DESENVOLVIMENTO DE PLANILHA COMO FERRAMENTA DE APOIO NO PLANEJAMENTO DIETÉTICO

A tecnologia está cada vez mais presente na área da nutrição. Existem diversos softwares presentes no mercado e muitos são voltados para o uso do profissional nutricionista. Porém, dentro das salas de aula, os programas ainda são pouco utilizados. Nessa linha de pensamento, foi desenvolvido um modelo de planilha de nutrição, que auxiliará o aluno e até mesmo o profissional nutricionista na elaboração de planos alimentares e cálculos antropométricos. A planilha proposta está dividida em cinco setores: “Cardápio” – seleção dos alimentos do plano alimentar, com medidas caseiras e quantidades (g/ml); “Adicionar alimento” – adicionar um alimento não presente no banco de dados; “Cálculo de VET” – cálculo das necessidades calóricas de um indivíduo e distribuição das calorias nas refeições; “Antropometria” – avaliação antropométrica do indivíduo e “Medidas caseiras” – lista com alimentos e suas medidas caseiras. A utilização de planilhas para planejamento alimentar auxilia na prescrição de cardápio e avaliação do indivíduo por parte dos alunos de nutrição e profissionais nutricionistas. THE DEVELOPMENT OF A SPREADSHEET AS A SUPPORT TOOL IN DIETARY PLANNING ABSTRACT The use of technology is increasingly present in the nutritional area. There are several software programs on the market, and many of them are designed to be used by professional nutritionists. However, in the classrooms, those programs are still poorly used. In this line of thought, a nutrition spreadsheet model was developed, which will assist the student and even the professional nutritionist in the preparation of food planning and anthropometric calculations. The suggested spreadsheet is divided into five sectors: "Menu" - selection of foods for the food plan, with measurements and quantities (g/ml); "Add food" - to include food not present in the database; "TCV Calculation" - to calculate the caloric needs of an individual and distribute the calories in the meals; "Anthropometry" - anthropometric evaluation of the individual and "Home Measures" - a list with foods and their home measures. The use of food planning worksheets helps in the menu prescription and evaluation of the individual by both nutrition students and nutrition professionals. Descriptors: Nutrition. Food planning. Worksheet. Technology.

PROYEKSI KETAHANAN PANGAN PROVINSI NUSA TENGGARA TIMUR TAHUN 2015-2045 DITINJAU DARI KETERSEDIAAN, KEBUTUHAN, DAN PERSEDIAAN BERAS

<p><em>Regional independence in fulfilling food demand is expected to increase agriculture products, both in the diversification aspect and food management. This paper aims to determine how food development strategies are, especially rice, in this climate change situation nowadays. Food planning in East Nusa Tenggara Province is done by rice availability, demand, and supply in 2015</em>–<em>2045. </em><em>According to scenarios, these projections describe</em><em> that rice supply in East Nusa Tenggara Province is surplus while the harvest area is increasing and deficit while the harvest area is decreasing. Therefore, food planning is needed regarding food availability to remain food supply in the latter days. </em><em>Food demand planning can be used as a policy basis to make food supply still stable, increase the welfare of farmers and society, and even increase both East Nusa Tenggara Province’s GDRP and Indonesia’s GDP.</em></p>

Less Food Wasted? Changes to New Zealanders’ Household Food Waste and Related Behaviours Due to the 2020 COVID-19 Lockdown

Food waste is a crisis of our time, yet it remains a data gap in Aotearoa New Zealand’s (NZ’s) environmental reporting. This research contributes to threshold values on NZ’s food waste and seeks to understand the impact of the 2020 COVID-19 lockdown on household food waste in NZ. The data presented here form part of the ‘Covid Kai Survey’, an online questionnaire that assessed cooking and food planning behaviours during the 2020 lockdown and retrospectively before lockdown. Of the 3028 respondents, 62.5% threw out food ‘never’/‘rarely’ before lockdown, and this number increased to 79.0% during lockdown. Participants who wasted food less frequently during lockdown were more likely to be older, work less than full-time, and have no children. During lockdown, 30% and 29% of those who ‘frequently’ or ‘sometimes’ struggled to have money for food threw out food ‘sometimes or more’; compared with 20% of those who rarely struggled to have money for food (p < 0.001). We found that lower levels of food waste correlated with higher levels of cooking confidence (p < 0.001), perceived time (p < 0.001), and meal planning behaviours (p < 0.001). Understanding why food waste was generally considerably lower during lockdown may inform future initiatives to reduce food waste, considering socio-economic and demographic disparities.

Impact of COVID-19 on Food and Plastic Waste Generated by Consumers in Bangkok

The crisis ignited by COVID-19 has transformed the volume and composition of waste generation and requires a dynamic response from policy makers. This study selected Bangkok as a case study to semi-quantitatively examine the impact of the COVID-19 outbreak on consumer-generated food and plastic waste by examining changes in lifestyles and consumption behaviour through a face-to-face questionnaire survey. Travel bans and diminished economic activity due to COVID-19 have led to a dramatic reduction in waste from the business sector and in the total amount of municipal waste generated. However, the results of the survey showed that both food and plastic waste generated by households in Bangkok increased during COVID-19. The shift from eating out to online food delivery services led to an increase in plastic bags, hot-and-cold food bags, plastic food containers, and food waste. Reasons for the increase in household food waste during COVID-19 varied, with respondents citing excessive amounts of food and unappetising taste, followed by exceeding the expiration date and rotting/foul odours. These reasons may be the result of the inability to predict quantity and quality when ordering online, and inadequate food planning and management by consumers. To achieve more effective food and plastic waste management, home delivery services, consumer food planning and management, and the formation of a circular economy based on localised supply chains may be considered as important intervention points.

Food Decisions of Low-Income Families in the Era of COVID-19: A Qualitative Exploration

Objectives The first lockdown enforced in the United Kingdom to limit the spread of COVID-19 had serious financial consequences for some lower-income households, which were already at risk of suboptimal food choices. Particularly in Northern Ireland, where 10% of the population live in food insecure households, the pandemic has potentially further exacerbated the nutritional challenges experienced by low-income families. This paper aimed to explore the impact of the COVID-19 lockdown on food-related decisions as experienced by economically disadvantaged families in Northern Ireland, UK. Methods A qualitative study collected data through online individual interviews. Participation was open to parents of children 2–17 years old who self-identified as living on a tight budget in urban and rural areas of Northern Ireland. A sampling matrix enabled equal representation of single- and two-parent households, as well as younger (&lt;12 y) and older children (&gt;12 y). Photovoice and participatory mapping techniques were employed to capture participant data. A thematic approach was utilised for data analysis. Results A total of 12 interviews were conducted. Five distinct themes were found, reflecting families’ food-related decisions that were affected by the COVID-19 lockdown: 1) food planning; 2) food purchasing; 3) meal preparation; 4) eating and feeding behaviours and 5) eating food prepared outside the house. Changes included an increase in home food preparation, but also in unhealthy snacking. Fear of being exposed to carriers of the virus led to infrequent food shopping and greater reliance on supermarket home deliveries. Long waiting times in-between food shops encouraged food planning but were also a barrier to providing daily fresh foods including fruit and vegetables to their families. Financial constraints were exacerbated during lockdown and led to a search for new ways to budget when food shopping. Food donations from the community and the government were important to maintain food security, particularly in single-parent families. Conclusions This study highlights that the COVID-19 lockdown influenced a broad range of dietary decisions of economically disadvantaged families and offers an insight into the nutritional challenges they experienced. Funding Sources The work was completed with financial support from internal funds of Queens University Belfast.

A time of transition: changes in Irish food behaviour and potential implications due to the COVID-19 pandemic

Consumers’ food choice decisions are generally relatively stable over time; consumers engage in habitual decision-making due to the high frequency of such decisions for efficiency reasons. As a result, habits are strong predictors of eating behaviour. However, changes in the life of the individual or the external environment can result in more conscious consideration of food choice motives and a transition to new patterns of behaviour to fit the new context. The coronavirus disease 2019 (COVID-19) pandemic is examined in this paper as a particularly useful case of how a change in context affects food choice trajectories. Drawing on results from an online survey of 651 food consumers in Ireland, it examines food planning, shopping, preparation and eating behaviour, including stockpiling and influences on decision-making. Overall, it finds significant evidence of a transition towards new patterns of behaviours, with two distinct clusters identified – the “Covid copers” and the “restless restrictors”. For both groups, the shopping experience has become stressful resulting in reduced frequency of shopping and higher levels of planning. Conversely, time pressures related to cooking have reduced, with enjoyment associated with such activities. This is also reflected in stockpiling behaviour; the top three foods most likely to have been stockpiled in Ireland were pasta/rice, eggs and flour, reflecting the nation’s desire to bake and cook during the pandemic. These behaviours are discussed in the context of emerging supply chain actor responses, with considerations for future strategic decisions identified, along with some opportunities for public health nutrition interventions.

Assessment of Urban Agriculture for Evidence-Based Food Planning: A Case Study in Chengdu, China

Along the rapid pace of urbanization, urban agriculture is increasingly recognized as an important tool of sustainable food and nutrition supply, while contributing to the resilience and sustainability of cities from various dimensions. From a governance point of view, it is fundamental to systemically assess the urban agriculture based on local context for evidence-based food planning. In China, values of urban agriculture are being noticed in recent years, with attempts emerging to involve urban agriculture in urban planning and agriculture strategies. However, clear definition to identify the scope and holistic approaches to assess and monitor local urban agriculture are still lacking. The paper took Chengdu as the study area, to conduct a thorough assessment of the foundation, capacity, practices, functions, opportunities, and challenges of the urban agriculture locally. Building on these results, the study further developed an indicator framework tailored to Chengdu’s conditions and city objectives, for in-depth evaluation and monitoring of local urban agriculture by themes, following which a pilot in-depth assessment was conducted in Chengdu using the indicator framework. The outcome of this research for the first time provided an overall characterization of the urban agriculture in Chengdu and assessment tools tailored to urban agriculture in Chinese cities, establishing a good basis for strategic local food system planning and contributing to the formation of the Chinese paradigm in urban agriculture research.

The Pandemic Health Crisis and Its Implications for Food and Nutritional Security in Latin America

The inequalities in health are directly linked to food and to the nutritional profile; hunger and malnutrition, as well as overweight and obesity, increase in proportion to poverty. In the current COVID-19 pandemic scenario, social isolation measures implemented in several countries to prevent the collapse of health systems impose new rhythms on people’s lives and their daily routines, implying a reorganization of their vital structure and the necessary activities for its maintenance and reproduction. The restriction of circulation with the requirement to prepare food inside the home imposes food planning with options with some degree of industrial processing. In the diet of isolation, among the likely changes in food consumption models, there will certainly be an increase in ultraprocessed foods, mainly because containment measures have altered the dynamics of circulation and local trade of fresh products.

Food Waste and Disposal Behaviour among University Students

Food waste is a crucial and persistent issue globally. The household food waste phenomenon in Malaysia has emerged as increasingly serious with the rapid rise in its generation by domestic households. This study explored youth behaviour toward food waste and its disposal behaviour among the university students of Faculty Business and Management, Universiti Teknologi MARA, Puncak Alam Campus. Factor analysis was applied to identify the underlying factors of food waste and disposal behaviour, while the independent t-test served to examine gender differences regarding the factors. In particular, Pearson’s Chi-square Test of Independence was applied to examine the association between gender and food waste, food planning, and food recycling behaviors. To this end, a self-administrated questionnaire was used to collect data based on the convenience sampling method in which a sample size of 111 respondents were engaged with. Factor analysis successfully identified three factors as a result, namely food disposal, knowledge of food waste, and involvement in preventing food waste. The independent t-test also revealed significant gender differences among the students on food disposal behavior, whereas no significant gender differences were found with the actors of knowledge of food waste and involvement in preventing food waste. Additionally, there was no association between gender and food recycling, food planning, and food waster behaviours, respectively. As such, these findings can increase student participation and commitment to reducing food waste as it is fast becoming an issue for all.