Banca de DEFESA: RAIANE MEDEIROS COSTA

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : RAIANE MEDEIROS COSTA
DATE: 25/04/2025
TIME: 14:00
LOCAL: REMOTA - https://meet.google.com/pzs-ftmr-ieq
TITLE:

ULTRA-PROCESSED FOODS: INFLUENCE ON FOOD CHOICES, CONSUMPTION OF FOOD GROUPS AND NUTRIENT INTAKE IN WORKERS IN THE MANUFACTURING INDUSTRY IN RIO GRANDE DO NORTE

KEY WORDS:

Ultra-Processed Food, Meat Products, Nutrient Intake

PAGES: 89
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

The consumption of ultra-processed foods (UPF) has been increasing worldwide, changing food choices and replacing fresh and minimally processed foods in the population's eating habits. The objective of this project was to evaluate possible nutritional effects of UPF consumption on nutrient intake, deviations from nutritional recommendations and trends in food group consumption. This is an observational, cross-sectional study, based on a probabilistic sample of workers from 33 processing companies in Rio Grande do Norte. The 24-hour recall was used, with subsequent classification of food groups and food classes (level of processing), according to the Food Guide for the Brazilian Population. Stata 15.1 was used for statistical analysis of the data with linear regression or logistic regression methods. Higher UPF consumption was associated with higher energy, carbohydrate and fat intake and consumption of ready-to-eat foods instead of foods in their most natural form. In addition, the consumption of mechanically separated meat (MSM) represented approximately 10% of the total daily caloric intake of individuals, with almost half of the daily kcal coming from UPF. A trend towards replacing proteins from unprocessed sources with MSM was also observed. When analyzing nutritional inadequacies, the general population presents deficits in energy and all macronutrients, as well as deviations in some micronutrients. With the increase in the contribution of UPF in the diet, there is a tendency towards a greater energy intake, which results mainly from the increase in the intake of fats and carbohydrates and, conversely, a decrease in the intake of proteins and fibers.

COMMITTEE MEMBERS:
Presidente - ***.739.184-** - ANTONIO MANUEL GOUVEIA DE OLIVEIRA - ULISBOA
Externo à Instituição - FLÁVIA EMÍLIA LEITE DE LIMA FERREIRA - UFPB
Interna - 2374737 - INGRID WILZA LEAL BEZERRA
Externa ao Programa - 2315640 - MARCIA MARILIA GOMES DANTAS LOPES - nullExterna à Instituição - MARIA CECILIA ROCHA - RU
Externa ao Programa - 2275877 - THAIS SOUZA PASSOS - null