Navegando por Autor "Liboredo, Juliana Costa"

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Conhecimento de manipuladores de alimentos sobre higiene e condições sanitárias na produção de comida japonesa.
(2019) Souza, Luiza Martins de; Amaral, Cláudia Antônia Alcântara; Liboredo, Juliana Costa
A comida japonesa consiste principalmente de frutos do mar crus e arroz e apresenta riscos à saúde quando inadequadamente preparados ou armazenados. O objetivo deste estudo foi avaliar as condições higiênico-sanitárias em estabelecimentos que produzem comida japonesa e avaliar o conhecimento de manipuladores de alimentos que trabalham nesses estabelecimentos sobre alimentos seguros. Participaram do estudo seis estabelecimentos que produziam comida japonesa e estavam localizados em um município da região central de Minas Gerais (nomeados por letras de A a F). Uma lista de verificação de boas práticas com base na Resolução da Diretoria Colegiada 216 (RDC 216) e um questionário para avaliar o nível de conhecimento dos manipuladores foram aplicados nesses estabelecimentos. Foi verificado que apenas os estabelecimentos A, B e C foram classificados como adequados em relação às condições higiênico-sanitárias (com 76,6%, 80,9% e 78,7% dos itens cumpridos, respectivamente) e os estabelecimentos D, E e F foram classificados como adequados com restrição (D= 70,2%, E= 66% e F= 53% dos itens cumpridos, respectivamente). O conhecimento dos manipuladores foi classificado como deficiente, pois todos acertaram menos de 50% das questões. Os resultados mostram a necessidade de fornecer treinamento periódico sobre práticas de higiene adequadas aos manipuladores, a fim de prevenir doenças transmitidas por alimentos.
Cooking or consuming food from away home after the COVID-19 lockdown in Brazil.
(2022) Carvalho, Natália Caldeira de; Amaral, Cláudia Antônia Alcântara; Liboredo, Juliana Costa
This research online aimed to evaluate the consumers’ intention to cook at home and purchase food away from home after the COVID- 19 lockdown in Brazil. Of the 970 participants, 84.0% reported being afraid of contracting COVID-19 in food service establishments and 97.2% were in social distancing. Most of the participants intended never or rarely to buy food by delivery/take away/drive-thru and eat out. Moreover, 73.3%, 60.0%, 60.7%, and 50.5% of the participants intended daily to cook breakfast, morning, afternoon, and evening snacks, respectively. A significant association was observed between fear of contracting COVID-19, and level of social distan- cing and the consumers’ intention to cook some meals (p < 0.05), to purchase some meals using ordering food services (p < 0.05) and to eat out (p < 0.01). Therefore, the fear of contracting COVID-19 and social distancing seems to affect the intention to cook and to purchase food after lockdown.
Daily habits of Brazilians at different moments of the COVID-19 pandemic.
(2022) Souza, Tamires Cássia de Melo; Liboredo, Juliana Costa; Ferreira, Lívia Garcia; Daniel, Marina Martins; Di Renzo, Laura; Pivari, Francisca; Anastácio, Lucilene Rezende
Background: The COVID 19 pandemic impacted the health and well-being of different populations around the world. The aim of this study is to investigate the changes in the daily habits of Brazilians before and during two moments of the COVID-19 pandemic. Methods: A longitudinal study in which an online questionnaire (sleeping time, alcohol consumption, smoking, use of screen devices, physical activity, and dietary patterns) was applied at three moments. Results: The frequency of alcohol consumption, smoking, and sleep hours did not change significantly at different times. For the number of alcoholic beverages, there was a reduction in consumption from T0 to T1 and an increase from T1 to T2. There was a significant increase in hours of screen device use from T0 to T1, remaining high at T2. Finally, the level of physical activity in minutes reduced from T0 to T1, returning to base levels at T2. As for eating habits, there was an increase in the frequency of consumption of instant meals, fast food, and sweets at the first moment, with a significant reduction at the second moment. The consumption of legumes, milk and dairy products, bakery products, and meats was higher at T2. Conclusions: Some habits returned to or approached T0 levels. However, other habits remained unchanged, such as screen time and frequency of consumption of some food groups, throughout the last evaluation.
Food craving and its associated factors during COVID-19 outbreak in Brazil.
(2022) Oliveira, Lívya Alves; Lucia, Ceres Mattos Della; Rezende, Fabiane Aparecida Canaan; Ferreira, Lívia Garcia; Anastácio, Lucilene Rezende; Souza, Tamires Cássia de Melo; Daniel, Marina Martins; Liboredo, Juliana Costa
Background: Social distancing used as a measure to contain the spread of SARS-CoV-2, led to a series of changes in eating behavior, including food craving. Purpose: We aimed to evaluate food craving and its associated factors among women and men during the COVID-19 pandemic. Methods: An online questionnaire was conducted, containing data about food craving and possible associated factors. Results: 1363 individuals were included in the survey. Food craving was shown in 46.0% of the respondents. Among women, increased or reduced weight, working/studying during the pandemic without changes, increased snacking, worsened sleep quality, uncontrolled eating were some factors associated with food craving. For men, some factors associated were having a morning snack, living with parents, reduced sleep hours, and emotional eating. Discussion: Factors associated with food craving varied between men and women, being more present among women. These differences can be related to hormonal differences, way of working, daily tasks, and food preferences. Translation to Health Education Practice: Our findings may be used to develop guidelines for maintaining healthy eating habits in pandemic situations. In addition, the study showcases the need for health educators to consider the qualitative and quantitative aspects of nutrition, which can interfere with increased food cravings.
Incidence and associated factors of weight gain during the Covid-19 pandemic.
(2022) Daniel, Marina Martins; Liboredo, Juliana Costa; Anastácio, Lucilene Rezende; Souza, Tamires Cássia de Melo; Oliveira, Lívya Alves; Lucia, Ceres Mattos Della; Ferreira, Lívia Garcia
Introduction and Aims: The behavioral changes that arose from quarantine due to the COVID-19 pandemic may have impacted the weight of people. This study aims to investigate the incidence and predictors of weight gain during the quarantine period. Methods: An online survey was performed five months after the social distance measures implementation. Participants recorded their current and usual weight before lockdown. A multivariate logistic regression model was performed. Results: Data on 1334 participants were evaluated (33.6y, 79.8% females), and 58.8% have gained weight (3.0 kg; 0.1 to 30.0 kg). Predictors of weight gain were increased food intake (OR = 5.40); snacking (OR = 2.86); fast food (OR = 1.11); canned products (OR = 1.08); and in physical activity (OR = 0.99) concerning the period before the pandemic; also time spent at work, including household chores (OR = 1.58); evening snack (OR = 1.54); higher frequency of alcoholic beverage intake (OR = 1.59) and dose of alcoholic beverage (OR = 1.11); uncontrolled eating (OR = 1.01), and vegetable intake (OR = 0.92) during the quarantine and physical activity before pandemic period (OR = 0.99). Conclusion: Most participants have gained weight during the pandemic because of working changes, lifestyle, eating habits changes, and uncontrolled eating behavior. These results can be useful to encourage changes during future quarantine periods to prevent weight gain.
Lifestyle and eating habits before and during COVID-19 quarantine in Brazil.
(2021) Souza, Tamires Cássia de Melo; Oliveira, Lívya Alves; Daniel, Marina Martins; Ferreira, Lívia Garcia; Lucia, Ceres Mattos Della; Liboredo, Juliana Costa; Anastácio, Lucilene Rezende
Objective: To assess changes in daily habits, food choices and lifestyle of adult Brazilians before and during the COVID-19 pandemic. Design: This observational study was carried out with Brazilian adults through an online questionnaire 5 months after the social distance measures implementation. The McNemar, McNemar–Bowker and Wilcoxon tests were used to investigate differences before and during the COVID pandemic period, adopting the statistical significance of P < 0·05. Setting: Brazil. Participants: Totally, 1368 volunteers aged 18þ years. Results: The volunteers reported a lower frequency of breakfast, morning and lunch snacks (P < 0·05) and a higher frequency of evening snacks and other meal categories during the pandemic period (P < 0·05). The results showed an increase in the consumption of bakery products, instant meals and fast food, while the consumption of vegetables and fruits decreased (P < 0·005). There was a significant increase in the frequency of consumption of alcoholic beverages (P < 0·001), but a reduction in the dose (P < 0·001), increased frequency of smoking (P = 0·007), an increase in sleep and screen time in hours and decrease in physical activity (P < 0·001). Conclusions: It was possible to observe an increase in screen time, hours of sleep, smoking and drinking frequency. On the other hand, there was a reduction in the dose of alcoholic beverages but also in the practice of physical activity. Eating habits also changed, reducing the performance of daytime meals and increasing the performance of nighttime meals. The frequency of consumption of instant meals and fast food has increased, while consumption of fruits and vegetables has decreased.
Quarantine during COVID-19 outbreak : eating behavior, perceived stress and their independently associated factors in a Brazilian sample.
(2021) Liboredo, Juliana Costa; Anastácio, Lucilene Rezende; Ferreira, Lívia Garcia; Oliveira, Lívya Alves; Lucia, Ceres Mattos Della
The study aimed to assess the eating behavior [uncontrolled eating (UE), emotional eating (EE), and cognitive restraint (CR)], the perceived stress, and independently associated factors among Brazilians during the COVID-19 pandemic. An online survey was conducted and data about 1,368 participants were evaluated. Multivariate logistic regression models were performed to identify factors independently associated (socioeconomic, lifestyle, and eating habits data) with eating behaviors and perceived stress. Working in the COVID-19 frontline (OR = 2.19), increased food delivery (OR = 1.49), increased food intake (OR = 1.48), increased number of meals (OR = 1.13), and EE (OR = 1.05) were factors independently associated with UE. Variables that were independently associated with EE were: increased food intake (OR = 2.57), graduation in a non-health-related course (OR = 1.78), perceived stress (OR = 1.08), UE (OR = 1.07), and CR (OR = 1.02). Reduced snacking (OR = 2.08), female gender (OR = 1.47), having a higher degree (OR = 1.44), increased homemade meals (OR = 1.31), the higher difference in the frequency of instant meals and snacks intake (OR = 0.91), EE (OR = 1.01), not increased alcohol dose intake (OR = 0.57), and increased physical activity (OR = 0.54) were independently associated with CR. Perceived stress was independently associated with changes in the way of working or studying (OR = 2.48), worse sleep quality (OR = 2.22), younger age (OR = 1.06), and EE (OR = 1.02). This study indicates that socioeconomic variables, lifestyle, and eating habits were independently associated with the eating behaviors of Brazilians and perceived stress during the quarantine.
A simple dynamic to promote the improvement of good manufacturing practices at a school cafeteria of Belo Horizonte, Brazil.
(2023) Ribeiro, Christiane Souza; Liboredo, Juliana Costa
A strategy to improve good manufacturing practices was applied at a school cafeteria (Belo Horizonte, Brazil). The Quality Signal in Food Services (SQUAN) consists of a strategy to evaluate the degree of compliance of food services to good practices, which includes classifying your sectors into different traffic-based colors. Inspections were performed in all cafeteria sectors for three months. Items evaluated were classified as “compliant” or “non-compliant” with the Resolution 216 from Brazilian Health Surveillance Agency. Sectors with 80-100% of compliance were assigned the “Green Signal”; 60-80% “Yellow Signal”; and less than 60% “Red Signal”. The present study aimed at evaluating whether the SQUAN was a good strategy to improve school’s cafeteria overall hygiene. Meat and side dish, salad, and dessert sectors displayed an improvement of 87%, 12%, and 35% regarding compliance to good practices, respectively. The salad sector reached the “Yellow Signal”, but the remaining sectors reached the “Green Signal” and remained there until the end of the study. To our knowledge, until this time no study proposes the use of traffic-light-based colors as an educational means for implementing good manufacturing practices in food service. In conclusion, SQUAN was an effective strategy to improve hygienic/sanity conditions at a cafeteria.
Sodium content of meals offered in a public school of the state of Minas Gerais, Brazil.
(2020) Oliveira, Valquíria; Amaral, Cláudia Antônia Alcântara; Gomes, Raphael Antônio Borges; Liboredo, Juliana Costa
The purpose of this study was to evaluate the sodium content of the meals offered in a public school of the state of Minas Gerais (Brazil) and its adequacy with regard to the Brazilian School Meal Program. Meal samples were collected in the morning and in the afternoon shifts in 10 nonconsecutive days. In the 10 evaluated days, the amount of sodium offered per meal in both school shifts was above the amount recommended by the program (400 mg/meal). The significant difference was found between the sodium content offered in the afternoon (1062.9 ± 231.5 mg) and in the morning meals (807.1 ± 174.2).