Impacts of a Multi-Professional Family versus Isolated Intervention on Food Level Processing in Overweight Adolescents: A Randomized Trial

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dc.contributor.authorMarques, Déborah C. S.
dc.contributor.authorFerreira, Willian C.
dc.contributor.authorSantos, Isabella C.
dc.contributor.authorRyal, Joed J.
dc.contributor.authorMarques, Marilene G. S.
dc.contributor.authorOliveira, Fabiano M.
dc.contributor.authorMilani, Rute G.
dc.contributor.authorMota, Jorge
dc.contributor.authorValdés-Badilla, Pablo
dc.contributor.authorBranco, Braulio H. M.
dc.date.accessioned2023-09-12T14:54:43Z
dc.date.available2023-09-12T14:54:43Z
dc.date.issued2023-02-13
dc.description.abstractThe food consumption of adolescents has changed nowadays, with an increase in ultra-processed food that in general shows higher calories and lower nutrients. Because of this, the objective of this study was to investigate the impacts of a 12-week multi-professional family versus isolated intervention on the food level processing of overweight adolescents. A randomized clinical trial study was carried out in which adolescents (n = 43; mean aged 13.73 years) who were divided into FG—family group (n = 21; the adolescents performed the activities with their parents) and IG—isolated group (n = 22; the adolescents performed the activities alone). The parameters measured before and after 12 weeks of multi-professional intervention (physical exercise, nutrition and psychoeducation) were: body mass, height and body mass index-BMI. The level of food processing was analyzed using a three-day food recall (24hR), classified according to the Food Guide for the Brazilian Population (fresh, minimally, processed and ultra-processed foods). The main results show that there was only a significant reduction in the consumption of processed foods (FG: 7.93%; IG: 49.73%) and ultra-processed foods (FG: 35.06%; IG: 67.16%) in grams (FG: 22.29%; IG: 65.23%) and calories (p < 0.05; for all comparisons). The consumption of fresh foods in grams (FG:61.97%; IG: 147.13%) and calories (FG: 147.13%; IG: 118.03%) and minimally processed foods (FG: 27.45%; IG: 14.64%) in grams increased significantly (p < 0.05; for all comparisons). However, no significant differences were observed between all variables analyzed for the groups, nor any interaction (p > 0.05). In conclusion, both groups who participated in the activities showed positive changes with increased consumption of fresh foods and reduced consumption of processed foods, without difference between them.
dc.identifier.issn2072-6643
dc.identifier.other10.3390/nu15040935
dc.identifier.urihttps://hdl.handle.net/20.500.12536/2053
dc.language.isoen
dc.sourceNutrients
dc.subjectDiet, food and nutrition
dc.subjectFood quality
dc.subjectHealthy foods availability
dc.subjectPrimary health care
dc.titleImpacts of a Multi-Professional Family versus Isolated Intervention on Food Level Processing in Overweight Adolescents: A Randomized Trial
dc.typeArtículo de revista
uvm.escuelaEscuela de Educación
uvm.indexWoS
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