RESUMO
Introdução: Hábitos alimentares saudáveis e habilidades culinárias podem contribuir no tratamento de diabetes mellitus tipo 2. Objetivo: Este estudo visou adaptar nutricionalmente, testar e avaliar qualitativamente as características sensoriais de receitas culinárias para sua aplicação em um programa de intervenção culinária para indivíduos com diabetes tipo 2, denominado Nutrição e Culinária na Cozinha. Método: O programa Nutrição e Culinária na Cozinha é uma intervenção com oficinas culinárias práticas focadas na promoção das habilidades culinárias. As modificações das receitas foram baseadas no índice glicêmico dos ingredientes, depois testadas e discutidas por especialistas em nutrição por meio de oficinas de consenso. Realizaram-se grupos focais com indivíduos com diabetes tipo 2 para avaliar e discutir as características sensoriais das receitas culinárias. Resultados: As adaptações das receitas para atender à população com diabetes tipo 2 incluíram a substituição de arroz por couve-flor e macarrão por abobrinha, além do uso de frutas e especiarias em receitas doces em substituição a ingredientes com açúcares de adição e/ou edulcorantes Essas mudanças foram aprovadas pelos indivíduos com diabetes tipo 2. Conclusão: As receitas culinárias adaptadas poderão ser utilizadas em orientações dietéticas e em intervenções culinárias para promover hábitos alimentares que contribuam para o controle glicêmico.
Introduction: Healthy eating habits and cooking skills can contribute to the treatment of type 2 diabetes mellitus (T2DM). Objective: This study aimed to adapt, test, and qualitatively evaluate the sensory characteristics of food recipes for their application in a culinary intervention program for individuals with type 2 diabetes, called Nutrition and Culinary in the Kitchen. Methods: Nutrition and Culinary in the Kitchen is an intervention program with hands-on cooking classes focused on promoting cooking skills. Recipes' modifications were based on the glycemic index of ingredients, then tested and discussed by nutrition experts in consensus workshops. Individuals with type 2 diabetes assessed and discussed the sensory characteristics of recipes in focus groups. Results: Recipes adaptations to suit type 2 diabetes population included replacement of rice by cauliflower and pasta by zucchini, and the use of fruits and spices in sweet recipes instead of using added sugar ingredients and/or non-caloric sweeteners. Those changes were positively accepted by the individuals with type 2 diabetes. Conclusion: The adapted culinary recipes can be used in dietary guidelines and in cooking interventions to promote eating habits that contribute to glycemic control.
Assuntos
Culinária , Diabetes Mellitus Tipo 2 , Ciências da Nutrição , Dieta SaudávelRESUMO
INTRODUCTION: Objective: to evaluate a healthy food program for teachers and their educational transfer through an action plan for 3rd to 5th primary students, to improve their food habits and culinary skills. Methodology: a four months quasi-experimental prospective study was carried out, with qualitative measurements to teachers (n = 43) and pre- and post-intervention quantitative measurements for students (n = 302) in three public schools compared with a control group in other three schools (n = 265) in La Reina county, Santiago, Chile. The teachers received on-line training and at the end of the program they designed an action plan to be implemented at the three intervened schools. Results: half of the students reported that they had dinner at night. A high percentage had breakfast and lunch twice a day. At the end of the study, the number of students who had lunch twice a day was reduced to a half. Also, the group significantly increased the water and fruits consumption, instead of snacks. In culinary skills, they learned how to prepare healthy sandwiches. As a result, the level of obesity in both groups decreased significantly. The teachers increased water consumption, limited the number of meals to three per day, and decreased the fast food eating. Conclusion: the healthy food training improved the food habits of teachers and students. The support of the headmaster and the staff of the school is required to organize activities to promote healthy food.
INTRODUCCIÓN: Objetivo: evaluar un programa de alimentación saludable para docentes y su transferencia educativa a través de un plan de acción a alumnos de 3º a 5º básico para mejorar sus hábitos alimentarios y habilidades culinarias. Metodología: estudio cuasi-experimental prospectivo de cuatro meses de duración, con mediciones cualitativas a profesores (n = 43) y cuantitativas pre- y postintervención en alumnos (n = 302) de tres colegios municipales, comparados con un grupo control de otros tres colegios (n = 265) en la comuna de La Reina, Santiago de Chile. Los profesores recibieron una capacitación on-line y al final del curso elaboraron un plan de acción que aplicaron en los colegios intervenidos. Resultados: en hábitos y consumo alimentarios, la mitad de los niños refirió que cenaba en la noche y un alto porcentaje desayunaba y almorzaba dos veces. Los que almorzaban dos veces disminuyeron a la mitad al final de la intervención. En el grupo intervenido aumentó significativamente la fruta como colación y en ambos grupos, la ingesta de agua. En habilidades culinarias, el grupo intervenido mejoró la preparación de sándwich. En ambos grupos disminuyó significativamente la obesidad. En los profesores mejoraron el consumo de agua y el hábito de comer tres veces al día y disminuyó la ingesta de comida rápida. Conclusión: la capacitación en alimentación saludable para profesores mejora sus hábitos alimentarios, los cuales se transfieren a sus alumnos. Para ello se debe contar con el apoyo de la dirección de la escuela y con equipos docentes interesados en organizar actividades de promoción de alimentación saludable.
Assuntos
Culinária , Dieta Saudável , Comportamento Alimentar , Ensino , Desjejum , Criança , Chile/epidemiologia , Ingestão de Líquidos , Avaliação Educacional , Feminino , Humanos , Almoço , Masculino , Obesidade/epidemiologia , Obesidade/prevenção & controle , Estudos Prospectivos , Instituições AcadêmicasRESUMO
RESUMEN Se describe el estado nutricional, consumo, hábitos alimentarios y habilidades culinarias en alumnos de tercero a quinto año básico de colegios municipales de la comuna de La Reina, Santiago, Chile, para proponer intervenciones que conduzcan hacia una alimentación saludable. El estudio es descriptivo, de corte transversal en 617 niños, 349 hombres y 268 mujeres de tercero (n=193), cuarto (n=202) y quinto básico (n=222). El 30,3% de los niños tenía obesidad, mayor que el 24,2% reportado por la Junta Nacional de Auxilio Escolar y Becas (JUNAEB) en primero básico el 2015. Al 66,2% de los niños les gusta cocinar, pero sólo un 20,0% mezcla y aliña verduras, hace sándwich y pela o pica fruta 4 a 5 días en la semana. Todos los niños (100%) toman once, pero sólo un 60,9% cena en la noche. Un 20,7% toma doble desayuno y un 35,7% come doble almuerzo. Casi todos (97%) llevaban dinero o colación de la casa. El 78,4% llevaba golosinas dulces, 60,0% fruta, 50,0% lácteos y 48,4% bebidas o jugos azucarados y un 45,0% lleva $500 a $1.000 por día al colegio. Existe la necesidad de educar en hábitos de alimentación saludable a los alumnos, incorporando padres con apoyo del Ministerio de Educación, para tener una política de Estado en prevención de la obesidad infantil.
ABSTRACT This article describes the nutritional status, food consumption, dietary behavior and culinary skills of third to fifth grade public school students from the La Reina neighborhood, Santiago de Chile, in order to propose healthy eating interventions. This is a cross-sectional, descriptive study in 617 children (349 males and 268 females) from third (n= 193), fourth (n= 202) and fifth grade (n= 222). Obesity prevalence was 30.3%, greater than the 24.2% reported by National Board of Scholarships and Grants in first grade in 2015. Most of the children reported liking cooking (66.2%), but just 20.0% cooked mixed or seasoned vegetables, made sandwiches, or peeled or cut 4 or 5 days per week. All children (100%) ate a late snack in the afternoon, but only 60.9% ate dinner at night. A second breakfast was eaten by 20.7% of the children and a second lunch by 35.7%. Almost all children (97%) brought money or a snack from home: 78.4% brought candies, 60.0% fruit, 50.0% dairy products and 48.4% soft drinks or juices with sugar, and 45.0% money (500 to 1000 Chilean pesos). It is necessary to educate children in healthy eating habits, with participation of parents and support from the Ministry of Education to prevent children obesity.
Assuntos
Humanos , Estudantes , Educação Alimentar e Nutricional , Estado Nutricional , Ensino Fundamental e Médio , Comportamento Alimentar , Obesidade Infantil/prevenção & controle , Ciências da NutriçãoRESUMO
The objective of this study was to describe food consumption, dietary behaviour and culinary habits in third to fifth grade students and their families through surveys and focus groups to implement nutrition education interventions in healthy eating habits at schools. Surveys in parents and children demonstrated that healthy food consumption was under the Chilean Dietary Guidelines recommendations. Consumption of fruits, vegetables and dairy food in parents was less than in children, but non-healthy food consumption was also less in parents. In dietary behavior 22% of children consumed breakfast at home and also at school, and 33% consumed double lunch. Snack was carried from home in 60% of children, but 72% carried money to buy non-healthy snacks at school. Parents said that they had norms related to dietary behavior at home, but 60% watched TV during dinner and 96% had afternoon tea and just 42.2% had dinner. Regarding culinary habits, students had the skills to prepare simple food but did not have the skills to prepare a dish. The mothers said they had the culinary skills but they cook simple food like pasta, rice and potatoes. Focus groups confirmed survey findings, identifying three profiles in mothers and separating eating behaviour during the weekdays and weekend. Its notorious that mothers consuming a healthy diet were those who had more health problems. Barriers to healthy eating were lack of time and money. Surveys and focus groups showed a good access by parents and children to Information and Communication Technologies. In conclusion, it is urgent to design nutrition education programs to create healthy eating habits considering the current situation in food consumption, dietary behaviour and culinary habits in students and their parents.
El objetivo de este estudio fue describir el consumo, los hábitos alimentarios y las habilidades culinarias en alumnos de tercero a quinto año básico y de su familia por medio de encuestas y grupos focales para realizar intervenciones educativas en alimentación saludable en el ámbito escolar. Para ello se realizaron encuestas a alumnos y padres, que se complementaron con grupos focales. Según las encuestas, el consumo de alimentos saludables en alumnos y padres estuvo por debajo de lo recomendado en las Guías Alimentarias. El consumo de frutas, verduras y lácteos en los padres fue menor que en los hijos, pero consumieron menos alimentos no saludables. En hábitos, 22% de los niños tomaba doble desayuno y 33% doble almuerzo. Un 60% llevaba colación de la casa, pero 72% llevaba dinero destinado a compra de alimentos poco saludables. Los padres decían tener normas, pero un 60% veía televisión cuando comía, 96% tomaba once y 42,2% cenaba. En habilidades culinarias, los alumnos podían preparar alimentos simples, pero no un plato de comida. Las madres decían tener habilidades culinarias, pero cocinaban en forma ocasional y comida básica como papas, arroz y fideos. Los grupos focales confirmaron lo anterior, identificando tres perfiles de madres y diferenciando lo que comen en la semana con los fines de semana. Destaca el perfil de madres que se alimenta saludable, que eran las que han tenido un problema de salud. Las barreras para alimentarse bien son el alto costo y la falta de tiempo. Las encuestas y grupos focales mostraron un buen acceso de padres e hijos a las Tecnologías de la Información y Comunicación. Lo anterior demuestra el imperativo de contar con programas de educación nutricional prácticos para crear hábitos de alimentación saludable que consideren la situación actual de consumo, hábitos alimentarios y habilidades culinarias de los alumnos y sus padres.