Nutrição
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Navegando Nutrição por Autor "Araujo, Marília Costa"
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Artigo Científico Acesso embargado Avaliação do consumo de alimentos ultraprocessados por acadêmicos do curso de Nutrição de uma Universidade do Sul de Santa Catarina(2020) Elias, Deyse OuriquesIntroduction: Ultra-processed foods are made by the food industry, have a high content of energy, fats, sodium, sugars, chemical additives and low fiber content. Excessive consumption may be related to the development of nutritional disorders and impaired health. Objective: To evaluate the consumption of ultra-processed foods by academics of the nutrition course at a university in the south of Santa Catarina, in 2019. Methods: Cross-sectional study with nutrition academics, using forms containing information on sociodemographic, dietary and eating behavior aspects. For the description of the data, measures of central tendency and dispersion were used for quantitative variables, and percentages for qualitative variables. Results: The highest indications of consumption of ultra-processed foods were rarely or only twice a month. There was a consumption of pizzas, followed by fast food snacks, ice cream, bonbons, chewing gum, chocolates, industrial sauces and packaged snacks at least twice a month. Most said they knew about ultra-processed foods and based on culinary preparations made by them, making their purchases of food in supermarkets, the most mentioned factor in the acquisition of food was being healthy. Conclusion: All subjects use some type of ultra-processed food.