Next Article in Journal
Is Matrix Gla Protein Associated with Vascular Calcification? A Systematic Review
Next Article in Special Issue
Household Food Insecurity as a Predictor of Stunted Children and Overweight/Obese Mothers (SCOWT) in Urban Indonesia
Previous Article in Journal
On Your Own: Older Adults’ Food Choice and Dietary Habits
Previous Article in Special Issue
Influence of Feeding Practices on Malnutrition in Haitian Infants and Young Children
Open AccessArticle

Is What Low-Income Brazilians Are Eating in Popular Restaurants Contributing to Promote Their Health?

Research Group in Nutritional and Nourishment Quality, Department of Nutrition, University of Brasilia, Brasilia DF 70910-900, Brazil
*
Author to whom correspondence should be addressed.
Nutrients 2018, 10(4), 414; https://doi.org/10.3390/nu10040414
Received: 22 January 2018 / Revised: 28 February 2018 / Accepted: 5 March 2018 / Published: 27 March 2018
(This article belongs to the Special Issue Nutrition and Vulnerable Groups)
This study evaluates the healthfulness of the meals offered to and consumed by low-income Brazilians in Popular Restaurants (PR). It is a cross-sectional, exploratory study. The final sample includes 36 PRs, respecting the stratification criteria for each of the five Brazilian regions. To identify the quantity and quality of food consumption, consumers’ meals are evaluated. The sample calculation uses a minimum of 41 consumers in each PR. Consumption evaluation is carried out by weighing and direct observation of the meal that each consumer served to his plate. Each dish of the meals had its Technical preparation files (TPF) developed by observing the production and weighing all the ingredients. Evaluations of Energy density (ED), meal’s weight components and sodium composition are conducted. Plate’s composition is compared to “My plate” guidelines United States Department of Agriculture (USDA). The final sample includes 1771 low-income Brazilians consumers. The plate of PRs consumers is adequate only for the “protein group” in comparison to “My plate”. Rice and beans compose more than 50% of the plate’s weight, as expected, since it is a Brazilian habit of consumption at lunch. Thus, grains are the major group consumed by PRs consumers. The average ED for all PRs is 1.34 kcal/g. Regarding sodium content, rice and main courses presented the highest values and are classified as high, according to Food and Drug Administration (FDA). Concerning sodium, PRs are putting Brazilian low-income population at risk for chronic diseases. However, in general, PRs are good choices because they promote access to cheap and quality traditional Brazilian foods. View Full-Text
Keywords: low-income population; popular restaurant; lunch; energy density; nutrition low-income population; popular restaurant; lunch; energy density; nutrition
Show Figures

Figure 1

MDPI and ACS Style

Carrijo, A.D.P.; Botelho, R.B.A.; Akutsu, R.D.C.C.A.; Zandonadi, R.P. Is What Low-Income Brazilians Are Eating in Popular Restaurants Contributing to Promote Their Health? Nutrients 2018, 10, 414.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop