Perfil microbilógico de diferentes tipos de saladas provenientes de cozinhas hospitalares

Pós-graduação em Medicina Veterinária - FMVZ

Produção, caracterização nutricional e utilização de farinhas e óleos de resíduos de peixes neotropicais em dietas para Tilápia do Nilo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Automação do manejo alimentar de Bijupirá (Rachycentron canadum)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Automação do fornecimento de ração para organismos aquáticos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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.

Estilo de vida e saúde de um grupo de idosos de Franca, SP

The increase of elderly population in Brazil and all around the world shows the need of reviewing the health cares in order to get a better quality of life. Objective: To evaluate lifestyle and health care of elderly participants of UNATI, Franca, SP. Methods: Sixty elderlies answered a questions about socio-economic issues, health care, food consumption habits and lifestyle, after, they were submitted to anthropometric and laboratory tests. Results: There was a prevalence of women (85%), aged between 60-69 years old (60%), up to high school (60%), retired (65%), income up to 5 minimum wage (73.4%). Most seniors assessed medical care (65%) were in use of long-term medicines (78.3%), they reported to control blood pressure (80%) and to not smoke (100%). About 71.7% people believed to have a healthy diet, 97% took meals at home, 85% chose and prepared their own food, 65% had 5-6 meals/day, 63% drank 1L of water/day, 90% had bowel function and 43.3% practices a regular physical activity. Only 13.3% have done hormone replacement therapy, 18.3% take dietary supplements and 21.7% drink alcoholic drinks. The participants presented a BMI of 27.49 ± 4.5kg/m², prevalence of overweight and eutrophy, which values decreased with age. Leg circumference (LC) (36.27 ± 3.84 cm), Arm circumference (AC) (31.39 ± 4.08 cm) and triceps skinfolds (TS) (20.58±7.54mm) values were suit in most cases (96.7, 85 and 83.3%, respectively). Serum total cholesterol values were 198.53 ± 35.2mg/dL, 55% were considered optimum. About 63.3% and 68.3% of the elderlies, respectively, presented a high density lipoproteins (HDL) (53.58± 10.9mg/dL) and triglycerides (TG) (143.97 ± 92.37mg/dL) according to the recommendation and 51.7% of the elderlies had normal glycemia, 38.3% had risk and 10% showed high blood glucose, indicating diabetes. Conclusion: Many elderlies had body mass index (BMI) above normal, indicating overweight or obesity, but the participants can be considered healthy because of AC, LC and TS values, diet habits, health care and lifestyle.

Direito à soberania alimentar e ao patrimônio cultural: perspectivas para uma alimentação identitária

Pós-graduação em Direito - FCHS

Acompanhamento nutricional no Diabete Melito gestacional

Gestational diabetes mellitus (GDM) is defined as any degree of glucose intolerance, star or first recognitition during pregnancy, has whith a treatment strategyof monitoring the proper nutrition. During prenatal care, nutrition recommendationsare directed to two foci, energy consumption and maternal weight gain. Thus, adequate enrgy intake results in a aqquate maternal weight gain, ensuring the needs of the fetus. Nutrition interventions is na ally in control of GDM, bringing benefits to maternal and fetal health. In the assessment of maternal nutrition state be emploved antropometric, dietary, biochemical and clinical. The dietary assessment should be detailed, with attencion to fractionation and composition of meals, grifts and food groups. The nutritional monitoring in gestational diabetes aims to achieve normoglycemia and prevent metabolic and cardiovascular risks in the médium and long term, for mothers and their sons.

Diversity of eating patterns and obesity in older adults: a new challenge

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Boas práticas no consumo de energia em restaurantes da cidade de Botucatu

The objective of this work was to verify the rational use of energy in restaurants of the city Botucatu, that apply the Good Manufacturing of Production (GMP). Ten restaurants were appraised regarding the number of meals and energy consumption. A check list of the sanitary surveillance was also applied, regarding just the related items to electric installation, ventilation, and equipment maintenance, that are related to the energy consumption. It was asked and observed if there were some program or orientation for conscious consumption or reduction of the energy consumption. The energy consumption of the restaurants was positively related to the number of served meals and operation time of the establishment. In none of the visited establishments it was observed the control measures of the energy consumption, neither cooling equipments of low energy consumption.

Book Review of Raising Less Corn, More Hell: The Case for the Independent Farm and Against Industrial Food by George Pyle

Raising Less Corn, More Hell may sound like a rallying cry for the nation's heartland farmers, but this well-written series of essays by George Pyle is meant for those who eat corn. Or rather, for those of us who eat the livestock fed on corn in confined animal feeding operations, then wash down those meals with drinks high in high-fructose corn syrups. Pyle, an editorial writer from Kansas now living in Utah, brings his journalist's skills to bear on what our industrial food system has brought us. It's not appetizing as he makes his case against a corporate-controlled system that doesn't have to be this way.

Food Handling Practices, Knowledge and Beliefs of Families with Young Children Based on the Health Belief Model

Objective: To determine current food handling practices, knowledge and beliefs of primary food handlers with children 10 years old and the relationship between these components. Design: Surveys were developed based on FightBac!™ concepts and the Health Belief Model (HBM) construct. Participants: The majority of participants (n= 503) were females (67%), Caucasians (80%), aged between 30 to 49 years old (83%), had one or two children (83%), prepared meals all or most of the time (76%) and consumed meals away from home three times or less per week (66%). Analysis: Descriptive statistics and inferential statistics using Spearman’s rank correlation coefficient (rho) (p<0.05 and one-tail) and Chi-square were used to examine frequency and correlations. Results: Few participants reached the food safety objectives of Healthy People 2010 for safe food handling practices (79%). Mixed results were reported for perceived susceptibility. Only half of the participants (53-54%) reported high perceived severity for their children if they contracted food borne illness. Most participants were confident of their food handling practices for their children (91%) and would change their food handling practices if they or their family members previously experienced food poisoning (79%). Participants’ reasons for high self-efficacy were learning from their family and independently acquiring knowledge and skills from the media, internet or job. The three main barriers to safe food handling were insufficient time, lots of distractions and lack of control of the food handling practices of other people in the household. Participants preferred to use food safety information that is easy to understand, has scientific facts, causes feelings of health-threat and has lots of pictures or visuals. Participants demonstrate high levels of knowledge in certain areas of the FightBac!TM concepts but lacked knowledge in other areas. Knowledge and cues to action were most supportive of the HBM construct, while perceived susceptibility was least supportive of the HBM construct. Conclusion: Most participants demonstrate many areas to improve in their food handling practices, knowledge and beliefs. Adviser: Julie A. Albrecht

Prediction of apparent protein digestibility of ingredients and diets by in vitro pH-stat degree of protein hydrolysis with species-specific enzymes for juvenile Pacific white shrimp Litopenaeus vannamei

Aquafeed production faces global issues related to availability of feed ingredients. Feed manufacturers require greater flexibility in order to develop nutritional and cost-effective formulations that take into account nutrient content and availability of ingredients. The search for appropriate ingredients requires detailed screening of their potential nutritional value and variability at the industrial level. In vitro digestion of feedstuffs by enzymes extracted from the target species has been correlated with apparent protein digestibility (APD) in fish and shrimp species. The present study verified the relationship between APD and in vitro degree of protein hydrolysis (DH) with Litopenaeus vannamei hepatopancreas enzymes in several different ingredients (n = 26): blood meals, casein, corn gluten meal, crab meal, distiller`s dried grains with solubles, feather meal, fish meals, gelatin, krill meals, poultry by-product meal, soybean meals, squid meals and wheat gluten. The relationship between APD and DH was further verified in diets formulated with these ingredients at 30% inclusion into a reference diet. APD was determined in vivo (30.1 +/- 0.5 degrees C, 32.2 +/- 0.4%.) with juvenile L vannamei (9 to 12 g) after placement of test ingredients into a reference diet (35 g kg(-1) CP: 8.03 g kg(-1) lipid; 2.01 kcal g(-1)) with chromic oxide as the inert marker. In vitro DH was assessed in ingredients and diets with standardized hepatopancreas enzymes extracted from pond-reared shrimp. The DH of ingredients was determined under different assay conditions to check for the most suitable in vitro protocol for APD prediction: different batches of enzyme extracts (HPf5 or HPf6), temperatures (25 or 30 degrees C) and enzyme activity (azocasein): crude protein ratios (4 U: 80 mg CP or 4 U: 40 mg CP). DH was not affected by ingredient proximate composition. APD was significantly correlated to DH in regressions considering either ingredients or diets. The relationships between APD and DH of the ingredients could be suitably adjusted to a Rational Function (y = (a + bx)/(1 + cx + dx2), n = 26. Best in vitro APD predictions were obtained at 25 degrees C, 4 U: 80 mg CP both for ingredients (R(2) = 0.86: P = 0.001) and test diets (R(2) = 0.96; P = 0.007). The regression model including all 26 ingredients generated higher prediction residuals (i.e., predicted APD - determined APD) for corn gluten meal, feather meal. poultry by-product meal and krill flour. The remaining test ingredients presented mean prediction residuals of 3.5 points. A model including only ingredients with APD>80% showed higher prediction precision (R(2) = 0.98: P = 0.000004; n = 20) with average residual of 1.8 points. Predictive models including only ingredients from the same origin (e.g., marine-based, R(2) = 0.98; P = 0.033) also displayed low residuals. Since in vitro techniques have been usually validated through regressions against in vivo APD, the DH predictive capacity may depend on the consistency of the in vivo methodology. Regressions between APD and DH suggested a close relationship between peptide bond breakage by hepatopancreas digestive proteases and the apparent nitrogen assimilation in shrimp, and this may be a useful tool to provide rapid nutritional information. (C) 2009 Elsevier B.V. All rights reserved.

Marco legal do Programa Nacional de Alimentação Escolar: uma releitura para alinhar propósitos e práticas na aquisição de alimentos

This essay aims to discuss the acquisition of food by the National School Feeding Program in light of its current legal framework with a view to promote healthy and culturally sound eating habits that help to improve the health of Brazilian school children and promote local development. The study presents an analysis of the current legislation of the National School Feeding Program, evidencing its intention to influence the Brazilian feeding system and the food pattern of its population using school meals, highlighting the gaps that challenge the achievement of major changes in the execution of the program. From this analysis and based on the high and growing consumption of ultra-processed foods in Brazil, and considering the disadvantages of these foods when compared with minimally-processed or fresh foods, a proposal is developed to guide the construction of a list of foods that is consistent with the current legal framework of the Program and its objectives. It is argued that the prevalence of minimally-processed or fresh foods in school meals can be a strategy to rescue the healthy-food heritage and strengthen local development if promoting family farming.

Hyperinsulinism/hyperammonemia (HI/HA) syndrome due to a mutation in the glutamate dehydrogenase gene

The hyperinsulinism/hyperammonemia (HI/HA) syndrome is a rare autosomal dominant disease manifested by hypoglycemic symptoms triggered by fasting or high-protein meals, and by elevated serum ammonia. HI/HA is the second most common cause of hyperinsulinemic hypoglycemia of infancy, and it is caused by activating mutations in GLUD1, the gene that encodes mitochondrial enzyme glutamate dehydrogenase (GDH). Biochemical evaluation, as well as direct sequencing of exons and exon-intron boundary regions of the GLUD1 gene, were performed in a 6-year old female patient presenting fasting hypoglycemia and hyperammonemia. The patient was found to be heterozygous for one de novo missense mutation (c.1491A>G; p.Il497Met) previously reported in a Japanese patient. Treatment with diazoxide 100 mg/day promoted complete resolution of the hypoglycemic episodes. Arq Bras Endocrinol Metab. 2012;56(8):485-9