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Papers by Alyne Michelle Botelho

International Journal of Environmental Research and Public Health

Cooking is crucial to the achievement of healthy eating habits, and the internet, as host of culi... more Cooking is crucial to the achievement of healthy eating habits, and the internet, as host of culinary recipes websites, is a medium for the dissemination of cooking-related content. Research has revealed that most recipes available on internet sites do not have healthy characteristics when compared to recommendations for healthy eating, even the ones promoted as ‘healthy’. This study investigated culinary recipes available on the ‘healthy eating’ section of a popular Brazilian recipe-sharing website. Recipes (n = 814) were analyzed with a validated framework based on national dietary guidelines. Ingredients (n = 5887) were classified according to the extension and purpose of their industrial processing. The recipes’ titles were content analyzed to identify the health-related words and phrases used. Recipes contained ultra-processed foods and not enough unprocessed or minimally processed foods, such as legumes (4.7%, n = 380), nuts and seeds (18.4%, n = 150), and fruits (n = 32.7%, n...

Revista de Nutrição

Objective This study characterized the degree of processing of the food items available at home a... more Objective This study characterized the degree of processing of the food items available at home and the routine of shopping for food in families with children and/or teenagers and whose meals are usually prepared at home. Methods Mixed methods (interview, questionnaires, and food inventory). Interview’s transcripts were submitted to thematic analysis and the foods identified in the inventory were classified according to the degree of processing and analyzed for their availability and access in the home food environment. Results Results revealed the high availability of ultra-processed foods; that the supermarket was the main source of food acquisition; and that purchasing food is part of an organized routine where time and control of expenses are the most valued aspects. Conclusion Actions which focus on planning and executing the acquisition of unprocessed and minimally processed foods are needed to promote greater availability and increased intake of such foods, so that the compos...

Appetite, 2019

Planning is an essential component of home meal preparation. While level of health consciousness ... more Planning is an essential component of home meal preparation. While level of health consciousness permeates both activities, this relationship is underexplored in the scientific literature. Using a mixed-methods convergent parallel design this study identified the reasoning behind meal planning and compared the characteristics of meals planned by high and low health-conscious adults during a simulated shopping task in a supermarket store. Participants were assigned a task where they were asked to choose ingredients to prepare a hot evening meal for a last-minute guest. High Health Conscious (HHC) participants planned healthier meals with more whole grains/ breads/pasta, fruits, and vegetables than Low Health Conscious (LHC) participants. HHC participants mentioned not only health-related motives, but also ingredients' characteristics and cooking habits as influencers of their choices. LHC individuals focused on their own preferences, acknowledged that they struggled with the skills needed to prepare a meal and considered the presence of a guest as the only reason why they would prepare a meal. The mixed methods approach enabled us to link the participants' reasoning with the quantitative differences between meals planned by them-HHC individuals planned healthier meals and manifested closeness to the act of cooking. This suggests that the link between health interest and learning how to cook deserves to be further explored.

Revista de Nutrição

Objective To describe the development and update of an instrument for food categorisation accordi... more Objective To describe the development and update of an instrument for food categorisation according to the extension and purpose of industrial processing, and to test its practical application. Methods After updating the instrument based on a recent publication on the NOVA classification, it was applied by five researchers to a database of 108 food items. These items are part of a database of foods announced in the health-related sections of supermarket promotional circulars. The Cohen’s weighted kappa coefficient was calculated to determine intra-rater agreement; Fleiss’ kappa and Kendall’s coefficient were applied to determine inter-rater agreement. Results In the updated version, two classes of additives and eight substances considered by the most recent publication as specific to ultra-processed foods were added. The intra-rater agreement was 100% (p<0.001), indicating an “almost perfect” agreement; Fleiss’ agreement among all raters ranged from 74% to 97% (p<0.001), which...

Food Quality and Preference, 2019

Consumers report difficulties when trying to make healthy food choices in supermarkets due to env... more Consumers report difficulties when trying to make healthy food choices in supermarkets due to environmental cues that favour the acquisition of unhealthy food items. This study's objective was to investigate food selection in a supermarket to prepare a last minute meal by consumers with different levels of health consciousness. In an experimental design, 50 high (HHC) and 50 low health conscious (LHC) participants (n=100) were told to choose all food items to prepare a meal for themselves plus a guest. For half the participants (25 HHC and 25 LHC), the expression 'healthy meal' was embedded in the instruction. To evaluate shopping healthfulness, foods selected by the participants were categorized according to level of industrial processing in Unprocessed/Minimally Processed (U/MP); Processed Culinary Ingredient (PCI); Processed (P), or Ultra-Processed (UP). The health reminder positively affected the choices of HHC and LHC individuals. Results indicate that placing reminders of healthy eating in shopping environments where P and UP foods sales are heavily promoted, such as supermarkets, can be a useful tool to promote healthy choices in accordance with what is recommended by the Dietary Guidelines for the Brazilian Population.

Nutrients

The health and wellness food sector grew 98% from 2009 to 2014 in Brazil, the world’s fourth-bigg... more The health and wellness food sector grew 98% from 2009 to 2014 in Brazil, the world’s fourth-biggest market. The trend has reached supermarket circulars, which recently started to feature whole sections advertising health and wellness-enhancing foods. This study identified food items advertised in circulars’ specific sections of two Brazilian supermarket chains (one regional, one national) during a 10-week period. Foods were classified according to degree of food processing and presence/type of claims on their front-of-pack (FoP) labels. Comparison between groups of Unprocessed/Minimally Processed foods vs. Ultra-processed foods and presence/type of claims employed Pearson chi-square test. From the 434 alleged health and wellness-enhancing foods advertised, around half (51.4%) were classified as Ultra-processed. Presence of reduced and increased nutrient-content claims was significantly higher in labels of Ultra-processed foods. Most frequent claims addressed sugar and fibre content...

International Journal of Gastronomy and Food Science

Extensio: Revista Eletrônica de Extensão

http://dx.doi.org/10.5007/1807-0221.2016v13n24p49Objetivou-se avaliar o estado nutricional e o co... more http://dx.doi.org/10.5007/1807-0221.2016v13n24p49Objetivou-se avaliar o estado nutricional e o consumo alimentar de escolares, e a partir desse diagnóstico, elaborar um plano de ação organizado em um material didático para a educação nutricional de escolares no ambiente escolar. O estado nutricional foi avaliado pelo índice de massa corporal e o consumo alimentar através do Questionário do Consumo Alimentar e Atividade Física de Escolares (webCAAFE). Entre março e novembro de 2014, 640 escolares de 7 a 10 anos da rede pública de Florianópolis foram avaliados, sendo observados 20% de sobrepeso, 13% de obesidade e elevado consumo de alimentos não saudáveis. O material didático organizado em uma cartilha abordou oito temáticas, estruturada com texto de apoio ao professor, exemplo de aula dialogada, texto de apoio ao aluno e atividades lúdico-educativas. Espera-se que a cartilha contribua para o incremento das ações de educação nutricional e auxilie na promoção de hábitos alimentares sa...

International Journal of Environmental Research and Public Health

Cooking is crucial to the achievement of healthy eating habits, and the internet, as host of culi... more Cooking is crucial to the achievement of healthy eating habits, and the internet, as host of culinary recipes websites, is a medium for the dissemination of cooking-related content. Research has revealed that most recipes available on internet sites do not have healthy characteristics when compared to recommendations for healthy eating, even the ones promoted as ‘healthy’. This study investigated culinary recipes available on the ‘healthy eating’ section of a popular Brazilian recipe-sharing website. Recipes (n = 814) were analyzed with a validated framework based on national dietary guidelines. Ingredients (n = 5887) were classified according to the extension and purpose of their industrial processing. The recipes’ titles were content analyzed to identify the health-related words and phrases used. Recipes contained ultra-processed foods and not enough unprocessed or minimally processed foods, such as legumes (4.7%, n = 380), nuts and seeds (18.4%, n = 150), and fruits (n = 32.7%, n...

Revista de Nutrição

Objective This study characterized the degree of processing of the food items available at home a... more Objective This study characterized the degree of processing of the food items available at home and the routine of shopping for food in families with children and/or teenagers and whose meals are usually prepared at home. Methods Mixed methods (interview, questionnaires, and food inventory). Interview’s transcripts were submitted to thematic analysis and the foods identified in the inventory were classified according to the degree of processing and analyzed for their availability and access in the home food environment. Results Results revealed the high availability of ultra-processed foods; that the supermarket was the main source of food acquisition; and that purchasing food is part of an organized routine where time and control of expenses are the most valued aspects. Conclusion Actions which focus on planning and executing the acquisition of unprocessed and minimally processed foods are needed to promote greater availability and increased intake of such foods, so that the compos...

Appetite, 2019

Planning is an essential component of home meal preparation. While level of health consciousness ... more Planning is an essential component of home meal preparation. While level of health consciousness permeates both activities, this relationship is underexplored in the scientific literature. Using a mixed-methods convergent parallel design this study identified the reasoning behind meal planning and compared the characteristics of meals planned by high and low health-conscious adults during a simulated shopping task in a supermarket store. Participants were assigned a task where they were asked to choose ingredients to prepare a hot evening meal for a last-minute guest. High Health Conscious (HHC) participants planned healthier meals with more whole grains/ breads/pasta, fruits, and vegetables than Low Health Conscious (LHC) participants. HHC participants mentioned not only health-related motives, but also ingredients' characteristics and cooking habits as influencers of their choices. LHC individuals focused on their own preferences, acknowledged that they struggled with the skills needed to prepare a meal and considered the presence of a guest as the only reason why they would prepare a meal. The mixed methods approach enabled us to link the participants' reasoning with the quantitative differences between meals planned by them-HHC individuals planned healthier meals and manifested closeness to the act of cooking. This suggests that the link between health interest and learning how to cook deserves to be further explored.

Revista de Nutrição

Objective To describe the development and update of an instrument for food categorisation accordi... more Objective To describe the development and update of an instrument for food categorisation according to the extension and purpose of industrial processing, and to test its practical application. Methods After updating the instrument based on a recent publication on the NOVA classification, it was applied by five researchers to a database of 108 food items. These items are part of a database of foods announced in the health-related sections of supermarket promotional circulars. The Cohen’s weighted kappa coefficient was calculated to determine intra-rater agreement; Fleiss’ kappa and Kendall’s coefficient were applied to determine inter-rater agreement. Results In the updated version, two classes of additives and eight substances considered by the most recent publication as specific to ultra-processed foods were added. The intra-rater agreement was 100% (p<0.001), indicating an “almost perfect” agreement; Fleiss’ agreement among all raters ranged from 74% to 97% (p<0.001), which...

Food Quality and Preference, 2019

Consumers report difficulties when trying to make healthy food choices in supermarkets due to env... more Consumers report difficulties when trying to make healthy food choices in supermarkets due to environmental cues that favour the acquisition of unhealthy food items. This study's objective was to investigate food selection in a supermarket to prepare a last minute meal by consumers with different levels of health consciousness. In an experimental design, 50 high (HHC) and 50 low health conscious (LHC) participants (n=100) were told to choose all food items to prepare a meal for themselves plus a guest. For half the participants (25 HHC and 25 LHC), the expression 'healthy meal' was embedded in the instruction. To evaluate shopping healthfulness, foods selected by the participants were categorized according to level of industrial processing in Unprocessed/Minimally Processed (U/MP); Processed Culinary Ingredient (PCI); Processed (P), or Ultra-Processed (UP). The health reminder positively affected the choices of HHC and LHC individuals. Results indicate that placing reminders of healthy eating in shopping environments where P and UP foods sales are heavily promoted, such as supermarkets, can be a useful tool to promote healthy choices in accordance with what is recommended by the Dietary Guidelines for the Brazilian Population.

Nutrients

The health and wellness food sector grew 98% from 2009 to 2014 in Brazil, the world’s fourth-bigg... more The health and wellness food sector grew 98% from 2009 to 2014 in Brazil, the world’s fourth-biggest market. The trend has reached supermarket circulars, which recently started to feature whole sections advertising health and wellness-enhancing foods. This study identified food items advertised in circulars’ specific sections of two Brazilian supermarket chains (one regional, one national) during a 10-week period. Foods were classified according to degree of food processing and presence/type of claims on their front-of-pack (FoP) labels. Comparison between groups of Unprocessed/Minimally Processed foods vs. Ultra-processed foods and presence/type of claims employed Pearson chi-square test. From the 434 alleged health and wellness-enhancing foods advertised, around half (51.4%) were classified as Ultra-processed. Presence of reduced and increased nutrient-content claims was significantly higher in labels of Ultra-processed foods. Most frequent claims addressed sugar and fibre content...

International Journal of Gastronomy and Food Science

Extensio: Revista Eletrônica de Extensão

http://dx.doi.org/10.5007/1807-0221.2016v13n24p49Objetivou-se avaliar o estado nutricional e o co... more http://dx.doi.org/10.5007/1807-0221.2016v13n24p49Objetivou-se avaliar o estado nutricional e o consumo alimentar de escolares, e a partir desse diagnóstico, elaborar um plano de ação organizado em um material didático para a educação nutricional de escolares no ambiente escolar. O estado nutricional foi avaliado pelo índice de massa corporal e o consumo alimentar através do Questionário do Consumo Alimentar e Atividade Física de Escolares (webCAAFE). Entre março e novembro de 2014, 640 escolares de 7 a 10 anos da rede pública de Florianópolis foram avaliados, sendo observados 20% de sobrepeso, 13% de obesidade e elevado consumo de alimentos não saudáveis. O material didático organizado em uma cartilha abordou oito temáticas, estruturada com texto de apoio ao professor, exemplo de aula dialogada, texto de apoio ao aluno e atividades lúdico-educativas. Espera-se que a cartilha contribua para o incremento das ações de educação nutricional e auxilie na promoção de hábitos alimentares sa...