Eating Competence (EC) is one behavioral perspective of eating practices that has been associated with a healthy lifestyle. It emphasizes eating pleasure, self-regulation of eating, body weight ...satisfaction, and regular meal frequency that includes food variety without focusing on dietary guidelines. EC is composed of four components (Eating Attitude, Food Acceptance, Internal Regulation, and Contextual Skill), and its assessment is performed using the Eating Competence Satter Inventory (ecSI2.0™), developed and validated in English for an adult population. EC has been associated with diet quality and health indicators for various population groups and the development of skills that increase EC might be a strategy to improve nutritional health, and prevent obesity and other chronic diseases. In this sense, this study presents an overview of the background, concepts, features, and possible associations among EC, food consumption, and health outcomes. The high prevalence of diseases associated with food/nutrition draws attention to the necessity to broaden the view on food and its relationship with health and well-being, considering not only nutrients and food combinations but also the behavioral dimensions of eating practices. Healthy nutritional recommendations that take into account attitudes and behaviors are in accordance with the EC behavioral model. Studies on eating behavior emphasize the need to better understand attitudes towards food and eating in the general population using validated instruments. In this context, measuring EC and its association with health outcomes seems to be relevant to nutritional health. The complexity of food choices has been examined in social, behavioral, and biological sciences, representing a great challenge for applying unique and simple theoretical models. Multiple methods are required, as no single theory can fully explain food selection.
This cross-sectional study aimed to assess Brazilian child caregivers' eating competence (EC) and their adherence to the division of responsibility (sDOR) in child feeding. The research had national ...coverage in all Brazilian regions. The sample comprised 549 caregivers of Brazilian children (24 up to 72 months) recruited by social media (snowball method). Data on sDOR and EC were collected using the sDOR.2-6y
Portuguese-Brazil (sDOR.2-6y-BR) and ecSI2.0
BR, both instruments validated to the Brazilian population. The scores of the sDOR.2-6y-BR were described in terms of means, standard deviations (SD), medians, and interquartile range. Student's
-test and analysis of variance (ANOVA) followed by Tukey's post hoc tests were used to compare the scores of sDOR.2-6y-BR and ecSI2.0
BR with interest variables. The association between the sDOR.2-6y-BR and ecSI2.0
BR scores was verified by Pearson's correlation coefficient. Most of the participants were female (
= 88.7%), 37.8 ± 5.1 y/o, had a high schooling level (70.31%), and high monthly income (more than 15 minimum wages-MW) (31.69%). The children for whom the participants were responsible were mostly girls (53.19%), with an average age of 3.6 ± 1.3 y/o. The instrument presented good responsiveness (floor and ceiling effects = 0%). Cronbach's Alpha = 0.268. There was no statistical difference in sDOR.2-6y-BR scores between caregiver's gender, age, level of education, number of people living in the household, or by gender or age of the child. Caregivers who reported (
= 100) that their children had some medical diagnosis (e.g., food allergy, autism, or Down syndrome) had lower sDOR adherence scores than caregivers who indicated their children had no medical diagnosis (
= 0.031). There was no statistical difference in ecSI2.0
BR scores between the categories of caregiver's gender, age, occupancy, and child's gender and age. Caregivers with income higher than 10 MW, living in houses with more than 3 people, and with graduate schooling showed higher EC scores. Caregivers considered competent eaters by ecSI2.0
BR scores differed only for educational level, which was more frequent among graduate participants. The total EC score was positively associated with total and mealtime structure (D1), how food is available to the child (D3), and the parent gives respect to the child's autonomy in eating (D4) sDOR.2-6y
domains. There was a negative association with the what is available to the child (D2) sDOR.2-6y
domain. In general, the sDOR.2-6y-BR had a positive association with the ecSI2.0
BR in all domains and total, with a low but significant correlation. This study enables the investigation of the division of responsibility in feeding and EC of a sample of caregivers of children in Brazil. This is the first study to apply the translated and validated version of the sDOR.2-6y-BR and showed good results, where competent eaters' caregivers adhere more to the principles of sDOR.
This cross-sectional study aimed to translate and perform a psychometric analysis (evaluation of reproducibility and internal consistency) of the sDOR.2-6y™ into Brazilian Portuguese. The translation ...and back-translation followed the protocol required by the NEEDs Center, and the approved version was called "sDOR.2-6y™-Português-Brasil". The approved version was submitted to a test-retest round to verify its reproducibility through the Intraclass Correlation Coefficient (ICC). A pilot study was performed to assess the internal consistency of the instrument. The reproducibility analysis (
= 23) showed a total ICC of 0.945. With the data from the pilot study (
= 384), the internal consistency evaluation was analyzed through Cronbach's alpha coefficient, and the instrument obtained an overall Cronbach's alpha of 0.301. The translation of the sDOR.2-6y™ into Brazilian Portuguese is the first and only tool available for the Brazilian population to exclusively assess the division of responsibility in feeding, which is essential to the academic community, health professionals, and research on child feeding. Therefore, this instrument in Brazilian Portuguese will allow future research on the division of responsibility in feeding among those responsible for children in Brazil.
This cross-sectional study aims to assess eating competence (EC—an intra-individual approach to food, behaviors, and attitudes related to food) and aspects related to a gluten-free diet (GFD) in ...Brazilian adults with gluten-related disorders (GRDs). The research was conducted using an online survey with a self-reported instrument consisting of 40 items, organized into three parts: (I) Socioeconomic and demographic data; (II) the Brazilian version of the Eating Competence Satter Inventory (ec-SI2.0™BR); and (III) questions about adherence and difficulties in following the gluten-free diet. EC was measured by the ecSI2.0™BR instrument, with scores ≥32 were considered competent eaters. The instrument was applied nationwide through the GoogleForms® platform from 14 February 2022 to 30 March 2022. The publicity for the recruitment was supported by Brazilian celiac local and national associations (Acelbras and Fenacelbra), pages of food services or personal pages of tips and posts about gluten-related disorders, and specialized stores that offer gluten-free foods. The recruitment occurred through social networks (emails, Facebook groups, WhatsApp, and Instagram). A total of 1030 Brazilians with GRDs answered the questionnaire. Most participants were female, aged 40 years or older, with an income >R$3000, and a high education level. The main difficulty regarding adherence to GFD was the high cost of gluten-free foods. Individuals younger than 40 years old had lower EC scores, with no differences between men and women. Increasing socioeconomic status, schooling, and culinary practices increased the total score. Participants who “never/almost never” felt socially judged because their diet had higher scores for total EC. Competent eaters GRD individuals (EC ≥ 32) were mostly individuals aged ≥40 y/o; with income > R$3000; following a GFD; satisfied with purchased gluten-free products; consuming gluten-free products prepared at home, mainly by themselves; who do not feel judged because of the GRD and who feel that they can live a normal life with GRD. Our study showed that individuals who strictly adhere to the GFD have higher scores on eating competence than those who sometimes follow the treatment.
The coronavirus pandemic started a worldwide emergency, and tight preventive actions were necessary to protect the population, changing individuals’ daily habits. Dwelling and working at home can ...change dietary habits, affect food choice and access, as well as the practice of physical activity. In this regard, this study’s goal was to compare eating competence (EC) among Brazilian adults before and during the coronavirus pandemic, using the Brazilian version of the eating competence Satter inventory (ecSI2.0™BR) with the “retrospective post-then-pre” design. This cross-sectional study was performed from 30 April to 31 May 2021 among a convenience sample of the Brazilian adult population using an online platform (Google® Forms). In the studied sample (n = 302 in which 76.82% were females), EC total score lowered during the pandemic (31.69 ± 8.26 vs. 29.99 ± 9.72; p < 0.005), and the decrease was worst after the beginning of the pandemic among those who reported weight gain, decreased the consumption of fruit and vegetables, and increased the consumption of sugary beverages. The contextual skill component seems relevant in this scenario, where our life and routines were changed entirely, demonstrating that the ability to manage the food context is essential, especially when sanitary and economic situations represent a new challenge.
This study aimed to translate and validate the Satter Eating Competence Inventory (ecSI2.0
) from English to Brazilian Portuguese. The process included three steps: (i) translation and ...back-translation of the original ecSI2.0
to Brazilian Portuguese; (ii) evaluation of its reproducibility; (iii) a pilot study to validate the Brazilian version of the Satter Eating Competence Inventory (ecSI2.0
BR) for a selected sample of the Brazilian adult population (internal consistency and factor validity). The reproducibility (test-retest reliability) was verified using the intraclass correlation coefficient (ICC) obtained by the responses of 32 Brazilian adults. All domains of the ecSI2.0
BR and the total score showed ICC > 0.8. Considering the entire questionnaire, none of the domains presented significant divergences among the participants' responses (
< 0.001). In the pilot study with 662 individuals, 74.9% (
= 496) were female, mean age was 40.33 ± 12.55, and they presented a higher level of schooling and income. Analyses revealed Cronbach's alpha coefficients of 0.869 for the ecSI2.0
BR total scale, 0.793 for Eating Attitudes, 0.527 for Internal Regulation, 0.728 for Food Acceptance, and 0.822 for Contextual Skills. In general, the ecSI2.0™BR presented good acceptability, showing total floor and ceiling effects of ≤0.6%. Factor validity was examined by confirmatory factor analysis. The four domains presented a good fit in the confirmatory factor analysis: RMSEA = 0.0123 (95% CI: 0-0.0266); CFI = 0.998; χ
= 75.9; df = 69;
= 0.266. The ecSI2.0
BR is the first tool designed to measure eating competence (EC) in the Brazilian population, showing good reproducibility and internal consistency. We expect the ecSI2.0
BR will support innovative research to investigate the association of EC and health outcomes, as well as new strategies based on emerging behavioral theories to enhance nutritional education policy.
This study aimed to associate Eating Competence (EC) with food consumption and health outcomes in the Brazilian adult population. Researchers developed a questionnaire to associate EC with ...sociodemographic information, health outcomes, and food consumption. Data on body weight and height was referred to by participants in the questionnaire, and body mass index (BMI) was calculated and classified. A question to evaluate the perception of body size was included. After constructing the questionnaire items, content validation and semantic evaluation were performed following the Delphi method with a group of judges composed of 26 health professionals. The judges evaluated the sociodemographic information, health outcomes, and food consumption items associated with the eating competence instrument (previously validated in Brazilian-Portuguese). The final version of the questionnaire was composed of 33 items. Our results confirmed good reliability, responsiveness, and internal consistency. A total of 1810 Brazilians answered the questionnaire. Most of the participants were female, up to 40 years old, with a high education level and high income. Most of the participants did not report diabetes or hypertension. The EC total score did not differ among males and females. Individuals up to 40 years old presented a lower total score. The increase in educational level and income also increased EC total score. Excess weight individuals showed lower EC compared to the normal weight/underweight. Individuals who consumed fruits and/or vegetables five or more days/week presented the best scores for total EC.
Eating Competence among Brazilian College Students Boeira, Caroline Frois; Nalon de Queiroz, Fabiana Lopes; Zandonadi, Renata Puppin ...
International journal of environmental research and public health,
02/2023, Volume:
20, Issue:
4
Journal Article
Peer reviewed
Open access
Eating competence (EC) is a biopsychosocial concept related to a healthier eating pattern. Studies have shown that weight gain and body shape and weight dissatisfaction are typical among college ...students, contributing to low self-esteem, risky eating behaviors, and a propensity to develop eating disorders. As eating habits are determinant factors for food choices that can be modified by eating behavior, this study aimed to evaluate EC in college students from Brazil, using the Brazilian version of the EC Satter Inventory (ecSI2.0™BR), and EC's association with health data. This cross-sectional study was conducted using an online survey spread using the snowball method. The self-report instrument was divided into three parts (socioeconomic and demographic data; health data; and ecSI2.0™BR). Recruitment took place through social networks, and 593 students from public and private universities from all five regions of Brazil participated in the survey. The EC average was 29.46 ± 8.67, and 46.2% of the sample were considered competent eaters. Total EC did not differ among gender and Brazilian region. Younger participants (up to 20 y/o) presented higher scores for total EC, contextual skills and food acceptance. The total EC and contextual skills of health sciences students did not differ from those of students in other areas, except for agricultural sciences in which students had lower total EC. Obese individuals and the participants who perceived themselves to be overweight had low scores for EC. This study confirmed the hypothesis that college students have low EC, causing worse health outcomes related to BMI, perceived body weight, and occurrence of hypertension and dyslipidemia.
School meals should focus on quality of life issues, particularly on reducing food shortages, overweight, obesity and its consequences. As an essential tool for quality assurance, creating the menu ...is an activity of great complexity and requires multidisciplinary knowledge. This activity covers the observation of countless aspects of quality, highlighting nutritional, sensory, cultural, hygienic, and sanitary issues, among others. This study aims to identify and analyze instruments and methods to evaluate school menus in different countries. The authors developed specific search strategies for Scopus, Web of Science, Science Direct, Pubmed, Lilacs, ProQuest Global, and Google Scholar. The included studies' methodological quality was assessed using the statistical analysis and meta-analysis review tool (MASTARI). A total of 16 cross-sectional studies met the inclusion criteria and were analyzed. Brazil and Spain were the countries that presented the highest number of studies (
= 5; 31.25% for each). The majority of the studies have a qualitative approach (
= 12, 75%), and only 25% (
= 4) of the studies present quantitative assessment methods to evaluate school menus. No school menu assessment tools were found to assess all aspects of menu planning. The results show a lack of a methodology or of instruments for evaluating the menus offered for school meals that can contribute to better dietary care offered to students.
Dissertação (mestrado)—Universidade de Brasília, Faculdade de Ciências da Saúde, 2008.
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A formação gastronômica do Brasil possui nas suas origens a influência básica dos índios nativos, do colonizador europeu e dos escravos africanos. A diversidade da culinária brasileira é marcada pela dimensão do território e a infinidade de ingredientes disponíveis. Incentivar a gastronomia regional é assegurar a subsistência de um povo e preservar sua cultura. A urbanização e a industrialização modificaram a organização familiar com conseqüentes mudanças nas práticas alimentares e aumento do hábito de fazer refeições fora do ambiente doméstico. As Unidades de Produção de Refeições - UPR tendem a repetir receitas regionais como estratégia de aproximação de clientes. O objetivo do estudo foi identificar as preparações regionais mais servidas em UPR das quatro capitais da região Sudeste do Brasil, os motivos que condicionam sua oferta e determinar a composição nutricional das preparações regionais mais freqüentemente oferecidas, além de propor modificações no preparo quando necessário. Para coleta de dados foi utilizado formulário, aplicado em UPR das quatro capitais. O formulário contemplou 10 preparações regionais para determinação, pelos responsáveis técnicos, da freqüência e motivos de oferta. As duas preparações mais freqüentes foram: pirão de peixe e moqueca capixaba, em Vitória - ES, feijão tropeiro e peixe frito empanado no fubá, em Belo Horizonte - MG, feijoada e bisteca frita, em São Paulo - SP e peixe frito à milanesa e feijoada, no Rio de Janeiro - RJ. Os principais motivos de oferta foram a alta aceitabilidade e o custo acessível. A análise da composição nutricional mostrou conteúdo calórico elevado e distribuição de macronutrientes variável, sugerindo a necessidade de padronização de métodos e técnicas de preparo. Foram feitas modificações para o feijão tropeiro, feijoada e moqueca capixaba seguida de análise sensorial para verificar aceitabilidade. Os dados encontrados mostram que as pessoas que fazem refeições fora de casa estão expostas ao consumo regular das comidas regionais e que a composição nutricional das mesmas não é adequada para a promoção e manutenção da saúde, mas que é possível melhora-las do ponto de vista nutricional por meio da aplicação de técnicas culinárias apropriadas.
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