Degree of processing and nutritional value of children’s food products

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dc.contributor.authorRibeiro, Karla Danielly da Silva
dc.contributor.authorAraújo, Célia Regina Barbosa de
dc.contributor.authorOliveira, Amanda Freitas de
dc.contributor.authorMorais, Inês Lança de
dc.contributor.authorBreda, João
dc.contributor.authorPadrão, Patrícia
dc.contributor.authorMoreira, Pedro
dc.contributor.authorIDhttps://orcid.org/0000-0002-2251-5967
dc.contributor.authorIDhttps://orcid.org/0000-0002-9650-3870
dc.contributor.authorIDhttps://orcid.org/0000-0001-6310-4956
dc.contributor.authorIDhttps://orcid.org/0009-0000-4365-132X
dc.date.accessioned2025-07-01T17:39:20Z
dc.date.available2025-07-01T17:39:20Z
dc.date.issued2021-09-08
dc.description.resumoObjective: This study aimed to characterise the availability, the nutritional composition and the processing degree of industrial foods for 0–36-month-old children according to the neighbourhoods affluence. Design: A cross-sectional exploratory study. Setting: All food products available in retail stores for children aged 0–36 months were analysed. Data collection took place in two neighbourhoods, comparing two different sociodemographic districts (high v. low per capita income), Campanhã and Foz do Douro in Porto, Portugal. Participants: A total of 431 commercially processed food products for children aged 0–36 months which are sold in 23 retail stores were identified. Food products were classified according to their processing degree using the NOVA Food Classification System. Results: For NOVA analysis, of the 244 food products that were included 82 (33·6 %) were minimally processed, 25 (10·2 %) processed and 137 (56·1 %) ultra processed. No food product was classified as a culinary ingredient. The products included mostly cereals, yogurts, prevailed in high-income neighbourhoods for the 0–6-month-old group. It was observed that some categories of ultra-processed food (UPF) presented higher amounts of energy, sugars, saturated fat and salt than unprocessed/minimally processed products. Conclusions: The high availability of UPF offered for 0–36-month-old children should be considered when designing interventions to promote a healthy diet in infancy
dc.identifier.citationRIBEIRO, Karla Danielly da Silva; ARAÚJO, Célia Regina Barbosa de; OLIVEIRA, Amanda Freitas de; MORAIS, Inês Lança de; BREDA João; PADRÃO, Patrícia; MOREIRA, Pedro. Degree of processing and nutritional value of children’s food products. Public Health Nutrition, v. 24, n. 18, p. 5977 - 5984, dez. 2021. DOI: http://dx.doi.org/10.1017/s1368980021003876. Disponível em: https://www.cambridge.org/core/journals/public-health-nutrition/article/degree-of-processing-and-nutritional-value-of-childrens-food-products/5AE4D41074CA44F174940785D7953EE1. Acesso em: 07 out. 2024.
dc.identifier.otherhttps://doi.org/10.1017/S1368980021003876
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/64077
dc.language.isoen_US
dc.publisherPublic Health Nutrition
dc.subjectChildren’s food
dc.subjectProduct labelling
dc.subjectNutritional composition
dc.subjectUltra-processed foods
dc.titleDegree of processing and nutritional value of children’s food products
dc.typearticle

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