CC BY-NC-ND 4.0 · International Journal of Nutrology 2017; 10(03): 074-080
DOI: 10.1055/s-0040-1705293
Thieme Revinter Publicações Ltda Rio de Janeiro, Brazil

Eating habits and intake of macro-and micronutrients among adolescents in the city of Ribeirão Preto (SP)

Luiz Antonio Del Ciampo
1  Pediatra. Docente do Departamento de Puericultura e Pediatria da Faculdade de Medicina de Ribeirão Preto da Universidade de São Paulo
Ieda Regina Lopes Del Ciampo
2  Pediatra. Docente do Curso de Medicina da Universidade Federal de São Carlos
Mariana Vilela Vieira
3  Nutricionista. Mestre em Saúde da Criança e do Adolescente pela Universidade de São Paulo
› Author Affiliations
Further Information

Publication History

11 September 2015

01 November 2015

Publication Date:
17 February 2020 (online)


Objective: to know the intake of macro and micronutrients among a group of adolescents in the city of Ribeirão Preto (SP). Methods: observational study in which it is observed the intake and eating habits of adolescents, through the food frequency questionnaire validated for adolescents and the food record of 3 days. Results: the participants were 130 adolescents, of whom 81 (62.3%) were female and 49 (37.6%) male, with a mean age 196.8 ± 11 months. Food items with the highest intake were rice, beans, candies, bread, sugar and milk. The percentage of energy from macronutrients were 56.4% for the group of carbohydrate, 15.3% protein and 28.3% lipid. Regarding minerals, it was observed a low intake than the recommended for calcium, adequate intake of iron and zinc and, notably, excessive sodium intake. Conclusions: The results showed that adolescents consume a large amount of simple sugars, saturated fats, trans fats, cholesterol and sodium, which, in excess, can cause harm to the health of individuals in full stage of development. Therefore, the evident need to implement food education programs targeted to adolescents and their families, in order to change consumer’s habits, specially the reduction of sodium present in processed foods as well as those prepared in restaurants, decrease of sugar consumption and increase of eating vegetables and foods with calcium.