The national school food program as a promoter of regional food habits

Detalhes bibliográficos
Autor(a) principal: Gonçalves CHAVES, Lorena
Data de Publicação: 2023
Outros Autores: Nascente Rocha MENDES, Paula, Ribeiro de BRITO, Rafaela, Braz Assunção BOTELHO, Raquel
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9538
Resumo: ObjectiveThis cross-sectional and qualitative study analyzes the use of regional foods and preparations in the school menus of Brazilian public schools, as well as their frequency and the presence of dietitians. MethodsThe analyzed menus had been officially requested by the governmental area related to education in Brazil to the cities and the states of the entire country. For the sample, of the 2,962 menus received, 370 were analyzed, distributed proportionally by Brazilian regions. The criterion was the menus of the elementary schools located in urban areas. ResultsFrom the analyzed menus, 63 to 87.8% were made by dietitians. Among the regions, the south region stood out since 86.5% of the menus had at least one regional food per week. However, in the north region, the percentage of regional preparations dropped to 38%..Furthermore, this region had the smallest relation between the number of menus prepared by dieticians and the number of regional preparations, while the south region had the greatest. ConclusionThe professionals in charge of the National School Food Program need to encourage and consider typical regional preparations by including them in school menus and strengthen the monitoring of this practice.
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spelling The national school food program as a promoter of regional food habitsO programa nacional de alimentação escolar como promotor de hábitos alimentares regionaisSchool feedingFood habitsNutrition programs and policiesPublic policiesAlimentação escolarHábitos alimentaresPolíticas públicasProgramas e políticas de nutrição e alimentaçãoObjectiveThis cross-sectional and qualitative study analyzes the use of regional foods and preparations in the school menus of Brazilian public schools, as well as their frequency and the presence of dietitians. MethodsThe analyzed menus had been officially requested by the governmental area related to education in Brazil to the cities and the states of the entire country. For the sample, of the 2,962 menus received, 370 were analyzed, distributed proportionally by Brazilian regions. The criterion was the menus of the elementary schools located in urban areas. ResultsFrom the analyzed menus, 63 to 87.8% were made by dietitians. Among the regions, the south region stood out since 86.5% of the menus had at least one regional food per week. However, in the north region, the percentage of regional preparations dropped to 38%..Furthermore, this region had the smallest relation between the number of menus prepared by dieticians and the number of regional preparations, while the south region had the greatest. ConclusionThe professionals in charge of the National School Food Program need to encourage and consider typical regional preparations by including them in school menus and strengthen the monitoring of this practice.ObjetivoO presente estudo analisa a utilização de alimentos e preparações regionais nos cardápios da alimentação escolar do ensino público brasileiro, bem como sua freqüência e sua elaboração por nutricionistas, sendo um estudo transversal e qualitativo. MétodosOs cardápios analisados foram oficialmente solicitados pelo Fundo Nacional de Desenvolvimento da Educação aos municípios e estados de todo o País. Do cálculo amostral, dos 2 962 cardápios recebidos foram analisados 370, distribuídos proporcionalmente às regiões brasileiras, tomando-se como critério os cardápios do ensino fundamental da área urbana. ResultadosDos cardápios analisados, 63% a 87,8% foram elaborados por nutricionista. Entre as regiões, destaca-se a Sul, já que 86,5% dos cardápios contemplam pelo menos uma preparação regional no período de uma semana, enquanto na região Norte esse percentual cai para 38%. A região Norte apresentou menor relação entre o número de cardápios elaborados por nutricionista e número de preparações regionais, enquanto que a região Sul apresentou maior relação. ConclusãoÉ necessário que os responsáveis pelo Programa incentivem e contemplem as preparações típicas ao hábito alimentar de cada região no cardápio da alimentação escolar e reforcem os meios de fiscalização desta prática. Núcleo de Editoração – PUC-Campinas2023-08-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9538Brazilian Journal of Nutrition; Vol. 22 No. 6 (2009): Revista de NutriçãoRevista de Nutrição; Vol. 22 Núm. 6 (2009): Revista de NutriçãoRevista de Nutrição; v. 22 n. 6 (2009): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9538/6905Copyright (c) 2023 Lorena Gonçalves CHAVES, Paula Nascente Rocha MENDES, Rafaela Ribeiro de BRITO, Raquel Braz Assunção BOTELHOhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGonçalves CHAVES, Lorena Nascente Rocha MENDES, Paula Ribeiro de BRITO, RafaelaBraz Assunção BOTELHO, Raquel 2023-08-31T18:57:34Zoai:ojs.periodicos.puc-campinas.edu.br:article/9538Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-08-31T18:57:34Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv The national school food program as a promoter of regional food habits
O programa nacional de alimentação escolar como promotor de hábitos alimentares regionais
title The national school food program as a promoter of regional food habits
spellingShingle The national school food program as a promoter of regional food habits
Gonçalves CHAVES, Lorena
School feeding
Food habits
Nutrition programs and policies
Public policies
Alimentação escolar
Hábitos alimentares
Políticas públicas
Programas e políticas de nutrição e alimentação
title_short The national school food program as a promoter of regional food habits
title_full The national school food program as a promoter of regional food habits
title_fullStr The national school food program as a promoter of regional food habits
title_full_unstemmed The national school food program as a promoter of regional food habits
title_sort The national school food program as a promoter of regional food habits
author Gonçalves CHAVES, Lorena
author_facet Gonçalves CHAVES, Lorena
Nascente Rocha MENDES, Paula
Ribeiro de BRITO, Rafaela
Braz Assunção BOTELHO, Raquel
author_role author
author2 Nascente Rocha MENDES, Paula
Ribeiro de BRITO, Rafaela
Braz Assunção BOTELHO, Raquel
author2_role author
author
author
dc.contributor.author.fl_str_mv Gonçalves CHAVES, Lorena
Nascente Rocha MENDES, Paula
Ribeiro de BRITO, Rafaela
Braz Assunção BOTELHO, Raquel
dc.subject.por.fl_str_mv School feeding
Food habits
Nutrition programs and policies
Public policies
Alimentação escolar
Hábitos alimentares
Políticas públicas
Programas e políticas de nutrição e alimentação
topic School feeding
Food habits
Nutrition programs and policies
Public policies
Alimentação escolar
Hábitos alimentares
Políticas públicas
Programas e políticas de nutrição e alimentação
description ObjectiveThis cross-sectional and qualitative study analyzes the use of regional foods and preparations in the school menus of Brazilian public schools, as well as their frequency and the presence of dietitians. MethodsThe analyzed menus had been officially requested by the governmental area related to education in Brazil to the cities and the states of the entire country. For the sample, of the 2,962 menus received, 370 were analyzed, distributed proportionally by Brazilian regions. The criterion was the menus of the elementary schools located in urban areas. ResultsFrom the analyzed menus, 63 to 87.8% were made by dietitians. Among the regions, the south region stood out since 86.5% of the menus had at least one regional food per week. However, in the north region, the percentage of regional preparations dropped to 38%..Furthermore, this region had the smallest relation between the number of menus prepared by dieticians and the number of regional preparations, while the south region had the greatest. ConclusionThe professionals in charge of the National School Food Program need to encourage and consider typical regional preparations by including them in school menus and strengthen the monitoring of this practice.
publishDate 2023
dc.date.none.fl_str_mv 2023-08-31
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9538
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/9538
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9538/6905
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
dc.source.none.fl_str_mv Brazilian Journal of Nutrition; Vol. 22 No. 6 (2009): Revista de Nutrição
Revista de Nutrição; Vol. 22 Núm. 6 (2009): Revista de Nutrição
Revista de Nutrição; v. 22 n. 6 (2009): Revista de Nutrição
1678-9865
reponame:Revista de Nutrição
instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP
instname_str Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron_str PUC_CAMP
institution PUC_CAMP
reponame_str Revista de Nutrição
collection Revista de Nutrição
repository.name.fl_str_mv Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
repository.mail.fl_str_mv ||sbi.submissionrn@puc-campinas.edu.br
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