2023-01-312023-01-312019GATINHO, Lorena Cristina Guerreiro. Rotulagem nutricional: aplicação do modelo "traffic-light labelling" em produtos destinados ao público infantil. Orientadora: Manuela Maria de Lima Carvalhal. 2019. 67 f. Trabalho de Curso (Bacharelado em Nutrição) - Faculdade de Nutrição, Instituto de Ciências da Saúde, Universidade Federal do Pará, Belém, 2019. Disponível em: https://bdm.ufpa.br:8443/jspui/handle/prefix/5187. Acesso em:.https://bdm.ufpa.br/handle/prefix/5187Introduction: Studies show that the high consumption of ultra­processed foods in childhood contributes to the incidence of diseases and non communicable diseases. However, research reports consumers find it difficult to understand the information on food labels. In this context, the Traffic­-light Labeling (TLL) is presented as a possible ally in the accessibility and comprehension of this information. Objective: Apply the Traffic-­Light Labelling model in processed and ultra-­processed products for children. Method: Exploratory study of qualitative and quantitative approach, which included visits to two supermarkets located in the neighborhood Coqueiro, Belém/PA, from August to September 2019. For data collection, were considered product labels with characteristics of abusive advertising. to children and adolescents as described by RDC Nº 24/2010 (ANVISA, 2010) and RDC Nº 163/2014 (CONANDA, 2014). Were selected 84 products from five categories (instant noodles; snack foods; stuffed cookies; industrialized cookies industrialized juices and dairy drinks) and different brands. For the TLL adaptation, total, saturated and trans fat, sugar, sodium and fiber concentrations were observed. Labels were analyzed according to the parameters established for 100g or 100mL of the product, according to the current Brazilian legislation. Green (“low quantity”), yellow (“medium quantity”) and red (“high quantity”) were classified, except for fibers, where green represents “sufficient quantity”, and “low quantity” red color. The information collected was stored and analyzed in spreadsheets using the Microsoft Office Exel 2007® program. Results: In the group “instant noodles”, the contents of saturated fats (100%), sodium (100%) and fibers (70%) were classified as red. In relation to total fats 100% were classified as yellow, while trans fat was 100% received green classification and 100% had no information on sugar content. In the “packet snack” category, the nutrients sodium (100%), total fat (73.3%), saturated (73.3%) and fiber (80%) were classified as red, 6% and 100%, respectively, received a green rating. In the “stuffed cookies” group, 95% of the brands had a yellow classification in total fat, 60% a green classification for trans fat, in the other items, all were classified in red, 55% for saturated fat, 85% sodium, 30% sugar and 80% in fiber. For the “industrialized dumplings” group, the red classification was dominant in fiber (100%), sugars (20.0%), sodium (90.0%) and saturated fat (80.0%), yellow classification in total fat. (100%) and green classification in trans fats (100%). The group “industrialized juices” received green classification in total (100%), saturated (100%) and trans (100%), sodium (92.8%) and sugars (50.0%) fats, and 100% received red classification in fiber content. In the group "dairy drinks", 100% of the products were classified red in the category of fiber, while trans fats (100%), sodium (53.3%) and sugars (20.0%) were classified as green, already total fat. and saturated, were classified in yellow, being 60% and 66.6%, respectively. Conclusion: Most of the products evaluated presented inadequate nutrient values, when compared with the nutritional recommendation, therefore their consumption is a risk factor for the health of the target audience.Acesso AbertoSemáforo nutricionalRotulagem de alimentosInformação nutricionalCriançaTraffic-­ligh labellingLabellingNutritional informationChildrenCNPQ::CIENCIAS DA SAUDE::NUTRICAOTrabalho de Curso - Graduação - Monografia