Food And Nutrition Research Articles

An e-Delphi study to evaluate content validity of the Teacher Food and Nutrition-Questionnaire

Teacher food and nutrition (FN) related factors include diet quality, health perceptions and FN attitudes. These factors are associated with both personal health and wellbeing, and teacher classroom FN practices. With Australian schoolteachers currently experiencing high levels of stress, anxiety and burnout, measuring and understanding the status of teacher FN-related health and wellbeing is needed. However, first there needs to be a comprehensive and validated tool to collect these data. This study aims to evaluate content validity of a new tool, the Teacher Food and Nutrition Questionnaire (TFNQ), to measure FN-related health and wellbeing of Australian schoolteachers. The TFNQ was developed following an extensive literature review of FN data collection methods previously used in schoolteacher populations internationally. It initially included 16 FN-related constructs alongside six constructs of wellbeing and mental health, and seven lifestyle covariates identified from the literature review. A two-round e-Delphi methodology was implemented using a mix of structured, rank-order and qualitative questions administered to an international, multidisciplinary group of experts via an online survey1. Descriptive statistics were used to derive a consensus vote (set at 75%) of constructs and covariates to be prioritised for inclusion. Qualitative feedback was analysed to identify areas of potential change. Twenty-three experts participated in round-one from Australia (n = 15), Switzerland (n = 3), The United Kingdom (n = 2), Canada (n = 1), The United States of America (n = 1) and New Zealand (n = 1). Of the 29 constructs and covariates evaluated in round-one of the e-Delphi, all achieved above 75% consensus, yet qualitative feedback indicated potential to reduce and streamline the number of constructs. Rank order questions and qualitative feedback resulted in the removal of four FN and two wellbeing constructs along with four lifestyle covariates. Round-two included 19 (83%) experts from round-one, with 83% (n = 15) in agreement regarding question order. Final feedback indicated only minor adjustments to question item phrasing. The e-Delphi process modified the TNFQ and established content validity. Further construct validity and reliability testing is required to produce a robust tool for measuring FN-related health and wellbeing of contemporary Australian schoolteachers.

Nutritional Knowledge, Practices and Challenges of Food and Nutrition Security in the Tharparkar, Sindh, Pakistan

Background: Nutrition is a fundamental need of human beings worldwide. Hunger has increased rapidly all over the world and reached a high level with more than one billion people living with chronic hunger. Objective: The main objective of the proposed study was to identify the challenges of food and nutrition insecurity. Methods: The research team conducted interviews in the respective union councils (UCs) with support of the field team, and subsequently collected and analyzed the data. Results and Discussion: The findings of the present study indicated that 32% of households gave their children food/fluids within one month, followed by breastfeeding. About 81% breastfeeding practice is strictly followed at the household level. Only 23%, 22%, 27% and 28% of children with the ages between 6 and 23 months were given one, two, three and four meals, respectively. The data indicates that about 11% of children faced issues during their feeding practices, while 89% of children did not face any feeding issues. The majority of pregnant and lactating women (PLWs) reported that they did not receive any additional food. The consumption of fresh vegetables and fruits was around 30% twice in a week. The vegetables and fruits, including watermelon, jujube, peroon, singari, pipoon, musk melon, keria and gangheti, were cultivated, which are solely dependent on the seasonal rain. The diseases, such as respiratory diseases, skin diseases, cardiac disease, malaria, dengue and mental illness, were reported; whereas, measles and night blindness were not reported in the selected area. Conclusion: There is a need of spreading the message through media at the district and province levels with the involvement of multi-stakeholders, so that the efforts are synergized to have a sustainable and long-term impact.

Poverty, policies, and politics: a rights-based approach to food insecurity in Africa

Food and nutrition insecurity remain serious African concerns, reflecting government failure to meet global and regional human rights obligations to assure food availability, accessibility, utilisation, stability, sustainability, and agency. According to recent data, more than one-third of people facing severe food insecurity around the world live in Africa. The numbers may continue to rise in the absence of deliberate and human rightscentred solutions. The second biennial review report of the African Union on the Malabo Declaration on Accelerated Agricultural Growth and Transformation for Shared Prosperity and Improved Livelihoods conceded that the continent is not on track to meet the targets set out in the Declaration to end food insecurity and improve nutrition. This article investigates and advocates for a human rights-based approach to food andnutrition security. It highlights the critical links between the six main elements of food security, namely, availability, access, utilisation, stability, agency, and sustainability, and the normative obligations of states on the right to food and its interdependence with other fundamental human rights. It critically analyses the available legal frameworks on addressing foodinsecurity and its challenges, and proposes a human rights-based approach.

Academic trajectory of Prof. Ana Marlúcia Oliveira: contributions to the field of food andnutrition in Brazil.

It will be presented the main academic contributions of Professor Ana Marlúcia Oliveira (AMO) (in memoriam), nutritionist, professor at the School of Nutrition at the Federal University of Bahia, Ph.D. in epidemiology and CNPQ Researcher level A, from 1980 to 2021. Professor Ana accumulated, throughout her academic career, scientific articles published in national and international journals; book and book chapters authored by her; papers presented at scientific events, in addition to guiding scientific projects, dissertations and theses. She has coordinated several research projects in the field of food and nutrition in public health, with a focus on nutritional epidemiology. The scope of the subjects addressed in her scientific production expressed the concern that mobilized her around the production of knowledge to face the complex health and nutrition problems in Brazil. Her way of being in the world, welcoming and caring for people who approached her seeking qualification opportunities, her example, words and teachings influenced, and still influence, the trajectory and training of nutritionists, professors and researchers at ENUFBA and other national and international institutions. She was a Brazilian researcher and intellectual committed to the health of the most vulnerable populations and the fight against malnutrition and hunger in our country. Her wide and fruitful work left us a legacy to be remembered and continued. Someof her friends, colleagues and collaborators pay this tribute to her memory, to her example and to the legacy she left for all of us and future generations.

P138 The Status of Food and Cooking Education in Maltese Primary Schools: An Exploratory Study

<h3>Background</h3> Quality Food and Cooking Education (FCE) in schools can contribute to promoting children's wellbeing and is advocated as a curricular entitlement. <h3>Objective</h3> This study sought to explore the food and nutrition (FN) and food preparation and cooking (FPC) education being implemented in Maltese Primary schools. <h3>Study Design, Setting, Participants</h3> In November 2021, teachers were invited to participate in an online survey via social media posts on multiple education-related Facebook groups/pages. Sole inclusion criterion was being a practicing Primary schoolteacher in Malta. <h3>Measurable Outcome/Analysis</h3> Frequency distributions were used to identify teachers' interest in FN and FPC; self-perception of FN knowledge, FPC skills and self-efficacy to teach FN and FPC; relevant training received; coverage of FN topics – meals, foods, food groups, processes, sustainability; and FPC practices, activities and barriers. <h3>Results</h3> Fifty one teachers teaching different year-groups responded. These were mainly female, age 23-45 years, with 11+ years of experience. The majority were interested or very interested in FN (78%) and FPC (74%), were self-taught in FN (77%) and FPC (88%), and felt they had very good or excellent FN knowledge (61%) and FPC skills (65%). About half felt very good to excellent self-efficacy to teach FN (51%) and FPC (49%). Most commonly taught topics, often integrated with literacy and science lessons, were snacks, breakfast, packed lunch, lunches; vegetables, fruit, water, fresh fruit juices, smoothies; food hygiene, food safety, food waste, composting; seasonal festive dishes, and traditional local dishes/food. Eighty-nine percent of the teachers had done FPC with students. Most prepared items were pizza, healthy sandwiches, wraps, smoothies and fruit kebabs. Reported barriers to FPC were inadequate resources, classroom management concerns and limited personal knowledge or skills. <h3>Conclusions</h3> FCE implementation in Maltese Primary classrooms is fairly broad, but is limited in food groups coverage and recipe variety. Lack of training is one possible reason. A study limitation is non-assessment of the accuracy of the teaching. Developing a national FCE curriculum, supported by teacher training and resources is recommended. <h3>Funding</h3> None

Evolução dos livros de culinária brasileiros e sua relação com o cozinhar na contemporaneidade

Introdução: Publicações culinárias são fontes de materiais de pesquisa cuja avaliação permite identificar hábitos culinários e estudar aspectos culturais, biológicos, econômicos, sociais e de comensalidade de um povo. Objetivo: Com o objetivo de compreender quando e por que a sociedade brasileira contemporânea perdeu progressivamente o hábito de cozinhar suas refeições, adotou-se esse objeto de estudo sob o olhar da Alimentação e Nutrição. Foram selecionados sete autores relevantes da história da culinária brasileira, englobando o período de 1840 a 2019. Método: O estudo abrangeu a leitura técnica, que observou elementos visuais e textuais, conteúdo geral e apresentação das receitas culinárias; a análise geral, identificando proposta e público-alvo de cada livro para contextualização de aspectos socioeconômicos e culturais de cada época; e a análise do conteúdo, que estudou ingredientes, detalhamento das técnicas de preparo, utensílios utilizados e observação das modificações dos hábitos culinários sob a perspectiva da Nutrição. Resultados: Observou-se que as obras mais antigas possuíam menos elementos visuais, menor detalhamento das receitas, menor utilização de produtos industrializados e eletrodomésticos e maior quantidade de receitas por página. A comparação dos conteúdos entre as obras mais antigas e mais recentes, em conjunto com a literatura pertinente, sugere uma redução do hábito de cozinhar, que pode ser percebida pelo maior detalhamento das receitas e maior utilização de recursos visuais, mostrando uma tentativa de simplificar as receitas. Foram percebidas, ainda, alterações importantes no padrão alimentar da população, resultado da perda progressiva do hábito de cozinhar e aumento do consumo de refeições prontas produzidas pela indústria.

Avaliação de proteínas do cardápio de uma empresa privada em relação ao recomendado pelo programa de alimentação do trabalhador

A alimentação oferecida pelo serviço de Alimentação e Nutrição de uma empresa é de extrema importância na garantia de qualidade de vida e produtividade do trabalhador. O objetivo deste trabalho foi analisar a qualidade dos cardápios oferecidos por uma UAN (Unidade de Alimentação e Nutrição) de uma empresa durante 30 dias corridos. Utilizado como parâmetro o PAT (Programa de Alimentação do Trabalhador) que foi criado com o objetivo de promover a saúde do colaborador através de sua alimentação. Os parâmetros analisados foram calorias ofertadas, combinações do cardápio, Npu e Ndpal e Ndpal%. Para saber se estavam adequados foram analisados o almoço que era servido de forma self-service sendo porcionada apenas a opção proteica, sucos e sobremesas. Concluiu-se que as calorias oferecidas em todos os dias estavam acima do recomendado e os valores de Ndpcal% um pouco acima da metade dos dias analisados se encontravam adequados. Isto sugere que o cardápio oferecido de uma UAN pode ao invés de promover a saúde do colaborador, pode piorar fazendo com que haja um aumento de peso e consequentemente de doenças crônicas não transmissíveis.

Educação nutricional no âmbito escolar: revisão da literatura

A Educação Alimentar e Nutricional é um mecanismo de promoção da saúde através da construção de bons hábitos alimentares, e a escola tem sido considerada importante para o desenvolvimento dessa estratégia. Sendo assim, o presente estudo teve como objetivo revisar a produção científica brasileira sobre intervenções da EAN e analisar os efeitos das intervenções em educação alimentar e nutricional no ambiente escolar no Brasil, entre o período de 2014 a 2020. A amostra desta revisão foi constituída inicialmente de 31 artigos que abordavam os descritores e após os critérios de exclusão que foram publicações de tese, dissertação, monografia e artigos que não tinham aderência à temática, restaram 10 artigos que foram abordados no presente trabalho. Os estudos escolhidos foram caracterizados nos resultados conforme o autor, ano, título, objetivo, tipo de estudo e resultados. Portanto, a educação nutricional abordada na escola se apresenta de maneira eficaz como forma de motivar os escolares para uma mudança alimentar, visando à promoção de hábitos alimentares mais saudáveis para o controle de doenças.

Factors Influencing High Scores in the Food and Nutrition Practical Examinations in Eswatini

&lt;p&gt;The Eswatini Food and Nutrition (FN) examination results have shown that the practical examinations had higher scores than the theory papers, creating negatively skewed distributions. Students were scoring high marks in the FN practical examination component than in theory. This study sought to explore the factors that influence the allocation of high scores in FN practical examinations in Eswatini. A descriptive research design utilizing the qualitative research approach was employed. A sample of 17 participants was purposively selected, comprising of 10 FN teachers, 3 subject Regional Inspectors, 3 Moderators and one Subject Officer. Focus group discussions, interviews and document analysis were used to collect data. Thematic analysis was the tool used to analyse qualitative data obtained from interviews and focus group discussions. The study established that teacher competency levels were low as evidenced by unclear marking schemes. Schools lacked resources, which compromised on the monitoring and supervision of examinations. The study also established that FN practical examination assessment was subjective and that the use of a well-defined marking scheme could minimize the variations. Since FN is a practical subject, students needed to practice cookery tasks during the course of the year, hence students were more likely to excel during the end of year practical examinations. The study recommends discussion of assessment tools and continuous training for examiners before marking of the practical examinations.&lt;/p&gt;

ROLE OF KNOWLEDGE MANAGEMENT IN ACHIEVING FOOD SECURITY AND NUTRITION IN GARISSA COUNTY, KENYA

Food is a primary need that is basic to all human needs and a fundamental human right (Maxwell, 2001; Ingram, 2011). Improved food security is vital in the alleviation of poverty, promotion of people’s health and labor productivity, contributes to the political stability of a country and ensures sustainable development of citizens (FAO, 2011). Food and nutrition security are achieved adequate food is available, accessed and satisfactorily utilized by all individuals at all times to live a healthy and happy life. Nutrition security goes beyond food security by considering adequate access to essential nutrients, not just calories. Nutritional security means guaranteed constant adequate dietary intake that helps the body to resist and recover from disease. Food insecurity leads to severe health problems for individuals and to the society including malnutrition, obesity, disease and poverty (Hammond & Dube, 2011). Indigenous knowledge refers to the knowledge and know-how unique to a given society or culture which encompasses “the cultural traditions, values, beliefs and worldviews of local people” (UNESCO, 2016). The fundamental differences between indigenous and scientific knowledge paradigms are characterized by an old African proverb which states when a knowledgeable old person dies, a whole library disappears (Naanyu, 2013). The study explored the role of indigenous knowledge in achieving food security and nutrition in Garissa county whose major economic is livestock keeping. The study found out that in the dry season resources are rare; the pastoralist manage their herd composition in regard to age and sex to preserve herd viability; and splitting up herds during wet and dry season, milk preservation is through gourds cleaning, drying and disinfecting for long-term, milk preservation is via spontaneous fermentation or back slopping and drying remain to be the most use approach for raw cereal grains, supported by the addition of ash, minerals or activated charcoal to absorb moisture and oxygen. The study concludes that despite the rich practices, indigenous knowledge is marginalized in favor of high-tech modern knowledge. The agro-pastoralist have no clearly defined channels through which they can share their lived indigenous knowledge, experiences and practice and it is rational and easy for pastoralist to practice indigenous methods of control of pests and diseases learnt over generations. The study recommends that documentation of indigenous knowledge from aging experts for future references, repackage indigenous knowledge towards food security and sustainable pastoral production in communal ranches. Article visualizations:

Monitoramento do processo produtivo de bebidas à base de leite em um hospital universitário na Cidade do Rio de Janeiro

Dentro do ambiente hospitalar, a preocupação com a produção de refeições seguras é maior, visto que a ingestão de alimentos contaminados pode alterar o estado clínico dos pacientes. O estudo teve por objetivo avaliar a qualidade microbiológica de uma bebida à base de leite com fruta oferecida aos pacientes internados em um hospital universitário na cidade do Rio de Janeiro, bem como analisar as condições higienicossanitárias da Unidade de Alimentação e Nutrição responsável pelo preparo da bebida. O objeto de estudo foi uma bebida à base de leite preparada com os seguintes ingredientes: leite desnatado em pó, leite semidesnatado, manga e maltodextrina. Foram avaliados Salmonella spp./25 g, Bacillus cereus, Staphylococcus coagulase positiva, coliformes a 45 °C e bactérias aeróbias mesófilas totais. Foi elaborada uma Lista de Verificação das Boas Práticas composta por 68 itens agrupados em 10 blocos que foram classificados como conforme e não conforme. Do total de 10 amostras, 40% encontravam-se impróprias para o consumo por apresentarem Staphylococcus coagulase positiva, coliformes a 45 °C e bactérias aeróbias mesófilas totais acima do limite máximo permitido. A lista de verificação permitiu constatar que 50% dos blocos apresentaram percentual de conformidade menor do que 70%. Diante disso, medidas corretivas devem ser tomadas durante o processo produtivo a fim de garantir o preparo de alimentos seguros aos pacientes.

Condições de ambiência em restaurantes comerciais

Introdução: Ambiência é a organização que um espaço físico recebe, envolvendo questões técnicas e estruturais do ambiente. Além do espaço físico, é também levado em consideração que, nesse espaço, haverá relações sociais e interpessoais e que, portanto, o local deve ser acolhedor e confortável em todos os sentidos. Objetivo: Avaliar as condições de ambiência em restaurantes comerciais de Fortaleza-CE. Métodos: O estudo foi do tipo observacional, transversal, descritivo e analítico, desenvolvido no período de dezembro de 2018 a fevereiro de 2019, quando foi avaliada a ambiência de 20 restaurantes comerciais da cidade de Fortaleza-CE. Nesses restaurantes, foram avaliados os setores de recebimento, pré-preparo e preparo, cocção, higienização, distribuição, inspeção de matérias-primas, salão de refeição e setores administrativos. A avaliação das unidades de alimentação e nutrição (UAN) foi realizada por um instrumento estruturado que possuía um cabeçalho com a identificação da empresa, e no qual foram registrados dados de temperatura, ruído, iluminação, umidade e cor do piso, parede e teto. Os dados foram tabulados no software Excel® 2013 e apresentados em frequência absoluta e relativa, e em média e desvio padrão. Resultados: Os resultados mostraram inadequações em umidade, temperatura, iluminação e cores em vários setores dos restaurantes avaliados, confirmando a hipótese do trabalho. Conclusões: Conclui-se que há inadequações de ambiência primária em restaurantes comerciais de Fortaleza-CE, podendo-se levar em consideração que a maioria das UANs foi construída sem o planejamento adequado à saúde dos colaboradores.

Década de Ação em Nutrição: reflexões sobre a conjuntura brasileira

Objetivo: Fazer uma reflexão sobre a conjuntura brasileira relacionada à Década de Ação em Nutrição. Métodos: Ensaio desenvolvido por meio de pesquisa teórica de base bibliográfica. Resultados: A Agenda 2030 surgiu como alternativa para discutir maneiras de melhorar o quadro de necessidades humanas e as condições do meio ambiente de maneira sustentável. A nutrição tem papel de destaque nesse sentido, sendo ao menos 12 dos Objetivos de Desenvolvimento Sustentável (ODS) relacionados ao estado nutricional. Nesse contexto, a Década de Ação em Nutrição está permeada em seis dos 17 ODS e focada no segundo que visa acabar com a fome, alcançar a segurança alimentar e nutricional, melhorar a nutrição e promover a agricultura sustentável. Como signatário da Década de Ação em Nutrição, o Brasil declarou, por meio de seis pilares, seu acordo internacional com a melhoria da qualidade da alimentação da sua população e com a promoção de um sistema alimentar sustentável. Este ensaio destaca os pilares segundo e terceiro, que enfocam a importância da cobertura universal de ações em nutrição nos sistemas de saúde e da proteção social. Realiza-se uma reflexão acerca da incorporação das ações de nutrição no sistema de saúde brasileiro e da relevância do Programa Bolsa Família na proteção social de grupos vulneráveis no país. Conclusão: Verifica-se como desafios a atuação do nutricionista, o trabalho interdisciplinar e a capacitação dos profissionais de saúde na implantação das ações de alimentação e nutrição nos serviços de saúde. Destaca-se a necessidade de mudanças estruturais no Programa Bolsa Família.

Health Literacy Out Loud Podcasts: Audio Interviews About Health Literacy, Health Communication, and Health from Many Points of View.

This report introduces Health Literacy Out Loud (HLOL) podcasts, which have covered many aspects of health literacy, health communication, and health care from diverse perspectives since 2008. The report includes excerpts from select HLOL podcasts. Each includes a link to listen and learn more. Section two highlights health literacy pioneers including conversations with Len and Ceci Doak, Archie Willard, and Rima Rudd. Section three looks at two of the most common health communication strategies, the written and spoken word. Section four brings in other aspects of communication including cultural aspects of food and nutrition, disability, and health education in a remote South African village. Section five looks more generally at the production of HLOL podcasts.

Gender roles and constraints in the aquaculture value chain in Western Kenya

Aquaculture plays a critical role in food and nutrition security, economic empowerment and creation of employment opportunities for millions of people. However, the benei¬ts from aquaculture are not evenly distributed between men and women due to gender-based constraints which limit maximum returns. The present study investigated gender roles and constraints in the aquaculture value chain in Western Kenya. A household survey was conducted among 384 randomly selected farmers using structured questionnaires in three counties in Western Kenya. Results of the study reveal gender participation at different nodes of the value chain with women representation being low (32%) compared to men (68%). Gender based constraints affecting participation and benefits include access to productive resources and start-up capital and discriminatory gender norms which limit women participation and financial returns. Therefore, abolishing these constraints is imperative in increasing production for development and social wellbeing of not only women but the entire household, community and the nation at large. Key words: Aquaculture value chain, gender roles, constraints, social norms, poverty, wellbeing.

Análise dos conteúdos de alimentação e nutrição nos livros didáticos de Ciências do ensino fundamental da rede pública de ensino

Objetivo: Analisar conteúdos de alimentação e nutrição nos livros didáticos de Ciências do 5º, 6º e 7° anos do ensino fundamental da rede pública. Método: Foram avaliados 100% dos exemplares (n=39) aprovados nos Guias dos Livros de Ciências do Programa Nacional do Livro Didático de 2016 e 2017. Identificou-se presença ou ausência de oito temas nos livros: Alimentação e desenvolvimento; Hábitos alimentares e influências culturais e sociais; Alimentação, nutrição e saúde; Sistemas alimentares; Rotulagem nutricional; Higiene, conservação e preparo dos alimentos; Mídia e saúde; e Alimentação escolar. Analisou-se a qualidade de textos e imagens por parâmetros como adequação à série, clareza, desenvolvimento e contextualização e/ou grau de relação textual e imagética e nível de atualização. Por meio de pontos atribuídos, os conteúdos foram categorizados em fraco, regular, bom ou excelente. Resultados: A maioria dos livros obteve pouca abordagem alimentar e nutricional. O tema “Alimentação e desenvolvimento” esteve em apenas 55,4% dos livros do quinto ano, não sendo aprofundado posteriormente. Alguns temas apresentaram textos classificados como regulares ou bons. Nenhum texto foi considerado fraco. Notou-se frequente abordagem sobre pirâmides alimentares. Verificou-se ausência e/ou falta de desenvolvimento quanto à higienização dos alimentos. Todos os exemplares apresentaram textos e imagens adequados à série. Conclusão: “Mídia e saúde”, “Alimentação escolar”, “Alimentação, nutrição e saúde” e “Rotulagem nutricional” são temas pouco presentes nos livros, mas quando abordados, tiveram classificação excelente. Os demais temas, apesar de frequentes, precisam de aprimoramentos na qualidade da abordagem.

Study on Dietary Pattern and Nutritional Status of School Going Children in Navaron, Jashore, Bangladesh

This study estimated nutritional status and dietary intake levels as well as relevant knowledge about the School Children of Navaron, Jashore, Bangladesh using questionnaire survey data. In terms of physical and mental development, nutritional status directly affects the growth of children. In urban slums, underprivileged children fall behind the minimum amount of food and nutrition that is likely to lead to their poor development. This research is a cross-sectional analysis of 80 school-going children who are village residents in various parts of Navaron, Jashore. A stratified random cluster sampling has been used in 5 schools to select 53 boys and 27 girls aged 10-18. Information was obtained from the students being questioned directly. Among the children surveyed, we found that the majority of fathers of the respondents were farmers (33.75 %) and their monthly income was around 10,000 T.K. The child received three meals per day in 90 percent of the cases, albeit inadequately. It was found that 56.25 % of the respondent drink water from deep tube well and 42.50 % from Tube well, 66.25 % take nutritional supplements and their type of supplement is vitamins/minerals (61.25 %), about 31.25% kids take fast foods few days a week and most of the children do not participate in physical activity, of about 81.25 %. We found kids from low-income and less-educated families had a dietary pattern which is poor in terms of balanced diet. These urban slum school children's diets were inadequate for macronutrients and micronutrients, which poses a threat to significant nutritional and health consequences. It is important to emphasize the need to develop healthy food supply and habits.

Avaliação do consumo alimentar de crianças entre 6 e 24 meses usuárias de uma unidade básica da atenção primária à saúde de Macaé, Rio de Janeiro

O estudo visa descrever a prevalência do consumo alimentar de crianças entre 6-24 meses usuárias de uma unidade básica de saúde (UBS). Realizou-se estudo descritivo de base primária, com crianças entre 6-24 meses, usuárias de uma UBS do município de Macaé-RJ, entre outubro de 2016 e fevereiro de 2017. Foi utilizado o formulário “Marcadores de Consumo Alimentar”, proposto pela Coordenação-Geral de Alimentação e Nutrição (CGAN), em contribuição ao Sistema de Vigilância Alimentar e Nutricional (Sisvan). Utilizou-se a prevalência igual ou superior a 80,0%, recomendada pelo Ministério da Saúde para os indicadores de alimentação saudável. Foram analisados dados de 33 crianças, correspondendo a 78,6% do total das crianças usuárias da UBS, na faixa etária avaliada. Ao analisar os indicadores alimentares, observou-se que as crianças entre 6-12 meses não atingiram a meta de 80,0% para o consumo de frutas, legumes, verduras de folha, carnes ou ovo. Em contrapartida, as crianças entre 12-24 meses apresentaram prevalências acima da meta para o consumo de frutas e carnes ou ovo. A metade das crianças entre 6-12 meses consumiu uma vez comida de sal; e a maioria das crianças acima de 12 meses a consumiu duas vezes. Em ambas faixas etárias, houve maior consumo de alimentos em pedaços, com significância estatística apenas para aquelas acima de 12 meses. Conclui-se que as crianças entre 12-24 meses atingiram a meta do Ministério da Saúde para o consumo de frutas e carnes ou ovo.

Intersectoral and eco-nutritional approaches to resolve persistent anemia in Indonesia.

Anemia in Indonesia has been of concerning persistence in all age groups for some 75 years since independence. The relationships between anemia and nutrition are complex being evident with compromised general health and nutrition. Increased micronutrient intakes, especially iron and folic acid, has alleviated the problem, but encouraged nutrient-specific micronutrient interventions as attractive policy directions as if anemia were a stand-alone disease irrespective of associated disorder. Concerted action to deal with the fundamental causality has been missing. Much of the pathogenetic pathway may be nutritional, but its multifactoriality is ultimately socioecological. Given the intransigence and progression of societal and ecosystem dysfunction, it can be expected that failure to recognize their causal importance will further entrench endemic anemia. This review deliberates the practical measures taken to recognize anemia by symptomatology, food and nutrition surveys, screening (fingerpick blood), nutrition assessment, and blood loss (menstrual and faecal). It identifies vulnerable groups including premenopausal and pregnant women, children and adolescents, unwell adults, and the dependent aged. Risk settings include food insecurity, infectious disease, non-communicable disease, inheritance and epigenetics, and socioeconomic disadvantage. Underlying socio-ecological problems are livelihood, food systems, cultural habits, belief systems, and social networks and activities. With this framework, policy directions could deal more comprehensively and effectively with the socioecological complexity which underpins and limits progress towards anemia eradication at a time of intense global food and health insecurity. It will require co-operative intersectoral and eco-nutritional approaches which take into account the need for universal, sustainable livelihoods. Recommendations have been made accordingly.

Predictors of Food Skills in University Students.

Purpose: To determine predictors of food skills in university students, specifically, the relative effects of a food and nutrition (FN) course; sex, age, and body mass index; food-related behaviours in the parental home; and food-related behaviours in university. Methods: Undergraduate students (n = 30310) at Western University were invited to complete an online cross-sectional survey that assessed 7 components of food skills, from mechanical (e.g., peeling/chopping) to conceptual (e.g., weekly meal planning). The primary outcome measure was Total Food Skills Score (TFSS). All variables that were statistically associated with TFSS (P < 0.05) were analyzed hierarchically in 4 regression models. Results: The sample was comprised of 3354 students living independently for 2.6 ± 1.1 years. Students who had taken an FN course had higher food skills than those who had not (B = 30.72; P < 0.001), and this relationship remained significant through all subsequent models. The strongest predictor of food skills was meal preparation as a teen (B = 25.66; P < 0.001). Frequency of using a grocery list, packing a lunch, and time spent preparing meals on weekends were positively associated with food skills (P < 0.001), whereas frequency of buying pre-prepared meals was negatively associated with food skills (P < 0.001). Conclusions: Food skill development should occur well before young adults begin living independently.