Food consumption by young adults living in Ribeirão Preto, SP, 2002/2004

Brazilian Journal of Medical and Biological Research

M.c. Molina²  H. Bettiol¹  M.a Barbieri¹  A.a.m. Silva¹  S.i.o. Conceição¹  J.e. Dos-santos² 

[1] ,Universidade de São Paulo Faculdade de Medicina de Ribeirão Preto Departamento de Clínica Médica

关键词: Food consumption;    Food frequency questionnaire;    Food groups;    Feeding habits;    Diet;    Non-communicable diseases of adults;   

DOI  :  10.1590/S0100-879X2006005000168

来源: SciELO

【 摘 要 】

There is evidence showing a close relationship between diet and the occurrence of non-communicable chronic diseases. The present study assessed food consumption in a 2002/2004 cohort of young adults born in 1978/79 in Ribeirão Preto, SP, Brazil. The composition of the habitual diet consumed by a sample of 2063 individuals aged 23-25 years was analyzed using a validated semi-quantitative food frequency questionnaire based on studies of prevention of non-communicable chronic diseases. The Dietsys software was used for dietary calculations. In terms of WHO/2003 recommendations, there was a high mean daily consumption of energy from fat (consumption: 35.4%; recommendation: 15-30%), a low mean intake of energy from carbohydrates (47.5%; 55-75%) and a low mean consumption of total fibers (15.2 g; >25 g). Mean intake of energy from fatty acids (10%; <10%) and protein (15.6%; 10-15%) was within recommended limits. When compared to the recommendations of the food pyramid adapted to the Brazilian population, adequate intake was observed only regarding the meat group (consumption: 1.9 portions; recommended: 1-2). There was a low consumption of vegetables (2.9; 4-5), fruits (1.2; 3-5), breads (3.6; 6-9), and dairy products (1.7; 3), with excessive fat and sugar intake (5.7; 1-2). We conclude that the inadequate food consumption observed in this young population may be associated with the development of excess weight and may contribute to the triggering of non-communicable chronic diseases.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License