ABSTRACT Objective To evaluate the dietary intake of primary health care users with noncommunicable chronic diseases, according to the degree of food processing and socioeconomic and demographic characteristics. Methods This cross-sectional study was conducted between August and November 2023 with 280 users of primary health care services. Questionnaires addressing socioeconomic and demographic characteristics were administered, along with a qualitative food frequency questionnaire assessing consumption intensity. Foods were categorized into four groups: unprocessed or minimally processed, culinary ingredients, processed, and ultra-processed. Data analysis included descriptive statistics, group comparisons, and hierarchical cluster analysis. Results The average consumption score was highest for unprocessed or minimally processed foods and culinary ingredients (2.80), while processed and ultra-processed foods had lower scores (2.10 and 1.70, respectively). Higher educational level and income were associated with greater consumption of unprocessed or minimally processed foods. In contrast, consumption of ultra-processed foods was more prevalent among adults and individuals not receiving social/assistance or social security benefits. Cluster analysis revealed, within each food category, a predominant and more cohesive group, characterized by the presence of multiple foods but varying consumption intensities. Conclusion This study contributes to the understanding of dietary patterns among primary health care users with noncommunicable chronic diseases and highlights the importance of health promotion strategies that address social inequalities and encourage healthier eating habits.
ABSTRACT Objective To study the effect of chickpea aquafaba as an egg replacer on the physical properties of sponge cakes. Methods The traditional sponge cake recipe was adapted to replace eggs with chickpea aquafaba. The analyses were conducted in two stages: initially, the control and test formulations were evaluated for physical properties (consistency, mass, height, volume, specific volume, density, and moisture of the cakes). Acceptance was studied using a seven-point structured hedonic scale (n=50) and the acceptability index was calculated. The t-test and Wilcoxon test were applied to compare means, with a significance level set at 5%. Results The control formulation showed statistically higher values for the evaluated physical parameters, except for specific volume, as well as a higher mean score in the sensory analysis. The acceptability index demonstrated acceptance of both formulations, with results of 84.57% for the control formulation and 78.28% for the test formulation. Conclusion Even though it is not possible to completely replace eggs with chickpea aquafaba, the test sponge cake presented physical parameters similar to those of the control formulation, with satisfactory results in terms of sensory quality, thereby demonstrating the potential of chickpea aquafaba.
Objective The aim was to examine the antiglycation effect of (Olive Leaf Extract) OLE in rats fed a diet rich in Advanced Glycation End Products (AGEs). Methods Rats were divided into six groups: a group standard diet, a group standard diet + 500 mg/kg/ wk OLE, a group standard diet + 1000 mg/kg/wk OLE, a group H-AGEs diet, a group H-AGEs diet + 500 mg/kg/wk OLE and a group H-AGEs diet + 1000 mg/kg/wk OLE. Results Following an 8-week intervention, serum AGE and receptor of AGE (RAGE) amounts of rats in the High Advanced Glycation End Products (HAGE) group were higher than the control group (p<0.001). The serum AGE amount of rats in the HAGE group was significantly higher than those receiving 1000 mg/kg/wk OLE supplementation (p<0.001). 1000 mg/kg/wk OLE supplementation was effective on inflammatory markers in serum. Histopathological changes in the liver were reduced by OLE supplementation. However, it did not significantly affect liver Receptor Advanced Glycation End Products (RAGE) and nuclear factor kappa B (NF-KB) gene expressions. Conclusion This research has revealed that OLE can be an essential phytotherapeutic agent in sustainable nutrition, as it is a plant waste and a potential antiglycation agent.
RESUMO Analisar a trajetória da atuação de nutricionistas na Atenção Primária à Saúde no Sistema Único de Saúde. Realizou-se revisão narrativa integrando artigos científicos a partir da constituição do Sistema Único de Saúde, em 1988, nas bases de dados: Scientific Electronic Library Online, National Library of Medicine, Literatura Latino-Americana e do Caribe em Ciências da Saúde, Scopus e Web of Science. Organizou-se o material em três eixos: panorama histórico da inserção; formação; dimensionamento da força de trabalho. Analisaram-se 65 estudos publicados entre 2002 e 2025. Na primeira década de implementação do Sistema Único de Saúde, a atuação de nutricionistas foi limitada, expandindo-se com a inserção nos Núcleos de Apoio à Saúde da Família. As edições 1999 e 2012 da Política Nacional de Alimentação e Nutrição engendraram o protagonismo desses profissionais na construção de estratégias interdisciplinares de cuidado. Há esforços para alinhar a formação e a educação permanente de nutricionistas aos modelos de atenção do Sistema Único de Saúde e às necessidades de saúde das populações. Evidenciaram-se experiências formativas exitosas na integração universidade-serviços, apesar de lacunas curriculares em Saúde Coletiva. O insuficiente quantitativo de nutricionistas e a precariedade das condições de trabalho, relacionados ao subfinanciamento do Sistema Único de Saúde, restringem a efetivação das ações na Atenção Primária à Saúde. A atuação de nutricionistas na Atenção Primária à Saúde avançou, com o aprimoramento das políticas públicas, incluindo a dimensão interdisciplinar do trabalho. Entretanto, persistem desafios relativos à formação, à inserção e ao cotidiano de trabalho, que restringem o fortalecimento das práticas de alimentação e nutrição no Sistema Único de Saúde.
ABSTRACT This paper aims to assess the evidence of food systems approaches in higher education Nutrition programs, identify knowledge gaps, and to present a case study from Brazil. We conducted a scoping review following systematic protocols and the Preferred Reporting Items for Systematic Reviews and Meta-Analyses extension for Scoping Reviews guidelines. To present practical evidence, we conducted a qualitative, cross-sectional, descriptive study with a national scope in Brazil, using a case study approach and an online crowdsourced mapping. The review identified 23 articles highlighting the need for systematic curriculum changes. Studies are recent and conducted in high-income countries, with a greater focus on curricula than on actual concrete practices. Integrative programs and practical applications in public health, healthcare, and food service with a systemic approach are proposed solutions. Qualitative data suggest incorporating garden-based learning, addressing food systems in internships, and promoting debates on food biodiversity and local producers. The case study identified 15 experiences, primarily extension actions. The results of the case study, based on Brazilian experiences, highlighted key debates on topics such as food security and sovereignty, food systems and sustainability, biodiversity, and planetary health. The methodologies involved integrated practices between disciplines — which are commonly configured in isolation — garden-based learning, and integrated research and extension projects with community participation. We emphasize that transdisciplinary approaches in Nutrition curricula are fundamental, as professionals must be aware of the complexities of the contemporary world, which include the development of sustainable and resilient food systems. This requires a more holistic vision of Nutrition, integrating environmental, social, and economic dimensions to address current and future challenges. Involving faculty and students in these changes is essential for implementing systemic practices.
