POR ES E MEDIDAS

Artigo Original/Original Article

http://dx.doi.org/10.4322/nutrire.2013.017

Porções alimentares adaptadas: proposta de instrumento para educação nutricional
Adapted food portions: an instrument proposal for nutrition education
ABSTRACT

RIBEIRO, R. C.; OLIVEIRA, T. R. P. R.; RIBEIRO, T. L.; CAMPOS, K. A.
Adapted food portions: an instrument proposal for nutrition education.
Nutrire: rev. Soc. Bras. Alim. Nutr. = J. Brazilian Soc. Food Nutr., São
Paulo, SP, v. 38, n. 2, p. 172-188, ago. 2013.
The use of food replacement lists allows patients to acquire autonomy with respect to their diets, giving them the ability of adapting them to several occasions. In this study, we aimed to determinate standard portions of food that enable the building of replacement lists that may be suitable to the patients of a nutrition school clinic. The aliments were grouped into major categories based on the Food Guide for the Brazilian Population.
However, some adaptations – namely the inclusion or exclusion of categories and aliments and changes in portion sizes – were made considering food accessibility and nutritional orientations that are consistent with ambulatory care. Portion size was established, in grams, by using the mean and standard deviation of three measurements of each cooking measure that was obtained from each aliment. The energy value of the “leader” aliment was observed in order to define the energy value of each group. For industrialized food, the serving size mean of three similar food brand products was calculated. Eleven groups were established:
Grains, roots and tubers (150kcal); Bread and crackers (150kcal); Meat
(150kcal); Dairy products (60kcal); Vegetables A (5kcal); Vegetables B
(15kcal); Pulses (60kcal); Oils and Fats (40kcal); Fruits A (60kcal);
Fruits B (65kcal); Oilseeds and nuts (60kcal). Replacement lists, when adapted to different population groups, constitute important material in the education of eating habits. However, it is important to develop a