e desenvolvimento dedoencas cardiovasculares, materno-infantis, inflamatorias e de câncer. A Organizacao Mundial de Saude alertoupara a necessidade da diminuicao do consumo desses acidos graxos, o que culminou com a recomendacao desua eliminacao em 2004. A rotulagem e uma medida que auxilia a populacao na escolha alimentar. Este artigoapresenta uma revisao sobre acidos graxos