Pensar a alimentação a partir das Ciências Sociais supõe a superação de certos obstáculos epistemológicos que baseiam as posições teóricas da fundação dessa disciplina: o positivismo e a autonomia do social. O conceito de espaço social proposto por Georges Condominas para compreender as inter-relações entre um grupamento humano e o seu meio encontra na alimentação um campo de aplicação particularmente fecundo. Assim, propõe-se o conceito de "espaço social alimentar" como um instrumento de estudo dos modelos alimentares, assinalando a conexão bioantropológica de um grupamento humano ao seu meio. Nele destacam-se seis dimensões principais que focalizam espaços e sistemas diversos: o comestível, a produção alimentar, o culinário, os hábitos de consumo alimentar, a temporalidade e as diferenciações sociais. Um modelo alimentar é uma configuração particular do espaço social alimentar.

A alimentação humana, envolvendo aspectos psicológicos, fisiológicos e socioculturais, é um fenômeno de grande complexidade e, em assim sendo, o estudo das práticas alimentares tem suscitado o desenvolvimento de instrumentos e métodos no interior de várias disciplinas. Neste artigo, que apresenta a alimentação humana sob abordagem da Sociologia e da Antropologia, definem-se as diferentes dimensões do espaço social alimentar, desde o registro do consumo alimentar até os processos de diferenciação social envolvendo as formas de cozinhar, as formas de consumir e a temporalidade. Analisam-se os diferentes tipos de dados que podem ser utilizados, tomando-se o cuidado de distinguir os dados comportamentais (que podem ser obtidos tanto pela observação quanto pela declaração) dos dados de representação. Apresentam-se, em seguida, os diferentes instrumentos de coleta e as vias de entrada no fenômeno alimentar. Esses instrumentos metodológicos, construídos no interior de um quadro teórico-sociológico, são propostos aos pesquisadores da área, objetivando a construção de uma possível visão comum, que proporcione uma abordagem pluridisciplinar do fato alimentar.

Among the different theories used to explain social change, the transition theory holds a special place. It has been applied to subjects such as demography, epidemiology, nutrition, etc. and most often from a multidisciplinary perspective. However, beyond the apparent uniqueness of the transition label there are quite different theoretical frameworks and presuppositions, which can be a source of misunderstanding. A first perspective considers change as the transition from one stable state to another and concentrates on the processes at work in the transition phase. It focuses attention on the interactions between cultural and biological variables and tries to take into account the consequences of the fact that they move at different rates. A second perspective conceives change as a series of stages (more or less stable situations) and proceeds to analyse the structural transformation of the organisation at each stage. The emphasis is placed on the transformations that take place during these stages. This brings us closer to the theory of stages. Finally, a third perspective combines stages and transitions. Change is seen as part of an evolutionary and progressive movement and as being reversible or not. This article studies the cognitive organisation of the different theoretical variants of the transition model in which food plays a more or less important role.

Malaysian society is experiencing rapid urbanization and modernization. A sizeable new middle class has emerged and the traditional ways of life and eating habits of the different ethnic communities are changing. For many years, nutritional surveys have been capturing the transformations of food consumptions. To date no comprehensive survey focusing on the socio-cultural determinants of food habits at the national level have been reported. The Malaysian Food Barometer, a nationally representative with follow-up survey, intends to fill this gap. This article presents the conceptual framework and methodologies used to investigate the eating practices and cultural representations on food and eating in a multicultural context. It analyses the influence of modernization on social hierarchies and ethnic cultures, and ultimately on food eating patterns and food styles.

Breakfast is an important meal that has been shown to have a positive effect on health. The current study aimed to assess the patterns of breakfast consumption among adult Indonesians and to estimate the contribution of breakfast to their nutrient intake and dietary quality. The study used 24-h recall data from the 2018 Indonesian Food Barometer study to assess breakfast intake among 1333 adults aged 18 and above from six provinces in Indonesia. Diet quality was measured using the Nutrient Rich Food index (NRF) 9.3, and the nutritional profile of breakfast was compared across tertiles of NRF 9.3. In total, 5.2% of adults in Indonesia skipped breakfast. Breakfast contributed 26% to daily energy intakes and 22–28% to intakes of all reported nutrients, except for total sugar (12%), vitamin C (8%) and vitamin D (7%). With respect to daily requirements, breakfast contributed approximately 20% to energy, protein, fat and sodium requirements, 26% to saturated fat but <15% to the requirements for most micronutrients and only 5% for fiber. Among breakfast consumers, a higher NRF score was associated with higher daily intakes of protein, dietary fiber and micronutrients and lower intakes of sodium from breakfast. This study suggests that a balanced breakfast in Indonesia should aim to lower fat and saturated fat intake while increasing fiber, potassium, calcium and vitamin C and D intake. These findings could inform the development of nutrient-based guidelines for breakfast consumption in Indonesia.