Avaliação de hábitos de consumo e adequação nutricional de refeições rápidas cuja base é o pão

As rápidas alterações sociais, económicas, culturais e ambientais determinaram mudanças significativas nos estilos de vida e contribuíram para o crescimento e generalização do consumo de alimentos e refeições fora de casa. Portugal acompanha a tendência de aumento do consumo alimentar fora de casa, assim, as refeições fora de casa, que há uns anos eram um acontecimento fortuito, são hoje uma prática habitual das famílias portuguesas, não só durante a semana de trabalho, mas também nos fins-de-semana. As, visitas aos centros comerciais que se tornaram um hábito no nosso país incluem uma paragem nas Praças de Alimentação, espaços de excelência pela diversidade alimentar onde predominam as refeições de fast-food. Porém é fundamental a escolha adequada/equilibrada dos alimentos que se vão consumir. O presente trabalho procurou avaliar os hábitos e percepção dos consumidores de refeições rápidas com base numa ementa específica cujo alimento principal é o pão. Posteriormente e de acordo com as preferências de consumo procedeu-se à avaliação nutricional das escolhas. Neste estudo participaram 150 indivíduos que frequentaram as instalações de um restaurante de comida rápida situada na praça de alimentação de um centro comercial situado em Viseu. Foi aplicado um questionário de autopreenchimento, por nós elaborado dividido em 4 partes: caracterização sociodemográfica; hábitos de consumo dos inquiridos; produtos escolhidos pelos inquiridos; grau de satisfação face aos produtos escolhidos. As análises estatísticas foram efectuadas com recurso ao Programa informático Statistical Package for the Social Sciences - SPSS® for Windows, versão 22. Realizam-se testes de Qui-quadrado com simulação de Monte Carlo, considerando o nível de significância de 0,05. Com base nas escolhas mais frequentes feitas pelos inquiridos procedeu-se à avaliação nutricional dos menus recorrendo ao programa DIAL 1.19 versão 1 e quando não se encontrou informação neste utilizou-se a tabela de composição de alimentos portugueses on line (INSA, 2010). Compararam-se os valores obtidos para o Valor Calórico Total, os macronutrientes, a fibra, o colesterol e o sódio com as Doses Diárias Recomendadas. A amostra era composta por 68,7% mulheres e 31,3% homens, com uma média de idades de 29,9 ± 3 anos e, maioritariamente empregados (64,7%). O grau de instrução da maioria dos inquiridos (54,7%) era o ensino superior. Grande parte da amostra não se considera consumidora habitual de fast-food,referindo ainda efectuar frequentemente uma alimentação equilibrada. Sendo que apenas 5 % frequenta as instalações mais de uma vez por semana. De entre os produtos disponíveis, a preferência fez-se pela sandes e batata-frita, sendo o momento de maior consumo o almoçoA avaliação nutricional das escolhas preferenciais dos inquiridos mostrou que o VCT do menu que inclui água como bebida está dentro dos limites calóricos preconizados para o almoço excepção feita ao menu que inclui sandes quente de frango em pão de orégãos e sandes fria de queijo fresco que se destacam por apresentar um valor inferior ao limite mínimo recomendado. Pelo contrário, a inclusão no menu do refrigerante faz com que haja um aumento do VCT, independentemente da sandes considerada, em 18%. Uma análise detalhada mostra que estas ementas são desequilibradas, apresentando 33,3% delas valores de proteínas superiores à DDR enquanto que os valores de HC e lípidos se encontram maioritariamente dentro dos limites havendo apenas 13,3% das ementas fora desses valores. Relativamente ao aporte de fibra e de sódio 86,7% das ementas aparecem desenquadradas com valores excessivos de sódio e valores de fibra 33% abaixo do limite mínimo recomendado. Tratando-se de um estudo de caso em que apenas se inclui um único restaurante de uma praça de alimentação, que fornece ementas à base de pão (sandes) os resultados são interpretados de forma cautelosa e sem generalização. Podemos no entanto concluir, face aos resultados obtidos a necessidade de redução do teor de sal das ementas. Para além disso parece-nos fundamental, para que o consumidor possa comparar opções alimentares e tomar decisões informadas, a disponibilização da informação nutricional das ementas propostas.

Chronic low back pain among French healthcare workers and prognostic factors of return to work (RTW): a non-randomized controlled trial

International audience

Avaliação da política de segurança alimentar implementada através dos restaurantes populares do Rio Grande do Norte

This survey has to general objective to evaluate the Food Safety Policy implemented by Restaurantes Populares do Rio Grande do Norte. The survey is qualitative of type exploratory and descriptive. The universe of survey is all Units of Food and Nutrition (UAN) of the Restaurantes Populares do Rio Grande do Norte. To collects of data were used two instruments: interview and form. The interviews were intended to analyze the four axes of the Food Safety: access, food quality, production and marketing of food and organizational arrangement. The form was used to check the quality of nutrition and sanitary-hygienic food served. We used two types of forms: a spreadsheet with the weekly menu and the portions served to verify that the meals serve the nutritional needs proposed by the program; and the check-list of ANVISA to verify the sanitary-hygienic conditions in each unit. Through the survey data and analyses made observe that the access category have some problems such as lack of registration, lack of advertising of Restaurants and wastage of public resources, making policy that should be of included in a policy of exclusion. In the nutritional aspect there is neglect on the daily nutritional goal, because it is not accomplished nutritional analysis of menu offered, the nutritionists do not know what should be the nutritional value of meals served; in the hygienic-health aspect trough the problems identified is concludes that there is no guarantee of food quality hygienic-sanitary, committing the program as a Food Safety Program. About the production and marketing of food is observed some problems as: the goal of sale of meals is not achieved in full, the purchase of genres does not stimulate the local economy, nor generates jobs and income, and inefficient performance of the MEIOS's supervision. In the analysis of organizational arrangement is concluded that the partnerships are beneficial, despite some negative points, therefore, are these partnerships the problems of non-compliance, as both the MEIOS and Nutriti of important criteria established in the partnership. Therefore, it is understood that the Programa Restaurantes Populares in its original formulation is proposed to be a food safety policy, but has some problems that impossible to meet its goal, making it unprofitable like Food Safety Policy

Projeto café do trabalhador como promotor de segurança alimentar e nutricional: avaliação da eficácia da unidade Natal-RN

The evaluation of public policies that promote Food Security and Nutrition (FSN) it s a multidisciplinary activity extremely relevant to the effectiveness of actions to legitimize the Human Right to Adequate Food (HRAF). This study aimed at assessing the effectiveness of the unit project Natal-RN Café do Trabalhador in promoting SAN to its users. The theoretical framework is based on the public and political and on the dimensions of the concept of FSN (quantity and quality-regularity). Through a qualitative approach, methodologically this was the work of an evaluation of efficiency of the unit Natal-RN of Café do Trabalhador project in light of the assumptions of the concept of SAN. Data collection was conducted through retrospective archival research in official documents of the project, semi-structured interviews with managers involved in its implementation (representative of the Secretary of State for Employment, Housing and Care of RN SETHAS and third party), socioeconomic questionnaire applied to the users of the unit, check the amount, regularity and quality of meals offered for 15 days (menu routine) using the descriptive form menu and form filling type checklist for verification of compliance with good practices . Methods of analysis, we used content analysis, descriptive statistics and compared to previously established parameters for the project. As categories of analysis were defined organizational arrangement, access, user, food quantity-regularity and food quality. The results show that, it was found in the category arrangement that will implement the project dismissed technical criteria for choosing the districts and the quantitative distribution of meals for each location. It was found that the valuation of the shares of the company outsources technical SETHA has not been performed. We observed in the access category, the unit has a strategic location, but lack of space in the refectory. The main obstacle to economic access for users is the lack of a register for the beneficiaries. In the category of users, it was identified that the clientele of the project it is predominantly men, with more than 51 years, low education, earning wages less 1 obtained through informal employment, which they move up through the unit transport collective, go to all days of operation due primarily to price. About the meals category quantity-regularity of food showed that the menu serves 95% of the desired needs, and that holidays and weekends are periods of disrupting the regularity of supply of meals. Regarding the category of food quality, it was found that the nutritional aspect on the menu are food sources rich in sodium, nitrates and low in fiber. In the aspect of hygiene and sanitation are the main limitations related to waste management, lack of exposure controls of food prepared and inadequacies of the physical structure. The results showed that in general and the institutional arrangement of the organs attached to the project should establish a systematic evaluation project is to establish as a promoter of and FSN overcome these obstacles

Recetas castellanas medievales sobre el trabajo de la cera

El fin del presente trabajo es dar a conocer una serie de recetas, localizadas, en los fondos españoles. Temáticamente, pertenecen al mundo de la candelería y de la cerería. Nos describen, de una parte como se hace la cera de color (blanca, roja y verde) y su utilidad, y, de otra, como se fabrican las velas, tanto de sebo como de cera. Se caracterizan por su brevedad, enumeran las sustancias a la vez que describen el proceso. Se asemejan entre ellas en la metodología empleada y se diferencian en las materias. La brevedad se rompe en el Libro de los Oficios de Guadalupe, se trata de una ordenanza, y no de una receta. Aprovechando la ocasión, hemos hablado de las materias primas (cera y sebo), de los métodos que se usan para elaborar los distintos sistemas de iluminación y de las ordenanzas; dentro de estas destacamos el fraude. Por último, estudiamos el pabilo o torcida, concretamente: la materia prima y el grosor que debe presentar.

THERE GOES THE ELECTORAL NEIGHBORHOOD: LOCAL NETWORKS, ATTRIBUTION OF RESPONSIBILITY, AND THE (UN) FAIRNESS OF ELECTIONS

During the last two decades there have been but a handful of recorded cases of electoral fraud in Latin America. However, survey research consistently shows that often citizens do not trust the integrity of the electoral process. This dissertation addresses the puzzle by explaining the mismatch between how elections are conducted and how the process is perceived. My theoretical contribution provides a double-folded argument. First, voters’ trust in their community members (“the local experience”) impacts their level of confidence in the electoral process. Since voters often find their peers working at polling stations, negative opinions about them translate into negative opinions about the election. Second, perceptions of unfairness of the system (“the global effect”) negatively impact the way people perceive the transparency of the electoral process. When the political system fails to account for social injustice, citizens lose faith in the mechanism designed to elect representatives -and ultimately a set of policies. The fact that certain groups are systematically disregarded by the system triggers the notion that the electoral process is flawed. This is motivated by either egotropic or sociotropic considerations. To test these hypotheses, I employ a survey conducted in Costa Rica, El Salvador, Honduras, and Guatemala during May/June 2014, which includes a population-based experiment. I show that Voters who trust their peers consistently have higher confidence in the electoral process. Whereas respondents who were primed about social unfairness (treatment) expressed less confidence in the quality of the election. Finally, I find that the local experience is predominant over the global effect. The treatment has a statistically significant effect only for respondents who trust their community. Attribution of responsibility for voters who are skeptics of their peers is clear and simple, leaving no room for a more diffuse mechanism, the unfairness of the political system. Finally, now I extend analysis to the Latin America region. Using data from LAPOP that comprises four waves of surveys in 22 countries, I confirm the influence of the “local experience” and the “global effect” as determinants of the level of confidence in the electoral process.

Palácio de Mafra

Recurso educativo: reportagem sobre a exposição “Sob o signo de Luís XIV” apresentada pelo Professor Tiago Miranda da Universidade de Évora

Projeto AZ

Recurso educativo: reportagem sobre o Az - grupo de investigação em azulejo, no Artis da FLL, sob orientação do Professor Vítor Serrão.

A psicologia económica associada ao cumprimento fiscal em IVA

Mestrado em Contabilidade, Fiscalidade e Finanças Empresariais

Reputational risk of banks : a study on the effects of regulatory sanctions for major european banks

Mestrado em Finanças

A RBES for Generating Automatically Personalized Menus

Food bought at supermarkets in, for instance, North America or the European Union, give comprehensive information about ingredients and allergens. Meanwhile, the menus of restaurants are usually incomplete and cannot be normally completed by the waiter. This is specially important when traveling to countries with a di erent culture. A curious example is "calamares en su tinta" (squid in its own ink), a common dish in Spain. Its brief description would be "squid with boiled rice in its own (black) ink", but an ingredient of its sauce is flour, a fact very important for celiacs. There are constraints based on religious believes, due to food allergies or to illnesses, while others just derive from personal preferences. Another complicated situation arise in hospitals, where the doctors' nutritional recommendations have to be added to the patient's usual constraints. We have therefore designed and developed a Rule Based Expert System (RBES) that can address these problems. The rules derive directly from the recipes of the di fferent dishes and contain the information about the required ingredients and ways of cooking. In fact, we distinguish: ingredients and ways of cooking, intermediate products (like sauces, that aren't always made explicit) and final products (the dishes listed in the menu of the restaurant). For a certain restaurant, customer and instant, the input to the RBES are: actualized stock of ingredients and personal characteristics of that customer. The RBES then prepares a "personalized menu" using set operations and knowledge extraction (thanks to an algebraic inference engine [1]). The RBES has been implemented in the computer algebra system MapleTM2015. A rst version of this work was presented at "Applications of Computer Algebra 2015" (ACA'2015) conference. The corresponding abstract is available at [2].