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Rita De Cássia Akutsu
Universidade de Brasília

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Journal article
Published: 31 July 2021 in Nutrients
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This study aimed to evaluate the effectiveness of community restaurants (CRs), managed by the Government of the State of Bahia/Brazil, for the dimension of access to food. The study used secondary data obtained from the public opinion survey Profile of users of community restaurants in Salvador. The nutritional information was accessed through the analysis of CRs’ menus. Adequate effectiveness of access to food was considered when the CR served meals to 50% to 70% of the users considered the target audience (individuals served by the two CRs located in the city of Salvador/Bahia/Brazil). The participants (n = 1464; 778 as low-income individuals) were adult CR users from Salvador/Brazil. Most of the respondents were male, 40 to 54 years old, not white, had up to 9 years of formal education, without a partner, and living in the municipality of Salvador. The evaluated CRs are effective in serving 53.1% of the target population in their total service capacity. Meal provision only reached an estimated 0.7% of the socially vulnerable community in the district. The average energy value of the meal served by the CR units was 853.05 kcal/meal, with a mean energy density composition classified as average (1.15 kcal/g). The effectiveness of the evaluated community restaurants showed that these instruments were minimally effective in promoting access to food for the low-income population within their total daily service capacity, and the current quantity of these facilities was insufficient. However, these instruments stand out in the fundamental role of promoting the daily distribution of meals to the Brazilian population with the highest social vulnerability levels.

ACS Style

Mateus Sousa; Camila Teixeira; Jamacy Souza; Priscila Costa; Renata Zandonadi; Raquel Botelho; Heesup Han; António Raposo; Antonio Ariza-Montes; Luis Araya-Castillo; Rita Akutsu. Evaluation of the Effectiveness of Brazilian Community Restaurants for the Dimension of Low-Income People Access to Food. Nutrients 2021, 13, 2671 .

AMA Style

Mateus Sousa, Camila Teixeira, Jamacy Souza, Priscila Costa, Renata Zandonadi, Raquel Botelho, Heesup Han, António Raposo, Antonio Ariza-Montes, Luis Araya-Castillo, Rita Akutsu. Evaluation of the Effectiveness of Brazilian Community Restaurants for the Dimension of Low-Income People Access to Food. Nutrients. 2021; 13 (8):2671.

Chicago/Turabian Style

Mateus Sousa; Camila Teixeira; Jamacy Souza; Priscila Costa; Renata Zandonadi; Raquel Botelho; Heesup Han; António Raposo; Antonio Ariza-Montes; Luis Araya-Castillo; Rita Akutsu. 2021. "Evaluation of the Effectiveness of Brazilian Community Restaurants for the Dimension of Low-Income People Access to Food." Nutrients 13, no. 8: 2671.

Journal article
Published: 23 July 2021 in International Journal of Environmental Research and Public Health
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This exploratory, nationwide cross-sectional study was performed to investigate the well-being of Portuguese nutritionists, in addition to outlining their professional and demographic profile. Descriptive analyses were carried out to determine the measures relating to centralising tendency and dispersion of the sample. We compared means and proportions through t-tests and Analysis of Variance (ANOVA). The sample size was 206 individuals, respecting a minimum of eight respondents per item to validate the instrument. We recruited Nutritionists from Portugal nationwide using the list of electronic mail provided by the Order of Nutritionists. We sent an electronic mail to all the Nutritionists registered in this Order. We also used messaging applications and social networks (Instagram, Facebook) to reach Nutritionists who were not accessing electronic mail. Most respondents are women (92.5%), young (mean age = 31.4 ± 8.07 years; 54.2% of participants aging under 30 years), single, and with no children. More than half are Catholic (73.8%) and have less than ten years of nutritionist undergraduate completion (55.4%). The only variable that influences well-being at work is the economic variable Household Monthly Income. Those who earn less than €500.00 per month perceive themselves at a lesser state of work well-being than those who earn from €2501.00 to €5000.00 per month.

ACS Style

Rita Akutsu; Ada Rocha; Victor Viana; Luiz Akutsu; Izabel Silva; Raquel Botelho; Heesup Han; António Raposo; Antonio Ariza-Montes; Luis Araya-Castillo; Renata Zandonadi. Well-Being at Work: A Cross-Sectional Study on the Portuguese Nutritionists. International Journal of Environmental Research and Public Health 2021, 18, 7839 .

AMA Style

Rita Akutsu, Ada Rocha, Victor Viana, Luiz Akutsu, Izabel Silva, Raquel Botelho, Heesup Han, António Raposo, Antonio Ariza-Montes, Luis Araya-Castillo, Renata Zandonadi. Well-Being at Work: A Cross-Sectional Study on the Portuguese Nutritionists. International Journal of Environmental Research and Public Health. 2021; 18 (15):7839.

Chicago/Turabian Style

Rita Akutsu; Ada Rocha; Victor Viana; Luiz Akutsu; Izabel Silva; Raquel Botelho; Heesup Han; António Raposo; Antonio Ariza-Montes; Luis Araya-Castillo; Renata Zandonadi. 2021. "Well-Being at Work: A Cross-Sectional Study on the Portuguese Nutritionists." International Journal of Environmental Research and Public Health 18, no. 15: 7839.

Journal article
Published: 18 July 2021 in Research, Society and Development
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Objetivou-se avaliar as informações disponíveis nos Termos de Referências acerca das atividades das Unidades de Alimentação e Nutrição hospitalares. Estudo exploratório, a partir dos TR de oito hospitais estaduais da Bahia que terceirizam as suas UAN. Foi elaborado instrumento com 32 afirmações divididas em três fatores: Planejamento de Cardápios, Execução de Cardápios e Controle higiênico-sanitário, avaliadas, também, se eram explícitas ou não. O fator Planejamento de Cardápios apresentou 57,5% de itens presentes nos Termos de Referência, enquanto Execução de Cardápios e Controle higiênico-sanitário obtiveram, respectivamente, 66,7% e 80,7%. Apenas o primeiro fator não teve o mesmo percentual em relação aos itens que foram declarados explicitamente. Verificou-se a falta de informações essenciais para a execução das atividades de uma Unidade de Alimentação e Nutrição hospitalar, como: o responsável por elaborar os cardápios, dimensionamento de pessoal, higienização do reservatório de água e capacitação dos manipuladores. Conclui-se pela necessidade de TR mais específicos.

ACS Style

Luciana Alves Vieira Ferraz; Rita De Cássia Coelho De Almeida Akutsu; Jamacy Costa Souza; Maria Da Purificação Nazaré Araújo. Os Termos de Referências como Fonte de Informações para a execução das atividades de Unidades de Alimentação e Nutrição Hospitalar. Research, Society and Development 2021, 10, 1 .

AMA Style

Luciana Alves Vieira Ferraz, Rita De Cássia Coelho De Almeida Akutsu, Jamacy Costa Souza, Maria Da Purificação Nazaré Araújo. Os Termos de Referências como Fonte de Informações para a execução das atividades de Unidades de Alimentação e Nutrição Hospitalar. Research, Society and Development. 2021; 10 (9):1.

Chicago/Turabian Style

Luciana Alves Vieira Ferraz; Rita De Cássia Coelho De Almeida Akutsu; Jamacy Costa Souza; Maria Da Purificação Nazaré Araújo. 2021. "Os Termos de Referências como Fonte de Informações para a execução das atividades de Unidades de Alimentação e Nutrição Hospitalar." Research, Society and Development 10, no. 9: 1.

Journal article
Published: 27 May 2021 in Foods
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The demand for gluten-free products is rising, but their production with similar quality as their gluten counterparts is challenging. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nutritional and physicochemical properties. Proteins, lipids, carbohydrates, moisture, ash content, fibers, resistant starch, firmness, specific volume, and color were evaluated using official methods. Protein varied from 2.95% to 4.94%, the energy value from 347.93 to 133.55 kcal/100 g, dietary fiber from 8.19 to 17.90%, and resistant starch from 0.67% to 0.75% on wet basis. The addition of konjac flour positively influenced the specific volume. Higher concentrations of konjac flour in the formulations led to lower calories of the bread due to the significant addition of water to the dough. The bread samples with konjac showed high fiber content due to the composition of the flour. They had lower levels of carbohydrates, which can positively influence the glycemic index. Konjac flour provided dough mold, growth, and better texture for gluten-free bread. The best formulations were prepared in concentrations up to 37.5% konjac. The 50% konjac bread showed slightly reduced specific volume and pale color.

ACS Style

Fernanda Laignier; Rita Akutsu; Iriani Maldonade; Maria Bertoldo Pacheco; Vera Silva; Marcio Mendonça; Renata Zandonadi; António Raposo; Raquel Botelho. Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread. Foods 2021, 10, 1206 .

AMA Style

Fernanda Laignier, Rita Akutsu, Iriani Maldonade, Maria Bertoldo Pacheco, Vera Silva, Marcio Mendonça, Renata Zandonadi, António Raposo, Raquel Botelho. Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread. Foods. 2021; 10 (6):1206.

Chicago/Turabian Style

Fernanda Laignier; Rita Akutsu; Iriani Maldonade; Maria Bertoldo Pacheco; Vera Silva; Marcio Mendonça; Renata Zandonadi; António Raposo; Raquel Botelho. 2021. "Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread." Foods 10, no. 6: 1206.

Entry
Published: 25 May 2021 in Encyclopedia
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During the SARS-CoV-2 pandemic, the self-service restaurant sector, as well as other types of food services, are facing an unprecedented crisis needing to adapt their service to avoid closing their doors. With varied and quick meals, the self-service buffet is one of the most important types of outside services. However, the type of service where the clients follow a line on the buffet and serve their meals has impaired traditional restaurant operation during the SARS-CoV-2 pandemic and, perhaps, after it. In this sense, this study presents an overview of the self-service buffet restaurant operational system in the context of the SARS-CoV-2 pandemic.

ACS Style

Renata Zandonadi; Raquel Botelho; Dayanne Maynard; Rita Akutsu. Self-Service Restaurants in SARS-CoV-2 Pandemic. Encyclopedia 2021, 1, 401 -408.

AMA Style

Renata Zandonadi, Raquel Botelho, Dayanne Maynard, Rita Akutsu. Self-Service Restaurants in SARS-CoV-2 Pandemic. Encyclopedia. 2021; 1 (2):401-408.

Chicago/Turabian Style

Renata Zandonadi; Raquel Botelho; Dayanne Maynard; Rita Akutsu. 2021. "Self-Service Restaurants in SARS-CoV-2 Pandemic." Encyclopedia 1, no. 2: 401-408.

Journal article
Published: 08 March 2021 in International Journal of Environmental Research and Public Health
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Dietitians as healthcare professionals could decrease their quality of life during the SARS-COV-2 pandemic period; therefore, this study aimed to compare Brazilian dietitians’ perceptions of quality of life before and during the pandemic. This nationwide cross-sectional research aimed to evaluate Brazilian dietitians’ quality of life before and in the course of the COVID-19 pandemic, using a previously validated self-administered instrument WHO-QOL-BREF in Brazilian-Portuguese. The questionnaire was composed of 26 items (four domains) to evaluate life quality (physical, psychological, social relationship, and environment). The questionnaire also presented some sociodemographic variables and three questions about the COVID-19 pandemic. It was applied using GoogleForms® platform (Google LLC, Mountain View, CA, USA). For the statistical analysis of data, Paired T-test, Chi-squared test, and Analysis of Variance were used. A total of 1290 Brazilian dietitians replied to the instrument. Comparing quality of life (QoL) before SARS-COV-2 (3.83 ± 0.59) and during the pandemic (3.36 ± 0.66), data was statistically different. Comparing prior and in the course of the COVID-19 pandemic, all variables and domains presented statistical differences (better before the pandemic period). Among Brazilian dietitians, the psychological health domain was the most affected. The Sars-Cov-2 pandemic negatively impacted the QoL of Brazilian dietitians since health professionals face changes in their lives because of work.

ACS Style

Raquel Da Costa Matos; Rita Akutsu; Renata Zandonadi; Raquel Botelho. Quality of Life Prior and in the Course of the COVID-19 Pandemic: A Nationwide Cross-Sectional Study with Brazilian Dietitians. International Journal of Environmental Research and Public Health 2021, 18, 2712 .

AMA Style

Raquel Da Costa Matos, Rita Akutsu, Renata Zandonadi, Raquel Botelho. Quality of Life Prior and in the Course of the COVID-19 Pandemic: A Nationwide Cross-Sectional Study with Brazilian Dietitians. International Journal of Environmental Research and Public Health. 2021; 18 (5):2712.

Chicago/Turabian Style

Raquel Da Costa Matos; Rita Akutsu; Renata Zandonadi; Raquel Botelho. 2021. "Quality of Life Prior and in the Course of the COVID-19 Pandemic: A Nationwide Cross-Sectional Study with Brazilian Dietitians." International Journal of Environmental Research and Public Health 18, no. 5: 2712.

Journal article
Published: 28 January 2021 in International Journal of Environmental Research and Public Health
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This study aims to evaluate food insecurity (FI) among Brazilian Community restaurant food handlers and its associated factors. This cross-sectional study was performed with a representative sample of 471 food handlers working in community restaurants (CR) from all Brazilian regions. Participants are mostly female (62.2%), ≤40 years old (67.7%), with a partner (52.0%), and with up to eight years of education (54.1%). Predictors of participants’ socioeconomic status and CR geographic location are associated with the household food insecurity categories (p < 0.05). The predictors of socioeconomic conditions are associated with mild and moderate/severe FI category. Workers with less education are twice as likely to belong to the category with the highest FI severity. Lower per capita household income increased the chances of belonging to the mild insecurity category by 86%. It more than doubled the chance to be in the category of moderate/severe insecurity. Predictors of health status, lifestyle, and work are not associated with any multinomial outcome categories. However, working in the South, Southeast, or Midwest regions of Brazilian decreased the chances of belonging to one of the FI categories, with significance only for the mild category. Variables that show an association for this population are per capita household income for the different levels of FI and the CR region for mild FI. A high prevalence of FI in this population points to the need for more studies with low-income workers to prevent FI and its health consequences.

ACS Style

Ingrid Fideles; Rita Akutsu; Rosemary Barroso; Jamacy Costa-Souza; Renata Zandonadi; António Raposo; Raquel Botelho. Food Insecurity among Low-Income Food Handlers: A Nationwide Study in Brazilian Community Restaurants. International Journal of Environmental Research and Public Health 2021, 18, 1160 .

AMA Style

Ingrid Fideles, Rita Akutsu, Rosemary Barroso, Jamacy Costa-Souza, Renata Zandonadi, António Raposo, Raquel Botelho. Food Insecurity among Low-Income Food Handlers: A Nationwide Study in Brazilian Community Restaurants. International Journal of Environmental Research and Public Health. 2021; 18 (3):1160.

Chicago/Turabian Style

Ingrid Fideles; Rita Akutsu; Rosemary Barroso; Jamacy Costa-Souza; Renata Zandonadi; António Raposo; Raquel Botelho. 2021. "Food Insecurity among Low-Income Food Handlers: A Nationwide Study in Brazilian Community Restaurants." International Journal of Environmental Research and Public Health 18, no. 3: 1160.

Journal article
Published: 04 January 2021 in International Journal of Environmental Research and Public Health
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In Brazilian universities, the university restaurant (UR) is essential in supporting students to complete their courses, as the UR offers free or low-cost food. In this sense, this research aimed to evaluate public policy effectiveness in offering food to low-income students attending the UR of the University of Brasília. This cross-sectional study compared low-income students (participating in the Student Assistance Program—Group 1) and students that did not participate in the Program (Group 2). Researchers assessed food consumption through direct observation of students while serving their plates at UR (in all meals consumed at UR) and completed food consumption with diet recalls for the meals outside the UR. In total, three complete days, including one weekend day, were evaluated for each student. Researchers also evaluated the participants’ body mass composition and body fat percentage. The results of the comparisons between the evaluated groups showed that the groups presented similar intakes. Only sodium intake was significantly different for males, being higher for Group 1. The median sodium consumption among females and males in group 1 was 55% and 119%, respectively, above the upper limit (UL). In Group 2, sodium intake levels reached consumption percentages above UL by 36% for females and 79% for males. The prevalence of inadequate sodium consumption was 100% for both genders and groups. Extra salt was added to dishes by 19.7% of the students. For females, only fiber ingestion was statistically different, with higher intake for Group 1. The other evaluated parameters showed similarities among groups for each gender. The statistical analysis revealed a significant difference in the consumption of calories, fibers, sodium, iron, and calcium for the students who had three meals at the UR in the two weekdays. There was a statistical difference in nutrients for those who had three meals in the UR, reinforcing the importance of the UR’s meals. The current food and nutrition policy at the UR proved to be extremely important in university students’ lives and in maintaining healthy nutritional aspects. However, changes in sodium use, more calcium intake, and less cholesterol consumption should receive attention to better balance dietary elements of the food offered. Dish preparation should be carefully followed to ensure the quality of the food for university students.

ACS Style

Ygraine Hartmann; Rita De Cássia C. De A. Akutsu; Renata Puppin Zandonadi; António Raposo; Raquel B. A. Botelho. Characterization, Nutrient Intake, and Nutritional Status of Low-Income Students Attending a Brazilian University Restaurant. International Journal of Environmental Research and Public Health 2021, 18, 315 .

AMA Style

Ygraine Hartmann, Rita De Cássia C. De A. Akutsu, Renata Puppin Zandonadi, António Raposo, Raquel B. A. Botelho. Characterization, Nutrient Intake, and Nutritional Status of Low-Income Students Attending a Brazilian University Restaurant. International Journal of Environmental Research and Public Health. 2021; 18 (1):315.

Chicago/Turabian Style

Ygraine Hartmann; Rita De Cássia C. De A. Akutsu; Renata Puppin Zandonadi; António Raposo; Raquel B. A. Botelho. 2021. "Characterization, Nutrient Intake, and Nutritional Status of Low-Income Students Attending a Brazilian University Restaurant." International Journal of Environmental Research and Public Health 18, no. 1: 315.

Short communication
Published: 17 December 2020 in International Journal of Gastronomy and Food Science
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This paper evaluated the Brazilian Food Assistance Program at the Community Restaurants (CR) regarding the supply of regional dishes (RD), fruits, and vegetables, to reduce the food insecurity of low-income people and to strengthen the sustainability of local food systems. The study is cross-sectional, and data was collected in the Brazilian Community Restaurants. Thirty-seven restaurants from the five Brazilian regions were drawn from the total number of CRs available, proportionally by each region's number. A questionnaire containing multiple-choice questions regarding RD's frequency, fruits, and vegetable supply in CRs was used to collect data. Each national region had a specific questionnaire including their 10-main RD, obtained from local gastronomy books, magazines, and states' websites. The second part of the questionnaire contained a list of local fruits and vegetables based on a Brazilian publication entitled Regional Brazilian foods. The nutritionists reported the type and how often local fruits and vegetables were supplied, and where the CR purchased these items. There were statistical differences among Brazilian regions in RD supply (p = 0.00). Despite the possibility of presenting 15 different local dishes, none of the CRs supplied the questionnaire's total amount of dishes. The North Region presented the lowest frequency of RD. Regarding fruits and vegetables, the South region provided 100% of the listed local items. In the North, Northeast, and Southeast, CRs supplied more local vegetables than fruits. The Midwest did not supply local fruits or vegetables in its menus. The main reported reasons to provide the RD were high acceptability and eating habits. The high prices of some RD were considered a limiting factor for some CRs to serve these regionals. The South is the only region that CRs bought more frequently regional ingredients from family farming. Although CR program aims to stimulate the use of regional ingredients from family farming and local producers, there is no control to verify menus or buying procedures.

ACS Style

Gabriella De Figueiredo Melo Villas Boas; Raquel Braz Assunção Botelho; Rita De Cassia Coelho De Almeida Akutsu; Renata Puppin Zandonadi. Access to regional food in Brazilian community restaurants to strengthen the sustainability of local food systems. International Journal of Gastronomy and Food Science 2020, 23, 100296 .

AMA Style

Gabriella De Figueiredo Melo Villas Boas, Raquel Braz Assunção Botelho, Rita De Cassia Coelho De Almeida Akutsu, Renata Puppin Zandonadi. Access to regional food in Brazilian community restaurants to strengthen the sustainability of local food systems. International Journal of Gastronomy and Food Science. 2020; 23 ():100296.

Chicago/Turabian Style

Gabriella De Figueiredo Melo Villas Boas; Raquel Braz Assunção Botelho; Rita De Cassia Coelho De Almeida Akutsu; Renata Puppin Zandonadi. 2020. "Access to regional food in Brazilian community restaurants to strengthen the sustainability of local food systems." International Journal of Gastronomy and Food Science 23, no. : 100296.

Journal article
Published: 31 July 2020 in International Journal of Environmental Research and Public Health
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This study aimed to evaluate the perceptions of dietitians’ wellbeing at work before and during the SARS-COV-2 pandemic in Brazil. This cross-sectional study was performed using a previously validated instrument to investigate the wellbeing of dietitians at work in Brazil. The questionnaire on the wellbeing of dietitians was composed of 25 items (with a 5-point scale), characteristics, and questions about the SARS-COV-2 period. The application was carried out with GoogleForms® tool from 26 May to 7 June 2020. The weblink to access the research was sent via email, messaging apps, and social networks. Volunteers were recruited nationwide with the help of the Brazilian Dietitians Councils, support groups, as well as media outreach to reach as many dietitians as possible. Volunteers received, along with the research link, the invitation to participate, as well as the consent form. A representative sample of 1359 dietitians from all the Brazilian regions answered the questionnaire—mostly female (92.5%), Catholic (52.9%), from 25 to 39 years old (58.4%), with a partner (63.8%), and with no children (58%). Most of the participants continue working during the pandemic period (83.8%), but they did not have SARS-COV-2 (96%), nor did their family members (80.7%). The wellbeing at work before SARS-COV-2 was 3.88 ± 0.71, statistically different (p < 0.05) from during the pandemic, with the wellbeing of 3.71 ± 0.78. Wellbeing at work was higher before the pandemic for all the analyzed variables. Analyzing variables separately before and during the pandemic, dietitians with partners, children and a Ph.D. presented higher scores for wellbeing at work. Professionals receiving more than five times the minimum wage have higher scores. During the pandemic, better wellbeing was observed for dietitians working remotely.

ACS Style

Raquel Adjafre Da Costa Matos; Rita De Cássia Coelho De Almeida Akutsu; Renata Puppin Zandonadi; Ada Rocha; Raquel Braz Assunção Botelho. Wellbeing at Work before and during the SARS-COV-2 Pandemic: A Brazilian Nationwide Study among Dietitians. International Journal of Environmental Research and Public Health 2020, 17, 5541 .

AMA Style

Raquel Adjafre Da Costa Matos, Rita De Cássia Coelho De Almeida Akutsu, Renata Puppin Zandonadi, Ada Rocha, Raquel Braz Assunção Botelho. Wellbeing at Work before and during the SARS-COV-2 Pandemic: A Brazilian Nationwide Study among Dietitians. International Journal of Environmental Research and Public Health. 2020; 17 (15):5541.

Chicago/Turabian Style

Raquel Adjafre Da Costa Matos; Rita De Cássia Coelho De Almeida Akutsu; Renata Puppin Zandonadi; Ada Rocha; Raquel Braz Assunção Botelho. 2020. "Wellbeing at Work before and during the SARS-COV-2 Pandemic: A Brazilian Nationwide Study among Dietitians." International Journal of Environmental Research and Public Health 17, no. 15: 5541.

Preprint content
Published: 16 July 2020
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Foodborne diseases (FBDs) comprise a broad spectrum of illnesses that result from the ingestion of contaminated foodstuffs or water. FBDs can occur at any stage, from production to food consumption, and contamination may be the result of environmental contamination, such as pollution of water, soil, or air [1]. FBDs represent one of the most critical public health problems in the world, especially in developing countries that present serious shortcomings in infrastructure and basic sanitation [2–5]. With the knowledge to prevent FBDs, and the concerns about the increase in FBD cases arising in households, it is essential to evaluate homes’ good food preparation practices.

ACS Style

Renata Zandonadi; Adenilma Farias; Rita De Cássia Akutsu; Raquel Braz Assunção Botelho; Wilma Araújo; Izabel Cristina Rodrigues Da Silva. Foodborne Diseases. 2020, 1 .

AMA Style

Renata Zandonadi, Adenilma Farias, Rita De Cássia Akutsu, Raquel Braz Assunção Botelho, Wilma Araújo, Izabel Cristina Rodrigues Da Silva. Foodborne Diseases. . 2020; ():1.

Chicago/Turabian Style

Renata Zandonadi; Adenilma Farias; Rita De Cássia Akutsu; Raquel Braz Assunção Botelho; Wilma Araújo; Izabel Cristina Rodrigues Da Silva. 2020. "Foodborne Diseases." , no. : 1.

Communication
Published: 07 July 2020 in International Journal of Environmental Research and Public Health
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This study aimed to analyze the food safety conditions in home kitchens from the Brazilian Federal District. A previously validated instrument composed of 77 items (in four blocks) was used to evaluate the safety conditions in home kitchens. A survey was carried out with on-site application with 226 home kitchens’ food handlers in the Federal District, Brazil to evaluate Brazilian home kitchens’ good practices. Of the home kitchen food handlers, most of them were female (64.6%), had completed undergraduate education (29.2%), and were 45–59 years old (23.5%). The visited households had an average of 3.38 ± 1.48 residents that ate some of their meals at home, and 40% declared the monthly family income to be between 5 and 15 Brazilian minimum wages (MW). Regarding the reliability of the instrument, from the KR-20 test, it was verified that the instrument presents good internal consistency (α = 0.758). According to the instrument classification, the home kitchens’ sample was considered as at a medium risk of food contamination (46.5% of them presented from 51 to 75% of conformities to the instrument). There was a statistical difference between house-kitchens with a family income from zero to one minimum wage (MW) and those receiving from 5 to 15 MW (p = 0.017), as well as between those from zero to one MW and who earn above 15 MW (p = 0.009). The result of the on-site evaluation shows that the instrument was able to measure food safety conditions in Brazilian Federal District domestic kitchens. Such findings can contribute positively to the development of actions in health education that help in the adoption of good practices of food manipulation and, consequently, in the reduction in foodborne disease outbreaks in residences.

ACS Style

Adenilma Da Silva Farias; Rita De Cassia Coelho De Almeida Akutsu; Raquel Braz Assunção Botelho; Wilma Maria Coelho Araújo; Izabel Cristina Silva; Karin Eleonora Sávio; Renata Puppin Zandonadi. Food Safety Conditions in Home-Kitchens: A Cross-Sectional Study in the Federal District/Brazil. International Journal of Environmental Research and Public Health 2020, 17, 4897 .

AMA Style

Adenilma Da Silva Farias, Rita De Cassia Coelho De Almeida Akutsu, Raquel Braz Assunção Botelho, Wilma Maria Coelho Araújo, Izabel Cristina Silva, Karin Eleonora Sávio, Renata Puppin Zandonadi. Food Safety Conditions in Home-Kitchens: A Cross-Sectional Study in the Federal District/Brazil. International Journal of Environmental Research and Public Health. 2020; 17 (13):4897.

Chicago/Turabian Style

Adenilma Da Silva Farias; Rita De Cassia Coelho De Almeida Akutsu; Raquel Braz Assunção Botelho; Wilma Maria Coelho Araújo; Izabel Cristina Silva; Karin Eleonora Sávio; Renata Puppin Zandonadi. 2020. "Food Safety Conditions in Home-Kitchens: A Cross-Sectional Study in the Federal District/Brazil." International Journal of Environmental Research and Public Health 17, no. 13: 4897.

Journal article
Published: 18 June 2020 in Sustainability
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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.

ACS Style

Janice Ramos De Sousa; Rita De Cássia C.A. Akutsu; Renata Puppin Zandonadi; Raquel B. A. Botelho. Breakfast Characterization and Consumption by Low-Income Brazilians: Food Identity and Regional Food. Sustainability 2020, 12, 4998 .

AMA Style

Janice Ramos De Sousa, Rita De Cássia C.A. Akutsu, Renata Puppin Zandonadi, Raquel B. A. Botelho. Breakfast Characterization and Consumption by Low-Income Brazilians: Food Identity and Regional Food. Sustainability. 2020; 12 (12):4998.

Chicago/Turabian Style

Janice Ramos De Sousa; Rita De Cássia C.A. Akutsu; Renata Puppin Zandonadi; Raquel B. A. Botelho. 2020. "Breakfast Characterization and Consumption by Low-Income Brazilians: Food Identity and Regional Food." Sustainability 12, no. 12: 4998.

Journal article
Published: 24 April 2020 in Sustainability
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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.

ACS Style

Ingrid C. Fideles; Rita De Cassia Coelho De Almeida Akutsu; Priscila R. F. Costa; Jamacy Costa-Souza; Raquel Braz Assunção Botelho; Renata Puppin Zandonadi. Brazilian Community Restaurants’ Low-Income Food Handlers: Association between the Nutritional Status and the Presence of Non-Communicable Chronic Diseases. Sustainability 2020, 12, 3467 .

AMA Style

Ingrid C. Fideles, Rita De Cassia Coelho De Almeida Akutsu, Priscila R. F. Costa, Jamacy Costa-Souza, Raquel Braz Assunção Botelho, Renata Puppin Zandonadi. Brazilian Community Restaurants’ Low-Income Food Handlers: Association between the Nutritional Status and the Presence of Non-Communicable Chronic Diseases. Sustainability. 2020; 12 (8):3467.

Chicago/Turabian Style

Ingrid C. Fideles; Rita De Cassia Coelho De Almeida Akutsu; Priscila R. F. Costa; Jamacy Costa-Souza; Raquel Braz Assunção Botelho; Renata Puppin Zandonadi. 2020. "Brazilian Community Restaurants’ Low-Income Food Handlers: Association between the Nutritional Status and the Presence of Non-Communicable Chronic Diseases." Sustainability 12, no. 8: 3467.

Temas livres
Published: 01 April 2020 in Ciência & Saúde Coletiva
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Resumo A desigualdade de gênero se revela nas questões de educação, renda e acesso a Segurança Alimentar e Nutricional. No Brasil, o Programa Nacional Mulheres Mil tem como objetivo intensificar o processo de desenvolvimento regional e institucional, pela melhoria do acesso de mulheres em situação de vulnerabilidade social à educação e ao mundo do trabalho. O objetivo é analisar a contribuição do Programa para redução da vulnerabilidade à insegurança alimentar dos domicílios chefiado por mulheres. Aplicou-se um questionário semiestruturado para 384 participantes contendo as variáveis demográficas e socioeconômicas e a Escala Brasileira de Insegurança Alimentar. Constataram-se diferenças significativas em relação à renda, especialmente, entre aquelas em situação de insegurança alimentar, variando o número de participantes da faixa de renda superior a um salário mínimo. O avanço na renda não foi suficiente para intervir na Insegurança Alimentar. Mais pesquisas devem ser realizadas com objetivo de aprofundar a compreensão das relações entre renda, educação e Segurança Alimentar e Nutricional, sobretudo sob a ótica das ações direcionadas ao gênero feminino.

ACS Style

Jussara Maysa Campos; Rita De Cássia Coelho De Almeida Akutsu; Izabel Cristina Rodrigues Silva; Karin Savio Oliveira; Renata Monteiro. Gênero, segurança alimentar e nutricional e vulnerabilidade: o Programa das Mulheres Mil em foco. Ciência & Saúde Coletiva 2020, 25, 1529 -1538.

AMA Style

Jussara Maysa Campos, Rita De Cássia Coelho De Almeida Akutsu, Izabel Cristina Rodrigues Silva, Karin Savio Oliveira, Renata Monteiro. Gênero, segurança alimentar e nutricional e vulnerabilidade: o Programa das Mulheres Mil em foco. Ciência & Saúde Coletiva. 2020; 25 (4):1529-1538.

Chicago/Turabian Style

Jussara Maysa Campos; Rita De Cássia Coelho De Almeida Akutsu; Izabel Cristina Rodrigues Silva; Karin Savio Oliveira; Renata Monteiro. 2020. "Gênero, segurança alimentar e nutricional e vulnerabilidade: o Programa das Mulheres Mil em foco." Ciência & Saúde Coletiva 25, no. 4: 1529-1538.

Journal article
Published: 24 June 2019 in Nutrients
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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.

ACS Style

Janice Ramos De Sousa; Raquel B. A. Botelho; Rita De Cássia C. A. Akutsu; Renata Puppin Zandonadi. Nutritional Quality of Breakfast Consumed by the Low-Income Population in Brazil: A Nationwide Cross-Sectional Survey. Nutrients 2019, 11, 1418 .

AMA Style

Janice Ramos De Sousa, Raquel B. A. Botelho, Rita De Cássia C. A. Akutsu, Renata Puppin Zandonadi. Nutritional Quality of Breakfast Consumed by the Low-Income Population in Brazil: A Nationwide Cross-Sectional Survey. Nutrients. 2019; 11 (6):1418.

Chicago/Turabian Style

Janice Ramos De Sousa; Raquel B. A. Botelho; Rita De Cássia C. A. Akutsu; Renata Puppin Zandonadi. 2019. "Nutritional Quality of Breakfast Consumed by the Low-Income Population in Brazil: A Nationwide Cross-Sectional Survey." Nutrients 11, no. 6: 1418.

Evaluation study
Published: 08 April 2019 in Nutrients
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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.

ACS Style

Raquel Braz Assunção Botelho; Rita De Cássia Akutsu; Renata Puppin Zandonadi. Low-Income Population Sugar (Sucrose) Intake: A Cross-Sectional Study among Adults Assisted by a Brazilian Food Assistance Program. Nutrients 2019, 11, 798 .

AMA Style

Raquel Braz Assunção Botelho, Rita De Cássia Akutsu, Renata Puppin Zandonadi. Low-Income Population Sugar (Sucrose) Intake: A Cross-Sectional Study among Adults Assisted by a Brazilian Food Assistance Program. Nutrients. 2019; 11 (4):798.

Chicago/Turabian Style

Raquel Braz Assunção Botelho; Rita De Cássia Akutsu; Renata Puppin Zandonadi. 2019. "Low-Income Population Sugar (Sucrose) Intake: A Cross-Sectional Study among Adults Assisted by a Brazilian Food Assistance Program." Nutrients 11, no. 4: 798.

Journal article
Published: 05 April 2019 in International Journal of Environmental Research and Public Health
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This study aimed to evaluate health professionals’ unhygienic practices and the stages of behaviour change in Brazilian public hospital restaurants. We evaluated all medium/large-sized public hospital restaurants (HRs) from the Brazilian Federal District (n = 9); a representative sample of 128 users). We evaluated the HRs’ physical structures, their consumers’ socio-demographic characteristics, their unhygienic practices, as well as the stages of behavioural change concerning unhygienic practices. All the HRs presented their menus for self-service distribution, so customers entered in lines to serve themselves. All the HRs had hand-wash sinks for customers; 77.8% offered antiseptic liquid soap; 33.3% offered alcohol gel; and 77.8% offered storage for professional accessories before serving food. Almost half (46.8%) of the customers did not sanitise their hands (with water and antiseptic soap and/or use of alcohol gel) immediately before serving, and 24.2% wore professional uniforms at HRs. Almost half (43.5%) of the customers spoke with each other in line while serving their plates and arranged the food on their plates with the serving utensils from the distribution counter. The declaration of behavioural change was inversely associated with the hygiene practices. Almost half of the individuals did not sanitize their hands; however, 90.4% declared “changed behaviour” when this contaminant practice was presented to them. We verified a high percentage of hygiene practices inconsistent with most of the customers´ answers about their stage of behaviour change. Based on the observations of this study, it is necessary for an awareness program to be developed that is focused on customers of HRs in order to reduce unhygienic practices. Also, it is important to promote new policies for proper hygiene practices in hospital restaurants.

ACS Style

Cainara Lins Draeger; Rita De Cassia Coelho De Almeida Akutsu; Karin Eleonora Sávio De Oliveira; Izabel Cristina Rodrigues Da Silva; Raquel Braz Assunção Botelho; Renata Puppin Zandonadi. Unhygienic Practices of Health Professionals in Brazilian Public Hospital Restaurants: An Alert to Promote New Policies and Hygiene Practices in the Hospitals. International Journal of Environmental Research and Public Health 2019, 16, 1224 .

AMA Style

Cainara Lins Draeger, Rita De Cassia Coelho De Almeida Akutsu, Karin Eleonora Sávio De Oliveira, Izabel Cristina Rodrigues Da Silva, Raquel Braz Assunção Botelho, Renata Puppin Zandonadi. Unhygienic Practices of Health Professionals in Brazilian Public Hospital Restaurants: An Alert to Promote New Policies and Hygiene Practices in the Hospitals. International Journal of Environmental Research and Public Health. 2019; 16 (7):1224.

Chicago/Turabian Style

Cainara Lins Draeger; Rita De Cassia Coelho De Almeida Akutsu; Karin Eleonora Sávio De Oliveira; Izabel Cristina Rodrigues Da Silva; Raquel Braz Assunção Botelho; Renata Puppin Zandonadi. 2019. "Unhygienic Practices of Health Professionals in Brazilian Public Hospital Restaurants: An Alert to Promote New Policies and Hygiene Practices in the Hospitals." International Journal of Environmental Research and Public Health 16, no. 7: 1224.

Validation study
Published: 20 March 2019 in International Journal of Environmental Research and Public Health
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This study aimed to develop and validate an instrument to evaluate Brazilian home kitchens’ good practices. We elaborated on the preliminary version of the check-list based on the Brazilian resolution for food safety Collegiate Board Resolution 216 (RDC 216), Collegiate Board Resolution 275 (RDC 275), the standard 22000 from the International Organization for Standardization (ISO 22000) and Codex Alimentarius. Seven experts with experience in the area participated in the check-list validation and semantic evaluation. The criteria used for the approval of the items, as to their importance for the prevention of food contamination and clarity of the wording, was the achievement of a minimum of five out of seven of agreement among the experts (W-values ≥ 0.7). Moreover, items should have a mean ≥3 for the evaluation of importance (content validation) and clarity (semantic evaluation) to be maintained in the instrument. After the expert phase, we conducted another semantic evaluation of the check-list with a focus group composed of 13 undergraduate students, one moderator, and one observer of the process, to evaluate each item regarding its clarity, considering their level of understanding of the item. The final version of the check-list was composed of 77 items, divided into four blocks. The check-list developed was validated with respect to content with a W-value of 0.86 and approved in the semantic evaluation.

ACS Style

Adenilma Da Silva Farias; Rita De Cassia Coelho De Almeida Akutsu; Raquel Braz Assunção Botelho; Renata Puppin Zandonadi. Good Practices in Home Kitchens: Construction and Validation of an Instrument for Household Food-Borne Disease Assessment and Prevention. International Journal of Environmental Research and Public Health 2019, 16, 1005 .

AMA Style

Adenilma Da Silva Farias, Rita De Cassia Coelho De Almeida Akutsu, Raquel Braz Assunção Botelho, Renata Puppin Zandonadi. Good Practices in Home Kitchens: Construction and Validation of an Instrument for Household Food-Borne Disease Assessment and Prevention. International Journal of Environmental Research and Public Health. 2019; 16 (6):1005.

Chicago/Turabian Style

Adenilma Da Silva Farias; Rita De Cassia Coelho De Almeida Akutsu; Raquel Braz Assunção Botelho; Renata Puppin Zandonadi. 2019. "Good Practices in Home Kitchens: Construction and Validation of an Instrument for Household Food-Borne Disease Assessment and Prevention." International Journal of Environmental Research and Public Health 16, no. 6: 1005.

Journal article
Published: 01 January 2019 in Revista de Nutrição
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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.

ACS Style

Francisco De Assis Guedes De Vasconcelos; Liliana Paula Bricarello; Nilce Maria Da Silva Campos Costa; Bibiana Arantes Moraes; Rita De Cassia Coelho De Almeida Akutsu. The 80-year history of the professional associations of nutritionists in Brazil: A historical-documentary analysis. Revista de Nutrição 2019, 32, 1 .

AMA Style

Francisco De Assis Guedes De Vasconcelos, Liliana Paula Bricarello, Nilce Maria Da Silva Campos Costa, Bibiana Arantes Moraes, Rita De Cassia Coelho De Almeida Akutsu. The 80-year history of the professional associations of nutritionists in Brazil: A historical-documentary analysis. Revista de Nutrição. 2019; 32 ():1.

Chicago/Turabian Style

Francisco De Assis Guedes De Vasconcelos; Liliana Paula Bricarello; Nilce Maria Da Silva Campos Costa; Bibiana Arantes Moraes; Rita De Cassia Coelho De Almeida Akutsu. 2019. "The 80-year history of the professional associations of nutritionists in Brazil: A historical-documentary analysis." Revista de Nutrição 32, no. : 1.