Enteroparasitosis and their ethnographic relationship to food handlers in a tourist and economic center in Paraná, Southern Brazil

This study reports on the occurrence of enteroparasites based on data from an ethnographic study of food handlers in the city of Cascavel, Paraná, Brazil. Fecal material from 343 food handlers of both sexes, between 14 and 75 years of age, was analyzed using Lutz, modified Ritchie and Ziehl-Neelsen techniques. Ethnographic relationships were investigated by means of specific questionnaires. Positive fecal samples were found for 131 (38.2%) handlers. Endolimax nana (67.9%) was the predominant species, followed by Entamoeba coli (35.9%), Blastocystis hominis (28.2%), Entamoeba histolytica/dispar (10.1%) and Giardia duodenalis (8.4%). Protozoan infections were more common than helminth infections (p = 0.00). The positive results for some parasites were associated with the male sex, professional category, and the performance of other activities (p < 0.05). The high overall occurrence of enteroparasites found indicates improper hygiene and sanitation conditions. Effective educational measures should be implemented to prevent the transfer of pathogenic organisms to food via handling.

Management of Childhood Urticaria: Current Knowledge and Practical Recommendations

Urticaria, defined by the presence of wheals and/or angioedema,is a common condition in children, prompting parents to consult physicians. For its successful management, paediatric-specific features must be taken into account, regarding the identification of eliciting triggers and pharmacological therapy. This review systematically discusses the current best-available evidence on spontaneous acute and chronic urticaria as well as physical and other urticaria types in children. Potential underlying causes, namely infections, food and drug hypersensitivity, autoreactivity and autoimmune or other conditions, and eliciting stimuli are considered, with practical recommendations for specific diagnostic approaches. Second-generation antihistamines are the mainstay of pharmacological treatment aimed at relief of symptoms, which require dose adjustment for paediatric use. Other therapeutic interventions are also discussed. In addition, unmet needs are highlighted, aiming to promote research into the paediatric population, ultimately aiming at the effective management of childhood urticaria.

Can advergames boost children’s healthier eating habits?: A comparison between healthy and non-healthy food

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics

Knowledge management framework based on brain models and human physiology

The life of humans and most living beings depend on sensation and perception for the best assessment of the surrounding world. Sensorial organs acquire a variety of stimuli that are interpreted and integrated in our brain for immediate use or stored in memory for later recall. Among the reasoning aspects, a person has to decide what to do with available information. Emotions are classifiers of collected information, assigning a personal meaning to objects, events and individuals, making part of our own identity. Emotions play a decisive role in cognitive processes as reasoning, decision and memory by assigning relevance to collected information. The access to pervasive computing devices, empowered by the ability to sense and perceive the world, provides new forms of acquiring and integrating information. But prior to data assessment on its usefulness, systems must capture and ensure that data is properly managed for diverse possible goals. Portable and wearable devices are now able to gather and store information, from the environment and from our body, using cloud based services and Internet connections. Systems limitations in handling sensorial data, compared with our sensorial capabilities constitute an identified problem. Another problem is the lack of interoperability between humans and devices, as they do not properly understand human’s emotional states and human needs. Addressing those problems is a motivation for the present research work. The mission hereby assumed is to include sensorial and physiological data into a Framework that will be able to manage collected data towards human cognitive functions, supported by a new data model. By learning from selected human functional and behavioural models and reasoning over collected data, the Framework aims at providing evaluation on a person’s emotional state, for empowering human centric applications, along with the capability of storing episodic information on a person’s life with physiologic indicators on emotional states to be used by new generation applications.

The influence of sports events endorsement on children’s perceptions of healthy food products and brands

Field lab in marketing: Children consumer behaviour

Ergonomic analysis in a food packaging workplace

Work-related musculoskeletal disorders (WMSD) became one of the biggest health problems in the workplace and one of the main concerns of ergonomics and despite all the technical improvements manual handling is still an important risk factor for WMSD. The current study was performed with the main objective of conducting an ergonomic analysis in a workplace that consists in packaging products in a pallet, in a food distribution industry, also called picking. In this perspective, the aim of the study is to identify if the tasks performed by operators present any risk of WMSD and, if so, to suggest proposals for minimizing the associated effort. The methodologies of ergonomic risk assessment that were initially applied were the Risk Reckoner and the Manual Handling Assessment Chart (MAC). Subsequently, in order to, on the one hand, complement the analysis performed using the two methods previously mentioned, and, on the other hand, allow an assessment of two important risk factors associated with this activity (work postures and loads handling), two additional methodologies were also selected: the Revised NIOSH Lifting Equation and the Rapid Entire Body Assessment (REBA). In all the performed approaches, the tasks of palletizing at lower levels were identified as the ones that most penalize workers in what regards the risk of development of WMSD. All methodologies identified levels of risk that require an immediate or short-term ergonomic intervention, aiming at ensuring the safety and health of workers performing such activity. The implementation of measures designed to eliminate or minimize the risk may involve the allocation of significant human and material resources that is increasingly necessary to manage efficiently. Taking into account the complexity and variability of the developed tasks, it is recommended that such a decision can be preceded by a new study using more accurate risk assessment methodologies, such as those that use monitoring tools.

Procesos oxidativos en matrices alimentarias complejas. Oxidative processes in complex food matrices.

Las reacciones bioquímicas que ocurren como consecuencia del tratamiento y almacenamiento de los alimentos, mejoran la seguridad alimentaria, las propiedades sensoriales y la vida útil. Sin embargo, el tratamiento térmico, la exposición a la luz y el oxígeno pueden causar daño oxidativo a los lípidos y proteínas. Los procesos oxidativos de matrices complejas tienen características distintivas que no se manifiestan cuando los componentes son sometidos a oxidación individualmente. La hipótesis de trabajo es que la oxidación de proteínas en matrices alimentarias complejas altera la estructura y las propiedades funcionales de las proteínas y, que las modificaciones que se producen varían según las condiciones de procesamiento y de la composición química del alimento. Nuestros estudios intentan demostrar que el estado oxidativo de las proteínas de un alimento es un parámetro importante para la evaluación de las propiedades funcionales, sensoriales y nutricionales de un producto lácteo. El objetivo general del proyecto es el estudio de los procesos de oxidación de matrices alimentarias complejas (la leche, miel) y su relación con distintos procesos y materiales utilizados en la industria. Es decir, nos proponemos estudiar las consecuencias funcionales y biológicas (calidad nutricional, coagulación) de la oxidación proteica en modelos experimentales “in vitro” y en productos comerciales. 1. Estudiar los fenómenos de peroxidación proteica en leche entera y descremada sometida a los distintos procesos tecnológicos de la producción de leche y queso a escala laboratorio. Se realizarán las mismas experiencias con albúmina sérica y con proteínas aisladas de suero de leche para comparar diferencias entre una matriz compleja y una simple. 2. Determinar la relación entre oxidación y composición proteica de la leche, y los cambios en las fracciones proteicas aisladas (caseínas y beta-lactoglobulina). 3. Analizar el impacto de los procesos tecnológicos a nivel de producción primaria (composición proteica y estado de oxidación) en los indicadores de inflamación (contenido de células somáticas y proteína C Reactiva) y de estado redox (capacidad antioxidante de los productos lácteos y nivel de carbonilos de proteinas). 4. Comparar las características de composición química y el estado de oxidación de leche provenientes de las tres regiones (Buenos Aires, Santa Fe y Córdoba) que conforman la cuenca láctea Argentina. Este objetivo se realizará conjuntamente con los integrantes de nuestro grupo de investigación que trabajan en el Laboratorio de Control de Calidad de la Escuela Superior de Lechería. 5. Determinar los metabolitos secundarios de mieles uniflorales propuestos como responsables de la capacidad antioxidante de estas (polifenoles) y como indicadores de su origen botánico. 6. Valorar la capacidad antioxidante total de mieles uniflorales. 7. Validar los métodos analíticos y semicuantitativos utilizados y a utilizar en el presente proyecto teniendo en cuenta lo efectos de matrices típico de los fluidos biológicos y las mezclas. El estudio de las modificaciones oxidativas de matrices complejas es un tema que es importante tanto desde el punto de vista del conocimiento básico como del aplicado. Nosotros creemos que el presente proyecto aportará conocimiento sobre las características de las vías oxidativas de proteínas en matrices complejas y que podrá ser utilizado para diseñar estrategias productivas tendientes a disminuir el deterioro de la calidad de la leche debido a la exposición a energía radiante. Parte de la experiencia ganada por el grupo ha sido ya volcada a subsanar dificultades y problemas de oxidación y deterioro de la calidad de alimentos. Además, se contribuirá a discernir la paradoja que existe en el área sobre las propiedades oxidantes/antioxidantes de los polifenoles y la relación entre estas y el estado oxidativo de un alimento. The biochemical reactions that occur as a result of food treatment and storage, improve food security, sensory properties and shelf life. Heat treatment, exposure to light and oxygen can cause oxidative damage to lipids and proteins. Oxidative processes in complex matrices display distinctive features that do not appear when the components are individually subjected to oxidation. The hypothesis is that protein oxidation in complex food matrices alters the structure and functional properties of proteins and that the modifications vary according to process conditions and food composition. The main goal is to study oxidation of complex food matrices (milk, honey) with different processes and materials used in the industry. The specific aims are: 1. To study protein oxidation in whole milk and skim subject to various technological processes. The same experiences will be done with serum albumin and isolated whey proteins to compare complex and simple matrices. 2. To determine the relationship between oxidation and milk protein composition, and changes in casein and beta-lactoglobulin. 3. Analyze the impact of technological processes at the level of primary production on markers of inflammation and redox (antioxidant capacity and protein carbonyls). 4. Compare characteristics of chemical composition and oxidation state of milk. 5. Determine secondary metabolites of honey responsible for the antioxidant capacity of these. 6. To evaluate the total antioxidant capacity unifloral honey. This project will provide knowledge about characteristics of oxidative pathways of proteins in complex matrices that can be used to design production strategies aimed at reduce the deterioration of milk quality. Also, it would help to discern the paradox that exists on the oxidants/antioxidants properties of polyphenols and the relationship between these and the oxidative status of a food.

Hypertensives' Knowledge About High-Sodium Foods and Their Behavior

Abstract Background: In Brazil, the prevalence of systemic arterial hypertension (SAH) is approximately 30% of the total population. In 2010, SAH was the cause of death of about 9.4 million people worldwide. A healthy dietary pattern is important to maintain proper blood pressure levels and, consequently, disease control. Objectives: To describe the knowledge and practices of hypertensive patients cared for at a public hypertension outpatient clinic, and its relationship with high-sodium food. Methods: We applied a questionnaire to patients with questions related to sociodemographics, dietary pattern, frequency of ingestion of certain foods, and knowledge about their own disease. Results: We studied 221 patients, 56.1% of whom were women, and 53.8% had only elementary education. Their mean age was 57.7 ±13.5 years, and 75.6% of them reported having high blood pressure, and 11.3%, diabetes mellitus. Regarding dietary pattern, 62% used ready-to-use seasonings, but 94.1% reported not adding extra salt to their ready meals. Regarding patients' knowledge about high-sodium foods and SAH, only 8 patients had 100% of right answers, 37 patients had 73.8%, and 42 patients, 57% of right answers. Conclusion: Knowledge about SAH prevention and high-sodium foods was insufficient. Based on this study's findings, more effective educational strategies targeted at this population can be developed.

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.

The problem of Antimicrobial Resistance in the food chain

Antimicrobial resistance (AMR) associated with the food chain is currently a subject of major interest to many food chain stakeholders. In response safefood commissioned this report to update our knowledge of this area and to raise awareness of the issue. Its primary focus is on the food chain where it impacts consumer health. This review will inform and underpin any future action to be taken by safefood with regard to AMR.

Young People and Food: Adolescent Dietary Beliefs and Understandings

This research provides fresh insight into the dichotomy between young people's knowledge of food safety and nutrition, and their behaviour.

Novel Strategies For Food Risk

Our every day decision-making behaviour relating to food choice is taken in the context of considerations of health, naturalness, economy, convenience and what we perceive as ‘risk’. Risk perception is now as important as any technical assessment of risk. In order to communicate effectively with the consumer about food risks, the importance of the exchange of information and opinions among the interested parties is recognised (FAO/WHO, 1998). Risk communication is “not just a matter of ensuring that one’s messages are delivered and listened to â€_.. also very much a process of empowering individuals â€_. to sharpen the skills necessary to make balanced judgements on risksâ€ù, (Scherer 1991). This safefood review, conducted on an all-island of Ireland basis, provides valuable insights into the perception of food safety risk from consumers on the island of Ireland and the food safety expert viewpoint. It explores the barriers to communicating with consumers on the island of Ireland about food safety risk. It also studies the barriers to promoting and practising good food hygiene - subgroups within the population are identified as being at ‘high risk’ because of inadequate levels of knowledge or more frequently resulting from not believing that the investment of time and effort in good food safety practice is worthwhile.

Consumer Focused Review of Men's Food Behaviour

Increasing attention has been paid to the burden of ill-health experienced by men in many Western countries. In Europe and internationally, the Republic of Ireland has been leading the way by developing a national policy for men’s health. In most countries around the world, women now have a longer life expectancy than men. Similarly, on the island of Ireland, in spite of recent increases in men’s life expectancy, men continue to have higher death rates at all ages and from all leading causes of death. In Northern Ireland, in 2010, men’s life expectancy at birth was 77.08 years (81.53 years for women), while in the Republic of Ireland, figures published in 2009 revealed that men’s life expectancy at birth was 76.8 years (compared to 81.6 years for women). Key health issues for men include circulatory diseases, cancers and respiratory diseases. In relation to food and health, obesity has been highlighted as a major concern in relation to men’s health. While physiological difference between men and women explain some of the variation in the rate and/or onset of disease (e.g., protective effects of oestrogen in relation to the onset of cardiovascular diseases), other factors, such as socio-cultural influences, which are the main focus of this report, also play an important role. It is acknowledged that men and women experience different influences and motivations with respect to their knowledge and attitudes of and behaviours towards food and health. The purpose of this report is therefore not to compare men with women or to encourage men to model themselves on women in relation to their food and health behaviour. Rather, the goal is to provide recommendations to improve communications, resources, interventions, education and services targeted at boys and men in relation to food.

Ministry of Food Leeds

This intervention aims to contribute to improvements in health and well being by influencing food choice. Objectives: To work with targeted individual and groups to achieve the following outcomes :- Increase cooking skills- Improve nutritional knowledge- Influence shopping choices- Assist budgeting for healthier food choices Raise awareness of food hygiene practices- To provide information on health and well being

Food for Life

The Bogside & Brandywell Health Forum (Healthy Living Centre) delivers a range of healthy eating programmes including demonstration and practical cooking activities as well as education based activities and information. Food for life brings together a range of community and statutory workers who are tasked with the improvement of health within the local community. They provide a range of programmes and activities that provide knowledge and practical skills in the preparation of a healthy diet. The target audience will be children, teenagers, families & older people from the target Neighbourhood Renewal area of Triax in Derry city. To keep building on existing work and development of best practiceTo strengthen links with groups tasked with improving the health of the community within the target areaTo help reduce instances of obesity in childrenTo help reduce nutrition-linked illnesses such as diabetesTo delivery various programmes throughout the community; offering training and advice on healthy eating and living Part of theDemonstration Programme 2010-2012 Initiative Type Nutrition Education and Training Programmes Location Derry/Londonderry