Frequency of family mealtimes has been positively linked to dietary quality and weight status in children; however, there is a lack of research identifying what components of family mealtimes are associated with this positive effect. This study investigated family mealtime components that may impact dietary intake and weight status in children aged 5-11 years. Participants were 50 parent/child pairs (child: age = 7.3 ± 2.0 years, female = 44%, standardized body mass index (zBMI) = 0.55 ± 1.0, overweight/obese = 26.0%; parent: age = 36.8 ± 8.7 years, female = 76%, BMI = 29.0 ± 6.6 kg/m2, overweight/obese = 74.0%) recruited at local doctors’ offices, churches, and a daycare for this cross-sectional study. Children were weighed and measured while parents completed questionnaires on child dietary quality and family mealtimes. The family mealtime questionnaire assessed six mealtime components: which meal, who was present, what type of food was served and eaten, where the food in the meal was prepared and/or eaten, how food was served, and the atmosphere of the meal. Barriers to family mealtimes were also assessed. Parents reported that children’s daily servings consumed were: fruit = 2.1 ± 0.9; vegetables = 2.3 ± 1.1; low-fat dairy = 2.1 ± 1.3; sweetened drinks = 1.5 ± 1.6; and 100% fruit juice = 1.8 ± 1.3. Hierarchical regressions, with child and parent demographics controlled, found that greater frequency of dinner consumed at a restaurant/fast food establishment and limiting the child from eating too much were significantly (p < 0.001) related to greater sweetened drink intake. Not answering the phone or texting during the family meal was significantly (p < 0.05) related to lower fast food frequency. Limiting the child from eating too much was significantly (p < 0.01) related to greater child zBMI. This suggests that family mealtimes eaten within the home, free of distractions, and with set rules may impact on child dietary intake and weight status. Experimental studies are needed to understand the potential cause and effect relationships between these variables.

Doctor of Philosophy / Department of Food, Nutrition, Dietetics and Health / Sara Rosenkranz / The overall aim of this dissertation was to better understand the implications of improving the dietary quality (DQ) of school lunches. Chapter 2 includes a cross-sectional content analysis to determine whether there were significant differences in nutrient content and DQ between a best practice school lunch menu (BPM, with maximized DQ, created regardless of feasibility) and a typical school lunch menu (TM, with average DQ, from an actual school district). Results showed large significant differences in several important macro- and micro-nutrients and in DQ, favoring the BPM. These findings suggest the possibility for statistically and clinically significant variation in nutrient content and DQ of school lunches meeting National School Lunch Program (NSLP) nutrition standards. Building on that possibility for variation, and given schools report financial concerns as barriers to providing high DQ lunches, chapter 3 describes a cross-sectional content analysis to determine whether there were significant differences in nutrient content and DQ between middle school lunch menus from 85 Kansas school districts by socioeconomic status (SES) and rurality. The average DQ across all districts was 62.0±4.0 (Healthy Eating Index (HEI) score) out of 100, indicating a need for improvement. There were minimal differences in nutrient content and DQ by SES and rurality, suggesting efforts to improve DQ of Kansas school lunches should be applied equally across all SES and rurality categories. To determine best practices for improving DQ of school lunches, chapter 4 includes a critical review with the aim of developing school lunch best practices based on child DQ recommendations, and implementation techniques encouraging selection and consumption of healthier school lunches. Twenty-five articles were synthesized, creating a list of evidence-based school lunch best practices. Findings provide evidence that if implemented during menu and service planning, these best practices may help to improve school lunch DQ and increase selection and consumption of higher DQ lunches by schoolchildren. With best practices determined, chapter 5 describes a randomized crossover trial that included 36 elementary school-aged participants for the purpose of investigating the acceptability and feasibility of best practice school lunches (BPSL, implementing best practices, HEI score=90–95/100) as compared to typical school lunches (TSL, meeting baseline NSLP nutrition standards, HEI score=70–75/100). Results showed minimal differences in acceptability (taste, plate waste, and hunger) and feasibility (cost, equipment, and skill to prepare meals). However, preparation time requirements for BPSL were significantly longer than for TSL (~four-fold). When BPSL and TSL were offered concurrently, participants selected TSL significantly more frequently than BPSL (TSL=83.3%, BPSL=16.7%). These findings suggest that BPSL may be as acceptable and feasible as TSL, but when served concurrently, schoolchildren will likely choose the TSL. Collectively, results from this dissertation provide evidence that there is a need for improvement in the DQ of school lunches across the state of KS, which is likely to be feasible and acceptable, challenging previously reported barriers. This improvement may be accomplished by implementing best practices for higher DQ school lunches across rurality and SES categories. Collectively, these results could inform key stakeholders in policy- and decision-making.

Obesity is considered an epidemic and a precursor for many diseases. Children from lower income families are more likely to be obese, however previous studies on differences in child dietary intake based on parental income show mixed results. This study used NHANES 2005-2010 data to examine reported food consumption of children ages 6 to 11. Comparisons were made between children (n = 1433) of lower income parents (PIR <= 1.85) and children (n = 1162) of higher income parents (PIR > 1.85). Variables included total fruit and vegetable intake, total energy, food groups, oils, fiber, total sugar, added sugars and solid fats. SUDAAN was used to analyze data and differences were significant at p < 0.05. Regression model indicated head of household education but not family income was positively associated with greater total fruit and vegetable intake. Minimal intake differences were found between income groups

While limited health literacy has been associated with poorer health decisions and poorer health outcomes, there remains a gap in the literature related to the influence of health literacy on weight and weight-related behaviors. The primary aim of this study is to examine the influence of child and parent health literacy status on childs body mass index (BMI) and health behaviors, within an adapted evidence-based family-based childhood obesity intervention, iChoose, implemented in the medically underserved Dan River Region (DRR). Previously developed measures were used to assess health literacy and health behaviors. iChoose consisted of 101-parent-child dyads. Using the New Vital Sign (NVS), 46% of children and 13% of parents had low to limited health literacy levels at baseline. Younger children and parents who were African American, had no high school diploma, and earned <$25,000/year were significantly more likely to have low health literacy when compared to their counterparts. Health literacy levels for these individuals ranged between 0 to 3, which is considered low to limited health literacy. Health literacy levels were further examined between health outcomes. However, BMI, fruit and vegetable intake, sugar-sweetened beverages (SSB), minutes of moderate to vigorous physical activity, and screen time did not differ by health literacy levels at baseline. Among children, improvements in the NVS was significantly correlated with decreases in SSB consumption (r = -.275, p < .05), but with no other outcomes. There were no significant correlations among changes in parent NVS score and changes in child health behaviors. Results from this study fill a gap in understanding the associations in health literacy and weight and weight-related behavioral outcomes in children. It also provides insights into the opportunities and challenges in measuring health literacy among children. Future research is needed to explore further health literacy measurement issues among children and the influence of both child and parent health literacy in family-based childhood obesity treatment efforts. Additional efforts are also needed to assist community and health care providers in finding more effective strategies to guide children with low health literacy to better health outcomes. / Master of Science

Master of Science / Department of Food, Nutrition, Dietetics and Health / Sara K. Rosenkranz / Evidence from physical activity interventions suggests that women, in particular, may overcompensate for exercise energy expenditure by increasing caloric intake. Sedentary behavior and poor diet quality are independent risk factors for many major chronic diseases including cardiovascular disease (CVD). It is unknown whether insufficiently active women alter dietary quality or caloric intake when participating in an intervention to reduce sedentary behavior. Insufficiently active women (n=49) working full-time sedentary jobs were randomized into one of two 8-week sedentary interventions occurring during the work week [short breaks (SB) (1-2 min every half hour, n=24) or long breaks (LB) (15 min twice daily, n=25)]. Dietary information was collected through 3-day food records at baseline, week 4 and week 8. Dietary quality was assessed using the Alternative Healthy Eating Index 2010 (AHEI-2010). CVD risk factors (systolic and diastolic blood pressure (BP), fasting cholesterol, triglycerides, and blood glucose, and body mass index) were assessed at baseline and week 8. For all participants there were no changes in AHEI-2010 scores over time (baseline: M=53.4, 95% CI [49.2, 57.6], week 4: M=50.3, 95% CI [45.9, 54.7], week 8: M=48.4, 95% CI [44.1, 52.7], p>0.05). Average caloric intake in the SB group (baseline: M=1943.8 kcals/day, 95% CI [1716.2, 2171.5], week 4: M=1728.8 kcals/day, 95% CI [1462.4, 1995.2], week 8: M=1616.8 kcals/day, 95% CI [1450.2, 1783.4]) decreased significantly from baseline to week 4 (p=0.015) and baseline to week 8 (p=0.002). There were no significant changes in caloric intake in the LB group (p>0.05) at either time point. In all participants, absolute changes in LDL were positively correlated with absolute changes in caloric intake (r=0.473, p=0.005). There were no other significant associations between changes in dietary quality or caloric intake with changes in any other CVD risk factor (p>0.05). Following an 8-week sedentary intervention in the workplace, insufficiently active women did not alter their dietary quality, but decreased caloric intake. Future research should explore sedentary interventions compared to physical activity interventions in women as a means to create negative energy balance, as sedentary breaks throughout the day may be effective for improving health outcomes.

Introdução: A adolescência é uma fase importante para formação e consolidação de hábitos alimentares adequados à promoção da saúde. Entretanto, dados estatísticos recentes indicam enorme comprometimento no padrão alimentar de indivíduos nesse período da vida. Objetivo: Avaliar a qualidade da dieta e identificar seus fatores associados em adolescentes de três regiões administrativas do município de Vitória. Métodos: Estudo transversal de base populacional com 396 adolescentes de ambos os sexos, de 8 a 17 anos, de escolas públicas e privadas de três regiões administrativas de Vitória-ES. Foram coletados dados antropométricos, socioeconômicos, demográficos e alimentares. Para a entrevista alimentar utilizou-se o método de Recordatório de 24h. A qualidade da dieta foi avaliada pelo Índice de Qualidade da Dieta adaptado (IQDa). Análises de regressão logística foram utilizadas para verificar a associação das variáveis independentes sobre a qualidade da dieta dos adolescentes. Resultados: A média do IQDa foi de 35,6 pontos. Os componentes verduras e legumes, leite e derivados e frutas apresentaram os mais baixos valores médios de pontos; e carnes e ovos apresentaram a pontuação média mais alta do IQDa. Na análise de regressão observou-se que quanto maior a idade, menor a pontuação do IQDa e que os adolescentes do sexo masculino apresentaram IQDa maior que as do sexo feminino. Conclusão: A qualidade da dieta está associada ao sexo e a idade e necessita de melhorias. Conhecendo esses fatores associados é possível analisar e identificar as práticas alimentares não saudáveis e abordá-las em programas de educação nutricional, proporcionando melhores condições de saúde a essa população. / Introduction: Adolescence is an important period for the formation and consolidation of proper eating habits for health promotion. However, recent statistics show huge impaired the eating patterns of individuals in this period of life. Objective: Evaluate the quality of diet and identify associated factors in adolescents from three regions of the city of Vitoria. Methods: Cross-sectional population-based study with 396 adolescents of both sexes, 8-17 years, of public and private schools in three administrative regions of Vitória-ES. Were collected anthropometrics, socio economic, demographic and dietary data. For the feed interview used the 24-hour recall method. The diet quality was evaluated by the Health Eating Index adjusted. Logistic regression analyses were used to evaluate the association of independent variables on diet quality of adolescents. Results: The average overall score was 35.6 points. The components leaves and vegetables, dairy products and fruit had the lowest average points; and meat and eggs had the highest average score of the index. The regression analysis showed that the higher the age, the lower the index score and that male adolescents had higher scores than the female. Conclusion: The quality of the diet is associated with sex and age and needs improvement. Knowing these factors associated is possible analyze and identify unhealthy eating habits and to address them in nutrition education programs, providing better health for this population.

Introdução Apesar da importância das habilidades culinárias para a alimentação saudável, estudos sobre este tema são escassos no Brasil. Objetivo Estudar a influência das habilidades culinárias dos pais (ou responsáveis) no consumo alimentar de crianças em idade escolar. Método Estudo epidemiológico observacional transversal seguido de estudo experimental, prospectivo, randomizado e controlado, envolvendo intervenção educativa para aperfeiçoamento das habilidades culinárias dos pais. A população do estudo observacional correspondeu a pares de pais-crianças em idade escolar de nove escolas da rede de ensino Sesi-SP, sendo cinco delas sorteadas como grupo-intervenção e quatro como grupo-controle. Como parte desta tese, desenvolveu-se e avaliou-se o Índice de Habilidades Culinárias - Brasil (IHC-Brasil), que mensura com uma escala entre zero e cem o grau de confiança das pessoas quanto ao desempenho de dez habilidades culinárias consideradas facilitadoras da implementação das recomendações do Guia Alimentar para a População Brasileira. Nas nove escolas, 755 pais responderam por telefone o questionário do IHC-Brasil e questões sobre o consumo alimentar da criança no jantar do dia anterior à entrevista (recordatório alimentar). Todos os pais do grupo-intervenção que responderam o questionário (n=341) foram convidados a participar de curso de dez horas idealizado pela autora desta tese e ministrado por nutricionistas da rede Sesi- SP visando aperfeiçoamento de habilidades culinárias. Os pais que aceitaram participar (n=81) foram pareados a pais do grupo controle segundo variáveis sociodemograficas. Utilizou-se regressão linear para testar a associação transversal entre habilidades culinárias dos pais e participação de alimentos ultraprocessados no jantar da criança, ajustando-se para variáveis sociodemográficas. O impacto da intervenção educativa nas habilidades culinárias dos pais e na alimentação da criança foi avaliado por mudanças temporais intra e inter-grupos utilizando-se modelos de regressão linear brutos e ajustados. Resultados O IHC-Brasil apresentou alpha de Cronbach > 0,70, kappa ponderado de 0,55 e kappa ajustado de 0,89. No estudo transversal, a idade média dos pais foi de 38,3 anos e a dos filhos de 7,8 anos. Os pais eram majoritariamente mulheres, brancos, casados, com ensino superior, empregados e com renda familiar per capita de 1-3 salários mínimos/mês. A média do IHC-Brasil desses pais (78,8) foi relativamente elevada. A média de energia consumida pelas crianças no jantar foi de 672,2kcal, sendo 31,3 por cento de alimentos ultraprocessados. No estudo transversal, evidenciou-se diminuição significativa do percentual de participação de alimentos ultraprocessados no jantar das crianças com o aumento do IHC-Brasil (= -2,9; p= 0,014; ajustado= -2,6; p=0,035). No estudo prospectivo não houve diferença significativa entre os grupos intervenção e controle com relação à mudança nas habilidades culinárias dos pais e à mudança na contribuição de alimentos ultraprocessados no jantar das crianças. Conclusões O IHC-Brasil apresentou elevada consistência interna e alta reprodutibilidade, recomendando-se seu uso em estudos que avaliem habilidades culinárias no Brasil. Os achados do estudo transversal mostram associação significativa e inversa entre habilidade culinária dos pais e consumo de alimentos ultraprocessados pelos filhos, mas a intervenção educativa não resultou em aumento nas habilidades culinárias dos pais nem no padrão alimentar do jantar das crianças / Introduction: Despite the importance of cooking skills for healthy eating, studies on this subject are scarce in Brazil. Objective -To study the influence of parents\' cooking skills on the quality of diet consumed at home among school-age children. Methods -Cross-sectional study, followed by an experimental, randomized and controlled study involving an educational intervention to improve parents\' cooking skills. The study population corresponds to child-parent pairs from nine private schools that provide integrated comprehensive services for students in São Paulo. Five schools were randomly allocated to the intervention group, and four to the control group. As part of this thesis, the Cooking Skills Index (CSI) was developed and evaluated. The CSI is a 0-100 index that measures the confidence regarding the performance of ten cooking skills considered facilitators to the implementation of the Brazilian Dietary Guidelines. Across the nine schools, 755 parents answered by telephone the CSI questionnaire and questions regarding their children food consumption at dinner the day before the interview (dietary recall). All the parents in the intervention group who answered the questionnaire (n=341) were invited to participate in a 10-hour course designed by the author of this thesis and taught by nutritionists from the partner schools in order to improve cooking skills. Parents who agreed to participate (n=81) were paired with parents of the control group according to sociodemographic variables.Linear regression analysis was used to test the association between the parents\' cooking skills and the contribution of ultra-processed foods to the total children\'s dinner energy intake, adjusted for sociodemographic variables. The impact of the educational intervention on parents\' cooking skills and on children\'s diet quality was assessed by temporal changes within and between groups using crude and adjusted linear regression models.Results -The CSIpresented Cronbach\'s alpha > 0.70, weighted quadratic kappa of 0.55, and adjusted kappa of 0.89. In the cross-sectional study the average age of the parents was 38.3 years old and of the children was 7.8. Parents were mostly women, white, married, college-educated, employed, with family per capita income of 1-3 minimum wages per month, and with high scores of cooking skills (CSI=78.8 points). Children\'s average dinner energy intake was 672.2 kcal, with 31.3% coming from ultra-processed foods. The cross-sectional study showed a significant decrease in ultra-processed food consumption at children\'s dinner with an increase of parents\' cooking skillsconfidence (?= -2.9; p= 0.014; adjusted ?=-2.6;p=0.035). Intheprospectivestudy, therewerenosignificantdifferencesbetweentheinterventionandthecontrolgroupregardingthetemporalchangesofparents\'cookingskills,aswellastheshareofultra-processedfoodsat children\'s dinner. Conclusions -The CSI showed high internal consistency and reproducibility, recommending its use in studies to evaluate cooking skills confidence in Brazil. The cross-sectional study indicated that the higher the parents\' cooking skills the lower the consumption of ultra-processed foods by their children, but the educational intervention neither resulted in the increase in parents\' cooking skills nor in changes in the dietary pattern of children\'s dinner.

Introdução. Apesar de consumirmos alimentos combinados e estruturados em refeições, a maioria dos estudos ainda se concentra em nutrientes ou alimentos consumidos isoladamente. Além disso, comparar a alimentação entre países em diferentes fases de transição nutricional e epidemiológica pode fornecer informações relevantes relacionadas à prevenção da obesidade e DCNT. Objetivo. Caracterizar e comparar a qualidade nutricional da principal refeição consumida por adultos residentes no Brasil e Reino Unido. Materiais e Métodos. A primeira etapa do estudo consistiu na revisão sistemática da literatura, que subsidiou a etapa seguinte, o desenvolvimento do Main Meal Quality Index. Para comparar a qualidade das refeições utilizou-se dados dos inquéritos alimentares Inquérito Nacional de Alimentação INA/POF 2008/09 e National Diet and Nutrition Survey - NDNS. Para a identificação e avaliação da qualidade da refeição utilizou-se duas diferentes abordagens: (1) abordagem híbrida, com a descrição da composição das refeições por meio da árvore de decisão de classificação, e (2) abordagem dirigida pela hipótese, através da aplicação do Main Meal Quality Index. Além disto foram analisados modelos de regressão múltipla a fim de identificar os fatores associados. Resultados. Considerando o horário de consumo e a contribuição energética, os eventos alimentares definidos como principal refeição foram o almoço, para o Brasil, e jantar, para o Reino Unido. A refeição principal brasileira (58 pontos) apresentou melhor qualidade nutricional, com maior participação de fibras e carboidratos, e menor teor de gorduras total e saturada, e densidade energética. No entanto, a principal refeição do Reino Unido (54 pontos) foi composta por mais frutas, verduras e legumes. Os ingredientes culinários, como arroz e feijão, foram classificados pelo algoritmo como componentes característicos da refeição brasileira, enquanto os itens de fast food, como batatas fritas, sanduíches e bebidas açucaradas, foram classificados como refeições Britânicas. No Brasil, o escore final do indicador associou-se positivamente com a idade, e negativamente com o gênero, energia consumida, estado nutricional e renda familiar; enquanto que, no Reino Unido, o indicador associou-se apenas com a idade (positivamente). Conclusão. Embora a principal refeição consumida no Brasil, quando comparada ao Reino Unido, apresente melhor qualidade e composição, as refeições consumidas em ambos os países estão aquém do recomendado. / Introduction. Although individuals consume foods combined and structured at meals, most authors still have studied nutrient or single food. Furthermore, compare countries in different stages of nutritional and epidemiological transition can provide relevant information related to the prevention of obesity and NCDs. Objective. To characterize and compare the nutritional quality of meals consumed by adults living in Brazil and UK. Subjects and methods. The first stage of the study consisted of a systematic review of the literature, which subsidized the next step, the development of the Main Meal Quality Index. Data from food surveys \"National Survey of Food - INA / HBS 2008/09\" and \"National Diet and Nutrition Survey - NDNS\" were used to analyzed and compare the main meals quality. Two different approaches for the identification and evaluation of the main meal pattern were used: (1) hybrid approach, to evaluate of the meal patters using data reduction techniques; and (2) hypothesis-driven approach, with the Main Meal Quality Index. Then, regression models were applied to analyzed associated sociodemographic factors. Results. Considering time slot and energy content, the eating events defined as main meal were lunch, for Brazil, and dinner, for UK. Brazilian main meal (58 points) had better nutritional quality, with greater participation of fiber and carbohydrates, and lower content of total and saturated fat, and energy density. However, the main meal consumed in UK (54 points) had more fruits and vegetables. Cooking ingredients, such as rice and beans, were classified as characteristic components of a Brazilian meal, while fast food items, like chips, sandwiches and sugary drinks, were classified as a British meal. In Brazil, the final score was positively associated with age, and negatively correlated with gender, energy consumption, nutritional status and family income; whereas, in the United Kingdom, the indicator is only associated with age (positively). Conclusion. Although Brazilian main meal, when compared with UK main meal, provide best quality and composition, meals consumed in both countries need improvement.

abstract: "Globesity," as defined by the World Health Organization, describes obesity as a pandemic affecting at least 400 million people worldwide. The prevalence of obesity is higher among women than men; and in non-Hispanic black and Hispanic populations. Obesity has been significantly associated with increased all-cause mortality, and mortality from cardiovascular disease, obesity-related cancers, diabetes and kidney disease. Current strategies to curb obesity rates often use an ecological approach, suggesting three main factors: biological, behavioral, and environmental. This approach was used to develop four studies of obesity. The first study assessed dietary quality, using the Healthy Eating Index (HEI)-2005, among premenopausal Hispanic and non-Hispanic white women, and found that Hispanic women had lower total HEI-2005 scores, and lower scores for total vegetables, dark green and orange vegetables and legumes, and sodium. Markers of obesity were negatively correlated with total HEI-2005 scores. The second study examined the relationship between reported screen time and markers of obesity among premenopausal women and found that total screen time, TV, and computer use were positively associated with markers of obesity. Waist/height ratio, fat mass index, and leptin concentrations were significantly lower among those who reported the lowest screen time versus the moderate and high screen time categories. The third study examined the relationship between screen time and dietary intake and found no significant differences in absolute dietary intake by screen time category. The fourth study was designed to test a brief face-to-face healthy shopping intervention to determine whether food purchases of participants who received the intervention differed from those in the control group; and whether purchases differed by socioeconomic position. Participants in the intervention group purchased more servings of fruit when compared to the control group. High-income participants purchased more servings of dark green/deep yellow vegetables compared to those in the low-income group. Among those who received the intervention, low-income participants purchased foods of lower energy density, and middle-income participants purchased food of higher fat density. The findings of these studies support policy changes to address increasing access and availability of fruits and vegetables, and support guidelines to limit screen time among adults. / Dissertation/Thesis / Ph.D. Nursing and Healthcare Innovation 2010

Made available in DSpace on 2014-06-11T19:29:33Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-03-27Bitstream added on 2014-06-13T19:17:53Z : No. of bitstreams: 1 bonard_is_me_botfm.pdf: 234599 bytes, checksum: 76db0148db4cfe8e1b8b736a3d9e3207 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / O papel da inadequação alimentar no advento das doenças cardiovasculares e das morbidades associadas já é conhecido e aceito. O diagnóstico nutricional a nível local é fundamental para que seja possível identificar os fatores associados à escolha alimentar e propor soluções para melhorar a qualidade da alimentação das populações. Caracterizar a população e identificar as variáveis associadas à qualidade alimentar de adultos e idosos usuários da Unidade de Saúde da Família do distrito de Rubião Júnior em Botucatu, SP. Foi aplicado questionário para avaliar as condições sócioeconômicas e demográficas, a história patológica pregressa e a ingestão alimentar. Foi feita aferição de peso, estatura, circunferência da cintura e pressão arterial e medida dos valores sangüíneos de colesterol total e frações, triglicerídeos e glicemia. Foram avaliados 225 indivíduos, sendo 67,7% do sexo feminino e 37,8%, idosos. Os participantes apresentaram 24% de analfabetismo e 46,7% de renda familiar per capita menor que a metade de um salário mínimo. Demonstraram altas prevalências de hipertensão (60,3%), diabetes (17%), dislipidemia (32,6%), excesso de peso (72,8%) e valores elevados de circunferência da cintura (62,7%). Os indivíduos apresentaram, ainda, altas taxas de sedentarismo (70,7%) e tabagismo (27,1%) e importantes desvios alimentares, caracterizados pela elevada ingestão de açúcar simples (40,9%) e lipídeos totais (59,1%) e pelo baixo consumo de fibras (80%) e hortifrutis (85,8%). A qualidade alimentar associou-se diretamente à renda e escolaridade e inversamente aos fatores comportamentais, sedentarismo, tabagismo e alcoolismo. A população em estudo apresenta elevado risco de desenvolver doenças cardiovasculares e alta prevalência de fatores de risco modificáveis para essas doenças, como sedentarismo e alimentação de baixa... / The role of dietary inadequacy in the advent of cardiovascular diseases and its associated morbidities is already known and accepted. The nutritional diagnosis at a local level is essential to identify the factors associated with food choice and to propose solutions to improve the dietary quality of the population. To characterize the population and identify the variables involved with dietary quality of adults and elderly people users of the Family Health Unit of Rubião Júnior, in Botucatu, SP. It was used a questionnaire to evaluate the social, economic and demographic status, the previous pathological history and the food intake of the population. Measurements of height, weight, waist circumference, blood pressure and serum values of total cholesterol and its fractions, glucose and triglycerides were made. 225 people took part in this study, 67,7% of whom were women and 37,8%, elderly. The participants presented 24% of illiteracy and 46,7% of per capita income lower than a half basic salary. Showed high prevalences of hypertension (60,3%), diabetes (17%), dyslipidemia (32,6%), overweight (72,8%) and high values of waist circumference (62,7%). Individuals also presented high levels of inactivity (70,7%), smoking (27,1%) and significant dietary deviations, characterized by high consumption of simple sugars (40,9%) and total lipids (59,1%) and low intake of fibers (80%) and fruits and vegetables (85,8%). The dietary quality was directly linked to income and educational level and, inversely, to behavioral factors, inactivity, smoking and alcoholism. This population presents high risk of developing cardiovascular diseases and high prevalence of modifiable risk factors for these illnesses, such as the lack of both, physical activity and healthful diet. It’s essential to include actions aimed at changes in lifestyle in the process of health... (Complete abstract click electronic access below)