Navegando por Palavras-chave "Diet quality index"

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    Construindo possibilidades de promover alimentação saudável: atualização do índice de qualidade da dieta associado ao guia alimentar digital (iqd-gad-2016)
    (Universidade Federal de São Paulo (UNIFESP), 2016-07-08) Caivano, Simone dos Anjos [UNIFESP]; Domene, Semíramis Martins Álvares [UNIFESP]; http://lattes.cnpq.br/7373562130327980; http://lattes.cnpq.br/8687342356614876; Universidade Federal de São Paulo (UNIFESP)
    INTRODUCTION. The development of dietary guidelines next to the action planning aligned to culture and health problems related to food in each country are strategies to improve dietary intake and nutritional well-being of the population. The American food pyramid was one of the best known icons for promoting healthy eating and, since its proposition, other guides were constructed to incorporate advances in nutrition science and enhance the role of qualitative indicators of dietary intake for the prevention of chronic diseases. Nutrition education is a process that aims to help individuals and groups to adopt desirable eating behaviors as part of a healthy lifestyle. The search for languages that enhance the dialogue with the leaner is a strategy for meaningful learning, whereby the individual is invited to leadthe process. The increasing interest and access to information technology is an opportunity to promote healthy food choices. Digital language was used to house a Food Guide on mobile devices; the outcome effect of this tool, however, is not known on the eating behavior or the acceptance of its users. OBJECTIVE.To evaluate the Digital Food Guide (DFG) as a resource to promote healthy food choices. MATERIALS AND METHODS. Retrospective cohort study involving analysis of food intake and body weight was conducted with DFG users of both sexes and aged between 19 and 50 years. An Index was created to assess the Diet Quality, associated with the guide – DQI-DFG. Psychometric properties of the instrument were used to evaluate its reliability and validity. The users' perception regarding the usability of the tool, healthy choices incorporation and transition to appropriate weight was measured by a Likert scale. RESULTS.Among the 442 subjects in the sample, 31.45% showed improvement of the diet quality and 60% lost weight. The validation study of the DQI-DFG showed weak correlations between the components and the total energy of the diet (r = -0.16 to 0.09), the highest correlation (r = 0.515) occurred between the component sugars and sweets and total score; internal consistency showed an α= 0.36; answering to Likert scale, users indicatedsatisfaction of most assertives, with an average 3.10 points outof possible 4.0. CONCLUSION.The increased interest and access to technology for mobile devices is an opportunity to promote healthy food choices. The DFG helped in improving dietary patterns and the loss of excess weight. Although the internal consistency is similar to that observed in international indexes, the reliability of the instrument can be improved in order to provide greater certainty and to qualify interpretation of the data of food intake. The perception was positive for all three dimensions studied, which demonstrates an assertive technological construction.