Clipping of news on Brazilian Culture, Law and Citizenship
17/07/2013
This article was translated by an automatic translation system, and was therefore not reviewed by people.
Everyone believes that eating at home is the key to good nutrition. But this may not be exactly true. According to research Nourish yourself or eat: dialogues and dilemmas in everyday customers in restaurants and nutritionists meal by weight, people who use restaurants per pound for meals outside the home know which foods are healthy and which are not. Most choose which puts on the plate according to health criteria.
The big problem is what you eat at night, during dinner: usually with foods higher in fat and calories, such as frozen food or preparation faster, according to the study conducted by nutritionist Odette Santelle, the Faculty of Public Health (FSP), USP, under the guidance of Professor Fernando Lefevre.
The researcher interviewed 60 clients of two restaurants: one located within the City University in São Paulo, and the other in the region of Campo Limpo region south of the capital, in order to know which factors influenced the choice of food that customers put in plate. "In both restaurants the health factor was reported by 43% of customers, the taste factor by 26% and the balance between taste and health by 31%. Who eats wrong knows what he's doing, "says the researcher.
According to Odette, respondents pointed to examples of foods linked to health: green leaves, legumes, brown rice and grilled. Already associated with a food flavor was crisp.
Most respondents said that they would eat for dinner, especially foods like fast food, fried food, croissants, pizza, cheese bread, etc should be changed in your food. Therefore, the big problem is dinner, due to consumption of frozen food, fast food or preparation faster, usually more calories and more fat. At lunch, the restaurants per pound, customers' option is for healthier foods.
According to them, the limiting factors that lead to the choice of this type of food for dinner are lack of time to cook, lack of culinary skill, because the frozen ones are more practical and rapid preparation, and the difficulty in keeping the fresh food (can not store in the refrigerator for a long time). "People who live in big cities like São Paulo, leave work and go to many courses and not always able to get home in time to prepare a healthy meal," he says.
Odette believes that people do not eat wrong by choice, but by a series of difficulties that hinder the adoption of a healthier eating routine. "Therefore, the nutrition professional must understand the everyday customer to identify the person's difficulties. And from that, make a proposal for education and health food that is appropriate to each situation. "
Already in restaurants, an alternative would be to offer a "healthy corner", without affecting the finances of the restaurants. "Offering only healthy foods is not possible. But nutritionists know that the demand for rice is lower, then make a way so that there is food waste, "says nutritionist. Another strategy reported by professionals is to reduce the amount of salt and fat used in food preparation.
* With information from USP Agency
Source: UOL - Modern Consumer
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This article was translated by an automatic translation system, and was therefore not reviewed by people.