{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,27]],"date-time":"2026-02-27T22:53:44Z","timestamp":1772232824495,"version":"3.50.1"},"reference-count":27,"publisher":"FapUNIFESP (SciELO)","license":[{"start":{"date-parts":[[2023,1,1]],"date-time":"2023-01-01T00:00:00Z","timestamp":1672531200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2023,1,1]],"date-time":"2023-01-01T00:00:00Z","timestamp":1672531200000},"content-version":"am","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2023,1,1]],"date-time":"2023-01-01T00:00:00Z","timestamp":1672531200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Rev. Bras. Saude Mater. Infant."],"abstract":"<jats:p>Abstract  Objectives: characterize the availability and assess the nutritional quality of children\u2019s menus ofered in regular and fast food restaurants in Brazilian malls.  Methods: this is an observational and cross-sectional study. Data were collected on the websites of each restaurant and in food sales applications, with a questionnaire consisting of two sections: characterization of the restaurant and characterization of the children\u2019s menu. Data collection took place in ten capitals in the fve regions of Brazil.  Results: 116 children\u2019s menus were evaluated. The study identifed a higher number of regular (n=70, 60%) than fast-food (n=46,40%) restaurants. The cooking methods most used in the main dishes were grilled (n=236, 64%) and boiled (n=74, 20%), and in the side dishes were boiled (n=204, 53%) and fried (n=109, 28%). Only 40% (n=46) of the menus contained vegetables. Less than 10% (n=seven) ofered fruit as dessert, 31% (n = 36) had drinks included in the children\u2019s menu and 22% (n=25) ofered gifts associated with the menu. Only 32 (28%) restaurants had the combination of beans and rice.  Conclusion: most of the options ofered to children were of low nutritional quality, with low ofer of vegetables, fruits and the traditional beans and rice. The beverages included in the menus, most of them sugary, can contribute to a high-energy intake. There is a need to provide healthy options and encourage these choices.<\/jats:p>","DOI":"10.1590\/1806-9304202300000054-en","type":"journal-article","created":{"date-parts":[[2023,6,26]],"date-time":"2023-06-26T07:52:16Z","timestamp":1687765936000},"source":"Crossref","is-referenced-by-count":1,"title":["Quality of children\u2019s menus in malls in Brazil"],"prefix":"10.1590","volume":"23","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3990-3912","authenticated-orcid":false,"given":"Jana\u00edna Guimar\u00e3es","family":"Venzke","sequence":"first","affiliation":[{"name":"Universidade Federal do Rio Grande do Sul,  Brasil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2142-8025","authenticated-orcid":false,"given":"Giulia Antonietti","family":"Aranalde","sequence":"additional","affiliation":[{"name":"Universidade Federal do Rio Grande do Sul,  Brasil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6514-8549","authenticated-orcid":false,"given":"Ana Luiza Sander","family":"Scarparo","sequence":"additional","affiliation":[{"name":"Universidade Federal do Rio Grande do Sul,  Brasil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3505-4538","authenticated-orcid":false,"given":"Ada","family":"Rocha","sequence":"additional","affiliation":[{"name":"Universidade do Porto,  Portugal"}]}],"member":"530","published-online":{"date-parts":[[2023]]},"reference":[{"issue":"7","key":"ref1","article-title":"Obesidade e pol\u00edticas p\u00fablicas:concep\u00e7\u00f5es e estrat\u00e9gias adotadas pelo governo brasileiro","volume":"33","author":"Dias PC","year":"2017","journal-title":"Cad Sa\u00fade P\u00fablica"},{"key":"ref2","series-title":"Guia alimentar para a popula\u00e7\u00e3o brasileira","year":"2019","edition":"2nd"},{"key":"ref3","series-title":"Sistema de Vigil\u00e2ncia Alimentar e Nutricional: relat\u00f3rios de acesso p\u00fablico","year":"2020"},{"key":"ref4","doi-asserted-by":"crossref","first-page":"e200234","DOI":"10.1590\/1678-9865202134e200234","article-title":"Quality of kids\u2019 meals in fast-food restaurants: the nutritional content is not enough for an informed choice","volume":"34","author":"Pinto DC","year":"2021","journal-title":"Rev Nutr"},{"key":"ref5","doi-asserted-by":"crossref","first-page":"434","DOI":"10.1016\/j.amepre.2011.06.033","article-title":"The impact of menu labeling on fast-food purchases for children and parents","volume":"41","author":"Tandon PS","year":"2011","journal-title":"Am J Prev Med"},{"key":"ref6","series-title":"Guia alimentar para crian\u00e7as brasileiras menores de dois anos","year":"2019"},{"key":"ref7","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1016\/j.appet.2017.06.015","article-title":"Promoting healthier children\u2019s meals at quick-service and full-service restaurants: Results from a pilot and feasibility study","volume":"117","author":"Lopez NV","year":"2017","journal-title":"Appetite"},{"issue":"14","key":"ref8","first-page":"11","article-title":"Lanches acompanhados de brinquedos: comunica\u00e7\u00e3o mercadol\u00f3gica abusiva dirigida \u00e0 crian\u00e7a e pr\u00e1tica de venda casada","volume":"4","author":"Karageorgiadis E","year":"2014","journal-title":"Rev Luso-Bras Direito Consumo. 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