Evaluating nutrition quality of packaged foods carrying claims and marketing techniques in Brazil using four nutrient profile models.

The present study aimed to evaluate the nutrient profile of packaged foods marketed in Brazil, giving insights into healthiness of the Brazilian supermarket packaged food environment, considering different food categories and levels of industrial food processing and presence of nutrition and health claims and marketing strategies. A cross-sectional survey was conducted on the labels of pre-packed foods marketed in a home-shopping website. A stratified random sample (n = 335) was obtained to be analysed by four nutrient profile models: Food Standards Australia New Zealand's Nutrient Profiling Scoring Criterion, UK Nutrient Profile from the Food Standards Agency, Nutrient profile model from Pan American Health Organization, and Nutrition Score from Unilever Food & Health Research (Unilever). Overall, the models shown agreement, besides some differences in the levels of approval. Ultra-processed foods were less healthy. Pass rates for products carrying nutrition and/or health claims have evidenced the presence of these claims may be indicative of slightly better nutritional quality. This did not apply for products with and without marketing techniques. These findings highlight the need for improvement of the supermarket packaged food environment in scenarios like Brazil by increasing efforts to reformulate products to make them healthier, together with appropriate food labelling regulation.

Economic versus nutritional viability: evaluation of the antioxidant potential of food bars sources of proteins of different production costs.

Currently, noncommunicable diseases (NCDs) are the main public health problems, especially in social and economically vulnerable groups due to greater exposure to risk factors. Functional foods may help to prevent these conditions. However, their access is more limited for the lower income population. Therefore, it is necessary to develop foods with more affordable prices. This study aimed to develop low-cost protein bars with antioxidant properties, and to compare their antioxidant potential with that of more expensive protein bars. For the formulation of high-cost (HC) and low-cost (LC) bars, different dried fruits, seeds, and nuts were selected, which were nutritionally similar, but with different costs. After establishing the ingredients to be used, the formulations were developed and evaluated regarding taste, texture, and appearance. The final formulations were characterized by proximate composition, minerals, total content of carotenoids, phenolic compounds, antioxidant properties, and sensory acceptance. Unpaired Student t test was used to compare both formulations. LC bar presented higher content of total carotenoids and phenolics than HC bar. Both bars were sensorially accepted and presented antioxidant potential. However, the LC bar showed higher values for antioxidant potential. Thus, it is possible to develop healthy products with functional and economically accessible ingredients.

Application of the nutrient profile model in the development of food bars with functional potential.

In the present study, the nutrient profile model is used to develop functionally potential food bars prepared with pumpkin pulp flour (PuPF) and pequi peel flour (PePF). The control (0% PuPF, 0% PePF), and treatments T1 (0% PuPF, 2.5% PePF), T2 (5% PuPF, 2.5% PePF), T3 (10% PuPF, 2.5% PePF), and T4 (17.5% PuPF, 2.5% PePF) were defined using the nutrient profile model and subsequently evaluated for antioxidant activity, sensory acceptance, and nutrient profile. All treatments were nutritionally balanced but T3 and T4 were the best, containing, respectively, 35.11 and 59.85 µg g-1 of carotenoids, 230.60 and 261.14 mg gallic acid equivalents 100 g-1 of phenolics, and high antioxidant activity, as determined using ABTS (28.60 and 34.86 µM Trolox g-1), FRAP (67.13 and 80.09 µM ferrous sulfate g-1), and ß-carotene/linoleic acid system (79.08 and 84.83% protection) methods. The nutrient profile model minimized time and resource expenditures throughout the development process.

Effects of sprouted and fermented quinoa (Chenopodium quinoa) on glycemic index of diet and biochemical parameters of blood of Wistar rats fed high carbohydrate diet.

Sprouted and fermented foods have shown hypoglycemic effects on humans and animals, by reducing concentrations of soluble carbohydrates, and increasing dietary fiber and resistant starch content. In this study, diets with high levels of simple carbohydrates supplemented with toasted quinoa flour, sprouted and toasted quinoa flour, fermented and toasted quinoa flour or sprouted/fermented and toasted quinoa flour were given to Wistar rats. During the experiment, the glycemic index (GI) of the diets were measure and, at the end of 47 days of feeding, the effects of the diets on physical and biochemical parameters of the animals were evaluated. Results indicated that the processes of sprouting and/or fermentation potentiate the ability of quinoa to reduce GI of diets with high levels of simple carbohydrates. Moreover, food intake, blood glucose and lipid levels, and accumulation of epididymal adipose tissue were reduced in rats fed diets supplemented with quinoa. These effects may be due to the nutritional composition of the supplemented diets, besides the chemical changes promoted by processing quinoa. These results are particularly relevant once sprouted and fermented quinoa could be an alimentary source of interest, especially for disease risk prevention such as diabetes, obesity and dyslipidemias.

Effect of a reduced-CHO diet on the rate of perceived exertion curve during an incremental test.

The objective of this study was to evaluate the effect of a reduced-carbohydrate (reduced-CHO) diet on the rate of perceived exertion (RPE) curve during an incremental test. Nine physically active men performed a progressive incremental test on a cycle ergometer (25 W · 2 min(-1)) after 72 hr on either a control diet (60% CHO) or a reduced-CHO diet (30% CHO). Lactate and RPE thresholds were identified using the Dmax method (DmaxLa and DmaxRPE, respectively). Power output, heart rate and RPE scores in DmaxLa and DmaxRPE were similar between the diets and were not different from each other, regardless of the diet. Lactate values were consistently higher (p < .05) in the control diet compared with the reduced-CHO diet during power output after the lactate breakpoint; however, they were not accompanied by a proportional increase in RPE scores. These results suggest that DmaxRPE and DmaxLa are not dissociated after a short-period reduced-CHO diet, whereas the lactate values after the lactate threshold are reduced with a reduced-CHO diet, although they are not accompanied by alterations in RPE.

Food and Nutrition Education Using Intuitive Method and NOVA Food Classification: Implications for Food Practices of Children and Adolescents Intuitive Method in Food and Nutrition Education.

PURPOSE: To evaluate the impact of food and nutrition education interventions based on the intuitive method (IM) proposed by Johaan Henrich Pestalozzi (1746-1827) at different time periods on the food practices of children and adolescents. DESIGN: This was a prospective comparative intervention program assessed by a pre-post survey at shorter term (3 months) and longer term (6 months). SETTING: Two institutions that provide extracurricular social support for children and adolescents with social and economic vulnerabilities in the city of Lavras, Minas Gerais, Brazil. The shorter-term intervention was conducted in Institution A and the longer term one conducted in Institution B. SUBJECTS: The sample consisted of 245 students aged between 5 and 14 years who attended the institutions. For each institution, they were divided into two groups (control and IM). INTERVENTION: We compared the effectiveness of the interventions performed by the IM or by expository actions (control) in both institutions. Interventions were focused on the guidelines of the Food Guide for the Brazilian Population and dealt with food choices, meal preparation, commensality, and obstacles to healthy eating. MEASURES: The assessed outcomes were food consumption according to NOVA food classification, cooking self-efficacy, and knowledge about food and nutrition. ANALYSIS: Paired t-tests were used to compare food consumption before and after interventions. Adjusted logistic regression models were used to analyze the outcomes on food and nutrition knowledge and cooking self-efficacy. RESULTS: Subjects receiving IM interventions decreased mean intake of ultra-processed food (3.56 to 1.50 portions; P< .001) and had greater odds of increasing self-efficacy with cooking (OR = 2,33-4,17). Both methods were effective regarding teaching about food and nutrition. Intervention period did not homogeneously impact these outcomes. CONCLUSIONS: The use of food and nutrition education interventions presented positive outcomes on the food practices of the participants. The IM is an alternative method to educate children and adolescents about healthy eating practices.