Home availability of ultraprocessed foods in families who prepare meals at home

• Autor(a) principal: PRADO, Tânia Regina
• Data de Publicação: 2023
• Outros Autores: MAZZONETTO, Ana Cláudia, BOTELHO, Alyne Michelle, FIATES, Giovanna Medeiros Rataichesck
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/7561
• topic: Consumer behavior; Eating; Food preferences; Industrialized foods; Interview; Qualitative research; Comportamento do consumidor; Ingestão de alimentos; Preferências alimentares; Alimentos industrializados; Entrevista; Pesquisa qualitativa

ObjectiveThis study characterized the degree of processing of the food items available at home and the routine of shopping for food in families with children and/or teenagers and whose meals are usually prepared at home.MethodsMixed methods (interview, questionnaires, and food inventory). Interview’s transcripts were submitted to thematic analysis and the foods identified in the inventory were classified according to the degree of processing and analyzed for their availability and access in the home food environment.ResultsResults revealed the high availability of ultra-processed foods; that the supermarket was the main source of food acquisition; and that purchasing food is part of an organized routine where time and control of expenses are the most valued aspects. ConclusionActions which focus on planning and executing the acquisition of unprocessed and minimally processed foods are needed to promote greater availability and increased intake of such foods, so that the composition of homemade meals may be in line with what is recommended by the national dietary guidelines.