Os nutricionistas brasileiros: perfil profissional e demográfico

Objective The objective of this study was to analyze the difference in Brazilian dieticians’ work activities in view of personal, demographic and work variables. Methods This study takes a cross-sectional, exploratory approach with random sample per grouping, and with na accuracy of 0.05 and confidence interval of 95.0%. The final sample was of 587 respondents among a total of 25,793 dieticians. Descriptive (mean, median, standard deviation) and variance (Kruskal Wallis, Spearman index and Chi-square) analysis were performed. Results 46.9% of the respondents lived in Southeast region of Brazil; 96.9% were women; 61.2% had a partner, and the average age was 34.8 years; 51.4% graduated from public universities, 63.9% accomplished some kind of post-graduation course; 55.9% worked in private institutions and 39.7% had worked in their current job for at least two years; 30.7% performed their activities in more than one area and 24.4% worked in food and nutrition units. Variance analysis indicated that there was significant difference in the stratified variables type of institution in which the dieticians graduated from, “year of graduation”, “type of organization” in which they work and “time working” stratified by geographic region. Conclusion Typical dieticians are women, young, have a partner, live in the Brazilian Southeast, finished a post-graduate course, perform their activities in more than one area or in food and nutrition units and in private companies

Correction factor determination in leafy vegetable crops commercialized in Brasilia, Brazil

O Brasil tem índices elevados de desperdício de alimentos, fato que afeta a economia e acentua os problemas sociais. O planejamento inadequado do processamento de alimentos, desde a pós-colheita até o consumo, é um dos canais do desperdício. As hortaliças têm sua durabilidade afetada por serem passíveis de sofrer modificações inerentes aos processos de crescimento e de maturação e por passarem por práticas higienizadoras e por serem submetidas a operações de subdivisão e/ou de cocção. Para tentar minimizar as perdas, a determinação do Fator de Correção (FC) de hortaliças é essencial, pois, este pode propiciar uma avaliação mais precisa do grau de desperdício e quais os fatores que podem intervir nas perdas. Este trabalho consiste na determinação de FC das seguintes hortaliças folhosas: alface americana, alface crespa, alface lisa, alface roxa, acelga, almeirão, agrião, chicória, couve manteiga, escarola, espinafre, mostarda, repolho branco, repolho roxo e rúcula. Foram adquiridas unidades de venda (no atacado) de cada hortaliça na Central de Abastecimento (CEASA) de Brasília-DF, de três fornecedores diferentes, em diferentes meses de colheita (abril, maio junho e outubro), perfazendo 36 amostras por hortaliça. Com o objetivo de detectar se existe influência dos meses de colheita sobre os fatores de correção parcial (FC 1) e final (FC 2), empregou-se a análise de variância e o teste de Tuckey para comparação das médias, ao nível de 5% de significância Os resultados apontaram que, para a maioria das hortaliças, não houve influência dos meses de colheita sobre o desperdício, considerando-se que não houve diferença estatística significativa entre os dados. No entanto para a acelga, a escarola e o repolho branco foram detectadas diferenças significativas. Para a acelga, o menor FC (ou seja, o menor desperdício) ocorreu na entressafra; já para o repolho branco, o menor FC ocorreu na safra. Assim, de modo geral, as perdas avaliadas pelo FC estão mais relacionadas ao manipulador das folhosas e ao estado de conservação das hortaliças do que ao período de safra. Desta forma, para as hortaliças que apresentaram diferenças com relação à época de amostragem, recomenda-se observância quanto ao período de planejamento dos cardápios visando a obtenção do aproveitamento eficiente do produto. ______________________________________________________________________________________________________________ ABSTRACTBrazil has high indexes of food waste, which affects regional economy and increases social problems. Inadequate planning of food processing, from postharvest to consumption, is one of the reasons of loss. Vegetable crops are live organisms and their durability is affected by the processes of subdivision and cooking. To reduce losses, the determination of the Correction Factor is essential in order to evaluate the losses and the factors which interfere on these losses. This work consists on determining the Correction Factor of the following vegetable crops: Crisphead Lettuce, Unheaded Lettuce, Lettuce, Purple Leafs, Chard, Endive, Watercress, Common Chicory, Borecole Green Collard, Escarole, Spinach, Mustard, Cabbage, Red Cabbage and Rocket Crop. Three sale units of each vegetable crop were acquired at the CEASA in Brasília (Federal District, Brazil), from three different suppliers, with four replicates, a total of 36 samples of each vegetable crop. Aiming to detect the influence of the gathering month on the Partial Correction Factor (CF 1) and Final Correction Factor (CF 2) analysis of variance (ANOVA) and Tukey test were carried out. In all tests a level of 5% of statistical significance was considered. The results showed that for the majority of the vegetables, harvest does not influence loss. However for chard, the lower CF occurred at harvest. On the other hand for cabbage, the lower CF occurred at harvest. This way for the majority of the vegetables, the losses evaluated by the CF are more related to handling procedures and conservation. For cabbage, it is recommended not to include it on meals in the harvest period because the vegetable is more expensive and losses are higher. Therefore, for vegetables that are influenced by harvest, it is recommended to observe the best period for menu planning

Cumprimento das normas ISO 14001 e ISO 22000 por serviços de alimentação

Objetivo Avaliar, em estabelecimentos produtores de refeições, a segurança de alimentos e a preocupação ambiental de acordo com o cumprimento das normas ABNT ISO 22000 e 14001 por meio de dois checklists. Métodos O presente estudo exploratório e descritivo foi realizado em restaurantes a la carte do Distrito Federal. Foram elaborados dois check-lists para representar os requisitos das normas ISO 22000 e 14001. Determinaram-se estatisticamente 37 unidades produtoras de refeições participantes, que foram sorteadas aleatoriamente dentre as presentes na lista da Associação de Bares e Restaurantes. Os resultados dos checklists foram analisados de acordo com os critérios de pontuação da Resolução ANVISA nº 275/2002. Resultados Cinco unidades possuíam nutricionista como responsável técnico e foram as que obtiveram maior conformidade no check-list da ISO. Nenhuma das unidades atingiu mais de 50% dos requerimentos das ISO 14001 e 22000, o que mostra a falta de preocupação com as questões ambientais e o não cumprimento da legislação vigente sobre coleta seletiva de lixo. Conclusão As unidades pesquisadas não possuem uma produção de refeições segura, conforme estabelecido nas normas de referência, e não se dedicam a diminuir o impacto ambiental gerado por seus resíduos poluentes. As unidades que têm um nutricionista apresentaram-se em melhores condições de produzir alimentos seguros para a população.Objective The objective of this study was to assess food service environmental and food safety management systems according to two checklists based on ABNT ISO 22000 and 14001. Methods This exploratory and descriptive study investigated a-la-carte food services of the Federal District, Brazil. Two checklists were developed to investigate ISO 14001 and 22000 compliance. A total of 37 food services were selected from the list of the Brazilian Association of Bars and Restaurants by simple random sampling. Checklist results were analyzed according to ANVISA resolution nº 275/2002. Results Only five food services employed dietitians to supervise meal production. These establishments achieved the highest ISO compliance. However, no establishment had more than 50% ISO 14001 or 22000 compliance. Restaurants showed little concern for the environment and disobeyed waste disposal laws by not separating recyclables from non-recyclables. Conclusion The study food services do not have safe meal production systems, evidenced by non-conformity with the reference standards. Additionally, they do not attempt to reduce the environmental impact of their wastes. Food services supervised by dietitians are better prepared to produce safe foods

Low-income population sugar (sucrose) intake : a cross-sectional study among adults assisted by a Brazilian food assistance program

Non-communicable diseases are increasing worldwide, and it has been known that sugar intake is associated with health implications. Studies show that sugar consumption is high among the low-income population. In Brazil, there is a Food Assistance Program to offer inexpensive and healthy meals to the low-income population, aiming to improve their health. However, no study has evaluated either the amount of sugar consumption by the Brazilian low-income population or its distribution among the consumed products. This work aimed to analyze the sugar (sucrose) consumption by the Brazilian low-income population. We carried out a cross-sectional and descriptive study to evaluate the typical customers of a popular restaurant (PR) in Brazil (a Brazilian Food Assistance Program for low-income people). In the final sample, 1232 adult PR customers were surveyed. The exclusion criteria were pregnant women, diabetics, or people following any special diet with sucrose restrictions. Individuals were selected at lunchtime while they were in line waiting to collect their meal. Invitations to participate occurred to the first person in line, then the 15th person, and this pattern was used until the sample was completed. Three-day 24 h recall was used to evaluate sugar consumption. Sociodemographic and anthropometric data were collected to allow profiling of the customers. A statistical analysis of the data with descriptive nature (frequency, mean, median, percentage, and standard deviation) was performed to characterize the sample. For all the analyses, statistical normality tests were performed (Kolmogorov–Smirnov) to verify the statistical test assumptions. The mean total energy value (TEV) over the evaluated three-day period was 1980.23 726.75 kcal. A statistically significant difference was found between income groups (p < 0.01). The North and Northeast region presented the lowest mean income in Brazil, statistically different from the South (p < 0.01) and the Southeast (p < 0.01). The North region presented the lowest sugar intake from industrialized products—different from the Northeast (p = 0.007), the Southeast (p = 0.010), and the South (p = 0.043). Also, the North presented the lowest consumption for food prepared at home among other regions (p < 0.001). Total sugar (sucrose) intake did not differ according to body mass index (p = 0.321). There was no significant difference in sugar (sucrose) consumption among the three days (p = 0.078). The addition of sugar (sucrose) contributed to 36.7% of all sugar (sucrose), and sweetened beverages with 22.53%. Food prepared at home contributed 20.06% and industrialized products 22.53% of the sugar (sucrose) intake. Therefore, free sugar (sucrose) consumption is still the largest contributor to the total consumption of sugar (sucrose), followed by sweetened drinks, especially during the weekend. The average percentage of sugar (sucrose) intake is above the World Health Organization recommendation to consume less than 5% of the total energy that comes from sugars. Since this population presents a high percentage of overweight and obese, the sugar (sucrose) consumption could increase health implications, increasing the costs for public health

As entidades de classe na história de 80 anos do nutricionista no Brasil : uma análise histórico-documental

Objetivo Realizar mapeamento da trajetória histórica das entidades de classe do nutricionista (associações científicas, conselhos e sindicatos profissionais) no Brasil. Métodos O estudo consiste em uma análise histórico-documental. Para obtenção dos dados, informações e documentos foram feitas visitas aos sítios eletrônicos do Conselho Federal de Nutricionistas; Associação Brasileira de Alimentação e Nutrição; Federação Nacional de Nutricionistas e Sindicatos de Nutricionistas. Realizou-se levantamento bibliográfico sistematizado nas bases Scientific Electronic Library Online e National Library of Medicine para capturar artigos científicos sobre a temática no Brasil ao longo dos 80 anos de sua história, com ênfase nos últimos dez anos. Resultados A análise histórica da Associação Brasileira de Alimentação e Nutrição, do Sistema Conselho Federal/Conselhos Regionais de Nutricionistas e da Federação Nacional de Nutricionistas/Sindicatos de Nutricionistas indica que, ao longo da trajetória de oitenta anos, houve fortalecimento das entidades de classe, com várias conquistas no arcabouço de regulamentação da formação, exercício profissional, campos de atuação e condições de trabalho. A reforma trabalhista, instituída em 2017, imprime redução de direitos relativos às condições de trabalho, acenando para retrocessos nas conquistas trabalhistas do nutricionista. Conclusão As entidades de classes do nutricionista têm desempenhado relevante papel no processo de valorização e legitimidade da formação e atuação da profissão no país. Há indícios da atuação unificada das entidades de classe, mas ainda incipientes e pontuais. Na atualidade, urge uma atuação unificada, transparente e comprometida destas entidades de classe em busca de valorização da profissão e melhorias das condições de trabalho do nutricionista brasileiro.Objective To carry out a mapping of the historical trajectory of the professional associations of nutritionists (scientific associations, councils and professional labor unions) in Brazil. Methods The study consists of a historical-documentary analysis. To obtain the data, information and documents, the websites of the Federal Council of Nutritionists; Brazilian Association of Food and Nutrition; National Federation of Nutritionists and Nutritionists’ Unions were browsed. A systematic bibliographic survey was carried out in the databases of the Scientific Electronic Library Online and National Library of Medicine to retrieve scientific articles about the associations of nutritionists in Brazil over the 80 years of their history, focusing on the last ten years. Results The historical analysis indicates that, over the course of eighty years, there has been strengthening of professional associations of nutritionists and achievements concerning training regulation, professional practice, fields of work and working conditions. The labor reform act of 2017 reduces the rights related to working conditions, creating setbacks in the achievements of nutritionists. Conclusion The professional associations of nutritionists have played an important role in the process of professionalization and legitimacy of training and performance of the profession in the country. There are indications of the unified performance of professional associations, but it is still incipient and scarce. Nowadays, unified, transparent and committed action of these professional associations is imperative for the professionalization and improvements of the working conditions of Brazilian nutritionists

Brazilian community restaurants’ low-income food handlers : association between the nutritional status and the presence of non-communicable chronic diseases

This cross-sectional study aimed primarily to determine the association between the nutritional status and the presence of non-communicable chronic diseases (NCDs) among community restaurants’ food handlers, since their access to food can influence their body mass index (BMI). The study discusses the socio-demographic status of participants, dietary intake, the prevalence of overweightness/obesity, and self-reported diagnosed NCDs. In 36 Community Restaurants (CRs) from all of the Brazilian regions, we collected data from 559 food handlers. We used a questionnaire to collect socio-demographic data and the reported diagnosed chronic diseases. For the anthropometric evaluation with Body Mass Index calculation, we measured the weight and the height of the individuals. They were all weighed before having lunch at the CR, without shoes and coats. Associations between variables were analyzed by the chi-square test and Poisson regression at a significance level of 5%, considering health as the outcome variable. Most of the food handlers were female (63.1%), married or with a partner (51.7%), and overweight (59.9%). Among the food handlers that presented diagnosed NCDs (n = 96, 17.2% of food handlers), 45.8% (n = 44) presented hypertension and 12.5% (n = 12) type 2 diabetes mellitus. There was a significant association between BMI and NCD status in the studied population. The total daily sodium intake of food handlers was higher than the recommendations of the World Health Organization (WHO), especially from the CR lunch, which may raise the risk of chronic diseases such as hypertension (the most prevalent non-communicable disease found in our study). Despite that, in general, the CRs provide access to cheap and adequate meals to their workers, considering energy intake and the proportion of macronutrients. In this population, overweightness and obesity were prevalent; there was an association of obesity with chronic disease in the study population. Therefore, it is necessary for better menu planning for CRs to guarantee sodium reduction throughout time

Nutritional quality of breakfast consumed by the low-income population in Brazil : a nationwide cross-sectional survey

Objective: This study aimed to characterize the nutritional quality of breakfast consumed by the low-income Brazilian population. Methods: A cross-sectional study was conducted with a sample of 1547 low-income individuals attending 36 Community Restaurants (CRs) in Brazil. Food consumption was analyzed by the frequency of food groups presented in the 24 h recall for three days. The nutritional consumption consisted of the analysis of the total energetic value (TEV) and the macronutrients, fibers, monounsaturated fatty acids, saturated fatty acids, trans fatty acids, calcium, and sodium. The nutrients were evaluated considering the percentage of contribution concerning the daily recommendation of consumption. Results: Among the 4641 breakfasts expected to be consumed and reported, 17.2% (n = 797) of the consumers did not consume breakfast. Therefore, we analyzed the 3844 breakfasts. The analysis of food groups showed a high consumption of dairy and cereals, and low consumption of fruits, roots/tubers, and meat/eggs. The percentages of energy contribution of the macronutrients in the TEV were adequate for a balanced diet. The mean intake of monounsaturated fatty acids was low, and the contribution percentages of saturated fatty acids and trans fatty acids were within the recommendations. The mean fiber intake of the breakfast was low, agreeing with the result of low fruit consumption. Calcium intake covered 73.49% of that expected for this meal, and sodium intake was adequate in breakfast. Conclusion: The individuals studied consumed a nutritionally balanced breakfast. Although dairy was one of the most consumed groups, calcium consumption was low, indicating the need to consume higher portions of food sources of this nutrient

Breakfast characterization and consumption by low-income Brazilians : food identity and regional food

The study aimed to evaluate the breakfast (BF) of the Brazilian low-income population, analyzing cultural aspects, such as the habit of consuming regional foods and the BF food identity markers. This cross-sectional study used a sample of 1872 low-income Brazilians. For the food consumption analysis, three 24–hour dietary recalls were used. For the qualitative analysis of the BF, we used three classifications: standard, full, partial, and without BF. Also, BF was considered as regional when at least one regional food (contained in a predefined list of regional foods) was consumed. For the analysis of BF's food identity markers, we evaluated all food groups and their frequencies. Of the 5616 possible BF meals available for the three days of consumption, 17.3% were skipped, a low percentage. A total of 4642 BF examples were analyzed. Standard type BF was prevalent in all regions, and full BF was rarely consumed by participants. Women during the weekend skipped BF less often. Out of all five Brazilian regions, the ones with the highest consumption of regional foods were the Midwest (46.6%) and the South (45.9%). The highest frequency of consumed foods in BF were coffee with cow’s milk (or milk with coffee), added sugar, bread, and margarine, indicating that these are the identity markers of BF in the studied sample. Considering that the percentage of standard type BF was very high and that the consumption of added sugar and margarine was accentuated, actions to stimulate the intake of fresh fruits and foods in all meals are necessary, especially in the first meal of the day. There is a need for new proposals for actions and programs with the purpose of expanding access to healthy and adequate regional foods, especially to low-income families

Epidemiological surveillance system on foodborne diseases in Brazil after 10-years of its implementation : completeness evaluation

This study aimed to evaluate the data quality of the Brazilian Epidemiological Surveillance System on Foodborne Diseases (VE-DTA) through the evaluation of the completeness of the record after 10-years of its implementation. The study evaluated the measurement of completeness by quantifying ignored, incomplete or blank responses of the data items filled. The evaluation used the percentage of completion of these items regarding the total number of notifications registered in the system. We organized the results according to the general Category of completeness of the database, by year of notification and region of occurrence. We also evaluated the overall completeness percentages of the database and the completeness levels according to the degree of recommendation of completion of each variable (mandatory, essential, and complementary) by the VE-DTA manual. The system presented 7037 outbreaks of foodborne diseases. According to the completeness classification, the database presented general classification as Category 1 since it has 82.1% (n = 5.777) of variables with the level of completion up to 75.1%. We observed that 8.6% of the database was classified as category 2; 9.2% as category 3 and 0.1% as category 4. The improvement on database quality regarding completeness can positively impact on public health and public policies, reducing the number of FBDs deaths