Healthy eating at school: consensus among experts
Autor(a) principal: | |
---|---|
Data de Publicação: | 2023 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista de Nutrição |
Texto Completo: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/8135 |
Resumo: | ObjectiveTo identify attributes that promote healthy eating in order to support a study for the Quality Index for School Meal Menus content validity. MethodsThis study used the Delphi technique to consult school nutrition experts in Brazil. These experts were selected among the authors of articles published between 2010 and 2015 that were identified by searching the Web of Science database, using the keywords ‘school feeding’, ‘school nutrition program’, and ‘school food program’, as well as the authors of official documents on this topic. The Likert method was used to record respondent perceptions in two analytical dimensions: foods that are part of a healthy menu for school feeding, and composition of an indicator of nutritional quality for school feeding menus. ResultsMost respondents (n=27) were affiliated with public institutions (92.59%) and had over six years of experience in the area (70.36%). Assertions resulted in consensus according to the analysis criteria. A consensus was established for fresh food, fruits and vegetables, dairy products, beans, meat and eggs, and a schedule compatible with the meal as promoters of healthy eating, and processed foods, sweets, and fat excess as risk attributes. ConclusionSince a consensus was not reached in the first round, there is a need to broaden the debate on issues related to foods rich in sugar, replacement of meals by sweets, and foods rich in fat. |
id |
PUC_CAMP-2_99de72d6bcef80b1711a60a0c33c7443 |
---|---|
oai_identifier_str |
oai:ojs.periodicos.puc-campinas.edu.br:article/8135 |
network_acronym_str |
PUC_CAMP-2 |
network_name_str |
Revista de Nutrição |
repository_id_str |
|
spelling |
Healthy eating at school: consensus among expertsAlimentação saudável no ambiente escolar: consenso entre especialistasConsensusMenu planningPublic policiesSchool feedingConsensoPlanejamento de cardápioPolíticas públicasAlimentação escolarObjectiveTo identify attributes that promote healthy eating in order to support a study for the Quality Index for School Meal Menus content validity. MethodsThis study used the Delphi technique to consult school nutrition experts in Brazil. These experts were selected among the authors of articles published between 2010 and 2015 that were identified by searching the Web of Science database, using the keywords ‘school feeding’, ‘school nutrition program’, and ‘school food program’, as well as the authors of official documents on this topic. The Likert method was used to record respondent perceptions in two analytical dimensions: foods that are part of a healthy menu for school feeding, and composition of an indicator of nutritional quality for school feeding menus. ResultsMost respondents (n=27) were affiliated with public institutions (92.59%) and had over six years of experience in the area (70.36%). Assertions resulted in consensus according to the analysis criteria. A consensus was established for fresh food, fruits and vegetables, dairy products, beans, meat and eggs, and a schedule compatible with the meal as promoters of healthy eating, and processed foods, sweets, and fat excess as risk attributes. ConclusionSince a consensus was not reached in the first round, there is a need to broaden the debate on issues related to foods rich in sugar, replacement of meals by sweets, and foods rich in fat. ObjetivoIdentificar atributos promotores de alimentação saudável para subsidiar estudo para validação de conteúdo do Indicador de Qualidade para Cardápios da Alimentação Escolar. MétodosO estudo empregou a técnica Delphi para consultar especialistas em alimentação escolar no Brasil. Estes foram selecionados entre autores de artigos publicados entre 2010 e 2015, identificados por busca na base de dados Web of Science empregando-se as palavras-chave: ‘school feeding’, ‘school nutrition program’ e ‘school food program’ e que tivessem publicado documentos oficiais da área. O método Likert foi empregado para registrar a percepção dos entrevistados sobre duas dimensões de análise: alimentos que fazem parte de um cardápio saudável para a alimentação escolar e composição de um indicador de qualidade nutricional para cardápios da alimentação escolar. ResultadosA maioria dos entrevistados (n=27) está vinculada a instituições públicas (92,59%) e tem mais de seis anos de experiência na área (70,36%). As asserções resultaram em consenso segundo os critérios de análise. Foi estabelecido consenso para alimentos in natura, frutas, verduras e legumes, leite e derivados, leguminosas, carnes e ovos e horário compatível com a refeição como promotores de alimentação saudável; alimentos processados, doces e gorduras em excesso como atributos de risco. ConclusãoHá necessidade de ampliar o debate sobre temas relativos a alimentos ricos em açúcar, doces no lugar das refeições e alimentos ricos em gordura, tendo em vista que não geraram consenso na primeira rodada. Núcleo de Editoração – PUC-Campinas2023-03-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/8135Brazilian Journal of Nutrition; Vol. 29 No. 6 (2016): Revista de NutriçãoRevista de Nutrição; Vol. 29 Núm. 6 (2016): Revista de NutriçãoRevista de Nutrição; v. 29 n. 6 (2016): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPenghttps://periodicos.puc-campinas.edu.br/nutricao/article/view/8135/5645Copyright (c) 2023 Rafaella Guimarães Moraes CAMARGO, Simone CAIVANO, Daniel Henrique BANDONI, Semíramis Martins Álvares DOMENEhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGuimarães Moraes CAMARGO, Rafaella CAIVANO, SimoneBANDONI, Daniel Henrique Martins Álvares DOMENE, Semíramis 2023-03-30T17:57:05Zoai:ojs.periodicos.puc-campinas.edu.br:article/8135Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-03-30T17:57:05Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
Healthy eating at school: consensus among experts Alimentação saudável no ambiente escolar: consenso entre especialistas |
title |
Healthy eating at school: consensus among experts |
spellingShingle |
Healthy eating at school: consensus among experts Guimarães Moraes CAMARGO, Rafaella Consensus Menu planning Public policies School feeding Consenso Planejamento de cardápio Políticas públicas Alimentação escolar |
title_short |
Healthy eating at school: consensus among experts |
title_full |
Healthy eating at school: consensus among experts |
title_fullStr |
Healthy eating at school: consensus among experts |
title_full_unstemmed |
Healthy eating at school: consensus among experts |
title_sort |
Healthy eating at school: consensus among experts |
author |
Guimarães Moraes CAMARGO, Rafaella |
author_facet |
Guimarães Moraes CAMARGO, Rafaella CAIVANO, Simone BANDONI, Daniel Henrique Martins Álvares DOMENE, Semíramis |
author_role |
author |
author2 |
CAIVANO, Simone BANDONI, Daniel Henrique Martins Álvares DOMENE, Semíramis |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Guimarães Moraes CAMARGO, Rafaella CAIVANO, Simone BANDONI, Daniel Henrique Martins Álvares DOMENE, Semíramis |
dc.subject.por.fl_str_mv |
Consensus Menu planning Public policies School feeding Consenso Planejamento de cardápio Políticas públicas Alimentação escolar |
topic |
Consensus Menu planning Public policies School feeding Consenso Planejamento de cardápio Políticas públicas Alimentação escolar |
description |
ObjectiveTo identify attributes that promote healthy eating in order to support a study for the Quality Index for School Meal Menus content validity. MethodsThis study used the Delphi technique to consult school nutrition experts in Brazil. These experts were selected among the authors of articles published between 2010 and 2015 that were identified by searching the Web of Science database, using the keywords ‘school feeding’, ‘school nutrition program’, and ‘school food program’, as well as the authors of official documents on this topic. The Likert method was used to record respondent perceptions in two analytical dimensions: foods that are part of a healthy menu for school feeding, and composition of an indicator of nutritional quality for school feeding menus. ResultsMost respondents (n=27) were affiliated with public institutions (92.59%) and had over six years of experience in the area (70.36%). Assertions resulted in consensus according to the analysis criteria. A consensus was established for fresh food, fruits and vegetables, dairy products, beans, meat and eggs, and a schedule compatible with the meal as promoters of healthy eating, and processed foods, sweets, and fat excess as risk attributes. ConclusionSince a consensus was not reached in the first round, there is a need to broaden the debate on issues related to foods rich in sugar, replacement of meals by sweets, and foods rich in fat. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-03-30 |
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/8135 |
url |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/8135 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/8135/5645 |
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. 29 No. 6 (2016): Revista de Nutrição Revista de Nutrição; Vol. 29 Núm. 6 (2016): Revista de Nutrição Revista de Nutrição; v. 29 n. 6 (2016): 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 |
_version_ |
1799126069042741248 |