0453/2018 - Guias alimentares para a população brasileira: Uma análise a partir das dimensões culturais e sociais da alimentação. Dietary guidelines for brazilian population: An analysisthe cultural and social dimensions of food.
Este artigo analisa as dimensões sociais e culturais da alimentação abordadas nas diretrizes alimentares da segunda edição do Guia Alimentar para a População Brasileira (GAPB), contrapondo-o com a sua primeira edição. Trata-se de um estudo qualitativo. Empregamos a análise de discurso Pecheutiana. O universo de estudo são a primeira e a segunda edição do GAPB. A análise dos dados utilizou três etapas: identificação de textos similares e diferentes dos materiais; elucidação das dimensões sociais e culturais da alimentação nos materiais; e análise sistemática com contraposição dos discursos emergentes em ambos os GAPBs. Enfatizamos que na segunda edição os referenciais teóricos—estudos epidemiológicos, clínicos, sociológicos, antropológicos e saberes populares—e a utilização da classificação de alimentos NOVA favoreceram o desenvolvimento de diretrizes alimentares mais holísticas que abordam os padrões de alimentação e refeição, as práticas culinárias, o ato de comer e a comensalidade. Conclui-se que, a segunda edição do GAPB possibilita aos profissionais de saúde e a população uma compreensão do alimento enquanto parte concreta da vida dos indivíduos e coletividade, extrapolando sua dimensão fisiológica e biológica.
This article analyzes the social and cultural dimensions of food addressed in the dietary guidelines of the second edition of the Dietary Guideline for the Brazilian Population (DGBP), in contrast to its first edition. This is a qualitative study. We employ the Pecheutian discourse analysis. The study universe is the first and second edition of DGBP. Data analysis used three steps: identification of similar and different texts of these materials; elucidation of the social and cultural dimensions of food in these materials; and systematic analysis with contrasting emerging discourses in both DGBPs. We emphasize that in the second edition the theoretical references—epidemiological, clinical, sociological, anthropological studies, and popular knowledge—and the use of the NOVA food classification favored the development of more holistic dietary guidelines that address food and eating patterns, culinary practices, the act of eating and the commensality. It is concluded that the second editions of DGPB allows health professionals and the population an understanding of food as something concrete in the life of individuals and collectivity, extrapolating its physiological and biological dimension.
Keywords:
Food-Based Dietary Guidelines; Healthy Eating; Cooking; Commensality; Traditional Food.
Dietary guidelines for brazilian population: An analysisthe cultural and social dimensions of food.
Resumo (abstract):
This article analyzes the social and cultural dimensions of food addressed in the dietary guidelines of the second edition of the Dietary Guideline for the Brazilian Population (DGBP), in contrast to its first edition. This is a qualitative study. We employ the Pecheutian discourse analysis. The study universe is the first and second edition of DGBP. Data analysis used three steps: identification of similar and different texts of these materials; elucidation of the social and cultural dimensions of food in these materials; and systematic analysis with contrasting emerging discourses in both DGBPs. We emphasize that in the second edition the theoretical references—epidemiological, clinical, sociological, anthropological studies, and popular knowledge—and the use of the NOVA food classification favored the development of more holistic dietary guidelines that address food and eating patterns, culinary practices, the act of eating and the commensality. It is concluded that the second editions of DGPB allows health professionals and the population an understanding of food as something concrete in the life of individuals and collectivity, extrapolating its physiological and biological dimension.
Palavras-chave (keywords):
Food-Based Dietary Guidelines; Healthy Eating; Cooking; Commensality; Traditional Food.
Oliveira, M.S.S, Santos, L. A.. Guias alimentares para a população brasileira: Uma análise a partir das dimensões culturais e sociais da alimentação.. Cien Saude Colet [periódico na internet] (2018/out). [Citado em 23/12/2024].
Está disponível em: http://cienciaesaudecoletiva.com.br/artigos/guias-alimentares-para-a-populacao-brasileira-uma-analise-a-partir-das-dimensoes-culturais-e-sociais-da-alimentacao/16986?id=16986
