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Article
Publication date: 25 November 2014

Camila Dallazen and Giovanna Medeiros Rataichesck Fiates

– Qualitatively ascertain perceptions of parents regarding their children's influence on family food purchases. The paper aims to discuss these issues.

Abstract

Purpose

Qualitatively ascertain perceptions of parents regarding their children's influence on family food purchases. The paper aims to discuss these issues.

Design/methodology/approach

Content analysis of the transcripts of 31 semi-structured interviews conducted with parents of students from public and private institutions in Brazil. The public school provided meals supplied by the National School Feeding Program, and discouraged the consumption of foods brought from home. The private school did not receive any governmental subsidies for school feeding, and students were responsible for bringing their own school snacks.

Findings

Parents perceived children's influence especially of energy-dense nutrient-poor food purchases. Parents from the public school students, with lower income and educational levels, showed greater concern with quality and frequency with which requested foods were made available to the child. Only the parents from the private school students mentioned perceiving peer influence over their children's requests.

Research limitations/implications

Results enabled an overview of the main factors that influence children's purchase requests as perceived by parents. School environment seemed to influence requests, reinforcing the need for strategies similar to those present in the public school to be employed in private schools, where government programs that encourage healthy eating are not in place.

Originality/value

Qualitative study conducted with parents of Brazilian school children found that those with lower income and educational level were actually more concerned about their children's eating habits and perceived less peer influence over their children's requests for foods. Initiatives in the public school environment that effectively reduced access to certain kinds of foods in favor of healthier food choices reinforced the school's role as a health promoter for students and also their families.

Details

British Food Journal, vol. 116 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 25 November 2014

Amanda Bagolin do Nascimento, Giovanna Medeiros Rataichesck Fiates, Adilson dos Anjos and Evanilda Teixeira

A gluten-free diet is the only possible treatment for coeliac disease, but studies about the nutritional content of gluten-free products and coeliac individual's diet…

Abstract

Purpose

A gluten-free diet is the only possible treatment for coeliac disease, but studies about the nutritional content of gluten-free products and coeliac individual's diet quality are scarce. The purpose of this paper is to evaluate the availability, price, and nutritional composition of gluten-free products in retail stores of a Brazilian capital city.

Design/methodology/approach

All retail stores listed by the Brazilian Coeliac Association as gluten-free product selling places in the city of Florianópolis were visited. All available products were catalogued and their labels analysed for nutritional content. Similar gluten-containing products were systematically selected in order to allow comparisons. t-test, analyses of covariance, and cluster analysis were performed, all considering a 5 per cent significance level.

Findings

Availability and variety of gluten-free products was limited and prices were high. Cluster analysis found similarities in the nutritional content of gluten-free and conventional food products, suggesting that although raw materials different than wheat were being employed, the composition patterns are the same. Certain advantages in the composition of gluten-free products were observed, regarding mainly calories and sodium, however, protein and dietary fibre values were inferior.

Social implications

Results observed may negatively impact diet adherence and stimulate the intake of conventional products with harmful consequences to the quality of life and health of coeliac individuals.

Originality/value

This paper conducted a careful evaluation of nutrition composition of gluten-free products from different categories, available in retail stores, which is rare in researches on this topic. Moreover, results call attention to the need of better care in product formulation and dietary guidance for coeliac individuals.

Details

British Food Journal, vol. 116 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 29 July 2014

Sonia Maria de Medeiros Batista, Emilia Addison Machado Moreira, Giovanna Medeiros Rataichesck Fiates, Maria Alice Altemburg de Assis and Evanilda Teixeira

The purpose of the paper is to determine the effects of a hypocaloric diet with a low-glycaemic index (GI) on weight loss and postprandial blood glucose and assess both…

Abstract

Purpose

The purpose of the paper is to determine the effects of a hypocaloric diet with a low-glycaemic index (GI) on weight loss and postprandial blood glucose and assess both the satiety and palatability of the diet.

Design/methodology/approach

A clinical trial was conducted with ten women (mean age: 38.8±11.3 years; body mass index: 27.2±3.5 kg/m2) submitted to a hypocaloric diet, assessments were performed at baseline and after seven days of treatment.

Findings

Significant reductions were found in body weight (1.1±0.7 kg; p=0.001), triccipital skinfold (2.87±3.24 mm; p=0.021) and waist circumference (3.6±4.8 cm; p=0.041). Mean fasting and postprandial blood glucose values were 88.7±6.1 mg/dL and 91.6±9.6 mg/dL, respectively. Responses regarding satiety and palatability of the low-GI diet were predominantly “extremely satisfied” and “I liked it very much,” respectively, for all meals and throughout all seven days of the study.

Originality/value

The present study demonstrated the benefits of a low-GI diet with regard to weight loss, blood glucose control and satiety. The diet proved to be palatable, which could favor compliance with long-term treatment.

Details

British Food Journal, vol. 116 no. 8
Type: Research Article
ISSN: 0007-070X

Keywords

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