Keywords
Food guide
Food and nutrition education
Dietetics
How to Cite
Abstract
The vegetarian population is increasing constantly in our society. Although the vegetarian diet may reduce the risk of several diseases, it can lead to nutritional deficiencies, especially regarding protein, iron, calcium and vitamin B12 when it is not properly planned. Therefore, the present study aimed to develop a food pyramid that can serve as a food guide and a tool for nutritional education to the vegetarian population. To the development of the pyramid, food groups and portions were divided and distributed in three vegan diets, with different caloric values (1600, 2200 and 2800 kcal). The diets exhibited an adequate percentage of macronutrients distribution according to the recommendations, as well as adequate amounts of iron and the remaining micronutrients. The vegetarian food pyramid was then divided into four levels and eight food groups, indicating the minimum and maximum portions for daily intake. The present study suggests that the food pyramid for vegetarians is useful as a food guide to the vegetarian population by showing relevant information about food intake, associated to adequate nutrition recommendation to this population.
References
Couceiro P, Slywitch E, Lenz F. Padrão alimentar da dieta vegetariana. Einstein. 2008; 6(3):365-373.
Miranda DEGA, Gomes AR, Morais JA, Tonetti TC, Vassimon HS. Qualidade nutricional de dietas e estado nutricional de vegetarianos. Demetra. 2013; 8(2):163-172.
Instituto Brasileiro de Opinião e Estatística. Dia Mundial do Vegetarianismo: 14% da população brasileira se declara vegetariana. IBOPE [Internet]. 2018 [acesso em 2021 jan 21]. Disponível em: https://www.ibopeinteligencia.com/noticias-e-pesquisas/14-da-populacao-se-declara-vegetariana/.
Instituto Brasileiro de Opinião e Estatística. Dia Mundial do Vegetarianismo: 8% da população brasileira afirma ser adepta do estilo. IBOPE [Internet]. 2012 [acesso em 2021 jan 21]. Disponível em: https://www.ibopeinteligencia.com/noticias-e-pesquisas/dia-mundial-do-vegetarianismo-8-da-populacao-brasileira-afirma-ser-adepta-do-estilo/.
Melina V, Craig W, Levin S. Position of the Academy of Nutrition and Dietetics: Vegetarian Diets. J Acad Nutr Diet. 2016; 116(12):1970-1980.
Fraser GE. Associations between diet and cancer, ischemic heart disease, and all-cause mortality in non-Hispanic white California Seventh-day Adventists. Am J Clin Nutr. 1999; 70(3):532-538.
Teixeira RCMA, Molina MCB, Zandonade E, Mill JG. Risco cardiovascular em vegetarianos e onívoros: um estudo comparativo. Arq Bras Cardiol. 2007; 89(4):237-244.
Baena RC. Dieta vegetariana: riscos e benefícios. Diagn Tratamento. 2015; 20(2):56-64.
Shils ME. Nutrição Moderna na Saúde e na Doença. Barueri: Manole; 2009.
Barbosa RMS, Colares LGT, Soares EA. Desenvolvimento de Guias Alimentares em Diversos Países. Rev Nutr. 2008; 21(4):455-467.
Society for Nutrition Education. Comments on the center for nutrition policy and promotion: notice of proposal for food guide graphic presentation and consumer education materials. Fed Regist. 2004; 69(133):1-17.
Philippi ST, Latterza AR, Cruz ATR, Ribeiro LC. Pirâmide Alimentar adaptada: guia para a escolha dos alimentos. Rev Nutr. 1999; 12(1);65-80.
Welsh S, Davis C, Shaw A. Development of the food guide pyramid. Nutrition Today. 1992; 27(6):12-23.
Loma Linda University. The Vegetarian Food Pyramid [Internet]. 2008 [acesso em 2017 jan 14]. Disponível em: http://www.vegetariannutrition.org/food-pyramid.pdf.
U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015-2020 Dietary Guidelines for Americans [Internet]. 2015 [acesso em 2017 abr 05]. Disponível em: https://health.gov/dietaryguidelines/2015/resources/2015-2020_Dietary_Guidelines.pdf.
Institute of Medicine. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. Washington (DC): National Academy Press; 2005.
Institute of Medicine. Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. Washington (DC): National Academy Press; 2002.
National Academies of Sciences. Engineering and Medicine, Health and Medicine Division, Food and Nutrition Board, Committee to Review the Dietary Reference Intakes for Sodium and Potassium. Dietary Reference Intakes for Sodium and Potassium. Oria M, Harrison M, Stallings VA, editors. Washington-DC: National Academies Press-US; 2019.
Brasil. Ministério da Saúde. Guia alimentar para a população brasileira. Brasília: Ministério da Saúde; 2014.
UNICAMP. Tabela Brasileira de composição de Alimentos. Campinas: Núcleo de Estudos e Pesquisas em Alimentação – NEPA; 2011.
Franco G. Tabela de composição química dos alimentos. São Paulo: Editora Atheneu; 2008.
Philippi ST. Tabela de Composição de Alimentos: suporte para decisão nutricional. Barueri: Manole; 2016.
Pinheiro ABV. Tabela para Avaliação de Consumo Alimentar em Medidas Caseiras. São Paulo: Atheneu; 2004.
Freitas JB, Naves MMV. Composição química de nozes e sementes comestíveis e sua relação com a nutrição e saúde. Rev Nutr. 2010; 23(2):269-279.
Ministério da Saúde. Alimentos regionais brasileiros. Brasília: Ministério da Saúde; 2002.
Young VR, Pellett PL. Plant proteins in relation to human protein and amino acid nutrition. Am J Clin Nutr. 1994; 59[Suppl]:1203-1212.
Weaver CM, Proulx WR, Heaney R. Choices for achieving adequate dietary calcium with a vegetarian diet. Am J Clin Nutr. 1999;70[Suppl]:543-548.
Buzinaro EF, Almeida RNA, Mazeto GMFS. Biodisponibilidade do cálcio dietético. Arq Bras Endocrinol Metab. 2006; 50(5):852-861.
Siqueira EP, Martins JA, Silva MA, Marques PF, Rodrigues D. Avaliação da oferta nutricional de dietas vegetarianas do tipo vegana. Rev Intellectus. 2016; 33(1):44-64.
Aune D, Keum N, Giovannucci E et al. Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: systematic review and dose-response meta-analysis of prospective studies. BMJ. 2016; 353:i2716.
Briggs MA, Petersen KS, Kris-Etherton PM. Saturated fatty acids and cardiovascular disease: replacements for saturated fat to reduce cardiovascular risk. Healthcare. 2017; 5:29.
Carvalho RM, Alves MAL. Rótulo de alimentos: dificuldades de interpretação por idosos diabéticos. Nutrição Brasil. 2018; 17(2):104-113.
Silveira JAC, Meneses SS, Quintana PT, Santos VS. Association between overweight and consumption of ultra-processed food and sugar-sweetened beverages among vegetarians. Rev. Nutr. 2017; 30(4):431-441.
Pereira MD, Sousa APM, Sousa JG, Perricone PMB, Carvalho CMRG, Santos MM. Análise comparativa dos guias alimentares para a população brasileira e argentina. Saúde e Pesquisa. 2019; 12(3):563-572.
Organização Pan-Americana da Saúde. Em evento na OPAS/OMS, Brasil assume metas para frear crescimento da obesidade até 2019. OPAS Brasil [Internet]. 2017 [acesso em 2021 jan 30]. Disponível em: https://www.paho.org/bra/index.php?option=com_content&view=article&id=5366:em-evento-na-opas-oms-brasil-assume-metas-para-frear-crescimento-da-obesidade-ate-2019&Itemid=820.
Yang YX, Wang XL, Leong PM, Zhang HM, Yang XG, Kong LZ et al. New Chinese dietary guidelines: healthy eating patterns and food-based dietary recommendations. Asia Pac J Clin Nutr. 2018; 27(4):908-913.
Kanauchi M, Kanauchi K. Proposal for an Empirical Japanese Diet Score and the Japanese Diet Pyramid. Nutrients. 2019; 11(11):2741.
Agnoli C, Baroni L, Bertini I, Ciappellano S, Fabbri A, Papa M et al. Position paper on vegetarian diets from the working group of the Italian Society of Human Nutrition. Nutr Metab Cardiovasc Dis. 2017; 27(12):1037-1052.
Slywitch E. Guia alimentar de dietas vegetarianas. Departamento de Medicina e Nutrição – Sociedade Vegetariana Brasileira. São Paulo: Sociedade Vegetariana Brasileira; 2012.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright (c) 2021 Segurança Alimentar e Nutricional
Downloads
