ESTUDO DE CASO: COMPOSICAO DOS PRATOS E PERCEPCAO DOS RESPONSAVEIS SOBRE A ALIMENTACAO DE CRIANCAS EM UM RESTAURANTE SELF-SERVICE

• Published in: Revista brasileira de obesidade, nutrição e emagrecimento Vol. 11; no. 62; p. 106
• Main Authors: Horlle, Daniela, Gularte, Marcia Arocha, Silva, Debora Oliveira da, Botelho, Fabiana Torma
• Format: Journal Article
• Language: Portuguese
• Published: Instituto Brasileiro de Pesquisa e Ensino em Fisiologia do Exercicio. IBPEFEX 01.03.2017
• Subjects: Case studies; Health aspects; Obesity; Restaurants; Surveys
• ISSN: 1981-9919; 1981-9919

Case study: composition of the dishes and the perception of responsible about feeding children in a buffet-by-weight restaurant Obesity has become a public health problem, being a health threat in all age groups, including children. According with data from the Household Budget Survey in 2010, one in three children with 5 to 9 years old were overweight and 31% of families performed meals away from home, which is a relevant factor with regard to obesity, because in establishments that provide meals not always have or are chosen healthy preparations. The aim of this case study was to evaluate the composition of the dishes and the perception of responsible about feeding of children in a buffet-by-weight restaurant, as well as sociodemographic characteristics and nutritional status of children and responsible. Data were obtained through photographic children's plate and their parents, while weighing in the balance, and subsequent interview with responsible, using a questionnaire about feeding, anthropometric and socio demographic date. The dishes were classified according with composition ("with rice", "with beans", "with rice and beans", "with meat", "with salad", "with pastries and fried" and "with rice, beans, meat and salad"). The study included 30 responsible and 15 children, where 80% of children's dishes and 90% of the dishes of those responsible were classified "with pastries and fried" and 47% considered the children's meals in the restaurant as healthy. It is necessary guidance and awareness of responsible regarding healthy food choices in restaurants, for that the children can have examples healthy habits on feeding away from home since childhood. Key words: Food Choices. Obesity. Food away from home. A obesidade tornou-se um problema de saude publica, sendo uma ameaca a saude em todas as faixas etarias, inclusive criancas. Conforme dados da Pesquisa de Orcamentos Familiares em 2010, uma em cada tres criancas de 5 a 9 anos estava acima do peso e 31% das familias realizavam refeicoes fora do domicilio, sendo este um fator relevante no que diz respeito a obesidade, uma vez que em estabelecimentos que fornecem refeicoes nem sempre estao a disposicao ou sao escolhidas preparacoes saudaveis. O objetivo deste estudo de caso foi avaliar a composicao dos pratos e a percepcao dos responsaveis sobre a alimentacao de criancas em um restaurante tipo self-service, assim como as caracteristicas sociodemograficas e antropometricas das criancas e responsaveis. Os dados foram obtidos por meio de registro fotografico do prato de criancas e seus responsaveis e entrevista posterior com os responsaveis, utilizando questionario sobre a alimentacao e dados antropometricos e sociodemograficos. Os pratos foram classificados conforme a composicao: "com arroz", "com feijao", "com arroz e feijao", "com carne", "com salada", "com pastelarias e fritos" e "com arroz, feijao, carne e salada". Participaram do estudo 30 responsaveis e 15 criancas, sendo que 80% dos pratos das criancas e 90% dos pratos dos responsaveis foram classificados "com pastelarias e fritos" e 47% consideravam a refeicao das criancas em restaurante como saudavel. Faz-se necessaria a orientacao e conscientizacao dos responsaveis quanto as escolhas alimentares saudaveis, para que as criancas tenham exemplos e adquiram habitos saudaveis na alimentacao fora de casa desde a infancia. Palavras-chave: Escolhas Alimentares. Obesidade. Alimentacao fora do lar.