Assessment of ultra-processed food intake and measure of functional independence in physically and irregularly active SCI individuals

• Grant number: 22/10496-2
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: January 01, 2023
• End date: December 31, 2023
• Field of knowledge: Health Sciences - Physical Education
• Principal Investigator: Claudia Regina Cavaglieri
• Grantee: Maria Eduarda Jacon Finotti
• Host Institution: Faculdade de Educação Física (FEF). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Spinal Cord Injury (SCI) causes mechanical/functional dysfunction to the body, which directly contributes to the reduction of physical activity, difficulty in performing activities of daily living, and consequent change in body composition, with an exacerbated increase in adipose tissue. As a consequence, this situation contributes to an increased risk of developing cardiometabolic diseases, such as type 2 Diabetes Mellitus and atherosclerosis. In this sense, the Cardiovascular Health Diet Index (CHDI) was recently proposed, which quantifies and qualifies the intake of ultra-processed foods, as it is related to the development of cardiometabolic diseases. Therefore, the objective of this project is to evaluate the quality of the diet, the intake of ultra-processed foods, the level of functional independence (NIF) and the body composition of physically and irregularly active SCI individuals. Male subjects with quadriplegic SCI will participate in the study, divided into two groups: physically and irregularly active, using the Godin-Shephard Leisure-Time Physical Activity Questionnaire (GSLTPAQ). The Wisconsin Upper Respiratory Survey - 21 questionnaires will be applied (to assess possible infection on the day of collection) and the Functional Independence Scale (MIF). The assessment of body composition will be performed by the DXA equipment, and the quality of the diet through food recall and the Cardiovascular Health Diet Index (CHDI). It is expected that there is a relationship between body composition, intake of ultra-processed foods, NIF and physical activity in SCI.