Hábitos e comportamentos alimentares de crianças participantes do projeto “a conquista da alimentação saudável pelas crianças na cozinha”

Trabalho de Conclusão de Curso (graduação)—Universidade de Brasília, Faculdade de Ciências da Saúde, Departamento de Nutrição, 2018.INTRODUÇÃO: O cenário epidemiológico atual de crescente prevalência de sobrepeso e obesidade está diretamente relacionado a uma mudança nos hábitos alimentares da população. A mudança na frequência de preparo dos alimentos em casa causou o aumento do consumo de alimentos industrializados. Nesse contexto, aulas de culinária têm se tornado cada vez mais comuns e são um excelente ambiente para realização de educação alimentar e nutricional (EAN) e exposição a novos alimentos, exercendo um importante papel na formação de hábitos alimentares saudáveis e diminuição da neofobia alimentar. OBJETIVO: Avaliar hábitos e comportamentos alimentares de crianças participantes de um projeto de oficinas culinárias. METODOLOGIA: Estudo descritivo transversal sobre o projeto de extensão intitulado “A conquista da alimentação saudável pelas crianças na cozinha” da Universidade de Brasília. Foi elaborado um questionário sobre hábitos e comportamentos alimentares de crianças que foi respondido por seus pais ou responsáveis de acordo com suas percepções. Os dados foram tabulados e passaram por análise estatística descritiva. O projeto foi aprovado pelo Comitê de Ética em Pesquisa da Faculdade de Ciências da Saúde (CEP/FS) da Universidade de Brasília (CAAE 92268318.2.0000.0030). RESULTADOS: Dentre as razões para matricular as crianças no projeto, as mais citadas estão relacionadas a desenvolver habilidades, aprender a cozinhar e melhorar sua alimentação. “Frutas/hortaliças” foi o grupo com o maior percentual de respostas (24,8%) quando a pergunta era sobre o tipo de alimentos que as crianças escolhem no mercado. Quanto ao auxílio no preparo dos alimentos em casa, a preparação mais citada foi “bolo” (26,8%). Observamos um consumo de hortaliças superior ao de frutas, mas a aceitação foi inferior para vegetais de acordo com o relato dos familiares. A idade da criança e o tempo de participação nas oficinas não influenciaram a frequência de ida ao mercado ou auxílio de preparos em casa. Foi observada relação direta (p<0,05) entre estar frequentemente provando novos alimentos e achar divertido prova-los, pela percepção dos pais. Não foi vista diferença (p<0,05) para a aceitação de frutas e hortaliças em casa, na escola ou na casa de um amigo. CONSIDERAÇÕES FINAIS: A eficácia do projeto depende de as receitas serem reproduzidas em casa e os pais devem ser incentivados a levar nos filhos às compras e a incluí-las mais no preparo dos alimentos. O número total de respondentes e o percentual de alunos que nunca haviam participado das oficinas fora, fatores limitantes do estudo, assim como todos os resultados serem apenas percepções dos respondentes.INTRODUCTION: The current epidemiological scenario of increasing prevalence of overweight and obesity is directly related to a change in the population's eating habits. The change in the frequency of food preparation at home has led to increased consumption of industrialized foods. In this context, cooking classes have become increasingly common and they are an excellent environment for conducting food and nutritional education and exposure to novel foods, playing an important role in the formation of healthy eating habits and reduction of food neophobia. PURPOSE: To evaluate the eating habits and behaviours of children participating in a culinary workshops project. METHODS: Descriptive cross-sectional study on the project entitled “Achieving Healthy Eating by Children in the Kitchen” of University of Brasília. A questionnaire on children's eating habits and behaviours was developed and answered by their parents or guardians according to their perceptions. The data were tabulated and statistically and descriptively analysed. The project was approved by the Ethics Commission of Health Sciences Faculty (CEP/FS) of University of Brasília (CAAE 92268318.2.0000.0030). RESULTS: Among the reasons for enrolling children in the project, the most cited answers are related to developing skills, learning how to cook and improving their eating habits. "Fruits / vegetables" was the group with the highest percentage of responses (24.8%) when the question was about the type of foods that children choose in the market. As for aid in the preparation of food at home, the most cited preparation was "cake" (26.8%). We observed a consumption of vegetables superior to that of fruits, but acceptance was lower for vegetables, according to relatives’ report. The child’s age and the time participating in the workshops did not influence the frequency of going to the market or helping with home preparation. A direct link (p<0.05) was observed between being frequently tasting novel foods and finding it fun to try them out, by parents’ perception. There was no difference (p<0.05) for the acceptance of fruits and vegetables at home, at school or at a friend’s house. FINAL CONSIDERATIONS: The effectiveness of the Project depends on the recipes being at home as on parents should being encouraged to take their children shopping and to include them more in the preparation of food. The number of respondentes and the percentage of students who had never attended the workshops were limiting factors of the study, as all the results werw only perceptions of the respondentes

Instrument to identify food neophobia in Brazilian children by their caregivers

This study aimed to develop a specific instrument to evaluate food neophobia focused on Brazilian children and to perform the content validation and internal semantic consistency and reproducibility evaluation of the instrument. Three steps were necessary to conduct the study: (i) development of the instrument, (ii) internal validation (content validation and semantic evaluation) of the food neophobia instrument using 22 experts in the first round and 20 of them in the second round, (iii) evaluation of the internal consistency and reproducibility of the instrument with the children’s caregivers, using the test–retest (where the same caregiver—n = 22—answered twice, with 24 h interval) and comparing responses between two caregivers (n = 44) of the same children (n = 22). We developed an instrument in Brazilian–Portuguese to evaluate children’s food neophobia based on the caregivers’ perceptions with 25 items divided into three domains (neophobia in general, neophobia for fruits and neophobia for vegetables). Our results indicated that the instrument has excellent internal consistency (>0.9) and reproducibility (>0.9) when answered by the caregiver who knows the child’s eating habits, indicating reliability to be applied in Brazil. In addition, when the two caregivers answered the instrument, we found a good reproducibility (>0.6), confirming the possibility to be answered by one of the caregivers. Further studies are necessary to complete external validation with a representative sample of the target group in Brazil, showing nationwide the profile of the population. The potential of a neophobia study would contribute to the implementation of effective strategies and guidelines to support parents and health professionals, especially those involved in health and nutrition, to identify traces of food neophobia or neophobic behavior. By accurately measuring food neophobia in children, families can prevent nutritional deficiencies throughout adolescence and adulthood, improving eating habits. Children usually have neophobias similar to the ones presented by their parents—and when early detected, these neophobias can be addressed

Identifying future study designs for mental health and social wellbeing associated with diets of a cohort living in eco-regions:findings from the INSUM Expert Workshop

Diets influence our mental health and social wellbeing (MHSW) in multiple ways. A rising community concept, Eco-Regions, has gained interest. The research project “Indicators for assessment of health effects of consumption of sustainable, organic school meals in Ecoregions” (INSUM) aims to develop future-oriented research approaches to measure the potential health effects of more sustainable and healthy diets. This first part of the project focuses on MHSW with the goal to identify suitable study designs and indicators. The methodology is based on a 2-day workshop with an interdisciplinary group of experts. This paper describes commonly applied research methods on the nexus between diet and MHSW as presented by the experts and summarises key points from the discussions. The results show that the dominating tool to investigate MSHW is questionnaires. Questionnaires vary largely depending on the research design, such as participants or distribution channels. Cohort studies addressing families and including in-depth interventional and/or experimental studies may be suitable for an Eco-Region investigation. Those MHSW studies can be conducted and combined with measurements of somatic health effects. We conclude that indicators should be seen as complementary rather than independent. Explorative research designs are required to investigate complex Eco-Regions

Identifying Future Study Designs and Indicators for Somatic Health Associated with Diets of Cohorts Living in Eco-Regions: Findings from the INSUM Expert Workshop

Diets, but also overall food environments, comprise a variety of significant factors with direct and indirect impacts on human health. Eco-Regions are geographical areas with a territorial approach to rural development, utilizing organic food and farming practices, and principles and promoting sustainable communities and food systems. However, so far, little attention has been given to quantifying aspects of the health of citizens living in these sustainable transition territories. The project “Indicators for Assessment of Health Effects of Consumption of Sustainable, Organic School Meals in Eco-Regions” (INSUM) aims to identify and discuss research approaches and indicators that could be applied to effectively measure the somatic, mental, and social health dimensions of citizens in Eco-Regions, linked to the intake of organic foods in their diets. In this paper, we focus on the somatic (physical) health dimension. A two-day workshop was held to discuss suitable methodology with an interdisciplinary, international group of experts. The results showed the limitations of commonly used tools for measuring dietary intake (e.g., relying on the memory of participants), and nutritional biomarkers (e.g., variations in correlations with specific intakes) for research understanding dietary intake and the health effects of diets. To investigate the complexity of this issue, the most suitable approach seems to be the combination of traditional markers of physical and mental health alongside emerging indicators such as the microbiome, nutrigenomics, metabolomics, or inflammatory biomarkers. Using new, digital, non-invasive, and wearable technologies to monitor indicators could complement future research. We conclude that future studies should adopt systemic, multidisciplinary approaches by combining not only indicators of somatic and mental health and social wellbeing (MHSW) but also considering the potential benefits of organic diets for health as well as aspects of sustainability connected to food environments

Hábitos e comportamentos alimentares de crianças participantes do projeto “A conquista da alimentação saudável pelas crianças na cozinha”

Trabalho de Conclusão de Curso (graduação)—Universidade de Brasília, Faculdade de Ciências da Saúde, Departamento de Nutrição, 2018.INTRODUÇÃO: O cenário epidemiológico atual de crescente prevalência de sobrepeso e obesidade está diretamente relacionado a uma mudança nos hábitos alimentares da população. A mudança na frequência de preparo dos alimentos em casa causou o aumento do consumo de alimentos industrializados. Nesse contexto, aulas de culinária têm se tornado cada vez mais comuns e são um excelente ambiente para realização de educação alimentar e nutricional (EAN) e exposição a novos alimentos, exercendo um importante papel na formação de hábitos alimentares saudáveis e diminuição da neofobia alimentar. OBJETIVO: Avaliar hábitos e comportamentos alimentares de crianças participantes de um projeto de oficinas culinárias. METODOLOGIA: Estudo descritivo transversal sobre o projeto de extensão intitulado “A conquista da alimentação saudável pelas crianças na cozinha” da Universidade de Brasília. Foi elaborado um questionário sobre hábitos e comportamentos alimentares de crianças que foi respondido por seus pais ou responsáveis de acordo com suas percepções. Os dados foram tabulados e passaram por análise estatística descritiva. O projeto foi aprovado pelo Comitê de Ética em Pesquisa da Faculdade de Ciências da Saúde (CEP/FS) da Universidade de Brasília (CAAE 92268318.2.0000.0030). RESULTADOS: Dentre as razões para matricular as crianças no projeto, as mais citadas estão relacionadas a desenvolver habilidades, aprender a cozinhar e melhorar sua alimentação. “Frutas/hortaliças” foi o grupo com o maior percentual de respostas (24,8%) quando a pergunta era sobre o tipo de alimentos que as crianças escolhem no mercado. Quanto ao auxílio no preparo dos alimentos em casa, a preparação mais citada foi “bolo” (26,8%). Observamos um consumo de hortaliças superior ao de frutas, mas a aceitação foi inferior para vegetais de acordo com o relato dos familiares. A idade da criança e o tempo de participação nas oficinas não influenciaram a frequência de ida ao mercado ou auxílio de preparos em casa. Foi observada relação direta (p<0,05) entre estar frequentemente provando novos alimentos e achar divertido prova-los, pela percepção dos pais. Não foi vista diferença (p<0,05) para a aceitação de frutas e hortaliças em casa, na escola ou na casa de um amigo. CONSIDERAÇÕES FINAIS: A eficácia do projeto depende de as receitas serem reproduzidas em casa e os pais devem ser incentivados a levar os filhos às compras e a incluí-las mais no preparo dos alimentos. O número total de respondentes e o percentual de alunos que nunca haviam participado das oficinas foram fatores limitantes do estudo, assim como todos os resultados serem apenas percepções dos respondentes.INTRODUCTION: The current epidemiological scenario of increasing prevalence of overweight and obesity is directly related to a change in the population's eating habits. The change in the frequency of food preparation at home has led to increased consumption of industrialized foods. In this context, cooking classes have become increasingly common and they are an excellent environment for conducting food and nutritional education and exposure to novel foods, playing an important role in the formation of healthy eating habits and reduction of food neophobia. PURPOSE: To evaluate the eating habits and behaviours of children participating in a culinary workshops project. METHODS: Descriptive cross-sectional study on the project entitled “Achieving Healthy Eating by Children in the Kitchen” of University of Brasília. A questionnaire on children's eating habits and behaviours was developed and answered by their parents or guardians according to their perceptions. The data were tabulated and statistically and descriptively analysed. The project was approved by the Ethics Commission of Health Sciences Faculty (CEP/FS) of University of Brasília (CAAE 92268318.2.0000.0030). RESULTS: Among the reasons for enrolling children in the project, the most cited answers are related to developing skills, learning how to cook and improving their eating habits. "Fruits / vegetables" was the group with the highest percentage of responses (24.8%) when the question was about the type of foods that children choose in the market. As for aid in the preparation of food at home, the most cited preparation was "cake" (26.8%). We observed a consumption of vegetables superior to that of fruits, but acceptance was lower for vegetables, according to relatives’ report. The child’s age and the time participating in the workshops did not influence the frequency of going to the market or helping with home preparation. A direct link (p <0.05) was observed between being frequently tasting novel foods and finding it fun to try them out, by parents' perception. There was no difference (p <0.05) for the acceptance of fruits and vegetables at home, at school or at a friend's house. FINAL CONSIDERATIONS: The effectiveness of the project depends on the recipes being at home as on parents should being encouraged to take their children shopping and to include them more in the preparation of food. The number of respondents and the percentage of students who had never attended the workshops were limiting factors of the study, as all the results were only perceptions of the respondents