Dynamics of evolution and resistance to starvation of Triatoma vitticeps (Stal 1859) (Reduviidae: Triatominae), submitted to two different regimens of food deprivation

The resistance to starvation of Triatoma vitticeps has been analyzed comparatively, according to different regimens of food deprivation under laboratory conditions. One cohort, composed of 100 specimens of each evolutionary nymphal stage, was submitted to continuous fasting until death; the second group, arranged in the same way, was fed once on chicken. Through this work, it was possible not only to compare the results obtained from the first group with other authors' results but, also, to analyze the dynamics of evolution, molting, longevity and the increase in insect longevity, in the second group. The average values recorded for survival time revealed statistical differences between the two groups. Among the important results detected, there is one that deserves to be emphasized: the incredible increase in longevity among insects that received only one feed - an average increase in survival time that reached 2.95 to 3.30 times in nymphs of 3rd and 4th stages, respectively. One 5th stage nymph survived for up to 350 days and the females may triplicate their survival rate, what represents an important epidemiological factor. The knowledge about this type of biological characteristic of T. vitticeps may contribute to prevent the domiciliation of this species, what seems to be incipient in some municipal districts, in Brazil.

Food and Nutritional Care in Hospitals. Guidelines for Preventing Under-Nutrition in Acute Hospitals

Food and Nutritional Care in Hospitals. Guidelines for Preventing Under-Nutrition in Acute Hospitals Click here to download PDF 1.3mb

Your Guide to Healthy Eating Using the Food Pyramid

Do you want to feel good and have more energy? Do you want to maintain a healthy weight and help reduce your risk of becoming ill from high blood pressure, high cholesterol, heart disease, type 2 diabetes, cancer and other chronic diseases?Eating healthy food and being physically active are two of the most importantsteps that you can take to improve your health. To help you do this, follow the Healthy Eating Guidelines, use the Food Pyramid Guide and the Physical Activity Guidelines. Click here to download PDF 540kb FSAI Resource Publication -Healthy Eating and Active Living for Adults, Teenagers and Children over 5 yearsâ?" A Food Guide for Health Professionals and Catering Services:www.fsai.ie/WorkArea/DownloadAsset.aspx?id=11387

The naturally occurring food mycotoxin fumonisin B1 impairs myelin formation in aggregating brain cell culture.

The effects of subchronical applications of the mycotoxin Fumonisin B1 (FB1) were analyzed in vitro, using aggregating cell cultures of fetal rat telencephalon as a model. As cells in the aggregates developed from an immature state to a highly differentiated state, with synapse and compact myelin formation, it was possible to study the effects of FB1 at different developmental stages. The results showed that FB1 did not cause cell loss and it had no effects on neurons. However it decreased strongly the total content of myelin basic protein, the main constituent of the myelin sheath, during the myelination period (DIV 18-28). The loss of myelin was not accompanied by a loss of oligodendrocytes, the myelinating cells. However FB1 had effects on the maturation of oligodendrocytes, as revealed by a decrease in the expression of galactocerebroside, and on the compaction of myelin, as shown by a reduction of the expression of the mnyelin/oligodendrocyte glycoprotein MOG. The content of the cytoskeletal component glial fibrillary acidic protein (GFAP) was decreased in differentiated astrocytes, exclusively, while neurons were not affected by 40 microM of FB1 applied continuously for 10 days. In summary, FB1 selectively affected glial cells. In particular, FB1 delayed oligodendrocyte development and impaired myelin formation and deposition.

Review of Roles & Responsibilities of the Food Safety Promotion Board (FSPB/SafeFood)

The Department carried out a review during 2012 on FSPB’s work in the food safety, diet and nutrition areas. This review, approved by the Minister on 25 January 2013, provides a summary of the responses received and recommendations made. Click here to download   PDF 63KB  

Newborn blood spot screening for your baby

This leaflet explains the benefits of blood spot screening for the newborn

BCG and your baby: protecting your baby against TB (English and 10 translations)

This booklet provides advice on the BCG (Bacillus Calmette-Guerin) vaccination which offers protection against tuberculosis (TB)

Breastfeeding your ill or premature baby

This booklet provides information about the benefits of breastfeeding for ill or premature babies in intensive care, as well as advice on how to express milk, maintain a good supply of milk and correct storage of breast milk.

Feeding your baby

This leaflet provides information on the health benefits of breastfeeding for mother and baby, advice on how to get started with breastfeeding and how your midwife or health visitor can help.

Newborn blood spot screening for your baby (English and nine translations)

This leaflet gives information on newborn blood spot screening for babies and the rare but serious conditions it looks for.

Ain't nothing like the real thing baby

This poster highlights to pregnant women and new mothers the benefits of breatsfeeding for their baby.

Breastfeeding - good for your baby

This poster highlights the benefits of breastfeeding for your baby.

Breastfeeding - good for baby, good for mum

This poster promotes breastfeeding and highlights the benefits for the mother.

Establishing a whole school food policy

This guide has been written to help your school develop, write and implement a whole school food policy. It is designed to be easy to follow and based firmly in the context of real school life. This resource was originally developed and produced by the Health Promotion Agency for Northern Ireland as part of the School food: top marks programme and is now the responsibility of the Public Health Agency. It was jointly funded by the Department of Education and the Department of Heath, Social Services and Public Safety.

School food: the essential guide

School food: the essential guide contains a series of eight practical guidance booklets designed to help schools improve pupils' nutrition and implement healthier eating and drinking practices. The booklets provide advice and support for the key areas in which food, drinks and nutrition issues affects schools. Mini case studies support the advice given and, where appropriate, the booklets provide details of recommended further resources. Individual booklets in the series are available as PDF files below: The essential guide Establishing a school food policy Healthier breakfast clubs Healthier breaks Healthier vending Water provision Improving the dining experience in schools Healthier lunch boxes Useful contacts School food: the essential guide is also available in Irish, on request.