Retail food environment and knowledge, food practices and sodium consumption

• Grant number: 18/14198-0
• Support Opportunities: Scholarships in Brazil - Doctorate (Direct)
• Effective date (Start): December 01, 2018
• Status: Discontinued
• Field of knowledge: Health Sciences - Nutrition - Nutritional Analysis of Population
• Principal Investigator: Patricia Constante Jaime
• Grantee: Alícia Tavares da Silva Gomes
• Host Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated scholarship(s): 20/04930-6 - Exploring consumers' behaviors, perceptions and knowledge on salt/sodium in Brazil and Canada, BE.EP.DD

Abstract

The excessive consumption of sodium by the Brazilian population is associated with the occurrence of noncommunicable diseases and unhealthy dietary patterns. The information asymmetry in the current food environment favors the acquisition of ultra-processed foods. Thus, more studies are needed to investigate the relationships between the retail food environment and food practices related to sodium intake. Objective: To evaluate the relationship between the characteristics of the retail food environment and consumer knowledge and food practices related to sodium consumption. Methods: This is a cross-sectional study that will combine data from consumers and from the retail food environment in the city of Jundiaí (São Paulo state, Brazil). In order to collect information on consumers' knowledge and food practices about sodium intake, a previously developed questionnaire will be the object of a transcultural adaptation, followed by application in a sample of 421 consumers aged 20 to 59 years old. The sample will be representative of Jundiaí with regards to sex, age, education and spatial distribution in the urban area. In addition, questions related to food consumption known to be associated with excessive sodium intake will be asked. Expected results: It is expected to be possible to describe the knowledge and food practices related to sodium consumption of this group of consumers, as well as to study the association between these variables and the retail food environment. (AU)