Consumption of ultra-processed products is associated with vitamin D deficiency in Brazilian adults and elderly.

Although studies show that the intake of ultra-processed products (UPP) has a negative impact on health, diet quality and dietary vitamin D, its influence on serum concentrations of this vitamin remains unknown; therefore, it is essential to verify the association between the UPP consumption and vitamin D deficiency. This is a cross-sectional, household, population-based study, carried out with 229 individuals aged 20 years or older, residents of the city of Teresina, Piauí, Brazil. Socio-demographic, lifestyle, food consumption and anthropometric data were collected. Food consumption was obtained using a 24-h food recall, and foods were grouped according to the NOVA classification. Plasma concentrations of calcidiol-25 (OH) D3 were determined by HPLC. Crude and adjusted binary logistic regression was applied to estimate the association between UPP consumption and vitamin D deficiency. Most individuals aged 20-39 years were vitamin D deficient (52·1 %). UPP contributed 19·9 % to the energetic intake of the participant's diet. This contribution was higher for individuals with vitamin D deficiency (22·5 %, P = 0·04). In addition, a high intake of UPP was associated with twice the risk of vitamin D deficiency in comparison with low consumption of UPP (OR: 2·05; CI 1·06, 4·50; P: 0·04). Our results suggest that the consumption of UPP may have a negative impact on serum concentrations of vitamin D; more studies are needed.

ADAPTATION OF A PRACTICAL DISCIPLINE DURING THE PANDEMIC OF COVID-19: AN EXPERIENCE REPORT / ADAPTACIÓN DE UNA DISCIPLINA PRÁCTICA DURANTE LA PANDEMIA DE COVID-19: UN INFORME DE EXPERIENCIA / ADAPTAÇÃO DE UMA DISCIPLINA PRÁTICA DURANTE A PANDEMIA DA COVID-19: UM RELATO DE EXPERIÊNCIA

The purpose of this article is to describe the activities and during the experience lived in the teaching internship the covid-19 pandemic. This is a descriptive study of the type of experience experienced in the teaching internship during the covid-19 crisis. The study was carried out during two academic semesters in the discipline of Nutritional Assessment in the Bachelor's Degree in Nutrition at a public university in Northeast Brazil. An adaptation of the face-to-face classes was made using tools (Google Meet, point online, Metimeter and Kahoot) and asynchronous (WhatsApp and SIGAA) tools, in addition to the Google Forms form for the evaluations. Despite the context, the teaching stage of the current pandemic teaching was carried out successfully and with an edifying learning of practice in Higher Education. The experience can share experiences and experiences with other trainee teachers, monitors and guiding teachers and the search for new methodologies and tools that help the teaching-learning process.

El objetivo de este artículo es describir las actividades desarrolladas y la experiencia vivida en la pasantía docente durante la pandemia del covid-19. Se trata de un estudio descriptivo del tipo relato de experiencia vivida en las prácticas docentes durante la crisis del covid-19. El estudio se llevó a cabo durante dos semestres académicos en la disciplina de Evaluación Nutricional en la Licenciatura en Nutrición de una universidad pública del Nordeste de Brasil. Se realizó una adaptación de las clases presenciales utilizando herramientas síncronas (Google Meet, Power point online, Metimeter y Kahoot) y asíncronas (WhatsApp y SIGAA), además del formulario Google Forms para las actividades de evaluación. A pesar del actual contexto de pandemia, la pasantía docente reportada en este artículo se llevó a cabo con éxito y con un edificante aprendizaje de la práctica docente en la Educación Superior. La experiencia permitió compartir conocimientos teóricos y experiencias con los estudiantes de grado y con otros docentes en formación, monitores y docentes tutores y la búsqueda de nuevas metodologías y herramientas que ayudaran al proceso de enseñanza-aprendizaje.

O objetivo deste artigo é descrever as atividades desenvolvidas e a experiência vivenciada no estágio docente durante a pandemia da covid-19. Trata-se de um estudo descritivo do tipo relato de experiência vivenciado no estágio docente durante a crise da covid-19. O estudo foi realizado durante dois semestres letivos na disciplina de Avaliação Nutricional no curso de Bacharelado em Nutrição de uma universidade pública do Nordeste brasileiro. Foi feita uma adaptação das aulas presenciais com uso de ferramentas síncronas (Google Meet, Power point online, Metimeter e Kahoot) e assíncronas (WhatsApp e SIGAA), além do formulário do Google Forms para as atividades avaliativas. Apesar do contexto atual de pandemia, o estágio em docência relatado neste artigo foi realizado com êxito e com uma aprendizagem edificante da prática docente no Ensino Superior. A experiência possibilitou compartilhar conhecimentos teórico e experiências com os graduandos e com os demais estagiários docentes, monitores e professora orientadora e a busca de novas metodologias e ferramentas que auxiliassem o processo de ensino-aprendizagem.

Consumption of ultra-processed foods among adolescents, adults and the elderly in a capital city of Northeastern Brazil

ABSTRACT Ultra-processed foods are industrial products that contain an unbalanced nutritional composition, contributing to a high intake of calories, sugars, fats and sodium. The aim of this study was to evaluate the consumption of ultra-processed foods among adolescents, adults and the elderly. In the city of Teresina, Piauí, adolescents (10 to 19 years old), adults (20 to 59 years old) and elderly persons (≥60 years old) were interviewed. The 24-hour food recall was used to assess food consumption with subsequent replication in 40% of the sample. Analysis of variance (ANOVA) with Bonferroni's post-hoc test was used to verify the data, and the value of p<0.05 was adopted as significant. It was observed that adolescents who consumed a greater amount of ultra-processed foods (2nd and 3rd tertile) consumed significantly less grains and legumes. Among adults, it was observed that the tertiles with higher consumption of ultra-processed foods had significantly lower consumption of grains, meat, fruits, vegetables, legumes and eggs. Among the elderly, in the tertiles with higher consumption of ultra-processed foods, there was significantly lower consumption of grains and meat. We conclude that higher consumption of ultra-processed foods contributed to a lower consumption of unprocessed or minimally processed foods.

RESUMEN Los alimentos ultraprocesados son productos industriales que contienen una composición nutricional desbalanceada, contribuyendo a un elevado de calorías, azúcares, grasas y sodio. El objetivo de este estudio fue evaluar el consumo de alimentos ultraprocesados de adolescentes, adultos y ancianos. En la ciudad de Teresina, Piauí, se entrevistó a adolescentes (10 a 19 años), adultos (20 a 59 años) y ancianos (≥60 años). Una encuesta recordatoria de 24 h se utilizó para evaluar el consumo de alimentos con una repetición posterior en el 40% de la muestra. Se utilizó el análisis de varianza (ANOVA) con la prueba post-hoc de Bonferroni para comparar los datos y se aceptó como significativo el valor de p<0.05. Se observó que los adolescentes que consumían una mayor cantidad de alimentos ultraprocesados (2º y 3º tercil) consumían significativamente menos cereales y legumbres. Entre los adultos, se observó que los terciles con mayor consumo de alimentos ultraprocesados tenían significativamente menor consumo de cereales, carne, frutas, verduras, legumbres y huevos. Entre los ancianos, en los terciles con mayor consumo de alimentos ultraprocesados, hubo un consumo significativamente menor de granos y carne. Se concluye que el mayor consumo de alimentos ultraprocesados contribuyó al menor consumo de alimentos no procesados o mínimamente procesados.