Renata Puppin Zandonadi

Background/Objectives: This prospective, longitudinal, quasi-experimental study evaluated changes in eating competence (EatC) and its association with nutritional risk, dietary markers, and clinical outcomes, including body mass index (BMI), body fat percentage, and glycated hemoglobin (HbA1c), in Brazilian older adults with type 2 diabetes (T2DM) or prediabetes. Methods: Thirty-three older adults (87.9% female, predominantly inactive, regarding occupational status, and with low educational level) participated in a 12-month food and nutrition education (FNE) program at a public Primary Health Care unit in Ceilândia, Distrito Federal, Brazil. EatC was assessed using the validated ecSI2.0™BR; nutritional risk was measured by the Determine Your Nutritional Health (DNH) Checklist; and dietary intake was characterized using VIGITEL markers. Body composition was measured by bioelectrical impedance and HbA1c using standardized methods. Results: At baseline, regarding occupational status, active participants had significantly higher total EatC scores than inactive participants (p = 0.021). After 12 months, body fat percentage decreased significantly (p = 0.011), whereas BMI and HbA1c remained stable. Total EatC scores and its domains did not change significantly and most participants were already competent eaters at baseline (84.8%). However, variation in specific EatC domains was associated with important outcomes. Variation in food acceptance was negatively correlated with DNH variation (r = −0.417, p = 0.016), indicating an association between increased food acceptance and reduced nutritional risk. Variation in internal regulation was positively correlated with DNH variation (r = 0.492, p = 0.004). Variation in contextual skills was negatively associated with variation in body fat percentage (r = −0.412, p = 0.019). Additionally, variation in soda or artificial juice consumption was positively associated with variation in nutritional risk (r = 0.503, p = 0.003). Conclusions: Improvements in contextual skills and food acceptance were associated with better clinical and nutritional outcomes in older adults with T2DM or prediabetes. Public health interventions should prioritize meal planning, food preparation, and contextual skills as factors potentially associated with nutritional risk.

Purpose: To identify challenges faced by people with celiac disease (CD) in religious practices and discuss implications for gluten-free diet (GFD) management and religious inclusion following the question: What evidence is available regarding the challenges faced by CD people during religious practices involving potential gluten exposure across different religious traditions?. Methods: A scoping review complemented by documentary research was conducted across major electronic databases, official documents, doctrinal statements, liturgical guidelines, and information from recognized religious organizations to characterize food-related religious practices and potential gluten exposure. Results: Among the 20 religions with the largest number of practitioners, two involve ingesting gluten-containing products. Together, these religions have more than 2.4 billion followers, indicating that many CD individuals may face challenges during religious rites with potential gluten exposure. Twelve studies published between 1982 and 2024 described religion-related challenges CD people experience. Religious practices may affect GFD adherence, leading some CD individuals to modify or avoid rituals involving gluten. Conclusion: Religious practices may represent an underrecognized source of gluten exposure and an important psychosocial challenge for CD people. Greater awareness among healthcare professionals and religious communities, with safe and inclusive alternatives, may improve treatment adherence and participation in religious life while respecting religious traditions.

Objective: This study aimed to assess food literacy (FL) among early childhood education teachers in the Federal District/Brazil. Methods: This cross-sectional study used the Short Food Literacy Questionnaire (SFLQ-Br) and sociodemographic and professional questions administered to 203 teachers via online dissemination. Results: Participants were predominantly women (98%), aged 40–49 years (39.4%), with higher education in Pedagogy (76.4%) and postgraduate qualifications (67.5%). Over half (53.2%) had not attended courses in Food and Nutrition (F&N), although 75.9% reported familiarity with the Brazilian Dietary Guidelines. The mean FL score was 36.46 ± 7.74. Higher FL was associated with employment by Civil Society Organisations rather than by government, higher academic qualifications, and participation in more than 6 health or F&N courses ( p < 0.001). Conclusion: These variables associated with food literacy scores indicate stronger functional and relational FL dimensions, while revealing gaps in initial and continuing teacher education.

Objective: This scoping review aimed to map the methodological approaches used to assess disordered eating attitudes and behaviors in children and adolescents with celiac disease (CD). Methods: This review followed the Joanna Briggs Institute scoping review methodology and the PRISMA-ScR guidelines, including studies of children and adolescents with CD that used methodological approaches to assess disordered eating attitudes and behaviors in the context of the gluten-free diet (GFD). No restrictions were applied regarding geography, language, or year. Searches were conducted across 10 electronic databases. Data were descriptively analyzed and presented in tables or diagrams, with a narrative synthesis aligned to the review objective. Results: Studies from 13 countries were included and classified as quantitative (n = 16; 51.6%), qualitative (n = 11; 35.5%), or mixed-methods (n = 4; 12.9%). A total of 34 instruments were used, but only one was specifically designed to evaluate eating attitudes and behaviors in children and adolescents with CD. Conclusions: Analysis of disordered eating in children and adolescents with CD remains methodologically heterogeneous and evolving. Quantitative studies predominate but often rely on non-specific instruments that blur the distinction between adaptive dietary vigilance and disordered eating. Qualitative and mixed-methods approaches highlight lived experiences and reveal measurement gaps despite their higher costs. Progress depends on developing specific instruments for this population that better capture the complexity of GFD management across development.

The relationship between food and sustainability has gained increasing visibility, particularly considering environmental management, the scarcity of natural resources, and the persistence of global undernourishment

To assess food safety conditions among family farmers supplying the National School Feeding Program (PNAE) in the Federal District, Brazil. This exploratory mixed-methods study was subdivided into two main phases: (i) samples of fruits, vegetables, water, soil, and farmers’ feces were analyzed microbiologically and/or parasitologically across nine properties; (ii) sociodemographic and Good Agricultural Practices (GAP) questionnaires were administered, followed by semi-structured interviews to evaluate their perceptions of food safety. Participants were males (100%), of mixed race (88.9%), aged 41–50 years (44.4%), with secondary education (33.3%), and an income between USD 1000 and USD 2000 (33.3%). Samples from food (n = 162), water (n = 18), soil (n = 90), and feces (n = 6) were analyzed. All fruit and vegetable samples, and 83.3% of water samples exceeded acceptable limits for at least one of the microorganisms analyzed. 86.7% of the soil samples showed high levels of contamination. Parasitic contamination was detected in 50.6% of the fruit and vegetable samples, in 63.3% of the soil samples, and in none of the water samples. Most farms used deep or artesian wells (77.7%) and non-connected septic pits (77.7%). Organic fertilization predominated (88.8%), with chemical fertilizers occasionally used (11.2%). Farmers demonstrated strong environmental awareness but limited technical knowledge of food safety. Results indicate persistent vulnerability despite ethical and ecological commitment. Continuous training and stronger public policies are essential to enhance GAP adherence, ensure food microbiological safety, and sustain PNAE objectives.

Background: The decline in traditional cooking practices and the increased consumption of ready-to-eat meals have raised concerns about dietary quality and health, especially among university students. Nutrition students, despite their academic training, often struggle to translate theoretical knowledge into healthy eating practices. Culinary classes in academic settings have emerged as promising strategies to enhance both cooking skills (CS) and eating competence (EC). Objectives: This study aimed to evaluate the impact of a 12-month cooking class program on the development of culinary skills and eating competence among nutrition students at a public university in Brazil. Methods: A longitudinal study was conducted with 42 nutrition students who completed a structured questionnaire at three time points: baseline, after 6 months, and after 1 year of participation in sequential cooking-related subjects. Data were collected using the Brazilian Cooking Skills and Healthy Eating Questionnaire (QBHC) and the Brazilian version of the Satter Eating Competence Inventory (ecSI2.0™BR). Statistical analyses included a repeated-measures ANOVA and a Pearson correlation. Bonferroni post hoc comparisons were conducted following the repeated-measures ANOVA to identify the time points at which significant differences occurred. Results: Participants, predominantly young females (78.6%, mean age 21.07 ± 2.71 years), demonstrated high CS at baseline and showed significant improvements over time (p < 0.05). At baseline, 59.5% of participants (n = 25) were considered competent eaters (EC ≥ 32). Knowledge in cooking terms and techniques increased after one year (p = 0.023). EC mean scores classified participants as competent eaters at the beginning and after one year, with an increase in the internal regulation domain. Improvements in technical culinary knowledge were associated with gains in contextual skills. Conclusions: Participation in structured cooking classes positively influenced the development of CS and EC internal regulation among nutrition students.