Efetividade de um ensaio randomizado de base escolar envolvendo familiares e professores para redu����o do ganho excessivo de peso em adolescentes

Esta tese �� composta por tr��s artigos que veiculam os resultados da realiza����o e an��lise de uma interven����o de base escolar com o objetivo de reduzir o ganho de peso excessivo em adolescentes. O ensaio, denominado PAPPAS (Pais, Alunos e Professores Pela Alimenta����o Saud��vel), foi conduzido com alunos do 5 ano de vinte escolas p��blicas do munic��pio de Duque de Caxias, Rio de Janeiro. As atividades desenvolvidas durante o ano letivo de 2010 desencorajaram o consumo de bebidas ado��adas e biscoitos e estimularam o consumo de feij��o e frutas. Pais/ respons��veis e professores receberam informa����o e material de divulga����o sobre os mesmos temas abordados em sala de aula. O consumo de alimentos foi avaliado por meio de um question��rio de frequ��ncia alimentar aplicado ao in��cio e ao final do estudo. A aferi����o do peso e da estatura se deu em tr��s momentos: na linha de base, na metade do ano letivo e ao fim do estudo. Para as an��lises longitudinais, empregou-se modelos generalizados lineares mistos, que levam em conta tanto os dados faltantes quanto o efeito de conglomerado. No primeiro artigo �� apresentado o efeito da interven����o no ��ndice de Massa Corporal (IMC) dos estudantes. An��lise por inten����o de tratamento revelou que a altera����o no IMC dos adolescentes ao longo do tempo n��o foi estatisticamente diferente entre os grupos interven����o e controle. Observou-se redu����o estatisticamente significativa no consumo de bebidas ado��adas e biscoitos e aumento no consumo de frutas nos participantes do grupo interven����o quando comparados aos do grupo controle. P��de-se concluir que estrat��gias baseadas exclusivamente na qualidade da dieta podem n��o levar �� altera����es no peso corporal de adolescentes. No segundo artigo verificou-se a influ��ncia do est��gio de prontid��o para modifica����o dos h��bitos alimentares dos adolescentes na altera����o do consumo de refrigerantes, biscoitos e frutas. Observou-se maior altera����o no consumo dentre os participantes do grupo interven����o que se encontravam nos est��gios de a����o na linha de base (relataram j�� ter alterado seus h��bitos alimentares), sugerindo que essa estrat��gia pode auxiliar em estudos de interven����o visando �� altera����o do comportamento. O terceiro artigo revisou evid��ncias do ajuste inadequado para caracter��sticas da linha de base, em an��lises de ensaios randomizados de base escolar que objetivaram altera����o no estado nutricional de adolescentes. Foram avaliados 37 estudos e 35% apresentaram desbalanceamento estatisticamente significativo para o IMC na linha de base. Concluiu-se que o ajuste para o IMC na linha de base �� frequente em ensaios comunit��rios randomizados, por��m, esta pr��tica for��a um balan��o, que pode levar �� resultados esp��rios sobre o efeito do tratamento. Os resultados dos artigos 2 e 3 permitem explicar, ao menos em parte, as inconsist��ncias nos resultados de estudos de interven����es voltadas para altera����o de h��bitos alimentares em escolares.

O fruto de Monstera deliciosa: caracteriza����o f��sico-qu��mica e potencial para produ����o de aguardente

Disserta����o de mest., Tecnologia de Alimentos, Instituto Superior de Engenharia, Univ. do Algarve, 2012

Comportamento reol��gico de gomas guar e xantana na presen��a de poli��is

Coordena����o de Aperfei��oamento de Pessoal de N��vel Superior (CAPES)

Queijo minas padr��o com reduzido teor de s��dio: composi����o e caracteriza����o sensorial

Sodium is an essential nutrient with important functions in the organism, however, its ingestion in excess may cause various health problems such as arterial hypertension, brain diseases, heart failure and chronic renal failure. In this context, the present study proposes to prepare Minas Padr��o cheese with different contents of sodium with the objective of evaluating the effect of the addition of potassium chloride in sensory characteristics and hysicochemical properties, as well as in the proximal composition and in microbiological quality. The cheeses were elaborate in concentrations of 100% of NaCl (C), 80% of NaCl + 20% of KCl (T1), 60% of NaCl + 40% of KCl (T2), 40% of NaCl + 60% of KCl (T3) and 20% of NaCl + 80% of KCl (T4) and stored for 20 days at 10 ��C. The proximal composition and physicochemical was based on the determination of moisture content, fat, protein, ash, chloride, sodium, potassium, titratable acidity and pH of all treatments after 20 days of storage. The microbiological quality of the samples was monitored through the count of Total Coliforms and Escherichia coli, Staphylococcus aureus, Salmonella spp., mold and yeast in the first and fifteenth day of storage. The sensorial characterization was performed by the technique of Free Profile choice. The results showed that the replacement of sodium chloride by potassium in the Minas Padr��o cheese in concentration higher than 40% presented significantly higher moisture contents. Cheese with a reduction greater than 60% of sodium obtained significantly effect in the titratable acidity, presenting higher values compared to the other treatments. The cheese with 20% of salt replacement did not differ statistically in relation to the control. When the proportion of substituent was increased, a significant reduction of the sodium content of up to 73% was observed. As the sodium was replaced by potassium in cheese, the potassium content increased significantly, stablishing a reduction of 82% in relation to the control. There was no effect to sodium substitution by potassium in fat, protein, ash and chlorides, as well as the pH values. The microbiological results were in accordance with the current legislation, therefore suitable to be eaten. According to the Free Profile Choice technique it was observed that the control C cheese (100% of NaCl) showed results very close to the other treatments, differing only in flavor attributes. The replacement of sodium by potassium in proportions of 20% contributed to a bitter taste detected by the tasters. Whereas, the appearance, flavor and texture attributes showed no significant differences compared to the Minas Padr��o cheese.

Mapeamento projetivo, associa����o de palavras e escala hed��nica como instrumentos de avalia����o da percep����o de produtos de pescado por crian��as da rede p��blica de ensino

Brazil is a country that is characterized by its low consumption of fish. With consumption records of 10.6 kg/ inhabitant/ year, it is lower than the recommended by the UN, that is 12 kg/ inhabitant/ year. The regular consumption of fish provides health gain for people and their introduction into the school feeding is an important strategy for the insertion of this food consumption habits in a population. In this context, the objective of this study was to understand the perception of fish with children from the public school system through the technical Projective Mapping (MP) and Association of Words (AP); and evaluate the acceptability of fish derivative in school meals. In the first instance with the intention to better understand the perception of children from different ages about the fish-based products, Projective Mapping techniques were applied through the use of food figures and word association. A total of 149 children from three public schools from Pato Branco, Paran�� State, Brazil, took part in this study. Three groups of children aged 5-6, 7-8 and 9-10 years old were interviewed individually by six monitors experienced in applied sensory methods. Ten figures with healthy foods drawings (sushi, salad, fruit, fish, chicken), and less healthy foods (pizza, pudding, cake, hamburger, fries) were distributed to the children, who were asked to paste the figures in A3 sheet, so that the products they considered similar stayed near each other, and the ones considered very different stayed apart. After this, the children described the images and the image groups (Ultra Flash Profile). The results revealed that the MP technique was easily operated and understood by all the children and the use of images made its implementation easier. The results analysis also revealed different perceptions came from children from different ages and hedonic perceptions regarding the fish-based products had a greater weight in the percentage from older children. AP technique proved to be an important tool to understand the perception of fish by children, and strengthened the results previously obtained by the MP. In a second step it was evaluated the acceptance of fish burger (tilapia) in school meals. For this task, the school cooks were trained to prepare the hamburgers. For the evaluation of acceptance, the hedonic scale was used with 5 facial ratings (1 = disliked very much to 5 = liked a lot). Students from both genders, between 5 to 10 years old (n = 142) proved the burgers at lunchtime, representing the protein portion of the meal. The tilapia derivative products shown to be foods with important nutritional value and low calorie value. For the application of the multinomial logistic regression analysis there was no significant effect from the age and gender variation in the acceptance by children. However, statistical significance was determined in the interaction between these two variables. With 87 % acceptance rate there was potential for consumption of fish burgers in school meals.

O Comportamento de consumo de Vinho do Porto dos portugueses ��� recomenda����es para o aumento da procura interna

Disserta����o de Mestrado apresentada ao Instituto de Contabilidade e Administra����o do Porto para a obten����o do grau de Mestre em Marketing Digital, sob orienta����o de Doutor Ant��nio Correia de Barros

Teores de carboidratos em pessegueiros cultivados em clima subtropical

P��s-gradua����o em Agronomia (Horticultura) - FCA

Caracteriza����o quimica, f��sica e sensorial de produtos �� base de amendoim

P��s-gradua����o em Alimentos e Nutri����o - FCFAR

Utiliza����o dos is��topos est��veis de carbono e nitrog��nio na detec����o de adultera����o e avalia����o energ��tica de bebidas de laranja

Coordena����o de Aperfei��oamento de Pessoal de N��vel Superior (CAPES)

Produ����o de cerveja utilizando cevada como adjunto de malte

Coordena����o de Aperfei��oamento de Pessoal de N��vel Superior (CAPES)

An��lise de crescimento, trocas gasosas, potencila antioxidante e ��leo essencial de Origanum vulgare L. ssp. vulgare

P��s-gradua����o em Ci��ncias Biol��gicas (Bot��nica) - IBB

Bioconvers��o energ��tica da folha e baga��o de mandioca pelo fungo Rhizopus oligosporus para obten����o de alimento funcional

Conselho Nacional de Desenvolvimento Cient��fico e Tecnol��gico (CNPq)

Ajuste preciso do n��vel de energia na dieta de frangos de corte para controle do desempenho e da composi����o lip��dica da carne

Funda����o de Amparo �� Pesquisa do Estado de S��o Paulo (FAPESP)

Estado nutricional de pr��-escolares e consumo alimentar de suas fam��lias no Munic��pio de Ponta Grossa-Pr: a influ��ncia das condi����es socioecon��micas e das pol��ticas p��blicas

P��s-gradua����o em Alimentos e Nutri����o - FCFAR

Composi����o lip��dica da carne de frango em fun����o da densidade nutricional da ra����o

P��s-gradua����o em Ci��ncia Animal - FMVA