Food Consumption According to the Days of the Week – National Food Survey, 2008-2009

Monteiro, Luana Silva; Hassan, Bruna Kulik; Estima, Camilla Chermont Prochnik; Souza, Amanda de Moura; Verly Junior, Eliseu; Sichieri, Rosely; Pereira, Rosangela Alves

doi:10.11606/S1518-8787.2017051006053

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Original Articles • Rev. Saúde Pública 51 • 2017 • https://doi.org/10.11606/S1518-8787.2017051006053 copy

Food Consumption According to the Days of the Week – National Food Survey, 2008-2009

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

OBJECTIVE

Evaluate the variations in energy, nutrients, and food groups intake between days of the week and weekend days in the Brazilian population.

METHODS

We used data from the first National Food Survey (2008-2009) of a one-day food log of a representative sample of the Brazilian population aged 10 years or older (n = 34,003). For the analyses, we considered the sample weights and the effect of the study design. The mean (and standard deviations) and frequencies (%) of energy, nutrients, and food groups consumption were estimated for weekdays (Monday to Friday) and weekend (Saturday and Sunday), we then estimated the differences according to the days of the week for the population strata analyzed.

RESULTS

The average daily energy intake for the weekend was 8% higher than the one observed for weekdays. The average percentage contribution of carbohydrate to the daily energy intake was higher during the week compared to Saturday and Sunday (56.3% versus 54.1%, p < 0.01). The inverse was observed for averages of the contribution to the daily intake of energy from total fat (26.8% versus 28.4%), saturated fat (9.1% versus 9.9%) and trans fat (1.4% versus 1.6%). The most significant changes between weekdays and weekend days were observed for eggs, sugar-added beverages, puff snacks and chips, beans, and pasta. During weekends, the frequency of beverage with added sugar consumption increased by 34%, the amount consumed increased by 42%, and the contribution to energy intake increased by 62% when compared to weekdays.

CONCLUSIONS

The Brazilian population increases energy intake and unhealthy food markers on weekends compared to weekdays.

Food Consumption; Energy Intake; Feeding Behavior; Diet Surveys

Food groups	Food cited
Eggs	Chicken egg, quail egg, and omelet
Sugar-added beverages	Soft drinks, guarana syrup, soda, and powdered juices
Puff snacks and chips	Salty bagel, salty cracker, chips, sweet or salty popcorn
Bean	Beans, lentils, chickpeas, soybeans
Pastas	Macaroni, lasagne, capeletti, cannelloni, gnocchi, ravioli, yakissoba
Fruit juice	Pineapple juice, acerola juice, cupuaçu juice, guava juice, orange juice, orange juice with banana, papaya juice, mango juice, passion fruit juice, strawberry juice, peach juice, organic juice
Oil and fat	Butter or margarine with salt or without salt, bottle butter, pork rind, pork crackling (pururuca), olive oil
Vegetables	Pumpkin, zucchini, chard, watercress, lettuce, garlic, leek, common chicory, asparagus, eggplant, Malabar spinach, beetroot, broccoli, alfalfa sprouts, bean sprouts, onion, chives, carrots, chicory, cauliflower, pea pod, escarole, spinach, palm heart, scarlet eggplant, cucumber, bell pepper, okra, radish, cabbage, arugula, taro, tomato, green bean, roselle
Fruits	Avocado, pineapple, abiu, acai berry, acerola, plum, blackberry, atemoya, bacuri, banana, biriba, ambarella, cashew, sugar cane, persimmon, starfruit, cherry, jocote, cupuaçu, fig, sweetsops, guava, soursop, imbu, inga, jabuticaba berry, jackfruit, jambrosade, jenipapo, jurubeba, kiwi, lemon, apple, papaya, mango, mangaba, passion fruit, watermelon, melon, tangerine, nache, strawberry, raisins, pequi, pear, peach, Brazilian cherry, pitomba, pomegranate, sapodilla, tanja, umbu, grape
Cheese	Danbo-type cheese, colony cheese, muzzarella cheese, kingdom cheese, minas cheese, curd cheese, canastra cheese, ricotta cheese, polenguinho cheese, grated cheese, gorgonzola cheese, cheese spread, unspecified cheese
Processed meats	Ham-like meat, turkey blaquet, Sun dried meat, dried meat, chorizo, sausage, mortadella, corned beef, paté, turkey breast, ham, salami, sausage, tender
Poultry and poultry preparations	Chicken, chester, quail, chicken gizzard, chicken liver, chicken burger, duck, turkey
Breads	Bread with butter/margarine, hamburger bread, loaf of bread, salt bread, small dinner roll, whole-wheat bread, unspecified bread, toast of any bread
Rice	Rice (polished, parboiled, needle, agulhinha, etc.), rice starch, greek rice, arroz carreteiro, rice and beans, rice and cassava, rice and eggs, rice and milk, brown rice, oat flakes, rice cream, porridge (rice, cornmeal, oats, flour, etc.), risotto
Meat and meat preparations	Beef, goat, caprine, lowland paca, goat, goatling, capybara, sheep, alligator, pork
Sweets and desserts	Alfajor biscuit, sweet cookie, sandwich cookie, cakes, brevidade cake, panettone, churros, cuca cake, cavaca, filhós, honey bread, sweet bread pave, french toast, swiss roll, sweet donut, quebra-queixo, sequilho, berliner, pies
Coffee and tea	Traditional mate, mate herb, chimarrão, tea, organic mate, tea with flour, instant coffee, cappuccino, coffee, latte
Candies and chocolates	Chocolate peanut, candies, beijo de moça, chocolate bar, bonbon, brigadeiro, stuffed straw, chewing gum, cocada, egg-based sweet, peanut candy, sweet candied fruit, fruit candy, ice cream, guava, jelly beans, maria mole, meringue, peanut candy, pé de moleque, popsicle, lollipop, torrone, swiss meringue
Roots and tubers	Cassava, potato, sweet potato, carrot, yam, arracacha, corn, tapioca
Milk	Whole cow’s milk, fresh cow’s milk, goat’s milk, whole milk powder, skimmed milk powder, milk powder, fermented milk, flavored milk, milk with chocolate, skimmed cow’s milk, semi-skimmed cow’s milk, unspecified pasteurized milk

Group	Energy		Carbohydrates		Total lipids		Saturated fat		Trans fat		Sugar-added

	(kcal)		(%)		(%)		(%)		(%)		(%)

	Week	Weekend	Week	Weekend	Week	Weekend	Week	Weekend	Week	Weekend	Week	Weekend
Brazil (total)	1,906^a	2,059	56^a	54	27^a	28	9.2^a	10.0	1.4^a	1.6	13^a	14
Week-Weekend variation (%)	7		-4		6		8		13		4
Gender
Female	1,710^b	1,879	57^b	55	27^a	29	9.3^b	10.1	1.4^b	1.6	14	15
Week-Weekend variation (%)	9		-4		7		8		13		5
Male	2,117^b	2,250	56	54	27^b	28	9.0^b	9.8	1.3^a	1.5	13	13
Week-Weekend variation (%)	6		-4		4		8		13		0
Age group
Adolescent (10–19 years old)	2,058	2,055	57^a	55	27^b	29	9.3	10.3	1.5^a	1.7	15	15
Week-Weekend variation (%)	0		-4		8		10		12		0
Adult (20–59 years old)	1,913^b	2,107	56^b	54	27^b	28	9.1^b	9.9	1.3^b	1.5	13^a	14
Week-Weekend variation (%)	9		-4		3		8		13		5
Older adults (≥ 60 years)	1,633	1,727	56	54	27	28	9.2	9.6	1.3	1.4	11	11
Week-Weekend variation (%)	5		-4		5		4		7		0
Family income per capita (minimum wage)
< 0.5	1,791	1,800	58^a	56	25^b	28	7.9^b	9.1	1.2^b	1.7	12	13
Week-Weekend variation (%)	1		-4		10		13		29		4
0.5–1	1,901	2,069	57^a	54	26	28	8.8	9.6	1.4^a	1.6	13	13
Week versus Weekend variation (%)	8		-5		5		8		13		0
1–2	1,927	2,011	56^b	54	27	28	9.3	9.6	1.4	1.5	13	13
Week versus Weekend variation (%)	4		-5		3		3		7		0
2–5	1,975^b	2,018	55^a	54	28^b	30	9.9^a	10.7	1.5	1.4	14^a	15
Week-Weekend variation (%)	2		-2		5		7		7		9
≥ 5	1,917^b	2,277	54	53	28	29	10.6	11.4	1.2	1.3	13^a	15
Week-Weekend variation (%)	16		-2		3		7		8		16

Group	Prevalence of consumption			Quantity consumed			Contribution to daily energy intake^a

	Week	Weekend	Variation Week-Weekend	Week	Weekend	Variation Week-Weekend	Week	Weekend	Variation Week-Weekend
	%	%	%	grams	grams	%	%	%	%
Eggs	17^b	12^b	-35	9.2^b	6.6^b	-39	1.5^c	1.0^c	-33
Sugar-added beverages	29^b	44^b	34	101.7^b	174.5^b	42	2.1^c	3.4^c	62
Puff snacks and chips	19^c	16^c	-22	4.3^b	4.6^b	7	1.9^b	1.5^b	-21
Bean	78^b	65^b	-21	134.7^b	103.6^b	-30	10.5^c	8.1^c	-23
Pastas	21^c	26^c	20	28.9^c	41.2^c	30	3.3^b	4.3^b	30
Fruit juice	34^c	29^c	-18	109.6^c	92.2^c	-19	4.8^c	3.8^c	-21
Oil and fat	37^b	43^b	14	2.5^c	2.9^c	14	2.3^b	2.7^b	17
Vegetables	43^c	37^c	-14	27.6^b	24.9^b	-11	0.6^b	0.5^b	-11
Fruits	35^b	31^b	-13	66.3^b	59.0^b	-12	3.1^b	2.6^b	-16
Cheeses and cheese products	14	15	11	4.1	4.8	15	1.0	1.1	10
Processed meat and processed meat preparations	19	21	9	6.3	5.9	-7	1.9	1.7	-11
Poultry and poultry preparations	27	29	7	22.8	26.8	15	4.8	4.7	-2
Bread	64	67	5	38.6	40.4	4	8.8	8.9	1
Rice	91^c	88^c	-4	91.4^b	80.4^b	-14	14.8^c	13.1^c	-11
Meat and meat preparations	53	55	4	47.5	50.8	6	10.0	10.7	7
Sweets and desserts	28	27	3	16.7^b	20.6^b	19	4.9	5.2	6
Coffee and tea	82	81	1	233.7	227.7	-3	6.5	6.3	-3
Candies and chocolates	12	12	0	6.2	6.7	7	1.1	1.2	12
Roots and tubers	27	27	0	19.3	18.1	-7	3.8	4.0	5
Milk	23	23	0	57.9	63.6	9	2.4	2.5	4

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E-mail: revsp@usp.br

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[1] Correspondence: Luana Silva Monteiro. Campus UFRJ-Macaé Prof. Aloísio Teixeira Rua Aloísio da Silva Gomes, 50 Granja dos Cavaleiros 27930-560 Macaé, RJ, Brasil. E-mail: luananutrir@gmail.com