Ausência de aspectos simbólicos e sustentáveis nas recomendações para alimentação saudável: uma análise qualitativa dos guias alimentares

FABRI, Rafaela Karen; MARTINELLI, Suellen Secchi; PERITO, Maria Angela; FANTINI, Andrea; CAVALLI, Suzi Barletto

doi:10.1590/1678-9865202134e200120

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ORIGINAL • Rev Nutr 34 • 2021 • https://doi.org/10.1590/1678-9865202134e200120 linkcopiar

Ausência de aspectos simbólicos e sustentáveis nas recomendações para alimentação saudável: uma análise qualitativa dos guias alimentares

Autoria SCIMAGO INSTITUTIONS RANKINGS

RESUMO

Objetivo Analisar o conteúdo das principais mensagens de guias alimentares para promoção de alimentação saudável, identificando recomendações nutricionais, simbólicas e sustentáveis.

Métodos Foram analisadas as mensagens de 90 guias alimentares selecionados a partir do banco de dados da Organização das Nações Unidas para Agricultura e Alimentação. Para a extração dos dados, todas as mensagens foram exportadas para o software Nvivo e categorizadas em categorias pré-definidas em revisão narrativa, conforme as dimensões correspondentes e outras categorias emergentes.

Resultados Categorizou-se um total de 1.982 mensagens, agrupadas nas dimensões: nutricional (n=73,9%); sustentável (3,2%); simbólica (3,3%) e outras (19,7%). Todos os guias abordavam aspectos nutricionais, sendo que a recomendação mais frequente foi em relação ao consumo de gordura, seguida do consumo de sal e vegetais e frutas, citadas por pelo menos 75 guias. Menos da metade dos guias (n=40) abordaram aspectos sustentáveis ou simbólicos da alimentação e 13 abordaram ambos; contudo, essas mensagens representaram 6,5% do total presente nos documentos.

Conclusão As recomendações para alimentação saudável presentes nos guias alimentares são incipientes no que se refere a questões sustentáveis e simbólicas. Recomendações para a adoção de dietas saudáveis precisam considerar a integralidade do alimento, as diversas combinações, os padrões alimentares e os fatores associados ao seu consumo, bem como as relações do indivíduo com o alimento, com o ambiente e com a sociedade.

Palavras-chave
Cultura; Alimentos, dieta e nutrição; Guias alimentares; Hábitos alimentares; Desenvolvimento sustentável

Predefined categories		References
Dimension 1 – Essentially nutritional recommendations
	Nutrient content of foods; food groups (meats, fruits and vegetables, cereals, among others)	[⁷,³⁵-³⁸]
	Energy content; amount of calories	[⁷,³⁵-³⁷]
	Salt consumption	[⁷,³⁷]
	Sugar consumption	[³⁷,³⁹]
	Consumption of oils and fats	[³⁶,³⁷]
	Consumption of food additives	[⁴⁰,⁴¹]
	Consumption of processed foods	[³⁶,³⁷]
	Consumption of whole foods	[⁷,³⁶,³⁷]
Dimension 2 – Essentially symbolic recommendations
	Taste	[³,⁴²]
	Presentation, color, and smell of foods	[³,⁴²]
	Valuing the cultural context of the individual or group; preservation of food culture and identity; consumption of typical and traditional foods	[³,⁴³-⁴⁶]
	Valuing the knowledge and beliefs of the individual or group	[³,⁴³,⁴⁶]
	Eating as a time of social integration and friendship	[⁴³,⁴⁷]
	Take time to prepare and eat meals. Slow eating	[⁴³,⁴⁷]
	Eating with pleasure	[⁴³,⁴⁷]
Dimension 3 – Essentially sustainable recommendations
	Respect for seasonality	[³⁷]
	Valuing biodiverse food	[⁴,³⁶,⁴⁸]
	Consumption of wild and unconventional plants	[⁴⁹,⁵⁰]
	Organic food consumption and enhancement of the agroecological production system	[⁵¹-⁵³]
	Consumption of non-genetically modified food	[¹⁰,⁵⁴,⁵⁵]
	Food waste	[²³,³⁶,⁵⁶,⁵⁷]
	Consumption of local food and short marketing chains	[⁴⁸,⁵¹,⁵⁷,⁵⁸]
	Food consumption by family farmers and small producers	[¹⁹,⁵⁸]
	Food consumption from home and community gardens	[¹⁹]
	Consumption of fair-trade foods from a supportive economy	[⁵⁶,⁵⁹]
	Sustainable animal production/animal well-being	[²³]
	Vegetable-based food	[³⁶,⁴⁸]

Characterization of the identified guidelines and categories		FGDB		FGDB
		FGDB		Essentially nutritional		Essentially symbolic		Essentially sustainable
		n	%	n	%	n	%	n	%
Year of publication*
	Before the year 2000	4	4.5	4	100.0	1	25.0	2	50.0
	2000-2008	27	30.3	27	100.0	7	26.0	8	30.0
	2009-2013	38	42.7	38	100.0	15	39.0	8	21.0
	2014-2017	20	22.5	20	100.0	5	25.0	5	25.0
Place of publication
	Europe	33	36.7	33	100.0	8	24.0	10	30.0
	Latin America and the Caribbean	28	31.1	28	100.0	9	32.0	12	43.0
	Asia	18	20.0	18	100.0	2	11.0	4	22.0
	Africa	7	7.8	7	100.0	2	29.0	2	29.0
	Middle East	4	4.4	4	100.0	2	50.0	2	50.0

Dimensions and Category		Messages (n)	FBDGs (n)
Dimension 1 – Essentially nutritional recommendations
	Fat consumption and use (Control of fat consumption in general, saturated fat, selection of foods with less fat)	163	79
	Consumption and use of Salt (Control of the use of salt and foods with a large amount of salt/sodium and selection of foods with less salt/sodium)	162	79
	Consumption of Vegetables and Fruits (Encouraging the consumption of vegetables and fruits in quantity and variety)	156	75
	Meat Consumption (Encourage and control of meat consumption, lean meat consumption, control of fatty meat consumption)	128	57
	Sugar Consumption (Control of the consumption of sugar and high-sugar foods and beverages, and selection of foods with less sugar)	124	69
	Milk Consumption (Encourage the consumption of dairy products in general and low-fat content)	93	53
	Varied food consumption (encouraging the consumption of different types of foods and food groups)	92	67
	Fish (Encouraging fish consumption)	77	47
	General recommendations for a healthy and balanced diet (Healthy diet, balanced and/or moderate diet; regular consumption and control of food consumption)	59	34
	Fibers (Encouraging the consumption of whole foods and foods rich in fiber)	57	41
	Oil (Control of oil consumption and vegetable oil consumption)	57	42
	Cereals and starches (Encourage the consumption)	56	41
	Other groups of food (Encouraging the consumption of nuts, seeds, among others)	45	27
	Legumes (Encourage the consumption)	38	30
	Eggs (Encourage the consumption)	36	25
	Food processing (control over the consumption of processed, ultra-processed foods; preference for less processed foods)	32	15
	Nutrients (Encourage the consumption of protein, carbohydrate, calcium, iron, among others)	30	19
	Meals (Hours, number, and type of meals)	23	13
	Calories (Control the amount of calories consumed)	18	12
	Food labeling (reading nutritional information)	18	11
Total		1,464	90
Dimension 2 – Essentially symbolic recommendations
	Appreciation of food culture, food, and traditional cuisine	24	11
	Appreciation of the place, environment, and mealtimes	23	8
	Enjoying the meal	18	13
Total		65	22
Dimension 3 – Essentially sustainable recommendations
	Consumption of fresh and/or natural food	24	17
	Valuing local food	14	11
	Vegetable-based diet	11	9
	Respect for seasonality	9	7
	Valorization of organic foods	2	1
	Environmental protection	2	2
	Waste reduction	1	1
Total recommendations		63	30
Dimension 4 – Other recommendations
	Physical activity	74	62
	Hygiene	71	41
	Water and other liquids	66	55
	Weight	64	49
	Alcoholic beverages	48	42
	Breastfeeding	31	21
	For different population groups	11	6
	Complementary diet	9	8
	Health care and disease prevention (not associated with food)	9	6
	Use of financial resources	4	3
	Smoking	3	3
	Total	390	88

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[1] Note:

[TFN01] ^*
The date of publication was not specified in one of the analyzed FBDG (Food-Based Dietary Guidelines).