Type C botulism in swine fed on restaurant waste

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Determinação do perfil dos usuários e da composição química e nutricional da alimentação oferecida no restaurante universitário da Universidade Estadual Paulista, Araraquara, Brasil

Este estudo teve como objetivos determinar o perfil e o estado nutricional da clientela e a composição química e nutricional das refeições oferecidas no restaurante universitário da Universidade Estadual Paulista de Araraquara, Brasil. Realizou-se a determinação química do teor de proteínas, lipídios, carboidratos, fibra, cinzas e umidade de amostras das refeições fornecidas. A amostra populacional foi constituída de 403 usuários (212 mulheres e 191 homens). em relação ao perfil do usuário, constatou-se que 82,60% encontravam-se na faixa etária de 18 a 25 anos e 75,44% dos indivíduos apresentaram índice de massa corporal dentro da faixa de normalidade. em média, as refeições continham 4,74% de proteínas, 10,84% de lipídeos, 24,32% de carboidratos, 3,30% de fibras, 1,00% de cinzas e 55,00% de umidade. Os dados mostraram que as refeições do restaurante universitário continham excesso de proteínas e de energia e que se faz necessário realizar ajustes na sua composição para adequá-la ao perfil da clientela atendida.

Contextualização da pesca mundial de lagostas e características de comercialização de Scyllarides spp. E Panulirus spp. na Baixada Santista, estado de São Paulo, Brasil

This study aimed to contextualize the world's lobster fishing and identify the characteristics of their trades in Santos region (SP). For this purpose, were realized surveys about the captures of 56 years referring the families traded in the world through the informations supplied by the FAO (Food and Agriculture Organization). To State of São Paulo, consults were made in the data base Propesq (Fishing Institute) about the fishing and prices. Besides interviews in fishmonger, businessmen of fishing and restaurant, we observed the trade and the economical potential compared the lobsters Scyllarides spp. and Panulirus spp. The worldwide the family Nephropidae is the one that has been presenting bigger growth in the captures from 1950 and the one that has the biggest observed captures, the Palinuridae showed a little growth of the captures up to the 80' years, and leaving from there it is oscillating without many expressive changes; Scyllarides began to stand out as fisheries only 70' in Asia, precisely where the other two Families had low catches proportional. In the State of São Paulo, two types of lobsters are sold in Baixada Santista, with conspicuous differences in prices between them. There is also a difference in the flow of trade in relation to active fishing gear. Traders notice a decrease in both abundance and size of individuals of both genders and a clear preference to sell the slippers lobsters (Scyllarides spp.) both for the quality of meat as the lowest price.

Kinetic of thermal decomposition of residues from different kinds of composting

Non-isothermal kinetic parameters regarding to the thermal decomposition of the ligninocellulosic fraction present in compost from urban solid residues (USR) obtained through stack covered (SC) with composted material, comes from the usine in composing of Araraquara city, São Paulo state, Brazil, and from stack containing academic restaurant organic solid residues (SAR). The samples were periodically revolved round 132 days of composting.Results from TG, DTG and DSC curves obtained on inert atmosphere indicated that the lignocellulosic fraction present, despite the slow degradation during the composting process, is thermally less stable than other substances originated during that process. The lignocellulosic fraction decomposition, between 200 and 400degreesC, were kinetically evaluated through non-isothermal methods of analysis.By using the Flynn-Wall and Ozawa isoconversional method, the medium activation energy, E-a, and pre-exponential factor, IgA, were 283.0+/-4.6, 257.6+/-1.3 U mol(-1) and 25.4+/-0.8, 23.2+/-0.2 min(-1),to the SC and SAR, respectively, at 95% confidence level.From E-a, and IgA values and DSC curves, Malek procedure could be applied, Suggesting that the SB (Sestik-Berggren) kinetic model is suitable for the first thermal decomposition step.

Estética do gosto

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação estrutural e higiênico-sanitária de estabelecimentos alimentícios de Botucatu-SP

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo da biodegradação de corantes azóicos por inóculo proveniente de biodigestor anaeróbio de alimentos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Estudo do efeito do consumo de suco de laranja no perfil lipídico e nutricional de homens

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Caracterização e estudo do comportamento térmico de chorume, de composto maturado e derivados

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Produção e aplicação de ramnolipídios produzidos por Pseudomonas aeruginosa LBI 2A1

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Blog Pop com Farofa: cultura e gastronomia

Gastronomy is art. Perhaps the most popular of all, because there is always an achievement for all culinary tastes. In the search for a journalistic product that show the gastronomy not only with recipes and restaurant guides exponents, the creation of the blog - Pop With Farofa - seeks to bring to the newspaper market the gastronomy in its most popular and accessible art. The experimental design reported here seeks to relate the food editor with the culture, revealing to the public and the food is present in various cultura genres

Efeito de um programa de ginástica laboral na saúde, estados de ânimo e estresse diário do trabalhador

The practice of regular physical activity has been widely recommended in the literature, indicating an improvement of the physical and psychological activities promoted through the routine of workers. In this sense, physical activity has become of great importance in the workplace, for the prevention of injuries caused by normalizing bodily functions and staff providing relaxation and socialization, basic elements of daily life a worker. This study aimed to analyze the effects of a active break program in the routine of workers in their mood and stress, even checking the influence of physical activity on quality of life of participants. We selected 15 individuals of both genders, the restaurant staff University, UNESP - Rio Claro-SP. The activities lasted four months, two times a week, at the beginning of the workday, for 15 minutes, followed by stretching and playful activity. The evaluations were answered a week before the execution of the program and lists of mood states have been answered before and after the activity, and the end of working hours and also at the beginning and end of the days when there were no interventions. After analyzing the results, we concluded that the participants have a good index of perception of quality of life with total score of 76.6 for mental and physical health and that all assets are considered in accordance with the recommendations of 150 minutes of physical activity per week. More than 50% of them have symptoms of stress found mostly in the resistance stage, and no changes were found in the mood states when practicing active break or not. We conclude that the changing of moods can be associated with the fact that workers are already active, another reason may be due to low number of participants in the study, given other studies show that there is a change and that active break interferes positively in mood states of individuals

Propostas de Adequação Ambiental para a Cidade da Criança de Presidente Prudente - SP

The environmental issue has been considered of fundamental importance for the well being of the present and future generations and is inserted into the commitment of political parties at federal, state and municipal government programs, into the interests of popular organizations and business planning. The Parque Ecológico Cidade da Criança is one of the most sought after places for visitation at Presidente Prudente – SP. Located outside the Raposo Tavares Highway, next to the exhibition grounds and beside the agricultural school, has more than 30 acres of area with an infrastructure designed for recreation and leisure activities for all ages and has received new investment of the public power. Given the importance of the ecological aspects, the objective of this work is to perform an environmental diagnosis in order to be able to submit proposals for solving the problems encountered and improve the use of the environmental resources. Therefore, the study was divided into three foci: sewage disposal, erosion process and control of the stormwater drainage system. It was checked the discharge of sewage from the restaurant on exposed soil, erosion processes that develop at the camel and llama cages ground and erosion processes resulting from the convergence of the stormwater in the highest region of the park. Based on these studies, proposals of solution were made for each case, having considered the effectiveness of the project

Avaliação dos resíduos sólidos gerados no Restaurante Universitário da UNESP de Rio Claro: uma análise do potencial de compostagem

A consequence of population growth is the increased generation of solid waste, which requires environmentally and economically viable suitable disposal sites. The scarcity of such sites makes necessary to adopt non-generation measures, reduction, reuse , recycling and treatment of solid waste before final disposal of waste. This paper presents the quantification and qualification of organic waste generated in each sector of the University Restaurant (UR) , by proposing indicators of waste generation per meal (index of waste) . Then, from the characterization of the waste management practices adopted internally, evaluates the potential deployment of the composting process for organic waste, with signaling for opportunities to improve waste management. The diagnosis of waste generation was made based on data collected during the period of 10 days. The waste were classified into 3 groups (organic, recyclable and waste) in each sector of the restaurant ( pre preparation , kitchen and tray return) . The results reveal that 33 % of the waste generated in the UR currently has the potential to be composted in a suitable place on campus. Every meal served generat approximately 124g of waste, of which 35g are organic waste of the pre preparation sector, 49g are remnants of food in the tray’s return and 40g are other kinds of waste, including recyclable and non recyclable. You can still get a higher percentage of compostable if the trays pre-wash is not performed with detergent and water. To minimize the generation of waste trays can be replaced by plates and skimmers and ladles can be replaced by smaller ones. The food exposed in the counter but not consumed, can be distributed to students after the restaurant is closed so this material would not be disposed in the garbage

CurtaBauru: site jornalístico especializado em cultura e arte na cidade de Bauru

CurtaBauru (www.curtabauru.com.br) is a journalistc website which specializes on the covering of local art and culture. The idea came up from the three author's interest in Bauru's cultural scene and also from the scarcity of local media about the subject. The website was opened in the end of August 2012, and its archives include journalistic covering of some major events such as Revirada Cultural 2012, Festival Canja de Artes Integradas and Encontro de Academias de Letras e Entidades Afins. Besides that, the website is updated daily with articles about coming up events, and includes weekly sections about people and organizations related to the city's artistic scene, restaurant criticism and an agenda containing the main events of the following week