Eating behavior toward oil and fat consumption versus dietary fat intake
Autor(a) principal: | |
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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/8333 |
Resumo: | ObjectiveTo analyze whether the stages of change of the Transtheoretical Model are in accordance with the fat consumption of members of the Academia da Cidade of Belo Horizonte, Minas Gerais. MethodsThis cross-sectional study included a simple random sample of users aged ≥20 years frequenting an Academia da Cidade. Eating behavior toward oil and fat consumption was evaluated by the transtheoretical model and compared with fat intake adequacy, obtained through mean fat intake was investigated by three 24-hour recalls. Anthropometric and sociodemographic data were also collected. Additionally, the stages of change were verified, after reclassification the stages of change agreed with the consumption of fatty foods, fats, and fractions. ResultsA total of 131 women with a mean age of 53.9±12.1 had an average fatty acid consumption of 556.0 mL. Some participants consumed high-fat foods, lipids (20.6%), saturated (31.3%) and polyunsaturated (38.2%)fatty acids, and cholesterol (16.0%) in excess. The stages of eating behavior were significantly different after reclassification. The number of women in action and maintenance decreased in a way that in the end, 4.6% were in precontemplation, 19.8% were in contemplation, 26.0% were in preparation, 28.2% were in action, and 21.4% were in maintenance. The consumption of chicken skin; fatty salad dressing; bread, doughnuts orcake with butter/margarine; and fats, saturated fatty acids, and monounsaturated fatty acids was lower in the final stages of the transtheoretical model. ConclusionAfter reclassification the algorithm is in agreement with the ingestion of high-fat foods, which denotes its applicability for the evaluation of eating behavior and for providing data to food and nutrition education actions. |
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Eating behavior toward oil and fat consumption versus dietary fat intakeComportamento alimentar para consumo de óleos e gorduras versus consumo alimentar de lipídeos da dietaFeeding behaviorFood consumptionLipidsModels, theoreticalComportamento AlimentarConsumo de alimentosLipídeosModelos teóricosObjectiveTo analyze whether the stages of change of the Transtheoretical Model are in accordance with the fat consumption of members of the Academia da Cidade of Belo Horizonte, Minas Gerais. MethodsThis cross-sectional study included a simple random sample of users aged ≥20 years frequenting an Academia da Cidade. Eating behavior toward oil and fat consumption was evaluated by the transtheoretical model and compared with fat intake adequacy, obtained through mean fat intake was investigated by three 24-hour recalls. Anthropometric and sociodemographic data were also collected. Additionally, the stages of change were verified, after reclassification the stages of change agreed with the consumption of fatty foods, fats, and fractions. ResultsA total of 131 women with a mean age of 53.9±12.1 had an average fatty acid consumption of 556.0 mL. Some participants consumed high-fat foods, lipids (20.6%), saturated (31.3%) and polyunsaturated (38.2%)fatty acids, and cholesterol (16.0%) in excess. The stages of eating behavior were significantly different after reclassification. The number of women in action and maintenance decreased in a way that in the end, 4.6% were in precontemplation, 19.8% were in contemplation, 26.0% were in preparation, 28.2% were in action, and 21.4% were in maintenance. The consumption of chicken skin; fatty salad dressing; bread, doughnuts orcake with butter/margarine; and fats, saturated fatty acids, and monounsaturated fatty acids was lower in the final stages of the transtheoretical model. ConclusionAfter reclassification the algorithm is in agreement with the ingestion of high-fat foods, which denotes its applicability for the evaluation of eating behavior and for providing data to food and nutrition education actions.ObjetivoAnalisar se os estágios de mudança, segundo o Modelo Transteórico, estão de acordo com o consumo de gorduras por parte de usuárias da Academia da Cidade de Belo Horizonte, Minas Gerais. MétodosEstudo seccional com amostra aleatória simples de usuárias (≥20 anos) da Academia da Cidade. Avaliou-se o comportamento alimentar para consumo de óleos e gorduras pelo Modelo Transteórico; posteriormente, confrontou-se tal comportamento com a adequação da ingestão de lipídeos, obtida pela média de três recordatórios 24 horas, e coletaram-se dados antropométricos e sociodemográficos. Adicionalmente, verificou-se se os estágios de mudança, após reclassificação, estavam em consonância com o consumo de alimentos gordurosos, lipídeos e frações. ResultadosAvaliaram-se 131 mulheres com média de idade de 53,9±12,1 anos, apresentando consumo mediano de óleo de 556,0 mL; ingestão excessiva de alimentos ricos em gorduras, lipídeos (20,6%), ácidos graxos saturados (31,3%) e poli-insaturados (38,2%) e colesterol (16,0%). Os estágios de comportamento alimentar foram significativamente diferentes após reclassificação, com redução de mulheres em ação e manutenção; ao final, 4,6% das mulheres estavam em pré-contemplação, 19,8% em contemplação, 26,0% em decisão, 28,2% em ação e 21,4% em manutenção. O consumo de pele de frango, de molho com gordura para salada, de pães, rosquinhas ou bolos com manteiga/margarina, de lipídeos, de ácidos graxos saturados e monoinsaturados foi inferior nos estágios finais do Modelo Transteórico. ConclusãoO algoritmo, após reclassificação, apresenta-se em consonância com a ingestão de alimentos ricos em lipídeos, o que denota sua aplicabilidade para avaliar o comportamento alimentar e subsidiar ações de educação alimentar e nutricional.Núcleo de Editoração – PUC-Campinas2023-04-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/8333Brazilian Journal of Nutrition; Vol. 27 No. 4 (2014): Revista de NutriçãoRevista de Nutrição; Vol. 27 Núm. 4 (2014): Revista de NutriçãoRevista de Nutrição; v. 27 n. 4 (2014): 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/8333/5855Copyright (c) 2023 Renata Andrade de Medeiros MOREIRA, Luana Caroline dos SANTOS, Mariana Carvalho de MENEZES, Aline Cristine Souza LOPEShttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAndrade de Medeiros MOREIRA, Renata dos SANTOS, Luana CarolineCarvalho de MENEZES, Mariana Souza LOPES, Aline Cristine2023-04-14T15:25:08Zoai:ojs.periodicos.puc-campinas.edu.br:article/8333Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-04-14T15:25:08Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
Eating behavior toward oil and fat consumption versus dietary fat intake Comportamento alimentar para consumo de óleos e gorduras versus consumo alimentar de lipídeos da dieta |
title |
Eating behavior toward oil and fat consumption versus dietary fat intake |
spellingShingle |
Eating behavior toward oil and fat consumption versus dietary fat intake Andrade de Medeiros MOREIRA, Renata Feeding behavior Food consumption Lipids Models, theoretical Comportamento Alimentar Consumo de alimentos Lipídeos Modelos teóricos |
title_short |
Eating behavior toward oil and fat consumption versus dietary fat intake |
title_full |
Eating behavior toward oil and fat consumption versus dietary fat intake |
title_fullStr |
Eating behavior toward oil and fat consumption versus dietary fat intake |
title_full_unstemmed |
Eating behavior toward oil and fat consumption versus dietary fat intake |
title_sort |
Eating behavior toward oil and fat consumption versus dietary fat intake |
author |
Andrade de Medeiros MOREIRA, Renata |
author_facet |
Andrade de Medeiros MOREIRA, Renata dos SANTOS, Luana Caroline Carvalho de MENEZES, Mariana Souza LOPES, Aline Cristine |
author_role |
author |
author2 |
dos SANTOS, Luana Caroline Carvalho de MENEZES, Mariana Souza LOPES, Aline Cristine |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Andrade de Medeiros MOREIRA, Renata dos SANTOS, Luana Caroline Carvalho de MENEZES, Mariana Souza LOPES, Aline Cristine |
dc.subject.por.fl_str_mv |
Feeding behavior Food consumption Lipids Models, theoretical Comportamento Alimentar Consumo de alimentos Lipídeos Modelos teóricos |
topic |
Feeding behavior Food consumption Lipids Models, theoretical Comportamento Alimentar Consumo de alimentos Lipídeos Modelos teóricos |
description |
ObjectiveTo analyze whether the stages of change of the Transtheoretical Model are in accordance with the fat consumption of members of the Academia da Cidade of Belo Horizonte, Minas Gerais. MethodsThis cross-sectional study included a simple random sample of users aged ≥20 years frequenting an Academia da Cidade. Eating behavior toward oil and fat consumption was evaluated by the transtheoretical model and compared with fat intake adequacy, obtained through mean fat intake was investigated by three 24-hour recalls. Anthropometric and sociodemographic data were also collected. Additionally, the stages of change were verified, after reclassification the stages of change agreed with the consumption of fatty foods, fats, and fractions. ResultsA total of 131 women with a mean age of 53.9±12.1 had an average fatty acid consumption of 556.0 mL. Some participants consumed high-fat foods, lipids (20.6%), saturated (31.3%) and polyunsaturated (38.2%)fatty acids, and cholesterol (16.0%) in excess. The stages of eating behavior were significantly different after reclassification. The number of women in action and maintenance decreased in a way that in the end, 4.6% were in precontemplation, 19.8% were in contemplation, 26.0% were in preparation, 28.2% were in action, and 21.4% were in maintenance. The consumption of chicken skin; fatty salad dressing; bread, doughnuts orcake with butter/margarine; and fats, saturated fatty acids, and monounsaturated fatty acids was lower in the final stages of the transtheoretical model. ConclusionAfter reclassification the algorithm is in agreement with the ingestion of high-fat foods, which denotes its applicability for the evaluation of eating behavior and for providing data to food and nutrition education actions. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-04-14 |
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/8333 |
url |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/8333 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/8333/5855 |
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. 27 No. 4 (2014): Revista de Nutrição Revista de Nutrição; Vol. 27 Núm. 4 (2014): Revista de Nutrição Revista de Nutrição; v. 27 n. 4 (2014): 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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1799126069677129728 |