MONTEIRO, Luana Silva; SOUZA, Amanda de Moura; HASSAN, Bruna Kulik; ESTIMA, Camilla Chermont Prochnik; SICHIERI, Rosely; PEREIRA, Rosangela Alves

doi:10.1590/1678-98652017000400006

Acessibilidade / Reportar erro

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

ORIGINAL ARTICLES • Rev. Nutr. 30 (04) • Jul-Aug 2017 • https://doi.org/10.1590/1678-98652017000400006 copiar

Desjejum dos adolescentes brasileiros: análise do Inquérito Nacional de Alimentação 2008-2009

Autoria SCIMAGO INSTITUTIONS RANKINGS

RESUMO

Objetivo:

Caracterizar o desjejum dos adolescentes brasileiros.

Métodos:

O consumo alimentar foi estimado com base em um dia de registro alimentar de adolescentes entre 10 e 19 anos de idade do primeiro Inquérito Nacional de Alimentação (2008-2009). Considerou-se como desjejum a primeira ocasião de consumo alimentar entre 4 e 11 horas da manhã.

Resultados:

Noventa e três porcento dos adolescentes realizaram desjejum. Essa refeição contribuiu com 17,7% da ingestão diária de energia. Os grupos de alimentos mais consumidos foram: café e chá, pães, manteiga/margarina, leite, bolos e biscoitos, salgadinhos e chips, preparações à base de milho, queijo, carnes processadas e suco da fruta. Na região Norte observou-se frequência mais elevada de consumo de café e chá e de raízes e tubérculos e menor relato para leite do que nas demais regiões. Na região Nordeste, destaca-se o consumo de milho e de ovos e na região Sul, o de carnes processadas e frutas. Adolescentes de famílias do primeiro quartil de renda relataram frequência mais elevada de consumo de café e chá, salgadinhos e chips, milho e raízes e tubérculos e menor relato para o grupo do leite. Os adolescentes de famílias do quartil mais elevado de renda referiram consumo mais expressivo de leite, suco de fruta, queijo e bebidas com adição de açúcar.

Conclusão:

No Brasil, o desjejum dos adolescentes tem baixa contribuição para o consumo diário de energia. A qualidade nutricional do desjejum melhora com o incremento da renda. Os três principais itens consumidos foram café/chá, pães e manteiga/margarina.

Palavras-chave:
Adolescente; Desjejum; Consumo alimentar.

Pontifícia Universidade Católica de Campinas Núcleo de Editoração SBI - Campus II , Av. John Boyd Dunlop, s/n. - Prédio de Odontologia, 13059-900 Campinas - SP Brasil, Tel./Fax: +55 19 3343-6875 - Campinas - SP - Brazil
E-mail: sbi.submissionrn@puc-campinas.edu.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] CONTRIBUTIONS

LS MONTEIRO, AM SOUZA, BK HASSAN e CCP ESTIMA contributed to data analysis and interpretation and manuscript writing. R SICHIERI contributed to data interpretation and manuscript revision. RA PEREIRA contributed to the conception and design of this study, data analysis and interpretation, and manuscript writing and critical revision.

Food groups	Food items consumed
Coffee and tea	Traditional mate, Yerba mate, chimarrão (a traditional South American caffeine-rich infused drink made from fresh yerba mate leaves, tea, organic mate, tea with flour, instant coffee, cappuccino, coffee, coffee with milk.
Breads	Bread and butter/margarine, hamburger bun, sliced loaf, french bread roll, bisnaguinha (subtly sweet small roll), whole wheat bread, bread (non-specified), toast.
Butter or margarine	Butter or margarine with or without salt, bottled butter, lard, pururuca (fried pork skin), olive oil.
Cakes and cookies	Cookies, stuffed cookies, cake, and baker’s confectionery and pastries: brevidade (popular Brazilian pastry), cuca (popular muffin cake), filhos (deep fried scones made with wheat flour and eggs), grustoli (deep fried sweet dough shaped into twisted ribbons), panetone (sweet bread loaf, honey buns, sweet bread, different flavors of pavé (layered sponge cake dessert ), sponge cake roll, rosca doce (sweet lightly textured loaf or rolls), rosca recheada (stuffed sweet loaf or rolls), sonho (donut type dessert without a hole), pies.
Packaged salty snacks	Baked crackers, crackers, snack chips, popcorn.
Corn-based dishes	Angú (cornmeal puree), cremogema (instant cornstarch porridge), curau (traditional Brazilian sweet custard-like dessert), cuscuz (steamed corn meal dish made with flaked corn flour), corn flour, cornmeal porridge, pamonha (paste made with sweet corn, boiled wrapped in corn husks), cornmeal mush, cornstarch.
Milk	Whole cow’s milk, fresh cow’s milk, goat’s milk, whole milk powder, skim milk powder, milk powder, fermented milk, flavored milk, milk with chocolate milk powder mix, skim cow’s milk, low-fat cow’s milk, pasteurized milk (non-specified).
Eggs	Chicken egg, quail egg, omelet.
Roots and tubers	Cassava, sweet potato, Russet potato, beiju (pacake made with tapioca), cassava bun, cará (a tuber from the Yam Family), farinha d’água (a flour made with peeled cassava roots soaked in water for a few days), copioba flour (a sand-like crunch cassava flour), cassava flour, yam, corn, tapioca de goma (gum starch extracted from cassava root).
Fruit juice	Pineapple juice, acerola juice, cupuaçu juice, guava juice, orange juice, banana orange juice, papaya juice, mango juice, passion fruit juice, strawberry juice, peach juice, sugarcane juice, organic juice.
Processed meats	Apresuntado (type of ham with less meat and more fat), blanquet de perú (turkey sausage),sun-dried meat, beef jerky, chouriço (a type of pork sausage), sausage, mortadella, canned beef, beef paté, sliced turkey breast, ham, salami, frankfurter, tender (a type of smoked ham).
Cheese	Queijo prato (a Brazilian soft yellow cheese), colonial cheese, mozzarella, queijo do reino (a semi-hard matured cheese with a pink rind), queijo minas (a type of cheese traditionally produced in the Brazilian state ofMinas Gerais), rennet cheese, canastra Cheese (cheese made in the state of Minas Gerais in the Serra da Canastra region), ricotta (an Italian whey cheese), pasteurized cheese, requeijão (a loose, ricotta-like cheese), cheese (non-specified).
Fruits	Avocado, pineapple, açaí, acerola, plum, banana (lady’s finger banana, Burro or Chunky banana, yellow Cavendish or Dwarf Cavendish banana, plaintain or cooking banana, etc.), cajá-manga cajarana, cashew, persimmon, cherry, fruit (non-specified), guava, soursop, ingá, jabuticaba, jackfruit, orange, lemon and lime, apple, papaya, mango, mangaba, watermelon, cantaloupe or honey dew, tangerine, strawberry, pear, peach, sugar apple, fruit salad, tamarind, tanja, grape, raisin.
Deep fried or baked snacks	Coxinha (popular deep fried food in Brazil, made with shredded chicken meat, covered in dough) empada (a small pot pie with a top crust), enroladinho (deep fried stuffed roll), esfirra (sfiha - meat pie [open-face or not], minipastel and pastel (traditional deep fried Brazilian pastry filled with various sweet or savory ingredients), rizole (deep fried small baked or deep fried pastry filled with various ingredients), fried kibe and other typical deep fried or baked snacks.
Food groups	Food items consumed
Sweets and chocolates	Candies, chocolate bar, wrapped chocolate candy, canudinho recheado (cone shaped fried pastry filled with sweet ingredients), bubble gum, cocada (coconut candy or confectionery), egg-based sweets or confectionery), peanut candy, candied fruit, fruit preserves, freeze pop, goiabada (guava paste), maria-mole (marshmallow like dessert), mariola (candy made with banana and dried cashew or guava), paçoca (candy made with ground peanuts, sugar and salt), hard candy, peanut brittle, popsicle, lollipop.
Sandwiches	Bauru (melted cheese, meat, tomato), hot dog, croissant, misto-quente ou frio (hot or cold ham and cheese sandwich) mortadella sandwich, ham sandwich, queijo minas sandwich, queijo prato sandwich, salami sandwich, vegetarian sandwich.
Milk/soy/yogurt-based beverages	Yogurt, flavored soymilk, milk shake, fresh fruit dairy beverage.
Sugar-added beverages	Soft drinks, guaraná syrup, fruit nectar or fruit juice, fruit juice powder mix.

Characteristics	Population distribution (%)	Breakfast frequency (%)	95%CI
Adolescents (Total)		93.1^**	91.8-94.0
Gender
Female	52	92.9^**	91.4-94.1
Male	48	93.2^**	91.7-94.5
Place of residence
Urban	81	92.8^**	91.5-93.9
Rural	19	94.3^**	92.1-95.9
Regions of Brazil
North	10	94.1^**	92.0-95.7
Northeast	39	94.7^**	93.3-95.8
Southeast	37	92.6^**	90.0-94.5
South	13	90.3^**	87.3-92.7
Central-West	1	92.5^**	89.8-94.9
Quartile of per capita household income
1st	32	94.2^**	92.5-95.6
2nd	27	93.2^**	90.7-95.0
3rd	23	93.2^**	90.7-95.2
4th	18	90.7^**	88.0-92.8
Days of the week
Weekday	-	93.0^**	91.8-94.1
Weekend	-	93.5^**	89.9-95.8
Location of breakfast consumption
Home	-	89.3^**	88.0-90.4
Away from home	-	10.7^**	9.6-11.9
Time of breakfast consumption
4-6 am	-	17.2^**	15.5-18.9
7-8 am	-	58.7^**	56.4-60.9
9-11 am	-	24.2^**	22.2-26.3
Number of food items consumed at breakfast
1	-	20.6^**	18.7-22.5
2	-	37.9^**	35.9-39.9
3	-	35.0^**	32.9-37.2
≥4	-	06.5^**	5.5-7.7

Characteristics	Percentage contribution of breakfast to daily intake (%)
Characteristics	Energy	Carbohydrate	Protein	Lipid	Saturated fat	Trans fat	Added sugar	Fiber	Calcium	Iron
Adolescents (Total)	17.7^b	19.6^ca	12.0^cde	17.9^**	21.2^ac	20.4^ac	33.4^bc	12.2^b	23.1^bc	09.1^bcb
Gender
Female	17.7	19.5^ca	12.2^cde	17.9^**	21.1^ac	20.9^ac	31.8^**	12.5^b	23.9^bc	09.1^bcb
Male	17.6^b	19.7^ca	11.9^cde	18.1^**	21.3^ac	20.1^ac	34.7^bc	11.9^b	22.4^bc	09.2^bcb
Place of residence
Urban	17.8^b	19.5^ca	12.2^*cd	18.3^**	21.0^*a	21.0^**	31.0^**	12.0^b	24.0^**	09.0^bcb
Rural	17.4^b	20.3^ca	11.1^cde	16.8^**	20.0^ac	17.0^ac	42.0^bc	11.0^b	19.0^bc	09.0^bcb
Regions of Brazil
North	16.5^a	19.7^ac	9.5^ad	16.9^a*	20.2^ac	21.3^ac	40.2^ab	11.5^a	20.9^ab	08.8^abc
Northeast	19.8^b	22.5^bc	13.5^bc	18.8^a*	21.7^aa	18.3^aa	36.8^abc	14.6^b	21.9^ab	10.9^bbc
Southeast	17.2^a	18.4^ac	12.2^ce	18.4^a*	22.3^aa	22.1^bc	30.7^db	10.9^a	25.2^bb	08.3^abc
South	15.8^a	17.3^cc	10.9^de	16.4^b*	18.6^bc	20.1^ac	27.9^ce	11.8^a	21.0^ab	08.5^bc
Central-West	16.4^a	18.6^cc	10.7^cde	16.8^a*	19.6^ac	19.9^ac	35.4^de	10.6^a	23.7^ab	07.7^cbc
Quartile of per capita household income
1st	18.8^a	21.6^ac	11.9ª ^cd	17.9^a*	20.9^aa	19.8^ac	41.9^ab	12.6^a	20.2^ab	09.4^abc
2nd	17.9^a	19.8^bc	11.7ª ^cd	18.5^a*	21.6^aa	22.6^abc	33.6^bb	11.9^b	22.8^ab	08.7^abc
3rd	17.2^a	18.8^bc	12.1ª ^cd	18.4^a*	22.0^aa	21.2^ab	29.7^cb	12.0^c	25.2^bb	09.0^abc
4th	15.9^b	16.9^cc	12.6ª ^cd	16.8^a*	20.1^aa	17.5^bc	23.4^db	12.1^d	26.0^bb	09.5^abc
Days of the week
Weekday	17.5^*	19.4^**	11.9^cde	17.7^**	20.9^ac	19.9^*b	33.0^bc	11.9^*	22.8^bc	09.1^bcb
Weekend	19.6^b	21.8^cc	13.0^cde	20.1^**	23.3^ac	24.7^bc	36.5^bc	14.5^b	26.1^bc	09.8^bcb
Location of breakfast consumption
Home	19.2^b	21.2^cc	12.9^cde	19.6^**	23.2^**	22.5^*b	36.1^bc	13.1^b	24.9^bc	09.7^bcb
Away from home	17.8^b	20.4^cc	12.6^cde	16.8^**	19.5^ac	18.1^bc	32.1^bc	13.1^b	24.5^bc	10.8^bcb
Time of breakfast consumption
4-6 am	16.0^a	18.1^ac	11.1ª ^cd	15.9^a*	19.1^aa	17.7^ab	34.9^ab	11.2^a	22.8^bc	08.3^abc
7-8 am	19.2^b	19.2^bc	12.8^bcd	19.5^b*	23.2^ba	22.7^bb	36.7^ab	12.9^b	23.8^bc	09.3^abc
9-11 am	20.8^c	22.6^cc	14.5^bcd	21.3^c*	24.6^ba	23.3^bb	33.8^ab	14.9^c	26.5^bc	12.1^bbc
Number of food items consumed at breakfast
1	09.5^a	10.9^ac	07.2ª^cd	08.9^a*	11.9^aa	09.7^ab	27.4^ab	7.3^a	19.9^ab	04.3^abc
2	19.2^b	22.5^bc	13.1^bcd	16.7^b*	20.1^ba	12.4^ab	39.7^bb	13.6^b	24.5^bb	11.2^bbc
3	23.1^c	24.5^cc	14.8^ccd	26.1^c*	30.0^ca	36.3^bb	36.7^bb	14.9^c	26.9^cb	10.7^bbc
≥4	26.3^d	26.1^cc	19.6^dcd	31.2^c*	34.3^ca	39.1^bb	33.0^bb	18.4^c	31.0^cb	14.4^bbc