Ist der Ernährungsführerschein eine geeignete Primärpräventionsmaßnahme, um die Ernährungssituation zu verbessern?

Das Ernährungsverhalten einer Bevölkerung hat einen wesentlichen Einfluss auf das Wohlbefinden, die Gesundheit und Leistungsfähigkeit der Menschen. Ernährungsbedingte, chronische Erkrankungen weisen in den westlichen Industrienationen eine hohe Inzidenz und Prävalenz auf. Präventionsmaßnahmen im Setting Schule sollen das Ernährungsverhalten der Kinder- und Jugendlichen positiv beeinflussen. Gerade in diesem Setting können Personen mit unterschiedlichem sozioökonomischem Status, sowie Personen aus diversen Lebensbereichen angesprochen werden. Der Ernährungsführerschein (EFS) ist eine schulbasierte Primärpräventions-maßnahme, der in der 3. Jahrgangsstufe/Grundschule durchgeführt wird. In 6 – 7 Unterrichtseinheiten erfolgt eine praxisnahe Vermittlung von Grundkenntnissen über Ernährung, Lebensmittel und deren Zubereitung. Der EFS möchte eine Verhaltensänderung der Schulkinder bewirken. Sie erlernen Kompetenzen, damit sie in der Lage sind, sich selbst eine gesunde Mahlzeit zubereiten zu können. Aber kann dieses Projekt eine nachhaltige Verhaltensänderung bewirken? Die folgende Studie mit Mixed-Methods-Ansatz im Explanatory-Sequential-Design versucht genau dieser Frage nachzugehen. Auf eine quantitative Prä- und Postbefragung in 16 Klassen an 12 Grundschulen im Landkreis Marburg Biedenkopf und insgesamt 992 Befragungen folgte eine qualitative Studie mit neun problemzentrierten, leitfadengestützten Interviews. Der EFS zeigt keinen signifikanten Einfluss auf die Veränderung des Ernährungsverhaltens. Positiv zu bewerten ist, dass durch den EFS Alltagskompetenzen bei der Nahrungszubereitung gefördert wurden. Dieser positive Einfluss muss jedoch differenziert betrachtet werden, denn die qualitativen Studie zeigt, dass der EFS sehr gut in Familien aufgenommen wird, die sich bereits mit Ernährungsfragen auseinandersetzen und darauf achten, einen ernährungsphysiologisch günstigen Ernährungsstil zu leben oder anzustreben. In Familien der Billig- und Fleischesser konnte der EFS die Türen nicht öffnen. Aber gerade in diesem Segment wäre eine Veränderung des Essverhaltens induziert. Die Untersuchung ergab, dass der EFS für sich alleine nicht den Anspruch erheben kann, die Ernährungssituation der Kinder und Familien zu verbessern. Aber er bietet ein methodisch-didaktisch gut ausgearbeitetes Konzept und könnte als Baustein in die Entwicklung eines praxisnahen, erlebnisorientierten und ganzheitlichen Ernährungsbildungskonzepts unter Berücksichtigung diverser Settings und Lebenswelten der Kinder und Familien einfließen.

Optimización ambiental y sanitaria en los casinos del Club Campestre El Rancho en la ciudad de Bogotá

El plan de saneamiento básico empleado en el Club El Racho de la ciudad de Bogotá, busca primordialmente mejorar las operaciones dentro de los espacios de preparación de alimentos del club, brindando en si una serie de lineamientos y parámetros básicos para lograr un óptimo desarrollo del mismo. Dentro de este plan se estudian y se exponen una serie de fases que requieren no sólo una implementación adecuada, sino también un proceso de seguimiento posterior a dicha implementación, con el único objetivo de controlar y mitigar reacciones y posibles alteraciones del programa. Llevando a cabo programas de limpieza y desinfección, de manejo de residuos sólidos y de control de plagas en los casinos del club, se busca también, lograr una concientización general tanto en empleados como socios y demás usuarios de los establecimientos y así darle al plan de saneamiento básico una ruta exitosa que garantice, así mismo, un desarrollo sostenible y una responsabilidad social.

Effects of repeated cycles of acid challenge and growth on the phenotype and virulence of Salmonella enterica

Aims: The aim of the study was to investigate how stresses like low pH, which may be encountered in farms or food preparation premises, shape populations of Salmonella enterica by the selection of stress-resistant variants. Methods and Results: Stationary-phase cultures of S. enterica serovar Enteritidis and serovar Typhimurium (one strain of each) were exposed to pH 2Æ5 for up to 4 h, followed by growth at pH 7 for 48 h. This process was repeated 15 times in two separate experiments, which increased the acid resistance of the three out of four populations we obtained, by three- to fourfold. Sustainable variants derived from the populations showed changes in colony morphology, expression of SEF17 fimbriae, growth, increased heat resistance and reduced virulence. Conclusions: The study demonstrates that low pH environments can select for populations of S. enterica with persistent phenotypic changes such as increased acid resistance and occasionally increased SEF17 expression and lower virulence. Significance and Impact of the Study: There is a common belief that increased acid resistance coincides with increased virulence. This study demonstrates for the first time that increased acid resistance often impairs virulence and affects the general phenotype of S. enterica.

Activities related with electricity consumption in the Spanish residential sector: variations between days of the week, Autonomous Communities and size of towns

Nowadays the electricity consumption in the residential sector attracts policy and research efforts, in order to propose saving strategies and to attain a better balance between production and consumption, by integrating renewable energy production and proposing suitable demand side management methods. To achieve these objectives it is essential to have real information about household electricity demand profiles in dwellings, highly correlated, among other aspects, with the active occupancy of the homes and to the personal activities carried out in homes by their occupants. Due to the limited information related to these aspects, in this paper, behavioral factors of the Spanish household residents, related to the electricity consumption, have been determined and analyzed, based on data from the Spanish Time Use Surveys, differentiating among the Autonomous Communities and the size of municipalities, or the type of days, weekdays or weekends. Activities involving a larger number of houses are those related to Personal Care, Food Preparation and Washing Dishes. The activity of greater realization at homes is Watching TV, which together with Using PC, results in a high energy demand in an aggregate level. Results obtained enable identify prospective targets for load control and for efficiency energy reduction recommendations to residential consumers.

Passive crosslaminated timber buildings : Final report Cerbof-project no. 76

In this project, Stora Enso’s newly developed building system has been further developed to allow building to the Swedish passive house standard for the Swedish climate. The building system is based on a building framework of CLT (Cross laminated timber) boards. The concept has been tested on a small test building. The experience gained from this test building has also been used for planning a larger building (two storeys with the option of a third storey) with passive house standard with this building system. The main conclusions from the project are:  It is possible to build airtight buildings with this technique without using traditional vapour barriers. Initial measurements show that this can be done without reaching critical humidity levels in the walls and roof, at least where wood fibre insulation is used, as this has a greater capacity for storing and evening out the moisture than mineral wool. However, the test building has so far not been exposed to internal generation of moisture (added moisture from showers, food preparation etc.). This needs to be investigated and this will be done during the winter 2013-14.  A new fixing method for doors and windows has been tested without traditional fibre filling between them and the CLT panel. The door or window is pressed directly on to the CLT panel instead, with an expandable sealing strip between them. This has been proved to be successful.  The air tightness between the CLT panels is achieved with expandable sealing strips between the panels. The position of the sealing strips is important, both for the air tightness itself and to allow rational assembly.  Recurrent air tightness measurements show that the air tightness decreased somewhat during the first six months, but not to such an extent that the passive house criteria were not fulfilled. The reason for the decreased air tightness is not clear, but can be due to small movements in the CLT construction and also to the sealing strips being affected by changing outdoor temperatures.  Long term measurements (at least two years) have to be carried out before more reliable conclusions can be drawn regarding the long term effect of the construction on air tightness and humidity in the walls.  An economic analysis comparing using a concrete frame or the studied CLT frame for a three storey building shows that it is probably more expensive to build with CLT. For buildings higher than three floors, the CLT frame has economic advantages, mainly because of the shorter building time compared to using concrete for the frame. In this analysis, no considerations have been taken to differences in the influence on the environment or the global climate between the two construction methods.

Why do women of low socioeconomic status have poorer dietary behaviours than women of higher socioeconomic status? A qualitative exploration

In developed countries, persons of low socioeconomic status (SES) are generally less likely to consume diets consistent with dietary guidelines. Little is known about the mechanisms that underlie SES differences in eating behaviours. Since women are often responsible for dietary choices within households, this qualitative study investigated factors that may contribute to socioeconomic inequalities in dietary behaviour among women. Semi-structured interviews were conducted with 19 high-, 19 mid- and 18 low- SES women, recruited from Melbourne, Australia, using an area-level indicator of SES. An ecological framework, in which individual, social and environmental level influences on diet were considered, was used to guide the development of interview questions and interpretation of the data. Thematic analysis was undertaken to identify the main themes emerging from the data. Several key influences varied by SES. These included food-related values such as health consciousness, and a lack of time due to family commitments (more salient among higher SES women), as well as perceived high cost of healthy eating and lack of time due to work commitments (more important for low SES women). Reported availability of and access to good quality healthy foods did not differ strikingly across SES groups. Public health strategies aimed at reducing SES inequalities in diet might focus on promoting healthy diets that are low cost, as well as promoting time-efficient food preparation strategies for all women.

Quantitative microbial risk assessment models for consumption of raw vegetables irrigated with reclaimed water

Quantitative microbial risk assessment models for estimating the annual risk of enteric virus infection associated with consuming raw vegetables that have been overhead irrigated with nondisinfected secondary treated reclaimed water were constructed. We ran models for several different scenarios of crop type, viral concentration in effluent, and time since last irrigation event. The mean annual risk of infection was always less for cucumber than for broccoli, cabbage, or lettuce. Across the various crops, effluent qualities, and viral decay rates considered, the annual risk of infection ranged from 10–3 to 10–1 when reclaimed-water irrigation ceased 1 day before harvest and from 10–9 to 10–3 when it ceased 2 weeks before harvest. Two previously published decay coefficients were used to describe the die-off of viruses in the environment. For all combinations of crop type and effluent quality, application of the more aggressive decay coefficient led to annual risks of infection that satisfied the commonly propounded benchmark of ≤10–4, i.e., one infection or less per 10,000 people per year, providing that 14 days had elapsed since irrigation with reclaimed water. Conversely, this benchmark was not attained for any combination of crop and water quality when this withholding period was 1 day. The lower decay rate conferred markedly less protection, with broccoli and cucumber being the only crops satisfying the 10–4 standard for all water qualities after a 14-day withholding period. Sensitivity analyses on the models revealed that in nearly all cases, variation in the amount of produce consumed had the most significant effect on the total uncertainty surrounding the estimate of annual infection risk. The models presented cover what would generally be considered to be worst-case scenarios: overhead irrigation and consumption of vegetables raw. Practices such as subsurface, furrow, or drip irrigation and postharvest washing/disinfection and food preparation could substantially lower risks and need to be considered in future models, particularly for developed nations where these extra risk reduction measures are more common.

Browsing the modern kitchen - a feast of gender, place and culture (part 1)

Assembling 10 essays from around the globe which engage variously with the space in which food preparation occurs—the kitchen—revealed stunning diversity but also commonalities. In this first of two sets of theme papers on this vital but often unexamined domestic space, the discourse of modernity unites the look and use of twentieth-century kitchens in Australia, Britain and Finland. Imbued with notions of scientific management, the modern kitchen had some common designs which prescribed women's place within it—first as the main occupant and then as the family overseer. The construction of this semi-private space also involved particular domestic technologies which, as the new century dawns, now literally connect the kitchen to the world beyond via the internet fridge. This Introduction begins the two-part feast of gender, place and culture—with an overview of Australia and sketch of subsequent essays—Supski on mid-century migrant Australia, Saarikangas on Finland, Bennett on rural Britain and Watkins on the fridge.

Avaliação das condições higiênico-sanitárias da produção de refeições à base de carne da alimentação escolar no município de Natal-RN

The National School Nutrition Program is the oldest program in the country directed at food and nutrition safety. Its aims are to offer nutritional food as a supplement to students of public and philanthropic schools. Studying school nutrition transcends the investigation as a purely social program, given that it reaches the fields of public health, nutrition and food, using a wide variety of approaches. Thus, it is characterized by a multidisciplinary study, where the disciplines work side by side in distinct aspects of a single problem. Aim: This study aims to assess hygiene practices during the preparation of meat-based meals in public schools in the city of Natal, Brazil. Methods: A list was applied at 27 schools to identify the procedures of good food preparation practices. In addition, cooking and meal distribution temperature were measured and a microbiological analysis of the final preparation and of the water used in preparing it was performed. For microbiological analyses of the food, we analyzed coliforms at 45°C, coliforms at 35°C and Enterococcus, and for the water, we analyzed thermotolerant coliforms and total coliforms, using the methods recommended by APHA, 1995. Results: Most of the schools did not meet the required standards in all the variables related to good food preparation practices, except for the time spent preparing the meat, in which 89% were within the norm. Cooking temperature of the meals was within the standard; however, the temperature at distribution and the time spent dispensing the meals were inadequate. Of the 27 schools, 22 (81.5%) showed the presence of coliforms at 35° C in at least one meal sample and 18 (66.7%) had values above the recommended limit for coliforms at 45°C. The presence of E. coli was identified in 6.1% of the samples analyzed. The presence of Enterococcus was not found at any of the schools. With respect to the water, the North district of the city was the only one that did not meet the standards for the two indicators evaluated. The contamination found was not associated with the hygiene or food storage problems observed. Conclusions: The results show that the hygiene-sanitary conditions of meat-based public school meals were unsatisfactory, demonstrating the need for improvements in the production process to preserve the health of the student population. Multidisciplinarity: Researchers from the areas of food microbiology, nutrition, public health and statistics took part in this study, a decisive factor for characterizing the research as multidisciplinary

Effects of a novel fermented soy product on the serum lipids of hypercholesterolemic rabbits

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

Comparison of polyamine, phenol and flavonoid contents in plants grown under conventional and organic methods

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Avaliação da qualidade dos óleos de fritura usados em restaurantes, lanchonetes e similares

A fritura é uma operação importante por ser um processo de preparação rápida de alimentos e por conferir aos produtos fritos características únicas de odor e sabor. Na temperatura de fritura o óleo interage com o ar, água e componentes dos alimentos que estão sendo fritos gerando compostos responsáveis por odores desagradáveis e degradações em óleos utilizados por longos períodos. Este trabalho foi conduzido com o objetivo de determinar os níveis de alteração dos óleos e gorduras utilizadas nos processos de fritura de restaurantes, lanchonetes, bares e pastelarias da cidade de São José do Rio Preto-SP. Os métodos analíticos aplicados para a avaliação da alteração em 60 amostras de óleos e gorduras incluíram a determinação de compostos polares totais (%), ácidos graxos livres (%, expressos em ácido oléico) e índice de peróxidos (meq/kg). Foram estabelecidos como limite de alteração 25% para compostos polares, 1% para ácidos graxos livres e 15meq/kg para índice de peróxidos. de acordo com os resultados obtidos, observou-se que das 60 amostras analisadas, 30% apresentaram valores de compostos polares superiores ao limite estabelecido para descartar os óleos e gorduras de fritura. Já, para ácidos graxos livres e índice de peróxidos, 18,3% e 8,3% das amostras, respectivamente, apresentaram valores acima do estabelecido para o descarte. Os elevados níveis de compostos polares totais encontrados (57,4%) em um número significativo de amostras demonstraram a necessidade de melhorar a qualidade dos óleos e gorduras de fritura neste setor de alimentação.

Características bioquímicas em cascas, folhas e talos de vegetais pós-colheita em sistema de produção convencional e orgânico

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Análise do perfil socioeconômico e profissional de manipuladores de alimentos participantes de um programa de capacitação em boas práticas de fabricação, no município de Araraquara, SP

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Condições higiênico-sanitárias de alimentos prontos para o consumo servidos em escolas públicas de um município da região noroeste do Estado de São Paulo e perfil de sensibilidade das cepas de Staphylococcus aureus e Escherichia coli isoladas frente a agentes antimicrobianos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)