Comportamento alimentar e excesso de peso em profissionais do sector da saúde

A prevalência da obesidade está a aumentar nos países desenvolvidos e Portugal não é excepção. O presente trabalho teve como principal objectivo caracterizar a situação relativamente aos parâmetros antropométricos e hábitos alimentares de várias categorias profissionais do sector da saúde de uma instituição hospitalar do distrito de Lisboa. Com efeito, verificou-se que existem diferenças ao nível do Índice de Massa Corporal (IMC), da massa gorda e muscular e do perímetro de cintura entre as profissões estudadas (assistentes operacionais, enfermeiros, médicos e técnicos de diagnóstico e terapêutica). De acordo com a classificação do IMC, o grupo estudado situou-se no cut-off superior do ‘peso normal’ (IMC de 24,9 kg/m2). A obesidade esteve presente em 29% dos assistentes operacionais, 9% nos médicos e 5% nos enfermeiros e técnicos de diagnóstico e terapêutica. Também se observaram diferenças entre os géneros feminino e masculino, já que neste último o IMC foi de 26,5 kg/m2 e no primeiro foi de 24,6 kg/m2. Quanto aos hábitos alimentares, através do questionário de frequência alimentar (QFA) e após comparar com as recomendações da pirâmide dos alimentos mediterrânica e com a roda dos alimentos, foi notório o desvio do padrão alimentar face ao que é preconizado por estas representações. Assim, a maioria dos indivíduos não ingere produtos lácteos, pão, cereais e derivados com a frequência que seria adequada. Também se observaram diferenças no reporte de ingestão dos mesmos alimentos entre as categorias profissionais, salientando que todas estas apresentam padrões de ingestão desviantes das recomendações defendidas pela pirâmide dos alimentos mediterrânica e pela roda dos alimentos. Na sociedade actual, o local de trabalho é cada vez mais obesogénico devido quer à mudança na natureza do trabalho, quer às condições em que este decorre. Face aos resultados obtidos foi elaborado um plano de intervenção sócio- organizacional que visa promover hábitos alimentares e estilos de vida saudáveis. /ABSTRACT: Obesity prevalence is increasing all over developed countries, and Portugal is no exception. The present study had as major objective to describe the situation relative to anthropometric measures and dietary habits of several job strains operating in the health sector of a Lisbon district’s central hospital. Indeed, it has been verified that there are differences as concern to Body Mass Index (BMI), fat and muscle mass and waist circumference among the job strains studied (operational assistants, nurses, physicians and diagnostic and therapeutic technicians). According to BMI classification, the sample showed to be lined up with the superior BMI cut-off value for “normal weight” (BMI of 24,9 kg/m2). Obesity was present in 29% of operational assistants, 9% in physicians, 5% in nurses and diagnostic and therapeutic technicians. There were differences in both feminine and masculine genders, as in the latter the BMI was 26,5 kg/m2 and in the first, 24,6 kg/m2. As concern to dietary habits, through the application of the food frequency questionnaire (FFQ), after comparing with mediterranean food pyramid and wheel of foods it was notorious the deviation of dietary habits from these representations. Thus, most individuals do not consume dairy products, bread, cereals and derivates with an appropriate eating frequency. There were also differences in eating reporting of the same foods between job strains, focusing that all of these show eating patterns that deviates from the recommendations argued by mediterranean food pyramid and wheel of foods. In the present societies, workplace appears to be obesogenic due to the changes in labour’s nature and to the conditions that this one takes place. Towards the results obtained, it was developed a social and organizational intervention which entails to promote healthy eating habits and lifestyles.

Mobilizing Greater Crop and Land Potentials Sustainably

The supply side of the food security engine is the way we farm. The current engine of conventional tillage farming is faltering and needs to be replaced. This presentation will address supply side issues of agriculture to meet future agricultural demands for food and industry using the alternate no-till Conservation Agriculture (CA) paradigm (involving no-till farming with mulch soil cover and diversified cropping) that is able to raise productivity sustainably and efficiently, reduce inputs, regenerate degraded land, minimise soil erosion, and harness the flow of ecosystem services. CA is an ecosystems approach to farming capable of enhancing not only the economic and environmental performance of crop production and land management, but also promotes a mindset change for producing ‘more from less’, the key attitude towards sustainable production intensification. CA is now spreading globally in all continents at an annual rate of 10 Mha and covers some 157 Mha of cropland. Today global agriculture produces enough food to feed three times the current population of 7.21 billion. In 1976, when the world population was 4.15 billion, world food production far exceeded the amount necessary to feed that population. However, our urban and industrialised lifestyle leads to wastage of food of some 30%-40%, as well as waste of enormous amount of energy and protein while transforming crop-based food into animal-derived food; we have a higher proportion of people than ever before who are obese; we continue to degrade our ecosystems including much of our agricultural land of which some 400 Mha is reported to be abandoned due to severe soil and land degradation; and yields of staple cereals appear to have stagnated. These are signs of unsustainability at the structural level in the society, and it is at the structural level, for both supply side and demand side, that we need transformed mind sets about production, consumption and distribution. CA not only provides the possibility of increased crop yields for the low input smallholder farmer, it also provides a pro-poor rural and agricultural development model to support agricultural intensification in an affordable manner. For the high output farmer, it offers greater efficiency (productivity) and profit, resilience and stewardship. For farming anywhere, it addresses the root causes of agricultural land degradation, sub-optimal ecological crop and land potentials or yield ceilings, and poor crop phenotypic expressions or yield gaps. As national economies expand and diversify, more people become integrated into the economy and are able to access food. However, for those whose livelihoods continue to depend on agriculture to feed themselves and the rest of the world population, the challenge is for agriculture to produce the needed food and raw material for industry with minimum harm to the environment and the society, and to produce it with maximum efficiency and resilience against abiotic and biotic stresses, including those arising from climate change. There is growing empirical and scientific evidence worldwide that the future global supplies of food and agricultural raw materials can be assured sustainably at much lower environmental and economic cost by shifting away from conventional tillage-based food and agriculture systems to no-till CA-based food and agriculture systems. To achieve this goal will require effective national and global policy and institutional support (including research and education).

Oral food perception and polyphenol-rich foods acceptance - the importance of knowing individuals saliva characteristics for promoting consumption

Polyphenols are widely present in fruits, vegetables, cereals and beverages. Their study gained scientific interest because of their beneficial effects on health. Although there is currently no official dietary recommendation for polyphenol intake, health professionals recommend the consumption of 5-8 daily portions of fruits and vegetables. This is not always achieved and, despite possible causes associated to practical schedule difficulties, the aversive bitter and astringent sensations associated to polyphenols may also lead to avoidance. As such, a better understanding on mechanisms responsible for differences among people, in polyphenol oral perception, is needed for promoting healthier choices. Saliva has been linked to polyphenol consumption. We have previously observed, in animal models, changes in salivary proteome induced by tannin-enriched diets. Moreover, differences in astringency perception were attributed to differences in salivary protein composition. In a recent experiment, we observed differences among individuals with dissimilar tannic-acid perception: people with high sensitivity for the oral sensations elicited by tannins have higher amounts of salivary cystatins and lower capacity to maintain their levels after tannic-acid ingestion. Additionally, and similarly to previous studies, salivary amylase was observed to be involved in tannin perception. In this presentation, oral cavity characteristics influencing the perception of polyphenol-containing foods will be discussed.

Evaluation of double treated starches using thermal tools.

Starch is the main polysaccharide found in cereals, composed by amylose and amylopectin. Corn is the principal source of starches worldwide. Starches treatment, through physical, chemical and/or biological methods, can improve the applications range. Acid modification in alcoholic solution promotes minimally degradation in the granule. Ball mill is one physical method poorly explored. The aim was to treat the starches using HCl 0.5 mol L-1 for 1 hour in 100 ml of aqueous, ethanol or methanol solutions with subsequent ball milling processes. One sample was selected as native sample. The four others, one native sample and three acid modified samples, were treated by physical process with the oscillating ball mill. The DTG-60H equipment was used for the TG and DTA analysis. The TG curves showed three mass losses related to dehydration, decomposition and oxidation. The native sample without physical modification showed major resistance to total degradation. This occurs because the physical modification cleaves hydrogen bonds, leaving a weakened granule. The TGDTA results showed that the mass loss in the 2nd event was minor in the hydrolyzed samples compared with native samples. The acid modification can provide starch higher resistance to degradation up to 340 °C. These results showed that chemical and physical treatment changed the thermal behaviors of the starches.

Wheat proteins evolution and environmental triggers of Wheat-related diseases

Cereals, and in particular wheat, have always been recognized as a fundamental food worldwide. In particular, the success of wheat is linked with unique properties of the gluten protein fraction used in bread making process to obtain products that are widely used in traditional and modern diets. The rapid increase in the world population let to a parallel increases in food production, particularly of wheat. Increasing yield potential and selection of cultivars much more resistant to plant disease and to environmental factors could have negatively affected the quality of the grain. Moreover, the “green revolution” was characterized by a widespread use of agricultural chemicals and by industrialization of food production that led to a huge rise in the consumption of refined products. Modern baking practices have shortened bread leavening, increased the use of chemical/yeast leavening agents and there is well-documented scientific evidence of the negative effects of ultra-processed food in human healthy. All this changes profoundly modified the human diet and, as a result, may have affected Gluten-related disease (GRDs) that has arisen in the whole word populations. Gluten-related diseases (GRDs) are multifactorial pathologies in which environmental factors and genetic background contribute to a low-grade chronic inflammation of the gastrointestinal tract. Here, I investigated the potential pro-inflammatory effect of different wheat varieties and whether bread making processing are involved in the onset or worsening of gut inflammation. In vitro, ex vivo and in vivo studies conducted throughout my Phd period have shown a pro-inflammatory effect of wheat especially marked in modern varieties and a higher inflammatory response linked to the use of common raising agent as Saccharomyces Cerevisiae and to the addiction of chemical bakery improver substances.

Innovation Diffusion and Biostimulant knowledge in Moroccan agriculture

Our study focused on Morocco investigating the dissemination of PBs amongst farmers belonging to the first pillar of the GMP, located in the Fès-Meknès region. As well as to assess how innovation adoption is influenced by the network of relationships that various farmers are involved in. We adopted an “ego network” approach to identify the primary stakeholders responsible for the diffusion of PBs. We collected data through “face-to-face” interviews with 80 farmers in April and May 2021. The data were processed with the aim of: 1) analysing the total number of main and specific topics discussed between egos and egos’ alters regarding the variation of some egos attributes; 2) analysing egos’ network characteristics using E-Net software, and 3) identifying the significant variables that influence farmers to access knowledge, use and reuse of PBs a Binary Logistic Regression (LR) was applied. The first result disclosed that the main PBs topics discussed were technical positioning, the need to use PBs, knowledge of PBs, and organic PBs. We noted that farmers have specific features: they have a high school diploma and a bachelor's degree; they are specialised in fruits and cereals farming, and they are managers and members of a professional organisation. The second result showed results of SNA: 1) PBs seem to become generally a common argument for farmers who have already exchanged fertiliser information with their alters; 2) we disclosed a moderate heterogeneity in the networks, farmers have access to information mainly from acquaintances and professionals, and 3) we revealed that networks have a relatively low density and alters are not tightly connected to each other. Farmers have a brokerage position in the networks controlling the flow of information about the PBs. LR revealed that both the farmers’ attributes and the networks’ characteristics influence growers to know, use and reuse PBs.

Identification of resistance factors to the main wheat diseases in the Mediterranean area

Several diseases challenge bread and durum wheat productions worldwide. The importance of these cereals requires adequate protection to pathogens that can cause strong yield and grain quality losses. The main work of this thesis was related to phenotype GDP (Global Durum Panel) in the Mediterranean region (Italy, Egypt, Lebanon, Morocco and Turkey) and Argentina across three years (2019-2021) for yellow rust resistance (infection type and severity). GWAS shows in particular, loci in chromosome 1B, 2B, 4B, 5A, 6A, 7B showed high significance across nurseries/years, with various patterns of GxE. The second chapter is about Zymoseptoria tritici, agent of STB (Septoria Tritici Blotch), a foliar pathogen that yearly causes high damages if not controlled. In recent years research in durum wheat breeding is focused on the identification of novel, underexploited resistance genes to be subsequently and conveniently moved into the pre-breeding and breeding stream. The plants were phenotyped for disease height characters, infection type at the flag leaf and infection type at the level of the canopy below the flag leaf. This experiment opens up a rich scenario of analysis and opportunities to investigate and discover new loci of resistance to STB. Third chapter is about Fusarium head blight (FHB) is a fungal disease caused by pathogens belonging to the genus Fusarium. In particular, Fusarium culmorum and Fusarium graminearum species cause severe grain yield losses and accumulation of mycotoxins in wheat that compromise food safety. Over 250 QTL/genes for FHB resistance have been identified in bread wheat, such as Fhb 1 and Fhb 5 but only a small number of FHB resistance loci have been mapped in durum wheat. The aim of this work is to find loci of partial resistance to FHB already present in durum and bread wheat germplasm and therefore easily cumulative.