Classificação de alimentos NOVA: comparação do conhecimento de estudantes ingressantes e concluintes de um curso de Nutrição Article Swipe
Bruna Menegassi
,
Carla Cardozo
,
Fernanda Ramos Langa
,
Caroline Camila Moreira
,
Verônica Gronau Luz
·
YOU?
·
· 2020
· Open Access
·
· DOI: https://doi.org/10.12957/demetra.2020.48711
YOU?
·
· 2020
· Open Access
·
· DOI: https://doi.org/10.12957/demetra.2020.48711
Introdução: A segunda edição do Guia Alimentar para a População Brasileira utiliza a classificação NOVA de alimentos nas recomendações para uma alimentação saudável. Essa classificação, portanto, desempenha importante papel na formação de nutricionistas. Objetivo: Comparar o conhecimento da classificação NOVA de alimentos entre estudantes ingressantes e concluintes de Nutrição. Métodos: Estudo transversal realizado em 2016 com estudantes ingressantes e concluintes de um curso de Nutrição do Mato Grosso do Sul. Questionário contendo 30 alimentos foi aplicado com estudantes que os classificaram em: in natura ou minimamente processado, ingrediente culinário processado, processado ou ultraprocessado. O conhecimento foi avaliado por meio de escore de classificações corretas, global e por grupo alimentar. Para análise comparativa, foi utilizado teste U de Mann-Whitney (significância p≤0,05). Resultados: Participaram 69 estudantes (64% ingressantes). O escore global de classificações corretas foi significativamente maior (p=0,000) nos concluintes (mediana=17) comparado aos ingressantes (mediana=14). O escore de classificações corretas entre ingressantes e concluintes apresentou diferenças significativas para todos os grupos alimentares, excetuando ingredientes culinários (p=0,117). Entre todos estudantes, o grupo ingrediente culinário obteve o menor percentual de acertos (24,1%), e ultraprocessado, obteve o maior percentual (77,8%). Conclusão: Apesar do maior conhecimento dos concluintes em relação aos ingressantes, identificou-se um conhecimento insatisfatório sobre a classificação NOVA em ambos. É importante garantir o aprendizado de estudantes de Nutrição quanto à NOVA, uma vez que esta classificação é central na orientação nutricional da população brasileira e, portanto, passa a ser ferramenta fundamental na atuação do profissional nutricionista.
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- https://doi.org/10.12957/demetra.2020.48711
- https://www.e-publicacoes.uerj.br/index.php/demetra/article/download/48711/35723
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Classificação de alimentos NOVA: comparação do conhecimento de estudantes ingressantes e concluintes de um curso de NutriçãoWork title
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articleOpenAlex work type
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ptPrimary language
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2020Year of publication
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2020-10-31Full publication date if available
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Bruna Menegassi, Carla Cardozo, Fernanda Ramos Langa, Caroline Camila Moreira, Verônica Gronau LuzList of authors in order
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https://doi.org/10.12957/demetra.2020.48711Publisher landing page
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2025: 3, 2024: 2, 2022: 4Per-year citation counts (last 5 years)
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10Other works algorithmically related by OpenAlex
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| abstract_inverted_index.teste | 114 |
| abstract_inverted_index.todos | 156, 165 |
| abstract_inverted_index.Apesar | 186 |
| abstract_inverted_index.Estudo | 50 |
| abstract_inverted_index.Grosso | 67 |
| abstract_inverted_index.ambos. | 205 |
| abstract_inverted_index.escore | 100, 127, 144 |
| abstract_inverted_index.global | 104, 128 |
| abstract_inverted_index.grupos | 158 |
| abstract_inverted_index.natura | 83 |
| abstract_inverted_index.obteve | 171, 180 |
| abstract_inverted_index.quanto | 215 |
| abstract_inverted_index.acertos | 176 |
| abstract_inverted_index.central | 224 |
| abstract_inverted_index.segunda | 2 |
| abstract_inverted_index.utiliza | 11 |
| abstract_inverted_index.(24,1%), | 177 |
| abstract_inverted_index.(77,8%). | 184 |
| abstract_inverted_index.Comparar | 34 |
| abstract_inverted_index.análise | 110 |
| abstract_inverted_index.aplicado | 75 |
| abstract_inverted_index.avaliado | 96 |
| abstract_inverted_index.contendo | 71 |
| abstract_inverted_index.corretas | 131, 147 |
| abstract_inverted_index.edição | 3 |
| abstract_inverted_index.garantir | 208 |
| abstract_inverted_index.(p=0,000) | 135 |
| abstract_inverted_index.Alimentar | 6 |
| abstract_inverted_index.Métodos: | 49 |
| abstract_inverted_index.Objetivo: | 33 |
| abstract_inverted_index.alimentos | 16, 41, 73 |
| abstract_inverted_index.atuação | 239 |
| abstract_inverted_index.comparado | 139 |
| abstract_inverted_index.corretas, | 103 |
| abstract_inverted_index.portanto, | 25, 232 |
| abstract_inverted_index.realizado | 52 |
| abstract_inverted_index.relação | 193 |
| abstract_inverted_index.utilizado | 113 |
| abstract_inverted_index.(p=0,117). | 163 |
| abstract_inverted_index.Brasileira | 10 |
| abstract_inverted_index.Nutrição | 64, 214 |
| abstract_inverted_index.alimentar. | 108 |
| abstract_inverted_index.apresentou | 152 |
| abstract_inverted_index.brasileira | 230 |
| abstract_inverted_index.culinário | 88, 170 |
| abstract_inverted_index.desempenha | 26 |
| abstract_inverted_index.estudantes | 43, 56, 77, 123, 212 |
| abstract_inverted_index.excetuando | 160 |
| abstract_inverted_index.ferramenta | 236 |
| abstract_inverted_index.formação | 30 |
| abstract_inverted_index.importante | 27, 207 |
| abstract_inverted_index.percentual | 174, 183 |
| abstract_inverted_index.processado | 90 |
| abstract_inverted_index.p≤0,05). | 119 |
| abstract_inverted_index.saudável. | 22 |
| abstract_inverted_index.Conclusão: | 185 |
| abstract_inverted_index.Nutrição. | 48 |
| abstract_inverted_index.População | 9 |
| abstract_inverted_index.Resultados: | 120 |
| abstract_inverted_index.aprendizado | 210 |
| abstract_inverted_index.concluintes | 46, 59, 137, 151, 191 |
| abstract_inverted_index.culinários | 162 |
| abstract_inverted_index.diferenças | 153 |
| abstract_inverted_index.estudantes, | 166 |
| abstract_inverted_index.fundamental | 237 |
| abstract_inverted_index.ingrediente | 87, 169 |
| abstract_inverted_index.minimamente | 85 |
| abstract_inverted_index.nutricional | 227 |
| abstract_inverted_index.população | 229 |
| abstract_inverted_index.processado, | 86, 89 |
| abstract_inverted_index.transversal | 51 |
| abstract_inverted_index.(mediana=17) | 138 |
| abstract_inverted_index.Mann-Whitney | 117 |
| abstract_inverted_index.Participaram | 121 |
| abstract_inverted_index.alimentares, | 159 |
| abstract_inverted_index.comparativa, | 111 |
| abstract_inverted_index.conhecimento | 36, 94, 189, 198 |
| abstract_inverted_index.ingredientes | 161 |
| abstract_inverted_index.ingressantes | 44, 57, 141, 149 |
| abstract_inverted_index.orientação | 226 |
| abstract_inverted_index.profissional | 241 |
| abstract_inverted_index.(mediana=14). | 142 |
| abstract_inverted_index.Introdução: | 0 |
| abstract_inverted_index.Questionário | 70 |
| abstract_inverted_index.alimentação | 21 |
| abstract_inverted_index.classificaram | 80 |
| abstract_inverted_index.ingressantes, | 195 |
| abstract_inverted_index.identificou-se | 196 |
| abstract_inverted_index.ingressantes). | 125 |
| abstract_inverted_index.nutricionista. | 242 |
| abstract_inverted_index.significativas | 154 |
| abstract_inverted_index.(significância | 118 |
| abstract_inverted_index.classificação | 13, 38, 202, 222 |
| abstract_inverted_index.insatisfatório | 199 |
| abstract_inverted_index.nutricionistas. | 32 |
| abstract_inverted_index.recomendações | 18 |
| abstract_inverted_index.classificação, | 24 |
| abstract_inverted_index.classificações | 102, 130, 146 |
| abstract_inverted_index.ultraprocessado, | 179 |
| abstract_inverted_index.ultraprocessado. | 92 |
| abstract_inverted_index.significativamente | 133 |
| cited_by_percentile_year.max | 97 |
| cited_by_percentile_year.min | 94 |
| countries_distinct_count | 1 |
| institutions_distinct_count | 5 |
| sustainable_development_goals[0].id | https://metadata.un.org/sdg/2 |
| sustainable_development_goals[0].score | 0.5699999928474426 |
| sustainable_development_goals[0].display_name | Zero hunger |
| citation_normalized_percentile.value | 0.73585906 |
| citation_normalized_percentile.is_in_top_1_percent | False |
| citation_normalized_percentile.is_in_top_10_percent | False |