Cultural Consonance in Food Consumption and Nutrient Intake in Southern Brazil

Author(s):  
Rosane Pilot Pessa ◽  
Kathryn S. Oths ◽  
William Dressler ◽  
Mauro C. Balieiro ◽  
José Ernesto dos Santos
2003 ◽  
Vol 73 (6) ◽  
pp. 439-445 ◽  
Author(s):  
Navia ◽  
Ortega ◽  
Requejo ◽  
Perea ◽  
López-Sobaler ◽  
...  

A study was conducted on the influence of maternal education level on food consumption, energy and nutrient intake, and dietary adequacy in 110 pre-school children from Madrid, Spain. With increasing maternal education, children consumed more sugar (p < 0.05), fruit (p < 0.05), and fish (p < 0.05). Snacking was more frequent with decreasing maternal education (p < 0.05). Though statistical significance was not reached, the consumption of pre-cooked foods was greater among children of mothers educated to a higher level, a phenomenon probably related to the work situation of these women. With respect to dietary composition, no significant differences were found between groups for macronutrient, fiber and energy intakes, except for energy supplied by polyunsaturated fatty acids (PUFA), which was greater in the children of less educated women (p < 0.01). This is probably due to their greater consumption of sunflower seed oil. The diets of children belonging to well-educated mothers came closer to meeting the recommended intakes for folate, vitamin C, and iodine. It would seem that maternal educational level influences the food habits of children. Mothers with less education may require special advice in this area.


1993 ◽  
Vol 13 (9) ◽  
pp. 987-994 ◽  
Author(s):  
Kazuko Hirai ◽  
Jonko Nakayama ◽  
Mitsuko Sonoda ◽  
Yoshimi Ohno ◽  
Yoshinobu Okuno ◽  
...  

2017 ◽  
Vol 06 (02) ◽  
Author(s):  
Analie Nunes Couto ◽  
Vanessa Binotto ◽  
Ana Karina Rocha ◽  
Denise Cantarelli Machado ◽  
Angelo Jose Goncalves Bos

Author(s):  
Corina MAXIM ◽  
Anca FĂRCAȘ ◽  
Dan Cristian VODNAR ◽  
Maria TOFANĂ ◽  
Sonia SOCACI

Although there is still no legal definition, functional foods are considered by the scientific community as providing additional benefits beyond the general benefits of nutrient intake and satisfaction of hunger. The bioactive compounds present in these products should provide a scientifically proven health benefit for the prevention, management or treatment of chronic disease. The aim of the present study was to investigate the consumers’ awareness, knowledge and interest for functional food consumption. The study was conducted on 120 respondents that answered a 16-questionaire distributed online. The participants were adults from rural and urban area, with different levels of education. The data collected from the respondents showed that women are more aware and interested in functional foods than the male respondents. Only 15% of the participants said that they do not know the meaning of the term “functional foods”. This study has shown that the knowledge and interest of consumers’ for the functional foods is influenced by factors such as gender, age, education or income level. The prices together with the sensorial and health benefits were among the decisive factors.


2020 ◽  
pp. 1-9 ◽  
Author(s):  
Maurício Santos de Souza ◽  
Juliana dos Santos Vaz ◽  
Thais Martins-Silva ◽  
Rafael Aiello Bomfim ◽  
Andreia Morales Cascaes

Abstract Objective: To investigate the relationship between ultra-processed food consumption and early childhood caries. Design: Cross-sectional analysis of baseline data from a cluster randomised controlled study. Outcomes included the prevalence of children with non-cavitated and cavitated caries. The main exposure was the total daily consumption of ultra-processed foods (up to three times and four times or more), assessed through a FFQ. Potential confounders were socio-demographic characteristics of the child and caregiver/family, child breast-feeding, oral hygiene and use of dental services. Poisson regression using robust variance adjustment was used to estimate prevalence ratios (PR) and their respective 95 % CI. Setting: Primary Healthcare Centers in an urban area of Pelotas, Southern Brazil. Participants: Children aged 0–3 years (n 309). Results: Consumption of ultra-processed foods four times or more a day was found in 67·6 % of children; 24·4 and 12·0 % presented non-cavitated and cavitated caries, respectively. After adjustment, children who consumed ultra-processed foods four times or more a day were more likely to present both non-cavitated caries (PR 2·25, 95 % CI 1·19, 4·27, P = 0·013) and cavitated caries (PR 3·48, 95 % CI 1·18, 10·30, P = 0·024) compared with those who have consumed them up to three times a day. Conclusions: Consumption of ultra-processed foods is associated with early childhood caries. Interventions aiming at reducing ultra-processed food consumption should be implemented to improve children’s oral health.


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