受欢迎的餐馆是消除饥饿和促进粮食和营养安全的战略:2011-2021年期间科学出版物的综合审查

Pub Date : 2023-05-29 DOI:10.1590/1678-9865202336e220067
Juliana Theodora Cunha de Oliveira, C. G. Gabriel, Mick Lennon Machado, Milena Corrêa Martins, L. Bricarello, F. A. G. D. Vasconcelos
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引用次数: 0

摘要

【摘要】目的评价“大众餐厅”在促进食品与营养安全、抗击饥饿方面的贡献。方法采用Scopus、Virtual Health Library、Directory of Open Access Journals、Science Electronic Library Online、Web of Science、PubMed和谷歌Scholar数据库进行综合检索。研究的捕获仅限于2011年至2021年期间。文章按照评价开展的重点、概念化和专题化分析程序进行分类,并汇总为五类分析:1)用户概况;2)食品加工者;3)剩菜、食物损失和浪费;4)物理功能结构;5)促进获得充足食物的人权。结果共纳入35篇文献。定量方法占主导地位,在研究的重点中,最常见的是与“用户简介”相关(54%),其次是类别:“食品处理者”(14%),“剩菜、食物损失和浪费”(14%),“促进获得充足食物的人权”(12%)和“物理功能结构”(6%)。88.5%的研究以部门的方式讨论设备,评估设备的具体项目和/或服务人群。只有四项研究讨论了受欢迎的餐馆作为获得充足食物的人权的推动者。结论所分析的文献较少,证明了大众餐厅在促进食品与营养安全方面的作用存在差距。建议进行评价性研究,有助于大众餐馆的资格和扩大,使其成为促进获得充足食物的人权和战胜饥饿的工具。
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Popular Restaurants as strategies to fight hunger and to promote Food and Nutrition Security: an integrative review of scientific publications in the period 2011-2021
ABSTRACT Objective Evaluate the contribution of Popular Restaurants in promoting Food and Nutrition Security and fighting hunger. Methods This is an integrative review with searches performed in Scopus, Virtual Health Library, Directory of Open Access Journals, Scientific Electronic Library Online, Web of Science, PubMed and Google Scholar databases. The capture of studies was limited to the period from 2011 to 2021. The articles were categorized according to the focus of the evaluation carried out, conceptualization and thematic analysis procedures, and aggregated into five categories of analysis: 1) users’ profile; 2) food handlers; 3) leftovers, food loss and waste; 4) physical-functional structure; and 5) promotion of the human right to adequate food. Results 35 articles were included. There was a predominance of a quantitative approach and, among the focus of the studies, the most recurrent was related to the “users’ profile” (54%), followed by the categories: “food handlers” (14%), “Leftovers, food loss and waste” (14%), “promotion of the Human Right to Adequate Food” (12%), and “physical-functional structure (6%). 88.5% of the studies discuss the equipment in a sectored way, evaluating specific items of the equipment and/or the population served. Only four studies discussed Popular Restaurants as promoters of the Human Right to Adequate Food. Conclusion There was a scarcity of the analyzed literature, attesting to the existing gap in the role of Popular Restaurants in the promotion of Food and Nutrition Security. It is recommended to carry out evaluative studies that can contribute to the qualification and expansion of Popular Restaurants as instruments to promote the Human Right to Adequate Food and fight hunger.
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