The national school food program as a promoter of regional food habits
ObjectiveThis cross-sectional and qualitative study analyzes the use of regional foods and preparations in the school menus of Brazilian public schools, as well as their frequency and the presence of dietitians. MethodsThe analyzed menus had been officially requested by the governmental area related...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | Brasil |
| Institución: | Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
| Repositorio: | Revista de Nutrição |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.periodicos.puc-campinas.edu.br:article/9538 |
| Acceso en línea: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/9538 |
| Access Level: | acceso abierto |
| Palabra clave: | School feeding Food habits Nutrition programs and policies Public policies Alimentação escolar Hábitos alimentares Políticas públicas Programas e políticas de nutrição e alimentação |
| Sumario: | ObjectiveThis cross-sectional and qualitative study analyzes the use of regional foods and preparations in the school menus of Brazilian public schools, as well as their frequency and the presence of dietitians. MethodsThe analyzed menus had been officially requested by the governmental area related to education in Brazil to the cities and the states of the entire country. For the sample, of the 2,962 menus received, 370 were analyzed, distributed proportionally by Brazilian regions. The criterion was the menus of the elementary schools located in urban areas. ResultsFrom the analyzed menus, 63 to 87.8% were made by dietitians. Among the regions, the south region stood out since 86.5% of the menus had at least one regional food per week. However, in the north region, the percentage of regional preparations dropped to 38%..Furthermore, this region had the smallest relation between the number of menus prepared by dieticians and the number of regional preparations, while the south region had the greatest. ConclusionThe professionals in charge of the National School Food Program need to encourage and consider typical regional preparations by including them in school menus and strengthen the monitoring of this practice. |
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