Document Detail


Overweight/obesity is associated with food choices related to rice and beans, colors of salads, and portion size among consumers at a restaurant serving buffet-by-weight in Brazil.
MedLine Citation:
PMID:  22634196     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
The present study investigated the prevalence of overweight/obesity and its relationship with behavioral and food choice characteristics among consumers at a restaurant serving buffet-by-weight in the city of Florianopolis, southern Brazil, during lunch time. An analytical cross-sectional survey of 675 consumers aged 16-81 years was conducted. The measures included anthropometric, socio-demographic, and behavioral characteristics, as well as portion size and a photographic record of the plate chosen by the consumer. The results indicated a prevalence of overweight/obesity in the sample of 33.8%. Overall, after an adjustment for other variables (sex, age, schooling, marital status, and food choice variables), overweight/obesity was positively associated with not choosing rice and beans (PR = 1.11) and larger portion sizes (PR = 1.08 for a portion size of 347g to 462g and PR = 1.16 for a portion size of 463g or more). Moreover, choosing 1-2 colors of salads showed a positive association when compared with choosing 3 or more colors of salads (PR = 1.06). Efforts in helping consumers make healthier food choices when eating out and thereby possibly reduce weight gain should address those aspects along with socio-demographic factors.
Authors:
Alline Gouvea Martins Rodrigues; Rossana Pacheco da Costa; Maria Cristina Marino; Giovanna Medeiros Rataichesck
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-5-22
Journal Detail:
Title:  Appetite     Volume:  -     ISSN:  1095-8304     ISO Abbreviation:  -     Publication Date:  2012 May 
Date Detail:
Created Date:  2012-5-28     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8006808     Medline TA:  Appetite     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2012. Published by Elsevier Ltd.
Affiliation:
Nutrition Post Graduate Program (Programa de Pós-graduação em Nutrição). Nutrition in Foodservice Research Center (Núcleo de Pesquisa de Nutrição em Produção de Refeições - NUPPRE). Federal University of Santa Catarina (Universidade Federal de Santa Catarina - UFSC).
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