LISTA DE SUBSTITUIÇÃO DE ALIMENTOS COM VALORIZAÇÃO DA CULTURA ALIMENTAR REGIONAL E INDICAÇÃO VISUAL DO GRAU DE PROCESSAMENTO

Abstract

Objectives: To analyze the Food Exchange List (FEL) used in a nutrition service and propose its update by adapting it to the social and cultural reality of the population served at a teaching clinic, with a focus on promoting food autonomy and strengthening food and nutrition education. Methods: This cross-sectional, descriptive study was based on document analysis of the current FEL, 24-hour dietary recalls and meal plans prescribed between March 2022 and July 2024. Results: The FEL in use showed several limitations including the absence of regional foods, inappropriate portion sizes and the inclusion of ultra-processed items. The 24-hour recalls revealed commonly consumed foods such as white rice, coffee, carioca beans, tomatoes and chicken, as well as regional preparations such as chipa, guavira and sobá. The prescribed meal plans frequently included white rice, carioca beans, tomatoes, bananas and carrots, in addition to typical preparations such as cassava, tilapia, grilled skewers and homemade burgers. The updated FEL incorporated regional foods, revised portions based on scientific literature, excluded part of the ultra-processed items and added visual alerts to those that remained. Conclusion: The modifications made the tool more representative of the local food culture and more aligned with current healthy eating recommendations, reinforcing the role of the FEL as a support instrument for clinical practice and for food and nutrition education.