Nutritional analysis of slimmingdietscarried by national magazines

• Autor(a) principal: Carvalho, Tuani Barbosa Perin de
• Data de Publicação: 2014
• Outros Autores: Faicari, Liliany de Magalhães
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista brasileira de obesidade, nutrição e emagrecimento
• Texto Completo: https://www.rbone.com.br/index.php/rbone/article/view/309
• topic: Macronutrients; Micronutrients; Inadequacy; Macronutrientes; Micronutrientes; Insuficiencia; Macronutrienti; Micronutrienti; Inadeguatezza; Macronutrientes; Micronutrientes; Inadequação; Macronutrientes; Micronutrientes; Inadequação

Introduction: The media has influenced the behavior by settinga standard of beauty considering beautiful and ideal theexcessive thinness. Weekly national magazines publish issues with weight loss methods, pushing the reading public. The best alternative for weight loss is the appropriate reduction in food intake, along with physical activity. Objective: The objective was to analyze quantitatively and qualitatively, diets of national magazines, and compare with recommendations for macronutrients and micronutrients as portioning food group. Materials and Method: Were consulted databases: SciELO (Scienfic Electronic Library), and Lilacs (Latin American and Caribbean Health Sciences). We chose three magazines and publishers distinct values for a period, a total of 12 magazines and 16 diets. Calculations wereused the software Avanutri 4.0, the data were tabulated in Microsoft Excel Starter 2010 and the results obtained through the SPSS Statistics 17.0 (Statistical Package for the Social Sciences). Results: 14 menus had inadequate intakes of carbohydrates; in the case of proteins all menus were inadequate; in seven menus had inadequate intake of lipids; the micronutrients as calcium, iron and phophatehad inadequate on all menus. The portioning food group demonstrated inadequacy in cereals, fruits, vegetables, legumes, meats and eggs, oils and fats and sugars and sweets in 100%, 68.7%, 68.7%, 75%, 43.7%, 50 % and 75% of the menus respectively. Conclusion: All menus analyzed showed inadequacy in one or more variables.