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The coronavirus pandemic started a worldwide emergency, and tight preventive actions were necessary to protect the population, changing individuals’ daily habits. Dwelling and working at home can change dietary habits, affect food choice and access, as well as the practice of physical activity. In this regard, this study’s goal was to compare eating competence (EC) among Brazilian adults before and during the coronavirus pandemic, using the Brazilian version of the eating competence Satter inventory (ecSI2.0™BR) with the “retrospective post-then-pre” design. This cross-sectional study was performed from 30 April to 31 May 2021 among a convenience sample of the Brazilian adult population using an online platform (Google® Forms). In the studied sample (n = 302 in which 76.82% were females), EC total score lowered during the pandemic (31.69 ± 8.26 vs. 29.99 ± 9.72; p< 0.005), and the decrease was worst after the beginning of the pandemic among those who reported weight gain, decreased the consumption of fruit and vegetables, and increased the consumption of sugary beverages. The contextual skill component seems relevant in this scenario, where our life and routines were changed entirely, demonstrating that the ability to manage the food context is essential, especially when sanitary and economic situations represent a new challenge.
Fabiana Lopes Nalon de Queiroz; Eduardo Yoshio Nakano; Raquel Braz Assunção Botelho; Verônica Cortez Ginani; António Raposo; Renata Puppin Zandonadi. Eating Competence among Brazilian Adults: A Comparison between before and during the COVID-19 Pandemic. Foods 2021, 10, 2001 .
AMA StyleFabiana Lopes Nalon de Queiroz, Eduardo Yoshio Nakano, Raquel Braz Assunção Botelho, Verônica Cortez Ginani, António Raposo, Renata Puppin Zandonadi. Eating Competence among Brazilian Adults: A Comparison between before and during the COVID-19 Pandemic. Foods. 2021; 10 (9):2001.
Chicago/Turabian StyleFabiana Lopes Nalon de Queiroz; Eduardo Yoshio Nakano; Raquel Braz Assunção Botelho; Verônica Cortez Ginani; António Raposo; Renata Puppin Zandonadi. 2021. "Eating Competence among Brazilian Adults: A Comparison between before and during the COVID-19 Pandemic." Foods 10, no. 9: 2001.
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.
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 StyleMateus 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 StyleMateus 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.
The objective of this study was to evaluate in a static in vitro digestion model the survival of Lactobacillus paracasei subsp. paracasei LBC 81 in fermented chickpea and coconut beverage. The fermented beverage was stored for 1 and 8 days at 4 °C and then submitted to gastric juice, pancreatic juice, or sequential exposure to gastric and pancreatic juice. The experiment controls were (i) control 1—suspension of cells in 0.85% saline solution; (ii) control 2—cell suspension in chickpea and coconut beverage. The survival of L. paracasei was determined in log CFU/mL and expressed as a survival percentage. The survival of L. paracasei in the fermented beverage after exposure to gastric juice and sequential exposure to gastric and pancreatic juice was 99.47 + 2.05% and 93.21 + 0.43%, respectively. These values were higher than those found for controls 1 and 2. The storage condition of the fermented beverage for 1 or 8 days at 4 °C did not affect the survival after exposure to gastric juice, pancreatic juice, or sequential exposure. The results obtained in this study conclude that the fermented beverage of chickpeas and coconut is an excellent carrier for L. paracasei LBC 81, capable of enhancing survival to gastrointestinal conditions and ensuring a greater number of viable cells reaching the intestinal epithelium.
Maria Mesquita; Eliana Dos Santos Leandro; Ernandes Rodrigues de Alencar; Raquel Botelho. Survival of Lactobacillus paracasei subsp. paracasei LBC 81 in Fermented Beverage from Chickpeas and Coconut in a Static In Vitro Digestion Model. Fermentation 2021, 7, 135 .
AMA StyleMaria Mesquita, Eliana Dos Santos Leandro, Ernandes Rodrigues de Alencar, Raquel Botelho. Survival of Lactobacillus paracasei subsp. paracasei LBC 81 in Fermented Beverage from Chickpeas and Coconut in a Static In Vitro Digestion Model. Fermentation. 2021; 7 (3):135.
Chicago/Turabian StyleMaria Mesquita; Eliana Dos Santos Leandro; Ernandes Rodrigues de Alencar; Raquel Botelho. 2021. "Survival of Lactobacillus paracasei subsp. paracasei LBC 81 in Fermented Beverage from Chickpeas and Coconut in a Static In Vitro Digestion Model." Fermentation 7, no. 3: 135.
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.
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 StyleRita 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 StyleRita 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.
This study aimed to develop an Eco-Inefficiency (Ely) formula to verify the cost of the economic, environmental, and social impact of waste, applicable to food services (FS). Six stages were performed: identification of the terms that characterize food waste; definition of constructs influenced by food waste; identification of the variables that make up each construct; indicators capable of measuring the impact generated by food waste; definition of the mathematical formula; and EIy pilot test. The formula was based on eco-efficiency but focused on food waste. The constructs were translated into three dimensions of sustainability: environmental, social, and economic. Researchers created a score for the dimensions and the entire evaluation, based on a literature review. Water footprint, cleaning material, food production waste, the amount of rest-intake, and the amount of distribution leftover were evaluated on the environmental impact. The economic dimension variables were energy consumption to produce the wasted food, cost of raw material used in wasted food, and food handlers’ wages for the economic impact measurement. The social impact variables were: energy density (ED), rest-intake (kcal/g), distribution of leftover ED (kcal/g), use of organic food, and food surpluses’ donation. With an EIy application in each item, we have the item’s score in each dimension. The higher value of an item, the higher is its influence on the dimension, allowing us to identify those with the most significant impact in the restaurant. The Environmental dimension presented the most significant problems in the assessed scenario. The eco-inefficiency formula identifies food waste’s main critical points, allowing us to trace strategies to reduce food waste.
Maísa Lins; Renata Zandonadi; Virgílio Strasburg; Eduardo Nakano; Raquel Botelho; António Raposo; Veronica Ginani. Eco-Inefficiency Formula: A Method to Verify the Cost of the Economic, Environmental, and Social Impact of Waste in Food Services. Foods 2021, 10, 1369 .
AMA StyleMaísa Lins, Renata Zandonadi, Virgílio Strasburg, Eduardo Nakano, Raquel Botelho, António Raposo, Veronica Ginani. Eco-Inefficiency Formula: A Method to Verify the Cost of the Economic, Environmental, and Social Impact of Waste in Food Services. Foods. 2021; 10 (6):1369.
Chicago/Turabian StyleMaísa Lins; Renata Zandonadi; Virgílio Strasburg; Eduardo Nakano; Raquel Botelho; António Raposo; Veronica Ginani. 2021. "Eco-Inefficiency Formula: A Method to Verify the Cost of the Economic, Environmental, and Social Impact of Waste in Food Services." Foods 10, no. 6: 1369.
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.
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 StyleFernanda 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 StyleFernanda 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.
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.
Renata Zandonadi; Raquel Botelho; Dayanne Maynard; Rita Akutsu. Self-Service Restaurants in SARS-CoV-2 Pandemic. Encyclopedia 2021, 1, 401 -408.
AMA StyleRenata Zandonadi, Raquel Botelho, Dayanne Maynard, Rita Akutsu. Self-Service Restaurants in SARS-CoV-2 Pandemic. Encyclopedia. 2021; 1 (2):401-408.
Chicago/Turabian StyleRenata Zandonadi; Raquel Botelho; Dayanne Maynard; Rita Akutsu. 2021. "Self-Service Restaurants in SARS-CoV-2 Pandemic." Encyclopedia 1, no. 2: 401-408.
This study aimed to perform a systematic review on gluten-free bread formulations using specific volumes as a quality indicator. In this systematic review, we identified 259 studies that met inclusion criteria. From these studies, 43 met the requirements of having gluten-free bread with a specific volume greater than or equal to 3.5 cm3/g. Other parameters such as the texture profile, color (crumb and crust), and sensory analysis examined in these studies were presented. The formulations that best compensated the lack of the gluten-network were based on the combination of rice flour, rice flour with low amylose content, maize flour, rice starch, corn starch, potato starch, starch with proteins and added with transglutaminase (TGase), and hydrocolloids like hydroxypropylmethylcellulose (HPMC). Of the 43 studies, three did not present risk of bias, and the only parameter evaluated in common in the studies was the specific volume. However, it is necessary to jointly analyze other parameters that contribute to the quality, such as texture profile, external and internal characteristics, acceptability, and useful life of the bread, especially since it is a product obtained through raw materials and unconventional ingredients.
Jordanna Monteiro; Priscila Farage; Renata Zandonadi; Raquel Botelho; Livia de Oliveira; António Raposo; Faiyaz Shakeel; Sultan Alshehri; Wael Mahdi; Wilma Araújo. A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator. Foods 2021, 10, 614 .
AMA StyleJordanna Monteiro, Priscila Farage, Renata Zandonadi, Raquel Botelho, Livia de Oliveira, António Raposo, Faiyaz Shakeel, Sultan Alshehri, Wael Mahdi, Wilma Araújo. A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator. Foods. 2021; 10 (3):614.
Chicago/Turabian StyleJordanna Monteiro; Priscila Farage; Renata Zandonadi; Raquel Botelho; Livia de Oliveira; António Raposo; Faiyaz Shakeel; Sultan Alshehri; Wael Mahdi; Wilma Araújo. 2021. "A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator." Foods 10, no. 3: 614.
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.
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 StyleRaquel 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 StyleRaquel 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.
This study aimed to perform a systematic review and meta-analysis of the glycemic index (GI) of gluten-free bread (GFB) and its main ingredients. The systematic review followed PRISMA guidelines, using seven electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, gray literature research with Google Scholar, and patents with Google Patent tool), from inception to November 2020. Eighteen studies met the inclusion criteria evaluating 132 GFB samples. Five articles tested GI in vivo, eleven in vitro; and two studies tested both methods. The analysis showed that 60.7% (95% CI: 40.2–78.1%) of the samples presented high glycemic indexes, evidencing a high glycemic profile for GFB. Only 18.2% (95% CI: 11.7–27.2%) of the bread samples presented in the studies were classified as a low GI. Meta-analysis presented moderate/low heterogenicity between studies (I 2 = 61% and Colocasia esculenta flour or enriched with fiber, yogurt and curd cheese, sourdough, psyllium, hydrocolloids, enzymes, fructans, and resistant starch, highlighting the efficacy of these ingredients to lower GFBs’ GI. GFB tends to present high GI, impacting the development of chronic diseases when consumed.
Bernardo Romão; Ana Falcomer; Gabriela Palos; Sandra Cavalcante; Raquel Botelho; Eduardo Nakano; António Raposo; Faiyaz Shakeel; Sultan Alshehri; Wael Mahdi; Renata Zandonadi. Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis. Foods 2021, 10, 506 .
AMA StyleBernardo Romão, Ana Falcomer, Gabriela Palos, Sandra Cavalcante, Raquel Botelho, Eduardo Nakano, António Raposo, Faiyaz Shakeel, Sultan Alshehri, Wael Mahdi, Renata Zandonadi. Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis. Foods. 2021; 10 (3):506.
Chicago/Turabian StyleBernardo Romão; Ana Falcomer; Gabriela Palos; Sandra Cavalcante; Raquel Botelho; Eduardo Nakano; António Raposo; Faiyaz Shakeel; Sultan Alshehri; Wael Mahdi; Renata Zandonadi. 2021. "Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis." Foods 10, no. 3: 506.
In the fight against foodborne diseases, expanding access to information for different groups is needed. In this aspect, it is crucial to evaluate the target audience’s particularities. This study constructed and validated an instrument containing three questionnaires to identify the level of knowledge, practices, and risk perception of food safety by low-income students between 11 and 14 years old. The following steps were used: systematic search of the databases; conducting and analyzing focus groups; questionnaires development; and questionnaires analysis. After two judges’ rounds, the final version was reached with 11 knowledge items, 11 practice items, and five risk perception items. The content validation index values were higher than 0.80. The adopted methodology considered the students’ understanding and perceptions, as well the appropriate language to be used. Besides, it allowed the development of questionnaires that directly and straightforwardly covers the rules set by the World Health Organization for foodborne disease control called Five Keys to Safer Food (keep clean; separate raw and cooked; cook thoroughly; keep food at safe temperatures; and use safe water and raw materials). Its use can result in a diagnosis for elaborating educational proposals and other actions against foodborne illness in the most vulnerable population.
Sueny Batista; Elke Stedefeldt; Eduardo Nakano; Mariana Cortes; Raquel Botelho; Renata Zandonadi; António Raposo; Heesup Han; Verônica Ginani. Design and Development of an Instrument on Knowledge of Food Safety, Practices, and Risk Perception Addressed to Children and Adolescents from Low-Income Families. Sustainability 2021, 13, 2324 .
AMA StyleSueny Batista, Elke Stedefeldt, Eduardo Nakano, Mariana Cortes, Raquel Botelho, Renata Zandonadi, António Raposo, Heesup Han, Verônica Ginani. Design and Development of an Instrument on Knowledge of Food Safety, Practices, and Risk Perception Addressed to Children and Adolescents from Low-Income Families. Sustainability. 2021; 13 (4):2324.
Chicago/Turabian StyleSueny Batista; Elke Stedefeldt; Eduardo Nakano; Mariana Cortes; Raquel Botelho; Renata Zandonadi; António Raposo; Heesup Han; Verônica Ginani. 2021. "Design and Development of an Instrument on Knowledge of Food Safety, Practices, and Risk Perception Addressed to Children and Adolescents from Low-Income Families." Sustainability 13, no. 4: 2324.
School meals should focus on quality of life issues, particularly on reducing food shortages, overweight, obesity and its consequences. As an essential tool for quality assurance, creating the menu is an activity of great complexity and requires multidisciplinary knowledge. This activity covers the observation of countless aspects of quality, highlighting nutritional, sensory, cultural, hygienic, and sanitary issues, among others. This study aims to identify and analyze instruments and methods to evaluate school menus in different countries. The authors developed specific search strategies for Scopus, Web of Science, Science Direct, Pubmed, Lilacs, ProQuest Global, and Google Scholar. The included studies’ methodological quality was assessed using the statistical analysis and meta-analysis review tool (MASTARI). A total of 16 cross-sectional studies met the inclusion criteria and were analyzed. Brazil and Spain were the countries that presented the highest number of studies (n = 5; 31.25% for each). The majority of the studies have a qualitative approach (n = 12, 75%), and only 25% (n = 4) of the studies present quantitative assessment methods to evaluate school menus. No school menu assessment tools were found to assess all aspects of menu planning. The results show a lack of a methodology or of instruments for evaluating the menus offered for school meals that can contribute to better dietary care offered to students.
Alessandra Cupertino; Dayanne Maynard; Fabiana Queiroz; Renata Zandonadi; Verônica Ginani; António Raposo; Ariana Saraiva; Raquel Botelho. How Are School Menus Evaluated in Different Countries? A Systematic Review. Foods 2021, 10, 374 .
AMA StyleAlessandra Cupertino, Dayanne Maynard, Fabiana Queiroz, Renata Zandonadi, Verônica Ginani, António Raposo, Ariana Saraiva, Raquel Botelho. How Are School Menus Evaluated in Different Countries? A Systematic Review. Foods. 2021; 10 (2):374.
Chicago/Turabian StyleAlessandra Cupertino; Dayanne Maynard; Fabiana Queiroz; Renata Zandonadi; Verônica Ginani; António Raposo; Ariana Saraiva; Raquel Botelho. 2021. "How Are School Menus Evaluated in Different Countries? A Systematic Review." Foods 10, no. 2: 374.
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.
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 StyleIngrid 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 StyleIngrid 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.
Immigration can improve economic status and access to education compared to the country of origin, but it challenges access to health and preventive care. Assess Brazilian immigrants' overall health conditions and dietary intake in New Jersey (US). This pilot study assessed health conditions and dietary intake. Brazilians immigrants were interviewed through their communities. Trained dietitians interviewed them using a questionnaire and three days of 24H recall. Dietary intake was analyzed using the Nutrition Data System for Research software. A sample of 118 individuals completed the protocol, majority female and overweight/obese, living in the US for 11.3 years with 21.1% declaring having Noncommunicable Diseases. The average number of daily meals was 2.20 ± 1.04. Energy intake does not correlate with time in the US. Obesity, dyslipidemia, and hypertension are the most prevalent Noncommunicable Diseases, demanding interventions that include managing saturated fat, cholesterol, and sodium intake.
R. B. A. Botelho; V. C. Ginani; A. P. Cupertino. Health Conditions and Dietary Intake Among Brazilian Immigrants in the United States of America. Journal of Immigrant and Minority Health 2021, 1 -8.
AMA StyleR. B. A. Botelho, V. C. Ginani, A. P. Cupertino. Health Conditions and Dietary Intake Among Brazilian Immigrants in the United States of America. Journal of Immigrant and Minority Health. 2021; ():1-8.
Chicago/Turabian StyleR. B. A. Botelho; V. C. Ginani; A. P. Cupertino. 2021. "Health Conditions and Dietary Intake Among Brazilian Immigrants in the United States of America." Journal of Immigrant and Minority Health , no. : 1-8.
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.
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 StyleYgraine 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 StyleYgraine 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.
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.
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 StyleGabriella 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 StyleGabriella 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.
This study aimed to associate Eating Competence (EC) with food consumption and health outcomes in the Brazilian adult population. Researchers developed a questionnaire to associate EC with sociodemographic information, health outcomes, and food consumption. Data on body weight and height was referred to by participants in the questionnaire, and body mass index (BMI) was calculated and classified. A question to evaluate the perception of body size was included. After constructing the questionnaire items, content validation and semantic evaluation were performed following the Delphi method with a group of judges composed of 26 health professionals. The judges evaluated the sociodemographic information, health outcomes, and food consumption items associated with the eating competence instrument (previously validated in Brazilian-Portuguese). The final version of the questionnaire was composed of 33 items. Our results confirmed good reliability, responsiveness, and internal consistency. A total of 1810 Brazilians answered the questionnaire. Most of the participants were female, up to 40 years old, with a high education level and high income. Most of the participants did not report diabetes or hypertension. The EC total score did not differ among males and females. Individuals up to 40 years old presented a lower total score. The increase in educational level and income also increased EC total score. Excess weight individuals showed lower EC compared to the normal weight/underweight. Individuals who consumed fruits and/or vegetables five or more days/week presented the best scores for total EC.
Fabiana Lopes Nalon De Queiroz; Eduardo Yoshio Nakano; Raquel Braz Assunção Botelho; Verônica Cortez Ginani; André Luiz Fernandes Cançado; Renata Puppin Zandonadi. Eating Competence Associated with Food Consumption and Health Outcomes among Brazilian Adult Population. Nutrients 2020, 12, 3218 .
AMA StyleFabiana Lopes Nalon De Queiroz, Eduardo Yoshio Nakano, Raquel Braz Assunção Botelho, Verônica Cortez Ginani, André Luiz Fernandes Cançado, Renata Puppin Zandonadi. Eating Competence Associated with Food Consumption and Health Outcomes among Brazilian Adult Population. Nutrients. 2020; 12 (10):3218.
Chicago/Turabian StyleFabiana Lopes Nalon De Queiroz; Eduardo Yoshio Nakano; Raquel Braz Assunção Botelho; Verônica Cortez Ginani; André Luiz Fernandes Cançado; Renata Puppin Zandonadi. 2020. "Eating Competence Associated with Food Consumption and Health Outcomes among Brazilian Adult Population." Nutrients 12, no. 10: 3218.
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.
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 StyleRaquel 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 StyleRaquel 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.
Nowadays, the world is experiencing an increased demand for gluten-free products associated with the high prevalence of gluten-related disorders (GRD). As this market thrives, bread stands out as the most demanded and consumed product, highlighting the need to evaluate its nutritional quality. In this sense, this cross-sectional study aimed to assess the ingredients, chemical composition, and glycemic index of gluten-free bread (GFB) commercialized nationwide in Brazil. The labels were analyzed according to their ingredients and composition. In addition, centesimal composition analysis (moisture, carbohydrates, protein, ash, lipid, and fiber) was performed using the official methods, as well as the in vivo glycemic index. Significant differences between manufacturing lots of each brand and between different gluten-free bread samples were found. There is a mismatch from what is stipulated by the Brazilian legislation between analytical data and the data described on sample labels. Samples showed predominantly refined starch and high glycemic index profile. Most samples (75%, n = 6) of the non-whole gluten-free bread (n = 8) presented high glycemic index (GI). From four whole food/multigrain gluten-free bread samples, three of them (75%) presented medium GI. However, two samples presented GI near the value to be considered high. The results suggest a lack of production control, impairing the gluten-free nutritional label as a reliable information source and tool for dietary control. Therefore, it is necessary to standardize the process of gluten-free bread production and labeling, as well as to improve the nutritional characteristics of these products, aiming the give accurate information to consumers and provide a healthier product beyond the sensory characteristics.
Bernardo Romão; Raquel Braz Assunção Botelho; Ernandes Rodrigues Alencar; Vera Sônia Nunes Da Silva; Maria Teresa Bertoldo Pacheco; Renata Puppin Zandonadi. Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil. Nutrients 2020, 12, 2234 .
AMA StyleBernardo Romão, Raquel Braz Assunção Botelho, Ernandes Rodrigues Alencar, Vera Sônia Nunes Da Silva, Maria Teresa Bertoldo Pacheco, Renata Puppin Zandonadi. Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil. Nutrients. 2020; 12 (8):2234.
Chicago/Turabian StyleBernardo Romão; Raquel Braz Assunção Botelho; Ernandes Rodrigues Alencar; Vera Sônia Nunes Da Silva; Maria Teresa Bertoldo Pacheco; Renata Puppin Zandonadi. 2020. "Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil." Nutrients 12, no. 8: 2234.
This study aimed to translate and validate the Satter Eating Competence Inventory (ecSI2.0TM) from English to Brazilian Portuguese. The process included three steps: (i) translation and back-translation of the original ecSI2.0TM to Brazilian Portuguese; (ii) evaluation of its reproducibility; (iii) a pilot study to validate the Brazilian version of the Satter Eating Competence Inventory (ecSI2.0TMBR) for a selected sample of the Brazilian adult population (internal consistency and factor validity). The reproducibility (test–retest reliability) was verified using the intraclass correlation coefficient (ICC) obtained by the responses of 32 Brazilian adults. All domains of the ecSI2.0TMBR and the total score showed ICC > 0.8. Considering the entire questionnaire, none of the domains presented significant divergences among the participants’ responses (p < 0.001). In the pilot study with 662 individuals, 74.9% (n= 496) were female, mean age was 40.33 ± 12.55, and they presented a higher level of schooling and income. Analyses revealed Cronbach’s alpha coefficients of 0.869 for the ecSI2.0TMBR total scale, 0.793 for Eating Attitudes, 0.527 for Internal Regulation, 0.728 for Food Acceptance, and 0.822 for Contextual Skills. In general, the ecSI2.0™BR presented good acceptability, showing total floor and ceiling effects of ≤0.6%. Factor validity was examined by confirmatory factor analysis. The four domains presented a good fit in the confirmatory factor analysis: RMSEA = 0.0123 (95% CI: 0–0.0266); CFI = 0.998; χ2 = 75.9; df = 69; p = 0.266. The ecSI2.0TMBR is the first tool designed to measure eating competence (EC) in the Brazilian population, showing good reproducibility and internal consistency. We expect the ecSI2.0TMBR will support innovative research to investigate the association of EC and health outcomes, as well as new strategies based on emerging behavioral theories to enhance nutritional education policy.
Fabiana Lopes Nalon De Queiroz; Eduardo Yoshio Nakano; Verônica Cortez Ginani; Raquel Braz Assunção Botelho; Wilma Maria Coelho Araújo; Renata Puppin Zandonadi. Eating Competence among a Select Sample of Brazilian Adults: Translation and Reproducibility Analyses of the Satter Eating Competence Inventory. Nutrients 2020, 12, 2145 .
AMA StyleFabiana Lopes Nalon De Queiroz, Eduardo Yoshio Nakano, Verônica Cortez Ginani, Raquel Braz Assunção Botelho, Wilma Maria Coelho Araújo, Renata Puppin Zandonadi. Eating Competence among a Select Sample of Brazilian Adults: Translation and Reproducibility Analyses of the Satter Eating Competence Inventory. Nutrients. 2020; 12 (7):2145.
Chicago/Turabian StyleFabiana Lopes Nalon De Queiroz; Eduardo Yoshio Nakano; Verônica Cortez Ginani; Raquel Braz Assunção Botelho; Wilma Maria Coelho Araújo; Renata Puppin Zandonadi. 2020. "Eating Competence among a Select Sample of Brazilian Adults: Translation and Reproducibility Analyses of the Satter Eating Competence Inventory." Nutrients 12, no. 7: 2145.