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

Avaliação da qualidade de óleos de fritura utilizados em restaurante universitário

Frying is a widely used method of preparing food, because it is a very fast and convenient process, and because it provides specific characteristics of color, flavor, odor, and texture, besides having great consumer acceptance. Therefore, the interest in the physiological effects that oils heated at high temperatures can cause to the human body arises. The aim of this work was to analyze the levels of frying used oil alteration in different kinds of foods served at the university restaurant at “Instituto de Biociências, Letras e Ciências Exatas” (IBILCE), in São José do Rio Preto-SP. In addition, it aims to make the restaurant aware of the good ways to fry and the commitment of providing good quality food to students and professionals of the Institute. With this purpose, determination of total polar compounds, conjugated dienoic acids, peroxide value, and fatty acid profile were analyzed. Two rapid tests were also used: 3M Fat Monitor and Oil Test kit. The results were compared with limits recommended for the disposal of oils and fats used in frying by the Brazilian Health Surveillance Agency (ANVISA), by other countries, and by other researches. Thus, it was concluded that the university restaurant provides the consumers with fried food of good quality, since none of the analyses showed results above recommended, although there is a need of improvement in the quality control of the oil used, in order to avoid unnecessary costs to the university restaurant.

Análise dos métodos de leira estática e de revolvimento manual na compostagem de resíduos orgânicos gerados em restaurante universitário

Composting is considered a process that enables adding value to organic solid waste turning them into organic fertilizer. In this process, factors such as mishandling the windrow, failed to control the temperature, aeration and moisture content will result in the quality of waste decomposition, and thus affect the quality of the final compound. Decentralized systems such as home composting, composting in restaurants, food courts and schools are one of the solutions for valuing these waste in a non expensive way and with greater quality. For this purpose, the project aims to analyze the conditions for composting of solid waste of the University Restaurant of Rio Claro- SP, through two different composting systems: manual revolving windrow and static pile. It was found that in University Restaurant (RU) on average 33% by weight of the total waste generated in the property are capable of composting. In this sense, in order to investigate the preliminary process operation parameters were mounted one manual windrow composed of 100% of the UR waste and a static pile composed of 60% of the UR waste and 40% of pruning and grass residues (PG). This study analyzed the manual revolving windrow and static pile systems for the parameters: moisture content, pH, C / N ratio and temperature. The study of the proportions of the PG and UR waste pointed to the need for pruning and grass residues addition for composting, considering that the manual revolving windrow composed by 100% of the UR waste had no satisfactory performance due to low temperatures measured during 60 days analysis. The best ratio for manual revolving windrow method analyzed in this study was 60% of the UR waste and 40% of PG waste, in dry weight. From this proportion a static pile was assembled, composed of 60% of UR waste e 40% of PG waste from the maintenance activities of the green area of the university. The biological activity in the static pile reached the maximum temperature of ...

Qualidade microbiológica de alimentos servidos em restaurantes self-service

Collective food services have been increasing worldwide, and the self-service restaurant has been the current preference by consumers. Considering the importance of hygienic quality of food, the microbiological composition of ready-to-eat food was assessed. In the second semester of 2008, 20 samples of meals, mainly meat-based foods, were collected from different self-service restaurants in Araçatuba city, SP. Bacteriological analyses were performed following the conventional methodologies, and the results were compared with the standards established by the effective Brazilian legislation. Coliforms at 35ºC were detected in 90% of analyzed samples. Coliforms at 45°C were found in 55% of the samples and, among these, in 63.63%, the occurrence of Escherichia coli was confirmed. Coagulase-positive staphylococci were detected in 10% of samples and no sample showed Salmonella spp. or Bacillus cereus contamination. Sulfite reducing clostridia at 42o C were not investigated in this study. These findings indicate the need for a rigorous approach for improving the sanitary conditions during preparation and presentation of ready-to-eat food, as the consumption of contaminated products represents a potential risk to public health.

Trattamenti termici: valutazione delle degradazioni termossidative di oli da frittura e determinazione di composti aromatici in matrici alimentari complesse

Lo studio condotto durante il Dottorato di Ricerca è stato focalizzato sulla valutazione e sul monitoraggio delle diverse degradazioni termossidative in oli da frittura. Per raggiungere tale obiettivo si è ritenuto opportuno procedere mediante uno screening dei principali oli presenti sul mercato italiano e successiva messa a punto di due miscele di oli vegetali che sono state sottoposte a due piani sperimentali di frittura controllata e standardizzata in laboratorio, seguiti da due piani di frittura eseguiti in due differenti situazioni reali quali mensa e ristorante. Ognuna delle due miscele è stata messa a confronto con due oli di riferimento. A tal fine è stata identificato il profilo in acidi grassi, la stabilità ossidativa ed idrolitica, il punto di fumo, i composti polari, il contenuto in tocoferoli totali, ed i composti volatili sia sugli oli crudi che sottoposti ai diversi processi di frittura. Lo studio condotto ha permesso di identificare una delle miscele ideate come valida alternativa all’impiego dell’olio di palma ampiamente utilizzato nelle fritture degli alimenti, oltre a fornire delle indicazioni più precise sulla tipologia e sull’entità delle modificazioni che avvengono in frittura, a seconda delle condizioni impiegate.

Executive Reorganization: Building a State Government That Worked for People -- Tom Harrison, Diana Dowling & Sheena Wilson “In the Crucible of Change”

One of the primary accomplishments of Governor Forrest Anderson in 1969-71 was the reorganization of the Executive Branch of Montana government, something that had been attempted six different times between 1919 and 1962 as state government had grown from twenty agencies to almost 200 uncontrolled boards, bureaus and commissions. The chaotic structure of the executive branch disempowered governors of both parties and empowered the private corporations and organizations that were the power structure of Montana. With remarkable political acumen, Governor Anderson figured out how to get that near impossible job done. Central to his efforts was the creation of an Executive Reorganization Commission, including eight legislators and the Governor, the adoption of a Constitutional Amendment that limited the executive branch to no more than twenty departments under the Governor, and the timely completion of a massive research effort to delineate the actual structure of the twenty departments. That story is told in this episode by three major players in the effort, all involved directly with the Executive Reorganization Commission: Tom Harrison, Diana Dowling and Sheena Wilson. Their recollections reflect an insider’s perspective of this significant accomplishment that helped change Montana “In the Crucible of Change.” Tom Harrison is a former Republican State Representative and State Senator from Helena, who was a member of the Executive Reorganization Commission. As Majority Leader in the Montana House of Representatives in 1971, he was the primary sponsor of the House’s executive reorganization bill and helped shepherd the Senate’s version to passage. Harrison was the Republican candidate for Attorney General in 1976 after which he practiced private law for 3 more decades. He served in the Montana Army National Guard for almost 34 years, rising to the rank of Colonel in the position of Judge Advocate General. He was a founding Director of Federal Defenders of Montana (legal representation for indigents accused within the Federal Judicial System); appointed Chairman of the original Montana State Fund (workers' compensation insurance) by Gov. Stephens; served as President of the Montana Trial Lawyers Association, Helena Kiwanis Club and St. Peter's Community Hospital Foundation, as well as Chairman and Director of AAA MountainWest; and was a founder, first Chairman and Director of the Valley Bank of Helena for over 25 years. Diana Dowling was an attorney for the Executive Reorganization Commission and helped draft the legislation that was passed. She also worked for Governor Forrest Anderson and for the 1972 Constitutional Convention where she prepared and directed publication of official explanation of the new Constitution that was mailed to all Montana voters. Diana was Executive Director of the Montana Bar Association and for 20 years held various legal positions with the Montana Legislative Council. For 12 years she was a commissioner on the National Conference of Commissioners on Uniform State Laws and for 7 years was a member of Montana State Board of Bar Examiners. Diana was the first director of the Montana Lottery, an adjunct professor at both Carroll College and the UM Law School, and an administrative officer for Falcon Press Publishing Co. Diana is currently - and intends to continue being - a perpetual college student. Sheena Wilson came fresh out of the University of Montana to become a Research Assistant for the Executive Reorganization Commission. Later she worked for seven years as a field representative in Idaho and Montana for the Mountain Plains Family Education Program, for thirteen years with Congressman Pat Williams as Executive Assistant in Washington and Field Assistant here in Montana, owned and managed a Helena restaurant for seven years, worked as Executive Assistant for State Auditor John Morrison and was Deputy Chief of Staff for Governor Brian Schweitzer his full 8 years in the Governorship. Though currently “retired”, Sheena serves on the Montana Board of Investments, the Public Employees Retirement Board and the Capitol Complex Advisory Council and is a partner in a dry-land wheat farm in Teton County that was homesteaded by her great uncle.

[The overheated lunch].

We report about three patients consulting a general practitioner with acute onset of allergy-like clinical signs after having consumed tuna fish salad in the same restaurant. The treatment with antihistamines and steroids was effective and induced a quick regression of the symptoms. We look at considerations regarding the differential diagnosis and explain the pathophysiologic and the biochemical mechanisms of scombrotoxicosis.

Carbohydrate Estimation by a Mobile Phone-Based System Versus Self-Estimations of Individuals With Type 1 Diabetes Mellitus: A Comparative Study

Background: Diabetes mellitus is spreading throughout the world and diabetic individuals have been shown to often assess their food intake inaccurately; therefore, it is a matter of urgency to develop automated diet assessment tools. The recent availability of mobile phones with enhanced capabilities, together with the advances in computer vision, have permitted the development of image analysis apps for the automated assessment of meals. GoCARB is a mobile phone-based system designed to support individuals with type 1 diabetes during daily carbohydrate estimation. In a typical scenario, the user places a reference card next to the dish and acquires two images using a mobile phone. A series of computer vision modules detect the plate and automatically segment and recognize the different food items, while their 3D shape is reconstructed. Finally, the carbohydrate content is calculated by combining the volume of each food item with the nutritional information provided by the USDA Nutrient Database for Standard Reference. Objective: The main objective of this study is to assess the accuracy of the GoCARB prototype when used by individuals with type 1 diabetes and to compare it to their own performance in carbohydrate counting. In addition, the user experience and usability of the system is evaluated by questionnaires. Methods: The study was conducted at the Bern University Hospital, “Inselspital” (Bern, Switzerland) and involved 19 adult volunteers with type 1 diabetes, each participating once. Each study day, a total of six meals of broad diversity were taken from the hospital’s restaurant and presented to the participants. The food items were weighed on a standard balance and the true amount of carbohydrate was calculated from the USDA nutrient database. Participants were asked to count the carbohydrate content of each meal independently and then by using GoCARB. At the end of each session, a questionnaire was completed to assess the user’s experience with GoCARB. Results: The mean absolute error was 27.89 (SD 38.20) grams of carbohydrate for the estimation of participants, whereas the corresponding value for the GoCARB system was 12.28 (SD 9.56) grams of carbohydrate, which was a significantly better performance ( P=.001). In 75.4% (86/114) of the meals, the GoCARB automatic segmentation was successful and 85.1% (291/342) of individual food items were successfully recognized. Most participants found GoCARB easy to use. Conclusions: This study indicates that the system is able to estimate, on average, the carbohydrate content of meals with higher accuracy than individuals with type 1 diabetes can. The participants thought the app was useful and easy to use. GoCARB seems to be a well-accepted supportive mHealth tool for the assessment of served-on-a-plate meals.

Risk of adult-onset asthma in Mexican-American women employed in food preparation or food service

Existing literature examining the association between occupation and asthma has not been adequately powered to address this question in the food preparation or food service industries. Few studies have addressed the possible link between occupational exposure to cooking fumes and asthma. This secondary analysis of cohort study data aimed to investigate the association between adult-onset asthma and exposure to: (a) cooking fumes at work or (b) longest-held employment in food preparation or food service (e.g. waiters and waitresses, food preparation workers, non-restaurant food servers, etc.). Participants arose from a cohort of Mexican-American women residing in Houston, TX, recruited between July 2001 and June 2007. This analysis used Cox proportional-hazards regression to estimate the hazard ratio of adult-onset asthma given the exposures of interest, adjusting for age, BMI, smoking status, acculturation, and birthplace. We found a strong association between adult-onset asthma and occupational exposure to cooking fumes (hazard ratio [HR] = 1.77; 95% confidence interval [CI], 1.15, 2.72), especially in participants whose longest-held occupation was not in the food-related industry (HR = 2.12; 95% CI, 1.21, 3.60). In conclusion, adult-onset asthma is a serious public health concern for food industry workers. ^

Occupational respiratory disease in the services industry

Objective. To describe the spectrum and occurrence of occupational exposures of relevance to the respiratory system and their subsequent adverse effects within the service industries and occupations, as outlined by the U.S. Department of Labor Bureau of Labor Statistics Occupational Outlook Handbook, 2007. ^ Design. Systematic review of the literature from an Ovid search including years 1950 to 2008. Initially, occupational respiratory disease categories were searched, and then combined with each of the different occupations for a comprehensive review of the literature. ^ Results. Ten groups within the U.S. Department of Labor Bureau of Labor Statistics Occupational Outlook Handbook, 2007 were identified as having exposures leading to occupational respiratory disease. These include janitors/cleaners, dental personnel, cosmetology professionals, traffic police, veterinary personnel, firefighters, healthcare workers, bakers, and bar/restaurant workers. The most common respiratory disorder affecting this population was occupational asthma caused by many different exposures in each occupation. The biggest limitation was the absence of a uniform reporting method for occupational respiratory diseases. ^ Conclusion. There is evidence that there are risks for occupational respiratory disease in the services industry. ^ Key Words: occupational and respiratory disease and service industries ^